GB2035043A - Vegetable fermentation - Google Patents
Vegetable fermentation Download PDFInfo
- Publication number
- GB2035043A GB2035043A GB7931205A GB7931205A GB2035043A GB 2035043 A GB2035043 A GB 2035043A GB 7931205 A GB7931205 A GB 7931205A GB 7931205 A GB7931205 A GB 7931205A GB 2035043 A GB2035043 A GB 2035043A
- Authority
- GB
- United Kingdom
- Prior art keywords
- wrapping
- gas
- vegetables
- permeable
- fermentation
- 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.)
- Granted
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 19
- 230000004151 fermentation Effects 0.000 title claims abstract description 19
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 23
- 239000000126 substance Substances 0.000 claims abstract description 11
- 230000004888 barrier function Effects 0.000 claims abstract description 8
- 235000021121 fermented vegetables Nutrition 0.000 claims abstract description 8
- 229920003023 plastic Polymers 0.000 claims abstract description 6
- 239000004033 plastic Substances 0.000 claims abstract description 6
- 238000001179 sorption measurement Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 235000021108 sauerkraut Nutrition 0.000 abstract description 11
- 240000007124 Brassica oleracea Species 0.000 abstract description 5
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract description 5
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract description 5
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract description 5
- 238000007789 sealing Methods 0.000 abstract description 3
- 240000002791 Brassica napus Species 0.000 abstract description 2
- 235000011293 Brassica napus Nutrition 0.000 abstract description 2
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 abstract description 2
- 240000008067 Cucumis sativus Species 0.000 abstract description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 abstract description 2
- 239000007789 gas Substances 0.000 description 15
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000002775 capsule Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Packages (AREA)
- Vacuum Packaging (AREA)
Abstract
A process for obtaining fermented vegetables in an airtight plastic wrapping ready for sale comprises placing the vegetables in plastic wrapping (1), sealing the wrapping, leaving the contents to ferment, and removing at least a major part of the fermentation gas from the vegetables, e.g. by placing an adsorption substance (3<1>) in a section of the wrapping (1) separated from the remainder by a gas- permeable, liquid-impermeable barrier (2). The fermented vegetable may be sauerkraut, turnip, cucumber or cabbage. <IMAGE>
Description
SPECIFICATION
A process to obtain fermented vegetables in airtight plastic wrappings
BACKGROUND OF THE INVENTION
This invention concerns a process to obtain fermented vegetables, such as sauerkraut, in an extremely simple and hygienic way, ready.
prepared for consumption, in a commercial wrapping. It also concerns fermented vegetables ready for consumption, obtained by this process.
Such fermented or more or less fermented vegetables comprise not only sauerkraut, as already mentioned, but also vegetables such as cabbage, turnip or cucumber, cut into strips or left uncut, and in which slight lactic fermentation is produced, both to preserve and to flavour them.
Fermentation results in the release of gas (mainly carbon dioxide), which can be removed in at least three ways:
by opening, at least partly, the liquid-tight wrapping;
by using a wrapping which is impermeable to liquids, but permeable to the fermentation gases;
by placing inside the wrapping a substance which will adsorb, or react with the gas that forms, and which is placed in a section of the wrapping separated from the rest of the wrapping by a gas-permeable and liquid-tight barrier, or which is completely surrounded by such a liquid-tight inert barrier inside the main wrapping.
A method already exists for preparing sauerkraut by fermenting cabbage in a vacuum in airtight vats. This technique, which ensures great regularity of production, is described in
French patents Nos. 70-03 638 and 76-30 874 filed by the applicant. However, the disadvantage of such a technique is that it requires quite considerable capital investment in equipment and, as in traditional methods, the sauerkraut has to be handled in order to package it ready for consumption. Consequently, whatever precautions are taken, there is always a risk of the sauerkraut becoming infected or contaminated.
This invention provides a process that eliminates such a drawback, providing sauerkraut directly ready-prepared for consumption, in airtight wrappings, without any intermediate handling.
According to this process, the vegetables are placed in a liquid-tight plastic wrapping which is then sealed. The vegetables are left to ferment, after which at least the greater part of the fermentation gas is separated from them, thereby leaving the package ready for sale and the contents ready for consumption.
One embodiment of this invention involves at least partial opening of the sealed wrapping in order to allow the fermentation gas to escape, after which the wrapping is resealed.
In another embodiment, the wrapping consists of a material that is at least partly permeable to gas and impermeable to liquid.
In another embodiment, a substance to adsorb the fermentation gas is placed inside the wrapping, in a separate container at least part of which consists of a material that is permeable to gas and impermeable to the liquids containing the vegetables.
In another embodiment, the gas-adsorption substance is placed in a section of the wrapping separated from the main wrapping by a barrier that is permeable to gas and impermeable to liquid.
More specifically, this gas-permeable material is a material that allows the fermentation gases to pass through, while preventing any air from passing in the opposite direction.
The invention also concerns vegetables, such as sauerkraut and cabbage, contained in such wrappings which provide an extremely convenient and compact form of packaging.
In particular, such containers are eminently suitable for handling with pallets.
The wrappings required for application of this process are made of plastics suitable for contact with foodstuffs, for example in the form of tubes or bags which can be hotwelded, or sealed by any other suitable method.
The following description of various embodiments of the invention, two of which are shown diagrammatically in appended Figs. 1 and 2, respectively, concerns the application of this process to the preparation of sauerkraut, but it could naturally also apply to any vegetables which are more or less fermented.
The necessary quantity of chopped, salted cabbage is placed in each wrapping, which is then sealed. This may be done by vacuum or low-pressure sealing.
The contents of the wrapping are left to ferment. It is known that during a first fermentation phase gas is set free, while the second fermentation phase is a stabilization phase, with no further release of gas. On completion of this second phase, the length of which depends mainly on the temperature to which the wrapping is subjected, and which is approximately one month for this process, the wrapping is opened to allow the fermentation gas to escape, then resealed, conveniently again by vacuum or low-pressure sealing.
The resulting wrapped sauerkraut is then ready for consumption, and may be marketed in the actual wrapping in which fermentation has taken place.
For obvious reasons, the contents of the wrapping may be compacted before it is resealed.
Before being filled, or at any other suitable time, the wrapping may receive decorative or descriptive printing or labels.
In an alternative embodiment of the inven tion, the opening and resealing of the wrapping can be omitted due to an arrangement wherein the fermentation gas is adsorbed by a substance, through a gas-permeable, liquidtight barrier. As shown in Fig. 1, the adsorption substance 3', may be kept in a section of the wrapping 1 separated from the main wrapping space by a gas-permeable, liquid tight barrier 2. Alternatively, as shown in Fig.
2, the substance may be contained in a capsule 3, the wall 4 of which is gas-permeable and liquid-tight, and which is placed inside the wrapping with the sauerkraut.
In the embodiment illustrated in Fig. 1, gas released during fermentation is adsorbed as it forms, and when fermentation is complete the wrapping section containing the adsorption substance is cut or torn off or removed in any other convenient way.
The novel process allows any handling of the contents to be avoided, thereby considerably reducing any risk of contamination or infection.
Naturally, the invention is in no way confined to the embodiment described and illustrated above: many variations can be made by those skilled in the art, depending on the particular applications envisaged, without any departure from the spirit of the invention.
Claims (8)
1. A process to obtain fermented vegetables ready for consumption, in airtight wrapping ready for sale, wherein the vegetables are placed in a plastic wrapping which is then sealed, the contents are left to ferment, and at least a major part of the fermentation gas is removed from the vegetables.
2. The process of claim 1, in which the wrapping is opened to let the fermentation gas escape, where after the wrapping is resealed.
3. The process of claim 1, in which at least part of the wrapping consists of a material that is permeable to gas and impermeable to liquid.
4. The process of claim 1, in which the fermentation gas is adsorbed by a substance through a gas-permeable, liquid-tight barrier.
5. A process as defined in claim 1 or 4, in which the adsorption substance is enclosed in a separate gas-permeable, liquid-tight container inside the wrapping.
6. A process as defined in claim 1 or 4, in which the adsorption substance is kept in a section of the wrapping separated from the main wrapping by a gas permeable, liquidtight barrier.
7. A process according to claim 1 substantially as herein described with reference to and as shown in Fig. 1 or Fig. 2 of the accompanying drawings.
8. As an article for sale, fermented vegetables in an airtight wrapping whenever made by the process claimed in any preceding claim.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR7830809A FR2440161B1 (en) | 1978-10-31 | 1978-10-31 | PROCESS FOR OBTAINING FERMENTATED VEGETABLES IN SEALED PLASTIC PACKAGING |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2035043A true GB2035043A (en) | 1980-06-18 |
| GB2035043B GB2035043B (en) | 1982-12-15 |
Family
ID=9214320
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB7931205A Expired GB2035043B (en) | 1978-10-31 | 1979-09-07 | Vegetable fermentation |
Country Status (13)
| Country | Link |
|---|---|
| AT (1) | AT365422B (en) |
| BE (1) | BE879743A (en) |
| BR (1) | BR7906407A (en) |
| CH (1) | CH633691A5 (en) |
| DE (1) | DE2935532A1 (en) |
| DK (1) | DK458479A (en) |
| ES (1) | ES484538A1 (en) |
| FR (1) | FR2440161B1 (en) |
| GB (1) | GB2035043B (en) |
| HU (1) | HU178456B (en) |
| IT (1) | IT1124203B (en) |
| LU (1) | LU81644A1 (en) |
| NL (1) | NL181187C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4552767A (en) * | 1984-09-27 | 1985-11-12 | General Foods Corporation | Method of packaging coffee with carbon dioxide sorbent |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2601232B2 (en) * | 1981-05-19 | 1991-03-29 | Mester Systemes | PROCESS FOR PROCESSING VEGETABLES FOR THEIR PRESENTATION FOR SALE. |
Family Cites Families (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2044245A (en) * | 1934-11-12 | 1936-06-16 | Ross C Irons | Packaging foods |
| US2345814A (en) * | 1942-04-27 | 1944-04-04 | Continental Can Co | Method of producing and storing sauerkraut |
| GB736099A (en) * | 1952-11-14 | 1955-08-31 | Stuart Audley Saxton | Improvements in and relating to storage cases |
| DE1675768U (en) * | 1954-02-23 | 1954-05-06 | Konserventechnisches Praktikum | SINGLE PACKAGE FOR RAW SAUERKRAB AND WINE SAUCE MADE OF PLASTIC FLAT AND BLOCK BAGS WITH WELDING CLOSURE, POLYETHYLENE PREFERABLY, WITH FERMENTATION VALVE TO STOP CARBON ACID BOOMING. |
| US2804010A (en) * | 1956-11-13 | 1957-08-27 | Clyde Kraut Company | Apparatus for treating edible vegetable matter |
| US2991201A (en) * | 1959-05-04 | 1961-07-04 | Union Carbide Corp | Dust-free activated carbon articles |
| DE1486378A1 (en) * | 1963-02-04 | 1969-04-24 | Hesser Ag Maschf | Process for the introduction of binders for undesired substances which have a negative impact on the packaged goods in packs of any kind |
| DE1267525B (en) * | 1963-05-13 | 1968-05-02 | Hesser Ag Maschf | Use of oxygen-binding preparations for the production of low-oxygen packaging for food |
| FR1398104A (en) * | 1964-03-26 | 1965-05-07 | Participations Et Procedes Ind | desiccant elements and their manufacturing process |
| CH434104A (en) * | 1964-05-01 | 1967-04-15 | Schuepbach Ag | Conditioning packaging material |
| LU48823A1 (en) * | 1964-12-12 | 1965-08-17 | ||
| US3209674A (en) * | 1965-01-04 | 1965-10-05 | Payne & Associates Inc | Food fermentation vat cover |
| DE1517080C3 (en) * | 1965-07-26 | 1974-11-07 | Gelbrich, Dieter, Dr., 1000 Berlin | Process for making sauerkraut |
| US3528817A (en) * | 1967-12-22 | 1970-09-15 | Harold F Barrett | Method and apparatus for making fermentable beverages |
| DE1953075A1 (en) * | 1969-10-22 | 1971-04-29 | Zuniga Candido Dipl Ing | Sauerkraut vacuum canning or jar preserving |
| FR2071310A5 (en) * | 1969-12-22 | 1971-09-17 | Baumann | Sauerkrat -prepns contg meats esp salted pork - and sausages for increased shelf life |
| FR2077649A1 (en) * | 1970-02-03 | 1971-11-05 | Christ Charles | Fermentation of sauerkraut - in vacuo in transportable tanks |
| US3940062A (en) * | 1973-09-06 | 1976-02-24 | Rainey Don E | Moisture pod for the preservation of perishable comestibles |
| FR2271137A1 (en) * | 1974-05-14 | 1975-12-12 | Nalan Ltd | Package for dessicant capable of suspension or attachment - which can be provided with humidity-indicating mark |
| CA1038800A (en) * | 1974-07-22 | 1978-09-19 | Jan Kovacik | Storage container for perishable food |
| MX4855E (en) * | 1975-03-10 | 1982-11-04 | Karakian Bedrosian | METHOD FOR DELAYING THE RIPENING OF PACKAGED TOMATOES |
| DE2851360A1 (en) * | 1978-11-28 | 1980-06-04 | Karlheinz Prof Dr I Gierschner | Pickled white cabbage prepn. - by squeezing brine out of slices and packing into small fermentation and sales container |
-
1978
- 1978-10-31 FR FR7830809A patent/FR2440161B1/en not_active Expired
-
1979
- 1979-09-03 DE DE19792935532 patent/DE2935532A1/en not_active Ceased
- 1979-09-04 LU LU81644A patent/LU81644A1/en unknown
- 1979-09-07 GB GB7931205A patent/GB2035043B/en not_active Expired
- 1979-09-17 ES ES484538A patent/ES484538A1/en not_active Expired
- 1979-09-29 CH CH879679A patent/CH633691A5/en not_active IP Right Cessation
- 1979-10-03 HU HU79CI1972A patent/HU178456B/en unknown
- 1979-10-04 BR BR7906407A patent/BR7906407A/en unknown
- 1979-10-17 IT IT12775/79A patent/IT1124203B/en active
- 1979-10-25 NL NLAANVRAGE7907857,A patent/NL181187C/en not_active IP Right Cessation
- 1979-10-29 AT AT0698279A patent/AT365422B/en not_active IP Right Cessation
- 1979-10-30 BE BE6/46984A patent/BE879743A/en not_active IP Right Cessation
- 1979-10-30 DK DK458479A patent/DK458479A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4552767A (en) * | 1984-09-27 | 1985-11-12 | General Foods Corporation | Method of packaging coffee with carbon dioxide sorbent |
Also Published As
| Publication number | Publication date |
|---|---|
| HU178456B (en) | 1982-05-28 |
| ES484538A1 (en) | 1980-08-16 |
| ATA698279A (en) | 1981-06-15 |
| IT1124203B (en) | 1986-05-07 |
| NL7907857A (en) | 1980-05-02 |
| BR7906407A (en) | 1980-07-15 |
| NL181187C (en) | 1987-07-01 |
| BE879743A (en) | 1980-04-30 |
| DE2935532A1 (en) | 1980-05-14 |
| NL181187B (en) | 1987-02-02 |
| GB2035043B (en) | 1982-12-15 |
| FR2440161A1 (en) | 1980-05-30 |
| LU81644A1 (en) | 1979-12-07 |
| FR2440161B1 (en) | 1985-09-27 |
| AT365422B (en) | 1982-01-11 |
| DK458479A (en) | 1980-05-01 |
| CH633691A5 (en) | 1982-12-31 |
| IT7912775A0 (en) | 1979-10-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |