CROUTONS MADE ON VEGETABLE OILS AND SOY PROTEIN ISOLATE Russian patent published in 2021 - IPC A21D13/66 

FIELD: food industry.

SUBSTANCE: method for production of baked croutons implies the preparation of a protein-polysaccharide mixture (PPM) from sodium alginate, pectin, sodium carboxymethyl cellulose (Na-CMC) and dry soy protein isolate, adding hot water at temperature of 80-90°C to mixture, mixing and swelling of the mixture for 40-60 minutes. Then a mixture of erythritol, sorbitol and xylitol sweeteners is introduced into the PPM, thoroughly mixed and boiled for 8-10 minutes. The resulting syrup is whipped with the simultaneous introduction of liquid vegetable oil for 5-7 minutes to obtain an emulsion. After that, raisins and chemical disintegrants are introduced into resulting emulsion: ammonium carbonate and soda. And then amaranth flour, a mixture of potato and corn starches are added to resulting mixture and dough is kneaded. The resulting dough is sent to molding, baking and subsequent cooling. The initial components are taken in a certain mass ratio.

EFFECT: invention makes it possible to completely replace egg and milk proteins while maintaining traditional crispiness of products.

1 cl, 1 dwg, 3 tbl, 9 ex