Process for preparing flour from Jerusalem artichoke tubers

US4871574A · kind A · utility

Assignee

• Canadian Patents and Development Limited/Societe Canadienne des Brevets et d'Exploitation Limitee · CA

Inventors

• Hiroshi Yamazaki · Hachioji, JP
• Howard W. Modler · Kemptville, CA
• John D. Jones · Phoenix, US
• James I. Elliot · Ottawa, CA

Key dates

• Filing date: Aug 4, 1988
• Grant date: Oct 3, 1989
• Expiry date: Aug 4, 2008

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y10S426/804
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Novel processes are provided for the preparation of useful materials from tubers of Jerusalem artichoke or similar inulin-containing plants. In one process, a flour is prepared from such tubers which comprises the steps of: macerating the tubers to a pumpable fluid homogenate, preferably in an environment of steam; heating the pumpable fluid homogenate at a temperature ranging from about 150.degree. C. for a time ranging, respectively, from about 15 seconds to about 10 minutes; subjecting the heated, pumpable fluid homogenate to spray-drying in a stream of hot gas, and recovering a flour comprising a mixture of monosaccharides, small oligosaccharides and large oligosaccharides, e.g. about 50-60% small fructooligosaccharides and about 40-50% large oligosaccharides. In another process, a food-grade accidulant, preferably acetic acid is added, either before, during or after the macerating step to provide an acidified, pumpable fluid homogenate of such tubers. The flour recovered is sweeter than that recovered in the first described process because of the presence of more fructose therein.