| 摘要 |
1,004,522. Drying pulses. UNILEVER Ltd. Nov. 18, 1963 [Nov. 19, 1962], No. 43744/62. Headings A2D and A2Q. In the preparation of dried pulses readily reconstitutable in water, pulses of high maturity (i.e. large peas having a defined Tenderometer Value greater than 110 and broad beans of sugars content less than 10%, stated to rehydrate less rapidly and completely than those of low maturity) are separated from those of lower maturity, and the pulses of high maturity are impregnated with a solution of hydrophilic material and are subsequently submitted to a drying operation. The pulses may be perforated before the drying of the pulses is completed, as described and claimed in Specification 783,974; such perforation is preferably carried out prior to the impregnation. The pulses are immersed in solutions at 90-95‹C. containing 15%-60% by weight of such hydrophilic materials as (i) sucrose and sodium chloride or (ii) glycerol, to provide a total amount of hydrophilic material in the dried pulses between 30% and 50% based on the dried weight of the pulses. A combination of hydrophilic materials possessing particular flavouring effects may be utilised. According to an example, a batch of peas having a Tenderometer Value of 125 was washed and separated into two fractions by a sieve having holes of 10.6mm. diameter. The fraction retained by the sieve being of Tenderometer Value 139 were pricked with pins of 1,25mm. diameter and, after blanching and rinsing, were soaked for 30 minutes in a solution, maintained at about 90‹C., containing 30% sucrose, 2% common salt, 0.2% sodium sulphite and 0.04% sodium carbonate. After this impregnation the peas were drained for 5 minutes and then airdried in a through up-draught drier to 30% moisture content by air at a temperature of 65‹C. and from 30% to 8% moisture content by air at 50‹C. The peas were rehydrated by cooking for 15 minutes in boiling water. Their total content of sugars was 41% on a dry solids basis. In alternative procedures (1) the soaking in sugar solution was carried out at 20 ‹C. for 4 hours, (2) the peas were partially dried before the sugar impregnation treatment, (3) the impregnated peas were dried at a temperature within the range 110‹-160‹C. and (4) during the impregnation treatment the peas were subjected to two vacuum cycles of 10 minutes, each consisting of 1 minute to reduce the pressure to 725mm. Hg, 8¢ minutes at the reduced pressure and minute to bring the pressure back to atmospheric. A further example is directed to the drying of broad beans. |
