Leguminous snack food and process of making the same

Details Leguminous snack food and process of making the same Leguminous snack food and process of making the same

1993-05-07

2000-07-18

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426309, 426459, 426460, 426461, 426508, A23L 120, A23L 100, A23B 500, A23B 403

Patent

active

06090433&

ABSTRACT:
A leguminous food product which generally retains the shape of the legume from which it was made is formed from a variety of legumes such as pinto beans, red beans, black beans, navy beans, kidney beans, lentils and peas, etc. The leguminous food product is somewhat crisp and crunchy when chewed. It may be seasoned or flavored with salt, herbs, spices, etc. to achieve a variety of different desired tastes. The leguminous food product provides a nutritional source of protein and fiber which is low in fat and calories. The leguminous food product is formed by preconditioning, cooking, chilling, dehydrating, and enrobing the legumes.

REFERENCES:
patent: 2402675 (1946-06-01), Schaffner
patent: 3291615 (1966-12-01), Thompson et al.
patent: 3738848 (1973-06-01), Mader
patent: 4871567 (1989-10-01), Sterner et al.
Soybeans and Soybean Products as Food, 1943, U.S. Dept. of Agric. Miscellaneous Publication No. 534.

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