GB1354633A - Process for reducing the cooking time of dehydrated peas - Google Patents
Process for reducing the cooking time of dehydrated peasInfo
- 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
Links
- 235000010582 Pisum sativum Nutrition 0.000 title abstract 5
- 240000004713 Pisum sativum Species 0.000 title abstract 5
- 238000010411 cooking Methods 0.000 title abstract 2
- 238000000034 method Methods 0.000 title 1
- 108090000790 Enzymes Proteins 0.000 abstract 3
- 102000004190 Enzymes Human genes 0.000 abstract 3
- 238000002791 soaking Methods 0.000 abstract 2
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 239000007900 aqueous suspension Substances 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000008139 complexing agent Substances 0.000 abstract 1
- 230000001461 cytolytic effect Effects 0.000 abstract 1
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 230000002351 pectolytic effect Effects 0.000 abstract 1
- 229920005862 polyol Polymers 0.000 abstract 1
- 150000003077 polyols Chemical class 0.000 abstract 1
- -1 potassium citrate Chemical class 0.000 abstract 1
- 229960002635 potassium citrate Drugs 0.000 abstract 1
- 239000001508 potassium citrate Substances 0.000 abstract 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 abstract 1
- 235000011082 potassium citrates Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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.
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) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116138397A (en) * | 2022-12-03 | 2023-05-23 | 三峡大学 | Preparation method and application of pearl red bean and rice co-cooking and co-cooking |
Families Citing this family (1)
| 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)
| 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 |
-
1971
- 1971-01-29 DE DE2104260A patent/DE2104260C3/en not_active Expired
-
1972
- 1972-01-17 AT AT36972A patent/AT318369B/en not_active IP Right Cessation
- 1972-01-20 CH CH82872A patent/CH557149A/en not_active IP Right Cessation
- 1972-01-27 GB GB398072A patent/GB1354633A/en not_active Expired
- 1972-01-27 NL NLAANVRAGE7201083,A patent/NL171529C/en not_active IP Right Cessation
- 1972-01-28 FR FR7202981A patent/FR2123535B1/fr not_active Expired
- 1972-01-28 ZA ZA720589A patent/ZA72589B/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116138397A (en) * | 2022-12-03 | 2023-05-23 | 三峡大学 | Preparation method and application of pearl red bean and rice co-cooking and co-cooking |
Also Published As
| Publication number | Publication date |
|---|---|
| NL171529B (en) | 1982-11-16 |
| DE2104260B2 (en) | 1974-03-07 |
| AT318369B (en) | 1974-10-10 |
| NL7201083A (en) | 1972-08-01 |
| DE2104260C3 (en) | 1974-10-24 |
| NL171529C (en) | 1983-04-18 |
| CH557149A (en) | 1974-12-31 |
| DE2104260A1 (en) | 1972-08-10 |
| FR2123535B1 (en) | 1976-01-16 |
| ZA72589B (en) | 1973-02-28 |
| FR2123535A1 (en) | 1972-09-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PCNP | Patent ceased through non-payment of renewal fee |