ES2021972A6 - Process for preparing black olives at controlled temperature and pH - Google Patents
Process for preparing black olives at controlled temperature and pHInfo
- Publication number
- ES2021972A6 ES2021972A6 ES9000729A ES9000729A ES2021972A6 ES 2021972 A6 ES2021972 A6 ES 2021972A6 ES 9000729 A ES9000729 A ES 9000729A ES 9000729 A ES9000729 A ES 9000729A ES 2021972 A6 ES2021972 A6 ES 2021972A6
- Authority
- ES
- Spain
- Prior art keywords
- takes place
- controlled temperature
- preparing black
- black olives
- packaging
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The process consists basically of the application of an alkaline lye to the fruit, followed by aeration for 24-48 hours in a solution with a pH and temperatures which are controlled between values of 8-10 units and 30-70 degree C, respectively. At the end of the specified period, the fruits are suitable for final packaging, which takes place with the addition of the corresponding amount of ferrous gluconate directly into the control liquid with which packaging takes place. The advantages of the novel process can be summarised as the production of a considerably smaller volume of waste water and a reduction in the time required for preparation, with the consequent favourable repercussions on manufacturing costs.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES9000729A ES2021972A6 (en) | 1990-03-12 | 1990-03-12 | Process for preparing black olives at controlled temperature and pH |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES9000729A ES2021972A6 (en) | 1990-03-12 | 1990-03-12 | Process for preparing black olives at controlled temperature and pH |
Publications (1)
Publication Number | Publication Date |
---|---|
ES2021972A6 true ES2021972A6 (en) | 1991-11-16 |
Family
ID=8266365
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES9000729A Expired - Fee Related ES2021972A6 (en) | 1990-03-12 | 1990-03-12 | Process for preparing black olives at controlled temperature and pH |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES2021972A6 (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2140313A1 (en) * | 1997-09-18 | 2000-02-16 | Consejo Superior Investigacion | Process for preparing olives of the black type |
ES2179765A1 (en) * | 2001-02-26 | 2003-01-16 | Desarrollos Tecnologicos Bando | Blackening of olives by alkali treatment consists of acetic acid, sodium hydroxide and e.g. hydrochloric acid and iron salts treatment |
ES2198215A1 (en) * | 2002-07-01 | 2004-01-16 | Villatoro Jose Luis Pinillos | Neutralization of olives consists of alkali and carbon dioxide treatment in a water free container giving dry neutralization |
WO2005002364A1 (en) * | 2003-07-03 | 2005-01-13 | Pinillos Villatoro Jose Luis | Olive neutralisation method |
ES2325296A1 (en) * | 2008-02-29 | 2009-08-31 | Consejo Superior De Investigaciones Cientificas | Method and device for removing the bitterness from table olives and resulting product |
US10531670B2 (en) | 2013-09-09 | 2020-01-14 | Musco Olive Products, Inc. | Brineless, low-acid packaged olives |
US10842181B2 (en) | 2012-04-27 | 2020-11-24 | Musco Olive Products, Inc. | Stuffed, flavored and packaged olives |
-
1990
- 1990-03-12 ES ES9000729A patent/ES2021972A6/en not_active Expired - Fee Related
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2140313A1 (en) * | 1997-09-18 | 2000-02-16 | Consejo Superior Investigacion | Process for preparing olives of the black type |
ES2179765A1 (en) * | 2001-02-26 | 2003-01-16 | Desarrollos Tecnologicos Bando | Blackening of olives by alkali treatment consists of acetic acid, sodium hydroxide and e.g. hydrochloric acid and iron salts treatment |
ES2198215A1 (en) * | 2002-07-01 | 2004-01-16 | Villatoro Jose Luis Pinillos | Neutralization of olives consists of alkali and carbon dioxide treatment in a water free container giving dry neutralization |
WO2005002364A1 (en) * | 2003-07-03 | 2005-01-13 | Pinillos Villatoro Jose Luis | Olive neutralisation method |
ES2325296A1 (en) * | 2008-02-29 | 2009-08-31 | Consejo Superior De Investigaciones Cientificas | Method and device for removing the bitterness from table olives and resulting product |
WO2009106669A1 (en) * | 2008-02-29 | 2009-09-03 | Consejo Superior De Investigaciones Científicas | Method and device for removing the bitterness from table olives and resulting product |
US10842181B2 (en) | 2012-04-27 | 2020-11-24 | Musco Olive Products, Inc. | Stuffed, flavored and packaged olives |
US10531670B2 (en) | 2013-09-09 | 2020-01-14 | Musco Olive Products, Inc. | Brineless, low-acid packaged olives |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FD1A | Patent lapsed |
Effective date: 20000922 |