Treatment of vegetables

Details Treatment of vegetables Treatment of vegetables

1996-12-04

1999-07-13

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 49, 426 52, 426599, A23B 710

Patent

active

059223740

ABSTRACT:
Process for the preparation of a vegetable juice or puree in which at least one fresh vegetable is homogenized in the presence of water, where appropriate under an inert atmosphere, so as to release the flavor precursors and part of the endogenous enzymes, the homogenate is incubated at a temperature of between 0.degree. C. and 70.degree. C. for 5 min to 24 h, it is processed, where appropriate, into juice or puree, and then it is pasteurized. Cooked juice or puree derived from unblanched vegetables, capable of being obtained by the process, having an enhanced raw flavor, and a natural color which is better preserved than that of the same cooked juice or puree derived from blanched vegetables. Use of a juice or puree, or of a dry extract of juice or puree in the preparation of a food product.

REFERENCES:
patent: 4089985 (1978-05-01), Wolff
Niwa et al, Patent Abstracts of Japan, Abstracting JP 57-138370, Aug. 1982.
Lange et al., European Patent Abstracts, abstracting DE 03941555A1, Jun. 1991.
Database WPI, week 9326, Derwent Publications Japanese Abstract for JP-A-05 130 847.

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