Method for Making Legume-Based Dough and Nutritional Products Therefrom
AssigneeFrito-Lay North America, Inc.
InventorsDeepali Palta, Richard Todd Smith, James William Stalder
Life of this patent
Estimating the term…
Abstract
Legumes having a raw moisture content of between about 19% to about 45% are pressure cooked to a moisture content of between about 42% to about 49%. The legumes may also be subjected to a low thermal stress dewatering at less than about 160° F. After grinding, additional ingredients such as starches, fibers, protein, and/or vitamin and mineral fortification can be added prior to forming a legume-based dough. Kneaded or shaped dough can be cooked and seasoned to make a nutritious snack food comprising between about 5 and about 6 grams of protein per one ounce serving, or between about 10%-30% protein.
Claims20
A method for making a dough comprised of whole, raw legumes, said method comprising the steps of:
- a) pressure cooking a plurality of whole, unprocessed legumes, wherein said legumes comprise a native moisture content of between about 19% to about 45% protein on a dry weight basis;
- b) grinding said legumes, wherein said cooked and ground legumes comprise a moisture content of between about 42% to about 49%;
- and
- c) mixing said legumes with other dry ingredients.
Dependencies are inferred from the claim text.