Process for preserving roasted vegetables

• US 20030148009A1
• Filed: 01/29/2003
• Published: 08/07/2003
• Est. Priority Date: 02/01/2002
• Status: Active Grant

• Current Assignee: Unilever Bestfoods North America (Unilever PLC)
• Original Assignee: Unilever Bestfoods, North America Division Of Conopco, Inc.
• Inventors: Van Gastel, Hubertus Cornelis, Bodor, Janos
• Granted Patent: US 7,455,866 B2
• Time in Patent Office: Days
• US Class Current: 426/321
• CPC Class Codes: A23B 7/10 Preserving with acids; Acid fermentation
• CPC Class Codes: A23B 7/154 Organic compounds; Microorganisms; Enzymes
• CPC Class Codes: A23B 7/157 Inorganic compounds

Abstract

A method for preserving vegetables comprising the steps:

subjecting the vegetables to a heat treatment chosen from the group consisting of: roasting, shallow frying, baking and grilling,

immersing the heat-treated vegetables in a preserving liquid,

storing the vegetables in the preserving liquid until use, characterized in that the preserving liquid is an aqueous solution containing a preservative agent, a antioxidant, 0.1-4.0 wt. % of salt and such amount of an edible acid that the pH of the liquid after 48 hours of equilibration with the immersed vegetables is in the range 4.1-4.5.

Claims

1. A method for preserving vegetables comprising the steps:

subjecting the vegetables to a heat treatment chosen from the group consisting of shallow frying, deep frying, roasting, IR heating, UV heating and baking or grilling in hot air,

contacting the heat-treated vegetables with a preserving liquid,

storing the vegetables with the preserving liquid until use,

where the preserving liquid is an aqueous solution containing a preservative agent, an antioxidant, 0.1-4.0 wt. % of cooking salt and such amount of an edible acid that the pH of the liquid after 48 hours of equilibration with the immersed vegetables is in the range 4.1-4.5.

2. A method according to claim 1 where the amount of cooking salt is 1.5-2.5 wt. %.

3. A method according to claim 1 where vegetables are stored with a liquid of which the pH is in the range 4.3-4.4.

4. A method according to claim 1 where the vegetables are selected from the group consisting of aubergines, courgettes, peppers, pepperoni, carrots, onions, mushrooms and garlic.

5. A method according to claim 1 where the heat treatment is followed by immersing the still hot vegetables in the preserving liquid.

6. A method according to claim 1 where the preserving liquid has a temperature above freezing point and up to 30°

C.

7. A composition comprising heat-treated vegetables in contact with a preserving liquid,

where the weight ratio of vegetables to liquid is in the range 1:

1-1;

2, wherein the liquid comprises water, 0.1-4.0 wt. % of cooking salt, an edible acid, an antioxidant, a preservative agent and has a pH in the range 4.1-4.5 and in that the heat treatment is chosen from the group consisting of shallow frying, deep frying, roasting, IR heating, UV heating and baking or grilling in hot air.

8. A composition according to claim 7 where the heat-treated vegetables are selected from the group consisting of courgettes, aubergines, carrots, onions, garlic, pepperoni, mushrooms and peppers.

9. A composition according to claim 7 where the pH of the liquid is in the range 4.3-4.4.

10. A composition according to claims 7 where the salt content is 1.5-2.5 wt. %.