Appeal No. 95-2456
Application 08/059,895
Claim 47, which is illustrative of the subject
matter on appeal, reads as follows:
A process for preparing a leguminous snack food
comprising the steps of:
preconditioning legumes by soaking the legumes in
water at a temperature of approximately 212 degrees
fahrenheit such that the legumes are hydrated to a
moisture content between 52% and 55%, by weight;
next, cooking the legumes, the method for cooking the
legumes chosen from the list consisting of:
submerging the legumes in water and boiling the
water at a pressure higher than ambient
pressure;
disposing the legumes in a rotating vessel and
heating the legumes with steam under pressure;
next, cooling the legumes by immersing the legumes in
water having a temperature of less than
approximately 90 degrees fahrenheit;
next, dehydrating the legumes at approximately ambient
pressure by blowing moisture laden air thereover at
a velocity of between approximately 500 and
approximately 1,500 fpm and gradually lowering the
temperature and relative humidity of the air blown
thereover from an initial temprature of
approximately 235 degrees fahrenheit and an initial
relative humidity of approximately 50% to a final
temperature of approximately 160 degrees fahrenheit
and a final humidity of approximately 10% until the
moisture content of the legumes is in the range of
approximately 6% to 8%, by weight, so as to
mitigate the problem of incurring a Maillard
reaction;
next, enrobing the legumes by binding the legumes with
flavoring; and
wherein the legumes are chosen from the list
consisting of:
pinto beans;
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