| 摘要 |
1,017,519. Drying vegetables. UNILEVER Ltd. July 10, 1963 [July 12, 1962], No. 27278/63. Heading A2D. Vegetables having a relatively tough, substantially continuous skin such as peas, broad or Lima beans and whole kernel corn, which are to be dried, are contacted with an edible water-soluble polyhydric alcohol under conditions such that at least 50% of the total amount of polyhydric alcohol taken up by the vegetable is localised in the skin, and the vegetable is then dried. Preferably the weight of polyhydric alcohol taken up by the vegetable forms from 3% to 30% of the weight of the dried vegetable. The vegetable may be partially dried before being contacted with the alcohol. Polyhydric alcohols: sugars such as sucrose, corn syrup, lactose and glucose, sorbitol, glycerol and propylene glycol. The polyhydric alcohol may be applied by dipping the vegetable into the alcohol or a solution thereof, by spraying, or by any other convenient method; to ensure that little or no polyhydric alcohol is deposited other than in the skin, there are employed short treatment times, relatively low dipping temperatures and dipping solutions with high polyhydric alcohol concentrations. Hot air drying, or vacuum- or freezedrying may be utilised. According to one typical example, blanched frozen peas were defrosted, perforated by the process described in Specification 783,974, and dipped for two minutes in an approximately equal weight of an aqueous solution containing 1.5% sodium carbonate and 0.5% sodium bysulphite. The peas were then dipped for 15 seconds in about an equal weight of 60% aqueous sucrose solution at room temperature and were drained for 5 minutes to remove excess liquid before drying. They were then dehydrated in a hot air drier for 2¢ hours at 65‹C. followed by 20 hours at 49‹C., to give a product which contained 7.5% moisture and had taken up about 15% of sucrose, based on the dry weight of the peas. The dehydrated peas exhibited little shrivelling of the skins and were readily reconstituted by cooking in boiling water containing salt. |
