UA155660U - A way to make hummus snacks - Google Patents

Abstract

The process of making hummus snacks involves three stages. At the first stage, flour selected from whole wheat flour, whole wheat flour, rye flour, chickpea flour, buckwheat flour, corn flour, oat flour, or a combination of two, more or all of the above types of flour is added to natural hummus made according to a traditional recipe in an amount of 5 to 30 % by weight of the finished hummus. At the second stage, the dough is kneaded from the mixture obtained in the previous step and formed into pieces of arbitrary shape of triangles, circles, ovals, parallelepipeds, trapezoids or rectangles with a thickness of 1 to 15 mm and a width of 3 to 200 mm. At the third stage, the pieces obtained in the previous step are kept in an oven at a temperature of 90 to 200 °C for a period of 5 minutes to 1 hour.

Description

The utility model relates to food products - dry hummus snacks, in particular produced in the form of chips, and the method of their production.

The word "snack" comes from English and means a snack or snack. Preferably, it is a ready-to-eat, long-storage food that can be eaten with your hands, without cutlery. Snacks, for example, include potato chips - ready-to-eat thin pieces, flakes of potato dried by frying. Snacks are quite popular and have their own unique place and role in nutrition, although they also have drawbacks: most snacks are based on starchy, starch-enriched foods, and indulging in them does not contribute to a healthy diet. Accordingly, it is necessary to find more nutritious snacks that would expand the variety of food products in the human diet and reduce the likelihood of harm to health associated with excessive consumption of starchy foods.

One of the most popular types of snacks are chips. Chips usually mean thin dry (dried or fried) edible plates, which have a size convenient for them to be eaten with hands without preliminary grinding. Most often, potato chips are called potato chips, but chips are also known from other vegetables and fruits, in particular apples, carrots, beets, etc., and chips are also made from cereals, for example, corn chips or tortilla chips (tortillas are made from corn flour), or pita chips (flat wheat bread).

Hummus is a very popular snack in the Middle East, which is usually made from chickpea puree and tahini (sesame paste, i.e. sesame seed paste) with the addition of lemon juice, water, cumin, garlic and salt. Due to the high content of vegetable protein, fiber and trace elements, due to chickpeas (Turkish peas) and sesame, the presence of hummus in the diet is considered beneficial for health. But due to the fact that hummus has a high water content and, because of this, a paste-like consistency, ready-made hummus has a rather limited shelf life, usually no more than a week in a chilled form. Accordingly, the preparation of dry snacks from hummus would solve at least two problems: extending the shelf life of hummus and obtaining healthy snacks with a special, original and unusual, as for snacks, taste of hummus.

The prior art does not disclose practicable methods of preparing chips or other hummus snacks.

For example, the international application PCT/LI 2014/050659 (published on 05.02.2015 under the number

UMO/2015/015487) describes bean snacks and the method of their production.

In this method, the beans are first washed to remove dirt, stones and bad beans, soak the beans in water at room temperature for at least 0.5 hour, filter the beans, repeat soaking and filtering up to 4 times, soak the beans in fresh water for 24 hours at at a temperature of about 4 "C, boil them in water from about 30 minutes to about 120 minutes, while removing the foam formed in this way, then grind or grind the boiled beans, optionally in the broth; add the desired mixture to the puree/shredded mass spices, herbs, tahini, olive oil, etc.; then, if this has not been done before, but it is optional, add the cooled bean broth or its concentrate to the mixture, place the resulting mixture in the desired baking forms or spread it on a baking sheet, bake it at a temperature of about 100 "C to about 150 "C for about 90 minutes to about 180 minutes, and, optionally, spray the resulting baked snacks with vegetable oil.

As you can see, this method is more related to the preparation of snacks from legumes, because it does not describe the preparation of snacks from ready-made hummus, nor does this method reveal the reliable preparation of chips of a satisfactory consistency for chips, i.e., sufficient hardness and acceptable mechanical strength.

Another patent document, international application PCT/ЗВ2017/053823 (published on 28/06/2018 as МО/2018/115856), discloses a food composition that has bean flour in its composition and is part of snacks, but this food composition is only a filler, i.e. , it cannot be baked or dried and does not have the mechanical strength of its own required to form snacks in the form of chips.

American application for the invention Sh567073307А, published on August 2, 2007 under the number

О52007178218А1, describes the preparation of food products from legumes, in particular from dehydrated legumes, dehydrated legumes coarsely ground, powder from dehydrated legumes, with the addition of a substance selected from the group consisting of diacylglycerol oil, xanthan gum, whole soybean powder, soluble fiber, emulsifier, protein-enriched pasta, etc. This patent document also does not describe the preparation of hummus chips. 60 The utility model is directed to the creation of dry snacks from hummus, produced in the form of chips, and the method of their production.

The task is solved by the method of making dry snacks such as hummus chips, in which flour is added to the ready hummus before heat treatment.

The useful model provides for the first time a method of making hummus snacks that resemble chips in consistency and mechanical properties. According to this method, a unique new type of chips is obtained - hummus chips, which, containing hummus, preserve its nutritional value and nutritional properties, and have mechanical properties that allow their use as snacks, that is, the plates of these chips are convenient, not too firm to chew, but firm enough not to crumble when picked up by hand. This new kind of chips has a new taste; also, the existence of hummus in the form of ready-to-eat snacks simplifies for the consumer the preparation of food containing legumes - chickpeas, and offers chickpeas in a familiar and convenient form. This can be particularly important, especially for expanding the circle of people who have chickpeas in their diet, for its acceptance by children's consumers and diversification of adult and children's nutrition.

One of the embodiments of the useful model is a method of obtaining snacks from hummus, which includes the stages in which flour selected from whole wheat flour, whole grain wheat flour, rye flour, chickpea flour, buckwheat flour is added to the natural hummus made according to the traditional recipe. , corn flour, oat flour or a combination of two, more or all of the listed types of flour, in the amount from 5 to 30 95 of the mass of finished hummus; from the mixture obtained at the previous stage, knead the dough and form it in the form of pieces of any shape - triangles, circles, ovals, parallelepipeds, rhombuses, trapezoids or rectangles, straws or ribbons, with a thickness of 1 to 15 mm and a width of 3 to 200 mm; the pieces obtained at the previous stage are kept in the oven at a temperature from 90 to 200 "C for a period of time from 5 minutes to 1 hour.

At the same time, the flour can be chosen from chickpea and corn flour or from their combination.

As an option - flour is added from 5 to 20 95 of the weight of the finished hummus.

In another embodiment of the useful model, 12 95 whole grain flour is added from the mass of ready-made hummus.

In another embodiment, corn flour is added 10 or 12 95 from the mass of the finished

From hummus.

In another embodiment, 10 95 chickpea flour is added from the mass of ready-made hummus.

In another embodiment, chickpea and corn flour are added 5.95% of the mass of the finished hummus.

In the preferred version, dough pieces are formed with a thickness of 2 to 4 mm and a width of 10 to 70 mm.

In the preferred version, the pieces of dough are kept for 15 to 40 minutes.

In the preferred version, the pieces of dough are kept at a temperature of 150 °C, 160 °C or 180 °C.

In some embodiments of the method, dough pieces are formed in the shape of triangles, circles, ovals, parallelepipeds, trapezoids, or rectangles, or a mixture of dough pieces is formed with a combination of two, more, or all of the listed shapes.

In the preferred version, hummus is used, which is prepared from a mixture of 50 95 (wt.) chickpea puree (which is obtained from boiled peas-chickpeas), 25 95 (vol./wt.) water, 10 95 (wt.) tahini (seed paste sesame), 10 95 (wt.) vegetable oil, 3.5 95 (wt.) lemon juice, water, cumin, dried garlic and salt (the rest).

As a result, a snack similar to chips is obtained, made from hummus, according to the method indicated above.

In the process of working on the creation of a method of making hummus snacks, many recipes and cooking conditions were tested.

Experiments were first conducted with hummus prepared according to a traditional recipe.

But attempts to dry or bake a thin layer of hummus on a baking sheet did not lead to acceptable results. Hummus, aged at a temperature from 90 "C to 200 "C for a period of time from 5 min (at the highest temperature, laid out with the thinnest layer, approximately 1 mm thick) to 1 hour (at the lowest tested temperature, laid out with a thick layer, up to 15 mm thick) did not have a consistency suitable for eating chips - was too brittle and brittle, not hard enough, not mechanically strong enough to be eaten as chips.

Increasing the temperature above 200 "C, as well as extending the baking time, led to burning of the product, distortion of its color and taste, without improving the consistency.

Accordingly, reducing the heat treatment time led to insufficient drying, as well as an unsatisfactory, dough-like consistency, a raw product feeling and did not improve the shelf life of the finished product compared to the original raw material - traditionally made hummus.

Adding flour to ready-made hummus led to success. Various types of flour were experimented with, but acceptable hummus chips were obtained if high grade wheat flour, whole grain wheat flour, rye flour, chickpea flour, buckwheat flour, corn flour, oat flour or their various mixtures and combinations were added to the ready hummus, in quantity from 5 to 30 95 from the mass of finished hummus. That is, if you take the mass of finished hummus as 100 95, flour must be added from 5 to 30 95. When processing the dough mixed in this way, laid out with a layer from 1 to 15 mm, at a temperature from 90 to 200 "C for a time of 5 minutes (at the highest temperature, the dough is laid out in the thinnest layer, about 1 mm thick) for up to 1 hour (at the lowest tested temperature, the dough is laid out in a thick layer, up to 15 mm thick) a chip-like product was formed that had a satisfactory chip-like consistency. That is, the hummus chips produced in this way were were firm enough to not crumble or break under their own weight or due to light squeezing or movement with the fingers, such chips had an acceptable color and taste of hummus.

It has been found that the flour content can be limited to 20 95 by weight of finished hummus for any of the acceptable types of flour listed above, with enhanced hummus flavor and no deterioration in chip consistency.

Further optimization of the composition and conditions for the production of chips from hummus showed that the best combination of hardness, taste and color of the obtained chips can be obtained by adding whole grain flour, corn flour, chickpea flour and a mixture of chickpea flour and corn flour to hummus. At the same time, the best results were obtained when whole grain flour was added to 1295 of the mass of finished hummus, corn - 10...12 Fo, chickpea - 10 9o, and corn and chickpea together - 5 95 each.

The dough prepared in this way was cut into pieces 2...4 mm thick and 10...70 mm wide and kept for 15...40 minutes at a temperature of 150, 160 or 180 7C. For example, pieces of dough were kept for 15 minutes at 180 "C, 25 minutes at 160 "C and 40 minutes at 150 C. The chips obtained in this way were optimal in terms of the combination of hardness, color and taste.

Those skilled in the art will appreciate that the chip dough can be usefully patterned into pieces of any suitable chip or snack shape, such as triangles, circles, ovals, parallelepipeds, diamonds, trapezoids or rectangles, straws or ribbons; chips can also be made from a mixture of pieces of dough with a combination of any of the listed forms.

Also, experts in this field of technology should be clear about what equipment is necessary to use for making chips or hummus snacks: the technological processes for making hummus are widely known in the industry, as are the technologies required for other processes necessary for making hummus snacks: kneading the dough, its forming, slicing, laying out and baking (or heat treatment); as necessary, also, product maturation after heat treatment, and subsequent packaging, if necessary, for storage and sale.

Hummus can be prepared using any suitable variation of traditional methods of its preparation before adding flour to make snacks from it. For example, hummus can be prepared from a mixture of 50 905 (wt.) chickpea puree (which is obtained from boiled peas-chickpeas), 25.90 (vol./wt.) water, 10.95 (wt.) tahini (sesame seed paste), 10 95 (wt.) vegetable oil, 3.5 90 (wt.) lemon juice, water, cumin, dried garlic and salt (the rest).

Claims (12)

USEFUL MODEL FORMULA 1. The method of obtaining snacks from hummus, which includes the stages in which: a) flour selected from whole wheat flour, whole grain wheat flour, rye flour, chickpea flour, buckwheat flour is added to the natural hummus made according to the traditional recipe, corn flour, oat flour or a combination of two, more or all of the listed types of flour, in the amount from 5 to 30,905 by mass of finished hummus; B) from the mixture obtained at the previous stage, knead the dough and form it in the form of pieces of any shape of triangles, circles, ovals, parallelepipeds, trapezoids or rectangles with a thickness of 1 to 15 mm and a width of 3 to 200 mm; c) the pieces obtained at the previous stage are kept in the oven at a temperature from 90 to 60 200 "C for a period of time from 5 minutes to 1 hour. 2. The method according to claim 1, in which the flour is selected from chickpea and corn or from their combination. 3. The method according to claim 1, in which flour is added from 5 to 20 95 by mass of finished hummus. 4. The method according to claim 1, in which whole grain flour is added 12 95 by mass of finished hummus. 5. The method according to claim 1, in which corn flour is added 10 95 or 12 95 by weight of the finished hummus. b. The method according to claim 1, in which chickpea flour is added to 10 95 of the mass of the finished hummus. 7. The method according to claim 1, in which chickpea and corn flour are added at 5 95 per mass of finished hummus. 8. The method according to claim 1, in which pieces of dough are formed with a thickness of 2 to 4 mm and a width of 10 to 70 mm. 9. The method according to claim 1, in which the dough pieces are kept for 15 to 40 minutes. 10. The method according to claim 1, in which the pieces of dough are kept at a temperature of 150, 160 or 180 "С. 11. The method according to claim 1, in which the dough pieces are formed in the form of triangles, circles, ovals, parallelepipeds, rhombuses, trapezoids or rectangles, straws or ribbons, or a mixture of dough pieces is formed with a combination of two, more or all of the listed shapes. 12. The method according to claim 1, in which hummus is prepared from a mixture of 50 95 (wt.) of chickpea puree, which is obtained from boiled peas-chickpeas, 25 95 (vol./wt.) water, 10 95 (wt.) tahini (paste from sesame seeds), 10 95 (wt.) vegetable oil, 3.5 9o (wt.) lemon juice, water, cumin, dried garlic and salt - the rest.