AU667618B2 - Quick cooking pulses - Google Patents

Description

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;n in*~~*i~an IIIEI~LIJIC-Y-~ I~ Our Ref: 505145 6676 8 P/00/011 Regulation 3:2

AUSTRALIA

Patents Act 1990

ORIGINAL

COMPLETE SPECIFICATION STANDARD PATENT o 49 99 99e 9 #9 999 9r 9.9.

*r 4 9r

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Applicant(s): Address for Service: Invention Title: Byron Agricultural Company Pty Ltd 19A Boundary Street RUSHCUTTERS BAY NSW 2011

AUSTRALIA

DAVIES COLLISON CAVE Patent Trade Mark Attorneys Level 10, 10 Barrack Street SYDNEY NSW 2000 Quick cooking pulses The following statement is a full description of this invention, including the best method of performing it known to me:- 5020 FIELD OF UWVENTION This invention relates to methods for the production of quick cooking pulses, and pulses and food products produced therefrom.

o *e o o 000 0 0.0.0: o 0 0900 000, *0 0* 0 Ce 00 0 0000 o C.

0* 0 BACKGROUND TO THE INVENTION Pulses are those crops which fall within the family Leguminosae and which produce dry edible seeds. The pulses are typically of quite high protein content and are important foods in most countries. However in a number of countries they are especially 10 important as providing a major course of protein. Pulses comprise such well known crops as peas, beans, lentils, black-eye peas and many others. However, the term "pulse" does not apply to the category of leguminous seeds which are harvested immature or semi-mature and are shelled from the still-flexible pod for direct food use or for preservation by canning or freezing, such as garden peas, fresh lima beans and 15 the like.

There is a universal problem in using pulses for food in that the seeds are extremely slow cooking. Most pulses need to be soaked in water for several hours or overnight, then boiled in water for extended periods, even up to two hours, to render them soft enough for use as fl~od. In spite of these problems, pulses are used widely because of their relatively low cost, easy storage, good nutritional quality, attractive flavor and appearance.

The scientific and patent literature abounds in references to methods for overcoming, at least to some extent, the need for presoaking of pulses and an extended cooking time.

Examples of such methods include: 1 Dry pulses are hydrated in water or in alkaline solutions then cooked by various means, then dehydrated. Sometimes the pulses are blanched in steam or boiling water before steeping. Pulses may be perforated.

2 2 Dry pulses are vacuum impregnated then equilibrated by soaking in a solution of selected alkaline salts and other additives, then briefly rinsed and either dried or freeze-dried or frozen without having been dehydrated.

3 Dry pulses are steamed, passed between rolls to slightly flatten them, then impregnated with a solution of selected alkaline salts which is totally absorbed, tempered then dried.

4 Dry pulses are hydrated and cooked to some degree, then treated with selected enzymes under specified conditions, then dried.

000 o 0t 5 Dry pulses are hydrated, cooked to form a mash or cooked then mashed, then formed into shapes or granules suitable for dehydration. Methods of this type do not deliver to the ultimate consumer naturally integral cooked pulses.

o 6 Dry pulses are micronised involving subjecting the dry seeds to infra red radiation, followed by a flattening process..

Amongst the various prior art processes relating to quick cooking pulses which involve 20 cooking of presoaked seeds without the use of alkaline salts, in each case it is required that the pulses after hydration be fully cooked before being dried. Examples of conditions used to achieve this fully cooked condition are 100°C for 105 mins, 127°C for 12-15 mins, 121'C for 120 mins, 118°C for 20 mins.

In spite of this wide range of processing systems one finds minimal presence of quickcooking dry pulses on the shelves of food markets. The reasons for this may reside in such factors as: S- consumers require products that resemble conventionally cooked pulses in flavor, texture color and appearance; consumers do not wish to have their food contain such chemicals as the alkaline salts and other additives which are features of some processes; 3 some of the described methods are industrially impracticable or commercially uneconomic.

If one or more of these negative factors is a feature of a prior method, the chances are that it will not be successfully commercialised and will not be seen in food markets.

Accordingly, it is an object of the present invention to produce quick-cooking pulses which, amongst other features, offer the consumer freedom of any additives, a high degree of integral natural shape, color, flavor and texture when cooked, the availability of cooking times which are conveniently short to fit in with modem meal preparation methods, as well as other advantages which will become apparent. It is also an object of the present invention to provide for the processor an economical method which can be put into practice in a workable way using well-tested and widely used unit operations 15 as processing steps. It is a further object of the invention to produce quick-cooking Sp'ilses which are stored frozen at an elevated moisture content.

SUMMARY OF THE INVENTION The invention in its broadest form comprises a process for preparing quick-cooking pulses involving the steps of: increasing the water content of the pulses; subjecting the pulses of step to partial cooking; freezing the partially cooked pulses of step thawing the frozen pulses; optionally reforming the partially cooked, frozen and thawed pulses to form an i extrudate, incorporating as required other food ingredients; and removing sufficient moisture from the thawed or extruded pulses to render them stable for storage at ambient temperature.

4 Optionally, in another aspect of this invention the frozen pulse of step above is stored in the frozen condition as a quick cooking commodity without the need to carry out steps through The inventior also relates to easy-cooking pulses produced by such processes, and food products produced therefrom.

By partial cooking it is meant that the pulses of increased water content (hydrated pulses) are heat treated to the extent that the texture of the bean just changes from 10 firm/crisp or firm/hard (the state of uncooked beans) to firm/plastic but well short of the soft/plastic condition which would be described as fully cooked and suitable for eating. By firm/plastic is meant the pulse may be bitten with the sensation that the pulse yields to the bite progressively, whereas firm/crisp or firm/hard pulses yield to the bite suddenly. Soft/plastic is the term used to describe a fully cooked pulse. The 15 difference between "partial cooking" and "full cooking"may be measured objectively by use of various texture or firmness/softness measuring devices. One such machine, the "Tenderometer," manufactured by FMC Corporation Chicago Illinois is widely and a routinely used to measure tenderness objectively in the processing of fresh green peas, fresh limas, etc. In that industry, the maturity of fresh peas, and hence suitability for processing, (canning, freezing) is gauged by use of the Tenderometer. The way in which a Tenderometer may be used to differentiate partial cooking from full cooking is detailed elsewhere herein.

DFTAILED DESCRIPTION OF THE INVENTION Because pulses comprise a very diverse group of foods covering many different genera, species and varieties or cultivars, the precise way in which certain processing operations are most beneficially applied will vary from type to type. In relation to the prior art, the present invention is distinct and different in that a freezing step is carried out after a partial-cooking step. The present invention is also distinct from prior art proposals in that partial cooking of the pulses is effected prior to said freezing step. In all other quick cooking processes described for pulses, the seeds are fully cooked. This freezing step is not to be confused with freeze drying, a method widely used for drying of a wide range of foods. In one aspect of the present invention the pulses after having been frozen and thawed are carefully dried with the purpose of ensuring that the pulses maintain their substantially whole uncracked and integral identity. The ideal conditions for drying varies amongst the various pulses. Likewise, the method of partial-cooking the hydrated pulses, and the type and duration of partial cooking will vary. Also, conditions of increasing moisture content of the pulses (such as by steeping or soaking) may be varied depending on the type of pulse. All such variations will be readily 10 apparent to a person skilled in the field of food processing, particularly in accordance 0000 S::w ith standard processing steps used for various pulses as are well known in the field.

o In an alternate embodiment of this invention as described above hydrated and partially cooked pulses are frozen and stored as a frozen commodity. As such, the frozen pulses may be packaged and distributed as a frozen product, either in bulk, in food service or retail packs.

o The particular features of improved quality which derive from the present invention comprise the achieved easy cooking character, typically from 2 to 15 minutes of simmering in water-and the surprisingly high eating quality and smooth mouthfeel of the finally cooked pulses. In the case of pulses processed according to this invention where the hydrated and partially cooked pulses are held as a frozen product, cooking is for example achieved within as little as one minute of simmering or less after the frozen pulse product has been added to boiling water and brought back to the boil.

Thus, when pulses are prepared for eating by traditional methods most of the individual seeds remain integral and the texture of the cooked tissues of the seed is ideally smooth and creamy. In the present invention, the imposition of a freezing step after partial cooking results in a markcd and surprising achievement of this smooth creamy texture which is markedly superior to the quality achieved when the freezing step is omitted.

The freezing step also acts to reduce to an importantly useful extent the intensity of i. I 6 partial cooking required. This is a very valuable effect since both high quality color and flavor and also good integrity of individual seeds are all retained to a valuably greater extent the less intense the partial cooking process (when measured by either durat;in or temperature or by both these variables). Use of long cooking periods and/or high cooking temperatures or a combination of both to produce fully cooked pulses results in deterioration in natural color, flavor and aroma of the finally cooked pulse and also result in a greater tendency to loss of wholeness or integrity of the individual seeds when finally dried.

ofta faf The reduced intensity of pre-cooking (partial cooking) which, in combination with the *o:-of freezing step, is used in the present invention, represents a saving on pre-cooking energy and time and this contributes usefully to the cost of the processes of this invention compared to prior art processes. By being able to utilise shortened precooking (partial-cooking) of the hydrated pulses, it becomes practicable for the S 15 processing of the hydrated beans to be operated on a continuous basis with concomitant economy of processing costs.

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The individual steps comprising the process are now described. In each case it is preferred to select a good well cleaned line of a particular pulse, free from stones, dirt S 20 and other foreign nitter. Increasing the moisture content is conveniently achieved by steeping the beans in water or by other convenient techniques. Steeping is typically carried out either at ambient temperature or at an elevated temperature, for example 0 C. It is desirable that moisture penetrates fully and substantially uniformly to the centre of each seed. While an elevated temperature shortens the process it may, with colored seeded pulses, dissolve away more of the characteristic color. Pulses vary in their absorption of moisture but it is typical (but in no way essential to the invention) for the weight of the seed to increase by 100-115%. Steeping (hydration) may be carried out on a batch basis continuous batch or on a continuous basis. Additives may be present in the water in which the beans are steeped but such additives are not a requirement for the performance of the invention.

-i Il~ Sil(-- UU I I i I C P~l- l r~--7~IP(i s~ L LIU. The seeds are removed from the steep water, or recovered after hydration by other means, and are subjected to a partial cooking process, which may be carried out for example in live steam at atmospheric pressure (100°C) or under pressure in excess of atmospheric (100 0 Preferably the process is carried out cr stinuously. The time/temperature balance is determined by the type of pulse being processed.

Examples of partial-cooking are given in Table I.

o 9 99 0 no C 940190D 990 0944 0 aen an~ 0490 a *0 9 99 o *0 9449 Table I 10 Type of pulse Typical partial cook for process of invention Pinto beans 30 mins 100 0

C

Pinto beans 12 mins 107 0

C

Pinto beans 20 mins 103 0

C

Partial cooking of the pulses may also be carried out by other methods of heat transfer without departing from the principle of the invention. Partial cooking is readily assessed using a Tenderometer or other means well known in the food processing art to establish pulse texture and subsequently the extent of cooking.

Examples of partial cooking, as compared to full cooking of pulses is shown hereunder.

Table II Partial Cook Full Cook Type in live steam TR* in live steam TR* of Pulse Navy Beans 20' 137.5 20' 101.0 (also known 103°C 118 0

C

as "Small (color-creamy straw) (color-light brown) White" or 90' 78.5 "Pea Bean") 100 0

C

(color-brown) Lentils z2' 87.3 4' 63.3 100 0 C 127°C (color-greenish) (color-greenish Sbrown) i 8 Partial Cook Full Cook Type in live steam TR* in live steam TR* of Pulse Garbanzos 12' 100.5 15' 48.5 (Chick Peas) 107°C 127°C (color-straw) (color-light brown) Pinto Beans 20' 94.3 13A' 76.0 103 0 C 127 0

C

(color-pinkish brown) (color-dark reddish brown) Black-eyed 12' 89.3 60' 71.0 Peas 107 0 C 100°C (color-cream,black (color-brown, grey) eye) 0 0 o o 4006 ooo000 0 o 0 e 0 00 5 *(Pulses were steeped overnight at ambient temperature, drained then processed in live steam as indicated. After processing the pulses were cooled quickly without any 10 moisture loss and held at ambient for 18 hours. TR (Tenderometer Readings) were measured on each sample each reading being the average of a minimum of four determinations).

It is readily apparent from Table II that Tenderomoter readings which evidence partial 15 cooking and full cooking vary in magnitude between various types of pulses. What is significant about the Tenderometer readings presented in Table II is that there is a distinct and measurable difference in Tenderometer readings between partially cooked and full cooked pulses of a particular type. For example, for navy beans partially cooked beans have a Tenderometer value in excess of 130, whereas full cooked beans have a Tenderometer Reading around 100 and below.

After partial cooking the seeds may be cooled close to ambient temperature preferably in a manner which minimises moisture loss from the product during cooling. While cooling prior to freezing is convenient and economical it is not a mandatory requirement of the invention. The seeds are then frozen. This may be done by many convenient methods, such as by use of liquid nitrogen which gives very rapid freezing, or by use of blast freezers as used in the vegetable industry for achieving individually quick- 9 frozen diced carrot, sweet corn, etc., or the seeds may be frozen by placing in trays on racks which are then placed in a blast freezing chamber with vigorous air circulation.

On a laboratory scale, a shallow layer of pnartially cooked pulse seeds may be placed in a domestic freezer operating at minus 20°C. It has not been found that the speed of freezing or the duration of the time that the seeds are held in the frozen state is critical to the performance of the invention.

After having been frozen by whatever method, the seeds are thawed and umen dried (preferably to about 12% moisture) whilst avoiding splitting of the seed, except for the situation where the frozen pulse is distributed to the ultimate consumer as a frozen product. In order to avoid the formation of split or burst seeds during drying (called "butterflying" by many workers) it is preferable to carry out moisture removal in such a way that a "skin" of dried tissue (including the actual testa) be induced to form. This "skin" or "shell" confines the centre tissues of the seeds and prevents any undue internal expansion or pulling back of the cotyledons as occurs when "butterflying" develops. Thus by either very slow initial drying at a low temperature (until a "skin" forms) followed by more rapid drying to, say, 12% moisture, or by more accelerated "drying at a higher tei,_perature 80°C and higher) but at a substantially elevated relative humidity, satisfactorily dried seeds with little or no skin cracking can be 20 achieved. Whatever-the method of drying, moisture should be removed from the seeds during the initial stage of drying at a rate such that it is not in excess of the rate at o which moistire can diffuse from the inside of the seeds to the outside of the seed.

As an alternative to drying the pulses whole, as described above, one may optionally reform the partially cooked and frozen pulses to produce an extrudate which is then dried. This is most conveniently carried out after thawing or partial thawing. The pulses are typically passed through a mincer with or without a knife fitted or through an extruder. In each case by choice of a plate perforated with holes of a suitable size, the pulse is partially squashed by the mincer or extruder then formed into lengths of 10 extrudate by the plate. Depending on the use or non-use of a knife in the mincer and the size of the holes in the plate of the mincer or extruder, the pulse is mashed then reformed to produce a product which after drying may be quickly prepared for eating by addition of water and brief cooking, the chunkiness of the cooked pulse being 5 dependent on said choice of mincing or extruding conditions.

The invention win now be described with reference to the following non-limiting examples.

10 Example 1 Pinto beans at a moisture content of 11.8% were steeped in water overnight at ambient temperature. They were removed from the steep water, dewatered, then heated in live stea..'11 at lOre [or 12 minutes. The beans were less tender than is acceptable for normal eating. The beans were cooled to about 35°C and then frozen by various 15 methods as described in Table III. The beans were thawed and dried slowly until a "skin" formed, then they were dried more rapidly to a moisture content of about 12%.

The beans were cooked from that processed dry state by simmering in boiling water for 8 minutes.

20 Table III Conditions of Freezing Observations on cooked beans (a) on trays @ minus 20

D

C, air static integral well cooked creamy texture (b) on trays @ minus 20

D

C air circulating integral well cooked creamy texture (c) in solid carbon dioxide (dry ice) 4 hours integral well cooked creamy texture (d) in dry ice 24 hours integral well cooked creamy texture (e) in liquid nitrogen cabinet (minus 80

D

C) integral well cooked creamy texture 10 mins the'" at minus 20

D

C 24 hours

~

30 By contrast, conventionally prepared pinto beans which have been steeped overnight S045278 120494 5011 i 11 then cooked in boiling water (as is the conventional way of preparing and cooking beans of this type in the home) require to be simmered for 45-50 minutes to achieve a similar degree of cooking as is achieved in the treatments in this example.

Example II Pinto beans were processed as in Example I except as noted in Table IV. The processed beans were finally cooked in simmering water for 10 minutes. Results are tabulated below: Table IV o a o o or+ o a+m+ a a 9 o o an *rbo a 6 orr a 9 a w a Process Details Observations on Finally Cooked Beans as in Table III integral, well cooked, creamy texture as in Table III but no freezing step many splits, well hydrated, granular, lumpy texture.

as in Table III but no partial cooking hard, minimal rehydration, inedible.

step It is apparent that a finally cooked product significantly inferior in texture and appearance results when the freezing step is deleted from the process. It is also 20 apparent that freezing the steeped beans without having first partially cooked them results in a totally unacceptable product. Partial cooking, in combination with freezing, as described above was clearly superior to the second and third processes described in this Example.

Example III Dry green lentils (unhulled) at a moisture content of 12.3% were steeped in water, either at ambient temperature overnight or at 55°C for 90 minutes, then drained. The fully hydrated lentils were then steamed in live steam at atmospheric pressure (100°C) for 20 minutes, and cooled to about 30°C under conditions which minimised moisture loss. After the steaming process the lentils were less tender than is acceptable for normal eating purposes. Thereafter the lentils were frozen either at minus 20 0 C with gently moving air or in equipment utilising liquid nitrogen as refrigerant (minus P\WPDOCS\NEI\505145.002;NiH i- 0* 0 12 The frozen lentils were thawed and dried slowly until the outer part of the seeds had formed a dry skin then at 50*C to a moisture content of 12%. The dry lentils had a natural appearance with very few split seeds.

These dried lentils were simmered in boiling water for 5 minutes and were well cooked, were entire and integral and had a pleasant natural cooked lentil flavor, color and mouthfeel. These easy-cooking lentils were also incorporated into dry mixed formulations comprising a selection of dried vegetables, herbs and seasonings. When cooked in a measured quantity of water, a tasty dish resulted in which almost all the cooking water was absorbed by the lentils and other ingredients.

Example IV Dry back-eye peas (moisture content 11.8%) were steeped in water at ambient temperature overnight, then drained. Six different treatments were given to aliquots of the above steeped black-eye peas, as described in Table V hereunder.

Table V Order of Processing Treatment Steps A B C D E F 20 Treat in live steam at 12mins 18mins 24mins 0 12mins O 107 0 C for Freeze -20 0 C,then NO NO NO YES YES YES hold overnight Treat in live steam at NO NO NO 12mins NO NO 107 0 C for DRY to 12% moisture YES YES YES YES YES YES Black-eye peas tasted immediately after steaming for 12 minutes were less than acceptably tender for normal eating. Those steamed for 24 minutes were acceptably tender. Those steamed for 18 minutes were intermediate.

The six dried samples of black-eye peas were added to boiling water and simmered orr o~rrr r.

r sc r rr r rrr rir a rr 4 0 0 0 0* 0 o render them stable for storage at ambient remperature.

o 00,9 a saab8 Sea.

a. a a. a .94.

&a a a 4a gently and the following observations (Table VI) were recorded.

Table VI Sample Comments A Only reasonably soft in 15 minutes but cooked texture is lumpy or granular, not creamy.

B Resemble A but are slightly softer, however texture is as for A.

C Resemble B, but are slightly softer, however texture is as for A.

D Unacceptably hard in 12 minutes.

E Firm cooked in 5 minutes, well cooked and creamy after 71, minutes.

10 F Not cooked in 20 minutes. Still hard and unacceptable.

These results again show that a lesser degree of partial cooking in combination with freezing results in the quickest final cooking, best textured black-eye peas Further cooking of the steeped peas for up to twice the period of time but without the 15 freezing step, gives a longer final cook time and a poorer textured result Freezing the steeped peas without any process cooking at all is ineffective in producing a quick-cooking food If freezing of steeped peas precedes process cooking the finally cooked food is less acceptable than where process cooking precedes freezing (D vs. Partial cooking without freezing is substantially inferior to partial cooking in combination with freezing (A vs. E).

The results show a strong synergy between relatively mild process cooking (partial cooking) and freezing to produce the quickest cooking black-eye product of high quality.

Example V This example relates to the use of partially cooked and frozen pulses in the preparation of dishes such as refried beans, dhals and the like. Pinto beans were steeped as in Example I. After draining and dewatering they were heated in live steam for 5020 14 minutes at a range of temperatures to give three samples ranging from partially cooked to fully cooked. The beans were passed through a laboratory mincer fitted with a plate having 8mm holes to produce an extrudate comprising a mixture of bean chunks and bean puree, producing three samples. In addition, a treatment comprising partially cooked beans was frozen as described in method of Example I, thawed, then minced and dried in a manner similar to the three unfrozen samples. The dried extruded material was cooked by addition of 95ml of boiling water to 44g of extrudate, stirring briefly then covering and holding over steam (as in a double boiler or bain marie) for minutes. The treatments and results are summarised in Table VII below.

e TABLE VII a., 0*.

0t4$D at hat g Expt Details of Partial Frozen or No Cooking/Cooking Non-Frozen Comments on cooked extrudate 27C 105 0 C for 30 mins. Frozen Puree chunks fully cooked, good flavour light color, smooth mouthfeel, probably too viscous (ie. use more water) 28A 105°C for 30 mins. Non Frozen Puree is smooth but chunky pieces of bean are hard uncooked. Color and flavor resemble 27C. Noticeably less viscous than 27C.

28B 110 0 C for 30 mins. Non Frozen Puree is smooth, chunky pieces not fully cooked, color darker (tan to brown).

Less viscous than 27C.

28C 121°C for 30 mins. Non Frozen Puree is smooth, chunky pieces less (over cooked) cooked than 27C, color very dark brown, overcooked flavor even slightly bitter, less'viscous than 27C.

Treatment 28C is representative of a prior art product (eg, U.S. Patent 4,676,990) in which pinto beans, after steeping are cooked at 20 psig (126°C) for 60 minutes or psig (121°C) for 90 minutes see Examples I II wherein the steeped beans are fully cooked in steam under pressure before being extruded or reformed. Treatment 28B is intermediate between a prior art process and the present invention, but closer in degree of cooking to the prior art process.

I i i iir

C~

It is clear from the above that partially cooked beans which have been subjected to freezing are, when finally prepared for eating, more fully cooked than any of the other treatments which were not frozen, and also do not suffer from color and flavor deterioration as a consequence of heavier in-process cooking. A further interesting observation is that as a consequence of imposing the freezing step, the viscosity of the ultimately cooked extrudate is greater, so that, as a consequence, more water can be added to the preparation. A further interesting observation, not included above, is that whereas 28B and 28C become extremely thick and stodgy in texture when allowed to cool down (apparently due to rapid retrogadation), 28C being thicker and stodgier than 28B, the frozen treatment, 27C, thickened to a much lesser extent as it cooled down and presented as a more acceptable food with a far more acceptable mouthfeel.

Of course, in preparation of products as described above, other ingredients may be added either during steeping, cooking or reforming, or even after reforming or drying, as may be required for particular dishes.

Example

VI

S-This example relates to the application of the invention to pulses which have been steeped, partially cooked then frozen, and which are then stored in the frozen state.

20 Pinto beans were steeped in water as in Example I, then, after draining and dewatering, they were heated in live steam for thirty minutes under pressure in excess of atmospheric pressure at three different temperatures, 105 0 C, 110°C and 121 C, S producing three differently treated samples. The samples were cooled to ambient temperature under conditions which minimised moisture loss, then frozen and stored at minus 20°C. Several days later, the three samples were cooked from the frozen state Frozen beans (1/2 cup) were added to boiling water cups) then bought back to the boil and the following observations were made.

L i- 1 i ~UICV UI~~ 'I i- r31111L 4 .4 4 444 4 TABLE VIII Details of Partial Comments on the Cooked Beans Cooking/Cooking A 30 mins. in Beans were acceptably tender and very creamy in texture by steam 105 C the time they came to the boil. Color was light resembling conventional home cooking. Flavor was mild natural. If required beans could be mashed to a puree or dhal very readily, giving a natural bean flavor light texture.

B 30 mins. in Beans were acceptably tender, but texture was slightly waxy steam 110°C rather than creamy. Color was darker, and flavor less natural than A. Beans could be mashed but the slightly waxy texture produced a puree less readily.

C 30 mins. in Beans had a waxy texture and were dark brown. Flavor was steam 121 C overcooked, and unacceptable. When mashed the waxy texture gave a dense product with a heavy mouthfeel. It did not puree readily.

When the above samples were kept simmering (after having come back to the boil) for 5 and 10 minutes the following observations were made on the beans (Table IX).

TABLE IX Treatment Simmered in 5 minutes Simmered 10 minutes A Beans were almost too soft, Beans were too soft, and had dispersed but flavor color were very considerable bean solids into the cook good water. Color flavor very good.

B Beans were still slightly waxy Beans had lost their waxy texture were but acceptable. Color was acceptable. Color flavor same as after darker than A. Flavor was 5 mins. cooking.

acceptable but less natural than A.

C Beans were still waxy in Beans were less waxy but not as creamy texture, very dark and had a as A in Table VII. Color flavor same strong overcooked flavor, as after 5 mins.

It is apparent from the above results surprisingly that partially cooked beans, when cooked subsequent to freezing resulted in a quicker cooking more natural looking and tasting product than was the case where increasing degree of precooking was carried 4.4 4 44 4444 4,4 .444r 44 4 4 .4 444,4 L i 17 out prior to freezing. Thus partial cooking in combination with a freezing process results in a superior product (when ultimately cooked by the consumer) with respect to speed of cooking, naturalness of color and flavor, attractiveness of texture, and quality of a mash or puree prepared from the cooked pulse.

0#~ 0 Do 0 *0 0 C~r I o a o a rrie t t t *s r I. tt! L c

Claims (13)

1. A process for the preparation of quick-cooking pulses comprising the steps of: increasing the water content of the pulses; subjecting the pulses of step to partial cooking; freezing the partially cooked pulses of step thawing the frozen pulses; optionally reforming the partially cooked, frozen and thawed pulses to form an extrudate, incorporating as required other food ingredients; and o removing sufficient moisture from the thawed pulses or extruded pulses to render them stable for storage at ambient temperature. o 0

2. A process according to claim 1 wherein steps through are omitted and said frozen pulse of step is stored for subsequent use as a quick cooking commodity.

3. A process according to claim 1 wherein the pulses of step are heated to an extent that the texture of the pulse changes from the uncooked texture of .e 20 firm/crisp to the partially cooked texture of firm/plastic. S°.at 4. A process according to claim 1 wherein the water content of the pulses is oae.e S* increased by steeping the pulses in water.

5. A method according to claim 1 wherein after partial cooking said pulses are cooled to ambient temperature in a manner which minimises water loss.

6. A method according to claim 1 wherein moisture is removed from the thawed pulse of step to an extent that a skin of dried tissue is induced to form, said skin confining the centre tissues of the pulse, whereafter further moisture is removed to give a dried pulse with no skin cracking. The freezing step also acts to reduce to an importantly useful extent the intensity of 19 is removed to give a dried pulse with no skin cracking.

7. A method according to claim 1 wherein moisture is removed from the said pulses under conditions of substantially elevated relative humidity in order to avoid cracking of said pulses.

8. Quick cooking pulses produced by the process of: increasing the water content of the pulses; subjecting the pulses of step to partial cooking; freezing the partially cooked pulses of step thawing the frozen pulses; optionally reforming the partially cooked, frozen and thawed pulses to form an extrudate, incorporating as required other food ingredients; o 0 removing sufficient moisture from the thawed or extruded pulses to 15 render them stable for storage at ambient remperature.

9. Quick cooking pulses according to claim 8 wherein the pulses of step are heated to an extent that the texture of the pulses changes from the uncooked texture of firm/crisp to the partially cooked texture of firm/plastic. Quick cooking pulses according to claim 8 wherein steps through are omitted and said frozen pulses are stored for subsequent use as a quick cooking commodity. ac

11. Quick cooking pulses according to claim 8 wherein the water content of the pulses is increased by steeping the pulse in water.

12. Quick cooking pulses according to claim 8 wherein after partial cooking said pulses are cooled to amb' .imt temperature in a manner which minimises water loss. ft D9:BYRON:S9.1594.PAT:NH:2 January 1996 V MW i- L I .Ii

13. Quick cooking pulses according to claim 8 wherein moisture is removed from the thawed pulses of step so that a skin of dried tissue is induced to form, said skin confining the centre tissues of the pulses, whereafter further moisture is removed to give dried pulses with no skin cracking.

14. Quick cooking pulses according to claim 8 wherein moisture is removed from the pulses under conditions of substantially elevated relative humidity in order to avoid cracking. DATED this 2nd day of January 1996. BYRON AGRICULTURAL COMPANY PT1 liMITED By their Patent Attorneys DAVIES COLLISON CAVE *0 S

500. *u 00 *0 C~ S a tCtr I CC D9:BYRON:5941594.PAT:NH:2 January 1996 4 -r ABSTRACT A process for the production of quick cooking pulses is described comprising the steps of: increasing the water content of the pulses; subjecting the pulses of step to partial cooking; freezing the partially cooked pulses of step thawing the frozen pulses; optionally reforming the partially cooked, frozen and thawed pulses to form an extrudate, incorporating as required other food ingredients; and removing sufficient moisture from the thawed or extruded pulses to render them stable for storage at ambient temperature. Optionally, in a particular embodiment of the invention the hydrated, partially cooked and frozen pulses are stored in a frozen condition as a quick cooking commodity without further processing. Also described are easy-cooking pulses produced by such processes and food products produced therefrom. o 0 0t4r 0 004 00 0r 0t 0 *00* 00o *000 *00 *CO CC