Quick-cook grains and pulses

Patent metadata

Field	Value
Publication number	US-10485260-B2
Application number	US-201514883260-A
Country	US
Kind code	B2
Filing date	Oct 14, 2015
Priority date	Nov 23, 2010
Publication date	Nov 26, 2019
Grant date	Nov 26, 2019

Abstract

A method for making a quick-cook grain or pulse via flat plate compression or gun puffing by controlling the porosity of the grain or pulse. Further, the grain or pulse made in accordance with this invention retains the texture, flavor and appearance of the original grain or pulse.

First claim

The invention claimed is:

1. A method of processing whole pulses comprising porosity, said method controlling the porosity of the whole pulses to produce quick-cook pulses, the method comprising the steps of:
dehulling whole pulses;
pre-hydrating and tempering the whole pulses for 1 to 12 hours until the whole pulses have a moisture content of about 13-25%, wherein the whole pulses have a bulk density of about 800 g/L;
preheating the pulses to bring the temperature of the whole pulses from about 38° C. to about 120° C. prior to introducing the pulses into a gun puffing chamber;
introducing the whole pulses into the gun puffing chamber and sealing the chamber;
raising a pressure of the chamber to about 80-175 psig at a temperature of about 162-192° C. until the moisture within the whole pulses reaches a moisture content of about 14-30%;
instantaneously reducing the pressure to atmospheric pressure in less than about 2 seconds to create a puffed whole pulses with a reduced bulk density to between 260-700 g/L; and
dehydrating the whole pulses until the moisture content within the quick-cook pulses reaches below about 14% and an aw less than about 0.65.

2. The method of claim 1 wherein the moisture content of the whole pulses following dehydration is about 10-13%.

3. The method of claim 1 wherein the moisture content of the whole pulses following dehydration is about 3-5%.

4. The method of claim 1 wherein the dehydrating step comprises drying with hot air in a batch or continuous bed dryer or dried in a fluid bed hot air dryer to reach the final moisture.

5. The method of claim 1 wherein a volume of the whole pulses increases by about 2 to 5 fold during the processing steps.

6. A method of processing split pulses comprising a porosity, the method controlling the porosity of the split pulses, the method comprising steps of:
pre-hydrating and tempering the split pulses for 1 to 12 hours until the split pulses have a moisture content of about 13-25%, wherein the split pulses have a bulk density of about 800 g/L;
preheating the split pulses to bring the temperature of the split pulses from about 38° C. to about 120° C. prior to introducing the split pulses into a gun puffing chamber;
introducing the split pulses into the gun puffing chamber and sealing the chamber;
raising a pressure of the chamber to about 80-175 psig at a temperature of about 162-192° C. until the moisture within the split pulses reaches a moisture content of about 14-30%;
instantaneously reducing the pressure to atmospheric pressure in less than about 2 seconds to create a puffed split pulses with a reduced bulk density to between 260-700 g/L; and
dehydrating the split pulses until the moisture content within the split pulses reaches below about 14% and an aw less than about 0.65.

7. The method of claim 6 wherein the moisture content of the split pulses following dehydration is about 10-13%.

8. The method of claim 6 wherein the moisture content of the split pulses following dehydration is about 3-5%.

9. The method of claim 6 wherein the dehydrating step comprises drying with hot air in a batch or continuous bed dryer or dried in a fluid bed hot air dryer to reach the final moisture.

10. The method of claim 1 wherein a volume of the split pulses increases by about 2 to 5 fold during the processing steps.

Assignees

• The Quker Oats Company
• Quaker Oats Co

Inventors

• Moore Gary
• Yacu Waleed

Classifications

• A23P30/32 Primary

  by pressure release, e.g. explosion puffing; by vacuum treatment · CPC title

• A23L11/10

  Rapid cooking pulses · CPC title

• A23L7/178

  by pressure release with or without heating · CPC title

• A23L7/196

  Products in which the original granular shape is maintained, e.g. parboiled rice · CPC title

• A23L7/183

  by heating without using a pressure release device · CPC title