Method for manufacture of dry instantly rehydratable bean paste

A method for producing dehydrated leguminous food products which with the addition of liquid instantly form a reconstituted food product having the characteristic flavor, appearance and color of non-dehydrated, cooked leguminous food products comprising the steps of;

• (a) milling legumes to form a leguminous slurry consisting of particles having a mesh size of 10 to 100 mesh and liquid or paste consisting of particles having a mesh size of 10 to 100 mesh and liquid;
• (b) cooking the leguminous slurry or paste so as to yield a first cooked leguminous food product;
• (c) drying the first cooked leguminous food product so as to yield a first dried leguminous food product, and
• (d) mixing the first dried leguminous food product with a second dried, cooked product comprising legumes selected from the group consisting of cooked intact legumes and cooked less than intact legumes.

A method for producing dehydrated leguminous food products which with the addition of liquid instantly form a reconstituted food product having the characteristic flavor, appearance and color of non-dehydrated, cooked leguminous food products comprising the steps of;

• (a) milling legumes to form a leguminous slurry consisting of particles having a mesh size of 10 to 100 mesh and liquid or paste consisting of particles having a mesh size of 10 to 100 mesh and liquid;
• (b) cooking the leguminous slurry or paste so as to yield a first cooked leguminous food product;
• (c) drying the first cooked leguminous food product so as to yield a first dried leguminous food product;
• (d) cooking an amount of unmilled legumes and providing a slurry from said amount of unmilled legumes;
• (e) removing slurry from the cooked amount of unmilled legumes and adding said slurry to the leguminous slurry or paste of step (b) before completing step (c);
• and
• (f) mixing the first dried leguminous food product with a second dried, cooked product comprising cooked legumes which comprise product of step (d).

A method for producing dehydrated leguminous food products which with the addition of liquid instantly form a reconstituted food product having the characteristic flavor, appearance and color of non-dehydrated, cooked leguminous food products comprising the steps of;

• (a) milling legumes to form a leguminous slurry consisting essentially of particles having a mesh size of 10 to 100 mesh and liquid or paste consisting essentially of particles having a mesh size of 10 to 100 mesh and liquid;
• (b) performing a step consisting of cooking the leguminous slurry or paste so as to yield a first cooked leguminous food product;
• (c) drying the first cooked leguminous food product so as to yield a first dried leguminous food product, and
• (d) mixing the first dried leguminous food product with a second dried, cooked product comprising legumes selected from the group consisting of cooked intact legumes and cooked less than intact legumes.