DEFLAVORED PEA COMPOSITION

Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and...

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Bibliographic Details
Main Authors TENEA, Alina, Ruxandra, CHERIAN, George, PINKSTON, John, David, HOSSEN, Monjur
Format Patent
LanguageEnglish
French
German
Published 13.04.2022
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROTEIN COMPOSITIONS FOR FOODSTUFFS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
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Summary:Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.
Bibliography:Application Number: EP20180750542