TW201637575A - High protein chip and method of making same - Google Patents

Abstract

The present invention discloses a high protein chip and a method of making same. The high protein chip of the present invention contains at least 30% of protein, and the fracturability of the high protein chip is 200 g to 1200 g. In the method of the present invention, a mixture of mince ingredients is firstly mixed with water to produce a paste-like mixture. The mixture of mince ingredients includes at least 70% of a bean protein product and 30% and below of multi-grain powder or low gluten flour. After the paste-like mixture is shaped into multiple slices, the multiple slices are frozen for at least 30 minutes at -18 degree. Then each side of each multiple slices is roasted for 10 minutes at 125 degree to produce the high protein chip of the present invention.

Description

High protein crisp and preparation method thereof

The invention relates to a chip and a preparation method thereof, in particular to a high protein chip and a preparation method thereof.

Protein is the most important component of human cells, and it is the main component of many human antibodies, enzymes and hormones. The protein is composed of Amino Acid. Thirteen of the 22 amino acids required for adult humans can be made by the body, and the remaining nine must be taken from the diet. These nine amino acids are so-called "essential amino acids". Protein must be renewed and it can't be stored in the body, so we must take good protein from the daily diet. Good protein is very helpful for creating a good body.

Generally speaking, the biological value of protein is determined by the balance of the nine essential amino acids required by the human body. The higher the balance, the higher the biological value, which we call "complete protein." Such as meat, fish, beans, eggs, milk are all complete proteins.

However, for modern people, the benchmark of complete protein should not only be the biological value of protein, but also have plant protein that does not increase the fat of animal fat and the chronic diseases that are not easy to cause obesity, and should be paid more attention. Among them, the essential amino acid has better balance and zero Cholesterol bean protein is an ideal choice. In addition, isoflavones (phytohormones) in soy protein have the advantages of regulating sex hormones in menopausal women and inhibiting calcium loss, which can alleviate the discomfort of younger women and reduce the risk of osteoporosis.

Bean protein, the protein contained in the bean product, is about 38% or more, which is 4 to 5 times that of cereals. The so-called bean products include soybeans, black beans, red beans, and peanuts. At present, the bean protein products on the market include powdered legume protein and tissue bean protein, and the protein content of powdered legume protein and tissue bean protein is more than 50%. The powdery bean protein product is a bean protein-rich product obtained by degreasing, alkali treatment and acid treatment to remove or partially remove carbohydrates and other impurities, and is classified into bean protein powder according to different protein content. ), protein concentrate and protein isolate. The tissue-like bean protein product is a powdery bean protein product, which is added with other auxiliary materials, and is mechanically or chemically organized to obtain the characteristics of lean meat tissue and tissue structure, and has meat chew when eaten. Sense of protein products.

Both powdered legume proteins and tissue-like legume proteins are good food additives and are often used to make meat products, vegetarian meat products or nutraceutical foods. However, there is currently no shortage of snack foods made directly from powdered legume protein or tissue-like legume protein. Most of the crispy snack foods on the market are made from fruits, vegetables, starch or meat. The disadvantage of the crispy snack food made from fruits and vegetables is that the protein content is insufficient. The shortcomings of crispy snack foods made from starch-based raw materials, in addition to insufficient protein content, have higher GI values and are prone to rapid rise in blood sugar and insulin, which is not conducive to diabetic patients, cardiovascular patients and weight control. By. Fragile snack foods made from meat-based ingredients have a problem of excessive lipids and are not edible by vegetarians.

Therefore, there is an urgent need to develop a crispy snack food containing a large amount of protein, which is convenient to eat and has a crispy taste, and a preparation method thereof.

In view of the deficiencies of the prior art, the present invention provides a high protein crisp tablet whose main raw material is a legume protein product and a preparation method thereof.

In a preferred embodiment, the present invention provides a high protein chip comprising at least one pulverized mixture comprising at least 70% of the total mass of the legume protein product and its total mass. One of 30% or less of a cereal powder or a low-gluten flour, wherein the high protein crisp has a protein content of at least 30%, and the high protein crisp has a brittleness of 200 g to 1200 g.

In a preferred embodiment, the ground mixture comprises the legume protein product in an amount of 80% of its total mass and the cereal grain powder or the low-gluten flour in an amount of 20% of its total mass.

In a preferred embodiment, the high protein chip has a thickness of from 0.03 cm to 0.3 cm.

In a preferred embodiment, the high protein chip material further comprises a sweetener having a mass less than 14% by mass of the total mass of the ground mixture.

In a preferred embodiment, the bean protein product is a bean protein isolate or a tissue bean protein, and the meal powder is a buckwheat flour.

In a preferred embodiment, the present invention provides a method for preparing a high protein crisp, comprising the following steps: Uniformly mixing a pulverized mixture and an aqueous solution to form a paste mixture, wherein the pulverulent mixture comprises more than 70% of the total mass of the legume protein product and one of the total mass of less than 30% of the whole grain powder or a low-gluten flour; the paste mixture is molded into at least one sheet; the at least one sheet is frozen in an environment of -18 degrees Celsius or less for at least 30 minutes; and the at least one sheet is baked at a temperature of 125 degrees Celsius or more a front side and a back side of 10 minutes or less, or baking the front side and the back side of the at least one sheet for more than 10 minutes at a temperature of 125 degrees Celsius or less to form a brittleness of 200 grams to 1200 grams, and a protein content of at least 30% of this high protein chip.

In a preferred embodiment, the pulverized mixture comprises the legume protein product in an amount of 80% of its total mass and the granule powder or the low gluten flour in an amount of 20% of its total mass.

In a preferred embodiment, the legume protein product is a legume protein isolate or a tissue legume protein, and the tissue legume protein is pretreated after being stripped into a finely divided form, added to an edible acid or an enzyme. Mixed with the aqueous solution.

In a preferred embodiment, the paste mixture is molded into at least one sheet in a mold, and after the freezing step, the at least one sheet is separated from the mold to perform the baking step.

In a preferred embodiment, when the thickness of the at least one sheet is 0.1 cm, the high protein crisp obtained by baking the at least one sheet has a brittleness of 300 g to 400 g, and at least one sheet When the thickness is 0.2 cm, the high protein crisp obtained by baking the at least one sheet has a brittleness of 600 g to 700 g.

In a preferred embodiment, the pulverulent mixture and a sweetener are in the aqueous solution. The mixture is uniformly mixed, and the mass of the sweetener is less than 14% of the total mass of the ground mixture.

In a preferred embodiment, the ground mixture is mixed into the aqueous solution having a mass equal to 130% of the total mass of the ground mixture.

(a)~(d)‧‧‧ steps

(e)~(j)‧‧‧ steps

(k)~(q)‧‧‧Steps

Figure 1 is a flow chart showing the preparation method of the high protein crisp of the present invention.

Figure 2 is a flow chart showing the preparation method of the bean protein isolate of the present invention.

Figure 3 is a flow chart showing the preparation method of the tissue-like legume protein of the present invention.

In view of the deficiencies of the prior art, the present invention provides a high protein crisp tablet whose main raw material is a legume protein product and a preparation method thereof.

The following is a detailed description of embodiments of the invention, as well as the techniques and features of the invention. The present invention is not intended to limit the invention, and any changes and modifications made by those skilled in the art without departing from the spirit and scope of the invention are included in the scope of the invention.

Please refer to FIG. 1. FIG. 1 is a flow chart of a method for preparing a high protein crisp of the present invention.

A preferred embodiment of the present invention for preparing a high protein chip comprises at least: step (a): uniformly mixing the ground mixture and the aqueous solution to form a paste mixture; and step (b): molding the paste mixture into a sheet; c): freezing the sheet for at least 30 minutes in an environment below -18 ° C; and Step (d): The front and back sides of each of the sheets were baked at a temperature of 125 ° C for 10 minutes.

First, in the step (a) of the preferred embodiment, the pulverized mixture is uniformly mixed with an aqueous solution having a mass of 1.3 times the total mass of the pulverized mixture to form a paste-like mixture similar to the dough.

Further, the pulverized mixture includes a Bean Protein Product which accounts for 70% or more of the total mass of the pulverized mixture, and a granule powder or a low gluten flour which accounts for 30% or less of the total mass of the pulverized mixture. In a preferred embodiment, the ground mixture should include a soy protein product that is 80% of the total mass of the shredded mixture and a cereal or low-gluten flour that is 20% of the total mass of the shredded mixture.

In the preferred embodiment, the aqueous solution of step (a) is pure water, but is not limited thereto. The bean protein product contained in the pulverized mixture is a bean protein isolate or a tissue bean protein obtained by the preparation method of FIG. 2 and FIG. 3, preferably a bean separated by soybean, black bean, red bean or peanut. Protein or tissue-like legume protein, but not limited to this. The cereal powder contained in the crushed mixture may be buckwheat flour, but not limited thereto. Further, in step (a), a sweetener having a mass of less than 0.14 times the total mass of the pulverized mixture, such as sucrose or granulated sugar, may be added for seasoning.

Next, in the step (b), the paste mixture is molded into a sheet having a thickness of 0.03 cm to 0.3 cm using a dough stick or a machine having the same function, such as a dough maker, and then cut into a plurality of sheets. However, in the step (b), after the paste mixture is divided into several equal parts, a plurality of sheets having a thickness of 0.03 cm to 0.3 cm are formed by using a dough stick or a machine having the same function, for example, a noodle making machine.

Then, as shown in the step (c), the plurality of sheets are placed on a mold such as an aluminum foil tray and placed in a freezer to be formed. In the step (c), the freezing temperature should be -18 degrees or less. When freezing temperature At -18 degrees, the freezing time should be at least 30 minutes, and the multiple sheets can be formed and completely separated from the mold. It can be understood that when the freezing temperature is lower than -18 degrees, the freezing time can be shortened as appropriate.

Finally, in the step (d), after the plurality of sheets are separated from the mold, the front and back sides are each baked at 125 degrees Celsius for 10 minutes to form a finished product having a thickness of 0.03 cm to 0.3 cm. It can be understood that when baking a plurality of sheets at a temperature of 125 degrees Celsius or less, the baking time should be extended as appropriate, and when baking a plurality of sheets at a temperature of 125 degrees Celsius or higher, the baking time can be shortened as appropriate.

It is to be noted that when a plurality of sheets having a thickness of 0.03 cm to 0.3 cm are baked at 125 degrees Celsius, a finished product having a crispy taste of from 200 g (g) to 1200 g (g) can be obtained. And because the bean protein product accounts for more than 70% of the total mass of the crushed mixture, the protein content of the bean protein product is more than 50%, so the final product has a protein content of at least 30%, and the purpose of preparing a high protein chip is achieved.

The high protein chips prepared according to the preparation method provided in the present invention were confirmed by different experiments, and have a thickness of 0.03 cm to 0.3 cm and a brittleness of 200 g to 1200 g.

Experiment 1: Preparation of high protein chips using soy protein isolate and buckwheat flour: Step (a1): uniformly mix 80 g of soy protein isolate, 20 g of buckwheat flour, 130 g of water solution and 13.8 g of sugar to form a paste mixture; B1): molding the paste mixture into a sheet having a thickness of 0.2 cm; step (c1): freezing the sheet in an environment of -18 degrees Celsius or less for at least 30 minutes; and step (d1): drying each at 125 degrees Celsius The front and back sides of the baked sheet are 10 minutes.

The high protein chip obtained by the experiment 1 is, for example, a physical property analyzer or the like. The brittleness measured by the device was 628 grams. It is added that when the brittleness is measured by the physical property analyzer, the high-protein chip is pierced by the probe, and the force applied to puncture the high protein chip is the brittleness. The greater the brittleness, the greater the force applied, and the less fragile the finished product. Conversely, the smaller the brittleness, the smaller the force required to represent the more fragile the finished product.

Experiment 2: Preparation of high protein chips using soy protein isolate and buckwheat flour: Step (a2): uniformly mix 80 g of soy protein isolate, 20 g of buckwheat flour, 130 g of aqueous solution and 13.8 g of sugar to form a paste mixture; B2): molding the paste mixture into a sheet having a thickness of 0.1 cm; step (c2): freezing the sheet in an environment of -18 degrees Celsius or less for at least 30 minutes; and step (d2): baking at 125 degrees Celsius The front and back sides of the baked sheet are 10 minutes.

The high protein crisp product obtained by the experiment 2 has a brittleness of 326 g as measured by an instrument such as a physical property analyzer. It can be seen from Experiment 1 and Experiment 2 that the high protein crisps prepared by the method of the present invention have the characteristics of a thickness of 0.03 cm to 0.3 cm and a brittleness of 200 g to 1200 g, and the thicker the thickness, the more brittleness Large, the less fragile the finished product.

In the following, another experiment confirmed that the buckwheat flour and other miscellaneous grains were replaced with low-gluten flour, and the high-protein crisps prepared according to the preparation method provided in the present invention also had a thickness of 0.03 cm to 0.3 cm and a brittleness of 200. The characteristics of grams to 1200 grams.

Experiment 3: Preparation of high-protein chips using soy protein isolate and low-gluten flour: Step (a3): uniformly mix 80 g of soy protein isolate, 20 g of low-gluten flour, 130 g of aqueous solution and 13.8 g of sugar to form a paste mixture; Step (b3): molding the paste mixture into a sheet having a thickness of 0.1 cm; and (c3): freezing the sheet in an environment of -18 degrees Celsius or less for at least 30 minutes; Step (d3): The front and back sides of each of the sheets were baked at a temperature of 125 ° C for 10 minutes.

The high protein crisp product obtained by Experiment 3 has a brittleness of 614 g as measured by an instrument such as a physical property analyzer. It can be seen from Experiment 1 and Experiment 3 that when using buckwheat flour or other miscellaneous grain flour or low-gluten flour, the brittleness is almost the same at the same thickness, so that the use of buckwheat flour or other low-gluten flour can be achieved by the present invention. The preparation method produces a high protein chip with a thickness of 0.03 cm to 0.3 cm and a brittleness of 200 g to 1200 g.

It should be noted that the soy protein isolate used in the above experiment was obtained by using soybean as a raw material. Moreover, although the above experiments are carried out using soy protein isolate as raw material, black beans, red beans or peanuts and soybeans are both legumes, and all contain a large amount of complete protein, so they can also be replaced by black bean protein isolate, red bean protein isolate or peanut protein isolate. The soy protein isolate is used to make the high protein crisps of the present invention. Similarly, a tissue-like legume protein obtained by using a protein isolated from a leguminous plant containing a large amount of complete protein such as soybean, black bean, red bean or peanut can also be substituted for soy protein isolate to form the high-protein crisp of the present invention.

Next, please refer to FIG. 2, which is a flow chart of a method for preparing the bean protein isolate of the present invention.

The preparation method of the legume protein isolate used in the present invention will be described below. The method for preparing the bean protein isolate of the present invention comprises at least: step (e): fragmenting the beans; and step (f): extracting the bean fat to obtain the oiled bean dregs; and step (g): adding the deoiled soybean residue to the alkali solution to obtain a liquid containing a legume protein; step (h): adding an acid solution to obtain a precipitate containing a legume protein; and step (i): adding the precipitate to the alkali solution; Step (j): spray drying to obtain a legume protein isolate.

As shown in the above step, after the beans are crushed by hand or machine, the bean oil can be extracted using a solvent such as n-hexane to obtain a degreased bean residue which does not have a legume fat. Then, the bean protein can be separated by adding the deoiled soybean residue to the lye, so that a liquid containing the legume protein can be obtained. Then, when the liquid containing the legume protein is added to the acid solution, the pulse protein will precipitate to obtain a precipitate containing the legume protein. Moreover, when the acid solution is added, starch and other impurities hardly precipitate, so that a precipitate containing a high content of the legume protein can be obtained. Finally, the precipitated protein is added to the lye by neutralization with an acid and a base, and spray-dried to remove the liquid, thereby obtaining a powdery bean protein isolate. In addition, the soy protein can not be precipitated when the acid is added, so the bean protein isolate will not contain soy protein.

Next, please refer to FIG. 3, which is a flow chart of a method for preparing the tissue-like legume protein of the present invention.

Hereinafter, a method for producing the tissue-like legume protein used in the present invention will be described. The method for preparing the tissue-like legume protein of the present invention comprises at least: step (k): fragmenting the beans; step (1): extracting the oil and fat to obtain the deoiled soybean residue; and step (m): adding the deoiled soybean residue to the alkali solution to obtain a liquid containing a legume protein; a step (n): adding an acid solution to obtain a precipitate containing a legume protein; a step (o): adding the precipitate to the alkali solution; and a step (p): mixing the acetic acid solution containing the salt; and a step (q): mixed with starch and gum to form a tissue-like legume protein.

The steps (k) to (o) are the same as the preparation method of the aforementioned bean-separated protein, and are not described herein again. The tissue-like bean protein uses a spinning nozzle with many small holes to contain beans. The precipitate of the protein is extruded into a salt-containing acetic acid solution to solidify into a fibrous substance, and then the block product is obtained by a step of mixing with starch and glue.

It should be noted that the tissue-like legume protein prepared by the above steps can be used for preparing the high-protein crisp of the present invention after the step of peeling the finished product into finely divided forms and adding an edible acid or enzyme. The purpose of the pre-treatment step is to decompose the protein of the tissue-like legume protein into smaller molecules to facilitate separation from the mold and reduce the problem of uneven thickness of the high protein chip.

In summary, the present invention utilizes only legume protein products including more than 70% of the total mass of the shredded mixture, such as legume protein isolate or tissue legume protein, and miscellaneous grain powder which accounts for less than 30% of the total mass of the shredded mixture or The low-gluten flour can be prepared into a finished product having a brittleness of 200 g to 1200 g after forming a sheet having a thickness of 0.03 cm to 0.3 cm and controlling the baking temperature and the baking time. And because the legume protein product accounts for more than 70% of the total mass of the shredded mixture, and the protein content of the legume protein product is more than 50%, it can be made into a high protein crisp with a protein content of at least 30%. Therefore, the present invention effectively solves the problem of the existing products and provides a crispy snack food and a preparation method thereof, which are simple raw materials, can be eaten by vegetarians, contain a large amount of protein, are convenient to eat, and have a crisp taste.

The above is only the preferred embodiment of the present invention, and is not intended to limit the scope of the claims of the present invention. Therefore, various other modifications or retouchings, etc., which are not departing from the spirit of the present invention, should be included in the present invention. Within the scope of the patent application.

Step (a) to step (d)

Claims (12)

A high-protein crisp chip, the raw material comprising at least a pulverized mixture comprising at least 70% of the total mass of the legume protein product and one of the total mass of less than 30% of the miscellaneous grain powder or a low gluten The flour, wherein the high protein crisp has a protein content of at least 30%, and the high protein crisp has a brittleness of 200 g to 1200 g. The high protein chip according to claim 1, wherein the ground mixture comprises the legume protein product in an amount of 80% of its total mass and the grain or the low-gluten flour in an amount of 20% of the total mass. The high protein chip according to claim 1, wherein the high protein chip has a thickness of 0.03 cm to 0.3 cm. The high protein chip according to claim 1, wherein the high protein chip further comprises a sweetener having a mass less than 14% by mass of the total mass of the ground mixture. The high protein crisp according to claim 1, wherein the bean protein product is a bean protein isolate or a tissue bean protein, and the cereal powder is a buckwheat flour. A method for preparing a high protein chip comprises the steps of uniformly mixing a pulverized mixture and an aqueous solution to form a paste mixture, wherein the granulated mixture comprises more than 70% of the total mass of the legume protein product. And a cereal powder or a low-gluten flour which is less than 30% of its total mass; the paste mixture is molded into at least one sheet; the at least one sheet is frozen in an environment of -18 degrees Celsius or less for at least 30 minutes; and in Celsius Baking the front side and the back side of the at least one sheet for less than 10 minutes, or baking the front side of the at least one sheet at a temperature of 125 degrees Celsius or less The reverse side is more than 10 minutes to form the high protein chip with a brittleness of 200 grams to 1200 grams and a protein content of at least 30%. The method for preparing a high protein crisp according to claim 6, wherein the crushed mixture comprises the legume protein product of 80% of the total mass and the cereal powder of 20% of the total mass or the low Gluten flour. The method for preparing a high protein crisp according to claim 6, wherein the bean protein product is a bean protein isolate or a tissue bean protein, and the tissue bean protein is peeled into finely divided, The aqueous solution is mixed with one of the edible acids or enzymes before the treatment step. The method for preparing a high protein crisp according to claim 6, wherein the paste mixture is frozen after being molded into at least one sheet and placed on a mold, and the at least one sheet is tied to The mold is separated and baked. The method for preparing a high protein crisp according to claim 6, wherein when the thickness of the at least one sheet is 0.1 cm, the crispness of the high protein crisp obtained by baking the at least one sheet is 300 g. Up to 400 g, and when the thickness of the at least one sheet is 0.2 cm, the high protein crisp obtained by baking the at least one sheet has a brittleness of 600 g to 700 g. The method for preparing a high protein crisp according to claim 6, wherein the crushed mixture and the sweetener are uniformly mixed in the aqueous solution, and the mass of the sweetener is less than the fine mixture. 14% of the total mass. The method for producing a high protein crisp according to claim 6, wherein the crushed mixture is mixed into the aqueous solution having a mass equal to 130% by mass of the total mass of the crushed mixture.