Fremgangsmate for fremstilling av soyabaserte snacks med lavt fettinnhold og hoyt proteininnhold

• Main Authors: PRAKASH VISWESHWARIA, INDIRA TYAKAL NANJUNDIAH, RAO APPU RAO GOPALA RAO APPU, CHANDRASEKHARA HOLENARASIPURA NANJUDIAH, KANYA THIRUMAKUDALU CHIKKARAJU SINDHU
• Format: Patent
• Language: Norwegian
• Published: 14.04.2008
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Den foreliggende oppfinnelsen angår et soyabasert, "klart- til-bruk"-snacksprodukt med lavt fettinnhold og høy proteininnhold, samt en fremgangsmåte for fremstilling derav, hvori nevnte fremgangsmåte omfatter blanding av soyamel med fullstendig fettinnhold (5-20%), bengalsk kikertmel (24-40%), rismel (18-20%), chilipulver (0,5- 0,7%), salt (1,8-1,9%), ajwain (0,5-0,7%), bakepulver (0,25-0,35%) i en båndblander for å oppnå en tørr blanding som deretter blandes med vann (25-30%) i en Hobart- blander for å danne en deig som ekstruderes til ønsket form og tykkelse og bakes i 15-60 minutter ved en temperatur i omtrådet 165-190°C for endelig å oppnå et produkt med et proteininnhold (24-25%) og fett (10-11,5%). A soy based, ready-to-eat, low-fat, high protein snack food and a process for its manufacture prepared by blending in a ribbon blender full-fat soy flour (5-20%), bengal gram flour (24-40%), rice flour (18-20%), chili powder (0.5-0.7%), and baking powder (0.25-0.35%) to obtain a dry mix, which, in turn, is mixed with water (25-30%) in a Hobart mixer to form a dough which is extruded into a desired shape and thickness and baked for 15-60 minutes at a temperature range of 165-190° C. to finally obtain a product having a protein content of (24-25%) and a fat content of (10-11.5%).