GB1354633A - Process for reducing the cooking time of dehydrated peas - Google Patents

Process for reducing the cooking time of dehydrated peas

Info

Publication number
GB1354633A
GB1354633A GB398072A GB398072A GB1354633A GB 1354633 A GB1354633 A GB 1354633A GB 398072 A GB398072 A GB 398072A GB 398072 A GB398072 A GB 398072A GB 1354633 A GB1354633 A GB 1354633A
Authority
GB
United Kingdom
Prior art keywords
peas
enzymes
reducing
jan
dried
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
GB398072A
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 Bestfoods North America
Original Assignee
Unilever Bestfoods North America
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 Bestfoods North America filed Critical Unilever Bestfoods North America
Publication of GB1354633A publication Critical patent/GB1354633A/en
Expired legal-status Critical Current

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
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
    • 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)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Beans For Foods Or Fodder (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

1354633 Dehydrating peas C P C INTERNATIONAL Inc 27 Jan 1972 [29 Jan 1971] 3980/72 Heading A2Q Peas are treated in an aqueous suspension with pectolytic enzymes and subsequently dehydrated, such treatment reducing the time required for subsequent cooking by boiling. Preferably, the enzymes are those having a high content of polymthylgalacturonases and polygalacturonases and largely free from cellulytic enzymes, and the treatment, which may be combined with the usual soaking in the presence of substances normally used in dehydration of peas such as polyols, sugar, complexing agents and salts, e.g. potassium citrate, is preferably performed at a temperature between ambient and 50‹C. After soaking, e.g. for 20 hours, the peas may be cooked in steam at about 110‹C. and dried in an air current at between 50‹ and 90‹C. or kiln-dried at 50‹ to 55‹C.
GB398072A 1971-01-29 1972-01-27 Process for reducing the cooking time of dehydrated peas Expired GB1354633A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2104260A DE2104260C3 (en) 1971-01-29 1971-01-29 Method of reducing the cooking time of dried peas

Publications (1)

Publication Number Publication Date
GB1354633A true GB1354633A (en) 1974-06-05

Family

ID=5797315

Family Applications (1)

Application Number Title Priority Date Filing Date
GB398072A Expired GB1354633A (en) 1971-01-29 1972-01-27 Process for reducing the cooking time of dehydrated peas

Country Status (7)

Country Link
AT (1) AT318369B (en)
CH (1) CH557149A (en)
DE (1) DE2104260C3 (en)
FR (1) FR2123535B1 (en)
GB (1) GB1354633A (en)
NL (1) NL171529C (en)
ZA (1) ZA72589B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5611767A (en) * 1979-07-05 1981-02-05 Kanebo Shokuhin Kk Production of dried bean for fast food

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2278468A (en) * 1939-07-07 1942-04-07 Food Mfg Corp Legume
DE1805808C3 (en) * 1968-10-29 1979-06-21 Roehm Gmbh, 6100 Darmstadt Macerating fruit or vegetable pulp

Also Published As

Publication number Publication date
NL171529B (en) 1982-11-16
FR2123535B1 (en) 1976-01-16
AT318369B (en) 1974-10-10
FR2123535A1 (en) 1972-09-08
CH557149A (en) 1974-12-31
DE2104260B2 (en) 1974-03-07
DE2104260A1 (en) 1972-08-10
ZA72589B (en) 1973-02-28
DE2104260C3 (en) 1974-10-24
NL7201083A (en) 1972-08-01
NL171529C (en) 1983-04-18

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee