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1. (WO1997016976) PREPARATION AND PRESERVATION OF FRESH, VITAMINIZED, FLAVOURED AND UNFLAVOURED CUT APPLE PIECES
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/1997/016976 International Application No.: PCT/CA1996/000732
Publication Date: 15.05.1997 International Filing Date: 06.11.1996
Chapter 2 Demand Filed: 06.06.1997
IPC:
A23B 7/05 (2006.01) ,A23B 7/10 (2006.01) ,A23B 7/148 (2006.01) ,A23L 1/212 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
B
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7
Preservation or chemical ripening of fruit or vegetables
04
Freezing; Subsequent thawing; Cooling
05
with addition of chemicals
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
B
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7
Preservation or chemical ripening of fruit or vegetables
10
Preserving with acids; Acid fermentation
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
B
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7
Preservation or chemical ripening of fruit or vegetables
14
Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10119
144
in the form of gases, e.g. fumigation; Compositions or apparatus therefor
148
in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
212
Preparation of fruits or vegetables
Applicants:
THE UNIVERSITY OF BRITISH COLUMBIA [CA/CA]; Research Administration IRC Building, Room 331 2194 Health Sciences Mall Vancouver, British Columbia V6T 1Z3, CA (AllExceptUS)
POWRIE, William, Duncan [CA/CA]; CA (UsOnly)
WU, Chiu, Hui [CA/CA]; CA (UsOnly)
Inventors:
POWRIE, William, Duncan; CA
WU, Chiu, Hui; CA
Agent:
OYEN, Gerald, O., S.; Oyen Wiggs Green & Mutala 601 West Cordova Street #480 Vancouver, British Columbia V6B 1G1, CA
Priority Data:
2,162,42508.11.1995CA
Title (EN) PREPARATION AND PRESERVATION OF FRESH, VITAMINIZED, FLAVOURED AND UNFLAVOURED CUT APPLE PIECES
(FR) PREPARATION ET CONSERVATION DE POMMES FRAICHES EN MORCEAUX COUPES VITAMINEES, AROMATISEES OU NON AROMATISEES
Abstract:
(EN) This invention relates to a novel method of preserving fresh cut fruit for a prolonged period of time. More particularly, this invention is directed to a novel method of preparing and preserving fresh, vitaminized flavoured or unflavoured cut apple pieces to be stored in containers for extended periods of time of up to 6 weeks at refrigerated temperatures with the retention of acceptable naturally-occurring and adjunctive flavours, crisp texture and original whiteness or yellowness, being free of enzymatic browning. A method of preserving fresh apple pieces comprising: (a) sanitizing the surfaces of whole apples with a suitable sanitization agent; (b) coring and cutting the peeled or unpeeled apples into pieces; (c) immersing the apple pieces in an acid solution containing between about 5 to about 15 % weight ascorbic acid; (d) removing excess solution from the surfaces of the apple pieces; (e) depositing a flavourant on the surfaces of the apple pieces in a container or placing previously-flavoured apple pieces in a container; and (f) quick-chilling the apple pieces and storing the container of apple pieces at a temperature between about 0 °C and about 10 °C.
(FR) L'invention concerne un nouveau procédé de conservation de fruits frais coupés pendant une durée prolongée. Plus particulièrement, cette invention concerne un nouveau procédé de préparation et de conservation de pommes fraîches en morceaux coupés, vitaminées, aromatisées ou non aromatisées pendant des durées de six semaines maximum, à des températures de réfrigération, tout en en conservant les arômes acceptables naturels ou artificiels, la texture craquante, ainsi que la couleur blanche ou jaune d'origine, étant donné qu'elles sont exemptes de brunissage enzymatique. Le procédé de conservation de pommes fraîches en morceaux consiste à (a) assainir les surfaces des pommes entières au moyen d'un agent d'assainissement approprié, (b) enlever les pépins et couper en morceaux les pommes pelées ou non pelées, (c) immerger les morceaux de pommes dans une solution acide contenant de 5 à 15 % en poids d'acide ascorbique, (d) enlever l'excédent de solution des surfaces des morceaux de pommes, (e) déposer un agent aromatique sur les surfaces des morceaux de pommes dans un réservoir ou placer les morceaux de pommes déjà aromatisés dans un réservoir et (f) effectuer le refroidissement rapide des morceaux de pommes et mettre en stock le réservoir les contenant à une température entre 0 °C et 10 °C.
Designated States: AL, AM, AT, AU, AZ, BB, BG, BR, BY, CA, CH, CN, CZ, DE, DK, EE, ES, FI, GB, GE, HU, IS, JP, KE, KG, KP, KR, KZ, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, TJ, TM, TR, TT, UA, UG, US, UZ, VN
African Regional Intellectual Property Organization (ARIPO) (KE, LS, MW, SD, SZ, UG)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, CH, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)
Also published as:
EP0859551US5922382JPH11504523 NZ320084AU1996072749