Abstract

A process for producing dried bean powder which is instantly reconstitutable with water to form a product having the flavor, color and texture of conventional refried beans. The dried bean powder contains a major proportion of finely divided cooked bean particles and an appreciable quantity of larger size cooked bean skin particulate which provides the reconstituted product with a texture typical of refried beans. In the production of this product, raw beans are blanched in hot water to hydrate the beans, and the hydrated beans and blanch water are cooked under pressure in a suitable pressure cooker. Upon completion of cooking, the beans and water, which are under relatively high pressures and temperatures in the pressure cooker, are discharged from the cooker into a container at ambient temperature and atmospheric pressure to provide an almost instantaneous release of pressure on the cooked beans. This instantaneous release of pressure on the cooked beans results in substantial physical degradation of the beans, thereby forming a bean slurry containing finely divided bean mash, whole bean pieces and bean skin particles. The slurry may then be milled through a screen having a relatively coarse sieve opening, with minimal grinding action, to reduce the whole bean pieces to a relatively small particle size while the bean skin particles are retained. The milled slurry is then dried, such as by applying the slurry to a single or double drum dryer, to a maximum moisture content of about 6%.

Other References

• Zaragosa et al., "Canned Refried Beans Prepared from Quick-Cooking Beans", J. Food Science, vol. 42, No. 4, 1977 (pp. 921-923)
• Kon et al., "Process Development Adds Scope To Bean Products", Food Products Development, Jul. 1979 (pp. 48 and 49)