Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Plant derived tissue containing other than potato
Patent
1985-03-12
1986-01-21
Yoncoskie, Robert
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Plant derived tissue containing other than potato
426468, 426640, A23L 1214
Patent
active
045657050
ABSTRACT:
This invention is for a process for production of flour from Jerusalem artichoke tubers. The tubers are reduced to particles having an average surface to volume ratio of not less than about 25 cm.sup.2 to 1 cm.sup.3 and the particles are exposed to water acidified to a pH of not greater than about 4. Thereafter the particles are subjected to a series of pressings at increasing pressures ending in a final pressing at a pressure of not less than about 6 atmospheres, gauge wherein between each pressing the pressure is relaxed and the particles loosened. The particles are washed with water at least once after exposure to the acidified water and prior to the final pressing. After the final pressing the particles are dried at a temperature not exceeding about 200.degree. F. to a mositure content not greater than about 13%. The dried particles are then ground to a flour.
REFERENCES:
patent: 3433668 (1969-03-01), Hein
patent: 3497360 (1970-02-01), Schaefer et al.
Ward, 1923, The Encyclopedia of Food, New York, p. 271.
Blumenthal, 1947, Food Products Chemical Publishing Co., Inc., New York, p. 635.
Morrison, 1957, Feeds and Feeding, Morrison Publishing Co., New York, p. 394.
Bruttini, 1923, Uses of Waste Materials, King & Son Ltd., England, p. 73.
Paden Carolyn
Show-Me Low Calorie Foods, Inc.
Yoncoskie Robert
Zuber Arvid V.
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