Process for improving the comestibility of legumes and for deflatulating them by use of neutral enzyme systems
Patent 4376128 Issued on March 8, 1983. Estimated Expiration Date: 
January 23, 2001. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
January 23, 2001. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3293143 3632346 3817834 3876807 InventorApplicationNo. 06/227602 filed on 01/23/1981US Classes:426/46, Legume426/52, With added enzyme material or microorganism435/267Treating animal or plant material or micro-organismExaminersPrimary: Jones, Raymond N.Assistant: Curtin, Elizabeth J. Attorney, Agent or FirmInternational ClassesA23L 1/20 (20060101)A23L 1/211 (20060101) AbstractLegumes of the genus Phaseolus, genus Soja, and genus Lens are deflatulated and the consistency and comestibility of edibles containing these legumes are improved by adding to the legumes prior to cooking an effective amount of an enzyme system found in components of plants of pineapple and papaya, said enzyme system being in a neutral enzyme state. In a preferred embodiment, the enzyme addition is made to legumes of the genus Phaseolus alone or in mixture with legumes of the genus Soja.Other References
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