Process for the preparation of vegetable preserves containing probiotic microorganisms

SCHEDA BREVETTO

Abstract:

The present invention relates to a process for the preparation of vegetable preserves, comprising immersing a vegetable, properly sized and without non-edible parts, in a solution containing darkening inhibitors; half-cooking the vegetable in water at a temperature comprised between 90 and 100deg.C; immersing the vegetable in a brine solution containing probiotic lactobacilli and/or bifidobacteria in a sterile container and sealing the container. The invention further relates to vegetables and vegetable preserves obtained by means of the process.

Advantages:

A major difficulty in this case is bacterial multiplication, which is necessary to reach high concentrations, i.e. about 10<10> colony forming units (CFJJ)Zg.
However, the intake of dairy products may be problematic for some people, due to allergies and/or intolerances to milk and its-derivatives.
Food Microbiol., 1998, 42:29) are already on the market; all these products must be rapidly consumed after opening.

Application field:

PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS;

FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT;

MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS

Technical board:

[0003] The present invention relates to food preserves, in particular to vegetable preserves.
[0011] Accordingly, the present invention relates to a process for the preparation of vegetable preserves containing probiotic microorganisms comprising immersing a vegetable, suitably sized and without non-edible parts, in an aqueous solution containing substances that prevent darkening, preferably citric acid, ascorbic acid, lemon juice or vinegar; draining and half-cooking the vegetable in water at a temperature ranging from 90 to 100<0>C; soaking the vegetable in a brine solution containing lactobacilli and/or bifidobacteria in a sterile container and sealing the container.
[0016] Accordingly, the invention relates to vegetable preserves obtainable with the process described above.

ispa3[1]

Patent Title

Process for the preparation of vegetable preserves containing probiotic microorganisms

Other Title

Procedimento per la preparazione di conserve alimentari vegetali contenenti microorganismi probiotici

Inventor(s)

LAVERMICOCCA PAOLALONIGRO STELLA LISA

VALERIO FRANCESCA

VISCONTI ANGELO

VANADIA SEBASTIANO

CALABRESE NICOLA

MORELLI LORENZO

DI VENERE DONATO

Published As

Publ. number Pub. date Appl. number
Appl. date
Publ. Stage
ITMI20041887 20050105 2004IT-MI01887
20041005
A1 – Application fo patent of invention
WO2006037517 20060413
2005WO-EP10413
20050927 A1 – International publication with international search report
CA2565346 20060413
2005CA-2565346
20050927
A1 – Application laid open
EP1796479 20070620 2005EP-0791712 20050927 A1 – Application published with search report
JP2008515399 20080515 2007JP-0533930 20050927 A – Doc. laid open to publ. inspec.
US2011111094 20110512 2005US-0663965 20050927 A1 – First published patent application

NsRIF

1631 - Catalogo brevetti CNR

Country of validity

IT CA US JPPCT

Ownership

Consiglio Nazionale delle Ricerche (100%) – ISPA

Contacts

info@ilo-puglia.cnr.it