METHOD FOR PRODUCTION OF FOOD FIBRES OF GREEN PEAS SHELLS Russian patent published in 2014 - IPC A23L1/20 A23L1/308 

FIELD: food industry.

SUBSTANCE: method for production of food fibres of green peas shells envisages soaking of green peas shells preliminary milled into particles sized 4.0-10.0 mm in water at a ratio of shells to water being 1:3. Then one filters the produced mixture and separates press cake extracted with 45-55°C water during 25-35 minutes at a ratio of press cake to water being 1:6. The produced extract is cooled and filtered with press cake separation; after water extraction the press cake is subjected to acid- thermal hydrolysis with 1%- tartaric acid solution at a temperature of 81°C during 95 minutes with subsequent separation of press cake that is washed with 20°C water till washing water pH is equal to 6.0; then one performs drying at a temperature of 60-70°C till residual moisture content is equal to 8-14%, milling till powdery condition with particles dispersivity no more than 50 mcm to produce food fibres. According to the preferable version, press cake is dried in a convection conveyor-band drier. Additionally, the press cake is milled till powdery condition by means of a roll-crusher.

EFFECT: method allows to reduce food fibres losses, increase the product yield and enhance food fibres quality.

3 cl, 3 ex