Process for reducing the boiling time of dehydrated peas

Claim 1

A CORROSION INHIBITOR COMPOSITION, CONSISTING ESSENTIALLY OF, A MIXTURE OF SODIUM BENZOATE AND POTASSIUM TRIPOLYPHOSPHATE, AN AMOUNT OF WATER SUCH THAT THE CONCENTRATION OF SAID MIXTURE IN THE CORROSION INHIBITOR COMPOSITION IS AT LEAST 0.1% BY WEIGHT, AND SAID MIXTURE CONTAINING BY WEIGHT FROM ABOUT 25% TO ABOUT 95% OF SAID SODIUM BENZOATE AND FROM ABOUT 5% TO ABOUT 75% OF SAID POTASSIUM TRIPOLYPHOSPHATE. A REDUCED REHYDRATION TIME COMPRISING THE STEPS OF SUSPENDING THE PEAS IN AN AQUEOUS SOLUTION, TREATING THE SUSPENDED PEAS WITH PECTOLYTIC ENZYMES, WHICH HAVE A HIGH CONTENT OF POLYMETHYLGALACTURONASES AND POLYGALACTURONASEA AND ARE LARGELY FREE FROM CELLULYTIC ENZYMES, WHILE MAINTAINING THE SOLUTION TEMPERATURE IN THE RANGE FROM ABOUT 15*C TO 50*C, ELEVATING THE SOLUTION TEMPERATURES TO THE BOILING POINT TO INACTIVATE THE ENZYMES AND DECOMPOSE THE PECTINS CONTAINED IN THE HUSKS OF SAID PEASE TO AN EXTENT SUCH THAT THE HUSKS ARE SUFFICIENTLY AND IRREVERSIBLY PERMEABLE TO WATER AND PROVIDE FASTER HEHYDRATION AND SOFTENING OF SAID HUSKS, COOKING THE PEAS IN SOLUTION, AND DRYING THE PEAS TO A STATE OF DEHYDRATION.