Process for canning dry beans and other legumes
US4729901A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Sep 15, 1986 |
| Grant date | Mar 8, 1988 |
| Priority date | — |
| Expiry date | Sep 15, 2006 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B9/30
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for preparing canned legumes is disclosed. The process includes the steps of hydrating the legumes in a mixed salt solution for a period equal to about 7% to about 30% of the time necessary to render the legumes fully quick-cooking, where a quick-cooking legume is one that may be cooked for the table in boiling water in 20 minutes or less, and then retorting a hermetically sealed container of the hydrated legumes at a temperature of at least 220.degree. F. until the legumes are cooked and commercially sterilized. The hydrating solution contains sodium chloride and a buffer to maintain an alkaline pH, and may also include a chelating agent and a reducing agent.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.