Patrick Lathrop

Instant Refried Bean Powder And Process For Producing The Same

Application

#4407840 Oct 4, 1983

Filed

May 15, 1981

Inventor

Patrick J. Lathrop (Chatsworth, CA) · Phyllis C. Rothrock (Tarzana, CA)

Appl. No.

6/263850

Assignee

Carnation Company (Los Angeles, CA)

International Classification

A23B 702, A23L 136

U.S. Classification

426629

Abstract

A process for producing dried bean powder which is instantly reconstitutable with water to form a product having the flavor, color and texture of conventional refried beans. The dried bean powder contains a major proportion of finely divided cooked bean particles and an appreciable quantity of larger size cooked bean skin particulate which provides the reconstituted product with a texture typical of refried beans. In the production of this product, raw beans are blanched in hot water to hydrate the beans, and the hydrated beans and blanch water are cooked under pressure in a suitable pressure cooker. Upon completion of cooking, the beans and water, which are under relatively high pressures and temperatures in the pressure cooker, are discharged from the cooker into a container at ambient temperature and atmospheric pressure to provide an almost instantaneous release of pressure on the cooked beans. This instantaneous release of pressure on the cooked beans results in substantial physical degradation of the beans, thereby forming a bean slurry containing finely divided bean mash, whole bean pieces and bean skin particles. The slurry may then be milled through a screen having a relatively coarse sieve opening, with minimal grinding action, to reduce the whole bean pieces to a relatively small particle size while the bean skin particles are retained.

Reduced Calorie Bakery Fillings

Application

#5356653 Oct 18, 1994

Filed

Apr 9, 1992

Inventor

Patrick J. Lathrop (Seattle, WA)

Appl. No.

7/866324

Assignee

Bunge Foods Corporation (Seattle, WA)

International Classification

A23L 105

U.S. Classification

426573

Abstract

A reduced calorie bakery filling having enriched natural flavor is disclosed. The bakery filling, like a fruit bakery filling, has a substantially reduced level of sweeteners and a reduced level of starch to provide a predetermined reduction in the caloric content. The esthetic properties of the bakery filling are not adversely affected by reducing the amount of sweeteners and starches and the natural flavor of the bakery filling is maintained or enhanced.