EP3681300A1 - Use of carbon dioxide for producing food and drugs with reduced allergen content and/or reduced bacteria content - Google Patents
Use of carbon dioxide for producing food and drugs with reduced allergen content and/or reduced bacteria contentInfo
- Publication number
- EP3681300A1 EP3681300A1 EP18773937.0A EP18773937A EP3681300A1 EP 3681300 A1 EP3681300 A1 EP 3681300A1 EP 18773937 A EP18773937 A EP 18773937A EP 3681300 A1 EP3681300 A1 EP 3681300A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- carbon dioxide
- allergens
- food
- reduced
- allergen
- 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.)
- Pending
Links
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 title claims abstract description 152
- 239000013566 allergen Substances 0.000 title claims abstract description 82
- 229910002092 carbon dioxide Inorganic materials 0.000 title claims abstract description 73
- 239000001569 carbon dioxide Substances 0.000 title claims abstract description 72
- 235000013305 food Nutrition 0.000 title claims abstract description 53
- 239000003814 drug Substances 0.000 title claims abstract description 27
- 229940079593 drug Drugs 0.000 title claims abstract description 18
- 241000894006 Bacteria Species 0.000 title abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 5
- 206010020751 Hypersensitivity Diseases 0.000 claims description 30
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 244000052616 bacterial pathogen Species 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 235000011089 carbon dioxide Nutrition 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241001465754 Metazoa Species 0.000 claims description 5
- 230000009467 reduction Effects 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000013351 cheese Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 3
- 235000019688 fish Nutrition 0.000 claims description 3
- 235000014571 nuts Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 102000014171 Milk Proteins Human genes 0.000 claims description 2
- 108010011756 Milk Proteins Proteins 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 150000007513 acids Chemical class 0.000 claims description 2
- 230000009471 action Effects 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 235000015090 marinades Nutrition 0.000 claims description 2
- 235000013622 meat product Nutrition 0.000 claims description 2
- 235000021239 milk protein Nutrition 0.000 claims description 2
- 235000019645 odor Nutrition 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 239000004575 stone Substances 0.000 claims description 2
- 240000002129 Malva sylvestris Species 0.000 claims 1
- 235000006770 Malva sylvestris Nutrition 0.000 claims 1
- 239000000654 additive Substances 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 229910052799 carbon Inorganic materials 0.000 abstract description 4
- 229960004784 allergens Drugs 0.000 description 51
- 240000009088 Fragaria x ananassa Species 0.000 description 15
- 235000021012 strawberries Nutrition 0.000 description 15
- 241000220225 Malus Species 0.000 description 13
- 230000007815 allergy Effects 0.000 description 13
- 230000028993 immune response Effects 0.000 description 12
- 235000021016 apples Nutrition 0.000 description 9
- 208000026935 allergic disease Diseases 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 230000000172 allergic effect Effects 0.000 description 6
- 208000010668 atopic eczema Diseases 0.000 description 6
- 210000004443 dendritic cell Anatomy 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 102000003886 Glycoproteins Human genes 0.000 description 4
- 108090000288 Glycoproteins Proteins 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 210000000987 immune system Anatomy 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 239000000428 dust Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 description 2
- 241000238740 Dermatophagoides pteronyssinus Species 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 244000018633 Prunus armeniaca Species 0.000 description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 description 2
- 240000001717 Vaccinium macrocarpon Species 0.000 description 2
- 230000002009 allergenic effect Effects 0.000 description 2
- 125000003275 alpha amino acid group Chemical group 0.000 description 2
- 239000000427 antigen Substances 0.000 description 2
- 102000036639 antigens Human genes 0.000 description 2
- 108091007433 antigens Proteins 0.000 description 2
- 235000021452 apple slice Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008827 biological function Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000021019 cranberries Nutrition 0.000 description 2
- 230000004069 differentiation Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- 231100000298 lowest-observed-adverse-effect level Toxicity 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 239000004753 textile Substances 0.000 description 2
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 235000021446 Apple puree Nutrition 0.000 description 1
- 241000203069 Archaea Species 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 229930182555 Penicillin Natural products 0.000 description 1
- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 description 1
- 241000238711 Pyroglyphidae Species 0.000 description 1
- 206010037888 Rash pustular Diseases 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- -1 acidulants Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 229910052786 argon Inorganic materials 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 description 1
- 239000003575 carbonaceous material Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000013568 food allergen Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000005431 greenhouse gas Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 229940046533 house dust mites Drugs 0.000 description 1
- 230000000774 hypoallergenic effect Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 238000010297 mechanical methods and process Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000003641 microbiacidal effect Effects 0.000 description 1
- 239000002101 nanobubble Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940049954 penicillin Drugs 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 208000029561 pustule Diseases 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000019630 tart taste sensations Nutrition 0.000 description 1
- 239000012780 transparent material Substances 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
- A23C7/043—Removing unwanted substances other than lactose or milk proteins from milk using chemicals in liquid or solid state, e.g. flocculating, adsorbing or extracting agents
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/10—Addition of preservatives
- A23C19/105—Inorganic compounds; Inert or noble gases; Carbon dioxide
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/10—Gas
- A23V2250/11—Carbon dioxide
Definitions
- the present invention relates to a process for the production of allergenreduced and germ-reduced foods and medicaments.
- Carbon dioxide or carbon dioxide is a chemical compound of carbon and oxygen with the molecular formula CO2.
- Carbon dioxide is an important greenhouse gas and a natural component in the air. The formation of carbon dioxide occurs in the organism of living things, as a product in cell respiration and in the combustion of carbonaceous substances under sufficient oxygen supply.
- plants, algae, certain bacteria and / or archaea convert carbon dioxide into biomass via fixation.
- Carbon dioxide is used, inter alia, in the chemical industry for the production of urea.
- it serves as a coolant in solid form, the so-called dry ice.
- supercritical carbon dioxide acts as a solvent and extractant.
- carbon dioxide kills bacteria that are found on meat, other foods and other items.
- Allergens are substances that induce hypersensitivity reactions, also called allergic reactions, through the mediation of the immune system. Allergens are also referred to as anti-allergens and have no chemical similarities with each other. Most allergens consist of proteins and / or protein compounds or glycoproteins. The immune system of allergic patients reacts with the formation of IgE antibodies to the contact with allergens.
- IgE-reactive allergens are antigens against which the misdirected immune response is directed at Type I allergies. These allergens are ubiquitous and everyone comes into contact with them. Contact is through inhalation, ingestion and / or contact.
- IgE-reactive allergens have in common that they are rather very stable proteins or glycoproteins. Most of them are small proteins ranging in size from 5 to 80 kDa. Otherwise allergens are very different in their structure, amino acid sequence or biological function. Various factors, such as For example, the type of allergen intake (eg by inhalation), the particle size, the enzymatic activity of the allergens and the fact that allergens are taken up in extremely small amounts seem to have an influence on the allergen intensity. All allergens are taken up by dendritic cells and induce a differentiation of the dendritic cell into a Th2-inducing activated dendritic cell. IgE-reactive allergens are found in a variety of allergen sources.
- An allergen source can release several different allergens. For example, more than 20 different allergens are known for the house dust mite Dermatophagoides pteronyssinus. Allergy sufferers can be sensitized to only one allergen or even to several allergens of an allergen source, thus forming IgE antibodies. "Major allergens" are those allergens of an allergen source against which more than 50% of patients with the allergy in question produce IgE antibodies, all the others being "minor allergens”.
- Food and drug allergens are absorbed into the body through the mouth. Food and drug allergens can
- German Utility Model DE 201 21 474 U1 discloses an aqueous fluid for the prevention and treatment of the respiratory tract which contains dissolved molecular carbon dioxide in a concentration of 300 to 6000 mg / liter.
- German Patent DE 195 19 494 C1 discloses a process for the purification and removal of house dust allergens from textile articles, in which carbon dioxide at a certain temperature is introduced into the textile article, whereby the house dust mites are killed.
- RU 2612797 C1 a process for the production of oil from cranberries is known in which the cranberries are treated with carbon dioxide in the subcritical or supercritical state at a temperature of 20 to 60 ° C and a pressure of 100 to 450 atmospheres.
- From the Chinese Utility Model CN 205686873 U a reservoir is known in the food can be kept fresh. It is essential that Oxygen, carbon dioxide and ethylene are removed from the reservoir. Consequently, carbon dioxide should cause adverse effects on food.
- allergens are made hypoallergenic with supercritical or critical carbon dioxide.
- the present invention was based on the object of finding a method by which allergic reactions to foods and medicines can be avoided and / or reduced and at the same time the germ count on foods and medicines is reduced.
- the process should be simple to perform and require no special equipment, such as critical or supercritical carbon dioxide handling equipment.
- the process for the production of allergenreduced, germ-reduced foods and medicaments has been found, wherein gaseous and / or solid carbon dioxide at a pressure of gaseous carbon dioxide of 1, 0 bar at a temperature of -80 ° C to +50 ° C. or at a temperature of -78.5 ° C and an equilibrium pressure of gaseous carbon dioxide of 1, 013 bar in a closed container on the food or the drugs act.
- carbon dioxide is used to prevent and / or reduce allergic reactions to foods and medicines.
- carbon dioxide simultaneously reduces the germ count on foods and medicaments by killing and / or blocking the ability of the germs to multiply.
- carbon dioxide kills the germs or reduces the proliferation of germs that affect food such as
- - vegetable foods such as vegetables, beans, nuts, fruit, in particular pome fruit, stone fruit, soft fruit, peel fruit, wild fruit and exotic fruits, such as crushed or crushed apple pieces, cereals, rice or soya in crushed form or on medicines.
- carbon dioxide makes food and medicaments, in particular the medicaments and / or galenic adjuvants contained therein, allergen-reduced and at the same time reduces germ-count.
- a further advantage of the use according to the invention is that vegetable foods obtain a pleasant tart and / or sweet taste by the use according to the invention.
- gaseous and / or solid carbon dioxide are allowed at a pressure of gaseous carbon dioxide of 1, 0 bar at a temperature of -80 ° C to +50 ° C or at a temperature of -78.5 ° C and an equilibrium pressure of gaseous carbon dioxide of 1, 013 bar in a closed container on the food or the drugs act.
- the carbon dioxide is allowed to act on the foods and medicaments for 30 seconds to 1000 hours.
- gases such as nitrogen, helium or argon can be added to the carbon dioxide in minor amounts.
- carbon dioxide is used alone.
- the carbon dioxide can food approved solvents, flavorings and flavors, antioxidants, acidulants, dyes and / or Preservatives are added, provided they do not cause allergic reactions themselves.
- the food Before the action of the carbon dioxide, the food can still be sprinkled with water.
- Allergens are substances that induce hypersensitivity reactions, also called allergic reactions, through the mediation of the immune system. Allergens have no chemical similarities with each other. Most allergens consist of proteins and / or protein compounds and / or glycoproteins. The immune system of allergic patients reacts with the formation of IgE antibodies to the contact with allergens.
- IgE-reactive allergens are antigens against which the misdirected immune response is directed at Type I allergies. These allergens are ubiquitous and everyone comes into contact with them. Contact is through inhalation, ingestion and / or contact. In healthy humans, there is either no immune response against allergens or a mild immune response with the formation of allergen-specific IgG1 and IgG4 antibodies. In contrast, allergy sufferers develop allergen-specific IgE antibodies. This altered immune response is attributed to a shifted T helper type 1 - type 2 (Th1-Th2) balance, with a Th2-dominated immune response in allergy sufferers and a Th1-dominated immune response in healthy individuals. All IgE-reactive allergens have in common that they are very stable proteins or glycoproteins.
- allergens are small proteins ranging in size from 5 to 80 kDa. Otherwise allergens are very different in their structure, amino acid sequence or biological function. Various factors, such as For example, the type of allergen intake (eg by inhalation), the particle size, the enzymatic activity of the allergens and the fact that allergens are taken up in extremely small amounts seem to have an influence on the allergen intensity. All allergens are taken up by dendritic cells and induce a differentiation of the dendritic cell into a Th2-inducing activated dendritic cell. IgE-reactive allergens are found in a variety of allergen sources. An allergen source can release several different allergens.
- the house dust mite Dermatophagoides pteronyssinus contains more than 20 different allergens known. Allergy sufferers can be sensitized to only one allergen or even to several allergens of an allergen source, thus forming IgE antibodies. "Major allergens" are those allergens of an allergen source against which more than 50% of patients with the allergy cause IgE antibodies, all the others are "side-allergens”. Food and drug allergens are absorbed into the body through the mouth.
- Examples of food and drug allergens are the aforementioned allergens of animal, vegetable and medicinal origin.
- a container which is freely selectable in shape and / or size and / or material is used. It is preferred a rectangular container.
- containers are used which are standardized to the distances in refrigerators, freezers and freezers.
- temperature regulators for foodstuffs containing allergens for example, temperature regulators for foodstuffs containing allergens, a temperature display, a viewing window with and / or without integrated irradiation for cooking the food, a pressure gauge, a filter for the escape of the carbon dioxide and / or a safety valve can be attached .
- carbon filters such as activated carbon filters and / or biochar filters, may also be integrated within the container.
- the container can also be double-walled. It can be heated from the outside by means of a cooking plate and / or by means of other known heating means and it can be cooled from the outside by means of cooling fins and / or other conventional cooling means.
- the containers may have an airtight sealable and removable lid. Very good systems are the food containers by Emsa. Here lid and seal are firmly connected. There are no gaps and therefore no germs. Furthermore, they are connected by fasteners to the container. There may be at least one valve in the lid. Preferably, two valves, ie an inlet valve and / or an overpressure / exhaust valve, are used.
- the container may be made of a stable, gas-tight material such as glass, plastic or metal, in particular stainless steel. Preferably, transparent materials are used.
- the containers according to the invention are colored differently and / or marked for the purpose of identification.
- the containers have at least one, in particular one, inlet valve and at least one, in particular one, outlet valve or at least one valve which serves both as an inlet and outlet valve for carbon dioxide, these are arranged laterally on the containers. Preferably, they are embedded recessed in at least one, in particular one side wall.
- the introduction of the carbon dioxide can be done in various ways. It may be located on the bottom of the container, stored in a separate container, a cartridge and / or in a pressure vessel.
- the dry ice can also be enriched with flavorings and / or odors.
- the dry ice can be combined with solvents such as acetic acid and / or ethanol.
- the dry ice can also be combined with various acids such as acetic acid, citric acid and / or malic acid.
- the carbon dioxide acts inter alia as an organic solvent.
- the fat is dissolved in meat and / or evenly distributed, which intensifies the taste and at the same time it is less dry. Furthermore, the fat can be transported out of the food. Another function of the dry ice is that it stops the oxidation in the food and thus always taste the food fresh. The color of the food can change.
- the pH may change in the method according to the invention.
- the taste can be sweeter and / or fresher.
- the foods can be introduced into the containers according to the invention in various ways. So they can be mounted at different heights in the tanks. In addition, they can be hung, laid on boards, wires, grids, perforated shelves and / or nets and / or attached in any other way.
- the food can be pretreated as desired. For example, they may be naturally, seasoned, smoked, marinated, cured, sweetened and / or pre-cooked in any way.
- the food can be stored in any fat. An example would be butter and / or oil.
- enzymes can be added.
- the foods can be massaged, tapped, punctured and / or processed by any other mechanical method.
- spices, marinades salt water, other flavorings and / or other mixtures can be injected directly into the food.
- the fruit was treated with carbon dioxide at a pressure of 1 bar and at room temperature for 1 hour.
- a carbon dioxide cartridge was connected via a laterally mounted recessed inlet valve.
- the food in this case strawberries, was placed in the container.
- the container was pressure sealed with a lid so that the pressure in the container increased through the inlet of carbon dioxide.
- Via a pressure gauge the internal pressure could be read.
- a safety valve recessed into a side wall which also served as an outlet valve, allowed excess pressure to escape, resulting in the desired carbon dioxide pressure of 1 bar.
- the gaseous carbon dioxide neutralized and / or decomposed the allergens in the strawberries as the carbon dioxide was pressed into the strawberries. After completion of the treatment according to the invention, the carbon dioxide was discharged from the container.
- a carbon dioxide cartridge was connected to a side-mounted recessed intake valve.
- the food in this case, commercial apples and apple wedges from the supermarket, were placed in the container.
- the container was pressure sealed with a lid so that the pressure in the container increased through the inlet of carbon dioxide. Via a pressure gauge, the internal pressure could be read.
- a side-mounted, recessed safety valve which also served as an outlet valve, allowed excess pressure to escape, resulting in the desired carbon dioxide pressure of 1 bar.
- the gaseous carbon dioxide neutralized and / or decomposed the allergens in the apples and apple slices because the carbon dioxide was pressed into the apples.
- the carbon dioxide was discharged from the container. Since the carbon dioxide also completely exuded from the apples at the reduced pressure, they did not taste sour, but gained sweetness.
- Example 1 was repeated except that instead of strawberries apricots were used. Results were obtained that were fully comparable to those of Example 1.
- Example 4 Example 1 was repeated except that instead of strawberries minced meat was used. The minced meat was stored in the container under carbon dioxide for 2 weeks, then removed and fried. There were no allergic or other adverse reactions when ingested because, in addition to reducing allergenic effects, there was a significant reduction in the number of germs.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102017008625.7A DE102017008625A1 (en) | 2017-09-14 | 2017-09-14 | Use of carbon dioxide to prevent or reduce allergic reactions and to reduce the bacterial count on foods and medicines |
PCT/EP2018/000430 WO2019052682A1 (en) | 2017-09-14 | 2018-09-10 | Use of carbon dioxide for producing food and drugs with reduced allergen content and/or reduced bacteria content |
Publications (1)
Publication Number | Publication Date |
---|---|
EP3681300A1 true EP3681300A1 (en) | 2020-07-22 |
Family
ID=63683127
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP18773937.0A Pending EP3681300A1 (en) | 2017-09-14 | 2018-09-10 | Use of carbon dioxide for producing food and drugs with reduced allergen content and/or reduced bacteria content |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP3681300A1 (en) |
DE (1) | DE102017008625A1 (en) |
WO (1) | WO2019052682A1 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112587697B (en) * | 2020-12-15 | 2022-07-26 | 马东骏 | Device and method for killing new coronavirus in cold chain article |
LU501528B1 (en) | 2022-02-21 | 2023-08-21 | Hoehl Christian Dr | Method for treating foodstuffs arranged in a treatment chamber of a treatment device with CO2 and treatment device for treating foodstuffs with CO2 |
Family Cites Families (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2427791A1 (en) * | 1978-06-05 | 1980-01-04 | France Ponte | EGG STORAGE DEVICE AND MANUFACTURING METHOD THEREOF |
NZ225620A (en) * | 1988-07-29 | 1991-12-23 | Transfresh Corp | Transporting comestibles in computer controlled atmosphere of reduced oxygen level |
US5700426A (en) * | 1991-03-08 | 1997-12-23 | Foundation Nationale De Transfusion Sanguine | Method for decontaminating or sterilizing "in situ" a vacuum sealed container and device for implementing such method |
FR2694886A1 (en) * | 1992-08-06 | 1994-02-25 | Zaki George | Extracorporeal blood sterilisation - with combination of UV irradiation and sterilising gas, used for treating blood from patients with bacterial, parasitic, or viral infection. |
US6197356B1 (en) * | 1993-08-03 | 2001-03-06 | Immunopath Profile, Inc. | Process for preparing hypoallergenic foods |
DE19519494C1 (en) | 1993-12-16 | 1996-04-25 | Horst K Veith | Cleaning of textile materials |
DE19511223A1 (en) | 1995-03-27 | 1996-10-02 | Linde Ag | Process for ripening food |
DE20121474U1 (en) | 2001-09-26 | 2003-01-16 | Zellner Gerhard | Composition for preventing and treating respiratory tract disorders, e.g. bronchitis or colds, comprising aqueous liquid containing dissolved carbon dioxide |
US20040151812A1 (en) * | 2003-01-28 | 2004-08-05 | Chiquita Brands, Inc. | Method of preserving fresh perishables |
US20050084581A1 (en) * | 2003-10-17 | 2005-04-21 | Yoshiyuki Sato | Apparatus for liquid food sterilization or enzyme deactivation with supercritical carbon dioxide, and method of liquid food sterilization or enzyme deactivation, and liquid food obtained by the use of the apparatus and the method |
EP1782839A1 (en) * | 2005-11-03 | 2007-05-09 | Genetic S.p.A. | Sterilization process of Glucocorticosteroid by supercritical CO2 |
US20100203206A1 (en) * | 2007-07-31 | 2010-08-12 | Yasuyoshi Hayata | Method for treating food products and food product treatment apparatus |
RU2612797C1 (en) | 2015-10-26 | 2017-03-13 | Федеральное государственное автономное образовательное учреждение высшего профессионального образования "Северный (Арктический) федеральный университет имени М.В. Ломоносова" (САФУ) | Method for producing oil from lingonberry fruits |
CN205686873U (en) | 2016-06-16 | 2016-11-16 | 烟台欧科气调技术有限公司 | A kind of preserving fruit and vegetable utilizing physics storage experimental box |
-
2017
- 2017-09-14 DE DE102017008625.7A patent/DE102017008625A1/en active Pending
-
2018
- 2018-09-10 WO PCT/EP2018/000430 patent/WO2019052682A1/en unknown
- 2018-09-10 EP EP18773937.0A patent/EP3681300A1/en active Pending
Also Published As
Publication number | Publication date |
---|---|
WO2019052682A1 (en) | 2019-03-21 |
DE102017008625A1 (en) | 2019-03-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE60028938T2 (en) | Adduct with an acid solution of sparingly soluble group IIa complexes | |
DE60001814T2 (en) | Proenergetic food supplement is based on NADH, octacosanol and vitamin E. | |
EP1982604A1 (en) | Dietary supplement for compensating for a lack of nutrients | |
US10517915B2 (en) | Method for preparing garlic-fermented composition and garlic-fermented composition prepared by same method | |
CN106359538B (en) | Fresh-keeping method for pigeon meat | |
WO2019052682A1 (en) | Use of carbon dioxide for producing food and drugs with reduced allergen content and/or reduced bacteria content | |
JP2018143246A (en) | Production method of lactic acid fermented bamboo sap | |
DE102016110653A1 (en) | Food preparations with mushroom mycelia | |
EP2756766B1 (en) | Brine and method for the manufacture thereof | |
CN107212073A (en) | It is a kind of applied to plant source biological preservation keep-alive liquid of aquatic products and preparation method thereof | |
DE4426648A1 (en) | Treatment of food prods. by fumigating with ozone-contg. gas | |
CN1092264A (en) | Fresh hericium erinaceum drink and industrialized production method thereof | |
CN105725013B (en) | A kind of colourless low-sugar type amino acid drink and its preparation technology | |
DE68904057T2 (en) | METHOD FOR PRODUCING LIQUID EGG PRODUCTS. | |
CN103211260A (en) | Apple vinegar health drink capable of improving immunity, and preparation method thereof | |
DE102007056588A1 (en) | Food with therapeutic-preventive effect comprises chitosan oligomer with repeating residues of D-glucoamine as bioactive additives and plant- and/or animal raw materials | |
CH651063A5 (en) | METHOD FOR OBTAINING ANABOLIC, BREATHABILIZING, LOW-MOLECULAR ACTIVE SUBSTANCES FOR PROPHYLACTIC, THERAPEUTIC, CELL AND TISSUE CULTURAL TECHNICAL PURPOSES. | |
EP0488012B1 (en) | Process for reducing germination in a semi-prepared product containing flour | |
Tokan et al. | Analysis of the Microbiological Quality and Organoleptic Characteristics of Se’i Beef Typical Timor East Nusa Tenggara Indonesia on the Storage Period and Lime Juice Concentration Different | |
EP0075614A1 (en) | Method for the selective production of mycelia and fruit of basidiomycetes, application of the mycelia and apparatus for carrying out the method | |
CN106262829A (en) | A kind of nutritious compound lactic acid bacteria tablet and its preparation method and application | |
DE2141356C3 (en) | Process for sterilizing food and beverages containing microorganisms | |
KR101703477B1 (en) | Manufacturing method of kimchi vinegar using kimchi juice | |
Irmak et al. | Effect of irradiation on total biophenol and antioxidant activity quantity during storage of natural black table olives obtained using starter culture | |
KR20230106337A (en) | Functional health food composition for improving blood circulation comprising protaetia brevitarsis larva |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: UNKNOWN |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE |
|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE |
|
17P | Request for examination filed |
Effective date: 20200421 |
|
AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR |
|
AX | Request for extension of the european patent |
Extension state: BA ME |
|
DAV | Request for validation of the european patent (deleted) | ||
DAX | Request for extension of the european patent (deleted) | ||
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: EXAMINATION IS IN PROGRESS |
|
17Q | First examination report despatched |
Effective date: 20240515 |
|
17Q | First examination report despatched |
Effective date: 20240604 |