CA1036411A - Food preservation with dihydroxy acetone - Google Patents
Food preservation with dihydroxy acetoneInfo
- Publication number
- CA1036411A CA1036411A CA193,898A CA193898A CA1036411A CA 1036411 A CA1036411 A CA 1036411A CA 193898 A CA193898 A CA 193898A CA 1036411 A CA1036411 A CA 1036411A
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- Prior art keywords
- food
- dihydroxy acetone
- effective amount
- preservative
- weight
- Prior art date
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Abstract
FOOD PRESERVATION WITH DIHYDROXY ACETONE
Abstract of the Disclosure A method of inhibiting the growth of microorganisms in food is disclosed which enables food materials such as fresh flesh to be preserved in a stable, nutritious and wholesome form without refrigeration or resorting to canning and autoclaving techniques. The preserved materials may be under ambient conditions for periods of a year or more. The materials may be preserved in the uncooked state or they may be cooked and preserved. The method involves impregnating the materials with an effective amount of a preservative such as dihydroxy acetone. Impregnation can be accomplished by injection, by immersing the materials in a solution of the preservative material or by mixing the dry preservative into the food product.
Abstract of the Disclosure A method of inhibiting the growth of microorganisms in food is disclosed which enables food materials such as fresh flesh to be preserved in a stable, nutritious and wholesome form without refrigeration or resorting to canning and autoclaving techniques. The preserved materials may be under ambient conditions for periods of a year or more. The materials may be preserved in the uncooked state or they may be cooked and preserved. The method involves impregnating the materials with an effective amount of a preservative such as dihydroxy acetone. Impregnation can be accomplished by injection, by immersing the materials in a solution of the preservative material or by mixing the dry preservative into the food product.
Description
~364~
Background of the Inventlon Preservation of ~ood materials is a problem which con-tinually confronts the ~ood lndustry. Food materlals, æuch as ~lesh or fish must be preserved in a marketable state while it ls transported ~rom the site o~ production to the market and must remain wholesome after purchase by the consumer. Fresh animal flesh, meat and ~lsh, for example, has a high moisture content and is dif~icult to preserve since they provide a ready media for growth o~ contaminating organisms. In addition to meats, fresh vegetables, ~ruits and berries also have a high moisture content and, as a consequence, have a very limited shel~ life when sold in the ~resh state.
Food scientists have resorted to a variety of techniques to extend the li~e of food products. The methods employed .
have entailed the use o~ low temperatures, such as refrigeration and ~reezing; packaging techniques, such as canning; heat treat-ments, such as pasteurizing and autoclaving techniques; drying to reduce the moisture content; and the use of preservative materials. The art has used a variety of chemical preser-vatlves. Hlstorlcally, sugar and salt (NaCl) have been usedto preserve food for many years. The use of sodium chloride brlne solutions dates back many centuries. More recently, a ~ider variety o~ chemical preservative materials has been applied by the rood scientist in an attempt to increase the use~ul li~e of ~oods. Typical o~ these preservative materials are the anti-bacterial and antimycotic agents, such as sorbic acid, proprionic acid, and the sodium and potassium salts o~ proprionic and sorbic acid. Other materials which have been used as pre~
servatives are ethoxyquin, BHA, BHT, sul~ur dioxide, acetic acid, 3 phosphoric acid and phosphate salts, gallic acid and gallic acid esters~ and many other chemical materialæ.
.;
The preservatlves used by the prlor art have proven to be quite useful in extending the shelf llfe of many food pro-ducts. However, the preservatlves used by the prior art are not uniformly effectlve for all food systems and are limited in their ability to extend the shelf life of many food products without the use of other preserving techniques, e.g., canning or refrigeration techniques. Many of the prior art preserva-tlves are also limited in their abllity to preserve food materials without adversely effecting the appearance and/or palatability o~ the food products.
Summary o~ the Invention We have discovered a new method for preservin~ food materials whlch enable us to package the materials in inexpen-sive packaging and to store the materials under room temperature conditions for long periods o~ time. The materials will not support bacterial growth. The materials can be packaged by simple, inexpensive processes and do not require expensive canning and sterilizlng techniques to preserve them. The materials can be packaged in the uncooked state or they may be cooked. Many products can be preserved by the process of this invention, including both human foods and pet foods. Materials which are suitable for human consumption may be preserved equally as well. Proteinaceous materials such as meats, eggs, stews, patés, and soy protein have been successfully preserved.
Other materials which have been successfully preserved are salads, fruits, melons, tomatoes, cherries, tomato paste and other vegetable materials. The process of the invention has the unique advantage of allowing many fresh meat and vegetable materials to be preserved in a marketable state without canning for substantlally long perloùs of tlme.
~ ~36~1 The process of preserving foods involves treating the food materials with an effective amount of a preservative such as dihydroxy acetone. This preservative system is sub-stantially complete when used as disclosed and reduces or sub-stantially eliminates the need for preservatives of a palata-ability reducing or physiologically undesirable character. The preservative may typically be added to the materials in propor-tions of about 0.5% to 15% or more by weight. A range of about 3% to 5% by weight has been found to be effective depending on the product to be preserved and its moisture content. Preser-vative levels both above and below these levels can be effective depending on the conditions of storage, their moisture content and the length of time stability is desired. Longer times and higher temperatures generally require a greater quantity of pre-servative than short time cool storage conditions. The preserva-tive can be added to the materials in a variety of ways, either by spraying a solution of the preservative, on the materials, by immersing the materials in a solution of preservative, by mixing, or by injecting the preservative into the food material.
The residual content of the product will consist of nutri-; tional and therapeutic components necessary to provide a satisfactory ration, i.e., one having the complete nutritional and healthful properties desired. For example, the solids will be the vitamin, mineral, protein, energy, and therapeutic materials needed for adequate health and nutrition of the animal for which the food product is designed.
The final product may contain additional stabilizing, coloring and flavoring ingredients in addition to the preserva-tive materials used in order to promote specific coloring or flavoring effects, but such materials will not normally be of ~, 1~36~
the palatability reducing or degradinK type, or lf necessary, their use will be minimal. The standard FD~C food colors, BHA, BHT, smoke flavor, hamburger flavor, minerals and vltamins are materials which may easily be added to the products of our invention. It is expected that the product may also contain additional nutritional and therapeutic materlals to improve or lncrease the nutritional value of the final product, to render the product nutritionally complete or therapeutically more deslrable.
After the materials are treated by the process of this invention, they are packaged and prepared for shipment to the consumer. Packaging may be accomplished by simply wrapplng the materials in a paper or polymer film wrap or tube. Polypropylene, foil wrap and polyvinyl chloride (PVC) film wrapping materials have proven to be satisfactory for maintaining the preserved products in a bacteriologically stable, palatable form.
Description of the Preferred Embodiments The process of the invention has proven to be extremely effective in preserving high moisture food products such as meats, fish, and poultry which have a high natural moisture-con-tent and which also have a high level of bacterial contamination as received. A typical example of pre~ious food products of this type is high moisture canned stew for humans or a pet food. A
product of this type typically has a moisture content above 50%
by weight (method of Karl Fischer), ~or example, 75% by weight, and is made from meat, fish, or poultry which may have a high level of initial bacterial contamination prior to processing.
In addition to meat sources 7 the products, for example a high moisture pet food, would also typically contain other nutritious materials to provide a nutritionally balanced food - 1036~
product. The other nutrient mater~als in addition to meat would chlefly be proteinaceous and farinaceous food sources, vitamins and minerals. By meat, fish, poultry, farinaceous food sources, proteinaceous food sources, vitamins and minerals, we mean those food nutrlent sources which are well known ln the art and which are used in ~ood products for humans or in animal foods. Materials ln these categories are well known in the art and are described in references and literature well known in the art, for example, in United States Patent Number lo 3,119,691 or USDA H ndbook No. 8.
The following examples are selected from the many experi-ments which have been conducted and are included to illustrate the invention to those skilled in the art and are not intended to limit the scope of the invention.
EXAMPLES
Example 1 A meat spread preserved from bacterial spoilage using dihydroxy acetone was prepared from 50% browned meat, 1.8% wheat flour, 1.4% salt and spices, 1.3% non-fat dry milk, 2.5% corn-starch and 3.0% vegetable oil and the remalnder water and preser-vative as follows:
Fresh ground bee~ was browned in a skillet and the fat cooked out of the meat was removed. The remaining ingredients, other than the browned meat, were added to a steam ~acketed kettle with the water and dihydroxy acetone and heated until the starch of the wheat flour and cornstarch began to gel. The browned meat portion was then added and mixed, and the mixture was heated to 190F. for about five minutes. Heating was then stopped and the mixture was allowed to cool and was then packed lnto plastic bags. Samples were prepared having no dihydroxy ~ .. . ............ . .. .. . . .
; acetone, 1.0% dihydroxy acetone, 3.0% dihydroxy acetone, and 5.0% dihydroxy acetone. The samples were stored at room tempera-ture and examined perlodically for signs of spoilage. The results of the storage tests are shown in Table I.
TABLE I
Meat Spread Wlth Dihydroxy Acetone 69% Moisture (Karl Fischer) ' ., .
, ~; Months Control 1.0% 3.0% 5.0%
Control - Inltlal Count 900/gm; Termlnal Count 30 x 16/gm 1.0% - Initial Count 560/gm; 7 Month Count 100 x 102/gm 3.0% - Initial Count 420/gm; 7 Month Count ~ 10/gm 5.0% Initial Count 120/gm; 7 Month Count ~ 10/gm Example 2 ` A splced corn goulash (Mexican corn) was prepared which was preserved by dihydroxy acetone from 88% frozen shelled corn, 5.0% margarine, 0.6% salt, 0.4% chili powder, 3.0% pimentos, and 3.0% chopped green pepper as ~ollows:
The margarine was melted in a skillet and the other ingre-dients were added to the sklllet and mixed. The dihydroxy acetone was then added at this stage and mixed, and the mixture ` ~
6~1 was heated in a 450F. oven ~or twenty mlnutes to an internal temperature o~ about 190F. The mixture was then allowed to cool to room temperature and was then packed in plastlc bags.
Samples were prepared having no addition Or preservative, 1.0%
addition, 3.0% addition and 5.0% addition. The sample~ were stored at room temperature and were examined periodlcally for ; signs o~ spoilage. The results of the storage tests are shown in Table II.
TABI.E II
Mexican Corn With Dihydroxy Acetone 65% Moisture (Karl Fischer) . 9 4 1 j
Background of the Inventlon Preservation of ~ood materials is a problem which con-tinually confronts the ~ood lndustry. Food materlals, æuch as ~lesh or fish must be preserved in a marketable state while it ls transported ~rom the site o~ production to the market and must remain wholesome after purchase by the consumer. Fresh animal flesh, meat and ~lsh, for example, has a high moisture content and is dif~icult to preserve since they provide a ready media for growth o~ contaminating organisms. In addition to meats, fresh vegetables, ~ruits and berries also have a high moisture content and, as a consequence, have a very limited shel~ life when sold in the ~resh state.
Food scientists have resorted to a variety of techniques to extend the li~e of food products. The methods employed .
have entailed the use o~ low temperatures, such as refrigeration and ~reezing; packaging techniques, such as canning; heat treat-ments, such as pasteurizing and autoclaving techniques; drying to reduce the moisture content; and the use of preservative materials. The art has used a variety of chemical preser-vatlves. Hlstorlcally, sugar and salt (NaCl) have been usedto preserve food for many years. The use of sodium chloride brlne solutions dates back many centuries. More recently, a ~ider variety o~ chemical preservative materials has been applied by the rood scientist in an attempt to increase the use~ul li~e of ~oods. Typical o~ these preservative materials are the anti-bacterial and antimycotic agents, such as sorbic acid, proprionic acid, and the sodium and potassium salts o~ proprionic and sorbic acid. Other materials which have been used as pre~
servatives are ethoxyquin, BHA, BHT, sul~ur dioxide, acetic acid, 3 phosphoric acid and phosphate salts, gallic acid and gallic acid esters~ and many other chemical materialæ.
.;
The preservatlves used by the prlor art have proven to be quite useful in extending the shelf llfe of many food pro-ducts. However, the preservatlves used by the prior art are not uniformly effectlve for all food systems and are limited in their ability to extend the shelf life of many food products without the use of other preserving techniques, e.g., canning or refrigeration techniques. Many of the prior art preserva-tlves are also limited in their abllity to preserve food materials without adversely effecting the appearance and/or palatability o~ the food products.
Summary o~ the Invention We have discovered a new method for preservin~ food materials whlch enable us to package the materials in inexpen-sive packaging and to store the materials under room temperature conditions for long periods o~ time. The materials will not support bacterial growth. The materials can be packaged by simple, inexpensive processes and do not require expensive canning and sterilizlng techniques to preserve them. The materials can be packaged in the uncooked state or they may be cooked. Many products can be preserved by the process of this invention, including both human foods and pet foods. Materials which are suitable for human consumption may be preserved equally as well. Proteinaceous materials such as meats, eggs, stews, patés, and soy protein have been successfully preserved.
Other materials which have been successfully preserved are salads, fruits, melons, tomatoes, cherries, tomato paste and other vegetable materials. The process of the invention has the unique advantage of allowing many fresh meat and vegetable materials to be preserved in a marketable state without canning for substantlally long perloùs of tlme.
~ ~36~1 The process of preserving foods involves treating the food materials with an effective amount of a preservative such as dihydroxy acetone. This preservative system is sub-stantially complete when used as disclosed and reduces or sub-stantially eliminates the need for preservatives of a palata-ability reducing or physiologically undesirable character. The preservative may typically be added to the materials in propor-tions of about 0.5% to 15% or more by weight. A range of about 3% to 5% by weight has been found to be effective depending on the product to be preserved and its moisture content. Preser-vative levels both above and below these levels can be effective depending on the conditions of storage, their moisture content and the length of time stability is desired. Longer times and higher temperatures generally require a greater quantity of pre-servative than short time cool storage conditions. The preserva-tive can be added to the materials in a variety of ways, either by spraying a solution of the preservative, on the materials, by immersing the materials in a solution of preservative, by mixing, or by injecting the preservative into the food material.
The residual content of the product will consist of nutri-; tional and therapeutic components necessary to provide a satisfactory ration, i.e., one having the complete nutritional and healthful properties desired. For example, the solids will be the vitamin, mineral, protein, energy, and therapeutic materials needed for adequate health and nutrition of the animal for which the food product is designed.
The final product may contain additional stabilizing, coloring and flavoring ingredients in addition to the preserva-tive materials used in order to promote specific coloring or flavoring effects, but such materials will not normally be of ~, 1~36~
the palatability reducing or degradinK type, or lf necessary, their use will be minimal. The standard FD~C food colors, BHA, BHT, smoke flavor, hamburger flavor, minerals and vltamins are materials which may easily be added to the products of our invention. It is expected that the product may also contain additional nutritional and therapeutic materlals to improve or lncrease the nutritional value of the final product, to render the product nutritionally complete or therapeutically more deslrable.
After the materials are treated by the process of this invention, they are packaged and prepared for shipment to the consumer. Packaging may be accomplished by simply wrapplng the materials in a paper or polymer film wrap or tube. Polypropylene, foil wrap and polyvinyl chloride (PVC) film wrapping materials have proven to be satisfactory for maintaining the preserved products in a bacteriologically stable, palatable form.
Description of the Preferred Embodiments The process of the invention has proven to be extremely effective in preserving high moisture food products such as meats, fish, and poultry which have a high natural moisture-con-tent and which also have a high level of bacterial contamination as received. A typical example of pre~ious food products of this type is high moisture canned stew for humans or a pet food. A
product of this type typically has a moisture content above 50%
by weight (method of Karl Fischer), ~or example, 75% by weight, and is made from meat, fish, or poultry which may have a high level of initial bacterial contamination prior to processing.
In addition to meat sources 7 the products, for example a high moisture pet food, would also typically contain other nutritious materials to provide a nutritionally balanced food - 1036~
product. The other nutrient mater~als in addition to meat would chlefly be proteinaceous and farinaceous food sources, vitamins and minerals. By meat, fish, poultry, farinaceous food sources, proteinaceous food sources, vitamins and minerals, we mean those food nutrlent sources which are well known ln the art and which are used in ~ood products for humans or in animal foods. Materials ln these categories are well known in the art and are described in references and literature well known in the art, for example, in United States Patent Number lo 3,119,691 or USDA H ndbook No. 8.
The following examples are selected from the many experi-ments which have been conducted and are included to illustrate the invention to those skilled in the art and are not intended to limit the scope of the invention.
EXAMPLES
Example 1 A meat spread preserved from bacterial spoilage using dihydroxy acetone was prepared from 50% browned meat, 1.8% wheat flour, 1.4% salt and spices, 1.3% non-fat dry milk, 2.5% corn-starch and 3.0% vegetable oil and the remalnder water and preser-vative as follows:
Fresh ground bee~ was browned in a skillet and the fat cooked out of the meat was removed. The remaining ingredients, other than the browned meat, were added to a steam ~acketed kettle with the water and dihydroxy acetone and heated until the starch of the wheat flour and cornstarch began to gel. The browned meat portion was then added and mixed, and the mixture was heated to 190F. for about five minutes. Heating was then stopped and the mixture was allowed to cool and was then packed lnto plastic bags. Samples were prepared having no dihydroxy ~ .. . ............ . .. .. . . .
; acetone, 1.0% dihydroxy acetone, 3.0% dihydroxy acetone, and 5.0% dihydroxy acetone. The samples were stored at room tempera-ture and examined perlodically for signs of spoilage. The results of the storage tests are shown in Table I.
TABLE I
Meat Spread Wlth Dihydroxy Acetone 69% Moisture (Karl Fischer) ' ., .
, ~; Months Control 1.0% 3.0% 5.0%
Control - Inltlal Count 900/gm; Termlnal Count 30 x 16/gm 1.0% - Initial Count 560/gm; 7 Month Count 100 x 102/gm 3.0% - Initial Count 420/gm; 7 Month Count ~ 10/gm 5.0% Initial Count 120/gm; 7 Month Count ~ 10/gm Example 2 ` A splced corn goulash (Mexican corn) was prepared which was preserved by dihydroxy acetone from 88% frozen shelled corn, 5.0% margarine, 0.6% salt, 0.4% chili powder, 3.0% pimentos, and 3.0% chopped green pepper as ~ollows:
The margarine was melted in a skillet and the other ingre-dients were added to the sklllet and mixed. The dihydroxy acetone was then added at this stage and mixed, and the mixture ` ~
6~1 was heated in a 450F. oven ~or twenty mlnutes to an internal temperature o~ about 190F. The mixture was then allowed to cool to room temperature and was then packed in plastlc bags.
Samples were prepared having no addition Or preservative, 1.0%
addition, 3.0% addition and 5.0% addition. The sample~ were stored at room temperature and were examined periodlcally for ; signs o~ spoilage. The results of the storage tests are shown in Table II.
TABI.E II
Mexican Corn With Dihydroxy Acetone 65% Moisture (Karl Fischer) . 9 4 1 j
2 ` I ~ i . .
.
Months Control 1.0% 3.0% 5.0%
Control - Initial Count C10/gm; Terminal Count >30 x 16/gm 1.0% - Initial Count 160/gm; 7 Month Count ~10
.
Months Control 1.0% 3.0% 5.0%
Control - Initial Count C10/gm; Terminal Count >30 x 16/gm 1.0% - Initial Count 160/gm; 7 Month Count ~10
3.0% - Initial Count 120/gm; 7 Month Count ~10 5.0% - Initial Count 170/gm; 7 Month Count 30 x 103 (mold ; count one sample) Example 3 A breakfast roll product preserved from spoilage by using 3 dihydroxy acetone was prepared from 8.12% egg, 10.15% vegetable oil, 4.05% sugar, 37.6% wheat flour, 1.01% baking powder, .51%
salt, and 38.6% milk as follows:
:10316~1 The flour, sugar, baking powder and salt were weighed and mixed together. The eggs were beaten separately and mlxed with the oil, and the milk and dry ingredients were added to the eggs and mixed to form a batter. The chemical preservative was then mixed into the batter and the batter was proportioned into muffin pans and baked in a 450F. oven for thir~y minutes to an internal temperature of about 190F. The muf~ins were then cooled to room temperature and packed in plastic bags. The samples were prepared having no preservative system added, 0.5%, 1.0% and 2.5% preservative system. The samples were stored at room temperature and examined periodically for signs of spoilage.
The results of the storage tests are shown on Table III.
TABLE III
Roll With Dihydroxy Acetone 32% Moisture (Karl Fischer) ~ 2 O I
Months Control 0.5~ 1.0% 2.5%
Control - Initial Count 60/gmj Terminal Count ~ 30 x 106/gm 0.5% - Initial Count C10/gm; Terminal Count ? 30 x 106/gm 1.0% - Initial Count~ 10/gm; 7 Month Count~ 10/gm 2.5% - Initial Count ~10/gm; 7 Month Count 10 x 12/gm (mold count one sample) Example 4 1~4~
Mashed potato systems, preserved against bacterial spoilage ; by dihydroxy acetone were prepared from peeled potatoes by cooking the potatoes in a steam kettle until tender, dralning, weighing and mashing the potatoes and adding 4% margarlne, .6%
salt, .005% pepper, and 11% milk. While the additional lngre-dients were mixed to the mashed potatoes and while the potatoes were still hot at a temperature of about 120F., the preservatlve chemical was added and mixed. A~ter the preservative was mixed in with the mashed potatoes, they ~ere allowed to cool to room temperature, for over a period of about one hour, and then packed in plastic bags and stored at room temperature. They were examined periodically for signs of spollage. The levels of additlon and the results of the storage testsare shown on Table IV.
TABLE IV
Mashed Potatoes ~ith Dlhydroxy Acetone 77% Moisture (Karl Flscher) ; 6 3 Months Control 1.0% 3.0% 5.0%
Control - Initial Count 58 x 102/gm; Termlnal Count~ 30 x 106/gm 1.0% - Inltial Count 12 x 102/gm, Terminal Count ~30 x 106/gm 3.0% - Initial Count 10 x 102/gm; Termlnal Count> 30 x 106/gm 5.0% - Inltial Count 900/gm; Terminal Count 100 x 103/gm (mold) ~3~
It is realized that variations in these and related factors could readily be made within the concept taught herein.
The invention is intended to be limited only by the scope of the appended claims and the reasonably equivalent methods and products to those def1ned thereln.
.
, \
, ...... ~ .. . . . .. ..
salt, and 38.6% milk as follows:
:10316~1 The flour, sugar, baking powder and salt were weighed and mixed together. The eggs were beaten separately and mlxed with the oil, and the milk and dry ingredients were added to the eggs and mixed to form a batter. The chemical preservative was then mixed into the batter and the batter was proportioned into muffin pans and baked in a 450F. oven for thir~y minutes to an internal temperature of about 190F. The muf~ins were then cooled to room temperature and packed in plastic bags. The samples were prepared having no preservative system added, 0.5%, 1.0% and 2.5% preservative system. The samples were stored at room temperature and examined periodically for signs of spoilage.
The results of the storage tests are shown on Table III.
TABLE III
Roll With Dihydroxy Acetone 32% Moisture (Karl Fischer) ~ 2 O I
Months Control 0.5~ 1.0% 2.5%
Control - Initial Count 60/gmj Terminal Count ~ 30 x 106/gm 0.5% - Initial Count C10/gm; Terminal Count ? 30 x 106/gm 1.0% - Initial Count~ 10/gm; 7 Month Count~ 10/gm 2.5% - Initial Count ~10/gm; 7 Month Count 10 x 12/gm (mold count one sample) Example 4 1~4~
Mashed potato systems, preserved against bacterial spoilage ; by dihydroxy acetone were prepared from peeled potatoes by cooking the potatoes in a steam kettle until tender, dralning, weighing and mashing the potatoes and adding 4% margarlne, .6%
salt, .005% pepper, and 11% milk. While the additional lngre-dients were mixed to the mashed potatoes and while the potatoes were still hot at a temperature of about 120F., the preservatlve chemical was added and mixed. A~ter the preservative was mixed in with the mashed potatoes, they ~ere allowed to cool to room temperature, for over a period of about one hour, and then packed in plastic bags and stored at room temperature. They were examined periodically for signs of spollage. The levels of additlon and the results of the storage testsare shown on Table IV.
TABLE IV
Mashed Potatoes ~ith Dlhydroxy Acetone 77% Moisture (Karl Flscher) ; 6 3 Months Control 1.0% 3.0% 5.0%
Control - Initial Count 58 x 102/gm; Termlnal Count~ 30 x 106/gm 1.0% - Inltial Count 12 x 102/gm, Terminal Count ~30 x 106/gm 3.0% - Initial Count 10 x 102/gm; Termlnal Count> 30 x 106/gm 5.0% - Inltial Count 900/gm; Terminal Count 100 x 103/gm (mold) ~3~
It is realized that variations in these and related factors could readily be made within the concept taught herein.
The invention is intended to be limited only by the scope of the appended claims and the reasonably equivalent methods and products to those def1ned thereln.
.
, \
, ...... ~ .. . . . .. ..
Claims (29)
1. A stable food having resistance to bacterial spoilage for substantial periods of time on storage under ambient conditions and in packaging materials which are permeable to bacterial penetration which comprises food materials and an effective amount of dihydroxy acetone contained therein for preservation.
2. A stable, nutritious food material having resistance to bacterial spoilage for substantial periods of time on storage under ambient conditions and in packaging materials which are permeable to bacterial penetration comprising above about 50% moisture by weight, nutritious food solids, and an effective amount of a dihydroxy acetone preservative.
3. The product of Claim 2 wherein the food material contains a proteinaceous material as at least part of the nutritious food solids.
4. The product of Claim 3 wherein the proteinaceous material is soy protein.
5. The product of Claim 3 wherein the proteinaceous source is meat.
6. The product of Claim 3 wherein the proteinaceous source is egg.
7. The product of Claim 3 wherein the proteinaceous source is fish.
8. In a food product the improvement comprising an effective amount of dihydroxy acetone preservative.
9. A method of preserving food comprising contacting the food with an effective amount of dihydroxy acetone preserv-ative.
10. A method of preserving a nutrient material from degradation due to microbial growth comprising impregnating the nutrient material with a dihydroxy acetone preservative in an amount sufficient to provide the desired anti-microbial activity.
11. The method of Claim 10 wherein the nutrient material has a high natural moisture content.
12. The method of Claim 10 wherein the moisture content of the material is above about 50% by weight.
13. The method of Claim 12 wherein nutritionally balancing and therapeutically active compounds are added to the material.
14. The method of Claim 10 wherein the preservative is injected into the material.
15. The method of Claim 10 wherein the material is impregnated by spraying a solution of the preservative on the material.
16. A method of preserving food materials comprising treating the food materials with an effective amount of a preservative consisting of dihydroxy acetone.
17. A method of producing a nutritionally and therapeutically beneficial animal food material having resistance to bacterial spoilage for substantial periods of time under ambient conditions and in conventional packaging materials which are permeable to bacterial penetration comprising impregnating a nutritious, proteinaceous food source with an effective amount of dihydroxy acetone preserva-tive, balancing the nutritional properties of the food source by adding essential vitamin and mineral sources, and forming the material into a product having a moisture content of above about 50% moisture by weight.
18. The method of Claim 17 wherein additional therapeutic agents are added to the food material.
19. A method of producing a nutritionally balanced human food material having resistance to bacterial spoilage on storage for substantial periods of time under ambient conditions and in conventional packaging materials which are permeable to bacterial penetration comprising impregnating a high moisture nutritious food source with an effective amount of dihydroxy acetone preservative, balancing the nutritional properties of the food source by adding essential vitamin and mineral sources, and forming the material into a product having a moisture content of above about 50% by weight.
20. The product of Claim 1, 2 or 3 wherein the effective amount of dihydroxy acetone is from 0.5% to 15% by weight.
21. The product of Claim 4, 5 or 6 wherein the effective amount of dihydroxy acetone is from 0.5% to 15% by weight.
22. The product of Claim 7 or 8 wherein the effective amount of dihydroxy acetone is from 0.5% to 15% by weight.
23. The method of Claim 9, 10 or 11 wherein the effective amount of dihydroxy acetone is from 0.5% to 15% by weight.
24. The method of Claim 12, 13 or 14 wherein the effective amount of dihydroxy acetone is from 0.5% to 15% by weight.
25. The method of Claim 15, 16 or 17 wherein the effective amount of dihydroxy acetone is from 0.5% to 15% by weight.
26. The method of Claim 18 or 19 wherein the effective amount of dihydroxy acetone is from 0.5% to 15% by weight.
27. A stable food containing dihydroxy acetone and having resistance to bacterial spoilage for substantial periods of time on storage under ambient conditions and in packaging materials which are permeable to bacterial penetration prepared by contacting the food with an effective amount of dihydroxy acetone preservative by a method selected from the group consisting of injecting the preservative into the food, immersing the food in a solution of the preservative and by mixing the preservative into the food.
28. The stable food of Claim 27 wherein the dihydroxy acetone is present in an amount of from about 0.5 to 15%.
29. The stable food of Claim 27 or 28 wherein the food material has above about 50% moisture by weight nutritious food solids.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US34100173A | 1973-03-14 | 1973-03-14 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1036411A true CA1036411A (en) | 1978-08-15 |
Family
ID=23335852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA193,898A Expired CA1036411A (en) | 1973-03-14 | 1974-03-01 | Food preservation with dihydroxy acetone |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1036411A (en) |
-
1974
- 1974-03-01 CA CA193,898A patent/CA1036411A/en not_active Expired
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