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Title:
VEGETABLE BASED PRODUCTS AND USES THEREOF
Document Type and Number:
WIPO Patent Application WO/2014/172486
Kind Code:
A4
Abstract:
Methods of manufacturing high fiber vegetable product, compositions including high fiber vegetable product, food or animal feed ingredients including high fiber vegetable product, and foods or animal feeds including high fiber vegetable products are provided.

Inventors:
KAPER FREDERIK S (US)
Application Number:
PCT/US2014/034409
Publication Date:
December 18, 2014
Filing Date:
April 16, 2014
Export Citation:
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Assignee:
FSK CONSULTING LLC (US)
International Classes:
A23L19/10
Attorney, Agent or Firm:
SIGAREVA, Marina A. (P.C.30 S. 17th Street,United Plaz, Philadelphia Pennsylvania, US)
Download PDF:
Claims:
AMENDED CLAIMS

received by the International Bureau on 27 October 2014 (27.10.2014)

CLAIMS

What is claimed is:

1. A method of manufacturing a high fiber vegetable product by inhibiting production of, inactivating, or removing bitter components produced in vegetable matter selected from at least one of root, tubers, or leaves of a plant having inulin as a reserve carbohydrate, the method comprising: bathing, dipping or rinsing the vegetable matter with water including at least one substance selected from the group consisting of an antioxidant, a textural support agent and an organic acidulant; heating the vegetable matter to a temperature of 40°C to 90°C; and wounding the vegetable matter, wherein the steps of bathing, dipping or rinsing, heating, and wounding are conducted in any order or with one or more of the steps combined.

2. The method of claim 1, wherein if wounding occurs after bathing, dipping or rinsing the method further includes a second step of bathing, dipping or rinsing after wounding.

3. The method of claim 1, wherein the at least one substance is selected from the group consisting of: ascorbic acid, citric acid, erythorbic acid, lactic acid, gluconic acid, malic acid, potassium ascorbate, potassium citrate, potassium erythorbate, potassium lactate, potassium gluconate, sodium ascorbate, sodium citrate, sodium erythorbate, sodium lactate, sodium gluconate, sodium malate, 4- hexylresorcinol, CaCl2, Ca-gluconate, and Ca-lactategluconate.

4. The method of claim 1, wherein the temperature is 45°C to 60°C.

5. The method of claim 1 further comprising washing the vegetable matter prior to the steps bathing, dipping or rinsing, heating, and wounding.

6. The method of claim 1, wherein wounding includes mechanical processing of the vegetable matter to obtain a mechanically processed matter.

7. The method of claim 6, wherein the mechanical processing includes at least one procedure selected from group consisting of: cutting, peeling, dicing shredding, slicing, grinding, and milling.

8. The method of claim 6, wherein the step of mechanical processing is before at least one of the steps of bathing, dipping or rinsing or heating.

9. The method of claim 6, wherein the step of mechanical processing is after the steps of at least one of bathing, dipping or rinsing or heating.

10. The method of claim 6, wherein the step of mechanical processing is after bathing, dipping or rinsing but before heating.

11. The method of claim 6, wherein the step of mechanical processing is after heating but before bathing, dipping or rinsing.

12. The method of any one of claims 1 - 11 further comprising dipping, rinsing or spraying the mechanically processed matter with water including at least one substance selected from the group consisting of: ascorbic acid, citric acid, erythorbic acid, lactic acid, gluconic acid, malic acid, potassium ascorbate, potassium citrate, potassium erythorbate, potassium lactate, potassium gluconate, sodium ascorbate, sodium citrate, sodium erythorbate, sodium lactate, sodium gluconate, sodium malate, cyclodextrin, sodium pyrophosphate, sodium acid pyrophosphate, potassium pyrophosphate, potassium acid pyrophosphate, L-cysteine, L-cysteine-HCL, thiol containing peptides, papaya extract, proteases, sodium bisulfite, potassium bisulfite, EDTA, CaCl2, Ca- lactate, Ca-gluconate, and Ca-lactategluconate.

13. The method of claim 12 further comprising drying the mechanically processed matter.

14. The method of claim 13, wherein drying includes removing moisture by hot air.

15. The method of claim 14, wherein a hot air temperature is 50 to 90°C.

16. The method of claim 12 further comprising homogenizing the mechanically processed matter to obtain a suspension.

17. The method of claim 16 further comprising separating the suspension to obtain soluble and insoluble fractions of the suspension.

18. The method of claim 17, wherein separating includes at least one procedure selected from the group consisting of: filtrating, extracting, decanting, coagulating, ion exchanging, and evaporating.

19. The method of claim 18, wherein the suspension includes at least 25% (w/w) of solids.

20. The method of claim 19 further comprising evaporating or decanting the suspension that includes at least 25% (w/w) of solids.

21. The method of claim 20, wherein the suspension includes at least 75% (w/w) of solids

22. The method of claim 21 further comprising treating the suspension with inulinase.

The method of claim 22 further comprising evaporating the suspension.

24. The method of any one of claims 1 - 11 further comprising cooling the mechanically processed matter at a temperature of 0 - 20°C.

25. The method of claim 24 further comprising dipping, rinsing or spraying the mechanically processed matter with water, including at least one substance selected from the group consisting of: ascorbic acid, citric acid, erythorbic acid, lactic acid, gluconic acid, malic acid, potassium ascorbate, potassium citrate, potassium erythorbate, potassium lactate, potassium gluconate, sodium ascorbate, sodium citrate, sodium erythorbate, sodium lactate, sodium gluconate, sodium malate, cyclodextrin, sodium pyrophosphate, sodium acid pyrophosphate, potassium pyrophosphate, potassium acid pyrophosphate, L-cysteine, L-cysteine- HCL, thiol containing peptides, papaya extract, proteases, sodium bisulfite, potassium bisulfite, EDTA, CaC , Ca-lactate, Ca-gluconate, and Ca- lactategluconate.

26. The method of any one of claims 1 - 11 further comprising storing the mechanically processed matter at a temperature of 0 - 20°C .

27. The method of claim 26 further comprising dipping, rinsing or spraying the mechanically processed matter with water, including at least one substance selected from the group consisting of: ascorbic acid, citric acid, erythorbic acid, lactic acid, gluconic acid, malic acid, potassium ascorbate, potassium citrate, potassium erythorbate, potassium lactate, potassium gluconate, sodium ascorbate, sodium citrate, sodium erythorbate, sodium lactate, sodium gluconate, sodium malate, cyclodextrin, sodium pyrophosphate, sodium acid pyrophosphate, potassium pyrophosphate, potassium acid pyrophosphate, L-cysteine, L-cysteine- HCL, thiol containing peptides, papaya extract, proteases, sodium bisulfite, potassium bisulfite, EDTA, CaC , Ca-lactate, Ca-gluconate, and Ca- lactategluconate .

28. The method of claim 1 further comprising processing the high fiber vegetable product into a form selected from the group consisting of: fiber rich powder, inulin rich powder, oligofructose rich syrup, slices fresh, slices packed, slices chips, dry filtercake, inulin, and oligofructose.

29. The method of any one of claims 1 - 11, 13 - 23, 25, 27 and 28 further comprising collecting at least one bittering component removed from the vegetable matter.

30. The method of any one of claims claim 1 - 11, 13 - 23, 25, 27 and 28, wherein the vegetable matter is from a plant belonging to the Asteraceae family.

31. The method of claim 30, wherein the plant is selected from the group consisting of: globe artichoke, chicory, Jerusalem artichoke, endive, Belgian endive, dandelion, dahlia, burdock, salsify, and yacon.

32. A bittering component removed from the vegetable matter by a method of any one of claims 1 - 11, 13 - 23, 25, 27 - 28 and 31.

33. A high fiber vegetable product manufactured by a method of any one of claims 1 - 11, 13 - 23, 25, 27 - 28 and 31.

34. A high fiber vegetable product comprising a total dietary fiber, and mono- and disaccharides, wherein the total dietary fiber includes inulin, soluble fiber other than inulin and insoluble fiber, and the amount of the total dietary fiber is 30% to 90% (w/w) of the high fiber vegetable product, the amount of the mono- and disaccharides is 1% to 10% (w/w) of the high fiber vegetable product, the amount of inulin is 30 to 75 % (w/w) of the high fiber vegetable product, the amount of soluble fiber other than inulin is 1 to 10% (w/w) of the high fiber vegetable product, and the amount of the insoluble fiber is 1 to 10% (w/w) of the high fiber vegetable product, and wherein the high fiber vegetable product is in a processed form.

35. The high fiber vegetable product of claim 34, wherein the soluble fiber other than inulin comprises at least one of pectin, and hemicellulose.

36. The high fiber vegetable product of claim 34, wherein the insoluble fiber comprises at least one of cellulose, lignin, and hemicellulose.

37. The high fiber vegetable product of claim 34 further comprising protein, wherein the amount of the protein is 1 to 9 % (w/w) of the high fiber vegetable product.

38. The high fiber vegetable product of claim 37, wherein the protein is free of gluten.

39. The high fiber vegetable product of claim 34, wherein the total dietary fiber is from a plant selected from the group consisting of: chicory, Jerusalem artichoke, globe artichoke, endive, Belgian endive, dandelion, dahlia, burdock, salsify, and yacon.

40. A high fiber vegetable product comprising a total dietary fiber, wherein the total dietary fiber includes inulin, soluble fiber other than inulin, and insoluble fiber, wherein the amount of the total dietary fiber is 30% to 90% (w/w) of the high fiber vegetable product, the amount of inulin is 30% to 75% (w/w) of the high fiber vegetable product, the amount of soluble fiber other than inulin is 1 to 10% (w/w) of the high fiber vegetable product, and the amount of the insoluble fiber is 1 to 10% of the high fiber vegetable product, and wherein the high fiber vegetable product is in a processed form.

41. The high fiber vegetable product of claim 40 further comprising mono- and disaccharides, wherein the amount of the mono- and disaccharides is 1% to 10% (w/w) of the high fiber vegetable product.

42. The high fiber vegetable product of claim 40, wherein the soluble fiber comprises at least one of pectin, and hemicellulose.

43. The high fiber vegetable product of claim 40, wherein the insoluble fiber comprises at least one of cellulose, lignin, and hemicellulose.

44. The high fiber vegetable product of claim 40 further comprising protein wherein the amount of the protein is 1 to 9% (w/w) of the high fiber vegetable product.

45. The high fiber vegetable product of claim 44, wherein the protein is free of gluten.

46. The high fiber product of any one of claims 40 - 45, wherein the amount of inulin is 75% (w/w) of the high fiber vegetable product, the amount of pectin is 7% (w/w) of the high fiber vegetable product, and the amount of hemicellulose is 3% (w/w) of the high fiber vegetable product.

47. The high fiber vegetable product of any one of claims 40 - 46 further comprising potassium present in the amount of 1.5-2% (w/w) of the high fiber vegetable product.

48. The high fiber vegetable product of claim 40, wherein the total dietary fiber is from a plant selected from the group consisting of: Jerusalem artichoke, globe artichoke, endive, Belgian endive, dandelion, chicory, dahlia, burdock, salsify, and yacon.

49. A food product including the high fiber vegetable product of any one of claims 34 - 45 and 48.

50. The food product of claims 49, wherein the amount of inulin is 75% (w/w) of the high fiber vegetable product, the amount of pectin is 7% (w/w) of the high fiber vegetable product, and the amount of hemicellulose is 3% (w/w) of the high fiber vegetable product.

51. The food product of claim 49, wherein potassium is present in the amount of 1.5-2% (w/w) of the high fiber vegetable product.

52. The food product of claim 49, wherein the high fiber vegetable product substitutes at least a portion of flour found in ordinary food stuff.

53. The food product of claim 52, wherein the high fiber vegetable product substitutes 15% of the flour.

54. The food product of claim 52, wherein the food stuff is selected from the group consisting of: bread, bread rolls white, bread rolls wheat-white, hamburger buns, tortillas white, tortillas wheat, cereal, RTE cereals, nutritional bars, cereal bars, cookies, cakes, pasta, fried tortilla chips, baked tortilla chips, muffins, pizza, and brownies.

55. The food product of claim 54, wherein the food stuff is cereal, nutritional bars, bread and brownies.

56. The food product of claim 52, wherein the high-fiber vegetable product further includes non-gluten protein and potassium.

57. The food product of claim 52 comprising flour and the high fiber vegetable product at a ratio 85 : 15.

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58. The food product of claim 50, wherein the high fiber vegetable product is the only source of the food product.

59. A food product in the form of fresh parts, fresh shreds, fresh diced chunks, fresh slices, packed slices, chip slices, or dry filter cakes, wherein the food product has low levels of bitter components and is derived from a plant having inulin as a reserve carbohydrate.

60. The food product of claim 59, wherein the food product is manufactured by at least the initial stages of a method of any one of claims 1 - 11, 13 - 23, 25, 27 - 28 and 31 through to cutting the top, tail, root, or tuber or to peehng, or dicing, shredding, or slicing.

61. The food product of any one of claims 59 - 60, wherein the plant is one selected from the Asteraceae family, preferably one selected from the group consisting of: globe artichoke, chicory, Jerusalem artichoke, endive, Belgian endive, dandelion, dahlia, burdock, salsify, and yacon.

62. The food product of any one of claims 59 - 60, wherein the low level is 287.1 ppm of bitter components or less.

63. The high fiber vegetable product of claim 34, wherein the processed form is one selected from the group consisting of: fiber rich powder, inulin rich powder, and oligofructose rich syrup.

64. The high fiber vegetable product of claim 40, wherein the processed form is one selected from the group consisting of: fiber rich powder, inulin rich powder, and oligofructose rich syrup.

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