NATURAL INSTANT SOUP WITH LOW GLYCAEMIC INDEX

Abstract

The scope of this invention is a production method on a powdered mixture that does not contain any food additives and gives a thick low glycaemic index soup by adding hot water. Industrially produced soups and instant soups are present on the market. These kinds of soups have some certain disadvantages for consumers. These kinds of soups need additives to give flavour, take a long time to be prepared, have high glycaemic indices, and can clump with hot water. A thick instant soup with no visible phase separation can be obtained by applying at least one wetting, two tempering, and one roasting process to chickpeas for any time and adding necessary savour substances and water above 80 C. to the powdered product.

Claims

1) A method for texturizing instant soup by using chickpea flour, wherein chickpeas have undergone at least one time wetting, two different times tempering and at least one time roasting processes before grinding chickpeas to get the chickpea flour.

2) The method for texturizing instant soup according to claim 1, wherein the chickpeas are processed by the steps below: a. wetting and letting chickpeas swell if they the chickpeas are dry; b. tempering wetted or fresh the chickpeas for 1-60 minutes at 50-150 C. to obtain first tempered chickpeas; c. resting the first tempered chickpeas between 1-100 days to obtain rested chickpeas; d. wetting the rested chickpeas and tempering the rested chickpeas for 1-60 minutes at 50-150 C. to obtain second tempered chickpeas; e. resting the second tempered chickpeas between 1-100 days; f. roasting the second tempered chickpeas for 1-60 minutes at 80-300 C. to obtain roasted chickpeas; g. removing chickpea skin of the roasted chickpeas by an equipment during or after the roasting to obtain removed chickpeas; h. grinding the removed chickpeas or crushing the removed chickpeas to obtain grinded chickpeas; and texturizing of soup is achieved by the steps below i. addition of one or a mixture of substances among milk powder, whey powder, yoghurt powder, cheese powder, dried fruits or vegetable, spices, flavouring substances such as salt or sugar to the chickpea flour; j. consumption of the mixture by adding liquid at 85-100 C.

3) The method according to claim wherein a thick liquid with no visible phase separation is obtained by adding the liquid with a temperature above 80 C. to the chickpea flour.

4) The method according to claim 2, wherein the chickpeas are grinded by a roller, bladed, bead, or other mill at step h.

5) The method according to claim , wherein the method has a further step where the grinded chickpeas are sieved by a 350 micron sieve after step h.

6) The method according to claim 2, wherein the method has a further step where skins are separated from the roasted chickpeas by cyclone or air flow, depending on the density of the roasted chickpeas.

7) The method according to claim 2, wherein the method has a further step where skins are separated from the roasted chickpeas by sieving.

8) The method according to claim 2, wherein vitamin, mineral or other substances beneficial for human health is added to the mixture at any step of texturizing the instant soup.

9) The method according to claim 2, wherein the mixture is specially formulated for specific age or nutritional groups.

Description

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0027] The invention covers steps below. [0028] 1) Wetting and letting chickpeas swell if they are dry [0029] 2) Tempering wetted or fresh chickpeas for 1-60 minutes at 50-150 C. [0030] 3) Resting tempered chickpeas between 1-100 days [0031] 4) Wetting rested chickpeas and tempering them for 1-60 minutes at 50-150 C. [0032] 5) Resting tempered chickpeas between 1-100 days [0033] 6) Roasting tempered chickpeas for 1-60 minutes at 80-300 C. [0034] 7) Removing chickpea skin by a utensil called mafrak during or after roasting [0035] 8) Grinding chickpea or broken chickpea by a roller, bladed, bead, or another mill [0036] 9) Addition of one or a mixture of some substances among milk powder, whey powder, yoghurt powder, cheese powder, dried fruits or vegetables, spices, savour such as salt or sugar to the obtained chickpea powder [0037] 10) Consumption of this mixture by the addition of a liquid at 85-100 C.

[0038] Chickpeas can be sorted according to their size prior the operation at the first step to obtain a more homogeneous product and they absorb water and are tempered at the same time for ease of the process.

[0039] The wetting step is applied to dried chickpeas but the wetting of fresh chickpeas or addition of any acidity regulator, any salt, enzyme or savour is not out of the scope of this patent. At this step chickpeas are wetted with water between 0-100 C. and water absorption between 10% to 500% of their weight is provided.

[0040] Although chickpeas are tempered at the second step preferably at 100 C. for 5-8 minutes or at 70-80 C. for 10-15 minutes, tempering chickpeas at 50-150 C. for 1-60 minutes is also in the scope of this patent.

[0041] Although chickpeas are rested preferably on wood surfaces or burlap sacks at the third step, resting chickpeas between 0-60 C. in any container or surface where moisture or gas composition are controlled is not out of the scope of this patent. Although the resting time is between 1-100 days, resting operations shorter than 1 day or longer than 100 days are not out of the topic of this invention.

[0042] At the fourth step, re-wetting and not re-wetting of rested chick peas are covered. Although chickpeas are preferably tempered at 100 C. for 5-8 minutes or at 70-80 C. for 10-15 minutes, their tempering at 50-150 C. for 1-60 minutes is also in the scope of this patent.

[0043] Although chickpeas are rested preferably on wood surfaces or burlap sacks at the fifth step, resting chickpeas between 0-60 C. in any container or surface where moisture or gas composition are controlled is not out of the scope of this patent. Although the resting time is between 1-100 days, resting operations shorter than 1 day or longer than 100 days are not out of the topic of this invention.

[0044] Although chickpeas are preferably roasted at 100-150 C. for 6-7 minutes after a pre heating step at 50-60 C. at the sixth step, roasting operations at different time and temperature are also in the scope of this patent.

[0045] Although skin separation is done by a utensil called mafrak at the seventh step, other processes where the skin is removed from chickpea by other methods are also in the scope.

[0046] The chickpea skin can be separated from ground chickpea by sieving, separation by air or a cyclone according to its density. Besides grinding of the chickpeas into flour, any other process as sieving of the powder product can be done.

[0047] Chickpeas have to be ground at the eighth step so that they pass through a sieve of minimum 355 micron. If all particles are not ground after milling operation at step 8 the chickpea powder can be sieved through a 350 micron sieve. However, if it the presence of low thickening particles in soup does not cause a problem, the amount of chickpea can be increased to adjust the amount of particle concentration under 350 micron with thickening properties.

[0048] At the ninth step, addition of one or a mixture of some substances among milk powder, whey powder, yoghurt powder, cheese powder, dried fruits or vegetable, spices, savour substances such as salt or sugar, aroma and fat to obtained chickpea powder is described. However, the addition of none of the additional substances to this mixture is also in the scope of this patent.

[0049] Although this patent is related to an additive free instant soup, the addition of any additive to this mixture is covered by this patent.

[0050] The addition of vitamin, mineral or other substances beneficial for human health to this mixture at any step or specializing products to special consumer groups by supplementation or specially formulating the mixture for defined age or nutrition groups by increasing specific nutritive compounds and additions made is in the scope of this patent.

[0051] At the twelfth step, the mixture is preferably packaged. However, not being packaged is not out of the scope of the patent. The packaging is any natural product or polymer. The packaging with vacuum or modified atmosphere is in the scope of patent.

[0052] The thirteenth step will be performed by the consumer and is making the product ready to consume by addition of a water containing liquid at 85-100 C.

[0053] The additional wetting tempering and roasting steps that will be used by the production of processed chickpea are in the scope of this patent. Obtaining a thickened liquid with no visible phase separation by the addition of water above 80 C. to the powdered product obtained by the application of at least one wetting two tempering and one roasting operation for any time on crushed chickpeas with a particle size greater than 1 mm is covered by this patent.

[0054] All food processing equipments that are utilized by applying the invention to industry are available on the market. The processes described in this patent can easily be applied to the industry.