GB1113289A - Process for the preparation of quick-cooking legumes - Google Patents

Process for the preparation of quick-cooking legumes

Info

Publication number
GB1113289A
GB1113289A GB54313/66A GB5431366A GB1113289A GB 1113289 A GB1113289 A GB 1113289A GB 54313/66 A GB54313/66 A GB 54313/66A GB 5431366 A GB5431366 A GB 5431366A GB 1113289 A GB1113289 A GB 1113289A
Authority
GB
United Kingdom
Prior art keywords
pressure
legumes
excess pressure
legume
hot water
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
GB54313/66A
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.)
Konink Lassie Fabrieken N V
Original Assignee
Konink Lassie Fabrieken N V
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 Konink Lassie Fabrieken N V filed Critical Konink Lassie Fabrieken N V
Publication of GB1113289A publication Critical patent/GB1113289A/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
    • 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
    • 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
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/02—Drying; Subsequent reconstitution
    • 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
    • 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
    • A23B9/025—Preserving by heating with use of gases
    • 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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A process for producing quick cooking dry legumes comprises optionally presteaming the legumes at atmospheric presure, treating the legumes with hot water to adjust their moisture content to 40-62% by weight, steaming at a pressure of 0.3 to 1.5 atmospheres above atmospheric pressure for 50-5 minutes while the legumes are in a less closely packed condition than they are in a static condition, releasing the excess pressure such that the structure of the legume is opened and pores and small fissures are formed without the legume being entirely split open and drying the product. The total excess pressure may be released in 0.02-1.0 sec. or when the excess pressure is greater than 0.4 atmos., the excess pressure may be reduced to 0.4 atmos. in 0.02-1.0 sec. and the remainder of the excess pressure is then released. The legume may be pressure steamed in a rotating cylinder or on a vibrating screen. The legumes may be fluidized during pressure steaming. The pressure steaming may be carried out in a continuous manner. The release of pressure may be continuous or discontinuous. The legumes may be air dried. The hot water may contain salt, sodium bicarbonate, citrates, zinc, copper, manganese or sulphites. Glycerol, sugars, gums, starches, phosphates may be added to the hot water or added to the legumes after the release of pressure. The process can be applied to lentils, green and yellow peas, white, yellow, red, brown and black beans, soya beans, marrowfats and chick peas.
GB54313/66A 1965-12-06 1966-12-05 Process for the preparation of quick-cooking legumes Expired GB1113289A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL6515829A NL6515829A (en) 1965-12-06 1965-12-06

Publications (1)

Publication Number Publication Date
GB1113289A true GB1113289A (en) 1968-05-08

Family

ID=19794832

Family Applications (1)

Application Number Title Priority Date Filing Date
GB54313/66A Expired GB1113289A (en) 1965-12-06 1966-12-05 Process for the preparation of quick-cooking legumes

Country Status (7)

Country Link
BE (1) BE690715A (en)
DE (1) DE1692708A1 (en)
ES (1) ES334229A1 (en)
FR (1) FR1504160A (en)
GB (1) GB1113289A (en)
LU (1) LU52514A1 (en)
NL (2) NL6515829A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0712582A1 (en) * 1994-11-17 1996-05-22 Societe Des Produits Nestle S.A. Quick-cooking leguminous foods

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1507682A (en) * 1975-04-25 1978-04-19 Heinz Co H J Heat treating particulate material
EP0073581B1 (en) * 1981-08-11 1986-08-06 Unilever Plc Manufacture of edible material from pulses

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0712582A1 (en) * 1994-11-17 1996-05-22 Societe Des Produits Nestle S.A. Quick-cooking leguminous foods
WO1996015684A1 (en) * 1994-11-17 1996-05-30 Societe Des Produits Nestle S.A. Fast rehydrating pulses
AU689341B2 (en) * 1994-11-17 1998-03-26 Societe Des Produits Nestle S.A. Fast rehydrating pulses

Also Published As

Publication number Publication date
BE690715A (en) 1967-05-16
LU52514A1 (en) 1967-02-07
FR1504160A (en) 1967-12-01
NL6515829A (en) 1967-06-07
DE1692708A1 (en) 1972-03-16
ES334229A1 (en) 1967-11-01
NL136920C (en) 1900-01-01

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