Emulsified bean-based oil substitute
A method for making a bean-based oil substitute comprising the steps of making an aqueous liquid dispersion of comminuted beans in a stable flowable form, homogenizing said aqueous dispersion, and mixing an emulsifier with said comminuted beans before, during or after homogenization, said homogenized aqueous dispersion including less than about 2% weight of added oil, and drying the dispersion. Also, the substitute made by the method and a dehydrated refried bean product made using the oil substitute.
1. A method for making a product suitable for use as dehydrated refried beans comprising the steps of:
(a) making an aqueous liquid dispersion of comminuted beans in a stable flowable form,
(b) homogenizing said aqueous dispersion,
(c) mixing an emulsifier with said comminuted beans before, during or after homogenization, said homogenized aqueous dispersion including less than about 2% weight of added oil to make a bean-based oil substitute,
(d) mixing said oil substitute with cooked beans,
(e) forming said mixture into desired shapes, and
(f) drying said desired shapes into a product suitable for use as dehydrated refried beans.
2. The method of claim 1 in which said emulsifier is mixed with said comminuted beans before homogenization of said beans.
3. The method of claim 1 in which said beans are comminuted prior to homogenization and said emulsifier is mixed with said beans prior to or during homogenization.
4. The method of claim 3 in which said emulsifier is mixed with said beans prior to homogenization.
5. The method of claim 1 in which said aqueous liquid dispersion of commminuted beans of step (a) is directed in a flowable stream to a homogenizer for said homogenizing step.
6. The method of claim 1 in which said homogenized aqueous dispersion excludes any substantial amount of added oil.
7. The method of claim 1 in which said oil substitute comprises about 67% to 91.5% water, about 8% to 25% comminuted beans, and about 0.5% to 8% emulsifier.
8. The method of claim 1 in which said forming is performed by extrusion.
9. The method of claim 1 in which the added oil content of said dehydrated refried beans is less than about 0.3%.
10. A method of making dehydrated refried beans comprising:
(a) making an aqueous liquid dispersion of comminuted beans in a stable flowable form,
(b) homogenizing said aqueous dispersion,
(c) mixing an emulsifier with said comminuted beans before, during or after homogenization, said homogenized aqueous dispersion including less than about 2% weight of added oil to make a bean-based oil substitute,
(d) mixing said bean-based oil substitute with soaked beans,
(e) cooking the mixture of step (d),
(f) forming the cooked mixture of step (e) into pieces of a desired shape, and
(g) drying the formed pieces of step (f) to make a dehydrated refried bean product.