Vegetable and fruit preservation process

• US 4,336,273 A
• Filed: 10/03/1980
• Issued: 06/22/1982
• Est. Priority Date: 10/03/1980
• Status: Expired due to Term

• Current Assignee: Del Monte Corporation (Conagra Brands, Inc.)
• Original Assignee: Del Monte Corporation (Conagra Brands, Inc.)
• Inventors: Lee, Chi-Hang
• Primary Examiner(s): Jones, Raymond N.
• Assistant Examiner(s): Curtin, Elizabeth J.
• Application Number:
  US06/193,778
• Time in Patent Office: 627 Days
• Field of Search: 426/331, 426/131, 426/325, 426/615, 426/629, 426/634, 426/407, 426/324, 426/654
• US Class Current: 426/321
• CPC Class Codes: A23B 7/005 Preserving by heating
• CPC Class Codes: A23B 7/06 Blanching machines therefor A23N12/00
• CPC Class Codes: A23B 7/154 Organic compounds; Microorganisms; Enzymes

Abstract

Loss of texture in vegetable and fruit material caused by heating such material in connection with the preservation thereof can be minimized by contacting the fresh vegetable and fruit material with certain organic compounds for a short period of time and then removing the organic compound by rinsing the material with water or a water-based medium prior to heating the vegetable and fruit material.

Claims

1. A process for treating fruit or vegetable material to minimize loss of texture which comprises contacting said material for a period of time sufficient to stabilize the texture of said material at a temperature of about 0°

C. to 75°

C. with at least 0.1 percent by weight based on the weight of said materials being treated of an organic compound selected from the group consisting of;

(a) alcohols,

(b) aldehydes,

(c) amides,

(d) esters,

(e) hydrocarbons,

(f) halogenated hydrocarbons,

(g) ketones,

(h) lactones and

(i) nitriles,

rinsing the fruit or vegetable material with water or a water-based medium to remove the major portion of said organic compound and heating the rinsed material at temperatures of at least 80°

C. for a sufficient period of time to effect sterilization of the material.

2. The process of claim 1 wherein the organic compound is incorporated into an aqueous medium that is contacted with the fruit or vegetable material.

3. The process of claim 2 wherein the aqueous medium includes a non-ionic surface-active agent.

4. The process of claim 1 wherein the fruit or vegetable material is newly harvested bean sprouts.

5. The process of claim 1 wherein the rinsed fruit or vegetable material is heated in a container that can be sealed to maintain the sterility of the processed material.

6. The process of claim 1 wherein said organic compound is an alcohol having a chemical structure R-OH in which R may be alkyl containing 1-8 carbon atoms, alkenyl containing 2-8 carbon atoms, aralkyl containing 7-10 carbon atoms or aralkenyl containing 7-10 carbon atoms.

7. The process of claim 1 wherein said organic compound is an aldehyde having a chemical structure R₉ CHO in which R₉ may be hydrogen, alkyl containing 1-8 carbon atoms or alkenyl containing 2-8 carbon atoms.

8. The process of claim 1 wherein said organic compound is an ester having a chemical structure ##STR4## in which R₁ may be alkyl containing 1-8 carbon atoms, alkenyl containing 2-8 carbon atoms, cycloalkyl containing 5-8 carbon atoms, aralkyl containing 7-10 carbon atoms or aralkenyl containing 7-10 carbon atoms and R₂ may be alkyl containing 1-8 carbon atoms, alkenyl containing 2-8 carbon atoms, cycloalkyl containing 5-10 carbon atoms or aralkyl containing 7-10 carbon atoms.

9. The process of claim 1 wherein said organic compound is a hydrocarbon having a chemical structure R₃ -CH₂ -R₄ in which R₃ may be phenyl, alkyl containing 1-6 carbon atoms or alkenyl containing 2-6 carbon atoms and R₄ may be hydrogen or alkyl containing 1-3 carbon atoms.

10. The process of claim 1 wherein said organic compound is a halogenated hydrocarbon having a chemical structure ##STR5## in which X may be fluorine, chlorine or bromine, R₅ may be hydrogen, fluorine or chlorine, R₆ may be hydrogen, fluorine, chlorine or bromine, R₇ may be hydrogen, fluorine, chlorine, alkyl containing 1-5 carbon atoms or chloroalkyl containing 1-5 carbon atoms, and R₅ and R₇ together may be chloroalkylidene containing 1-5 carbon atoms.

11. The process of claim 1 wherein said organic compound is a ketone having a chemical structure ##STR6## in which R₁₀ and R₁₁ may be alkyl containing 1-4 carbon atoms.

12. The process of claim 1 wherein said organic compound is a nitrile having a chemical structure R₈ -CN in which R₈ may be alkyl containing 1-8 carbon atoms, alkenyl containing 2-8 carbon atoms or cyanoalkyl containing 1-8 carbon atoms.

13. A process for treating solid fruit or vegetable material to minimize loss of texture which comprises contacting said material for at least 10 minutes at a temperature of about 0°

C. to 75°

C. with at least 0.1 percent by weight based on the weight of said material being treated of an organic compound selected from the group consisting of;

space="preserve" listing-type="tabular">______________________________________ (a) alcohols, (f) halogenated (b) aldehydes, hydrocarbons, (c) amides, (g) ketones, (d) esters, (h) lactones and (e) hydrocarbons, (i) nitriles, ______________________________________

rinsing the fruit or vegetable material with water or a water-based medium to remove the major portion of said organic compound and heating the rinsed material at a temperature of at least 80°

C. for a sufficient period of time to effect sterilization of the material.

14. The process of claim 13 wherein the organic compound is incorporated into an aqueous medium that is contacted with the fruit or vegetable material.

15. The process of claim 13 wherein the aqueous medium includes a non-ionic surface-active agent.

16. The process of claim 13 wherein the fruit or vegetable material is newly harvested bean sprouts.

17. The process of claim 13 wherein the rinsed fruit or vegetable material is heated in a container that can be sealed to maintain the sterility of the processed material.

18. The process of claim 13 wherein said organic compound is an alcohol having a chemical structure R-OH in which R may be alkyl containing 1-8 carbon atoms, alkenyl containing 2-8 carbon atoms, aralkyl containing 7-10 carbon atoms or aralkenyl containing 7-10 carbon atoms.

19. The process of claim 13 wherein said organic compound is an aldehyde having a chemical structure R₉ CHO in which R₉ may be hydrogen, alkyl containing 1-8 carbon atoms or alkenyl containing 2-8 carbon atoms.

20. The process of claim 13 wherein said organic compound is an ester having a chemical structure ##STR7## in which R₁ may be alkyl containing 1-8 carbon atoms, alkenyl containing 2-8 carbon atoms, cycloalkyl containing 5-8 carbon atoms, aralkyl containing 7-10 carbon atoms or aralkenyl containing 7-10 carbon atoms and R₂ may be alkyl containing 1-8 carbon atoms, alkenyl containing 2-8 carbon atoms, cycloalkyl containing 5-10 carbon atoms or aralkyl containing 7-10 carbon atoms.

21. The process of claim 13 wherein said organic compound is a hydrocarbon having a chemical structure R₃ -CH₂ -R₄ in which R₃ may be phenyl, alkyl containing 1-6 carbon atoms or alkenyl containing 2-6 carbon atoms and R₄ may be hydrogen or alkyl containing 1-3 carbon atoms.

22. The process of claim 13 wherein said organic compound is a halogenated hydrocarbon having a chemical structure ##STR8## in which X may be fluorine, chlorine or bromine, R₅ may be hydrogen, fluorine or chlorine, R₆ may be hydrogen, fluorine, chlorine or bromine, R₇ may be hydrogen, fluorine, chlorine, alkyl containing 1-5 carbon atoms or chloroalkyl containing 1-5 carbon atoms, and R₅ and R₇ together may be chloroalkylidene containing 1-5 carbon atoms.

23. The process of claim 13 wherein said organic compound is a ketone having a chemical structure ##STR9## in which R₁₀ and R₁₁ may be alkyl containing 1-4 carbon atoms.

24. The process of claim 13 wherein said organic compound is a nitrile having a chemical structure R₈ -CN in which R₈ may be alkyl containing 1-8 carbon atoms, alkenyl containing 2-8 carbon atoms or cyanoalkyl containing 1-8 carbon atoms.

25. A preserved fruit or vegetable material having improved texture and prepared by contacting said material for a period of time sufficient to stabilize the texture of said material at a temperature between 0°

C. and 75°

C. with at least 0.1 percent by weight based on the weight of said material being treated of an organic compound selected from the group consisting of;

space="preserve" listing-type="tabular">______________________________________ (a) alcohols, (f) halogenated hydrocarbons, (b) aldehydes, (g) ketones, (c) amides, (h) lactones and (d) esters, (i) nitriles, (e) hydrocarbons, ______________________________________

rinsing the fruit or vegetable material with water or a water-based medium to remove the major portion of said organic compound and heating the rinsed material at a temperature of at least 80°

C. for a sufficient period of time to effect sterilization of the material.

26. The preserved fruit or vegetable material of claim 25 wherein said contacting is carried out in an aqueous medium containing said organic compound.

27. The preserved fruit or vegetable material of claim 26 wherein the aqueous medium includes a non-ionic surface-active agent.

28. The preserved fruit or vegetable material of claim 25 wherein said material is heated to a temperature of at least 95°

C. in a container that can be sealed to maintain the sterility of the material.

29. The preserved fruit or vegetable material of claim 25 wherein said organic compound is an alcohol having a chemical structure R-OH in which R may be alkyl containing 1-8 carbon atoms, alkenyl containing 2-8 carbon atoms, aralkyl containing 7-10 carbon atoms or aralkenyl containing 7-10 carbon atoms.

30. The preserved fruit or vegetable material of claim 25 wherein said organic compound is an aldehyde having a chemical structure R₉ CHO in which R₉ may be hydrogen, alkyl containing 1-8 carbon atoms or alkenyl containing 2-8 carbon atoms.

31. The preserved fruit or vegetable material of claim 25 wherein said organic compound is an ester having a chemical structure. ##STR10## in which R₁ may be alkyl containing 1-8 carbon atoms, alkenyl containing 2-8 carbon atoms, cycloalkyl containing 5-8 carbon atoms, aralkyl containing 7-10 carbon atoms or aralkenyl containing 7-10 carbon atoms and R₂ may be alkyl containing 1-8 carbon atoms, alkenyl containing 2-8 carbon atoms, cycloalkyl containing 5-10 carbon atoms or aralkyl containing 7-10 carbon atoms.

32. The preserved fruit or vegetable material of claim 25 wherein said organic compound is a hydrocarbon having a chemical structure R₃ -CH₂ -R₄ in which R₃ may be phenyl, alkyl containing 1-6 carbon atoms or alkenyl containing 2-6 carbon atoms and R₄ may be hydrogen or alkyl containing 1-3 carbon atoms.

33. The preserved fruit or vegetable material of claim 25 wherein said organic compound is a halogenated hydrocarbon having a chemical structure ##STR11## in which X may be fluorine, chlorine or bromine, R₅ may be hydrogen, fluorine or chlorine, R₆ may be hydrogen, fluorine, chlorine or bromine, R₇ may be hydrogen, fluorine, chlorine, alkyl containing 1-5 carbon atoms or chloroalkyl containing 1-5 carbon atoms, and R₅ and R₇ together may be chloroalkylidene containing 1-5 carbon atoms.

34. The preserved fruit or vegetable material of claim 25 wherein said organic compound is a ketone having a chemical structure ##STR12## in which R₁₀ and R₁₁ may be alkyl containing 1-4 carbon atoms.

35. The preserved fruit or vegetable material of claim 25 wherein said organic compound is a nitrile having a chemical structure R₈ -CN in which R₈ may be alkyl containing 1-8 carbon atoms, alkenyl containing 2-8 carbon atoms or cyanoalkyl containing 1-8 carbon atoms.

36. Canned bean sprouts having improved texture and prepared by contacting for a period of time sufficient to stabilize the texture of said material newly harvested bean sprouts with at least 0.1 percent by weight ethyl acetate based on the weight of the bean sprouts, said contacting being carried out at a temperature between 0°

C. and 75°

C., rinsing the ethyl acetate-treated bean sprouts with water or a water-based medium to remove the major portion of the ethyl acetate, placing the rinsed bean sprouts in a sealable can and heating the canned bean sprouts at an elevated temperature for a sufficient period of time to effect sterilization of the contents of said can.

37. The canned bean sprouts of claim 36 wherein said newly harvested bean sprouts are contacted with an aqueous medium containing at least 5 percent by weight ethyl acetate for at least 10 minutes.

38. The canned bean sprouts of claim 37 wherein said aqueous medium includes a non-ionic surface-active agent.

39. The canned bean sprouts of claim 36 wherein the canned bean sprouts have been heated at a temperature of at least 95°

C. to effect sterilization.