CN101720840A - Food composition and preparation method thereof - Google Patents
Food composition and preparation method thereof Download PDFInfo
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- CN101720840A CN101720840A CN200810201523A CN200810201523A CN101720840A CN 101720840 A CN101720840 A CN 101720840A CN 200810201523 A CN200810201523 A CN 200810201523A CN 200810201523 A CN200810201523 A CN 200810201523A CN 101720840 A CN101720840 A CN 101720840A
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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 defatted soybean 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
The present invention relates to contain the food of soybean, relate in particular to a kind of enbrittling and anti-food compositions of chewing and preparation method thereof.
Background technology
Soybean, form and be celebrated with the protein of its high-load and good amino acid, development along with economic society, some functional components of soybean also more and more are subjected to people's attention, as isoflavones in the soybean, saponin, compound sugar, lecithin etc., these materials have many-sided health-care effect to human body.
In order to eliminate the soybean ANFs and to utilize the functional performance of soybean protein, often soybean processing is become FSPC or protein isolate, the product beany flavor of making behind FSPC or the protein isolate reduces greatly, and is of many uses; But simultaneously, a lot of useful material in the soybean as isoflavones, saponin, soyabean oligosaccharides, vitamin etc., also is removed in process, and resulting product price is also very high simultaneously.
In addition, in order to utilize the functional characteristic of soybean protein, often need soybean deep processed product (defatted soybean, protein concentrate, protein isolate) grind to form the powdery material, these granular materials have preferably suction, oil absorbency, between the soybean protein molecule or and other composition between also be easier to interact, form comparatively fine and close structure, as making the process of soybean energy stick (or nutrition bar).
Chinese patent ZL02125936.4 discloses with starch material (as rice meal, mealy potato, dextrin etc.), sugar, soy meal, peanut, modifying agent, the energy stick that anticorrisive agent etc. are made for raw material.Chinese patent application 200510086227.3 discloses with carbohydrate (compound sugar, starch, dextrin; fructose, glucose, sucrose mixture); albumen powder compound (PURE WHEY; soybean protein), mineral matter, nut; siberian Ginseng P.E; taurine, gelatin, the energy stick that lecithin etc. are made.Chinese patent application 200480019183.6 discloses with soybean protein/rice protein, transition metal, the nutrition bar that wetting agent etc. are made.Soybean protein in these patent applications is that any suitable form with soy protein isolate, soybean protein concentrate or soybean protein hydrolyate exists, and more mainly, soybean protein all is present in the composition with the block form.The soybean prod of disclosed high-energy or high protein in these patent applications, all adopted the higher soybean prod of protein content, and soybean protein raw material shape great majority are Powdered, Powdered soybean protein has higher dissolubility, stronger variation can take place after meeting with water, final products form structure comparatively closely, but do not have good fragility, chewiness.
Therefore, this area presses for provides a kind of food that contains bean product, and it has also kept other nutritional labeling in the soybean except containing soybean protein, and the food that obtains simultaneously is also anti-chewing when enbrittling, and have the soybean natural flavor.
Summary of the invention
The present invention aims to provide a kind of food compositions with good fragility, chewiness.
Another object of the present invention provides a kind of preparation method with food compositions of good fragility, chewiness.
A further object of the present invention provides a kind of enbrittling and the food of chewiness.
In a first aspect of the present invention, a kind of food compositions is provided, it contains:
In composition total weight, the defatted soybean sheet that 15-60wt% is treated; With
With the described treated adhesion-molded 5-40wt% syrup of defatted soybean sheet;
The step that described defatted soybean sheet is handled comprises: the defatted soybean sheet is toasted 10-50 minute to golden yellow at 120-200 ℃; Preferably toast 20-35 minute to golden yellow at 130-180 ℃.
In another preference, it contains:
The defatted soybean sheet that the 50-200 weight portion is treated; With
15-120 weight portion syrup;
The weight sum of described treated defatted soybean sheet and syrup accounts for the 20-100% of composition total weight;
More preferably, it contains the treated defatted soybean sheet of 80-150 weight portion; With
60-90 weight portion syrup;
The weight sum of described treated defatted soybean sheet and syrup accounts for the 30-90% of composition total weight.
In another preference, it also contains and is selected from one or more following compositions:
15-140 weight portion cereal; More preferably, 40-60 weight portion;
0-50 weight portion edible oil; More preferably, 10-20 weight portion;
6-30 weight portion NMF; More preferably, 10-20 weight portion;
2-16 weight portion edible colloid; More preferably, 4-10 weight portion;
2-16 weight portion phosphatide; More preferably, 4-8 weight portion;
5-70 weight portion kernel; More preferably, 25-45 weight portion;
0-10 weight portion nutrition fortifier, described nutrition fortifier contains mineral matter and B B-complex, contains calcium, iron, zinc, potassium and/or sodium ion in the described mineral matter; More preferably, 3-7 weight portion;
0-60 weight portion product coating material; More preferably, 20-40 weight portion;
0-2 weight portion flavoring essence; More preferably, 0.4-1.2 weight portion.
In another preference, in described treated defatted soybean sheet gross weight, the particle diameter＞4mm of the treated defatted soybean sheet of 〉=90wt%; More preferably, in described treated defatted soybean sheet gross weight, the particle diameter＞4mm of the treated defatted soybean sheet of 〉=95wt%; In the gross weight of described syrup, wherein the Brix Scale scope of syrup is controlled at 80-95Brix, and described syrup is selected from HFCS, maltitol or honey syrup; Preferred HFCS.
In another preference, described cereal is selected from oatmeal, puffed rice or potato block; Described NMF is selected from one or more of glycerine, sorbierite, sugar alcohol glycol; Described edible oil is in the gross weight of edible oil, and wherein carbochain fat content 〉=60wt% is selected from palm-kernel oil or coconut oil; Described kernel is selected from peanut, sesame, walnut, American pistachios, sunflower seeds, cashew nut, English walnut, chestnut, one or more in the fibert; Described edible colloid is selected from following one or more: gelatin, carragheen, pectin, guar gum, converted starch; Described coating material is selected from chocolate, newborn coating or other edible coating class.
In another preference, described treated defatted soybean sheet and/or kernel are through the embedding of material investment, and described material investment is selected from one or more in converted starch, table sugar, the colloid, preferred sugar-starch mixture material; The embedding ratio requires to allocate according to composition components and final composition brittleness, material investment and be 0-0.5 by the weight ratio of embedding material: 1; Be preferably 0.1-0.2: 1.
In a second aspect of the present invention, a kind of preparation method of aforesaid food compositions is provided, described method comprises step:
Will be in composition total weight, defatted soybean sheet that 15-60wt% is treated and the syrup that described treated defatted soybean sheet is adhesion-molded mix, and obtain aforesaid food compositions;
Described processing comprises step: the defatted soybean sheet is toasted 10-50 minute to golden yellow at 120-200 ℃; Preferably toast 20-35 minute to golden yellow at 130-180 ℃;
In another preference, described method comprises step:
(a) defatted soybean sheet that the 50-200 weight portion is treated, 15-140 weight portion cereal and 5-70 weight portion kernel, 0-10 part nutrition fortifier mixes, and obtains mixture 1;
(b) with 2-162 weight portion edible colloid, 0-50 weight portion edible oil, 6-30 weight portion NMF and 2-16 weight portion phosphatide mix, and obtain mixture 2; With
(c) with mixture 1, mixture 2 and 15-120 weight portion syrup mix, and obtain food compositions.
In another preference, in the described step (a), with described treated defatted soybean sheet and kernel after the embedding of material investment again with described cereal, the food compositions outer surface parcel dope layer that obtains mixture 1 after nutrition fortifier mixes and/or obtain in described step (c).
In a third aspect of the present invention, a kind of crisp and anti-food of chewing is provided, described food contains treated defatted soybean sheet and syrup;
The step that described defatted soybean sheet is handled comprises: the defatted soybean sheet is toasted 10-50 minute to golden yellow at 120-200 ℃; Preferably toast 20-35 minute to golden yellow at 130-180 ℃;
More preferably, described food also contains the dope layer that is wrapped in the food outer surface;
Described coating material is selected from chocolate, newborn coating or other edible coating class;
More preferably, described treated defatted soybean sheet is through the embedding of material investment, and described material investment is selected from one or more in converted starch, table sugar, the colloid.
In view of the above, the invention provides a kind of food that contains bean product, it has also kept other nutritional labeling in the soybean except containing soybean protein, and the food that obtains simultaneously is also anti-chewing when enbrittling, and have the soybean natural flavor.
Description of drawings
Fig. 1 has shown technological process.
The specific embodiment
In order to obtain a kind of food compositions and preparation method thereof with unique fragility, chewiness, the full nutrition of soybean, the inventor is through deep research, discovery will be raw material through the defatted soybean sheet of preliminary working, can eliminate disagreeable tastes such as beany flavor and bitter taste, and farthest utilize the active ingredient of soybean; Simultaneously, adopt special processing technology, soybean sheet, peanut etc. have been carried out embedding, and the food compositions outer surface carried out the coating parcel, can strengthen fragility, the chewiness of product, avoid product in preserving process, " to lose crisp ", guarantee that product has characteristics such as good fragility, chewiness.
Definition
As used herein, " defatted soybean sheet " and " soybean sheet " can exchange use, be meant and sloughed grease constituents in the soybean, the soybean primary processed items that has kept non-lipid component, the protein content of product generally about 50%, can use method well known in the art to obtain after the process degreasing, such as but not limited to: form low temperature soybean sheet behind soybean process n-hexane solvent degreasing and the vacuum and low temperature precipitation, low temperature soybean sheet has higher urease activity, and bigger beany flavor.Also can on market, obtain commercially available defatted soybean sheet, such as but not limited to: " beneficial extra large board " white peas or beans sheet that Goldensea Foodstuff Industries Co., Ltd. produces.
As used herein, " treated defatted soybean sheet " and " treated soybean sheet " can exchange use, is meant low temperature soybean sheet in 120-200 ℃ of baking 10-50 minute extremely golden yellow (preferably 130-180 ℃ of baking 20-35 minute).Behind overbaking, the beans sheet does not have tangible beany flavor, has fragility preferably, tastes to have pleasant beany flavour, and urease activity is through qualitative detection negative (or quantitative detection level is less than 0.02mg/g).
In one embodiment of the invention, cure in the process, note the shape size that keeps the soybean sheet, the too stirring of fierceness, and cause the fragmentation of beans sheet, and the beans sheet is through after curing, and laminated structure keeps obviously too much chip or granular material should not being arranged.The way that can take to screen is removed the following material of particle diameter 4mm.
In another embodiment of the present invention, treated defatted soybean sheet, every index need meet the food grade standard.Be shaped as sheet, in the gross weight of treated defatted soybean sheet, the treated defatted soybean sheet particle diameter more than the 90wt% is greater than 4mm, and the above treated defatted soybean sheet of 95wt% can not pass through 20 eye mesh screens; Treated defatted soybean sheet detects urease activity, quantitatively detects to require urase content less than 0.02mg/g.
As used herein, " embedding " is meant at raw-food material skins such as beans sheet, dry fruits and smears the shell that one deck is edible, enbrittle.
As used herein, " cereal " is selected from oatmeal, puffed rice or potato block.
In a preference of the present invention, the overcuring of described oatmeal is handled, and described maturation process is this area conventional method, for example selects the oatmeal of half gelatinization for use, cured 10 minutes through about 160 ℃ temperature again, do not have tangible starchy taste to oatmeal.
As used herein, " syrup " is selected from HFCS, maltitol, honey syrup etc., any type of HFCS of preferred fructose content 42wt% above (with total saccharometer, together following), the HFCS of preferred content 〉=55wt%.
In a preference of the present invention, for structure and the water activity thereof of controlling food compositions of the present invention, need syrup is carried out suitable boiling concentratedly, in the gross weight of described syrup, wherein the Brix Scale of syrup (Brix) scope is controlled at 80-95Brix.
As used herein, " grease " is meant and contains the grease that enriches middle chain triglyceride (being 6-12 fat of carbon atom acid lipid), preferably from palm-kernel oil or coconut oil, more preferably be the refining coconut oil.
As used herein, " NMF " is some polyalcohols, is selected from glycerine, sorbierite, sugar alcohol glycol or its mixing, preferably glycerine.
As used herein, " colloid " and " edible colloid " is used interchangeably, and is food colloidal type well known in the art, such as but not limited to, gelatin, carragheen, pectin, guar gum, or converted starch, preferred edible gelatin.
As used herein, " coating material " and " product coating material " can exchange use, all be meant to be coated in the outer edible materials of food compositions of the present invention, such as but not limited to, chocolate, newborn coating or other edible coating class, preferably chocolate.
As used herein, " phosphatide " is meant through concentrated soybean phospholipid that concentrates or refining soybean lecithin, can on market, buy the commercially available prod, such as but not limited to: Goldensea Foodstuff Industries Co., Ltd.'s concentrated soybean phospholipid, the powder phospholipid of U.S. ADM company etc.
As used herein, " kernel " is selected from peanut, sesame, walnut, American pistachios, sunflower seeds, cashew nut, English walnut, chestnut, dry fruits such as fibert.
As used herein, " nutrition fortifier " is meant the material that contains mineral matter and B B-complex, contains calcium, iron, zinc, potassium and/or sodium ion in the described mineral matter.Contain calcium, iron, zinc, potassium, sodium ion and can be selected from any type of, admissible compound, especially can select the compound of forms such as sulfate, carbonate, hydrochloride, phosphate, oxide for use, for example, if calcium, can select calcium carbonate for use, iron can be selected ferric pyrophosphate for use, and zinc can be selected zinc oxide etc. for use.B B-complex can comprise VA, VB1, VB2, VB3, VB6, VB12, VC, VD, VE etc.In food compositions of the present invention, the amount of the nutrition fortifier that can contain is the 5-50wt% (in composition total weight) of GB14880 (2007).
As used herein, " essence " and " flavoring essence " can exchange use, can be chocolate odor type, fruit flavouring, and the vanillic aldehyde essence, the essence of peanut essence or other local flavor can add on a small quantity, strengthens local flavor.
Food compositions
The neccessary composition that is contained in the food compositions provided by the invention is treated defatted soybean sheet and syrup, in composition total weight, the content of treated defatted soybean sheet is 15-60wt%, and described syrup can be adhesion-molded with treated defatted soybean sheet.
In a preference of the present invention, described treated defatted soybean sheet can be through the embedding of material investment, and described material investment is selected from one or more in converted starch, table sugar, the colloid; Preferred sugar-starch mixture material.The amount of material investment requires to allocate according to treated defatted soybean sheet and final composition brittleness, and the weight ratio of material investment and treated defatted soybean sheet is 0-0.5, is preferably 0.1-0.2.
Can also contain in the food compositions provided by the invention and be selected from one or more following compositions: cereal, edible oil, edible colloid, NMF, phosphatide and kernel; Described kernel is preferably through the kernel of material investment embedding (or claiming coating kernel).
In another preference of the present invention, can also contain again in the food compositions that is provided and be selected from one or more following compositions: product coating material, nutrition fortifier, essence.
In a preference of the present invention, the kernel that is contained is through baking and banking up with earth processing, and is being wrapped with the material investment through the kernel of baking and banking up with earth processing.
Can use the method for this area routine to carry out embedding, in one embodiment of the invention, be to adopt spraying technology, carries out surperficial embedding and keep treated soybean sheet and/or the fragility of the kernel through baking and banking up with earth processing in food compositions provided by the invention.Embedding equipment can be this area routine, such as but not limited to realizing: water chestnut dressing machine (sugar coating machine) according to following equipment, fluidization granulation dressing machine, or equipment such as other efficient atresia dressing machine, as adopt a kind of efficient atresia dressing machine, its production principle can exemplify as follows: treated defatted soybean sheet is in cleaning, under the effect of streamlined deflector, do orbiting motion in the airtight swing roller, by computer control, automatically spray dressing dressing by optimized parameters, simultaneously under negative pressure state, hot blast is imported by gas service pipes one side of centre of the drum, the dressing medium that is sprayed at treated defatted soybean sheet surface is obtained fast, dry uniformly, thus firm at surface formation one deck, fine and close, smooth, smooth surface film.
In the middle weight of food compositions provided by the invention, the treated ratio of defatted soybean sheet in entire product is 15-60%, is preferably 20%-35%, and the ratio that cereal adds is 5-40%, is preferably 10-25%; The addition of edible oil can obviously influence the energy value of product and the shelf life of product, and addition can be 0-30%; The NMF adding proportion is 2-10%; The edible colloid adding proportion is 0.5-5%; Nutrition fortifier is 0-10%; The kernel adding proportion is 2-20%; Material investment adding proportion is by the 0-50% of the composition of investment.
The preparation method of food compositions
Food compositions provided by the invention can prepare by the method that comprises following steps: treated defatted soybean sheet and syrup are mixed, obtain food compositions.
In a preference of the present invention, described treated defatted soybean sheet is material investment embedding treatment.
In one embodiment of the invention, the described method for preparing food compositions of the present invention comprises step: will mix through the treated defatted soybean sheet of material investment embedding, cereal, kernel, edible colloid, edible oil, NMF, phosphatide, nutrition fortifier and syrup through the embedding of material investment, and obtain food compositions.
In a preferred embodiment of the invention, the described method for preparing food compositions of the present invention comprises step:
(a) will be through the treated defatted soybean sheet of material investment embedding, cereal and 15-70 weight portion are through the kernel of material investment embedding, and nutrition fortifier mixes, and obtains mixture 1;
(b) with edible colloid, edible oil, NMF and 3-12 weight portion phosphatide mix, and obtain mixture 2;
(c) with mixture 1, mixture 2 and syrup mix, and obtain food compositions.
In another preference of the present invention, carry out the preparation of food compositions of the present invention according to technological process as shown in Figure 1, the specific descriptions of some of them step are as follows:
1. boiling of syrup: syrup while stirring with the heating of about 130 ℃ temperature fire, is measured the Brix Scale (Brix) of syrup in real time, and scope is controlled at 80-95Brix, is preferably 91Brix;
2. oatmeal, the curing of peanut sheet (kernel): oatmeal and peanut sheet cured under 150-160 ℃ to fragrance overflow, make it that (needing in the bake process to keep stirring, to guarantee that the material baking is evenly) till good mouthfeel be arranged; If be direct-edible raw material, then only need can strengthen the institutional framework of fragrance and product for product getting final product about heating 5min under this temperature, play the effect of sterilization simultaneously;
3. with beans sheet, kernel after the embedding, oatmeal etc. mix according to prescription, and are standby;
4. the processing of gelatin: the amount of water according to 1: 3 weight ratio adds cold water, soaked 10 minutes, and reusable heat water heating for dissolving, standby;
5. proportionally weigh up edible oil, phosphatide, flavoring essence mixes, and is standby;
4. the syrup of 6. weighing heat will mix with it, standby;
7. the raw material in will be is 3. poured in the agitator, the raw material in pouring into 5., and middling speed is poured ready 6. raw material into after stirring 2min, and middling speed stirs 3min;
8. pour mixed product in grinding tool press forming, cutting;
9. be coated with chocolate or other coating, be optional step, according to product special flavour, can carry out coating to product and handle, but not be essential step.Pack again after the cooling.
The present invention is a primary raw material with cereal such as soybean sheet and oatmeals, is equipped with other nutriment and is made.Being rich in soybean protein and dietary fiber, is a kind of high protein, high-nutrition food.Product is main skeleton with beans sheet and oatmeal, has loose structure, has special mouthfeel, dense beany flavour.Product has the soybean protein of high-load, dietary fiber and fructose, and (human body digests middle carbochain grease easily, not getting fat), lecithin etc. help replenishing rapidly human nutrition and energy, are suitable for outdoor activities person or long distance travelers, clerk, student's etc. instant food.Kept the most of nutritional labeling in the soybean in the product, as isoflavones, soybean lecithin, soyasaponins, soyabean oligosaccharides etc., and the ANFs of having eliminated other is (as urase, antitrypsin etc.), keep the nutrition of soybean, eliminated its negative harm.
Soybean material in the product of the present invention, by specific baking process, eliminated the influence of anti-nutrient substances such as antitrypsin, urase, plant hemagglutinin, the soybean sheet behind overbaking has good fragility simultaneously, eliminate beany flavor, had fresh beany flavour.Added the peanut particle after the baking in the product, not only strengthened the brittleness of product, also increased fragrance,, added an amount of oatmeal for chewiness and the rational trophic structure that strengthens product.
Among the present invention, relate to the making and the baking process of defatted soybean sheet.Contain harmful ANFs such as antitrypsin, urase, plant hemagglutinin in the soybean, and have the beany flavor that allows the people be difficult to accept.Among the present invention, the soybean sheet has been carried out special baking, eliminated ANFs and the beany flavor in the soybean, the soybean sheet after the processing has dense beany flavour.
Table 1 has been enumerated soybean material and the nutrition bar of other patent description or the soybean material physical property contrast of using in this product of energy stick:
The special part contrast of the physics of several soy protein products of table 1
| The soybean protein kind | Outward appearance | Water-soluble | Water dispersible | Smell |
| The defatted soybean sheet | Sheet | Less | Well | Beany flavour |
| FSPC | Powdery | Good | Easily conglomeration | Less beany flavor |
| Soybean protein isolate | Powdery | Well | Easily conglomeration | Less beany flavor |
Table 2 has been enumerated several soybean prod chemical composition contrasts:
Several soybean prod chemical composition of table 2 contrast table
| Soybean prod | Protein % | Total carbohydrates % | Crude fibre % | Compound sugar % | Moisture % |
| Defatted soybean | ??52 | ??32 | ??4 | ??12 | ??9 |
| FSPC | ??70 | ??21 | ??4.5 | On a small quantity | ??6 |
| Soybean separation protein certainly | ??90 | On a small quantity | On a small quantity | Trace | ??6 |
The result shows, no matter still be chemical composition from physical property on, product of the present invention and other products all have bigger different.The defatted soybean sheet is relatively poor through water imbibition after the high-temperature process, is not easy and other raw material generation crosslinked action, has guaranteed that product forms loose structure, and the soybean sheet beany flavour of handling simultaneously is outstanding, makes final products be full of soy flavor.Valuable feature of the present invention is the functional components that product has made full use of soybean, taked specific baking process simultaneously, eliminated the ANFs that is harmful in the soybean, the soybean sheet has fragility preferably, the product of making is a skeleton with the soybean sheet, added an amount of oatmeal, form comparatively loose structure, entire product has been full of the soybean characteristic, adds the peanut sheet simultaneously, strengthens fragility and fragrance, product is crisp, fragrant and pleasant to taste, comprehensive nutrition is abundant, be a kind ofly enbrittle, the high protein of chewiness, high nutrition leisure food.
In addition, cause " aftertaste " and product is loose, the growth of mould etc. in order to prevent long-time placement of product, the water activity to product among the present invention is controlled.Require product moisture activity below 0.5 especially.Simultaneously, in order to appear the fragility of product suddenly, dry fruits such as beans sheet, peanut etc. have been carried out special processing, beans sheet, dry fruit have been carried out embeddings such as embedding such as sugar-coat, or other known embedding techniques etc., to keep the fragility of beans sheet, dry fruit.
The present invention also provides a kind of food, and it contains syrup, and treated defatted soybean sheet, and this defatted soybean sheet is bonded into certain shape through certain density syrup, as bar-shaped.Described processing comprises step: the defatted soybean sheet is toasted 10-50 minute to golden yellow at 120-200 ℃.
In a preference of the present invention, described treated defatted soybean sheet is bonding by syrup after the embedding of material investment.
In a preference of the present invention, a kind of food is provided, it contains treated defatted soybean sheet, cereal, the kernel through the embedding of material investment, edible colloid, edible oil, NMF, phosphatide, nutrition fortifier through the embedding of material investment, and syrup.
In another preference, above-mentioned food outer surface also has coating material.
The content of each composition can be with reference to the amount in the food compositions provided by the invention in the food provided by the invention, and is basic identical with it.
Food provided by the invention can be various form well known in the art, such as but not limited to, nutrition bar, nutritive cube or nutrition bar, energy stick; Preferred nutrition bar.
The above-mentioned feature that the present invention mentions, or the feature that embodiment mentions can make up arbitrarily.All features that this case specification is disclosed can with any food compositions form and usefulness, each feature that is disclosed in the specification can anyly provide the alternative characteristics of identical, impartial or similar purpose to replace.Therefore removing has special instruction, and the feature that is disclosed only is the general example of equalization or similar features.
Major advantage of the present invention is:
1, the treated sheet defatted soybean of employing tool, and cereal is a raw material, has formed the relatively more loose product structure of structure, makes product have special mouthfeel, and product has good fragility, chewiness;
2, adopt the food embedding techniques, beans sheet, dry fruit etc. have been carried out embedding, and external surface coating technology, strengthened and kept the fragility of product;
3, taked specific baking process, eliminated the ANFs in the soybean, made soybean have dense beany flavour simultaneously;
4, product has the albumen and the rich dietary fiber of high-load, helps health;
What 5, product used is the fructose with low-glycemic, helps absorption of human body, can prevent and treat obesity, carious tooth, and the generation of blood sugar rising etc. more helps health;
What 6, product adopted is middle carbochain grease.In the carbochain grease be absorbed rapidly in people's physical efficiency, oxidation and metabolism, in human body, do not store substantially, can provide energy rapidly for human body, prevent and treat the generation of obesity.The grease that uses in the product is that middle carbochain fat content is at coconut oil more than 60% or palm-kernel oil;
7, the production process is simple, compares with existing patent, does not need strong extrusion process, has simplified production technology;
8, product is taked specific technology and prescription, to the strict control of the moisture of raw material, add polyalcohols such as glycerine simultaneously, the water activity of product is remained on below 0.5, can prevent product since standing time long and loose or become hard, original fragrance of retained product and mouthfeel for a long time;
9, the soybean material of Shi Yonging has kept original most functional nutrient materials in the soybean, as isoflavones, and saponin, compound sugar etc. have added the functional former lecithin in the soybean, and nutrition is more comprehensively.
Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that these embodiment only to be used to the present invention is described and be not used in and limit the scope of the invention.The experimental technique of unreceipted actual conditions in the following example is usually according to the normal condition or the condition of advising according to manufacturer.Unless otherwise indicated, otherwise all percentage and umber by weight.
Unless otherwise defined, employed all specialties are identical with the meaning that scientific words and one skilled in the art are familiar with in the literary composition.In addition, any method similar or impartial to described content and material all can be applicable in the inventive method.The usefulness that preferable implementation method described in the literary composition and material only present a demonstration.
Embodiment 1
Nutrition bar I
Is that the screen cloth of 5mm sieves with defatted soybean sheet (available from Goldensea Foodstuff Industries Co., Ltd.) with the aperture, removes small particle diameter powder and particle.Cure 25min afterwards under 160 ℃, it is golden yellow drying by the fire to the beans sheet.
With the selected shelled peanut of commercially available bulky grain, related scarlet makes it have tangible brittleness and giving off a strong fragrance peanut flavor together at 160 ℃ of baking 20min.
Adopt following ratio fabrication material investment: with PG40 converted starch 11%, maltitol 59%, fructose 2%, Arabic gum 0.5%, water 27.5%.
With BGB-D series of high efficiency dressing machine beans sheet, shelled peanut are sprayed embedding.With air drier coating being carried out drying after the embedding handles.Material investment ratio (dry weight) is 30% of beans sheet, a shelled peanut weight.
Beans sheet and shelled peanut after the use embedding are produced as follows nutrition bar:
1. take by weighing following material: beans sheet 99000g, oatmeal 49500g, shelled peanut 30000g, sesame 6600g, mineral matter/vitamin mixtures 5000g is put into agitator and mixed, and is standby;
2. take by weighing gelatin 6000g (a small amount of cold water swelling then dissolve) with hot bath, coconut oil 18000g, phosphatidase 16 000g, the smart 900g of vanillic aldehyde, glycerine 15000g mixes, and adds then in the raw material of step 1 to carry out stir about 3min;
3. little fire boils HFCS, to the about 91Brix of solid concentration, take by weighing 75000g, join while hot in the raw material of step 2 and mix, the mould of packing into fast behind the stir about 3min carries out press forming, cuts into the rectangular blocks of 10 * 3 * 2cm again, coats chocolate coating, cooling back packing obtains nutrition bar I.
Embodiment 2
Nutrition bar II
The pre-treatment of soybean sheet, shelled peanut is also passed through embedding with embodiment 1, makes product according to following steps:
1. take by weighing following material: soybean sheet 120000g, oatmeal 45000g, shelled peanut 21000g, sesame 6000g, mineral matter/vitamin mixtures 5100g is put into agitator and mixed, and is standby;
2. take by weighing gelatin 6000g (a small amount of cold water swelling then dissolve) with hot bath, coconut oil 15000g, phosphatidase 15 400g, the smart 750g of vanillic aldehyde, glycerine 12000g mixes, and adds then in the raw material of step 1 to carry out stir about 3min;
3. little fire boils HFCS, to the about 91Brix of concentration, takes by weighing 69000g, join while hot in the raw material of step 2 and mix, the mould of packing into fast behind the stir about 3min carries out press forming, cuts into the rectangular blocks of 8 * 3 * 2cm again, cooling back packing obtains nutrition bar II.
Embodiment 3
Nutrition bar III
The baking method of soybean sheet, shelled peanut cures the back without embedding with embodiment 1, makes following product:
1. take by weighing following material: soybean sheet 124000g, oatmeal 50840g, shelled peanut 27900g, sesame 6200g, mineral matter/vitamin mixtures 5800g is put into agitator and mixed, and is standby;
2. take by weighing gelatin 4650g (a small amount of cold water swelling then dissolve) with hot bath, coconut oil 15500g, phosphatidase 15 580g, the smart 930g of vanillic aldehyde, glycerine 12400g mixes, and adds then in the raw material of step 1 to carry out stir about 3min;
3. little fire boils HFCS, to the about 91Brix of concentration, take by weighing 62000g, join while hot in the raw material of step 2 and mix, the mould of packing into fast behind the stir about 3min carries out press forming, carries out the rectangular blocks of cut growth 10 * 3 * 2cm again, coats chocolate coating, cooling back packing obtains nutrition bar III.
Embodiment 4
Nutrition bar IV
The baking method of soybean sheet cures the back and makes following product with embodiment 1:
1. take by weighing following material: defatted soybean sheet 25000g puts into agitator and mixes;
2. little fire boils HFCS, to the about 91Brix of solid concentration, take by weighing 12000g, join while hot in the raw material of step 1 and mix, the mould of packing into fast behind the stir about 3min carries out press forming, cuts into the rectangular blocks of 10 * 3 * 2cm again, coats chocolate coating, cooling back packing obtains nutrition bar IV.
Effect Comparative Examples 1
Place 35 ℃ constant temperature to place 60 days down nutrition bar I, II, III and IV among the embodiment 1 to embodiment 4, and preserved 6 months down, assessment product mouthfeel, flavor variations at 25 ℃.The organoleptic test data such as the following table of this effective evaluation:
Nutrition bar I among the embodiment 1 and 2 and II are under two kinds of preservation conditions, and by 30 people's evaluation, it is good that the result is fragility, and local flavor is pure, does not have peculiar smell; And after nutrition bar III, IV in embodiment 3 and 4 tasted through 30 people, the somebody of institute thought fragility not as good as nutrition bar I and II, but local flavor just, do not have peculiar smell.Nutrition bar IV compares with III, and profile, structure, fragrance etc. all do not have III good, but IV has more outstanding soybean local flavor.
The result shows, food provided by the invention is because defatted soybean sheet and peanut have strengthened the fragility of product, and can effectively prevent the aftertaste or the moisture absorption of beans sheet, peanut sheet through embedding treatment.
Effect Comparative Examples 2
All compare with the product embodiments among the present invention 1 to embodiment 4 and to taste experiment with commercially available " Wei Wei chews benefit and chews " nutrition bar (available from V V Food ﹠ Beverage Co., Ltd., its primary raw material is a soy meal, dry fruit, HFCS, egg etc.).
Mainly aspects such as product special flavour, mouthfeel are contrasted in the trial test process.By 30 people's trial test, evaluation, think that all product embodiments 1 to embodiment 4 beany flavour of the present invention is more outstanding, product fragility and chewiness are more obvious, and " Wei Wei chews benefit and chews " nutrition bar structure does not have tangible fragility and chewiness in conjunction with closely, and mouthfeel is different fully with product of the present invention.Sense organ identification experiment data are as follows:
The result shows, the product among the present invention has been given prominence to " beany flavour " and fragility and chewiness, is characteristic a kind of nutrition bar product.
The above only is preferred embodiment of the present invention, be not in order to limit essence technology contents scope of the present invention, essence technology contents of the present invention is broadly to be defined in the claim scope of application, any technology entity or method that other people finish, if it is defined identical with the claim scope of application, also or a kind of change of equivalence, all will be regarded as being covered by among this claim scope.
Claims (10)
1. food compositions is characterized in that it contains:
In composition total weight, the defatted soybean sheet that 15-60wt% is treated; With
With the described treated adhesion-molded 5-40wt% syrup of defatted soybean sheet;
The step that described defatted soybean sheet is handled comprises: the defatted soybean sheet is toasted 10-50 minute to golden yellow at 120-200 ℃; Preferably toast 20-35 minute to golden yellow at 130-180 ℃.
2. food compositions as claimed in claim 1 is characterized in that it contains:
The defatted soybean sheet that the 50-200 weight portion is treated; With
15-120 weight portion syrup;
The weight sum of described treated defatted soybean sheet and syrup accounts for the 20-100% of composition total weight;
Preferably, the treated defatted soybean sheet of 80-150 weight portion; With
60-90 weight portion syrup;
The weight sum of described treated defatted soybean sheet and syrup accounts for the 30-90% of composition total weight.
3. food compositions as claimed in claim 1 is characterized in that, it also contains and is selected from one or more following compositions:
15-140 weight portion cereal; Preferred 40-60 weight portion;
0-50 weight portion edible oil; Preferred 10-20 weight portion;
6-30 weight portion NMF; Preferred 10-20 weight portion;
2-16 weight portion edible colloid; Preferred 4-10 weight portion;
2-16 weight portion phosphatide; Preferred 4-8 weight portion;
5-70 weight portion kernel; Preferred 25-45 weight portion;
0-10 weight portion nutrition fortifier, described nutrition fortifier contains mineral matter and B B-complex, contains calcium, iron, zinc, potassium and/or sodium ion in the described mineral matter; Preferred 3-7 weight portion;
0-60 weight portion product coating material; Preferred 20-40 weight portion;
0-2 weight portion flavoring essence; Preferred 0.4-1.2 weight portion.
4. food compositions as claimed in claim 1, it is characterized in that, in described treated defatted soybean sheet gross weight, particle diameter＞the 4mm of the treated defatted soybean sheet of 〉=90wt%, preferably in described treated defatted soybean sheet gross weight, the particle diameter＞4mm of the treated defatted soybean sheet of 〉=95wt%; In the gross weight of described syrup, wherein the Brix Scale scope of syrup is controlled at 80-95Brix, and described syrup is selected from HFCS, maltitol or honey syrup; Preferred HFCS.
5. food compositions as claimed in claim 3 is characterized in that described cereal is selected from oatmeal, puffed rice or potato block; Described NMF is selected from one or more of glycerine, sorbierite, sugar alcohol glycol; Described edible oil is in the gross weight of edible oil, and wherein carbochain fat content 〉=60wt% is selected from palm-kernel oil or coconut oil; Described kernel is selected from peanut, sesame, walnut, American pistachios, sunflower seeds, cashew nut, English walnut, chestnut, one or more in the fibert; Described edible colloid is selected from following one or more: gelatin, carragheen, pectin, guar gum, converted starch; Described coating material is selected from chocolate, newborn coating or other edible coating class.
6. as the described food compositions of each claim of claim 1 to 5, it is characterized in that, described treated defatted soybean sheet and/or kernel are through the embedding of material investment, described material investment is selected from one or more in converted starch, table sugar, the colloid, preferred sugar-starch mixture material; The embedding ratio requires to allocate according to composition components and final composition brittleness, material investment and be 0-0.5 by the weight ratio of embedding material: 1; Be preferably 0.1-0.2: 1.
7. the preparation method as the arbitrary described food compositions of claim 1 to 6 is characterized in that, described method comprises step:
Will be in composition total weight, defatted soybean sheet that 15-60wt% is treated and the syrup that described treated defatted soybean sheet is adhesion-molded mix, and obtain food compositions as claimed in claim 1;
Described processing comprises step: the defatted soybean sheet is toasted 10-50 minute to golden yellow at 120-200 ℃; Preferably toast 20-35 minute to golden yellow at 130-180 ℃;
8. preparation method as claimed in claim 7 is characterized in that, described method comprises step:
(a) defatted soybean sheet that the 50-200 weight portion is treated, 15-140 weight portion cereal and 5-70 weight portion kernel, 0-10 part nutrition fortifier mixes, and obtains mixture 1;
(b) with 2-162 weight portion edible colloid, 0-50 weight portion edible oil, 6-30 weight portion NMF and 2-16 weight portion phosphatide mix, and obtain mixture 2; With
(c) with mixture 1, mixture 2 and 15-120 weight portion syrup mix, and obtain food compositions.
9. preparation method as claimed in claim 8, it is characterized in that, in the described step (a), with described treated defatted soybean sheet and kernel after the embedding of material investment again with described cereal, the food compositions outer surface parcel dope layer that obtains mixture 1 after nutrition fortifier mixes and/or obtain in described step (c).
10. a crisp and anti-food of chewing is characterized in that, described food contains treated defatted soybean sheet and syrup;
The step that described defatted soybean sheet is handled comprises: the defatted soybean sheet is toasted 10-50 minute to golden yellow at 120-200 ℃; Preferably toast 20-35 minute to golden yellow at 130-180 ℃;
Preferably, it also contains the dope layer that is wrapped in the food outer surface;
Described coating material is selected from chocolate, newborn coating or other edible coating class;
More preferably, described treated defatted soybean sheet is through the embedding of material investment, and described material investment is selected from one or more in converted starch, table sugar, the colloid.
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| CN2008102015237A CN101720840B (en) | 2008-10-22 | 2008-10-22 | Food composition and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511626A (en) * | 2011-12-31 | 2012-06-27 | 华南理工大学 | Soft-hard two-layer gel nut candy and preparation method thereof |
| CN102845684A (en) * | 2012-07-03 | 2013-01-02 | 苏州喜福瑞农业科技有限公司 | Crab cream pea and manufacturing method thereof |
| CN103652541A (en) * | 2012-09-04 | 2014-03-26 | 中国人民解放军总后勤部军需装备研究所 | Energy bar for coal mine lifesaving and preparation method of energy bar |
| CN103892024A (en) * | 2014-04-21 | 2014-07-02 | 马国丰 | Method for preparing zinc-iron-calcium-enriched peanut agglutinin sugar |
| TWI609633B (en) * | 2017-01-17 | 2018-01-01 | 統一企業股份有限公司 | Syrup for Baked And Making method thereof |
| CN108260804A (en) * | 2018-01-19 | 2018-07-10 | 全武 | The preparation method of nutraceutical, mixture and nutraceutical |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050220979A1 (en) * | 2004-04-02 | 2005-10-06 | Craig Baumer | High soy protein nuggets and applications in food products |
| CN100548156C (en) * | 2005-08-12 | 2009-10-14 | 北京康比特体育科技股份有限公司 | Energy stick |
| US8486469B2 (en) * | 2005-10-17 | 2013-07-16 | Intercontinental Great Brands Llc | Low-calorie food bar |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511626A (en) * | 2011-12-31 | 2012-06-27 | 华南理工大学 | Soft-hard two-layer gel nut candy and preparation method thereof |
| CN102511626B (en) * | 2011-12-31 | 2013-05-08 | 华南理工大学 | Soft-hard two-layer gel nut candy and preparation method thereof |
| CN102845684A (en) * | 2012-07-03 | 2013-01-02 | 苏州喜福瑞农业科技有限公司 | Crab cream pea and manufacturing method thereof |
| CN103652541A (en) * | 2012-09-04 | 2014-03-26 | 中国人民解放军总后勤部军需装备研究所 | Energy bar for coal mine lifesaving and preparation method of energy bar |
| CN103652541B (en) * | 2012-09-04 | 2015-04-22 | 中国人民解放军总后勤部军需装备研究所 | Energy bar for coal mine lifesaving and preparation method of energy bar |
| CN103892024A (en) * | 2014-04-21 | 2014-07-02 | 马国丰 | Method for preparing zinc-iron-calcium-enriched peanut agglutinin sugar |
| TWI609633B (en) * | 2017-01-17 | 2018-01-01 | 統一企業股份有限公司 | Syrup for Baked And Making method thereof |
| CN108260804A (en) * | 2018-01-19 | 2018-07-10 | 全武 | The preparation method of nutraceutical, mixture and nutraceutical |
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| Publication number | Publication date |
|---|---|
| CN101720840B (en) | 2012-11-28 |
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