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RU96115940A - FAST REDUCABLE BEAN - Google Patents

FAST REDUCABLE BEAN

Info

Publication number
RU96115940A
RU96115940A RU96115940/13A RU96115940A RU96115940A RU 96115940 A RU96115940 A RU 96115940A RU 96115940/13 A RU96115940/13 A RU 96115940/13A RU 96115940 A RU96115940 A RU 96115940A RU 96115940 A RU96115940 A RU 96115940A
Authority
RU
Russia
Prior art keywords
legumes
vacuum
bean
dried
reducable
Prior art date
Application number
RU96115940/13A
Other languages
Russian (ru)
Other versions
RU2144297C1 (en
Inventor
Пауль Мейер Филипп
Амманн Нико
Original Assignee
Сосьете Де Продюи Нестле С.А.
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
Priority claimed from EP94118085A external-priority patent/EP0712582B1/en
Application filed by Сосьете Де Продюи Нестле С.А. filed Critical Сосьете Де Продюи Нестле С.А.
Publication of RU96115940A publication Critical patent/RU96115940A/en
Application granted granted Critical
Publication of RU2144297C1 publication Critical patent/RU2144297C1/en

Links

Claims (5)

1. Способ получения быстро регидратируемых бобовых, отличающийся тем, что бобовые подвергают тепловой обработке паром под давлением, охлаждают посредством помещения их в вакуум и сушат.1. The method of obtaining rapidly rehydrated legumes, characterized in that the legumes are subjected to heat treatment with steam under pressure, cooled by placing them in a vacuum and dried. 2. Способ по п. 1, отличающийся тем, что исходным материалом являются бобовые с содержанием воды порядка 40 - 80%, которые подвергают кулинарной обработке при температуре 105 - 140oC в течение 3 - 40 минут и охлаждают при температуре 20 - 80oC с размещением их при этом в вакууме посредством удаления пара и/или сконденсированных паров до остаточного давления ниже 300 мбар (0,305 кгс/см2) и поддержания этого вакуума в течение 2 - 10 минут.2. The method according to p. 1, characterized in that the starting material is legumes with a water content of about 40 - 80%, which are cooked at a temperature of 105 - 140 o C for 3 - 40 minutes and cooled at a temperature of 20 - 80 o C while placing them in a vacuum by removing steam and / or condensed vapors to a residual pressure below 300 mbar (0.305 kgf / cm 2 ) and maintaining this vacuum for 2 to 10 minutes. 3. Способ по п. 1, отличающийся тем, что бобовые сушат до остаточного содержания воды порядка 3 - 10%. 3. The method according to p. 1, characterized in that the legumes are dried to a residual water content of the order of 3 to 10%. 4. Способ по п. 3, отличающийся тем, что бобовые сушат под вакуумом при 40 - 60oC, давлении порядка 20 - 40 мбар (0,0204-0,0407 кгс/см2) за 5 - 20 часов.4. The method according to p. 3, characterized in that the bean is dried under vacuum at 40-60 o C, a pressure of about 20-40 mbar (0.0204-0.0407 kgf / cm 2 ) for 5 to 20 hours. 5. Бобовые, способные быстро регидратироваться и полученные способом по одному из пп. 1 - 4. 5. Legumes that are able to quickly rehydrate and obtained by the method according to one of paragraphs. fourteen.
RU96115940A 1994-11-17 1995-10-25 Quickly-rehydratable legumes RU2144297C1 (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP94118085A EP0712582B1 (en) 1994-11-17 1994-11-17 Quick-cooking leguminous foods
EP94118085.3 1994-11-17
AT94118085.3 1994-11-17
PCT/EP1995/004200 WO1996015684A1 (en) 1994-11-17 1995-10-25 Fast rehydrating pulses

Publications (2)

Publication Number Publication Date
RU96115940A true RU96115940A (en) 1998-11-27
RU2144297C1 RU2144297C1 (en) 2000-01-20

Family

ID=8216466

Family Applications (1)

Application Number Title Priority Date Filing Date
RU96115940A RU2144297C1 (en) 1994-11-17 1995-10-25 Quickly-rehydratable legumes

Country Status (19)

Country Link
EP (1) EP0712582B1 (en)
JP (1) JPH09507762A (en)
KR (1) KR100309060B1 (en)
CN (1) CN1068187C (en)
AR (1) AR000251A1 (en)
AT (1) ATE212793T1 (en)
AU (1) AU689341B2 (en)
BR (1) BR9506514A (en)
CA (1) CA2179538A1 (en)
CZ (1) CZ289729B6 (en)
DE (1) DE69429811T2 (en)
ES (1) ES2170761T3 (en)
HU (1) HUT75127A (en)
MY (1) MY114201A (en)
NZ (1) NZ295658A (en)
PL (1) PL179554B1 (en)
RU (1) RU2144297C1 (en)
WO (1) WO1996015684A1 (en)
ZA (1) ZA959763B (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102144756B (en) * 2010-11-25 2012-11-14 广东美味鲜调味食品有限公司 Method for preparing full-grain cooked soybeans
CN103504224B (en) * 2013-09-29 2015-02-11 北京御食园食品股份有限公司 Kidney bean leisure food and preparation method thereof
WO2015121099A1 (en) * 2014-02-11 2015-08-20 Koninklijke Philips N.V. Soybean pretreatment method
CN106387678B (en) * 2016-10-13 2019-07-26 黑龙江省农业科学院食品加工研究所 The processing method of shortening beans product

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1037827B (en) * 1954-11-09 1958-08-28 Unilever Nv Method of drying legumes
DE1281254B (en) * 1963-03-12 1968-10-24 Kellog Co Process for the production of quick-cook legumes
NL136920C (en) * 1965-12-06 1900-01-01
JPS5930085B2 (en) * 1977-09-22 1984-07-25 旭松食品株式会社 High pressure automatic instant steamer
US4273796A (en) * 1980-01-21 1981-06-16 General Mills, Inc. Preparation of dehydrated sugar treated beans
JPS57110154A (en) * 1980-12-26 1982-07-08 Nitsukuu Kogyo Kk Cooking of food under vacuum
CN1066763A (en) * 1992-06-20 1992-12-09 赵经 The technological method for processing of rapid cooked bean
CN1091600A (en) * 1993-03-03 1994-09-07 马英卓 Method for negative pressure processing crisp fried soya bean

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