Abstract: A method is disclosed for forming a substantially homogenously colored dehydrated flaked pulse food product which may be simulative of the size, color, texture, and consistency of a dried, crumbled meat product that overcomes several deficiencies associated with textured vegetable protein based simulative meat products. The dehydrated flaked pulse food product is suitable for consumption without requiring further preparation. The method overcomes the requirement that an artificial food coloring be used to achieve a homogenous color, and if pulses other than soy are utilized, the product may be consumable by those with soy allergies and by those who object to the phytoestrogen and hexane content associated with conventional textured vegetable protein based meat analogues. Methods for forming related dehydrated flaked pulse food products are also contemplated which may not necessarily be simulative of any particular meat product.

Abstract: A minimally processed ready-to-eat legume/grain product is provided containing a significant amount of prebiotic fiber and a probiotic source or is consumed with a probiotic source for the prevention and/or treatment of inflammatory chronic conditions such as inflammatory, autoimmune chronic conditions such as Irritable Bowel Syndrome (IBS), digestive disorders such chronic constipation, gastric acid reflux, diabetes, heart disease, obesity, some type of cancer, malabsorptive disorders, eczema as well mental health disorders such as anxiety disorder. The present invention is suitable for men and woman of all ages.

Abstract: A minimally processed ready-to-eat legume/grain product is provided containing a significant amount of probiotic fiber and a probiotic source or is consumed with a probiotic source for the prevention and/or treatment of inflammatory chronic conditions such as inflammatory, autoimmune chronic conditions such as Irritable Bowel Syndrome (IBS), digestive disorders such chronic constipation, gastric acid reflux, diabetes, heart disease, obesity, some type of cancer, malabsorptive disorders, eczema as well mental health disorders such as anxiety disorder. The present invention is suitable for men and woman of all ages.

Abstract: Novel methods of processing legumes to reduce unwanted oligosaccharides and trypsin inhibitors are described. The process is economical, fast, and results in products that have improved nutritional value and that are amenable to many different types of subsequent processing and uses.

Abstract: A leguminous food product which generally retains the shape of the legume from which it was made is formed from a variety of legumes such as pinto beans, red beans, black beans, navy beans, kidney beans, lentils and peas, etc. The leguminous food product is somewhat crisp and crunchy when chewed. It may be seasoned or flavored with salt, herbs, spices, etc. to achieve a variety of different desired tastes. The leguminous food product provides a nutritional source of protein and fiber which is low in fat and calories. The leguminous food product is formed by preconditioning, cooking, chilling, dehydrating, and enrobing the legumes.

Abstract: A method for forming a dehydrated leguminous food product for reconstitution into a ready-to-eat food product. The method includes the steps of cleaning the food product, removing all unwanted material, tempering the food product until it is partially hydrated, steam cooking the food product in a low pressure steam environment, smoothly crushing the food product between at least one pair of rolls, dehydrating the food product, and breaking up the food product to a desired size. The food product produced by the present method has a moisture content of approximately 4% to 14%, and preferably 7%. The product formed by the present method is instantly reconstitutable and has the color, appearance, texture, aroma, and consistency of conventionally prepared pea soup.

Abstract: Frozen leguminous food products and a method for preparing the same are disclosed. The process comprises the steps of cleaning the legumes, removing all unwanted material, tempering the legumes until they are partially but evenly hydrated, steam cooking the legumes in direct injected live steam, crushing the legumes between rolls, forming the legumes into nuggets, and quick freezing the resultant nuggets. The nuggets are generally cube shaped and measure approximately 3/8 inch on a side. They contain 50-65% solid food product. The disclosed process eliminates the possibility of scorching during slow cooking as is common in the prior art. The disclosed process also results in a finished product which, when reconstituted, has the color and aroma of a food product prepared from fresh legumes.

Abstract: A method of preparing a reconstitutable bean product containing a quantity of whole beans in combination with crushed or mashed beans is disclosed. The inventive method includes the initial steps of inspecting, de-stoning, cleaning, and washing the supply of whole beans. Subsequently, the whole beans are tempered for a prescribed period and are thereafter divided into two sub-quantities, one sub-quantity destined to be crushed or mashed and the other sub-quantity destined to remain whole. The separate sub-quantities of beans are then hydrated, cooked, dehydrated, combined with secondary ingredients, and packaged to provide an easily reconstitutable refried bean product containing both whole and crushed beans. The sub-quantity of beans destined to be crushed is slightly undercooked, while the sub-quantity of beans destined to remain whole is fully cooked. At the option of the operator, the sub-quantity of beans destined to be crushed may be initially split prior to hydration and cooking.

Abstract: Processes for producing a dried leguminosae to form an instantly reconstitutable product having the appearance texture and consistency of conventionally prepared commestibles are disclosed. In the production of these commestibles, the leguminosae are cooked in a manner to maintain the skin generally intact and subsequently non-comminutively pressed to minimize grittiness and graininess of the resultant product. The pressed product is of sufficient thickness to facilitate rapid dehydration and rapid reconstitution to provide a resultant reconstituted product which assimilates the organoleptic characteristics of conventionally prepared non-dehydrated product.