FIELD: food industry.
SUBSTANCE: food product is proposed, containing a concentrate of garden bean protein, subjected to thermal moisture treatment, having from 50 to 73% of protein, denaturation enthalpy from 5.5 to 7.0 J/g or from 6 to 6.5 J/g, and at least one more ingredient selected from a group consisting of flour, starch, milk, leguminous protein, milk whey protein, casein, eggs, gums, hydrocolloids, oil, water, and sweeteners.
EFFECT: invention provides for obtaining a product with required properties.
10 cl, 4 dwg, 15 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| HEAT-TREATED COMPOSITION CONTAINING PLANT PROTEINS AND METHODS OF ITS PRODUCTION AND APPLICATION | 2018 |
|
RU2805418C2 |
| FAT-BASED FILLING COMPOSITION | 2019 |
|
RU2807598C2 |
| METHOD FOR MANUFACTURE OF TEXTURED FOOD PRODUCT AND TEXTURED FOOD PRODUCT | 2016 |
|
RU2700879C1 |
| METHOD AND COMPOSITION CONTAINING HYDROLYSED STARCH | 2017 |
|
RU2739605C2 |
| INGREDIENT FOR FOOD PRODUCTS | 2017 |
|
RU2749923C2 |
| FAT-BASED FILLING COMPOSITION | 2019 |
|
RU2807601C2 |
| COMPOSITION OUT OF SOYBEAN MILK (VARIANTS) AND METHOD FOR ITS MANUFACTURING (VARIANTS) | 2000 |
|
RU2248723C2 |
| FOOD PRODUCTS WITH COATING CONTAINING LEGUME FLOUR | 2017 |
|
RU2765161C2 |
| EMULSION WITH DECREASED OIL CONTENT AND EMULSIFIER FORMING ITS VISCOSITY | 2004 |
|
RU2366197C2 |
| CONFECTIONERY COMPOSITION COMPRISING A BRAN-LIKE MATERIAL | 2017 |
|
RU2741122C2 |
