WO1990005458A1 - Procede et produit de marinage - Google Patents

Procede et produit de marinage Download PDF

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Publication number
WO1990005458A1
WO1990005458A1 PCT/US1989/005267 US8905267W WO9005458A1 WO 1990005458 A1 WO1990005458 A1 WO 1990005458A1 US 8905267 W US8905267 W US 8905267W WO 9005458 A1 WO9005458 A1 WO 9005458A1
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WO
WIPO (PCT)
Prior art keywords
acid
green stock
brine
salts
ppm
Prior art date
Application number
PCT/US1989/005267
Other languages
English (en)
Inventor
I. Steven Kingsley
Peter Farkas
Original Assignee
Kingsley I Steven
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 Kingsley I Steven filed Critical Kingsley I Steven
Priority to KR1019900701545A priority Critical patent/KR900701171A/ko
Publication of WO1990005458A1 publication Critical patent/WO1990005458A1/fr

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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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—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
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • 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
    • A23B7/14—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
    • A23B7/157—Inorganic compounds
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • a very high brine sodium chloride content (e.g., for pickling cucumbers the brine is 5-8%, by weight, sodium chloride during fermentation, and 8-16% sodium chloride during storage) .
  • Such high brine sodium chloride contents may necessitate a "desalting" prior to shipping to reduce the sodium chloride leve to 3-4%.
  • the disposal of the brine may be environmen ⁇ tally harmful.
  • an average pickled cucumber piece weighing 3 oz (85 g) contains 2.9 g sodium chloride.
  • a complicated and time consuming process may involve: i) Cleaning the cucumbers with water and chlorine sanitation prior to brining; ii) Acidifing the green stock; iii) Purging the green stock with Nitrogen; iv) Salting - concentration between 5-8% sodium chloride is typically added to the pickling solution to adjust the pH of the pickling solution; v) Buffering; vi) Addition of the "fermenting" culture; vii) Fermentation - may require from about 7 to 90 days to complete; viii) Further salting a 8-16% brine solution is commonly used to preserve the "pickle” during storage; ix) "Desalting" prior to being shipped to the consumer, the "pickle” must be “desalted” to reduce the brine product sodium chloride content to 3 to 4%; x) Packaging the "pickle” in jars or cans; and xi) Pasteurization.
  • Iiactobacillus plantarum pass through the skin of the green stock and enter into the inner tissues of the green stock.
  • the green stock is immersed in a 5-18% sodium chloride brine which diffus into the green stock during fermentation.
  • L. plantarum which can tolerate high salt levels, metabolizes carbohydrates both within and without the green stock.
  • This L. plantarum metabolism produces lactic acid (up to 0.6% of the brine) and acetic acid (up to 0.2% of the brine), which metabolic products diffuse out of the green stock.
  • other materials such as soluble tissue com ⁇ ponents including sugars, diffuse out of the green stock.
  • L. plantarum metabolism produces carbon dioxide.
  • carbon dioxide is in addition to the carbon dioxide, nitrogen and oxyge initially present in the green stock and brine, the brine will contain 6% or more carbon dioxide.
  • carbon dioxide can diffuse into and out of the green stock much faster than nitroge and oxygen can diffuse out of the green stock — carbon dioxide is much more water soluble than either nitrogen or oxygen — the entrapped nitrogen and oxygen rupture the soft middle sections o the green stock and form voids.
  • green stock is softened bot before and after fermentation.
  • the green stock's endogenous polyglacturonase hydrolyzes pectins within the green stock, breaking down the green stock's structural components.
  • the green stock's endogenous polyglac ⁇ turonase activity can resume and further break-down structural components of the green stock.
  • the process of the present invention comprises dissolving water/acid soluble compounds and dispersing water/acid insoluble ingredients so as to form an aqueous pickling media which com ⁇ prises at least about 1500 ppm Ca 2+ .
  • the to be pickled foodstuff or green stock is substantially immersed in said aqueous pickling media.
  • the immersed green stock is then treated in a manner effective to rapidly infuse the green stock with an added Ca 2+ concentration in excess of about 700 ppm Ca 2+ .
  • Preferred means of treating in a manner effective to rapidly infuse the green stock with added Ca 2+ are either freezing the immersed green stock or placing the immersed green stock in a reduced pressure environment.
  • the immersed green stock is also subjected to an ultra sonic treat- ment.
  • This process produces a product which comprises, inter alia, more than about 1000 ppm Ca 2+ of which at least about 700 ppm Ca 2+ is not endogenous to the green stock.
  • the present disclosure generally sets forth practices and process variables and mechanisms for making "dill pickles” from cucumbers.
  • the method of the present invention can be used to pickle a wide variety of vegetables and meat/meat based products (herein “green stock”) such as cucumbers, red and green peppers, green tomatoes, corn, cabbage, mushrooms, cauliflower, carrots, beans, beets, olives, horseradish, as well as calf/beef tongues, sausages, wieners and some small parts of pork.
  • green stock vegetables and meat/meat based products
  • the optimum conditions including the brine composition
  • the green stock is not cucumbers, differ from the conditions described herein, it is believed that the conditions described herein are operative for all green stock.
  • the green stock used is fresh, healthy vegetable and/or meat products.
  • the green stock treated in the process of the present inven ⁇ tion may be whole, halved, quartered, cut into chunks, cut into slices or diced.
  • the green stock has a "skin" which skin substantially impedes the infusion of dissolved solid (including salts, acidulents and flavorings) and calcium ions into the green stock
  • it is preferred that the green stock is pricked in a manner effective to allow rapid dissolved solids an calcium infusion into the green stock.
  • whole cucumbers ma be pricked at least about 16 times in an approximately uniform distribution of pricks.
  • the process of the present invention is based on direct acidification/curing/preservation of green stock. The present process is believed to utilize the following functionalities:
  • the natural calcium level for each "species" of green stock varies with the growing region, growing time, and cultivar. For example, some fresh cucumbers have been found to have an endogenous calcium level of 166 ppm, while some other fresh cucumbers were calculated to have an endogenous calcium level of about 303 to 321 ppm.
  • brines led to products con taining preferably at least about 1000 ppm calcium, more prefer redly at least about 1500 ppm calcium, and most preferredly at least about 2000 ppm calcium.
  • Calcium materials useful in the present invention comprise water/acid soluble calcium salts, such as calcium chloride, cal ⁇ cium nitrate, calcium sulfate, calcium oxide, and calcium acetate, lactate and gluconate.
  • Calcium ions binding of green stock pectinaecous substances results in th following interrelated phenomena:
  • the calcium maintains and strengthens the uniform inner tissue structure of the green stock.
  • the resulting green stock's structural integrity slows down the rate of diffusion of reducing sugars from the green stock into the brine.
  • calcium from the brine diffuses into the green stock and binds the green stock's pectin
  • the calcium binding of the green stocks' pectin precludes pec- tinolytic hydrolysis, even in low salt brines.
  • the process of the present invention permits the pickling of large, whole pieces of vegetables, fruits and meats in very shor times (about 0.001 to about 72 hours), which results in savings.
  • green stock comprising continuous compact inner tissues e.g. whole vege ⁇ tables
  • the green stock is in the form of whole pieces and the green stock contains a member which inhibits the infusion of dissolved solids and cal ⁇ cium into and the transfer of gases out of the green stock, such as in a cucumber where the cucumber skin may inhibit such trans ⁇ fer
  • the green stock is pricked to improve transfer.
  • the common size pickling whole cucumbers may be pricked between about 8 and about 20 times.
  • the process of the present invention once the brine has been prepared, can be carried out at any temperature at or below the temperature at which the brine boils. Nonetheless, it is preferred that the process is either carried out a at temperatur less than about 10 F above the freezing point of the brine or between about 100 F and the boiling point of the brine. It is more preferred that when the brine is used in the higher tempera ⁇ ture range that the temperature is between about 125 F and the boiling point of the brine.
  • the calcium, acids and other materials in the brine are rapidly infused into the green stock. These components are rapidly and evenly absorbed into the green stock and prevent the green stock from fermenting. Moreover, this same brine prevents any of the water-acid .soluble green stock tissues which enter the brine fro The rapid absorption and binding of calcium ions to the gre stock's pectinaceous tissues maintains its original intact con ⁇ tinuous texture. Moreover, the brine itself, in the process of the present invention, is non-fermenting and thus does not pro ⁇ quiz and saturate the "pickle" with carbon dioxide.
  • the "pickled" product After brining, according to the process of the present inven tion, the "pickled" product has the desired salt level for a fin ished product. Thus, there is no need to "desalt”, repack or a combination thereof to reach the desired finished product salt level.
  • the calcium bound to the green stock's pectin remains an assures that the product retains its firm texture throughout storage without any additional steps.
  • the process of the present invention prevents fermentation, bloating and softening simultaneously, while producing a crisp product in a substantially aseptic process.
  • the process of the present invention is applicable to a vari ety of foods — fruit, vegetable and meat based green stock — a well as a variety of pickle types produced, i.e. Sour, Sweet- sour, Dill, Polish dill, Kosher dill, etc.
  • Acidulants As a solid or as a water.miscible liquid. Use ⁇ ful acidulents include Lactic, Acetic, Citric, Tartaric, Fumaric, Malic, Adipic, Ascorbic and Succinic acids, Sodium acetate and diacetate, and Glucono delta lactone.
  • the weight of the calcium salt used is between about 5 and about 45 % of the acid. It is more preferred that the weight of the calcium salt used is between about 10 and about 30 % of the acid.
  • One technique that has been useful in the practice of this invention is the addition of the calcium salt used with about three times as much acid, by weight, in the initial addition and then adding sufficient acid to the brine to make the calcium about 10 % of the acid. It is believed that this acid helps solubilize/suspend the calcium in the brine.
  • Calcium (salts and water/acid calcium soluble compounds) : As a solid or as a water miscible liquid.
  • Useful calcium materials include calcium chloride, oxide, sulfate, lactate, acetate and gluconate.
  • Salts as a solid or as a water miscible liquid.
  • Useful salts include: sodium chloride, potassium chloride, magnesium chloride, calcium chloride.
  • Spices for flavoring and/or coloring
  • a dry and/or a liq ⁇ uid extract form ground, extracted and dried; with or without carriers and adjuncts; essential spice oils/flavors extracted and/or dried with or without carriers and adjuncts; from any parts and variety of the plants used.
  • the following spices currently used in pickling are useful in the process of the present invention: basil, bay, celery, cloves, coriander, dill, garlic, marjoram, mustard, onion, black/white/red pepper, turmeric, and combinations thereof.
  • Flavors every applicable, water/acid soluble single or com ⁇ pounded flavor as a solid or as a water miscible liquid, either from natural and/or artificial sources, with or without carrier or adjunct(s) i.e.: Vinegar, Polish dill, individual/combinatio spice flavors, etc. It is preferred that the flavors used are both heat and acid stable.
  • Sweeteners every applicable, water/acid soluble sweeting compound in dry or in a water mis ⁇ proficient liquid form, either of natural or synthetic origin, includ ing poly/di/mono-saccharides such as maltodextrins, sugar, fruc ⁇ tose, glucose, xilitol and sodium, potassium and calcium sac ⁇ charin, aspartame, etc.
  • Flavor enhancers every applicable natural and/or artificial ingredient/compound of dry or water miscible liquid form, with o without carriers or adjuncts added: i.e. mono-sodium glutamate (MSG) ; dry yeast; yeast extract; autolyzed yeast; miso; hydrolyzed plant and animal proteins; sodium inosinate and guani late.
  • MSG mono-sodium glutamate
  • Powder flow/anti-caking agents every applicable, currently used ingredient/compounds: i.e. silica; silica-gels and sili ⁇ cates; tri-calcium phosphate; microcrystalline cellulose; vege ⁇ table oils and stearates; calcium sulfate; and hydrolyzed cereal solids.
  • Buffering agents every applicable, water/acid soluble com ⁇ pound in a dry or in a water miscible liquid form including, e.g. mono-calcium phosphate and tri-sodium citrate.
  • Chemical preservatives in addition to the hydroxy- and saturated alkyl carboxylacids set forth above as "acidulants" every applicable, FDA approved/regulated water/acid soluble soli compound, which functions best in a pH range between 2.5 and 4.5 as an anti-microbial, anti-fungal or anti- ycotic agent: i.e. sodium benzoate, calcium/sodium salts of propionic and sorbic acids, sodium bisulfite.
  • the foodstuff which is to be subjected to a high acid environment such as an environment wherein the total acidity is greater than 2 % of the mass of the environment, especially foodstuffs that are to be subjected to extensive heat ⁇ ing in a high acid environment
  • a high acid environment such as an environment wherein the total acidity is greater than 2 % of the mass of the environment, especially foodstuffs that are to be subjected to extensive heat ⁇ ing in a high acid environment
  • Ca 2+ salts equal to or more than about 10 %, by weight, of the acid in the acid environment
  • the foodstuff is infused with at least about one tenth part of calcium ions for each part of an acid moiety in the high acid environment.
  • Washed, quartered cucumbers were pickled by putting 650 parts of cucumber spears in a clean one quart mason jar.
  • the mason jar containing the cucumber spears was placed in a thermo- stated ultra-sonic bath set at about 150 F.
  • Example I formulation was added to the boiling water with agitation. Once the Example I formulation was substantially dispersed/dissolved in the boiling water, 22.5 parts of a 20% aqueous media, at which point the brine comprised about 2000 ppm Ca 2+ . Next, the entire solution was transferred to the mason jar containing the cucumber spears.
  • the jar was sealed with a cap that was attached to a vacuum pump, the vacuum pump was turned on to reduce the pressure in the mason jar to about 4-5 inches of mercury, and the ultra-sonic transducer was turned on.
  • the cucumber spears were kept under these condi ⁇ tions for about 15 minutes, at which point the vacuum pump was turned off and the jar containing the spears was removed from the ultra-sonic bath.
  • spears processed according to this process were much firmer than spears not processed, and, by a calcium ion specific measuring technique, were found to contain about 1800 ppm Ca 2+ . Additionally, the spears processed in a manner similar to the above were observed to yield a total microorganism plate count of less than 10 colonies per gram of pickled green stock and the total yeast and mold plate count was also less than 10.
  • This process has also been used to prepare pickles from: cucumbers (pricked whole, chunks, and slices) ; cabbage (shredded) ; pearl onions (stems and bottoms removed) ; zucchini (quartered lengthwise) ; mushrooms (small whole pieces) ; tomato slices; mixed vegetables (sliced carrots, small stemless peppers cauliflower pieces and olives) ; brussel sprouts (whole) ; and fiv inch asparagus stalks.
  • Washed, quartered cucumbers were pickled by putting 650 parts of cucumber spears in a clean approximately one quart vacuum bag.
  • Example I formulation 298 parts of water were heated to boiling and 29 parts of the Example I formulation was added to the boiling wate with agitation. Once the Example I formulation was substantiall dispersed/dissolved in the boiling water, 22.5 parts of a 20% vinegar solution was added to the aqueous media, mixed- ith the aqueous media and then the entire solution was transferred to th bag containing the cucumber spears, which was sealed.
  • the sealed bag was placed in a freezer at between about -10 and about 0 F for about 4 to 6 hours. At that point, the bag containing the spears was removed from the freezer and defrosted to room temperature. When the room temperature treated spears were removed from the bag, they were firm, and exhibited freeze- thaw stability (pickled cucumber spears were defrosted and refrozen four times in their original container without a sig ⁇ nificant loss of flavor or texture) .
  • Washed cucumbers were sliced and 325 parts of the fresh sliced cucumbers were placed in an about one pint mylar pouch. Separately, 150 parts of water were heated to boiling and 25 parts of the Example V formulation was added to the boiling wate with agitation. Once the Example V formulation was substantiall dispersed/dissolved in the boiling water, the aqueous media, which then comprised about 2250 ppm calcium ions, as measured, was transferred to the mylar pouch containing the cucumber slices. The mylar pouch containing the cucumber slices and the brine was then heat sealed and there was substantially no head- space in the sealed pouch. The sealed pouch was allowed to sit at room temperature for about 45 minutes to cool.
  • the pouch containing the cucumber slices and brine was frozen solid by being placed in an about 5 to 15 F freezer for about si hours. Once the pouch's contents were frozen, the pouch was removed from the freezer and allow to thaw at room temperature, which thawing took about four hours. Once the pouch had reached about room temperature, a sample of the slices was removed and the slices treated according to this process were found to be fully translucent, fully cured having a typical pickle flavor profile and a crisp, full texture. Additionally, the slices were found to contain about 2400 ppm calcium ions.
  • Washed cucumbers were diced (1/8 x 1/8 x 1/4 inches) , and 720 parts of the diced cucumbers were placed in a clean one quart Mason jar.
  • Example VII for ⁇ mulation 75 parts, by weight, of the Example VII for ⁇ mulation were combined with 205 parts of boiling water. This combination was mixed until the Example VII formulation was sub ⁇ stantially dispersed/dissolved in the boiling water.
  • the result ⁇ ing aqueous media contained about 6400 ppm of calcium.
  • the aqueous media containing about 6400 ppm of calcium was added to the 720 parts of diced cucumbers in the clean Mason jar and the combination was then mechanically mixed. After mixing, the temperature of the diced cucumber-aqueous media combination was found to be about 110 F.
  • the Mason jar containing the diced cucumber-aqueous media combination was then transferred to a hot water bath set at about 175 F.
  • a hot water bath set at about 175 F.
  • the Mason jar and contents were removed from the hot water bath and hermetically sealed. Thereafter, the sealed Mason jar was placed in an approximately 90 F water bath.
  • a relish made by a process similar to this was found to contain about 2000 ppm calcium and about 2 percent tot acidity, and the product was found to have a crisp texture.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Cleaning And De-Greasing Of Metallic Materials By Chemical Methods (AREA)

Abstract

L'invention concerne des produits alimentaires marinés de texture croquante, ainsi qu'un procédé selon lequel on fait mariner des aliments dans un processus non fermentatif en moins de 72 heures, par infusion de l'aliment avec plus d'environ 1000 ppm de calcium. Dans un mode de réalisation on fait infuser l'aliment avec le calcium dans une période de temps très courte en soumettant ledit aliment, lequel est plongé dans une saumure à concentration en calcium élevée, à un environnement à pression réduite ainsi qu'à des ondes sonores ultrasoniques. Dans un autre mode de réalisation, on congèle ledit aliment dans la saumure dans laquelle il est immergé.
PCT/US1989/005267 1988-11-18 1989-11-17 Procede et produit de marinage WO1990005458A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019900701545A KR900701171A (ko) 1988-11-18 1989-11-17 절임방법과 절임식품

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US27303188A 1988-11-18 1988-11-18
US273,031 1988-11-18

Publications (1)

Publication Number Publication Date
WO1990005458A1 true WO1990005458A1 (fr) 1990-05-31

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1992017075A1 (fr) * 1991-03-26 1992-10-15 Vlasic Foods, Inc. Egalisation rapide par saumure
WO1999011138A1 (fr) * 1997-09-01 1999-03-11 Kozari Jozsef Procede et dispositif de marinage rapide notamment de la viande
WO2000021385A1 (fr) * 1998-10-14 2000-04-20 Viticon Limited Procede de fabrication de produit alimentaire
WO2000048469A2 (fr) * 1999-02-19 2000-08-24 Morningstar Diagnostics Adduit a solution acide de complexes du groupe iia moderement solubles
WO2002019846A2 (fr) * 2000-09-05 2002-03-14 Mionix Corporation Acide organique a base de metal fortement acide
US6436891B1 (en) 1999-02-19 2002-08-20 Mionix Corporation Adduct having an acidic solution of sparingly-soluble group IIA complexes
EP1609368A1 (fr) * 2004-01-22 2005-12-28 Obschestvo S Ogranichennoi Otvetstvennostyu "Astor-s" Procede de fabrication d'aliments carnes
WO2006117577A1 (fr) * 2005-04-29 2006-11-09 Kuti Janos Melange de saumure a base d'epices, notamment pour viandes
JP2012183006A (ja) * 2011-03-04 2012-09-27 Kyoto Prefecture 漬物の製造方法および漬物

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2801925A (en) * 1952-01-09 1957-08-06 George A Fisher Method of processing maraschino cherries
US3136642A (en) * 1962-05-16 1964-06-09 Gen Foods Corp Immersion freezing of fruits and vegetables
US3578466A (en) * 1968-05-21 1971-05-11 Cpc International Inc Pickled vegetable product and process of preparation
US3743523A (en) * 1971-08-04 1973-07-03 A Bodine Method for the sonic treating of food material
US4614655A (en) * 1984-03-07 1986-09-30 Hashino Yakuhin, Ltd. Process for the preparation of salt-free pickled vegetables
US4789558A (en) * 1986-02-27 1988-12-06 Oscar Mayer Foods Corporation Method for producing sweet pickles

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2801925A (en) * 1952-01-09 1957-08-06 George A Fisher Method of processing maraschino cherries
US3136642A (en) * 1962-05-16 1964-06-09 Gen Foods Corp Immersion freezing of fruits and vegetables
US3578466A (en) * 1968-05-21 1971-05-11 Cpc International Inc Pickled vegetable product and process of preparation
US3743523A (en) * 1971-08-04 1973-07-03 A Bodine Method for the sonic treating of food material
US4614655A (en) * 1984-03-07 1986-09-30 Hashino Yakuhin, Ltd. Process for the preparation of salt-free pickled vegetables
US4789558A (en) * 1986-02-27 1988-12-06 Oscar Mayer Foods Corporation Method for producing sweet pickles

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2076852A1 (es) * 1991-03-26 1995-11-01 Vlasic Foods Inc Procedimiento paara envasar hortalizas.
WO1992017075A1 (fr) * 1991-03-26 1992-10-15 Vlasic Foods, Inc. Egalisation rapide par saumure
WO1999011138A1 (fr) * 1997-09-01 1999-03-11 Kozari Jozsef Procede et dispositif de marinage rapide notamment de la viande
US6309685B1 (en) 1997-09-01 2001-10-30 KOZáRI JOZSEF Procedure and instrument for the quick pickling of mainly meat
WO2000021385A1 (fr) * 1998-10-14 2000-04-20 Viticon Limited Procede de fabrication de produit alimentaire
US6436891B1 (en) 1999-02-19 2002-08-20 Mionix Corporation Adduct having an acidic solution of sparingly-soluble group IIA complexes
WO2000048469A2 (fr) * 1999-02-19 2000-08-24 Morningstar Diagnostics Adduit a solution acide de complexes du groupe iia moderement solubles
WO2000048469A3 (fr) * 1999-02-19 2000-12-14 Morningstar Diagnostics Adduit a solution acide de complexes du groupe iia moderement solubles
US7323436B2 (en) * 1999-02-19 2008-01-29 Mionix Corporation Adduct having an acidic solution of sparingly-soluble group IIA complexes
WO2002019846A3 (fr) * 2000-09-05 2002-06-20 Mionix Corp Acide organique a base de metal fortement acide
US6881424B1 (en) 2000-09-05 2005-04-19 Mionix Corporation Highly acidic metalated organic acid
WO2002019846A2 (fr) * 2000-09-05 2002-03-14 Mionix Corporation Acide organique a base de metal fortement acide
EP1609368A1 (fr) * 2004-01-22 2005-12-28 Obschestvo S Ogranichennoi Otvetstvennostyu "Astor-s" Procede de fabrication d'aliments carnes
EP1609368A4 (fr) * 2004-01-22 2006-02-08 Obschestvo S Ogranichennoi Otv Procede de fabrication d'aliments carnes
WO2006117577A1 (fr) * 2005-04-29 2006-11-09 Kuti Janos Melange de saumure a base d'epices, notamment pour viandes
JP2012183006A (ja) * 2011-03-04 2012-09-27 Kyoto Prefecture 漬物の製造方法および漬物

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