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High-protein nutritious food composition with grain as main component and its preparing process

A nutritious food and high-protein technology, applied in the field of high-protein nutritious food compositions, can solve problems such as inadaptability, inapplicability for therapeutic use, and high price of groundnut powder

Inactive Publication Date: 2002-03-20
COUNCIL OF SCI & IND RES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, defatted edible groundnut flour is relatively expensive
[0007] The protein content of the sweet biscuits prepared by the known Hitherto method is only 5-6%, which is not suitable for the implementation of various nutritional programs, nor is it suitable for therapeutic use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0141] The soybean meal of 50 grams is mixed with the water of 40 milliliters, and this water contains the papain of 0.20 gram, the alkaline protease of 0.10 gram, and standing 30 minutes under the dough 30 ℃ that obtains. Then, the dough is mixed with other components according to the above formula to obtain biscuit dough. Sheet cookie dough, shape and bake. The result is a biscuit made in this way with a hard texture and a matte surface. This may be the result of the water making the gluten ferment hard. Also add enough water by this method, do not add the dispersion liquid of salt, ammonium bicarbonate and sodium bicarbonate, add above-mentioned compound appropriately, can avoid the biscuit surface scorching and then black.

[0142] Measurement of the physical properties of the biscuits showed that the size of the biscuits shrunk from 5.55 cm (control) to 5.47 cm. The density of the biscuits increased from 0.50 (control) to 0.62, which indicated that the biscuits became ...

Embodiment 2

[0144] Mix 0.2 gram of papain, 0.1 gram of alkaline protease with soybean flour mixture. Cookie dough was prepared by mixing the other recipe ingredients. The dough was left at 30°C for 30 minutes. It is then made into dough sheets and baked after forming. The biscuits made by the above method expanded better than the biscuits of the control group, and their size expanded from 5.55cm to 5.62cm. The density of the biscuits was reduced from 0.50 (control) to 0.49.

[0145] The results of the evaluation of the biscuits showed a great improvement in the color of the biscuits. It had a yellowish brown color compared to the light brown color of the control biscuits. Unlike the biscuits prepared in Example 1, these biscuits had a flat surface and were very crispy.

Embodiment 3

[0147] In order to refine the effect of each enzyme, it was decided to perform two independent experiments. In the first experiment, only papain (0.2 g) was used, and in the second experiment, only 0.1 g of alkaline protease was used. The addition method of these enzymes is the same as embodiment 2.

[0148] Just using papain in the recipe did not make the biscuits expand from 5.55 cm to 5.62 cm. The density of the biscuits increased from 0.50 (control) to 0.53. The use of papain alone did not improve the texture or color of biscuits.

[0149] In addition, biscuits made with alkaline protease improved biscuit expansion from 5.55 cm (control group) to 5.62 cm. Biscuit density decreased from 0.50 (control) to 0.49. There are also improvements in cookie color and texture. The same degree of improvement was observed when papain and alkaline protease were used together. Therefore, a biscuit experiment using only alkaline protease was carried out further.

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PUM

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Abstract

The invention relates to high protein containing nutritive cereal based food composition comprising appropriate amount of wheat flour, defatted soya flour, sugar, fat, other conventional additives, characterized in that enzymes, vitamins and antioxidant based on per 100gm of wheat flour and defatted soya flour blend are present in order of Enzymes: Papain (mg): 0.20 to 0.30 (tyrosine unit / g powder), Alkaline protease (mg): 0.10 to 0.15 (tyrosine unit / g powder). Vitamins: Thiamine hydrochloride (mg): 4.00 to 4.20, Riboflavin (mg): 1.40 to 1.60, Nicotinic acid (mg): 18.00 to 22.00, Vitamin A (acetate or palminate) (mg): 4.00 to 6.50, Vitamin D (Calciferol) (ug): 0.25 to 0.35. Antioxidant: Butylated Hydroxy Anisole: 0.40 to 0.55 (BHA) (mg); and a process for producing the composition.

Description

[0001] invention technical field [0002] The invention relates to a cereal-based high-protein nutritional food composition, in particular to a preparation method of a cereal product prepared from the composition containing about 14% protein content of the invention. Background technique [0003] Over the past 10 years, bakery products have become more popular in India, and its production has risen from 1.9 million tons to 3.1 million tons. It is estimated that the biscuit market will increase at an annual rate of 7%. Organized and non-organized biscuits are produced in India every year about 12 million tons, with an annual turnover of more than 20 billion rupees. Among these processed ready-to-eat convenience foods, biscuits are relatively cheap foods. In addition, it has other advantages, such as long storage period, easy adaptation to different tastes, different flavors and different textures, so it is suitable for most people to eat. [0004] About 50-55% of biscuits ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/26A21D8/00A21D13/00A21D13/04A21D13/06A23L1/164A23L7/10A23L29/00A23L33/15A23L33/155
CPCA23V2002/00A23L1/302C12Y304/22002A21D8/00A23L1/303A21D13/06A21D13/04A21D2/26A23L33/15A23L33/155A21D13/045A21D13/40A21D13/068A21D13/064A23V2250/1614A23V2250/1582A23V2250/1578A23V2250/1618A23V2250/7042A23V2250/7044A23V2250/7046A23V2250/702A23V2250/5486A23V2250/628A23V2250/18A23V2250/30A23V2250/704A23V2250/71A23V2250/5482A23V2250/1842A23V2250/61A23V2250/156A23V2250/5424A23V2250/70
Inventor 拉洛赛·摩那阿克里斯那劳·里拉瓦蒂巴雅·斯瓦米林咖帕普那鲁·哈里达斯罗维斯威斯瓦拉阿·普拉卡什
Owner COUNCIL OF SCI & IND RES
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