CZ26604U1 - Sweet chips - Google Patents

Description

The utility model relates to sweet chips. Sweet flakes such as seasonings are made according to this technical solution from sugar beet and possibly from potatoes, while having a naturally sweet taste while being flavored with a sweet mixture.

BACKGROUND OF THE INVENTION

Chips, also called chips, have been produced for over 100 years. They are made from finely chopped potatoes, which are usually baked crispy in oil. Served especially salted, spicy, or with other flavors. Suitable potato varieties are selected for the production of quality chips. Approximately a dozen types of potatoes are suitable for potato chips. The content of sugar and starch is important - it has the greatest influence on the final quality of the product. Suitable are round potatoes with a diameter of about 5 to 6 cm, without stitches, with a starch content of about 18%, without mechanical damage (abrasions, sacrifice) without germinating. At the beginning of the production process, potatoes are sorted, washed, machine scratched.

The cleaned potatoes proceed to a cutting machine where they are cut into various thick slices. Subsequently, they are washed in water to remove excess starch. The flakes are fried under a steam cushion without air. The final taste is obtained only after dusting the seasoning mixture, when the chips are also mixed to distribute the taste evenly. Subsequently, the crisps are packaged.

Potato chips may be considered unhealthy due to the high fat content, which may contribute to an increase in cholesterol levels. There are therefore requirements for reducing fat content. A number of patents are known which describe particular preferred methods for producing and packaging crisps.

According to patent CZ 287085 potato chips with reduced energy content are produced. The raw potato slices are fried to a moisture content of 2% to 20% in the fat blend, the finished potato chips having a fat content of 23% to 32% by weight.

According to CZ 1993-2648, a method and apparatus for preparing fat-free fried crisps is described, wherein hot-dip frying is not used, but a microwave field is used. Thinly chopped raw crisps are exposed to a high-intensity microwave field that quickly converts the interior moisture of the thin pieces into steam. Consequently, the dehumidified chips are exposed to the microwave field with less energy.

When the sweet taste is desired, the chips are flavored with refined sugar (eg according to CN102048095 A) or artificial sweeteners. Such a flavor constitutes a dietary inappropriate treatment. This deficiency is partly addressed by the use of sugar beet (Latin Beta vulgaris var. Altissima). Sugar beet is a crop of the amaranth family. Slice-shaped sugar beet chips that are cooked by frying are known from DE202006002874. The use of sugar beet for the production of chips is also described in published documents RU2346471C1, WO08904120, WO9502336.

The disadvantages of these solutions are lower quality, health risks and poorer visual properties of the resulting chips.

The essence of the technical solution

The drawbacks of the prior art substantially eliminate sweet flakes made from sugar beet according to the present invention, which are characterized in that they have the shape of flat, heat-treated slices of thickness from 0.06 mm to 2 mm, are cut from a sugar beet a sugar content of more than 14%, preferably more than 16%.

-1 CZ 26604 U1

It is preferred that the incisions of the eyeball extend transversely across the vertical axis of the eyeball, substantially perpendicularly or obliquely, up to an angle of 45 degrees. In such a cut, vascular bundles are visible on the wafer surface. In a perpendicular incision of the eyeball, these vascular bundles form approximately circularly arranged centric curves, in an oblique cut approximately elliptical centric curves. Beet usually has 12 to 14 vascular bundles. These optically excel in the final product precisely in said cutting process. After the beet slicing described above, these vascular bundles will form a strip structure which is visible raw even after frying. At the same time, such a cut affects the high durability and preservation of crispy crisps.

From the point of view of good use of the eyeball, it will be appropriate if the chips are in the form of angular cuts from transversally cut base sheets. The base petals are formed by the aforementioned transverse section across the vertical axis of the eyeball, producing approximately circular or elliptical petals with a naturally uneven edge depending on the shape of the particular eyeball. The base slice is cut in various ways. This may be the formation of triangles, where the hypotenuse is formed by the naturally uneven edge of the perimeter of the base wafer, or it may be cut into strips, rectangles, or other geometric and ornamental shapes. They can also be shapes that match advertising labels and trademarks. The size of the sugar beet is usually larger than that of potatoes, so it is possible to make better use of the available area of cut slices to produce the desired shape. The visibility of the vascular bundles in cross-section to the axis of the bulb can always be maintained. According to this solution, sweet beetroot chips have a naturally created drawing on the surface of the lupine with naturally different "tree rings" on the individual chips. This enhances the perception of the naturalness of the product, because the machine-made patterns are artificial.

Alternatively, another method of cutting the eyeball into the final slice shapes is formed while maintaining a system of lines formed from cutting the vascular bundles of the eyeball. First, the eyeball can be cut into longitudinal segments. The cross-section of these segments will correspond to the desired final shape of the slices, so the first slices will be guided substantially along the vertical axis of the bulb. Subsequently, the longitudinal segments will be cut by transverse cuts, substantially perpendicular or oblique to the original vertical axis of the eyeball up to a 45 degree angle. The choice of cutting procedure will in practice depend on the available technology of the plant, it is important that the resulting slices have the main surfaces formed by cutting on the vertical axis of the bulb. The vertical axis of the eyeball is an axis that does not have to meet the geometric criteria for axial symmetry, because the natural material is not regular.

The sweet flakes may have three basic consistencies in the resulting heat treatment. They may be roasted in a glassy state, when they are not roasted to a crunchy product, but remain in a glassy consistency, as if in a chewy gum. At that time they are soft, and only the edges are slightly crispy somewhere.

In the latter case, they may be fried to a golden color.

In the third base case, sweet crisps may be fried to a light brown color as extra crispy. At that time, the fine caramelized sugar, which contains sugar beet, stands out.

After frying, the sweet flakes are cooled, and a sweet mixture of different composition can then be applied to them. However, sweet crisps can be packaged and served for consumption without flavoring, as they have a naturally sweet taste due to the use of sugar beets. The sweet blend can be applied to the cooled slices but also to the still warm slices, where the sugar content of the sweet blend is better and more adhered to the frying surfaces of the slices. This results in a different resultant effect than in the flavor of chilled crisps. Improved adhesion, i.e. a certain degree of burning of the sweet mixture to the surface of the slices, also reduces the flavor mixture waste in the final package, which positively affects the consumer quality assessment after opening and consuming the tastand.

The crisps are immediately crunchy, even crackling, immediately after cooling, and they are very pleasantly sweet, so that even the flavorless version is suitable for immediate consumption. Combined with other flavors, they provide a whole new pleasure for consumers. The flavors are symbiosis with the natural sugar content of the beet.

An essential advantage is the durability of the sweet chips according to this technical solution. It is much longer than conventional chips, mainly due to the sugar content of the base material

-2GB 26604 U1 and also because of the caramelization of sugar along the edges of the vascular bundles. The sugar is at least partially caramelized in the frying process and gives the flakes a longer shelf life, as well as the aforementioned crunchiness or chewy gum according to the degree of frying. These sweet crisps, even after being exposed to a protective nitrogen atmosphere and freely held in the air, will remain crispy several times longer than traditional potato crisps, and I will do so for several days without losing quality.

In a preferred embodiment, the sweet flakes may be supplemented with potato chips mixed together with varying proportions. Then we use a similar or the same procedure for potatoes. These can be sliced into chips or cut into halves and then cut into crescents. They are then fried in hot oil at a temperature of about 180 degrees, for 2 to 4 minutes, after which they can be flavored with the same sweet blends as sugar beet chips.

Sweet crisps may be flavored with one or more flavors prior to packaging. In the case of a mixture of sugar beet chips and potato chips, the chips may be flavored separately, with or without the same flavors or different flavors, before being packaged together. These possibilities create a wide range of combinations with different flavor results of the final product.

Sweet flavoring compositions may include a large number of flavors, for example:

1. / Honey and chili sweet mix contains:

- caramelized sugar with honey, chili pepper and vanilla, in particular:

sugar 60% by weight, honey 25 to 30% by weight, ground chili pepper 5 to 10% by weight, vanilla 5 to 10% by weight;

2. / Honey, chili and cinnamon sweet mix contains:

- caramelized sugar with honey, chili pepper, cinnamon and vanilla, in particular:

sugar 60% by weight, honey 25 to 30% by weight, chili 5 to 9% by weight, cinnamon 3 to 5% by weight, vanilla 5 to 10% by weight.

3. / vanilla sweet mixture contains:

- a mixture of sugar and vanilla, in particular in the following proportions:

sugar 90 to 95 wt.%, vanilla 5 to 10 wt.

4. / vanilla and cinnamon sweet mix contains:

- a mixture of sugar, vanilla and cinnamon, in particular in the following proportions:

sugar 80 to 95 wt.%, vanilla 5 to 10 wt.%, cinnamon 5 to 10 wt.

5. / vanilla and green apple sweet mix contains:

- a mixture of sugar, vanilla and apple powder extract, in particular in the following proportions:

sugar 80 to 95% by weight, vanilla 5 to 10% by weight, green apple 5 to 10% by weight;

-3EN 26604 Ul

6. / vanilla and orange sweet mix contains:

- a mixture of sugar, vanilla and orange powdered extract, in particular in the following proportions:

sugar 80 to 95% by weight, vanilla 5 to 10% by weight, orange 5 to 10% by weight;

7. / vanilla and coconut sweet blend contains:

- a mixture of sugar, vanilla and finely grated coconut (coconut flour) in particular in the following proportions:

sugar 80 to 95 wt.%, vanilla 5 to 10 wt.%, coconut 5 to 10 wt.

8. / chocolate sweet mix contains:

bitter:

- mixture of sugar, dark chocolate powder and vanilla milk:

- a mixture of sugar, milk powder and vanilla menthol:

- a mixture of sugar, menthol flavored chocolate powder and vanilla, in particular in the following proportions:

sugar 80 to 95 wt.%, chocolate 5 to 15 wt.%, vanilla 5 to 10 wt.%.

9. / chocolate and chili sweet mix contains:

- a mixture of sugar, chocolate powder, ground chili pepper and vanilla, in particular in the following proportions:

sugar 50 to 60 wt.%, chocolate 25 to 30 wt.%, chili 3 to 5 wt.%, vanilla 5 to 10 wt.

10. / chocolate and coconut sweet mix contains:

- a mixture of sugar, chocolate powder, vanilla and finely grated coconut (coconut flour), in particular in ratios:

sugar 50 to 60 wt.%, chocolate 25 to 30 wt.%, coconut 5 to 15 wt.%, vanilla 5 to 10 wt.%.

11. / forest mix sweet mix contains:

- Mixture of sugar, forest extract / strawberry, raspberry, blackberry, blueberry in various percentages / citric acid, vanilla in particular:

sugar 80 to 90 wt.%, forest mix 5 to 20 wt.%, citric acid 2 to 5 wt.%, vanilla 5 to 10 wt.

12. / caramel sweet mix contains:

-4GB 26604 Ul

- caramelized sugar with vanilla / vanilla powder / in particular in proportions:

sugar 90 to 95 wt.%, vanilla 5 to 10 wt.

13. / caramel and coconut and rum sweet mix contains:

- caramelized sugar with finely grated coconut, vanilla and rum aroma, in particular in proportions:

sugar 60 to 80 wt.%, coconut 5 to 10 wt.%, vanilla 5 to 10 wt.%, rum sugar / flavor 5 to 30 wt.

14. / lemon sweet mixture contains:

- a mixture of sugar, citric acid and vanilla, in particular in the following proportions:

sugar 80 to 95 wt.%, citric acid 10 to 20 wt.%, vanilla 5 to 10 wt.

15. / lemon and mint sweet mix contains:

- a mixture of sugar, citric acid, peppermint extract and vanilla, in particular in the following proportions:

sugar 80 to 95 wt.%, citric acid 5 to 10 wt.%, peppermint 5 to 10 wt.%, vanilla 1 to 5 wt.%.

16. / ketchup, basil, chili and honey sweet mix contains:

- caramelized sugar with basil extract, ground chilli pepper, honey and vanilla, in particular in proportions:

sugar 50 to 75 wt.%, ketchup 10 to 15 wt.%, basil 5 to 10 wt.%, chili 5 to 10 wt.%, honey 10 to 20 wt.%, vanilla 1 to 5 wt.%.

17. / coffee and vanilla sweet blend contains:

- caramelized sugar with coffee and vanilla extract, in particular in proportions of:

sugar 80 to 95 wt.%, coffee 5 to 15 wt.%, vanilla 5 to 10 wt.

18. / coffee, vanilla and cognac sweet blend contains:

- caramelized sugar with coffee extract, vanilla and rum sugar, in particular:

sugar 60 to 80 wt.%, coffee 5 to 15 wt.%, vanilla 5 to 10 wt.%, rum sugar 5 to 30 wt.

A flavor enhancer and a natural flavor may also be added to the flavors in a proportion of 0.2% to 5% by weight.

The sugar beet can also form a semi-finished product for sweet chips. The semi-finished product can be distributed to the retail network for heat treatment in households or to fast food outlets, restaurant operations. In this case, the semi-finished product will consist of cut sugar beet balls,

Wherein the eyeball is backfolded from cut slices to a shape corresponding to the original shape of the eyeball. This means that, in industrial food processing, the beetroot is first cleaned and dehydrated, and then cut into slices of the desired shape. The slices will remain in the original position after being cut or folded to their original position to touch the cutting surfaces, thereby preventing them from drying out. The eyeball is wrapped and sent for heat treatment outside the cutting area. Unlike potato processing in sugar beets, starch and blackening of the cut surfaces does not occur. The eyeballs as semi-finished product may be packaged in a protective atmosphere wrapper, for example in PE foil, or may be wrapped in a vacuum wrapper or wrapped in a protective solution without air. Potatoes can be prepared in this way.

This simplifies the preparation of sweet chips at the point of consumption, where there is no need for power equipment to clean and cut the hard eyeballs. Naturally, this does not exclude the entire processing and production of sweet chips at the place of consumption, in restaurants, fast food and similar fast-food and snack establishments where the heat treatment is timed just before consumption. This will ensure complete freshness of the sweet chips.

It is preferred that the sugar beet bulb is first cut into basic transverse slices, i.e. approximately circular or elliptical slices with a naturally uneven edge depending on the shape of the particular bull, and / or subsequently the base slice is cut in various ways. It can be cut into angular cuts to form triangles where the hypotenuse is formed by the naturally uneven edge of the perimeter of the base sheet, or it can be cut into strips, rectangles or even other geometric and ornamental shapes. The base sheet can also be cut into a shape corresponding to advertising signs or trademarks. The visibility of the vascular bundles in cross-section to the axis of the bulb can always be maintained. According to the previously described procedure, the eyeball can first be cut into longitudinal segments and then transverse cuts to the final slice thickness.

The sliced flat slices are then heat treated in hot oil for 2 to 4 minutes and at a temperature of 150 to 210 ° C. Three basic stages of heat treatment are suitable as follows:

1. Sugar beet slices are fried to a vitreous, where they are not roasted to a crunchy end product, but remain glassy in consistency, chewy in character. They are therefore soft and only the edges have a slightly crunchy, fried at a temperature of about 150-160 ° C for 2 to 4 minutes.

2. Beet slices are fried to golden in color, are crisp and crispy. They are fried at a temperature of 160 to 180 ° C for 2 to 4 minutes.

3. Beet slices are fried to light brown in color, they are extra crispy, with the delicate caramelized sugar that the beet contains. These are fried at a temperature of 180 to 210 ° C for 2 to 4 minutes.

After frying, the sweet flakes are cooled. They can be packed as a product of nature without further taste treatment. In another method, a sweet mixture of different compositions may be used for sweet flakes. The sweet mixture can be applied to chilled slices but also to still warm slices.

In order to achieve a balanced end product, we can mix the potato chips in different proportions with the sugar beet chips. Potato chips can be cut into the same shape as sugar beet chips, or they can be cut in half and then cut into crescents. Potato chips can be cooked together or separately from sugar beet chips, usually in oil at about 180 ° C for 2 to 4 minutes. Potato chips can be flavored with the same or different flavored as sugar beet chips.

Sugar beet ball residues and base plate cutting residues can later be used as a sugar production material by conventional processing in a sugar mill. Such an evaluation makes it possible to make use of the beetroot for the production of chips only for truly suitable and geometrically delimited parts, for example base slices with a sufficient diameter, so that the triangles formed therefrom, even with a small cutout angle, have adequate size and strength.

-6GB 26604 Ul

Sugar beet residue and base slice residues can also be used as full-value feed for farm and domestic animals, or as an additive to feed to enhance its natural nutrition, especially for cattle, pigs, but also for feed dogs. The sugar beet eyeballs are therefore fully utilized.

The sugar beet can be cut and heat treated in the vicinity of the consumption of sweet flakes, just prior to being served for consumption. The sugar beet may cut or at least pre-cut at a place remote from the place of consumption. The slices are then shipped to a heat treatment site. They can be folded in a shape corresponding to the original shape of the cleaned eyeball. At the point of consumption, the incised bulbs are re-sliced and heat-treated, no more than 8 hours prior to serving the sweet flakes for consumption.

BRIEF DESCRIPTION OF THE DRAWINGS

The technical solution is explained in more detail in the examples according to Figures 1 to 7.

Figure 1 is a side view of a sugar beet ball with approximate vertical axis designation.

Figure 2 shows a section substantially perpendicular to the vertical axis of the sugar beet.

Figure 3 is a base slice of a perpendicular section showing successive sections to the final shape of the sweet chips in the form of triangular cuts.

Figure 4 is a cross-sectional view taken diagonally across the vertical axis of the sugar beet.

Figure 5 shows the base slice and the final sweet flakes after an oblique cut.

Figure 6 includes a view of a longitudinal segment from which slices are cut by cross-sections to a desired thickness.

Figure 7 shows an example of a preform for sale where the eyeball is pre-sliced and packaged in the original shape of the eyeball.

Examples of technical solution

Example 1

In this example of Figures 1-3, the sweet flakes are made from sugar beet with a sugar content of 16%. The cleaned and washed sugar beet eyeballs 1 are cut into flat base slices 3 having a thickness of approximately 1 mm. The incision 5 is guided substantially perpendicular to the vertical axis 2 of the bulb 1. The base slices 3 are then cut into triangular sections. The treated blank is then fried to a frying area where these slices 4 are fried to take the form of a chip. Frying is carried out in this example at 170 ° C for 3 minutes. The slices 4 are fried to a golden color, are crisp and crispy.

Powdering with a sweet mixture gives the final taste. This sweet blend may have different tastes. The flavor may be one of the above or may be a combination of several of the following: honey; honey and chili; honey and chili and cinnamon; honey and cinnamon; vanilla; vanilla and cinnamon; vanilla and green apple; vanilla and orange; vanilla and coconut; chocolate (dark, milk, menthol); chocolate and chili; chocolate and coconut; strawberry; forest Fruit; caramel; caramel and coconut; lemon; lemon and mint; ketchup and basil; ketchup and basil and chili and honey; coffee and vanilla; coffee and vanilla and rum.

Example 2

In this example of Figures 1, 4 and 5, sweet flakes are made from sugar beet at an oblique cut 5. The frying in this example is at a temperature of 195 ° C for 4 minutes. The slices 4 are fried to a light brown color, extra crispy, where the delicate caramelized sugar that the sugar beet contains excels. Sugar is caramelized gradually, first in the zones that lead by vascular bundles as if they were annual rings.

-7GB 26604 U1

At the end before cooling, the sweet flakes are still dusted with a sweet mixture that adheres to the surface of the slices 4.

Example 3

In this example, sweet crisps made from sugar beet are supplemented with potato crisps. The sugar beet chips themselves can be produced similarly to the previous examples. Potato chips are mixed before seasoning.

Potato chips are sliced into crescent shape and then fried in hot oil at a temperature of about 180 ° C for 2 to 4 minutes. The mixture of beet and potato chips is flavored together with some of the flavors: honey, honey and chili; honey and chili and cinnamon; honey and cinnamon; vanilla; vanilla and cinnamon; vanilla and green apple, vanilla and orange; vanilla and coconut; chocolate (dark, milk, menthol); chocolate and chili; chocolate and coconut; strawberry; forest Fruit; caramel; caramel and coconut; lemon; lemon and mint, ketchup and basil, ketchup and basil and chili and honey; coffee and vanilla; coffee and vanilla and rum.

Example 4

In this example, sweet crisps made from sugar beet are supplemented with potato crisps in an approximate ratio of 50%: 50%. The ribbon-shaped sugar beet slices 4 and the circular-shaped potatoes slices 4 are fried together to form and combine a common taste. Subsequently, after the flakes have cooled, they are flavored together with a sugar blend and treated with a flavor enhancer and a natural aroma. They are then packaged in a protective atmosphere packaging.

Example 5

In this example according to FIGS. 6 and 7, the sugar beet and the beet are first cut into longitudinal segments 6 and these are then cross-cuts 5 to the final shape and thickness of the slices 4. The slices are made by tools which maintain the mutual arrangement of the slices 4 and the eyeball continues to approximate the original shape, but is actually formed by a set of slices 4. The blank thus formed is packaged and handed over for distribution. After being transported to the place of consumption, to the restaurant, the bulb 1 is unpacked, the required number of cut slices 4 is separated, and these are heat treated. Sweet crisps are served still warm and therefore maximum fresh.

Industrial applicability

Industrial applicability is obvious. According to this technical solution, it is possible to industrially and repeatedly produce sweet crisps from natural sugar beet; created by drawing on the surface of the flakes, in natural design or with various flavors, possibly supplemented with a mixture with potato chips.

PROTECTION REQUIREMENTS

Claims (15)

Sweet flakes, characterized in that they are in the form of flat, heat-treated slices (4) of sugar beet (1) with a sugar content of more than 14%, preferably more than 16%, the slices (4) having a thickness of 0, 06 mm to 2 mm. Sweet flakes according to claim 1, characterized in that the slices (4) consist of transverse cuts (5) over the vertical axis (2) of the eyeball (1), essentially consisting of cuts perpendicular or oblique to the vertical axis (2). ) of the eyeballs (1) up to an angle of 45 degrees, on the surface of the wafer (4) having at least partially visible a system of lines formed from cutting the vascular bundles of the eyeballs (1). -8GB 26604 Ul Sweet flakes according to claim 1 or 2, characterized in that they are in the form of angular slices of transversely cut base sheets (3), wherein the base sheets (3) are approximately circular or elliptical in shape with a naturally uneven edge. Sweet flakes according to claim 1, characterized in that the slices (4) consist of cross-sections (5) of the longitudinal segments (6) which extend substantially along the vertical axis (2) of the bulb (1) and which have a cross-section according to of the desired final shape of the petals (4), essentially from cuts perpendicularly or obliquely to the original vertical axis (2) of the eyeball (1) up to a 45 degree angle, having at least partially visible system of lines formed from the petals (4) cutting the vascular bundles of the eyeball (1). Sweet flakes according to any one of claims 1 to 4, characterized in that they have the shape of strips and / or other geometric and / or ornamental shapes and / or have a shape corresponding to the advertising sign and / or the trademark. Sweet flakes according to any one of claims 1 to 5, characterized in that they contain residual heat treatment oil. Sweet flakes according to any one of claims 1 to 6, characterized by a glassy consistency, with a soft core and with crispy edges. Sweet flakes according to any one of claims 1 to 7, characterized by a golden color. that they have that they have Sweet flakes according to any one of claims 1 to 8, characterized by a light brown color with caramelized sugar contained in sugar beet. by having Sweet flakes according to any one of claims 1 to 9, characterized in that they are part of a common mixture which, in addition to sugar beet flakes, also comprises heat-treated potato slices. Sweet flakes according to any one of claims 1 to 10, characterized in that they comprise a flavoring sweet mixture. Sweet flakes according to claim 11, characterized in that the sweet mixture is at least partially baked on the flakes surface. Sweet flakes according to claim 11 or 12, characterized in that the sweet seasoning composition comprises one or more of said flavors: honey, honey and chili, honey and chili and cinnamon, honey and cinnamon, vanilla, vanilla and cinnamon, vanilla and green apple, vanilla and orange, vanilla and coconut, chocolate (bitter, milk, menthol), chocolate and chili, chocolate and coconut, strawberry, forest mix, caramel, caramel and coconut, lemon, lemon and mint, ketchup and basil, ketchup and basil and chili and honey, coffee and vanilla, coffee and vanilla and rum. Semi-finished product for the preparation of sweet flakes by heat treatment outside the slice cutting sites according to any one of claims 1 to 13, characterized in that it consists of stacked slices (4) cut from the cleaned sugar beet (1) and / or rootless potatoes and a chopped log, wherein the slices (4) are stacked in a shape corresponding to the original shape of the eyeball and / or potato, and the blank is packaged in a package. 15. The blank of claim 14, wherein the package is vacuum, or contains a protective solution in the absence of air, or comprises a protective atmosphere. 7 drawings -9GB 26604 U1 List of reference marks: 1 eyeball 2 vertical axis 3 base slice 4 slice 5 cut 6 segment. - 10GB 26604 Ul AND Giant. 1 - 11 CZ 26604 Ul Giant. 2