| 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. |
