Reduced-flatulence, legume-based snack foods
OwnerMassoud Kazemzadehinventor
Life of this patent
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Abstract
A reduced-flatulence, legume-based snack food including legumes, additional grain-based ingredients, an aqueous solvent, and processing aids. The legumes have greater than 45 percent by weight of the oligosaccharides and saccharides removed therefrom. The legumes, additional grain-based ingredients, aqueous solvent, and processing aids are processed together to provide the snack food with a developed matrix so that the snack food exhibits a high crunch texture and a low fat absorption when cooked.
Claims34
A reduced-flatulence, legume-based snack food comprising:
- legumes having greater than 45 percent by weight of the oligosaccharides and saccharides removed therefrom and having a protein concentration of between about 15 and 33 percent by weight;
- at least one additional grain-based ingredient;
- an aqueous solvent;
- and
- at least one processing aid(s) processed together with the legumes and the additional grain-based ingredients to provide the snack food with a developed matrix so that the snack food exhibits a high crunch texture and a low fat absorption when cooked.
A reduced-flatulence, legume-based snack food comprising:
- legumes having an amino acid profile and having a protein concentration of between about 15 and 33 percent by weight;
- at least one additional grain-based ingredient that supplements the amino acid profile of the legumes and thereby provides the snack food with a substantially complete amino acid profile;
- an aqueous solvent;
- and
- at least one processing aid that produces disruption of a cotyledon portion of the legumes and thereby enables greater than 45 percent by weight of the oligosaccharides and saccharides to be removed from the legumes, wherein the legumes, additional grain-based ingredient, aqueous solvent, and the processing aid are processed together.
An intermediate of a reduced-flatulence, legume-based snack food, the intermediate comprising:
- legumes having greater than about 45 percent by weight of the oligosaccharides and saccharides removed therefrom and having a protein concentration of between about 15 and 33 percent by weight;
- an aqueous solvent;
- at least one processing aid;
- and
- wherein the legumes, the aqueous solvent, and the at least one processing aid are located in an extruder.
A reduced-flatulence, legume-based snack food produced by a method, the method comprising:
- mixing legumes with an aqueous solvent arid at least one processing aid to form a legume solution and hydrate the legumes;
- processing the legume solution in an expeller to extract an aqueous solution from the legume solution and form a dough, wherein the aqueous solution contains oligosaccharides, polysaccharides, or any combination thereof;
- shaping the dough, wherein the dough has a protein concentration of between about 15 and 33 percent by weight;
- and
- cooking the dough to form the snack food.
Dependencies are inferred from the claim text.