Process for preparing fruit of the plant of Solanaceae capsicum

Details Process for preparing fruit of the plant of Solanaceae capsicum Process for preparing fruit of the plant of Solanaceae capsicum

1999-06-08

2001-06-26

Cano, Milton (Department: 1761)

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

C426S268000, C426S270000, C426S321000, C426S615000, C426S478000, C426S479000, C426S481000, C426S484000, C426S506000, C426S509000

Reexamination Certificate

active

06251453

ABSTRACT:

BACKGROUND
This invention relates to a process for preparing a foodstuff from fruits of plants of the family Solanaceae, genus capsicum and to the products of such process.
Various processes for preparing sauces, relished and chutney using fruits of plants in the family Solanaceae, genus capsicum are known. For example, FR-A-2,674,103 discloses a process for the preparation of a foodstuff from red peppers, in which the piths of the fruits are removed, the peppers are boiled in a solution comprising sugar and vinegar and subsequently sterilized. A disadvantage of this process is that the peppers are prone to discoloration after a period of time.
Further, for example, Farrell, K T, Spices, Condiments and Seasoning, AVI Book, New York, (1990), pp. 157-161 discloses that anti-oxidants are commonly used to prevent discoloration of oleoresin of paprika by subsequent heat treatment. The following documents namely Lord, i.e., Everybody's cook book. Henry Holt and Company, New York, (1924), pp. 460, 462 and U.S. Pat. No. 4,828,848 disclose processes for producing a food stuff from peppers, the method including the steps of removing piths and boiling the peppers in a solution of sugar and vinegar.
A disadvantage of the above processes is that they are usually not suitable for preparing foodstuffs from tender fruits such as those from plants of the family Solanaceae, genus capsicum, species annuum, because these known processes usually cause the fruits to lose their consistency due to the tenderness of these types of fruits.
OBJECT OF THE INVENTION
It is accordingly an object of the present invention to provide a process for preparing a foodstuff from fruits of plants of the family of Solanaceae, genus capsicum and a product of such process which are useful alternatives to the known processes and products. It is further an object of the invention to provide a process suitable for preparing a foodstuff from fruits of plants of the family Solanaceae, genus capsicum, species annuum.
SUMMARY OF THE INVENTION
According to the present invention there is provided a process for preparing a foodstuff from fruits of plants of the family Solanaceae, genus capsicum, the process including the step of boiling the fruits for a period of less than 300 seconds in a solution of a sweetener in an acideous liquid.
The acideous liquid may be vinegar.
The sweetener may be sugar.
Preferably the solution is prepared by diluting vinegar with water to obtain a dilution comprising 60% water and 40% vinegar on a mass per volume basis and dissolving sugar in the dilution.
The fruits may be the fruits of plants of the family Solanaceae, genus capsicum, species annuum.
The process may further include the step of adding at least one flavoring material of sodium chloride, chili or the like to the solution.
The fruits may be picked from the plants approximately two days after the fruits show signs of ripening by changing color.
The fruits are preferably processed within 24 hours from picking.
The fruits are preferably boiled in the solution for a maximum of 180 seconds during the process.
The pith of each fruit may be removed prior to boiling the fruits.
In one embodiment of the invention the fruits are picked after a period of longer that two days after the fruits show signs of ripening by changing color. In this embodiment, the fruits are boiled in the solution, removed from the solution and pulped. Starch is preferably added to the pulped fruits.
The process may further include the step of adding ascorbic acid to the foodstuff.
The process further include the steps of bottling the foodstuff and passing the foodstuff through a steam tunnel. Preferably the foodstuff is bottled at a temperature of 80° C. and passed through the stem tunnel at a temperature of 90° C.
According to another aspect of the invention there is provided a foodstuff comprising fruits of plants of the family Solanaceae, genus capsicum, processed by the above described process.


REFERENCES:
patent: 4614655 (1986-09-01), Hashino et al.
patent: 4828848 (1989-05-01), Owades
patent: 92/03934 (1992-03-01), None

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