US 12,279,632 B2
Processed leguminous materials
Monjur Hossen, Battle Creek, MI (US); John David Pinkston, Battle Creek, MI (US); Alina Ruxandra Tenea, Kalamazoo, MI (US); and George Cherian, Battle Creek, MI (US)
Assigned to KELLANOVA, Battle Creek, MI (US)
Filed by Kellanova, Battle Creek, MI (US)
Filed on Jul. 17, 2023, as Appl. No. 18/222,525.
Application 18/222,525 is a division of application No. 16/023,253, filed on Jun. 29, 2018, granted, now 11,744,271.
Claims priority of provisional application 62/527,266, filed on Jun. 30, 2017.
Prior Publication US 2024/0090541 A1, Mar. 21, 2024
Int. Cl. A23L 11/30 (2016.01); A23J 1/14 (2006.01); A23J 3/14 (2006.01); A23L 11/00 (2021.01); A23L 29/225 (2016.01); C08B 30/04 (2006.01)
CPC A23L 11/31 (2016.08) [A23J 1/14 (2013.01); A23J 3/14 (2013.01); A23L 11/01 (2016.08); A23L 11/05 (2016.08); A23L 29/225 (2016.08); C08B 30/04 (2013.01); A23V 2002/00 (2013.01)] 9 Claims
OG exemplary drawing
 
1. A method of processing a raw pea composition to reduce non-volatile flavor components to form a deflavored pea composition, the method comprising:
steam cooking a raw pea slurry having about 10 to about 33 weight percent solids to form a cooked pea slurry;
drum drying the cooked pea slurry to form the deflavored pea composition;
wherein the steam cooking is at a temperature of about 150° F. to about 300° F., a time of about 30 seconds to about 10 minutes, and a back pressure of about 5 psi to about 60 psi, wherein the drum drying is at a temperature of 100° F. to 280° F. for 2 minutes to 15 minutes;
wherein an amount of bound saponins in the deflavored pea composition is reduced by about 50 to about 95 percent as compared to an amount of bound saponins in the raw pea slurry; and
wherein the deflavored pea composition has about 10 to about 150 ppm of bound saponins associated with compounds having a molecular weight of greater than about 25 kDa.