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Food composition and preparation method thereof

A composition and food technology, applied in food preparation, food science, confectionery, etc., can solve the problems of not having good brittleness and chewiness

Active Publication Date: 2012-11-28
秦皇岛金海食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The high-energy or high-protein soybean products disclosed in these patent applications all adopt soybean products with higher protein content, and most of the raw materials of soybean protein are powdery, and the powdery soybean protein has higher solubility, and Strong changes can occur after water meets, and the final product forms a relatively compact structure, but not very brittle and chewy

Method used

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  • Food composition and preparation method thereof
  • Food composition and preparation method thereof

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preparation example Construction

[0076] Process for the preparation of food compositions

[0077] The food composition provided by the invention can be prepared through a method comprising the following steps: mixing the processed defatted soybean flakes and syrup to obtain the food composition.

[0078] In a preferred example of the present invention, the processed defatted soybean flakes have been embedded with embedding materials.

[0079] In one embodiment of the present invention, the method for preparing the food composition of the present invention includes the steps of: the processed defatted soybean flakes, grains, and fruit embedded in the material embedding material Kernels, edible colloid, edible oil, humectant, phospholipid, nutritional enhancer and syrup are mixed to obtain a food composition.

[0080] In a preferred embodiment of the present invention, the method for preparing the food composition of the present invention comprises steps:

[0081] (a) Mix the processed defatted soybean flakes...

Embodiment 1

[0125] Nutrition Bar I

[0126] The defatted soybean flakes (purchased from Qinhuangdao Jinhai Food Industry Co., Ltd.) were sieved through a sieve with a pore size of 5 mm to remove small particle size powder and granules. Then bake at 160°C for 25 minutes until the bean chips are golden yellow.

[0127] The commercially available large grains of selected peanut kernels are baked together with the red coat at 160°C for 20 minutes to make them have obvious crispness and strong peanut flavor.

[0128] The material embedding material was prepared according to the following ratio: 11% of PG40 modified starch, 59% of maltitol, 2% of fructose, 0.5% of gum arabic, and 27.5% of water.

[0129] Use BGB-D series high-efficiency coating machine to spray and embed bean chips and peanut kernels. After embedding, dry the coating with a hot air dryer. The proportion (dry weight) of the material embedding material is 30% of the weight of bean chips and peanut kernels.

[0130] Use the em...

Embodiment 2

[0135] Nutrition Bar II

[0136] The pretreatment of soybean flakes and peanut kernels is also embedded with embodiment 1, and the product is made according to the following steps:

[0137] 1. Weigh the following materials: 120000g of soybean flakes, 45000g of oatmeal, 21000g of peanut kernels, 6000g of sesame seeds, 5100g of mineral / vitamin mixture, put them into a blender for mixing, and set aside;

[0138] 2. Weigh 6000g of gelatin (dissolved in a hot water bath after swelling with a small amount of cold water), 15000g of coconut oil, 5400g of phospholipids, 750g of vanillin essence, 12000g of glycerin, mix well, then add to the raw materials of step 1 and stir for about 3 minutes;

[0139] 3. Boil fructose syrup on low heat until the concentration is about 91 Brix, weigh 69000g, add it to the raw materials in step 2 for mixing, stir for about 3 minutes, quickly put it into a mold for pressing, and then cut it into 8×3 × 2cm rectangular blocks, packed after cooling, to obt...

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Abstract

The invention discloses a food composition and a preparation method thereof. The food composition comprises: (based on the total weight of the composition) 15 to 60 weight percent of treated defatted soybean slices and 5 to 40 weight percent of syrup used for conglutinating the treated defatted soybean slices. The defatted soybean slices are treated by the following step of: roasting the defattedsoybean slices at the temperature of between 120 and 200 DEG C for 10 to 50 minutes till the soybean slices turn golden yellow, and preferably at the temperature of between 130 and 180 DEG C for 20 to 35 minutes till the soybean slices turn golden yellow. The invention also discloses a method for improving food brittleness and chewy property.

Description

technical field [0001] The invention relates to soybean-containing food, in particular to a brittle and chewy food composition and a preparation method thereof. Background technique [0002] Soybean is famous for its high content of protein and excellent amino acid composition. With the development of economy and society, some functional components of soybean are getting more and more attention, such as isoflavones, saponins, oligosaccharides in soybean, Lecithin, etc., these substances have many health effects on the human body. [0003] In order to eliminate soybean anti-nutritional factors and utilize the functional properties of soybean protein, soybeans are often processed into soybean protein concentrate or protein isolate. Many useful substances in soybean oil, such as isoflavones, saponins, soybean oligosaccharides, vitamins, etc., are also removed during processing, and the price of the obtained product is also high. [0004] In addition, in order to take advantag...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23L1/48A23L1/20A23L11/00A23L35/00
Inventor 黄小林匡进高
Owner 秦皇岛金海食品工业有限公司
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