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1. 发明申请

WO2010070389A1 HIGH NUTRITIONAL VALUE SNACK FOOD AND A METHOD FOR PRODUCING THE SAME 审中-公开
标题翻译：高营养价值SNACK食品及其生产方法
公开(公告)号：WO2010070389A1
公开(公告)日：2010-06-24
申请号：PCT/IB2008/055476
申请日：2008-12-20
申请人： LATVIJAS UNIVERSITATE , ARSTU KONSULTATIVAIS DIENESTS, SIA , BABARIKINS, Dmitrijs , BARKANE, Irina , BABARIKINA, Anna , SISENIS, Gundars , ROGA, Ritvars
发明人： BABARIKINS, Dmitrijs , BARKANE, Irina , BABARIKINA, Anna , SISENIS, Gundars , ROGA, Ritvars
IPC分类号： A21D13/00 , A23C1/00 , A23L1/00 , A23L1/10 , A23L1/164 , A23C19/00
CPC分类号： A23C19/093 , A21D13/40 , A23C19/0912 , A23L5/00 , A23L7/10 , A23L7/13 , A23L33/20
摘要： Invention pertains to the field of producing snack food, particularly to high nutritional value cheese and bread chips-like snack composition and a method of producing the same. The snack product contains per 100g of final product 33-37g crumbs of dried white bread, 65-75g cheese product, 13-15g rapeseed oil, 69-72g water, 20-25mg vitamin C, 0.2-1. 0g seasonings (e.g. dried dills or garlic) and 1.0-1.6g substitute of common salt. The method of production comprises a step of adding grated cheese product to carbohydrate ingredients, adding oil-in- water emulsion, stirring the mixture, thermal treatment with following cutting into thin layers, cooling and adding seasonings. The characteristic feature of the method is a use of specific cheese product instead of cheese. The cheese product contains 33.6-34.4% proteins, 3.0-3.5% fats and 52.4-57.0% moisture. Crumbs of dried white bread are used as source of carbohydrates. The method provides use of normalized low fat content milk, which is fermented by diary fermenting preparation and bacterial starter consisting of mesophilic lactic acid streptococci. The final product (snack) complies with requirements recommended for children, it is rich, delicious and crispy.
摘要翻译：本发明涉及生产休闲食品的领域，特别涉及高营养价值的奶酪和面包屑片状小吃组合物及其制备方法。小吃产品含有每100g最终产品33-37克干白面包屑，65-75克干酪制品，13-15克菜籽油，69-72克水，20-25毫克维生素C，0.2-1份。 0g调味料（如干莳萝或大蒜）和1.0-1.6g替代盐。生产方法包括将磨碎的干酪产品加入到碳水化合物成分中，加入水包油乳液，搅拌混合物，热处理，随后切成薄层，冷却并加入调味料。该方法的特征是使用特定的奶酪产品而不是奶酪。奶酪产品含有33.6-34.4％的蛋白质，3.0-3.5％的脂肪和52.4-57.0％的水分。干白面包的碎屑被用作碳水化合物的来源。该方法提供使用由日粮发酵制剂和由嗜温乳酸链球菌组成的细菌起始剂发酵的标准化低脂肪含量的乳。最终产品（小吃）符合儿童的要求，丰富，美味可口。

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