Preservation of vegetables and fruits

Details Preservation of vegetables and fruits Preservation of vegetables and fruits

1991-09-09

1993-03-09

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 8, 426 52, A23B 710

Patent

active

051925656

ABSTRACT:
Vegetables and fruits are heat-treated to blanch them and then cooled. The heat-treated vegetables are fermented with a lactic bacteria in the presence of water to obtain a fermented food and water of fermentation having a pH of from 3.1 to 4.4. The water of fermentation is drained from the fermented food, which then is washed. The fermented food, at a pH of from 3.8 to 4.4, then is pasteurized.

REFERENCES:
patent: 3403032 (1968-09-01), Etchelk et al.
patent: 3420676 (1969-01-01), Keitel
patent: 3891771 (1975-06-01), Green et al.
patent: 4342786 (1982-08-01), Raccach
patent: 4842871 (1989-06-01), Hill
Derwent File Supplier JAPS, Patent Office of Japan, re: Japanese Application 55081541, (1980).
Derwent File Supplier WPI(L), (1982) Acession No. 82-08808E, re: Japanese Application 56164742 (1981).
Derwent File Supplier JAPS, Patent Office of Japan, re: Japanese Application 60 207561, (1985).
Derwent Patent Office of Japan, re: Japanese Application 62 282576, (1986).

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