Continuous process to produce firmer processed vegetables
US10750755B2 · kind B2 · utility
Assignees
Inventors
Key dates
| Filing date | May 14, 2014 |
| Grant date | Aug 25, 2020 |
| Priority date | — |
| Expiry date | Feb 20, 2037 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B7/154
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A continuous method for improving the firmness of vegetable products uses a continuous vegetable product treatment device comprising a vegetable product treatment chamber having a vegetable product inlet, a vegetable product outlet, a vegetable product transport mechanism for urging the vegetable product toward the vegetable product outlet, and at least one liquid introduction orifice for introducing a liquid. Vegetable product is continuously treated in the chamber at a temperature of from about 125° F. to about 160° F., and the liquid in the treatment chamber is maintained at a pH of from about 5 to about 7. Individual vegetable products reside in the treatment chamber for a time of from about 20 minutes to about 60 minutes. The heat-treated vegetable products are blanched in a subsequent blanching step at a temperature ranging from about 190° F. to 210° F. for a time of from about two to about 10 minutes.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.