发明名称 |
Method for Making Legume-Based Dough and Nutritional Products Therefrom |
摘要 |
Legumes having a raw moisture content of between about 19% to about 45% are pressure cooked to a moisture content of between about 42% to about 49%. The legumes may also be subjected to a low thermal stress dewatering at less than about 160° F. After grinding, additional ingredients such as starches, fibers, protein, and/or vitamin and mineral fortification can be added prior to forming a legume-based dough. Kneaded or shaped dough can be cooked and seasoned to make a nutritious snack food comprising between about 5 and about 6 grams of protein per one ounce serving, or between about 10%-30% protein.
|
申请公布号 |
US2011256293(A1) |
申请公布日期 |
2011.10.20 |
申请号 |
US20100763278 |
申请日期 |
2010.04.20 |
申请人 |
FRITO-LAY NORTH AMERICA, INC. |
发明人 |
PALTA DEEPALI;SMITH RICHARD TODD;STALDER JAMES WILLIAM |
分类号 |
A21D13/00;A23L1/01;A23P1/10 |
主分类号 |
A21D13/00 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|