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 (24-4...