BG106514A - Method for final treatment of precooked leguminous plants and cereals - Google Patents
Method for final treatment of precooked leguminous plants and cereals Download PDFInfo
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- BG106514A BG106514A BG106514A BG10651402A BG106514A BG 106514 A BG106514 A BG 106514A BG 106514 A BG106514 A BG 106514A BG 10651402 A BG10651402 A BG 10651402A BG 106514 A BG106514 A BG 106514A
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- Bulgaria
- Prior art keywords
- fruits
- cereals
- degrees
- chemical
- treated
- Prior art date
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000013339 cereals Nutrition 0.000 title claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000126 substance Substances 0.000 claims abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 230000035939 shock Effects 0.000 claims abstract description 5
- 230000000087 stabilizing effect Effects 0.000 claims abstract description 5
- 235000021374 legumes Nutrition 0.000 claims description 12
- 239000012535 impurity Substances 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 238000002791 soaking Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- 235000007319 Avena orientalis Nutrition 0.000 description 2
- 244000075850 Avena orientalis Species 0.000 description 2
- 235000010582 Pisum sativum Nutrition 0.000 description 2
- 240000004713 Pisum sativum Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000012299 nitrogen atmosphere Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/02—Preserving by heating
- A23B9/04—Preserving by heating by irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/10—Rapid cooking pulses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
Област на техникатаTechnical field
Изобретението се отнася до метод за производство на полу-сготвени бобови и житни зърна, без последващо изсушаване и използване на химикали и стабилизиращи добавки.The invention relates to a method for the production of semi-cooked legumes and cereals without subsequent drying and use of chemicals and stabilizing additives.
Предшестващо състояние на техникатаBACKGROUND OF THE INVENTION
Досега известните методи за подготовка на бобови зърна и напоследък на житни зърна, включват накисване с оглед набъбване на плодовете, пълно или ф частичното им сваряване и особено скъпо струващото последващо изсушаване, преди тяхното съхранение и доставяне на потребителя.The known methods for preparing legumes and, recently, cereals, include soaking with a view to swelling the fruit, fully or partially boiling it, and especially the costly subsequent drying, before storing and delivering it to the consumer.
Известен е метод за производство на бързо рехидратиращи се бобови зърна, съгласно Европейския патент, публикуван като чешко изобретение, заявка № PV. 2100-96, при който бобовите зърна се варят на пара под налягане, охлаждат се чрез поставянето им във вакуум и в последствие се изсушават. Недостатък на този метод е, че окончателното изсушаване и варенето на пара е скъпо като разход на време и енергия и втвърдяването на зърната е неравномерно. Допълнителен недостатък на този метод е, че част от плодовете се разпукват след дообработването им и се нарушава външни вид на изделието.A method is known for the production of fast-rehydrating legumes according to the European patent published as a Czech invention, Application No. PV. 2100-96, in which the legumes are steam-pressurized, cooled by vacuuming and subsequently dried. The disadvantage of this method is that the final drying and boiling of the steam is expensive as time and energy consuming and the hardening of the grains is uneven. An additional disadvantage of this method is that part of the fruit is cracked after being processed and the appearance of the product is disturbed.
Познато е и друго, аналогично решение за производство на полу-сготвени бобови зърна, при което обработените плодове се пакетират чрез вакуумиране под отрицателно налягане - 0,9 ATM в пакети за варене, чиято пропускливост е минимум 100 микрометра. Това решение е предмет на чешкото изобретение, заявка № PV 4046-98 . Недостатък на този метод е краткият гаранционен срок /15 дни/.Another analogous solution for the production of semi-cooked legumes is known, in which the treated fruits are packaged by negative pressure evacuation - 0.9 ATM in packets of at least 100 microns permeability. This decision is the subject of the Czech invention, Application No. PV 4046-98. The disadvantage of this method is the short warranty period / 15 days /.
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Същност на изобретениетоSUMMARY OF THE INVENTION
Изобретението предлага метод за окончателна обработка на полу-сготвени бобови и житни зърна, без последващо изсушаване и без използване на химикали и стабилизиращи добавки. При този процес, изсушените плодове се измиват за отстраняване на повърхностни замърсявания, след което се накисват за време от 3 до 30 часа във студена вода, без никакви химически добавки.The invention provides a method for finishing semi-cooked legumes and cereals without subsequent drying and without the use of chemicals and stabilizing additives. In this process, the dried fruits are washed to remove surface contamination, and then soaked for 3 to 30 hours in cold water without any chemical additives.
Същността на изобретението се състои в това, че така приготвените плодове се поставят за 10 до 25 минути в среда на електромагнитни вълни с честота 2450 МХц, мощност минимум 750 Вата и температура по-висока от 100°С, и след изваждането от средата с микровълни и последващо отцеждане на водата, проведено при температури от +40°С до +60°С, плодовете се замразяват шоково с течен азот до температура по-ниска от -18°С. След това плодовете се опаковат.The essence of the invention is that the fruits so prepared are placed for 10 to 25 minutes in a medium of electromagnetic waves with a frequency of 2450 MHz, a power of at least 750 watts and a temperature higher than 100 ° C, and after removal from the medium by microwaves and subsequent draining of the water, carried out at temperatures from + 40 ° C to + 60 ° C, the fruits are frozen in shock with liquid nitrogen to a temperature lower than -18 ° C. The fruits are then packed.
Предимство на това решение е бързото загряване на зърната в микровълновата среда, тъй като след накисването плодовете съдържат повече от 50% вода, разположена в целия обем на плода. Този метод води до икономии на енергия и време за сушене, както и до равномерно омекване на всеки плод.The advantage of this solution is the rapid heating of the beans in the microwave environment, since after soaking, the fruits contain more than 50% water, which is located in the entire volume of the fruit. This method saves energy and drying time, as well as evenly softening each fruit.
Другото предимство е в начина на подготовка на плодовете без каквито и да е химикали; заключителната обработка е чрез дълбоко замразяване на плодовете, главно с азот. Така произведеното хранително изделие разширява диетата за диабетици.The other advantage is in the way the fruit is prepared without any chemicals; the final treatment is by deep freezing of the fruit, mainly with nitrogen. The food product thus produced extends the diet for diabetics.
При този начин на подготовка всеки вид бобови зърна запазва цвета и формата си, не се стига до напукване и отделяне на люспи от тях. Дълбоко замразените плодове преди пакетирането могат да се смесват и да се приготвят комбинации по желание. Могат да се отделят и частични количества без да се губят сроковете за съхранение.In this preparation, each type of legumes retains its color and shape, without cracking and separating the flakes from them. Deep-frozen fruits can be mixed before packing and combinations can be prepared as desired. Partial quantities may also be released without loss of storage time.
Примери за реализиране на изобретениетоExamples of carrying out the invention
Пример 1Example 1
За приложение на метода за завършваща обработка на полу-сготвени бобови и житни зърна, съгласно изобретението, беше използвана предварително измита леща, която беше накисната във вода при температура 12 до 15 °C без химически добавки за време от 3 часа. След отстраняване на излишната вода след накисването, плодовете бяха обработени в микровълнова фурна съгласно условията на изобретението, т.е. в среда на електромагнитни вълни с честота 2450 МХц и мощност 750 Вата и температура над 100°С. Времето на обработката е 8 минути.For the application of the finishing method of semi-prepared legumes and cereals according to the invention, a pre-washed lens was used, which was soaked in water at 12 to 15 ° C without chemical additives for 3 hours. After removal of excess water after soaking, the fruits were treated in a microwave oven according to the conditions of the invention, i.e. in an environment of electromagnetic waves having a frequency of 2450 MHz and a power of 750 watts and a temperature exceeding 100 ° C. Processing time is 8 minutes.
След това лещата, поставена в подходящи съдове с отвори на дъното, беше отцедена от излишната вода и при температура +40°С до +60°С беше изложена на шоково замразяване чрез преминаване през замразителен тунел при температура 20°С, в атмосфера на азот и то при такава скорост на движение на лентата, че замразяването да протича в целия обем на плода. След това лещата беше пакетирана в необходимия обем в пакети с пропускливост на стените 90 микрометра.The lens, which was placed in suitable containers with holes at the bottom, was then drained from excess water and exposed to freezing at + 40 ° C to + 60 ° C by passing through a freezing tunnel at 20 ° C under a nitrogen atmosphere. and at such a speed of movement of the strip that the freezing occurs throughout the volume of the fetus. The lens was then packed in the required volume into 90-micron wall permeability packages.
Пример 2Example 2
По метода съгласно изобретението беше обработен жълт белен грах. Тези зърна бяха накиснати за 12 часа. След това бяха поставени в среда на електромагнитни вълни с честота 2450 МХц и мощност 800 Вата в микровълнова фурна за време 15 минути и при температура над 100°С. След това беше отцедена излишната вода и грахът беше замразен по сходен с предходния пример начин. Той беше пакетиран в пликове с пропускливост на стените 90 микрометра.Yellow peas were processed by the method of the invention. These grains were soaked for 12 hours. Electromagnetic waves were then placed at 2450 MHz and 800 watts in a microwave oven for 15 minutes and at temperatures above 100 ° C. The excess water was then drained and the peas were frozen in a similar manner to the preceding example. It was packed in envelopes with a wall permeability of 90 micrometers.
Пример 3Example 3
По аналогичен начин бяха обработени житни зърна, по-точно белен овес. Времето за неговото накисване беше 24 часа, в средата на микровълни при условия, сходни с предния пример, бяха държани 20 минути. След охлаждане до температураCereal grains, namely bleached oats, were treated in an analogous manner. Its soaking time was 24 hours, in the middle of microwaves under conditions similar to the previous example, 20 minutes were kept. After cooling to temperature
55°С и отцеждане на излишната вода овесът беше замразен по шоков начин чрез преминаване през тунел в среда на азот при температура -21 °C. След това той беше пакетиран в полипропиленови пликове.55 ° C and draining the excess water, the oats were frozen in shock by passing through a tunnel into nitrogen at -21 ° C. It was then packed in polypropylene bags.
Така приготвените бобови и житни зърна не губят от първоначалния си вид и полагането им в прозрачни опаковки създава пъстра картина от хранителни изделия.Thus prepared legumes and cereals do not lose their original appearance and their placement in transparent packaging creates a colorful picture of food products.
Промишлена приложимостIndustrial applicability
Предложеното решение е приложимо в хранително-вкусовата промишленост при обработката на всички видове бобови и житни плодове. Изделията дават възможност за множество взаимни комбинации и интересно оцветяване.The proposed solution is applicable in the food industry for the processing of all types of legumes and cereals. The products allow for many mutual combinations and interesting coloring.
Claims (1)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CZ19993323A CZ287860B6 (en) | 1999-09-17 | 1999-09-17 | Final treatment process of pre-cooked leguminous grains and cereals |
| PCT/CZ2000/000065 WO2001021013A1 (en) | 1999-09-17 | 2000-09-11 | The method for final treatment of precooked leguminous plants and cereals |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BG106514A true BG106514A (en) | 2002-12-29 |
Family
ID=5466548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BG106514A BG106514A (en) | 1999-09-17 | 2002-03-13 | Method for final treatment of precooked leguminous plants and cereals |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP1217903A1 (en) |
| BG (1) | BG106514A (en) |
| CZ (1) | CZ287860B6 (en) |
| HU (1) | HUP0202589A3 (en) |
| PL (1) | PL354582A1 (en) |
| SK (1) | SK285341B6 (en) |
| WO (1) | WO2001021013A1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005117609A1 (en) * | 2004-06-02 | 2005-12-15 | KEPKA Roman | Type of treatment of glumose and naked cereals, special seeds and pulses |
| US8956673B2 (en) | 2007-08-28 | 2015-02-17 | Texas Tech University System | Method and system for preserving food |
| WO2015121099A1 (en) * | 2014-02-11 | 2015-08-20 | Koninklijke Philips N.V. | Soybean pretreatment method |
| CN110200210A (en) * | 2019-07-18 | 2019-09-06 | 北京古船米业有限公司 | A kind of ripe coarse cereals rice and its processing method fastly |
| CN111543592A (en) * | 2020-05-18 | 2020-08-18 | 浙江工业大学 | Red bean pre-curing treatment method |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60133850A (en) * | 1983-12-23 | 1985-07-17 | Yamaki Kk | Processed food for boiling beans and its preparation |
| JPS63269959A (en) * | 1987-04-28 | 1988-11-08 | Nippon Suisan Kaisha Ltd | Production of frozen food of boiled rice together with red bean and glutinous rice steamed with red beam |
| JP2545920B2 (en) * | 1988-04-05 | 1996-10-23 | 味の素株式会社 | Frozen cooked rice manufacturing method |
| JPH02295439A (en) * | 1989-05-08 | 1990-12-06 | Ueno Hiroshi | Nonglutinous rice for cooking in microwave oven |
| WO1993016604A1 (en) * | 1992-02-19 | 1993-09-02 | Yukio Ishida | Highly water absorbing rice, method of manufacturing same and utilization thereof |
| JPH05268892A (en) * | 1992-03-27 | 1993-10-19 | Toshiba Corp | Method for boiling rice |
| WO1994014340A1 (en) * | 1992-12-24 | 1994-07-07 | Jamestown Holdings Pty. Limited | Method for producing a precursor to an edible product |
| JP2747887B2 (en) * | 1993-07-28 | 1998-05-06 | 石田 幸男 | Superabsorbent rice, its production method, superabsorbent rice and various cooked rice products using these |
| IL111234A (en) * | 1994-10-11 | 1999-06-20 | Analyst Ltd | Method of preserving fresh fruit and vegetables |
-
1999
- 1999-09-17 CZ CZ19993323A patent/CZ287860B6/en not_active IP Right Cessation
-
2000
- 2000-09-11 SK SK303-2002A patent/SK285341B6/en not_active IP Right Cessation
- 2000-09-11 EP EP00956044A patent/EP1217903A1/en not_active Withdrawn
- 2000-09-11 WO PCT/CZ2000/000065 patent/WO2001021013A1/en not_active Application Discontinuation
- 2000-09-11 PL PL00354582A patent/PL354582A1/en unknown
- 2000-09-11 HU HU0202589A patent/HUP0202589A3/en unknown
-
2002
- 2002-03-13 BG BG106514A patent/BG106514A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| HUP0202589A2 (en) | 2002-11-28 |
| EP1217903A1 (en) | 2002-07-03 |
| SK285341B6 (en) | 2006-11-03 |
| HUP0202589A3 (en) | 2003-02-28 |
| PL354582A1 (en) | 2004-01-26 |
| SK3032002A3 (en) | 2002-06-04 |
| WO2001021013A1 (en) | 2001-03-29 |
| CZ9903323A3 (en) | 2000-12-13 |
| CZ287860B6 (en) | 2001-02-14 |
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