Thermally processed seed product and method
AssigneeVista Innovation, LLC
InventorsDennis Lonergan, Robert J. Lewis
Life of this patent
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Abstract
A food product and method are provided. The food product includes a pulse having a total water content below that of a fully hydrated pulse and a chewier texture. It is formed from a dry pulse and is hydrated, but only partially, resulting in a total water content in the range of between about 0.25 grams water/gram dry matter and about 0.75 grams water per gram dry matter. The pulse is in an intact form and has not been fully hydrated after harvest.
Claims30
A food product including at least one seed, said product including:
- a package containing at least one seed, said package having a storage compartment with said seed therein;
- said seed being intact and having a total moisture content in the range of between about 0.25 grams water/gram dry matter and about 0.75 grams water per gram dry matter, a water activity in the range of between about 0.85 and about 0.97 and having starch therein with a substantial portion of the starch being gelatinized as indicated by loss of birefringence.
A method of processing seeds selected from pulses and cereal grains excluding corn having a protein content above about 8% and a carbohydrate content, including starch above about 50% by weight of dry matter, the method including:
- exposing the seeds to moisture;
- allowing the pulses to absorb moisture until the pulses have a total water content in the range of between about 0.25 grams water/gram dry matter and about 0.75 grams water per gram dry matter of seeds and a water activity in the range of between about 0.85 and about 0.97;
- and
- thermally processing the seeds to at least partially gelatinize the starch in the seeds as indicated by loss of birefringence and then stopping the thermal processing.
A thermally processed seed containing food product selected from pulses and cereal grains exclusive of corn, the seed having starch and a hardness of at least about 6,000 grams per gram of product, the seed having an Aw in the range of between about 0.85 and about 0.97 and a total water content in the range of between 0.25 grams water/gram dry matter and about 0.75 grams water per gram dry matter of seed and with a substantial portion of said starch being gelatinized as indicated by loss of birefringence.
Dependencies are inferred from the claim text.