Abstract: A modulated steam cooker in which food to be cooked is received in an oven chamber having an access door associated with a door switch, steam being fed directly into the oven by a steam generator having an electric heater immersed in a pool of water. The heater is connected through the door switch to a power source whereby the generator is powered only when the door is shut. The pressure of steam draining from the oven is sensed by a pressure-responsive switch interposed between the heater and the power source, the pressure switch intermittently interrupting the power supplied to the heater only when the sensed pressure exceeds a predetermined level somewhat above atmospheric pressure, thereby modulating the generation of steam supplied to the oven as a function of the quantity and temperature of food therein to effect efficient cooking of the food. Mounted on the steam generator is a spray head supplied with water only when the door is opened.

Abstract: A dual-stage process for preparing potato chips having a centralized first stage continuous process for preparing potato slices for indefinite storage and a second stage continuous process for preparing potato chips for consumer use.

Abstract: The energy conserving automatic insulated thermal cooker comprises an inner pot having a cover, and an outer insulated container having an insulated cover. The outer container also houses an electric heater, a thermal sensor, a microprocessor control and timer unit, an electric power plug, and a front control panel. Operation of the cooking apparatus is fully automatic with clear display of boiling time, cooking time and the active heating and adiabatic cooking modes.

Abstract: Fully cooked, starchy foodstuffs, such as rice and pasta, are preserved against microbiological spoilage by treatment with a predetermined quantity of an edible acid. Packages of fully cooked starchy foodstuffs are provided which are shelf-stable for periods in excess of 6 months and are neutralized to a proper pH to avoid sourness. Ready-to-eat meals of neutralized acid preserved starchy foodstuffs are also provided. Edible alkaline neutralizing agents may be used to balance the pH. Also provided are methods for producing shelf-stable fully cooked, starchy foodstuffs wherein measured quantities of acid are introduced to fully cooked, starchy foodstuffs to inhibit microbiological growth.

Abstract: An improved convection/impingement oven for continuously cooking food. The oven has a wire link type belt which moves through an elongated cooking chamber. Hot air is blown on the upper surface of the food to be cooked. A separately controlled hot air source is blown on the lower surface of the food. Hot air impingement units are placed along the length of the oven and the cooking vapors are not recirculated but instead pass along the elongated cooking chamber and are exhausted at the end. Preferably a color development and sealing section has upper and lower burners which heat the food and the heat from these burners also pass the entire length of the cooking chamber before being exhausted. Also preferably steam or a water spray is used to regulate the humidity and this may be regulated in several different sections of the cooking chamber.

Abstract: An oven for cooking and browning foods has heated, radiant walls. Heat may be supplied by a gas burner flame in a plenum behind the walls, with products of combustion thus being isolated from the food in the oven chamber. In one embodiment food products are continuously conveyed through the oven chamber and are either cooked or simply browned in the oven by the radiant wall heat. Fats and other materials rendered from the food products, if not fully incinerated in the oven chamber, may be transferred along with exhaust air from the oven chamber to a separate combustion chamber, for incineration. Steam or other inert gas is introduced to the oven chamber to minimize oxidation and prevent flame. An alternative wall heating system uses electric resistance heat elements inside a thin ceramic wall. In another embodiment a web-like metal conveyor of a radiant wall oven is returned through the oven in order to heat the conveyor sufficiently to put grill stripes on a product being browned, such as meat.

Abstract: Meat such as poultry may be rapidly cooked in a closed and sealed pressure vessel subjected to a mixture of superheated steam and superatmospheric compressed air at a temperature of least 400.degree. F. and at an internal chamber pressure of at least 15 psig fed from an air compressor through a heat exchanger. Water is mixed with the heated superatmospheric compressed air such that a mixture of superheated steam and superatmospheric compressed air is created prior to mixture entry into the interior of the pressure vessel. Preferably, meat is cooked rapidly at a temperature within the chamber in the range of 400.degree. F. to 600.degree. F. and at pressures ranging from 15 to 150 psig. A pressure relief valve coupled to the pressure vessel exhausts the mixture of superheated steam and superatmospheric compressed air to maintain the desired gas pressurization within the chamber.

Abstract: A method for utilizing heat energy for cooking food includes preparing two stone materials having more than 55.5% of Calcium Oxide, and mixing the stone materials with salt and calcium chloride of different portions and heating the stone materials gradually and rapidly so as to form a slow and a fast heating materials. The slow and fast heating materials are crushed and mixed together so as to form a final heating material. The final heating material is mixed with water so as to generate steam in order to cook food.

Abstract: A cooked cereal product is made by heating and maintaining a composition having a dry matter content of 20% to 85% by weight and containing water and a starchy substance or soya at a temperature of from 50.degree. C. to 160.degree. C. for from 10 minutes to 180 minutes to obtain a heat-treated composition. The heat-treated composition and a starchy substance or soya are then introduced into an extruder and extrusion-cooked for 20 seconds to 60 seconds at 125.degree. C. to 135 .degree. C. to obtain a cooked cereal product.

Abstract: A method is described for cooking beef patties, which may be contaminated with the foot and mouth disease virus to produce cooked patties in which any foot and mouth disease virus has been inactivated. The method comprises preparing patties from a ground meat mixture having a desired fat content, and then cooking the patties in a broiler and then in a humidified oven.

Abstract: Scrambled eggs are prepared by cooking a mass of a homogeneous mixture of eggs, water and starch in an enclosure by introducing steam under pressure into the mass from within the mass and by heating a wall of the enclosure. The steam may be introduced into the mass from holes in a coil immersed in the mass.

Abstract: Parboiled rice, or a similar starch-containing product, is produced by moistening the rice in a preheating installation 1 and, thereafter, applying steam to heat the rice to boiling temperature. The rice is kept at the boiling temperature in a heat-retaining vessel 9 for cooking rice. Thereupon, the rice is dried in a drying installation 12 and cooled, if necessary.

Abstract: The novel invention proposes a novel dough kneading process and a corresponding apparatus, wherein the dough is produced in a small lump structure in a rapidly revolving centrifugal kneader. A very high percentage of granulate sizes corresponding to the size of the desired final product can be produced directly with the new process in particular for further processing of the small lumps to form couscous. The individual small lumps have a complete protein structure when leaving the whirl kneader. For large throughput capacities, the whirl kneader is constructed as a double-rotor kneader. It is important that the minimum kneading time does not fall below at least 5 to 10 seconds and it would be more advantageous not to exceed a maximum kneading time of 2 to 3 minutes.

Abstract: A cooking and holding food preparation unit is disclosed having one or more food receiving compartments each including a door and a gasket for hermetically sealing the compartment when the door is closed. An open-topped tray for holding water is located near the bottom of the compartment and has therebeneath electrical heating strips for heating water in the tray. A thermostat is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump selectively reduces the air pressure within the compartment while a vacuum release valve selectively couples the compartment to the exterior atmosphere. There is a timer for measuring elapsed time after cooking is begun which functions to open the vacuum release valve upon the expiration of an operator determined time interval.

Abstract: An oven with a box-like housing for efficient use of plant floor space encases a spiral food product carrying conveyor. A process vapor is circulated within the housing by "plug fans" with the inlet drawing vapor from the central axial zone of the spiral conveyor and exhausting into plenums along the periphery of the conveyor. The plenums have nozzles oriented tangentially to the conveyor for projecting the process vapor in a non-radial path over the food products.

Abstract: The process for preparing fat-free frozen french fry style potatoes utilizes the steps of: preheating raw peeled potatoes; cutting the preheated and peeled potatoes; blanching the preheated, peeled and cut potatoes to remove excess sugars, to gelatinize starch, to remove the gelatinized starch, and to inactivate the enzymes during subsequent handling, freezing, and holding periods; drying the preheated, peeled, cut, and blanched potatoes; then freezing the reheated, peeled, cut, blanched and dried potatoes; and for convenient handling, packing the frozen potatoes in selected containers which are kept within frozen storage volumes until used in preparing a meal.

Abstract: The invention proposes a method of controlling the boiling power for a water-containing vessel (10) which can be heated by a cook-top (11), for example a light cook-top, the amount of water evaporating at atmospheric pressure being exactly such that any residual air is expelled from the vessel (10) by an automatically controlled supply of heating power (12).

Abstract: An apparatus and method are disclosed for a batch cooking and packing process for pieces of a food product such as fruits and vegetables. The process includes collecting a predetermined quantity of the uncooked food product, depositing that quantity by gravity flow into a closed cooking chamber containing a quantity of liquid for use with the food product, then heating the food product by recirculating the liquid through a heat exchanger to heat the liquid and food product to a cooking and sterilizing temperature and then removing the liquid from the cooking chamber until the total combined volume of liquid and food product remaining substantially equals the desired quantity of food product and liquid desired to be deposited into a predetermined shipping container, and depositing the remaining food product and liquid from the cooking chamber through a cooking chamber delivery port into the shipping container and sealing that shipping container.

Abstract: A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate.

Abstract: Low-fat pork skin pellets can be produced by steam cooking pork skin portions and if necessary oil cooking the steam cooked portions to produce pork skin pellets. The pork skin pellets are then placed in a microwavable container. When cooked in a microwave oven, the pork skin pellets puff to produce a pleasant tasting crispy pork skin snack food.

Abstract: The present invention is directed to a continuous method for making a process cheese-type product. In the method, a flowing stream of a process cheese-type formulation which includes cheese particles and an emulsifying salt is provided. Steam is injected into the stream of the process cheese-type formulation. The stream of the process cheese-type formulation is then subjected to a mixing process in a chamber having an auger to provide a process cheese-type product. The stream of the process cheese-type product is then transported to a holding tank prior to packaging the process cheese-type product.

Abstract: A cooking and holding food preparation unit is disclosed having one or more food receiving compartments each including a door and a gasket for hermetically sealing the compartment when the door is closed. An open-topped tray for holding water is located near the bottom of the compartment and has therebeneath electrical heating strips for heating water in the tray. A thermostat is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump selectively reduces the air pressure within the compartment while a vacuum release valve selectively couples the compartment to the exterior atmosphere. There is a timer for measuring elapsed time after cooking is begun which functions to open the vacuum release valve upon the expiration of an operator determined time interval.

Abstract: A short cut pasta treatment process utilizes a steamer (13) for steam treating short cut pasta products after extrusion and before handling. The steamer has a housing (14) in which pipes (23) with nozzles (24) are disposed, both above and below an endless belt conveyor (21) which passes through the housing. "Green" pasta is carried by the conveyor through the housing, exposing the pasta to live steam. The pasta is steam treated for a time sufficient to partially gelatinize and cook the pasta product, which reduces tackiness and strengthens the product to limit breakage. Air is then drawn by the pasta by a pair of fans (25) to stop the cooking process and cool the pasta, allowing the partially cooked pasta to be handled and stored without agglomeration. Utilizing the short cut pasta steaming process allows automation of the packaging and conveying system for producing a short cut product without requiring a costly and time consuming drying operation.

Abstract: Quinoa seeds are moistened so that the seeds have a dry matter content of from 65% to 85% by weight, and then the moistened seeds are treated with superheated steam after which the treated seeds are restored to temperature and pressure conditions to expand the volume of the seeds.

Abstract: Shrimp are cooked by methods and apparatus limiting the excessive amount of curl usually incurred to produce a generally J shaped configuration after cooking. Thus, the shrimp are cooked while held in a straightened configuration to thus induce in the cooked shrimp meat forces tending to hold the shrimp in a more straightened configuration than conventionally attained. In one embodiment the shrimp are aligned on conveyor belts between pairs of laterally disposed pan normally extending from the conveying surface and spaced for confining the shrimp in an elongated and straightened configuration. Thus, the conveyor belt carries the shrimp through a steam cooker to produce a desired J shaped shrimp configuration having reduced curl.

Abstract: A food is cooked by placing the food on a support grill positioned inside a chamber, introducing steam and air into the chamber to provide hot moist air, directing the hot moist air in a vertically descending flow towards and through the support grill so that the food is contacted and cooked by the hot moist air, and cooling the chamber floor to prevent equilibration between the temperature of the floor and the temperature inside the chamber.

Abstract: Frozen meals are placed in a hermetically sealable cooking space (2) in which explosion-like puffs of steam are produced. Before the puffs of steam are produced, the air present in the cooking space can be heated. The puffs of steam are produced by evaporation of dosed quantities of water. Water is introduced into the cooking space (2) through a nozzle (40) which opens into the cooking space. The means can be regenerated or even cooked with the greatest possible care in the shortest possible time without detriment to their quality.

Abstract: A machine and process for quickly baking pizza. Dry super-heated steam at about 600.degree. F. is flash-generated in one compartment of the machine by spraying water on metal plates. The steam passes to another compartment of the machine where the pizza rests on a hot metal plate. The pizza is quickly baked from the combined effects of the steam and the hot plate at a temperature in the range from about 650.degree. F. to 690.degree. F.

Abstract: A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 80% flour, preferably potato flour, and water (20% to 50%), and formed into a sheet from which snack pieces are cut. The snack pieces are coated with an oil, constrained in a mold and cooked, preferably with hot air or superheated steam, to provide a snack having 10% to 20% fat and having a fried-like texture and flavor.

Abstract: A process for preparing low fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed from 50% to 80% flour, preferably potato flour, and water (20% to 50%), and formed into a sheet from which snack pieces are cut or are extruded. The snack pieces are constrained in a mold, fried to a moisture content of from about 5% to about 15% and then the excess fat removed by stripping with superheated steam having an average steam velocity of at least 800 lb./hr./ft..sup.2. A snack having 12% to 25% fat and having a fried-like texture and flavor and a moisture content less than 6% is made by this process.

Abstract: An apparatus for more effectively controlling the precooking operation by separating the precooking procedure into multiple distinct zones and controlling the temperature in each cooking zone. A porous conveyor belt conveys shrimp from a feeder tank at a temperature of approximately 40.degree. F. into zone 1 maintained at a temperature of 212.degree. F. and subsequently into zone 2 in which the temperature is maintained at 212.degree. F. and finally into zone 3 and optionally into zone 4 maintained at a temperature less than 212.degree. F. In zone 1 the mixture of air and steam from both above and below the shrimp will condense on the surface of the shrimp for control cooking in zone 1 in which the shrimp is heated to approximately 116.degree. F. In zone 2, the same cooking procedure raises the cooking temperature of the shrimp to approximately 173.degree. F. In zone 3, and optionally in zone 4, a controlled cooking atmosphere is maintained at 180.degree. F. to 212.degree. F.

Abstract: A supercritical fluid such as CO.sub.2 is injected under pressure into a fully cooked dough in an extruder. The dough is prepared and after being preconditioning with water and steam, is supplied to an extruder/cooker where it is subjected to high cooking temperatures, which may be on the order of 120.degree. C. The cooked dough is conveyed through an optional steam vent section and is cooled to a temperature of usually less than 100.degree. C. to prevent puffing of the extruded product by the conversion of water to steam. Supercritical CO.sub.2 is injected into the cooked and cooled dough, and under the pressure conditions existing in the extruder, the CO.sub.2 dissolves into the water phase of the dough. Since the conditions within the extruder are either subcritical or near-critical, various flavors, colorants, or other materials soluble in and carried by the supercritical CO.sub.2 are deposited and mixed into the dough before exiting the extruder. The dissolved CO.sub.

Abstract: A method for manufacturing starting material for dried sweet potato chips comprises heating raw sweet potatoes at a temperature ranging from 70.degree. to 100.degree. C. for 180 to 8 minutes to adjust hardness of the sweet potatoes to 1,800 to 12,000 and then slicing the heated sweet potatoes to a desired thickness. The sweet potato slices are further subjected to a second heat treatment to convert starches present therein to .alpha.-starches and then dried as such or after freezing to obtain dried sweet potato chips edible as a snack food.

Abstract: An oven and method for cooking solid foods. The oven comprises an elongated housing divided into tandem cooking zones each with separate cooking and heating chambers. Food products are carried on a vapor perious conveyor through the cooking chambers as a distinct cooking process vapor is recirculated in each zone at different rates between the heating and cooking chambers. In one zone, the process vapor is circulated generally laterally of the conveyor over the food in a turbulent mode and then recirculated for reheating in a path parallel to the conveyor.

Abstract: Process and apparatus are provided for cooking an alimentary substance within a walled enclosure under atmospheric pressure by means of steam entering into the enclosure. The method and apparatus provide for a first cooking step which includes the rapid increase of the temperature of the surface of the substance by means of superheated steam to preheat the substance, with the steam being supplied into the enclosure at a temperature above the boiling temperature of water and under atmospheric pressure; and a second cooking step wich includes drying the surface of the substance and cooking it, in continuation of the first step.

Abstract: An apparatus and method for cooking small quantities of low and normal moisture content foodstuffs in a sealed pressurized container by immersing the foodstuffs in a heated liquid cooking medium and injecting super-saturated steam into the vessel upon the closure of the lid to which super-saturated steam is generated within a heated injection tube and creates an instant pressure seal and initiates a cycle of repeated vacuum pulse cooking flashes of the moisture and water contained in the foodstuffs placed within the vessel to super-saturated steam as the pressure increases and decreases in accordance with the pressure regulating means for at least the timed cooking period.

Abstract: A process for preparing a puffed flavored food snack without the use of fats and oils comprising the steps of forming a flour free starch dough with at least 20% by weight of tapioca starch. The dough is then steamed until translucent, cut into discrete pieces and cooked in a microwave oven.

Abstract: An oven and method for cooking solid foods. The oven comprises an elongated housing divided into tandem cooking zones each with separate cooking and heating chambers. Food products are carried on a vapor pervious conveyor through the cooking chambers as a distinct cooking process vapor is recirculated in each zone at different rates between the heating and cooking chambers. In one zone, the process vapor is circulated generally laterally of the conveyor over the food in a turbulent mode and then recirculated for reheating in a path parallel to the conveyor.

Abstract: A method for cooking potatoes in hot water-vapor consists of disposing dried potatoes in non-overlapped, non-contacting relationship above a body of boiling water so as to expose them for about five minutes to a confined body of hot water vapor maintained at atmospheric pressure. The apparatus comprises a water container for a body of water, a heat source to heat and maintain said body of water at its boiling point, a perforated motor-driven movable conveyor structure on which diced potatoes can be arranged in non-overlapped, non-contacting relationship and which is located closely above the surface of the body of water, and an enclosure overlaying the conveyor stucture and the water container for entrapping hot water-vapor there or within so as to expose the diced potatoes thereto, said container having apertures therein so as to maintain the hot water-vapor at substantial atmospheric pressure.

Abstract: A method for processing meat from fowl is disclosed wherein a tough meat is subjected to dry steam at a pressure in the range of about 0.2 Kg/cm.sup.2 to about 0.5 Kg/cm.sup.2, said steam having a temperature in a range of 100.degree. C. to 130.degree. C. for a period of about 30 minutes to one hour. This method advantageously provides meat which is tender but not wrinkled and does not have peeling of the skin.

Abstract: The apparatus comprises a primary steaming unit for exposing rice being conveyed on a first conveyor to steam, a water tank for immersing rice discharged from the first conveyor in hot water, a second conveyor for conveying rice discharged from the water tank, and a secondary steaming unit for exposing rice being conveyed on the second conveyor to steam.Above an inlet end of the second conveyor, a space is formed, which is free from intrusion of steam from the secondary steaming unit. A seasoning liquid feeder is disposed in the space for supplying a season liquid such as salt, shoyu, sake, vinegar to rice. An ingredient feeder for supplying vegetables, meat, fish and so on to rice is disposed in or near the space.

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: A method of producing retort food comprises the steps of subjecting broiled fish to hot-water processing in hot water at a temperature of 65.degree. to 98.degree. C. for 10 to 150 seconds; enclosing the resulting broiled fish in a packaging container in a sealing manner; and subjecting the broiled fish to retort sterilization processing. According to the method, there is provided a retort food comprising broiled fish capable of minimizing the generation of drips from broiled fish at the time of retort sterilization processing and maintaining a good appearance.

Abstract: An apparatus and method for defatting and cooking meats which can be used in home and commercial kitchens whereby animal fats are removed during cooking without the use of high temperatures which may result in the formation of carcinogenic compounds. The defatting and cooking is accomplished by suspending the meat in a partially closed container above boiling water where it is exposed to steam. The meat is heated by the heat of condensation of the steam until cooked. During the cooking the temperature of the medium surrounding the meat within the container is monitored and regulated. While cooking, the animal fats from the meat are free to drip off into the boiling water below the meat.

Abstract: This invention relates to controlling the simmering or cooking time in a cooking vessel which can be heated by means of an electrical cooking plate with a control circuit, in which the temperature in or on the cooking vessel is determined and utilized by the control circuit to regulate the heat output of the cooking plate, in which the simmering or cooking time can be set by means of an adjustable time element, in which the cooking plate can be shut off at a length of time bvefore the completion of the predetermined simmering or cooking time which is greater the slower that the rise of the temperature in the heating phase is, and in which, by using the heat content contained inthe cooking material after shutting off the cooking plate the simmering or cooking process is extended up to the preset simmering or cooking time.

Abstract: A method of manufacturing dried rice with a pregelatinized starch content which comprises the steps of:(a) soaking polished rice in water having a temperature below 30.degree. C.;(b) soaking the polished rice resulting from said step (a) in warm water having a temperature between 50.degree. and 70.degree. C.;(c) steam cooking the polished rice resulting from said step (b); and(d) drying the polished rice resulting from said step (c). The method allows the dried rice to be made edible within a short period, and allows the rice to be processed without making the surface of the rice grains too sticky, and thus provides constantly high yields with low energy costs.

Abstract: A food product cooker comprises a first relatively low temperature above ambient heating compartment, a second relatively high temperature heating compartment, a third water rinsing and cooling compartment and a fourth chiller compartment. The food product is conveyed through the first, second and third compartments on a serpentine conveyor having a plurality of vertical flights. Steam is introduced into the first and second compartments beneath the conveyor and removed by a venting system from the top of the compartments in such a manner as to maintain a generally constant and uniform heating temperature throughout the respective compartments.

Abstract: A water circulated grill having a fire bowl and a food supporting grill thereon, the food supporting grill being made up of interconnected tubular members through which water is circulated to maintain the supporting grill surfaces cool while food thereon is heated by a heat source in the fire bowl.

Abstract: A cooking and browning system and method for chicken, turkey, roasts or meat patties includes a first slow cooking step wherein the food products are cooked slowly at about 160.degree. F. to 220.degree. F. in a high humidity or steam environment, in a continuous movement. Next, the food products are put through a browner wherein, for a relatively short period of time, the products are subjected to high velocity, high temperature air which browns the outside of the product. The hot air in the browner is not recirculated but is exhausted to a heat exchanger/boiler, where heat is exchanged with water to produce steam which goes to the slow cooker, for the cooking of the products in the slow cook step.

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.