DE4129531A1 - PRESERVATIVES FOR FOODSTUFFS - Google Patents

Description

The invention relates to preservatives for food medium, etc., which contain white sweet potatoes. Ins In particular, the invention relates to tools for ge entire area of food as well as for animal feed ter, which significantly reduces the shelf life of a product can improve when taken together with the main food means are used.

Food can be between their production and their Spoil consumption in different ways. There is a number of factors that cause this, for example wise microorganisms, oxidation, autolysis with enzymes, biological effects, chemical reaction among the be components, escape of components and physico-che mix changes in the ingredients of the food. The Spoilage is not caused by just one factor but mostly by two or more factors caused together. When preserving Nah means rotting due to microorganism and deterioration due to oxidation in the general to very serious problems.

With a number of foods, it is difficult effective means of preventing putrefaction. The deterioration in quality due to Mikroorga nisms can therefore only be prevented in limited cases those where treatments such as freezing, drying and Heating as well as canning are available.

Regarding deterioration due to oxidation there are hardly any methods that are effective in practice. This comes from the fact that the penetration of a gas like  Oxygen in the form of molecules can hardly be prevented can, even if the oxygen has been removed first is, in comparison with, for example, microorganisms, their penetration gene can be completely prevented.

The deterioration due to oxidation is serious Problem with food is caused by that Oxidation of lipids contained in foods are. Food, especially vegetable food tel generally contain little lipids. However, the in plant foods contain lipids unsaturated fatty acids, which are exposed to oxidation are and may become rancid as a result. If the As chain oxidation progresses, it also becomes an ingredient such as ascorbic acid, colorants and fragrances denatured and rancid which has various disadvantages. When a food is oxidized, therefore, ver various problems including development nasty smell, an increase in viscosity and a color change.

To the growth of microorganisms or the oxidation of Preventing lipids have been microbicides or preserves agents and anti-oxidants used. The mei Most of these agents, however, are organic compounds are not harmless to the human body. they can cause and affect diseases of the internal organs their adverse effects on the human body exercise. In particular, some of these compounds are kar zinogen or can lead to deformities which is why borders values are provided for such funds. The ongoing However, use of such agents can be disadvantageous have rivers (e.g. accumulation in the human body), even if they are in an amount below the allowable Amount used. It is therefore desirable, not only  an unnecessary intake for people but also for cattle to avoid such means.

The white sweet potato used as the raw material according to the invention is the origin of the potatoes. It was used by Indians in Central America and South America. This potato was later improved and named "Simon" after its discoverer. It was introduced and cultivated in Japan. It has thus far been confirmed that this potato contains vitamins A, B ₁ , B ₂ , B ₆ , C, E, P and K, as well as nicotinic acid, pantothenic acid, porphyrin, folic acid, chlorophyll, calcium, potassium, iron, Magnesium etc. Although this potato is very nutritious, it is inferior to the usual sweet potato in terms of starch and sugar content. So far, it has not been fully used.

However, the white sweet potato becomes by the invention an available fabric (Japanese Patent No. 15 16 489). The white sweet potato can not only be grown in fields but also in non-cultivated fields extensive cultivation. She is very fertile and he is brings a high yield, because not only the tubers son the leaves can also be used. It exists therefore a great way to put the white sweet potato on instead of rice. Due to their high groove degree of efficiency and because it is very nutritious, Farmers are grown.

The invention is based on the object, a consumer to create crossing aids, thereby reducing the deterioration Nutrition of lipids due to their oxi dation and putrefaction due to microorganisms, d. H. the problems that affect the quality of food rivers can be effectively prevented by means of a  natural substance that is considered harmless can use their content without using chemical synthetic agents such as preservatives Fabrics or anti-oxidants.

The invention thus relates to an auxiliary preservative mat rial for food obtained through treatment lung of white sweet potatoes with a synergistic Preparation and subsequent drying.

The term "food" used herein includes generally products that are mainly wheat or others Cereals include (for example, bread, baking and Kondi gate products, cereals and pasta foods), tofu and processed tofu products, condiments and spices (e.g. soy sauce and miso), liqueurs, distilled Liqueurs, ham and sausages made from meat, fish and fish products, fish paste products (e.g. Kamaboko and Satsuma-Age), which are made from fish meat, likewise animal feed for cattle and fish. The auxiliaries according to the invention thus form a counterpart or Supplement for the main food over a wide range Area.

Although the white sweet potato used according to the invention contains starch and sugar each in a relatively small proportion, it is very rich in vitamins A, B ₁ , B ₂ , B ₆ , C, E, P and K, nicotinic acid, pantothenic acid, porphyrin, folic acid , Chlorophyll, calcium, potassium, iron, magnesium etc.

As will be described, the white sweet potato is out drawn antioxidant, preservative and antimicro little properties when combined with a synergi tical preparation is used. It is therefore accepted  that the white sweet potato contains some trace elements lasts, the preservative and antioxidant effects themselves, or some effective trace ingredients that these effects synergistically with the synergistic co effect. It is also believed that these Be components are contained in such a proportion that they the above effects together with the synergisti exercise advantageous means.

The white sweet potato does not only include the tubers also the leaves. The former differ from the latter we do not know in terms of their components considerable. The latter contain more chlorophyll, fol acid and dietary fiber. When processing products The former gives a pale yellow color while the the latter gives a green color. The tubers and the leaves ter can be mixed in a suitable ratio and be used. If a product with a characteristic tical color, you can also to be used separately.

For the above purpose, the white sweet potato can are divided into tubers and leaves and then be washed thoroughly with water. After dewatering in a dehydrator, the tubers are cut into pieces of 5 to 6 mm cut and the leaves into pieces of 2 to 3 cm for further use.

According to the invention, the white sweet potato with a synergistic preparation treated. This designation be indicates here an agent that has an antioxidant effect has a limited antioxidant effect, however, the antioxidant effect of an anti-oxidation can significantly increase when used together with one is used. Suitable examples of this  include citric acid, tartaric acid, ascorbic acid and other their organic acids. According to the invention, one can this substance or a mixture of such substances in the form of a Solution can be used. The solvent is distilled preferred water. It is also effective to the syn Ergistic means to add honey.

Examples of anti-oxidants found in nature include tocopherol, β-carotene and ascorbin acid. White sweet potatoes actually contain tocophe rol, β-carotene and ascorbic acid.

White sweet potatoes can be an antioxidant In any case, effects are expected in connection with a synergistic means. According to the invention, however not just excellent antioxidant effects but also excellent preservative and antimicrobial Effects achieved. It is therefore believed that the white sweet potato some effective trace ingredients contains, which have a micro-killing effect in itself and which have an increased antioxidant effect can interact with the synergistic Agent, in addition to the above antioxidant Components.

Treatment with the synergistic agent can follow so be carried out. The white sweet potatoes are cut into pieces of a suitable size and dried net. Then the synergistic means directly on this Pieces sprayed on. Alternatively, the potatoes in a container immersed in the synergistic agent or the latter can be put on the potatoes be injected. This makes the synergistic agent good mixed with the white sweet potatoes. It is preferred to dry the potatoes and, for example, in one  Grinder and then the synergistic agent on the spray powder obtained. The potatoes can be dried in the sun, by heating or by Freeze-drying.

It is also useful to repeat the synergistic Spray medium on the white sweet potatoes. It will for example, recommended drying and grinding the Potatoes and spraying the synergistic agent Repeat two or more times and the particle size to reduce the powder in every process.

The above-mentioned excipients can mainly be found in Nah be used. You can also in a in animal feed or fish feed the. When used in animal feed, the white sweet potatoes rather than in a powder in a suitable form e.g. B. grains are brought, making an adjuvant for Animal feed is created that is easily consumed by animals is taken.

If the preservative according to the invention is added to a main material, for example a food, the oxidation of the product obtained and the growth of microorganisms can be delayed. Since with the storage time of the product can be extended by two to three times compared to a product that does not contain a preservative according to the invention. The product obtained, in which only the natural white potatoes and the synergistic agent are used, also has a high nutritional value, ie the nutritional value of the white sweet potato can be fully exploited.

example 1

Preservative according to the invention.

White sweet potatoes are divided into tubers and leaves whereupon the material according to the invention in the following manner was produced. The tubers and leaves of the white sweet Potatoes are used as auxiliaries A and B accordingly draws.

Production of auxiliary materials

White sweet potatoes are covered in tubers and leaves Splits. After thorough washing with water and drainage the tubers are cut into pieces by means of a dehydrator 5 to 6 mm thick cut while the leaves are in Pieces of about 2 to 3 cm in length are cut where freeze drying is carried out. Then a syn Ergistic solution, as indicated in Table 1, up sprays to moisten the tubers and leaves After freeze drying, the tubers and Leaves ground in a mill to form coarse Grains (using a 20 mesh screen). This great ben grains are again using the synergy solution sprays. After freeze drying, these grains are in the mill ground into fine grains (sieve with 200 Ma ). The moistening, drying and grinding becomes a white repeated again. After pasteurization at 180 up to 220 ° C, the auxiliaries A and B are obtained.  

Table 1

Composition of the synergy agent (100 g each)

The above composition was in distilled water solved whereby you get the synergistic solution.

Example 2 White bread

Using the above excipients, turned white bread made in the following way. It was made with dough is working.

First, 700 g of durum wheat flour, 300 g of semi-durum wheat flour and 100 g of auxiliary A according to the invention mixes and then sieved. Then 20 g of baker's yeast in dough water of 35 ° C in a concentration of about 20% solved. Sugar and table salt were also added in batter of 36 ° C (Mashing water) in a concentration of about 50% resolved.  

Then a porridge or dough was made in which the aqueous solution of sugar and salt in a mixer was then given 700 g of wheat flour (which the auxiliary substance A) and the yeast solution were added, whereupon the whole thing was mixed. The mixture obtained slowly the remaining wheat flour (500 g) and about 30% of the dough water was added and the mixture was added about 3 Minutes at slow speed and then about 3 Minutes at high speed. Last 40 g shortening were added. Kneading was continued sets at low speed for about 2 minutes and then at high speed for about 4 minutes the dough became even.

The dough kneaded in this way was placed in a fermentation container introduced. The surface of the dough was removed flat and then thinly coated with an oil. Then was a fermentation carried out in a fermentation room (room temperature 26 to 27 ° C moisture content 75%). After 2 hours the dough had risen three times or bloated. Then he was degassed.

The dough was then subjected to a second fermentation in the fermenter Mentoring room subjected to about 50 minutes and then degassed in the same manner as described above.

The dough was divided into 450 g portions and he could rest in a box with wheat flour on the bottom was applied at a temperature of 28 to 30 ° C and a humidity of 75 to 85% for about 20 minutes. The dough thus raised was drawn, curled and crumbled rolls to bring it into a cylindrical shape. Then it was put in a bread form.  

The molded dough could then rest in a tight container container at a temperature of 35 to 37 ° C below a Humidity of 85 to 90% over a period of about 60 minutes. The dough then opened to an extent that was about 80% corresponded to the size of the end product. Then he was in baked in an oven at 180 to 190 ° C for about 50 minutes long.

After cooling, the baked bread came out of the mold removed and it could cool further until the tem temperature in the middle had reached about 30 ° C. To this White bread was made using the Excipient according to the invention. Two loaves of this bread were compared to two loaves of commercial White bread.

Each loaf was divided into three equal parts, which means six samples of each type of bread were obtained.

These samples were placed in a room (room temperature approx 25 ° C moisture content about 80%) and then the Changes examined. The commercially available white bread, the apparently contained a preservative on the third a strong offensive smell and showed chimney formation. The seventh day was completely moldy covered and completely discolored and spoiled. In the ge In contrast, the bread with the auxiliary showed after the Invention no mold until the seventh day. Not until the 16th During the day it was almost completely covered with mold. It became neither sticky nor showed a rancid smell until the sixth day. The white bread using of the excipient according to the invention was antimicrobial and antioxidant kings that were twice as high as those of the übli chen white bread.  

As a result of the comparison of the ingredients was also confirmed tigt that the white bread with the auxiliary according to the inven is superior in nutritional value.

Table 2

Comparison of the components of white bread

According to the composition according to Table 3 White bread made according to the process with rising Dough and the storage qualities were examined. Which he The results obtained were the same as those after the Teigme method as described above.

Table 3

Composition used in the dough rising method (g)

Example 3 Production of pasta

7.5 kg of wheat flour and 2.5 kg of excipient A according to the invention, as prepared in Example 1 together mixed and sieved. Then an aqueous solution from table salt added to the portions while the mixture was kneaded in a mixer at 60 to 100 revolutions per minute over a period of approximately 10 minutes. That clever The mixture was allowed to rest for a while and then became  kneaded again. The mixture was then poured into a raw Rolling machine entered, in which raw pasta strips ago were asked.

Two of these pasta strips were made in a compound machine brought together creating a pasta strip with a thickness of about 1 cm. The strip thus obtained was then wrapped around a wooden pole and aged. After that two pasta strips were used again in this machine treated each other, creating a noodle strip with a A thickness of about 3 mm was created. These pasta strips were by means of a cutting roller in a length of about 2 m and then cut into a length of about 30 cm. To this In this way, fresh noodles were obtained according to the invention.

For comparison, fresh pasta was made in the same way as produced above but without using the Excipient according to the invention.

Ten servings of each type of pasta were placed in polyethylene bags tel packed and then at room temperatures of about 20 ° C. left to check the change of the samples. It was found that the pasta according to the invention in Neither mold nor any showed for three days emit a putrid smell or rancid smell. Samples however, the auxiliary material according to the invention is not contained, became sticky and moldy after 24 hours they gave off a putrid smell on the second day and on On the fourth day they were spoiled, yellow and full constantly covered with mold.

This confirmed that the pasta according to the invention have a storage time that is twice as long as the han standard pasta.  

Example 4 tofu

Soybeans as the main material were washed in water and immersed in three times as much water for 12 hours. The swollen soybeans were 20 percent by weight of the Auxiliary B prepared as in Example 1, added based on the amount of the main material. Then that became Mixture ground in a grinder while water was added in an amount twice as much as that Main material. Water was further added to thereby the total volume to ten times the raw material bring. After adding a defoaming agent or anti-foaming agent, the mixture was cooked pot heated to 100 ° C within 5 minutes and then kept at this temperature for about 4 minutes. It was then pressed and divided into soy milk and tofu Cake. The tofu cake was about 2 to 3 in the saucepan Cooked minutes, pressed again and then the above Soy milk added. Once the temperature of the soy milk Reached 75 ° C, a solidifying agent was added ben, which was previously dissolved in warm water in a 3% by weight based on the soybeans. After the soy milk is stirred about seven to eight times was done by reversing the direction of rotation of stirring blades, it was left to stand for about 10 minutes. The tofu mass in the upper part was separated and the solidified Material in the lower part was pressed together by suk cessive a bamboo trellis, plate and weight was placed on the material for about 30 minutes. During the squeeze, the shape of the tofu material became mangled. Then the tofu was placed in a water container brought and chilled. After the tofu material in a  suitable size for the sale was cut a finished tofu product.

Table 4 shows the comparison of this product with one commercial product.

Table 4

Comparison of the components of tofu

The one prepared according to the invention with the excipient B. Tofu had a dense structure and a green color and it felt soft in the mouth. The bearing qualities of the product according to the invention and that of the commercial Product were examined in the following way.  

Ten samples of each product were separated together with Water placed in a polyethylene container. Then they became left standing at a room temperature of 22 ° C. That han usual product gave off an offensive smell and its surface turned yellow and it became the second day inedible. The product according to the invention discolored not until the fifth day. The tofu product after the Er thus had a storage time that was twice as long was as the product that the excipient after the Er not included.

Example 5 sausage

Salted beef was used as the starting material other components kneaded together for the production of Sausage with 5% of the excipient A according to the invention was given to produce a sausage according to the invention.

The sausage according to the invention and a commercially available (the should be stored at 10 ° C) were in one room temperature of 20 ° C left around the storage qualities to consider. The commercial sausage went within seven days of rotting and became inedible during the sausage according to the invention can still be enjoyed after 18 days stayed. The sausage according to the invention thus has a bearing time that is twice as long or longer than that commercial sausage.

The same results were obtained when comparing hamburger Products.  

Example 6 Kamaboko

In the production of Kamaboko, fish meat was considered Main material used and there were 10% of the excipient A added based on the amount of fish meat. The Fabrics were first ground. After adding table salt the mixture was roughly ground. After that there were more Components and seasonings added and the mixture about Ground again for 50 minutes. In this way, a Fish meat as a raw material for the production of Got Kamaboko.

Thereafter a Kamaboko product according to the invention in manufactured in the usual way.

The storage qualities of the product according to the invention were with a commercial product compared to the following Result.

Five samples of the invention and five samples of the han The usual Kamaboko product was in a room with left at a temperature of 22 ° C. The commercial one che kamaboko became sticky within 24 to 30 h became inedible within 40 h. The invention Product showed no change in smell and Taste after 75 h. The storage time of the invention The product was thus about twice as long as that of commercial products.  

Example 7 Miso

Soybeans, which are the main material for the production of Miso are, were cooked, spread out and then could Cool to 35 ° C. Then 20 percent by weight of Excipient A, based on the soybeans on the last one dusted and mixed. After adding rice and Cooking salt was also miso water (water that is used in the Production of commercially available miso was separated) added and the mixture stirred well. The mixture was then ground through a miso slicer was passed through and then in a mash container entered for brewing and compressed so that no gaps or bubbles were formed. After coating the surface with salt was a weight (about 20% of the Weight of the raw materials) on the material indicates that the weight was evenly distributed. Then was it aged by standing in a dark cool place was abandoned. In the above step Roasted salt was used in an amount of approximately 80% of the usual amount.

The miso thus obtained according to the invention was treated with a commercial miso compared to the following result.

The product according to the invention and the commercial Pro products without preservatives were added in a room left at a temperature of 25 ° C to change to check.

The commercial miso became moldy after two months and it was completely moldy after three months covers. The miso according to the invention kept its original  quality even after three months. It showed no changes in smell and taste and it was too after six months without any mold.

Here too, the product according to the invention had one Storage time that was twice as long or longer than that of the commercial product.

Table 5 shows the comparison of the components.  

Table 5

Comparison of the components of the miso product according to the invention and the commercially available miso product (100 g each of the sample)

Example 8 soy sauce

In the production of soy sauce 14 weight per Cent, based on the main material, on the auxiliary A on boiled and chilled soybeans and wheat than that Main materials dusted. After that it became roasted and added broken wheat. After spraying one The mixture was stirred evenly and then started immediately placed in a container. After that it was in Treated in the usual way to make a soy sauce with the auxiliary material according to the invention.

The storage qualities of the product according to the invention and those of a commercial soy sauce were added searches with the following result.

The soy sauce according to the invention and the one that doesn't Preservatives were contained at room temperature ditched. The surface of the commercially available product It was covered with mold within three months and the product was spoiled within six months.

The product according to the invention was still after one year completely free of mold and showed no changes in Smell and taste.

The soy sauce according to the invention thus has a storage time which is at least twice as long as that of the han usual product.  

Example 9 beer

Ground malt was used in the production of beer entered a mash container. Then protein was added protease contained in the malt disassembled at about 50 ° C. After that were 20 percent by weight of excipient B, based on the weight of the malt as the main material, added together with rice and oat starch. The mixture was then by heating to 80 ° C in the form of a mash brings. The liquid was then filtered by one to obtain transparent mash. May thus obtained Hop was added and the whole thing was cooked has been. After cooling to 5 ° C in a sedimentation Container became brewery yeast in a fermentation container admitted. Then the main fermentation was carried out at 8 to 10 ° C for about ten days. After transportation the post-fermentation was placed in a storage container carried out at 0 to 1 ° C over a month whereby one got a beer. The use of excipient B gave the product a lively green color. The warehouse qualities of this product were as follows.

Six bottles (each 633 ml) of beer according to the invention and six bottles of a commercial beer were added Room temperature of 25 ° C left. The commercial one che beer lost its characteristic taste and only the alcohol taste remained in the fourth month. On on the other hand, the beer according to the invention was shown no changes in smell and taste and it lathered well even after ten months.  

The beer according to the invention thus had a storage time was at least twice or more longer than the han's standard beer.

Two bottles of a purchased sake that is neither an anti Oxidizing agent still contained a preservative and two bottles of a sake product according to the inven were allowed to stand at room temperature to their To investigate warehouse quality. The commercial product became viscous and cloudy and denatured within six months while the product according to the invention none lei change in quality even after one year showed.

The product according to the invention is thus twice as long or even longer than the purchased product.

Example 10 Lining

An amount of 150 g of a feed that is mainly Lu contained seeds, 30 kg of auxiliary B were added. After storage in a silo for three months, the Forage compared to the same amount of another forage ters, which contained no auxiliary according to the invention.

The food without the excipient was within completely covered with mold for three months and gave an unpleasant smell due to fermentation. The food according to the invention remained in the same Condition as before storage in the silo, there was no chiming formation and there was no unpleasant smell posed.  

The effects of this food or feed after Invention were studied in the following way. ten Dairy cows were mixed with 3 kg of this feed per day fed with usual food. After this feeding The milk formation was continued for seven days these animals do better compared to those who only have fed normal food. After two months it was the milk output from the cows that are fed the feed after the Invention were fed about 60% higher than those few of the cows that were fed normal feed. Furthermore, the body weights of the cows that invented this received feed according to the invention, about 20 to 30 kg higher and her hair shine is strikingly better.

Claims (6)

1. A preservative for food or similar substances, characterized in that it is kept by treating white sweet potatoes with a synergistic agent and subsequent drying. 2. A preservative according to claim 1, characterized characterized in that it is obtained by grinding white sweet potatoes to dry powder, moisten of the powder with a synergistic agent on what the moistened powder to a fine dry pul is ground. 3. A preservative according to claim 1, characterized characterized as being a dry powder and either the tubers or the leaves of white sweet contains potatoes. 4. A preservative according to claim 1, characterized characterized in that it takes the form of a dry pul verse and a mixture of the tubers and the Leaves of white sweet potato in a suitable one Ratio contains. 5. A preservative according to claim 1, characterized characterized in that the synergistic agent is one, two or more organic acids like citric acid, Contains tartaric acid or malic acid. 6. A preservative according to claim 1, characterized characterized that the synergistic agent honey contains.