DE1492485A1 - Food processing method and the like. - Google Patents

Description

PATENT LAWYERS

DR. ING. A. VAN DER WERTH DR. FRANZ LEDERER HAMBURG-HARBURG ~ l 8 MUNICH 8

WILSTORFER STR. 32 - TEL. (O4I1> Uli l || '"I 1 LUCJLE-GRAHN-STR. 22 - TEL. Ι08Π1 440846

Munich, February 25, 1966 L / P

Applicant: UNILEVEE N.V., Museumpark 1, fiotterdam, Holland

Method of processing food and the like.

When processing substances that pose a risk to When exposed to microbial contamination, special precautions must be taken to minimize the risk of infection to be avoided during processing due to the prevailing conditions.

U _n ter materials that are exposed to the risk of a microbial infection are meant all the organic materials which are susceptible to microbial contamination, particularly foods, but also objects such as surgical instruments, medical dressing materials and preparations and the like.

Processing is understood to mean any type of treatment, which the SOrm, the state or the composition of the Material changed, such as packaging (e.g. lulling and Sealing, of containers and wrapping), mixing, cutting, Chopping, emulsifying, frosting, buttering, homogenizing or storing under special. Conditions.

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DSUTtSHS »ANK AC, HAHiURG 66/11 5C3 POSTSCHECK! HAMtUKC 1173 20

When organic substances are subjected to such processing (e.g. food), which are a preferred substrate for the development of microorganisms, can the processing devices. and if necessary their immediate surroundings (e.g. the processing room) represent breeding grounds for an extensive microflora. Even in the best controlled processes, chance infection will always be possible, and so will ea some organic material will always be spilled or splashed. This way the microorganisms can get in and on the processing devices and in their neighborhood and the processed material, even if it is in is supplied in a sterile state, contaminate. The infection by microorganisms that enter in this way is hereinafter referred to as "autoinfection * of the process.

The advantages of the invention become particularly clear when compared with the method which is generally referred to as "aseptic canning ¹¹ of foodstuffs. Aseptic canning aims to influence the organoleptic properties of the food as little as possible, which is also an aim of the present invention .

For food that has been left at tree temperature for a long time need to be stored, it is common to have a Hxtze treatment which is called sterilizationThe purpose of this sterilization is to break down the microorganisms present.

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kill or weaken to a sufficient extent, including the so-called thermoresistant microorganisms. Thermoresistant microorganisms are understood here to mean those microorganisms ^{which withstand prolonged heating to temperatures just below 100 °} C. in the medium in which they were grown. Many of the thermoresistant microorganisms are spore-forming and the spores are much more resistant than the vegetative forms of the microorganisms in question. As already explained above, the thermoresistant microorganisms are killed immediately or at least weakened to such an extent that they do not develop and multiply under the storage conditions.

The sterilization can be carried out at temperatures of, for example, 100 to 130 ^° C., higher temperatures can also be used. A suitable heat sterilization depends, among other things, on the temperature-time effect, ie the lower the temperature, the longer the sterilization time must be.

Unfortunately, sterilization often exerts a severe inconvenience Influence on the organoleptic properties and sometimes also affects the appearance of the food. As is to be expected, this influence is greater, the longer it is Is heat treatment and the higher the temperatures are. It was found, however, that -within certain limits of course - a short-term high-temperature treatment is cheaper than a longer treatment with less

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high temperatures.

It has long been the practice to preserve food by sterilization, which consists in removing the food are packed in bacteria-proof containers and then the filled containers are subjected to a heat treatment will. Of course, it takes a certain amount of time to warm up the containers. In particular in those cases where the consistency of the contents of the container is such that convection currents are obstructed, takes a long time it takes a relatively long time for the material in the center of the container to reach the desired temperature. These circumstances set a lower limit for the duration of treatment (and thus an upper limit for the temperature) · Therefore, at sterilization of food in containers does not give optimal results in terms of organoleptic properties of the material can be achieved, and in various cases it turns out that if the material in the container interior is just right, the material on the periphery has already been over-treated.

These disadvantages led to the development of processes which are referred to as “aseptic canning” (cf. “The fundamental facts of aseptic canning”, Quick Frozen Foods , May 26 , 1964, page 38 ff). When using these methods, the material is heat treated to achieve sterilization prior to packaging. Materials that are easy to flow, such as milk, fruit juices, pea soup,

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if necessary in thin layers, through heat exchangers which ensure a short-term high-temperature treatment.

When the material to be sterilized is next to a well-liquid one Component contains a component that is made up of solid pieces that are not easily removed from the liquid stream fresh steam can also be used. Around To avoid the buttery effect of these devices, a method has also been developed in which the good liquid component and the component consisting of solid pieces are heat-treated separately from one another, wherein the solid pieces are subjected to the action of fresh steam on a conveyor belt.

Of course, the containers themselves must be sterile and no recontamination must occur while the sterilized material is being filled into the containers. The latter requirement is only met if certain precautions are taken. In order to be able to carry out the filling under normal pressure, the material must be ^{cooled to at least below 100 °} C., whereby there is the possibility of contamination with spores, whose destruction at this temperature requires longer heating.

As long as it is a material with good flowability, this material can be sterilized in be cooled to about room temperature in a heat exchanger

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-β and filled in pre-sterilized cans that still have a temperature of about 200 ° C, with the help of a filling opening, which is provided just above the cans hot sterile lids are put on after filling. Nevertheless, bacteria can grow on and occur inside the filling opening and a new one This does not rule out contamination of the material.

In another process, the sequence of process steps, namely the sterilization of the components of the material, the sterilization of the cans and ends, and the filling and sealing of the cans, is carried out entirely within a pressurized device, so that temperatures are maintained until the end of the processes of well above 100 ⁰ C can be maintained. However, this method requires very specialized equipment which is subject to various mechanical difficulties which are exacerbated by the inability to access the device during the process (see U.S. Patent 2,029,303).

In order to enable access to the apparatus during filling and sealing while maintaining a temperature of well above 10O ⁰ C _4, e.g. 120 ⁰ G ₅ in the material to be packaged, a method was developed in which the can filling machines (which in this case are from conventional design) into a

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pressurized chamber can be brought to which the operating personnel is permitted (see "Flash 18", Sequel to Aseptic Canning, Food Engineering J56 (1964) No. 5, pages 122-126). But it is not an ideal solution to this problem, people daily in under Pressure held trees to work. Special precautions for gradual pressurization and depressurization must be provided when the operating personnel enters or leaves the trees.

An object of the present invention is to provide a method by which the microorganisms that are present in can play a role in auto-infection by taking measures such as a subsequent heat treatment of the material after processing or by using a poison for the microorganisms «such as acetic acid, easier can be killed or inactivated. The meaning such a possibility is evident, for in many cases, discussed in more detail below the killing or inactivation of the microorganisms should be carried out by measures that are as mild as possible, to avoid undesired changes in the material or the packaging

The problem can be generally defined as follows be: When it comes to a material whose microbial load should be as low as possible, and which is processed should be, with the possibility during this processing

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an additional microbial load is given it is desirable to carry out this processing under special conditions. "Microbial Load" is here Used as a compound term made up of factors relating to both number and resilience the microorganisms causing the contamination. The microbial load is up. so lower the less stringent the conditions that are required are to inactivate the microorganisms.

It has now been found according to the invention that the processing is carried out at a temperature below room temperature becomes less thermoresistant, various microorganisms responsible for autoinfection are as if the processing took place at room temperature. In the present one is below room temperature understood a temperature of 15 C. It is also at a reduced temperature possible, the growth of microorganisms with a lower concentration of acetic acid to control than would be necessary at -normal temperature.

In particular, it has been found that if the processing is ^{carried out below 8 0} G, the thermal resistance of all microorganisms that originate from an autoinfection is so low that this is due to a temporary heat treatment, which must be much less severe than when processing with normal Temperatures would have been killed

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or can be inactivated. In the latter case would be Treatments are necessary, which are generally referred to as sterilization, while according to the invention a Treatment commonly referred to as pasteurization is sufficient.

The pasteurisation may at temperatures from 6O ⁰ C to just below 100 ° C, suitably at 8O ⁰ C, to be made. The time it takes to inactivate all microorganisms will vary depending on the circumstances.

While the invention to any particular theory or explanation to be bound ^ it seems that below 8 ⁰ C none of the microorganisms that are responsible for the car infection in the processing areas, form spores, which, as is well known, "a large amount have thermal resistance and are neither killed nor inactivated by pasteurization »

Furthermore, it has been found that if processing is carried out at a temperature below 8 ⁰ O, all microbial growth is prevented if care is taken that a concentration of undissociated acetic acid of at least 0.4 #> in the water phase of the organic material given is. This value is considerably lower than the value that would be required at normal temperatures.

The pH should preferably also be lower than 4.5 «

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The reason for choosing this limit of 0.45b is as follows: It has been found by the applicant that the microorganisms can be divided into two classes, ie more normal The growth of microorganisms of the first class is already suppressed due to temperature and optimal conditions (and possibly the microorganisms will be killed) by a concentration of only 0.4% by weight of undissociated acetic acid. This value is calculated as a percentage based on the water phase. Under "water phase" the weight of the water with all substances dissolved in the water is understood.

However, all microorganisms belonging to the second class endure a much higher concentration at normal temperature of undissociated acetic acid (at least about 1%). As the temperature drops, however, more and more microorganisms appear growth into this second class. If only 0.4% of undissociated acetic acid is present, none show these microorganisms grow below 8 ° C.

It goes without saying that the practical. When applying the method according to the invention, a safety range is preferably maintained, so that it is therefore preferable to carry out the processing at a temperature slightly lower than the upper limit of 8 ° C, e.g. to be carried out below 6 ° Q. Temperatures between $ and 6 ⁰ C give good results. However, higher temperatures are not excluded and in special cases it is possible to keep the product frozen

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handle.

Of course, not only do you have to watch out for an autoinfection as defined above, but also for an external infection, such as ζ · Β. carried in by air currents can be. This infection is described below as an external infection. Avoiding a External infection requires processing preferably is carried out inside a chamber (which is kept at the desired low! temperature) and in which none Significant amounts of non-sterile air can enter. This can be done easily by using the processing device is enclosed in a tree, or located in a seam in which a small overpressure is maintained e.g. an overpressure of 0.1 atm. Possibly the upper pressure can be maintained by the constant introduction of sterile air, which reduces the loss of air from Compensates for leaks. The enclosed hem is hereinafter referred to as the chamber.

It is obvious that precaution must be taken that when leaving the chamber no contamination takes place, which has the advantage of the processing method according to the invention is given, nullifies. Therefore, the material should be tightly closed before leaving the chamber. Under "fixed close "are understood measures that prevent microorganisms, which could be harmful, during the further Treatment after leaving the chamber to reach the product

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genes.

It may be important to cool and / or dry the sterile air before introducing it into the chamber to prevent condensation to avoid water in the chamber.

It goes without saying that precautions must be taken in all places where there is a development of autoinfection responsible microorganisms can enter the Temperature is below the critical temperature and remains constant. Before introducing organic material, which is susceptible to microbial spoilage, this must therefore be in the processing chamber Material have the desired temperature or must be cooled to the desired temperature. Even if during the temperature should rise during processing as a result of the heat generated by friction or otherwise, the processing device must also be cooled.

It will also be understood that all surfaces of the processing device normally associated with the material to be processed come into contact, must be germ-free when processing begins or after an interruption is continued. Interruptions usually cause processes that give rise to an external infection. Any conventional Type of sterilization can be used, e.g. steam, but cold sterilization is particularly advantageous. This sterilization should preferably be followed by a cleaning

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procedures, e.g. with protein and fat-dispersing agents Liquids, possibly in combination with ultrasonic vibrations.

The sterilization can be done e.g. in the following way: hydrogen peroxide (preferably with a pH value from 3-4) is pumped through the processing device or disinfecting gases or vapors are introduced into the processing chamber.

Even if there are no interruptions, it is generally advisable to carry out cleaning and sterilization from time to time to undertake. It must be noted that contamination of the device with microorganisms is a major factor Bacterial contamination of the product can result, which, although rendered harmless by the subsequent pasteurization, can still be undesirable.

Material which comes into the chamber in a sterile state and which is processed in this chamber in some way according to the invention remains free of thermoresistant microorganisms. The material can still be non-thermo-resistant trunks or contain types of microorganisms, because these can multiply in the low-temperature chamber and that contaminate processed material. These microorganisms can, however, be killed or inactivated by pasteurization or be hindered in their growth.

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In the event that acetic acid is not used, all material that enters the processing chamber (e.g. food and packaging material) must be sterile. In general this means that all of the material must be sterilized in some way beforehand. However, there are also exceptions. For example, it is possible to draw plastic films or bags in a practically sterile condition. In such a case, the packaging does not need to be sterilized beforehand. In other In some cases, ionizing radiation, for example by means of ultraviolet light, can be used for sterilization.

According to the invention, the canning of food can now E.g. be carried out in the following manner with only minimal or no impairment of their organoleptic Properties.

The food or, if necessary, the grains of which it is made up, are sterilized in their entirety, then aseptically cooled, e.g. within a closed system by passing through a heat exchanger, to a temperature below 8 ⁰ U.

The nutrient or its components, e.g. heat-sensitive Flavors, and their predecessors, are then introduced into a low temperature chamber / packaging machine lead the food there or where appropriate the mixture of the components that make it up, in containers

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ter and lock the bins in a way that prevents the penetration of microorganisms. The sealed containers are then removed from the low temperature chamber passed out through an air lock and then subjected to a pasteurization treatment before being stored will.

The advantages achieved by this method of canning food are compared with the conventional ones Methods in which the food is first canned and then sterilized in the container obvious, considering what has been explained above. Pre-sterilization of the entire mass at high temperatures takes a relatively short time and is loud therefore no serious harm to the organoleptic Fear the properties of the food. E.g. can. Food in a relatively thin layer below. flowing Sterilized with steam or under fresh steam under pressure. In this way, a very short contact time is guaranteed. Here the fact is used that the killing of bacteria, the denaturation of proteins, enzymes and. even toxins a shorter time Deansprucüt than z.ü. the undesired formation of an aftertaste or a diminution the consistency through hydrolysis.

The post-pasteurization in the containers takes of course takes a long time, but since the temperature is relatively low, the added ingredients are

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flavors and their predecessors not or not seriously impaired. Also the requirements for the heat resistance of the material from which the container is made are less strict. Various plastics can withstand pasteurization temperatures much better than sterilization temperatures. Furthermore, by using flat plastic packs instead of tin cans, the The duration of the heat treatment can be reduced.

The method according to the invention is of particular interest for those foods which have a consistency which slows down the penetration of heat. Examples of this are ready-made meals that contain a mixture of rice, meat, etc. A sterilization in a conventional manner after filling with the food products in cans may require a heat treatment of about 12O ⁰ C for 1-2 hours, and such treatment can greatly damage the packaged food.

However, the method according to the invention is equally applicable to all other solid, liquid or semi-liquid Food such as vegetables and meat in chopped or puree form and juices of vegetable or animal origin Origin.

As can be seen from the above, the use of a low temperature chamber can also be advantageous in the Processing and packaging of food containing acetic acid.

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Difficulties are also encountered in preserving food when the food cannot withstand heating at all. This is for example the case of mayonnaise, üs possible aie components that aenen the mayonnaise is composed to sterilize separately but ¹ infection during further processing steps is then occur, for example during emulsification and during packaging. Acetic acid is a common ingredient in mayonnaise. However, in order to sufficiently suppress the development of acetotropic microorganisms, acetic acid must be used in fairly large amounts.

Acetotropic microorganisms are understood to mean those organisms which can develop at normal temperatures in a solution which contains more than 0.4% undissociated acetic acid. Most of these organisms are halted in their growth when the concentration of undissociated acetic acid is increased to 3-3 1/2 % , but there are some organisms that grow even with concentrations of acetic acid up to 9%. Since there is a great demand for products with a mild taste, it is important to be able to produce long-life products of the type mentioned above which contain substantially less than 3% acetic acid.

As already mentioned above, it was found according to the invention that that the growth of acetotropic microorganisms, which, as I said, at normal border temperatures only at relatively high

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hen acetic acid concentrations are inhibited, are inhibited at a concentration of only 0.4>ί> undissociated acetic acid if the temperature is kept below 8 ⁰ J. The water phase should preferably also contain at least 1% salt.

It follows that if processing is carried out if a concentration of at least 0.4% undissociated acetic acid is maintained (in the water phase of the material), no n.icrobial growth occurs at all and in these cases pasteurization is possible processing is not necessary at all. The explanation for this is simple: The non-thermoresistant microorganisms that (without acetic acid) ^{could develop at temperatures below 8 0} C are either azeotropic or non-azeotropic, and since even the azeotropic bacteria are inhibited by 0.4 # acetic acid, so are the non-acetotropic bacteria even more.

The pre-sterilization of the entire approach of the iu processing, -tenden and products to be preserved can be made in any known manner.

In those cases where acetic acid is used to inhibit; sr development the microorganisms is used as described above it is often unnecessary to pretreat the material to be processed and the material which is used for The packaging is used to make to tie microorganisms kill or inactivate for the reason

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because these are normally not related to acetotropic microorganisms are contaminated, so that all microorganisms present (regardless of whether they are thermoresistant or not) be inactivated even by a low concentration of acetic acid, as described above. Some However, raw materials can be contaminated with acetotropic microorganisms and in such cases a pre-pasteurization is necessary displayed. If products like salads or meat salads processed, the pieces of fish or meat should preferably even be pre-sterilized. In cases in which contamination of the container with acetotropic microorganisms is to be feared, it has been found that this Microorganisms can be killed not only by the usual methods, but also by keeping these containers at normal Temperatures acetic acid vapor or ethylene oxide or to be exposed to ammonia. E.g. a drop of glacial acetic acid be placed in each container.

If products with acetic acid are processed according to the invention, it is normally not necessary to make them absolutely bacteria-proof Locking containers, because once the containers are out of the processing room, the likelihood contamination with acetotropic microorganisms is very low (screw caps can be used e.g. for the Containers for such products are used). Inside the processing chamber, however, there is organic material any accidental infection would spread if the chamber was not kept at a low temperature, as

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is prescribed according to the invention, would be held. The infection Acetotropic bacteria, once introduced into the room, could affect what is to be processed Spread well.

When processing and / or packaging a material which has a sufficient content of acetic acid, as above the precautions that may be taken with respect to keeping the chamber sterile with respect to infection have been hit by the outside, be partially or completely dropped.

IfVie oDen has already been stated, the term "processing" is understood in very general terms in connection with the present invention. This also includes storage in bulk. Tomato juice, for example, can be concentrated to a puree and stored in bulk below 8 ^° C. with the addition of only a small amount of acetic acid, as indicated above. Normal practice for bulk storage of tomato puree (at room temperature) calls for the addition of much higher concentrations of acetic acid (e.g. 1.8? &).

The packing of tomato ketchup (tomato puree with additives) which has been stored is carried out according to the invention in the following manner. The ketchup is pasteurized by heat treatment, for example at about 80 ° C. for a few minutes in a plate pasteurizer and then immediately cooled ^{to below 8 ° C.} The filling of the containers is then carried out in the low temperature chamber.

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The a ^u ^ product thus obtained has a very mild taste (due to the low concentration of acetic acid) and does not show the type of impairment known as "black throat" is known. This "black throat" is a brownish discoloration due to a Maillard reaction.

The usual way to package tomato ketchup consists of heating the ketchup in bulk and bottling it at high temperature. The material remains on this Way warm for a much longer time than when using the method according to the invention.

The method according to the invention is first illustrated in general form by the accompanying drawing. One possible implementation of the method, applied to food, is as follows:

In the container 1, the preservative is sterilized in bulk according to one of the procedures described above and via the lines d in a Künl section j> brought down foods, of course, the components of such foods are also meant). From there the food is passed on to a processing device 6 within a low temperature chamber, where it can be processed in any of the ways described above. The chamber can be provided with a cooling system 5 and, if necessary, a cooling system 7 in

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be attached to the processing device. V; α of the processing device, the food i is directed to the packaging device 8. The containers are fed in at 9, sterilized at 10 and, after cooling down, through an air lock 11 into the medium temperature chamber ^; introduced and fed to the packaging device. After the oj.packaging, the filled and sealed containers are exposed to the low temperature chamber. a he airlock r. You will then be taken along the .Veges 15. lii.rt for pasteurization, oterilized air and given: 'all the LuTt, which has been cooled and dried at 17, is i; The low temperature chamber is introduced at such a rate that a slight overpressure is maintained in the chamber.

If the chamber is not just a framework for the processing

If the equipment and / or packing device is spacious enough, it can be equipped with an air lock 16, which prevents the entry of personnel .

The invention is now further illustrated by the following examples described:

example 1

A batch of tomato juice (a) was concentrated - enough acetic acid was added, see: λΒ which contained 3aft 0,4 -iw.-jt », (relative to the barrel phase) undi ^ associated acetic acid ^ .-> o salt added (based on a> iie water * - '

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phase). The tomato juice was stored in the batch at 8 ^° C. and showed no microbial spoilage after many months at this temperature. One approach tomato juice (b), which had been brought to the same acidity, was at a storage temperature of 20 ⁰ C quickly moldy.

Another batch of tomato juice (c) was acidified until it contained 1.8 / V undissociated acetic acid, and Λ% salt was also added. This batch was stored at 20 ° C. and showed no mold and no bacterial growth for many months.

Batch a had a pleasant, mild taste, while batch c was very sour and its tomato taste was partially therefore was masked. Approach b was inedible.

Example 2

Tomato ketchup, which is 0.4% by weight (calculated on the water phase) Containing undissociated acetic acid was pasteurized by heating in a plate pasteurizer during a few minutes, then cooled to below 8 ° C and bottled in the low temperature chamber. The received Product had a very mild and pleasant taste and did not show any "black throat" within three months. "! Black throat" is the brownish discoloration resulting from a Maillard reaction that sometimes occurs when this product is which is necessarily more than 0.4 ^ undissolved acetic acid contained, heated in barrel and then packaged hot and slowly

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is allowed to cool.

Example 5

Fresh whole milk in portions of 3 liters was ^{sterilized in an autoclave at 120 °} C. for 20 minutes. The milk was cooled to 8 ⁰ C and placed in their Benälter in a low-temperature chamber which was maintained at 5 ° C. Fifty-six sterile 2,000 ml bottles were filled with this milk by pouring. All bottles were sealed with air-sterilized aluminum capsules using a hand-operated encapsulation machine. 28 bottles were then pasteurized at 8O ⁰ C for 10 minutes. A non-pasteurized bottle was bacteriologically tested. No microorganisms were found in a 3 ml sample. The other 55 bottles were incubated at 30 ° C for 2 weeks. After this time, all bottles containing pasteurized milk were tested and found to be all sterile. 19 of the 27 unpasteurized bottles were spoiled, but only non-spore forming microorganisms were found in the bottles.

Example 4

Fresh homogenized whole milk was kept at 135 ° C during 15 seconds in a continuous stream through a plate heat exchanger sterilized, cooled to below 8 C and passed through a pipe into a low-temperature core. which was kept at 5 ° C. In the low temperature chamber,

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the 50 bottles of skimmed milk and 50 bottles filled with fresh milk. The room had been sterilized with a chloramine solution the previous day. The personnel who handled the bottles and the encapsulation machine wore clean coats, caps and sterile masks. All 100 bottles were pasteurized at 8O ⁰ C for 10 minutes and stored at 3D ⁰ C for 2 weeks i £ s was found that the milk was then sterilized with a slight discoloration and only one schwacnen combustion taste ·

When the experiment was repeated with lean burn, the same results were obtained.

Example 5

Making a sorbic acid-free, low acid mayonnaise

A mayonnaise for use with fried potato chips is made from the following ingredients:

37.00 % soybean oil 4.30 % pasteurized egg yolk 58.70% thickened water phase

The thickened water phase was produced as follows:

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A mixture consisting of:

3.267 kg of water
0.650 kg 10% vinegar 0.250 kg sucrose 0.110 kg salt

was boiled.

A suspension was made from 625 g of wheat starch in 1 l of water. This was added to the hot mixture just mentioned. The temperature dropped to 60 ° C. Then, the mixture was aseptically cooled to below 5 ⁰ C and thereafter in the low temperature chamber, which was maintained at 6 ⁰ C, egg close introduced.

The low temperature chamber had been pre-sterilized with a chloramine aerosol. In the low temperature chamber there was a semi-technical mixer and a refrigerated one Mannesmann colloid mill with a capacity of 150 kg / hour. These devices were through cleaning and subsequent exposure has been pre-sterilized by vapors of 100% acetic acid at low temperature.

The mixture was pre-emulsified in the pilot plant mixer and then the mayonnaise was completely emulsified in the Mannesmann coloid mill. The mayonnaise that got so was then filled into 300 ml bottles. The bottles had been pre-sterilized and cooled to 5 ° C.

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They were closed by hand with pre-sterilized caps.

The mayonnaise was low in acidity. In the table below is the composition of their water phase compared to that of a regular mayonnaise.

Mayonnaise after
Inventor usual mayon
naise 1.25% 1.43% 2.12% 3.64% 4.82% 6.67 % 0.00% 0.14% 3.60 3.50

acetic acid

sugar

Sorbic acid

Two rows of bottles were filled:

100 bottles were ^ indirectly after the start of production and After a time interval of 18 hours (without intermediate cleaning or sterilization of the equipment) 50 bottles were bottled.

The bottles were incubated for 30 days at 20 ⁰ G and then for 14 days at 25 ° C and then analyzed on azetotrope organisms: lactobacilli, yeast and mold. All bottles appeared sterile; none of the bottles showed any development of microorganisms during 6 weeks of incubation. The pH remained at 3.6.

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With the same incubation time, normal mayonnaises become acidic without distinction and reach pH values of 3 »2 to 3» 3 »while 0.8 - Λ% lactic acid is formed . This is all the more important as normal mayonnaise contains more acetic acid, more salt and also sorbic acid as a preservative.

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Claims (12)

Patent claims u: 1.) A method for processing substances which should have the lowest possible microbial load and in which there is a risk that this load is increased during processing, characterized in that the processing is carried out in a chamber which is at a temperature below 15 ° C is maintained and the fabrics are packed before leaving the chamber. 2 ·) Method according to claim 1, characterized in that the temperature of the chamber is kept below 8 ^° C. 3.) Method according to one of the preceding claims, characterized in that the material to be processed is first sterilized and then cooled to approximately the chamber temperature before it is introduced into the chamber. 4.) The method according to claim 3 »characterized in that the temperature of the chamber between 0 and 6 ⁰ C is kept. 5.) Method according to one of the preceding claims, characterized in that the penetration is non-sterile Air is prevented from entering the chamber. 9 0 9 8 8 3/1 A 3 6 ~ ² ~ 6.) The method according to claim 5 »characterized in, · that the ingress of non-sterile air into the chamber is prevented by maintaining a slight positive pressure of sterile air in the chamber will. 7 ·) Method according to one of the preceding claims, characterized characterized in that the processing device and optionally the entire chamber periodically sterilized. 8.) Method according to claim 7, characterized in that that the sterilization is carried out by the use of bactericidal substances, without essential Increase the temperature, if necessary with a previous cleaning process. 9 ·) Method according to one of the preceding claims, characterized characterized in that the material is an organic material which is opposite to a microbial Contamination is prone. 10.) The method according to claim 9, characterized in that the organic material is a food or One of the components that make up a food is. 11.J The method according to any one of the preceding claims, characterized characterized in that the material is initially thrown 909883 / U36 ~ ³ ~ BATH -V % λ Application is sterilized by heat in the ground, then to a temperature below 8 ⁰ C, preferably from 0 - is cooled 6 ⁰ C and fed through sterile lines of the processing chamber, and is subjected to the packaging to a heat treatment which is less stringent than one that would have to be done if the batch had not been sterilized and processing had not taken place at the reduced temperature. 12.) The method according to claim 11, characterized in that the last thermal treatment is pasteurization is. 13 ·) Method according to one of claims 11 or 12, characterized characterized in that the material to be processed is a liquid food such as milk or is generally a juice of animal or vegetable origin. ) The method according to any one of the preceding claims, characterized in that after processing the Material contains acetic acid in such an amount that the concentration of undissociated molecules of it Acid is at least 0.4% in the water phase, and preferably an amount of at least 1% salt is present. 909883/1 U 36 15 ·) Method according to claim. 14, characterized in that that the processed material is mayonnaise, sauce for potato chips, tomato ketchup or the like. 909883 / U36