US4104410A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Processing of green vegetables for color retention in canning
Assignee: Individual
•
Filing: 1976-09-09
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Granted: 1978-08-01
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Expires: 1996-09-09
Abstract
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.
Inventors
- 👤 George J. Malecki
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 22:45
CPC Classifications
A; A23; A23B; A23B7/00; A23B7/14; A23B7/144; A23B7/148; A23B7/005; A23B7/0053; A23B7/0056; A23B9/00; A23B9/02; A23B9/025; A23B9/16; A23B9/18; A23B9/20
Claims Analysis
Total Claims: 8
Claim 1
Independent Claim
136 words
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.
Claim 2
Dependent Claim
136 words
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.
Claim 3
Dependent Claim
17 words
The process of claim 1 wherein the sterilization step is conducted at a temperature above 275° F.
Claim 4
Dependent Claim
24 words
The process of claim 1 wherein said sterilization step is effected by moving the vegetable against a heating medium to effect rapid heat exchange.
Claim 5
Dependent Claim
29 words
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.
Claim 6
Dependent Claim
11 words
The process of claim 1 wherein said green vegetable is peas.
Claim 7
Dependent Claim
30 words
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.
Claim 8
Dependent Claim
14 words
The process of claim 1 wherein said sterilizing step is effected with live steam.
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) | 1981-07-31 | 1982-01-30 | 1982-08-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1985-07-31 | 1986-01-30 | 1986-08-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1989-07-31 | 1990-01-30 | 1990-08-01 | $7700.00 | Window Closed / Lapsed |