Process for producing intermediate moisture quick-cooking beans
US4510164A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Sep 7, 1983 |
| Grant date | Apr 9, 1985 |
| Priority date | — |
| Expiry date | Sep 7, 2003 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L11/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Process for producing storage stable beans from edible dried beans comprises heating said dried beans, under pressure, in a humectant solution comprising an aqueous solution containing 4.5-7.5 weight percent of a sugar or polyglycol, 4.0-9.0 weight percent of a salt, 2.0-3.0 weight percent propylene glycol and 0.3-0.6 weight percent potassium sorbate for a period of time sufficient to increase the moisture level of said beans to about 50-60 percent. Thereafter the moisture level of the beans is reduced in a drying apparatus from about 50% to an intermediate moisture level of about 30-40 percent. The resulting intermediate moisture level beans are then packaged in a low value vapor transmission container. The beans produced in accordance with the process of this invention are quickly reconstituted, have excellent texture, and have the flavor of home cooked beans.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.