Process for improving the comestibility of legumes and for deflatulating them by use of neutral enzyme systems
OwnerKenneth E. Lundeinventor
Life of this patent
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Abstract
Legumes of the genus Phaseolus, genus Soja, and genus Lens are deflatulated and the consistency and comestibility of edibles containing these legumes are improved by adding to the legumes prior to cooking an effective amount of an enzyme system found in components of plants of pineapple and papaya, said enzyme system being in a neutral enzyme state. In a preferred embodiment, the enzyme addition is made to legumes of the genus Phaseolus alone or in mixture with legumes of the genus Soja.
Claims19
A process for improving the comestibility, and yield of an edible comprising a legume selected from the group consisting of legumes of the genus Phaseolus, the genus Soja, and the genus Lens which comprises admixing with said legume before cooking an effective comestibility and yield improving amount of a neutralized bromelin-containing enzyme system or a neutralized papain-containing enzyme system.
An edible product characterized as being nonflatulent and as having improved comestibility and interstitial fluid consistency and comprising beans selected from the group consisting of common beans including whole or defatted soybeans cooked in admixture with an effective flatulence preventing and comesbility and interstitial fluid consistency improving amount of a neutralized bromelin or papain-containing enzyme system.
A process for deflatulating and increasing the comestibility and yield of an edible comprising common beans of the genus Phaseolus which comprises adding to said edible before cooking neutralized pineapple bran, neutralized press juice or neutralized extract from peels and cores in an amount of from 0.05 to 1.0 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 comestibility and yield and comprising common beans that have been cooked in admixture with neutralized pineapple bran, neutralized press juice or neutralized extract from peels and cores in an amount of from 0.5 to 1.2 grams of said pineapple bran or extract per gram of total carbohydrate in said beans.
Dependencies are inferred from the claim text.