GB484279A - Improvements in and relating to the preparation of precooked leguminous seed products - Google Patents

Improvements in and relating to the preparation of precooked leguminous seed products

Info

Publication number
GB484279A
GB484279A GB27488/37A GB2748837A GB484279A GB 484279 A GB484279 A GB 484279A GB 27488/37 A GB27488/37 A GB 27488/37A GB 2748837 A GB2748837 A GB 2748837A GB 484279 A GB484279 A GB 484279A
Authority
GB
United Kingdom
Prior art keywords
water
beans
cooked
dried
caramel solution
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
GB27488/37A
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.)
LEO JOSEPH ARCHAMBEAU
UBALD JOSEPH ARCHAMBEAU
Original Assignee
LEO JOSEPH ARCHAMBEAU
UBALD JOSEPH ARCHAMBEAU
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 LEO JOSEPH ARCHAMBEAU, UBALD JOSEPH ARCHAMBEAU filed Critical LEO JOSEPH ARCHAMBEAU
Priority to GB27488/37A priority Critical patent/GB484279A/en
Publication of GB484279A publication Critical patent/GB484279A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/32—Processes for preparing caramel or sugar colours
    • 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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

In preparing precooked legumes, the legumes are macerated in water, cooked in a caramel solution and then dried. As described, navy beans are soaked in cold water, e.g. for 10-12 hours at room temperature, until they have swollen to maximum size separated from the water on a draining screen and cooked in distilled or softened water which has first been brought to boiling point and has had the caramel solution added thereto. The caramel solution is made by heating cane, beet or other sugar with small amounts of ammonium sulphate and hydrochloric acid in an oil bath at 180-200 DEG C. The beans are next placed in the cooking pans in fine-mesh wire containers in which they are subsequently withdrawn to baking ovens in which they are kept for 1 1/2 -2 hrs. at 175-200 DEG F. They are then dried in driers operating at about 28 in. vacuum and at 100-110 DEG F. to a moisture content of about 12-14 per cent. The beans are next screened and passed to containers for packing or to grinding apparatus for reduction to a powder for use as a base for soaps &c.
GB27488/37A 1937-10-09 1937-10-09 Improvements in and relating to the preparation of precooked leguminous seed products Expired GB484279A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB27488/37A GB484279A (en) 1937-10-09 1937-10-09 Improvements in and relating to the preparation of precooked leguminous seed products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB27488/37A GB484279A (en) 1937-10-09 1937-10-09 Improvements in and relating to the preparation of precooked leguminous seed products

Publications (1)

Publication Number Publication Date
GB484279A true GB484279A (en) 1938-05-03

Family

ID=10260403

Family Applications (1)

Application Number Title Priority Date Filing Date
GB27488/37A Expired GB484279A (en) 1937-10-09 1937-10-09 Improvements in and relating to the preparation of precooked leguminous seed products

Country Status (1)

Country Link
GB (1) GB484279A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2347628A1 (en) * 2009-04-29 2010-11-02 Teresa Galve Britli "candy" (Machine-translation by Google Translate, not legally binding)
CN102702792A (en) * 2012-06-21 2012-10-03 加加食品集团股份有限公司 Production method of white sugar pigment

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2347628A1 (en) * 2009-04-29 2010-11-02 Teresa Galve Britli "candy" (Machine-translation by Google Translate, not legally binding)
CN102702792A (en) * 2012-06-21 2012-10-03 加加食品集团股份有限公司 Production method of white sugar pigment

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