Quick-cooking leguminous foods

摘要

Prepn. of legume seeds for rapid rehydration comprises cooking seeds with steam under pressure, cooling under vacuum and drying. The seeds pref. have an initial 40-80% water content and are cooked at 105-140 degrees C for 3-40 mins., cooled to 20-80 degrees C and the steam is aspirated to achieve a pressure. of <300 mbar, this vacuum being maintained for 2-10 mins. The seeds are then dried under vacuum at 40-60 degrees C and at a pressure of 20-40 mbar for 5-20 hrs. to a achieve a residual water content of 3-10%.