Process for canning dry beans and other legumes

Details Process for canning dry beans and other legumes Process for canning dry beans and other legumes

1986-09-15

1988-03-08

Jones, Raymond N.

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,...

426407, A23B 900

Patent

active

047299010

ABSTRACT:
A process for preparing canned legumes is disclosed. The process includes the steps of hydrating the legumes in a mixed salt solution for a period equal to about 7% to about 30% of the time necessary to render the legumes fully quick-cooking, where a quick-cooking legume is one that may be cooked for the table in boiling water in 20 minutes or less, and then retorting a hermetically sealed container of the hydrated legumes at a temperature of at least 220.degree. F. until the legumes are cooked and commercially sterilized. The hydrating solution contains sodium chloride and a buffer to maintain an alkaline pH, and may also include a chelating agent and a reducing agent.

REFERENCES:
patent: 2232282 (1941-02-01), Struble
patent: 2329080 (1943-09-01), Raymond
patent: 2400123 (1946-05-01), Levinson
patent: 3108884 (1963-10-01), Nielsen
patent: 3318708 (1967-05-01), Rockland
patent: 3352687 (1967-11-01), Rockland
patent: 3454404 (1969-07-01), Watanabe
patent: 3635728 (1972-01-01), Rockland
patent: 3869556 (1975-03-01), Rockland
patent: 4159351 (1979-06-01), Rockland
patent: 4601910 (1986-07-01), Saub

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