JP2023035032A - Chickpea processed powder, production method thereof, gelatinous chickpea processed product and production method thereof - Google Patents

Abstract

To provide new chickpea processed powder and the like capable of being applied for wide applications of beverage and food.SOLUTION: There is provided chickpea processed powder, the chickpea processed powder is mixed with water so that the chickpea processed powder is included by 9.2 mass% as a solid content, and when viscosity is measured using an RVA measurement condition formed of the followings (a) to (e) steps in the order by a rapid visco-analyzer, the chickpea processed powder has a first viscosity peak in the step (a), viscosity is reduced in the step (b), and viscosity is increased to a level greater than the first viscosity peak in the step (d) or (e), and the steps are configured so that: (a) the mixture of the chickpea processed powder and water is agitated for 1 minute at a temperature of 50°C and a paddle rotary speed of 160 rpm, (b) the temperature is raised from 50°C to 95°C at 9°C/minute, and the mixture is agitated for 5 minutes at a rotary speed of 160 rpm, (c) the mixture is agitated for 10 minutes at 95°C and at the rotary speed of 160 rpm, (d) the temperature is lowered from 95°C to 50°C at 9°C/minute, and the mixture is agitated for 5 minutes at the rotary speed of 160 rpm, and (e) the mixture is agitated for 5 minutes at 50°C and at the rotary speed of 160 rpm.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a processed chickpea powder having a predetermined viscosity parameter, a method for producing the same, a gel-like processed chickpea product obtained using the processed chickpea powder, and a method for producing the same.

BACKGROUND ART Conventionally, food compositions using legumes such as soybeans as non-animal foodstuffs have been known. For example, Patent Document 1 discloses a confectionery containing vegetable protein as a main component, which is a granular soybean protein obtained using defatted soybeans as a raw material, especially a protein content of 50% by mass or more in terms of dry matter. Disclosed is a confectionery comprising For example, plant-based foods mainly using legumes and grains and provided for the purpose of substituting animal foodstuffs such as meat, eggs, and milk are also called plant-based foods (PBF). PBF has been in high demand for healthy eating habits and avoidance of animal products due to religious beliefs and the like. In recent years, it is also attracting attention as an agricultural product with a smaller environmental impact than animal foods derived from livestock.

Among legumes, chickpeas are rich in protein and low in fat. It is noted as an expensive ingredient.

Chickpeas are used in cooking as whole beans, peeled or ground. A pasty dish called hummus is also known. For example, the use of chickpeas as PBF has not been widely used because, for example, chickpeas are inferior to animal foods in terms of cooking processability and palatability.

JP 2012-249603 A

To provide a new processed chickpea powder that can be used for various purposes of food and drink, a method for producing the same, a gel-like processed chickpea product, and a method for producing the same.

As a result of research to solve the above problems, the inventors of the present invention found that a processed chickpea powder having a predetermined viscosity parameter is suitable.
In order to solve the above problems, the processed chickpea powder of one embodiment of the present invention is prepared by mixing the processed chickpea powder with water so that the solid content is 9.2% by mass, and measuring the following with a rapid viscoanalyzer (RVA). When the viscosity is measured using the RVA measurement conditions consisting of the order of steps (a) to (e), the first viscosity peak is present in step (a), the viscosity decreases in step (b), and the step (d ) or (e) is accompanied by a higher viscosity increase than the first viscosity peak.

(a) Stir at a temperature of 50° C. and a paddle rotation speed of 160 rpm for 1 minute, (b) While increasing the temperature from 50° C. to 95° C. at a rate of 9° C./min, stir at a rotation speed of 160 rpm for 5 minutes, (c) Temperature (d) stirring for 5 minutes at a rotation speed of 160 rpm while decreasing the temperature from 95° C. to 50° C. at a rate of 9° C./min; (e) temperature of 50° C. and a rotation speed of 160 rpm; and stir for 5 minutes.

In order to solve the above problems, another aspect of the present invention provides a method for producing processed chickpea powder, wherein chickpeas are heat-treated at 126 to 149° C. with an extruder.
In order to solve the above problems, another aspect of the present invention provides a gel-like processed chickpea product comprising the processed chickpea powder and a liquid.

In order to solve the above problems, the gel-like chickpea processed product of another aspect of the present invention has a solid content of 14% by mass, a diameter of 3 cm, and a thickness of 1 cm. The gist is that the gel strength at the breaking point is 18 g·cm or more when the gel breaks in a compression test using a rheometer under conditions of 60 mm/sec and 25°C.

In order to solve the above problems, another aspect of the present invention provides a method for producing a gel-like processed chickpea product, comprising the steps of: mixing the processed chickpea powder with a liquid; C. or higher, and then cooling the heated liquid.

According to the present invention, the processed chickpea powder can be used for various purposes of food and drink.

4 is a graph showing an RVA curve obtained by measuring the viscosity of the processed chickpea powder in Test Example 1 with a rapid viscoanalyzer under predetermined RVA measurement conditions. 4 is a graph showing the results of a breaking strength test in a rheometer compression test of a gelled chickpea processed product in Test Example 3. FIG. 4 is a graph showing the results of gel strength at the breaking point when the gel breaks in the rheometer compression test of the gelled chickpea processed product in Test Example 3. FIG.

(First embodiment)
A first embodiment of the processed chickpea powder according to the present invention will be described. The chickpea processed powder of the present invention is mixed with water so that the solid content is 9.2% by mass, and RVA measurement conditions consisting of the following steps (a) to (e) are performed with a rapid viscoanalyzer (RVA). When the viscosity is measured using It is configured to accompany the rise.

(a) The process is stirred for 1 minute at a temperature of 50° C. and a paddle rotation speed of 160 rpm. In step (b), the temperature is raised from 50° C. to 95° C. at a rate of 9° C./min while stirring at a rotational speed of 160 rpm for 5 minutes. (c) The process is stirred for 10 minutes at a temperature of 95° C. and a rotation speed of 160 rpm. In step (d), the temperature is lowered from 95° C. to 50° C. at a rate of 9° C./min and stirred at a rotational speed of 160 rpm for 5 minutes. (e) The process is stirred for 5 minutes at a temperature of 50° C. and a rotation speed of 160 rpm.

The viscosity reduction in step (b) is not particularly limited as long as the viscosity value is lower than the first viscosity peak. Moreover, it is sufficient that the viscosity is lowered during a part of the time during the step (b), and it is not necessary that the viscosity is lowered all the time.

In step (c), it is preferable to maintain the low viscosity state that was reduced in step (b), and more preferably to maintain the viscosity value lower than the first viscosity peak value.
The viscosity increase in step (d) is not particularly limited as long as the viscosity value is higher than the viscosity value in step (c). It is preferred to rise to a viscosity value higher than the viscosity value of the first viscosity peak. Moreover, it is sufficient that the viscosity is increased during a part of the time during the step (d), and it is not necessary that the viscosity is increased during the entire time.

In step (e), the viscosity increased in step (d) is maintained or further increased, with a higher viscosity increase than the first viscosity peak.
As the rapid viscoanalyzer, a commercially available product can be used, such as RVA4500 (manufactured by Perkin Elmer).

Chickpeas, the raw material, are also called garbanzo beans, Egyptian beans, and chana beans. It may be Kaburi or Dacy. Moreover, it may be a raw bean or a dried bean. Also, the thin film may be left as it is, or the thin film may be removed.

The form of the processed chickpea powder of the present invention means solid particles including powder, granules, granules and the like. The shape of the powder is not particularly limited, and may be regular, irregular, spherical, square, flake, pellet, or the like. The median diameter (D50) of the processed chickpea powder is not particularly limited, but is preferably 1 μm or more and 2 mm or less, more preferably 10 μm or more and 1.5 mm or less. The median size can be measured or adjusted by a sieve method.

(Manufacture of processed chickpea powder)
The processed chickpea powder of the present invention is obtained, for example, by subjecting the above-mentioned raw material chickpeas to the extruder treatment shown below.

Extruders can be carried out using commercially available extrusion equipment. The extruder is a device that compresses, mixes, heats, and shears the raw food material in a cylinder while extruding the food material with a screw.

Either a uniaxial type in which a raw material is extruded with one screw or a multi-screw type in which a raw material is extruded with two or more screws may be used. In the twin-screw type, which extrudes the raw material with two screws, the two screws interfere with each other to bite and convey the raw material. The twin-screw extruder is not particularly limited, and a commercially available device can be used. For example, extruder manufacturers such as Buehler, Buss, GEA, STEER, Wenger, Baker-Perkins, and NP Foods.

The chickpea raw material may be coarsely pulverized in advance to a size that is easy to put into the extruder. Coarse pulverization can employ a known pulverizer. Specific examples include pulverizers such as hammer mills and pin mills, and pulverizers using media such as bead mills, sand mills and attritors. These pulverization methods may be used singly or in combination of two or more.

The chickpea raw material is hydrated after grinding. The mixture obtained by stirring with water is put into an extruder. Additionally, water may be added during the extruder process. The moisture content of the mixture to be extruded is preferably 20% by mass or more and 35% by mass or less, more preferably 26% by mass or more and 30% by mass or less. It should be noted that it is not essential to add water during the process as described above, and water may be added only before the extruder treatment. Alternatively, water may be added only during the extruder treatment.

The processing temperature of the extruder is defined to be 126-149°C, preferably 126-145°C, more preferably 126-134°C. Such a temperature range efficiently yields processed chickpea powder having the viscosity parameters described above. The processing temperature of the extruder refers to the maximum temperature in the barrel, and is referred to as "heating temperature" in the following description.

The feed rate of the raw material is appropriately set depending on the type of equipment, but is preferably 10 to 50 kg/h as the total mass of the medium and the raw material. By setting it in this range, the extruder process can be performed efficiently.

L (barrel length)/D (diameter ratio) is appropriately set depending on the type of device, but is preferably defined to be 10-50.
The screw rotation speed is appropriately set according to the type of apparatus, preferably 50 to 1000 rpm, more preferably 100 to 600 rpm, and still more preferably 300 to 400 rpm. By setting it in this range, the extruder process can be performed efficiently.

Next, the extruded material is dried and then pulverized. A known method can be appropriately employed for the drying treatment. Known drying methods include, for example, a drum dryer, a spray dryer, a flash drying method, a freeze drying method, and the like. Drying and pulverization may be performed simultaneously or continuously by various drying and pulverizing machines. Examples of the pulverizer used in the pulverization process include an impact type pulverizer dryer manufactured by Kitagawa Iron Works Co., Ltd., a Victory Mill manufactured by Hosokawa Micron Corporation, a Super Powder Mill manufactured by Nishimura Machinery Co., Ltd., and an SK Jet Oh Mill manufactured by Seishin Enterprise Co., Ltd. mentioned. In the case of an apparatus capable of drying and pulverizing at the same time, the drying step prior to the pulverizing step may be omitted.

The moisture content of the processed chickpea powder obtained in this way is not particularly limited, but from the viewpoint of storage stability, handling properties, etc., it is preferably 1 to 10% by mass, more preferably 3 to 5% by mass.

The processed chickpea powder of the present invention can be applied to various foods and drinks. The processed chickpea powder may be used as a food or drink as it is, or may be cooked and processed. In particular, a gel-like processed chickpea product containing processed chickpea powder and liquid has excellent gel strength. Therefore, it can be preferably applied as a water-retaining gel composition for fillings such as jelly, pudding and custard cream, sweets such as uiro and sweet bean jelly, chawanmushi, tofu and the like. In addition, the chickpea processed powder obtained by the above-described extruder treatment not only yields a gel-like chickpea processed product with excellent gel strength, but also has reduced grassy smell peculiar to chickpeas. Therefore, it may be applied to various beverages, confectionery such as baked confectionery, vegetable substitute foods for meat, milk and egg products, various processed foods, and the like. The food and drink may contain food additives such as saccharides, sweeteners, flavors, antioxidants, etc., and materials used in food and drink such as oils and fats.

The use of food and drink is not particularly limited, so-called general food, health food, functional food, dietary supplement, supplement, food for specified health use, food with function claims, food for the sick, nursing care food, baby food, etc. can be applied. It is also applicable as animal feed such as pet food.

The effects of the processed chickpea powder of the present embodiment will be described.
(1-1) In the processed chickpea powder of the present embodiment, the processed chickpea powder having the predetermined viscosity parameter described above is configured. Therefore, when a gel-like processed chickpea product containing the processed chickpea powder and the liquid is produced, excellent gel strength can be obtained. In particular, a gel-like chickpea processed product with a soft and chewy texture can be obtained.

(1-2) A gel containing processed chickpea powder and liquid as a composition without using polysaccharides such as agar, starch, pectin, animal proteins such as eggs and milk, gelling agents, thickeners, etc. of the chickpea processed product is obtained. Therefore, it can be applied as a substitute for those materials.

(1-3) In the processed chickpea powder of the present embodiment, in the case of the processed chickpea powder obtained by the extruder treatment described above, not only can a gel-like processed chickpea product with excellent gel strength be obtained, The grassy smell peculiar to chickpeas is also reduced, and palatability such as flavor and taste can be greatly improved. Therefore, it can be applied not only to gel compositions but also to various beverages, sweets, vegetable substitute foods for meat, milk and egg products, and various processed foods as food materials.

(Second embodiment)
A second embodiment of the gel-like processed chickpea product according to the present invention will be described. The description will focus on differences from the first embodiment.

The gel-like processed chickpea product of the present invention comprises the processed chickpea powder of the first embodiment and a liquid. Here, as the liquid, in addition to water, animal milk such as cow's milk, and vegetable milk such as soy milk and oat milk can also be used. In addition, various liquids containing oil or alcohol can be used as other additives.

The gel-like processed chickpea product of the present invention preferably has the following parameters for gel properties. Specifically, in the case of a solid content of 14% by mass, a diameter of 3 cm, and a thickness of 1 cm, a compression test using a rheometer under the conditions of a cylindrical plunger with a diameter of 10 mm, a moving speed of 60 mm / sec, and 25 ° C. gels. The gel strength at the breaking point when is broken is 18 g cm or more. Such gel strength is more preferably 20 g·cm or more, further preferably 22 g·cm or more. When the gel strength is 18 g·cm or more, excellent texture of the gel-like chickpea processed product can be obtained. Examples of commercially available rheometers include CR-3000EX-S manufactured by Sun Science Co., Ltd., and the like.

The ratio of the processed chickpea powder and the liquid is not particularly limited, but the solid content of the processed chickpea powder is preferably 5 to 25% by mass, more preferably 8 to 20% by mass, and still more preferably 9 to 15% by mass. be. By setting the content within such a range, excellent texture of the gelled chickpea processed product can be obtained.

(Method for producing gelled chickpea processed product)
An example of a method for producing a gel-like processed chickpea product includes a step of mixing the processed chickpea powder of the first embodiment with a liquid, a step of heating the mixture obtained by mixing the processed chickpea powder at 60 ° C. or higher, and cooling the liquid. Specific examples of liquids include materials containing water such as water, milk, and eggs, and materials containing oils such as oils and fats and egg yolks.

The heating step is performed at 60° C. or higher, more preferably at 80° C. or higher. If the temperature is 60°C or higher, gelation can be promoted. The heating time is appropriately set depending on the heating temperature, and the desired temperature is preferably maintained for 10 seconds or more, more preferably 20 seconds or more. The cooling step may be performed at a temperature equal to or lower than the heating temperature, preferably 30° C. or lower.

The effects of the gelled chickpea processed product of the present embodiment will be described. The explanation will focus on the effects different from those of the first embodiment.
(2-1) The gel-like processed chickpea product of the present embodiment was obtained by mixing the processed chickpea powder of the first embodiment with a liquid, heating at 60° C. or higher, and cooling. Therefore, a gel-like chickpea processed product with excellent gel strength can be obtained by a simple method in a short period of time.

Note that the above embodiment may be modified as follows. The above embodiments and the following modifications can be combined with each other within a technically consistent range.
・The processed chickpea powder or gel-like processed chickpea product of the above embodiment contains polysaccharides such as agar, starch and pectin, animal proteins such as eggs and milk, gel It does not preclude the combined use of a thickening agent and a thickening agent.

Hereinafter, the configuration and effects of the present invention will be specifically described using examples, etc., but the present invention is not limited to these examples.
<Test Example 1: Production of processed chickpea powder>
(Example 1)
The raw material, chickpeas (dried beans with skin produced in Canada), was placed in a batch-type high-speed mixer, and after the raw material was coarsely pulverized, water was added and mixed homogeneously. Next, the raw material was put into a twin-screw extruder (extruder) at a rate of 30 kg/h. The extrusion conditions were a water content of 26% by mass, a heating temperature of 130° C., and a screw rotation speed of 350 rpm. Water was added continuously in parallel with raw material supply, and compression, mixing, heating and shearing were performed in the cylinder of the extruder. Next, the extruded material was continuously dried and pulverized at 80° C. in an air stream dry pulverizer. A processed chickpea powder (water content: 4% by mass) adjusted to a median diameter (D50) of 1 mm or less was obtained using a 16-mesh sieve.

(Comparative Examples 1 to 8)
Comparative Example 1 was treated in the same manner as in Example 1 except that the heating temperature was changed to 90°C.
Comparative Example 2 was treated in the same manner as in Example 1, except that the heating temperature was changed to 100°C.

Comparative Example 3 was treated in the same manner as in Example 1 except that the heating temperature was changed to 110°C.
Comparative Example 4 was treated in the same manner as in Example 1 except that the heating temperature was changed to 120°C.
Comparative Example 5 was treated in the same manner as in Example 1 except that the heating temperature was changed to 150°C.

Comparative Example 6 was treated in the same manner as in Example 1 except that the heating temperature was changed to 170°C.
Comparative Example 7 was obtained by coarsely pulverizing chickpeas as a raw material. Two commercially available chickpea powders that were not extruded were designated as Comparative Examples 8 and 9, respectively.

(RVA measurement)
RVA4500 (manufactured by Perkin Elmer) was used as a rapid viscoanalyzer. As a test sample, about 25 g of water was first put into a tabletop mixer, and 1 g of the processed chickpea powder of each of the above examples was divided into three times, and a total of 3 g was added. A final concentration of the mixture was 9.2% by mass of solid content. The sample was mixed with water, the deposits were dropped on the inner wall of the cup with a spatula, and the mixture was stirred at a low speed for 20 seconds. 28 g of the mixed sample was put into a metal cup for measurement, and a paddle was set. After 5 minutes from the low speed stirring for 20 seconds, the viscosity measurement was started using the RVA measurement conditions consisting of the following steps (a) to (e) in order.

(a) Stir at a temperature of 50° C. and a paddle rotation speed of 160 rpm for 1 minute, (b) While increasing the temperature from 50° C. to 95° C. at a rate of 9° C./min, stir at a rotation speed of 160 rpm for 5 minutes, (c) Temperature (d) stirring for 5 minutes at a rotation speed of 160 rpm while decreasing the temperature from 95° C. to 50° C. at a rate of 9° C./min; (e) temperature of 50° C. and a rotation speed of 160 rpm; and stir for 5 minutes. The measurement results are shown in FIG. 1 (n=2). In addition, the straight line in FIG. 1 shows a temperature change.

As shown in FIG. 1, in Comparative Examples 1 to 4 (heating temperature 90 to 120° C.), it was confirmed that the viscosity increased as the temperature increased, and further increased during cooling. In other words, it was inferred that the starch was gelatinized as the temperature increased.

Example 1 (heating temperature 130° C.) and Comparative Examples 5 and 6 (heating temperature 150° C., 170° C.) were confirmed to have the first viscosity peak in step (a). That is, it was inferred that the starch had already been gelatinized. Example 1 (heating temperature 130° C.) and Comparative Examples 5 and 6 (heating temperatures 150° C. and 170° C.) are accompanied by a decrease in viscosity in step (b), and an increase in viscosity is suppressed in step (c). Example 1 (heating temperature 130° C.) was accompanied by a higher viscosity increase than the first viscosity peak in steps (d) and (e). Comparative Examples 5 and 6 (heating temperatures of 150° C. and 170° C.) showed no significant increase in viscosity in steps (d) and (e). In FIG. 1, Comparative Examples 5 and 6 (heating temperatures of 150° C. and 170° C.) show substantially the same curves, and the curves are shown overlapping. Comparative Examples 7 to 9, which are raw material powders, increased in viscosity as the temperature increased, and further increased in viscosity when cooled.

<Test Example 2: Production of gelled chickpea processed product>
25 g of the processed chickpea powder of each example was added to 150 mL (6 times the amount) of water, and stirred with a homogenizer until clumps were dissolved to obtain a prepared liquid. 50 mL of the prepared liquid was transferred to a container and heated (95° C.) in a microwave oven (700 W, 40 seconds). It was allowed to stand to cool.

As the chickpea processed powder of Comparative Example 10, the raw chickpeas were soaked in water for 6 hours and then boiled for 30 minutes, dried at 45 ° C. for 18 hours, and mixed with a mixer in the same manner as the chickpea processed powder of Example 1. The one with the particle size was used. Treated as above.

Gel strength, water retention, and flavor shown below were evaluated for the gel-like processed chickpea product of each example obtained. Table 1 shows the results.
(Gel strength (sensory evaluation))
The gel-like chickpea processed product of each example was placed on a plate, and a panelist pressed the central portion of the columnar molded product by hand to evaluate elasticity according to the following criteria.

"◎" indicates that the gel-like processed product has strong elasticity and excellent elasticity; △”, and those with no elasticity and poor elasticity were evaluated as “x”.

(water retention)
Place the gel-like chickpea processed product of each example on a plate, and "○" indicates that there was no syneresis in appearance and that the surface was not sticky, and "×" if there was syneresis or stickiness. evaluated as

(flavor)
When the gel-like chickpea processed product of each example was placed on a plate and the panelist smelled the processed product, “○” was given to those that did not have an unpleasant odor such as grassy odor. Those with an odor were evaluated as "x".

表１に示されるように、実施例１の粉末を用いて得られたひよこ豆加工品が、ゲル強度、保水性、風味に優れることが確認された。比較例１～４の粉末を用いて得られたひよこ豆加工品は、弾力がなく、離水があり、べたつく状態のものであった。また、生の豆特有の青臭さを感じた。

As shown in Table 1, it was confirmed that the chickpea processed product obtained using the powder of Example 1 was excellent in gel strength, water retention and flavor. The chickpea processed products obtained using the powders of Comparative Examples 1 to 4 lacked elasticity, had syneresis, and were sticky. In addition, I sensed the grassy smell peculiar to raw beans.

<Test Example 3: Rheometer compression test>
The processed chickpea powders of Example 1 and Comparative Examples 4 to 6 were used as test samples. A sample and water were weighed so that the solid content was 14% by mass. The entire amount of water was put into a blender cup, and the sample was added in 1/3 portions in 3 batches. The sample was mixed with water and stirred for 20 seconds with a handy blender. After sieving with a 26-mesh hand sieve, the mixed liquid was poured into a 50-mL centrifuge tube to a scale between 40 and 45 mL. Centrifuged at 300 rpm for 1 minute to remove internal air. It was heated in a 85° C. hot water bath for 30 minutes. After standing to cool, it was placed in a refrigerator and left overnight. An air hole was made in the bottom of the centrifuge tube, a gel rod was taken out, and the rod was cut into a cylindrical shape with a width of 1 cm and used as a specimen.

The following conditions were adopted for the compression test (N=3) using a rheometer.
・Measurement equipment: CR-3000EX-S (manufactured by Sun Science)
・Diameter of specimen: 3 cm
・Thickness of specimen: 1 cm
- Plunger: No. 3 (diameter 10 mm, cylindrical)
・Load cell: 20N
・Deformation rate: 80%
・Table movement speed: 60 mm/min ・Measurement temperature: Room temperature (25°C)
FIG. 2 shows the results of a breaking strength test showing the relationship between load (N) and deformation rate (%). FIG. 3 shows the results of gel strength (g·cm) at the breaking point when the gel breaks. At this time, the gel strength (g·cm) was calculated as the product of the maximum load (g) at break and the moving distance (cm) until the maximum load was reached.

As shown in FIGS. 2 and 3, Example 1 resulted in the highest gel strength.

Claims (5)

Chickpea processed powder is mixed with water so that the solid content is 9.2% by mass, and the viscosity is measured with a rapid viscoanalyzer (RVA) using the following RVA measurement conditions consisting of the following steps (a) to (e). Chicks having a first viscosity peak in step (a), with a decrease in viscosity in step (b), and a higher viscosity increase than said first viscosity peak in step (d) or (e). Bean processing powder.
(a) Stir at a temperature of 50° C. and a paddle rotation speed of 160 rpm for 1 minute, (b) While increasing the temperature from 50° C. to 95° C. at a rate of 9° C./min, stir at a rotation speed of 160 rpm for 5 minutes, (c) Temperature (d) stirring for 5 minutes at a rotation speed of 160 rpm while decreasing the temperature from 95° C. to 50° C. at a rate of 9° C./min; (e) temperature of 50° C. and a rotation speed of 160 rpm; and stir for 5 minutes. A method for producing processed chickpea powder, comprising heat-treating chickpeas at 126 to 149° C. with an extruder. A gel-like processed chickpea product containing the processed chickpea powder according to claim 1 and a liquid. The gel-like chickpea processed product has a solid content of 14% by mass, a diameter of 3 cm, and a thickness of 1 cm. 4. The gel-like processed chickpea product according to claim 3, wherein the gel strength at the breaking point of the gel is 18 g·cm or more when the gel breaks in a compressive test. A gel comprising the steps of mixing the processed chickpea powder according to claim 1 with a liquid, heating the mixture containing the processed chickpea powder at 60° C. or higher, and then cooling the heated liquid. A method for producing a chickpea processed product.

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