METHOD FOR OBTAINING A RAW SEED WITH REDUCED COOKING TIME AND PRODUCT THUS OBTAINED

Abstract

The present invention relates to a method for obtaining a raw grain with a reduced cooking time in which, before said cooking, the raw grain is subjected to a settling stage in an aqueous solution of a natural or synthetic food acid with a pH comprised between 0.1 and 7. The grain or grains obtained by said method, as well as the food products containing said grains, are also contemplated.

Claims

1. Method for obtaining a raw grain with a reduced cooking time, characterized in that, before said cooking, the raw grain is subjected to a settling stage in an aqueous solution of a natural or synthetic food acid, with a pH comprised between 2.1 and 4.9, wherein the settling stage is carried out at room temperature, during an interval between 1 hour to 48 hours, when a natural food acid is used, and an interval between 1 hour to 168 hours, when a synthetic food acid is used, and wherein, after the settling stage the grain is subjected to a final drying stage, in which the grain returns to its initial raw state, wherein the drying stage is carried out by means of heat treatment at a temperature between 15° C. and a value less than 60° C. or naturally at a temperature comprised between 15° C. and 40° C.

2. Method according to claim 1, characterized in that it comprises a grain washing stage after the settling stage and before the drying stage.

3-6. (canceled)

7. Method according to any of the preceding claims, characterized in that the grain is cereal.

8. Method according to claim 7, characterized in that the cereal is selected from rice, maize and wheat.

9. (canceled)

10. Method according to any of the preceding claims, characterized in that the food acid comprises a predominant proportion of a natural acid selected from citric acid, malic acid, ascorbic acid, acetic acid, folic acid, oxalic acid, tartaric acid or combinations thereof.

11-14. (canceled)

15. Method according to any of the preceding claims, characterized in that the acidity of the food acid is reduced with water before the settling stage.

16. (canceled)

17. Raw grain obtained according to the method of any of claims 1 to 16.

18. Food product comprising a grain according to claim 17.

19. Food product according to claim 18 packaged for its consumption.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0028] FIG. 1 shows the physical structure of grain A. Dorsal region: (E) Endosperm; (A) Aleurone; (P) Palea; (C) Nuclear layer; (G) Glumes; B. Ventral region: (Ar) Brush; (L) Lemma; (Sa) Subaleurone; (T) Testa; (Em) Embryo; (R)

[0029] Rachilla.

[0030] FIG. 2 shows a graph of the reduction of cooking time (minutes) of Basmati rice (200 g) with respect to the settling time (hours) in a 40% acidic lemon solution with a pH of 2.2

[0031] FIG. 3 shows a graph of the reduction of cooking time (minutes) of round-grain rice (200 g) with respect to the settling time (hours) in a 80% acidic tomato solution with a pH of 4.3.

[0032] FIG. 4 shows a graph of the reduction of cooking time (minutes) of yellow maize (200 g) for animal consumption with respect to the settling time (hours) in a 60% acidic tomato solution with a pH of 4.3.

[0033] FIG. 5 shows a graph of the reduction of cooking time (minutes) of spelt wheat (200 g) with respect to the settling time (hours) in a 40% acidic tomato solution with a pH of 4.3.

DETAILED DESCRIPTION OF THE INVENTION

[0034] Based on the needs of the state of the art in relation to obtaining grain-based convenience foods that, however, maintain their quality attributes, the present invention provides a simple, quick, and cost-effective method for obtaining grains in raw state with a reduced cooking time.

[0035] Therefore, in a main aspect of the invention a method for obtaining a raw grain with a reduced cooking time is contemplated, in which, before said cooking, the raw grain is subjected to a settling stage with a solution of a food acid, in an amount specific for and suited to each type of grain with a pH comprised between 0.1 and 7. In the preferred embodiments, the pH of the food acid is comprised between 2.1 and 4.9.

[0036] For the purposes of the present invention, a raw grain is understood to be the grain which, after gathering or harvesting, post-harvesting, and primary processing, is not subjected to any subsequent secondary processing treatment such as baking, extrusion, fermentation, etc, to modify its natural state.

[0037] In the preferred embodiments of the present invention, the settling stage is carried out at room temperature.

[0038] In relation to the cooking time, in the present invention the grain is considered cooked when it has not visibly ruptured and the heart (center of the endosperm) is cooked without drying out or becoming hard. It is not possible to immediately measure its hardness, plasticity, creaminess given that it immediately and constantly experiences state changes upon removal from the heat and moisture source.

[0039] Based on its common structure, the food acid acts on all type of grains, so the method of the present invention is applicable to all type of cereal grains, seeds, and legumes (for use as human food and animal feed). In the preferred embodiments, the grain is any type of cereal according to the recognized international measurements, varieties, and types (Guides to Rice, Maize, and Cereals accepted for sale by the FAO. CODEX STAN 198-1995; http://www.fao.org/fao-who-codexalimentarius/standards/en/), more preferably rice, maize, or wheat.

[0040] During the settling time, the food acid applied to the raw grains for a specific and suitable time in each case penetrates the grain and modifies it, being taken in through the endosperm.

[0041] In the particular embodiments of the method of the invention, after the settling stage, the grain is subjected to a stage of washing with water. This stage is optional, where it is applied on a case-by-case basis only for the purpose of cleaning the acid remaining on the outside, without having any influence on the moisture already contained therein, and without modifying the result of the acid on the grain at hand.

[0042] In another particular embodiment of the invention and depending on the purpose of the grain that is obtained, the grain, washed or not washed after the settling time, is subjected to a final drying stage before packaging, in which the grain returns to its initial raw state.

[0043] Drying can be carried out naturally at a temperature comprised between 15° C. and 40° C.

[0044] It is also possible to carry out the drying stage by means of heat treatment at a temperature greater than or equal to 15° C. and less than 60° C. For example, the use of a turbo generator for generating uniform heat or a turbo heater for heating at a temperature less than the temperature rightfully considered as cooking (60° C.) is contemplated.

[0045] The possibility of the food acid used in the method of the present invention being at least one natural acid or at least one artificial (or synthetic) acid is contemplated. The use of different combinations of two or more natural and synthetic acids is likewise contemplated.

[0046] For the purposes of the present invention, an artificial or synthetic acid refers to that acid which is obtained by industrial methods and recreates the composition and properties of a natural acid.

[0047] The different types of natural acids preferably contemplated are listed below:

[0048] Natural citric acid comprised in citrus fruits (lemons, oranges, mandarin oranges, pomelos, and limes have particularly high concentrations of citric acid by weight of up to 8%), berries, including blueberry, strawberries, raspberries, blackcurrants, and cranberries, pineapple, cherries, vegetables, tomatoes, certain varieties of peppers, artichokes, and certain varieties of lettuce.

[0049] Natural malic acid comprised in fruits and vegetables with an acidic taste such as grapes, apples, green apples, cherries, apricots, cranberries, peaches, rhubarb, plums, tomatoes, pears, pineapple, blackcurrants, and raspberries, as well as in quince paste, hibiscus tea, apple vinegar, and cider vinegar.

[0050] Natural ascorbic acid comprised in citrus fruits (such as oranges, lemons, and grapes which contain a lot of vitamin C in their mature state directly after harvesting, as well as acerola cherry), vegetables (green cabbage, camu camu), and green tea.

[0051] Natural acetic acid comprised in vinegar (vinegar contains a concentration of acetic acid in water ranging from 3% to 5%. Natural vinegars also contain small amounts of tartaric acid and citric acid).

[0052] Natural folic acid comprised in vegetables having a deep green color: spinach, broccoli, chards, green asparagus, lettuce, wild cabbage, turnip greens, mustard greens, etc. Natural folic acid is also comprised in citrus fruits (papaya, orange, strawberries, raspberries, etc), legumes (particularly soybean, as well as beans; lentils, chickpeas, kidney beans, broad beans, snow peas, peas, green beans), whole grains, milk, vegetables: avocadoes, okra, Brussels sprouts, cauliflower, beet, celery, carrots, pumpkin; seeds; pumpkin seeds, sesame seeds, sunflower seeds, or linseeds, walnuts, peanuts, almonds.

[0053] Natural oxalic acid comprised in products of plant origin; spinach, beet, chard, cocoa powder, pepper, raspberry, pumpkin, celery, parsley, leek, wheat germ, dried fruits and nuts.

[0054] Natural tartaric acid comprised in fruits; grapes, cranberries, bananas.

[0055] In the preferred embodiments, acids comprised in natural tomatoes in any of the forms thereof are contemplated. Tomatoes contain different types of acids, but two of them represent a significant percentage of the entire content: citric acid (the most abundant) and malic acid (about half the amount of citric acid). Tomatoes also contain another essential acid, i.e., ascorbic acid (vitamin C).

[0056] In the preferred embodiments of the method of the invention, the food acid comprises a predominant proportion of a natural acid selected from citric acid, malic acid, ascorbic acid, acetic acid, folic acid, oxalic acid, tartaric acid, or combinations thereof.

[0057] In particular embodiments of the invention, in those cases in which a natural food acid is used, the settling stage has a duration comprised in an interval of less than 1 minute and less than or equal to 168 hours, preferably between 1 and 48 hours.

[0058] In other particular embodiments of the invention, when the food acid is artificial (or synthetic) the settling stage has a duration comprised in an interval of less than 1 minute and less than or equal to 336 hours, preferably between 1 and 168 hours.

[0059] In a particular embodiment, the acidity of the food acid can be reduced with water before the settling stage.

[0060] The method of the invention ends in a grain that is raw (dry or wet, depending on its purpose) and innocuous before cooking by the end consumer. In fact, even cooking has even perfected with the method of the present invention given that:

a) the method does not use only water, but rather the proper mixing of the grain with food acid for the temporary settling thereof. In fact, the inventor has found through experiments that settling in water alone fails to achieve a reduction in cooking time such as that achieved with the method of the invention with the effect of the acid. Furthermore, it has been found through experiments that overhydration (with water) causes a behavior that is not typical for future storage and subsequent cooking according to the different type of grain.
b) The time for cooking the grain starting from the already treated raw state is specifically reduced, where said cooking can be performed by anyone without him/her having to be skilled at doing same. This is clearly shown, for example, in the case of rice, but it is also applicable to any type of grain, given the similarity of their physical structure and physiochemical reaction to acid treatment.
c) Furthermore, the method of the present invention maintains the natural aroma and taste characteristics of the grain, where the grain can nevertheless be subjected to different organoleptic variations through the acid used. The addition of specific vitamins, minerals, and amino acids in accordance with the legislation of the country in which the product is sold is therefore also contemplated.

[0061] In another main aspect of the invention, the raw grain that is obtained by the method of the present invention is contemplated.

[0062] The grain that is obtained, according to its purpose, can be dry (after being subjected to a drying stage) (in the case of storage or of use thereof as animal feed) or wet (for immediate use).

[0063] In another main aspect of the invention, a food product comprising in its composition the grain obtained according to the method of the present invention is contemplated. The product thus obtained is packaged for its final consumption. Said packaging can be a single (domestic) packaging for consumers who want to cook any grain in a considerably reduced time, in situ or at home, or multiple (professional or industrial) packaging, such as, for example, for industrial companies that treat, package, and sell grains and cereals for human consumption in bars, restaurants, or fast-food establishments, or for animal consumption.

[0064] The method of the present invention allows reducing the cooking time of the grain without substantially disrupting its essence so that it can be cooked alone or in combination with other main ingredients: meat, fish, vegetables, or fruits. Furthermore, this method allows the perfect dry and wet preservation of the grain, complying with the properties and international standards for storage, selling, and industrials-scale distribution.

[0065] The present invention provides the following advantages:

a) Energy savings. As demonstrated in the graphs that are provided (FIGS. 2 to 5), the reduction in the use of electric energy is exceptional since in most cases the cooking time is reduced by more than half, reaching a quarter in some cases. This entails an excellent economical advantage in utilizing the sector at an industrial level (e.g., in factories), commercial consumption level (e.g., in restaurants), and domestic consumption level (e.g., at homes).
b) Savings in water consumption. To cook the grains, a large amount of water is usually used to achieve, with the mixing thereof based on heat, the proper cooking of the different types of grains. With the present invention, water usage is considerably reduced. That is particularly advantageous in the general situation of saving potable water in the industrialized world and particularly in the world under industrialization, e.g., in those underdeveloped or developing countries that need to moderate water usage. The method of the invention allows generating more sustainable cultivation practices, as a result of water, time, and energy savings, which allows the potable water to be reserved and used for cooking grains intended for human nutrition.
c) Help in improving climate change. The net reduction in the use of green or polluting energy and water used for cooking the grains helps in the fight against climate change not only at the level of cultivation practices, but also at the level of drying, cooking, and washing at the industrial or domestic level.

EXAMPLES

[0066] The instruments used in the test were:

Precision kitchen scale.
pH-meter for the simultaneous measurement of pH and temperature.
Moisture measuring scale.
Turbo heater-dryer.
Professional stopwatch.

[0067] Step 1: Mixing the Grain with the Food Acid

[0068] The similarity and rightfulness of the percentage of moisture in the products were assured despite the different starting materials, food packaging dates, environmental temperature and humidity, so that they could not significantly affect the tests.

[0069] The following tests were conducted:

Test 1 (FIG. 2): 200 g of Basmati rice with an aqueous solution of 40% lemon food acid with a pH of 2.2.
Test 2 (FIG. 3): 200 g of round-grain rice with an aqueous solution of 80% crushed tomato food acid with a pH of 4.3.
Test 3 (FIG. 4): 200 g of yellow maize with an aqueous solution of 80% crushed tomato food acid with a pH of 4.3.
Test 4 (FIG. 5): 200 g of spelt wheat with an aqueous solution of 40% crushed tomato food acid and a pH of 4.3.

[0070] Step 2: Settling of the grain in the food acid: the grain was left to settle in accordance with the timestamps shown in FIGS. 2 to 5.

[0071] Step 3: Washing the grain. Washing was performed with potable water with a suitable flow rate to remove the acid remaining on the outside; this action, however, is only for the purpose of rinsing same so as to obtain a proper appearance in cooking, without having any influence on the moisture already contained therein, and without increasing the effect of the acid on the grain at hand.

[0072] Step 4: Natural drying at room temperature (average temperature of 21.5° C.) was applied. There was also applied as a second alternative a turbo generator for generating uniform heat or a turbo heater with a temperature that is always less than 60° C., and with the grains expanded homogeneously for the suitable time, depending on the type of grain to be dried. Dry grains which as if have returned to their original or initial state and which have no possibility of capturing microorganisms or even germination were obtained. To that end, their rightful degree of moisture allowed for sale in dry state was noted.

[0073] Step 5: Verifying the reduction of cooking time. This verification was performed based on whole rice, maize, or wheat grains that were dried naturally or with the turbo heater at temperature less than that considered as cooking. The grains were then precipitated in boiling water with a water temperature of 96° C. to 99° C. during cooking, and an environmental humidity of 57%, controlling the different time intervals specified in the tables (FIGS. 2 to 5), and with the different types of grains, obtaining a foodstuff of perfect quality at the commercial and industrial level. The reduction of cooking time in the different types of tested grains can be verified in FIGS. 2 to 5. For example, Basmati rice takes an average of 12 to 13 minutes to cook according to the commercial version thereof. It can be seen in FIG. 2 how, after an 8-hour settling in the food acid obtained from crushed tomatoes, the time was reduced to 5 minutes.

[0074] Step 6:

[0075] Industrial packaging was performed once the establish quality controls were approved. Once drying has been achieved either naturally at room temperature or through suitable turbo heaters, the grain reached the suitable moisture legislated for sale. In all the conducted tests, the moisture of the grains must be less than 15%-20% of moisture according to the FAO criteria for cereal sale worldwide.