DRY MACARONI PRODUCTS BASED ON LEGUMES AND THEIR PRODUCTION METHOD Russian patent published in 2022 - IPC A21D13/40 A23L7/109 A23L11/30 A23L29/206 

FIELD: food industry.

SUBSTANCE: group of inventions relates to the food industry, namely to dry macaroni products and their production method. Dry macaroni products consist of flour of legumes peeled from a shell, subjected to preliminary heat treatment, wherein the amount of flour of legumes peeled from a shell is at least 50% by wt. of the total weight of flower raw materials, and legume flour has a protein dispersion index (PDI) of more than or equal to 55, optionally containing gluten of grain flour or grit, wherein the specified dry macaroni products do not contain binding agents. The method includes mixing of flour raw materials containing flour of legumes peeled from a shell, subjected to preliminary heat treatment with the protein dispersion index (PDI) of more than or equal to 55 in the amount of at least 50% by wt. of the total weight of flour raw materials with water in the amount of 35-40% of the weight of flour raw materials to obtain dough; mixing; extrusion and drying to bring to a moisture content in dry macaroni products of less than or equal to 12.5%.

EFFECT: obtaining dry macaroni products based on legume flour, imitating the consistency of real macaroni products of grit, without the need for stabilizers or binding agents.

14 cl, 2 tbl, 5 ex