Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1998-10-16
1999-12-28
Lacey, David
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426615, 426616, 426599, 426506, 426324, 426316, A23L 206, A23L 202, B65D 8550
Patent
active
060078634
ABSTRACT:
A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life of the cut pineapple, maintaining the enhanced flavor. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored pineapple juice, which may be from a different season or different part of the same season. The juice is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19, or preferably in the range of about 16 to 23. The previously stored juice is from prior pineapple crops, varying from batch to batch in Brix/acid ratio, filtered and pasteurized, then frozen or maintained near freezing. The freshly cut fruit, preferably chilled to just above freezing, is immersed in the selected juice, which may be a blend of several batches, and is stored and shipped preferably close to freezing. The resulting fruit has a long shelf life and exhibits a very fresh and balanced flavor.
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Abram Debra D.
Chenchin Eduardo E.
Hsia Samson T.
Nishimoto Marc M.
Du bois Philip
Freiburger Thomas M.
Lacey David
Maui Pineapple Company, Ltd.
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