SK285341B6 - The method for final treatment of precooked leguminous plants and cereals - Google Patents

Abstract

The method for final treatment of precooked leguminous plants and cereals, without subsequent drying and without use of chemical and stabilising additives, in which the dry fruits are cleared of surface impurities by rinsing previously. They are soaked in cold water free of chemical additives during the period of 3 to 30 hours. The fruits, treated in such a way, are exposed to the environment of electromagnetic waves at fre-quency of 2 450 MHz, power of 750 W at least and temperature over 100 °C during the time period of 10 to 25 minutes. After removal from the microwave environment and after subsequent dripping of water at tem-perature of +40 °C to +60 °C said fruits are cooled down by shock freezing to temperature below -18 °C and packed afterwards.

Description

Technical field

The invention relates to a process for the production of pre-cooked legumes and cereals, without subsequent drying and the use of chemical and stabilizing additives.

BACKGROUND OF THE INVENTION

Previously known processes for the preparation of legumes and, more recently, cereals as foodstuffs include soaking - swelling of fruits, their cooking or partial cooking and, consequently, usually costly drying prior to storage and distribution to the consumer.

It is known to produce fast rehydrating legumes according to the European patent published as Czech patent application no. PV 2100-96, in which the legumes are cooked in steam under pressure, cooled by placing in a vacuum and subsequently dried.

The disadvantage is time-consuming and energy-intensive drying, steam cooking and finally the unequal hardness of the fruit.

A further disadvantage of this procedure is the fact that some of the fruits will crack after making the treatment and the appearance of the products is thereby impaired.

A similar solution for the production of pre-cooked leguminous plants is known, in which the treated leguminous plants are vacuum-packed at a vacuum of 0.09 MPa into boiling bags having a throughput of at least 100 µm. This solution is the subject of Czech patent application PV 4064-98. The disadvantage of this solution is a short warranty period (15 days).

SUMMARY OF THE INVENTION

The invention provides a process for finishing pre-cooked legumes and cereals, without subsequent drying and without the use of chemical and stabilizing additives. In this method, the dry fruits are first rinsed off the surface impurities and then soaked in cold water without chemical additives for 3 to 30 hours.

The principle of the invention consists in subjecting the treated fruits to a 2450 MHz electromagnetic wine environment with a power of at least 750 W and a temperature of more than +100 ° C for 10 to 25 minutes, and after removal from the microwave environment and subsequent dripping of water at a temperature of +40 to +60 ° C, the fruits are frozen by shock freezing with nitrogen to a temperature below -18 ° C. The fruit is then packaged.

The advantage of the solution is the rapid heating of legumes in the microwave environment, since they contain more than 50 wt. % of water distributed throughout the fetus. This method saves energy and drying time and further softens the mass of each fruit.

Another advantage is the method of treatment of fruits without any chemicals, the final treatment is deep freezing of fruits, mostly nitrogen. This modified food product extends the diet for diabetics.

With this type of preparation, each type of legume retains its color and shape, avoiding cracking and separation of the fruit peel.

The deep-frozen fruits may be mixed together prior to packaging to form the desired flavors. It is also possible to separate only a partial quantity without reducing the shelf life.

DETAILED DESCRIPTION OF THE INVENTION

Example 1

For the final treatment of the pre-cooked legumes and cereals according to the invention, a lens was used which was first free of surface impurities by rinsing with water. It was then soaked in water at a temperature of 12-15 ° C without chemical additives for 3 hours. After removing the residual water after soaking, the fruits were treated in the microwave according to the conditions of the invention, i. j. in the environment of electromagnetic wines with a frequency of 2 450 MHz and a power of 750 W and a temperature of more than 100 ° C. Adjustment time is 10 minutes.

Thereafter, the lentils, which are placed in food crates with openings on the bottom, are free of water and at a temperature of +40 to +60 ° C, subjected to shock freezing by passing through a freezing tunnel to a temperature of -20 ° C, under a nitrogen atmosphere at such a feed rate. belt to freeze the entire volume of the fetus. Next, the lens was packed in the required volume in clear polypropylene bags.

Example 2

The yellow peas produced by the process of the invention were peeled. This legume was soaked for 12 hours. It was then exposed to a 2450MHz electromagnetic wine environment at 800 W in the microwave for 15 minutes and at a temperature above 100 ° C. Subsequently, it was freed of excess water and frozen by the same procedure as in the previous example. It was packed in clear polypropylene bags.

Example 3

Similarly, cereals, more precisely shelled oats, were treated. The soaking time was 24 hours and was left in the microwave environment for 20 minutes under conditions identical to the previous example. After cooling to 55 ° C and removal of excess water, it was frozen in a shock way by passing through a tunnel under nitrogen to -21 ° C. It was then packaged in polypropylene bags.

Legumes and cereals thus treated do not lose their original appearance and placed in a transparent package form a varied range of food products.

Industrial usability

The proposed solution is useful in the food industry for processing any kind of legumes and cereals. The products have multiple combinations of species and interesting color.

Claims (1)

PATENT CLAIMS 1. Method of finishing pre-cooked legumes and cereals, without subsequent drying and without the use of chemical and stabilizing ingredients, in which dry fruits are first rinsed off surface impurities and then soaked for 3 to 30 hours in cold water, without chemical additives, by subjecting the treated fruit to a 2450 MHz electromagnetic wine environment with a power output of at least 750 W and a temperature of more than +100 ° C for 10 to 25 minutes, and after removal from the microwave environment and subsequent dripping of water at a temperature of +40 to +60 ° C, the fruits are frozen by shock freezing below -18 ° C and then packaged.