Patent US3886296A successfully refreshed from Google Patents.
US3886296A
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Canning process
Assignee: Nestec SA
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Filing: 1973-03-22
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Granted: 1975-05-27
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Expires: 1993-03-22
Abstract
Abstract A process of canning particulate, normally low or medium acid foods and combinations of particulate, normally low or medium acid foods under conditions which provide a sterile product but which do not significantly adversely affect the taste, texture, appearance or nutritional value of the food. The low or medium acid food particles are acid blanched prior to being introduced into containers, to reduce the pH of the food. The acid blanched food is immersed in the containers in an acidic liquid phase which inhibits the growth of bacteria. The containers are subjected to a relatively low temperature, short-hold heat treatment to render the food sterile without significantly adversely affecting the taste, texture, appearance or nutritional value of the food.
Inventors
- 👤 Edward M Brooks
- 👤 Chaz W Houpt
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-24 21:55
CPC Classifications
A; A23; A23B; A23B7/00; A23B7/06; A23B2/00; A23B2/30; A23B2/70; A23B2/725; A23B2/729; A23B2/742; A23B2/754; A23L; A23L7/00; A23L7/10; A23L7/109; A23L7/111; B; B65; B65B; B65B55/00; B65B55/22
Claims Analysis
Total Claims: 13
Claim 1
Independent Claim
187 words
A PROCESS FOR CANNING NORMALLY LOW ACID OR MEDIUM ACID FOODS TO PROVIDE A STERILE PRODUCT IN WHICH THE TASTE, TEXTURE, APPEARANCE AND NUTRITIONAL VALUE OF THE FOODS ARE SUBSTANTIALLY RETAINED, WHICH COMPRISES BLANCHING NORMALLY LOW ACID OR MEDIUM ACID FOOD PARTICLES WITH A HOT ACIDIC SOLUTION HAVING A TEMPERATURE AND PH SUFFICIENT TO REDUCE THE OVERALL PH OF THE FOOD TO AT LEAST ABOUT 5.0, THE HOT ACIDIC SOLUTION BEING MAINTAINED IN CONTACT WITH THE FOOD PARTICLES FOR BETWEEN ABOUT 1 TO 15 MINUTES, CONTACTING SAID ACID BLANCHED FOOD PARTICLES WITH AN AICDIC CONDIMENT-CONTAINING LIQUID PHASE HAVING A PH OF BELOW 4.5 IN A CONTAINER SO THAT THE ACIDIC CONDIMENT-CONTAINING LIQUID PHASE SURROUNDS THE FOOD PARTICLES IN THE CONTAINER, AND REDUCES THE OVERALL PH OF SAID FOOD PARTICLES TO AT LEAST 4.5, SEALING THE CONTAINER, HEAT PROCESSING THE SEALED CONTAINER AT A MAXIMUM TEMPERATURE OF 212*F. FOR A MAXIMUM PERIOD OF TIME OF 15 MINUTES TO DESTROY ACID-TOLERANT MICROORGANISMS WHEREBY THE CONTENTS OF THE CONTAINER ARE RENDERED STERILE WITHOUT SUBSTANTIAL CHANGE IN THE TASTE, TEXTURE, APPEARANCE AND NUTRITIONAL VALUE OF THE FOOD, AND COOLING THE CONTAINER.
Claim 2
Dependent Claim
187 words
A PROCESS FOR CANNING NORMALLY LOW ACID OR MEDIUM ACID FOODS TO PROVIDE A STERILE PRODUCT IN WHICH THE TASTE, TEXTURE, APPEARANCE AND NUTRITIONAL VALUE OF THE FOODS ARE SUBSTANTIALLY RETAINED, WHICH COMPRISES BLANCHING NORMALLY LOW ACID OR MEDIUM ACID FOOD PARTICLES WITH A HOT ACIDIC SOLUTION HAVING A TEMPERATURE AND PH SUFFICIENT TO REDUCE THE OVERALL PH OF THE FOOD TO AT LEAST ABOUT 5.0, THE HOT ACIDIC SOLUTION BEING MAINTAINED IN CONTACT WITH THE FOOD PARTICLES FOR BETWEEN ABOUT 1 TO 15 MINUTES, CONTACTING SAID ACID BLANCHED FOOD PARTICLES WITH AN AICDIC CONDIMENT-CONTAINING LIQUID PHASE HAVING A PH OF BELOW 4.5 IN A CONTAINER SO THAT THE ACIDIC CONDIMENT-CONTAINING LIQUID PHASE SURROUNDS THE FOOD PARTICLES IN THE CONTAINER, AND REDUCES THE OVERALL PH OF SAID FOOD PARTICLES TO AT LEAST 4.5, SEALING THE CONTAINER, HEAT PROCESSING THE SEALED CONTAINER AT A MAXIMUM TEMPERATURE OF 212*F. FOR A MAXIMUM PERIOD OF TIME OF 15 MINUTES TO DESTROY ACID-TOLERANT MICROORGANISMS WHEREBY THE CONTENTS OF THE CONTAINER ARE RENDERED STERILE WITHOUT SUBSTANTIAL CHANGE IN THE TASTE, TEXTURE, APPEARANCE AND NUTRITIONAL VALUE OF THE FOOD, AND COOLING THE CONTAINER.
Claim 3
Dependent Claim
45 words
The process defined in claim 1 in which the hot acidic solution has a pH of between about 2.5 and 3.5 and a temperature of about 160*F to 212*F and is maintained in contact with the food particles for between about 1 to 15 minutes.
Claim 4
Dependent Claim
41 words
The process defined in claim 1 in which the amount of hot acidic solution contacted with the food particles is in the range of about 2.5 to 10 parts by weight of acid solution per part by weight of said food.
Claim 5
Dependent Claim
33 words
The process defined in claim 1 in which both the acid blanched food and the acidic condiment-containing liquid phase are at a temperature of between about 100*F - 212*F when they are combined.
Claim 6
Dependent Claim
21 words
The process defined in claim 1 in which the food particles have a thickness of no more than about one-half inch.
Claim 7
Dependent Claim
25 words
The process defined in claim 1 in which the sealed container is heat processed for 10 to 15 minutes at a temperature of about 212*F.
Claim 8
Dependent Claim
24 words
The process defined in claim 1 in which the container is cooled so that the internal temperature of the container is below about 125*F.
Claim 9
Dependent Claim
28 words
The process defined in claim 1 in which the acid blanched food particles and the acidic condiment-containing liquid phase are combined prior to being filled into a container.
Claim 10
Dependent Claim
25 words
The process defined in claim 1 in which the acid blanched food particles and the acidic condiment-containing liquid phase are separately filled into a container.
Claim 11
Dependent Claim
31 words
The process defined in claim 1 in which a sterile food having a pH of above 4.5 is combined with the acid blanched food particles and the acidic condiment-containing liquid phase.
Claim 12
Dependent Claim
22 words
The process defined in claim 10 in which the sterile food is selected from the group consisting of meat and meat-containing foods.
Claim 13
Dependent Claim
126 words
The process defined in claim 1 in which the food particles are vegetables having a pH of above 4.5 and a thickness of no more than one-half inch, said vegetables being contacted with an acidic solution having a temperature of 180*F - 210*F, a pH of between 2.5 - 3.5 for between 1 to 15 minutes to reduce the overall pH of said vegetables to no higher than about 5.0, said vegetables while at a temperature of between about 170*F - 200*F being combined in a container with an acidic condiment-containing Liquid phase having a pH of between about 2.5 - 4.0 and a temperature of about 170*F - 200*F, and the container is heated at a temperature of about 212*F for 10 - 15 minutes.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-05-26 | 1978-11-25 | 1979-05-27 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-05-26 | 1982-11-25 | 1983-05-27 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-05-26 | 1986-11-25 | 1987-05-27 | $7700.00 | Window Closed / Lapsed |