Brineless, low-acid packaged olives
AssigneeMusco Olive Products, Inc.
InventorsAbdulkadir Yussuf Sigal, Larry Brion McCutcheon, Jesus Lopez Garcia, Maria Valeria THEALL
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Abstract
The invention relates to olive processing, and includes methods for producing low-acid olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life, have flavor infusions, and/or can be stuffed with various flavored stuffings.
Claims21
A packaged olive preparation comprising a plurality of olives or olive segments contained within a sealed container, wherein:
- (i) the pH of the olives or olive segments is greater than pH 4.6 and less than about pH 8.5,
- (ii) the packaged olive preparation is substantially free of liquid, and
- (iii) the packaged olive preparation is treated by a retort process.
A method for producing a substantially liquid-free olive preparation, the method comprising:
- (a) providing:
- (i) a plurality of olives, and
- (ii) a container substantially impervious to oxygen when sealed;
- (b) treating said olives with an alkali, thereby producing olives whose flesh is alkaline;
- (c) reducing the alkalinity of said olive flesh, thereby producing low-acid olives having a pH greater than pH 4.6 and less than about pH 8.5;
- (d) packaging said low-acid olives in the absence of any free liquid, where the packaging comprises:
- (i) distributing said low-acid olives into said container, and
- (ii) sealing said container;
- and
- (e) heat treating the sealed container.
A method for producing stuffed olives, the method comprising:
- (a) providing:
- (i) olives with a pit cavity formed by removal of a pit;
- (ii) a flavored paste comprising (A) sodium-alginate;
- and (B) at least one component selected from the group consisting of jicama puree, quinoa flour, teff flour, amaranth flour, and any combinations thereof;
- (b) injecting the olive pit cavity with a quantity of the flavored stuffing paste to produce an injected olive,
- (c) exposing the injected olive to a solution comprising calcium chloride in a concentration of about 3% to 10%;
- and
- (d) exposing the injected olive to a brine solution having a pH of between about 5.0 and 7.5, the brine solution further comprising calcium chloride in a concentration of about 0.25% to 0.75%, thereby producing stuffed olives.
Dependencies are inferred from the claim text.