Importance

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Abstract

Process for producing storage stable beans from edible dried beans comprises heating said dried beans, under pressure, in a humectant solution comprising an aqueous solution containing 4.5-7.5 weight percent of a sugar or polyglycol, 4.0-9.0 weight percent of a salt, 2.0-3.0 weight percent propylene glycol and 0.3-0.6 weight percent potassium sorbate for a period of time sufficient to increase the moisture level of said beans to about 50-60 percent. Thereafter the moisture level of the beans is reduced in a drying apparatus from about 50% to an intermediate moisture level of about 30-40 percent. The resulting intermediate moisture level beans are then packaged in a low value vapor transmission container. The beans produced in accordance with the process of this invention are quickly reconstituted, have excellent texture, and have the flavor of home cooked beans.

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First Claim