RU2714717C1 - Confectionary product from chickpeas and method for production thereof - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, to manufacture of ready food product from chickpeas. Disclosed is a confectionary product from chickpeas, consisting of chickpea flour and a fat component, which additionally contains crushed nuts – walnut, or almonds, or peanuts, or mixture thereof, sugar sand, coconut chips, and fat component is represented by butter with fat content of 72.5 % with following initial ratio of components, g: butter with fat content of 72.5 % 34; chickpea flour 30; sugar sand 28; crushed nuts 4; coconut chips 4. Additionally one proposes a method for production of a confectionary product from chickpeas, in which butter with fat content of 72.5 % is melted in a pan until liquid consistence, adding chickpea flour at constant stirring, resulting mass is fried at temperature of 140–150 °C for 20 minutes, added crushed nuts – walnut, or almonds, or peanuts, or mixture thereof and coconut shavings, fried for 2 minutes, obtained mass is mixed with sand sugar, filled in 1.0–3.0 cm deep molds and placed into refrigerator for 1 hour at temperature of 3–5 °C for thickening.

EFFECT: invention is aimed at production of a molded confectionary product out of chickpeas, characterized by a crumbling structure and pronounced aftertaste of chickpea flour.

2 cl, 2 ex

Description

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

A known method for the production of halva, during which the preparation of grated protein mass, an extract of soap or licorice root is carried out. Caramel mass is prepared from syrup consisting of isomalt taken in an amount of 35.0-40.0 wt. % of the total mass of caramel mass, molasses and water. The resulting syrup is boiled to a moisture content of 4-5% at a vapor pressure of 0.5-0.6 MPa. Knock down the caramel mass with an extract of soap or licorice root. The knocked down caramel mass and the grated mass are mixed. The resulting product is cooled and packaged. An antioxidant is additionally added to the grated protein mass or at the stage of mixing the whipped caramel mass and the grated mass in an amount of 0.05-0.1 wt. % to protein mass. As an antioxidant, Tokomix or a mixture of tocopherols is used. In grated protein mass, chickpea flour is additionally introduced in an amount of 3-5 wt. % of grated protein mass. This ensures the creation of dietary, diabetic halva, with a reduced content of carbohydrates and calories that do not have increased hygroscopicity. (RF patent No. 2354130, publ. 05/10/2009).

The disadvantages of this method include the low content of chickpea flour, designed to make the product more dietary.

A known method for the production of halva, characterized in that it provides for the preparation of grated protein mass, soap or licorice root extract, caramel mass by preparing isomalt syrup taken in an amount of 35.0-40.0% of the total mass of caramel mass, molasses and water , followed by boiling the syrup to a moisture content of 4-5% at a steam pressure of 0.5-0.6 MPa, knocking down the caramel mass with an extract of soap or licorice root, kneading the whipped caramel mass and grated protein mass, cooling and packaging obtained th product. (RF Patent No. 2007121977, publ. 20.12.2008).

The disadvantages of this method include high technological complexity relative to the proposed method and, accordingly, the inaccessibility of its use in everyday life for most people.

There is a known method for the production of halva, in which first they prepare the whipped caramel and protein grated masses. The downed caramel mass is prepared from sugar syrup, which is pumped into a closed digester, where it is boiled to the caramel mass, which is fed into the whipping pot. A foaming agent comes there. As a foaming agent, a soap or licorice root is used. Churning caramel mass is carried out for 15-20 minutes at a temperature of 110-115 ° C. Humidity of the brought down caramel mass is 3-5%, density is 1000-1150 kg / m3. In parallel, they prepare the grated protein mass, which is obtained from the meal. Meal with a fat content of 10-15%, a moisture content of 3-4% is taken after squeezing the oil from vegetable oil-containing raw materials. As a meal, use a meal selected from a number of meal: from sesame kernels, cedar or walnut kernels, almonds, hazelnuts or peanuts. The type of meal used determines what halva should be made. So when using a meal of sesame seeds prepare tahini halva. When using a meal of cedar or walnut, almond, hazelnut or peanut, walnut halva is prepared. The meal is pre-crushed to a grain to a particle size of not more than 0.5 cm, fried to a grain moisture of 1.0-1.5%, cooled, ground into powder and mixed with a mixture of deodorized corn or rapeseed oil and linseed oil taken in ratio (10-12): 1 to obtain a mass with a fat content of 44-50%, moisture 1.0-1.3%. The degree of grinding of 4-8% (defined as the remainder of the defatted sample on silk sieve No. 23). Then knocked down caramel mass and grated protein mass are mixed with each other. The resulting halva is packed and packaged. At the same time, the cost of finished halva is reduced by using secondary products of the processing of oil-containing raw materials, i.e. meal obtained after squeezing oil from vegetable oil-containing raw materials, without reducing the quality indicators of halva. (RF patent No. 2335135, publ. 10.10.2008).

The disadvantages of this method include the impossibility of its use for the production of halva from chickpeas, since chickpeas are not used as oilseeds and, accordingly, there is no possibility of acquiring a meal from chickpeas.

A known method for the production of confectionery mass for halva, which can be used for the preparation of sugar confectionery. Deodorized chickpea flour with a fat content of 4-5 wt. % and with a particle size of up to 200 microns, 60-70% of its total volume is mixed with grated protein mass from fat-containing kernels of sesame or peanuts, or nuts, or sunflower. The components are taken in the following amount (parts by weight): grated protein mass from fat-containing sesame kernels or peanuts, or nuts, or sunflower - 88-90, deodorized chickpea flour - 10-12. The invention provides improved quality indicators and nutritional value of halva. (RF patent No. 2451453, publ. 05.27.2012).

The disadvantages of this method include the low relative to the proposed method, the content of chickpea flour and a high protein content of nuts (88-90%). Against the background of the high market value of nuts in comparison with chickpeas, this method is more costly, and the low content of chickpea flour gives a different product in terms of nutritional value.

For the prototype, a method was selected for preparing a satisfying sweetener containing protein mass and caramel mass, characterized in that the caramel mass consists of sugar and / or sugar and water substitute, the protein mass consists of wheat and chickpea flour or pea flour or their composition and melted animal or vegetable fat, preferably natural butter, in the following ratio, wt. %:

caramel mass 30-70 protein mass 70-30,

while the sweetness has a puff fine fiber structure obtained by repeatedly stretching the caramel mass and soaking it with protein mass. Wheat and chickpea or pea flour or their composition is taken at a ratio of 1: 0.25-1.6. Caramel mass consists of sugar and / or sugar and water substitute, protein mass consists of wheat and chickpea flour or pea flour or their composition and melted animal or vegetable fat, preferably natural butter, in the following ratio, wt. %:

caramel mass 30-65 protein mass 65-30 special additives rest,

while the sweetness has a puff fine fiber structure obtained by repeatedly stretching the caramel mass and soaking it with protein mass. Wheat and chickpea or pea flour or their composition is taken at a ratio of 1: 0.25-1.6.

A method of preparing sweets, including the preparation of a protein mass with the addition of chickpea flour, the parallel preparation of a caramel mass, characterized in that the caramel mass is prepared in the form of a viscous toffee of sugar and / or sugar and water substitute, the protein mass is prepared from melted animal or vegetable fat, preferably natural butter, and the composition of wheat and chickpea and / or pea flour, the sweetness is formed in the form of a puff product of thin fibers by repeatedly stretching the caramel butter sys and soaking it with protein mass. Wheat and chickpea or pea flour or their composition is taken at a ratio of 1: 0.25-1.6. The protein mass and / or caramel mass at the preparation stage is added with special additives in the form of a dye and / or biologically active substances and / or flavoring. Impregnation of caramel mass with protein mass is carried out at a temperature that provides stretching. After each stretching cycle, the impregnated caramel mixture is rolled up to a smaller size, for example, by braiding or folding with a figure of eight or rings or a spiral. To form additional layers, the impregnated mass is repeatedly stretched and folded longitudinally. Woven or rolled up to a smaller mass twist. The impregnated mass is compacted. (RF Patent No. 2490922, publ. 08.27.2013).

The disadvantages of this method include the separate preparation of caramel and protein mass, followed by kneading. This increases the number of technological operations in the production process and, consequently, increases costs.

The task is to obtain a confectionery product from local plant materials.

EFFECT: obtaining a molded confectionery product from chickpeas, characterized by a crumbling structure and a pronounced flavor of chickpea flour.

The technical result is achieved by a chickpea confectionery product consisting of chickpea flour and a fat component, characterized in that it further contains crushed nuts (walnuts, almonds or peanuts, or a mixture thereof), granulated sugar, coconut, butter is used as a fat component with a fat content of 72.5% in the following ratio per 100 g:

butter with a fat content of 72.5% 34 g chickpea flour 30 g granulated sugar 28 g crushed nuts 4 g coconut flakes 4 g

and a method for producing a confectionery product from chickpeas, characterized in that the butter with a fat content of 72.5% is melted in a pan to a liquid consistency, chickpea flour is added with constant stirring, the resulting mass is fried at a temperature of 140-150 ° C for 20 minutes, crushed are added nuts (walnuts, almonds or peanuts, or a mixture thereof) and coconut, fried for 2 minutes, mixed the resulting mass with sugar, poured into molds with a depth of 1.0-3.0 cm and placed in the refrigerator for 1 hour at a temperature of 3 -5 ° C for thickening Ania.

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

- melting the butter in a frying pan to a liquid consistency;

- adding chickpea flour with constant stirring;

- frying a mixture of chickpea flour and butter at a temperature of 140-150 ° C for 20 minutes;

- the addition of crushed nuts (walnuts, almonds or peanuts, or a mixture thereof) and coconut flakes;

- frying the mass at a temperature of 140-150 ° C for 2 minutes;

- mixing with sugar;

- pouring into molds with a depth of 1.0-3.0 cm;

- cooling.

The depth of the forms of 1.0-3.0 cm is sufficient and necessary to achieve optimal crumbling structure and ease of use of the finished product.

Case Studies

Example 1

They took 34 grams of butter with a fat content of 72.5% and melted in a pan to a liquid consistency.

30 g of chickpea flour was added to melted butter with a fat content of 72.5% with constant stirring.

The resulting mass was fried at a temperature of 140 ° C for 20 minutes, constantly stirring.

4 g crushed walnut and 4 g coconut flakes were added with constant stirring.

The resulting mixture was fried at a temperature of 140 ° C for 2 minutes.

The resulting mass was mixed with sugar in an amount of 28 g. The product was poured into molds 1.0 cm deep and placed in a refrigerator at 3 ° C for 1 hour. The product is ready to eat.

The finished confectionery was obtained molded, had a pronounced flavor of chickpea flour and was characterized by a crumbling structure.

Example 2

They took 34 grams of butter with a fat content of 72.5% and melted in a pan to a liquid consistency.

In melted butter with a fat content of 72.5% was added 30 g of flour with constant stirring.

The resulting mass was fried at a temperature of 150 ° C for 20 minutes, constantly stirring.

Added crushed peanuts in an amount of 4 g. And coconut flakes in an amount of 4 g. With constant stirring.

The resulting mixture was fried at a temperature of 150 ° C for 2 minutes.

The resulting mass was mixed with sugar in an amount of 28 g.

The product was poured into molds with a depth of 3.0 cm and placed in a refrigerator at 5 ° C for 1 hour. The product is ready to eat.

The finished confectionery was obtained molded, had a pronounced flavor of chickpea flour and was characterized by a crumbling structure.

Thus, the confectionery product from chickpeas and the method for its preparation make it possible to characterize the finished product as shaped, with a crumbling structure and a pronounced flavor of chickpea flour.

Claims (3)

1. A confectionery product made of chickpeas, consisting of chickpea flour and a fat component, characterized in that it additionally contains crushed nuts - walnuts, or almonds, or peanuts, or a mixture thereof, granulated sugar, coconut flakes, and is used as a fat component butter with a fat content of 72.5% in the following initial ratio of components, g: butter with a fat content of 72.5% 34 chickpea flour thirty granulated sugar 28 crushed nuts 4 coconut flakes 4. 2. The method of obtaining a confectionery product from chickpeas according to claim 1, characterized in that the butter with a fat content of 72.5% is melted in a frying pan to a liquid consistency, chickpea flour is added with constant stirring, the resulting mass is fried at a temperature of 140-150 ° C within 20 minutes, add crushed nuts - walnuts, or almonds, or peanuts, or a mixture of them and coconut, roast for 2 minutes, mix the resulting mass with sugar, pour into molds with a depth of 1.0-3.0 cm and placed in the refrigerator for 1 hour at a pace Aturi 3-5 ° C for gelling.