RU2663988C1 - Method of producing chickpea chips and composition of aromatic seasoning for their cooking - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to a method for producing a food product such as chips from chickpea beans and an aromatic seasoning composition for their preparation. To obtain chips from chickpea, chickpea beans are washed, soaked in cold water for 12 hours with a change of water after 6 hours, washed. Chickpeas are boiled for 40 minutes at a temperature of 90–95 °C. Water is drained, chickpeas are chopped to a homogeneous mass. Mixed with wheat flour in ratio of 2:1. Aromatic seasoning is added in an amount of 0.5 % by weight of the product. Test billet with thickness of 0.8–1.2 mm is kneaded and molded. Cut into triangles 40×40×30 mm. Deep-fried at temperature of 180–185 °C for 60–90 seconds, soaked. Aromatic seasoning composition contains the following component ratio, by weight: dried garlic – 33; table salt – 33; paprika – 17; ground laurel leaf – 15; turmeric – 1; basil – 1.EFFECT: invention makes it possible to obtain a food product having a structure of chips with a characteristic taste of roasted chickpeas, instantly soluble in mouth.2 cl, 2 ex

Description

The invention relates to the food industry, in particular to a method for producing a food product such as chips from chickpea beans.

A known method of obtaining a food product from vegetables, including sorting raw materials, washing, cleaning, cutting, blanching, exposure to an aqueous solution of flavor and aromatic ingredients, drying and frying under vacuum, while after blanching the raw materials are placed in an aqueous solution of flavor and aromatic ingredients at a temperature 5 - (+ 15) ° C, incubated for 1.5-2.0 hours, then excess moisture is removed by drying, and before frying, the raw materials are frozen for 20-24 hours at a temperature of (-25 ° C) - ( -26 ° C) followed by cold frying under air a vacuum of 0.09 MPa, at a temperature of vegetable oil 60-100 ° C to a moisture content of 5-10% and the removal of excess vegetable oil by centrifugation to its content from 3 to 20%. (see RF patent No. 2529906, publ. 10.10.2014).

The disadvantages of this method include the impossibility of preparing chickpeas according to the proposed method, since the lack of a soaking process in the technological scheme does not provide the necessary consistency of beans for grinding and preparing chips.

A known method of producing snack chips based on nuts, comprising the stages in which: dry ingredients and water are mixed to obtain a dough that contains by weight from 31% to 50% of the particles of nuts, from 10% to 30% of wheat flour, from 10% up to 40% starch, from 2% to 10% wheat gluten and from 20% to 32% added water; a sheet is formed from said dough, a sheet is cut into many pieces, and the said piece is subjected to heat treatment in order to obtain snack chips with a moisture content of about 1% to about 2% by weight (see application for invention No. 2009110501/13, publ. 20.11. 2010).

The disadvantages of this method include the inability to include chickpea beans in the recipe. Because, due to the peculiarities of the culinary processing, this will entail a complete change in the technological process.

A known method of obtaining a food product such as chips from celery root. The original celery root is first washed and cleaned, followed by cutting it into thin slices of a thickness of not more than 0.8 mm, drying to reduce the initial moisture content by 10-18 wt. % and frying in fat for no more than 5 minutes. Drying can be carried out in air for 20-30 minutes. Preferably, the celery root slices are additionally blanched predominantly in the infusion of celery leaves and / or parsley and / or dill at 65-95 ° C for 2-3 minutes, followed by cooling, and drying is carried out with hot air for a time that reduces the initial moisture content by 10 -18 wt. % Another preferred option is blanching before drying the celery root slices with moist hot air at 110-140 ° C for 2-3 minutes, followed by cooling (see RF patent No. 2354141, publ. 10.05.2009).

The disadvantages of this method include the impossibility of using chickpeas as a raw material.

A known method of producing chips from pita bread, characterized in that the dough is prepared from wheat flour with a moisture content of 38-40%, a dough piece is formed with a thickness of 1.8-2.2 mm by passing the dough through a pair of horizontally arranged two vertical rows of rolls, baked pita bread in ovens at a temperature of 180-185 ° C for 10-15 minutes, cool pita bread to room temperature, spread on parchment, grease with a mixture of vegetable oil, spices, seasonings and salt, cut with scissors or special tools into squares 2 5 × 25 mm, which are baked at a temperature of 150-170 ° C for 5-10 minutes. (see application for invention No. 2015102670, publ. 08/20/2016).

The disadvantages of this method include the lack of additives in the formulation that increase the nutritional and / or energy value of the product.

The task is to develop a method for producing a food product from chickpea, such as chips, which has a high content of vitamins and minerals and good organoleptic characteristics, without extraneous odors and tastes, is very fragile, crumbly, crunchy, instantly soluble in the mouth and retains its original shape by cutting and volume.

EFFECT: food product of a chip structure with a characteristic taste of fried chickpeas, characterized as quickly soluble in the mouth.

The technical result is achieved by the method of producing chips from chickpeas, characterized in that the chickpea beans are washed, soaked in cold water for 12 hours with a change of water after 6 hours, washed, boiled for 40 minutes at a temperature of 90-95 ° C, drained, ground to a homogeneous mass, mixed with wheat flour in a ratio of 2: 1, add aromatic seasoning in an amount of 0.5% by weight of the product, knead and form a dough piece with a thickness of 0.8-1.2 mm, cut into triangles 40 × 40 × 30 mm , deep-fried at a temperature of 180-185 ° C in t for 60-90 seconds, blot. Aromatic seasoning composition includes: dried garlic, edible salt, paprika, dried dried bay leaves, turmeric, basil in the stated proportions.

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;

- flushing;

- cooking in cooking containers at a temperature of 90-95 ° C for 40 minutes;

- draining water;

- grinding chickpeas to a homogeneous mass;

- mixing with wheat flour in a ratio of 2: 1;

- adding aromatic seasoning in an amount of 0.5% by weight of the product;

- kneading and molding of dough pieces with a thickness of 0.8-1.2 mm .;

- cutting by triangles 40 × 40 × 30 mm .;

- deep-fry at a temperature of 180-185 ° C for 60-90 seconds;

- blotting;

- an aromatic seasoning composition that contains dried garlic, edible salt, paprika, dried dried bay leaves, turmeric, basil with the stated ratio of components.

Soaking chickpeas for 12 hours with changing the water after 6 hours is enough 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.

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. Collagen and elastin of connective tissue turn into glutin (gelatin). The total loss of protein during heat treatment is from 2%. Then drain the water and go to the next process step.

Grinding chickpeas in a blender to a homogeneous mass is necessary to give a future product a homogeneous structure without lumpy inclusions and helps to obtain a structure characteristic of chips.

Mixing chopped chickpeas with wheat flour is necessary to obtain a pasty mass. Only in this way in the future it is possible to obtain thin dough pieces for chips.

Along with the addition of flour, aromatic seasoning is added to the chopped chickpea in an amount of 0.5% by weight of the product. Seasoning: dried garlic 33%, table salt 33%, paprika 17%, ground dried bay leaf 15%, turmeric 1%, basil 1%.

The addition of aromatic seasoning simultaneously with the addition of flour is necessary for the most even distribution of seasoning in the future product and to ensure optimal organoleptic properties.

Kneading and molding of the dough piece is carried out to obtain the shape and structure of the product, characteristic for products such as chips. The dough piece is rolled out with a sheet with a thickness of 0.8 ... 1.2 mm and cut into triangles with a size of 40 × 40 × 30 mm. This thickness and size of the chips allows you to optimize the duration of the heat treatment and get a quickly soluble product in the mouth.

The resulting workpieces are deep-fried at a temperature of 180 ... 185 ° C for 60 ... 90 seconds. Such roasting allows you to get a product completely fried and not having a taste of vegetable oil.

Blotting out by laying chips on a paper towel is not necessary for the most complete cleaning of oil residues.

Case Studies

Example 1

They took 1 kg of chickpeas, washed.

The washed chickpeas were soaked in cold running water in containers 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 treated. 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 poured through a sieve.

Then the chickpeas were crushed in a blender until smooth. The crushed chickpeas were mixed with wheat flour in a ratio of 2: 1 to obtain a pasty mass.

Aromatic seasoning was added in an amount of 0.5% by weight of the product. Seasoning: dried garlic 33%, table salt 33%, paprika 17%, ground dried bay leaf 15%, turmeric 1%, basil 1%.

Then formed the dough piece. For this, the dough was rolled out with a sheet 0.8 mm thick and cut into triangles 40 × 40 × 30 mm in size.

The resulting preforms were deep-fried at 180 ° C for 60 seconds.

The chips were laid out on a paper towel for the most complete cleansing of residual oil.

The product is ready to eat.

The finished product has a chip structure with a distinctive taste of fried chickpeas, instant in the mouth.

Example 2

They took 1 kg of chickpeas, washed

The washed chickpeas were soaked in cold running water in containers 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 treated. 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 poured through a sieve.

Then the chickpeas were crushed in a blender until smooth. The crushed chickpeas were mixed with wheat flour in a ratio of 2: 1 to obtain a pasty mass.

Aromatic seasoning was added in an amount of 0.5% by weight of the product. Seasoning: dried garlic 33%, table salt 33%, paprika 17%, ground dried bay leaves 15%, turmeric 1%., Basil 1%.

Then formed the dough piece. For this, the dough was rolled out with a sheet 1.2 mm thick and cut into triangles 40 × 40 × 30 mm in size.

The resulting preforms were deep-fried at 185 ° C for 90 seconds.

The chips were laid out on a paper towel for the most complete cleansing of residual oil.

The product is ready to eat.

The finished product has a chip structure with a distinctive taste of fried chickpeas, instant in the mouth.

Thus, the method for producing chips from chickpeas and the composition of aromatic seasoning make it possible to obtain a food product of a chip structure with a characteristic taste of fried chickpeas, which is characterized as rapidly soluble in the mouth.

Claims (3)

1. A method of producing chips from chickpeas, characterized in that the chickpea beans are washed, soaked in cold water for 12 hours with a change of water after 6 hours, washed, boiled for 40 minutes at a temperature of 90-95 ° C, the water is drained, crushed to homogeneous mass, mixed with wheat flour in a ratio of 2: 1, add aromatic seasoning in an amount of 0.5% by weight of the product, knead and form a dough piece with a thickness of 0.8-1.2 mm, cut into triangles 40 × 40 × 30 mm, deep-fry at a temperature of 180-185 ° C for 60-90 seconds, blot. 2. The composition of aromatic seasoning used in the method according to claim 1, consisting of aromatic ingredients, characterized in that it contains dried garlic, edible salt, paprika, dried ground bay leaves, turmeric, basil in the following ratio, wt. %: dried garlic 33 food salt 33 paprika 17 ground dried bay leaf fifteen turmeric one basil one