Legume Products, Compositions Including the Legume Products and Methods of Distributing the Legume Products

Abstract

Food products containing legume products, as well as processes for producing and distributing the legume containing food products are disclosed.

Description

Claims

1. A composition comprising: a legume ingredient having an increased dietary fiber content as compared to a legume from which the legume ingredient originates on a dry weight basis, the legume ingredient being selected from the group consisting of a substantially intact dehydrated legume, a dehydrated legume grit, a dehydrated legume powder and a combination of any thereof;a compound selected from the group consisting of a diacylglycerol oil, xanthan gum, whole soybean powder, a soluble fiber, an emulsifier, a protein enriched pasta, a protein enriched dry mix, and combinations of any thereof; andwater present in an amount such that the composition has the characteristics of a foodstuff selected from the group consisting of a dip, a sauce, a chutney, hummus, a dressing, a baked bean mix, a soup, a jam, a jelly, a salsa, a picante, an enchilada sauce, a taco sauce, a burrito sauce, a marinade, a condiment, a stew, a chowder, a pasta sauce and a tomato based sauce;the composition having at least two grams of dietary fiber per thirty grams of the composition.

2. The composition of claim 1, further comprising an ingredient selected from the group consisting of a fat, an oil, a thickening agent, a sweetener, a dehydrated legume flour, a maltodextrin, soy concentrate, soy isolate, canola protein, whey protein, wheat protein, a second substantially intact dehydrated legume, a fruit product, a nut product, a vegetable product, a spice, a seasoning, a tomato product, a calcium containing compound, and combinations of any thereof.

3. The composition of any one of claims 1, wherein the legume from which the legume ingredient originates from is a bean or a pea.

4. The composition of any one of claims 1, wherein the legume ingredient is produced by a process comprising: blanching a legume or legume product;cooking the blanched legume or the blanched legume product; anddehydrating the cooked legume or the cooked legume product.

5. The composition of any one of claims 1, wherein the legume from which the legume ingredient originates is selected from the group consisting of yellow peas, green peas, lentils, chickpeas, peanuts, trefoil, pinto beans, great northern beans, navy beans, red beans, black beans, dark or light red kidney beans, fava beans, green baby lima beans, pink beans, MYASI beans, mayocoba beans, small red beans, black eyed beans, garbanzo beans, cranberry beans, white beans, rice beans, butter beans, African giraffe beans, and combinations of any thereof.

6. The composition of any one of claims 1, further comprising an ingredient selected from the group consisting of a colorant, a vitamin, a mineral, a leavening agent, a starch, a digestion resistant starch, an insoluble fiber, a cellulose, a maltodextrin, a corn-syrup solid, a sterol, a lignan, an organic acid, a sugar alcohol and any combination thereof.

7. The composition of any one of claims 1, wherein the composition comprises at least 1 gram of protein per the 30 grams of the composition.

8. The composition of claim 1, the composition being configured as a food dip, further comprising at least one of a fruit product, a vegetable product and combinations thereof.

9. The composition of claim 1, the composition being configured as a sauce or a dressing, further comprising an edible fat or oil.

10. The composition of claim 9, wherein: the edible fat or oil comprises a substantially trans fat free oil;the thickening agent comprises xanthan gum; andthe emulsifier comprises a monoglyceride.

11. The composition of claim 1, the composition being configured as a salsa, comprising: an edible fat or oil;a thickening agent; andat least one of a fruit product, a vegetable product and combinations thereof.

12. The composition of claim 11, wherein: the edible fat or oil comprises a substantially trans fat free oil;the thickening agent comprises xanthan gum; andthe emulsifier comprises a monoglyceride.

13. The composition of claim 1, the composition being configured as a food dip, further comprising a thickening agent.

14. The composition of claim 1, the composition being configured as hummus, further comprising: at least one of a fruit product, a vegetable product, and combinations thereof; andan edible fat or oil.

15. The composition of claim 1, the composition being configured as a baked bean mix, further comprising: at least one seasoning; andat least one of a fruit product, a vegetable product, and combinations thereof.

16. The composition of claim 15, further comprising: a maltodextrin; andthe legume ingredient comprising whole beans selected from the group consisting of great northern beans, navy beans, myasi beans, pinto beans, and combinations of any thereof.

17. The composition of claim 1, the composition being configured as a soup, comprising: at least one of a fruit product, a vegetable product, and combinations thereof; anda soy protein source.

18. The composition of claim 17, wherein the soy protein source is selected from the group consisting of a soy powder, a soy concentrate, a soy isolate and combinations of any thereof.

19. A method of increasing fiber and/or protein consumption in a population, the method comprising distributing the composition of claim 1 to the population.

20. The composition of claim 3, wherein the oil is selected from the group consisting of interesterified oil having zero grams of trans-fat per serving, sunflower oil, canola oil, soy oil, peanut oil, cotton seed oil, palm oil, a low trans oil, a no trans oil and combinations of any thereof.