GB2118829A - Device and method for refreshing vegetables - Google Patents

Abstract

A prolate spheroid container 1 comprises two halves 2, 3 secured together with apertures 5 at either end. A sachet 6 of liquid permeable material, such as that used for tea bags, containing a charge of particulate carbon, especially coal, 7 is placed within the container 1 which is then placed in cold water together with the vegetables to be crisped. Vegetables treated in this manner are found to be rendered fresher and crisper than those only treated by immersion in cold water. <IMAGE>

Description

SPECIFICATION Devic-e and method for refreshing vegetables The invention relates to the refreshing of vegetables to restore the crispness or firmness which may have been lost in transport or storage.

It is of particular value in its application to salad vegetables especially lettuce and carrots.

In the past cut vegetables have been firmed up by giving them water. It is also common knowledge- that lettuce in particular may be crisped by refrigeration. However we can improve on such methods of refreshing and crisping vegetables.

The invention provides a device for refreshing vegetables which is a water permeable container (which may be an ovoid rigid plastic shell with apertured ends) containing particulate carbon especially coal. It is retained in the container preferably by a permeable flexible bag which conveniently is made of the paper used for teabags. In the method of the invention the container is left in water together with the vegetables to be refreshed. Results are improved as the temperature of the water is lowered and as the period of common immersion increases. Best results are obtained from particulate coal. Particle size does not appear to be critical but good results are obtained from coal particles resembling rice grains in size. For the sake of appearance and cleanliness the particles should be free as possible from dust, and for this reason anthracite is found to be suitable.

Comparative tests show that the presence of coal in immersion water gives results superior to those obtained when the same vegetables are subjected to immersion and/or refrigeration in the absence of coal.

In one such test 78% of those using the vegetable refresher according to the present invention found that it improved the crispness of vegetables in comparison with vegetables not so treated; 36% of those using the vegetables refresher found that it gave a "marked improvement".

The reasons for this and the mechanisms which may be operating are not clear at the present time.

Furthermore, although no promise can yet be made concerning the life of the product, it appears that the coal does not need regeneration or other treatment to exert this effect almost indefinitely.

Embodiments of the invention will now be described by way of example with reference to the accompanying drawings wherein: Figure 1 is a part-sectional view of a container, and Figure 2 shows the container in use.

The container 1 embodying the invention is an ovoid (or more precisely a prolate spheroid) shell made up of two halves, 2, 3 which are secured together by being glued or snapped together at a ledge 4. Each half has an array of apertures 5 radiating from its axial extremity. As well as being generally egg shaped the container is the size of a large hen's egg or a duck egg, with a length of about 6.5 cm and a diameter at its equator of about 4.5 cm.

Within the shell is contained a sachet 6 of liquid-permeable material, preferably the paper of which tea-bags are made, which encloses a charge of particulate carbon 7. The weight of the charge is suitable from 20 gms to 30 gms, normally around 25 gms. It is particulate coal, in this case anthracite, and is as dust-free as possible. The particle size is not critical, but dimensions-between 5 mm and 20 mum average cross-section can conveniently be used. Grains about rice-grain size are found to be best.

In use, as shown in Figure 2 the container 1 is simply placed in cold water 8 together with the vegetable such as lettuces 9 which are to be refreshed or crisped. The water has access through apertures 5 and the permeable sachet to the charge of coal. Overnight treatment in a refrigerator gives best results: cool temperatures and prolonged treatment are both beneficial.

As far as is known at present, the coal does not need regeneration or even drying after use, and may-be used repeatedly apparently with indefinite life.

Embodiments of the present invention will now be described in more detail in the following examples.

EXAMPLE I A container as described with a charge of 25 gms of anthracite in granules averaging 2 mms by 5 mms was immersed in cold water with a lettuce which had been cut for 3 days and which was floppy. The water, which covered the container and lettuce in it, was stored overnight in a domestic refrigerator at 2--3 OC. In the same refrigerator was also stored for the same time a similar lettuce loosely wrapped in paper and another similar lettuce in a bowl with the same amount of cold water to cover it. Surprisingly the lettuce stored in water with the coal was substantially crisper and more attractive in appearance and taste than either of the other two.

Analogous results were other vegetables were treated and compared in the same way.

EXAMPLE II 96 people were each supplied with a container charged with anthracite as described in Example I and each invited to place equal portions of cut lettuce or lettuce leaves in identical quantities of water in each of two identical bowls and then add the container to one of the bowls. They were then asked to leave their bowls together in a cool place, preferably a refrigerator for at least 3-4 hours and preferably overnight and then to compare the leaves left with the container to those left without, for crispness and freshness.

Of the 96 people who took part 21 noticed "no improvement", 40 noticed a "slight improvement" and 35 noticed a "marked improvement" to the leaves tested with the container as compared to the leaves similarly treated but without the container charged with anthracite present. Thus 78% of those who took part noticed an improvement.

While the invention has been described by reference to certain embodiments and examples thereof it will be understood that modifications and changes may be made particularly to the nature of the carbon charge.

Claims (12)

1. A device for refreshing vegetables comprising a water permeable container and particulate carbon, the carbon being contained within said water permeable container.

2. A device according to Claim 1 wherein said water permeable container comprises two halves releasably secured together.

3. A device according to Claim 1 or Claim 2 further comprising a water permeable flexible bag, the water permeable flexible bag being contained within said water permeable container, and said carbon being contained within said water permeable flexible bag.

4. A device according to any one of claims 1 to 3 wherein said water permeable container comprises an ovoid or prolate spheroid plastics material shell having apertures at its axial end portions to allow the passage of water.

5. A device according to any one of the preceding claims wherein said carbon is coal particles, said coal particles having an average cross sectional diameter of from 5 mm to 20 mm.

6. A device according to any one of the preceding claims wherein said carbon is present in an amount of from 20 to 30 grams.

7. A method of refreshing vegetables comprising placing the vegetable to be refreshed in water, placing particulate carbon in said water and leaving said vegetables and carbon in said water until the desired degree of refreshment of said vegetables is obtained.

8. A method of refreshing vegetables according to Claim 7 comprising placing the vegetables to be refreshed in water, placing in said water together with said vegetables a water permeable container and the said particulate carbon as coal, said coal being contained within said water permeable container and leaving said vegetables container and coal in said water untii the desired degree of refreshment of said vegetables is obtained.

9. A method according to Claim 7 or Claim 8 wherein said vegetables container and carbon are left in said water for at least 3 hours.

10. A method according to any one of Claims 7-9 wherein said water, vegetables, container and carbon are kept at a temperature from 2 to 3"C.

11. A device for refreshing vegetables substantially as herein described with reference to, and as illustrated in, the accompanying drawing.

12. A method of refreshing vegetables substantially as herein described with reference to, and as iliustrated in, the accompanying drawing.