Whole-legume food products and methods of making whole-legume food products are described.

Whole-legume food products and methods of making whole-legume food products are described.

A coated foodstuff is made using two starch components. One is a spray cooked agglomerated waxy corn starch as having a peak time to hydration viscosity of between about 5.5 and about 7.5 minutes. The snack has unique expansion and hardness properties compared to coatings made from other corn starches, in embodiments the snack has a coating that expands to between about 1.7 and about 2.6 mm, a hardness of between about 3000 and about 3750 grams, or a hardness-to-expansion ratio of about 1200:1 to about 2200:1 g/mm.

Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors.

The present disclosure is directed to whole spectrum compounds from a first food infused into a food grade oil or second food and beverage consumables, along with methods of producing the consumables infused with compounds from the first food. The second food consumables are infused in an overall two-step process, in which compounds from a first food are initially infused into a food grade oil, which in turn is used to infuse a second food and beverage consumable with whole spectrum compounds from the first food.

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.

Frozen plant-based breakfast bowl products and associated precursor compositions provide a healthy, nutritious, and tasty breakfast or snack. The products and compositions are made with fresh frozen ingredients, without adding refined sugar, artificial ingredients, or artificial preservatives.

Provided is a method of making a dehydrated food product. The method includes culling the food product for foreign objects, cleaning the food product, germinating the food product, dehydrating the food product, and cooling the dehydrated food product. Dehydrating the food product can include maintaining the food product in a compartment, heating air in the compartment to a temperature at or between about 115 F. and about 118 F. to remove moisture from the food product, and venting the heated air and moisture from the compartment. The food product can be, as examples, nuts, seeds, and/or beans.

The present invention relates to legumes, and or nuts, and or seeds, and products containing the legumes, nuts and or seeds and to their methods of preparation. More particularly, the present invention is directed towards eliminating plant protein lectins in legumes, and or nuts, and or seeds and to the methods of preparation. Plant lectins are proteins produced by plants as a poisonous defense, and found in many of the foods we eat containing nuts and or legumes and or seeds. Everyday people enjoy eating snacks like; health/nutrition bars, candy bars, soy beans, cashews or even a can of peanuts containing the plant protein lectins. Many of whom are having adverse effects from plant protein lectins.

In the Present Invention, the legumes, and or nuts, and or seeds are processed using methods unused and unknown to one skilled in the art. Resulting in legumes, and or nuts, and or seeds in which the plant protein lectins are removed. And these processed legumes, and or nuts, and or seeds are further processed to accept various coatings used in the trade and directed towards providing multiple edible products containing legumes, and or nuts, and or seeds free of plant protein lectins. Food products including but not limited to, dough, health bars, cereals, yogurt, pastries, ice cream, and the like, as well as pet foods and animal feeds. Another process, the different products are packaged for consumer consumption and/or commercial uses. Also provided are typical methods used for production of these products in the art.

A method of preparing a non-roasted nut, seed, grain, or legume base. The method includes cooking a feedstock comprising shelled nuts, shelled seeds, grains, or hulled legumes at a temperature, a pressure, a water-to-feedstock ratio, and for a time wherein at least a portion of chlorogenic acid present in the feedstock remains intact and activity of one or more enzymes present in the feedstock is substantially reduced or eliminated.