METHOD OF PROCESSING CHICKPEA RAW MATERIALS Russian patent published in 2009 - IPC A23C11/00 

FIELD: food products.

SUBSTANCE: chickpea seeds priory cleaned of admixtures, hydro thermally processed, cleaned of the shell are soaked in buffer water solution at the temperature of 30-35°C and pH 7.0-7.5, containing 0.5-1% of ammonium sulphate and 0.10-0.35% hydrogen peroxide of total solution weight during 1.5 hour. Then swollen softened seeds are washed in running water and homogenised in grinding cooker. Herewith seeds extraction is carried out in the given device during 10 minutes at the temperature of 30-35°C to liquor obtaining with the size of the particles not exceeding 50 mcm. After that the separation of liquor phases, herewith the liquid phase is pasteruised at the temperature of 85-90°C during 15 minutes, it is cooled down to the temperature of 10°C, flavonoid, tannin is introduced in the quantity of 300-700 mg/l of the liquor and gustatory components: salt, sugar, vanilin with obtaining cicer milk, and the remaining solid phase is exposed to sublimation to obtain dry product.

EFFECT: obtaining white colour of milk with yellowish tint, without specific after-taste and smell, milk proteins are characterised by high biologic full-value.

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