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,...
Patent
1980-01-21
1981-06-16
Golian, Joseph M.
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,...
426331, A23L 120
Patent
active
042737966
ABSTRACT:
The present invention relates to a method for preparing precooked, dehydrated legumes which exhibit both minimal splitting or butterflying upon post cooking dehydration and minimal hardspotting upon rehydration in warm water. The method comprises (A) cooking legumes in sugar solutions essentially ranging from about 5 to 7 Brix and at between about 180.degree. F. to 350.degree. F. until the legumes are tender and fully hydrated. Thereafter, the cooked legumes are (B) dehydrated to shelf stable moisture contents of between about 4% to 12% using conventional dehydration techniques.
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Feldberg, Fritzsche & Wagner, Food Technology, `Preparation and Evaluation of Precooked Dehydrated Bean Products,` Nov. 1956.
Dorsey, et al., Food Technology, `New Continuous Production Facility for Processing Instant Precooked Beans,` vol. 15, No. 9, 1961.
Denny John S.
Maxcy Thomas A.
Curtin Elizabeth J.
Enockson Gene O.
General Mills Inc.
Golian Joseph M.
O'Toole John A.
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