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1. 发明申请

WO2011002321A2 JERUSALEM ARTICHOKE (TOPINAMBUR) CHIPS AND METHOD OF PRODUCTION OF JERUSALEM ARTICHOKE (TOPINAMBUR) CHIPS 审中-公开
标题翻译： JERUSALEM ARTICHOKE（TOPINAMBUR）芯片和生产耶路撒冷ARTICHOKE（TOPINAMBUR）芯片的方法
公开(公告)号：WO2011002321A2
公开(公告)日：2011-01-06
申请号：PCT/PL2010/000053
申请日：2010-06-25
申请人： FIRMA PRODUKCYJNO-HANDLOWA "PAULA" SP. Z O.O. SPÓŁKA KOMANDYTOWA , RADAŚ, Adam
发明人： RADAŚ, Adam
IPC分类号： A23L1/164
CPC分类号： A23L27/14 , A23L7/117 , A23L19/10
摘要： 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.
摘要翻译：本发明涉及菊芋（topinambur芯片）和生产菊芋（topinambur）芯片的方法。 Topinambur芯片包含干燥topinambur切片形式的产品，厚达3毫米，其中含有高达7％的水和天然香料添加剂，约占产品重量的1％至30％。干燥的topinambur切片的组织通过增加产品体积的气泡充气，并且切片表面覆盖有更小和/或更大的气泡。芯片生产的方法意味着topinambur块茎被称重，清洗，用水冲洗并用洗衣机清洗，并且洗涤的块茎被分选并且移除狭窄的根块，然后用切割机将块茎切成0.5至12片毫米厚。削减topinambur切片变白。烫漂后，切片用冷水流冷却。在预先干燥片之后，预干燥意味着在50-90分钟内在80-100℃的温度下干燥，直到获得15-40％的水分和空气冷却， 15℃。热烫过程后，将topinambur切片浸泡在大蒜添加剂溶液中5-30分钟。然后预干燥的切片通过快速水蒸发进行充气，这引起特征性较小和/或较大气泡的出现，增加产品的体积，同时在微波 - 真空干燥器中进行2-10分钟的曝气， 70hPa并提供10-100kW的微波功率; 最后在40-70℃的温度范围内在1-4小时内干燥切片，以同时获得低于7％的具有松脆质地的水分; 干片被筛分和包装。

2. 发明申请

WO2013039410A1 METHODS OF PRODUCING CHEESE CRISPS, CHEESE CRISPS AND CONSUMER GOODS CONTAINING CHEESE CRISPS 审中-公开
标题翻译：生产小麦饼干，小麦饼干和消费品的方法
公开(公告)号：WO2013039410A1
公开(公告)日：2013-03-21
申请号：PCT/PL2011/000113
申请日：2011-10-31
申请人： MEMBRA ADAM RADAŚ , RADAŚ, Adam
发明人： RADAŚ, Adam
IPC分类号： A23C19/00 , A23C19/09 , A23C19/097 , A23L1/164 , A23P1/00
CPC分类号： A23C19/0912 , A23C1/00 , A23C19/0925 , A23C19/097 , A23C19/14 , A23L3/361 , A23L3/54 , A23L5/34
摘要： The subject of this invention is a method of manufacturing cheese crisps, cheese crisps and food produce containing cheese crisps, applicable in food industry. The method states, that cheese is checked under a metal detector, cut with a food sheer into slices between 1 - 7 mm thick and an optical detector is used to check for the presence of any foreign bodies within the produce, whilst cheese slices are frozen to temperature between -5 to -30C by cold air stream of temperature between -20 to -150C for 5 to 40 minutes. Cheese slices are aerated by rapid water evaporation, which causes the appearance of typical smaller and/or larger bubbles increasing the product volume, whilst aeration process is conducted in a microwave - vacuum dryer between 1 - 20 minutes, with pressure between 15 - 100 hPa and applied microwave power between 5 - 120 kW. After the aeration process, cheese slices are mixed with seasoning, whilst slices are post dried in temperature between 20 - 65C for 0.5 to 2 hours, to obtain moisture level between 1 - 9%, which gives the crunchiness effect, and after post drying process cheese is sieved and accepted fractions are packed. Cheese crisps comprise of a product in form of up to 3 mm thick dried cheese slices, with up to 7% of water content and natural taste additives in quantity between 1 - 30% of product mass. Tissue of dried cheese slices is aerated with air bubbles increasing the product volume, and surface of slices is covered with smaller and/or larger bubbles. The product is a mixture containing cheese crisps and/or cheese crisps with different flavours in quantity between 5 - 95% and/or fruit crisps in quantity between 5 - 95% and/or vegetable crisps in quantity between 5 - 95%, whilst crisps comprise of dried up to 3 mm thick slices, with up to 7% of water content and natural taste additives in quantity between 1 - 30% of product mass.
摘要翻译：本发明的主题是制造适用于食品工业的乳酪脆饼，干酪脆饼和含有干酪薯片的食品的方法。该方法指出，在金属检测器下检查奶酪，用食物切片切成1至7毫米厚的切片和光学检测器，用于检查产品内是否存在异物，而奶酪切片被冻结在-5至-30℃之间的温度在-20至-150℃之间的冷空气流5至40分钟。奶酪切片通过快速水分蒸发而通气，这导致典型的较小和/或较大的气泡的出现增加了产品体积，而曝气过程在微波 - 真空干燥器中在1-20分钟之间进行，压力在15-100hPa 并施加在5 - 120 kW之间的微波功率。曝气过程后，将芝士片与调味料混合，将切片在20-65℃的温度下干燥0.5〜2小时，得到1〜9％之间的水分含量，其具有脆性作用，并且在干燥后处理奶酪被筛选并且接受的分数被包装。奶酪酥包含最多3毫米厚干燥干酪切片形式的产品，含量高达7％，天然味道添加剂的量在产品质量的1至30％之间。干酪片的组织用气泡充气，增加产品体积，切片的表面被较小和/或更大的气泡覆盖。该产品是含有5至95％之间不同口味的干酪脆片和/或奶酪碎片和/或数量在5至95％之间的水果薯片和/或5至95％之间的植物油酥的混合物，而薯片包括干燥至3毫米厚的切片，高达7％的含水量和天然味道添加剂，其量在产品质量的1至30％之间。

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