Description:FIELD OF THE INVENTION
The present invention relates to a method for preparing a nutritious protein bar using Glycine max (L.) Merr., commonly known as soybean, as a primary source of protein.
Background of the Invention
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Protein bars originated in the United States during the 1960s and gained popularity in the 1980s. They were initially developed to provide a convenient, portable solution for meeting daily protein requirements. These bars primarily benefit athletes and bodybuilders by supporting muscle growth and recovery. However, many protein bars available in the market today contain unhealthy ingredients such as palm oil, which can elevate cholesterol and triglyceride levels, increasing the risk of heart disease. Additionally, glycerol, another common ingredient, can cause adverse effects such as headaches, dizziness, bloating, nausea, and diarrhea.
With growing consumer awareness and demand for healthier alternatives, we have developed a protein bar that addresses these concerns. Our bar has a low glycemic index, is rich in fiber, and is easily digestible, making it an excellent choice for vegetarians. It also contains essential nutrients such as iron, folate, and vitamin B. This is particularly beneficial for the predominantly vegetarian population in northern India, where protein deficiency is a common concern.
Our protein bar is made using a blend of Glycine max (L.) Merr. (commonly known as black soybean), peanut butter, Phoenix dactylifera (dates), and Avena sativa (oats). Unlike conventional protein bars made with palm oil, our product is entirely oil-free, offering significant advantages for athletes and bodybuilders.
The key ingredient, Glycine max (L.) Merr., or black soybean, is primarily found in the Garhwal and Kumaon regions of Uttarakhand. Belonging to the Leguminosae family, this nutrient-dense legume is rich in protein and iron. It is also an excellent source of calcium, magnesium, and essential minerals that promote bone health by improving bone strength and density. Additionally, it helps regulate blood pressure and blood sugar levels, making it a wholesome and health-conscious choice for consumers.
Protein bars are a blend of functional food development principles and modern dietary preferences for high-protein, nutrient-dense snacks. These bars are prepared using roasted black soybeans, almonds, oats, natural sweeteners, and peanut butter to create a balanced, shelf-stable, and palatable product. Roasted soybeans enhance flavour and improve digestibility by reducing anti-nutritional factors. They are a rich source of complete plant protein, dietary fibre, and bioactive compounds like isoflavones, offering health benefits like improved heart health and better blood sugar regulation. Almonds cater extra protein, vitamin E, magnesium, and good monounsaturated fats. Natural sweeteners like dates, honey, or maple syrup provide a pleasant taste and additional nutrients, such as vitamins, minerals, and antioxidants. Beta-glucans, dietary fiber, and complex carbohydrates found in oats are included because they are proven to lower blood sugar and promote heart health. Additionally, they serve as a structural element, giving the bars roughness and binding ability while maintaining uniformity. Dates act as a natural binder, while honey adds antimicrobial properties, enhancing the bars' shelf life. Peanut butter, a rich source of healthy fats, plant-based protein, and essential nutrients, maintains a cohesive structure and enhances the flavour profile, providing a nutty, indulgent taste. The bars are perfect for long-term energy release because they also increase satiety.
The goal of the current study is to develop protein bars from roasted black soybeans, oats with natural sweeteners and peanut butter, a must technical solution for enhanced nutritional profile and sensory appeal through ingredient selection, processing techniques, and formulation balance. Roasting the black soybeans not only enhances their flavour but also improves digestibility and bioavailability of proteins. Grinding the roasted soybeans into a fine flour ensures even incorporation into the bar, providing a smooth texture. Oats contribute complex carbohydrates, beta-glucans, and a chewy texture, enhancing satiety and energy release. Chopped or ground almonds add crunch and richness, improving mouthfeel and texture. The use of natural sweeteners such as dates, and peanut butter enhances sweetness while contributing essential nutrients and acting as binders. Peanut butter delivers healthy fats, protein, and a creamy texture that balances the earthy flavour of the soybeans. Sensory appeal can be further improved by incorporating inclusions like dark chocolate chips, dried fruits, or crunchy nuts to add texture and enhance taste. This approach results in a protein bar that is nutritionally balanced, high in protein and fibre, and appealing in taste, texture, and aroma.
Several patents have been issued for food products but none of these are related to the present invention. For example, WO2020038685A1 relates to a protein bar which is formed from a moldable mass which contains proteins and / or protein hydrolyzates. Protein bars are becoming increasingly popular, especially among athletes. They enable the supply of a relatively large amount of proteins in the form of a handy, storable and easily transportable food. A high protein intake in connection with physical activity makes sense from a nutritional point of view, especially with the aim of promoting muscle growth.
Another patent, US20050181019A1 relates to a nutrition bar comprising about 10% wt or more of soy and/or rice protein, at least one transition metal or transition metal compound, and about 2% wt or more of a humectant, and wherein the at least one transition metal or transition metal compound is in a substantially water insoluble form at 20° C. or the nutrition bar has an Aw of 0.45 or less or about 1% wt or more of the soy and/or rice protein is in the form of nuggets and the humectant is selected from polyols. The bars have elevated levels of soy and/or rice protein, yet do not suffer unacceptable from a deterioration in taste or other organoleptic properties over time. In other aspects, a nutrition bar or other food which incorporates pro-oxidants and/or polyunsaturated fatty acids or their sources in encapsulated form, especially as microcapsules. The pro-oxidants may be metal salts such as copper, manganese, iron and/or zinc salts. Sources of omega-3 fatty acids include fish oil. Processes for preparing the polyunsaturated fatty acid capsules are also disclosed. The polyunsaturated fatty acid capsules/microcapsules are prepared by forming an emulsion of the unsaturated fatty acid with a carrier, spray drying the emulsion to form a powder and encapsulating powder, especially with a fluid bed. The invention is especially useful for encapsulating polyunsaturated fatty acids, or oil sources thereof, most preferably omega-3 and omega-6 fatty acids, such as arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic acid, linolenic acid (alpha linolenic acid), and gamma-linolenic acids, fish oil, and oil sources of C18:2 and C18:3 fatty acids such as canola oil, soybean oil or blends thereof.
Another patent, EP1641358B1 relates to nutrition bar comprising; 10 %wt or more of soy and/or rice protein, at least one transition metal or transition metal or transition metal compound, and 2 %wt or more of a humectant. The transition metal(s) or transition metal compound(s) are in a substantially water insoluble form at 20 °C or the nutrition bar has an Aw of 0.45 or less and/or 1 %wt or more of the soy and/or rice protein is in the form of nuggets and the humectant is selected from polyols. The bars hase elevated levels of soy and/or rice protein, yet do not suffer unacceptable from a deterioration in taste or other organoleptic properties over time.
Another patent, US20060115553A1 discloses a nutrition bar or other food which incorporates pro-oxidants and/or polyunsaturated fatty acids or their sources in encapsulated form, especially as microcapsules. The pro-oxidants may be metal salts such as copper, manganese, iron and/or zinc salts. Sources of omega-3 fatty acids include fish oil. Processes for preparing the polyunsaturated fatty acid capsules are also disclosed. The polyunsaturated fatty acid capsules/microcapsules are prepared by forming an emulsion of the unsaturated fatty acid with a carrier, spray drying the emulsion to form a powder and encapsulating powder, especially with a fluid bed. The invention is especially useful for encapsulating polyunsaturated fatty acids, or oil sources thereof, most preferably omega-3 and omega-6 fatty acids, such as arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic acid, linolenic acid (alpha linolenic acid), and gamma-linolenic acids, fish oil, and oil sources of C18:2 and C18:3 fatty acids such as canola oil, soybean oil or blends thereof.
Another patent, US20080187640A1 relates to a composition or compositions containing various ingredients used in the preparation of a high-protein bar that, when combined in suitable proportions to deliver the required amount of protein for energy, muscle development, and endurance, imparts a palatable taste and texture to the bar and keeps soft over the shelf-life of the product. An advantage of the compositions of the present invention is that it extends the shelf-life of the bars. The bars produced contain a soft-extruded core that will maintain its soft texture across the product's shelf life. The hardness is maintained over the expected shelf life of the bars.
Summary of Invention
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detail.
Summary of the Present Invention
The present invention relates to the development of a nutritious protein bar made from roasted black soybeans (Glycine max (L.) Merr.), oats, natural sweeteners, and peanut butter, offering a balanced, high-protein, and nutrient-dense snack. The innovative method enhances the nutritional profile and sensory appeal of the protein bar by leveraging ingredient functionality and advanced processing techniques. Roasting black soybeans reduces anti-nutritional factors, improves digestibility, and enhances bioavailability while providing a rich source of plant-based protein, dietary fiber, and isoflavones. Oats contribute beta-glucans, complex carbohydrates, and a chewy texture for sustained energy release and satiety. Natural sweeteners, such as dates, provide a pleasant taste, act as binders, and add vitamins, minerals, and antioxidants. Almonds contribute protein, healthy fats, and essential nutrients, improving the bar's texture and mouthfeel. Peanut butter enhances cohesiveness, flavor, and nutrient content with its healthy fats and plant-based protein. This invention offers a wholesome, oil-free protein bar that supports muscle recovery, heart health, and blood sugar regulation, appealing to health-conscious consumers, athletes, and vegetarians. The final product is a shelf-stable, palatable snack, rich in fiber, protein, and essential nutrients, ideal for sustainable and healthy dietary practices.
Herein enclosed a protein bar using glycine max (l.) merr., comprising:
Roasted black soyabean flour- 200gm Oats flour-50gm, mashed dates-3-4 pcs, almonds – 5-10 pcs, Peanut butter-2 tablespoons.
A method for the preparation of the protein bar as claimed in claim 1, wherein said preparation of protein bar using glycine max (l.) merr. comprising the steps of:
preparing black soyabean flour by roasting black soyabean dal, grind and sieve it twice to avoid any lumps;
preparing oats flour by roasting oats and grind followed by sieving twice;
mashing dates with a fork;
chopping almonds into small pieces;
mixing black soyabean flour, oats flour, dates, almonds and peanut butter, and prepare a soft dough;
shaping this mixture into desired shape of protein bar; and
refrigerating the protein bar sample for half hour.
The packed with plant-based protein from black soybeans and almonds, supporting muscle recovery and growth.
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
OBJECTIVES OF INVENTION
The primary objective of this invention is to develop a high-protein, nutrient-dense snack using Glycine max (L.) Merr. (black soybeans) as the primary ingredient.
Another object of the present invention is to enhance the digestibility and bioavailability of nutrients by roasting black soybeans to reduce anti-nutritional factors.
Another object of the present invention is to incorporate natural sweeteners like dates to provide a pleasant taste, act as binders, and add essential vitamins, minerals, and antioxidants.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
BRIEF SUMMARY OF THE FIGURES
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Figure 1: Food texture analysis curve
Figure 2: XRD analysis
Figure 3: FTIR analysis
The figures and tables depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, a method for preparing a nutritious protein bar involves using Glycine max (L.) Merr. (black soybeans), oats, natural sweeteners, and peanut butter as the key ingredients. The process begins with the preparation of black soybean flour.
In some embodiments of the present invention, high-quality black soybeans are selected, cleaned, and dry-roasted in a pan over medium heat until they release a nutty aroma, indicating reduced anti-nutritional factors and enhanced digestibility.
In some embodiments of the present invention, the roasted soybeans are then cooled, ground into a fine flour, and sieved twice to ensure uniform particle size and texture. Similarly, oats (Avena sativa) are roasted until golden and aromatic to improve their flavor and stability. They are then ground into a fine flour and sieved to remove lumps.
In some embodiments of the present invention, the natural sweetener, dates (Phoenix dactylifera), are prepared by selecting soft, seedless varieties and mashing them with a fork until a smooth paste is formed. Almonds are chopped into small pieces to add a crunchy texture to the final product.
In some embodiments of the present invention, in a mixing bowl, the prepared black soybean flour (200 grams), oats flour (50 grams), mashed dates (3–4 pieces), chopped almonds (5–10 pieces), and peanut butter (2 tablespoons) are combined. The mixture is thoroughly mixed using clean hands or a spatula until a soft and uniform dough forms.
In some embodiments of the present invention, once the dough is ready, it is shaped into bars of the desired size and thickness using molds or by hand. The shaped bars are placed on a tray lined with parchment paper and refrigerated for at least 30 minutes to allow them to set and achieve the desired firmness.
In some embodiments of the present invention, the resulting protein bars are high in plant-based protein, dietary fiber, and essential nutrients such as iron, calcium, magnesium, and vitamins. They are free from palm oil and artificial additives, making them a wholesome, oil-free snack option suitable for vegetarians, athletes, and health-conscious individuals. This method ensures that the protein bars are not only nutritious but also have an appealing texture, taste, and shelf stability.
Herein enclosed a protein bar using glycine max (l.) merr., comprising:
Roasted black soyabean flour- 200gm Oats flour-50gm, mashed dates-3-4 pcs, almonds – 5-10 pcs, Peanut butter-2 tablespoons.
A method for the preparation of the protein bar as claimed in claim 1, wherein said preparation of protein bar using glycine max (l.) merr. comprising the steps of:
preparing black soyabean flour by roasting black soyabean dal, grind and sieve it twice to avoid any lumps;
preparing oats flour by roasting oats and grind followed by sieving twice;
mashing dates with a fork;
chopping almonds into small pieces;
mixing black soyabean flour, oats flour, dates, almonds and peanut butter, and prepare a soft dough;
shaping this mixture into desired shape of protein bar; and
refrigerating the protein bar sample for half hour.
The packed with plant-based protein from black soybeans and almonds, supporting muscle recovery and growth.
EXAMPLE
BEST METHOD
RECIPES FOR PROTEIN BAR FROM OATS AND BLACK SOYABEANS.
Ingredients- Roasted black soyabean flour- 200gm Oats flour-50gm, mashed dates-3-4 pcs, almonds – 5-10 pcs, Peanut butter-2 tablespoons
Methodology
• Preparation of black soyabean flour (Roast Black soyabean dal, grind and sieve it twice to avoid any lumps.)
• Preparation of oats flour (Roast oats and grind followed by sieving twice)
• Mash dates with a fork. In this case, seedless dates were used.
• Almonds were cut in tiny pieces with knife.
• Mix black soyabean flour, oats flour, dates, almonds and peanut butter, and prepare a soft dough.
• Turn this mixture into desired shape of protein bar and refrigerate this protein bar sample for half hour
Nutritional and health Claims:
The above prepared naturally sweetened bar is packed with plant-based protein from black soybeans and almonds, supporting muscle recovery and growth and is rich in dietary fibres imparted by oats and dates. Black soybeans and crushed almonds deliver antioxidants that help combat oxidative stress.
These claims appeal to both health-conscious and environmentally sensitive consumers by highlighting the protein bars produced from black soybean, oats, almonds, and dates' nutritional advantages, functional value, and sustainable features.
The graph (Figure 1) shows texture analysis data for a protein bar, illustrating the relationship between force and displacement. The initial peak indicates a firm exterior, followed by a softer interior texture as the probe moves into the bar. The curve shows slight fluctuations, suggesting internal structure heterogeneity, possibly due to inclusions. The final sharp rise in force indicates increased resistance as the probe reaches a denser core or base.
A small amount of protein bar was subjected to XRD analysis and was found to be amorphous (Fig 2). Figure 2 shows a typical graph for an amorphous substance, in this case the protein bar. The bar is soft and is easily breakable.
FTIR analysis shows a sharp peak at 3000 cm-1 confirming a C-H single bond stretch and another sharp peak between1500-2000 cm-1 observing a bending double bond at C=O, C=C, C=N
NUTRITIONAL VALUE ANALYSIS

Nutritional value of protein bar (per 10 gm)
Test parameter Result (%)
Total carbohydrate BLQ (Below limit of quantification)
Fat 6.17%
Protein 45.19%

The nutritious enriched protein bar contains negligible total carbohydrate, 6.17% fat and 45.19% protein; with a moisture content of 82% and an acidic pH 5.86.
, Claims:1) A protein bar using glycine max (l.) merr., comprising:
Roasted black soyabean flour- 200gm Oats flour-50gm, mashed dates-3-4 pcs, almonds – 5-10 pcs, Peanut butter-2 tablespoons.
2) A method for the preparation of the protein bar as claimed in claim 1, wherein said preparation of protein bar using glycine max (l.) merr. comprising the steps of:
a) preparing black soyabean flour by roasting black soyabean dal, grind and sieve it twice to avoid any lumps;
b) preparing oats flour by roasting oats and grind followed by sieving twice;
c) mashing dates with a fork;
d) chopping almonds into small pieces;
e) mixing black soyabean flour, oats flour, dates, almonds and peanut butter, and prepare a soft dough;
f) shaping this mixture into desired shape of protein bar; and
g) refrigerating the protein bar sample for half hour.
3) The method as claimed in claim 2, wherein packed with plant-based protein from black soybeans and almonds, supporting muscle recovery and growth.