CA1054434A - Food preservation with dihydroxy acetone and an antimycotic agent - Google Patents
Food preservation with dihydroxy acetone and an antimycotic agentInfo
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- CA1054434A CA1054434A CA264,117A CA264117A CA1054434A CA 1054434 A CA1054434 A CA 1054434A CA 264117 A CA264117 A CA 264117A CA 1054434 A CA1054434 A CA 1054434A
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- Prior art keywords
- preservative
- mycotic
- food
- dihydroxy acetone
- amount
- Prior art date
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Abstract
Abstract of the Disclosure A method of inhibiting the growth of microorganisms in food is disclosed which enables food materials to be preserved in a bacteriologically 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 to provide resistance to bacterial spoilage. The addition of an effective amount of dihydroxy acetone with an effective amount of an antimycotic agent provides resistance to both bacterial and mycotic spoilage. 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.
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 to provide resistance to bacterial spoilage. The addition of an effective amount of dihydroxy acetone with an effective amount of an antimycotic agent provides resistance to both bacterial and mycotic spoilage. 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
1(~54434 FOOD PRESERVATIO~ WITH DIHYDROXY
ACETONE AND AN ANTIMYCOTIC AGENT
Background of the Inventlon This application is related-in-part to Canadian - Application Serial No. 193,898, filed March 1, 1~74, to - Oborsh et al and assigned to the assignee of the present application.
Preservation of food materials is a problem which continually confronts the food industry. Food materials, such as flesh or fish must be preserved in a marketable state while it is transported from the site of production to the market and must remain wholesome after purchase by the consumer. Fresh animal flesh, meat and fish, for example, has a hiigh moisture content and is difficult to preserve since they provide a ready media for growth of contaminating organisms. In addition to meats, fresh vegetables, fruits and berries also have a high moisture content and, as a consequence, have a very limited shelf life when sold in the fresh state.
Food scientists have resorted to a variety of techniques `
to extend the life of food products. The methods employed - have entailed the use of low temperatures, such as refrigeration and freezing; packaging techniques, such as canning; heat treatments, such as pasteurizing and au-to-claving techniques; drying to reduce the moisture content;
and to use of preservative materials. The art has used a variety of chemical preservatives. ~istorically, sugar ~- -and salt (NaCl) have been used to preserve food for many years. The use of sodium chloride brine solutions dates 30 back many centuries. More recently, a wider variety of ^
chemical preservative materials has been applied by the food scientist in an attempt to increase the useful life of foods. Typical of these preservative materials are ., ~ --1-- :~
-' ' ` , ~ : ,: , . -: , .. . .
- ` 1054434 the anti-bacterial and antimycotic agents, such as sorbic acid, proprionic acid, and the sodium and potassium salts of proprionic and sorbic acid. Other materials whic}l have been used as preservatives are ethoxyquin, BHA, BHT, sulfur dioxide, acetic acid, phosphoric acid and phosphate , salts, gallic acid and gallic acid esters, and many other chemical materials.
The preservatives used by the prior art have proven to be quite useful in extending the shelf life of many food products. However, the preservatives used by the prior art are not uniformly effective 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 preservatives are also limited in their ability to preserve food materials without adversely , effecting the appearance and/or palatability of the food products.
Summary of the Invention :
We have discovered a new method for preserving food materials which enable us to package the materials in ~`~
inexpensive packaging and to store the materials under room temperature conditions for long periods of time. The materials will not support bacterial or mycotic growth. The materials can be packaged by simple, inexpensive processes `
and do not require expensive canning and sterilizing 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, ~, `- ~054434 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 substantially long periods of time.
The process of preserving foods involves contacting the food materials with an effective amount of a preservative such as dihydroxy acetone to inhibit bacterial growth and an effective amount of mycotic preservatives to inhibit mold growth. This preservative system is substantially complete when used as disclosed and reduces or substantially eliminates - the need for preservatives of a palatability reducing or physiologically undesirable character. The preservative dihydroxy acetone inhibiting bacterial growth may typically be added to the materials in proportions of about 0.5% to 15% or more by weight. A range of about 3% to 5% by weight ~
of the preservative has been found to be effective depending ' on the product to be preserved and its moisture content.
Preservative 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 preservative than short time cool storage conditions. The dihydrGxy acetone preservative 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 màterials in a solution of presorva~ivc, by mixing, or by injecting the preservative into the food material.
The effective inhibition of mycotic growth is accomplished by the use of mycotic preservative materials in ~ ,; .
-: . , . : . ,. - . :. -.
54~L;34 combination with the antibacterial material oE the instant -~ invention. Typical mycotic preservative materials are organic-free carboxylic acids, their alkyl esters, where the alkyl radical contains 1 to 5 carbon atoms, and their edible salts, preferably alkali-metal and alkaline earth metal salts, such as sodium, potassium, magnesium and calcium salts, respect-- ively.
Generally, an effective amount of mycotic preservative material is utilized with an effective amount of dihydroxy acetone to inhibit mold growth in food materials. The mycotic preservative may typically be added to the food material in ;~
proportions of about .015% to about .3% by weight.
The conditions of food storage, moisture content and the desired length of time for stability are factors that must be considered in selecting an effective amount of mycotic /
preservative material to use with the dihydroxy acetone ~;
preservative material. When sorbic and proprionic acids and/or their sodium and potassium salts are utilized with dihydroxy acetone the preferable amount of mycotic preservative material ~`
should be about .1% to about .3% by weight.
The residual content of the product will consist of nutritional 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 stabillzing, coloring and flavoring ingredients in addition to the preser-vative materials used in order to promote specific coloring orflavoring effects, but such materials will not normally be of the palatability reducing or degrading type or, if necessary, their use will be minimal. The standard FD&C food colors, BHA, BHT, smoke flavor, hamburger flavor, minerals and vitamins are :~1 :. - . ~ ' .' '' ', ' ; , ,, - - J 054434 :
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 materials to improve or increase the nutritional value of the final product, to render the product nutritionally complete or therapeutically more desirable.
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 wrapping the materials in a paper or polymer film wrap or tube. Poly-. . .
propylene, foil wrap and polyvinyl chloride (PVC) film wrappingmaterials 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 content and which also have a high level of bacterial contamin-ation as received. A typical example of previous 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), for 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, the products, for example, a high moisture pet food, would also typically contain other nutritious materials to provide a nutritionally balanced food --product. The other nutrient materials in addition to meat would chiefly 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 nutrient sources which are well known in the S443~
art and which are used in food products for humans or in animal foods. Materials in 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 No.
3,119,691 or USDA Handbook No. 8.
The following examples are selected from the many experiments 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.
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%
cornstarch and 3.0~ vegetable oil and the remainder water and preservative as follows:
Fresh ground beef 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 jacketed 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 into 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 temperature and examined periodically for signs of spoilage.
The results of the storage-tests are shown in Table I.
- . ,.
' ' . ', . ' '. ~: ~
105~434 TABLE I
. Meat Spread With Dihydroxy Acetone ;~ 69% Moisture (Karl Fischer) : . . .
: 8 ; Months Control - 1.0% 3.0~ 5.0%
- Control - Initial Count 900/gm; Terminal Count 30 X 106/gm 1.0% - Initial Count 560/gm; 7 Month Count 100 X 102/gm 1 3 0~ - Initial Count 420/gm; 7 ~onth Count ~10/gm . -5~0~ - Initial Count 120/gm; 7 Month Count ~10/gm Example 2 A spiced corn goulash ~Mexican corn) was prepared which :
j was preserved by dihydroxy acetone ~rom 88% frozen shelled corn, .
5.0% margarine, 0.6% salt, 0~4~ chili powder, 3.0% pimentos, .
¦ and 3.0% chopped green pepper as follows:
The margarine was melted in a skillet and the othex ingredients were added to the skillet and mixed. The dihydroxy ~
acetone was then added at this stage and mixed, and the mixture :
was heated in a 450F. ovèn for twenty minutes to an internal :~
temperature of about 190F. The mixture was then allowed to .
cool to room temperature and was then packed in plastic bags.
Samples were prepared having no addition of preservative, 1.0% . .
addition, 3.0~ addition and 5.0% addition. The samples were ~ I
, . ~ ~ ` .. ' ' . :
. ~L05443~
` . . .
: stored at room temperature and were examined periodically .. for signs of spoilage. The results of the storage tests are .. shown in Table II.
-~ TABLE II
... -Mexican Corn with Dihydroxy Acetone :
. 65~ Moisture (Rarl Fischer) 7 1 . .
. 6 :! Months Control 1.0% 3.0% 5.0%
Control - Initial Count ~10/gm; Terminal Count >30 X 106/gm . 20 1.0% - Initial Count 160/gm; 7 Month Count ~10 . 3.0g - Initial Count 120/gmi; 7 Month Count <10 5.0% - Initial Count 170/gm; 7 Month Count 30 X 103 (mold . - ~ount one .- . . sample) ¦ Example 3 A breakfast roll product preserved from spoilage by using 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 3B.6~ milk as follows: ¦
The flour, sugar, baking powder and salt were weighed and mixed together. The eggs.were beaten separately and mixed with the oil, and the milk and dry ingredients were added to 544L3~
the eggs and mixed to form a batter. The chemical preserva-; tive was then mixed into the batter and the batter was pro---~ portioned into muffin pans and baked in a 450F. oven for thirty minutes to an internal temperature of about 190F. The muffins were then cooled to ro~m temperature and packed in - -~ plastic bags. The samples were prepared having no preser~a-! tive 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 ~he storage , 10 tests are shown on Table III.
TABLE III
Roll With Dihydroxy Acetone 32~ Moisture (Karl Fischer) ~onths Control 0.5% 1.0% 2.5 I Control - Initial Count 60/gm; Terminal Count ~30 X 106/qm 0.5% - Initial Count ~10/gm: Terminal Count >30 X 106~gm 1.0% - Initial Count <10/gm; 7 Month Count C10/gm
ACETONE AND AN ANTIMYCOTIC AGENT
Background of the Inventlon This application is related-in-part to Canadian - Application Serial No. 193,898, filed March 1, 1~74, to - Oborsh et al and assigned to the assignee of the present application.
Preservation of food materials is a problem which continually confronts the food industry. Food materials, such as flesh or fish must be preserved in a marketable state while it is transported from the site of production to the market and must remain wholesome after purchase by the consumer. Fresh animal flesh, meat and fish, for example, has a hiigh moisture content and is difficult to preserve since they provide a ready media for growth of contaminating organisms. In addition to meats, fresh vegetables, fruits and berries also have a high moisture content and, as a consequence, have a very limited shelf life when sold in the fresh state.
Food scientists have resorted to a variety of techniques `
to extend the life of food products. The methods employed - have entailed the use of low temperatures, such as refrigeration and freezing; packaging techniques, such as canning; heat treatments, such as pasteurizing and au-to-claving techniques; drying to reduce the moisture content;
and to use of preservative materials. The art has used a variety of chemical preservatives. ~istorically, sugar ~- -and salt (NaCl) have been used to preserve food for many years. The use of sodium chloride brine solutions dates 30 back many centuries. More recently, a wider variety of ^
chemical preservative materials has been applied by the food scientist in an attempt to increase the useful life of foods. Typical of these preservative materials are ., ~ --1-- :~
-' ' ` , ~ : ,: , . -: , .. . .
- ` 1054434 the anti-bacterial and antimycotic agents, such as sorbic acid, proprionic acid, and the sodium and potassium salts of proprionic and sorbic acid. Other materials whic}l have been used as preservatives are ethoxyquin, BHA, BHT, sulfur dioxide, acetic acid, phosphoric acid and phosphate , salts, gallic acid and gallic acid esters, and many other chemical materials.
The preservatives used by the prior art have proven to be quite useful in extending the shelf life of many food products. However, the preservatives used by the prior art are not uniformly effective 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 preservatives are also limited in their ability to preserve food materials without adversely , effecting the appearance and/or palatability of the food products.
Summary of the Invention :
We have discovered a new method for preserving food materials which enable us to package the materials in ~`~
inexpensive packaging and to store the materials under room temperature conditions for long periods of time. The materials will not support bacterial or mycotic growth. The materials can be packaged by simple, inexpensive processes `
and do not require expensive canning and sterilizing 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, ~, `- ~054434 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 substantially long periods of time.
The process of preserving foods involves contacting the food materials with an effective amount of a preservative such as dihydroxy acetone to inhibit bacterial growth and an effective amount of mycotic preservatives to inhibit mold growth. This preservative system is substantially complete when used as disclosed and reduces or substantially eliminates - the need for preservatives of a palatability reducing or physiologically undesirable character. The preservative dihydroxy acetone inhibiting bacterial growth may typically be added to the materials in proportions of about 0.5% to 15% or more by weight. A range of about 3% to 5% by weight ~
of the preservative has been found to be effective depending ' on the product to be preserved and its moisture content.
Preservative 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 preservative than short time cool storage conditions. The dihydrGxy acetone preservative 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 màterials in a solution of presorva~ivc, by mixing, or by injecting the preservative into the food material.
The effective inhibition of mycotic growth is accomplished by the use of mycotic preservative materials in ~ ,; .
-: . , . : . ,. - . :. -.
54~L;34 combination with the antibacterial material oE the instant -~ invention. Typical mycotic preservative materials are organic-free carboxylic acids, their alkyl esters, where the alkyl radical contains 1 to 5 carbon atoms, and their edible salts, preferably alkali-metal and alkaline earth metal salts, such as sodium, potassium, magnesium and calcium salts, respect-- ively.
Generally, an effective amount of mycotic preservative material is utilized with an effective amount of dihydroxy acetone to inhibit mold growth in food materials. The mycotic preservative may typically be added to the food material in ;~
proportions of about .015% to about .3% by weight.
The conditions of food storage, moisture content and the desired length of time for stability are factors that must be considered in selecting an effective amount of mycotic /
preservative material to use with the dihydroxy acetone ~;
preservative material. When sorbic and proprionic acids and/or their sodium and potassium salts are utilized with dihydroxy acetone the preferable amount of mycotic preservative material ~`
should be about .1% to about .3% by weight.
The residual content of the product will consist of nutritional 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 stabillzing, coloring and flavoring ingredients in addition to the preser-vative materials used in order to promote specific coloring orflavoring effects, but such materials will not normally be of the palatability reducing or degrading type or, if necessary, their use will be minimal. The standard FD&C food colors, BHA, BHT, smoke flavor, hamburger flavor, minerals and vitamins are :~1 :. - . ~ ' .' '' ', ' ; , ,, - - J 054434 :
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 materials to improve or increase the nutritional value of the final product, to render the product nutritionally complete or therapeutically more desirable.
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 wrapping the materials in a paper or polymer film wrap or tube. Poly-. . .
propylene, foil wrap and polyvinyl chloride (PVC) film wrappingmaterials 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 content and which also have a high level of bacterial contamin-ation as received. A typical example of previous 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), for 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, the products, for example, a high moisture pet food, would also typically contain other nutritious materials to provide a nutritionally balanced food --product. The other nutrient materials in addition to meat would chiefly 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 nutrient sources which are well known in the S443~
art and which are used in food products for humans or in animal foods. Materials in 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 No.
3,119,691 or USDA Handbook No. 8.
The following examples are selected from the many experiments 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.
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%
cornstarch and 3.0~ vegetable oil and the remainder water and preservative as follows:
Fresh ground beef 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 jacketed 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 into 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 temperature and examined periodically for signs of spoilage.
The results of the storage-tests are shown in Table I.
- . ,.
' ' . ', . ' '. ~: ~
105~434 TABLE I
. Meat Spread With Dihydroxy Acetone ;~ 69% Moisture (Karl Fischer) : . . .
: 8 ; Months Control - 1.0% 3.0~ 5.0%
- Control - Initial Count 900/gm; Terminal Count 30 X 106/gm 1.0% - Initial Count 560/gm; 7 Month Count 100 X 102/gm 1 3 0~ - Initial Count 420/gm; 7 ~onth Count ~10/gm . -5~0~ - Initial Count 120/gm; 7 Month Count ~10/gm Example 2 A spiced corn goulash ~Mexican corn) was prepared which :
j was preserved by dihydroxy acetone ~rom 88% frozen shelled corn, .
5.0% margarine, 0.6% salt, 0~4~ chili powder, 3.0% pimentos, .
¦ and 3.0% chopped green pepper as follows:
The margarine was melted in a skillet and the othex ingredients were added to the skillet and mixed. The dihydroxy ~
acetone was then added at this stage and mixed, and the mixture :
was heated in a 450F. ovèn for twenty minutes to an internal :~
temperature of about 190F. The mixture was then allowed to .
cool to room temperature and was then packed in plastic bags.
Samples were prepared having no addition of preservative, 1.0% . .
addition, 3.0~ addition and 5.0% addition. The samples were ~ I
, . ~ ~ ` .. ' ' . :
. ~L05443~
` . . .
: stored at room temperature and were examined periodically .. for signs of spoilage. The results of the storage tests are .. shown in Table II.
-~ TABLE II
... -Mexican Corn with Dihydroxy Acetone :
. 65~ Moisture (Rarl Fischer) 7 1 . .
. 6 :! Months Control 1.0% 3.0% 5.0%
Control - Initial Count ~10/gm; Terminal Count >30 X 106/gm . 20 1.0% - Initial Count 160/gm; 7 Month Count ~10 . 3.0g - Initial Count 120/gmi; 7 Month Count <10 5.0% - Initial Count 170/gm; 7 Month Count 30 X 103 (mold . - ~ount one .- . . sample) ¦ Example 3 A breakfast roll product preserved from spoilage by using 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 3B.6~ milk as follows: ¦
The flour, sugar, baking powder and salt were weighed and mixed together. The eggs.were beaten separately and mixed with the oil, and the milk and dry ingredients were added to 544L3~
the eggs and mixed to form a batter. The chemical preserva-; tive was then mixed into the batter and the batter was pro---~ portioned into muffin pans and baked in a 450F. oven for thirty minutes to an internal temperature of about 190F. The muffins were then cooled to ro~m temperature and packed in - -~ plastic bags. The samples were prepared having no preser~a-! tive 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 ~he storage , 10 tests are shown on Table III.
TABLE III
Roll With Dihydroxy Acetone 32~ Moisture (Karl Fischer) ~onths Control 0.5% 1.0% 2.5 I Control - Initial Count 60/gm; Terminal Count ~30 X 106/qm 0.5% - Initial Count ~10/gm: Terminal Count >30 X 106~gm 1.0% - Initial Count <10/gm; 7 Month Count C10/gm
2.5% - Initial Count ~10/gm, 7 Month Count 10 X 102/gm (mold count one sam~le) ,.
~ . I
_ g _ :
S4~34 Example 4 Mashed potato systems, pxeserved against bacterial spoilage by dihydroxy acetone were prepared from peeled potatoes by cooking the potatoes in a`steam kettle until ten-der, draining, weighing and mashing the potatoes and adding 4~ margarine, .6% salt, .005% pepper, and 11~ milk. While the additional ingredients were mixed to the mashed potatoes and while the potatoes were still hot at a temperature of about 120F., the preservative chemical was added and mixed. After the preservative was mixed in with the mashed potatoes, they were 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 spoilage. The levels of addition and the results of the storage tests are shown on Table IV.
TABLE IV
Mashed Potatoes With Dihydroxy Acetone 77% Moisture (Karl Fischer) Months Control 1.0% 3.0% 5.0%
- 10 - , ___ , .. .. , _ ~_ . _ _ _ .. _. _ _ . . . .. _ .. _. . _ .. , . _ _. .. ~ . . _ . . ._ . ... _ .
` Control - Initial Count 58 X 10 /gm; Terminal Count 30 ~ 10 /gm ` 1.0% - Initial Count 12 X 10 /gm; Terminal Count 30 X 106/gm
~ . I
_ g _ :
S4~34 Example 4 Mashed potato systems, pxeserved against bacterial spoilage by dihydroxy acetone were prepared from peeled potatoes by cooking the potatoes in a`steam kettle until ten-der, draining, weighing and mashing the potatoes and adding 4~ margarine, .6% salt, .005% pepper, and 11~ milk. While the additional ingredients were mixed to the mashed potatoes and while the potatoes were still hot at a temperature of about 120F., the preservative chemical was added and mixed. After the preservative was mixed in with the mashed potatoes, they were 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 spoilage. The levels of addition and the results of the storage tests are shown on Table IV.
TABLE IV
Mashed Potatoes With Dihydroxy Acetone 77% Moisture (Karl Fischer) Months Control 1.0% 3.0% 5.0%
- 10 - , ___ , .. .. , _ ~_ . _ _ _ .. _. _ _ . . . .. _ .. _. . _ .. , . _ _. .. ~ . . _ . . ._ . ... _ .
` Control - Initial Count 58 X 10 /gm; Terminal Count 30 ~ 10 /gm ` 1.0% - Initial Count 12 X 10 /gm; Terminal Count 30 X 106/gm
3.0% - Initial Count 10 X 10 /gm; Terminal Count 30 X 10 /gm 5.0~ - Initial Count 900/gm; Terminal Count 100 X 10 /gm (mold) ` As previously noted, the effective inhibition of mycotic growth as well as bacterial growth on food materials can be accomplished by the use of mycotic preservative materials in combination with the antibacterial material of the instant invention. Typical mycotic preservative materials are organic-free carboxylic acids, their alkyl esters, where the alkyl radical contains 1 to 5 carbon atoms, and their edible salts, preferably alkali-metal and alkaline earth metal salts, such as sodium, potassium, magnesium and calcium salts, respectively.
Included among these carboxylic acids are the saturated lower aliphatic acids, includingproprionic, crotonic, isocrotonic, ; sorbic and benzoic. Other compounds such as dehydroacetic acid and its edible salts may also be used as a mycotic preservative ., -: .
material. Preferably, sorbic and proprionic acids and/or their sodium and potassium salts are used with dihydroxy acetone to retard mycotic as well as bacterial growth on high moisture food materials to provide a stable product that can be kept for substantially long perlods of time without refriger-ation or resorting to canning and autoclaving techniques.
As previously noted, generally, an effective amount of mycotic preservative material is utilized with an effective amount of dihydroxy acetone to inhibit mold growth in food -materials. The mycotic preservative may typically be added --to the food material in proportions of about .015~ to about .3% by weight.
- ~, -11- ~
B~l -...... . . ..... - . . ~ . .. . .. ....... ..
.. . . .; . . . . . . . . . . . .. . . .. . . .
-` The conditions of food storage, moisture content and ~.
- the desired length of time for stability are factors that must be considered in selecting an effective amount of mycotic preservative material to use with the dihydroxy acetone pre-servative material. When sorbic and proprionic acids and/or their sodium and potassium salts are utilized with dihydroxy acetone the preferable amount of mycotic preservative material should be about .1~ to about .3~ by weight.
Example S
The procedure of Example 1 was followed in which a meat spread was prepared but about 0.3% by weight each of potassium sorbate and sorbic acid was added to the browned meat with the dihydroxy acetone preservative. A11 of the samples of the meat spread containing the stated varied amounts of dihydroxy acetone and the antimycotic preservative were packed in plastic bags, stored at room temperatures for 10 months, and showed no signs of mycotic or bacterial growth.
Example 6 The procedure of Example 2 was followed, however, about 0.3% by weight each of sorbic acid and potassium sor-bate was added to the spiced corn goulash samples with the stated varied amounts of dihydroxy acetone. After the goulash was packed in plastic bags and stored at room temperature for a 10 month period~ there was no evidence of any mycotic or bacterial growth in the samples.
, , :
, 1 ~ --iL~544;~
- Example 7 The pro~edure of Example 4 was followed, but about 0.3% by weight each of sorbic acid and potassium sorbate was added to the mashed potato samples with the stated varied amounts of dihydroxy acetone. After the mashed potatoes were packed in plastic bags and stored at room temperature for a 10 month periodr there was no evidence of mycotic or bacterial growth in any of the samples.
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 defined therein.
- 13 ~
Included among these carboxylic acids are the saturated lower aliphatic acids, includingproprionic, crotonic, isocrotonic, ; sorbic and benzoic. Other compounds such as dehydroacetic acid and its edible salts may also be used as a mycotic preservative ., -: .
material. Preferably, sorbic and proprionic acids and/or their sodium and potassium salts are used with dihydroxy acetone to retard mycotic as well as bacterial growth on high moisture food materials to provide a stable product that can be kept for substantially long perlods of time without refriger-ation or resorting to canning and autoclaving techniques.
As previously noted, generally, an effective amount of mycotic preservative material is utilized with an effective amount of dihydroxy acetone to inhibit mold growth in food -materials. The mycotic preservative may typically be added --to the food material in proportions of about .015~ to about .3% by weight.
- ~, -11- ~
B~l -...... . . ..... - . . ~ . .. . .. ....... ..
.. . . .; . . . . . . . . . . . .. . . .. . . .
-` The conditions of food storage, moisture content and ~.
- the desired length of time for stability are factors that must be considered in selecting an effective amount of mycotic preservative material to use with the dihydroxy acetone pre-servative material. When sorbic and proprionic acids and/or their sodium and potassium salts are utilized with dihydroxy acetone the preferable amount of mycotic preservative material should be about .1~ to about .3~ by weight.
Example S
The procedure of Example 1 was followed in which a meat spread was prepared but about 0.3% by weight each of potassium sorbate and sorbic acid was added to the browned meat with the dihydroxy acetone preservative. A11 of the samples of the meat spread containing the stated varied amounts of dihydroxy acetone and the antimycotic preservative were packed in plastic bags, stored at room temperatures for 10 months, and showed no signs of mycotic or bacterial growth.
Example 6 The procedure of Example 2 was followed, however, about 0.3% by weight each of sorbic acid and potassium sor-bate was added to the spiced corn goulash samples with the stated varied amounts of dihydroxy acetone. After the goulash was packed in plastic bags and stored at room temperature for a 10 month period~ there was no evidence of any mycotic or bacterial growth in the samples.
, , :
, 1 ~ --iL~544;~
- Example 7 The pro~edure of Example 4 was followed, but about 0.3% by weight each of sorbic acid and potassium sorbate was added to the mashed potato samples with the stated varied amounts of dihydroxy acetone. After the mashed potatoes were packed in plastic bags and stored at room temperature for a 10 month periodr there was no evidence of mycotic or bacterial growth in any of the samples.
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 defined therein.
- 13 ~
Claims (16)
1. A method of preserving food comprising contacting the food with an effective amount of dihydroxy acetone preservative to inhibit bacterial growth and an effective amount of a mycotic preservative to inhibit mold growth.
2. The method of Claim 1 wherein the mycotic preservative is selected from the group consisting of proprionic, crotonic, isocrotonic, sorbic, benzoic and dehydroacetic acids and their edible salts.
3. The method of Claim 1 or 2 wherein the amount of mycotic preservative material is about 0.015% to about 0.3% by weight.
4. The method of Claim 1 or 2 wherein the dihydroxy acetone preservative is present in an amount from about 0.5% to 15% by weight and the amount of mycotic preservative material is about 0.015% to about 0.3% by weight.
5. The method of Claim 1 wherein the dihydroxy acetone preservative is present in an amount from about 0.5% to 15% by weight and the mycotic preservative is selected from the group consisting of proprionic acid, sorbic acid and the sodium and potassium salt thereof in an amount of about 0.1% to 0.3% by weight.
6. The method of Claim 5 wherein the dihydroxy acetone preservative is present in an amount of from about 1.0% to 5.0%.
7. The method of Claim 1, 2 or 5 wherein the dihydroxy acetone preservative and mycotic preservative are added to the food material by means selected from the group of injection into the material and spraying a solution on the material.
8. A stable food product having a long shelf life and resistance to bacteria and mycotic spoilage on storage under ambient conditions and in packaging materials which are permeable to bacterial and mycotic penetration, said food product containing food materials and an effective amount of dihydroxy acetone to inhibit bacterial growth and an effective amount of a mycotic preservative to inhibit mold growth, and prepared by contacting the food material with an effective amount of dihydroxy acetone and an effective amount of a mycotic preservative.
9. The stable food product of Claim 8 wherein the food materials have about 50% moisture by weight and nutritious food solids.
10. The stable food product of Claim 9 wherein the food contains a proteinaceous material as at least part of the nutritious food solids.
11. The stable food product of Claim 10 wherein the proteinaceous material is selected from the group consisting of soy protein, meat, egg and fish.
12. The stable food product of Claim 8 or 9 wherein the dihydroxy acetone is present in an amount of from about 0.5% to 15% by weight and the mycotic preservative is present in an amount from about 0.015% to 0.3% by weight.
13. The stable food product of Claim 10 or 11 wherein the proteinaceous material is selected from the group consisting of soy protein, meat, egg and fish.
14. The stable food product of Claim 8 or 9 wherein the mycotic preservative is selected from the group consisting of proprionic, crotonic, isocrotonic, sorbic, benzoic and dehydroacetic acids and their edible salts.
15. The stable food product of Claim 10 or 11 wherein the proteinaceous material is selected from the group consisting of soy protein, meat, egg and fish.
16. The stable food product of Claim 8, 9 or 10 wherein the mycotic preservative is selected from the group of proprionic acid, sorbic acid and edible salts thereof and present in the amount of from about 0.1% to 0.3% by weight and the dihydroxy acetone preservative is present in an amount of from about 1% to 5% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA264,117A CA1054434A (en) | 1976-10-25 | 1976-10-25 | Food preservation with dihydroxy acetone and an antimycotic agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA264,117A CA1054434A (en) | 1976-10-25 | 1976-10-25 | Food preservation with dihydroxy acetone and an antimycotic agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1054434A true CA1054434A (en) | 1979-05-15 |
Family
ID=4107120
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA264,117A Expired CA1054434A (en) | 1976-10-25 | 1976-10-25 | Food preservation with dihydroxy acetone and an antimycotic agent |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1054434A (en) |
-
1976
- 1976-10-25 CA CA264,117A patent/CA1054434A/en not_active Expired
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