US3337349A - Dehydration of high maturity pulses containing added polyhydric alcohol - Google Patents

Dehydration of high maturity pulses containing added polyhydric alcohol Download PDF

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Publication number
US3337349A
US3337349A US324187A US32418763A US3337349A US 3337349 A US3337349 A US 3337349A US 324187 A US324187 A US 324187A US 32418763 A US32418763 A US 32418763A US 3337349 A US3337349 A US 3337349A
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peas
pulses
maturity
drying
solution
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US324187A
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English (en)
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Savage Jack Palmer
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Lever Brothers Co
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Lever Brothers Co
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
    • 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
    • A23L11/01—Pulses or legumes in the form of whole pieces or fragments thereof, without mashing or comminuting

Definitions

  • pulses of high maturity can be dried to give dehydrated pulses which will rehydrate more quickly than pulses of similar maturity that have not been treated according to the invention.
  • the invention provides a process for the drying of pulses of high maturity, in which process the pulses are impregnated with a solution of an edible readily Water-soluble material and are subsequently submitted to a drying operation.
  • edible readily Water-soluble material will be called hydrophilic material.
  • the process of the invention has special significance in relation to the drying processes described in the specification of our British Patent No. 783,974, which describes a process for drying pulses in which, before any drying treatment at all, or at least before drying has proceeded to a stage at which the pulse skin has lost its pliability, the skin is ruptured as by pricking or slitting.
  • British Patent 783,974 one can obtain dried pulses which rehydrate relatively quickly, so that they need less time to be made tender enough to eat.
  • the present invention Widens the field of applicability of the drying process de-' scribed in British Patent No. 783,974 in that it enables that process to be applied not only to pulses of low to medium maturity but also to pulses of higher maturity,
  • a process for the drying of pulses of high maturity comprising perforating the skin of the pulses before completion of the drying step and then completing the drying, in which process, at a stage before drying has been completed, the pulses are impregnated with a solution of a hydrophilic material.
  • T.V. Tenderometer Value
  • a high maturity pea is one having a T.V. greater than 110.
  • a Tenderometer Value is an average value, found by making measurements on a large number of pulses (for example, 1,000) together.
  • High maturity broad beans are 3,337,349 Patented Aug. 22, 1967 "Ice those having a sugars content of less than 10% by weight of the total bean solids.
  • the hydrophilic material employed is preferably a polyhydric alcohol, for example sucrose (cane sugar) or glycerol.
  • the hydrophilic material has a particularly noticeable taste which might be considered undesirable
  • sucrose is employed in large amount it is sometimes found to impart too sweet a taste to the pulses, and one way to overcome this disadvantage is to impregnate the pulse with a mixture containing sucrose and common salt (sodium chloride).
  • common salt sodium chloride
  • par ticular flavour effects these may often be obtained by impregnating the pulse with hydrophilic material or a combination of hydrophilic materials having a suitable flavour.
  • the preferred temperature of impregnation is from C. to the boiling point of the solution under atmospheric pressure. Actual boiling or simmering of the impregnating solution should normally be avoided so as to reduce the separation of the pulse skins from the cotyledons within them, although we have discovered that boiling of the solution may safely occur if the pulses are submitted to partial dehydration to, say, 50% moisture content, prior to impregnation.
  • the hydrophilic material will usually form from 15% to 60%, and preferably from 20% to 40% by weight of the impregnating solution;
  • the treatment time should be at least such as to allow the solution to pass the pulse skin and diffuse well into the cotyledon; but it should not be so prolonged that the pulses are made unduly tender. Diffusion of the impregnating solution into the cotyledons is facilitated if the pulse skin is perforated prior to impregnation;
  • More mature pulses need a longer impregnation time than do those of lower'maturity: when the pulses to be treatedare peas it is found that it is the larger peas that are normally of high maturity, and it is convenient to pheric pressure).
  • a pulse having a total content of hydrophilic material including that in 3 the pulse before impregnation
  • 30% to 50% and preferably from 35% to 45% by weight of the total solids content
  • the immersion times set out above are intended to give such a level in peas.
  • the drying step can be performed by any conventional means, but most suitably by drying in a stream of warm or hot air. After impregnation the drying temperature employed can be high (for example, 110 C. to 160 C.) in
  • Example 1 This example illustrates the improvement that can be obtained by applying the invention to unpricked peas of relatively high maturity.
  • a batch of peas of the variety Dark Skinned Perfection was washed and separated into two fractions by means of a sieve having holes of 10.6 mm. diameter.
  • the fraction retained by the sieve had a T.V. of 130.
  • This fraction was given a conventional blanching treatment (1 minute immersion in a hot (98 C.) aqueous solution containing 0.4% Na SO and 0.4% Na CO After rinsing, the blanched peas were divided into two lots, A and B, and treated separately as described in (a) and (b) below.
  • the peas were drained for 5 minutes and then air-dried to a moisture content of 8% in a through up-draught drier at a temperature of 50 C.
  • the peas were rehydrated by cooking for 25 minutes in boiling water; after draining they were plump and fresh looking and had a satisfactory texture.
  • the dried peas were much smaller and had a less attractive appearance than those in (a). After cooking for .25 minutes in boiling water, rehydration was obviously incomplete; the drained peas had a wrinkled skin and a hard texture.
  • Example 2 This example illustrates a preferred embodiment of the invention and shows the improvement that can be obtained by applying the invention to the drying of pricked peas of relatively high maturity.
  • Drying was carried out in two stages, dehydration to about 30% moisture with an air speed of 3 metres per second (m.p.s.) and a temperature of 65 C.; and from 30% to 8% moisture with an air speed of l m.p.s. and a temperature of 50 C.
  • the dried peas were almost as large as they had been when fresh; they showed little wrinkling of the skin, and had an attractive colour.
  • the peas were rehydrated by cooking for 15 minutes in boiling water; after draining they were plump and fresh looking and they were tender throughout without being excessively soft.
  • the peas were cooked for 15 minutes in boiling water. After draining, they had a less attractive appearance than the sugared sample, and a very large proportion of them were found to have a hard core of tissue in the cotyledons, showing that rehydration was not complete.
  • Example 3 A low maturity batch of peas, of T.V. 98, were treated generally as described in Example 2-(c) above. After rehydration the peas were found to have a very soft mushy texture, which was very unappetizing, and were rather sweet.
  • Example 4 This example illustrates the low temperature impregnation of high maturity peas.
  • Example 5 50 C., with an air speed of 3 m.p.s. The peas were then soakedin a hot solution C.) containing 30% sugar, 2% common salt, 0.04% Na CO and 0.2% Na SO for 30 minutes and, after draining, dried in a through updraught drier as in Example 2.
  • the dried sugared peas obtained were indistinguishable from those prepared in Example 2 and after cooking for 15 minutes in boiling water gave plump, fresh looking peas which were tender throughout.
  • Example 6 The total sugars content of these sugared peas on a dry Example 6 This example illustrates the high temperature (110 to 160 C.) dehydration of peas treated according to the process of the invention.
  • the peas forming lot G were pricked, blanched and rinsed as in Example 2. They were then soaked for minutes in a hot solution (90 C.) containing 30% sucrose, 2% common salt, 0.4% Na CO and 0.2% Na SO The peas were drained and then dried to about 35% moisture in a through rip-draught drier at 160 C. with an air speed of 3 m.p.s. This took about 6 minutes. Reduction of the moisture content from 35% to about 8% was carried out with an air speed of 1 m.p.s. and at a temperature of 50 C.
  • the dried peas were almost as large as they had been when fresh, with an attractive strong green colour and a light-colored open, porous internal structure.
  • the peas were rehydrated by cooking for 4 minutes in boiling water. After draining they were plump and fresh looking and they were tender throughout Without being excessively soft.
  • the dried peas were pale green, they were very wrinkled and many of them showed scorched brown areas.
  • Example 7 This example illustrates the impregnation of mature peas with sugar, under reduced pressure.
  • a batch of peas of the variety Dark Skinned Perfection were size graded and the more mature fraction of T.V. 150 Were pricked and blanched in a solution containing 0.7% sodium sulphite and 0.4% sodium carbonate at 95 C. for 75 seconds. The peas were then placed in a wire cage, with a perforated lid, and put into a container holding 30% sugar solution, maintained at 30 C. The ratio of sugar solution to peas on a volume basis, was 6: 1.
  • the container was next placed in a vacuum cabinet and the pressure on the peas was reduced to 725 mm. (during a vacuum impregnation cycle one minute was taken to reduce the pressure and half a minute to release the vacuum. Thus, a ten-minute cycle consisted of 1 minute to reduce pressure, eight-and-a-half minutes at the reduced pressure, and half-a-minute to bring the pressure back to atmospheric).
  • the peas were submitted to two vacuum cycles of 10 minutes each, after which they were removed from the container, drainedfor one minute and dried overnight in a cross-draught drier at 50 C.
  • Example 8 This example illustrates the application of the invention to broad beans.
  • the dried beans were almost as large as they had been when fresh; they had a pale green colour and the skin was smooth with only slight enlargement of the original slit. They were rehydrated by cooking for 25 minutes in boiling water and after draining they had a plump appearance, the skins were smooth and apparently unbroken and they had a very satisfactory texture.
  • a process for the treatment of pulses of high and low maturity which comprises separating the high maturity pulses from the low maturity pulses; impregnating the high maturity pulses with a solution of about 15% to 60% by weight of a polyhydric alcohol; and drying the impregnated high maturity pulses to form a dry product in which the total amount of polyhydric alcohol is about 30% to 50% by weight of total solids content and which is capable of rehydrating satisfactorily in a short time.
  • a process for the treatment of peas of high and low maturity which comprises separating the high maturity peas with a Tenderometer Value greater than from the low maturity peas; impregnating the high maturity peas with a solution of about 15 to 60% sucrose; drying the impregnated high maturity peas at a temperature of about 110 to C. to form a dry product in which the total amount of sucrose is about 30% to 50% by weight of total solids content and which is capable of rehydrating satisfactorily in a short time.
  • a process for the treatment of broad beans of high and low maturity which comprises separating the high maturity broad beans with a sugar content of less than 10% by weight of total bean solids from the low maon a dry solids 25% in the cotyledons and 19% in the turity broad beans; impregnating the high maturity broad beans with a solution of about 15% to 60% sucrose; drying the impregnated high maturity broad beans at a temperature of about 110 to 160 C. to form a dry product in which the total amount of sucrose is about 30% to 50% by weight of total solids content and which is capable of rehydrating satisfactorily in a short time.
  • a process for the treatment of peas of high and low maturity which comprises separating the high maturity peas with a Tenderometer Value greater than 110 from the low maturity peas; impregnating the high maturity peas with a solution of about 15% to 60% sucrose at a temperature of about 90 to 95 C.; drying the impregnated high maturity peas at a temperature of about 110 to 160 C. to form a dry product in which the total amount of sucrose is about to by weight of total solids content; and rehydrating the dry product in a short time to provide a satisfactorily rehydrated product.
  • a process for the treatment of broad beans of high and low maturity which comprises separating the high maturity broad beans with a sugar content of less than 10% by weight of total bean solids from the low maturity broad beans; impregnating the high maturity broad beans with a solution of about 15% to sucrose at a temperature of about to C.; drying the impregnated high maturity broad beans at a temperature of about to C. to form a dry product in which the total amount of sucrose is about 30% to 50% by weight of total solids content; and rehydrating the dry product in a short time to provide a satisfactorily rehydrated product.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
US324187A 1962-11-19 1963-11-18 Dehydration of high maturity pulses containing added polyhydric alcohol Expired - Lifetime US3337349A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB43744/62A GB1004522A (en) 1962-11-19 1962-11-19 Dehydration of vegetables

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US (1) US3337349A (de)
AT (1) AT246544B (de)
CH (1) CH421679A (de)
DE (1) DE1492707C3 (de)
GB (1) GB1004522A (de)
NL (1) NL139653B (de)
SE (1) SE313236B (de)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3510313A (en) * 1965-05-10 1970-05-05 Cornell Res Foundation Inc Method of pre-cooking dry beans
US3984580A (en) * 1974-03-18 1976-10-05 Del Monte Corporation Method of containerizing fruit
US4088790A (en) * 1970-03-10 1978-05-09 Lever Brothers Company Reducing reconstitution time of dehydrated vegetables with phytate
US6183797B1 (en) * 1997-06-26 2001-02-06 Bob J. Dull Method for producing reduced water activity legumes
ES2565523A1 (es) * 2014-10-02 2016-04-05 Immobles Del Segria, S.L. Procedimiento de envasado al vacío y máquina de envasado al vacío que realiza dicho procedimiento

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE874095A (fr) * 1978-02-13 1979-08-13 Bush Boake Allen Ltd Deshydratation d'un tissu organique
AU532414B2 (en) * 1979-07-11 1983-09-29 Byron Agricultural Company Pty Ltd Dehydration of vegetables
FR2522478B1 (fr) * 1982-03-03 1986-03-28 Nestle Sa Produit alimentaire constitue d'une masse poudreuse et d'une garniture emballees separement, procede de preparation de la garniture, emballage et procede d'emballage
AUPN506195A0 (en) * 1995-08-28 1995-09-21 Byron Agricultural Company Pty Ltd Fruit products
AU701023B2 (en) * 1995-08-28 1999-01-21 Byron Food Science Pty Limited Fruit products

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB143804A (en) * 1919-12-20 1920-06-03 Albert Bruff An improved process for preserving peas, beans and other pulse
US1774110A (en) * 1927-06-01 1930-08-26 H W Sloat Company Process of producing synthetic nuts
US2420517A (en) * 1943-05-07 1947-05-13 Atlas Powder Co Dehydration of foods by means of hydrophilic liquids
US2509719A (en) * 1944-05-19 1950-05-30 Dehydration Inc Treatment of vegetable matter preparatory to dehydration
GB783974A (en) * 1954-11-09 1957-10-02 Unilever Ltd Improvements in or relating to the drying of vegetables

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB143804A (en) * 1919-12-20 1920-06-03 Albert Bruff An improved process for preserving peas, beans and other pulse
US1774110A (en) * 1927-06-01 1930-08-26 H W Sloat Company Process of producing synthetic nuts
US2420517A (en) * 1943-05-07 1947-05-13 Atlas Powder Co Dehydration of foods by means of hydrophilic liquids
US2509719A (en) * 1944-05-19 1950-05-30 Dehydration Inc Treatment of vegetable matter preparatory to dehydration
GB783974A (en) * 1954-11-09 1957-10-02 Unilever Ltd Improvements in or relating to the drying of vegetables

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3510313A (en) * 1965-05-10 1970-05-05 Cornell Res Foundation Inc Method of pre-cooking dry beans
US4088790A (en) * 1970-03-10 1978-05-09 Lever Brothers Company Reducing reconstitution time of dehydrated vegetables with phytate
US3984580A (en) * 1974-03-18 1976-10-05 Del Monte Corporation Method of containerizing fruit
US6183797B1 (en) * 1997-06-26 2001-02-06 Bob J. Dull Method for producing reduced water activity legumes
ES2565523A1 (es) * 2014-10-02 2016-04-05 Immobles Del Segria, S.L. Procedimiento de envasado al vacío y máquina de envasado al vacío que realiza dicho procedimiento

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NL139653B (nl) 1973-09-17
AT246544B (de) 1966-04-25
CH421679A (de) 1966-09-30
SE313236B (de) 1969-08-04
DE1492707C3 (de) 1975-05-15
GB1004522A (en) 1965-09-15
DE1492707A1 (de) 1969-01-16

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