PROCESS FOR PREPARING SNACK FOODS AND THE LIKE

PROCEDE DE PREPARATION D'ALIMENTS DE COLLATION OU AUTRES PRODUITS SIMILAIRES

English Abstract

"PROCESS FOR PREPARING SNACK FOODS AND THE LIKE"
ABSTRACT OF THE DISCLOSURE
Split peas or the like are parboiled until soft
and then sodium bicarbonate is mixed with the softened peas
which are then partially dried. The peas are then fried in
oil or fat until a light golden color and, if desired, flavour-
ed. This process produces a nutritious edible and tasty snack
food. Flatulence often results after eating such foods and
this is reduced in the present instance by the use of sodium
bicarbonate in the process. If desired ground ginger can be
added also in order to reduce fat retention of the product.
The process can of course be applied to other products such
as beans or the like.

Claims

WHAT I CLAIM AS MY INVENTION:
(1) A process of preparing legumes such as split
peas and the like, for use as an edible snack food including
the steps of partially cooking the legumes in water or steam
until soft, mixing a quantity of sodium bicarbonate into the
legumes, partially drying the legumes and then frying the
legumes in a frying medium such as fat or oil until cooked,
removing the legumes from the frying medium and cooling same
to substantially room temperature.
(2) The process according to Claim 1 which includes
the additional step of adding a quantity of ground ginger to
the legumes after partially cooking same and before partially
frying same.
(3) The process according to Claim 1 in which the
step of partially cooking the legumes is carried out by plac-
ing the legumes in water and boiling same until the legumes
are soft.
(4) The process according to Claim 1 in which the
step of partially cooking the legumes is carried out by steam
cooking the legumes until soft.
(5) The process according to Claim 1 in which the
step of partially cooking the legumes is carried out by pres-

sure cooking same until soft.
(6) The process according to Claim 1 in which
the quantity of sodium bicarbonate is approximately between 5 grams and
10 grams per kilogram of the legumes.
(7) The process according to Claim 2 in which
the quantity of sodium bicarbonate is approximately between
5 grams and 10 grams per kilogram of the legumes.
(8) The process according to Claim 7 in which the
quantity of ground ginger is approximately 5 grams per kilo-
gram of the legumes.
(9) The process according to Claims 1, 2 or 3 in
which the legumes are fried at a temperature of between 325°F
and 375°F.
(10) The process according to Claims 4, 5 or 6 in
which the legumes are fried at a temperature of between 325°F
and 375°F.
(11) The process according to Claims 7 or 8 in
which the legums are fried at a temperature of between 325°F
and 375°F.

Description

`
~87~27 '
"PROCESS FOR PREPARING SNACK FOODS AND THE LIKE"
BACKGROUND OF THE INVENTION
This invention relates to new and use~ul improve-
ments in the production of a food such as a snack food which
is readily digestible, nutritious and pleasant to consume.
Many attempts have been made in the past to utilize
legumes or the like in order to produce a snack food, because
of the high protein content thereof and other nutritious
attributes. Unfortunately legumes such as beans, peas and
the like are difficult to cook or otherwise treat in order to
produce an attractive snack food. Furthermore most legumes
have the tendency of producing flatulence in the consumer par-
ticularly if relatively large quantities are consumed.
Attempts have been made to fr~ such products but
here again fat retention can be a problem.
SUMMARY OF THE INVENTION
I have overcome these disadvantages by providing a
snack food from legumes .such as split peas, in which the flatu-
lence producing characteristic is reduced yet which at the same
time produces a nutritious high protein attractive looking and
highly edible product.
One aspect of the invention is to provide a process
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3L~870Z~
-2-
of preparing legumes such as split peas and the like, for
use as an edible snack food including the steps of partially
cooking the legumes in water or steam until soft, mixing a
quantity of sodium bicarbonate into the legumes, partially
drying the legumes and then frying the legumes in a frying
medium such as fat or oil until cookea, removing the legumes
from the frying medium and cooling same to substantially
room temperature.
Another advantage of the process is that ground
ginger may be added, if desired, in order to reduce fat re-
tention during the frying process.
Another advantage of the present process is that,
if desired, many types of flavouring may readily be added to
the product during the cooking process.
A still further advantage of the invention is that
it is simple and economical in practice and produces a snack
food which has relatively good keeping powers.
With the foregoing in view, and other advantages as
will become apparent to those skilled in the art to which this
invention relates as this specification proceeds, my invention
consists essentially in the arrangement and construction of
parts all as hereinafter more particularly described.

1~87~Z7
-- 3
D~TAILED DESCRIPTION
.
Proceeding therefore to describe the invention in
detail, it is directed primarily to split peas but of course
it will be appreciated that other legumes can be utilized
such as beans or the like or, it can be applied to certain
nuts, grains and the like.
One of the difficulties in utilizing a legume such
as split peas is the fact that they are extremely hard and
take considerable cooking time in order to reduce them to
a softened state whereupon they are readily usable by a
consumer. It is therefore normal to soak such legumes for
relatively long periods prior to cooking same in the usual
manner.
I have found that if the split peas are partially
cooked prior to frying, then not only is the time reduced
considerably but a better product is produced without any
mushiness being present.
The partial cooking or parboiling may take the
form of boiling the split peas in water until they are soft
or, alternatively, steam cooking them until soft or, if de-
sired, utilizing a pressure cooking system. All of the me-
thods produce a softened legume in a relati~ely short time.
Once they are softened, I mix a quantity of sodium bicar-
bonate into the legumes or split peas and I have found that
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approximately between 5 grams and 10 grams of sodium bi-
carbonate per kilogram of split peas in khe desired amount.
This addition of sodium bicarbonate is believed to neutra-
lize any acidity in the split pea/water mixture thereby
assisting in reducing flatulence produced by eating the
finished product. The addition of sodium bicarbonate at
this stage does not destroy or break down the protein
molecule with the subsequent loss of amino acids.
After the sodium bicarbonate has been mixed
with the split peas/water mixture, the mixture is parti-
ally dried by spreading same in a relatively thin layer
and blowing warm air therethrough. Other methods of
partially drying may of course be used.
The partially dried product is then fried in a
frying medium such as vegetable oil or animal fat until it
assumes a golden brown color at which time it is removed
from the frying medium and drained and cooled.
The preferred frying temperature of the oil or
fat is between 325F and 375F. and the time normally taken
is approximately two to three minutes. It has been noted
that when the partially dried split peas are placed in the
hot oil or fat, some foaming takes place and when this
ceases, the split peas are normally ready for removal from
the frying medium.

~L~871[~2~
-- 5
Once the fried split peas have cooled to room
temperature, they may be packed and sealed in bags and
have been found to have relatively good keeping qualities.
If desired, ground ginger is added to the split
pea/water mixture after it has been removed from the ini-
tial cooking vessel and before it is partially dried. The
addition of ground ginger has been found to reduce fat re-
tention during the frying process.
Although the quantities can vary, I have found
that approximately 5 grams of ground ginger per kilogram
of split peas is the preferred quantity.
' -
It will also be appreciated that after frying, the
fried split peas can be packaged plain, or can be salted,
barbecue flavoured, onion and garlic flavoured or any other
desired flavour may be added.
- ;
The resultant snack food is attractively colored
being a light golden color and is pleasant to consume having
a crunchy consistency yet not being too hard to chew readily.
Due to the process, the protein and other nutritious
ingredients are substantially maintained within the product.
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Since various modifications can be made in my in-
vention as hereinabove described, and many apparently widely
different embodiments of same made within the spirit and
scope of the claims without departing from such spirit and
scope, it is intended that all matter contained in the ac-
companying specification shall be interpreted as illustrative
only and not in a limiting sense.