NO FLOUR NO FAT ADDED PROTEIN NOODLE AND PROTEIN IN SPHERE AND OVAL SHAPE AND PROCESS

Abstract

This invention is related to fat-free, starch-free protein food that can be processed into noodles, spherical and rice-similar shapes, which consist of 2 parts: the first part are boiled water, egg white powder and/or soy protein, and/or whey protein, and/or pea protein, and/or brown rice protein, and sodium alginate; and the second part are boiled water and calcium chloride concentration as solid gel agent. Fat-free, starch-free protein food in noodles form has 0.5-5 mm diameter, spherical and rice-similar shapes have 2-5 millimetres diameter. Protein foods can be substituted for noodles or glass noodles, or beverages and desserts. This product is a nutritious health food, a good choice for patients and those who want to supplement protein to be able to eat in a variety way and more appetizing.

Claims

1. Fat-free, starch-free protein food that can be processed into noodles, spherical and rice-similar shapes, wherein the protein food consists of two ingredients: part 1 comprising: boiled water for part 1 with 50-90% volume by weight. egg white powder and/or soy protein, and/or whey protein, and/or pea protein, and/or brown rice protein with 9.5-45% volume by weight and sodium alginate with 0.5-5% volume by weight and part 2 comprising: boiled water for part 2 with 95-99.9% volume by weight and calcium chloride with 0.1-5% volume by weight.

2. The fat-free, starch-free protein food according to the claim 1, is noodle shaped with 0.5-5 mm. diameter.

3. The fat-free, starch-free protein food according to the claim 1, is spherical and rice-similar shaped, with 2-5 mm. diameter.

4. Production process of fat-free, starch-free protein food that can be processed into noodles, spherical and rice-similar shapes according to the claim 1, has the following steps: preparing the part 1 by carrying out the steps of: a) mixing the egg white powder, and/or the soy protein, and/or the whey protein, and/or the pea protein, and/or the brown rice protein with the sodium alginate in a container, to obtain a powder; and b) adding the powder from step a) into the boiled water for part 1, that has been left to cool and mixing the powder in the water for part 1 for 20-40 minutes by hand or using a mixer for 5-20 minutes wherein temperature of the water for part 1 is 15-60 degree Celsius, and letting the mixture of the powder and the water for part 1 sit for 3-12 hours making sure the mixture of the powder from step a) is completely dissolved in the water for part 1, thereby forming the part 1, which is set aside; preparing the part 2 by carrying out the steps of: c) mixing the calcium chloride with boiled water for part 2, that has been left to cool to room temperature between 15-40 degrees Celsius and stirring for 2-10 minutes until the calcium chloride is combined with the boiled water for part 2 to become a solution of calcium chloride with a concentration of 0.5-3%, wherein volume of the calcium chloride solution or part 2 is 1-3 litres per 1 kg of part 1; d) inserting the part 1 into a line injection machine with power from 1-10 horsepower, wherein a pump is provided for sucking the mixture of part 1 through a hose to a nozzle and then injecting onto the part 2 solution to make a long line, size and shape as required, wherein, in the absence of the injection machine, placing the part 1 in a plastic bottle container with a hole punched on a cap of the plastic bottle container, and squeezing the plastic bottle by hand thereby letting the mixture to be injected as a line onto the calcium chloride solution in item c) to be a long line, size and shape as required, wherein the diameter of the hole is 0.5-5 mm, for making the protein food look like noodle shaped; e) placing the part 1 in a second plastic bottle with a second hole punched on a diameter of the second plastic bottle cap with 2-5 millimetres diameter, then dropping the mixture onto the second part 2 to a desired round and rice-similar sizes and shapes, for making the protein food look spherical and rice similar shaped; f) soaking the protein food, noodles and/or spherical, and/or rice-similar shapes into the part 2 for 2-40 minutes, then scooping out and rinsing with clean, room temperature water 2-3 times; and g) blanching the protein food, noodles and/or spherical, and/or rice-similar shapes in boiling water for 1-10 minutes, then scooping out and rinsing with clean, room temperature water, and then putting in a ready-to-eat container.

Description

EXAMPLE 1

Part 1

[0033] boiled water 82.5% volume by weight [0034] Selectable protein from egg white powder, soy protein, whey protein, pea protein, brown rice protein or a mixture of these. 16% volume by weight [0035] Sodium alginate (sodium alginate) 1.5% volume by weight

Part 2

[0036] boiled water 99.5% volume by weight [0037] Calcium chloride (calcium chloride) 0.5% volume by weight

[0038] a) Mix the first part by mixing the protein and sodium alginate together in a container.

[0039] b) The powder from a) is mixed with boiled water that has been left to cool down to 25 degrees Celsius, and stir by hand for 30 minutes or by a mixer for 10 minutes. Set aside for 6 hours to make sure the ingredients are fully dissolved. This will be part 1, set aside.

[0040] c) Mix the second part by mixing calcium chloride with boiled water that has been left to

[0041] cool at 25 degrees Celsius. Stir for 5 minutes until it is combined to become a solution

[0042] of calcium chloride with 0.5% concentration. The volume of this solution of calcium chloride or part 2, is used 2 litres per 1 kg of part 1.

[0043] d) For making noodles, part 1 is inserted into a line injection machine with 1 horsepower. A pump sucks the mixture through a hose to the nozzle and then inject onto the second part of the solution into a long line, size and shape as required.

[0044] In the absence of an injection machine, put part 1 in a plastic bottle container with a hole punched on the cap, the diameter of the hole is 1.5 mm. Squeeze the plastic bottle by hand, let the mixture to be injected into a line onto the calcium chloride solution in c) into a long line, size and shape as required.

[0045] e) For spherical and rice-similar shapes, put part 1 in a plastic bottle with a hole punched on the cap, the diameter of the hole is 3 millimetres, then drop the mixture onto the second part to the desired round and rice-similar sizes and shapes.

[0046] f) Soak the protein food, noodles and/or spherical, and/or rice-similar shapes in the second part for 20 minutes, then scoop out and rinse with clean water at room temperature 2-3 times.

[0047] g) Blanch the protein food, noodles and/or spherical, and/or rice-similar shapes in boiling water for 5 minutes, then scoop out and rinse with clean water at room temperature. Put in a ready-to-eat container.

THE BEST METHOD OF INVENTING

[0048] As already mentioned in the full disclosure of the invention section.