# US 2013/0156908 A1 · Method of treating vegetables with preservative

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- Number: US 2013/0156908 A1
- Document ID: US20130156908A1
- Status: Published application
- Kind: A1
- Application number: 13/713,230
- Filed: 2012-12-13
- Published: 2013-06-20
- Earliest claimed: 2011-12-16
- Assignees: Sanko Chemical Institute Co., Ltd.
- Inventors: Isao Sakai
- Web page: https://patentgrep.com/patent/US20130156908A1

## CPC

- A23B 7/10: Preserving with acids; Acid fermentation
- A23L 27/105: {obtained from liliaceae, e.g. onions, garlic}
- Y02A 40/90: in food processing or handling, e.g. food conservation
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- Y02A: TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE

## Abstract

After vegetables are immersed in an aqueous solution containing 0.1 to 1.0% by weight of lactic acid, so that putrefactive bacteria are removed from the surface of the vegetables. Thereafter, the vegetables are dried at low temperature thereby preventing putrefactive bacteria from breeding.

## Claims

### Claim 1

A method of treating vegetables with preservative, the method comprising:
immersing the vegetables in an aqueous solution containing 0.1 to 1.0% by weight of lactic acid; and
drying the vegetables at low temperature to prevent putrefactive bacteria from breeding.

### Claim 2 (depends on 1)

The method of claim 1 wherein the lactic acid aqueous solution has temperature of 20 to 35 C, the vegetables being dried by air blowing at room temperature of 15 to 35 C after immersion for 10 to 20 minutes.

### Claim 3 (depends on 1)

The method of claim 1 wherein sodium biocarbonate is contained at 0.1 to 1% by weight in the lactic acid aqueous solution.

### Claim 4 (depends on 1)

The method of claim 1 wherein before the vegetables are immersed in the lactic acid aqueous solution, the vegetables are immersed in an aqueous solution containing 0.2 to 1% by weight of one or combination selected from the group consisting of acetic acid, malic acid, tartaric acid, citric acid and phytic acid.

### Claim 5 (depends on 1)

The method of claim 1 wherein the vegetables are garlic.