Method for producing reduced water activity legumes
OwnerBob J. Dullinventor
Life of this patent
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Abstract
The present invention relates to a method for producing a reduced water activity legume, with the legume produced according to the present method having a hydration level ranging between about 20% and about 65% total moisture, a water activity ranging between about 0.50 and about 1.0, and an amount of humectant equal to between about 0.1% and about 15% by weight of the legume. The method includes selecting an amount of hydrated legumes and mixing a humectant solution with the hydrated legumes.
Claims9
A method for producing reduced water activity, fully hydrated legumes, said method consisting of:
- (a) selecting an amount of legumes which are hydrated, with the legumes having a hydration level ranging between about 40% and about 65% total moisture in the legumes;
- (b) preparing a humectant solution by mixing an amount of water with an amount of a humectant, with said humectant solution comprised of an amount of said humectant equal to from about 30% to about 70% by weight of said humectant solution and an amount of water equal to from about 30% to about 70% by weight of said humectant solution;
- (c) adding an amount of said humectant solution to the hydrated legumes and allowing the legumes and said humectant solution to remain in contact for a period of time equal to at least about 5 minutes so as to produce said reduced water activity legumes which have a water activity ranging between about 0.50 and about 1.00 and an amount of said humectant present in said reduced water activity legumes ranging between about 0.1% and about 15% by weight of said reduced water activity legumes;
- and,
- (d) adding an amount of food grade acidulant equal to from about 0.01% to about 50% by volume of said humectant solution.
A method for producing reduced water activity fully hydrated beans said method consisting of:
- (a) selecting an amount of beans which are hydrated, with the beans having a hydration level ranging between about 40% and about 65% total moisture in the beans;
- (b) preparing a humectant solution by mixing an amount of water with an amount of a humectant, with said humectant solution comprised of an amount of humectant equal to from about 30% to about 70% by weight of said humectant solution and an amount of water equal to from about 30% to about 70% by weight of said humectant solution;
- (c) adding said humectant solution to the hydrated beans and allowing the beans and said humectant solution to remain in contact for a period of time sufficient to produce hydrated reduced water activity beans which have a water activity ranging between about 0.50 and about 1.00 and an amount of said humectant present in said reduced water activity beans ranging between about 0.1% and about 15% by weight of said reduced water activity beans;
- and
- (d) adding an amount of food grade acidulant equal to from about 0.01% to about 50% by volume of said humectant solution.
Dependencies are inferred from the claim text.