Process for deflatulating and improving the digestibility of legumes
OwnerKenneth E. Lundeinventor
Life of this patent
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Abstract
Legumes of the genus Phaseolus, genus Soja, and genus Lens and products thereof are deflatulated and their digestibility is improved by adding thereto an effective amount of an enzyme system found in components of the plants of pineapple and papaya.
Claims16
A process for increasing the disgestibility of an edible comprising a legume selected from the group consisting of legumes of genus Phaseolus, genus Soja, and genus Lens, and rendering innocuous flatulence causing factors therein which comprises admixing with said edible an effective disgestibility increasing and flatulence innocuous-rendering enzyme system found in the not normally consumed components of pineapple plants or papaya plants and selected from the group consisting of bromelin-containing and papain-containing enzyme systems.
An edible product characterized as being nonflatulent and as having improved digestibility and comprising beans selected from the group consisting of beans of the genuses Phaseolus, Soja, and Lens cooked in admixture with a digestibility improving, nonflatulent effective amount of an enzyme system found in the not normally consumed components of pineapple or papaya plants and selected from the group consisting of bromelin-containing and papain-containing enzyme systems.
A process for increasing the digestibility of an edible comprising beans selected from the group consisting of beans of the genuses Phaseolus, Soja, and Lens which comprises adding to said edible, pineapple bran, extract or press juice syrup in an amount of from 0.065 to 0.65 grams soluble solids per gram of total carbohydrate present in said beans.
An edible common bean-containing product characterized as being nonflatulent and as having improved digestibility and comprising cooked beans selected from the group consisting of beans of the genuses Phaseolus and Lens in admixture with pineapple bran, extract or press juice syrup in an amount of from 0.065 to 0.65 grams of soluble solids per gram of total carbohydrate in said beans.
Dependencies are inferred from the claim text.