Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Patent
1981-01-23
1983-03-08
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
426 52, 435267, A23L 120, C07G 1700
Patent
active
043761283
ABSTRACT:
Legumes of the genus Phaseolus, genus Soja, and genus Lens are deflatulated and the consistency and comestibility of edibles containing these legumes are improved by adding to the legumes prior to cooking an effective amount of an enzyme system found in components of plants of pineapple and papaya, said enzyme system being in a neutral enzyme state. In a preferred embodiment, the enzyme addition is made to legumes of the genus Phaseolus alone or in mixture with legumes of the genus Soja.
REFERENCES:
patent: 3293143 (1966-12-01), Heinicke
patent: 3632346 (1972-01-01), Sherba
patent: 3817834 (1974-06-01), Wilson
patent: 3876807 (1975-04-01), Wagner et al.
Perlmann, G. E. & Lorand, Laszlo, "Proteolytic Enzymes", Methods in Enzymology, vol. XIX, .COPYRGT.1970, pp. 226-244 & 283 & 284.
Sugimoto, H. & Van Buren, J. P., Journal of Food Science, vol. 35, 1970, pp. 655-660.
Viebel, S., The Enzymes, Sumner & Myrbuck Eds., 1st Ed., vol. 1, New York, Academic Press, 1951, pp. 621-623.
Curtin Elizabeth J.
Jones Raymond N.
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