FR2071001A5 - Foodstuffs preservation - Google Patents

Foodstuffs preservation

Info

Publication number
FR2071001A5
FR2071001A5 FR6943303A FR6943303A FR2071001A5 FR 2071001 A5 FR2071001 A5 FR 2071001A5 FR 6943303 A FR6943303 A FR 6943303A FR 6943303 A FR6943303 A FR 6943303A FR 2071001 A5 FR2071001 A5 FR 2071001A5
Authority
FR
France
Prior art keywords
acid
mixture
sauces
foodstuffs
preservation
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
FR6943303A
Other languages
French (fr)
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.)
Ueno Pharmaceutical Co Ltd
Original Assignee
Ueno Pharmaceutical Co Ltd
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 Ueno Pharmaceutical Co Ltd filed Critical Ueno Pharmaceutical Co Ltd
Priority to FR6943303A priority Critical patent/FR2071001A5/en
Application granted granted Critical
Publication of FR2071001A5 publication Critical patent/FR2071001A5/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/742—Organic compounds containing oxygen
    • A23B2/754—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Biophysics (AREA)
  • Molecular Biology (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Fish Paste Products (AREA)

Abstract

Foods are preserved against putrefaction by adding to the raw materials of the food product, a mixture of (I) granules having a size below 500 mu, which consist of (a) 25-40% wt. pH-lowering powder selected from fumaric acid, monosidium fumarate, tartaric acid, maleic acid, and citric anhydride, and (b) a coating consisting of hardened oil with a m.pt. of 50-80 degrees C, and (II) a food preserving agent selected from sorbic acid, potassium sorbate, calcium propionate. The mixture is esp. useful for preserving meat sauces and fish sauces.
FR6943303A 1969-12-15 1969-12-15 Foodstuffs preservation Expired FR2071001A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR6943303A FR2071001A5 (en) 1969-12-15 1969-12-15 Foodstuffs preservation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR6943303A FR2071001A5 (en) 1969-12-15 1969-12-15 Foodstuffs preservation

Publications (1)

Publication Number Publication Date
FR2071001A5 true FR2071001A5 (en) 1971-09-17

Family

ID=9044575

Family Applications (1)

Application Number Title Priority Date Filing Date
FR6943303A Expired FR2071001A5 (en) 1969-12-15 1969-12-15 Foodstuffs preservation

Country Status (1)

Country Link
FR (1) FR2071001A5 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2234866A1 (en) * 1973-06-29 1975-01-24 Hoechst Ag
FR2367044A1 (en) * 1976-10-05 1978-05-05 Nippon Synthetic Chem Ind COMPOSITION OF SORBIC ACID AND GLYCERINE
FR2383615A1 (en) * 1977-03-17 1978-10-13 Ueno Seiyaku Oyo Kenkyujo Kk SORBIC ACID-BASED PRODUCTS
EP0172432A3 (en) * 1984-08-25 1986-09-10 Van Hees GmbH Process for making salted meat, and meat articles so obtained
EP0687417A1 (en) 1994-06-16 1995-12-20 Frisco-Findus Ag Inhibition of bacterial growth
WO2004068967A1 (en) * 2003-02-03 2004-08-19 General Mills, Inc. Dough compositions comprising encapsulated organic acid and natural antimicrobial agent

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2234866A1 (en) * 1973-06-29 1975-01-24 Hoechst Ag
FR2367044A1 (en) * 1976-10-05 1978-05-05 Nippon Synthetic Chem Ind COMPOSITION OF SORBIC ACID AND GLYCERINE
FR2383615A1 (en) * 1977-03-17 1978-10-13 Ueno Seiyaku Oyo Kenkyujo Kk SORBIC ACID-BASED PRODUCTS
FR2383610A1 (en) * 1977-03-17 1978-10-13 Ueno Seiyaku Oyo Kenkyujo Kk PROCESS FOR PRESERVING PROCESSED CHEESES
EP0172432A3 (en) * 1984-08-25 1986-09-10 Van Hees GmbH Process for making salted meat, and meat articles so obtained
EP0687417A1 (en) 1994-06-16 1995-12-20 Frisco-Findus Ag Inhibition of bacterial growth
WO2004068967A1 (en) * 2003-02-03 2004-08-19 General Mills, Inc. Dough compositions comprising encapsulated organic acid and natural antimicrobial agent
EP2286673A3 (en) * 2003-02-03 2012-02-29 General Mills, Inc. Pasta compositions comprising encaspulated organic acid

Similar Documents

Publication Publication Date Title
GB944278A (en) Improvements in or relating to food products
US2627473A (en) Bacon canning
IE38047B1 (en) Improvements in food products
FR2071001A5 (en) Foodstuffs preservation
ES321343A1 (en) PROCEDURE FOR THE PREPARATION OF FOODS AND DRINKS WITH STRAWBERRY FLAVOR AND AROMA.
IE34184B1 (en) Edible products
ES395067A1 (en) Process for preparing a frozen food product
IE37411L (en) Drying foodstuffs by immersion in ethanol.
US2475368A (en) Stabilized sodium diacetate
FR2142765A1 (en) Aromatic food products - in aerosol form
GB1134707A (en) Gelling agent and a method of producing the same
US1098006A (en) Process of preserving food substances.
US2385412A (en) Capsicum-containing seasoning composition
NL6918617A (en) Food preservative compsn
GB1032225A (en) Method of producing quick-to-serve fish or meat products
FR2056941A1 (en) Working up of additives in fat and protein - contng foodstuffs
FR2141538A1 (en) Consumable seasoning prepn - for meats and poultry
GB1161548A (en) Improvements in or relating to the Manufacture of Foodstuff Bars
GB1089014A (en) Foodstuffs
ES439050A1 (en) Process for the preservation of a foodstuff
CA699278A (en) Method for preservation of grains, seeds, cereal products and other foodstuffs
IL35586A0 (en) Crate for packing and transporting,foodstuffs,particularly fruit and vegetables
GB710017A (en) Improvements in or relating to the preservation of food
GB1142015A (en) Preservation of foodstuffs
ES283361A3 (en) IMPROVEMENTS IN THE CURING PROCESSES OF CANNED MEAT AND VEGETABLES