Food or edible material: processes – compositions – and products – Measuring – testing – or controlling by inanimate means – Preparing solid product in final form by heating
Patent
1999-05-06
2000-07-18
Wilson, Pamela A.
Food or edible material: processes, compositions, and products
Measuring, testing, or controlling by inanimate means
Preparing solid product in final form by heating
426466, 99476, 99483, 34499, 34500, 34520, A47J 3704
Patent
active
060904232
ABSTRACT:
A method for roasting legumes such as soybeans to enhance their nutritional properties. Raw legumes are introduced to a roaster having an oven section and a steeping section downstream of the oven section. The raw legumes are heated to a selected roasting temperature in the oven section as they are moved through the oven section to and through the steeping section. Throughout the passage of the legumes through the oven and steeping sections the legumes are mixed continuously.
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New Test Puts Heat on to Roast Soybeans Properly, by Morrow. Wisconsin Agriculturist, Mid-Mar. 1993, pp. 8-10, 12, 13, and 46.
Young's Nutri-Notes, Roasted, Extruded, Flaked or Raw . . . Cracked, Whole, or Ground . . . Regardless of How they are Processed or Fed . . . Soybeans are Soybeans . . . Right?? 2 pages Mar. 2, 1995.
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