CA1087027A - Process for preparing snack foods and the like - Google Patents
Process for preparing snack foods and the likeInfo
- Publication number
- CA1087027A CA1087027A CA300,186A CA300186A CA1087027A CA 1087027 A CA1087027 A CA 1087027A CA 300186 A CA300186 A CA 300186A CA 1087027 A CA1087027 A CA 1087027A
- Authority
- CA
- Canada
- Prior art keywords
- legumes
- process according
- cooking
- partially
- sodium bicarbonate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- 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
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
"PROCESS FOR PREPARING SNACK FOODS AND THE LIKE"
ABSTRACT OF THE DISCLOSURE
Split peas or the like are parboiled until soft and then sodium bicarbonate is mixed with the softened peas which are then partially dried. The peas are then fried in oil or fat until a light golden color and, if desired, flavour-ed. This process produces a nutritious edible and tasty snack food. Flatulence often results after eating such foods and this is reduced in the present instance by the use of sodium bicarbonate in the process. If desired ground ginger can be added also in order to reduce fat retention of the product.
The process can of course be applied to other products such as beans or the like.
ABSTRACT OF THE DISCLOSURE
Split peas or the like are parboiled until soft and then sodium bicarbonate is mixed with the softened peas which are then partially dried. The peas are then fried in oil or fat until a light golden color and, if desired, flavour-ed. This process produces a nutritious edible and tasty snack food. Flatulence often results after eating such foods and this is reduced in the present instance by the use of sodium bicarbonate in the process. If desired ground ginger can be added also in order to reduce fat retention of the product.
The process can of course be applied to other products such as beans or the like.
Description
`
~87~27 ' "PROCESS FOR PREPARING SNACK FOODS AND THE LIKE"
BACKGROUND OF THE INVENTION
This invention relates to new and use~ul improve-ments in the production of a food such as a snack food which is readily digestible, nutritious and pleasant to consume.
Many attempts have been made in the past to utilize legumes or the like in order to produce a snack food, because of the high protein content thereof and other nutritious attributes. Unfortunately legumes such as beans, peas and the like are difficult to cook or otherwise treat in order to produce an attractive snack food. Furthermore most legumes have the tendency of producing flatulence in the consumer par-ticularly if relatively large quantities are consumed.
Attempts have been made to fr~ such products but here again fat retention can be a problem.
SUMMARY OF THE INVENTION
I have overcome these disadvantages by providing a snack food from legumes .such as split peas, in which the flatu-lence producing characteristic is reduced yet which at the same time produces a nutritious high protein attractive looking and highly edible product.
One aspect of the invention is to provide a process - , . ~ .. :, .:: .. ,: . .. ,.. ;. . .. .
3L~870Z~
~87~27 ' "PROCESS FOR PREPARING SNACK FOODS AND THE LIKE"
BACKGROUND OF THE INVENTION
This invention relates to new and use~ul improve-ments in the production of a food such as a snack food which is readily digestible, nutritious and pleasant to consume.
Many attempts have been made in the past to utilize legumes or the like in order to produce a snack food, because of the high protein content thereof and other nutritious attributes. Unfortunately legumes such as beans, peas and the like are difficult to cook or otherwise treat in order to produce an attractive snack food. Furthermore most legumes have the tendency of producing flatulence in the consumer par-ticularly if relatively large quantities are consumed.
Attempts have been made to fr~ such products but here again fat retention can be a problem.
SUMMARY OF THE INVENTION
I have overcome these disadvantages by providing a snack food from legumes .such as split peas, in which the flatu-lence producing characteristic is reduced yet which at the same time produces a nutritious high protein attractive looking and highly edible product.
One aspect of the invention is to provide a process - , . ~ .. :, .:: .. ,: . .. ,.. ;. . .. .
3L~870Z~
-2-of preparing legumes such as split peas and the like, for use as an edible snack food including the steps of partially cooking the legumes in water or steam until soft, mixing a quantity of sodium bicarbonate into the legumes, partially drying the legumes and then frying the legumes in a frying medium such as fat or oil until cookea, removing the legumes from the frying medium and cooling same to substantially room temperature.
Another advantage of the process is that ground ginger may be added, if desired, in order to reduce fat re-tention during the frying process.
Another advantage of the present process is that, if desired, many types of flavouring may readily be added to the product during the cooking process.
A still further advantage of the invention is that it is simple and economical in practice and produces a snack food which has relatively good keeping powers.
With the foregoing in view, and other advantages as will become apparent to those skilled in the art to which this invention relates as this specification proceeds, my invention consists essentially in the arrangement and construction of parts all as hereinafter more particularly described.
1~87~Z7 D~TAILED DESCRIPTION
.
Proceeding therefore to describe the invention in detail, it is directed primarily to split peas but of course it will be appreciated that other legumes can be utilized such as beans or the like or, it can be applied to certain nuts, grains and the like.
One of the difficulties in utilizing a legume such as split peas is the fact that they are extremely hard and take considerable cooking time in order to reduce them to a softened state whereupon they are readily usable by a consumer. It is therefore normal to soak such legumes for relatively long periods prior to cooking same in the usual manner.
I have found that if the split peas are partially cooked prior to frying, then not only is the time reduced considerably but a better product is produced without any mushiness being present.
The partial cooking or parboiling may take the form of boiling the split peas in water until they are soft or, alternatively, steam cooking them until soft or, if de-sired, utilizing a pressure cooking system. All of the me-thods produce a softened legume in a relati~ely short time.
Once they are softened, I mix a quantity of sodium bicar-bonate into the legumes or split peas and I have found that - : , .. .. . ,: ..
approximately between 5 grams and 10 grams of sodium bi-carbonate per kilogram of split peas in khe desired amount.
This addition of sodium bicarbonate is believed to neutra-lize any acidity in the split pea/water mixture thereby assisting in reducing flatulence produced by eating the finished product. The addition of sodium bicarbonate at this stage does not destroy or break down the protein molecule with the subsequent loss of amino acids.
After the sodium bicarbonate has been mixed with the split peas/water mixture, the mixture is parti-ally dried by spreading same in a relatively thin layer and blowing warm air therethrough. Other methods of partially drying may of course be used.
The partially dried product is then fried in a frying medium such as vegetable oil or animal fat until it assumes a golden brown color at which time it is removed from the frying medium and drained and cooled.
The preferred frying temperature of the oil or fat is between 325F and 375F. and the time normally taken is approximately two to three minutes. It has been noted that when the partially dried split peas are placed in the hot oil or fat, some foaming takes place and when this ceases, the split peas are normally ready for removal from the frying medium.
~L~871[~2~
Once the fried split peas have cooled to room temperature, they may be packed and sealed in bags and have been found to have relatively good keeping qualities.
If desired, ground ginger is added to the split pea/water mixture after it has been removed from the ini-tial cooking vessel and before it is partially dried. The addition of ground ginger has been found to reduce fat re-tention during the frying process.
Although the quantities can vary, I have found that approximately 5 grams of ground ginger per kilogram of split peas is the preferred quantity.
' -It will also be appreciated that after frying, the fried split peas can be packaged plain, or can be salted, barbecue flavoured, onion and garlic flavoured or any other desired flavour may be added.
- ;
The resultant snack food is attractively colored being a light golden color and is pleasant to consume having a crunchy consistency yet not being too hard to chew readily.
Due to the process, the protein and other nutritious ingredients are substantially maintained within the product.
; ' . . ` ` . ' ' . ' . ''. " ' ' . ' . ' ` . 1 . ' ' . . ' ' '" .`. ' `` ~ ` ~ ` ;`
.. ... . .. . . . .... . . .
Since various modifications can be made in my in-vention as hereinabove described, and many apparently widely different embodiments of same made within the spirit and scope of the claims without departing from such spirit and scope, it is intended that all matter contained in the ac-companying specification shall be interpreted as illustrative only and not in a limiting sense.
Another advantage of the process is that ground ginger may be added, if desired, in order to reduce fat re-tention during the frying process.
Another advantage of the present process is that, if desired, many types of flavouring may readily be added to the product during the cooking process.
A still further advantage of the invention is that it is simple and economical in practice and produces a snack food which has relatively good keeping powers.
With the foregoing in view, and other advantages as will become apparent to those skilled in the art to which this invention relates as this specification proceeds, my invention consists essentially in the arrangement and construction of parts all as hereinafter more particularly described.
1~87~Z7 D~TAILED DESCRIPTION
.
Proceeding therefore to describe the invention in detail, it is directed primarily to split peas but of course it will be appreciated that other legumes can be utilized such as beans or the like or, it can be applied to certain nuts, grains and the like.
One of the difficulties in utilizing a legume such as split peas is the fact that they are extremely hard and take considerable cooking time in order to reduce them to a softened state whereupon they are readily usable by a consumer. It is therefore normal to soak such legumes for relatively long periods prior to cooking same in the usual manner.
I have found that if the split peas are partially cooked prior to frying, then not only is the time reduced considerably but a better product is produced without any mushiness being present.
The partial cooking or parboiling may take the form of boiling the split peas in water until they are soft or, alternatively, steam cooking them until soft or, if de-sired, utilizing a pressure cooking system. All of the me-thods produce a softened legume in a relati~ely short time.
Once they are softened, I mix a quantity of sodium bicar-bonate into the legumes or split peas and I have found that - : , .. .. . ,: ..
approximately between 5 grams and 10 grams of sodium bi-carbonate per kilogram of split peas in khe desired amount.
This addition of sodium bicarbonate is believed to neutra-lize any acidity in the split pea/water mixture thereby assisting in reducing flatulence produced by eating the finished product. The addition of sodium bicarbonate at this stage does not destroy or break down the protein molecule with the subsequent loss of amino acids.
After the sodium bicarbonate has been mixed with the split peas/water mixture, the mixture is parti-ally dried by spreading same in a relatively thin layer and blowing warm air therethrough. Other methods of partially drying may of course be used.
The partially dried product is then fried in a frying medium such as vegetable oil or animal fat until it assumes a golden brown color at which time it is removed from the frying medium and drained and cooled.
The preferred frying temperature of the oil or fat is between 325F and 375F. and the time normally taken is approximately two to three minutes. It has been noted that when the partially dried split peas are placed in the hot oil or fat, some foaming takes place and when this ceases, the split peas are normally ready for removal from the frying medium.
~L~871[~2~
Once the fried split peas have cooled to room temperature, they may be packed and sealed in bags and have been found to have relatively good keeping qualities.
If desired, ground ginger is added to the split pea/water mixture after it has been removed from the ini-tial cooking vessel and before it is partially dried. The addition of ground ginger has been found to reduce fat re-tention during the frying process.
Although the quantities can vary, I have found that approximately 5 grams of ground ginger per kilogram of split peas is the preferred quantity.
' -It will also be appreciated that after frying, the fried split peas can be packaged plain, or can be salted, barbecue flavoured, onion and garlic flavoured or any other desired flavour may be added.
- ;
The resultant snack food is attractively colored being a light golden color and is pleasant to consume having a crunchy consistency yet not being too hard to chew readily.
Due to the process, the protein and other nutritious ingredients are substantially maintained within the product.
; ' . . ` ` . ' ' . ' . ''. " ' ' . ' . ' ` . 1 . ' ' . . ' ' '" .`. ' `` ~ ` ~ ` ;`
.. ... . .. . . . .... . . .
Since various modifications can be made in my in-vention as hereinabove described, and many apparently widely different embodiments of same made within the spirit and scope of the claims without departing from such spirit and scope, it is intended that all matter contained in the ac-companying specification shall be interpreted as illustrative only and not in a limiting sense.
Claims
WHAT I CLAIM AS MY INVENTION:
(1) A process of preparing legumes such as split peas and the like, for use as an edible snack food including the steps of partially cooking the legumes in water or steam until soft, mixing a quantity of sodium bicarbonate into the legumes, partially drying the legumes and then frying the legumes in a frying medium such as fat or oil until cooked, removing the legumes from the frying medium and cooling same to substantially room temperature.
(2) The process according to Claim 1 which includes the additional step of adding a quantity of ground ginger to the legumes after partially cooking same and before partially frying same.
(3) The process according to Claim 1 in which the step of partially cooking the legumes is carried out by plac-ing the legumes in water and boiling same until the legumes are soft.
(4) The process according to Claim 1 in which the step of partially cooking the legumes is carried out by steam cooking the legumes until soft.
(5) The process according to Claim 1 in which the step of partially cooking the legumes is carried out by pres-sure cooking same until soft.
(6) The process according to Claim 1 in which the quantity of sodium bicarbonate is approximately between 5 grams and 10 grams per kilogram of the legumes.
(7) The process according to Claim 2 in which the quantity of sodium bicarbonate is approximately between 5 grams and 10 grams per kilogram of the legumes.
(8) The process according to Claim 7 in which the quantity of ground ginger is approximately 5 grams per kilo-gram of the legumes.
(9) The process according to Claims 1, 2 or 3 in which the legumes are fried at a temperature of between 325°F
and 375°F.
(10) The process according to Claims 4, 5 or 6 in which the legumes are fried at a temperature of between 325°F
and 375°F.
(11) The process according to Claims 7 or 8 in which the legums are fried at a temperature of between 325°F
and 375°F.
(1) A process of preparing legumes such as split peas and the like, for use as an edible snack food including the steps of partially cooking the legumes in water or steam until soft, mixing a quantity of sodium bicarbonate into the legumes, partially drying the legumes and then frying the legumes in a frying medium such as fat or oil until cooked, removing the legumes from the frying medium and cooling same to substantially room temperature.
(2) The process according to Claim 1 which includes the additional step of adding a quantity of ground ginger to the legumes after partially cooking same and before partially frying same.
(3) The process according to Claim 1 in which the step of partially cooking the legumes is carried out by plac-ing the legumes in water and boiling same until the legumes are soft.
(4) The process according to Claim 1 in which the step of partially cooking the legumes is carried out by steam cooking the legumes until soft.
(5) The process according to Claim 1 in which the step of partially cooking the legumes is carried out by pres-sure cooking same until soft.
(6) The process according to Claim 1 in which the quantity of sodium bicarbonate is approximately between 5 grams and 10 grams per kilogram of the legumes.
(7) The process according to Claim 2 in which the quantity of sodium bicarbonate is approximately between 5 grams and 10 grams per kilogram of the legumes.
(8) The process according to Claim 7 in which the quantity of ground ginger is approximately 5 grams per kilo-gram of the legumes.
(9) The process according to Claims 1, 2 or 3 in which the legumes are fried at a temperature of between 325°F
and 375°F.
(10) The process according to Claims 4, 5 or 6 in which the legumes are fried at a temperature of between 325°F
and 375°F.
(11) The process according to Claims 7 or 8 in which the legums are fried at a temperature of between 325°F
and 375°F.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA300,186A CA1087027A (en) | 1978-03-31 | 1978-03-31 | Process for preparing snack foods and the like |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA300,186A CA1087027A (en) | 1978-03-31 | 1978-03-31 | Process for preparing snack foods and the like |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1087027A true CA1087027A (en) | 1980-10-07 |
Family
ID=4111124
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA300,186A Expired CA1087027A (en) | 1978-03-31 | 1978-03-31 | Process for preparing snack foods and the like |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1087027A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5665376A (en) * | 1994-02-09 | 1997-09-09 | Russo; Ubaldo | Method for reducing excessive stomach acid |
-
1978
- 1978-03-31 CA CA300,186A patent/CA1087027A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5665376A (en) * | 1994-02-09 | 1997-09-09 | Russo; Ubaldo | Method for reducing excessive stomach acid |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |