METHOD OF SUPPRESSING BITTER FLAVOR AND SMELL PECULIAR TO LEGUMINOUS PLANT SEED FLOUR AND REDUCING CONTENT OF LEGUMINOUS OLIGOSACCHARIDES IN THE FLOUR Russian patent published in 2003 - IPC

FIELD: food industry. SUBSTANCE: leguminous plant seeds are soaked in water for 10 to 50 min at 20-50 C at flour-to-water ratio between 1:2 and 1: 5, after which suspension is acidified with dilute food acid to pH 3.2-5.0, subjected to action of protease exhibiting its activity in acid medium, for example pepsin or pectofoetidin, at 20-50 C during 40-90 min, followed by increasing pH of suspension to 6-8 and keeping suspension at this pH and room temperature during 3 to 9 h. Flour is then subjected to spray drying at inlet temperature 160-180 C and outlet temperature not higher that 100 C or, avoiding drying, added to food formula, for example minced meat product, which is then subjected to heat treatment. EFFECT: suppressed "bean" smell and bitterness of flour.