PROCESS FOR PREPARING A FOODSTUFF BASED ON SOLANACEAE CAPSICUM

Abstract: A process for preparing a foodstuff from fruits of plants in the family Solanaceae genus capsicum is provided. The process includes the step of boiling the fruits for a period of less than 300 seconds in a solution of a sweetener such as sugar in an acideous liquid such as vinegar.

Description: PROCESS FOR PREPARING A FOODSTUFF BASED ON SOLANACEAE CAPSICUM INTRODUCTION AND BACKGROUND THIS invention relates to a process for preparing a foodstuff from fruits of plants in the family Solanaceae, genus capsicum and to a product of such process. Various processes for preparing sauces, relishes and chutney using fruits of plants in the family Solanaceae, genus capsicum are known. The known processes are usually not suitable for preparing foodstuffs from fruits of plants in the family Solanaceae, genus capsicum, species annuu . Due to the tenderness of these fruits, the known process usually cause the fruits to loose their consistency. OBIECT OF THE INVENTION It is accordingly an object of the present invention to provide a process for preparing a foodstuff from fruits of plants in the family Solanaceae, genus capsicum and a product of such process which are useful alternatives to the known processes and products. It is further an object of the invention to provide a process suitable for preparing a foodstuff from fruits of plants in the family Solanaceae, genus capsicum, species annuum. SUMMARY OF THE INVENTION According to the present invention there is provided a process for preparing a foodstuff from fruits of plants in the family Solanaceae, genus capsicum, the process including the step of boiling the fruits for a period of less than 300 seconds in a solution of a sweetener in an acideous liquid. The acideous liquid may be vinegar. The sweetener may be sugar. Preferably the solution is prepared by diluting vinegar with water to obtain a dilution comprising 60% water and 40% vinegar on a mass per volume basis and dissolving sugar in the dilution. The fruits may be the fruits of plants in the family Solanaceae, genus capsicum, species annuum. The process may further include the step of adding at least one flavouring material from the group including natrium chloride and chilli or the like to the solution. The fruits may be picked from the plants approximately two days after the fruits show signs of ripening by changing colour. The fruits are preferably processed within 24 hours from picking. The fruits are preferably boiled in the said solution for a maximum of 180 seconds during the process. The pith of each fruit may be removed prior to boiling the fruits. In one embodiment of the invention the fruits are picked after a period of longer than two days after the fruits show signs of ripening by changing colour. In this embodiment, the fruits are boiled in the said solution, removed from the solution and pulped. Starch is preferably added to the pulp. The process may further include the step of adding ascorbic acid to the foodstuff. The process further include the steps of bottling the foodstuff and passing the foodstuff through a steam tunnel. Preferably the foodstuff is bottled at a temperature of 80°C and passed through the steam tunnel at a temperature of 90°C. According to another aspect of the invention there is provided a foodstuff comprising fruits of plants in the family Solanaceae, genus capsicum, processed by the above described process. DESCRIPTION OF PREFERRED EMBODIMENTS OF THE INVENTION Processes for preparing foodstuffs according to preferred embodiments of the invention, will now be described by way of example only. According to a first preferred embodiment of the invention, a process for preparing a foodstuff from fruits of plants in the family Solanaceae, genus capsicum, species annuum includes the step of picking the fruits by hand approximately two days after the fruits show signs of ripening by changing colour from green to red. The process further includes the steps of: providing 150 litres of a dilution of vinegar with water comprising 60% water and 40% vinegar on a mass per volume basis; dissolving 75 kilogram sugar in the dilution to obtain a solution; dissolving 2 kilogram natrium chloride in the solution; boiling 115 kilogram of the fruits within 24 hours from picking, in the solution for 180 seconds; adding 0,2 kilogram ascorbic acid; bottling the boiled fruits and filling the bottles with the solution at a temperature of 80°C; adding flavouring such as chilli extract; passing the bottles containing the fruits and solution through a steam tunnel at 90°C with the bottles being uncapped; and capping the bottles. A foodstuff is obtained by the process which is not only appealing to the eye but also suitable for use to compliment a variety of other foodstuffs. The applicant has found that boiling the fruits longer than 300 seconds is undesirable because the fruits loose their flavour and consistency. Ideally the fruits must not be boiled longer than 180 seconds. According to a second embodiment of the invention, the fruits are picked after a period longer than two days after showing signs of ripening by changing colour. The fruits are then boiled in the abovementioned solution and then liquidised to form a pulp. Flavouring, such as crushed sundried peppers, are thereafter added. For each 55 litre of pulp, 2 kilogram of starch and 45 litres of water are added to obtain a sauce. The sauce is heated to 90°C; bottled; passed through a steam tunnel at 90 C C; and used as a foodstuff such as relish or chutney. The applicant has found that the foodstuffs manufactured according to the processes set out above possess a unique and pleasant flavour that usually enhances the palatability of a large number of other foodstuffs. It will be appreciated that there are a large number of variations possible with a process for preparing a foodstuff from the fruits of plants in the family Solanaceae, genus capsicum and to a product of such process according to the invention without departing from the scope and/or spirit of the appended claims.

Claims: CLAIMS 1. A process for preparing a foodstuff from fruits of plants in the family Solanaceae, genus capsicum, the process including the step of boiling the fruits for a period of less than 300 seconds in a solution of a sweetener in an acideous liquid. 2. A process according to claim 1 wherein the acideous liquid is vinegar. 3. A process according to claim 1 or claim 2 wherein the sweetener is sugar. 4. A process according to claim 3 wherein the solution is prepared by diluting vinegar with water to obtain a dilution comprising 60% water and 40% vinegar on a mass per volume basis and dissolving sugar in the dilution. 5. A process according to any one of the preceding claims wherein the fruits are of plants in the family Solanaceae, genus capsicum, species annuum. 6. A process according to claim 5 which include the step of adding flavouring to the foodstuff. 7. A process according to claim 6 wherein the flavouring is at least one compound from the group including natrium chloride and/or chilli. 8. A process according to any one of the preceding claims wherein the fruits are picked approximately two days after the fruits show signs of ripening by changing colour. 9. A process according to claim 8 wherein the fruits are processed within 24 hours from picking. 10. A process according to any one of the preceding claims wherein the fruits are boiled for a maximum of 180 seconds. 11. A process according to any one of the preceding claims wherein the pith of each fruit is removed prior to boiling of the fruits. 12. A process according to any one of claims 1 to 7 wherein the fruits are picked after a period of longer than two days after the fruits show signs of ripening by changing colour and wherein the fruits are pulped after being boiled in the solution. 13. A process according to any one of the preceding claims which includes the step of adding ascorbic acid. 14. A process according to any one of the preceding claims which includes the steps of bottling the foodstuff and passing the foodstuff through a steam tunnel. 15. A process according to claim 14 wherein the foodstuff is bottled at 80°C and wherein the steam tunnel has a temperature of 90°C. 16. A process according to claim 12 which include the steps of adding starch to the pulp. 17. A process for preparing a foodstuff substantially as herein described. 18. A process for preparing a foodstuff from fruits of plants in the family Solanaceae, genus capsicum, species annuum, the process including the steps of boiling the fruits in a solution of a sweetener in an acideous liquid and adding an agent for restricting discolouration of the boiled fruits. 19. A process according to claim 18 wherein the agent is ascorbic acid. 20. A foodstuff comprising fruits of plants in the family Solanaceae, genus capsicum, processed by a process according to any one of the preceding claims. 21. A foodstuff substantially as herein described and exemplified. AMENDED CLAIMS [received by the International Bureau on 9 April 1998 (09.04.98); original claims 1-21 replaced by amended claims 1-11 (2 pages)] 1. A process for preparing a foodshλff from fruits of plants in the family Solanaceae, genus capsicum, species annuum, the process including the steps of: removing the pith of the fruit.;; boiling the fruits for a period of less than 300 seconds in a solution of sugar and vinegar; adding an agent for restricting discolouration of the boiled fruits to the foodstuff; and passing the foodstuff through a steam tunnel. 2. A process according to claim 1 wherein the agent for restrictiiig discolouration is ascorbic acid. 3. A process according to any one of the preceding claims wherein the fruits are picked approximately two days after the fruits show signs of ripening by changing colour. 4. A process according to claim 3 wherein the fruits are processed wkhin 24 hours from picking. 5. A process according to claim 1 or oiaira 2 wherein the fruits are picked after a period of longer than two days after the fruits show signs of ripening by changing colour and wherein the fruits are pulped after being boiled in the solution. 6. A process according to claim 5 which includes the step of adding starch to the pulp. 7. A process according to any one of the preceding claims which includes the further steps of bottling the foodstuff at a temperature of at least 80°C and passing the bottled foodstuff through the steam tunnel at a temperature of at least 90 C C. 8. A process according to any one of the preceding claims which includes the farther step of adding flavouring to the foodstuff, the flavouring being at least one compound from the group including sodium chloride and chili. 9. A process for preparing a foodstuff substantially as herein described. 10. A foodstuff comprising fruits of plants in the family Solanaceae, genus capsicum, specks annuum processed by a process according to any one of the preceding ciaims. 11. A foodstuff substantially as herein described and exemplified.

Inventors: STEENKAMP JOHANNES MARTINUS, STEENKAMP, JOHANNES, MARTINUS
Applicants: GILMOUR DAVID C F, STEENKAMP JOHANNES M, GILMOUR, DAVID, CEDRIC, FRANKLYN, STEENKAMP, JOHANNES, MARTINUS
Application year: 1996
Main classification: A23L1
IPC codes: A23L1