Method for enhancing the flavor of fruits and vegetables

Details Method for enhancing the flavor of fruits and vegetables Method for enhancing the flavor of fruits and vegetables

1997-01-23

1999-10-19

Weinstein, Steven

Food or edible material: processes, compositions, and products

Processes

Packaging or treatment of packaged product

426419, 426312, 426316, 426302, 426308, 426615, 426616, A23B 7148, A23L 1212

Patent

active

059685735

ABSTRACT:
This invention describes the transient incorporation of CO.sub.2 gas into fruits and vegetables so as to enhance their flavor. The fruits and vegetables are exposed to a strongly CO.sub.2 environment for a specified amount of time and within a specific temperature range. After this exposure the foodstuffs so exposed will have incorporated some of the CO.sub.2 to which they were exposed to and develop a more effervescent and/or tangy flavor through the uptake of the CO.sub.2 to form carbonic acid. This enhancement in flavor is a direct consequence of CO.sub.2 exposure.

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