CA2179538A1 - Fast rehydrating pulses - Google Patents
Fast rehydrating pulsesInfo
- Publication number
- CA2179538A1 CA2179538A1 CA002179538A CA2179538A CA2179538A1 CA 2179538 A1 CA2179538 A1 CA 2179538A1 CA 002179538 A CA002179538 A CA 002179538A CA 2179538 A CA2179538 A CA 2179538A CA 2179538 A1 CA2179538 A1 CA 2179538A1
- Authority
- CA
- Canada
- Prior art keywords
- pulses
- pressure
- steam
- water
- cooked
- 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.)
- Abandoned
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
- A23L11/10—Rapid cooking pulses
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Agronomy & Crop Science (AREA)
- Beans For Foods Or Fodder (AREA)
- Gasification And Melting Of Waste (AREA)
- Electrical Discharge Machining, Electrochemical Machining, And Combined Machining (AREA)
- Drying Of Solid Materials (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Fertilizers (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Fats And Perfumes (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Fast rehydrating pulses obtained by a process in which the pulses are cooked with steam under pressure, cooled by placing them under vacuum and dried.
Description
~ 2 1 7 9 ~S 3 8 Wos6/ls~ ~ P~ ,S/04200 Fast rehydrating pulses Field of the in~ention The present invention relates to a process for preparing fast rehydratins pulses.
Background of the Invention Various processes fo- preparing fast cooking or instant pulses, comprising 2 precooking and a drying of the pulses, are known. One of the problems encountered when carrying out these processes is the bursting and/or parti2i disintegration of the pulses. During this burstir.s, due to differences in surface tensions between the skin and tne cotyledon, the pulse may split into two halves which separate and cause it to resemble wings of an insect. This phenomenon is known to a person skilied in the art by the term butterflying.
To avoid this disintegration, the suggestion has been made to carry out a controlled drying of the cooked pulses.
In the case where cooking takes place under pressure, 2 person skilled in the art may also contemplate a controlled relaxation of the steam pressure, followed by a controlled cooling of the pulses, in other words contemplate ca-rying out the steps of relaxing the steam pressure and cooling the pulses carefully and above all slowly, for example.
US 4,273,795 desc-ibes a process for preparing fast rehydrating pulses which do not burst during the drying which follows cooking, in which the pulses are cooked, at atmospheric pressure or unde- pressure, in a 5-7~ sugar solution, and dried using ar.y ~nown drying process such as lyophiiization or drying unaer vacuum, with hot a r, using infrared or using ~.iclowaves, for example.
53~ _~
WO ~/1~ P~ I i~r9S/~2 Summary of the Invention The object of the present inver.tion is to propose a process for preparing fast rehydrating pulses which comprises a step of cooking under pressure but which avoids the bursting of the pulses, without it being necessary to cook them in a sugar solution or to provide for a controlle~ relaxation of the pressure and/or a controlled cooling of the pulses.
To this end, in tAe process according to the presen- invention, the pulses are cooked with steam under ?ressure, cooled by piacing them under vacuum and dried.
It was found, in effec~, sur?rislngiy, that, in order tO avoid the bursting of pulses cooked wilh steam in ~ vessel under p_essure, the pulses can be cooled directly by placing them under vacuum, thal is to say by drawing off steam and/or condensed vapour (flash coolins), without taking special precautions, to a residual pressure in the vessel which is significantly below atmospheri_ pressure.
In other words, the present process makes it possible no~ oniy to p_eserve the integrity of the pulses, which Aardly burs. at all, but also to cool the pulses significantiy more quickly than if, for comparison, the steam pressure ls relaxed carefully in order to reestablish atmospheric pressure in the vessel, and the pulses, which are still at a temperature o 100C after this pressure relaxation, are then cooled slowly.
Detailed description of the Invention ~o carry ou the present process, the starting material ca-. be co~mercial fresh or dry pulses, in particular drv soya, bea-., pea or lentil seeds, for example.
It is preferable for the starting material to be pulses having a water content of 40-80~, this water ~ WO ~/IS~ P~ ,5/~200 content being that of the fresh pulses or that of the dry pulses rehydrated by soaking.
In the latter case, namely in order to rehydrate dry pulses, they may be soaked beforehand for 3-30 h at 15-30C in pure water or in water with the addition of 0-0.5% of NaHSO3 and/or of 0-1% of C~H5Na3O7 as agent for stabilizing the colour, for example.
The pulses may be cooked at 105-140C for 3-40 min in a vessel in which a pressure equal to the saturation vapour pressure at the chosen temperature can be established, for example. The steam atmosphere may be created in the vessel either by vaporization of an approprlate amount or water, or by direct injection of steam, the air initially present in the vessel being driven out of the latter at the beginning of the process, for example.
The pulses may be cooled to a temperature of 20-80C while placing them under vacuum by drawing off steam and/or condensed vapour to a residual pressure below 300 mbar and maintainins this vacuum for 2-10 min, for example.
It is important, and can be most especially recommended, not to allow the pulses to come into contact with cold air before the end of this cooling step.
After the cooking and cooling, the pulses may be dried to a residual water content of 3-10%, for example. This drying may be carried out under vacuum at 40-60C, at a pressure of 20-40 mbar and for 5-20 h, for example.
The pulses thereby obtained have a very similar appearance to that of corresponding dry but uncooked pulses. The proportion of burst pulses is, in particular, exceptionally low.
These pulses may be rehydrated generally ~n 5-10 min in boiling water, or even in 3-4 min in water at 70-80C for small-sized pulses such as lentils, for example. They may be used as they are or as an WO 96/lSC84 s ~ ~r9~i/04200 ~ 4 ingredient in a dehydrated mixture for fast cooking soup, for example.
The examples below illustrate various embodiments of the process for preparing fast rehydrating pulses according to the present invention.
The percentages are expressed therein by weight.
Example 1 Commercial dry navy beans are soaked for 6 h in water at room temperature containing 0.25% of NaHSO3 and 0.5% of C6HsNa3O7, after which they have a water content of 54.0~. The soaked pulses are rinsed for 5 min in running water.
The pulses are piaced in an autoclave. Steam is injected directly into the autoclave while first driving out the air contained in the latter. The temperature of the pulses is brought to 120C in 2 min.
The temperature is maintained at 120C for 12 min. The pulses are then placed under vacuum by drawing off the steam to a residual pressure of 250 mbar. This vacuum is maintained for 3 min, after which the autoclave is opened.
The cooked pulses have a water content of 50.6~. Burst pulses amount to only a few per cent.
The pulses are dried at 50C at 30 mbar for 14 h.
The pulses thereby obtained have a residual water content of 6.2~. They have the appearance of the original dry navy beans and rehydrate in 6 min in boiling water.
Examples 2-4 Dehydrated dwarf kidney bean, red kidney bean and Borlotti bean seeds are prepared in a manner similar to that described in Example 1 for navy beans.
The values of the different working parameters during the different steps, 2S well as the water ~~ WO ~/l~W 21795~8 PcTn~S/W200 5 - :~
contents of the pulses, are coIlated in Table 1 below, in which the corresponding values presented in Example 1 have also been recorded.
.
5 Ta~le 1 Steps andEx. l Ex. 2 Ex. 3 Ex. 4 respective navy beans dwarf red kidney Borlotti conditions kidney beans beans beans C~ki ng at room t~"~r~rature time (h) 6 16 16 16 additive0.~5% NaHSO3 0.25~ NaHSO3 - -additive0.s4 C~HsNa307 water 54.0 58.2 55.9 54.7 concent (9~) Rinsing in rl~nni ng water time (min) ¦ 5 ¦ 5 ¦ 5 ¦ 5 Steam cooking temperature 120 125 125 130 ( C) time (min) 12 30 30 35 Cooling pressure 250 250 250 250 (mbar) time (min) 3 3 3 3 temperature 70 70 70 70 ( C) water 49.4 50.8 S0.0 51.4 content (~) Drying temperature S0 50 50 50 ( C) pressure 30 30 30 30 (mbar) time (h) 14 15 15 15 water 6.2 5.5 7.0 5.3 content (~) Wog6/lS~ 2~ 9S3a 6 - PCT~Pss/04200 The pulses thereby obtained have the appearance of the respective original pulses. Very few have burst.
Their colour has remained excellent. They rehydrate in 5-10 min in boiling water.
Background of the Invention Various processes fo- preparing fast cooking or instant pulses, comprising 2 precooking and a drying of the pulses, are known. One of the problems encountered when carrying out these processes is the bursting and/or parti2i disintegration of the pulses. During this burstir.s, due to differences in surface tensions between the skin and tne cotyledon, the pulse may split into two halves which separate and cause it to resemble wings of an insect. This phenomenon is known to a person skilied in the art by the term butterflying.
To avoid this disintegration, the suggestion has been made to carry out a controlled drying of the cooked pulses.
In the case where cooking takes place under pressure, 2 person skilled in the art may also contemplate a controlled relaxation of the steam pressure, followed by a controlled cooling of the pulses, in other words contemplate ca-rying out the steps of relaxing the steam pressure and cooling the pulses carefully and above all slowly, for example.
US 4,273,795 desc-ibes a process for preparing fast rehydrating pulses which do not burst during the drying which follows cooking, in which the pulses are cooked, at atmospheric pressure or unde- pressure, in a 5-7~ sugar solution, and dried using ar.y ~nown drying process such as lyophiiization or drying unaer vacuum, with hot a r, using infrared or using ~.iclowaves, for example.
53~ _~
WO ~/1~ P~ I i~r9S/~2 Summary of the Invention The object of the present inver.tion is to propose a process for preparing fast rehydrating pulses which comprises a step of cooking under pressure but which avoids the bursting of the pulses, without it being necessary to cook them in a sugar solution or to provide for a controlle~ relaxation of the pressure and/or a controlled cooling of the pulses.
To this end, in tAe process according to the presen- invention, the pulses are cooked with steam under ?ressure, cooled by piacing them under vacuum and dried.
It was found, in effec~, sur?rislngiy, that, in order tO avoid the bursting of pulses cooked wilh steam in ~ vessel under p_essure, the pulses can be cooled directly by placing them under vacuum, thal is to say by drawing off steam and/or condensed vapour (flash coolins), without taking special precautions, to a residual pressure in the vessel which is significantly below atmospheri_ pressure.
In other words, the present process makes it possible no~ oniy to p_eserve the integrity of the pulses, which Aardly burs. at all, but also to cool the pulses significantiy more quickly than if, for comparison, the steam pressure ls relaxed carefully in order to reestablish atmospheric pressure in the vessel, and the pulses, which are still at a temperature o 100C after this pressure relaxation, are then cooled slowly.
Detailed description of the Invention ~o carry ou the present process, the starting material ca-. be co~mercial fresh or dry pulses, in particular drv soya, bea-., pea or lentil seeds, for example.
It is preferable for the starting material to be pulses having a water content of 40-80~, this water ~ WO ~/IS~ P~ ,5/~200 content being that of the fresh pulses or that of the dry pulses rehydrated by soaking.
In the latter case, namely in order to rehydrate dry pulses, they may be soaked beforehand for 3-30 h at 15-30C in pure water or in water with the addition of 0-0.5% of NaHSO3 and/or of 0-1% of C~H5Na3O7 as agent for stabilizing the colour, for example.
The pulses may be cooked at 105-140C for 3-40 min in a vessel in which a pressure equal to the saturation vapour pressure at the chosen temperature can be established, for example. The steam atmosphere may be created in the vessel either by vaporization of an approprlate amount or water, or by direct injection of steam, the air initially present in the vessel being driven out of the latter at the beginning of the process, for example.
The pulses may be cooled to a temperature of 20-80C while placing them under vacuum by drawing off steam and/or condensed vapour to a residual pressure below 300 mbar and maintainins this vacuum for 2-10 min, for example.
It is important, and can be most especially recommended, not to allow the pulses to come into contact with cold air before the end of this cooling step.
After the cooking and cooling, the pulses may be dried to a residual water content of 3-10%, for example. This drying may be carried out under vacuum at 40-60C, at a pressure of 20-40 mbar and for 5-20 h, for example.
The pulses thereby obtained have a very similar appearance to that of corresponding dry but uncooked pulses. The proportion of burst pulses is, in particular, exceptionally low.
These pulses may be rehydrated generally ~n 5-10 min in boiling water, or even in 3-4 min in water at 70-80C for small-sized pulses such as lentils, for example. They may be used as they are or as an WO 96/lSC84 s ~ ~r9~i/04200 ~ 4 ingredient in a dehydrated mixture for fast cooking soup, for example.
The examples below illustrate various embodiments of the process for preparing fast rehydrating pulses according to the present invention.
The percentages are expressed therein by weight.
Example 1 Commercial dry navy beans are soaked for 6 h in water at room temperature containing 0.25% of NaHSO3 and 0.5% of C6HsNa3O7, after which they have a water content of 54.0~. The soaked pulses are rinsed for 5 min in running water.
The pulses are piaced in an autoclave. Steam is injected directly into the autoclave while first driving out the air contained in the latter. The temperature of the pulses is brought to 120C in 2 min.
The temperature is maintained at 120C for 12 min. The pulses are then placed under vacuum by drawing off the steam to a residual pressure of 250 mbar. This vacuum is maintained for 3 min, after which the autoclave is opened.
The cooked pulses have a water content of 50.6~. Burst pulses amount to only a few per cent.
The pulses are dried at 50C at 30 mbar for 14 h.
The pulses thereby obtained have a residual water content of 6.2~. They have the appearance of the original dry navy beans and rehydrate in 6 min in boiling water.
Examples 2-4 Dehydrated dwarf kidney bean, red kidney bean and Borlotti bean seeds are prepared in a manner similar to that described in Example 1 for navy beans.
The values of the different working parameters during the different steps, 2S well as the water ~~ WO ~/l~W 21795~8 PcTn~S/W200 5 - :~
contents of the pulses, are coIlated in Table 1 below, in which the corresponding values presented in Example 1 have also been recorded.
.
5 Ta~le 1 Steps andEx. l Ex. 2 Ex. 3 Ex. 4 respective navy beans dwarf red kidney Borlotti conditions kidney beans beans beans C~ki ng at room t~"~r~rature time (h) 6 16 16 16 additive0.~5% NaHSO3 0.25~ NaHSO3 - -additive0.s4 C~HsNa307 water 54.0 58.2 55.9 54.7 concent (9~) Rinsing in rl~nni ng water time (min) ¦ 5 ¦ 5 ¦ 5 ¦ 5 Steam cooking temperature 120 125 125 130 ( C) time (min) 12 30 30 35 Cooling pressure 250 250 250 250 (mbar) time (min) 3 3 3 3 temperature 70 70 70 70 ( C) water 49.4 50.8 S0.0 51.4 content (~) Drying temperature S0 50 50 50 ( C) pressure 30 30 30 30 (mbar) time (h) 14 15 15 15 water 6.2 5.5 7.0 5.3 content (~) Wog6/lS~ 2~ 9S3a 6 - PCT~Pss/04200 The pulses thereby obtained have the appearance of the respective original pulses. Very few have burst.
Their colour has remained excellent. They rehydrate in 5-10 min in boiling water.
Claims (5)
1. A process for preparing fast rehydrating pulses, in which the pulses are cooked with steam under pressure, cooled by placing them under vacuum and dried.
2. A process according to Claim 1, in which the starting material is pulses having a water content of 40-80%, which are cooked at a temperature of 105-140°C
for 3-40 min and cooled to a temperature of 20-80°C
while placing them under vacuum by drawing off steam and/or condensed vapour to a residual pressure below 300 mbar and maintaining this vacuum for 2-10 min.
for 3-40 min and cooled to a temperature of 20-80°C
while placing them under vacuum by drawing off steam and/or condensed vapour to a residual pressure below 300 mbar and maintaining this vacuum for 2-10 min.
3. A process according to Claim 1, in which the pulses are dried to a residual water content of 3-10%.
4. A process according to Claim 3, in which the pulses are dried under vacuum at 40-60°C, at a pressure of 20-40 mbar for 5-20 h.
5. Fast rehydrating pulses obtained by the process according to one of Claims 1 to 4.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP94118085A EP0712582B1 (en) | 1994-11-17 | 1994-11-17 | Quick-cooking leguminous foods |
| EP94118085.3 | 1994-11-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2179538A1 true CA2179538A1 (en) | 1996-05-30 |
Family
ID=8216466
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002179538A Abandoned CA2179538A1 (en) | 1994-11-17 | 1995-10-25 | Fast rehydrating pulses |
Country Status (19)
| Country | Link |
|---|---|
| EP (1) | EP0712582B1 (en) |
| JP (1) | JPH09507762A (en) |
| KR (1) | KR100309060B1 (en) |
| CN (1) | CN1068187C (en) |
| AR (1) | AR000251A1 (en) |
| AT (1) | ATE212793T1 (en) |
| AU (1) | AU689341B2 (en) |
| BR (1) | BR9506514A (en) |
| CA (1) | CA2179538A1 (en) |
| CZ (1) | CZ289729B6 (en) |
| DE (1) | DE69429811T2 (en) |
| ES (1) | ES2170761T3 (en) |
| HU (1) | HUT75127A (en) |
| MY (1) | MY114201A (en) |
| NZ (1) | NZ295658A (en) |
| PL (1) | PL179554B1 (en) |
| RU (1) | RU2144297C1 (en) |
| WO (1) | WO1996015684A1 (en) |
| ZA (1) | ZA959763B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144756B (en) * | 2010-11-25 | 2012-11-14 | 广东美味鲜调味食品有限公司 | Method for preparing full-grain cooked soybeans |
| CN103504224B (en) * | 2013-09-29 | 2015-02-11 | 北京御食园食品股份有限公司 | Kidney bean leisure food and preparation method thereof |
| WO2015121099A1 (en) * | 2014-02-11 | 2015-08-20 | Koninklijke Philips N.V. | Soybean pretreatment method |
| CN106387678B (en) * | 2016-10-13 | 2019-07-26 | 黑龙江省农业科学院食品加工研究所 | The processing method of shortening beans product |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1037827B (en) * | 1954-11-09 | 1958-08-28 | Unilever Nv | Method of drying legumes |
| DE1281254B (en) * | 1963-03-12 | 1968-10-24 | Kellog Co | Process for the production of quick-cook legumes |
| NL136920C (en) * | 1965-12-06 | 1900-01-01 | ||
| JPS5930085B2 (en) * | 1977-09-22 | 1984-07-25 | 旭松食品株式会社 | High pressure automatic instant steamer |
| US4273796A (en) * | 1980-01-21 | 1981-06-16 | General Mills, Inc. | Preparation of dehydrated sugar treated beans |
| JPS57110154A (en) * | 1980-12-26 | 1982-07-08 | Nitsukuu Kogyo Kk | Cooking of food under vacuum |
| CN1066763A (en) * | 1992-06-20 | 1992-12-09 | 赵经 | The technological method for processing of rapid cooked bean |
| CN1091600A (en) * | 1993-03-03 | 1994-09-07 | 马英卓 | Method for negative pressure processing crisp fried soya bean |
-
1994
- 1994-11-17 EP EP94118085A patent/EP0712582B1/en not_active Expired - Lifetime
- 1994-11-17 ES ES94118085T patent/ES2170761T3/en not_active Expired - Lifetime
- 1994-11-17 AT AT94118085T patent/ATE212793T1/en not_active IP Right Cessation
- 1994-11-17 DE DE69429811T patent/DE69429811T2/en not_active Expired - Fee Related
-
1995
- 1995-10-25 NZ NZ295658A patent/NZ295658A/en unknown
- 1995-10-25 KR KR1019960703679A patent/KR100309060B1/en not_active IP Right Cessation
- 1995-10-25 PL PL95315620A patent/PL179554B1/en unknown
- 1995-10-25 CA CA002179538A patent/CA2179538A1/en not_active Abandoned
- 1995-10-25 BR BR9506514A patent/BR9506514A/en active Application Revival
- 1995-10-25 CZ CZ19962100A patent/CZ289729B6/en not_active IP Right Cessation
- 1995-10-25 WO PCT/EP1995/004200 patent/WO1996015684A1/en active IP Right Grant
- 1995-10-25 CN CN95191238A patent/CN1068187C/en not_active Expired - Fee Related
- 1995-10-25 JP JP8516485A patent/JPH09507762A/en active Pending
- 1995-10-25 HU HU9601934A patent/HUT75127A/en unknown
- 1995-10-25 RU RU96115940A patent/RU2144297C1/en active
- 1995-10-25 AU AU39251/95A patent/AU689341B2/en not_active Ceased
- 1995-11-02 MY MYPI95003309A patent/MY114201A/en unknown
- 1995-11-16 ZA ZA959763A patent/ZA959763B/en unknown
- 1995-11-16 AR AR33425795A patent/AR000251A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| BR9506514A (en) | 1997-09-09 |
| RU2144297C1 (en) | 2000-01-20 |
| MX9602727A (en) | 1998-06-28 |
| ZA959763B (en) | 1997-05-16 |
| CN1138822A (en) | 1996-12-25 |
| HU9601934D0 (en) | 1996-09-30 |
| ATE212793T1 (en) | 2002-02-15 |
| NZ295658A (en) | 1997-02-24 |
| EP0712582B1 (en) | 2002-02-06 |
| PL179554B1 (en) | 2000-09-29 |
| ES2170761T3 (en) | 2002-08-16 |
| DE69429811T2 (en) | 2002-08-22 |
| DE69429811D1 (en) | 2002-03-21 |
| AR000251A1 (en) | 1997-06-18 |
| CN1068187C (en) | 2001-07-11 |
| CZ289729B6 (en) | 2002-03-13 |
| CZ210096A3 (en) | 1996-12-11 |
| MY114201A (en) | 2002-08-30 |
| AU3925195A (en) | 1996-06-17 |
| HUT75127A (en) | 1997-04-28 |
| WO1996015684A1 (en) | 1996-05-30 |
| JPH09507762A (en) | 1997-08-12 |
| PL315620A1 (en) | 1996-11-25 |
| EP0712582A1 (en) | 1996-05-22 |
| KR970700007A (en) | 1997-01-08 |
| AU689341B2 (en) | 1998-03-26 |
| KR100309060B1 (en) | 2001-11-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Discontinued |