CH498587A - Verfahren zur Verbesserung der organoleptischen Beständigkeit von Nahrungsmitteln - Google Patents
Verfahren zur Verbesserung der organoleptischen Beständigkeit von NahrungsmittelnInfo
- Publication number
- CH498587A CH498587A CH122967A CH122967A CH498587A CH 498587 A CH498587 A CH 498587A CH 122967 A CH122967 A CH 122967A CH 122967 A CH122967 A CH 122967A CH 498587 A CH498587 A CH 498587A
- Authority
- CH
- Switzerland
- Prior art keywords
- oxygen
- egg yolk
- dependent
- microorganisms
- fermentation
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 24
- 235000013305 food Nutrition 0.000 title claims description 9
- 210000002969 egg yolk Anatomy 0.000 claims description 34
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 31
- 239000001301 oxygen Substances 0.000 claims description 31
- 229910052760 oxygen Inorganic materials 0.000 claims description 31
- 235000013345 egg yolk Nutrition 0.000 claims description 29
- 102000002322 Egg Proteins Human genes 0.000 claims description 28
- 108010000912 Egg Proteins Proteins 0.000 claims description 28
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 235000015067 sauces Nutrition 0.000 claims description 14
- 239000012736 aqueous medium Substances 0.000 claims description 11
- 239000000839 emulsion Substances 0.000 claims description 11
- 244000005700 microbiome Species 0.000 claims description 11
- 235000010746 mayonnaise Nutrition 0.000 claims description 9
- 239000008268 mayonnaise Substances 0.000 claims description 9
- 239000002609 medium Substances 0.000 claims description 8
- 150000001720 carbohydrates Chemical class 0.000 claims description 5
- 235000014633 carbohydrates Nutrition 0.000 claims description 5
- 241000192132 Leuconostoc Species 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 239000007858 starting material Substances 0.000 claims description 4
- 241000194017 Streptococcus Species 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 241000186660 Lactobacillus Species 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000012858 packaging process Methods 0.000 claims description 2
- 230000001419 dependent effect Effects 0.000 claims 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 238000004945 emulsification Methods 0.000 description 6
- 239000011261 inert gas Substances 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 230000005587 bubbling Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 241000722363 Piper Species 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 3
- 235000013734 beta-carotene Nutrition 0.000 description 3
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 3
- 239000011648 beta-carotene Substances 0.000 description 3
- 229960002747 betacarotene Drugs 0.000 description 3
- 239000007795 chemical reaction product Substances 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 238000006392 deoxygenation reaction Methods 0.000 description 3
- 235000019508 mustard seed Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 229910001873 dinitrogen Inorganic materials 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 241001468155 Lactobacillaceae Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000006213 oxygenation reaction Methods 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23B5/00—Preservation of eggs or egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/06—Preservation of finished products
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3665/66A GB1130634A (en) | 1966-01-27 | 1966-01-27 | Treatment of food dressings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH498587A true CH498587A (de) | 1970-11-15 |
Family
ID=9762627
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH122967A CH498587A (de) | 1966-01-27 | 1967-01-27 | Verfahren zur Verbesserung der organoleptischen Beständigkeit von Nahrungsmitteln |
Country Status (12)
| Country | Link |
|---|---|
| AT (1) | AT286756B (ko) |
| BE (1) | BE693308A (ko) |
| CH (1) | CH498587A (ko) |
| DE (1) | DE1692798A1 (ko) |
| ES (1) | ES336167A1 (ko) |
| FI (1) | FI43523B (ko) |
| FR (1) | FR1509598A (ko) |
| GB (1) | GB1130634A (ko) |
| LU (1) | LU52897A1 (ko) |
| NL (1) | NL6701220A (ko) |
| NO (1) | NO117776B (ko) |
| SE (1) | SE335667B (ko) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006011802A1 (en) * | 2004-07-30 | 2006-02-02 | Friesland Brands B.V. | Method for conditioning liquid, neutral products, and the products obtained and obtainable therewith |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3937814A (en) | 1971-09-13 | 1976-02-10 | Dirigo Corporation | Compositions for safe extension of storage life of foods |
| JPS5312986B2 (ko) * | 1972-07-26 | 1978-05-06 | ||
| DE2510705A1 (de) * | 1975-03-12 | 1976-09-23 | Fauser Vitaquell | Verfahren zum herstellen einer emulsion aus fett und wasser, insbesondere margarine und halbfettmargarine |
| NL7907831A (nl) * | 1979-10-25 | 1981-04-28 | Unilever Nv | Werkwijze ter bereiding van een conserveermiddel-vrije olie-in-water emulsie. |
| IT1320832B1 (it) * | 2000-11-07 | 2003-12-10 | Egg Plus Engineering Di Fantol | Procedimento e impianto per il trattamento di prodotti di uovo esimili, destinati all'uso alimentare. |
-
1966
- 1966-01-27 GB GB3665/66A patent/GB1130634A/en not_active Expired
-
1967
- 1967-01-26 NO NO166587A patent/NO117776B/no unknown
- 1967-01-26 NL NL6701220A patent/NL6701220A/xx unknown
- 1967-01-27 CH CH122967A patent/CH498587A/de not_active IP Right Cessation
- 1967-01-27 DE DE19671692798 patent/DE1692798A1/de active Pending
- 1967-01-27 ES ES336167A patent/ES336167A1/es not_active Expired
- 1967-01-27 AT AT78667A patent/AT286756B/de not_active IP Right Cessation
- 1967-01-27 BE BE693308D patent/BE693308A/xx unknown
- 1967-01-27 SE SE01231/67A patent/SE335667B/xx unknown
- 1967-01-27 FR FR92867A patent/FR1509598A/fr not_active Expired
- 1967-01-27 LU LU52897D patent/LU52897A1/xx unknown
- 1967-01-27 FI FI0238/67A patent/FI43523B/fi active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006011802A1 (en) * | 2004-07-30 | 2006-02-02 | Friesland Brands B.V. | Method for conditioning liquid, neutral products, and the products obtained and obtainable therewith |
| NL1026754C2 (nl) * | 2004-07-30 | 2006-02-02 | Friesland Brands Bv | Werkwijze voor het conditioneren van vloeibare, neutrale producten, alsmede de daarmee verkregen en verkrijgbare producten. |
Also Published As
| Publication number | Publication date |
|---|---|
| FR1509598A (fr) | 1968-01-12 |
| NO117776B (ko) | 1969-09-22 |
| SE335667B (ko) | 1971-06-01 |
| AT286756B (de) | 1970-12-28 |
| BE693308A (ko) | 1967-07-27 |
| FI43523B (ko) | 1970-12-31 |
| NL6701220A (ko) | 1967-07-28 |
| ES336167A1 (es) | 1968-06-01 |
| LU52897A1 (ko) | 1968-08-28 |
| DE1692798A1 (de) | 1971-07-29 |
| GB1130634A (en) | 1968-10-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PL | Patent ceased |