ES360477A1 - A procedure for the stabilization of foods containing meat or vegetables or mixes of them. (Machine-translation by Google Translate, not legally binding) - Google Patents

A procedure for the stabilization of foods containing meat or vegetables or mixes of them. (Machine-translation by Google Translate, not legally binding)

Info

Publication number
ES360477A1
ES360477A1 ES360477A ES360477A ES360477A1 ES 360477 A1 ES360477 A1 ES 360477A1 ES 360477 A ES360477 A ES 360477A ES 360477 A ES360477 A ES 360477A ES 360477 A1 ES360477 A1 ES 360477A1
Authority
ES
Spain
Prior art keywords
solution
glycerol
foodstuff
carrots
solutes
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
ES360477A
Other languages
Spanish (es)
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.)
General Foods Corp
Original Assignee
General Foods Corp
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 General Foods Corp filed Critical General Foods Corp
Publication of ES360477A1 publication Critical patent/ES360477A1/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
    • 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
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • H—ELECTRICITY
    • H03—ELECTRONIC CIRCUITRY
    • H03J—TUNING RESONANT CIRCUITS; SELECTING RESONANT CIRCUITS
    • H03J5/00—Discontinuous tuning; Selecting predetermined frequencies; Selecting frequency bands with or without continuous tuning in one or more of the bands, e.g. push-button tuning, turret tuner
    • H03J5/02—Discontinuous tuning; Selecting predetermined frequencies; Selecting frequency bands with or without continuous tuning in one or more of the bands, e.g. push-button tuning, turret tuner with variable tuning element having a number of predetermined settings and adjustable to a desired one of these settings

Abstract

Foodstuffs containing meat or vegetables or fruit or mixtures thereof are stabilized against microbiological spoilage by infusing with sufficient water-soluble solutes to bring the foodstuff to a moisture content of 15 to 45% by weight, said solutes containing sufficient polyhydric alcohol to provide an amount greater than 5% by weight of final foodstuff, and the solutes containing polyhydric alcohol are either produced into a foodstuff which has had its moisture content depleted or where the foodstuff has a moisture content of greater than 60% are introduced by immersion cooking in a solution of solutes with a water content less than that of the food. Suitable polyhydric alcohols include glycerol, sorbitol, mannitol, propylene glycol and mixtures thereof, and sugar alcohols of formula: where n is an integer from 4 to 8. In addition to the polyhydric alcohol, the infusing solution may include adjunctive stabilisers such as mono- and disachharide sugars, salts and antimycotics. In the examples freezedried cooked chicken, freeze-dried cooked carrots, puff-dried carrots and puff-dried apple slices are infused with solutions that include glycerol, propylene. glycol and potassium sorbate, the solution for the chicken also including a flavoured soup base, that for the carrots also including sodium chloride, and that for the apples also including sucrose and sodium metabisulphite. Also exemplified is the immersion cooking of diced carrots, potato pieces and peas in solutions containing glycerol, propylene glycol, sodium chloride and potassium sorbate, the immersion cooking of apple wedges in a solution containing sucrose, glycerol, propylene glycol, potassium sorbate, calcium chloride and sodium metabisulphite, and the immersion cooking of coarse ground beef in a solution containing glycerol, soup base solids, propylene glycol and potassium sorbate and subsequently soaking it in the same solution under refrigeration.
ES360477A 1967-11-20 1968-11-20 A procedure for the stabilization of foods containing meat or vegetables or mixes of them. (Machine-translation by Google Translate, not legally binding) Expired ES360477A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US68455167A 1967-11-20 1967-11-20
US68495267A 1967-11-22 1967-11-22
US75867968A 1968-09-10 1968-09-10

Publications (1)

Publication Number Publication Date
ES360477A1 true ES360477A1 (en) 1970-10-16

Family

ID=27418439

Family Applications (1)

Application Number Title Priority Date Filing Date
ES360477A Expired ES360477A1 (en) 1967-11-20 1968-11-20 A procedure for the stabilization of foods containing meat or vegetables or mixes of them. (Machine-translation by Google Translate, not legally binding)

Country Status (7)

Country Link
BE (1) BE724212A (en)
BR (1) BR6804168D0 (en)
CA (1) CA918489A (en)
DE (1) DE1810035A1 (en)
ES (1) ES360477A1 (en)
FR (1) FR1602209A (en)
GB (2) GB1251357A (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1427323A (en) * 1972-05-11 1976-03-10 Mars Ltd Preserved meat
BE799305A (en) * 1972-05-11 1973-08-31 Pedigree Petfoods Ltd CANNED MEAT-BASED PRODUCT
US4917910A (en) * 1988-04-06 1990-04-17 The Quaker Oats Company Process for infusing high levels of humectant into dried fruits, for use in dry foods, such as in mixes and ready to eat cereals
GB2220125B (en) * 1988-07-04 1992-03-11 Campbell S U K Limited Frozen food product for microwave preparation
GB2424817B (en) * 2005-04-05 2009-10-28 Jane Kingsley Livestock feed succulent
US9499640B2 (en) 2011-01-21 2016-11-22 Cp Kelco Aps Preservation of biomass material comprising polysaccharide and method for extracting polysaccharide from preserved biomass material
FR3116417A1 (en) * 2020-11-24 2022-05-27 Ecosystem Process for cooking, dehydrating and/or candying food, and food prepared using such a process.

Also Published As

Publication number Publication date
DE1810035A1 (en) 1969-10-16
CA918489A (en) 1973-01-09
GB1251358A (en) 1971-10-27
BR6804168D0 (en) 1973-06-14
BE724212A (en) 1969-05-20
GB1251357A (en) 1971-10-27
FR1602209A (en) 1970-10-26

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