ATE407578T1 - Verfahren für die ansauerrung und die konservierung von lebensmitteln mit elektrodialysierten zubereitungen - Google Patents

Verfahren für die ansauerrung und die konservierung von lebensmitteln mit elektrodialysierten zubereitungen

Info

Publication number
ATE407578T1
ATE407578T1 AT05250991T AT05250991T ATE407578T1 AT E407578 T1 ATE407578 T1 AT E407578T1 AT 05250991 T AT05250991 T AT 05250991T AT 05250991 T AT05250991 T AT 05250991T AT E407578 T1 ATE407578 T1 AT E407578T1
Authority
AT
Austria
Prior art keywords
electrodialyzed
acidification
preservation
preparations
food
Prior art date
Application number
AT05250991T
Other languages
English (en)
Inventor
Jimbay P Loh
Yeong-Ching Albert Hong
Colin P Crowley
Original Assignee
Kraft Foods Holdings Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Application granted granted Critical
Publication of ATE407578T1 publication Critical patent/ATE407578T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Noodles (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
AT05250991T 2004-02-23 2005-02-22 Verfahren für die ansauerrung und die konservierung von lebensmitteln mit elektrodialysierten zubereitungen ATE407578T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10/784,699 US20050186311A1 (en) 2004-02-23 2004-02-23 Method for acidifying and preserving food compositions using electrodialyzed compositions

Publications (1)

Publication Number Publication Date
ATE407578T1 true ATE407578T1 (de) 2008-09-15

Family

ID=34750461

Family Applications (1)

Application Number Title Priority Date Filing Date
AT05250991T ATE407578T1 (de) 2004-02-23 2005-02-22 Verfahren für die ansauerrung und die konservierung von lebensmitteln mit elektrodialysierten zubereitungen

Country Status (14)

Country Link
US (1) US20050186311A1 (de)
EP (1) EP1568287B1 (de)
CN (1) CN1698480A (de)
AR (1) AR047893A1 (de)
AT (1) ATE407578T1 (de)
AU (1) AU2005200807A1 (de)
BR (1) BRPI0501094A (de)
CA (1) CA2497588A1 (de)
DE (1) DE602005009588D1 (de)
MX (1) MXPA05002098A (de)
NO (1) NO20050950L (de)
NZ (1) NZ538365A (de)
OA (1) OA12912A (de)
RU (1) RU2355255C2 (de)

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* Cited by examiner, † Cited by third party
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US7582326B2 (en) 2003-10-29 2009-09-01 Kraft Foods Global Brands Llc Method of deflavoring whey protein using membrane electrodialysis
US20070082095A1 (en) * 2004-02-23 2007-04-12 Loh Jimbay P Non-Sour, Unpasteurized, Microbiologically-Stable Food Compositions with Reduced Salt Content and Methods of Producing
US7887867B2 (en) 2004-02-23 2011-02-15 Kraft Foods Global Brands Llc Stabilized non-sour dairy base materials and methods for preparation
US20050186312A1 (en) * 2004-02-23 2005-08-25 Kraft Foods Holdings, Inc. Shelf-stable foodstuffs and methods for their preparation
US20080268115A1 (en) * 2007-04-26 2008-10-30 Kraft Foods Holdings, Inc. Hot Boned Poultry Process
IT1403910B1 (it) * 2011-01-28 2013-11-08 Silvestri Processo di cottura e conservazione diretta di prodotti vegetali
CN108541915A (zh) * 2015-07-10 2018-09-18 Hzpc荷兰公司 腌制的马铃薯丝的制备方法
US20180228189A1 (en) 2017-02-14 2018-08-16 Kraft Foods Group Brands Llc Process for maintaining freshness of vegetable pieces
MX2021003848A (es) * 2018-10-03 2021-09-08 Univ Cornell Producto de patata no perecedero.

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Also Published As

Publication number Publication date
RU2355255C2 (ru) 2009-05-20
EP1568287A1 (de) 2005-08-31
EP1568287B1 (de) 2008-09-10
NO20050950L (no) 2005-08-24
AU2005200807A1 (en) 2005-09-08
NZ538365A (en) 2008-02-29
OA12912A (en) 2006-10-13
BRPI0501094A (pt) 2006-04-18
RU2005104966A (ru) 2006-08-10
CA2497588A1 (en) 2005-08-23
DE602005009588D1 (de) 2008-10-23
US20050186311A1 (en) 2005-08-25
CN1698480A (zh) 2005-11-23
MXPA05002098A (es) 2005-08-25
NO20050950D0 (no) 2005-02-22
AR047893A1 (es) 2006-03-01

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