Process for bleaching mushrooms and other vegetables

Details Process for bleaching mushrooms and other vegetables Process for bleaching mushrooms and other vegetables

1985-11-26

1988-04-05

Yeung, George

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426302, 426615, A23B 706, A23B 7148

Patent

active

047358130

DESCRIPTION:

BRIEF SUMMARY
French Patent Application No. 81 17250 of Sept. 11, 1981 describes a process for bleaching mushrooms and other vegetables, improving the qualitative and quantitative characteristics of the product obtained, particularly with a view to subsequent preservation or deep-freezing thereof.
The food products which may be treated are, in particular, "Paris" mushrooms, forest mushrooms such as chanterelles, boletus or morels, cultivated mushrooms such as Pleurotes and Eudelis, as well as other vegetables such as asparagus, artichokes, salsifies, carrots, French and dried beans, peas, celery, chicory, various cabbages.
These products are cooled to 0.degree.-2.degree. C. and their reheating is avoided during the operations of cleaning the vegetables. Washing will advantageously be effected with icy water. In addition, this washing must be carried out so as to reduce to a maximum the absorption of the washing water, for example: by spraying under pressure after dry-cleaning on a vibrating table with ventilation, the purpose of which is to reduce the duration of washing.
After cleaning, washing, trimming and possibly calibration and distribution by quality, the products undergo a complementary cooling to the limit of the temperature of freezing. The product is then introduced into an enclosure in which a high vacuum, of the order of 1 to 5 millibars, is made, whilst maintaining the preceding temperature, i.e. at the limit of freezing.
In fact, it is quite preferable that the vegetable be previously cooled but not totally so, i.e. it is preferred according to the invention that the vegetable terminate its phase of cooling (some degrees Centigrade) up to the limit of freezing in the enclosure under high vacuum; in fact, according to the invention, it will be arranged that the last stage of vacuum, with which one will proceed, brings the vegetable to the threshold of freezing, by the known phenomenon of evaporation.
The product will then be impregnated with an impregnation liquid which is itself cooled to the adequate temperature (in order that no evaporation is produced at the pressure in question). Such impregnation is obtained by immersion in said liquid then by breaking the vacuum, the latter operation inducing the impregnation proper.
The present Application describes novel, improved possiblities for effecting degassing, impregnation and bleaching of the vegetables, and more particularly mushrooms.
The invention also relates to apparatus for carrying out the improved techniques of degassing and impregnation.
Finally, the invention relates to a process of bleaching coupled with a thorough degassing, or with an operation of degassing-impregnation.
According to one aspect of the invention, it has been discovered that the structure of the vegetable could be acted upon to increase its porosity and to promote the total evacuation of the included gases, this making it possible to effect a much deeper impregnation than in the prior art, without inclusion of undesirable residual gas.
The increase of the porosity of the vegetable, more especially of the mushroom, may be effected by two techniques, which may, moreover, be combined.
The first technique consists in effecting degassing in two stages; the first stage consists in instantaneously placing the object to be degassed in vacuo and the second stage consists in completing this vacuum with trapping of the water vapour which is then released from said objects. When one operates in this manner, the canals in the vegetable apparently undergo an expansion which facilitates complete degassing of said vegetable.
One advantage of this technique over what was described previously is that the temperature of the vegetable which is subjected to degassing is much lower. The vegetables subjected to degassing may be at ambient temperature or may have been cooled.
Instantaneously placing in vacuo is understood to mean placing under a partial vacuum in a very short space of time, less than 10 s and preferably of the order of 1 s. Such instantaneous placing in vacuo often requires that the r

REFERENCES:
patent: 3476078 (1969-11-01), King
patent: 3843810 (1974-10-01), Fehmerling
patent: 4143167 (1979-03-01), Blanchaud et al.
patent: 4331691 (1982-05-01), Pooviah et al.
patent: 4557937 (1985-12-01), Bournier

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