Reconstituted cereal-legume kernels

Abstract

The present disclosure is generally directed to reconstituted kernel compositions, especially to shelf-stable and precooked reconstituted kernel compositions having a cereal component and a legume component, and to methods of making the same.

1 . A reconstituted kernel composition, comprising:
 a cereal component; and   a legume component,   wherein the reconstituted kernel composition has an amylose content sufficient to yield a reconstituted composition having a cooking performance index (CPI) of 1 to 5.   
     
     
         2 . The reconstituted kernel composition of  claim 1 , wherein the reconstituted kernel composition further comprises an emulsifier component. 
     
     
         3 . The reconstituted kernel composition of  claim 2 , wherein the reconstituted kernel composition comprises 0.6 wt. % or less emulsifier component. 
     
     
         4 - 5 . (canceled) 
     
     
         6 . The reconstituted kernel composition of  claim 1 , wherein the emulsifier component is selected from the group consisting of phospholipids, enzyme digested lecithin, enzyme-treated lecithin, glycerin fatty acid esters, monoglycerides, acetic acid esters of monoglycerides, lactic acid esters of monoglycerides, citric acid esters of monoglycerides, succinic acid esters of monoglycerides, diacetyl tartaric acid esters of monoglycerides, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, sorbitan esters of fatty acids, propylene glycol esters of fatty acids, sucrose esters of fatty acids, calcium stearoyl di lactate, and mixtures thereof. 
     
     
         7 - 11 . (canceled) 
     
     
         12 . The reconstituted kernel composition of  claim 1 , wherein the cereal component and the legume component are present at a weight by weight ratio of at least 50:50 cereal to legume. 
     
     
         13 - 16 . (canceled) 
     
     
         17 . The reconstituted kernel composition of  claim 1 , wherein the reconstituted kernel composition comprises 8 wt. % or greater amylose content. 
     
     
         18 . (canceled) 
     
     
         19 . The reconstituted kernel composition of  claim 1 , wherein the reconstituted kernel composition further comprises an amylose starch component. 
     
     
         20 . The reconstituted kernel composition of  claim 19 , wherein the amylose starch component is selected from the group consisting of corn starch, high amylose corn starch, rice starch, and any combination thereof. 
     
     
         21 . The reconstituted kernel composition of  claim 19 , wherein the cereal component, the legume component, and the amylose starch component are present at a weight by weight ratio of 15:80:1 cereal to legume to amylose starch. 
     
     
         22 . The reconstituted kernel composition of  claim 1 , wherein the reconstituted kernel composition further comprises about 35 wt. % total water content. 
     
     
         23 . The reconstituted kernel composition of  claim 1 , wherein the cereal component is selected from the group consisting of a rice flour, a teff flour, a sorghum flour, a white corn flour, and any combination thereof. 
     
     
         24 . The reconstituted kernel composition of  claim 1 , wherein the legume component is selected from the group consisting of a red lentil flour, a green lentil flour, a chickpea flour, a yellow pea flour, and any combination thereof. 
     
     
         25 . A method for producing a reconstituted kernel composition, comprising:
 a. formulating a blend of a cereal component and a legume component;   b. extruding the blend at a temperature and specific mechanical energy input sufficient to yield a reconstituted kernel composition, wherein the reconstituted kernel composition has an amylose content sufficient to yield a reconstituted composition having a cooking performance index (CPI) of 1 to 5; and   c. drying the extruded blend at a temperature, relative humidity, and amount of time that is sufficient to prevent kernel cracking in the reconstituted kernel composition, wherein the relative humidity is at least 45%.   
     
     
         26 - 30 . (canceled) 
     
     
         31 . The method of  claim 25 , wherein the drying temperature is about 85° C. 
     
     
         32 . The method of  claim 25 , wherein the drying time is about 180 minutes. 
     
     
         33 . The method of  claim 25 , wherein the drying step increases amylose retrogradation, as compared to drying at a temperature that is less than 85° C., a relative humidity that is less than 45%, and a drying time that is less than 180 minutes. 
     
     
         34 . The method of  claim 25 , wherein the blend further comprises an emulsifier component. 
     
     
         35 . (canceled) 
     
     
         36 . The method of  claim 25 , wherein the cereal component and the legume component are present at a weight by weight ratio selected from the group consisting of 50:50 cereal to legume, 40:60 cereal to legume, 30:70 cereal to legume, 20:80 cereal to legume, and 15:80 cereal to legume. 
     
     
         37 . The method of  claim 25 , wherein the reconstituted kernel composition comprises 8 wt. % or greater amylose content. 
     
     
         38 . The method of  25 , wherein the reconstituted kernel composition further comprises an amylose starch component. 
     
     
         39 . The method of  claim 38 , wherein the cereal component, the legume component, and the amylose starch component are present at a weight by weight ratio of 15:80:1 cereal to legume to amylose starch. 
     
     
         40 . The method of  claim 25 , wherein the reconstituted kernel composition further comprises about 35 wt. % total water content. 
     
     
         41 . The method of  claim 25 , wherein the cereal component is selected from the group consisting of a rice flour, a teff flour, a sorghum flour, a white corn flour, and any combination thereof. 
     
     
         42 . The method of  claim 25 , wherein the legume component is selected from the group consisting of a red lentil flour, a green lentil flour, a chickpea flour, a yellow pea flour, and any combination thereof.