Green vegetable purees, process for producing the same and...

Details Green vegetable purees, process for producing the same and... Green vegetable purees, process for producing the same and...

A - Human Necessities

23

L

A23L 2/02 (2006.01) A23L 1/212 (2006.01) A23L 2/52 (2006.01)

Patent

CA 2346843

The green vegetable puree production process according to the present invention, which comprises a grinding step and an acid addition step and does not include a heating step, produces an unheated green vegetable puree having no catalase activity, containing an acid or acids and having a pH of 2.7 to 4.1. The puree sufficiently maintains the original flavor and taste and freshness of vegetables and is suitable for use in the preparation of foods, especially for vegetable juices.

L'invention concerne des purées de légumes verts non chauffées ne présentant aucune activité de catalase, qui renferment des acides et ont un pH compris entre 2,7 et 4,1. Le procédé de fabrication, qui ne fait intervenir aucune étape de chauffage, comporte une étape de broyage et une étape d'adjonction d'acide. Les purées considérées offrent une faible perte de fraîcheur et de saveur caractéristiques des légumes constitutifs, moyennant quoi leur utilisation est appropriée dans la fabrication d'aliments, en particulier les jus de légumes.

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