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US3660111A
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Process for affecting taste and odor in leguminosae and in particular peanuts and soya beans
Assignee: KARL HELLMUT KOCH
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Filing: 1969-12-18
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Granted: 1972-05-02
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Expires: 1989-12-18
Abstract
Abstract The method for improving the taste and smell of legumins wherein the legumins are treated with an aqueous solution of a mixture of at least two acids selected from a group consisting of malic, lactic, tartaric, and citric acids in order to provide the improved taste and smell.
Inventors
- 👤 Karl-Hellmut Koch
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 01:24
CPC Classifications
A; A23; A23L; A23L25/00; A23L25/30; A23L11/00; A23L11/30; A23L11/34; A23L25/20; A23L27/00; A23L27/82
Claims Analysis
Total Claims: 8
Claim 1
Independent Claim
99 words
The method for improving the taste and smell of legumins, consisting essentially of treating the legumins with an aqueous solution at a temperature between 30* C. and 110* C. for at least about 2 hours, which solution contains a mixture consisting essentially of at least two acids selected from the group consisting of malic, lactic, tartaric, and citric acids, whereby the weight of the mixture in the solution represents 0.001 to 1.0 percent of the dry weight of the legumins and the proportion of each acid is at least 15 percent by weight of the total proportion of acids.
Claim 2
Dependent Claim
20 words
The method of claim 2 wherein whole legumins are used and wherein the whole legumins are dried after said treatment.
Claim 3
Dependent Claim
14 words
The method of claim 3 wherein said whole legumins are peanuts or soya beans.
Claim 4
Dependent Claim
30 words
The method of claim 2 wherein the legumin absorb approximately 1 to 8 percent of their dry weight from the aqueous solution and the legumins are dried after said treatment.
Claim 5
Dependent Claim
11 words
The method of claim 5 wherein coarsely chopped legumins are used.
Claim 6
Dependent Claim
13 words
The method of claim 5 wherein said legumins are peanuts or soya beans.
Claim 7
Independent Claim
134 words
The method of improving the taste and smell of peanuts and soya beans, consisting essentially of spraying whole peanuts or soya beans at a temperature between 30* C. and 110* C. for at least about 2 hours with an aqueous solution of a mixture consisting essentially of at least two acids selected from the group consisting of malic, lactic, tartaric, and citric acids whereby the weight of the mixture in the solution represents 0.001 to 1.0 percent of the dry weight of the peanuts or soybeans and the proportion of each acid is at least 15 percent by weight of the total proportion of acids and whereby the peanuts or soya beans absorb approximately 1 to 8 percent of their dry weight from the aqueous solution, and drying the peanuts or soya beans thereafter.
Claim 8
Independent Claim
101 words
The method for improving the taste and smell of legumins consisting of treating whole legumins at a temperature between 30* and 110* C. for at least about 2 hours with an aqueous solution containing a mixture consisting essentially of at least two acids selected from the group consisting of malic, lactic, tartaric, and citric acids and whereby the weight of the mixture in the solution represents 0.001 to 1.0 percent of the dry weight of the legumins and the proportion of each acid is at least 15 percent by weight of the total proportion of acids, and then drying the legumins.
References Cited (Backward Citations)
US3361574A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1975-05-02 | 1975-11-01 | 1976-05-02 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1979-05-02 | 1979-11-01 | 1980-05-02 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1983-05-02 | 1983-11-01 | 1984-05-02 | $7700.00 | Window Closed / Lapsed |