MANUFACTURE METHOD OF PROTEIN PRODUCT BASED ON CHICKPEA BEANS AND AROMATIC CONDIMENT COMPOSITION FOR ITS PREPARATION Russian patent published in 2017 - IPC A23L11/00 A23L27/14 

FIELD: food industry.

SUBSTANCE: raw materials are prepared, washed with running water, soaked at room temperature, heat treated and the excess moisture is removed from it. The chickpea beans soaking is done in the cold running water for 12 hours with the water changing in 6 hours with the ratio of chickpea beans and water 1:3. The heat treatment is carried out in two stages. At the first stage the soaked chickpeas are cooked in cooking containers at the temperature of 90-95°C for 40 minutes. Further the excess moisture is removed by draining, followed by blowing by the air at the temperature of 30-35°C for 15 minutes to the residual moisture content of 25-27%. At the second stage, the chickpeas are fried in the sunflower oil at the temperature of 170°C for 5 minutes. Remove the residual oil by placing in the mesh containers. The chickpeas are mixed with aromatic condiment in the amount of 0.5% from product weight. The aromatic condiment composition contains the following component ratio, wt %: garlic dried ground - 32-34; paprika - 16-18; salt cooking nutritive - 32-34; the dried ground laurel leaf - 14-16; turmeric - 1-2.

EFFECT: high-protein product from chickpea with the specified taste.

3 cl, 2 tbl, 2 ex