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 PDF

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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
Application number
PCT/PL2010/000053
Other languages
French (fr)
Other versions
WO2011002321A2 (en
Inventor
Adam RADAŚ
Original Assignee
Firma Produkcyjno-Handlowa "Paula" Sp. Z O.O. Spółka Komandytowa
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 Firma Produkcyjno-Handlowa "Paula" Sp. Z O.O. Spółka Komandytowa filed Critical Firma Produkcyjno-Handlowa "Paula" Sp. Z O.O. Spółka Komandytowa
Publication of WO2011002321A2 publication Critical patent/WO2011002321A2/en
Publication of WO2011002321A3 publication Critical patent/WO2011002321A3/en

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

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.
PCT/PL2010/000053 2009-06-29 2010-06-25 Jerusalem artichoke (topinambur) chips and method of production of jerusalem artichoke (topinambur) chips WO2011002321A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PL388418A PL216777B1 (en) 2009-06-29 2009-06-29 Topinambour chips and method for production of topinambour chips
PLP-388418 2009-06-29

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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 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)

* Cited by examiner, † Cited by third party
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
PL384049A1 (en) 2007-12-14 2008-06-09 Uniwersytet Przyrodniczy we Wrocławiu Potato chrisps
PL384050A1 (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

Patent Citations (7)

* Cited by examiner, † Cited by third party
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 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
WO2011002321A2 (en) 2011-01-06
PL216777B1 (en) 2014-05-30

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