Improved food products from legumes

• Main Authors: Ken Quail, Andrew Boundy, Michele Cooper
• Format: Patent
• Language: English
• Published: 13.02.2020
• Subjects: FODDER; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A process is provided for the treatment of a particulate leguminous plant material, such that the processed particulate leguminous plant material possesses characteristics that are desirable for animal, such as human, consumption. The leguminous plant material is subjected to one or more cycles of temperature treatment, each cycle 5 including a heating phase and a cooling phase. The heating phase temperature of at least one of the temperature treatment cycles may be lower than the heating phase temperature of the preceding temperature treatment cycle. Particulate leguminous plant material comprising substantially reduced concentrations of one or more molecules that contribute to odour and/or flavour may be produced by the process. 10 Particulate leguminous material produced by the process may be used as a food, or as an ingredient in a food product.