Quick-Cook Grains and Pulses

A method of processing pulses to make quick-cook pulses by controlling the porosity of the pulses while maintaining the identity of the pulses comprising the steps of:

• introducing whole pulses having a moisture content of about 8-18% between two heated devices;
• compressing the whole pulses between the heated devices for about 1-5 seconds to gelatinize starch contained in the pulse;
• instantaneously reducing the pulses to atmospheric pressure to create a slightly puffed pulse with a reduced bulk density;
• discharging the slightly puffed pulses from the heated devices;
• wherein the pulse has a bulk density between 260-700 g/L, the final moisture content is below about 14% with an aw less than about 0.65.

A method of processing grains to control the porosity of the grains while maintaining the identity of the whole grains comprising the steps of:

• introducing whole kernel grains having a moisture content of about 8-14% into a gun puffing chamber and sealing the chamber;
• raising the pressure of the chamber to reach a pressure of about 80-175 psig at a temperature of about 162-192° C. until the moisture of the whole kernel grains reaches a moisture content of about 14-30%;
• instantaneously reducing the whole kernel grains to atmospheric pressure to create slightly puffed grains with reduced bulk density;
• and
• dehydrating the whole kernel grains to reach a moisture content below about 14% and an aw less than about 0.65.

A method of processing whole pulses to control the porosity of the whole pulses while maintaining the identity of the whole pulses comprising the steps of:

• introducing whole pulses having a moisture content of about 8-14% into a gun puffing chamber and sealing the chamber;
• raising the pressure of the chamber to reach a pressure of about 80-175 psig at a temperature of about 162-192° C. until the moisture within the whole pulses reaches a moisture content of about 14-30%;
• instantaneously reducing the whole pulses to atmospheric pressure to create a slightly puffed whole pulses with a reduced bulk density;
• and
• dehydrating the whole pulses to reach a moisture content below about 14% and an aw less than about 0.65.

A method of processing split pulses to control the porosity of the split pulses while maintaining the identity of the split pulses comprising the steps of:

• introducing split pulses having a moisture content of about 8-14% into a gun puffing chamber and sealing the chamber;
• raising the pressure of the chamber to reach a pressure of about 80-175 psig at a temperature of about 162-192° C. until the moisture within the whole pulses reaches a moisture content of about 14-30%;
• instantaneously reducing the split pulses to atmospheric pressure to create slightly puffed split pulses having a reduced bulk density;
• and
• dehydrating the split pulses to reach a moisture content below 14% and an aw less than about 0.65.