TH17352A3 - Stirred yogurt and chickpeas manufacturing process - Google Patents

Abstract

Page 1 of 1 page: Summary of invention. Stirred chickpea yogurt according to this invention consists of chickpea juice, sugar, sand, lactic acid bacteria (Lactic Acid Bacteria LAB), stabilizer and emulsifier. Emulsifier has a production process that controls production conditions and has The ratio of raw materials is appropriate to obtain the desired stirred chickpea yogurt by using the lactic acid bacteria (LAB) in the fermentation process. There are steps in the process. Produced as follows: Begin by filtering out chickpea water to remove impurities and suspended substances. Add sugar and stir until all ingredients are dissolved. Heat it and leave it to cool. Add lactic acid bacteria (LAB) and ferment by incubating at a temperature of 40 - 45 degrees Celsius for a period of 18 - 24 hours. When the time is up, add stabilizers and electrolytes. The emulsifier is then mixed to a homogeneous state with a homogenizer. The yogurt is packed into a package. and stored at a temperature of 8 - 10 degrees Celsius throughout the period after being put in the packaging until reaching the consumer. which yogurt products Stirred yogurt does not contain animal milk. Therefore, it is suitable for groups of consumers who do not Can you drink animal milk? Moreover, the yogurt has a good flavor. Therefore, it is an alternative for those who love health. Who want to consume healthy food:

Claims (7)

Disclaimer (all) which will not appear on the advertisement page: page 1 of the number 2 disclaimers 1. Stirred yogurt (stirred yogurt) contains 92 - 96 percent of chickpea juice, 3 - 7 percent sugar by weight. Lactic Acid Bacteria (LAB) 0.1 - 0.3 percent by weight Stabilizer 0.2 - 0.5 percent by weight Emulsifier 0.2 - 0.5 percent by weight 2. stirred yogurt according to claim 1, where Lactic Acid Bacteria (LAB) bacteria are selected from thermo-streptococcus. Philus (Streptococcus thermophiles) or Lactobacil bulgaricus cLactobacillus subs p. Bulgaricus), either or in combination. 3. stirred yogurt according to claim 1 where stabilizer can be selected from pectin, gelatin, starch ) Either modified starch or a combination of 4. stirred yogurt according to claim 1, where the emulsifier emulsifier) can be selected from guar gum, alginate. Carrageenan, xanthan gum, or a combination 5. Stirred yogurt (stirred yogurt) according to claim 1, which may be supplemented with either a colorant, a flavoring agent, or a combination. 6. Production process of stirred yogurt according to one of the claims 1 - 5, where the steps are as follows: a. Soak the chick peas in warm water at a temperature of 60-80 degrees. Celsius for a period of 3 - 4 hours. B. After the expiration date, add water in a ratio consisting of 1 - 2 parts of chickpeas with 4 - 5 parts clean water. All ingredients are blended with a blender. At the speed of page 2 of the number 2 pages 12,000 - 16,000 rpm for a period of 3 - 5 minutes, the time unit was chick pea juice. Then filter with Containers with small holes 10 - 50 microns. C. Filtered chickpea juice from item B. adjusted for total soluble solids 12-15 degrees. Sand the chickpea water from item C. Stir all the ingredients to a homogeneous consistency. E. Heat the mixture from section D at 80 - 100 degrees Celsius for 1 - 2 minutes. From item E, let it cool down by leaving it to cool at 30 - 37 ° C or use water or ice cooling method. Until the mixture reaches a temperature of 35-40 degrees Celsius. G. Add Lactic Acid Bacteria (LAB) bacteria to the mixture from item F. Stir and mix. In a fermentation container (The container must be scalded with hot water or Sterilize first), close the mouth of the container tightly Fermentation was done by incubation at 40 - 45 degrees Celsius for a period of 18-24 hours. Add a stabilizer and emulsifier that has been mixed together to the yogurt obtained from Article C at 70 - 72 ° C. Stir all ingredients together. J. Mix the yoghurt mixture from the articulation with a homogenizer. (homogenizer) at a speed of 20,000 - 25,000 rpm, temperature 20-25 degrees Celsius for a period of 1 - 2 minutes is a stirred yogurt with chick peas (stirred yogurt). J. Packed into packaging. And stored at a temperature of 8 - 10 degrees Celsius throughout the period after packing into the packaging until the consumer 7. Production process of stirred yogurt, according to claim 6, which may include additional Adding either color or flavoring additive or a combination of ingredients from clause i. Before importing the homogenizer. (homogenizer)