pKa Buffered Flavor Enhanced Reduced Moisture Fruits and Vegetables

Abstract

The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made more effective by the sheer and absorption action as they are combined in the described process. The calcium carrier is adjusted to incorporate small amounts of highly efficient/effective pH adjusters. No natural solution exists in Nature with a pH of 10.6 that is optimal for adjusting the pKa naturally in foods. The present invention effects a change in the pKa of most acids and therefore impacts pH which can positively affect flavor, color and taste. The reduced moisture process in combination with the invention solution applied as a treatment results in fruits and vegetables that exhibit cleaner flavors, better texture, enhanced color and lower microbial counts than is found in standard IQF vegetables currently available.

What is claimed is: 
     
         1 - 8 . (canceled) 
     
     
         9 . A method for treating fruits or vegetables to improve one or more of flavor, color, firmness or texture, the method comprising the steps of:
 providing fruits and vegetables;   wet preparing said fruits or vegetables;   slicing, or dicing or stripping said wet prepared fruits or vegetables;   treating said sliced, diced or stripped fruits or vegetables with a treatment solution to obtain treated fruits or vegetables; and   further processing said treated fruits or vegetables such that the taste of said treated and processed fruits or vegetables is less bitter than said fruits or vegetables treated with a solution of only aqueous calcium chloride and then further processed.   
     
     
         10 . The method of  claim 9 , wherein said treatment solution comprises calcium chloride, water and at least one ingredient selected from the group consisting of calcium carbonate, magnesium hydroxide, and potassium hydroxide; and wherein the treatment solution has a lower pKa and pH than a solution of only 37.0% aqueous calcium chloride. 
     
     
         11 . The method of  claim 10 , wherein the treatment solution further comprises at least one ingredient selected from the group consisting of ascorbic acid, gum acacia and Vitamin D 3 . 
     
     
         12 . The method of  claim 11 , wherein the treatment solution further comprises phosphorous. 
     
     
         13 . The method of  claim 12 , wherein the treatment solution further comprises potassium bicarbonate. 
     
     
         14 . A coated fruit or vegetable, said fruit or vegetable comprising:
 a fruit or vegetable; and   a coating on said fruit or vegetable comprising calcium chloride, calcium carbonate, magnesium hydroxide, and potassium hydroxide.   
     
     
         15 . The fruit or vegetable of  claim 14  wherein the coating further comprises at least one of ascorbic acid, gum acacia, and Vitamin D 3 . 
     
     
         16 . The fruit or vegetable of  claim 15  wherein the coating further comprises phosphorous. 
     
     
         17 . The fruit or vegetable of  claim 16  wherein the coating further comprises potassium bicarbonate. 
     
     
         18 . The fruit or vegetable of  claim 14 , wherein said fruit or vegetable is selected from the group consisting of tomato, broccoli, eggplant, cauliflower, green and yellow zucchini, green, red and yellow bell pepper, jalapeno, green chili, strawberry, peach, apricot and mixtures thereof. 
     
     
         19 . A method for producing a treatment solution, the method comprising the steps of a wet processing and a dry processing, wherein the wet processing comprises the steps of:
 metering a liquid dose of ingredients selected from the group consisting of magnesium hydroxide, potassium hydroxide, gum acacia, and/or the combination thereof to an acceptable agglomerator at 100 to 500 pounds per hour;   adding powdered calcium carbonate dry feed at 2000 to 3000 pounds per hour to said acceptable agglomerator; and   adding water at zero to 200 pounds per hour to said acceptable agglomerator;   producing from said acceptable agglomerator a wet blend;   drying said wet blend to produce a dry blend,   wherein the dry processing comprises the step of dry blending ascorbic acid and Vitamin D 3  into said dry blend.   
     
     
         20 . The method of  claim 19 , wherein the ingredients further comprise phosphorous. 
     
     
         21 . The method of  claim 20 , wherein the ingredients further comprise potassium bicarbonate.