METHOD FOR PRODUCING NUT PASTICHE (OPTIONS)

FIELD: food processing. ^ SUBSTANCE: method provides producing the premix by mixing the soy bean particles, nut aromatiser or the natural nut flour and the binding agent containing saccharide. The binding agent is used in the wet fluid form with humidity less than 1%. Soy bean particles are coated w...

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Bibliographische Detailangaben
Hauptverfasser:	AKASHE AKHMAD, AKHAD ASMA, MAKFERSON EHNDRJU
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: food processing. ^ SUBSTANCE: method provides producing the premix by mixing the soy bean particles, nut aromatiser or the natural nut flour and the binding agent containing saccharide. The binding agent is used in the wet fluid form with humidity less than 1%. Soy bean particles are coated with the binding agent, and the nut pastiche products are formed from the obtained premix. ^ EFFECT: invention allows producing nut pastiche product of less cost. ^ 17 cl, 3 tbl, 6 ex