GB1017519A - Improvements in or relating to the drying of vegetables - Google Patents

Improvements in or relating to the drying of vegetables

Info

Publication number
GB1017519A
GB1017519A GB27278/63A GB2727863A GB1017519A GB 1017519 A GB1017519 A GB 1017519A GB 27278/63 A GB27278/63 A GB 27278/63A GB 2727863 A GB2727863 A GB 2727863A GB 1017519 A GB1017519 A GB 1017519A
Authority
GB
United Kingdom
Prior art keywords
vegetable
polyhydric alcohol
peas
dried
weight
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
Application number
GB27278/63A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Original Assignee
Unilever PLC
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Unilever PLC filed Critical Unilever PLC
Publication of GB1017519A publication Critical patent/GB1017519A/en
Expired legal-status Critical Current

Links

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
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
    • 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
    • A23B9/08—Drying; Subsequent reconstitution
    • 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)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

1,017,519. Drying vegetables. UNILEVER Ltd. July 10, 1963 [July 12, 1962], No. 27278/63. Heading A2D. Vegetables having a relatively tough, substantially continuous skin such as peas, broad or Lima beans and whole kernel corn, which are to be dried, are contacted with an edible water-soluble polyhydric alcohol under conditions such that at least 50% of the total amount of polyhydric alcohol taken up by the vegetable is localised in the skin, and the vegetable is then dried. Preferably the weight of polyhydric alcohol taken up by the vegetable forms from 3% to 30% of the weight of the dried vegetable. The vegetable may be partially dried before being contacted with the alcohol. Polyhydric alcohols: sugars such as sucrose, corn syrup, lactose and glucose, sorbitol, glycerol and propylene glycol. The polyhydric alcohol may be applied by dipping the vegetable into the alcohol or a solution thereof, by spraying, or by any other convenient method; to ensure that little or no polyhydric alcohol is deposited other than in the skin, there are employed short treatment times, relatively low dipping temperatures and dipping solutions with high polyhydric alcohol concentrations. Hot air drying, or vacuum- or freezedrying may be utilised. According to one typical example, blanched frozen peas were defrosted, perforated by the process described in Specification 783,974, and dipped for two minutes in an approximately equal weight of an aqueous solution containing 1.5% sodium carbonate and 0.5% sodium bysulphite. The peas were then dipped for 15 seconds in about an equal weight of 60% aqueous sucrose solution at room temperature and were drained for 5 minutes to remove excess liquid before drying. They were then dehydrated in a hot air drier for 2¢ hours at 65‹C. followed by 20 hours at 49‹C., to give a product which contained 7.5% moisture and had taken up about 15% of sucrose, based on the dry weight of the peas. The dehydrated peas exhibited little shrivelling of the skins and were readily reconstituted by cooking in boiling water containing salt.
GB27278/63A 1962-07-12 1963-07-10 Improvements in or relating to the drying of vegetables Expired GB1017519A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US20928962A 1962-07-12 1962-07-12

Publications (1)

Publication Number Publication Date
GB1017519A true GB1017519A (en) 1966-01-19

Family

ID=22778173

Family Applications (1)

Application Number Title Priority Date Filing Date
GB27278/63A Expired GB1017519A (en) 1962-07-12 1963-07-10 Improvements in or relating to the drying of vegetables

Country Status (4)

Country Link
AT (1) AT262037B (en)
CH (1) CH464665A (en)
DK (1) DK112567B (en)
GB (1) GB1017519A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4346522A (en) * 1979-11-13 1982-08-31 Yamajirushi Jozo Co., Ltd. Dehydrating method for a root vegetable and the like
GB2163938A (en) * 1984-09-06 1986-03-12 Basic American Foods Dehydrated legume product and process for producing same
US6220150B1 (en) 2000-08-16 2001-04-24 Geoffrey Margolis Apparatus for producing a reconstitutable dehydrated food product
US6482457B1 (en) 2000-08-16 2002-11-19 Geoffrey Margolis Method for producing a reconstitutable dehydrated food product
USRE41885E1 (en) 2000-08-16 2010-10-26 Geoffrey Margolis Method for producing a dehydrated whole food product

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4346522A (en) * 1979-11-13 1982-08-31 Yamajirushi Jozo Co., Ltd. Dehydrating method for a root vegetable and the like
GB2163938A (en) * 1984-09-06 1986-03-12 Basic American Foods Dehydrated legume product and process for producing same
US4676990A (en) * 1984-09-06 1987-06-30 Basic American Foods Dehydrated legume product and process for producing same
US6220150B1 (en) 2000-08-16 2001-04-24 Geoffrey Margolis Apparatus for producing a reconstitutable dehydrated food product
US6482457B1 (en) 2000-08-16 2002-11-19 Geoffrey Margolis Method for producing a reconstitutable dehydrated food product
USRE41885E1 (en) 2000-08-16 2010-10-26 Geoffrey Margolis Method for producing a dehydrated whole food product

Also Published As

Publication number Publication date
AT262037B (en) 1968-05-27
CH464665A (en) 1968-10-31
DK112567B (en) 1968-12-23

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