LEE, HAK SUNGKR,이학성,CHO, SUNG DOOKR,조성두,KANG, BONG SOOKR,강봉수,PARK, KWANG ILKR,박광일
申请号：
KR1020150144757
公开号：
KR1016256120000B1
申请日:
2015.10.16
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for making high-protein cookies having a protein content of 20-40 wt% by using isolated soy protein rice and rice bran through low-temperature extrusion and, more specifically, to a composition for molding high-protein cookies and a method for preparing the same, wherein the composition contains 25-35 wt% of isolated soy protein rice, 2-10 wt% of rice bran (brown rice husk), 15-25 wt% of germinated brown rice, 5-10 wt% of glutinous brown rice, 1-4 wt% of glutinous germinated brown rice, 1-4 wt% of germinated glutinous black rice, 2-5 wt% of millet, 1-5 wt% of sorghum, 1-2 wt% of barley, 1-2 wt% of oats, 1-2 wt% of green kernel black bean, 1-2 wt% of lentils, 1-2 wt% of quinoa, and 1-2 wt% of basil seeds.COPYRIGHT KIPO 2016본 발명은 분리대두 단백미와 미강을 활용하여 저온 압출하여 단백질 함량이 20~40중량%인 고 단백질 과자를 제조하는 방법에 관한 것으로, 좀 더 구체적으로는 분리대두 단백미 25~35중량%, 미강(현미껍질) 2~10중량%, 발아현미 15~25중량%, 찹쌀현미 5~10중량%, 찹쌀발아현미 1~4중량%, 발아찰흑미 1~4중량%, 기장 2~5중량%, 수수 1~5중량%, 보리 1~2중량%, 귀리 1~2중량%, 서리태 1~2중량%, 렌틸 1~2중량%, 퀴노아 1~2중량%, 바질씨드 1~2중량%를 포함하는 고 단백질 과자 성형 조성물 및 그 제조방법에 관한 것이다.
