PROCEDURE FOR INDUSTRIAL PRODUCTION OF A FOOD CHICKPEA FLOUR BASED AND PRODUCT OBTAINED

TECHNICAL FIELD: new process for the industrial production apply to a recipe of traditional Italian type (Ligurian) based on flour of chickpeas characterized by evaluation of the density of the compound to be subjected to preparation, processing type of fry cooking, pre-frying and storage type freezing and subsequent distribution according to the dictates of the so- called "cold chain."

The present invention has for object the production of industrial type and the related technical adaptation of a typical Italian food recipe.

The invention has also for object the product obtained with the above process.

EXISTING TECHNIQUE

Panissa is a typical dish of Ligurian cuisine made with chickpea flour and water. Through cooking it is reached a consistency of jelly-type

characterized by complete hydration of the starch constituent chickpea flour obtainable in an approximate after a cooking of between 40 minutes and 80 minutes or according to the aoility or the operator sensitivity kitchen.

When cooking is finished is transferred to a step of solidification

characterized by cooling the mass in generally rectangular molds or semi- cylindrical, first to ambient temperature (about 30 minutes) and then in a refrigerated environment (minimum of 2 hours in the refrigerator)

After it has obtained a stabilization of a jelly type mass, cut it into cubes and serve cold or warm, seasoned with olive oil and lemon, or seasoned with onions or diced in salads (so-called panissa)

Or is fried in plenty of oil, giving rise to slices Fried, they use salt on their own or in a sandwich.

To date, given the difficulty in obtaining a standardization in the process for obtaining an acceptable level of density and storage for the next step edible, in frying or baking, there is no industrial-type production of the above recipe.

The main problems are related to obtaining a level of proper hydration of the mass obtained by cooking of chickpea flour and water, depending on the type of chickpea flour, to the level of latent moisture in the flour, the salt component of natural 'water, to the cooking times and other factors related to the skill of the operator, allowing a unique and constant jelly type mass adapted to obtain consistent and repeatable levels of palatability of the final product, fried, cooked or raw it.

The main problem lies in the inherent difficulties in obtaining a density suited to having a consistency suitable for cooking in oil (higher than 180 degrees centigrade), in order to have adequate levels of palatability as crunchiness, internal softness and low level of absorption of the ' oil. All without that the product will come apart in the process of frying and does not become a aqueous (water contained in the dough exudation), if stored.

Chickpea flour is obtained by grinding the dried chickpeas. It is a flour made from vegetables completely gluten-free, suitable for being used by those who suffer from celiac disease or gluten intolerance, always watching out for any contamination that occurred at the level of industrial production of the flour.

Chickpea flour retains much of the nutritional properties present in legumes from which it is derived. It is particularly rich in vegetable proteins, as well as iron, calcium and phosphorus. In chickpea flour there are also vitamin C and B vitamins Other vitamins contained in the chickpea flour are vitamin A and vitamin K. In the content of saponins present in both the chickpeas in chickpea flour are attributed beneficial properties relating to 'lowering of cholesterol and triglycerides in the blood. What chickpeas and chickpea flour they are also present vitamin E, magnesium, vegetable essential fatty acids and fiber, with particular reference to alpha-linoleic acid, the body necessary for the formation of omega-3. The chickpeas were grown since Ancient Egypt and to meal is just as old. Chickpea flour was obtained by means of a grinding stone, a technique by which you can still get the flour finest chickpeas, from chickpeas left to dry in the sun. From a nutritional standpoint, 100 grams of chickpea flour provides about 360 calories.

One of the characteristics of chickpea flour is the need to achieve a stable level of hydration of starches which often involves denaturing processes through drying and / or baking in the oven. Procedures not used in the preparation of panissa that then remains subject to a direct hydration of starches with slow cooking in water.

INVENTION EXPOSURE

The present invention provides a process for the industrial production of a food-based chickpea flour, characterized in that it comprises the steps of:

•Dry mixing of chickpea flour and carob seeds flour in the proportion of at least 96-99% chickpea flour and 1-4% of food thickener; •kneading the above mixture with enough water and cooking for a time interval comprised between 10 and 80 minutes, at a temperature comprised between 90 ° and 110 ° degrees centigrade;

•casting the mixture obtained in the form of flattened containers and maintaining at rest the same up to gelidificazione of the compound for a time not lower than 20 minutes and at a temperature not greater than 4 degrees centigrade;

•extraction of the product thus obtained and cut in the shape of a slices of dimensions comprised between 3 and 15 millimeters thick;

•pre-cooking in a bath of frying oil at a temperature comprised between 180 and 300 degrees centigrade for a time variable between 2 and 7 minutes;

•extraction of the product from the said bath;

•rapid freezing and packaging the product obtained.

Moreover the process according to the invention is characterized in that in the freezing phase, the product is treated for a time comprised between 5 and 25 minutes in a machine that performs the rapid freezing at a

temperature between -18 and -60 Celsius degrees.

Still, the process according to the invention is characterized in that: •in the packaging phase, the product is treated by means of devices for storage in freezers at temperatures between -1 and -50 degrees centigrade;

•in the cutting step the product is cut into lists of length comprised between 20 and 50 cm;

•in the packaging phase the product is packaged in trays with modified atmosphere consists of nitrogen and / or other inert gases with properties preservatives and antioxidants.

On the other hand the present invention promotes a food obtained by the above process, characterized in that it is composed of water, chickpea flour 96-99% by weight and food thickener from Ί to 4% by weight, in the dry state .

Also it can be characterized by the combination of the following

ingredients: chickpea flour 96-99% by weight, food thickener from Ί to 2% by weight and dietary antioxidant from' 1 to 2% in the dry state.

Furthermore it can also comprise cocoa powder and / or sweetener.

In order to standardize and make the most suitable for its characteristics it proved to be the carob seeds flour stabilize the cooked mass of chickpea flour and water it was considered necessary to add a thickener, also indicated by the abbreviation E410. On the other hand, it can conveniently be employed any food thickener lies between those classified from E400 to E499.

The carob seeds flour is a natural compound extracted from the seeds of the carob tree (Ceratonia siliqua), tree grown mainly in the Mediterranean region.

Used as an additive, the carob flour performs a function thickener, emulsifier, stabilizer and gelling agent. The carob seeds flour is a food additive used in ice cream, candy, confetti, bakery products and

confectionery characterized by a high thickening power and lack of flavor.

When consumed in moderate quantities is no problem for the health of the consumer, while at high doses (these should be considered as the main ingredient of any kind of food preparation) can interfere with cholesterol metabolism, causing the crisis of asthma, respiratory allergies and skin reactions predisposed.

The dosage of the compound type is equal to one part water, one-fourth part of chickpea flour, a hundredth of a part of carob seeds flour, for panissa to eat raw or store, is also considered a part of three-hundredth citric acid as a natural preservative and antioxidant. On the other hand, it can conveniently be employed any food thickener lies between those classified from E300 to E399.

The cooking provides for a time comprised between 10 and 30 minutes, in which with constant whipping of the compound, prevents the formation of lumps and it allows a well-defined hydration of the compound.

The next stage of cooking in oil is defined by way of action of the

thickener which stabilizes the compound and cancels the typical instability of chickpea flour, avoiding a subsequent exudation from part of the preparation used in the preparation of water. You get a defined frying, dry and standardized in obtaining the organoleptic characteristics of the so- called "Slice Fried".

BEST WAY FOR CARRYING OUT THE INVENTION

The use of carob seed flour, allows the industrial processing of the product that would otherwise be subject intrinsic instability of chickpea flour due to non-standard parameters of its hydration.

We describe below the production phases:

Step 1 : mixing

you get a dry mixture of flour characterized by chickpea flour and flour of carob seeds. Step 2: cooking

The mixture is poured in warm water, almost to the boiling point and starts cooking in the constant mixing via electric pans, steam, pressure, universal cookers and / or other devices that allow a constant mixing and a coherent hydration of the mixture. It is estimated a cooking time of not less than 10 minutes and no more than 40 minutes to traditional cooking.

Step 3: cooling

It raises the mixture on a mobile device formed by series of

semicylindrical supports (also single support indefinitely long) that gradually brings the internal temperature of the mixture between 4 and 7 degrees centigrade. The cooling allows to obtain a jelly type compound that will be left to rest for a time of not less than 1 hour.

Step 4: Extrusion

Using an extruder machine are obtained pats the same size of between ten and fifty cm.

Step 5: Cut fryied slices

Through cutting machine operates the cut of the jelly type compound in thin slices the thickness not less than 3 mm and not more than 7 mm.

Step 6: Pre-frying The slices should be pre-cooked for trying the mixture of oils (palm oil, peanut, sunflower, other) for a time not exceeding 5 minutes at an oil temperature of between 180 and 300 degrees centigrade

Step 7: freezing

A quick freezing system allows the reduction of the temperature of the pre- fried slices according to the methods of rapid freezing at temperatures below -40 degrees Celsius. Proposed methods can be freezing by air jet and / or inert gas in the rotating drum.

Step 8: packaging

After the freezing step the product is bagged or otherwise packaged according to different amounts depending on the type of end user.

variants:

CHIPS: It can be possible to produce such chips slices, thickness between 1 and 2 mm, complete with frying and bagging of dry product.

PANISSA FOR SALAD: production characterized by fresh product of the cooked of jelly type mass with the addition of citric acid in a proportion of 1/300 to its antioxidant and preservative effect. To be packaged in a modified atmosphere, cut into dice of various sizes.

SLICES SWEET: production of a mass to be processed as per the fried slices composed of water, chickpea flour, cocoa powder, carob seeds flour, citric acid, molasses or caramel. It may be added refined sugar or fructose, depending on the end user.