IL31477A - Method of bleaching fruits and vegetables - Google Patents

Description

nipvi METHOD OF FRUITS AND VEGETABLES ABSTRACT OF THE DISCLOSURE Fruits and are bleached by in aqueous solutions containing the chlorite or frozen fruits and vegetables may be bleached by the method the The bleached fruits and tables be subject to the usual ing flavoring The bleaching treatment may be carried out before after other treatments such as sulfur dioxide solutions hardening The bleaching solution nay contain ing agents such as salts of nesium and aluminum bleaching such as glucose and other aldehydic and chlorine dioxide such as polyvinylpyrrolidones or SPECIFICATION This invention relates to the of fruits and vegetables particularly in preparation the subsequent coloring flavoring of the bleached The bleaching method of the invention is the preparation of artificially colored cherries but it applicable to the bleaching of a wide range of and vegetables including green diced beets and ripe The method comprises subjecting the fruits vegetables to be bleached to the action of an aqueous solution containing the chlorite Such solutions are conveniently made by dissolving sodium chlorite in water but also be prepared other 3uch as alkali and alkaline earth The bleaching action takes place over a wide range of concentrations and In the rate of bleaching increases with both temperature and with increased concentration of the Bleaching occurs any appreciable chlorite concentration but for reasonable rates of bleaching a starting concentration equivalent to at least about of sodium chlorite is To loss of chlorite ion and to eliminate possibility of damage to the material being treated chlorite concentrations should exceed the equivalent of about of sodium Buffers such as sodium or calcium or citrates may be added to stabilize the The method of the invention has been carried ou at ranging from 2 to 11 in the obtained in the range about about Hardening or firming agents such as calcium calcium calcium calcium magnesium magnesium magnesium magnesium magnesium aluminum potassium or sodium aluminum aluminum and other salts of aluminum and other earth roetal salts may be Other acids which may be used in the acidification of chlorite solutions fumaric and phosphoric These acids may be substituted for acetic acid although the buffering effect salts of acetic are in the most desirable It is desirable to return the bleached fruits to a SOj calcium hydroxide brine firming following treatment with sodium a satisfactory product has been obtained hout returning the S02 length of that the fruit remains in sulfur calcium hydroxide brine after bleaching is variable depending upon the firmness in the f nal product In general the minimum time is about one they may be indefinitely until convenient to process into artificially colored and flavored The the sulfur oxide may be depending pon the texture of bleached fruit The co tent of the b ine sho sufficient to preserve the fruit over the desired length of storage and should be adjusted The of the invention may be carried out at temperatures or the solutions may be cooled or warmed down or up the of or of the temperature of bleaching at is convenient and In carrying out the bleaching method of the the total of chlorite required may incorporated in the bleaching solution at the beginning of the bleaching operation or the chlorite required be added to the bleaching continuously or in during the bleaching Completion of the bleaching can readily be by The principles of the invention and the variations i procedure and in operating conditions which are within the scope of those principles will be particularly illustrated by examples of the application of the method the invention to the bleaching of In the production of Maraschino or Glace cherries it has long been practice to subject fresh cherries to a operation followed by coloring and flavoring In the brining fresh cherries are placed in a dioxide solution ranging in strength about to sulfur which bleaches the cherries to a pale yellow color acts as a preservative during subsequent Salts o calcium or and ma be added as The cherries are stored in this for several weeks to a period of two brined It desirable to pit the cherries before but bleaching carried out on either pitted or unpitted The bleaching action as well as leaching operations are more rapid on the pitted EXAMPLE grams of cherries which had been leached in water to a free content of 100 were placed in 240 an aqueous solution containing chlorite and grams glacial acetic acid to give an initial of The cherries were allowed to stand for 100 hours in this solution during which a temperature of about and a pH range of was Following the period all of the initial brown colorations of the fruit had been The fruit was separated from the solution and leached in water for a period of 36 and was then placed in a solution which had been adjusted to pH with The cherries were allowed to remain in the solution eriod of 168 then were leached in cold water to remove the The bleached fruit was then impregnated with sugar syrup artificially colored and blemish pleasant firm textured cherry product was EXAMPLE A further of cherries was bleached as described in Example 1 excep that the cherries were boiled in water 15 prior to leaching and with aqueous solution of sodium chlorite and acetic EXAMPLE 120 grains of brined cherries were in water for 10 cooled with cold and directly in 240 of an aqueous solution containing sodium chlorite acidified to with acetic After 20 hours the pH was adjusted to with afte 45 hours grams sodiura chlorite was added and an additional grains sodiura chlorite was added at 200 Bleaching was terminated at 285 hours and the cherries were leached hours in cold then solution which had been adjusted to with cherries were allowed to remain in the SO solution for 168 leached in cold water 2 for 168 hours and processed into artificially colored and flavored EXAMPLE A furthe batch of cherries was bleached as described in Example except that with the solution of sodium chlorite and acetic the cherries were leached with water and not placed in calcium oxide but directly processed into artificially colored flavored EXAMPLE A further batch of cherries bleached as described Example 1 except that the aqueous solution also of polyvinylpyrrolidone which acts as a chlorine dioxide The solution at a range pf The bleaching was accomplished in a time with less usage of sodium Many other such a3 ethylene can be used as chlorine dioxide Pyrophosphates also be used as chlorine dioxide EXAMPLE 120 of unpitted brined which had been boiled in water for 15 then leached in cold water to a free content of 100 were added to 240 of an aqueous solution containing of chlorite acetic acid and grams which as bleaching The was in less time and less sodium chlorite was required than in Example After bleaching the cherries were with cold water in a calcium hydroxide and processed into artificiall colored EXAMPLE 120 grams of brined which had boiled and leached to a free content of 130 were added to 240 aqueous solution containing grams calcium hypochlorite and acetic acid to give a solution of The solution was allowed to stand the bleach was consumed and cherries were partially The was then separated from the solution and placed in 240 of an aqueous solution containing of chlorite which to pH with acetic The bleaching was completed in 51 The cherries were then removed from the leached in cold water and placed in hydroxide brine for two then leached GO hours with cold water and The resultant product was superior to hypochlorite treated but less firm than those cherries treated with chlorite There was no evidence of flavor or as commonly associated with bleached EXAMPLE 120 grams of unpitted brined which boiled and leached to a free sulfur dioxide content of 150 added to 240 of aqueous solution containing grains of chlorite and of The solution was acidified a pH of additions o chlorite hypochlorite were made at 18 51 Bleaching was leached fo hours in cold and placed in calcium hydroxide brine at then leached in cold water for 48 The were then with sugar syrup artificially colored and EXAMPLE 120 of pitted brined cherries wore boiled in water for 15 then leached in cold water for to free content of 200 and placed in 240 of an aqueous solution containing grams sodium chlorite at an initial pH Bleaching was complete 197 The cherries were leached 36 hours in cold and placed in a S02 brine adjusted to pH with calcium hydroxide for a period o 3 then removed and leached in cold water for 48 The cherries were then processed into artificially and flavored EXAMPLE 120 grams of fresh cherries were added to 240 of an aqueous solution containing grams chlorite and calcium with soiution being adjusted to pH with acetic The resultant mixture was allowed to with until the chlorite was Subsequent additions of sodium chlorite were until the fruit was bleached to complete The temperature during bleaching and the pH range was The cherries were separated the leached in cold water fo 48 and placed in sulfur dioxide brine had been adjusted with calcium After two cherries were colored and Bleaching time 19 and grams of sodium chlorite were EXAMPLE grams of fresh cherries were added to 240 of aqueous solution containing grams grams of calcium of calcium and sufficient acetic acid to give initial pH of The bleaching was allowed to proceed until the chlorite been The cherries were removed from the leached in cold water for 48 and returned to a fresh aqueous solution containing grams chlorite and sufficient acetic acid to give a pH of As chlorite was additional chlorite was added until ness was During bleaching a temperature of and a pH of was The fruit leached in cold water for 40 hours and in sulfur dioxide which had been adjusted to pH with calcium After two weeks the fruit removed the leached in cold water for 72 hours and artificially colored and time and of sodium chlorite were EXAMPLE 120 fresh cherries added to 240 of an solution containing chlorite grams of calcium grains of sodium subsequent of portions of sodium chlorite until was The bleaching temperature and the pH range was After bleaching the cherries were leached in cold water for a period of 48 hours and were placed in sulfur dioxide brine had been adjusted to with calcium weeks later the cherries removed the leached in cold water for 48 and artificially colored and The bleaching time was 51 days and of chlorite were EXAMPLE 14 120 grams of fresh cherries were placed in 240 of an aqueous solution containing grams of grams of calcium grams of calcium grams of sodium chlorite and sufficient hydrochloric acid to give an initial pH of The bleaching was allowed to proceed until the sodium chlorite was The fruit was in cold water for 48 hours and returned to a fresh solution containing grams of sodium chlorite and acetic acid to give a of Bleaching continued with sequent additions gram portions sodium chlorite as The during bleaching was and the pH was between The bleached cherries leached for 40 cold placed in sulfur dioxide brine which had adjusted to pH with calcium After fou weeks the cherries were removed from leached in cold for 48 and colored and Bleaching time was 29 and of chlorite was EXAMPLE 120 of fresh cherries were placed 240 of an aqueous solution containing grams of grams of and sufficient acetic to give an initial The resultant mixture allowed to with occasional until the chlorite content was Subsequent additions of grain tions of sodium chlorite were made until bleaching The temperature during bleaching was and the range was The cherries were separated from the leached cold water for 48 and placed in sulfur dioxide brine which had been adjusted to pK with calcium After three the cherries were leached in water for 43 and artificially colored and Bleaching time was 14 grams of chlorite were EXAMPLE grams of plums were leached to a free SO content of 100 added to 240 of an aqueous solution containing sodium and acidified with acetic acid to give pH of The bleach was carried to completion with a range of and a temperature of being The bleaching time was 100 The fruit was leached in cold water for 50 hours placed in which been to with calcium After a of one week fruit was removed the brine leached in water for 36 impregnated with sugar colored and EXAMPLE 120 of brined leached to a free content of 200 were added to 240 of an aqueous solution containing sodium and grams of The solution was acidified to with glacial acetic The bleach was carried out maintaining a pH range a temperature o The bleaching was 47 The fruit was leached cold water for 50 and in brine which had been adjusted to pH with calcium After a period of the fruit was removed the leached in cold water for 36 impregnated with sugar and cially colored and EXAMPLE 120 of cucumbers pickled in salt brine were leached cold water for 36 and then placed in a 240 aqueous solution containing grains of sodium chlorite acidified to with acetic The was maintained between and using The leached with cold water for 36 and vere in brine which was adjusted to pH with calcium After one week the were from the leached 36 hours in cold water and were impregnated with artificial coloring and EXAMPLE 120 grams of cocktail or 120 grains of salt stock onions were leached in cold water for 48 houra and were then placed in 240 of an aqueous solution taining gram of sodium chlorite and acidified to pH with acetic The pH waa maintained between and temperature was The bleaching was in 110 and the onions were leached in cold water for 40 placed in solution which was adjusted to pH with After two weeks the onions were from leached in cold water for 36 then artificially colored and They may also be repacked in their nal EXAMPLE of sliced carrots were placed an aqueous solution containing grams of sodium chlorite acidified to pH with acetic acid The bleach was allowed to proceed with a solution temperature of the pH range of was complete in 160 carrots were leached in cold water for then placed solution with the adjusted to with After one week the carrots were removed from the leached in cold and artificially colored and EXAMPLE 120 grams of canned peach halves which were highly were placed in an aqueous solution taining grams of sodium chlorite acidified to pH They bleached in 145 hours with the pH maintained within and a temperature o They were then leached in cold water for 30 and were placed in with the pH adjusted to with calcium After 3 weeks they were removed from the leached in cold water and colored and Canned and frozen canned green canned diced canned ripe olives and frozen cherries been bleached by the procedure of Example insufficientOCRQuality

Claims (1)

1. A of bleaching fruits and vegetables which comprises immersin the fruit or vegetable an aqueous solution containing the chlorite ion until the desired reduction in natural coloration is A method of bleaching fruits and vegetables wherein the fruit or vegetable subjected to the action of an aqueous solution of sulfur dioxide and is thereafter immersed in a second aqueous solution containin the chlorite ion until the desired ion natural coloration A method of bleaohing fruits and vegetables as defined claim wherein the fruit vegetable is subjected to the action of a second aqueous solution containing sulfur dioxide subsequent to the immersion in the chlorite A method of bleaohing fruits and vegetables as defined in i wherein the aqueous solution a solution of sodium method of bleaohing and vegetables in claim 2 wherein the secon aqueous solution is a solution of sodium A method of bleaching fruits vegetables as defined in claim wherein the concentration o chlorite the aqueous solution at the time of immersion the op vegetable therein equivalent to from about to abou of sodium A method of bleaching fruits and vegetables as defined in i therein the ohlorlte containing solution also contains a sal of magnesium or A method o bleaching fruits and vegetables as defined in wherein the chlorite containing solution also contains an aldehydic bleaching A method o fruits and vegetables as in claim 1 wherein the chlorite containing solutio also contains a chlo dioxide A method of bleaching cherries which comprises immersing the cherries an aqueous solution containin chlorite io until the desired reduction natural coloratio A method of bleaching cherries as defined in claim 10 wherein the cherries are subjected the action of an aqueous solution of sulfur dioxide prio to the immersion in the chlorite ing A method of bleaching cherries as defined in claim 0 wherein the cherries are subjected to the action of an aqueous solution of sulfur dioxide subsequent to th immersion the ohlorlte containing A method of bleaching vegetables which comprises Immersing Vegetables In an aqueous solution containing chlorit ion until the desired ion in natural coloration A method of bleaching and vegetables whic comprises immersing the brined frui or vegetable in an aqueous solution containing the chlorite until the desired reduction in natural coloration A method of cucumbers which comprises immersing cucumbers in an aqueous solution containing the chlorite until the desired reduction natural coloration A method of bleachin onions which comprises immersing onions in a aqueous solution containing the chlorite ion until the desired reductio natura c insufficientOCRQuality