Firmness in processed vegetables and fruits
Patent 5645879 Issued on July 8, 1997. Estimated Expiration Date: 
June 6, 2015. 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.
June 6, 2015. 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 ReferencesBlanching process Patent #: 4521439 InventorAssigneeApplicationNo. 465740 filed on 06/06/1995US 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 007/005A23B 007/06 A23B 007/10 AbstractFirmness of processed canned foods including fruits and vegetables has been markedly improved by subjecting the fruit or vegetable to a low temperature blanching step at a temperature in the range of 125° F. to 160° F. and preferably from about 140° F. to 155° F. prior to conventional sterilization. Determination of blanch temperature conditions to produce optimum firmness in the processed food is made by first obtaining firmness values of specific foods at various blanch and hold temperatures and thereafter plotting the rate of firmness increase (Newtons/minute) against blanch temperatures. Preferred conditions, which vary for different foods, are obtained from individual plots for each food. Synergistic improvement of firmness results by combining the low temperature blanching with food grade acid (pH) and/or calcium salt additions.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. | |
