Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Patent
1998-11-20
2000-03-07
Hendricks, Keith D.
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
426 46, 426 52, 426629, A23B 908, A23B 702, A23B 7155, A23L 120
Patent
active
060336927
ABSTRACT:
A method for hydrating dry edible beans comprised of adding an enzyme solution and edible acid to the water in which the beans are soaked. The enzyme consists of a carbo-hydrase and cellulase multi-enzyme complex that is added to an edible acid most commonly vinegar. When soaked in water mixed with the enzyme solution, dry edible beans can achieve approximately 50 percent hydration in approximately two hours. The method of the invention is to create a soak solution by adding an amount of edible acid and enzyme solution to water maintained at the optimal temperature. Beans are added to the soak solution and are soaked for a period of time. The beans are also blanched for five minutes after the soak time. Depending upon the desired results, the pH of the solution, the concentration of enzyme, temperature, and the amount of time can all be varied.
REFERENCES:
patent: 4333955 (1982-06-01), Murata et al.
patent: 5773074 (1998-06-01), Veldkamp et al.
Chi's Business Consulting Group, Inc.
Hendricks Keith D.
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