Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Additive is or contains organic compound of known structure
Patent
1998-07-22
1999-07-06
Bhat, Nina
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Additive is or contains organic compound of known structure
426303, 426310, 426335, 426615, A23L 334
Patent
active
059195070
ABSTRACT:
Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for controlling the growth of spoilage bacteria and for preventing unwanted color changes in fresh and processed mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial buffer solution having a pH of from about 9.5 to about 11.0; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing buffer solutions of erythorbic acid and sodium erythorbate, in ratios of about 1:4, with a sufficient pH to return the mushrooms to the mushroom physiological pH of about 6.5.
REFERENCES:
patent: 3718482 (1973-02-01), Hinkley
patent: 4066795 (1978-01-01), Dave
patent: 4814192 (1989-03-01), Sapers et al.
patent: 4959483 (1990-09-01), Matsumura et al.
patent: 5055313 (1991-10-01), Warren
Beelman Robert B.
Duncan Eric M.
Bhat Nina
Monahan Thomas J.
The Penn State Research Foundation
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