WO2014063299A1

WO2014063299A1 - Quick-cook, rapid-rehydration food products and the methods of preparing such food products

Info

Publication number: WO2014063299A1
Application number: PCT/CN2012/083343
Authority: WO
Inventors: Peter Bosch; Liaohua CAI; Guoli HU; Jungang HU; Chunlin LUO
Original assignee: The Quaker Oats Company
Priority date: 2012-10-23
Filing date: 2012-10-23
Publication date: 2014-05-01
Also published as: CN104822275A

Abstract

Methods for preparing quick-cook, rapid-rehydration food products are disclosed, the methods including soaking at least one grain or at least one legume in a aqueous solution comprising an alkali carbonate or bicarbonate salt, initially cooking the grain or legume and drying the grain or legume, wherein the dried grain or legume is capable of being cooked and rehydrated to the degree desirable for human consumption by cooking for approximately ten minutes or less. Quick-cook, rapid-rehydration food products prepared using the disclosed methods are also provided.

Description

QUICK-COOK, RAPID-REHYDRATION FOOD PRODUCTS ANDTHE METHODS OF

PREPARING SUCH FOOD PRODUCTS

FIELD OF THE INVENTION

[0001] The present invention relates to quick-cook, rapid-rehydration food products and methods of preparing such food products.

BACKGROUND OF THE INVENTION

[0002] Grains and legumes play an important role in a healthy and balanced diet.Consumption of grains and/or legumes provides many health benefits including lowering the risk of chronic diseases such as diabetes and heart disease. Both grains and legumes have also been found to promote weight management, lower the risk of obesity, and may protect against cancer.

[0003] Although grains and legumes provide many health benefits, they are not consumed as frequently as recommended due at least in part to the substantial preparation time needed to cook these foods. While cooking times vary for different type of grains, in general whole grains with their bran layer intact and with no structural modifications require cooking for at least 35 to 55 minutes on a stove top. Even modified grains require cooking times well in excess of what consumers typically want to spend. For example, cracked wheat often requires around 25 minutes cooking time and pearled barley often requires around 60 minutes. In another example, preparation of grain based congee porridge often requires cooking the grains for at least 30 minutes and more typically requires cooking times on the scale of hours. Likewise, cooking times for legumes vary based on the type of legume, but in general legumes with no structural modifications require cooking times of 45 minutes to an hour, if not more. In addition, for numerous grains or legumes the consumer must soak the grains or legumes before cooking, adding still more time and requiring the consumer to begin preparing the meal far in advance of the anticipated consumption. Thus, a consumer is less likely to prepare and consume these foods when other, quicker options are available despite the known health benefits.

[0004] Although attempts have been made to provide the consumer with quick-cooking grains or legumes, these attempts are either not plausible for commercial production due to efficiency and cost constraints or otherwise result in undesirable characteristics as the original texture, flavor and appearance of the grain or legume is comprised and therefore unacceptable to consumers. Further, the current technologies that are used to make quick-cooking grains and/or legumes have many disadvantages. For example, one method for making a quick-cook grain involves pre-hydrating to a high moisture content and then freeze drying to remove moisture while retaining a puffed, reduced density whole particle. This process is expensive and inefficient when performed on a commercial scale. Additionally, grains can be pre-cooked in an extruder and subsequently formed into grain-like shapes, but these methods change the appearance of the grains and leave them looking unnatural.

[0005] Moreover, existing methods for making quick-cooking grains or legumes are not attractive to manufacturers and consumers due to the disadvantages associated with these methods. Certain type of processing soaks can cause the grain or legume to "yellow" or change color in a way that is undesirable for the user unless chelating agents are used, or result in a harder, less pleasing texture of the grain or legume by stressing the exterior of the grain or legume. Pearling grains is disadvantageous because this method removes the outer bran layer, which causes the grain to lose some of its describable nutritional characteristics. The method of rolling a grain flat is also disadvantageous because it exposes the endosperm, which enables the endosperm of the grain to leach out during cooking and thus alters the taste and feel of the final dish. Lastly, the method of puffing a grain in hot air has its drawbacks as well, namely that the hot air may accelerate oxidative rancidity.

[0006] In light of the foregoing inefficiencies, a need exists for a method of efficiently and cost-effectively making quick-cooking and rapidly-rehydrating grains and legumes that allow for the rapid preparation of the grain or legume but still provide an end product with the desired nutritional and taste related characteristics, along with a more natural appearance, of grains or legumes prepared by more traditional methods. In particular, it would be desirable to have a method of allowing a consumer to cook grains or legumes in ten minutes or less with no prior preparation needed while retaining other desirable visual and taste related characteristics. Relatedly, it would be desirable to have food products with any or all of these characteristics.

SUMMARY OF THE INVENTION

[0007] In accordance with one aspect of the invention, a method for preparing a quick-cook, rapid-rehydration food product is disclosed, the method comprising soaking at least onegrain or at least onelegume in a solution, the solution comprising water and an alkali carbonate or bicarbonate salt, initially cooking the grain or legume, and drying the grain or legume, wherein the dried grain or legume is capable of being cooked and rehydrated to the degree desirable for human consumption by cooking for approximately ten minutes or less.In some embodiments, the method also includes sieving the dried grain or legume.In other aspects, the dried grain or legume is capable of being cooked and rehydrated to the degree desirable for human consumption by cooking for approximately seven minutes or less, or even five minutes or less. In some embodiments, the alkali carbonate or bicarbonate salt is sodium bicarbonate. In certain embodiments, concentration of the alkali carbonate or bicarbonate salt in the solution is in the range of approximately 0.05- 1.5% wt., in the range of approximately 0.1 -0.5% wt, in the range of approximately 0.15-0.25% wt., in the range of approximately 0.5- 2.5% wt.,or is approximately 0.20% wt.

[0008] In further embodiments, the solution may comprise a low molecular weight sugar. In some of these embodiments, the low molecular weight sugar is trehalose, glycerine, or a combination thereof. In yet other embodiments, the concentration of the low molecular weight sugar in the solution is in the range of approximately 0.5- 10.0% wt. or in the range of approximately 1.0-5.0% wt.

[0009] In certain embodiments, multiple types of grains and/or legumes are used. In various embodiments, at least one type of grain and at least one type of legume are used, while others use multiple grains and still others use multiple legumes. In some embodiments, the at least one grain or at least one legume is selected from the group consisting of rice, sticky rice, black rice, wild rice, sorghum, buckwheat, red beans, Mung beans, or a combination thereof. In other embodiments, the at least one grain comprises rice, and sticky rice. In yet other embodiments, the at least one grain comprises rice, sticky rice, black rice, sorghum and buckwheat. In some embodiments, at least one additional flavorant or nutritional component is added to the dried grain or legume. In still other embodiments, an emulsifier is added.

[0010] In accordance with another aspect of the invention, a quick-cook, rapid-rehydration food product is disclosed comprisingat least onegrain or at least onelegume, wherein the grain or legume has been soaked in a solution comprising water and an alkali carbonate or bicarbonate salt, initially cooked, and dried, and wherein the dried grain or legume is capable of being cooked and rehydrated to the degree desirable for human consumption by cooking for approximately ten minutes or less. The quick-cook, rapid- rehydration food product may include any aspect or characteristic resulting from any of the inventive methods for preparing a quick-cook, rapid-rehydration food product.

BRIEF DESCRIPTION OF THE DRAWINGS

[0011] The present invention is illustrated by way of example and not limited in the accompanying figures in which like reference numerals indicate similar elements and in which:

[0012] Figure 1 depicts the water hydration capacity of grains and legumes at various time intervals during rehydration, after the grains and legumes were prepared using an exemplary embodiment of the method for preparing a quick-cook, rapid-rehydration food product.

DETAILED DESCRIPTION OF THE INVENTION

[0013] The embodiments, food products and methods described herein provide quick-cook, rapid-rehydration food products and the methods of preparing such food products. These and other aspects, features and advantages of the invention or of certain embodiments of the invention will be further understood by those skilled in the art from the following description of exemplary embodiments. It is to be understood that other embodiments may be utilized and structural and functional modifications may be made.

[0014] In certain embodiments of the invention, a method of preparing a quick-cook, rapid- rehydration food product is disclosed, the method comprising soaking a grain or legume in a solution, the solution comprising water and an alkali carbonate or bicarbonate salt, initially cooking the grain or legume, and drying the grain or legume, wherein the dried grain or legume is capable of being cooked and rehydrated to the degree desirable for human consumption by cooking for approximately ten minutes or less.

[0015] As used in this description, the term "grain" refers to a variety or type of grain, e.g. buckwheat, and can include one or more units or kernels of that variety or type of grain. Similarly, as used in this description, the term "legume" refers to a variety or type of legume, e.g. red beans, and can include one or more units of that variety or type of legume.

[0016] After soaking the grain or legume in the alkali carbonate or bicarbonate salt solution, which is imbibed by the grain or legume, the alkali salt generates miniature bubbles of carbon dioxide during thesubsequentinitial cooking. These bubbles create micro-cracks within and on the surface of the grain or legume. The grain or legume is then dried for purposes of transport or storage. When a consumer buys the grains or legumes and cooks them, the micro-cracks facilitate the rapid rehydration and moisture uptake of the grains or legumes.

[0017] The methods described hereindecreases the amount of time needed to cook and rehydrate the grain or legume to the degree desirable for human consumption. By doing so, the method makes cooking these healthy foods more convenient for the consumer and increases the likelihood of their preparation and consumptionJn some embodiments of the method, the dried grain or legume is capable of being cooked and rehydrated to the degree desirable for human consumption by cooking for approximately seven minutes or less, while in still others the dried grain or legume is capable of being cooked and rehydrated to the degree desirable for human consumption by cooking for approximately five minutes or less. A consumer can achieve these times by using standard preparation techniques such as boiling the grain or legumes in water or steaming them.

[0018] In some embodiments of the method, the grain or legume is soaked in the alkaline solution for approximately 2-6 hours, in yet others the grain or legume is soaked in the solution for approximately 3-4 hours, and in still others the grain or legume is soaked in the solution for at least approximately 2 hours.

[0019] In certain embodiments, the initial cooking is performed by steaming, steam injection or boiling in water.In some embodiments, the initial cooking is done at a temperature of approximately 90 to 105 degrees Celsius, and in others at a temperature of approximately 95 to 100 degrees Celsius. In certain embodiments, the initial cooking is performed by a batch operation, while in others a continuous operation. The amount of time needed to initially cook the grain or legume to create the desired degree of micro- cracks varies depending on the type of grain or legume. In some embodiments, the amount of time for initial cooking is between about 5 minutes and 4 hours, while mothers it is between about 20 minutes and 1 hour, while the other embodiments may be between about 15 and 40 minutes. In various embodiments, one or more grains are cooked for 35-50 minutes. In certain other embodiments, one or more legumes are cooked for 15-45 minutes. In some embodiments, one or more grains are cooked until their moisture content exceeds around 20% w/w, while in other embodiments the one or more grains are cooked until the moisture content exceeds around 30% w/w, and in still others around 40% w/w. In various other embodiments, one or more legumes are cooked until the moisture content exceeds around 30% w/w, while in other embodiments the one or more legumes are cooked until the moisture content exceeds around 40% w/w, and in still others around 50% w/w. The cooking time may also vary based on the type of cooking operation used. For example, in some embodiments, the batch operation cooking time for a grain or legume is approximately 20-60 minutes, while in other embodiments the cooking time for the same grain or legume is approximately 2-4 hours in a continuous operation. [0020] The grain or legume is then dried to the degree necessary to allow preservation during processing, packaging, shipping, and storage before preparation by the consumer.In certain embodiments, the grain or legume is air dried, in others it is vacuum dried, freeze dried, or heat dried. In some embodiments, the grain or legume is dried by a continuous operation. In certain of these embodiments, the grain or legume is heat dried in stages using different temperatures. In various embodiments, the temperature is decreased for each stage. In one exemplary embodiment, a first drying stage using a temperature of 80 degrees Celsius lasts approximately 60-90 minutes,a second drying stage using a temperature of 70 degrees Celsius lasts approximately 60-90 minutes, and a third drying stage using a temperature of 80 degrees Celsius lasts approximately 60- 90 minutes. In other embodiments, the grain or legume is dried using a batch operation. In some embodiments, the grainor legume is dried until it hasa moisture content (w/w) between approximately 2.5% and approximately 20.0%. In some other embodiments, the moisture content of the dried grain or legume is between approximately 10.0% and approximately 15.0% and in still others between approximately 3.0% and approximately 7.0%.

[0021] In certain embodiments of the method, the grain or legume is sieved after the drying process. In some of these embodiments, a 10 mesh sieve is used to remove fine grain or legume material. In certain embodiments, rice and/or sticky rice are sieved to remove fine grain material that can cause undesirable stickiness or gumminess.

[0022] In certain embodiments of the method, the alkali carbonate or bicarbonate salt is sodium bicarbonate. In others, the alkali carbonate or bicarbonate salt is sodium carbonate, magnesium bicarbonate, potassium bicarbonate, potassium carbonate, calcium carbonate, or a combination thereof. In some embodiments of the invention the alkali carbonate or bicarbonate salt is replaced with another component, such as a carbon dioxide source. In some of these embodiments, the carbon dioxide source is ammonium carbonate. In alternative embodiments, sodium phosphate replaces the alkali carbonate or bicarbonate salt. [0023] In some embodiments, the concentration of the alkali carbonate or bicarbonate salt in the solution is in the range of approximately 0.05-1.5% wt., while in others it is in the range of approximately 0.1 -0.5% wt., the range of approximately 0.15-0.25% wt., or has a concentration of approximately 0.20% wt. In still others it is in the range of approximately 0.5-2.5% wt., or 0.5%-5.0% wt.

[0024] In certain embodiments, the solution further comprises a low molecular weight ("LMW") sugar. In some embodiments, the LMW sugar has a weight of approximately 700 grams per mole or less.In various embodiments, the LMW sugar is a monosaccharaide, disaccharide, trisaccharide, or a combination thereofln still other embodiments, the LMW sugar is trehalose, glycerine, or a combination thereof. In yet others it is glucose, fructose, galactose, sucrose, maltose, lactose, lactulose or cellobiose, trehalose, glycerine, or a combination thereof. In some embodiments, the concentration of the LMW sugar in the solution is in the range of approximately 0.5- 10% wt., while in others it is in the range of approximately 1-5% wt.

[0025] The optional inclusion of the LMW provides a number of benefits to these embodiments of the inventive method. For example, trehalose can prevent any potential yellowing caused by the alkali salt solution, helping the grains or legumes retain the visual characteristics desired by the consumer. In another example, trehalose can also prevent starch degradation during processing and storage, lowering the cooking time needed for rehydration and helping the grain or legume have a soft texture after rehydration. In yet another example, trehalose can act as a humectant that will rapidly absorb water during the consumer's cooking/rehydration of the grains or legumes made in accordance with the methods described hereinto further shorten the time needed for cooking and rehydration. In still another example, glycerine can function as an emulsifier to prevent foaming during the consumer's cooking and rehydration.

[0026] In certain embodiments, multiple types of grains and/or legumes are used. In various embodiments, at least one type of grain and at least one type of legume are used, while others use multiple grains and still others use multiple legumes. In some embodiments, multiple types of grains and/or legumes are prepared individually by an embodiment of the inventive process and all of the dried grains and/or legumes are then mixed together before packaging and transport. In certain other embodiments, multiple grains and/or legumes are prepared together via an embodiment of the inventive process, In still other embodiments, one or more grains and/or legumes prepared by an embodiment of the inventive process, either individually or together, and are dry mixed with one or more grains and/or legumes prepared by a different process.

[0027] By combining blends of different grainsand/or legumes, the method can provide a quick-cook product with particular visual or taste related characteristics. For example, blending various types of rice grains provides a quick-cook product with a texture matching that of traditional congee recipes that require long and slow cooking times. Blending various grains and/or legumes also provides a quick-cook product with a more diverse nutritional profile, where various combinations can increase levels of desirable nutritional components such as dietary fiber, protein, iron, or other vitamins or minerals.

[0028] In some embodiments, the at least one grain or at least one legume is selected from the group consisting of rice, sticky rice, black rice, wild rice, sorghum, buckwheat, red beans, Mung beans (also known as "green beans"), or a combination thereof. In some others, the at least one grain comprises rice, and sticky rice.In certain of these embodiments, the dried rice and sticky rice are dry mixed with extruded rice before packaging. In yet other embodiments, the at least one grain comprises rice, sticky rice, black rice, sorghum and buckwheat. In various other embodiments, the at least one grain comprises barley, corn, faro, flaxseed, Job's tears, kamut, millet, oats, quinoa, rye, rice, sorghum, spelt, teff, triticale, wheat, or a combination thereof. In certain other embodiments, the at least one legume comprises pinto beans, black beans, soybeans, kidney beans, lima beans, navy beans, garbanzo beans, pink beans, pea, black-eyed peas, pigeon peas, yellow peas, Austrian Winter peas, lentils, alfalfa, or combinations thereof. [0029] In some embodiments, the method further includes adding at least one additional flavorant or nutritional component to the dried grain or legume. In some embodiments, theflavorant or nutritional component is selected from the group consisting of nuts, herbs, spices, oils, dates, black sesame, chicken flavoring, pork flavoring, beef flavoring, mushrooms, mushroom flavoring, onions, spring onions, fried onions, green onions, garlic, soy sauce, pepper, black pepper, white pepper, tofu, pickled tofii, wheat gluten, bamboo shoots, ginger, coconut, shallots, soybeans, spinach, safflower, olive oil, or a bay leaf, or a combination thereof. In some embodiments, these ingredients are prepared separately and added to the grain or legume after the grain's or legume's preparation before packaging of the final food product. In certain embodiments, the at least one additional flavorant or nutritional component is added by dry mixing. In still other embodiments, the additional ingredients are packaged separately such that the consumer will add them to the grain or legume just before cooking, during cooking, or after cooking the grain or legume.

[0030] In some of these embodiments, the flavorant includes extracts, essential oils, essences, distillates, resins, balsams, juices, sugars, botanical extracts, flavor, fragrance, or flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products. In yet other embodiments, the flavorant is an edible oil that comprises olive oil, peanut oil, safflower oil, corn oil, sunflower oil, cottonseed oils, canola, flax seed oil, coconut oil, palm oil , fish oil, avocado oil, walnut oil, macadamia nut oil, sesame seed oil, grapeseed oil, soybean oil, almond oil, orange oil, lime oil, black pepper oil, nutmeg oil, basil oil, rosemary oil, clove oil, grapefruit oil, fennel oil, coriander oil, bergamot oil, cinnamon oil, lemon oil, peppermint oil, garlic oil, thyme oil, marjoram oil, lemongrass oil, ginger oil, cardamom oil, or a combination thereof. In certain other embodiments, the nutritional component comprises vitamins, minerals, nutritional supplements, or a combination thereof. In some embodiments, the nutritional component provides iron, protein, dietary fiber or a combination thereof. [0031] In certain embodiments, the soaking solution further comprises an emulsifier. Amongst other benefits, the emulsifier can prevent foaming during the consumer's preparation of the grains or legumes. The emulsifier may be anionic, non-ionic, cationic, amphoteric, or a combination thereof. In some embodiments, the emulsifier is a fatty acid derivative. In various embodiments, the emulsifier is a LMW sugar, such as glycerine, which aids processing by easily dissolving in water and additionally provide the benefit of adding antioxidants. In other embodiments, the emulsifier is lecithin. In still others, it is an egg yolk emulsifying agent, soy lecithin, honey, mustard, CSL Calcium StearoylDilaciate, Polyglycerol Ester, Sorbitan Ester, PG Ester, Sugar Ester, Monoglyceride, Acetylated Monoglyceride, LactylatedMonoglyceride, Glycerin Monostearare, StearoylLactylate, Sucrose Ester, a Polysorbate, or a combination thereof.In some embodiments, the concentration of the emulsifier in the solution is in the range of approximately 0.5- 10.0% wt., while in others it is in the range of approximately 1.0-5.0% wt.

[0032] These method descriptions are merely exemplary. In certain embodiments, the methods may include additional combinations or substitutions of some or all of the steps described above. Moreover, additional and alternative suitable variations, combinations, forms and components for these methods will be recognized by those skilled in the art given the benefit of this disclosure.

[0033] In accordance with another aspect of the invention, a quick-cook, rapid-rehydration food product made in accordance with any of the inventive methods is provided. In some embodiments, these products comprise one or more of the structures, features components or discussed above in relation to any of the exemplary methods of the invention. Moreover, additional and alternative suitable variations, combinations, forms and components for these food products will be recognized by those skilled in the art given the benefit of this disclosure.

[0034] A method for measuring the water hydration capacity ("WHC") of a grain or legume is also provided, the method comprising weighing the grain or legume when dry to obtain a first weight, soaking the grain or legume in water for a first soaking period, removing any excess water from the grain or legume and reweighing the grain or legume to obtain a second weight. In some embodiments, the WHC can be determined by comparing the relative weights of the grain or legume. In certain embodiments, the WHC is determined by the following equation:

WHC = (W₂ - Wi) / Wi (1) where the first weight (Wi) is subtracted from the second weight (W₂), and this result is divided by the value of the first weight. This allows a skilled artisan to quickly and objectively quantify, monitor and compare the degree of hydration of grains or legumes. In certain other embodiments of the method, the grains or legumes are soaked or cooked for at least one additional soaking or cooking period, then have the excess water removed and are then measured to obtain at least a third weight. This allows the skilled artisan to measure the kinetics of the rehydration process.

[0035] In still other embodiments, the method includes the determination of the texture of the grain or legume by correlating it to the measured water hydration capacity. For example, a WHC value of 5.0 could be experimentally correlated to the desirable texture profile of a grain or legume. In this example, a skilled artisan can easily and quickly monitor the texture profile of the grain or legume by quantitatively monitoring the WHC value. Amongst other benefits, this allows consistent quality control and can help control different preparation methods and soaking formulas. It can also assist a skilled artisan readily ascertain the effectiveness or hydration methods, i. e. if a certain WHC value cannot be reached in a certain period of time, the preparation method may be ineffective for quick-cook and rapid-rehydration food products.

[0036] All of the above described method and food product descriptions for various aspects of the invention are representative. While the invention has been particularly shown and described with reference to various aspects, it will be recognized by those skilled in the art that modifications and changes may be made to the present invention without departing from the spirit and scope thereof. The described embodiments, therefore, are to be considered in all respects illustrative rather than limiting the invention described herein. The scope of the invention should therefore be determined not with reference to the above description but with reference to the appended claims along with their full scope of equivalents.

EXAMPLES

[0037] The above inventive methods and food products were investigated by an exemplary experiment. Samples of rice, sticky rice, buckwheat, Mung beans and red beans were individually soaked in a solution of approximately 0.2% sodium bicarbonate by weight and approximately 1.0-5.0% trehalose or glycerine by weight. A sample of black rice was also soaked in a solution of approximately 0.4% sodium bicarbonate by weight and approximately 1.0-5.0% trehalose or glycerine by weight. The grains and legumes were allowed to soak for approximately 3.0-4.0 hours. The grains and legumes were then steamed, dried, and sieved.

[0038] The water hydration capacity of each grain or legume was then measured by placing 3.0 grams of each sample in a strainer, immersing the strainer inside a beaker containing 200 mL of boiled water with a temperature of approximately 95 degrees Celsius, and covering the strainer and beaker. After 1 minute, the strainer was removed from the water and any remaining excess water was removed with absorbing paper. The sample was then weighed.

[0039] The water hydration capacity of the sample was determined by the equation defined above, i.e. subtracting the initial weigh from the measured weight, and dividing this value by the initial weight. The measurement and calculation was repeated after a total immersion time of 3, 5, and 10 minutes was reached. The various WHC values are depicted in Figure 1, where plot 10 provides the WHC values for five grains or legumes, each with two samples, at 1, 3, 5, 7 and 10 minute intervals. Rice curves 12 provide the WHC of two rice samples, where these samples have a WHC value of approximately 6.5 and 7.0 after ten minutes. Sticky rice curves 14 provide the WHC of two sticky rice samples, where these samples have a WHC value of approximately 6.0 and 6.5 after ten minutes. Buckwheat curves 16 provide the WHC of two buckwheat samples, where these samples have a WHC value of approximately 5.5 and 6.5 after ten minutes. Mung bean curves 18 provide the WHC of two Mung bean samples, where these samples have a WHC value of approximately 5.5 and 6.5 after ten minutes. Finally, red bean curves 20 provide the WHC of two red bean samples, where these samples have a WHC value of 3.5 and 4.5 after ten minutes.Temperature curve 22 provides the temperature of the soaking water as the experiment proceeded. Table 1 provides the approximate WHC of the grains or legumes after 10 minutes of soaking in accordance with the above exemplary method.

Table 1

Each grain and legumes' cooking time was also compared with a control sample of the same material to provide the time savings compared to cooking methods for these samples that did not include soaking with a sodium bicarbonate and LMW sugar solution. Table 2 shows rehydration time after treatment.

Table 2

While the invention has been particularly shown and described with reference to various embodiments, it will be recognized by those skilled int eh art that modifications and changes may be made to the present invention without departing from the spirit and scope thereof. The scope of the invention should therefore be determined not with reference to the above description but with reference to the appended claims along with their full scope of equivalents.

Claims

CLAIMS What is claimed is:

1. A method of preparing a quick-cook, rapid-rehydration food product comprising: soaking at least one grain or at least one legume in a solution, the solution comprising water and an alkali carbonate or bicarbonate salt;

initially cooking the grain or legume; and

drying the grain or legume;

wherein the dried grain or legume is capable of being cooked and rehydrated to the degree desirable for human consumption by cooking for approximately ten minutes or less.

2. A quick-cook, rapid-rehydration food product comprising:

at least one grain orat least one legume, wherein the grain or legume has been soaked in a solution comprising water and an alkali carbonate or bicarbonate salt, initially cooked, and dried;

3. The method of claim 1 or food product of claim 2, wherein the alkali carbonate or bicarbonate salt is sodium bicarbonate.

4. The method or food product of claim 3, wherein the concentration of the alkali carbonate or bicarbonate salt in the solution is in the range of approximately 0.05-1.5% wt.

5. The method or food product of claim 4, wherein the concentration of the alkali carbonate or bicarbonate salt in the solution is in the range of approximately 0.1 -0.5% wt.

6. The method or food product of claim 5, wherein the concentration of the alkali carbonate or bicarbonate salt in the solution is in the range of approximately 0.15-0.25% wt.

7. The method or food product of claim 6, wherein the concentration of the alkali carbonate or bicarbonate salt in the solution is approximately 0.20% wt.

8. The method of claim 1 or food product of claim 2, wherein the solution further comprises a low molecular weight sugar.

9. The method or food product of claim 8, wherein the low molecular weight sugar is trehalose, glycerine, or a combination thereof.

10. The method or food product of claim 9, wherein the concentration of the low molecular weight sugar in the solution is in the range of approximately 0.5-10.0% wt.

1 1. The method or food product of claim 10, wherein the concentration of the low molecular weight sugar in the solution is in the range of approximately 1.0-5.0% wt.

12. The method of claim 1 or food product of claim 2 , wherein the at least one grain or at least one legume is selected from the group consisting of rice, sticky rice, black rice, wild rice, sorghum, buckwheat, red beans, Mung beans, or a combination thereof.

13. The method or food product of claim 12, wherein the at least one grain comprises multiple types of grains.

14. The method or food product of claim 13, wherein the at least one grain comprises air dried rice, and sticky rice.

15. The method or food product of claim 13, wherein the at least one grain comprises rice, sticky rice, black rice, sorghum and buckwheat.

16. The method of claim 1 or the food product of claim 2, further comprising sieving the dried grain or legume.

17. The method of claim 1 or the food product of claim 2, wherein the grain or legume is soaked in the solution for approximately 2-6 hours.

18. The method or food product of claim 17, wherein the grain or legume is soaked in the solution for approximately 3-4 hours.

19. The method of claim 1 or the food product of claim 2, wherein the grain or legume is soaked in the solution for at least approximately 2 hours.

20. The method of claim 1 or the food product of claim 2, wherein the dried grain or legume is capable of being cooked and rehydrated to the degree desirable for human consumption by cooking for approximately seven minutes or less.

21. The method of claim 1 or the food product of claim 2, wherein the dried grain or legume is capable of being cooked and rehydrated to the degree desirable for human consumption by cooking for approximately five minutes or less.

22. The method of claim 1 or the food product of claim 2, further comprising adding at least one additional flavorant or nutritional component to the dried grain or legume.

23. The method or food product of claim 22, wherein the at least one additional flavorant or nutritional component is selected from the group consisting of nuts, herbs, spices, oils, red beans, dates, black sesame, chicken flavoring, pork flavoring, beef flavoring, mushrooms, mushroom flavoring, onions, spring onions, fried onions, green onions, garlic, soy sauce, pepper, black pepper, white pepper, tofu, pickled tofii, wheat gluten, bamboo shoots, ginger, coconut, shallots, soybeans, spinach, safflower, olive oil, or a bay leaf, or a combination thereof.

24. The method of claim 1 or the food product of claim 2, the solution further comprising an emulsifier.

25. The method or the food product of claim 24, wherein the emulsifier is lecithin.

26. The method of claim 1 or the food product of claim 2, wherein the cooking of the soaked grain or legume is performed by steaming the grain or legume.

27. The method of claim 1 or the food product of claim 2, wherein the alkali carbonate or bicarbonate salt is sodium bicarbonate, sodium carbonate, magnesium bicarbonate, potassium bicarbonate, potassium carbonate or calcium carbonate.

28. The method of claim 1 or the food product of claim 2, wherein the at least one grain is barley, corn, faro, flaxseed, Job's tears, kamut, millet, oats, quinoa, rye, rice, sorghum, spelt, teff, triticale, wheat, or a combination thereof.

29. The method of claim 1 or the food product of claim 2, wherein the at least one legume comprises pinto beans, black beans, soybeans, kidney beans, lima beans, navy beans, garbanzo beans, pink beans, pea, black-eyed peas, pigeon peas, yellow peas, Austrian Winter peas, lentils, alfalfa, or combinations thereof.

30. The method or the food product of claim 7, wherein the low molecular weight sugar is a monosaccharide, disaccharide, trisaccharide, or a combination thereof.

31. The method or the food product of claim 29, wherein the low molecular weight sugar is glucose, fructose, galactose, sucrose, maltose, lactose, trehalose, lactulose, cellobiose, or a combination thereof.

32. The method of claim 1 or the food product of claim 2 wherein the at least one grain and at least one legume are used.

33. The method or food product of claim 24 wherein the emulsifier is glycerine.

34. The method of claim 1, further comprising mixing together multiple types of dried grains and/or legumes that were prepared individually by the method of claim 1.

35. Thequick-cook, rapid-rehydration food product of claim 2, further comprising at least a second grain or at least a second legume, wherein the second grain or legume has been soaked in a solution comprising water and an alkali carbonate or bicarbonate salt, initially cooked, and dried; and

wherein the dried grains or legumesare mixed together and are capable of being cooked and rehydrated to the degree desirable for human consumption by cooking for approximately ten minutes or less.

36. The method of claim 1, further comprising mixing extruded rice with the dried rice and sticky rice.

37. Thequick-cook, rapid-rehydration food product of claim 2, further comprising extruded rice.