Abrégé

Thermally processed fruits and vegetables are softer in texture than fresh. It is challenging to obtain acceptable texture from thermally processed IQF fruits and vegetables. The soaking method of the invention enhances the texture of high quality IQF fruits and vegetables before thermal processing resulting in a processed, shelf-stable fruit or vegetable product with significantly improved texture. When compared to other traditional firming methods using calcium salts added directly to the pack medium or finished product, or using a food enzyme, such as pectinmethylesterase (PME), the soaking method yields fruit and vegetable products with significantly better post-cook textures. Using this method will also enable manufacturers of shelf-stable fruit and vegetable products to use IQF ingredients in continuous year-round production.

Classes IPC  ?

• A23B 7/045 - Dégel ultérieur à la congélation
• A23B 7/04 - CongélationDégel ultérieurRéfrigération
• A23L 3/10 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage des produits dans leurs emballages sans déplacement progressif à travers les appareils
• A23L 1/212 - Préparation des fruits ou des légumes (des légumineuses A23L 1/20; traitement par grandes quantités des fruits ou des légumes récoltés A23N)
• A23B 7/005 - Conservation par chauffage
• A23L 3/365 - Dégel ultérieur à la congélation
• A23B 7/08 - Conservation au moyen de sucres
• A23B 7/154 - Composés organiquesMicro-organismesEnzymes

Abrégé

Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.

Classes IPC  ?

• A23B 7/08 - Conservation au moyen de sucres