Methods for preparing pea soup or pea stew

Abstract

Method for preparing pea soup or pea stew, comprising the following steps: - Provide dried peas; - a blanching step involving the dried peas, which includes heating the peas for at least 4 minutes at a temperature of at least 85°C; - Hydrating the blanched peas by soaking them in water at a temperature of 10°C to 30°C for a period of 4-12 hours, such that 99.7%-100% of the hydrated peas obtained increase by at least 70% of their dry weight and 0-0.3% of the hydrated peas increase by less than 70% of their dry weight; - Processing the hydrated peas in a soup or stew.

Description

TECHNICAL AREA

[0001] The invention lies in the field of food products and relates to a method for preparing pea soup or pea stew, wherein dried peas are used as the main ingredient. BACKGROUND OF THE INVENTION

[0002] Pea soup is a dish that has existed for centuries. It is made by heating fresh, frozen, or dried peas in the presence of large quantities of water and optional ingredients such as herbs. The soup may then be puréed, and other ingredients may be added. In a pea stew, the peas are heated in less water compared to a soup.

[0003] A classic German pea soup is characterized by its high viscosity. Besides dried peas, the soup also contains other ingredients such as onions, potatoes, bacon, broth, pepper, salt, and herbs like parsley.

[0004] Pea soup is available commercially in various forms. It can be packaged ready-to-eat in a can or a plastic pouch. There is also soup concentrate, which uses less water during production. Finally, there is pea soup in powder form, where the soup is completely dehydrated. Consumers can reconstitute the soup concentrate or dehydrated soup at home with boiling water to achieve the desired consistency.

[0005] When making ready-made soup or pea soup concentrate, it is common to use dried peas as the main ingredient. This results in a better flavor than when using fresh or frozen peas. Dried peas are peas of the variety Pisum sativum subsp. sativum. Dried peas are harvested from the mature legume, having dried on the plant before being picked.

[0006] Before the dried peas are used in a soup or stew, they undergo a pretreatment, namely a soaking step, in which the dried peas stand in water for a period of many hours, up to 30 hours.

[0007] The soaking time varies because it is adjusted to the quality of the dried peas, which has a natural variability.

[0008] The water in the soaking bath is replaced at least every 24 hours to control microbiological growth. For hygiene reasons, the water in a soaking bath can only be used for one soaking cycle. Therefore, given the long duration of the soaking cycle, it is necessary to refresh the water regularly during the process.

[0009] US Patent 5,863,592 A describes a process for making hydrated pea soup from raw, dried peas. The process involves soaking the raw, dried peas in water for 0.5-6 hours, during which time they absorb water and increase in weight by 128-225% compared to their original weight. The peas are then cooked and flattened between rollers. Afterward, the flattened peas are hydrated and finally broken into pieces.

[0010] US Patent 2,657,999 A also describes a process for producing hydrated bean or pea soup, in which dried beans or peas are soaked in water for 12-16 hours. Afterward, the soaked beans or peas are blanched for 6 minutes to remove bitter flavors. The beans or peas are then cooked, dried, and further processed into a soup powder.

[0011] US Patent 6,004,601 A describes a method for preserving the green color and structure of green vegetables such as asparagus, broccoli, spinach, and green peas. The green vegetables can be canned, preserved, sterilized, frozen, or dried using this method. They can also be incorporated into high-quality products such as soups or sauces. The method involves blanching raw or frozen vegetables in a water bath at 65.6–100°C (150–212°F) for less than 3 minutes, using water containing zinc at a concentration of 500 mg / L (500 mg / L). -6 It contains millionths, 500 ppm (parts per million). Regarding the structure, it is specifically described that the stiffness of the vegetables is better preserved.

[0012] WO 02 / 058 486 A2 describes a process for producing edible beans, which includes the addition of an organic acid to the processing water, the cooking water, or both, resulting in dehydrated beans of the highest quality. The beans of this invention are easy to prepare and yield the same quantity of finished beans as beans from dry bags.

[0013] US Patent 3,291,615 A ​​describes a method for preparing pulses, comprising: steaming whole, dried, and washed pulses with a moisture content of about 8% to about 12% by weight in the dried state for several minutes at a temperature of about 212°F; soaking the resulting pre-steamed pulses in hot water for several hours until a moisture content of about 52% to about 60% by weight is achieved; draining the water; and heating the pulses in a closed zone with steam for several hours at a temperature of about 220°F to about 250°F; and disposing of the cooked material in a drying chamber for several hours, first at a temperature of about 100°F to about 180°F and a relative humidity of about 55% to about 70%, and then at a temperature of about 130°F to about 200°F at a slightly lower relative humidity. Humidity,until the pulses have a moisture content of about 17% to about 21%, and finally drying the pulses while agitated at temperatures increasing from about 130°F to 220°F for a period sufficient to dry the pulses to a moisture content substantially equivalent to that of the starting material.

[0014] When manufacturing ready-made soups or concentrated soups / soup mixes on an industrial scale, the use of dried peas as the main ingredient can cause problems. Despite adjusting the softening step to the batch quality, there remains a risk that some of the peas will be insufficiently hydrated, resulting in these incompletely or insufficiently hydrated peas not softening during the subsequent production process. Whether this problem occurs depends heavily on the batch quality.

[0015] The final product will then contain hard peas, which negatively impacts its quality and can lead to consumer complaints. Insufficient hydration of the peas can also pose a food safety problem, as adequate water is necessary to kill any bacteria present during sterilization.

[0016] The purpose of the invention is to create a particularly efficient and inexpensive method for preparing high-quality pea soup or pea stew. SUMMARY OF THE INVENTION

[0017] The inventors have discovered that performing a blanching step before the soaking step of dried peas in the production of pea soup or pea stew yields a very beneficial effect. Compared to soaking without the preceding blanching step, the required soaking time is significantly reduced, and less water is needed for soaking in the production process. With the method according to the invention, refreshing the soaking bath during the soaking step is unnecessary due to the significantly shorter soaking time.

[0018] This makes the production process of pea soup or pea stew more efficient and cheaper.

[0019] Furthermore, the inventors unexpectedly discovered that, due to the blanching step prior to the soaking step, no insufficiently hydrated peas remain after the soaking step, which benefits the quality of the final product.

[0020] In short, the invention relates to a method for preparing pea soup or pea stew, which includes providing dried peas, blanching the dried peas, then soaking the blanched peas and processing the soaked peas in a pea soup or pea stew.

[0021] The process of blanching in a method for producing ready-made pea soup was described earlier, but in that method, dried peas were used as the main ingredient. DESCRIPTION OF THE INVENTION

[0022] A method according to the invention for preparing pea soup or pea stew is defined by claim 1. Dependent claims relate to preferred embodiments. The method according to the invention comprises the following steps: - Provide dried peas; - a blanching step involving the dried peas, which includes heating the peas for at least 4 minutes at a temperature of at least 85°C; - Hydrating the blanched peas by soaking them in water at a temperature of 10°C to 30°C for a period of 4-12 hours, such that 99.7%-100% of the hydrated peas obtained increase by at least 70% of their dry weight, with 0-0.3% of the hydrated peas increasing by less than 70% of their dry weight; - Processing the hydrated peas in a soup or stew.

[0023] The term "peas," as used in this application, refers to the seeds of the plant Pisum sativum, which belongs to the legume family (Leguminosae or Fabaceae). Preferably, the peas originate from the plant variety Pisum sativum subsp. sativum.

[0024] The term "dried peas," as used in this application, refers to peas that have been dehydrated. These peas may still contain small amounts of water.

[0025] The term "cooking", as used in this application, refers to the preparation of food by means of heating.

[0026] The term “blanching”, as used in this application, refers to a cooking technique in which food is heated for a short time, after which it is cooled, thus interrupting the cooking process.

[0027] The processing of the hydrated peas in a soup or stew is preferably carried out such that the pea soup or stew contains at least 50% water by weight, based on the total weight of the pea soup or stew. In particular, the processing is preferably carried out such that the soup or stew contains 60-90% water by weight, and even more specifically, 70-85% water by weight.

[0028] Preferably, the dried peas are cleaned before blanching, meaning that sand, soil, pebbles, etc., are removed. Preferably, the dried peas do not undergo any further pretreatment.

[0029] The provision of dried peas is preferably the provision of dried peas containing less than 17 wt% water compared to their dry weight, and in particular less than 16.5 wt% water compared to their dry weight.

[0030] The temperature during the blanching step is preferably at least 90°C. More preferably, the temperature is at least 92°C or at least 94°C. The temperature during the blanching step will generally be a maximum of 100°C, preferably a maximum of 97°C, for example approximately 95°C.

[0031] The exposure to heating during the blanching step preferably takes place for at least four minutes, in particular for at least five minutes, at least six minutes, or at least seven minutes. With regard to the objective of the present invention, the maximum duration of the blanching step is not particularly important, although, for efficiency, the exposure to heating should preferably not last longer than necessary. In one embodiment, the exposure to heating during the blanching step takes place for a maximum of 45 minutes, in particular for a maximum of 30 minutes, at most 20 minutes, or at most 15 minutes. In one embodiment, for example, the blanching step involves heating for approximately 10 minutes.

[0032] Blanching can preferably be carried out using a steam blancher, screw blancher, or drum blancher. A drum blancher is preferably used. Blanching can preferably be carried out with steam or hot water. Preferably, blanching is carried out with hot water.

[0033] Preferably, the water in the blanching step contains less than 500 mg / l (500 10 -6 (Millionths, ppm = "part per million") Zinc, preferably less than 250 mg / l (250 10 -6 (parts per million, ppm), preferably less than 100 mg / l (100 10 -6 (Millionths, ppm = "part per million"). In particular, the water in the blanching step contains almost no zinc or no zinc at all.

[0034] After blanching, the peas are preferably cooled by transferring them, after heating, into a soaking bath containing cold water.

[0035] The cold water in the softening bath has a temperature of 10 to 30°C, preferably a temperature of 15 to 25°C. Heating is preferably not used during the softening step.

[0036] Preferably, the water hardness is controlled. Preferably, the water in the softening bath has a water hardness lower than 1.6 mmol / l (9°dH). More preferably, the water has a water hardness between 0.445 and 1.42 mmol / l (2.5 and 8°dH), and most preferably, it has a water hardness between 0.89 and 1.25 mmol / l (5 and 7°dH). 1°dH is the number of millimoles per liter (mmol / l) obtained with 10 mg CaO per 1 liter of water.

[0037] The desired water hardness is preferably achieved by removing the metal ions from the water using ion exchangers or by adding bicarbonate to the water. Lowering the concentration of calcium ions in the soaking water counteracts the effects of calcium ions. Calcium ions cause the pea tissue to harden, thus reducing the amount of water the dried peas absorb during soaking and cooking.

[0038] The soaking of the blanched peas takes place over 4-12 hours, preferably over 5-8 hours, and particularly preferably over 5.5-7.5 hours.

[0039] The water-to-pea weight ratio at the start of the softening step is preferably 4:1 or less. More preferably, the water-to-pea weight ratio at the start of the softening step is 3:1 or less; more specifically, the water-to-pea weight ratio during softening is between 2:1 or less. More preferably, the water-to-pea weight ratio at the start of the softening step is at least 1.7:1.

[0040] After soaking, the peas are hydrated, preferably increasing in weight by a maximum of 110% of their dry weight. In particular, the hydrated peas have increased in weight by a maximum of 105%, and more specifically, by 75-100% of their dry weight.

[0041] In preferred embodiments, after hydration the hydrated peas contain 0-0.2%, more particularly 0-0.1% hydrated peas that have increased by less than 70% of their dry weight.

[0042] Preferably, the hydrated peas are not pureed or flattened when processing a soup or stew.

[0043] The processing of hydrated peas in a soup or stew preferably involves the following steps: 1) Filling a package with hydrated peas before, at the same time as, or after combining the hydrated peas with other ingredients; 2) Closing the packaging containing the hydrated peas and other ingredients; 3) Sterilize the packaging from step 2).

[0044] Preferably, the filling of a package with hydrated peas takes place simultaneously with or after the combination of the hydrated peas with other ingredients. More specifically, the filling of a package with hydrated peas takes place simultaneously with the combination of the hydrated peas with other ingredients.

[0045] The packaging is preferably a can, a plastic bag, a plastic cup, a container, a bowl, or a sterilizable cardboard box. Preferably, the packaging is a can.

[0046] Sterilization is preferably carried out by heating.

[0047] During sterilization, the hydrated peas are cooked by heating, and the pea soup or pea stew gets the necessary structure and flavor.

[0048] Sterilization preferably involves heating the packaging for 20-60 minutes at a temperature between 121-129°C. More specifically, sterilization involves heating the packaging for 22-40 minutes at a temperature between 123-127°C. Even more specifically, sterilization involves heating the packaging for approximately 25 minutes at a temperature of approximately 125°C.

[0049] The other ingredients with which the hydrated peas are combined are preferably selected from water, bouillon, meat, vegetables, potatoes, herbs, spices, salt, flavorings and combinations thereof. EXAMPLES Example 1

[0050] Methods for preparing pea soup were tested in a laboratory-scale test setup. Two methods were tested, the steps of which are shown in the following table. Table 1 Procedure steps Step Procedure 1 comparative procedure Blanching temperature 97°C - Length of time 6 min. - Soften temperature 20°C 20°C Length of time 7 hours 30 hours Heating during sterilization temperature 125°c 125°C Length of time 25 min. 25 min.

[0051] Dried peas are optionally blanched, followed by soaking and heating as part of the sterilization process under the conditions shown in Table 1. During the soaking step of the comparison process, the water in the soaking bath is replaced after 24 hours to prevent microbiological growth. The amount of water consumed in the soaking step was 50% lower in Process 1 compared to the comparison process.

[0052] After the soaking step, a portion of the soaked peas is sorted by hand into incompletely and fully hydrated peas. In method 1, which functions according to the invention, no incompletely hydrated peas were found per kilogram of peas. In comparison, several incompletely hydrated peas were found in the comparison method, which does not include a blanching step. Incompletely hydrated means that the peas have gained less than 70% of their dry weight.

[0053] The remaining portion of the soaked peas was used to prepare a pea stew, which was sterilized in a test setup using a retort. After sterilization, the sensory quality of the resulting pea stew was analyzed by a taster and / or flavor testers. The peas obtained using both Method 1 and the control method exhibited the desired texture and flavor, despite the more than four times shorter soaking time in Method 1. However, in the control method, individual hard peas were discernible, which was perceived as unpleasant.

Claims

[1] Method for preparing pea soup or pea stew comprising the following steps: - Provide dried peas; - a blanching step involving the dried peas, which includes heating the peas for at least 4 minutes at a temperature of at least 85°C; - Hydrating the blanched peas by soaking them in water at a temperature of 10°C to 30°C for a period of 4-12 hours, such that 99.7%-100% of the hydrated peas obtained increase by at least 70% of their dry weight and 0-0.3% of the hydrated peas increase by less than 70% of their dry weight; - Processing the hydrated peas in a soup or stew. [2] The method of claim 1, wherein the temperature in the blanching step is at least 90°C. [3] Method according to claim 1 or 2, wherein the blanching step lasts between 4 and 20 minutes. [4] Method according to any of the preceding claims, wherein no heating is carried out during softening. [5] Method according to any of the preceding claims wherein the softening takes between 5-8 hours. [6] Method according to any of the preceding claims, wherein the peas are cooled after the blanching step by moving the peas, after heating, into a soaking bath containing cold water. [7] Method according to any of the preceding claims, wherein the processing of the hydrated peas in a soup or stew comprises the following steps: 1) Filling a package with hydrated peas before, at the same time as, or after combining the hydrated peas with other ingredients; 2) Closing the packaging containing the hydrated peas and other ingredients; 3) Sterilize the packaging from step 2). [8] Method according to any of the preceding claims, wherein the hydrated peas are not pureed or flattened. [9] The method of claim 7, wherein the other ingredients are selected from water, bouillon, meat, vegetables, potatoes, herbs, spices, salt, flavorings and combinations thereof.