WO1987006799A1 - Procede de preparation d'un produit vegetal comestible sec - Google Patents

Procede de preparation d'un produit vegetal comestible sec Download PDF

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Publication number
WO1987006799A1
WO1987006799A1 PCT/DK1987/000053 DK8700053W WO8706799A1 WO 1987006799 A1 WO1987006799 A1 WO 1987006799A1 DK 8700053 W DK8700053 W DK 8700053W WO 8706799 A1 WO8706799 A1 WO 8706799A1
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WO
WIPO (PCT)
Prior art keywords
drying
dry
pieces
product
plant material
Prior art date
Application number
PCT/DK1987/000053
Other languages
English (en)
Inventor
Bjarne WINSTRO^/M-OLSEN
Bjarne Fallesen
Ka^ore Dines DINESEN
Original Assignee
Aktieselskabet De Danske Sukkerfabrikker
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Aktieselskabet De Danske Sukkerfabrikker filed Critical Aktieselskabet De Danske Sukkerfabrikker
Publication of WO1987006799A1 publication Critical patent/WO1987006799A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • 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
    • 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
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/14—Original non-roasted or non-fried potato pieces
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/50—Fluidised-bed drying

Definitions

  • the present invention relates to a method of preparing a dry, edible plant product by drying pieces of a water-containing plant material .
  • flakes of corn are roasted so as to form the so-called corn flakes which in admixture with milk i.a. are used as breakfast cereal.
  • Such roasting process presents i.a. the drawback that it easily results in burnt products.
  • it is known to boil fresh potato slices in oil so as to form the so-called potato chips or chips which are used as snacks and to accompany dinner courses.
  • the shelf life and use of said known crisp potato products are fairly limited due to their oil content.
  • the object of the invention is to provide an easy and gentle method of preparing crisp, edible plant products having a long shelf life and wide utility.
  • This object is obtained according to the invention by drying pieces of vegetable material having at least one dimension not exceeding 7 mm with superheated steam in a fluid bed.
  • the invention is based on the discovery that steam drying pieces of a plant material in a fluid bed partly results in a very gentle drying and partly can be done with considerably greater production speed than e.g. roasting provided that at least one of the dimensions of the pieces of the plant product, such as the thickness, does not exceed the above mentioned limit.
  • oblong pieces of plant material are preferably used having both a thickness and a width not exceeding 7 mm.
  • Steam drying which is preferably carried out under a low superatmospheric pressure and at a temperature of above 100°C and particularly between 110 and 200°C partly serves to reduce the water content of the product to a desired value which typically is between 95 and 99% without significant oxidation, and partly to reduce the number of germs of the final product so as to improve the shelf life and to make it suitable for human consumption.
  • the crispness of the final product decreases with increasing superatmospheric pressure during the steam drying and, therefore, the pressure used is preferably subatmospheric pressure or a superatmospheric pressure not exceeding 2.5 ata and advantageously above 0.5 ata.
  • the steam drying operation is preferably effected in an apparatus of the type disclosed in Danish patent application No. 1013/84.
  • the use of such an apparatus for drying said pressed plant material is particularly advantageous in that the pieces of plant material are removed from the drying zones as the water content reaches a sufficiently low level. This results in a considerably reduced risk of adherence of the material to the heat surfaces and the risk of burning of said material.
  • a high degree of crispness is not only favourable in terms of flavour but the product is also less likely to absorp liquid and become soft. This is of great importance when used in admixture with milk as breakfast cereal.
  • a variety of water-containing materials may be used as a starting material. Examples of such materials are potatoes, black salsifies, beets, carrots, Jerusalem artischoke, parsnip, onions, manioc, taro, and yam.
  • the dry product formed by the method according to the invention is suitable for many purposes. Thus, after milling, if desired, it may be used as an additive for many food products, such as bread and cake dough, or in sweets, such as confectionery.
  • the method according to the invention will be particularly suitable for the production of storage stable food products or food additives for use in tropic or sub-tropic areas.
  • water-containing plant materials can only be stored for a very short period under the temperature and humidity conditions prevailing in these areas. This means that it is difficult to secure a steady food supply between the harvest seasons.
  • Such steady food supply can be obtained by simple means with the method according to the invention as steam is the only requirement for making a dry storage stable product which may be used directly or in admixture with other components including water.
  • Examples of tropical and subtropical plant materials which may be advantageously treated by the method according to the invention are plant materials, such as manioc, taro, and yam having a high starch content.
  • the washed beets are preferably peeled to remove the surface layer of the sugar beets and to remove soil, stones, and other impurities which are located in crevices and cavities in the surface of the beets.
  • About 5-35% by weight of the beet material (including impurities) depending on the condition of the beet material are preferably removed during the peeling.
  • the portions of the beets removed by peeling may be processed in a well known manner.
  • the peeled beets are sliced in a well known manner. This slicing results in the formation of relatively long slices having substantially quadratic cross-sectional shape, e.g. slices having the dimensions 2-7 x 2-7 x 40 mm.
  • the use of such elongated substantially quadratic slices is advantageous because the final product in that case will be substantially needle or fibre shaped.
  • a product produced from sugar beets by the method according to the invention typically contains about 60% saccharose, about 13% insoluble and soluble fibres, about 4% glucose, about 4% fructose, about 2% ashes, about 3% protein and about 2% water.
  • the dry product formed by the method according to the invention is used for the production of confectionery, e.g. essential oils such as e.g. citrus oil, oil of anis, eucalyptus oil, malt extract or other flavour additives which i.a. are constituent parts of sweets are added.
  • essential oils such as e.g. citrus oil, oil of anis, eucalyptus oil, malt extract or other flavour additives which i.a. are constituent parts of sweets are added.
  • the final product may contribute in giving the final product a desired sugar content and a desired structure.
  • 363 g potatoes of the Hansa sort were peeled to form a peel (61 g) and peeled potatoes (302 g) with a dry solids content of 24.6%. The latter were sliced to form slices having a thickness not exceeding 3 mm. 16.2 g potato slices were dried in a drying chamber with superheated steam at 140°C and at a constant pressure of 1.3 ata. The steam was introduced into the chamber at the bottom and when the temperature of the discharge steam at the top had reached a constant level - after 35 minutes - the drying was stopped. The weight of the dried product was 4.1 g and it had a dry solids content of 97.2%. The product was crisp, golden brown, and had a long shelf life.
  • Potatoes of the Hansa sort were peeled and then sliced to form slices having a thickness not exceeding 3 mm.
  • the potato slices were dipped into boiling water wherein 2.5% NaCl had been dissolved for 3 minutes.
  • the dry solids content of the boiled potato slices was
  • a black salsify root (containing inulin and having a nutty flavour) was peeled and the peeled root was cut into slices having a 5 thickness not exceeding 3 mm.
  • the peeled root had a dry solids content of 19.9%.
  • the weight of the dried product was 4.9 g and it had a dry solids
  • a cleaned sugar beet of 917 g was peeled to form a peeled beet having a weight of 715 g.
  • the beet was cut into slices having a thickness not exceeding 5 mm.
  • the dry solids content in the pieces 20 amounted to 24.1% (105°C, 24 hours).
  • a portion of pieces of 42 g was steam dried in a batch test drier with a drying chamber using superheated steam at 150°C which was introduced into the chamber at the bottom, " he drying was effected at a constant pressure of 1.5 ata, and the drying time was 25 about 18 minutes. 10.3 g dried sugar beet pieces were obtained having a dry solids content of 98.1% and a saccharose content of 63.2%. The product was crisp, brownish, and had a long shelf life.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

Un procédé de préparation d'une substance végétale comestible sèche consiste à sécher à l'aide de vapeur surchauffée dans un lit fluide des morceaux d'une substance végétale contenant de l'eau et ayant au moins une dimension ne dépassant pas 7 mm. Le produit qui en résulte est friable et de couleur or et présente une longue durée de conservation et de nombreuses possibilités d'utilisation.
PCT/DK1987/000053 1986-05-06 1987-05-06 Procede de preparation d'un produit vegetal comestible sec WO1987006799A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE8602078A SE8602078D0 (sv) 1986-05-06 1986-05-06 Fremgangsmade til fremstilling av et tort, spiseligt planteprodukt
SE8602078-1 1986-05-06

Publications (1)

Publication Number Publication Date
WO1987006799A1 true WO1987006799A1 (fr) 1987-11-19

Family

ID=20364441

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK1987/000053 WO1987006799A1 (fr) 1986-05-06 1987-05-06 Procede de preparation d'un produit vegetal comestible sec

Country Status (2)

Country Link
SE (1) SE8602078D0 (fr)
WO (1) WO1987006799A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0330576A1 (fr) * 1988-02-25 1989-08-30 Jacques Moreau Procédé de préparation de fruits déshydratés
FR2679419A1 (fr) * 1991-07-26 1993-01-29 Donnard Larzul Anne Procede et installation pour la cuisson et le sechage sous-vide des legumes a branches ou des champignons.
WO1995002336A1 (fr) * 1993-07-12 1995-01-26 David Dorricott Chips a base de legumes et leur procede de production
WO1995025440A1 (fr) * 1994-03-24 1995-09-28 British Sugar Plc Compositions de gout agreable a base de fibres insolubles de betterave sucriere
EP0962152A1 (fr) * 1998-06-03 1999-12-08 Saint-Louis Sucre S.A. Complément alimentaire, riche en sucre, composé de racines broyées et séchées, telles que betteraves sucrières; sa préparation
WO2004066751A1 (fr) * 2003-01-31 2004-08-12 Nederlandse Organisatie Voor Toegepast-Natuurwe Tenschappelijk Onderzoek Tno Procede pour traiter thermiquement un produit a la vapeur
ITUB20160339A1 (it) * 2016-01-29 2017-07-29 New Foods Ind S P A Sistema di abbattimento in continuo delle cariche batteriche su prodotti disidratati

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2856746C2 (de) * 1978-01-02 1984-04-26 Top Foods Elburg B.V., Elburg Verfahren zur Herstellung eines Vorproduktes für Pommes Frites
EP0153704A2 (fr) * 1984-02-24 1985-09-04 Aktieselskabet De Danske Sukkerfabrikker Procédé et dispositif pour l'enlèvement d'un liquide d'une matière solide en particules

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2856746C2 (de) * 1978-01-02 1984-04-26 Top Foods Elburg B.V., Elburg Verfahren zur Herstellung eines Vorproduktes für Pommes Frites
EP0153704A2 (fr) * 1984-02-24 1985-09-04 Aktieselskabet De Danske Sukkerfabrikker Procédé et dispositif pour l'enlèvement d'un liquide d'une matière solide en particules

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN, Vol. 9, Nr. 145, C 287; & JP,A,60 027 357, publ. 1985-02-12. *

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0330576A1 (fr) * 1988-02-25 1989-08-30 Jacques Moreau Procédé de préparation de fruits déshydratés
FR2627666A1 (fr) * 1988-02-25 1989-09-01 Moreau Jacques Procede de preparation de fruits deshydrates
FR2679419A1 (fr) * 1991-07-26 1993-01-29 Donnard Larzul Anne Procede et installation pour la cuisson et le sechage sous-vide des legumes a branches ou des champignons.
WO1995002336A1 (fr) * 1993-07-12 1995-01-26 David Dorricott Chips a base de legumes et leur procede de production
WO1995025440A1 (fr) * 1994-03-24 1995-09-28 British Sugar Plc Compositions de gout agreable a base de fibres insolubles de betterave sucriere
GB2287636B (en) * 1994-03-24 1998-02-11 British Sugar Plc Palatable compositions comprising sugar beet fibre
EP0962152A1 (fr) * 1998-06-03 1999-12-08 Saint-Louis Sucre S.A. Complément alimentaire, riche en sucre, composé de racines broyées et séchées, telles que betteraves sucrières; sa préparation
FR2779324A1 (fr) * 1998-06-03 1999-12-10 Saint Louis Sucre Sa Produit d'apport de qualite alimentaire, riche en sucre, et compose de racines broyees et sechees, telles que des betteraves, et procede de preparation
WO2004066751A1 (fr) * 2003-01-31 2004-08-12 Nederlandse Organisatie Voor Toegepast-Natuurwe Tenschappelijk Onderzoek Tno Procede pour traiter thermiquement un produit a la vapeur
US8956675B2 (en) 2003-01-31 2015-02-17 Nederslandse Organisatie voor Toegepast-Natuurwerenschappelijk Onderzoek TNO Process for thermally treating a product with steam
ITUB20160339A1 (it) * 2016-01-29 2017-07-29 New Foods Ind S P A Sistema di abbattimento in continuo delle cariche batteriche su prodotti disidratati

Also Published As

Publication number Publication date
SE8602078D0 (sv) 1986-05-06

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