Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1977-04-08
1979-09-18
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426575, 426615, 426803, 426104, A23L 104
Patent
active
041683250
ABSTRACT:
The invention provides a process for producing pimiento paste for use in stuffing olives. The process involves sorting and chopping pimiento, preserving it in brine, washing the preserved pimiento to desalt it, mixing the desalted pimiento with sodium alginate, guar gum, potassium sorbate, and water, and homogenizing the resulting mass until a gelatinous mixture is obtained from which any entrapped air is thereafter removed. The resulting uniform, semi-liquid paste is spread on a conveyor belt where it gradually thickens, then is submerged in a calcium chloride bath to precipitate the alginic acid, after which the paste becomes hardened, separates from the conveyor belt, and is removed.
REFERENCES:
patent: 2786764 (1957-03-01), Rivoche
patent: 3362831 (1968-01-01), Szczesniak
patent: 3932673 (1976-01-01), Webster
patent: 4006256 (1977-02-01), Kyros
Research Disclosure, vol. 145, Industrial Opportunities, Hampshire, U.K., May 1976, pp. 33 and 72.
Cortes Cristino L.
Gonzalez Jose M.
Hunter Jeanette M.
Medina Garvey Aceitunas, S.A.
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