Two-Phase Pressure Cooking Method to Reduce Legume Soaking Time
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Solution Overview
Problem
Existing pressure cooking methods for legumes require a lengthy soaking step at atmospheric pressure, which can take up to 12 hours, and do not effectively address the issue of seed coat hydration and gelatinization, leading to heterogeneous texture and prolonged preparation time.
Innovation Solution
A two-phase cooking process using a pressure cooker with a bistable actuator and internal pressure regulation mechanism, where a first phase at atmospheric pressure below 100°C hydrates the legumes, followed by a second phase under pressure to cook them thoroughly, reducing the total preparation time.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If a traditional soaking step is used at atmospheric pressure, then the seed coat hydration is improved, but the preparation time increases significantly (up to 12 hours)
Solution Approach 1:
The patent applies parameter changes by modifying the temperature parameter during the soaking phase. Instead of soaking at ambient temperature, the system heats water to between 60-100°C and maintains it at atmospheric pressure (exhaust channel open). This temperature elevation accelerates the hydration process, reducing soaking time from 12 hours to under 1 hour while achieving uniform hydration throughout the legume seeds.
2Productivity
If pressure cooking is used from the beginning, then the cooking time is reduced, but the seed coat prevents thorough hydration and causes heterogeneous texture
Solution Approach 1:
The patent applies segmentation by dividing the cooking process into two distinct phases: Phase 1 (soaking phase) with the exhaust channel open at atmospheric pressure for hydration, and Phase 2 (cooking phase) with the exhaust channel closed under pressure for cooking. This segmentation allows each phase to optimize its specific function - hydration first, then cooking - preventing the seed coat from interfering with water penetration while still achieving rapid cooking.
3Productivity
If the exhaust channel is kept closed during cooking, then pressure is maintained for faster cooking, but the shutter mechanism increases device complexity
Solution Approach 1:
The patent applies self-service through the bistable actuator mechanism that automatically maintains the shutter in either open or closed position without requiring continuous control input. The system self-regulates the pressure cooking process by transitioning the shutter between states based on the cooking phase, reducing the need for complex continuous control systems while maintaining efficient pressure cooking.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method significantly reduces soaking time by a factor of more than 10 and overall preparation time by up to 55 minutes, ensuring even hydration and cooking without user intervention, resulting in a homogeneous texture.
Implementation Method 1
said first cooking stage being carried out with a heating element of the cooking appliance while keeping the airtight lid closed, the regulating mechanism in the open position, and the cooking chamber being maintained at a temperature below 100°C
Implementation Method 2
The cooking appliance includes a heating element which generates pressure during cooking
Data Source
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AI summary
The invention relates to a cooking method comprising the following steps: providing a pressure-cooking appliance (1); placing pulses inside the cooking chamber (3) by opening and then closing a hermetically sealing cover (21) of the cooking appliance (1), the hermetically sealing cover (21) being configured to allow access to the cooking chamber (3); then carrying out a first phase of cooking the pulses in the cooking chamber (3) by means of a heating element (25) of the cooking appliance (1) while keeping the hermetically sealing cover (21) closed, a regulating mechanism (5) being in the open position; and then carrying out a second phase of cooking the pulses in the cooking chamber (3) by means of the heating element (25) while keeping the hermetically sealing cover (21) closed, the regulating mechanism (5) being in the closed position.