TH17353A3 - Stabilized chick pea yogurt (set yogurt) and manufacturing process - Google Patents

Abstract

1 page of the number 1 page summary of the invention Set yogurt based on this invention consisted of chickpea water, sugar, sugar, lactic acid bacteria-producing bacteria LAB, stabilizer and emulsifier. The emulsifier has a controlled manufacturing process and has The optimum ratio of raw materials to achieve the desired set yogurt was obtained using Lactic Acid Bacteria (LAB) bacteria. Produce as follows Starting with the chickpea juice, the dirt and suspended solids are removed. Add sugar The stabilizer and emulsifier are stirred until all the ingredients are homogeneous, and are heated to sterilize. Then they are mixed to a homogeneous mass with a homogenizer. (homogenizer) set aside to cool Add Lactic Acid Bacteria (LAB) bacteria to mix well. All ingredients are packed in the package and fermented at 40-45 ° C for 18-24 hours to form a set yogurt and keep the product at a temperature of 8 - 10. Degrees Celsius throughout the period until the consumer Which yogurt products Stabilized chick peas (set yogurt) does not contain animal milk. Therefore suitable for consumers who do not Can eat animal milk and yogurt has a good flavor. It is an alternative for people who love health. Who wants to consume healthy food:

Claims (7)

Disclaimer (all) which will not appear on the advertisement page: page 1 of the number 2 disclaimers 1. Set yogurt (set 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 0.3 - 0.6 percent by weight Emulsifier 0.3 - 0.6 percent by weight 2. Set yogurt set yogurt according to claim 1, where Lactic Acid Bacteria (LAB) bacteria are selected from thermo-streptococcus. Philus (Streptococcus thermophiles) or a combination of Lactobacillus (Lactobacillus subs p. Bulgaricus). 3. Set yogurt set yogurt according to claim 1 where stabilizer can be selected from pectin, gelatin, starch ) Either modified starch or a combination of 4. Setyogurt set yogurt according to claim 1 where emulsifier can be selected from guar gum, alginate. Carrageenan, xanthan gum, or a combination 5. Set yogurt (set yogurt) according to claim 1, which may be added with either a colorant, a flavoring agent, or a combination. 6. Process of setyogurt production of chickpea stable (Setyogurt) 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 of 2 pages 12,000 - 16,000 rpm for a period of 3 - 5 time units can be chick pea juice. Then filter with Containers with small holes 10 - 50 microns. C. Filtered chickpea juice from item B. Adjusted total soluble solids 12-15 degrees. Brix d. Add sugar. Sand the chickpea water from the note C. Stir until all ingredients are homogeneous and then heated to 80 - 90 ° C for 1 - 2 minutes. Emulsifier mixed together In the mixture obtained from Article D at a temperature of 70 - 72 degrees Celsius, stir all ingredients well. F. Bring the mixture from Section E to heat at 80 - 100 degrees Celsius for a period of 1-2 minutes. G. Mix the ingredients obtained from item F to homogenize with a homogenized machine. (Homogenizer) at a speed of 20,000 - 25,000 rpm, temperature 20-25 degrees Celsius for a period of 1-2 minutes. Use water or ice cooling method. J. Add the Lactic Acid Bacteria (LAB) to the mixture from item C. Stir well. J. Mix the ingredients obtained from the clause. Comes in a packaging (Containers must be scalded in hot water or sterilized first) Seal the packaging tightly. Fermented by incubation at 40 - 45 degrees Celsius for a period of 18-24 hours, after the expiration time, it will be a set yogurt set yogurt. K. Put the yogurt in the package. From item J to keep at temperature 8-10 degrees Celsius throughout the period until the consumer 7. Production process of stable chick pea yogurt (Set yogurt) according to the claim of 6, which may include additional Adding either a color or a combination of flavoring agents Add ingredients from item F. Before importing the homogenizer. (homogenizer)