Low Glycaemic Instant Soup via Chickpea Roasting
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Solution Overview
Problem
Existing instant soups face issues with high glycaemic indices, need for food additives for flavor, long preparation times, and flocculation when mixed with hot water, and lack of methods for achieving low glycaemic index and instant solubility.
Innovation Solution
A method involving multiple steps of wetting, tempering, resting, and roasting chickpeas before grinding into flour, followed by adding a mixture of ingredients and using hot water to create a low glycaemic index soup that does not clump, with the roasting process contributing to flavor and starch degradation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If consistency enhancers are added to instant soups to improve texture, then the soup achieves desired consistency, but the glycaemic index increases
Solution Approach 1:
The patent changes the chemical composition parameters by using legume puree with specific starch characteristics instead of traditional consistency enhancers. The puree is prepared from cooked and mashed legumes, creating a natural thickening agent that provides desired consistency without the high glycaemic impact of commercial consistency enhancers.
2Stability of the object's composition
If pre-dried or pre-cooked vegetables and legumes with starch based components are used in industrially made soups, then the soup achieves gelation and improved flavor, but food additives are required and preparation time increases
Solution Approach 1:
The patent applies preliminary cooking and mashing of legumes to create a puree base that contains pre-formed gelation properties and flavor compounds. This preliminary action eliminates the need for additional cooking steps and food additives during final soup preparation, as the puree already contains the necessary functional properties.
3Ease of operation
If legumes are cooked, mashed and dried to form instant powder, then the powder dissolves easier in water, but the product lacks proper flavor without additional enhancers
Solution Approach 1:
The patent merges multiple functions into the legume puree itself: it provides solubility through proper drying and particle size reduction, while simultaneously delivering flavor through the natural compounds present in cooked legumes. The puree combines thickening, flavoring, and solubility functions in a single ingredient without requiring separate flavor enhancers.
4Ease of manufacture
If chickpeas are shattered into pieces and processed, then the production follows conventional methods, but the whole chickpeas are not grounded after special processing
Solution Approach 1:
The patent replaces conventional mechanical shattering methods with a specialized grinding process that operates under controlled conditions. The grinding apparatus uses specific mechanical actions (such as attrition or impact grinding) to reduce whole chickpeas to uniform particles, achieving both ease of manufacture and manufacturing precision simultaneously.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in a low glycaemic index soup that dissolves instantly in hot water without phase separation, eliminating the need for cooking and maintaining flavor without additives, suitable for industrial-scale production.
Implementation Method 1
Wetting and letting chickpeas swell if they are dry
Implementation Method 2
tempering, resting and roasting chickpeas
Implementation Method 3
the roasting process contributing to flavor and starch degradation
Implementation Method 4
grinding into flour
Implementation Method 5
dissolves instantly in hot water without phase separation
Data Source
AI summary
The scope of this invention is the 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.