Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Including step of packaging
Patent
1985-08-12
1989-07-04
Weimar, Elizabeth C.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Including step of packaging
426335, 426532, 426615, A23B 7156, A23L 1221, A23L 334
Patent
active
048449296
ABSTRACT:
The invention relates to a rapid, fermentation-free pickling method through the use of pickling powders containing all necessary ingredients and flavors that make a one step, rapid and very simple pickling process, to prepare both low: 0.8% salt, and regular: 3-4% salt finished pickled products. The nature of this invention allows for either the full or partial replacement of current pickling methods and losses inherent to these processes, in addition to providing products of consistently high quality, either at regular, or at about 75% lower salt content than currently available products have (as eaten). It is applicable to any manufacturing scale, from large scale processing to home preparation, and eliminates the basic processing steps down to packaging. The basis for these benefits is the composition of the pickling powders, which is a combination of acidulants, spices, flavors, salt and calcium salts, and the rapid, uninterrupted pickling process, which requires 3 to 7 days for low salt, 3 to 10 days for regular pickled products, and is done in a clean, enclosed space. An added benefit is that the apparent saltiness of the finished low salt products is reasonably close to the saltiness provided by 3-4% of salt in currently available products.
REFERENCES:
patent: 3985890 (1976-12-01), Brown
patent: 4343821 (1982-08-01), Rose
patent: 4352827 (1982-10-01), Fleming et al.
patent: 4353930 (1982-12-01), Hrahara
Hannigan, K., `No Fermentation Needed with Pickling Powder`, Food Engineering, Mar. 1983, p. 59.
Chemical Abstract No. 96: 216299j; Sistrunk, W. A. et al. `Influence of Processing Methodology on Quality of Cucumber Pickles`1982, p. 605.
Binsted et al., Pickle & Sauce Making, 2d ed., Food Trade Press Ltd., Longon; 1962; pp. 25-28 and 78-87.
Cusinecrafts, Inc.
Weimar Elizabeth C.
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