Treatment of vegetables
US5922374A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Dec 4, 1996 |
| Grant date | Jul 13, 1999 |
| Priority date | — |
| Expiry date | Dec 4, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L19/09
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.