 Machine for continuously and uniformly coating confectionery products |
| What is claimed is: 1. A machine for continuously and uniformly coating confectionery products ... |
|
| Roll and load rotisserie assembly |
| The invention generally relates to an outdoor rotisserie assembly utilizing a spit basket for an ... |
|
| Microwave oven turntable shelf structure and method |
| What is claimed is: 1. In a method for heating first and second food products at different rates in ... |
|
| Food processing with steam |
| An object of the invention is to provide an apparatus for blanching or cooking that allows ... |
|
| Installation for the continuous heat treatment of foodstuffs |
| In an installation comprising a housing having an inlet and an outlet for the material to be ... |
|
| Fat-removing culinary implement |
| I claim: 1. A culinary implement functioning as a mop to extract from an aqueous food mixture ... |
|
| Electro-pneumatic control valve for pneumatic door actuator |
| The object of the present invention is to provide a pair of two-way, solenoid operated pneumatic ... |
|
| Device for welding a wire by means of thermo-compression bonding |
| What is claimed is: 1. A device for securing a wire to a support element by thermocompression ... |
|
| Beverage brewer |
| I claim: 1. Apparatus for providing a spray of heated liquid comprising: a tank; means for ... |
|
| Electric heating assembly for a fused bath |
| What is claimed is: 1. In an electrical heating assembly for heating a fused salt bath in an ... |
|
|
Intermediate moisture legume and cereal food product and method of producing
| Details |
Inventors: Lusas, Edmund W.; Guzman, Gabriel J.;
Assignee: Texas A&M University (College Station, TX)
Primary Examiner: Czaja; Donald E.
Assistant Examiner: Mims; Mary S.
Attorney, Agent or Firm: Cox & Smith Incorporated
A method of producing an edible, shelf-stable legume and/or cereal food product comprises cooking a substrate such as legume seeds and/or cereal grains under conditions effective to maintain a total content of water in the substrate at about 20 to 60 wt % and inactivate microorganisms, lectins, enzymes, trypsin inhibitors, and hemagglutinins, while increasing protein and starch digestibility and palatability, admixing the cooked substrate with an ingredient selected from the group consisting of fats or oils, sweeteners, humectant agents, salts, edible acids, flavorings and preservatives, cooking under conditions effective to pasteurize the admixture and produce a flowable food product having a total water content of about 20 to 45 wt % while preventing the protein from further denaturing, and cooling and forming the food product into a desired shape. An edible, shelf-stable legume and/or cereal food product is prepared by the method described above. The product has a water activity (A.sub.w) of 0.65 to 0.87, pH of 4.0 to 6.0 and a moisture content of 20 to 45 wt %. |
|
DETAILED DESCRIPTION We claim: 1.
A method of producing an edible, non-meat, shelf-stable, field-dried legume food product, comprising cooking a substrate selected from the group consisting of field-dried legume seeds under conditions effective to maintain a total content of water in the substrate at about 20 to 60 wt % and to inactivate microorganisms, lectins, enzymes, trypsin inhibitors, and hemagglutinins, while increasing protein and starch digestibility and palatability; admixing the cooked substrate with an ingredient selected from the group consisting of solids or liquid fats, sweeteners, humectants, emulsifiers, salts, edible acids, flavorings and preservatives to obtain a final product water activity (A.
sub.
w) of less than 0.
87; cooking the admixture under conditions effective to pasteurize the admixture and produce a flowable food product having a total water content of about 20 to 45 wt % while minimizing shearing and avoiding expansion or puffing of the contained starch; and cooling and forming the food product into a desired shape.
2.
The method of claim 1, further comprising reducing the size of the seeds to produce a paste.
3.
The method of claim 1, wherein the first cooking step is conducted at a temperature of about 180.
degree.
to 275.
degree.
F.
; and the temperature is then lowered to about 130.
degree.
to 215.
degree.
F.
4.
The method of claim 1, wherein the field dried legume seeds are selected from the group consisting of beans, peas, and lentils.
5.
The method of claim 1, wherein the second cooking step is conducted at a temperature of about 180.
degree.
to 240.
degree.
F.
; and the temperature is then lowered to about 160.
degree.
to 215.
degree.
F.
6.
The method of claim 1, wherein the first cooking step is conducted by mixing water with the seeds in a proportion of about 1.
00:0.
75 to 1.
00:14.
00 wt:wt.
7.
The method of claim 1, wherein the first cooking step is conducted by steam cooking.
8.
The method of claim 1, wherein the first cooking step is conducted by extrusion cooking
|
| Related patents |
|
|
Process for preparing dehydrated bean products
OF THE PREFERRED EMBODIMENTS The process in accordance with the invention is useful with most legumes including peas; soybeans; sweet peas; lentils; and beans, such ...
|
|
|
Barbeque grill structure
In accordance with one aspect of the present invention, there is provided a barbeque grill structure comprising: a concave base, a grille-shaped framework, and a top cap,...
|
|
|
Equipment for roasting coffee, hazlenuts, peanuts and similar commodities
The stated object is realized fully with roasting equipment as recited in the appended claims. According to the invention, the device in which treatment of the commodity ...
|
|
|
Apparatus for automatically stirring food during cooking
In view of the foregoing disadvantages inherent in the known types now present in the prior art, the present invention provides an improved automatic stirrer ...
|
|
|
Method of puffing pelletized foodstuffs
The present invention is concerned with means which will allow the consumer, in the home or home environment to utilize the basic pellets, to expand or puff the pellets ...
|
|
|
Fondue cooking apparatus
OF THE INVENTION Referring now to drawings, FIGS. 1 to 8 show the first embodiment of the present invention comprising a fondue apparatus 10 including a cooking vessel 1...
|
|
|
Rotary food oven
We claim as our invention: 1. A rotary food heating oven comprising: a. an insulated base; b. an insulated cover removably sitting upon the base and forming together ...
|
|
|
Cooking vessel
Accordingly, we have developed a cooking vessel which includes a container and a lid having an inner lid part and an upper lid part. The container includes a bent ...
|
|
|
Water type blancher
The present invention relates generally to vegetable blanchers, and more particularly, is directed to a deluge type blancher including a blanching conveyor and deluge ...
|
|
|
Combined broiler and griddle unit
OF THE PREFERRED EMBODIMENTS In describing the preferred embodiments of the subject invention illustrated in the drawings, specific terminology will be used for the ...
|
|
|
Cooking 
