ПАЛТА Дипали (US),СМИТ Ричард Тодд (US),СТАЛДЕР Джеймс Виллиам (US)
申请号：
RU2012148392/13
公开号：
RU2012148392A
申请日:
2011.04.20
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
1. A method of making dough from whole raw beans, comprising the steps of: a) cooking whole set under pressure, the untreated beans wherein the beans have a native protein content of 19% to 45% by dry mass b) grinding said beans, wherein said ground treated beans have a moisture content of from 42% to 49% when cooked under pressure for 10 minutes c) mixing said beans with other dry ingredients and d) said hydrated beans and dry ingredients to make a dough, wherein said dough comprises at least 45% of said bobov.2. A method according to claim 1, further comprising the step of: e) cooking the formed dough to give the snack product based bobov.3. A method according to claim 1, further comprising the step of processing dehydration beans at low thermal stress at temperatures below 160 ° F prior to said step peremalyvaniya.4. A method according to claim 3, wherein said low thermal dehydration stress includes tsentrifugirovanie.5. A method according to claim 3, wherein said low thermal dehydration stress includes microwave sushku.6. A method according to claim 1, wherein the dry ingredients are selected from one or more ingredients from the group consisting of corn starch, oat and orange pulp soka.7. A method according to claim 1, wherein said legumes are soybeans boby.8. A method according to claim 1, wherein said beans is nut.9. A method according to claim 1, wherein the dry ingredients comprise protein ingredient.10. A method according to claim 4, wherein said cooking step comprises zharku.11. A method according to claim 4, wherein said step ku1. Способ изготовления теста из цельных сырых бобов, включающий этапы:a) кулинарной обработки под давлением множества цельных, необработанных бобов, где указанные бобы имеют нативное содержание белка от 19% до 45% на массу сухого веществаb) перемалывания указанных бобов, где указанные обработанные молотые бобы имеют содержание влаги от 42% до 49% при кулинарной обработке под давлением в течение 10 минc) смешивания указанных бобов
