Processed dried beans as instant food and their manufacturing method

A method for producing processed dried beans which are quickly restored to the condition of boiled soft raw beans by immersion in hot water, said beans being rich in starch and poor in both protein and fat, said method comprising the steps of:

• (1) boiling said raw beans in water at least once;
• (2) enzymatically treating said boiled beans by contacting said boiled beans with an aqueous solution of a cellulase enzyme or a mixture of cellulase and pectinase enzymes at a pH of about 3.0 to about 7.0 for a period of time sufficient to destroy the cellulosic substances or the cellulosic and pectic intercellular substances existing in the cell walls of the beans allowing improved permeation of hot water into the core of each bean so treated;
• (3) boiling said enzyme-treated beans of step (2) in an acidic solution at a pH of about 1.5 to about 5.5 to swell and gelatinize the starch component contained in the bean cells:
• and thereafter
• (4) drying the beans boiled in step (3) using super-heated steam having a super-heat degree of about 60.degree. to about 150.degree. C. and a drying ability of up to about 0.8 until the beans have a water content of about 8 to about 12% by weight relative to the weight of the dried beans, thereby producing dried processed beans having a good appearance and substantially free from cracks and fractures.