CA2121431C - Quick cooking pulses - Google Patents

Abstract

A process for the production of quick cooking pulses is described comprising the steps of: (a) increasing the water content of the pulses; (b) subjecting the pulses of step (a) to partial cooking; (c) freezing the partially cooked pulses of step (b); (d) thawing the frozen pulses; (e) optionally reforming the partially cooked, frozen and thawed pulses to form an extrudate, incorporating as required other food ingredients; and (f) 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.

Description

x:121431 FIELD OF INVENTION
This invention relates to methods for the production of quick cooking pulses, and pulses and food products produced therefrom.
S
BACKGROUND TO THE INVENTION
Pulses are those crops which fall within the family Lel;uminosae acid 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 wuntries they are especially important as providing a major wurse 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 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 food. In spite of these problems, pulses are used widely because of their relatively low cost, easy storage, good nutritional quality, attracxive 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 crooking 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 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-D'_:DYRON.PAf:NH:l4 MucJ' 1994 :.:' 2I21431 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 woked to some degree, then treated with sele~.-ted enzymes under specified conditions, then dried.

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.

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 Woking pulses which involve 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 i05 miss, 127°C for 12-15 miss, 121°C for 120 miss, 118°C for 20 mins.
In spite of this wide range of processing systems one finds minimal presence of quick-cooking dry pulses on the shelves of food markets. 'Ilte reasons for this may reside in such factors as:
- 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;
some of the described m~hods 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.
D2:RYRON.P~1T:NH:It A4r~ 1991 - j~~143I

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 feature when cooked, the availability of cooking times which are conveniently short to fit in with modern meal preparation methods, as well as other advantages which will become apparent. It is also an objec.-t of the present invention to provide for the processor an es;onomical method which can be put into practice in a workable way using well-tested and widely used unit operations as processing steps. It is a further object of ttae invention to produce quick-cooking pulses which are stored frozen at an elevated moisture content.
SITMMt~RY OF THE INVENTION
The invention in its broadest form comprises a process for preparing quick-cooking pulses involving the steps of:
(a) increasing the water wntent of the pulses;
(b) subjecting the pulses of step (a) to partial cooking;
(c) freezing the partially cooked pulses of step (b);
(d) thawing the frozen pulses;
(e) optionally reforming the partially cooked, frozen and thawed pulses to form an extrudate, incorporating as required other food ingredients; and (f) removing sufficient moisture from the thawed or extruded pulses to render them stable for storage at ambient temperature.
Optionally, in another aspect of this invention the frozen pulse of step (c) above is stored in the frozen condition as a quick cooking commodity without the need to carry out steps (d) through (f).
The invention also relates to easy-cooking pulses produced by such processes, and food producxs produced therefrom.
By partial cooking it is meant that the pulses of increased water content (hydrated pulses) are O2:BYRON.PAT:Nti:l~ Much 1941 heat treated to the extent that the feature of the bean just changes from firmlcrisp or firm/hard (the state of uncooked beans) m firmlplastic but well short of the softlplaSdc condition which would be described as fully cooktd and suitable fvr eating. By fum/plastia is meant the pulse may be bitsea with the sensation that the pulse yields to the bite progressively, whereas S fumlcrisp or Firnalhard pulses yield to the bite suddenly. Softlplastic is the term used to describe a fully cooked pulse. The difference between "partial cookiqg" and 'full oookeng'may be mtasured objectively by use of vadotu tarntre or flrmaesslsoRness measuring devices. One sacb. machine, the "Tenderameter~," manufactured by pMC Corporatfoa Chicago llliaois is widely and routinely used to measure tenderness objectively in the processing of fresh green . peas, limas, ere. 1n that industry, the maturity of fresh peas, and hence suitability for processing, (canning, freezing) is gauged by use of the Tenderometer. "I~e way in which a fenderonreter tong be used to differentiate partial cooking from full cooking is detailed elsewhere herein.
t~FrArr.rrn nW rrrrrt'trt r~u ~ Tutr~.nrrrnnt Because pulses comprise a very diverse group of foods covering many different genera, species and varieties or cultivate, the precise way Ia which certain processing operations are most beneficially applied will vary from type to type. In relation to the prier art, the present invention is distincx and di~rent in that a freezing step is carried out after a partial-cooping step. T'he presen; invention Is also distinct from prior art proposals in thaot partial coo>ang of the pulses is effeasd prior.to said &'eezing step. Isa all other qaick cooking pzocesses described 6or pulses, the seeds are fully ooolcad. This freezing atep ix not to be confused with freeze drying, a method widely used for drying of a wide range of foods. In one ~pxt of the present imrention the pulses after having been frozen and thawed are carefully dried with tire purpose of ensuring fat the pulses maintain their sn6stantially ~irhole tmaacked and ial identity.
The ideal conditions for drying varies the various poises. Lr'>~vise, the method of partial-onotdng the hydrated pulses, at~d the type and duration of partial cooping will vary.
Also, conditions of increasing moisture oo~eat of the pulses (such as by steeping or ~
may be varied depending on the type of pulse. All such variations will be randily appareut~ tv a person skilled in the field of food processing, particularly is accordance with standard processing steps used for various pulses as are well known in the field.

~1 ~3.~i3~
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.
5 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 prcxluct, cooking is for example achieved within as little as one minute of simmering oe 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 marked and surprising achievement of this smooth creamy texture IS which is markedly superior to the quality achieved when the freeaing step is omitted.
The freezing step also acts to reduce to an importantly useful extent the intensity of 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 duration 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.
The reduced intensity of pre-cooking (partial cooking) which, in combination with the 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 pre-cooking (partial-cooking) of the hydrated pulses, it becomes practicable for the processing of the hydrated beans to be operated on a continuous basis with concomitant economy of processing costs.
The individual steps comprising the process are now described. In each case it is preferred to D2:BYRON.PAT:NH:11 Much 1991 1..:.~ ~ ~.,, .i select a good well cleaned line of a particular pulse, free from stones, dirt and other foreign matter. 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 60°C. It is desirable that moisture S 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~Y. 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.
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°C). Preferably the process is carried out continuously. The time/temperature balance is determined by the type of pulse being processed.
Examples of partial-t;ooking are given in Tabl~ I.
'able I
Type of pulse Typical partial cook for process of invention Pinto beans 30 rains 100C

Pinto beans 12 wins 107C

Pinto beans 20 miss 103C

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.
D::BYRON.PAT:NH:11 March 1991 1a.~1!13I

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 steamTR*

of Pulse Navy Beans20' ~ 137.5 20' ~ 101.0 (also 103C 118C
known as "Small(color-creamy (c;olor-light straw) brown) White" 90' ~ 78.5 or "Pea Bean") 100C

(color-brown) Lentils 20' l>~ 87.3 4' ~ 63.3 (solar-greenish) (color-greenish brown) Garbanzos12' ~ 100.5 15' ~ 48.5 .

(Chick 107C 127C
Peas) (color-straw) (color-light brown) Pinto 20' ~ 94.3 13'f~' ~ 76.0 Beans (color-pinkish (color-dark brown) reddish brown) Black-eyed12' ~ 89.3 60' ~ 71.0 Peas 107C 100C

(calor~ream,black (solar-brown, grey) eye) *(Pulses were steeped overnight at ambient temperature, drained then processed in live steam as indicated. After processing the pulses were cooled quickly without any 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 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 p2BYRON.PA7:N1111 NucL 1991 T
vy ..
distinct and measurable difference in Tenderometer readings between partially cooked and fill 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-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 partially 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 then dried (preferably to about 129b 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 "buttertlying" 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 "buttertlying"
develops. Thus by either very slow initial drying at a low temperature (until a "skin"
forms) followed by more rapid drying to, say, 129b moisture, or by more accelerated drying at a higher temperature (e.g. 80°C and higher) but at a substantially elevated relative humidity, satisfactorily dried seeds with little or no skin cracking can be D2:HYRON.PAT;NH:11 Mart~L 1991 ,_..
~1~~.~~1 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 which moisture 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 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 dependent on said choice of mincing or extruding conditions.
The invention will now be described with reference to the following non-limiting examples.
F,xam~le 1 Pinto beans at a moisture content of 11. 8 ~O were steeped in water overnight at ambient temperature. They were removed from the steep water, dewatered, then heated in live steam at 107°C for 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 methods as described in Table III. The beans were thawed and dried skowly until a ° skin° formed, then they were dried more rapidly to a moisture content of about 12 ~6.
The beans were cooks from that processed dry state by simmering in boiling water for 8 minutes.
D2:0YItONIA'f:NH:l4 Yu~~ 1994 ~~2~(~ ~~ v to Table III
Conditions of Freezing Observations on cooked beans (a) on trays ~ minus 20C, integral well cooked air static creamy texture (b) on trays ~ minus 20C integral well cooked air circulating creamy texture (c) in solid carbon dioxide integral well cooked (dry ice) 4 hours creamy texture (d) in dry ice 24 hours integral well cooked creamy texture (e) in liquid nitrogen cabinetintegral well cooked (minus 80C) creamy texture miss then at minus 20C
24 hours IS
By contrast, conventionally prepared pinto beans which have been steeped overnight 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-SO 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
Process Derails Observations on Finally Cooked Beans as in Table III (a) integral, well cooked, creamy texture as in Table TI1 (a) but many splits, well hydrated, no freezing step granular, lumpy texture.

as in Table III (a) but hard, minimal rehydration, no partial cooiang 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 apparent that freezing the steeped beans without having first partially cooked them results in a totally unacceptable product. Partial cooking, in combination with freezing, IT_~HYRON.PAT:N>'I:11 Much 1941 ~12~.~3~
as described above was cieariy superior to the second and third procxsses 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 2U 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°C with gently moving air or in equipment utilising liquid nitrogen as refrigerant (minus 80°C).
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 120. 'Ifie 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 11.896) 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.
D::BYRON.PAT:NH:11 Nark 1991 ~1~ln~C~:~

Table V
Order of ProcessingTreatment Steps A B C D E F

Treat in live l2minsl8mins24minsO l2mins O
steam at 107C for Freeze ~ -20C,thenNO NO NO YES YES YES

hold overnight Treat in live NO NO NO l2minsNO NO
steam at 107C for DRY to 123'o YF.S YES YES YES YES Y~
moisture ~ ~ II

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 gently and the following observations (Table V)7 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 7 ~h minutes.

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 (=E.) Further cooking of the steeped peas for up to twice the period of time but without the D'~~HYROHPAT:NH:I~ Muv61991 ~a;,:~

freezing step, gives a longer final cook time and a poorer textured result (=C').
Freezing the steeped peas without any process cooking at all is ineffective in producing a quick-cooking food (=F). If freezing of steeped peas precedes process cooking the tnally cooked food is less acceptable than where process cooking precedes freezing (D
vs. E). 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 30 minutes at a range of temperariares 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 (a) 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 95m1 of boiling water to 44g of extrudate, stirring briefly then covering and holding over steam (as in a double boiler or bain marie) for 5 minutes. The treatments and results are summarised in Table VII below.
D2BYRONPAT:Hti:l1 Mark 1991 _.
l~l~'~~.'3~

TABLE VII
ExptDetails of Frozen Partial or No Cooking/CookingNon-FrozenComments on cooked extrudate 27C 105C for 30 Frozen Puree & chunks fully cooked, miss. good flavour & light color, smooth mouthfeel, probably too viscous (ie.
use more water) 28A 105C for 30 Non FrozenPuree is smooth but chunky wins. pieces of bean are hard & uncooked.
Color and flavor resemble 27C. Noticeably less viscous than 27C.

28B 110C for 30 Non FrozenPuree is smcx~th, chunky mins. pieces not fully crooked, color darker (tan to brown).

Less viscous than 27C.

28C 121 C foe Non FrozenPuree is smooth, chunky 30 miss. pieces less (over cooked) cooked than 27C, color very dark brown, overcooked flavor - even slightly bitter, less viscous than 2?C.

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 15 psig (121 °C) for 90 minutes - see Examples I & II wherein the std 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.
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 Ir:BYRON.PAT:NH:l1 Much 1994 .. . ~''~i..
~121~~1 281, the frozen trmtrncnt, 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.
Exam 1_p a VI
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.
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°C, 110°C and 121°C, 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 ('h cup) were added to boiling water (1'fi cups) then bought back to the boil and the following observations were made.
TABLE VIIfI
Details of Comments on the Cooked Beans Partial Cooking/Cooking A 30 rains. Beans were acceptably tender and very in creamy in texture by steam (g7 the time they came to the boil. Color 105C was light resembling conventional home cooking. Flavor was mild & natural. If required beans could be mashed to a pure or dhal very readily, giving a natural bean flavor & light texture.

B 30 minx. Beans were acceptably tender, but texture in was slightly waxy steam Q 110C 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.

p2:BYIlOH.PAT:NlLl1 Nart! 1C91 .,. ~r R~ ~.
l6 Details of Comments on the Cooked Beans Partial Cooking/Cooking C 30 rains, Beans had a waxy texture and were dark in brown. Flavor was steam Q 121 overcooked, and unacceptable. When C 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 ('fable I3~.
TABLE IX
TreatmentSimmered in 5 minutesSimmered 10 minutes A Beans were almost Beans were too soft, and too soft, had dispersed but flavor & colorconsiderable bean solids were very into the cook good water. Color & flavor very good.

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

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

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 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 waking, naturalness of color and flavor, attractiveness of texture, and quality of a mash or puree prepared from the cooked pulse.
D2:BYRON.PAT:NH:11 4~ 1991

Claims (14)

1. A process for the preparation of quick-cooking pulses comprising the steps of:
(a) increasing the water content of the pulses;
(b) subjecting the pulses of step (a) to partial cooking until the texture of the pulse changes from the uncooked texture of firm/crisp to the partially cooked texture of firm/plastic;
(c) freezing the partially cooked pulses of step (b);
(d) thawing the frozen pulses;
(e) optionally reforming the partially cooked, frozen and thawed or partially thawed pulses to form an extrudate, incorporating as required other food ingredients; and (f) removing sufficient moisture from the thawed pulses or extruded pulses to render them stable for storage at ambient temperature.

2. A process for the preparation of quick-cooking pulses comprising the steps of:
(a) increasing the water content of the pulses;
(b) subjecting the pulses of step (a) to partial cooking until the texture of the pulse changes from the uncooked texture of firm/crisp to the partially cooked texture of firm/plastic; and (c) freezing the partially cooked pulses of step (b) for subsequent use as a quick-cooking commodity.

3. A process according to claims 1 or 2 wherein the water content of the pulses is increased in step (a) by steeping the pulses in water.

4. A process according to any one of claims 1-3 wherein after partial cooking, the pulses are cooled to ambient temperature in a manner which minimises water loss.

5. A process according to any one of claims 1, 3 or 4 wherein moisture is removed from the thawed pulse of step (f) to an extent that a skin of dried tissue is induced to form, the skin confining the centre tissues of the pulse, whereafter further moisture is removed to give a dried pulse with little or no skin cracking.

6. A process according to any one of claims 1, 3-5 wherein moisture is removed from the pulses under conditions of substantially elevated relative humidity in order to avoid cracking of the pulses.

7. Quick-cooking pulses having high eating quality and smooth mouthfeel produced by the process of:
(a) increasing the water content of the pulses;
(b) subjecting the pulses of step (a) to partial cooking until the texture of the pulse changes from the uncooked texture of firm/crisp to the partially cooked texture of firm/plastic;
(c) freezing the partially cooked pulses of step (b);
(d) thawing the frozen pulses;
(e) optionally reforming the partially cooked, frozen and thawed or partially thawed pulses to form an extrudate, incorporating as required other food ingredients; and (f) removing sufficient moisture from the thawed pulses or extruded pulses to render them stable for storage at ambient temperature.

8. Quick-cooking pulses according to claim 7 wherein the water content of the pulses is increased in step (a) by steeping the pulses in water.

9. Quick-cooking pulses according to claims 7 or 8 wherein after partial cooking the pulses are cooled to ambient temperature in a manner which minimises water loss.

10. Quick-cooking pulses according to any one of claims 7-9 wherein moisture is removed from the thawed pulses of step (f) so that a skin of dried tissue is induced to form, the skin confining the centre tissues of the pulses, whereafter further moisture is removed to give dried pulses with little or no skin cracking.

11. Quick-cooking pulses according to any one of claims 7-10 wherein moisture is removed from the pulses under conditions of substantially elevated relative humidity in order to avoid cracking.

12. Quick-cooking pulses having high eating quality and smooth mouthfeel produced by the process of:
(a) increasing the water content of the pulses;
(b) subjecting the pulses of step (a) to partial cooking until the texture of the pulse changes from the uncooked texture of firm/crisp to the partially cooked texture of firm/plastic; and (c) freezing the partially cooked pulses of step (b) for subsequent use as a quick cooking commodity.

13. Quick-cooking pulses according to claim 12 wherein the water content of the pulses is increased in step (a) by steeping the pulses in water.

14. Quick-cooking pulses according to claims 12 or 13 wherein after partial cooking the pulses are cooled to ambient temperature in a manner which minimises water loss.