CZ235596A3 - Process for producing environment-stable foodstuff article - Google Patents

Abstract

A process of producing an ambient stable food product which includes a preservative selected from an inorganic acid, an organic acid, the salts thereof and mixtures thereof, having an equilibrium pH of from 4.7 to 6.5 and an Aw of from 0.94 to 0.999, wherein the food product is heated to a temperature of from 90 to 130 DEG C for a time sufficient to provide a microbiologically safe, ambient stable food product.

Description

Technical field

The present invention relates to a process for the production of an environmentally stable food product and the food product.

BACKGROUND OF THE INVENTION

At present, in order to obtain microbiologically safe, they are in the environment; the center of stable food products such as sauces or soups, food products pdr dr ober jer. .on the following conservation procedures:

(a) Neutral pH and sterilization. Sterilization typically involves a minimum heat treatment equivalent at 121 ° C for 2.45 minutes (F _o = 2.45).

(b) Low balanced pH (pH <= 4.6) and pasteurisation to extend the lifetime and inactivate vegetative pathogens.

Both products produced using processes (a) and (b) may have high water activity above 0.93); or (c) Products

0.93) produced by adding and / or sugar to the product, in order to prolong vegetative pathogens with low water activity (,, = = a relatively large amount of salt followed by pasteurization, shelf-life and inactivation of substances).

All of these preservation processes are detrimental to the quality of the product and, therefore, a preservation process has been sought for some time that provides a stable food product in the environment with minimal loss of quality, such as texture, color and / or taste of the product.

Throughout this description, the term F _o is used, which is defined as a heat treatment for a given time in minutes at 121 ° C or an equivalent heat treatment using a number of 10 ° C. The number z is equal to the number of heat exchange stages necessary to cause a decimal reduction in the exchange time. u through factor 1C. 'F where _C 3 means 3 minutes at ^121? C or equivalent heat treatment. F 3 is the heat treatment required to provide a 12 log reduction in the number of Clostridium botulinum.

EP 191 573 (American Can Company) discloses a method of making a food product that is technically sterile and has an equilibrium pH of 4.6 or less, which process comprises mixing the food product with an acid and its lactones, preferably aldonic acid and its lactone, and heat treating the food product.

EP 12 255 (Societe des Produits Nestle SA) discloses a food product having a water activity of 0.8 6 - 0.9 and a pH of 4.5 to 5.5.

EP 230 122 (Oscar Mayer Foods Corporation) description 'is frozen poultry or fish), food products to which lactate is added to delay the growth of Clostridium botulinum. This procedure provides an additional safety factor in which cooling is an essential element of the preservation system, but the product may be exposed to certain transient temperature increases over its lifetime. This preservation process, which provides an environmentally stable food product with minimal loss of quality, for example, structure, color and / or taste of the product.

Throughout this description, the term F _o is used, which is defined as a heat treatment for a given time in minutes at 121 ° C or an equivalent appellation. · Using a number from 10 ° C. While the number of R in: lable of temperature change necessary to cause the decimal value abbr time for exchange by a factor _of 10. Thus, F 3 Zr sulfonates tep'otě 3 minutes at ^121? C or equivalent heat; . ravu. F 3 is the heat treatment required to provide a 12 log reduction in the number of Clostridium botulinum.

^3, EP 191. 573 (American Can Company;

discloses a process for producing a food product that is technically sterile and has an equilibrium pH of 4.6 or less, which process comprises mixing the food product with an acid and its lactones, preferably aldonic acid and its lactone, and heat treating the food product.

EP 12 255 (Societe des Produits Nestle SA) discloses a food product having a water activity of 0.86-0.9 and a pH of 4.5-5.5.

EP 230 122 (Oscar Mayer Foods Corporation) discloses frozen poultry or fish food products to which lactate is added to delay the growth of Clostridium botulinum. This procedure provides an additional safety factor in which cooling is an essential element of the preservation system, but the product may be exposed to certain transient temperature increases over its lifetime. However, this procedure only delays growth and does not ensure environmental stability.

U.S. Pat. No. 4,495,203 discloses long-life pet foods having a moisture content of from 50 to 80%, a water activity of at least 0.9, from 0.3 to 3.0% edible organic acid, and a sufficient amount of inorganic acid to maintain the pH of the product in the range of 3.5 to 5.8. In addition, this pet food composition contains from 4 to 15% fructose and antifungal agents.

Crobiological stability is ensured by the interaction between sugar, acid and antifungal. The amount of antifungal substance used is higher than the acceptable levels in food products intended for human consumption. This method of producing long-life food products is therefore not suitable for the production of food products intended for human consumption.

GB 2 023 996 relates to foods packaged in a hermetically sealed package having a pH of less than 5.5 or containing a liquid having a water activity of less than 0.94 and which have been sterilized at a temperature of 115 to 150 ° C for a relatively short time time. In this document, F _{o is} defined as the time required for complete destruction of microorganisms or spores. This is a different definition from that used for F _o in the present disclosure (see above), and using the F _o definition of the present disclosure, the invention described in GB 2 023 996 relates to heat treatments that are all above F _o > There is no mention in GB 2 023 996 that environmental stability can be achieved under the conditions defined in the present description.

Surprisingly it was nyru '. it has been found that it is possible to achieve an environmentally stable food product with excellent properties by using a combination of preservation techniques.

The essence of the invention

Thus, the present invention suggests z; A process for the preparation of an environmentally stable food product comprising a preservative selected from a group consisting of an inorganic acid, an organic acid, their salts and mixtures thereof, having an equilibrium pH of from 4.7 to 6.5, and from 0.94 to 0.999, wherein the food product is heated to a temperature of from 90 to 130 ° C for a time sufficient to provide a microbiologically safe, environmentally stable food product;

so;

if Yippee product temperature > 100 ° C and equilibrium value pH j θ of 5 _f Yippee τγ> = 0, 94 and food product se warm up e sufficiently ' for achievement of F _o <2.45 r if Yippee product temperature > 100 ° C and equilibrium value pH is from 6 to <6.5; is> = 0, 95 and food product se warms up < enough to achieve F _o &lt;2.45; if Yippee product temperature > 100 ° C and equilibrium value pH is from 5, 5 to <6.0; j e> = 0, 95 and food product se warms up < enough to achieve if F _o &lt;2.0; if Yippee product temperature > 100 ° C and equilibrium value PH is from 5, 0 to <5.5; is Me,> = 0, 95 and food product se warms up < enough to achieve F _o &lt;1.5; and if Yippee product temperature > 100 ° C and equilibrium value

pH is from 4.7 to <5.0; %. = 0.55 and the food product is heated sufficiently to achieve Γ, <1.0.

If the product has an equilibrium pH of from 4.7 to 6.5, it was surprising to find that it is possible to achieve stability in the dormant. environment by using small heat treatments compared to commonly used. This has been made possible by using a combination of preservation procedures under milder conditions than previously recommended, i.e. preservatives, reduced pH and heat treatments. This has allowed an environmentally stable product to be produced which has an excellent taste and good texture.

It should be noted that the product formed is stable in the environment because the bacterial spores contained therein are damaged so that they cannot grow and are therefore harmless. These disputes are therefore not necessarily destroyed, as is achieved by conventional sterilization techniques.

Preferably the food product is heated to a temperature of from 90 to 110 ° C, particularly preferably from 50 to 100 ° C and most preferably from 95 to 100 ⁱⁿ C.

The time over which the product is heated to achieve microbial stability at a given temperature will be readily determined by one skilled in the art. Typically, for temperatures > = 98 ° C, the product will be heated for > = 2 minutes, while for temperatures &gt; 98 ° C, the product will be heated for > = 30 minutes.

Suitable organic acids and their salts may be selected from lactic acid, acetic acid, succinic acid, malic acid, propionic acid, benzoic acid, fumaric acid, tartaric acid, δ

citrates, their salts, guconociellialactone, and mixtures thereof. The preferred organic acid is lactic acid.

A suitable inorganic acid is phosphoric acid, although any food grade inorganic acid may be used.

Preferably, the organic acid, arorganic acid, salts or mixtures thereof are added c.c of the food product in amounts of from 0.0% to 2% by weight or volume equivalent of the food product, depending on the nature of the acid used.

Preferably, the food product has a pH equilibrium of from 4.7 to 6.0, particularly preferably from 4.7 to 5.3, and most preferably from 4.7 to 5.1.

When the pH is greater than 5.1, the organic acid, inorganic acid, salts or mixtures thereof are preferably added to the food product in an amount equal to or greater than 1% by weight, preferably greater than 1% by weight, and most preferably at 2% by weight .

Preferably, the food product F7 has from 0.96 to 0.999, most preferably from 0.97 to 0.999.

In addition, the food product may include other preservatives. Suitable additional preservatives include sugars, sodium chloride, ethanol, D-alanine, glycerol, and mixtures thereof.

The described method can be used to create environmentally stable food products.

In particular, the method can be used to create environmentally stable sauces, soups and dressings containing or not containing solid particles.

DETAILED DESCRIPTION OF THE INVENTION

Examples 1 & 2 'yia; ravena white sauce having the following composition:

Coconut oil

Skimmed milk powder

Starch Colclo 67 * (registered trade mark) Lactic acid

Water% by volume 0,5% w / w% w / w *

Example 1 contained 0.5% by weight of lactic acid. Example 2 contained 0.3% by weight of lactic acid.

The mixture had an equilibrium value at pH 5.1, this mixture was greater than 0.95.

Heat treatment of the product was carried out at 98 ° C for 23 minutes.

This combined preservation system in Examples 1 &

resulted in products that were microbiologically safe and stable after 12 months storage at temperature

30 ° C when initial contamination was botuiinum and 10 ^s spores commonly occur

10 ³ disputes of the Ciostricium family Bacillus.

Comparative example

Example 1 was repeated except that the product was not subjected to heat treatment.

This resulted in a product that was not microbiologically safe and stable at ambient temperatures when the initial contamination was the same as in Example i.

Examples 3-60; Comparative Examples 3-H

3The environment for Clostridium botuiinum with the following composition was prepared:

g / liter

Proteos peptone 12.5

Lab Lemco ' ¹ Powder (Oxoid) 2.5

Neutralized soy peptone 2.5

Yeast extract 2.5

Sucrose 2

Soluble starch

Resazurin 0.001

Defoamer (ml) 0.25

L-cysteine HCl 0.2

Saline solution A (ml) Saline solution B (ml)

Saline solution

CaCl _; 2H, O

MgSC ₄ 7H ₂ 0

NaCl

0, 43

Saline solution 3:

KH ₂ PO ₄ K ₂ HP0jH.0 NaHCO ₃

Lactic acid 0 to 2.0% (see Table i;

The second medium was prepared for the Bacili family and had the following composition:

Lactic Acid Broth (Difco (up to 2.0%)

Both mixtures had 0.99.

The Clostridium botulinum medium was incubated anaerobically at 30 ° C. The medium for the Barlllus family was aerobically incubated at 30 ° C.

The lactic acid concentration and heat treatment of the product are shown in Table 1.

γ3, Ί

Table 1

Example Concentration Lactic acid (% by weight) pK Heat treatment 3 0.5 4.7 98 [deg.] C .; 2 minutes 4 η ς OF - 4.7 98 °; 10 mine; 5 0.5 4.7 98 [deg.] C .; 23 minutes 6 0.5 4.7 98 [deg.] C .; 100 minutes 7 .0,5 4.7 110 [deg.] C .; 2 minutes 8 0.5 4.7 110 [deg.] C .; 10 minutes 9 0.5 4.7 110’C; 23 minutes 10 and 4.7 98 [deg.] C .; 2 minutes 11 T 4.7 98 [deg.] C .; 10 minutes 12 -t ± 4.7 98 [deg.] C .; 23 minutes 13 X 4.7 98’C; 100 minutes 14 1. 4.7 110 [deg.] C .; 2 minutes 15 Dec 1 1 ^! ί_ 110 [deg.] C .; 10 minutes 16 1_ 4.7 110 [deg.] C .; 23 minutes 17 2 4.7 98 [deg.] C .; 2 minutes 18 2 4.7 98 [deg.] C .; 10 minutes ^- 19 Dec 2 4.7 98 [deg.] C .; 23 minutes 20 May 2 4.7 98 [deg.] C .; 100 minutes 21 2 4.7 110C; 2 minutes 22nd 2 4.7 110 [deg.] C .; 10 minutes 23 2 4.7 110’C; 23 minutes

Example Concentration Lactic acid (% by weight) pH Heat treatment 24 0, 5 5.1 98 [deg.] C .; 2 minutes 25 0.5 5, 1 98 [deg.] C .; 10 minutes 26 0, 5 £ 1 t ± 98 [deg.] C .; 23 minutes 27 Mar: 0.5 5.1 98 [deg.] C .; 100 minutes 28 0.5 5.1 110 ° C; 2 minutes 29 0.5 5.1 110 ^e C; 10 minutes 30 0, 5 5.1 110 [deg.] C .; 23 minutes 31 1 5, 1 98 [deg.] C .; 2 minutes 32 j_ 5, 1 98 ° W; 10 minutes 33 1 5, 1 98 [deg.] C .; 23 minutes 34 5.1 98 [deg.] C .; 100 minutes 35 1 X 5.1 110 [deg.] C .; 2 minutes 36 1 5.1 110’C; 10 minutes 37 1 5.1 110 [deg.] C .; 23 minutes 38 2 5.1 98 [deg.] C .; 2 minutes 39 2 5, 1 98 [deg.] C .; 10 minutes 40 2 5, 1 98 [deg.] C .; 23 minutes 41 2 5, 1 98 [deg.] C .; 100 minutes 42 2 5.1 110 [deg.] C .; 2 minutes 43 2 5, 1 110 [deg.] C .; 10 minutes 44 2 5, 1 110 [deg.] C .; 23 minutes 45 0.5 5.5 98 [deg.] C .; 100 minutes

Example Concentration Lactic acid (% by weight) pH Heat treatment 46 0.5 5.5 110 [deg.] C .; 10 minutes 47 0.5 5, 5 110 [deg.] C .; 23 minutes 48 1 98 ° 0; 100 minutes J 49 and 5, 5 110 [deg.] C .; 10 minutes 50 1 5.5 110 * C; 23 minutes 51 • 2 5.5 98 [deg.] C .; 100 minutes 52 n OF. 5.5 110 [deg.] C .; 10 minutes 53 2 5.5 110 [deg.] C .; 23 minutes 54 0.5 6.5 110 [deg.] C .; 10 minutes 55 0.5 6, 5 110 [deg.] C .; 23 minutes 56 AND 6.5 110’C; 10 minutes 57 6.5 110 [deg.] C .; 23 minutes 58 2 6.5 98 [deg.] C .; 100 minutes 59 2 6.5 110 [deg.] C .; 10 minutes 60 2 6.5 110 [deg.] C .; 23 minutes Β 0 5, 1 98 [deg.] C .; 10 minutes C 0 5, 5 98 [deg.] C .; 10 minutes D 0 6, 5 98 [deg.] C .; 10 minutes E 2 4.7 0 F 2 5, 1 0 G 2 5, 5 0 H 2 6.5 0

The combination of preservation systems in Examples 3 to 50 resulted in products that were microbiologically safe and stable after 6 months of storage at a temperature of 30 ° C when the initial contamination was 10 ⁷ spores of Clostridium botullins and 10 ⁷ spores of commonly occurring Bacillus families.

The preservation systems used in Comparative Examples 3 to H resulted in products that were not microbiologically safe and stable at ambient temperatures when the initial contamination was the same as in Examples 3 to 60.

Examples 61 to 56; Comparative Examples I to J

The same protocol as in Examples 3 to 50 was repeated with the conditions shown in Table 2. Heat treatment of the product was performed at 98 ° C for 23 min.

Table 2

Example Concentration Lactic acid (% by weight) pH 61 0.5 5.5 0, 95 62 0, 5 5 0, 95 63 0.5 6.5 0.94 64 2 5, 3 0, 999 65 2 5.4 0, 999 66 2 5.7 0, 999 AND 0.5 > 6,5 0, 999 J 2 > 6,5 0, 999

The combination of the preservation systems in Examples 61 through 6 resulted in products that were microbiologically safe and stable after 6 months of storage at 30 ° C when the initial contamination was the same as that in Examples 3 to 50.

The preservation systems used in Comparative Examples I to J resulted in products that were not microbiologically safe and stable at 30 ° C when the initial contamination was the same as that in Examples 3 to 60.

Example 67

The same protocol as in Examples 3 to 60 was repeated except that lactic acid was replaced with sodium lactate.

Sodium lactate was used in an amount such that the number of moles of lactate was equivalent to 0.5% by weight of lactic acid. The mixture had an equilibrium pH of 5.1 and 0.999, and the heat treatment was carried out at 98 ° C for 23 minutes.

This combined preservation system resulted in products that were microbiologically safe and stable after 6 months of storage at 30 ° C when the initial contamination was the same as that in Examples 3 to 60.

Examples 63 to 72

A tomato sauce was prepared that followed

Tomato paste (31 ° 3RIX) Soybean oil

Salt

Pure cold pressed olive oil Lactic acid

Water% by weight

32,18 $

1.14

0, 85

0.05

0.2 to 0.5 (see; Table 3 to 100)

With NB tomato paste contains approximately 1% citric acid.

This mixture was > 0.98. The bvi heat treatment was carried out at 98 ° C for 23 minutes.

Table 3

Lactic acid concentration

Example (% by weight) pH 58 0.5 5.3 69 0, 5 5, 2 70 0, 4 5.2 71 0.3 5.2 72 0.2 5.2

The combination of preservation systems in Examples 63 to 72 resulted in products that were microbiologically safe and stable after 6 months of storage at 30 ° C when the initial contamination was the same as the contamination in Example 1.

Example 73

3via prepared white sauce having the following composition:

% by weight

Onion powder 0.03 Unsalted butter 3.5 Chicken flavor 1.79 Deoxygenated wine 3.93 Cream (35% fat) 35.39 Salt 0, 35 Starch 4.74 Gelatin (increase 100) 2, 64 Spicy aroma 0.8 Lactic acid 0.5 Water to 10

This mixture had an equilibrium pH of 5.1 and a value of> 0.98.

The heat treatment was carried out at 98 ° C for 23 minutes.

This combined preservation system resulted in a product that was microbiologically stable and safe after 6 months of storage at 30 ° C when the initial contamination was the same as that in Example 1.

Example 74; Comparative example in K & 1 -. ----- A white sauce was prepared having the following composition:% by weight

Butter 3.5 Deoxygenated wine 3, 93 Cream (35% fat) 35.89 Salt 0.35 Starch 4.74 Gelatine 2, 64 Arcmatization means 2.62 Water to 100

In Example 74, the sauce additionally contained 0.5% lactic acid and had an equilibrium pH of 5.1.

Comparative Example K was a taste control and contained no added acid having a pH of 5.3.

Comparative Example L was acidified to pH 4.3 with lactic acid. This represents the pH value of an ordinary white sauce when prepared in such a way as to ensure microbiological safety.

All three performed at a temperature> 0, 98.

sauces were subjected to a heat treatment of 23 ° C for a period of time. The value was right

Sauces were tested on a sensory test panel at 70 ° C. Sensory tests have shown that the sauce produced according to the present invention (Example 74) clearly shows a significant decrease in acidity compared to the conventional sauce composition (Comparative Example L.) Furthermore, there was no significant difference in the perception of the acidity of the sauce according to Example 74 compared to taste control ( Comparative Example K).

Σ steps:

Claims (7)

PATENTOVÉ Claims A process for the production of an environmental stable food product comprising a preservative selected from the group consisting of an inorganic acid, an organic acid, their salts and mixtures thereof, having an equilibrium pH of from 4.7 to 6.5 A. from 0.94 to 0.999, characterized in that the food product is heated to a temperature of from 90 to 130 ° C for a time sufficient to provide a microbiologically safe, environmentally stable food product, so that any bacterial spores contained in the food product are damaged and they cannot grow and not all bacterial spores are destroyed; wherein it is ensured that; if the product temperature is> 100 ° C and the equilibrium pH is 5.5; is A _rf > = 0.94 and the food product is heated sufficiently to achieve an F _o &lt;2.45; if the product temperature is> 100 ° C and the equilibrium pH is cd 6 to <6.5; is λ ≥ = 0.95 and the food product is heated sufficiently to achieve an F _o 2,4 2.45; when the product temperature is > 100 ° C and the equilibrium pH is from 5.5 to &lt;6.0; is A ₄ > = 0.95 and the food product is heated sufficiently to achieve an F _o &lt;2.0; when the product temperature is> 100 ° C and the equilibrium pH is from 5.0 to <5.5; is λ> 0.95 and the food product is heated sufficiently to reach F _o &lt;1.5; and when the temperature of the product is> 100 ° C and the equilibrium pH is from 4.7 to <5.0; = ,95 0.95 and the food product is heated sufficiently to achieve an F _o <1.0. 2. A process according to claim 1, wherein the food product is heated to a temperature of from 90 to 110 [deg.] C. The method of claim 1, wherein the food product is heated to a temperature of 90 to 100 ° C. Process according to any one of the preceding claims, characterized in that the organic acid or its salt is selected from lactic acid, acetic acid, succinic acid, malic acid, acetic acid, acids / citric acid, their salts and their mixtures. 5. operate according to any t previous ones claims emerging t i m that organic / 5 acid, ou is an acid dairy. 6. The method according to any of previous ones claims emerging t i m that inorganic the acid is an acid phosphorous. 20 May 7. The method according to any of previous ones claims emerging t i m that organic inorganic acid their acid salts or mixtures thereof are added to the food product in amounts of from 0.001% to 2% by weight or by volume equivalent of food product depending on the the nature used acid. 3. Method according to any of them previous ch claims n a č u her c i se by that food industry product has equilibrium value . pH from 4.7 to 6.0. A process according to any one of the preceding claims, wherein the food product has an equilibrium pH of from 4.7 to 5.8. 10. Method according to any of them precedence of claims n a č u emerging that food industry product has an equilibrium pH of from 4.7 to 5.1. 11. Method according to any of them precedence claims n 'a č u emerging that food industry product has a value of 0.96 to 0.999. 12. Method according to any of them precedence claims n a č u emerging that food industry product value is from 0, 97 to 0.999. 13. Method according to any of them precedence claims n a č u emerging that the food product comprises additional preservatives. The method of claim 13, wherein the food product comprises additional preservatives selected from sugars, salt, ethanol, D alanine and mixtures thereof. Method according to any one of the preceding claims, characterized in that the food product is a sauce, soup or dressing containing or not containing particles. Represented by: