GB772062A - Improved preservation of color in canned green vegetables - Google Patents

Improved preservation of color in canned green vegetables

Info

Publication number
GB772062A
GB772062A GB30691/54A GB3069154A GB772062A GB 772062 A GB772062 A GB 772062A GB 30691/54 A GB30691/54 A GB 30691/54A GB 3069154 A GB3069154 A GB 3069154A GB 772062 A GB772062 A GB 772062A
Authority
GB
United Kingdom
Prior art keywords
glutamate
per cent
canning
medium
green vegetables
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
Application number
GB30691/54A
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.)
GEORGE JERZY MALECKI
Original Assignee
GEORGE JERZY MALECKI
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 GEORGE JERZY MALECKI filed Critical GEORGE JERZY MALECKI
Publication of GB772062A publication Critical patent/GB772062A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/47—Addition of dyes or pigments, e.g. in combination with optical brighteners using synthetic organic dyes or pigments not covered by groups A23L5/43 - A23L5/46

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The colour of green vegetables is preserved in canning by including in the canning medium a dibasic alkali metal or alkaline earth metal salt of glutamic acid, in concentration exemplified by 0.0015-0.02 moles per 100g. of the medium. The canning medium is preferably adjusted to pH 8.0-8.5 by adding alkali. An example is concerned with sterilizing, at 240-260 DEG F., green vegetables sealed in cans with an aqueous solution containing 4.5 per cent of sucrose, 2.5 per cent of sodium chloride, 0.3-0.8 per cent of disodium glutamate and sufficient sodium hydroxide to maintain pH 8.5 after the heat treatment. Replacement of a tenth to a third of the disodium glutamate by calcium or magnesium glutamate is referred to. The calcium glutamate is said to produce skin toughening. Further improvement is effected by including in the canning medium an alkali metal or alkaline earth metal salt of ascorbic or phosphorous acid as a reducing agent, e.g. 0.05-0.10 per cent of sodium ascorbate or calcium phosphite may be added to the sugar and glutamate-containing brine mentioned.
GB30691/54A 1953-11-06 1954-10-25 Improved preservation of color in canned green vegetables Expired GB772062A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US772062XA 1953-11-06 1953-11-06

Publications (1)

Publication Number Publication Date
GB772062A true GB772062A (en) 1957-04-10

Family

ID=22136680

Family Applications (1)

Application Number Title Priority Date Filing Date
GB30691/54A Expired GB772062A (en) 1953-11-06 1954-10-25 Improved preservation of color in canned green vegetables

Country Status (1)

Country Link
GB (1) GB772062A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1123657A1 (en) * 2000-02-09 2001-08-16 Societe Des Produits Nestle S.A. A process to preserve green colour in frozen vegetables
EP1534081A2 (en) * 2002-06-07 2005-06-01 Mantrose-Haeuser Company, Inc. Methods for preserving fresh produce
US8609169B2 (en) 2003-08-28 2013-12-17 Natureseal, Inc. Methods for preserving fresh produce
CN110432318A (en) * 2019-08-16 2019-11-12 天津科技大学 Suppression control antistaling agent and its application method are damaged to plants caused by sudden drop in temperature in the application of calcium glutamate, cold quick postharvest fruit and vegetable
CN110613083A (en) * 2019-07-25 2019-12-27 天津科技大学 Green vegetable green-fixing preservative and preservation using method

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1123657A1 (en) * 2000-02-09 2001-08-16 Societe Des Produits Nestle S.A. A process to preserve green colour in frozen vegetables
EP1534081A2 (en) * 2002-06-07 2005-06-01 Mantrose-Haeuser Company, Inc. Methods for preserving fresh produce
EP1534081A4 (en) * 2002-06-07 2005-07-13 Mantrose Haeuser Company Inc Methods for preserving fresh produce
US7851002B2 (en) 2002-06-07 2010-12-14 Mantrose-Haeuser Company, Inc. Methods for preserving fresh produce
US8609169B2 (en) 2003-08-28 2013-12-17 Natureseal, Inc. Methods for preserving fresh produce
CN110613083A (en) * 2019-07-25 2019-12-27 天津科技大学 Green vegetable green-fixing preservative and preservation using method
CN110613083B (en) * 2019-07-25 2022-10-04 天津科技大学 Green vegetable green-fixing preservative and preservation using method
CN110432318A (en) * 2019-08-16 2019-11-12 天津科技大学 Suppression control antistaling agent and its application method are damaged to plants caused by sudden drop in temperature in the application of calcium glutamate, cold quick postharvest fruit and vegetable
CN110432318B (en) * 2019-08-16 2022-11-08 天津科技大学 Application of calcium glutamate, cold damage suppression and control preservative for cold-sensitive fruits and vegetables after picking and use method of preservative

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