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Instant refried bean powder and process for producing the same
| Details |
Inventors: Lathrop, Patrick J.; Rothrock, Phyllis C.;
Assignee: Carnation Company (Los Angeles, CA)
Primary Examiner: Jones; Raymond N.
Assistant Examiner: Yeung; George C.
Attorney, Agent or Firm:
A process for producing dried bean powder which is instantly reconstitutable with water to form a product having the flavor, color and texture of conventional refried beans. The dried bean powder contains a major proportion of finely divided cooked bean particles and an appreciable quantity of larger size cooked bean skin particulate which provides the reconstituted product with a texture typical of refried beans. In the production of this product, raw beans are blanched in hot water to hydrate the beans, and the hydrated beans and blanch water are cooked under pressure in a suitable pressure cooker. Upon completion of cooking, the beans and water, which are under relatively high pressures and temperatures in the pressure cooker, are discharged from the cooker into a container at ambient temperature and atmospheric pressure to provide an almost instantaneous release of pressure on the cooked beans. This instantaneous release of pressure on the cooked beans results in substantial physical degradation of the beans, thereby forming a bean slurry containing finely divided bean mash, whole bean pieces and bean skin particles. The slurry may then be milled through a screen having a relatively coarse sieve opening, with minimal grinding action, to reduce the whole bean pieces to a relatively small particle size while the bean skin particles are retained. The milled slurry is then dried, such as by applying the slurry to a single or double drum dryer, to a maximum moisture content of about 6%. |
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DETAILED DESCRIPTION In accordance with the present invention, raw beans, either whole or split, are first cleaned and washed by any suitable means to remove impurities.
Beans of the genus Phaseolus may be used in this invention, including beans such as pinto, pink, red, and the like.
Preferably, the raw beans, which typically have a moisture content of between 5-15%, are hydrated to a significantly higher moisture content prior to cooking in order to reduce the period of time required to cook the beans.
Accordingly, the moisture content of the raw beans is increased, prior to cooking to about 45% to 60% or more by blanching the beans in any suitable manner in hot water (190.
degree.
F.
-212.
degree.
F.
) for about 25 min.
-45 min.
Preferably, the dry beans are introduced into a continuous blancher in which the beans are contacted with sufficient water to increase their moisture content to the desired level, such as by contacting the beans with from about 1.
25 to 2 parts by weight of water per part by weight of dry beans.
Upon hydration, the beans, together with the blanch water, are introduced into a pressure cooker in which the beans are cooked at a pressure of between about 25 to 75 psi, under time-temperature conditions sufficient to render the beans digestable and impart a cooked bean flavor and color to the resulting product.
For example, the mixture of blanched beans and blanch water are passed from the blancher into a pressure cooker in which the beans are cooked at a temperature of about 240.
degree.
F.
-300 .
degree.
F.
for between 3-20 minutes.
If desired, additional water may be added to the mixture of beans and blanch water introduced into the continuous pressure cooker, in an amount between 5%-25% by weight of the beans-blanch water mix.
Preferably, the beans are cooked in a continuous pressure cooker, such as an FMC Model 240 pressure cooker, in which the beans are carried by auger means from the inlet to the discharge end thereof.
The auger is rotated at a predetermined speed by a conventional motor in order to control the residence time of the beans in the continuous pressure cooker
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