Process for affecting taste and odor in leguminosae and in particular peanuts and soya beans专利检索-豆腐食品及食品专利检索查询-专利查询网

Process for affecting taste and odor in leguminosae and in particular peanuts and soya beans

阅读：36发布：2024-01-15

专利汇可以提供Process for affecting taste and odor in leguminosae and in particular peanuts and soya beans专利检索，专利查询，专利分析的服务。并且The method for improving the taste and smell of legumins wherein the legumins are treated with an aqueous solution of a mixture of at least two acids selected from a group consisting of malic, lactic, tartaric, and citric acids in order to provide the improved taste and smell.，下面是Process for affecting taste and odor in leguminosae and in particular peanuts and soya beans专利的具体信息内容。

权利要求

2. The method for improving the taste and smell of legumins, consisting essentially of treating the legumins with an aqueous solution at a temperature between 30* C. and 110* C. for at least about 2 hours, which solution contains a mixture consisting essentially of at least two acids selected from the group consisting of malic, lactic, tartaric, and citric acids, whereby the weight of the mixture in the solution represents 0.001 to 1.0 percent of the dry weight of the legumins and the proportion of each acid is at least 15 percent by weight of the total proportion of acids.

3. The method of claim 2 wherein whole legumins are used and wherein the whole legumins are dried after said treatment.

4. The method of claim 3 wherein said whole legumins are peanuts or soya beans.

5. The method of claim 2 wherein the legumin absorb approximately 1 to 8 percent of their dry weight from the aqueous solution and the legumins are dried after said treatment.

6. The method of claim 5 wherein coarsely chopped legumins are used.

7. The method of claim 5 wherein said legumins are peanuts or soya beans.

8. The method of improving the taste and smell of peanuts and soya beans, consisting essentially of spraying whole peanuts or soya beans at a temperature between 30* C. and 110* C. for at least about 2 hours with an aqueous solution of a mixture consisting essentially of at least two acids selected from the group consisting of malic, lactic, tartaric, and citric acids whereby the weight of the mixture in the solution represents 0.001 to 1.0 percent of the dry weight of the peanuts or soybeans and the proportion of each acid is at least 15 percent by weight of the total proportion of acids and whereby the peanuts or soya beans absorb approximately 1 to 8 percent of their dry weight from the aqueous solution, and drying the peanuts or soya beans thereafter.

9. The method for improving the taste and smell of legumins consisting of treating whole legumins at a temperature between 30* and 110* C. for at least about 2 hours with an aqueous solution containing a mixture consisting essentially of at least two acids selected from the group consisting of malic, lactic, tartaric, and citric acids and whereby the weight of the mixture in the solution represents 0.001 to 1.0 percent of the dry weight of the legumins and the proportion of each acid is at least 15 percent by weight of the total proportion of acids, and then drying the legumins.

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Process for affecting taste and odor in leguminosae and in particular peanuts and soya beans

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