Processing of green vegetables for color retention in canning

• US 4,104,410 A
• Filed: 09/09/1976
• Issued: 08/01/1978
• Est. Priority Date: 12/21/1973
• Status: Expired due to Term

• Current Assignee: George J. Malecki
• Original Assignee: George J. Malecki
• Inventors: Malecki, George J.
• Primary Examiner(s): Jones, Raymond N.
• Assistant Examiner(s): Fan, C. A.
• Application Number:
  US05/721,878
• Time in Patent Office: 691 Days
• Field of Search: 426/262, 426/263, 426/270, 426/402, 426/401, 426/412, 426/405, 426/407, 426/615, 426/629, 426/634, 426/639, 426/240, 426/511, 426/521, 426/509, 426/397, 426/399
• US Class Current: 426/399
• CPC Class Codes: A23B 7/0053 by direct or indirect contact with heating gases or liquids
• CPC Class Codes: A23B 7/0056 with packages
• CPC Class Codes: A23B 7/148 in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
• CPC Class Codes: A23B 9/025 with use of gases
• CPC Class Codes: A23B 9/20 in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O

Abstract

A process for treating peas or other green vegetables such that they may be canned in a manner to retain their green color. The process is characterized by the steps of maintaining the vegetable in a fresh state and in an aerobic environment such that it does not wilt and continues to respire aerobically up to the sterilization step, sterilizing the vegetable at a temperature between 250° F, preferably 275° F, and the scorching temperature of the vegetable for a sufficient amount of time to yield a commercially sterile vegetable, and sealing the vegetable in a container. The conventional blanching step is eliminated in this process but may be replaced by a hot water wash at a temperature below the thermal injury temperature of the vegetable. The process produces green color retained vegetables without the addition of dyes or chemicals (except for salt and sugar) to the can.

Claims

1. A process for canning green vegetables to produce a canned product substantially having the green color characteristic of the fresh green vegetable, said process being characterized by the absence of a blanching step and the absence of an addition of color retention additives, said process consisting of the steps of:

maintaining the vegetable from the time of harvest at a temperature below its thermal injury temperature and in a storage condition which allows air to flow about said vegetable to inhibit anaerobic respiration whereby the vegetable enters a subsequent sterilization step in a fresh, respiring state, substantially the same as when harvested;

sterilizing the vegetable at a temperature from about 250°

F up the scorching temperature of the vegetable for a time sufficient to produce a commercially sterile vegetable; and

sealing said vegetable in a container.

2. The process of claim 1 wherein the sterilization step is conducted at a temperature above 275°

F.

3. The process of claim 1 wherein said sterilization step is effected by moving the vegetable against a heating medium to effect rapid heat exchange.

4. The process of claim 1 further characterized by the step of washing said vegetable in water at a temperature close to the temperature of thermal injury of said vegetable.

5. The process of claim 1 wherein said green vegetable is peas.

6. The process of claim 1 wherein said green vegetable is selected from the group consisting of spinach, asparagus, green beans, string beans, lima beans, brussle sprouts, kale, and mixtures thereof.

7. The process of claim 1 wherein said sterilizing step is effected with live steam.