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US 6,602,534 B1Granted
Process for enhancing the starch gelation in legumes
AssigneeBush Brothers & Company
InventorsSara Rose, Condon S. Bush, Griscom Bettle, III, Joseph L. Rutzinski, Larry Malnati
Life of this patent
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Abstract
The present invention is directed to a method of preparing a legume resulting in reduced flatulence when ingested and the product thus prepared. It is also directed to a process for reducing the flatulence of a flatulence-causing legume. It is also directed to a product produced therefrom.
Claims36
A process for enhancing the digestion of a legume in a mammal by promoting starch gelation in the legume which comprises:
- (a) soaking a legume in a water bath in stagnant, sprayed or flowing water at a first temperature which is above ambient temperature but less than a first critical rehydration temperature under conditions sufficient to produce a rehydrated legume product having a moisture content which is at least 50% of that of a fully hydrated legume;
- (b) heating the legume product of step (a) at a second temperature under conditions effective to increase the moisture-content to an amount which is greater than that of full hydration, said second temperature being greater than the first critical rehydration temperature, and at or about an endogenous oligosaccharide-reducing enzyme inactivation temperature, but less than a maximum starch gelation temperature;
- and
- (c) optionally blanching the legume product of step (b).
1 more element
A process for enhancing the digestion of a legume in a mammal by promoting starch gelation in the legume, which comprises:
- (a) placing said legume in a water bath having stagnant, sprayed or flowing water and monitoring the brix of the water bath;
- (b) soaking the legume of step (a) in said water at a first temperature which is less than a critical rehydration temperature but greater than or equal to ambient temperature under conditions effective to rehydrate the legume to at least about 50% of that of a fully hydrated legume and until there is observed an increase in the brix in the water bath;
- (c) soaking the rehydrated legume of step (b) in a water bath at a transition temperature which is above the first temperature but less than a second temperature for at least until thermal equilibrium is attained;
- (d) soaking the legume of step (c) in a water bath at a second temperature which is greater than the temperature in step (c), but less than an inactivation temperature of a naturally occurring oligosaccharide reducing enzyme present in the legume and less than a maximum starch gelation temperature, said soaking at the second temperature being effected until the moisture content of the legume is greater than full hydration;
- and
- (e) optionally blanching the legume of step (d).
3 more elements
Dependencies are inferred from the claim text.