WO2011002321A3 - Jerusalem artichoke (topinambur) chips and method of production of jerusalem artichoke (topinambur) chips - Google Patents
Jerusalem artichoke (topinambur) chips and method of production of jerusalem artichoke (topinambur) chips Download PDFInfo
- Publication number
- WO2011002321A3 WO2011002321A3 PCT/PL2010/000053 PL2010000053W WO2011002321A3 WO 2011002321 A3 WO2011002321 A3 WO 2011002321A3 PL 2010000053 W PL2010000053 W PL 2010000053W WO 2011002321 A3 WO2011002321 A3 WO 2011002321A3
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- slices
- topinambur
- chips
- dried
- jerusalem artichoke
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
This invention relates to Jerusalem artichoke (topinambur chips) and method of production of Jerusalem artichoke (topinambur) chips. Topinambur chips comprise a product in form of dried topinambur slices up to 3 mm thick, containing up to 7 % of water and natural flavour additives in about of 1 % - 30 % of product weight. The tissue of dried topinambur slices is aerated by air bubbles increasing volume of the product, and slices surface is covered with smaller and/or bigger bubbles. The method of chips production implies that topinambur tubers are weighted, cleaned, rinsed with water and washed by brush washer, and washed tubers are sorted and narrow root pieces are removed, afterwards tubers are cut with cutting machine into slices from 0,5 to 12 mm thick. Cut topinambur slices are blanched. After blanching process slices are cooled with cold stream of water. After that slices are preliminary dried, while pre-drying implies drying at the temperature 80 - 100 °C within 50-90 minutes, up to obtain moisture from 15 to 40 % together with air cooling at the temperature approx. 15 °C. After blanching process, topinambur slices are soaked in solution of garlic additive for 5 - 30 minutes. Then pre-dried slices are aerated by rapid water evaporation, which cause appearance of characteristic smaller and/or bigger bubbles, increasing volume of the product, while aeration is conducted in microwave-vacuum dryer during 2 - 10 minutes, at the pressure 15 - 70 hPa and provided microwave power 10 - 100 kW; after that slices are finally dried at the temperature 40 - 70 °C within 1 - 4 hours, to obtain moisture below 7 % with crispy texture at the same time; dried slices are sieved and packed.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PLP-388418 | 2009-06-29 | ||
PL388418A PL216777B1 (en) | 2009-06-29 | 2009-06-29 | Topinambour chips and method for production of topinambour chips |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2011002321A2 WO2011002321A2 (en) | 2011-01-06 |
WO2011002321A3 true WO2011002321A3 (en) | 2011-02-24 |
Family
ID=43099780
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/PL2010/000053 WO2011002321A2 (en) | 2009-06-29 | 2010-06-25 | Jerusalem artichoke (topinambur) chips and method of production of jerusalem artichoke (topinambur) chips |
Country Status (2)
Country | Link |
---|---|
PL (1) | PL216777B1 (en) |
WO (1) | WO2011002321A2 (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2494644C1 (en) * | 2012-03-29 | 2013-10-10 | федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Мичуринский государственный аграрный университет" | Girasol flakes production method |
RU2542114C1 (en) * | 2013-10-09 | 2015-02-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Южно-Уральский государственный университет" (национальный исследовательский университет) (ФГБОУ ВПО "ЮУрГУ" (НИУ)) | Method for production of maize flakes with phyto-additive |
FR3063602B1 (en) * | 2017-03-10 | 2021-02-12 | Malika Diawara | FOOD COMPOSITION BASED ON TUBER FLAPS |
CN108835605A (en) * | 2018-07-26 | 2018-11-20 | 贵州芙蓉江生态食品有限公司 | A kind of jerusalem artichoke thick chilli sauce and preparation method thereof |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5392698A (en) * | 1991-06-07 | 1995-02-28 | Tgtbt/Pasco Holdings, Inc. Gen. Partnership | Conveyor belt for carrying uncooked product slices through a cooking operation |
GB2303290A (en) * | 1995-07-18 | 1997-02-19 | Cpc International Inc | Process for producing dehydrated vegetables |
WO1998057554A1 (en) * | 1997-06-16 | 1998-12-23 | The University Of British Columbia | Process for making a dehydrated potato product by microwave |
DE20313189U1 (en) * | 2003-08-25 | 2003-11-06 | Flemig, Bettina, 09573 Leubsdorf | Jerusalem artichoke-based product for use as a food or snack as well as for diabetics or slimmers is obtained from comminuted and dried tubers |
WO2004047542A1 (en) * | 2002-11-22 | 2004-06-10 | Peter Schwarzhans | Method for producing a snack product which is fat-free or low in fat |
WO2007132014A2 (en) * | 2006-05-17 | 2007-11-22 | Becker Technologies Gmbh | High-frequency vacuum drying |
US20080138480A1 (en) * | 2006-07-19 | 2008-06-12 | John Richard Bows | Process for making a healthy snack food |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
PL173586B1 (en) | 1994-05-11 | 1998-03-31 | Ts Lab Przemyslu Ziemniaczaneg | Starch-snacks and method of obtaining them |
PL384050A1 (en) | 2007-12-14 | 2008-06-09 | Uniwersytet Przyrodniczy we Wrocławiu | Potato chrisps |
PL384049A1 (en) | 2007-12-14 | 2008-06-09 | Uniwersytet Przyrodniczy we Wrocławiu | Potato chrisps |
PL212826B1 (en) | 2008-06-16 | 2012-11-30 | Univ Przyrodniczy We Wroclawiu | Potatoe crisps |
-
2009
- 2009-06-29 PL PL388418A patent/PL216777B1/en unknown
-
2010
- 2010-06-25 WO PCT/PL2010/000053 patent/WO2011002321A2/en active Application Filing
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5392698A (en) * | 1991-06-07 | 1995-02-28 | Tgtbt/Pasco Holdings, Inc. Gen. Partnership | Conveyor belt for carrying uncooked product slices through a cooking operation |
GB2303290A (en) * | 1995-07-18 | 1997-02-19 | Cpc International Inc | Process for producing dehydrated vegetables |
WO1998057554A1 (en) * | 1997-06-16 | 1998-12-23 | The University Of British Columbia | Process for making a dehydrated potato product by microwave |
WO2004047542A1 (en) * | 2002-11-22 | 2004-06-10 | Peter Schwarzhans | Method for producing a snack product which is fat-free or low in fat |
DE20313189U1 (en) * | 2003-08-25 | 2003-11-06 | Flemig, Bettina, 09573 Leubsdorf | Jerusalem artichoke-based product for use as a food or snack as well as for diabetics or slimmers is obtained from comminuted and dried tubers |
WO2007132014A2 (en) * | 2006-05-17 | 2007-11-22 | Becker Technologies Gmbh | High-frequency vacuum drying |
US20080138480A1 (en) * | 2006-07-19 | 2008-06-12 | John Richard Bows | Process for making a healthy snack food |
Also Published As
Publication number | Publication date |
---|---|
PL216777B1 (en) | 2014-05-30 |
WO2011002321A2 (en) | 2011-01-06 |
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