Processing of vegetables which are frozen before canning and ste

Details Processing of vegetables which are frozen before canning and ste Processing of vegetables which are frozen before canning and ste

1994-09-09

1997-03-04

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

426325, 426508, 426509, 426524, A23B 706, A23B 7005, A23B 710

Patent

active

056077122

ABSTRACT:
The improved firmness obtained in frozen vegetables by a two-step blanch prior to freezing consisting essentially of a lower temperature blanch to activate pectin methyl esterase in the vegetable to increase firmness followed by a higher temperature blanch to inactivate enzymes thereby to prevent the development of off flavors during frozen storage is retained when the frozen vegetables are canned and heat sterilized. The firming effect is accentuated when the food grade calcium salt is added or when a food grade acid is added to reduce the pH below 4.5. The greatest firming effect is obtained when both a food grade acid and a food grade calcium salt are added.

REFERENCES:
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patent: 4473591 (1984-09-01), Segner et al.
patent: 4521439 (1985-06-01), Bengtsson et al.
W. H. Gardner, 1966, Food Acidulants, Allied Chemical Corp. pp. 163-165 and 167.
Lee et al. Effect of Blanching Treatments on the Firmness of Carrots, J. Food Sci., vol. 44, No. 2, 1979, pp. 615 and 616.
Canet, W., et al, Int. J. Food. Sci. Technol. 22:273-277 (1987).
Lee, C. Y., et al, J. Food Quality 11, 279-287 (1988).
Steinbuch, E., J. Fd. Technol. 11, 313-316 (1976).

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