HU199660B - Process for producing quick-frozen semi-processed food from seeds of dry leguminous plants - Google Patents

Abstract

Deep-frozen part pred. pulse dishes are made as follows: pulses are soaked at 20-90 deg.C for 1-24 hours in water which contains 1-25 pts per thousand sodium-hydrogen-carbonate. Soaked pulese are strained and deep-frozen. Portions of these are packaged together with suitably pred. deep frozen soup or vegtable bases and one or more of the other hot precooked frozen vegtable or meat conpnents, such as root vegetables, smoked meats, etc. Conversely they are packaged with basic units for salads as onions, other flavouring agents and spices.

Description

FIELD OF THE INVENTION This invention relates to a process for preparing quick-frozen semi-prepared food from dry legume seeds.

It is known that the use of certain semi-finished foods is becoming increasingly widespread in households and in mass meals. Their proliferation - and only this - can solve the fundamental problems of good nutrition in our time, such as the introduction of modern, varied, differentiated nutrition, and the associated and increasing workforce problems that occur primarily in the growing mass catering industry.

Some cookbooks say that sodium bicarbonate must be added to the cooking water of dry legumes (see, for example, the cookbook of a gourmet master, Minerva, Budapest, 1978, pp. 176-177), but this does not significantly reduce cooking time.

The solution to the above problems can only be achieved by industrial food production. Industrial food production requires the production of high volume foodstuffs with a high level of mechanization. The benefits of high-volume mechanized food production will only be achieved if the products are made from the most appropriate raw materials with the most advanced processing and preservation technologies, so that they can be delivered to the consumer with the least possible reduction in nutritional, biological and enjoyment value. In particular, industrially produced foods should meet the needs of a wide range of consumers, be qualitatively and selectively available, and where appropriate, outperform fresh produce by small-scale methods and the quality of home-cooked food.

In gastronomic practice, to prepare dry legumes (beans, lentils, etc.), the raw material must be soaked for 20 to 30 hours before cooking, depending on the variety and other conditions. The purpose of soaking is to digest the water uptake, which rehydrates some of the hardly soluble dehydrated components of these raw materials, while reducing the effect of certain substances that induce bloating during digestion.

Soaking is a difficult, cumbersome, time-consuming, labor-intensive, and difficult-to-control process in households, but especially in large-scale, commercial kitchen preparation.

It is an object of the present invention to provide a process which avoids prolonged dehydration.

The invention is based on the discovery that if the dried leguminous seeds are pre-treated at a controlled temperature in water containing a sufficient amount of sodium bicarbonate, then frozen, the throat may be cooked after thawing for 10 to 20 minutes.

According to the present invention, the dried leguminous seeds are soaked, filtered and quick-frozen in 1-25 ounces of sodium bicarbonate water at 20-60 ° C for 3 to 1 hours, and then prepared in a known manner in quick-frozen broth or a vegetable base - and, optionally, one or more frozen frozen onions, optionally precooked vegetables and / or animal components such as vegetables or smoked meat - or frozen frozen onions, one or more flavorings and spices in single or multiple dose units.

During soaking, it absorbs 75-110% of the weight of the dry legume, and sodium bicarbonate contributes to better digestion of the compacted tissue, resulting in a significantly shorter cooking time. At the end of soaking, the uncontrolled dried legumes of varying degrees will have a uniform moisture content and a balanced volume.

The soaked, quick-frozen raw material is preferably formulated together with a food base component corresponding to the food (soup, cooked food) to be prepared in the form of cooking units. The food base component is prepared in a known manner (by the method described in Hungarian Patent No. 161,339 or 169,104). However, food vinegar used as a flavoring agent is used in an amount of about 0.5% because it neutralizes the sodium bicarbonate used for soaking. The pre-treated legumes can be frozen in the form of a salad.

The invention is illustrated by the following examples.

Example 1

Preparation of quick frozen dry bean soup

(a) Pretreatment of beans

Dissolve 2.00 kg of sodium bicarbonate in 200 liters of water, heat to 25 ° C, add 100.00 kg of dry beans and keep at this temperature for 18 hours. The beans are then filtered and 200 kg rehydrated. we get the beans digested and freeze it.

b) Making a soup base

creators:

Smoked bacon 16.80% BL 55 flour 15,001% sweet peppers 1.70 1% garlic powder 0.20 i% quick-frozen garlic 5.00% sour cream 25.00% salt 8.40% parsley 1.701% Delicious 8 food seasonings 1.70% water 10.50% smoke aroma 0.60% fat 12.60% vinegar 0.80% 100.00%

-2HU 199660 Β

The soup base is prepared from the ingredients listed above, then added and frozen quickly.

(c) Packaging:

200 g of pretreated beans according to step a), soup base of step gb), g of quick-frozen beet cube, 40 g of quick-frozen carrot cube, 50 g of quick-frozen dumplings.

Example 2

Preparation of Frozen Bean Salad The beans are pretreated as described in Example 1 (a).

We make a salad base by mixing and freezing the following ingredients:

Frozen onion jelly 25% mustard 8t% salt 131% pepper 0.21% edible vinegar 0.51% water 15.01%

Prepare the pre-treated beans with the salad base in a 5: 6 weight ratio.

Example 3

Preparation of frozen frozen lentils

(a) Pretreatment of the lens

Dissolve 3.00 kg of sodium bicarbonate in 200 liters of water, heat to 50 ° C, add 100.00 kg of lentil and keep at this temperature for 10 hours. The lens is then filtered. We obtain 200 kg of rehydrated lentils and freeze them.

b) Preparation of vegetable base

creators:

smoked bacon 20.40% BL 55 flour 22.00% sweet peppers 2.00% quick-frozen roasted onions 4,90% garlic powder 0.08% granulated sugar 2.48% vinegar 4.10% mustard 4.90% Delicious 8 food seasonings 1.60% salt 5.00% water 12.101% sour cream 16.30% fat 4.10 1% With the creators listed in a known way- bring out the vegetable base, then add and

snap-frozen.

(c) Packaging:

300 g of pretreated lens according to step a), 120 gb of raw vegetable base.

Example 4

Preparation of quick-frozen yellow peas soup

(a) Pre-treatment of yellow peas 1.00 kg of sodium bicarbonate are dissolved in 200 liters of water, heated to 60 ° C, 100.00 kg of yellow peas are added and kept at this temperature for 5 hours. It is then filtered to give 200 kg of rehydrated, uncooked yellow peas, which are then frozen.

b) Making a soup fund

smoked bacon 30.0%

BL 55 flour 30,00% by weight

Delicatessen 8 food seasonings 1.60 t% quick-frozen roasted onions 9.501% salt 0.101% pepper (ground) 0.10 t% water 22.301%

The soup base is prepared from the ingredients listed in a known manner, then added and quick frozen.

(c) Packaging:

200 g of pretreated yellow peas of step a) soup base of step gb)

Claims (1)

Patent Claim Point A process for preparing a quick-frozen semi-prepared meal from dry legume seeds by pre-soaking, comprising soaking the dry legume seeds in 1-25 teaspoonfuls of sodium bicarbonate at 20-60 ° C for 3-18 hours, then filtering and blasting, followed by one or more portions of a quick-frozen soup or vegetable base prepared in a known manner and optionally with one or more quick-frozen vegetables and / or meat or ⁵ smoked meats, or a quick-frozen salad base consisting of onions, one or more flavorings and spices. packed into units.