ES2021972A6 - Process for preparing black olives at controlled temperature and pH - Google Patents

Process for preparing black olives at controlled temperature and pH

Info

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
Application number
ES9000729A
Other languages
Spanish (es)
Inventor
Garcia P Garcia
Balbuena M Brenes
Roldan F Sanchez
Fernandez A Garrido
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Consejo Superior de Investigaciones Cientificas CSIC
Original Assignee
Consejo Superior de Investigaciones Cientificas CSIC
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Consejo Superior de Investigaciones Cientificas CSIC filed Critical Consejo Superior de Investigaciones Cientificas CSIC
Priority to ES9000729A priority Critical patent/ES2021972A6/en
Publication of ES2021972A6 publication Critical patent/ES2021972A6/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

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  • 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.
ES9000729A 1990-03-12 1990-03-12 Process for preparing black olives at controlled temperature and pH Expired - Fee Related ES2021972A6 (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (8)

* Cited by examiner, † Cited by third party
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