SK3032002A3 - The method for final treatment of precooked leguminous plants and cereals - Google Patents
The method for final treatment of precooked leguminous plants and cereals Download PDFInfo
- Publication number
- SK3032002A3 SK3032002A3 SK303-2002A SK3032002A SK3032002A3 SK 3032002 A3 SK3032002 A3 SK 3032002A3 SK 3032002 A SK3032002 A SK 3032002A SK 3032002 A3 SK3032002 A3 SK 3032002A3
- Authority
- SK
- Slovakia
- Prior art keywords
- fruits
- cereals
- environment
- chemical
- precooked
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000013339 cereals Nutrition 0.000 title claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000126 substance Substances 0.000 claims abstract description 9
- 239000000654 additive Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 230000035939 shock Effects 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 230000000087 stabilizing effect Effects 0.000 claims abstract description 4
- 235000021374 legumes Nutrition 0.000 claims description 13
- 235000014101 wine Nutrition 0.000 claims description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 239000004743 Polypropylene Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- -1 polypropylene Polymers 0.000 description 3
- 229920001155 polypropylene Polymers 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000012299 nitrogen atmosphere Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
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
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B9/04—Preserving by heating by irradiation or electric treatment
-
- 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
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
Abstract
Description
Spôsob konečnej úpravy predvarených strukovín a obilnínMethod of finishing pre-cooked legumes and cereals
Oblasť technikyTechnical field
Vynález sa týka spôsobu výroby predvarených strukovín a obilnín, bez následného sušenia a použitia chemických a stabilizujúcich prísad.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.
Doterajší stav technikyBACKGROUND OF THE INVENTION
Doteraz známe postupy na prípravu strukovín a v poslednej dobe aj obilnín ako pokrmov obsahujú namáčanie - napučiavanie plodov, ich varenie, alebo čiastočné varenie a následne väčšinou nákladné sušenie pred uskladnením a distribúciou k spotrebiteľovi.The processes known to date for the preparation of legumes and, more recently, cereals as foodstuffs include soaking - swelling the fruits, cooking them or partially cooking them, and subsequently, usually expensive drying before storing and distributing them to the consumer.
Je známy spôsob výroby rýchlo sa rehydratujúcich strukovín podľa európskeho patentu, zverejneného ako česká prihláška vynálezu č. PV 2100-96, v ktorom sa strukoviny varia v pare pod tlakom, ochladia sa umiestnením vo vákuu a následne sa sušia.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.
Nevýhodou je časovo a energeticky náročné sušenie, varenie v pare a konečne aj nerovnaká tvrdosť plodov.The disadvantage is time-consuming and energy-intensive drying, steam cooking and finally the unequal hardness of the fruit.
Ďalšou nevýhodou tohto postupu je skutočnosť, že časť plodov po vykonaní úpravy popraská, a vzhľad výrobkov je tým narušený.A further disadvantage of this procedure is that some of the fruit will crack after the treatment has been carried out and the appearance of the products is thereby impaired.
Je známe obdobné riešenie výroby predvarených strukovín, pri ktorom sa upravené strukoviny balia vákuovaním pri podtlaku - 0,09 MPa do varných sáčkov, ktorých priepustnosť je najmenej 100 pm. Toto riešenie je predmetom českej prihlášky vynálezu PV 4064-98. Nevýhodou tohto riešenia je krátka záručná doba (15 dní).A similar solution for the production of pre-cooked leguminous plants is known in which the treated leguminous plants are vacuum-packed at 0.09 MPa in 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).
Podstata vynálezuSUMMARY OF THE INVENTION
Vynález rieši spôsob konečnej úpravy predvarených strukovín a obilnín, bez následného sušenia a bez použitia chemických a stabilizujúcich prísad. Pri tomto spôsobe sa suché plody najprv oplachom zbavia povrchových nečistôt, a potom sa po dobu 3 až 30 hod. namáčajú v studenej vode bez chemických prísad.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 for 3 to 30 hours. soaked in cold water without chemical additives.
Podstata vynálezu spočíva vtom, že takto upravené plody sa po dobu 10 až 25 minút vystavia prostrediu elektromagnetických vín s frekvenciou 2 450 MHz, s výkonom min.The principle of the invention consists in subjecting the treated fruits to a 2450 MHz electromagnetic environment with a power of min.
750 W a teplotou vyššou ako + 100 °C, apo vybratí z prostredia mikrovĺn a následnom odkvape vody, vykonávanom pri teplote + 40 až +60 °C, sa plody zmrazia šokovým mrazením dusíkom na teplotu nižšiu ako -18 °C. Následne sa plody balia.750 W and a temperature above + 100 ° C, and after removal from the microwave environment and subsequent dripping of water at + 40 to +60 ° C, the fruits are frozen by nitrogen shock freezing to a temperature below -18 ° C. The fruit is then packaged.
Výhodou riešenia je rýchly ohrev strukovín v prostredí mikrovĺn, lebo po namáčaní obsahujú viac ako 50 hmôt. % vody, rozloženej včelej hmote plodu. Touto metódou dochádza k úspore energie a času na sušenie, a ďalej k rovnomernému zmäknutiu hmoty každého plodu.The advantage of the solution is the rapid heating of legumes in the microwave environment, because after soaking they contain more than 50 masses. % water, decomposed bee mass. This method saves energy and drying time and further softens the mass of each fruit.
Inou výhodou je spôsob úpravy plodov, bez akýchkoľvek chemikálií, záverečnou úpravou je hlboké zmrazenie plodov, väčšinou dusíkom. Takto upravený potravinový výrobok rozširuje ponuku stravy pre diabetikov.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.
Pri tomto spôsobe úpravy si každý druh strukovín zachová farbu a tvar, nedochádza k praskaniu a oddeľovaniu šúp plodov.With this type of preparation, each type of legume retains its color and shape, avoiding cracking and separation of the fruit peel.
Hlboko zmrazené plody je možné pred balením vzájomne miešať a vytvárať zmesi podľa požadovaných chutí. Je možné aj oddeľovať len čiastočné množstvo, bez skrátenia doby trvanlivosti.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.
Príklady uskutočnenia vynálezuDETAILED DESCRIPTION OF THE INVENTION
Príklad 1Example 1
Na spôsob konečnej úpravy predvarených strukovín a obilnín podľa vynálezu bola použitá šošovica, ktorá bola najprv oplachom vodou zbavená povrchových nečistôt. Potom bola namáčaná vo vode s teplotou 12 až 15 °C bez chemických prísad po dobu 3 hodín. Po odstránení zostatku vody po namáčaní boli plody upravované v mikrovlnnej rúre podľa podmienok vynálezu, tj. v prostredí elektromagnetických vín s frekvenciou 2 450 MHz a výkonom 750 W a teplotou vyššou ako 100 °C. Doba úpravy je 10 min.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 12-15 ° C without chemical additives for 3 hours. After removing the residual water after soaking, the fruits were treated in a microwave oven according to the conditions of the invention, ie. 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 min.
Potom bola šošovica, ktorá je umiestnená v potravinových prepravkách s otvormi na dne zbavená voľnej vody a pri teplote + 40 až +60 °C, vystavená šokovému mrazeniu prechodom mraziacim tunelom na teplotu - 20 °C, v atmosfére dusíka a to pri takej rýchlosti posunu pásu, aby zmrazenie prebehlo v celom objeme plodu. Ďalej bola šošovica balená v požadovanom objeme do sáčkov z číreho polypropylénu.Thereafter, the lens, which is placed in food crates with openings on the bottom, is free of free 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 nitrogen atmosphere at such a speed belt to freeze the entire volume of the fetus. Next, the lens was packaged in the required volume in clear polypropylene bags.
Príklad 2Example 2
Spôsobom podľa vynálezu bol vyrobený žltý hrach lúpaný. Táto strukovina bola namáčaná 12 hodín. Potom bola vystavená prostrediu elektromagnetických vín s frekvenciou 2450MHz a výkonom 800 W v mikrovlnnej rúre po dobu 15 minút a pri teplote vyššej ako 100 °C. Následne bol zbavený prebytočnej vody a zmrazený postupom zhodným ako v predchádzajúcom príklade. Bol balený do sáčkov z číreho polypropylénu.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 800W in the microwave for 15 minutes 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.
Príklad 3Example 3
Obdobným spôsobom boli upravené obilniny, presnejšie lúpaný ovos. Doba jeho namáčania bola 24 hodín, v prostredí mikrovĺn bol za podmienok zhodných s predchádzajúcim príkladom ponechaný po dobu 20 minút. Po vychladení na teplotu 55°C a odstránení prebytočnej vody bol zmrazený šokovým spôsobom prechodom tunelom v prostredí dusíka na teplotu -21 °C. Potom bol balený do polypropylénových sáčkov.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.
Takto upravené strukoviny a obilniny nestrácajú pôvodný vzhľad a umiestnené v priehľadnom obale tvoria pestrú ponuku potravinových výrobkov.Legumes and cereals thus treated do not lose their original appearance and placed in a transparent package form a varied range of food products.
Priemyselná využiteľnosťIndustrial usability
Navrhované riešenie je využiteľné v potravinárskom priemysle pri spracovaní akýchkoľvek druhov strukovín a obilnín. Výrobky majú mnohopočetnosť vzájomných kombinácií druhov a zaujímavú farebnosť.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)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CZ19993323A CZ287860B6 (en) | 1999-09-17 | 1999-09-17 | Final treatment process of pre-cooked leguminous grains and cereals |
PCT/CZ2000/000065 WO2001021013A1 (en) | 1999-09-17 | 2000-09-11 | The method for final treatment of precooked leguminous plants and cereals |
Publications (2)
Publication Number | Publication Date |
---|---|
SK3032002A3 true SK3032002A3 (en) | 2002-06-04 |
SK285341B6 SK285341B6 (en) | 2006-11-03 |
Family
ID=5466548
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SK303-2002A SK285341B6 (en) | 1999-09-17 | 2000-09-11 | The method for final treatment of precooked leguminous plants and cereals |
Country Status (7)
Country | Link |
---|---|
EP (1) | EP1217903A1 (en) |
BG (1) | BG106514A (en) |
CZ (1) | CZ287860B6 (en) |
HU (1) | HUP0202589A3 (en) |
PL (1) | PL354582A1 (en) |
SK (1) | SK285341B6 (en) |
WO (1) | WO2001021013A1 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005117609A1 (en) * | 2004-06-02 | 2005-12-15 | KEPKA Roman | Type of treatment of glumose and naked cereals, special seeds and pulses |
CN101873808A (en) * | 2007-08-28 | 2010-10-27 | 得克萨斯技术大学联合体 | Preserve the method and system of food |
WO2015121099A1 (en) * | 2014-02-11 | 2015-08-20 | Koninklijke Philips N.V. | Soybean pretreatment method |
CN110200210A (en) * | 2019-07-18 | 2019-09-06 | 北京古船米业有限公司 | A kind of ripe coarse cereals rice and its processing method fastly |
CN111543592A (en) * | 2020-05-18 | 2020-08-18 | 浙江工业大学 | Red bean pre-curing treatment method |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60133850A (en) * | 1983-12-23 | 1985-07-17 | Yamaki Kk | Processed food for boiling beans and its preparation |
JPS63269959A (en) * | 1987-04-28 | 1988-11-08 | Nippon Suisan Kaisha Ltd | Production of frozen food of boiled rice together with red bean and glutinous rice steamed with red beam |
JP2545920B2 (en) * | 1988-04-05 | 1996-10-23 | 味の素株式会社 | Frozen cooked rice manufacturing method |
JPH02295439A (en) * | 1989-05-08 | 1990-12-06 | Ueno Hiroshi | Nonglutinous rice for cooking in microwave oven |
AU664073B2 (en) * | 1992-02-19 | 1995-11-02 | Yukio Ishida | Highly water absorbing rice, method of manufacturing same and utilization thereof |
JPH05268892A (en) * | 1992-03-27 | 1993-10-19 | Toshiba Corp | Method for boiling rice |
WO1994014340A1 (en) * | 1992-12-24 | 1994-07-07 | Jamestown Holdings Pty. Limited | Method for producing a precursor to an edible product |
JP2747887B2 (en) * | 1993-07-28 | 1998-05-06 | 石田 幸男 | Superabsorbent rice, its production method, superabsorbent rice and various cooked rice products using these |
IL111234A (en) * | 1994-10-11 | 1999-06-20 | Analyst Ltd | Method of preserving fresh fruit and vegetables |
-
1999
- 1999-09-17 CZ CZ19993323A patent/CZ287860B6/en not_active IP Right Cessation
-
2000
- 2000-09-11 HU HU0202589A patent/HUP0202589A3/en unknown
- 2000-09-11 WO PCT/CZ2000/000065 patent/WO2001021013A1/en not_active Application Discontinuation
- 2000-09-11 PL PL00354582A patent/PL354582A1/en unknown
- 2000-09-11 EP EP00956044A patent/EP1217903A1/en not_active Withdrawn
- 2000-09-11 SK SK303-2002A patent/SK285341B6/en not_active IP Right Cessation
-
2002
- 2002-03-13 BG BG106514A patent/BG106514A/en unknown
Also Published As
Publication number | Publication date |
---|---|
WO2001021013A1 (en) | 2001-03-29 |
CZ9903323A3 (en) | 2000-12-13 |
BG106514A (en) | 2002-12-29 |
HUP0202589A2 (en) | 2002-11-28 |
HUP0202589A3 (en) | 2003-02-28 |
SK285341B6 (en) | 2006-11-03 |
CZ287860B6 (en) | 2001-02-14 |
PL354582A1 (en) | 2004-01-26 |
EP1217903A1 (en) | 2002-07-03 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
MM4A | Patent lapsed due to non-payment of maintenance fees |
Effective date: 20090911 |