Quick-cooking pulses prodn.

摘要

Quick-cooking pulses are prepd. by (a) increasing the water-content of the pulses; (b) partially cooking; (c) freezing; (d) thawing; (e) opt. reforming to an extrudate and (f) drying to make them storage stable at room temp. Other ingredients may be incorporated during (e). PREFERRED PROCESS - The final three steps can be omitted. In (b), cooking is from firm and crisp to firm and plastic. Step (a) is by steeping. After (b), cooling is in such a way that water loss is minimised. Drying (d) is such that a skin is formed around the central tissue of the pulse so that further drying does not crack the skin. Drying is at elevated relative humidity to avoid cracking. The dried pulses are readily palatable with 2-15 mins. cooking and have smooth creamy texture.