WO2001021013A1 - 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 PDF

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Publication number
WO2001021013A1
WO2001021013A1 PCT/CZ2000/000065 CZ0000065W WO0121013A1 WO 2001021013 A1 WO2001021013 A1 WO 2001021013A1 CZ 0000065 W CZ0000065 W CZ 0000065W WO 0121013 A1 WO0121013 A1 WO 0121013A1
Authority
WO
WIPO (PCT)
Prior art keywords
fruits
cereals
leguminous plants
precooked
temperature
Prior art date
Application number
PCT/CZ2000/000065
Other languages
French (fr)
Inventor
Roman Kepka
Original Assignee
KEPKA Roman
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 KEPKA Roman filed Critical KEPKA Roman
Priority to SK303-2002A priority Critical patent/SK285341B6/en
Priority to EP00956044A priority patent/EP1217903A1/en
Publication of WO2001021013A1 publication Critical patent/WO2001021013A1/en
Priority to BG106514A priority patent/BG106514A/en

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
    • 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

Definitions

  • the invention relates to a method to produce precooked leguminous plants and cereals without successive drying and use of chemical and stabilizing additives.
  • the invention solves the method for finishing the precooked leguminous plants and cereals without subsequent drying and without use of chemical and stabilizing additives.
  • the dry fruits get clear of surface impurities by rinsing and then, during a period of 3 to 30 hours, they are soaked in cold water which is free of chemical additives.
  • the substance of the invention is rooted in that the fruits, finished in such a way, are exposed to the environment of electromagnetic waves at frequency of 2 450 MHz, power of 750 W at least and themperature over + 100 °C and after the extraction from the microwave environment and following water dripping carried out at temperature of +40 to +60 °C the fruits are cooled down by shock freezing by nitrogen to temperature below - 18 °C. After that the fruits are packed.
  • the advantage of the solution consists in fast heating of leguminous plants in microwave environment because 1he ⁇ contain more than 50 % of water distributed in whole fruit mass after soaking. By means of this methode the energy and time consumption for drying is saved and the mass of every fruit gets uniformly softened in addition to it.
  • the lentils have been used which were cleared of surface impurities by water rinsing in advance. Then they were soaked in water without chemical additives at temperature of 12 to 15 °C during the time period of 3 hours. After removal of the water rest and after soaking the fruits were treated in a microwave oven according to the invention conditions, i.e. in the environment of electromagnetic waves at frequency of 2 450 MHz and power of 750 W and temperature over 100 °C. The treatment lasts 8 minutes.
  • the lentils situated in food crates with bottom openings, were cleared of free water and, at temperature of + 40 to + 60 °C, exposed to shock freezing by passage throuh a freezing tunnel to temperature of - 20 °C in nitrogene atmosphere and with such band shift velocity for the whole fruit volume to be freezed. Further the lentils were packed in requested volume into bags with wall permeability of 90 ⁇ m.
  • the peeled yellow peas have been produced by the method of the invention. These leguminous plants were soaked during 12 hours. Afterwards, they were exposed to the environment of electromagnetic waves at frequency of 2 450 MHz and power of 800 W in a microwave oven during a period of 15 minutes and at temperature over 100 °C. Subsequently, they were cleared of excessive water and freezed by the process conformable to that of the foregoing paragraph They were packed into bags with wall permeability of 90 ⁇ m.
  • the cereals more exactly the peeled oats, were treated. They were soaked during 24 hours and were located in a microwave environment during the period of 20 minutes under conditions identical to those of the preceding example. After cooling down to 55 °C and excessive water removal they were cooled down by shock freezing to temperature of- 21 °C by passage through a tunnel in nitrogene environment. Than they were packed into polypropylene bags.
  • leguminous plants and cereals do not loose the original appearance and if located in a transparent wrapping they form a varied offer of alimentary products.
  • the proposed solution can be utilized in alimentary industry to treat all sorts of leguminous plants and cereals.
  • the products have a great number of mutual combinations of sorts and interesting colours.

Abstract

The method for final treatment of precooked leguminous plants and cereals, without subsequent drying and without use of chemical and stabilizing 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 frequency 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 temperature of +40 °C to+60 °C said fruits are cooled down by shock freezing to temperature below -18 °C and packed afterwards.

Description

The method for final treatment of precooked leguminous plants and cereals
Field of Technique
The invention relates to a method to produce precooked leguminous plants and cereals without successive drying and use of chemical and stabilizing additives.
State of the prior art
Hitherto known methods to prepare leguminous plants and, cereals, recently as food, contain soaking - swelling up of fruits, cooking or partial cooking of them and mostly expensive subsequent dehydratation before storage and distribution for a consumer.
The method is known to produce fast rehydrating leguminous plants, according to the European patent published as the Czech invention application no. PV 2100-96 in which leguminous plants are cooked in vapour under pressure, then cooled down by locating in vacuum and dried afterwards. Disadvantageous^, the final drying and cooking in vapour is expensive as for energy and time consumption with the fruit hardness being non-uniform after all. Further disadvantage of this method is due to the fact that a part of fruits cracks after finishing with the appearance of fruits being damaged.
An analogous solution for production of precooked leguminous plants is known in which the finished leguminous plants are packed in vacuum at underpressure of- 0,9 Atm into bags, pertaining to boiling, the permeability of which is 100 μm at least. This solution is the subject of the Czech invention application no. PV 4064-98. Disadvantage of this solution is due short guarantee period ( 15 days).
Substance of the invention
The invention solves the method for finishing the precooked leguminous plants and cereals without subsequent drying and without use of chemical and stabilizing additives. First of all, in this process the dry fruits get clear of surface impurities by rinsing and then, during a period of 3 to 30 hours, they are soaked in cold water which is free of chemical additives.
The substance of the invention is rooted in that the fruits, finished in such a way, are exposed to the environment of electromagnetic waves at frequency of 2 450 MHz, power of 750 W at least and themperature over + 100 °C and after the extraction from the microwave environment and following water dripping carried out at temperature of +40 to +60 °C the fruits are cooled down by shock freezing by nitrogen to temperature below - 18 °C. After that the fruits are packed. The advantage of the solution consists in fast heating of leguminous plants in microwave environment because 1heγ contain more than 50 % of water distributed in whole fruit mass after soaking. By means of this methode the energy and time consumption for drying is saved and the mass of every fruit gets uniformly softened in addition to it.
Other advantage is in that the way of fruit treatment without any chemical compound where the finishing consists in deep fruit freezing mostly by means of a nitrogen. The food product, as finished in such a way, enlarges the food supply for people fuffering with diabetes.
In this way of treatment, every sort of leguminous plant keeps its colour and shape and neither husk cracking nor separation occurs.
Prior to packing the deeply frozen fruits can be mutually mixed and mixtures can be created according to required flavour. Even partial amounts can be separated without terms expiration.
Examples on the invention embodiment Example no. 1
For the method for finishing the precooked leguminous plants and cereals conformably to the invention the lentils have been used which were cleared of surface impurities by water rinsing in advance. Then they were soaked in water without chemical additives at temperature of 12 to 15 °C during the time period of 3 hours. After removal of the water rest and after soaking the fruits were treated in a microwave oven according to the invention conditions, i.e. in the environment of electromagnetic waves at frequency of 2 450 MHz and power of 750 W and temperature over 100 °C. The treatment lasts 8 minutes.
Afterwards the lentils, situated in food crates with bottom openings, were cleared of free water and, at temperature of + 40 to + 60 °C, exposed to shock freezing by passage throuh a freezing tunnel to temperature of - 20 °C in nitrogene atmosphere and with such band shift velocity for the whole fruit volume to be freezed. Further the lentils were packed in requested volume into bags with wall permeability of 90 μm.
Example no. 2
The peeled yellow peas have been produced by the method of the invention. These leguminous plants were soaked during 12 hours. Afterwards, they were exposed to the environment of electromagnetic waves at frequency of 2 450 MHz and power of 800 W in a microwave oven during a period of 15 minutes and at temperature over 100 °C. Subsequently, they were cleared of excessive water and freezed by the process conformable to that of the foregoing paragraph They were packed into bags with wall permeability of 90 μm.
Example no. 3
In a similar way the cereals, more exactly the peeled oats, were treated. They were soaked during 24 hours and were located in a microwave environment during the period of 20 minutes under conditions identical to those of the preceding example. After cooling down to 55 °C and excessive water removal they were cooled down by shock freezing to temperature of- 21 °C by passage through a tunnel in nitrogene environment. Than they were packed into polypropylene bags.
As finished in such a way, the leguminous plants and cereals do not loose the original appearance and if located in a transparent wrapping they form a varied offer of alimentary products.
Possibility for use in industry
The proposed solution can be utilized in alimentary industry to treat all sorts of leguminous plants and cereals. The products have a great number of mutual combinations of sorts and interesting colours.

Claims

P A TENT C L A IM S
1. The method for final treatment of precooked leguminous plants and cereals, without subsequent drying and without use of chemical and stabilizing additives, in which the dry fruits are cleared of surface impurities by rinsing previously after which they are soaked in cold water free of chemical additives during the period of 3 to 30 hours, characterized in that, said fruits, treated in such a way, are exposed to the environment of electromagnetic waves at frequency of 2 450 MHz, power of 750 W at least and temperature over 100 °C during the time period of 10 to 25 minutes, and after removal from the microwave environment and after subsequent dripping of water at temperature of + 40 °C to + 60 °C said fruits are cooled down by shock freezing to temperature below - 18 °C and packed afterwards.
PCT/CZ2000/000065 1999-09-17 2000-09-11 The method for final treatment of precooked leguminous plants and cereals WO2001021013A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
SK303-2002A SK285341B6 (en) 1999-09-17 2000-09-11 The method for final treatment of precooked leguminous plants and cereals
EP00956044A EP1217903A1 (en) 1999-09-17 2000-09-11 The method for final treatment of precooked leguminous plants and cereals
BG106514A BG106514A (en) 1999-09-17 2002-03-13 Method for final treatment of precooked leguminous plants and cereals

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
CZPV3323-99 1999-09-17

Publications (1)

Publication Number Publication Date
WO2001021013A1 true WO2001021013A1 (en) 2001-03-29

Family

ID=5466548

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CZ2000/000065 WO2001021013A1 (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)

Cited By (4)

* Cited by examiner, † Cited by third party
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
EP2194800A2 (en) * 2007-08-28 2010-06-16 Texas Tech University System Method and system for preserving 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

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111543592A (en) * 2020-05-18 2020-08-18 浙江工业大学 Red bean pre-curing treatment method

Citations (9)

* Cited by examiner, † Cited by third party
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
JPH01256355A (en) * 1988-04-05 1989-10-12 Ajinomoto Co Inc Preparation of frozen cooked rice
JPH02295439A (en) * 1989-05-08 1990-12-06 Ueno Hiroshi Nonglutinous rice for cooking in microwave oven
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
EP0636320A2 (en) * 1993-07-28 1995-02-01 ISHIDA, Yukio Highly water absorbed rice and method of producing it
EP0706762A2 (en) * 1994-10-11 1996-04-17 Analyst Limited Method for preserving fresh fruit and vegetable
US5591475A (en) * 1992-02-19 1997-01-07 Ishida; Yukio Highly water absorbed rice, method for producing same and application of same

Patent Citations (9)

* Cited by examiner, † Cited by third party
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
JPH01256355A (en) * 1988-04-05 1989-10-12 Ajinomoto Co Inc Preparation of frozen cooked rice
JPH02295439A (en) * 1989-05-08 1990-12-06 Ueno Hiroshi Nonglutinous rice for cooking in microwave oven
US5591475A (en) * 1992-02-19 1997-01-07 Ishida; Yukio Highly water absorbed rice, method for producing same and application of same
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
EP0636320A2 (en) * 1993-07-28 1995-02-01 ISHIDA, Yukio Highly water absorbed rice and method of producing it
EP0706762A2 (en) * 1994-10-11 1996-04-17 Analyst Limited Method for preserving fresh fruit and vegetable

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 009, no. 287 (C - 314) 14 November 1985 (1985-11-14) *
PATENT ABSTRACTS OF JAPAN vol. 013, no. 079 (C - 571) 22 February 1989 (1989-02-22) *
PATENT ABSTRACTS OF JAPAN vol. 014, no. 014 (C - 674) 12 January 1990 (1990-01-12) *
PATENT ABSTRACTS OF JAPAN vol. 015, no. 068 (C - 0807) 18 February 1991 (1991-02-18) *
PATENT ABSTRACTS OF JAPAN vol. 018, no. 040 (C - 1155) 21 January 1994 (1994-01-21) *

Cited By (6)

* Cited by examiner, † Cited by third party
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
EP2194800A2 (en) * 2007-08-28 2010-06-16 Texas Tech University System Method and system for preserving food
EP2194800A4 (en) * 2007-08-28 2012-07-18 Univ Texas Tech System Method and system for preserving food
US8956673B2 (en) 2007-08-28 2015-02-17 Texas Tech University System Method and system for preserving 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

Also Published As

Publication number Publication date
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
SK3032002A3 (en) 2002-06-04

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