Process for making frozen rehydrated legumes
AssigneeGreat Lakes Frozen Foods, Inc.
InventorsJames L. Bakker, Mark A. Uebersax, Anthony P. Kowal, Richard K. McGinnis, David Williams
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Abstract
A process for preparation of frozen table-ready legumes from dried legumes is disclosed. The process of preparing legumes comprises the steps of: soaking dried legumes in water for approximately 16-18 hours at atmospheric pressure and an ambient temperature of about 45.degree.-80.degree. Fahrenheit; cooking the legumes for about 11/4 to 13/4 hours without boiling in water maintained at atmospheric pressure and about 195.degree.-210.degree. Fahrenheit to achieve a moisture content of at least about 68 percent; and freezing the rehydrated legumes.
Claims4
A process for preparing legumes, comprising the steps of:
- (a) firstly, soaking dried legumes in water for about 16-18 hours at atmospheric pressure and an ambient temperature of about 45.degree.-80.degree. Fahrenheit;
- (b) secondly, cooking the legumes for about 11/4 to 13/4 hours in water at atmospheric pressure and about 195.degree.-210.degree. Fahrenheit, but below its boiling point, to achieve a moisture content of about at least 68 percent by weight;
- and
- (c) thirdly, freezing the legumes, whereby tender, rehydrated, completely cooked legumes of well-formed appearance are economically provided.
Dependencies are inferred from the claim text.