METHOD FOR MANUFACTURE OF CONCENTRATED PRODUCT BASED ON JERUSALEM ARTICHOKE Russian patent published in 2017 - IPC A23L19/10 A23B7/15 A23L3/26 

FIELD: food industry.

SUBSTANCE: method involves ingredients processing, roughing, blanching. Blanching is carried out by infrared radiation under vacuum at a wavelength λ=1.46-1.52 mcm with a duration of 5-7 minutes at a temperature of 60-70°C and residual pressure of 0.15-0.34 bar, bulk layer density of 1-1.5 cm. Next, rubbing to a puree state, mixing of all components, sterilisation, packaging is performed. Jerusalem artichoke is introduced in an amount of 75 to 95% of the concentrated product weight, and the salt in an amount of 0.25% of the total weight. As a vegetable filler, pumpkin and/or tomatoes, and/or bulgarian peppers, and/or onions are used.

EFFECT: increased inulin content, reduced time of heat treatment and the amount of waste.

2 cl, 2 tbl