Method for Making Legume-Based Dough and Nutritional Products Therefrom
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United States of America Patent
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Issued Date -
Oct 20, 2011
app pub date -
Apr 20, 2010
filing date -
Apr 20, 2010
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Abstract
Legumes having a raw moisture content of between about 19% to about 45% are pressure cooked to a moisture content of between about 42% to about 49%. The legumes may also be subjected to a low thermal stress dewatering at less than about 160° F. After grinding, additional ingredients such as starches, fibers, protein, and/or vitamin and mineral fortification can be added prior to forming a legume-based dough. Kneaded or shaped dough can be cooked and seasoned to make a nutritious snack food comprising between about 5 and about 6 grams of protein per one ounce serving, or between about 10%-30% protein.
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