WO2005063053A1

WO2005063053A1 - Processed legume based dry soup mix and process for preparing same

Info

Publication number: WO2005063053A1
Application number: PCT/IN2003/000412
Authority: WO
Inventors: Shashikala Vadakkoot Balakrishnan; Hampapura Venkatarama Narasimha Iyengar; Vishwas Manoharrao Pratape
Original assignee: Council Of Scientific And Industrial Research
Priority date: 2003-12-30
Filing date: 2003-12-30
Publication date: 2005-07-14
Also published as: TR200603308T2; AU2003290410A1

Abstract

The present invention provides a novel dry soup mix principally based on processed legume based flour (30 to 50 % by weight) having high protein content, further comprising skimmed milk powder (15 to 25 % by weight), hydrogenated fat (10 to 15 % by weight), dehydrated vegetables and/or meat chunks (5 to 15 % by weight), starch (3 to 7 % by weight) and one or more flavoring agents and food preservatives and a process for preparing said dried soup mix and more particularly, the present invention also teaches a novel processing technique that improves the flavour and mouth feel of the dry soup mix when prepared for consumption.

Description

PROCESSED LEGUME BASED DRY SOUP MIX AND PROCESS FOR PREPARING SAME

FIELD OF THE INVENTION: The present invention also relates to a novel dry soup mix comprising processed legume based flour and a process for preparing the same. The present invention also relates to a process for preparation of legume based flours suitable for use in dry soup mixes. BACKGROUND AND PRIOR ART DESCRIPTION:

Soups have their unique place as an appetizer, in Western and Indian food habits and has become a party - culture since several decades. Many types of vegetarian and non- vegetarian soups are being prepared in hotels and also a few dry soup mixes are available in markets for home - use. Dry soup mixes were introduced in Western markets way back in 1940 and became popular there after because of their long shelf life at room temperature and adoption to institutional use, military ration and emergency feeding in civil defense. On vegetarian side, a number of soup mixes from potato, mushroom, onion, green pea, tomato, several vegetables, noodles, lima bean etc. are readily available in American market, while more sophisticated types e.g. cauliflower, asparagus, minestrone, onion with cheese etc are available in European market. Recipes for preparation of fresh soups and also from dry mixes are known (1). Dry Soup mixes generally contain dehydrated meat / fish ingredients, . dehydrated vegetables, starches / thickeners, salt and flavoring, spices, colors, acids / alkalis, fats, protein products, sugars and milk products, which can be re- hydrated adding requisite quantity of water and boiling for 1-3 min (2). Dried toast pieces or vegetable cubes are added while serving hot. Current knowledge and methodologies for preparation of dry soup mixes are described. Reference may be made to a publication by Binsted R and Devey JD (1970) (3) wherein dry soup mixes were explained in a chapter of a book; but legume based soup mixes were not described in the same.

Reference may be made to a patent from Netherland (4) where in a dry instant soup mix re- hydrateable in 1 min was explained. The methodology consisted of mixing of cooked green peas with hydrogenated oil, starch and water to form a thin paste, drying to thin film to form flakes, addition of starch, agglomeration with pea flour, pre - gelatinized starch and flavorings and drying. The drying method used here as well as the suggested recipe is different from the present investigation and also other legumes are not covered. Reference may be made to several British patents filed by M/S Unilever Ltd., in 1971(5) 1977 (6), and by M/S Spice and Flavors Services Ltd., 1971(7) wherein dry soup mixes with wheat, corn, pea, rice, potato starches and other additives as ingredients were covered. In the earlier British patents, 1968 (8) and 1969 (9) dry soups and cream sauce mixes with chicken or beaf flavoring were covered. However none of the patents covered legume based flour for soup mixes.

Reference may be made to a Pakistani patent (1972) (10) wherein a process for production of dry soup mixes has been explained; here cereals and vegetables were processed, dried, ground and mixed to get a powder, however, the patent did not cover legumes as base for dry soup mix.

OBJECTS OFTHE PRESENTINVENTION:

The main object of the present invention is to provide dry soup mixes comprising legume based flours.

Another objective is to provide processes for making dry soup mixes principally based on processed legume flour.

Yet another object of the present invention is to provide a process for preparation of legume based flour for use in preparation of dry soup mixes, based on different legumes particularly based on legumes that are less used. Still another object of the present invention is to provide a pre-treatment process for legumes prior to processing to obtain acceptable flavor and mouth feel / smooth texture. SUMMARY OF THE INVENTION:

The present invention provides a novel dry soup mix principally based on processed legume based flour having high protein content and a process for preparing said dry soup mix. The present invention also teaches a novel processing technique that improves the flavor and mouth feel of the dry soup mix when prepared for consumption. DETAILED ESCRIPTION OF THE PRESENT INVENTION:

Accordingly, the present invention provides a dry soup mix principally based on processed legume flour having high protein content, said dry soup mix comprising 30 to 50 % by weight of processed legume base flour; 15 to 25 % by weight of skimmed milk powder; 10 to 15 % by weight of hydrogenated fat; 5 to 15 % by weight of dehydrated vegetables and/or meat chunks; 3 to 7 % by weight of starch and optionally along with 5 to 8 % by weight of quick cooking germinated and dehydrated legumes and one or more flavoring agents and food preservatives. In an embodiment of the present invention, starch used is cornstarch.

In another embodiment of the present invention, the flavoring agent used is selected from the group comprising of salt, sugar, pepper powder and citric acid.

In yet another embodiment of the present invention, the food preservative used is mono sodium glutamate.

In still another embodiment of the present invention, wherein 0.15 % to 0.25 % by weight of mono sodium glutamate is used.

In one more embodiment of the present invention, the processed legume base flour is obtained from legumes selected from the group comprising of Dolichos biflorns, Phaseolus acontilolius, Phaseohis aureus, Vigna iinguiculata and Lens esculenta.

In one another embodiment of the present invention, the processed legume base flour has size in the range of 150 to 250 microns.

The present invention also provides a process for preparing a dry soup mix principally based on processed legume flour having high protein content, said process comprising the step of mixing 30 to 50 % by weight of processed legume base flour; 15 to 25 % by weight of skimmed milk powder; 10 to 15 % by weight of hydrogenated fat; 5 to 15 % by weight of dehydrated vegetables and/or meat chunks; 3 to 7 % by weight of starch and optionally along with 5 to 8 % by weight of quick cooking germinated and dehydrated legumes and one or more flavoring agents and food preservatives. In an embodiment of the present invention, the starch used is cornstarch.

In yet another embodiment of the present invention, the food preservative used is mono sodium glutamate. In still another embodiment of the present invention, wherein 0.15 % to 0.25 % by weight of mono sodium glutamate is used.

In one more embodiment of the present invention, the processed legume base flour is obtained from legumes selected from the group comprising of Dolichos biflorus,

Phaseolus acontilolius, Phaseolus aureus, Vigna iinguiculata and Lens esculenta. In one another embodiment of the present invention, the processed legume base flour is prepared by dehulling and splitting legumes, hydrating the dehulled and split legumes to desired level of moisture, steaming the hydrated legumes for 4 to 10 minutes under 1.0 to

1.5 kg of pressure, drying the steamed legumes at a temperature in the range of 50 to 70°C and grinding the dried product and passing through a sieve.

In a further embodiment of the present invention, the legumes are hydrated to moisture level in the range of 40 to 60 % by weight.

In a further more embodiment of the present invention, the legumes are hydrated by soaking the legumes in water for a time period in the range of 30 to 90 minutes.

Accordingly, the present invention provides a process for preparing legume based flour for use • in dry soup mixes which comprises the steps of dehulling and splitting legumes, hydrating the dehulled legumes to desired level by soaking in requisite quantity of water, steaming the hydrated legumes for 4 - 10 min, drying the steamed product; grinding and sieving the dried product to obtain the legume based flour for use in dry soup mixes.

Processing of additives like vegetables / green leafy vegetables are done as follows: Vegetables like carrot and cabbage were cleaned and washed with water, shredded in shredder / vegetable chopper, blanched with steam (open) for 10 min., and dried, at 60-65° C for 12-14 hr. Onions were processed as follows: Cut pieces of onions were treated with 5% NaCl solution for 10 min and dried as thin layer in tray drier at 55 + 2 ° C air temperature for 8 - 10 hrs or until dry.

Green leafy vegetables like amaranth, drumstick leaves etc were cleaned washed with water, treated with 5% salt solution, drained off excess solution and dried at 55 - 60 ° C for 6 - 8 hrs or until dry.

Qμick cooking germinated and dehydrated legumes (QCGDL) were prepared as per the process described by the authors in an earlier patent (Patent no-252/DEL/00) The processed legume based flour was then mixed with skim milk powder, salt, sugar, pepper powder, fat, dehydrated chunks of green leafy vegetables in combination with dehydrated vegetables or with QCGDL to the base and the mix is then packed in moisture - proof polystyrene pouches.

BRIEF DESCRIPTION OF THE ACCOMPANYING DRAWING AND TABLE: In the drawing accompanying the specification, Figure 1 represents the flow chart for preparing the processed legume based flour and other additives and Table 1 represents the sensory evaluation of soup samples on a 5 point hedonic scale.

NOVELTY AND INVENTIVE STEPS IN THE PRESENT INVENTION IS: Different legumes were processed and dehydrated. to obtain a highly acceptable flavour and texture (mouth feel), which formed the base for the dry soup mix. The process is further illustrated by the examples given below which should not however be construded to limit the scope of this invention.

EXAMPLE 1 1. Horse gram (Dolichos biflorus) was cleaned and dehusked to obtain dhal (dehusked splits). 2.. Dhal was soaked in water (1.5 times) for 1 hr when almost all water was absorbed by the dhal. (Moisture 55%). 3. The soaked dhal was steamed at 1.4 kg pressure for 10 min. 4. The steam cooked dhal was dried in tray drier (in 1 cm layer thick) at 55 + 2 ° C air temperature until dry (12 - 16 hrs).

5. The dried dhal was ground in Apex mill to pass through 180-micron sieve.

6. Cabbage was cleaned off the non-edible matter and washed.

7. The cabbage was shredded in a shredding machine^" (dicing machine) and the shreds were subjected to SO₂ treatment, using Potassium meta bi-sulphite (KMS) solution (200 ppm) to obtain requisite quantity of SO₂.

8. The SO₂ treated cabbage shreds and shredded carrot were steam blanched in autoclave for 10 min (open) and dried as thin layer in tray drier at 55 + 2 ° C air temperature for 8 - 10 hrs or until dry. 9. Onions were processed as follows: Cut pieces of onions were treated with 5% NaCl solution for 10 min and dried as thin layer in tray drier at 55 +2 ° C air temperature for 8 - 10 hrs or until dry.

10. Horse gram was processed to obtain quick cooking germinated and dehydrated pulse as explained in the patent 252/Del/00. This material was used as an additive to the soup mix.

11. Dry soup mix was formulated mixing other ingredients in the following proportion (%). - Legume base - 40, Skimmed milk powder -20, Hydrogenated fat - 11, Dehydrated vegetables - 6, Quick cooking germinated pulses - 6, Com starch - 4, Salt -7, Sugar - 4, Pepper powder - 1.5, Citric acid and Mono Sodium Glutamate - 0.2 each.

12. The soup mix was boiled for 6 - 7 min with water (1:8 w/v), evaluated for sensory quality and was found well acceptable (Table - 1). EXAMPLE 2

1. Moth bean (Phaseolus acontifolius) was cleaned and dehusked to obtain dhal (dehusked splits).

2. Dhal was soaked in water (1.5 times) for 1 hr when almost all water was absorbed by the dhal. (Moisture 55%).

3. The soaked dhal was steamed at 1.4 kg pressure for 6 min.

4. The steam cooked dhal was dried in tray drier (as 1 cm thick layer) at 55 + 2 ° C air temperature until dry (12 - 16 hrs).]

5. The dried dhal was ground in Apex mill to pass through 180-micron sieve. 6. Cabbage was cleaned off the non-edible matter and washed.

7. The cabbage was shredded in a shredding machine (dicing machine) and the shreds were subjected to SO₂ treatment, using Potassium meta bi-sulphite (KMS) solution (200 ppm) to obtain requisite quantity of SO₂.

8. The SO treated cabbage shreds and shredded carrot were steam blanched in autoclave for 10 min (open) and dried as thin layer in tray drier at 55 + 2 C air temperature for 8 - 10 hrs or until dry.

9. Onions were processed as follows: Cut pieces of onions were treated with 5% NaCl solution for 10 min and dried as thin layer in tray drier at 55 ±2 ° C air temperature for 8 - 10 hrs or until dry. 10:_. ' Moth bean was processed, to obtain quick cooking germinate and dehydrated pulse. This material was used as an additive to the soup mix.

11. Dry soup mix was formulated mixing other ingredients in the following proportion (%). - Legume base - 40, Skimmed milk powder -20, Hydrogenated fat - 11, Dehydrated vegetables & germinated dehydrated pulses - 12, Corn starch - 4, Salt -7, Sugar - 4, Pepper powder - 1.5, Citric acid and Mono Sodium Glutamate - 0.2 each.

12. The soup mix was boiled for 6 - 7 min with water (1 :8 w/v), evaluated for sensory quality and was found acceptable. EXAMPLE - 3 1. Green gram (Phaseolus aureus) was cleaned and dehusked to obtain dhal (dehusked splits). 2. Dhal was soaked in water (1.5 times) for 1 hr when almost all water was absorbed by the dhal. (Moisture 55%). 3. The soaked dhal was steamed at 1.4 kg pressure for 6 - 7 min.

4.- The steam cooked dhal was dried in tray drier (as 1 cm thick layer) at 55 + 2 ° C air temperature until dry (12 - 16 hrs). 5. The dried dhal was ground in Apex mill to pass through 180-micron sieve. 6. Cabbage, Carrots and Onions were processed as explained in examples 1 & 2.

7. Green gram was processed to obtain quick cooking germinated and dehydrated pulse as explained in the patent 252/Del/00. This material was used as an additive to the soup mix.

8. Dry soup mix was formulated mixing other ingredients in the following proportion (%). - Legume base - 40, Skimmed milk powder -20, Hydrogenated fat - 11, Dehydrated vegetables & germinated dehydrated pulses - 12, Corn starch - 4, Salt -7, Sugar - 4, Pepper powder - 1.5, Citric acid and Mono Sodium Glutamate - 0.2 each.

9. The soup mix was boiled for 6 - 7 min with water (1:8 w/v), evaluated for sensory quality and was found acceptable. EXAMPLE - 4

1. Cow pea (Vigna unguiculata) was cleaned and dehusked to obtain dhal (dehusked splits).

3. The. soaked dhal was steamed at 1.4 kg pressure for 7 min.

4. The steam cooked dhal was dried in tray drier (as 1 cm thick layer) at 55 + 2 ° C air temperature until dry (12 - 16 hrs).

5. The dried dhal was ground in Apex mill to pass through 180-micron sieve. 6. Cut pieces of onions processed by treating with 5% NaCl solution for 10 minutes and dried as thin layer in tray drier at 55 + 2 ° C air temperature for 8 - 10 minutes or until diy.

7. Green leafy vegetables like amaranth, drumstick leaves etc were cleaned washed with water, treated with 5% salt solution, drained off excess solution and dried at 55 - 60 ° C for 6 - 8 hrs or until dry.

8. Dry soup mix was formulated, mixing other ingredients in the following proportion (%). Legume base - 40, Skimmed milk powder -20, Hydrogenated fat - 11, Dehydrated vegetables - 12, Corn starch - 4, Salt - 7, Sugar - 4, Pepper powder- 1.5, Citric acid and Mono Sodium Glutamate - 0.2 each. 9. The soup mix was boiled for 6-7 min with water (1:8 w/v), evaluated for sensory quality and was found acceptable. EXAMPLE - 5 1. Lentil (Lens esculenta) was cleaned and dehusked to obtain dhal (dehusked splits).

2. Dhal was soaked in 1.5 times water for 1 hr when almost all water was absorbed by the dhal. (Moisture 55%).

3. The soaked dhal was steamed at 1.4 kg pressure for 6 min.

4. The steam cooked dhal was dried in tray drier (as 1 cm thick layer) at 55 ± 2 ° C air temperature until dry (12 - 16 hrs).

5. The dried dhal was ground in Apex mill to pass through 180-micron sieve.

6. Cabbage was cleaned off the extraneous matter and washed

7. The cabbage was shredded in a shredding machine (dicing machine) and the shreds were subjected to SO₂ treatment - Potassium meta bi sulphite solution (200 ppm) , for requisite quantity of SO₂.

8. The SO₂ treated Cabbage shreds were steam blanched in auto clave for 10 min and dried as thin layer in tray drier at 55 ± 2 ° C air temperature for 8 - 10 hrs or until dry.

9. Onions were processed as follows. Cut pieces of onions were treated with 5% NaCl solution for 10 min and dried in this layer in tray drier at 55 ± 2 ° C air temperature for 8 - 10 hrs or until dry.

10. Green leafy vegetables like amaranth, drumstick leaves etc were cleaned washed with water, treated with 5% salt solution, drained off excess solution and dried at 55 - 60 ° C for 6 - 8 hrs or until dry. 11. Dry soup mix was formulated mixing other ingredients in the following proportion (%). - Legume base - 40, Skimmed milk powder -20, Hydrogenated fat - 1 1, Dehydrated vegetables - 12, Corn starch - 4, Salt -7, Sugar - 4, Pepper powder - 1.5, Citric acid and Mono Sodium Glutamate - 0.2 each.

12. The soup. mix was boiled for 6 - 7 min with water (1:8 w/v), evaluated for sensory quality and was found well acceptable.

ADVANTAGES OF THE PRESENT INVENTION:

The legume based flour for dry soup mix prepared by the above process is suitable for home as well as large-scale catering uses. The advantage is that it has higher amount of protein due to its legume base derived from vegetarian source (around 8%) and also contain dehydrated germinated pulses, dehydrated vegetables and also dehydrated green leafy vegetables as adjuncts which make the soup more nutritious and better balanced in nutrients. Table - 1 —Sensory evaluation of soup samples (5 point hedonic scale)

Claims

We Claim:

I . A dry soup mix principally based on processed legume flour having high protein content, said dry soup mix comprising 30 to 50 % by weight of processed legume base flour; 15 to 25 % by weight of skimmed milk powder; 10 to 15 % by weight of hydrogenated fat; 5 to 15 % by weight of dehydrated vegetables and/or meat chunks; 3 to 7 % by weight of starch and optionally along with 5 to 8 % by weight of quick cooking germinated and dehydrated legumes and one or more flavoring agents and food preservatives. 2. A dry soup mix as claimed in claim 1, wherein the starch used is cornstarch.

3. A dry soup mix as claimed in claim 1, wherein the flavoring agent used is selected from the group comprising of salt, sugar, pepper powder and citric acid.

4. A dry soup mix as claimed in claim 1, wherein the food preservative used is mono sodium glutamate. 5. A dry soup mix as claimed in claim 4, wherein 0.15 % to 0.25 % by weight of mono sodium glutamate is used. 6. A dry soup mix as claimed in claim 1, wherein the processed legume base flour is obtained from legumes selected from the group comprising of Dolichos biflorus, Phaseolus acontilolius, Phaseolus aureus, Vigna iinguiculata and Lens esculenta. 7. A dry soup mix as claimed in claim 1, wherein the processed legume base flour has size in the range of 150 to 250 microns.

8. A process for preparing a dry soup mix principally based on processed legume flour having high protein content, said process comprising the step of mixing 30 to 50 % by weight of processed legume base flour; 15 to 25 % by weight of skimmed milk powder; 10 to 15 % by weight of hydrogenated fat; 5 to 15 % by weight of dehydrated vegetables and/or meat chunks; 3 to 7 % by weight of. starch and optionally along with 5 to 8 % by weight of quick cooking germinated and dehydrated legumes and one or more flavoring agents and food preservatives.

9. A process as claimed in claim 8, wherein the starch used is cornstarch. 10. A process as claimed in claim 8, wherein the flavoring agent used is selected from the group comprising of salt, sugar, pepper powder and citric acid.

I I. A process as claimed in claim 8, wherein the food preservative used is mono sodium glutamate.

12. A process as claimed in claim 11, wherein 0.15 % to 0.25 % by weight of mono sodium glutamate is used.

13. A process as claimed in claim 8, wherein the processed legume base flour is obtained from legumes selected from the group comprising of Dolichos biflorus, Phaseolus acontilolius, Phaseolus aureus, Vigna unguiculata and Lens esculenta.

14. A process as claimed in claim 8, wherein the processed legume base flour is prepared by de-hulling and splitting legumes, hydrating the dehulled and split legumes to desired level of moisture, steaming the hydrated legumes for 4 to 10 minutes under 1.0 to 1.5 kg of pressure, drying the steamed legumes at a temperature in the range of 50 to 70°C and grinding the dried product and passing through a sieve.

15. A process as claimed in claim 14, wherein the legumes are hydrated to moisture level in the range of 40 to 60 % by weight.

16. , A process as claimed in claim 14, wherein the legumes are hydrated by soaking the legumes in water for a time period in the range of 30 to '90 minutes.

17. A process for preparing a processed legume base flour for use in preparing dry soup mix principally based on processed legume flour having high protein content, said process comprising the steps of: (a) de-hulling and splitting legumes; (b) hydrating the de-hulled and split legumes of step (a) to desired level of moisture; (c) steaming the hydrated legumes of step (b) for 4 to 10 minutes under 1.0 to 1.5 kg of pressure; (d) drying the steamed legumes of step (c) at a temperature in the range of 50 to 70°C and (e) grinding the dried product of step (d) and passing through a sieve to obtain the processed legume base flour.