Process for making frozen rehydrated legumes

Details Process for making frozen rehydrated legumes Process for making frozen rehydrated legumes

1988-03-30

1990-02-13

Paden, Carolyn

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,...

426508, 426524, A23L 136

Patent

active

049005782

ABSTRACT:
A process for preparation of frozen table-ready legumes from dried legumes is disclosed. The process of preparing legumes comprises the steps of: soaking dried legumes in water for approximately 16-18 hours at atmospheric pressure and an ambient temperature of about 45.degree.-80.degree. Fahrenheit; cooking the legumes for about 11/4 to 13/4 hours without boiling in water maintained at atmospheric pressure and about 195.degree.-210.degree. Fahrenheit to achieve a moisture content of at least about 68 percent; and freezing the rehydrated legumes.

REFERENCES:
patent: 2232282 (1941-02-01), Struble
patent: 2400123 (1946-05-01), Levinson et al.
patent: 3318708 (1967-05-01), Rockland
patent: 3415664 (1968-12-01), Montgomery
patent: 3635728 (1972-01-01), Rockland
patent: 3869556 (1975-03-01), Rockland
patent: 3881033 (1975-04-01), Steele
Tressler, 1968, The Freezing Preservation of Foods (vol. 4), pp. 121-124 and 231-240, AVI Publishing Co., Inc., Westport Conn.
Simpson, 1962, The Frozen Food Cookbook, pp. 98-108, 161-164.

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