WO2007149057A1

WO2007149057A1 - Pre-cooked chickpea and lentil flour

Info

Publication number: WO2007149057A1
Application number: PCT/TR2006/000028
Authority: WO
Inventors: Süleyman TIRYAKIOGLU
Original assignee: Tiryakioglu Sueleyman
Priority date: 2006-06-23
Filing date: 2006-06-23
Publication date: 2007-12-27

Abstract

This invention relates to food materials, which become ready for consumption with a very short time of cooking, which have been pre-cooked, whose protein amount are high and give high energy value, whose raw materials are chickpea flour and lentil flour. Our invention differs from the chickpea and lentil products that are produced in the food sector with such aspects; it has high nutritive value, becomes ready for consumption in a very short time,' provides high level of energy, does not form lumps during preparation, it can be consumed as hummus, mash or additive material, depending on the option, and these specialties make our invention superior from the others in the sector.

Description

SPECIFICATION

PRE-COOKED CHICKPEA AND LENTIL FLOUR

This invention relates to food materials, which are made with hot or cold water, which become ready for consumption with a very short time of cooking, which have been pre-cooked, whose protein amount are high and give high energy value, whose raw materials are chickpea flour and lentil flour.

Our invention differs from the chickpea and lentil products that are produced in the food sector with such aspects; it becomes ready for consumption in a very short time since it is pre-cooked, provides high level of energy, has a fine structure between 0.1-2 mm, does not form lumps during preparation, chickpea flour can be consumed as mash or additive, optionally, and likewise lentil flour can be consumed as mash, soup or additive and these specialties make our invention superior from the others in the sector.

Our invention pre-cooked chickpea flour and lentil flour does not contain any additional additives and optionally, they can be seasoned by adding different food additives and spices at the production phase.

Fresh raw materials, which do not contain foreign βubstances and substances detrimental to health, the humidity rate of which are low, which have not been exposed to insect harm and fungal contamination, are used for our invention.

Average nutrition values in 100 g dry amount of the product are as follows; Pre-cooked chickpea flour;

• 412 kcal

• 18,3 g protein

• 8,0 g fat i • 66,8 g Carbohydrate Pre-cooked lentil flour;

• 425 kcal

• 20,0 g protein

• 7,2 g fat

• 64,3 Carbohydrate

Humidity rate in 100 g dry amount of our products is under 5%. Our invention pre-cooked chickpea flour forms an appropriate raw material for the preparation of the food product called "hummus" within a short time, which is a popular food especially in the Middle East and Asia, and it is a choice of preference for restaurant operators and housewives. Likewise, lentil flour is a product appropriate to be consumed as directly mash or soup, or as an additive, with its high protein ingredient. These products have at least 1-year shelf life as of production date, when stored at dry places in appropriate temperature. They don't become lumpy when cooked by mixing with water at appropriate temperature. When it is prepared as mash, 100 ml of it provides at leash 100 kcal energy. Total choliform bacteria number in 100 g of our product is under 70. Total bacteria number in 1 g of product is under 50 and total mould and yeast number is under 75.

The food products that are our inventions are prepared as explained below; Chickpea or lentil is made ready by being crushed, as peeled of or without peeling, depending on the option. Crushed chickpea or lentil is then processed by being passed from Extruder (cooking with pressure) machine and final product is obtained. Being passed from Extruder, the product becomes pre-cooked and removed from microbiological activities with high pressure and temperature.

Our invention is served to the market in packages formed from polyethylene inner bag and craft (paper) outer bag of 5, 10 and 25 kg. Our invention is made with the aim of producing economic products with a long shelf life, which contain high level of protein and provides high level of energy, which can be prepared within a short time with minimum energy consumption, which can be consumed as additive in hummus, mash, soup or other food products.

Claims

REQUIREMENTS

1- It is a chickpea and lentil product, its characteristic is that it is produced by being processed in Extruder (cooking with pressure) machine following the crushing process. 2- It is the product defined in Requirement 1, its characteristic is that the rate of becoming lumpy in usage is low since it is processed in extruder,

3- It is the product defined in Requirement 1, its characteristic is that it can be prepared within a short time since it is pre-cooked.

4- It is the product defined in Requirement 1, its characteristic is that its humidity rate is under 5%.

5- They are the products defined in Requirement 1, their characteristics is that the total coliform bacteria number in 100 g is under 70.

6- They are the products defined in Requirement 1, their characteristics is that the total bacteria number in 1 g is under 50. 7- They are the products defined in Requirement 1, their characteristics is that total mould and yeast amount in 1 g is under 75.

8- They are the products defined in Requirement 1, their characteristics is that fresh raw materials, which do not contain foreign substances and substances detrimental to health, the humidity rate of which are low, which have not been exposed to insect harm and fungal contamination, are used.

9- They are the products defined in Requirement 1, their characteristics is that they can be consumed as hummus, mash, soup or additive, as desired.