Patent · US Active

Processed leguminous materials

US11744271B2 · kind B2 · utility

0Cited by

3References

6Claims

0Family size

Assignee

KELLOGG COMPANY · US

Inventors

Monjur Hossen · Battle Creek, US
John David Pinkston · Battle Creek, US
Alina Ruxandra Tenea · Kalamazoo, US
George Cherian · Battle Creek, US

Key dates

Filing date	Jun 29, 2018
Grant date	Sep 5, 2023
Priority date	—
Expiry date	Oct 24, 2039

Classification

Technology area (CPC A)Human Necessities
CPC primaryA23V2002/00
WIPO fieldFood chemistry
WIPO sectorChemistry

Abstract

Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.

Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.