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.
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.
The present invention is directed to a method for making oil-in-water food dressing emulsions which do not contain starch or gums. In accordance with the method, a premix which includes, a fat such as a vegetable oil, inulin an edible acid, egg yolk and water is provided. The premix is subjected to high shear emulsification by transporting the premix through an impact-type homogenizer operated at a pressure of at least 5,000 psig to provide an oil-in-water emulsion having suspended oil droplets in an inulin-egg yolk complex.
As a human foodstuff, substantially rind-free sugarcane flour made of pith separated from the sugarcane stalk. Such sugarcane flour may have some or substantially all of the natural sugar content of the pith removed in the manufacturing process to suit specific end uses.
A baby food composition is disclosed which contains one or more fructan-containing vegetables. The composition selectively stimulates colonic bifidobacteria in the infant. The fructan-containing vegetables can include, among others, Jerusalem Artichoke, Salsify, Burdock and mixtures thereof. The baby food compositions can be a mixed vegetable preparation that includes at lease one fructan-containing vegetables along with other vegetables or baby food preparations. Also disclosed are methods for using and methods for preparing the baby foods.
Flours prepared from white sweet potatoes, cassava, edible aroids, tropical yams, lotus, arrowhead, buckbean, and amaranth, and a variety of different food products prepared from them, are substitutes for wheat and other grains, legumes, milk, eggs, and a partial substitute for nuts.
