Edible Legume Compositions and Methods for Making Same

Abstract

Compositions and methods for producing food and drink products containing milled anthocyanin-rich legumes from the Fabaceae family are disclosed that may lower the glycemic index, increase the duration of nutritionally-derived energy availability over simple carbohydrates, increase nutritional fiber content, reduce hyperglycemia, hyperinsulinemia, hyperleptinemia, total lipids, and cellular anabolism and energy consumption, and increase cellular catabolism and energy production. Using the methods of the present invention, legumes are milled into microparticulate form to increase nutrient availability and to reduce flatulence and other side-effects associated with prior art anthocyanin extraction techniques. Using a method of the present invention, lectins are significantly deactivated, thereby eliminating or substantially reducing hemagglutination.

Claims

1. A method for making extruded products using raw whole legumes to maintain the anthocyanins and reduce lectins present in the legumes, comprising: milling the raw whole legumes into microparticulate flour of sub-millimeter size; moistening the flour; and heating the moistened flour so that it reaches a temperature range between 75-90 C. for approximately 5-30 minutes or at a temperature and time necessary to prevent starch gelatinization and retrogradation, while maintaining the anthocyanins and reducing the lectins present in the legumes.

2. The method of claim 1 further comprising preparing a product using conventional baking methods using the heated moistened flour.

3. The method of claim 1 wherein the raw whole legumes are milled into microparticulates that are 1-500 micrometers, or 0.001 to 0.50 mm or at any size small enough to pass through the pylorus.

4. The method of claim 2, whereby the moistened flour is made into breads, pasta, Asian noodles, buns, biscuits, rolls, crackers, muffins, English muffins, scones, flatbreads, tortillas, torts, bannock, farl, crispbreads, hardtack, Swedish flatbreads, tunnbrd, knckebrd, Norwegian flatbreads, flatbrd, Finnish flatbreads, ruisreikleip, Italian flatbreads, focaccia, pizza, South American flatbreads, African flatbreads, Middle Eastern flatbreads, lavash, matzos, barbari, bazlama, pita, South Asian flatbreads, puri, roti, chapati, paratha, Southeast Asian flatbreads, laobing, other flatbreads not listed, bagels, mantou, wotou, ujeqe, Boston brown bread, dumplings, vegetarian meat, fish and seafood substitutes, tofu, breakfast cereal-like compositions, gruel, grits, cakes, cookies, doughnuts, pies, pastries, tortes, pretzels, snack chips, a potable beverage, and the like.

5. The method of claim 1 wherein the legumes that are milled are selected from anthocyanin-rich beans known as black beans (Phaseolus vulgaris), kidney and pinto beans (Phaseolus vulgaris), small red beans (Vigna umbellata), red and black adzuki beans (Vigna angularis), black gram (Vigna mungo), black lentils (Lens culinaris), black and scarlet runner beans (Phaseolus coccineus), and cranberry beans (Phaseolus vulgaris), as well as white beans (Phaseolus vulgaris) (which include navy, Great Northern, cannellini and white kidney), pinto beans (Phaseolus vulgaris), and any other beans rich in complex carbohydrates but poor in anthocyanins, and/or any combination thereof.

6. The method of claim 1 whereby the moistened legume flour is cooked or thermally treated for 1 or more minutes at temperatures between 75 and 100 C., between 100 and 115 C., between 115 and 140 C. preferably between 75 and 90 C., preferably for 5-30 minutes, in order to deactivate phytohemaglutinin and then optionally cooled to a desired temperature, preferably rapidly, in order to limit anthocyanin loss.

7. The method of claim 1, wherein the milled flour is strained of undesirable microparticulates.

8. A method for making nutritional beverages, non-bread-like products, and breads using raw whole legumes which maintain the anthocyanins and reduce lectins present in legumes, comprising: milling raw whole legumes into microparticulate flour of sub-millimeter size; wherein the microparticulate flour is mixed with other ingredients to create a nutritional beverage or other non-bread or bread product which maintain the anthocyanins and reduce lectins present in the legumes.

9. The method of claim 8 wherein the raw whole legumes are milled into microparticulates that are 1-500 micrometers or 0.001 to 0.50 mm or at any size small enough to pass through the pylorus.

10. The method of claim 8, wherein the milled flour is strained of undesirable microparticulates to improve texture of any goods using the flour.

11. The method of claim 8 wherein the legumes that are milled are selected from anthocyanin-rich beans known as black beans (Phaseolus vulgaris), kidney and pinto beans (Phaseolus vulgaris), small red beans (Vigna umbellata), red and black adzuki beans (Vigna angularis), black gram (Vigna mungo), black lentils (Lens culinaris), black and scarlet runner beans (Phaseolus coccineus), and cranberry beans (Phaseolus vulgaris), as ell as white beans (Phaseolus vulgaris) (which include navy, Great Northern, cannellini and white kidney), pinto beans (Phaseolus vulgaris), and any other beans rich in complex carbohydrates but poor in anthocyanins, and/or any combination thereof.

12. An edible product that maintains anthocyanins and reduces lectins, comprising: flour comprising raw microparticule milled whole legumes of sub-millimeter size; a liquid for moistening the flour; whereby the moistened flour is heated so that it reaches a temperature range between 75-90 C. for approximately 5-30 minutes or at a temperature and time necessary to prevent starch gelatinization and retrogradation, while maintaining the anthocyanins and reducing the lectins present in the legumes.

13. The flour of claim 12 wherein the whole legumes are milled into microparticulates that are 1-500 micrometers, or 0.001 to 0.50 mm or at any size small enough to pass through the pylorus.

14. The flour of claim 12 wherein the milled flour is strained of undesirable microparticulates to improve texture of the products made using the flour.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0016] The present invention is a process for creating flours and other food products using beans and other legumes that typically have significantly higher complex carbohydrate content than grains, without substantially sacrificing valuable anthocyanins and other nutritional properties of the legume while at the same time substantially reducing lectin content. In addition, by using the present invention, the final product will typically contain substantially more nutritional value than prior art conventional commercial bean processing. In addition, the process and products of the present invention reduce flatulence associated with legumes.

[0017] The particulate form of anthocyanin-rich legumes provides several other advantages over whole cooked beans, as well. Incorporating legume microparticulates into everyday food products brings the significant nutritional benefits of these legumes to persons who otherwise may consume few, if any, legumes. This is especially important in impoverished and malnourished communities, most notably in economically underdeveloped nations, where nutritional benefit per unit of currency spent on food is extremely important.

[0018] For persons who consume only whole cooked beans, adding legume microparticulates to their diet will provide the nutritional benefits lost by cooking the legumes whole. By way of example, and not limitation, wheat- and rice-based diets could be nutritionally improved by adding products made from legume microparticulates without any radical shift in dietary customs. Likewise, the use of legume microparticulates in edible snacks would increase the consumption of important nutrients by energy-hungry children, teens, and young adults and assist in mitigating some of the effects of white sugar and insufficient complex carbohydrates, such that sugars potential hyper-stimulating effect, as well as some sugar-based food cravings, may decrease. Legume microparticulates also can greatly reduce or eliminate the heavy feeling in the stomach and resultant sluggishness often associated with whole bean consumption, making legume consumption a smoother experience. And using legume microparticulates also saves consumer preparation time and fuel costs as compared to fresh whole beans, potentially increasing their appeal and use.

[0019] In the method of the present invention, raw whole legumes are milled into microparticulates and thereafter used in moist compositions like dough or beverages. Because of the size of the microparticulates, the digestive time of the legume portion of products made using the milled legumes is decreased while nutrient bioavailability and absorption are increased when compared to conventional home and commercial legume processing methods and compositions. In addition, legumes milled in accordance with the present invention may undergo more thorough digestion than processed legumes, increasing nutrient utilization. The process of the present invention also improves legume anthocyanin retention rates.

[0020] In the present invention, raw whole legumes are milled in their natural state with their hulls intact so as to preserve a greater percentage of their vital nutrients. In a preferred process of the present invention, legume flour is milled such that the particle size is approximately 1-500 micrometers, or 0.001 to 0.50 mm, or any other size that is small enough to pass through the pylorus, which transfers liquids and particles less than 1-2 mm in size into the duodenum. Specifically, by reducing particulate size, the process of the present invention improves gastric emptying rates, improves small intestine nutrient absorption rates, and improves small intestine nutrient absorption quantity. In addition, by using the process and products of the present invention, flatulence-causing resistant starches are reduced/removed while deactivating hemagglutinating lectins and avoiding unwanted starch gelatinization that can adversely affect the final product and its composition quality. Instead of causing flatulence, most of the starch contained within the legumes is digested normally prior to entering the colon so that it does not encounter the gas-producing bacteria residing therein. In addition, the process of the present invention substantially preserves metabolically valuable anthocyanin pigments.

[0021] The methods and compositions of the present invention avoid applying unnecessary added heat such as by boiling or steaming for the purpose of softening whole legumes or inactivating lectins in addition to the final stage of heating. For some products like leavened bread, rolls, and buns, the dough containing legume flour used to make the product is further formed into the product using conventional baking times and temperatures. For some products like Italian-style pasta, the dough used to make the product may be processed without the application of heat using cold extrusion. In such cases, lectins are deactivated when the product is cooked by consumers. For other products manufactured using extrusion like certain flatbreads like tortillas, vegetarian compositions including vegetarian meat, fish, crustaceans, mollusks, and fowl, and breakfast cereal-like compositions, as well as beverages, the present invention may use the minimum and maximum amount of time and heat within a temperature range preferably of 75-90 C., preferably for 5-30 minutes, the higher temperature being correlated with the shorter duration and the lower temperature being correlated with the longer duration, necessary to create the final product and optimize anthocyanin retention, reduce lectins, and prevent any unwanted gelatinization. Because the temperature at which gelatinization occurs may depend on the specific legume used, if gelatinization is undesirable, as in many beverages, temperatures and times will have to be adjusted to avoid or minimize it while simultaneously optimizing lectin deactivation and anthocyanin retention. In a preferred method of the present invention, doughs made from the legumes are extruded and kept warm at temperatures from 80 to 85 C. for 20 minutes or preferably 90 C. for 5 minutes. In a preferred method of the present invention for the same products when they are mixed rather than extruded as heated doughs, such as some tortillas, anthocyanin-rich legume flour thermal treatment and hydration employing most or all of a composition's aqueous component can occur simultaneously using this same method of heating for 80 to 85 C. for 20 minutes or preferably 90 C. for 5 minutes prior to combining with other ingredients in order to potentially increase the rate and quantity of lectin deactivation correlated with increased lectin molecule aqueous exposure, with heating at 80 C. for 20 minutes or 75 C. for 30 minutes the preferred method if gelatinization is undesirable. In a preferred method for a beverage containing legume flour, the anthocyanin-rich legume flour is hydrated and heated to 75 C. for 30 minutes or 80 C. for 20 minutes before being mixed with other beverage ingredients.

[0022] The present invention may deactivate lectins entirely, or at least to a point of insignificance, limit anthocyanin loss, and, in the case of a beverage, eliminate undesirable gelatinization. Without using a method of the present invention, legume products produced at temperatures that are too low, at durations that are too short, or that are prepared with insufficient aqueous exposure, will not deactivate the bulk of available lectins. Conversely, if the method of the present invention is not used, a percentage of anthocyanins will be destroyed in legume products produced at temperatures that are too high (even if it is heated for short periods up to a few minutes) or for too long (periods longer than a few minutes), to preserve sufficient anthocyanin content. In a method of the present invention, the microparticulate legume flours may be used to create baked goods like bread, rolls, buns, and pizza, which can be baked using conventional baking methods, such as, without limitation, baking the product at 325 to 375 F. for 40-45 minutes for bread, so that the flour does not need to be heated beforehand, as double heating of the flour may damage the anthocyanins and add unnecessary processing steps.

[0023] Thereafter, the final dough containing the milled anthocyanin-rich legume flour may be incorporated into breads, pasta, Asian noodles, buns, biscuits, rolls, crackers, muffins, flatbreads, Latin American flatbreads, tortillas, arepas, pupusa, torta, English, Scottish, and Irish flatbreads, English muffins, scones, bannock, fart, crispbreads, hardtack, Swedish flatbreads, tunnbrd, knckebrd, Norwegian flatbreads, flatbrd, Finnish flatbreads, ruisreikleip, Italian flatbreads, focaccia, pizza, African flatbreads, Middle Eastern flatbreads, lavash, matzos, barbari, bazlama, pita, South Asian flatbreads, puri, roti, chapati, paratha, Southeast Asian flatbreads, laobing, other flatbreads not listed, bagels, mantou, wotou, ujeqe, Boston brown bread, dumplings, vegetarian meat, fish and seafood substitutes, tofu, breakfast cereal-like compositions, gruel, grits, cakes, cookies, doughnuts, pies, pastries, tortes, pretzels, snack chips, a potable beverage, and the like.

[0024] In making beverages using the microparticular legume flour, a well-saturated flour made out of black beans and water at a bean flour to water ratio of 1:3 or 1:4 to allow for full saturation, for example, the processing temperature is in the 75-80 C. range because gelatinization creates a thick, undesirable beverage texture. Gelatinization begins to occur somewhere between 80 and 85 C. This range of heat is applied for 20 minutes at 88 C. or 30 minutes at 75 C., and the mixture allowed to cool to room temperature if not optionally force-cooled more rapidly. The saturated, heated microparticulate flour is added to processed soybeans or other non-anthocyanin-containing beans and/or grains that are processed separately by typical commercial processes and cooled to room temperature or cooler so that when they are combined, they will not heat the separate anthocyanin-containing legumes and potentially decrease their anthocyanin content. At any point prior to combining the two liquids, the anthocyanin-containing legume liquid is processed with equipment such as a sharp blade for a period long enough and at a speed high enough, or alternatively filtered, if necessary to decrease the size of or remove any undesirable microparticulates if the end product is a smooth liquid free of particulate matter that would be detected by the ordinary consumer, such as to achieve a milk-like consistency. Alternatively, decreasing the size or removal of undesirable microparticulates may occur after blending the bean and other liquids. After or during the combination of the liquids, other ingredients such as flavoring and preservatives may be added according to the product desired.

[0025] In a preferred embodiment black beans (Phaseolus vulgaris) are used because of the high anthocyanin content. In a preferred embodiment of the present invention, the legumes that are milled are selected from anthocyanin-rich beans known as red and black kidney beans (Phaseolus vulgaris), small red beans (Vigna umbellata), red and black adzuki beans (Vigna angularis), black gram (Vigna mungo) (also known as urad dal in India), black lentils (Lens culinaris), black and scarlet runner beans (Phaseolus coccineus), cranberry beans (Phaseolus vulgaris), as well as white beans (which include navy, Great Northern, cannellini and white kidney), pinto beans, and any other beans rich in complex carbohydrates but not in anthocyanins, and/or any combination thereof. Also, in the present invention, the microparticulates may be strained or sifted to remove any large or undesirable particulates before using to improve the texture of the finished products.

[0026] While particular embodiments and methods of the present invention have been shown and illustrated herein, it will be understood that many changes, substitutions and modifications may be made by those persons skilled in the art. It will be appreciated from the above description of presently preferred embodiments and methods that other configurations and techniques are possible and within the scope of the present invention. Thus, the present invention is not intended to be limited to the particular embodiments and methods specifically discussed hereinabove.