Process for producing burgundy-colored flavored olives and product made thereby
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...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | HALL BENJAMIN JAMES SIGAL ABDULKADIR YUSSUF ABRAM DEBRA DIANNE SCEARCE JULIA ANN HSIA SAMSON TE |
| description | 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). |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_US6703059B2</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>US6703059B2</sourcerecordid><originalsourceid>FETCH-epo_espacenet_US6703059B23</originalsourceid><addsrcrecordid>eNrjZPAPKMpPTi0uVkjLL1IoKMpPKU3OzEtXSCotSi_NS6nUTc7PyS9KTVFIy0ksAzPyczLLUosVEvNSoMpLFHITU1IVSjJSi1KTKnkYWNMSc4pTeaE0N4OCm2uIs4duakF-fGpxQWJyal5qSXxosJm5gbGBqaWTkTERSgA6GTc9</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Process for producing burgundy-colored flavored olives and product made thereby</title><source>esp@cenet</source><creator>HALL BENJAMIN JAMES ; SIGAL ABDULKADIR YUSSUF ; ABRAM DEBRA DIANNE ; SCEARCE JULIA ANN ; HSIA SAMSON TE</creator><creatorcontrib>HALL BENJAMIN JAMES ; SIGAL ABDULKADIR YUSSUF ; ABRAM DEBRA DIANNE ; SCEARCE JULIA ANN ; HSIA SAMSON TE</creatorcontrib><description>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).</description><edition>7</edition><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2004</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20040309&DB=EPODOC&CC=US&NR=6703059B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20040309&DB=EPODOC&CC=US&NR=6703059B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HALL BENJAMIN JAMES</creatorcontrib><creatorcontrib>SIGAL ABDULKADIR YUSSUF</creatorcontrib><creatorcontrib>ABRAM DEBRA DIANNE</creatorcontrib><creatorcontrib>SCEARCE JULIA ANN</creatorcontrib><creatorcontrib>HSIA SAMSON TE</creatorcontrib><title>Process for producing burgundy-colored flavored olives and product made thereby</title><description>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).</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2004</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPAPKMpPTi0uVkjLL1IoKMpPKU3OzEtXSCotSi_NS6nUTc7PyS9KTVFIy0ksAzPyczLLUosVEvNSoMpLFHITU1IVSjJSi1KTKnkYWNMSc4pTeaE0N4OCm2uIs4duakF-fGpxQWJyal5qSXxosJm5gbGBqaWTkTERSgA6GTc9</recordid><startdate>20040309</startdate><enddate>20040309</enddate><creator>HALL BENJAMIN JAMES</creator><creator>SIGAL ABDULKADIR YUSSUF</creator><creator>ABRAM DEBRA DIANNE</creator><creator>SCEARCE JULIA ANN</creator><creator>HSIA SAMSON TE</creator><scope>EVB</scope></search><sort><creationdate>20040309</creationdate><title>Process for producing burgundy-colored flavored olives and product made thereby</title><author>HALL BENJAMIN JAMES ; SIGAL ABDULKADIR YUSSUF ; ABRAM DEBRA DIANNE ; SCEARCE JULIA ANN ; HSIA SAMSON TE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US6703059B23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2004</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>HALL BENJAMIN JAMES</creatorcontrib><creatorcontrib>SIGAL ABDULKADIR YUSSUF</creatorcontrib><creatorcontrib>ABRAM DEBRA DIANNE</creatorcontrib><creatorcontrib>SCEARCE JULIA ANN</creatorcontrib><creatorcontrib>HSIA SAMSON TE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HALL BENJAMIN JAMES</au><au>SIGAL ABDULKADIR YUSSUF</au><au>ABRAM DEBRA DIANNE</au><au>SCEARCE JULIA ANN</au><au>HSIA SAMSON TE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Process for producing burgundy-colored flavored olives and product made thereby</title><date>2004-03-09</date><risdate>2004</risdate><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).</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_US6703059B2 |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Process for producing burgundy-colored flavored olives and product made thereby |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-09T22%3A20%3A14IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=HALL%20BENJAMIN%20JAMES&rft.date=2004-03-09&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EUS6703059B2%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |