DE1160282B - Process for improving the shelf life of packaged, pasteurized sauerkraut in small units - Google Patents

Description

Today's development of food distribution technology increasingly demands portion packs. Sauerkraut is also increasingly being sold in household units.

It is necessary to pasteurize the sauerkraut first, after which it can be divided into portions and Packing take place.

A major disadvantage so far is the limited shelf life.

If sauerkraut is to be pasteurized and packaged, this treatment requires such equipment, that only larger companies can be considered for this processing. Then follows then Distribution over greater distances, with the packaged sauerkraut traveling for a few weeks can. In the methods practiced up to now, one encounters the problem that, in general, the durability packaged sauerkraut hardly exceeds 7 to 10 days.

The portioning of the sauerkraut to be packaged is usually done in the pressed state. before Brine can again be added to the closure of the packaging. According to the French patent specification 1 037 965 you can increase the shelf life by adding the herb 3 to at the beginning of fermentation 4% added sugar as well as lactic acid-producing microorganisms; the squeezed sauerkraut you can also add a concentrated brine. The German patent specification 698 540 a process is described, according to which the squeezed sauerkraut is a concentrated solution of table salt and lactic acid, optionally with ascorbic acid, is added in such amounts that all are added to the brine expressed lactic acid has been replaced again.

The shelf life of packaged sauerkraut depends principally in the p _H of the product and reducing the content of sugar. If the p _{n reaches} a value below 3.5 and the glucose content has come to less than 4 g / l, a practical shelf life can be expected.

Although these measures are effective in themselves, they often have no beneficial effect the taste of the sauerkraut, and often the use of chemicals to resistance or contradicts legal regulations.

Another disadvantage of the known method arises from the fact that in the sauerkraut fermentation a number of different types of bacteria participate. In addition to homofermentatives also occur heterofermentative lactic acid bacteria, which are not only responsible for the formation of lactic acid, but also

Process for improving the shelf life of packaged, pasteurized sauerkraut

in small units

Applicant:

Metaal van Breugel-Serco NV,
Utrecht (Netherlands)

Representative: Dipl.-Ing. R. Amthor, patent attorney,
Frankfurt / M., Eysseneckstr. 36

Claimed priority:
Netherlands of 6 July 1960 (No. 253 469)

Otto John Wouters, Bussum (Netherlands),
has been named as the inventor

of acetic acid and gaseous breakdown products are responsible. However, the formation of gas is undesirable Packaging complication.

Furthermore, there are locally significant differences in the concentrations in a larger sauerkraut container acid, glucose and salt. It has now been found that one can the resulting disadvantages for shelf life and taste can be effectively countered; the invention is accordingly characterized in that the squeezed sauerkraut mass is a Adds brine that has undergone independent fermentation. One can do this for that purpose Coal extract with an addition of at most 5%, preferably about 1% glucose, with a homofermentative, thermophilic lactic acid bacterium, for example Lactobacillus delbrückii or ferment lactobacillus bulgaricus. According to another embodiment, the one separated from the sauerkraut Brine, optionally after adding about 1% glucose, fermentation with a thermophilic homofermentative lactic acid generator, e.g. B. L. delbrückii or L. bulgaricus.

After pasteurization, optionally followed by filtration, one gets a clear and very tasty Lake with a p _H 3.2 to 3.0 and

309 770/121

a very low glucose level that, in matching Amount added to the sauerkraut, allowing a shelf life of 4 to 6 weeks.

Embodiment 1

In a container, e.g. B. can be heated by means of a double wall, one makes a decoction from 100 kg of herb in 10001 of water. Add 20 kg of table salt and 10 kg of glucose and vaccinate the mass cooled to 45 ° C with a pure culture of Lactobacillus delbrückii. If after 24 hours the acidity no longer increases, the liquid is pasteurized, filtered, if necessary, and set add them to the sauerkraut to be packaged as brine, e.g. B. in an amount of 100 g brine per 300 g pressed Sauerkraut.

Embodiment 2

10001 brine is pumped from one or more sauerkraut containers into a thermostatically controlled vessel. Depending on the sugar content of the liquid is set up to 1% glucose to, calculated on the weight of the liquid and heated to about 85 ⁰ C. After the liquid is up to 43 ° C cooled, is seeded with a pure culture of Lactobacillus bulgaricus. If the acidity has not increased after about 24 hours, the pasteurized and, if necessary, filtered liquid is added to the sauerkraut to be packaged as brine.

Claims (2)

PATENT CLAIMS: 1. A method for improving the shelf life and the taste of pasteurized sauerkraut packed in small units with the addition of a lactic acid brine to the pressed sauerkraut, characterized in that the production of this brine by separate fermentation of an herb extract or pressed sauerkraut brine with pure cultures of homofermentative, thermophilic Lactic acid bacteria takes place. 2. The method according to claim 1, characterized in that the fermentation of the to be used Brine using a maximum of 5% and preferably about 1% fermentable Sugar takes place. Considered publications:
German patent specifications No. 527 868, 698 540. © 309 770/121 12.63