• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Procedure for obtaining crispy chickpea. Constituted from a series of technical stages of dehydration at low temperature on complete cooked chickpea to obtain a product with differentiated textural attributes from those existing on the market. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2815655A1
    申请号:ES201930840
    申请日:2019-09-30
    公开日:2021-03-30
    发明作者:Maqueda Daniel Martinez
    申请人:Instituto Madrileno De Investig Y Desarrollo Rural Agrario Y Alimentario Imidra；
    IPC主号:
    专利说明:

    [0005] The present invention refers to a process to obtain crispy chickpeas by dehydration at low temperatures, resulting in a marketable product with a texture different from that of the products currently on the market.
    [0007] Roasted chickpeas, as well as in other more regional or local meanings (torraos or tostones), are a dehydrated chickpea product widely known and integrated into Spanish gastronomy. There is a common methodological characteristic in the preparation of all its varieties, the application of a heat treatment at high temperature either through a frying pan over intense heat or through a dry heat baking process (temperatures used in the range 190-220 ° C). This thermal process is applied on the simply soaked chickpea (the most traditional), soaked and then blanched or on the cooked chickpea. After this culinary-technological process, a dehydrated form of chickpea results, which mostly preserves its whole and rounded shape, presenting a texture characterized by medium-high hardness in the mouth.
    [0009] Low temperature dehydration, whose use involves the use of temperatures generally not higher than 70 ° C, reaching its own textures and the absence or reduction of the physicochemical processes associated with the use of high temperatures, such as the extensive development of the reaction products of Maillard.
    [0011] The process of the present invention comprises two main stages, firstly, the cooking of the chickpea without previous soaking to an optimum hardness by cooking in a jar at 100 ° C for 5 h and, secondly, the most critical and decisive stage, dehydration at a low temperature (65 ° C) for a period of 5 h, which together with the characteristics of chickpea size and flavor, gives rise to a product with a flavor and crunchiness valued very positively at the sensory level.
    [0013] Tests carried out by texturometry with TA equipment. XTPlus (Stable Micro Systems, United Kingdom) and method developed in the facilities of the Center for Gastronomic Innovation (IMIDRA) highlight the differences of the dehydrated chickpea crisp obtained with said invention compared to the roasted chickpeas from different commercial producers evaluated, presenting a lower hardness with a statistically lower value of maximum force necessary to deform 50% of the chickpea .
    [0015] The present invention solves the hitherto unsolved problem of obtaining a chickpea crisp product with a differential texture and great potential to be used as a snack or as an ingredient in other food and culinary proposals, with the following advantages:
    [0017] - Get a crunchy chickpea with a differential crunchy sensory attribute for chickpea that could favor its consumption as a snack, since one of the problems for the consumption of roasted chickpeas / legumes is the rejection of its high generalized hardness. The rest of the proposed methods apparently do not have this milestone as necessary or achieved.
    [0018] - The proposed methodology reduces the number of stages and the times used since it requires only two stages: cooking and dehydration, with a maximum of 5 hours of treatment for each one. The rest of the methods observed in the previous registration records register a greater number of stages. Including some like soaking, freezing, thawing, and much longer dehydrations.
    [0019] - The dehydration heat treatment is moderate, not reaching temperatures above 65 ° C. This implies a product that is more respectful of the initial sensory characteristics without also increasing possible toxic products such as those derived from the Maillard Reaction.
    [0020] - It does not depend on additional ingredients. Except for the 1: 100 percentage of salt that has been optimized and which can be dispensed with, the process of obtaining the dehydrated crunchy does not require other ingredients except the cooking water and the chickpeas themselves. This implies a greater conservation of the nutritional characteristics of the starting raw material.
    [0021] - The final product obtained presents smoother and chickpea-like taste attributes, far from the toasted nuances associated with the traditional roasted chickpea, with a notably improved texture compared to these, crunchier and less hard. The percentage of salt used enhances the flavor without adding excessive salinity.
    [0023] The industrial application of this invention is within the processes and procedures applicable to chickpeas, and more specifically those procedures for obtaining chickpea crisp intended for direct consumption as a snack or as a crunchy ingredient in other food and culinary proposals.
    [0027] Although no invention identical to that described has been found, we present below the documents found that reflect the state of the art related thereto.
    [0029] Thus, document ES2075819A1 refers to a process for the preparation of quick-cook vegetables that retain their integral natural shape and flavor; they are easily digestible after 2 to 15 minutes of traditional cooking and have a smooth creamy texture; comprising the steps of: (a) increasing the water content of legumes; (b) subjecting the legumes of phase (a) to partial cooking; (c) freezing the partially cooked legumes from phase (b); (d) thawing frozen legumes; (e) optionally reforming the partially cooked, frozen and thawed legumes to form an extrudate, incorporating, as necessary, other food ingredients; and (f) removing sufficient moisture from the thawed or extruded legumes to render them stable for storage at room temperature. Unlike the main invention, this method proposes the use of other food ingredients as necessary, in addition to looking for extruded, a type of product other than dehydrated ones.
    [0031] ES0273680A1 describes a method for the dehydration of juicy food products, where particles of the juicy food material are wrapped, under partial vacuum, in a hot fluid medium consisting of a foam-like mixture of steam and hot oil, the oil being kept at a temperature substantially above the vaporization point of moisture in the material at the pressure of partial vacuum applied, whereby the moisture is rapidly removed from the material, and the free oil is then separated from the dehydrated material. In this case, oil would be necessary, in addition to using temperatures above the moisture vaporization point, which is why it is a different procedure from that proposed by the main invention.
    [0033] ES2034875A1 refers to a process for obtaining dehydrated precooked legumes, which comprises the following and successive phases: immersing the legumes in an aqueous solution with a hardness between 5 ° and 6.2 ° HT, containing sodium bicarbonate between 2 and 3 , 4 grams, for a period of 15 to 18 hours, and drain them, cook in an autoclave the legumes in an aqueous solution with salt until reaching a temperature between 100 and 110 degrees Celsius and keeping it for 3 to 8 minutes, and drain them, freeze legumes at a temperature between minus fourteen to minus twenty-five degrees Celsius, for a period of 5 to 12 hours, defrost legumes at room temperature for two hours, dry legumes in an air bed of 1 m / s with a humidity between 50 to 60%, at a temperature between 50 to 65 degrees Celsius for 6 to 9 hours. The number of steps required by said method is much higher than that described by the main invention, including longer soaking, freezing, thawing and dehydration, making it a much slower and more expensive method.
    [0035] ES2637969T3 consists of a method for preparing a, preferably flavored, dry roasted snack food product, and said method comprises the steps in the following sequence: - toasting an edible core in a first temperature range, in which the first temperature range is in the range of 155 ° C to 160 ° C, and wherein the edible core product is roasted for a period of 7 minutes to 40 minutes, preferably 20 minutes, wherein the edible core product is in a form raw when used as a starting material, - providing at least one layer of a coating composition comprising heat sensitive seasoning agents or agents visuals that are sensitive to high temperature typically used during roasting, which is in the range between 135 ° C and 250 ° C, to the roasted edible core, wherein the temperature of the edible core is still in the first temperature range; maintaining the roasted edible core at a second temperature range that is lower than the first temperature range, wherein the second temperature range is in the range of 80 ° C to 115 ° C, preferably in the range of 95 ° C to 100 ° C for a period of 8 minutes to 30 minutes, preferably for a period of 15 minutes to 25 minutes, and - cooling the roasted edible core. In the latter case, the difference would be that the main invention starts with moderate dehydration heat treatments, not reaching temperatures above 65 ° C, which implies a more respectful product with the initial sensory characteristics without also increasing possible toxic products. like those derived from the Maillard Reaction. Nor does the main invention need additional ingredients, contrary to this invention which, together with toasting, needs them to form the different layers.
    [0037] Conclusions: As can be seen from the research carried out, none of the documents found solves the problems raised as the proposed invention does.
    [0041] The procedure for obtaining the crispy chickpea object of the present invention is constituted from the application of the dehydration technique at low temperature on complete cooked chickpea to obtain a product with textural attributes different from those existing on the market.
    [0043] It contains two main phases, on the one hand, the obtaining of cooked chickpea, and on the other, the dehydration of chickpeas at a low temperature.
    [0045] To obtain cooked chickpeas, the chickpeas without soaking are placed in closed glass jars at a rate of 185 g and 750 milliliters of deionized water and a heat treatment is applied to them in an oven at 100 ° C with steam for 5 h, followed by a Cooling for 15 minutes at room temperature, 15 minutes immersed in water at room temperature and placing in a refrigerator at 5 ° C.
    [0046] After measuring yields, hardness is evaluated as maximum force with MiniKramer probe in TA texturometer. XTPlus (Stable Micro Systems, UK) under official cooked legume method.
    [0048] As for the dehydration of these chickpeas at a low temperature, they are tempered and separated from their cooking water by means of a sieve. In its base formulation, they are mixed in a 1: 100 mass ratio of salt: chickpea, and other possible additional seasonings such as curry or other spice mixes. In the case of the basic formulation, the dehydration yield after 5 h of treatment leaves the product at 31% of the initial weight.
    [0050] Said chickpeas are transferred to the trays of a dehydrator, spreading them along the surface and applying no more than 500 g per tray. Dehydration occurs for 5 h at a temperature of 65 ° C.
    [0052] The final texture of the dehydrated product and five samples of commercial roasted chickpeas (in addition to the same type roasted in the laboratory) is evaluated in a TA.XTPlus texturometer by means of a compression test with a 25 mm diameter cylindrical probe. The test consists of the measurement of the force necessary in the compression of 50% of the size of each chickpea, associating hardness with the maximum necessary force achieved. From each type of sample, 25 determinations are made, treating the data statistically using the IBM SPSS Statistics v.23 software.
    [0054] The optimized application of a novel culinary technique, the dehydration at low temperature of the cooked chickpea in appropriate conditions and under various formulations leads to obtaining a product with its own distinctive characteristics and of great culinary versatility, different from those of the dehydrated products of chickpea that are currently on the market today.
    [0058] A preferred embodiment of the process for obtaining chickpea crisp object of the present invention can be based on the performance of the following technical steps applied to chickpea of variety Pedrosillano type Amelia:
    [0060] i.- Obtaining cooked chickpea.
    [0062] The Pedrosillano variety chickpeas (Chickpeas from Daganzo, Spain) without soaking are placed in closed glass jars at a rate of 185 g and 750 milliliters of deionized water type II (Merck, Germany) and a heat treatment is applied in a MyChef oven (Distform, Spain) at 100 ° C with steam for 5 h, followed by cooling for 15 min at room temperature, 15 min submerged in water at room temperature and placing in a refrigerator at 5 ° C.
    [0064] ii.- Dehydration of chickpeas at low temperature.
    [0066] Cooked chickpeas are tempered and separated from their cooking water using a sieve. In their base formulation, they are mixed with salt in a ratio of 1: 100 by means of circular movements of the container. Likewise, other possibilities of seasoning are applied such as different spices (seasoning of meats, potatoes, curry ...).
    [0068] The chickpeas are transferred to the trays of an Ezidri (Czech Republic) dehydrator, spreading it along their surface and applying no more than 500 g per tray. Dehydration occurs for 5 h at a temperature of 65 ° C.
    权利要求:
    Claims (3)
    [1]
    1.- Procedure for obtaining crispy chickpea, characterized by being developed in the following technical stages:
    1. - Obtaining cooked chickpea.
    The chickpeas without soaking are placed in closed glass jars at a rate of 185 g and 750 milliliters of deionized water and a heat treatment is applied in an oven at 100 ° C with steam for 5 h, followed by cooling for 15 min at room temperature. , 15 min immersed in water at room temperature and placed in a refrigerator at 5 ° C.
    ii.- Dehydration of chickpeas at low temperature.
    The cooked chickpeas are tempered and separated from their cooking water by means of a sieve, and then they are transferred to the trays of a dehydrator spreading them along the surface of these without applying more than 500 g per tray. Dehydration occurs for 5 h at a temperature of 65 ° C.
    [2]
    2. - Procedure for obtaining crunchy chickpea, according to claim 1, where in its base formulation, in stage ii, the cooked chickpeas are mixed with salt in a ratio of 1: 100 by means of circular movements of the container, prior to dehydration.
    [3]
    3. - Procedure for obtaining crispy chickpea, according to claims 1 and 2, where, in stage ii, other possibilities of dressing are applied such as different spices (dressing of meats, potatoes, curry ...), prior to dehydration .
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    同族专利:
    公开号 | 公开日
    ES2815655B2|2021-09-29|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES2035237T3|1987-04-29|1993-04-16|Solnuts B.V.|METHOD FOR THE PREPARATION OF A ROASTED NUT TYPE PRODUCT.|
    WO1994002032A1|1992-07-17|1994-02-03|Sterner Mark H|Leguminous snack food and process of making the same|
    WO2017139559A1|2016-02-11|2017-08-17|The Hershey Company|Crispy pulse products and processes of making the same|
    法律状态:
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