Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Patent
1980-07-02
1982-06-08
Yoncoskie, Robert A.
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
426 46, 426 50, 426 52, 426103, 426629, A23L 120
Patent
active
043339557
ABSTRACT:
A method for producing instantly cookable dried beans which restore their boiled edible condition quickly after being immersed in a hot water. This method comprises a preliminary boiling step to boil raw beans in water, a preliminary immersion step to immerse those boiled beans in water, an enzymatic treatment step to treat the resulting beans in an aqueous solution containing either cellulase or a mixture of cellulase and pectinase, a secondary boiling step to boil these processed beans in an acidic solution, and a drying step to dry the resulting beans in a super-heated steam. The beans before the drying step may be coated with sucrose or lactose. The product dry beans have good appearance with practically no cracks and fractures, and retain their flavor as beans, and can be preserved for an extended period of time, in addition to the feature that the product dried beans are quickly rendered to soft edible state by immersing them in hot water.
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Kokeguchi Sadao
Murata Susumu
Shimizu Noriyuki
Kanebo Foods Ltd.
Yoncoskie Robert A.
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