WO2006056341A1 - Process for preservation of vegetable matter - Google Patents
Process for preservation of vegetable matter Download PDFInfo
- Publication number
- WO2006056341A1 WO2006056341A1 PCT/EP2005/012216 EP2005012216W WO2006056341A1 WO 2006056341 A1 WO2006056341 A1 WO 2006056341A1 EP 2005012216 W EP2005012216 W EP 2005012216W WO 2006056341 A1 WO2006056341 A1 WO 2006056341A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- vegetable matter
- pouch
- oil
- range
- matter
- Prior art date
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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
Definitions
- the present invention relates to a method for preserving vegetable matter, particularly vegetables and herbs, by subjecting these to an ultra high pressure treatment.
- US 5925395 describes methods for preserving fresh vegetables wherein fresh vegetables are cut and exposed to a preserving aqueous solution comprising 0.1 - 10 wt. % of calcium ions and 0.1 - 30 wt.% of ascorbate ions or erythrobate ions. Storage without losing fresh taste, appearance and crispiness is claimed for up to 10 days. This method relates to vegetables that apart from being cut have not been further processed.
- the fresh vegetables described in WO96/14760 are kept in a film, which contains a marinating agent, comprising vinegar, sugar, salt, flavourings and others.
- Vegetables roasted in an oven belong to the standard ingredients of certain food products, especially packed ready- to-eat sandwiches.
- the heat-treated vegetables need an extended shelf-life during which their appearance and taste are closely resembling the appearance and taste of fresh heat-treated vegetables.
- WO 03/063600 a method is described where vegetables which have been roasted are submersed in a preserving aqueous marinade. This method provides the roasted vegetables with an extended storage time during which their good taste and appearance is retained and microbiological safety is ensured too. The method requires a specific marinade which can not be easily separated from the vegetables and which may be not compatible with the fin ⁇ . food composition. _
- UHP preservation has the advantage that a flavour and appearance affecting heat treatment and addition of unnatural preservation agents are redundant. Summary of the invention
- the present invention relates to a method as defined in claim 1 with the surprising effect that the typical flavour and appearance of the preserved vegetable matter are retained during subsequent storage even at ambient temperatures.
- the present invention pertains to an easily applicable method of preserving the taste and appearance of vegetable matter irrespective whether it has been subjected to a heat treatment.
- vegetable matter is understood to comprise also mushrooms and the type of fruit which does not deteriorate under UHP conditions.
- Suitable vegetable matter for use in the invention comprises peppers, courgettes, aubergines, carrots, mushrooms and/or members of the botanical family of Allium such as onions and garlic, but preferably consists of one or more items selected from the group consisting of herbs, peppers, vegetables, garlic and onions.
- Herbs preferably are selected from the group consisting of rosemary, parsley, basil, marjoram, oreganum, mint, thyme, bay, dill, mace, sage, sorrel, fennel and cress.
- the vegetable matter may be cut into pieces, slices or rings, preferably with a thickness of 0.4 - 1.5 cm and more preferably 0.5 - 1.0 cm.
- the vegetable matter Before the pressure treatment the vegetable matter may be fried in a frying oil as is usual when preparing a soffrito to be used in an Italian style dish.
- the method of the present invention is characterized in that the UHP exposure is maintained for a period of 0.5-50 min, while the selected vegetable matter is present in a closed vegetable pouch, immersed in edible oil or at least surrounded by a layer of edible oil.
- the amount of oil in the closed vegetable pouch is 20wt%-500wt% of the weight of the vegetable matter, more preferably 30wt-500wt%, even more preferably 40wt%-500wt% and most preferably at 40wt%-200wt.%, for instance about 100wt.% of the weight of the vegetable matter.
- the oil has a temperature in the range 0-70 0 C, preferably 5-50 0 C, more preferably around room temperature (20 0 C) .
- the ultra high pressure level is selected from the range 50-1000 MPa and preferably from the range 100-700 MPa, more preferably 200-700 MPa.
- the edible oil preferably is a vegetable oil which is selected, preferably from the group consisting of soybean oil, sunflower oil, araffle oil and, preferably, olive oil and mixtures of these oils.
- the optimum temperature and optimum duration of the UHP treatment varies with the nature of the vegetable matter. With some trial experiments the skilled man is able to select an operational window of suitable temperatures and times for obtaining the desired effect.
- further ingredients are added to the content of the pouch, e.g. selected flavouring agents, such as herbs and spices.
- the oxygen amount or oxygen concentration in the pouch is reduced, before the pouch is tightly sealed and is exposed to UHP.
- the air in the pouch may be removed by evacuation.
- a package material is used which is at least partially transparent, e.g. polyethylene. Cooled storage may prolonge the shelf life but is not necessary.
- the vegetable matter in the package preferably is selected and apportioned such that it can be used as part of a meal kit, for use in preparing e.g. an Italian meal.
- the pouch contents preferably are used for a so-called soffritto.
- soffritto When preparing the meal the content of the soffrito pouch needs only a short heating.
- the further soffritto ingredients preferably are included in the pouch.
- the taste and appearance of the treated vegetable matter covered with oil after the treatment according to the invention can be stored for months without deterioration of the contents appearance or flavour.
- the high pressure exposure has a pasteurising effect. Therefore it is not necessary to add a preservation agent. Because the package is evacuated and tightly closed, also addition of an anti-oxidant is redundant. Beyond use in a meal kit, the present UHP stabilised vegetable matter is suited for a lot of further applications such as other use in home kitchen or professinal kitchen. With respect to taste and appearance the preserved vegetables closely resemble fresh heat-treated vegetables.
- a vegetable mixture (sofritto) having the following composition was made:
- the vegetable mixture was put into a polyethylene bag, 20 g extra virgin olive oil was added and the bag was sealed.
- the sealed bags were treated in an ultra- high-pressure apparatus with a barrel (ex—EPSI) and a pump (ex Stansted) at the pressures and during times as indicated in table 1.
- EPSI ultra- high-pressure apparatus
- a pump ex Stansted
- examples 1-4 the products after UHP treatment had a good colour and appearance very similar to the untreated vegetable mixture.
- Table 1 Results of examples 1-12 and comparative experiment A; Microbial counts at start (day 0) and after two and four weeks storage.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Packages (AREA)
Abstract
Method of preservation vegetable matter comprising the steps - selecting vegetable matter to be preserved, - packing the selected vegetable matter in a flexible pouch together with edible oil in such amount that the vegetable matter is either immersed in the oil or surrounded by a film of oil, - evacuating the filled pouch after which the pouch is effectively sealed against gas and oil leakage, - exposing the closed pouch to ultra high pressure (UHP) selected from the range of 50-1000 MPa, for a period chosen from the range 0.5 to 50 minutes and at a temperature chosen from the range 0-70°C.
Description
PROCESS FOR PRESERVATION OF VEGETABLE MATTER
Field of the invention
The present invention relates to a method for preserving vegetable matter, particularly vegetables and herbs, by subjecting these to an ultra high pressure treatment.
Background of the invention
Many methods are known in the prior art that can extend the closed shelf life of vegetable matter. These methods mainly comprise storing the vegetable matter in preserving liquids.
These liquids contain relatively high levels of salt and/or are very sour. This has a severe and adverse impact on the taste of the vegetable matter. While a salty or sour taste is quite normal for pickled vegetables, it is not acceptable for the heat-treated, particularly the roasted vegetables used for sandwiches, which should have a rather mild taste. The use of- those salty or sour preserving liquids may allow a one year preservation time, but in that time the taste of the preserved heat-treated vegetables has been deteriorated and is much different from the taste of freshly roasted or grilled vegetables.
US 5925395 describes methods for preserving fresh vegetables wherein fresh vegetables are cut and exposed to a preserving aqueous solution comprising 0.1 - 10 wt. % of calcium ions and 0.1 - 30 wt.% of ascorbate ions or erythrobate ions. Storage without losing fresh taste, appearance and crispiness is claimed for up to 10 days.
This method relates to vegetables that apart from being cut have not been further processed.
The fresh vegetables described in WO96/14760 are kept in a film, which contains a marinating agent, comprising vinegar, sugar, salt, flavourings and others.
Vegetables roasted in an oven belong to the standard ingredients of certain food products, especially packed ready- to-eat sandwiches. For this application the heat-treated vegetables need an extended shelf-life during which their appearance and taste are closely resembling the appearance and taste of fresh heat-treated vegetables. In WO 03/063600 a method is described where vegetables which have been roasted are submersed in a preserving aqueous marinade. This method provides the roasted vegetables with an extended storage time during which their good taste and appearance is retained and microbiological safety is ensured too. The method requires a specific marinade which can not be easily separated from the vegetables and which may be not compatible with the finόύ. food composition. _
The method described in copending non-prepublished European patent application EP03079174.3 is based on shortly immersing the vegetable matter to be preserved in heated oil followed by storage under oil which may be at ambient temperature.
A more recent method is subjecting vegetable matter to ultra high pressure (UHP) with the effect that microbial activity is diminished or destroyed. UHP preservation has the advantage that a flavour and appearance affecting heat treatment and addition of unnatural preservation agents are redundant.
Summary of the invention
The present invention relates to a method as defined in claim 1 with the surprising effect that the typical flavour and appearance of the preserved vegetable matter are retained during subsequent storage even at ambient temperatures.
Detailed Description of the invention The present invention pertains to an easily applicable method of preserving the taste and appearance of vegetable matter irrespective whether it has been subjected to a heat treatment.
In the context of the present specification vegetable matter is understood to comprise also mushrooms and the type of fruit which does not deteriorate under UHP conditions. Suitable vegetable matter for use in the invention comprises peppers, courgettes, aubergines, carrots, mushrooms and/or members of the botanical family of Allium such as onions and garlic, but preferably consists of one or more items selected from the group consisting of herbs, peppers, vegetables, garlic and onions.
Herbs preferably are selected from the group consisting of rosemary, parsley, basil, marjoram, oreganum, mint, thyme, bay, dill, mace, sage, sorrel, fennel and cress.
After an optional washing step the vegetable matter may be cut into pieces, slices or rings, preferably with a thickness of 0.4 - 1.5 cm and more preferably 0.5 - 1.0 cm. Before the pressure treatment the vegetable matter may be fried in a frying oil as is usual when preparing a soffrito to be used in an Italian style dish.
The method of the present invention is characterized in that the UHP exposure is maintained for a period of 0.5-50 min, while the selected vegetable matter is present in a closed vegetable pouch, immersed in edible oil or at least surrounded by a layer of edible oil. Preferably, the amount of oil in the closed vegetable pouch is 20wt%-500wt% of the weight of the vegetable matter, more preferably 30wt-500wt%, even more preferably 40wt%-500wt% and most preferably at 40wt%-200wt.%, for instance about 100wt.% of the weight of the vegetable matter. The oil has a temperature in the range 0-700C, preferably 5-500C, more preferably around room temperature (200C) . The ultra high pressure level is selected from the range 50-1000 MPa and preferably from the range 100-700 MPa, more preferably 200-700 MPa. After the UHP exposure, the pouch remains closed and is placed in storage so that the vegetable matter contents while either immersed in oil or at least covered with an oily layer are protected against microbial deterioration and against oxidation. The edible oil preferably is a vegetable oil which is selected, preferably from the group consisting of soybean oil, sunflower oil, arachide oil and, preferably, olive oil and mixtures of these oils.
The optimum temperature and optimum duration of the UHP treatment varies with the nature of the vegetable matter. With some trial experiments the skilled man is able to select an operational window of suitable temperatures and times for obtaining the desired effect.
Optionally, further ingredients are added to the content of the pouch, e.g. selected flavouring agents, such as herbs and spices.
Preferably, the oxygen amount or oxygen concentration in the pouch is reduced, before the pouch is tightly sealed and is exposed to UHP. For instance, the air in the pouch may be removed by evacuation. In order to allow the consumer inspecting the package contents, preferably a package material is used which is at least partially transparent, e.g. polyethylene. Cooled storage may prolonge the shelf life but is not necessary.
The vegetable matter in the package preferably is selected and apportioned such that it can be used as part of a meal kit, for use in preparing e.g. an Italian meal. The pouch contents preferably are used for a so-called soffritto. When preparing the meal the content of the soffrito pouch needs only a short heating. The further soffritto ingredients preferably are included in the pouch.
Although in general it is known to use UHP for preservation of vegetables, the advantageous effect of applying a surrounding oil on the long lasting attractive appearance of the vegetable matter is new and surprising.
The taste and appearance of the treated vegetable matter covered with oil after the treatment according to the invention can be stored for months without deterioration of the contents appearance or flavour. The high pressure exposure has a pasteurising effect. Therefore it is not necessary to add a preservation agent. Because the package is evacuated and tightly closed, also addition of an anti-oxidant is redundant.
Beyond use in a meal kit, the present UHP stabilised vegetable matter is suited for a lot of further applications such as other use in home kitchen or professinal kitchen. With respect to taste and appearance the preserved vegetables closely resemble fresh heat-treated vegetables.
Examples
A vegetable mixture (sofritto) having the following composition was made:
9 g red onion slices 5 g garlic slices 3 g thyme 3 gram rosemary
The vegetable mixture was put into a polyethylene bag, 20 g extra virgin olive oil was added and the bag was sealed.
For examples 1-4, the sealed bags were treated in an ultra- high-pressure apparatus with a barrel (ex—EPSI) and a pump (ex Stansted) at the pressures and during times as indicated in table 1.
In examples 1-4, the products after UHP treatment had a good colour and appearance very similar to the untreated vegetable mixture. The level of preservation was determined by microbial counts on selective agar plates For data see table 1.
Table 1: Results of examples 1-12 and comparative experiment A; Microbial counts at start (day 0) and after two and four weeks storage.
Example No. Microbial Counts
Description
Type Day 0 After 2 after 4 weeks weeks
A Blank Total viable counts 2.0E+05 1.48E+08 2.80E+08
not treated Total anaerobic 2.0E+04 1.36E+08 2.30E+08 viable counts
Oil Aerobic sporeformers 4.0E+01 1.20E+02 2.00E+01
Anaerobic < 10 2.00E+02 3.00E+01 sporeformers
1 Total viable counts 1.2E+02 3.00E+01 9.00E+01
400 MPa lmin Total anaerobic 2.0E+01 6.00E+01 < 10 viable counts
Oil Aerobic sporeformers l.OE+01 6.00E+01 5.00E+01
Anaerobic l.OE+01 < 10 < 10 sporeformers
2 Total viable counts 7.0E+01 3.00E+01 l.OOE+01
400 MPa 5min Total anaerobic < 10 2.00E+01 < 10 viable counts
Oil Aerobic sporeformers 2.0E+01 l.OOE+01 l.OOE+01
Anaerobic < 10 < 10 < 10 sporeformers —
3 Total viable counts 7.0E+01 3.00E+01 1.10E+02
600 MPa lmin Total anaerobic < 10 < 10 l.OOE+01 viable counts
Oil Aerobic sporeformers < 10 < 10 4.00E+01
Anaerobic l.OE+01 < 10 < 10 sporeformers
4 Total viable counts 1.5E+02 < 10 l.OOE+01
600 MPa 5min Total anaerobic 1.1E+02 < 10 < 10 viable counts
Oil Aerobic sporeformers 3.0E+01 < 10 2.00E+01
Anaerobic 3.0E+01 2.00E+01 < 10 sporeformers
The results in table 1 show that effective preservation, also long term, was achieved in examples 1-4 and that in comparative experiment A, the product was spoiled.
Claims
1. Method of preserving vegetable matter comprising the steps, selecting vegetable matter to be preserved, packing the selected vegetable matter in a flexible pouch together with edible oil in such amount that the vegetable matter is either immersed in the oil or surrounded by a film of oil, evacuating the filled pouch after which the pouch is effectively sealed against gas and oil leakage, exposing the closed pouch to ultra high pressure (UHP) selected from the range 50-1000 MPa, for a period chosen from the range 0.5 to 50 minutes and at a temperature chosen from the range 0-700C.
2. Method according to claim 1 characterised in that the vegetable matter consists of one or more items selected from the group consisting of herbs, peppers, vegetables, garlic and onions.
3. Method according to the preceding claim characterised in that the herbs comprise rosemary, parsley, basil, marjoram, oreganum, mint, thyme, bay, dill, mace, sage, sorrel, fennel and cress.
4. Method according to claim 1 characterised in that the vegetable matter is packed in a pouch which is at least partially transparent.
5. Method according to claim 1 characterised in that the vegetable matter in the package is selected and apportioned for use in a meal kit.
6. Method according to claim 1 characterised in that the package contains ingredients for a soffritto.
7. Closed pouch containing under UHP preserved vegetable matter which matter is immersed in edible oil or surrounded by a film of edible oil.
8. Meal kit containing preserved vegetable matter obtained according to the method of claim 1.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP04078345.8 | 2004-11-29 | ||
| EP04078345 | 2004-11-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2006056341A1 true WO2006056341A1 (en) | 2006-06-01 |
Family
ID=34928723
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP2005/012216 WO2006056341A1 (en) | 2004-11-29 | 2005-11-10 | Process for preservation of vegetable matter |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2006056341A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2468632A (en) * | 2008-10-06 | 2010-09-22 | Akintunde Adekunle Magbadelo | Plastic pouch or tray for packaging West African ready meals |
| EP2335487A1 (en) | 2009-12-21 | 2011-06-22 | Olus Technologia, SL | Method for preserving capsicum annuum L. pepper |
| CN104146055A (en) * | 2014-06-27 | 2014-11-19 | 广西大学 | Plant source fruit and vegetable preservative |
| WO2018167088A1 (en) | 2017-03-13 | 2018-09-20 | Nestec S.A. | Process for making a plant composition |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2259753A1 (en) * | 1974-02-04 | 1975-08-29 | Lesieur Cotelle | Preserving packaged vegetables without sticking - by vacuum packaging with less than 20 wt. per cent of oil |
| GB2011775A (en) * | 1978-01-09 | 1979-07-18 | Milerb Ag | Preparations of Seasonings, Herbs and Spices |
| US4572836A (en) * | 1984-11-28 | 1986-02-25 | Gourmeta, Inc. | Stabilized edible herb composition and method |
| EP0396810A1 (en) * | 1989-05-12 | 1990-11-14 | Ute Seffert | Process for preparing herb preserves based on or containing garlic, and herb preserves prepared according to the process |
| JPH0380043A (en) * | 1989-08-24 | 1991-04-04 | Echigo Seika Kk | Production of packed low-salt pickle made by applying high pressure |
| FR2750011A1 (en) * | 1996-06-21 | 1997-12-26 | Ardiaa | PROCESS FOR THE PRESERVATION OF FOOD PRODUCTS |
| WO1999029187A1 (en) * | 1997-12-05 | 1999-06-17 | Meyer Richard S | Ultra high pressure, low temperature food preservation process |
| EP1316259A1 (en) * | 2001-11-29 | 2003-06-04 | Igarane Medios, S.L. | Cut or sliced potato obtainable by a high-pressure process |
| US20040191382A1 (en) * | 2003-03-27 | 2004-09-30 | Cooper Kern L | Ultra-high-pressure vegetable sterilization method and product |
-
2005
- 2005-11-10 WO PCT/EP2005/012216 patent/WO2006056341A1/en active Application Filing
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2259753A1 (en) * | 1974-02-04 | 1975-08-29 | Lesieur Cotelle | Preserving packaged vegetables without sticking - by vacuum packaging with less than 20 wt. per cent of oil |
| GB2011775A (en) * | 1978-01-09 | 1979-07-18 | Milerb Ag | Preparations of Seasonings, Herbs and Spices |
| US4572836A (en) * | 1984-11-28 | 1986-02-25 | Gourmeta, Inc. | Stabilized edible herb composition and method |
| EP0396810A1 (en) * | 1989-05-12 | 1990-11-14 | Ute Seffert | Process for preparing herb preserves based on or containing garlic, and herb preserves prepared according to the process |
| JPH0380043A (en) * | 1989-08-24 | 1991-04-04 | Echigo Seika Kk | Production of packed low-salt pickle made by applying high pressure |
| FR2750011A1 (en) * | 1996-06-21 | 1997-12-26 | Ardiaa | PROCESS FOR THE PRESERVATION OF FOOD PRODUCTS |
| WO1999029187A1 (en) * | 1997-12-05 | 1999-06-17 | Meyer Richard S | Ultra high pressure, low temperature food preservation process |
| EP1316259A1 (en) * | 2001-11-29 | 2003-06-04 | Igarane Medios, S.L. | Cut or sliced potato obtainable by a high-pressure process |
| US20040191382A1 (en) * | 2003-03-27 | 2004-09-30 | Cooper Kern L | Ultra-high-pressure vegetable sterilization method and product |
Non-Patent Citations (1)
| Title |
|---|
| PATENT ABSTRACTS OF JAPAN vol. 015, no. 248 (C - 0843) 25 June 1991 (1991-06-25) * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2468632A (en) * | 2008-10-06 | 2010-09-22 | Akintunde Adekunle Magbadelo | Plastic pouch or tray for packaging West African ready meals |
| EP2335487A1 (en) | 2009-12-21 | 2011-06-22 | Olus Technologia, SL | Method for preserving capsicum annuum L. pepper |
| ES2362520A1 (en) * | 2009-12-21 | 2011-07-07 | Olus Tecnologia, S.L. | Method for preserving capsicum annuum L. pepper |
| CN104146055A (en) * | 2014-06-27 | 2014-11-19 | 广西大学 | Plant source fruit and vegetable preservative |
| WO2018167088A1 (en) | 2017-03-13 | 2018-09-20 | Nestec S.A. | Process for making a plant composition |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Gill | Controlled atmosphere packaging of chilled meat | |
| JP2022133269A (en) | Process for maintaining freshness of vegetable pieces | |
| WO2006056341A1 (en) | Process for preservation of vegetable matter | |
| JP2008212126A (en) | Avocado fruit flesh processed product and production and its preservation method | |
| FR2899770A1 (en) | PROCESS FOR PRODUCING CONDITIONED HETEROGENEOUS FOOD PREPARATION | |
| US20040234659A1 (en) | Method for low pressure, low temperature cooking via the lintonizingTM process | |
| JPH0866168A (en) | Canned fried snack food and its production | |
| Ghazala | New packaging technology for seafood preservation—shelf-life extension and pathogen control | |
| US20090238934A1 (en) | Process for treating edible plant structures and product thereof | |
| CA2474074C (en) | Process for preserving roasted vegetables | |
| JP2019511250A (en) | Food composition having storage stability | |
| RU2146098C1 (en) | Snack salad preparing method | |
| EP1696729B1 (en) | Method for preservation of vegetable matter | |
| Erkmen | Modified‐Atmosphere Storage of Foods | |
| CA2525716A1 (en) | Method for low pressure, low temperature cooking via the lintonizingtm process | |
| JP2007135558A (en) | Method for producing pre-cook lean fish meat steak | |
| WO2002002409A1 (en) | Method for processing perishable products under modified atmosphere containing hydrogen and resulting packaged products | |
| KR100799347B1 (en) | Steamed rib in a metal vessel | |
| US20050226973A1 (en) | Process for treating edible plant structures and product thereof | |
| JP6579676B1 (en) | Of canned fried canned food | |
| Leistner et al. | Hurdle Technology (Combined Methods) for Food Preservation: Applications | |
| EP0784435A1 (en) | Treatment and production of potato slices for preservation | |
| JP2005126095A (en) | Freshness keeping packaging bag and freshness keeping packaging body | |
| AU2003252936B2 (en) | Process for treating edible plant structures and product thereof | |
| JPH09220081A (en) | Preservation of food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| AK | Designated states |
Kind code of ref document: A1 Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KM KN KP KR KZ LC LK LR LS LT LU LV LY MA MD MG MK MN MW MX MZ NA NG NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SM SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW |
|
| AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): BW GH GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LT LU LV MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG |
|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
| DPE2 | Request for preliminary examination filed before expiration of 19th month from priority date (pct application filed from 20040101) | ||
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |