WO1989004120A2 - Procede de production de chips/snacks a base de betteraves a sucre, et produit ainsi obtenu - Google Patents

Procede de production de chips/snacks a base de betteraves a sucre, et produit ainsi obtenu Download PDF

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Publication number
WO1989004120A2
WO1989004120A2 PCT/US1988/003844 US8803844W WO8904120A2 WO 1989004120 A2 WO1989004120 A2 WO 1989004120A2 US 8803844 W US8803844 W US 8803844W WO 8904120 A2 WO8904120 A2 WO 8904120A2
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WO
WIPO (PCT)
Prior art keywords
sugarbeet
pieces
slices
blanched
fiber
Prior art date
Application number
PCT/US1988/003844
Other languages
English (en)
Other versions
WO1989004120A3 (fr
Inventor
Doug Robert Harnisch
Original Assignee
American Crystal Sugar Company
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 American Crystal Sugar Company filed Critical American Crystal Sugar Company
Publication of WO1989004120A2 publication Critical patent/WO1989004120A2/fr
Publication of WO1989004120A3 publication Critical patent/WO1989004120A3/fr

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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
    • 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

Definitions

  • a first aspect of my invention relates to methods of making vegetable snack chips which are suitable for human consumption and the chips made thereby. More specifically, the first aspect of my invention relates to methods of making sugarbeet snack chips suitable for human consumption and the sugarbeet chips made thereby.
  • a second aspect of my invention relates to methods of making extruded food products and the food products made thereby. More specifically, the second aspect of my invention relates to methods of making extruded, vegetable based, high fiber food products and the food products made thereby.
  • Vulgaris which is commercially grown in large quantities for its sugar content.
  • unprocessed mature sugarbeets typically consist of about 75-80 wt-% water, 14-20 wt-% sugar, 2-10 wt-% pectic material and minor amounts of other components such as amino acids, minerals, etc.
  • the sugar content of sugarbeets is typically extracted by (i) washing the sugarbeet to remove contaminants such as rocks, sand, leaves, weeds, grasses, dirt, etc.; (ii) slicing the sugarbeet into elongated pieces commonly referred to as cossettes in order to increase the surface area, and (iii) immersing the cossettes in water under conditions sufficient to cause a transfer of the sugar from the sugarbeet cossettes to the water.
  • the process results in an aqueous solution of sugar commonly referred to as the juice and a mass of water insoluble material commonly referred to as the pulp.
  • the sugar is typically extracted from the juice by crystallization and sold as a sweetener, while the pulp is typically dried and sold as livestock feed.
  • Use of the pulp has been limited to livestock feed as the pulp has an unappetizing flavor (off-flavor), unpleasant texture (off-mouth feel) and unappealing color (off-color) and contains a relatively high amount of oxalic acid which is believed to be a factor in the formation of kidney stones when consumed in large quantities.
  • Sugarbeet pulp contains approximately 12,000 to 15,000 ppm, typically about 14,000 ppm, oxalic acid which, while not considered to be a significant health threat, may be of concern with respect to possible adverse side effects should sugarbeet pulp be consumed in substantial quantities.
  • the oxalic acid content of sugarbeet pulp has heretofore not been an issue as sugarbeet pulp is generally sold as livestock feed and not intended for direct consumption by humans.
  • a first aspect of my invention comprises a process for producing sugarbeet snack chips suitable for human consumption, comprising the steps of cleaning sugarbeets, slicing the clean sugarbeets into a number of slices, blanching the slices in heated water, frying the blanched slices in heated oil until crisp sugarbeet chips are formed, and then drying the sugarbeet chips.
  • the second aspect of my invention comprises a process for producing a human consumable, high-fiber snack product from sugarbeets, which comprises the steps of cleaning sugarbeets, slicing the cleaned sugarbeets into a plurality of pieces, blanching the pieces in heated water, milling at least a portion of the blanched sugarbeet pieces to a particle size of about 8 to 10 U.S. mesh and extruding the milled and unmilled blanched sugarbeet pieces under heat so as to form a crisp snack product.
  • the milled and unmilled blanched sugarbeet pieces may be combined with a farinaceous compound prior to extruding.
  • the first aspect of my invention comprises a process for producing sugarbeet snack chips suitable for human consumption, comprising the steps of cleaning sugarbeets, slicing the cleaned sugarbeets into a number of slices, blanching the slices, frying the blanched slices to form a crisp chip and then removing excess frying oil from the chips.
  • the sugarbeets must be cleaned prior to processing fo remove contaminants such as stones and sand, which can damage processing equipment; leaves, weeds and grasses, which can clog the equipment and transport other contaminants; and dirt and bacteria which can contaminate and spoil the juice and the pulp.
  • contaminants such as stones and sand, which can damage processing equipment; leaves, weeds and grasses, which can clog the equipment and transport other contaminants; and dirt and bacteria which can contaminate and spoil the juice and the pulp.
  • the cleaned sugarbeets are sliced into about 0.04 to 0.07 inch thick slices in a precision slicer. Slices having a thickness of less than about 0.04 inches are difficult to manufacture, process and handle without excessive crumbling. Slices having a thickness of greater than about 0.07 inches are difficult to process in that it is difficult to remove sufficient oxalic acid and sugar from the chips without rupturing a large number of sugarbeet cells. Failure to remove the oxalic acid from the sugarbeet slices increases the potential health risks associated with the ingestion of oxalic acid. Failure to remove the sugar from the sugarbeet slices can result in off-colored and off-flavored chips.
  • Ruptured sugarbeet cells increase the absorption of frying oil by the slices which, in turn, increases the caloric content of, reduces the shelf life of, and is thought to make the chips tough and chewy.
  • a number of well known machines are available for slicing a sugarbeet into 0.04 to 0.07 inch thick slices, including the preferred precision, rotary type slicer.
  • Several types of precision, rotary type slicers are readily available and may be purchased from a number of suppliers including ⁇ rschel Laboratories, Valparaiso, Indiana; C. Doering & Son, Chicago, Illinois; RMF Steel Products, Grandview, Missouri; T. W. Kutter, Inc., Avon, Massachusetts; and Goodway Industries, Bohemia, New York.
  • precision, rotary type slicers see Perry & Chilton, Chemical Engineers Handbook, 5th Edition, pp. 8-55 to 8-56.
  • the cutting edges on the rotary slicer should be sharpened often to prevent the creation of rough, torn surfaces on the slices which can result in an increased number of ruptured cells which, in turn, can lead to a sugarbeet chip snack product having an increase in caloric content, a reduction in shelf life and poor textural properties.
  • the sugarbeet slices are immersed in heated water to (i) remove oxalic acid from the sugarbeet slices; (ii) remove a sufficient amount of sugar and other water soluble carbohydrates from the sugarbeet slices to prevent discoloration and off-flavoring; (iii) remove intracellular air and gas trapped within the sugarbeet slice in order to reduce "bubbling" on the chip; (iv) kill microorganisms on the slices; and (v) inactivate undesirable enzymes inherent in the sugarbeet tissue.
  • the time and temperature at which the raw sugarbeet slices should be blanched depends not only upon each other but also upon such variables as the thickness of the slices, the species of sugarbeet, the physical and chemical composition of the slices, the types and amounts of any additives in the blanching water, the type of blanching machine employed, etc. I have discovered that, regardless of the other blanching variables, in order to achieve the desired results it is necessary to blanch the raw sugarbeet slices in water maintained at a temperature of about 160 to 170° F. Water maintained at a temperature of less than 160° F. is substantially ineffective at killing vegetative and spore forming microorganisms and extremely slow at removing the oxalic acid and sugar from the slices. Water maintained at a temperature greater than about 170° F. tends to result in an excessive number of ruptured cells and in undesirable softness in the textural properties of the chips.
  • Immersion time is most conveniently chosen by simple trial and error after the temperature of the blanching water is chosen. Insufficient immersion time results in a rupturing of sugarbeet cells which leads to excessive oil absorption and a tough and chewy chip.
  • the preferred blanching time is dependent upon a number of variables, many of which are set forth above with respect to blanching temperature, I have discovered that for a 0.04 to 0.07 inch thick raw sugarbeet slice blanched in water maintained at about 165° F., a blanching time of 15 to 22 minutes results in a chip having the desired properties.
  • the blanching step can reduce the oxalic acid content of a sugarbeet slice from about an averaga of 14,000 ppm when untreated to about 3,000 ppm and can reduce the sugar and other carbohydrate content of a sugarbeet slice from about 17% when untreated to less than about 1%.
  • the blanching step can reduce the oxalic acid content of a sugarbeet slice from about an averaga of 14,000 ppm when untreated to about 3,000 ppm and can reduce the sugar and other carbohydrate content of a sugarbeet slice from about 17% when untreated to less than about 1%.
  • any convenient method such as subjecting the slices to a stream of air.
  • the optimum frying time and temperature is dependent upon several factors including each other, thickness of the raw sugarbeet slices, the species of sugarbeet, and the exact physical and chemical composition of the blanched sugarbeet slices, as well as the type of frying medium employed, the type of frying machine employed, etc. While understanding that the above referenced variables may affect the optimum frying time and temperature, I have discovered that in order to achieve the desired color, flavor, texture, caloric content and shelf life the slices should be fried at a temperature of about 340-390° F. and preferably between about 350-370° F. Frying of the blanched sugarbeet slices in frying oil maintained at a temperature less than about 340° F.
  • Frying time is most conveniently chosen by simple trial and error after the frying temperature is chosen. While the preferred frying time is dependent upon a number of variables, many of which are set forth above with respect to frying temperature, I have discovered that for 0.04 to 0.07 inch thick slices fried in oil maintained at a temperature of 360° F., a frying time of about 100 to 120 seconds results in a chip having the desired properties. If the frying time is too short, the resultant fried sugarbeet chip tends to be excessively touch and fibrous. If the frying time is too long, the resultant fried sugarbeet chip tends to be burnt.
  • the blanched sugarbeet slices may be conveniently fried in any of the well known industrial fryers which are commonly used to manufacture potato chips.
  • Such industrial fryers are readily available from a number of suppliers including Heat a Control, Inc., San Francisco, California; MacBeth Engineering, Harrisbur , Pennsylvania; Manely, Inc., Kansas City, Missouri; and Frying Systems, Woodinville, Washington.
  • Oil is employed ir. frying for two purposes, as a medium for transferring heat from the heating element to the raw slices and as a component of the resultant fried chip.
  • the type of oil can affect the color, flavor and texture of the chip. While either vegetable oil and/or animal fat may be employed as the frying medium in my invention, we have discovered that the sugarbeet chips tend to absorb less vegetable oil than animal fat. Accordingly, it is preferred to employ a vegetable oil in the present invention and most preferably to employ corn oil, cotton oil or a mixture thereof in order to reduce oil absorption.
  • the sugarbeet may be peeled prior to slicing by any of the well known conventional peeling techniques.
  • the second aspect of my invention comprises a process for producing sugarbeet containing, high-fiber snack foods suitable for human consumption.
  • the process comprises the steps of cleaning, slicing, blanching and grinding the sugarbeets, combining the ground sugarbeets with other snack food components and then extruding the combination.
  • the cleaning, slicing and blanching steps are the same for this aspect as they are for the first aspect of my invention with the option that the sugarbeets may be sliced into a shape other than a slice.
  • the blanching step is most effective if the sugarbeet pieces being blanched have a uniform thickness, it is typically most convenient to slice the sugarbeet into chips or cossettes for blanching and grind the chips or cossettes to the desired particle size after blanching.
  • the blanched sugarbeet chips are ground to a particle size of about 8 to 10 U.S. mesh for incorporation into trie processed food product. I have discovered that particle sizes greater than about 8 mesh are difficult to combine with other farinaceous materials and tend to create problems in processing, while particle sizes less than about 10 mesh increase the cost of production without any significant attendant advantages and are difficult to handle.
  • the ground sugarbeet powder may be formed directly into a sugarbeet based food product or may preferably be combined with other farinaceous compounds prior to being formed into a food product.
  • a nonexhaustive list of farinaceous compounds with which the sugarbeet powder may be blended includes grains such as corn, oats, wheat, rice, rye, barley, malt, sorghum, soybeans, pinto beans, sunflower seeds, and millet; nuts such as peanuts, walnuts, almonds, pecans, cashews and acorns; yeast; potatoes; and arrowroot.
  • the ratio of sugarbeet powder to farinaceous flour depends upon the end use of the mixture and the particular farinaceous compound with which the sugarbeet flour is combined.
  • a weight ratio of one part sugarbeet powder to 3 to 100 parts farinaceous flour can result in a food product having no off color, flavor or texture. It is typically preferred to incorporate sugarbeet flour into a farinaceous flour at a ratio of one part sugarbeet flour to three to 10 parts farinaceous flour in order to effect a significant decrease in the caloric content of the resultant food product without significantly affecting the taste, texture, flavor, color, etc. of the resultant product.
  • the sugarbeet powder or combination of sugarbeet powder and farinaceous flour may be formed and cooked into a human consumable food product by combining the flour with other typical baking commodities such as eggs, milk, sugar, margarine, etc. and extruding the mixture into the desired form.
  • the extrusion of farinaceous compounds to form a food product is well understood and commonly employed to make many of the snack foods currently being produced. These same techniques work equally as well with the sugarbeet/farinaceous combination of my invention.

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  • 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)
  • Confectionery (AREA)

Abstract

Un premier aspect de l'invention concerne un procédé de productio de snacks/chips de betteraves à sucre appropriées à être consommées par l'homme et comprenant les étapes de nettoyage des betteraves à sucre, de découpage des betteraves à sucre, des découpages en tranches des betteraves à sucre nettoyées, de blanchiment des tranches dans de l'eau chauffée, de friture des tranches blanchies dans de l'huile chauffée jusqu'à les griller, les chips de betteraves à sucre ainsi formées étant ensuite séchées. Le second aspect de l'invention concerne un procédé de production d'un produit de type ''snack'' très fibreux et pouvant être consommé par l'homme, à partir de betteraves à sucre, et comprenant les étapes de nettoyage des betteraves à sucre, de découpage en tranches des betteraves à sucre nettoyées, de blanchiment des tranches dans de l'eau chauffée, de broyage d'au moins une partie des morceaux ou tranches de betteraves à sucre blanchies jusqu'à les réduire en particules ayant des dimensions de 8 à 10 mailles U.S. et d'extrusion des pièces ou tranches de betteraves à sucre blanchies, broyées et non broyées dans des conditions de chaleur de manière à former un produit de type ''snack'' croustillant. Eventuellement, les pièces ou tranches de betteraves à sucre blanchies, broyées et non broyées peuvent être combinées avec un composé farineux avant l'extrusion.
PCT/US1988/003844 1987-11-04 1988-10-31 Procede de production de chips/snacks a base de betteraves a sucre, et produit ainsi obtenu WO1989004120A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US11664287A 1987-11-04 1987-11-04
US116,642 1987-11-04

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WO1989004120A2 true WO1989004120A2 (fr) 1989-05-18
WO1989004120A3 WO1989004120A3 (fr) 1990-03-08

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5112638A (en) * 1989-09-11 1992-05-12 American Crystal Sugar Company Process for the improvement of edible fiber and product
US5137744A (en) * 1989-09-11 1992-08-11 American Crystal Sugar Company Process and system for the improvement of edible fiber and product
WO1995002336A1 (fr) * 1993-07-12 1995-01-26 David Dorricott Chips a base de legumes et leur procede de production
GB2287636A (en) * 1994-03-24 1995-09-27 British Sugar Plc Palatable compositions comprising insoluble sugar beet fibre
BE1021956B1 (nl) * 2014-07-04 2016-01-28 Ardo Nv Werkwijze voor het vervaardigen van groentefrieten

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR414329A (fr) * 1910-03-25 1910-08-31 Leon Dautrebande Procédé pour obtenir de la betterave, c'est-à-dire de la racine de betterave un produit sec, épuré, de bonne conservation et d'une bonne friabilité, spécialement destiné à la fabrication de la bière, de l'alcool et à l'alimentation sous forme de pain et de toute autre manière
US2474650A (en) * 1944-06-21 1949-06-28 Dehydration Inc Treatment of vegetable tissue
FR2382866A1 (fr) * 1977-03-08 1978-10-06 Bayer Ag Procede pour ameliorer la coloration des cossettes de betterave
GB2054364A (en) * 1979-06-02 1981-02-18 Golden Wonder Ltd Apparatus for blanching and frying potato-based foods
DD224484A1 (de) * 1984-06-21 1985-07-10 Adw Ddr Verfahren zur behandlung von rueben
EP0223703A2 (fr) * 1985-11-13 1987-05-27 Groupement d'Intérêt Economique dit: SUCRE RECHERCHES ET DEVELOPPEMENTS Procédé de préparation de fibres alimentaires, fibres obtenues et produits alimentaires en contenant
US4770886A (en) * 1987-06-04 1988-09-13 American Crystal Sugar Company Process for cleaning sugarbeet pulp

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR414329A (fr) * 1910-03-25 1910-08-31 Leon Dautrebande Procédé pour obtenir de la betterave, c'est-à-dire de la racine de betterave un produit sec, épuré, de bonne conservation et d'une bonne friabilité, spécialement destiné à la fabrication de la bière, de l'alcool et à l'alimentation sous forme de pain et de toute autre manière
US2474650A (en) * 1944-06-21 1949-06-28 Dehydration Inc Treatment of vegetable tissue
FR2382866A1 (fr) * 1977-03-08 1978-10-06 Bayer Ag Procede pour ameliorer la coloration des cossettes de betterave
GB2054364A (en) * 1979-06-02 1981-02-18 Golden Wonder Ltd Apparatus for blanching and frying potato-based foods
DD224484A1 (de) * 1984-06-21 1985-07-10 Adw Ddr Verfahren zur behandlung von rueben
EP0223703A2 (fr) * 1985-11-13 1987-05-27 Groupement d'Intérêt Economique dit: SUCRE RECHERCHES ET DEVELOPPEMENTS Procédé de préparation de fibres alimentaires, fibres obtenues et produits alimentaires en contenant
US4770886A (en) * 1987-06-04 1988-09-13 American Crystal Sugar Company Process for cleaning sugarbeet pulp

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
CHEMICAL ABSTRACTS, Vol. 104, No. 3, January 1986, (Columbus, Ohio, US), see page 422* Abstract 18897y, & DD-A-224484 (Akademie Der Wissenschaften Der DDR) 10 July 1985* *
Food Science & Technology Abstracts, No. 78-09-L0617 (78043644), K.L. KAPUR et al.: "Non-Traditional uses of Sugarbeet", see Abstract, & Indian Food Packer, Vol. 31, No. 4, p. 40-44, 5 Ref. 1977 *
Prepared Foods, Vol. 156, No. 11, October 1987 "Beetfiber "Augers" well for Extruded Products" page 187 *
W.F. TALBURT et al.: "Potato Processing" Third Edition, 1975, The AVI Publishing Co., Inc, (Westport, Connecticut, US), pages 340-373 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5112638A (en) * 1989-09-11 1992-05-12 American Crystal Sugar Company Process for the improvement of edible fiber and product
US5137744A (en) * 1989-09-11 1992-08-11 American Crystal Sugar Company Process and system for the improvement of edible fiber and product
WO1995002336A1 (fr) * 1993-07-12 1995-01-26 David Dorricott Chips a base de legumes et leur procede de production
GB2287636A (en) * 1994-03-24 1995-09-27 British Sugar Plc Palatable compositions comprising insoluble sugar beet fibre
GB2287636B (en) * 1994-03-24 1998-02-11 British Sugar Plc Palatable compositions comprising sugar beet fibre
BE1021956B1 (nl) * 2014-07-04 2016-01-28 Ardo Nv Werkwijze voor het vervaardigen van groentefrieten

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