US1799370A - Process of treating boiled beans - Google Patents

Process of treating boiled beans Download PDF

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Publication number
US1799370A
US1799370A US435967A US43596730A US1799370A US 1799370 A US1799370 A US 1799370A US 435967 A US435967 A US 435967A US 43596730 A US43596730 A US 43596730A US 1799370 A US1799370 A US 1799370A
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United States
Prior art keywords
containers
beans
boiled beans
heavy
treating
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Expired - Lifetime
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US435967A
Inventor
Higuchi Shiro
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Individual
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Individual
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Priority to US435967A priority Critical patent/US1799370A/en
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Publication of US1799370A publication Critical patent/US1799370A/en
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/02—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/02—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits

Definitions

  • This invention relates to a new process of treating boiled beans, whereby the same are changed into a more nutritious and easily digestible food.
  • boiled beans are consumed as food directly after the boiling thereof, or are kept in closed cans until used as food with no intervening steps between the boiling thereof and their final use as food.
  • I take beans, pref- I 30 erably soya beans, and add a quantity of water thereto, and boil the same at a. temperature of 212 F., until the beans are well cooked.
  • I then put the boiled beans in small paper containers as above set forth, filling the containers about seventy-five per cent full, and then cover the containers, preferably with a paper fabric cover.- I then arrange the containers side by side on sheets or blankets of heavy cloth fabric, and fold the same to completely cover the containers.
  • the heatiin the boiled beans is, gradually d issi pated.
  • a string-like gummy substance emanates from th ebeansand is deposited therebetween, and consists mostly of amide, and a portion of thealbumen within the bean kernels is changed into peptone; these chemical substances being developed only under the heat and conditions as attainedby this process.
  • the r containers including a cover
  • wrappin the containers in heavy blankets of clot fabric which allow slowdissipation of heat
  • placing the wrapped containers in a closed room having a temperature of from 80 to 90 F., for a period of thirty-six 1 hours; and finally in removing the containers from the wrappers.

Description

usrrao STA ES sumo nreuormor Los enigma j rnocnss or TREA'rfNG'isoILnn BEANs- I1 No Drawing.
This invention relates to a new process of treating boiled beans, whereby the same are changed into a more nutritious and easily digestible food.
f5 Heretofore and at present, boiled beans are consumed as food directly after the boiling thereof, or are kept in closed cans until used as food with no intervening steps between the boiling thereof and their final use as food. To improve the boiled beans as an article of food, I subjectthem to a process as hereinafter set forth in detail and defined in the appended claims. I By subjecting boiled beans to my improved process, they are changed chemically, thereby producing amide and peptone and making the beans nutritious and easily digestible; the amide element being derived from the skin or outer covering of the bean, and the pep- 29 tone being derived from the albumen in the inner bean kernel.
In carrying out my new process I have found that it is necessary to employ a num-' ber of small containers for the boiled beans,
and that these containers are most effective if made from a heavy paper fabric material, and
in the form often used in paper cartons and known to the trade as corrugated paper.
To carry out the process, I take beans, pref- I 30 erably soya beans, and add a quantity of water thereto, and boil the same at a. temperature of 212 F., until the beans are well cooked. I then put the boiled beans in small paper containers as above set forth, filling the containers about seventy-five per cent full, and then cover the containers, preferably with a paper fabric cover.- I then arrange the containers side by side on sheets or blankets of heavy cloth fabric, and fold the same to completely cover the containers.
I have found that a minimum of three sheets or blankets is desirable for this purpose." I then leave the enclosed containers in a closed room having a temperature ranging from 80 to 90 degrees F., and for a period of thirtysiX hours. I then take out the containers,and the contents are ready for use as food. I Through the use of heavy paper containers, and the wrapping of the same in three or more heavy cloth fabric sheets or blankets,
Application filed March 1451930.. Serial1No.435,96-'?.- v
retentionina closed from having the temperature set forth, the heatiin the boiled beans is, gradually d issi pated. During this step, a string-like gummy substance emanates from th ebeansand is deposited therebetween, and consists mostly of amide, and a portion of thealbumen within the bean kernels is changed into peptone; these chemical substances being developed only under the heat and conditions as attainedby this process. From the foregoing description, it may be seen that my new process develops in boiled beans, the desirable and nutritious substances of amide and peptone, and renders the boiled beans very digestible.
What is claimed is:
1. The process of treating beans, consisting of boiling the same in water at a temperature of 212 F., until well cooked; then pla'c ing the boiled .beans, while hot, in heavy paper fabric containers including covers for the containers; then wrapping the containers in heavy sheets and blankets of cloth fabric; and finally in leaving the wrapped containers in a closed room having a temperature of from 80 to 90 F., for a'period of thirty-six hours.
2. The process of treating boiled beans, consisting of placing the boiled beans, while hot, in heavy paper fabric containers; then 80 wrapping the containers in sheets and blan 7 kets of heavy cloth fabric; then leaving the wrapped containers in a closed room having a temperature of from 80 to 90 F., and
finallyin removing the containers from the 5 heavy sheet andblanket wrappers.
8. The process of treating boiled beans, consisting of placing the boiled beans, whilehot, in containers of heavy paper fabric; then wrapping the containers in blankets of heavy 0" cloth fabric; then in allowing the heat to dissipate therefrom in, a closed room-having atemperature of from to F., and finally in removing the containers from the wrappers. I
l. The process of treating boiled beans, consisting of placing the same, while warm, in containers which allow slow dissipation of heat; then in wrapping the containers in heavy blankets of cloth fabric which allow slow dissipation of heat; then in leaving the wrapped containers in a closed room under and for thirty-six hours, and finally in rea temperature of from 80 to 90 degrees, F.,
moving the containers from the Wrappers.
5. The process of treating boiled beans, consisting of putting the boiled beans, while warm, in containers of heavy paper fabric,
filling the containers about 75% full, the r containers including a cover; then in wrappin the containers in heavy blankets of clot fabric which allow slowdissipation of heat; then in placing the wrapped containers in a closed room having a temperature of from 80 to 90 F., for a period of thirty-six 1 hours; and finally in removing the containers from the wrappers.
In testimony whereof, I hereunto afiix my signature.
SHIRO HIGUCHI.
US435967A 1930-03-14 1930-03-14 Process of treating boiled beans Expired - Lifetime US1799370A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US435967A US1799370A (en) 1930-03-14 1930-03-14 Process of treating boiled beans

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US435967A US1799370A (en) 1930-03-14 1930-03-14 Process of treating boiled beans

Publications (1)

Publication Number Publication Date
US1799370A true US1799370A (en) 1931-04-07

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US435967A Expired - Lifetime US1799370A (en) 1930-03-14 1930-03-14 Process of treating boiled beans

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