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

Definitions

• the invention relates to a method to produce precooked leguminous plants and cereals without successive drying and use of chemical and stabilizing additives.
• the invention solves the method for finishing the precooked leguminous plants and cereals without subsequent drying and without use of chemical and stabilizing additives.
• the dry fruits get clear of surface impurities by rinsing and then, during a period of 3 to 30 hours, they are soaked in cold water which is free of chemical additives.
• the substance of the invention is rooted in that the fruits, finished in such a way, are exposed to the environment of electromagnetic waves at frequency of 2 450 MHz, power of 750 W at least and themperature over + 100 °C and after the extraction from the microwave environment and following water dripping carried out at temperature of +40 to +60 °C the fruits are cooled down by shock freezing by nitrogen to temperature below - 18 °C. After that the fruits are packed.
• the advantage of the solution consists in fast heating of leguminous plants in microwave environment because 1he ⁇ contain more than 50 % of water distributed in whole fruit mass after soaking. By means of this methode the energy and time consumption for drying is saved and the mass of every fruit gets uniformly softened in addition to it.
• the lentils have been used which were cleared of surface impurities by water rinsing in advance. Then they were soaked in water without chemical additives at temperature of 12 to 15 °C during the time period of 3 hours. After removal of the water rest and after soaking the fruits were treated in a microwave oven according to the invention conditions, i.e. in the environment of electromagnetic waves at frequency of 2 450 MHz and power of 750 W and temperature over 100 °C. The treatment lasts 8 minutes.
• the lentils situated in food crates with bottom openings, were cleared of free water and, at temperature of + 40 to + 60 °C, exposed to shock freezing by passage throuh a freezing tunnel to temperature of - 20 °C in nitrogene atmosphere and with such band shift velocity for the whole fruit volume to be freezed. Further the lentils were packed in requested volume into bags with wall permeability of 90 ⁇ m.
• the peeled yellow peas have been produced by the method of the invention. These leguminous plants were soaked during 12 hours. Afterwards, they were exposed to the environment of electromagnetic waves at frequency of 2 450 MHz and power of 800 W in a microwave oven during a period of 15 minutes and at temperature over 100 °C. Subsequently, they were cleared of excessive water and freezed by the process conformable to that of the foregoing paragraph They were packed into bags with wall permeability of 90 ⁇ m.
• the cereals more exactly the peeled oats, were treated. They were soaked during 24 hours and were located in a microwave environment during the period of 20 minutes under conditions identical to those of the preceding example. After cooling down to 55 °C and excessive water removal they were cooled down by shock freezing to temperature of- 21 °C by passage through a tunnel in nitrogene environment. Than they were packed into polypropylene bags.
• leguminous plants and cereals do not loose the original appearance and if located in a transparent wrapping they form a varied offer of alimentary products.
• the proposed solution can be utilized in alimentary industry to treat all sorts of leguminous plants and cereals.
• the products have a great number of mutual combinations of sorts and interesting colours.

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)

Applications Claiming Priority (3)

Publications (1)

Family

ID=5466548

Family Applications (1)

Country Status (7)

Families Citing this family (5)

Family Cites Families (9)

• 1999
  • 1999-09-17 CZ CZ19993323A patent/CZ287860B6/cs not_active IP Right Cessation
• 2000
  • 2000-09-11 EP EP00956044A patent/EP1217903A1/de not_active Withdrawn
  • 2000-09-11 HU HU0202589A patent/HUP0202589A3/hu unknown
  • 2000-09-11 SK SK303-2002A patent/SK285341B6/sk not_active IP Right Cessation
  • 2000-09-11 WO PCT/CZ2000/000065 patent/WO2001021013A1/en not_active Application Discontinuation
  • 2000-09-11 PL PL00354582A patent/PL354582A1/xx unknown
• 2002
  • 2002-03-13 BG BG106514A patent/BG106514A/bg unknown

Non-Patent Citations (1)

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