Processed leguminous materials
AssigneeKellanova
InventorsMonjur Hossen, John David Pinkston, Alina Ruxandra Tenea, George Cherian
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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.
Claims9
A method of processing a raw pea composition to reduce non-volatile flavor components to form a deflavored pea composition, the method comprising:
- steam cooking a raw pea slurry having about 10 to about 33 weight percent solids to form a cooked pea slurry;
- drum drying the cooked pea slurry to form the deflavored pea composition;
- wherein the steam cooking is at a temperature of about 150° F. to about 300° F., a time of about 30 seconds to about 10 minutes, and a back pressure of about 5 psi to about 60 psi, wherein the drum drying is at a temperature of 100° F. to 280° F. for 2 minutes to 15 minutes;
- wherein an amount of bound saponins in the deflavored pea composition is reduced by about 50 to about 95 percent as compared to an amount of bound saponins in the raw pea slurry;
- and
- wherein the deflavored pea composition has about 10 to about 150 ppm of bound saponins associated with compounds having a molecular weight of greater than about 25 kDa.
Dependencies are inferred from the claim text.