Jerusalem artichoke chips

Abstract

To provide Jerusalem artichoke chips having improved palatability as a confectionery. [Solution] Jerusalem artichoke chips 10 are made by drying Jerusalem artichoke sliced ​​to a thickness of 0.8 to 3.5 mm at a temperature range of 40 to 50°C for a processing time of 13 to 17 hours, and then browning the sliced ​​Jerusalem artichoke at a temperature range of 100 to 140°C for a processing time of 2 to 30 minutes, and the chips have a fleshy part 12 that has been dried and has browned marks, and a skin part 14 that is located around the fleshy part and has been dried and has browned marks.

Description

[Technical field]

[0001] This specification discloses technology relating to Jerusalem artichoke chips. [Background technology]

[0002] Jerusalem artichoke is a food ingredient that is rich in dietary fiber including inulin. Patent Document 1 describes a confectionery using Jerusalem artichoke. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Utility Model Registration No. 3194080 Summary of the Invention [Problem to be solved by the invention]

[0004] There has been a demand for improved palatability of confectioneries using Jerusalem artichoke. [Means for solving the problem]

[0005] The confectionery in one embodiment disclosed in the present specification is Jerusalem artichoke chips obtained by drying Jerusalem artichoke with skin sliced ​​to a thickness of 0.8 to 3.5 mm at a temperature range of 40 to 50° C. for a processing time of 13 to 17 hours, and then browning the same at a temperature range of 100 to 140° C. for a processing time of 2 to 30 minutes. The Jerusalem artichoke chips of this embodiment can improve the palatability of the confectionery due to their browned appearance, crispy texture, and taste that makes use of the flavor of the Jerusalem artichoke.

[0006] Moreover, one embodiment of the confectionery disclosed in this specification is Jerusalem artichoke chips, which are made by drying Jerusalem artichoke sliced ​​to a thickness of 0.8 to 3.5 mm with the skin on for 13 to 17 hours at a temperature range of 40 to 50° C., spraying edible oil onto one side, browning the surface for 2 to 30 minutes at a temperature range of 100 to 140° C., and then coating with salt. This embodiment of Jerusalem artichoke chips can improve the palatability of the confectionery due to the browned appearance, crispy texture, and taste that combines the flavor of Jerusalem artichoke with a salty taste.

[0007] Moreover, one embodiment of the confectionery disclosed in this specification is Jerusalem artichoke chips, which are made by drying Jerusalem artichoke sliced ​​to a thickness of 0.8 to 3.5 mm with the skin on at a temperature range of 40 to 50° C. for a processing time of 13 to 17 hours, spraying and coating one side with edible oil, browning the slices at a temperature range of 100 to 140° C. for a processing time of 2 to 30 minutes, applying salt, and coating with chocolate. With this embodiment of Jerusalem artichoke chips, the browned appearance, crispy texture, and taste of Jerusalem artichoke combined with saltiness and chocolate can improve the palatability of the confectionery.

[0008] The technology disclosed in this specification is not limited to the form of Jerusalem artichoke chips, but can also be realized in the form of a method for producing Jerusalem artichoke chips, etc. [Brief description of the drawings]

[0009] [Figure 1] FIG. 1 is an explanatory diagram showing Jerusalem artichoke chips according to a first embodiment. [Diagram 2] FIG. 11 is an explanatory diagram showing Jerusalem artichoke chips according to a second embodiment. [Diagram 3] FIG. 11 is an explanatory diagram showing Jerusalem artichoke chips according to a third embodiment. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] 1 is an explanatory diagram showing a Jerusalem artichoke chip 10 of the first embodiment. The Jerusalem artichoke chips 10 are a snack made by drying Jerusalem artichoke sliced ​​to a thickness of 0.8 to 3.5 mm at a temperature range of 40 to 50° C. for a processing time of 13 to 17 hours, and then browning the sliced ​​Jerusalem artichoke at a temperature range of 100 to 140° C. for a processing time of 2 to 30 minutes.

[0011] Jerusalem artichoke chips 10 have a fleshy portion 12 and a skin portion 14. The fleshy portion 12 is the cooked part of the Jerusalem artichoke flesh. The skin portion 14 is the cooked part of the Jerusalem artichoke skin. The skin portion 14 is attached to the periphery of the fleshy portion 12. The fleshy portion 12 and the skin portion 14 are dried by cooking. The fleshy portion 12 and the skin portion 14 are browned.

[0012] The Jerusalem artichoke chips 10 described above have a grilled appearance, a crispy texture, and a taste that makes use of the flavor of the Jerusalem artichoke, thereby improving their palatability as a snack.

[0013] 2 is an explanatory diagram showing a Jerusalem artichoke chip 20 of a second embodiment. The Jerusalem artichoke chips 20 are snacks made by drying Jerusalem artichoke sliced ​​to a thickness of 0.8 to 3.5 mm at a temperature range of 40 to 50°C for a processing time of 13 to 17 hours, spraying edible oil onto one side of the sliced ​​Jerusalem artichoke, browning the sliced ​​Jerusalem artichoke at a temperature range of 100 to 140°C for a processing time of 2 to 30 minutes, and then coating the sliced ​​Jerusalem artichoke with salt.

[0014] Jerusalem artichoke chips 20 have a fleshy portion 22, a skin portion 24, and salt grains 26. The fleshy portion 22 is the cooked part of the Jerusalem artichoke flesh. The skin portion 24 is the cooked part of the Jerusalem artichoke skin. The skin portion 24 is attached to the periphery of the fleshy portion 22. The fleshy portion 22 and the skin portion 24 are dried by cooking. The fleshy portion 22 and the skin portion 24 have browning marks. In the Jerusalem artichoke chips 20, the salt grains 26 are mainly attached to one side of the fleshy portion 22 to which edible oil was sprayed during cooking.

[0015] The Jerusalem artichoke chips 20 described above have an appearance with grilled marks, a crispy texture, and a taste that combines the flavor of Jerusalem artichoke with a salty taste, thereby improving the palatability as a snack.

[0016] 3 is an explanatory diagram showing a Jerusalem artichoke chip 30 of a third embodiment. The Jerusalem artichoke chips 30 are a snack made by drying Jerusalem artichoke sliced ​​to a thickness of 0.8 to 3.5 mm with the skin on at a temperature range of 40 to 50°C for a processing time of 13 to 17 hours, spraying and coating one side with edible oil, browning at a temperature range of 100 to 140°C for a processing time of 2 to 30 minutes, and then coating with salt and chocolate.

[0017] Jerusalem artichoke chips 30 have a fleshy portion 32, a skin portion 34, salt grains 36, and a chocolate coating 38. The fleshy portion 32 is the cooked part of the Jerusalem artichoke flesh. The skin portion 34 is the cooked part of the Jerusalem artichoke skin. The skin portion 34 is attached to the periphery of the fleshy portion 32. The fleshy portion 32 and the skin portion 34 are dried by cooking. The fleshy portion 32 and the skin portion 34 are browned. In the Jerusalem artichoke chips 30, the salt grains 36 are attached mainly to one side of the fleshy portion 32 to which edible oil has been sprayed during cooking. In the Jerusalem artichoke chips 30, a chocolate coating 38 is applied to one side of the fleshy portion 32.

[0018] The Jerusalem artichoke chips 30 described above have a browned appearance, a crispy texture, and a taste that combines the flavor of Jerusalem artichoke with saltiness and chocolate, thereby improving their palatability as a confectionery.

[0019] The technology disclosed in this specification is not limited to the above-mentioned embodiment, example, and modification, and can be realized in various configurations without departing from the spirit thereof. For example, among the technical features in the above-mentioned embodiment, example, and modification, those corresponding to the technical features in each form described in the summary of the invention can be appropriately replaced and combined to solve some or all of the above-mentioned problems or to achieve some or all of the above-mentioned effects. In addition, technical features that are not described as essential in this specification can be appropriately deleted. [Explanation of symbols]

[0020] 10. Jerusalem artichoke chips 12…Fleshy part 13…Processing time 14... Epidermis 20...Jerusalem artichoke chips 22…Fleshy part 24... Epidermis 26...Grain of salt 30…Jerusalem artichoke chips 32…Fleshy part 34... Epidermis 36...grain of salt 38...Chocolate coating

Claims

1. The Jerusalem artichoke chips are obtained by drying Jerusalem artichoke sliced ​​to a thickness of 0.8 to 3.5 mm at a temperature range of 40 to 50°C for a processing time of 13 to 17 hours, and then browning the sliced ​​Jerusalem artichoke at a temperature range of 100 to 140°C for a processing time of 2 to 30 minutes.

2. The Jerusalem artichoke chips are made by drying the skinned Jerusalem artichoke sliced ​​to a thickness of 0.8 to 3.5 mm at a temperature range of 40 to 50°C for a processing time of 13 to 17 hours, spraying edible oil on one side of the sliced ​​Jerusalem artichoke, browning the sliced ​​Jerusalem artichoke at a temperature range of 100 to 140°C for a processing time of 2 to 30 minutes, and then coating the sliced ​​Jerusalem artichoke with salt.

3. The Jerusalem artichoke chips are made by drying the skinned Jerusalem artichoke sliced ​​to a thickness of 0.8 to 3.5 mm at a temperature range of 40 to 50°C for a processing time of 13 to 17 hours, spraying and coating one side with edible oil, browning the sliced ​​Jerusalem artichoke at a temperature range of 100 to 140°C for a processing time of 2 to 30 minutes, and then coating the sliced ​​Jerusalem artichoke with salt and chocolate.

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