Method of preparing nutritional legume product
OwnerJudee Kleinmaninventor
Life of this patent
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Abstract
A nutritional convenient food product which enhances and defeats endogenous anti-nutritive factors in a whole food or base product by processing the whole food product by initially cleaning and breaking dormancy of the product, soaking and germinating, followed by a final cleaning and further germinating with subsequent soaking, draining and rinsing. Full cooking follows with subsequent heating, then cooling the whole food product to ambient temperature.
Claims4
A method of preparing a whole nutritional food product in the form of a legume, the steps comprising:
- initially cleaning the legume product by rinsing;
- germinating and sprouting the cleaned legume by soaking in water resulting in sprouting and breaking dormancy;
- draining of the germinated and sprouted legume;
- rinsing of the drained, germinated and sprouted legume;
- cleaning of the rinsed legume by additional rinsing;
- further germinating the legume by repeating the steps of soaking, draining and rinsing of the legume to boost nutritional value;
- roasting the cleaned and germinated legume at 215° F. to 300° F. to produce dry roasted legume for digestibility;
- and
- cooling the roasted, and sprouted legume by permitting the legume to cool to ambient temperature.
A method of enhancing the nutritional value and convenience in a legume comprising the steps of:
- placing at least 50 pounds of a legume into a hopper;
- adding a quantity of water to the placed legume for soaking and sprouting, followed by thoroughly rinsing to clean and to break dormancy of the legume for enhancing nutritional value;
- draining the cleaned and rinsed legume;
- rinsing the drained legume;
- repeating the steps of adding water, soaking, cleaning, draining and rinsing the legume to effect final sprouting, breaking of dormancy, and nutritional enhancement;
- roasting the sprouted legume by employing heated air to fully cook the sprouted legume;
- cooling the sprouted, roasted and fully cooked legume;
- testing the cooked legume for presence of mold;
- and
- packaging of the fully cooked legume for distribution.
A method of enhancing the nutritional value and convenience in a legume comprising the steps of:
- placing at least 50 pounds of a legume into a hopper;
- adding a quantity of water to the placed legume for cleaning by soaking and sprouting by breaking dormancy, followed by thoroughly rinsing to further clean;
- draining the cleaned and rinsed legume;
- rinsing the drained legume for a second time by repeating the steps of adding water, soaking, cleaning, draining and rinsing of the legume to effect nutritional enhancement;
- adding an anti-mold agent to the rinsed and sprouted legume;
- roasting the sprouted legume by employing heated air by fully cooking the legume to produce a dry roasted legume within a temperature range of 215° F. to 320° F., after the final repeated steps to produce the nutritionally enhanced legume;
- treating the sprouted, roasted and fully cooked nutritionally enhanced legume by placing in a closed barrel for 30 to 50 minutes at a temperature within the range of 230° F. to 250° F.;
- cooling and testing the roasted legume for presence of mold;
- and
- vacuum packaging of the nutritionally enhanced legume in a sprouted and germinated condition for distribution.
A method of preparing a whole nutritional food product in the form of a legume, the steps comprising:
- cleaning the legume by rinsing;
- germinating, sprouting and breaking dormancy of the cleaned legume by soaking in water;
- draining and rinsing the germinated and sprouted legume;
- roasting the legume at 215° F. to 300° F. to produce a dry roasted legume;
- and
- cooling the roasted legume by permitting the legume to cool to ambient temperature.
Dependencies are inferred from the claim text.