RU2629782C1 - Manufacture method of protein product based on chickpea beans and aromatic condiment composition for its preparation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: raw materials are prepared, washed with running water, soaked at room temperature, heat treated and the excess moisture is removed from it. The chickpea beans soaking is done in the cold running water for 12 hours with the water changing in 6 hours with the ratio of chickpea beans and water 1:3. The heat treatment is carried out in two stages. At the first stage the soaked chickpeas are cooked in cooking containers at the temperature of 90-95°C for 40 minutes. Further the excess moisture is removed by draining, followed by blowing by the air at the temperature of 30-35°C for 15 minutes to the residual moisture content of 25-27%. At the second stage, the chickpeas are fried in the sunflower oil at the temperature of 170°C for 5 minutes. Remove the residual oil by placing in the mesh containers. The chickpeas are mixed with aromatic condiment in the amount of 0.5% from product weight. The aromatic condiment composition contains the following component ratio, wt %: garlic dried ground - 32-34; paprika - 16-18; salt cooking nutritive - 32-34; the dried ground laurel leaf - 14-16; turmeric - 1-2.

EFFECT: high-protein product from chickpea with the specified taste.

3 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the production of a finished product from chickpeas.

A known method for the production of flakes from chickpea grain, including cleaning the grain from impurities, soaking the grain, drying the grain with IR rays, processing it with infrared rays, followed by conditioning in the flakes, characterized in that the soaking of the grain in water is carried out at a temperature of 18-20 ° C for 36 hours until the grain reaches a moisture content of 40-42%, the grain is dried by infrared rays at a wavelength of 0.9-1.1 μm and a radiant flux density of 12-14 kW / m ² for 2.5-3.0 min to a moisture content of 30-32%, grain processing with IR rays is carried out at a wavelength of 0.9-1.1 μm and a radiation flux density of 18- 20 kW / m ² for 100-115 s until the grain reaches a temperature of 160-170 ° C, followed by flattening into flakes 0.6-0.7 mm thick (RF Patent No. 2511762, publ. 04/10/2014).

The disadvantages of the known technical solutions include the fact that the finished product does not have a whole grain structure of the proposed product. Thus, the proposed product occupies a different consumer niche.

A known method of producing a protein product, characterized in that the chickpea grain is germinated for 3-4 days to a sprout length of 0.7-1.0 cm, crushed without air in hot water, kept for 3 hours for fermentation, then heated to a temperature of 85 -92 ° C for 3-5 minutes and is separated by filtration on a protein emulsion product and an insoluble fraction (RF Patent No. 2264737, publ. 27.11.2005).

A known method of producing a protein product, providing for the soaking of legumes, grinding them in water without air, heat treatment and filtering, characterized in that the grain of legumes uses chickpea grain, grinding which is carried out in melt water at temperatures up to 40 ° C for no more than 7 minutes at a grain: water ratio of 1: 6 ... 7, heat treatment is carried out at a temperature of not more than 95 ° C for 3-5 minutes, and after filtration glycine is added to the emulsion fraction in an amount of 1-3 wt. % (RF Patent No. 2185742, publ. July 27, 2002).

The disadvantages of the known technical solutions include obtaining not a finished food product, but the production of a protein component for further processing in the food industry.

Known vegetable seasoning based on spices and dried vegetables and herbs, containing garlic, peppers, onions, in which it contains ground black pepper as pepper, red and chili peppers and / or allspice, garlic contains dried ground or in the form of granules , the onion contains dried ground, or in the form of granules or slices and additionally contains paprika, oregano, and / or basil, and / or marjoram, ginger, or carrots, and / or turmeric, cinnamon, or bay leaf, or sumac, or anise, savory, or thyme, or cloves, ground nutmeg, or mix arry and / or cardamom, coriander in the form of ground seeds, and / or caraway, or rosemary, and / or sage, dill in the form of ground seeds or dried herbs and / or parsley in the form of dried ground leaves and / or mustard powder in the following the ratio of components, wt. %:

Powdered or granulated dried garlic 5.0-16.1 Ground black pepper 4.3-13.4 Red pepper and chili and / or allspice 0.5-11.0 Paprika 8.0-50.2 Ground dried onion, either in the form of granules or slices 5.0-16.1 Oregano and / or basil and / or marjoram 0.5-15.8 Ginger, or carrots, and / or turmeric 0.5-21.4 Cinnamon, or bay leaf, or sumac, or anise 0.5-15.0 Savory, or thyme, or clove 0.5-10.0 Ground Nutmeg, or Mix Curry, and / or Cardamom 0.5-31.0 Ground coriander and / or caraway seeds or rosemary and / or sage 0.5-8.0 Dried dill, or dill seeds, and / or parsley leaf ground and / or mustard powder 0.5-10.0

(RF patent No. 2464815, publ. 27.10.2012)

For the prototype, a method for producing a protein product based on chickpea beans was selected, which involves soaking and subsequent heat treatment, soaking is carried out for 2.0-2.5 hours at room temperature, heat treatment is carried out in vacuum boilers at a vacuum depth of 85-95 %, at a temperature of 90-95 ° C for 40-45 min, then excess moisture is removed, followed by drying in drying chambers at a temperature of 35-50 ° C for 1.5-2.0 hours to a moisture content of 12%, after which beans are mixed with spices and ingredients. Drying is carried out using infrared radiation (RF Patent No. 2265374, publ. 10.12.2005).

The disadvantages of the known technical solutions include the process of infrared drying, the equipment for which is economically disadvantageous in comparison with equipment for carrying out the convection drying process.

The task is to obtain a high-protein food product from plant regional raw materials.

EFFECT: obtaining a high-protein product from chickpeas with a given taste, with salty or sweet.

The technical result is achieved by the method of obtaining a protein product based on chickpea beans, which involves preparing the raw materials, washing, soaking at room temperature, subsequent heat treatment and removing excess moisture, while soaking is carried out in cold running water for 12 hours with a change of water after 6 hours at the ratio of chickpea and water beans 1: 3, washed with running water, the heat treatment is carried out in two stages, while in the first stage, soaked chickpeas are boiled in cooking containers at a temperature 90-95 ° C for 40 minutes, remove excess moisture by draining and then blowing with air at a temperature of 30-35 ° C for 15 minutes to a residual moisture content of 25-27%, in the second stage, the chickpeas are fried in sunflower oil at a temperature of 170 ° C for 5 minutes, remove the remaining oil by placing in a mesh container, mixed with aromatic seasoning in an amount of 0.5% by weight of the product. An aromatic seasoning composition consisting of dried ground garlic, paprika, food salt, dried bay leaves, turmeric, in which, as dried dried leaves, it contains dried dried bay leaves in the following ratio of components, wt. %:

ground dried garlic 32-34 paprika 16-18 food salt 32-34 dried ground laurel leaf 14-16 turmeric 1-2

The composition of the aromatic seasoning, consisting of dried ground garlic, paprika, dried bay leaves, turmeric, which additionally contains powdered sugar, contains dried ground laurel leaves in the following ratio of components, wt. %:

ground dried garlic 32-34 paprika 16-18 food salt 32-34 dried ground laurel leaf 14-16 turmeric 1-2

The essential features affecting the achievement of the claimed technical result are:

- soaking chickpeas for 12 hours with a change of water after 6 hours with a ratio of chickpea and water beans 1: 3;

- flushing after soaking with running water;

- carrying out the heat treatment in two stages, in which at the first stage the soaked chickpeas are boiled in cooking containers at a temperature of 90-95 ° C for 40 minutes, excess moisture is removed by draining and subsequent purging with air at a temperature of 30-35 ° C for 15 minutes to a residual moisture content of 25-27%, at the second stage, the chickpeas are fried in sunflower oil at a temperature of 170 ° C for 5 minutes, the remaining oil is removed by placing in a mesh container;

- mixing the prepared product with one of the compositions of aromatic seasonings in an amount of 0.5% by weight of the product, depending on the receipt of the final product with a salty or sweet taste.

Soaking chickpeas for 12 hours with changing the water after 6 hours is sufficient and necessary to neutralize antinutrients, activate enzymes and increase the availability of vitamins and minerals contained in chickpeas. A water change is necessary to prevent acidification.

Carrying out heat treatment in two stages is carried out to conduct the process of coagulation (coagulation) of proteins and to give improved organoleptic characteristics.

During the coagulation process, the soaked chickpeas are cooked in cooking containers at a temperature of 90-95 ° C for 40 minutes. At this technological stage, chickpea proteins lose their ability to retain water (swell), i.e. from hydrophilic become hydrophobic, while the mass decreases. The tertiary and secondary structure of protein molecules is partially destroyed, some of the proteins are converted into polypeptide chains, which contributes to their better digestion by proteases of the gastrointestinal tract. Proteins, which are in the form of a solution in products, coagulate with flakes during cooking and form a foam on the surface of the broth. The total loss of protein during heat treatment is from 2%. Next, excess moisture is removed by blowing air with a temperature of 30-35 ° C for 15 minutes to a humidity of 25-27% in the oven, this thermal regime allows you to most effectively remove surface moisture from chickpeas after cooking.

The improvement of organoleptic characteristics occurs in the second stage, where the chickpeas are fried in sunflower oil at a temperature of 170 ° C for 5 minutes, while deep changes in fat occur. Hot oil, enveloping the product, creates good heat transfer conditions and ensures uniform crust formation on the entire surface of the product. If the temperature exceeds 180 ° C, the vegetable oil decomposes with the formation of smoke, while the taste of the product is sharply worsened.

After frying, the remaining oil is removed by placing the product in mesh containers.

The prepared product is mixed with one of the compositions of aromatic seasonings to give it the desired taste.

Examples of specific performance.

Example 1

They took 1 kg of chickpeas, prepared the raw material by passing it through a magnetic separator, and then inspected it, removing broken, damaged beans. They were loaded into grids with a hole diameter of 3 mm and washed with running water until there was no turbidity of the water.

The washed chickpeas were soaked in cold running water in containers in the ratio: 1: 3 for 12 hours. After 6 hours, water was replaced in the tank. During the soaking, the chickpea swellability was 200%.

After soaking, the chickpeas were washed with running water and heat treatment was carried out in two stages. At the first stage, the soaked chickpeas were cooked in a container for 40 minutes at a temperature of 90 ° C with constant removal of the resulting foam. After cooking, the chickpeas were drained through a sieve and blown with air at a temperature of 30 ° C for 15 minutes to a residual moisture content of 27%.

At the second stage of the heat treatment, the chickpeas were fried at a temperature of heating sunflower oil to 170 ° C for 5 minutes, periodically stirring to uniformly fry. Fried chickpeas were discharged into mesh containers to remove residual vegetable oil.

To give a salty taste, the prepared product was mixed with aromatic seasoning in an amount of 0.5%, containing dried ground garlic - 32-34%, paprika - 16-18%, edible salt - 32-34%, dried ground bay leaf - 14- 16%, turmeric - 1-2%. Data on nutritional and energy values per 100 g of product are given in table 1.

Example 2

They took 1 kg of chickpeas, passed through a magnetic separator, inspected, removing broken, damaged beans.

Then loaded into the mesh with a hole diameter of 3 mm and washed with running water until there is no turbidity of the water.

The washed chickpeas were soaked in cold running water in containers in the ratio: 1: 3 for 12 hours. After 6 hours, water was replaced in the tank. During the soaking, the chickpea swellability was 200%.

After soaking, the chickpeas were washed with running water and heat treatment was carried out in two stages. At the first stage, the soaked chickpeas were cooked in a container for 40 minutes at a temperature of 95 ° C with constant removal of the resulting foam. After cooking, the chickpeas were drained through a sieve and blown with air at a temperature of 35 ° C for 15 minutes to a residual moisture content of 25%.

At the second stage of the heat treatment, the chickpeas were fried at a temperature of heating sunflower oil to 170 ° C for 5 minutes, periodically stirring to uniformly fry. Fried chickpeas were discharged into mesh containers to remove residual vegetable oil.

To give a salty taste, the prepared product was mixed with aromatic seasoning in an amount of 0.5% by weight, containing dried ground garlic - 32-34%, paprika - 16-18%, edible salt - 32-34%, dried ground bay leaf - 14 -16%, turmeric - 1-2%. Data on nutritional and energy values per 100 g of product are given in table 2.

Thus, the method of producing a protein product based on chickpea beans and aromatic seasoning compositions for its preparation allows to obtain a finished high-protein product from chickpea with giving it a sweet or salty taste.

Claims (5)

1. A method of obtaining a protein product based on chickpea beans, which includes preparing the raw materials, washing, soaking at room temperature, subsequent heat treatment and removing excess moisture, characterized in that the soaking is carried out in cold running water for 12 hours with a change of water after 6 hours when the ratio of chickpea and water beans is 1: 3, the chickpeas are washed with running water and subjected to heat treatment in two stages, while at the first stage the soaked chickpeas are boiled in cooking tanks at a temperature of 90-95 ° C for 40 mi ut, remove excess moisture by draining, followed by blowing with air at a temperature of 30-35 ° C for 15 minutes to a residual moisture content of 25-27%, at the second stage, chickpeas are fried in sunflower oil at a temperature of 170 ° C for 5 minutes, remove the remaining oil by placing in a mesh container, mixed with aromatic seasoning in an amount of 0.5% by weight of the product. 2. The composition of the aromatic seasoning used in the method according to claim 1, consisting of dried ground garlic, paprika, table salt, dried bay leaves, turmeric, characterized in that it contains dried ground laurel leaves in the following ratio components, wt. %: ground dried garlic 32-34 paprika 16-18 food salt 32-34 dried ground laurel leaf 14-16 turmeric 1-2 3. The aromatic seasoning composition according to claim 2, consisting of dried ground garlic, paprika, dried bay leaves, turmeric, characterized in that it additionally contains powdered sugar, as a dried bay leaves, it contains dried ground laurel leaves in the following ratio of components, wt. . %: ground dried garlic 32-34 paprika 16-18 powdered sugar 32-34 dried ground laurel leaf 14-16 turmeric 1-2