Producing a full-fat flour product from cotyledon seed materials

Abstract

Abstract A METHOD OF MAKING FULL-FAT FLOUR PRODUCTS FROM HULL ENCLOSED COTYLEDONS, ESPECIALLY PEA OR BEAN LEGUMES, PARTICULARLY SOYBEANS, UTILIZING A NOVEL SEQUENCE OF STEPS TO DEHULL AND ALSO TO ALTER THE TEXTURE AND CELL STRUCTURE IN A MANNER CAUSING THE TREATMENT STEPS TO REMOVE OBJECTIONABLE FLAVOR CONSTITUENTS, TO REMOVE OR ALTER PHYSIOLOGICALLY OBJECTIONABLE SUGAR CONSTITUENTS, AND BASICALLY TO PRODUCE A FULL-FAT EDIBLE FLOUR PRODUCT RETAINING THE DESIRABLE OILS, BY THE USE OF A SPECIAL COMBINATION OF CONTROLLED DRY HEATING OF THE COMPLETE BEAN EXTERNALLY AND INTERNALLY, TO ALTER THE INTERNAL AND EXTERNAL CHEMICAL AND PHYSICAL CHARACTERISTICS THEREOF, FOLLOWED BY CONTROLLED WATER TREATMENT TO FURTHER ALTER THE HEAT ALTERED STRUCTURE BY SWELLING AND EXTRACTION PROCSSES. THE IS FOLLOWED BY EITHER (A) DRYING THE TREATED COTYLEDONS AND GRINDING TO A POWDER, OR (B) GRINDING THE TREATED COTYLEDONS,SLURRYING WITH WATER, AND FLASH DRYING TO A POWDER.

Inventors

• 👤 Robert L Hawley
• 👤 Jesse T Duren

Bibliographic Details