DE558956C - Method of preventing the formation of mold in foods - Google Patents

Method of preventing the formation of mold in foods

Info

Publication number
DE558956C
DE558956C DE1930558956D DE558956DD DE558956C DE 558956 C DE558956 C DE 558956C DE 1930558956 D DE1930558956 D DE 1930558956D DE 558956D D DE558956D D DE 558956DD DE 558956 C DE558956 C DE 558956C
Authority
DE
Germany
Prior art keywords
mold
formation
preventing
foods
formate
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
DE1930558956D
Other languages
German (de)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
STERILISATION M B H GES
Original Assignee
STERILISATION M B H GES
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by STERILISATION M B H GES filed Critical STERILISATION M B H GES
Application granted granted Critical
Publication of DE558956C publication Critical patent/DE558956C/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A23L3/3517—Carboxylic acid esters

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Description

Verfahren zur Verhinderung der Schimmelbildung bei Nahrungsmitteln Die Erfindung bezieht sich auf ein Verfahren zur Verhinderung der Schimmelbildung bei Nahrungsmitteln, insbesondere Marmelade, Fruchtpulp, Frucht- und Fischgelees u. dgl. Derartige Nahrungsmittel haben die Eigenschaft, zu gewissen Jahreszeiten stark zu schimmeln, indem sich auf der Oberfläche ein üppiger Schimmelrasen bildet, der zum Verderben der Nahrungsmittel beiträgt und oft beträchtliche wirtschaftliche Schäden herbeiführt. Zwar können vegetabilische und animalische organische Substanzen durch Boroglycerin vor dem Verderben geschützt werden, jedoch verbietet sich die Anwendung dieses Mittels für die Konservierung von Nahrungsmitteln, vor allem von Fruchtprodukten, durch gesetzliche Vorschriften Man hat ferner versucht, diesem Übelstand durch Bestreichen mit wäßrigen Ameisensäurelösungen abzuhelfen. Dabei hat es sich jedoch herausgestellt, daß das Bestreichen in bestimmten Zeiträumen wiederholt werden muß und auch dann nicht immer sicher wirkt.Method of preventing the formation of mold in foodstuffs The invention relates to a method for preventing the formation of mold in food, especially jam, fruit pulp, fruit and fish jellies and the like. Such foods have the property at certain times of the year to mold heavily by forming a lush lawn of mold on the surface, which contributes to food spoilage and is often a considerable economic one Causes damage. It is true that vegetable and animal organic substances can be used can be protected from spoilage by boroglycerine, but it is prohibited Application of this agent for the preservation of food, especially of Fruit products, by legal regulations Attempts have also been made to this Eliminate the problem by painting with aqueous formic acid solutions. Included However, it has been found that the coating in certain periods of time has to be repeated and even then does not always seem safe.

Erfindungsgemäß wird nun mit Sicherheit jede Schimmelbildung dadurch verhütet, däß die Oberfläche der zu konservierenden Nahrungsmittel, insbesondere bei Fruchtprodukten, einen einmaligen Anstrich mit wasserfreiem Glycerinformiat erhält. Die Herstellung des Glycerinformiats erfolgt durch Einleiten von gasförmiger Ameisensäure in wasserfreies reines Glycerin. Die außerordentliche Verstärkung der Ameisensäurewirkung durch Glycerinformiat scheint in erster Linie auf der völligen Wasserfreiheit zu beruhen. Gegenüber der Ameisensäure hat Glycerinformiat noch folgende Vorzüge: Das lästige Fest- und Zähwerden der Oberfläche der genannten Produkte wird fast völlig verhindert.According to the invention, any mold formation is now certain prevents the surface of the food to be preserved, in particular for fruit products, a single coat of anhydrous glycerine formate receives. The glycerol formate is produced by introducing gaseous Formic acid in anhydrous pure glycerin. The extraordinary reinforcement of the Formic acid action by glycerol formate appears primarily on the total Based on freedom from water. Compared to formic acid, glycerol formate also has the following Advantages: The annoying hardening and toughening of the surface of the products mentioned is almost completely prevented.

Ein hermetischer Verschluß der Gefäße ist nicht mehr erforderlich, da selbst in offenen Gefäßen jede Schimmelbildung durch Glycerinformiat verhindert wird. Die Anwendung erfolgt in allen Fällen in der Weise, daß man nach dem Erkalten die Oberfläche mittels eines Pinsels mit Glycerinformiat bestreicht.A hermetic closure of the vessels is no longer necessary, because glycerine formate prevents any mold formation even in open vessels will. The application takes place in all cases in such a way that after cooling down brush the surface with glycerine formate using a brush.

Claims (1)

PATENTANSPRUCiI: Verfahren zur Verhinderung der Schimmelbildung bei Nahrungsmitteln, insbesondere Marmelade, durch.Bestreichen der Oberfläche mit einer antiseptischen Glycerinflüssigkeit, gekennzeichnet durch die Verwendung von Glycerinformiaten.PATENT CLAIMS: Method of preventing mold growth in Food, especially jam, smear the surface with a antiseptic glycerin liquid, characterized by the use of glycerin formates.
DE1930558956D 1930-09-25 1930-09-25 Method of preventing the formation of mold in foods Expired DE558956C (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE558956T 1930-09-25

Publications (1)

Publication Number Publication Date
DE558956C true DE558956C (en) 1932-09-13

Family

ID=6565492

Family Applications (1)

Application Number Title Priority Date Filing Date
DE1930558956D Expired DE558956C (en) 1930-09-25 1930-09-25 Method of preventing the formation of mold in foods

Country Status (1)

Country Link
DE (1) DE558956C (en)

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