Process for producing burgundy-colored flavored olives and product made thereby
AssigneeMusco Olive Products, Inc.
InventorsAbdulkadir Yussuf Sigal, Samson Te Hsia, Benjamin James Hall, Debra Dianne Abram, Julia Ann Scearce
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Abstract
A process for producing burgundy colored olives including the steps of darkening the color of the olives (21); neutralizing the pH of the olives (23); while neutralized, soaking of the olives in an aqueous solution of Red Dye No. 3 at ambient temperatures for at least 12 hours (25); and packing the olives in an acidic brine solution for storage (27). In another aspect, the process includes flavoring the packing solution with a mother brine recovered from an olive fermentation process (29). Olives produced by the processes of the present invention are also disclosed.
Claims40
A process for producing burgundy colored olives comprising the steps of:
- (a) darkening the color of the olives;
- (b) substantially neutralizing the pH of the olives;
- (c) while neutralized, soaking the olives in an aqueous solution of a food grade Red Dye at ambient temperatures for a period of at least 12 hours;
- and
- (d) placing the olives in an acidic solution for storage.
A process for producing burgundy colored olives comprising the steps of:
- (a) cutting the bitterness of the olives by soaking them in a caustic solution;
- (b) during the cutting step, exposing the olives to air to darken the color of the olives;
- (c) after the cutting step, neutralizing the olives to bring the pH level of the olives to between about 7.0 to about 8.0;
- (d) while neutralized, soaking the olives in an aqueous solution of Red Dye No. 3 at an ambient temperature for a period of time sufficient to produce a burgundy color in the darkened olives;
- (e) rinsing the olives to remove unfixed Red Dye No. 3;
- and
- (f) placing the olives in an acidic solution.
A process for producing complexly flavored olives comprising the steps of:
- processing the olives for packing;
- and
- thereafter packing the olives in a container in a brine solution including a mother brine from an olive fermentation process in the amount of about 1 to about 20 percent by weight.
Dependencies are inferred from the claim text.