Processing of vegetables which are frozen before canning and sterilizing
Patent 5607712 Issued on March 4, 1997. Estimated Expiration Date: 
September 9, 2014. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
September 9, 2014. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 2318426 Process for the preservation of green color in canned vegetables Blanching process Patent #: 4521439 InventorAssigneeApplicationNo. 303938 filed on 09/09/1994US Classes:426/321, INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT426/325, Subsequent heat treatment of package426/508, Cooking, blanching or gelatinizing426/509, Cooking or blanching426/524Cooling, freezing, or treating cooled or frozen product, e.g., thawing, etc.ExaminersPrimary: Weier, Anthony J.International ClassesA23B 007/06A23B 007/005 A23B 007/10 AbstractThe improved firmness obtained in frozen vegetables by a two-step blanch prior to freezing consisting essentially of a lower temperature blanch to activate pectin methyl esterase in the vegetable to increase firmness followed by a higher temperature blanch to inactivate enzymes thereby to prevent the development of off flavors during frozen storage is retained when the frozen vegetables are canned and heat sterilized. The firming effect is accentuated when the food grade calcium salt is added or when a food grade acid is added to reduce the pH below 4.5. The greatest firming effect is obtained when both a food grade acid and a food grade calcium salt are added.Other References
Field of SearchINHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENTSubsequent heat treatment of package Cooking, blanching or gelatinizing Cooking or blanching Cooling, freezing, or treating cooled or frozen product, e.g., thawing, etc. | |
