Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Patent
1991-02-25
1993-01-05
Golian, Joseph
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
4263304, 4263305, 426321, A23L 218
Patent
active
051769298
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
This invention relates to a complex process for the processing and preservation of alimentary plants, particularly seasonal alimentary plants, e.g. fruits and vegetables, which provides products free from preservatives, which are delicious, and which possess a high biological value as well as similar organoleptic properties as that of the original fresh, raw plant material. The plants and plant parts processed by using the process according to the invention can completely be utilized while the alcohol used as an auxiliary substance for preservation can be employed several times. The products obtained such as drink-concentrates, coloring concentrates and the like maintaining the original color and flavor of the plant may be used as soft drinks or for the preparation thereof, and as flavors for milk products, preferably whipped milk products, cheeses or flavored yogurts. The fibrous residue obtained in the processing may also be utilized for food-industrial purposes.
BACKGROUND OF THE INVENTION
It is known that most of the alimentary plants are of seasonal character and the ripening period of some fruits and vegetables is relatively short.
This results in the following drawbacks: short period of the year, the crop whereby a significant proportion is lost or is utilized in a less valuable manner (e.g. for distilling or for the preparation of fodders from fruits or vegetables), and the transfer of large amounts of biologically ripe fruits over long distances can be achieved only with high costs, if at all, and frequently with deterioration of the quality.
The recently available processing methods offer to the researchers several tasks to be solved. e.g. one of the highest difficulties of preparing juices of natural raw material and other food compositions obtained from various fruits is that, in most cases, a long interval elapses up to the processing of the harvested fruits and bottling of the juice. During this period the protection of the fruit against microorganisms and inhibition of its native enzyme system should be ensured in a manner providing the most complete maintenance of nutritive ingredients and flavor substances of the freshly harvested fruits. According to the present practice, two methods are used, for accomplishing this task, however, these methods are expensive and are not fully satisfactory.
1) chemical preservation of the must is typically achieved by adding to the product 1000 to 1200 mg/liter of free sulfurous acid and storing product until the further processing.
The sulfurous acid provides a real protection against microorganisms which, however, does not last for a long time since the acid becomes bound and has to be supplemented for maintaining its effect from time to time. According to the observations, the flavoring (aromatizing) materials are also damaged by sulfurous acid, particularly when the must stored is concentrated for the further processing. Due to the required long-lasting heat effect, in addition to the heat-decomposition of a part of the natural flavor substances, sulfur-containing flavor substances with an unpleasant taste may be formed. The health-damaging effect of sulfurous acid is also well-known.
2) Pasteurizing, another widely used method of preservation, does not fulfill all requirements either: The costs and the power demand of the equipment are high; the heat-effect used causes the loss of a part of flavor substances and eventually the occurrence of unpleasant flavor substances. It is particularly to be emphasized that heat-sensitive vitamins are decomposed during pasteurizing and thus, in addition, the biological value of the composition is also deteriorated together with the organoleptic value.
The problem discussed above is valid to a greater or lesser degree also in the processing of vegetables. The preservation of tomato can be mentioned as an example.
Ethanol has been used as an ideal preserving agent e.g. in the liquor industry since ancient times. The fruit compositions thus preserved are incorporated in alcoholic drinks. Eth
REFERENCES:
patent: 770658 (1904-09-01), Sandmann
patent: 4327184 (1982-04-01), Johnson
patent: 4405652 (1983-09-01), Boucher
patent: 4626437 (1986-12-01), Schobinger et al.
Enzymes Topics, Pectinol Enzymes in Processing Fruit Juice, No. 3, May 1964, Published by Rohm & Haas, Philadephia, Pa., 4 pages.
P. H. List et al, Rogers Handbuch der Pharmazeutischen Praxis, vol. (1971), pp. 25-27, 65-72.
Czifrik Gizella
dam Rozalia
Doleschall Sandor
Fulop Sandor
Gati Guyla
Dubno Herbert
Golian Joseph
Jonathan MgTsZ
Magyar Szenhidrogenipari Kutatofejleszto Intezet
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