FR2681766A1 - Auxiliary preserving substance for foodstuffs - Google Patents

Abstract

a) Auxiliary preserving substance for foodstuffs. b) Substance characterised in that it is obtained by processing white sweet potato (Simon) using a synergist and then allowing it to dry, and in that it is obtained by grinding white sweet potato (Simon) into a dry powder, by moistening the powder using a synergist and by then grinding the moistened powder once again into a very fine dry powder.

Description

"Auxiliary preservative for food" The present invention

  relates to an auxiliary preservative for food products

  and the like, including white potato (Simon).

  More particularly, the invention relates to an auxiliary substance which can be applied to the whole range of foods as well as to animal feeds, this substance making it possible to considerably improve the

  shelf life of a product when used

read with a main substance.

  Foods are denatured in different ways

  ways between the time of their production and the mo-

  There are a large number of factors causing this denaturation such as for example microorganisms, oxidation by oxygen, autolysis by enzymes, biological actions, chemical reactions between

  ingredients, the dispersion of the ingredients and the

  physico-chemical relations of the ingredients The denatu-

  ration is not caused by a single factor among those listed above, but by two or more of these factors acting together In conservation

  food, putrefaction caused by micro-

  organisms (i.e. molds) and dete

  rioration due to oxidation, generally pose the

most important issues.

  It is difficult, in the case of some

  foods, to provide effective means to emp-

  dear putrefaction So, one can prevent the deterioration caused by molds only in limited cases, in which one can use treatments including the setting in cans,

  freezing, drying and heating.

  Regarding the deterioration due to oxidation, it is difficult to say that very effective techniques have been created in practice. This is due to the fact that it is difficult to prevent the penetration of a gas such as oxygen. in the form of molecules, even after it has been removed, compared to microorganisms whose invasion can be completely prevented. Deterioration due to oxidation, which is a serious problem in food, is caused

  by the oxidation of the lipids contained in the ali-

  Foods such as foods in particular

  plant foods generally contain little lipid

  However, the lipids in plant foods include unsaturated fatty acids which

  are susceptible to oxidation and, as a result,

  te, to go rancid moreover, when chain oxidation

  develops, ingredients such as ascor-

  bique, dyes and odor elements are

  denatured and rancid, which causes various inconveniences

  As a result, when a food is oxidized, we obtain

  serve several problems including development

  an unpleasant odor, increased viscosity

color and variation.

  To avoid the growth of molds or the oxidation of lipids, microbicides or preservatives and antioxidants have been widely used. However, most of these agents are organic compounds which are not harmless.

  for the human body Thus, it has been shown that they can-

  wind cause diseases of internal organs and exert other harmful effects on the human body

  in particular, some of these compounds are carcinogenic

  nes or teratogens so that their tolerance limits

  rance have been specified However, the continued use of these agents could have influences

  harmful (for example by staying in the human body

  main), even if used only in small quantities

  below tolerance level It is therefore desirable, not only for humans but also for livestock, to avoid unnecessary consumption of

these agents.

  The white potato (Simon) to be used

  as the starting substance in this in-

  vention, is the basic strain of potatoes.

  It was once used as a universal remedy

  by Native Americans in Central America and America

  only from the South Later, this plant was improved and then named after Simon after its discovery by it. It was recently introduced and cultivated

  in Japan It has been confirmed so far that the pa-

  tate Simon contains vitamins A, B 1, B 2, B 6, C, E,

  P and K, nicotinic acid, pantothenic acid

  that, porphyrin, folic acid, chlo-

  rophyll, calcium, potassium, iron, magnesium

  sium, etc. Although it is extremely nutritious, its starch and sugar content is lower than that of common potato. Thus, white potato has not been completely used so far but it has been

  otherwise left relatively untapped.

  However, the efforts of the author of the present invention have made the potato usable.

  white as a substance of interest (see Bre-

  Japanese vet # 1,516,489) You can grow the

  white potato not only in the fields but also

  in uncultivated rice fields, by cultivating

  re extensive In addition, the white potato is extremely fertile and has a high production potential, because one can use not only the tuberous root but also the foliage.

  a good possibility of replacing rice with pata-

  te blanche In addition, exploiting the possibilities of the extremely nutritious white potato can

  be very useful for farmers.

  Under these conditions, the present invention has

  aim of creating an auxiliary substance of conservation

  to effectively prevent deterioration

  ration of lipids by oxidation and putrefaction

  caused by molds (i.e.

  most related to food quality),

  taking advantage of a natural substance having been considered

  created as harmless but not fully used, and making effective use of the products

  contained in this substance, without using the least

  synthetic chemicals such as preservatives or antioxidants Thus, the essence of the present invention consists of an auxiliary preservative substance for food products and the like, obtained by treating white potato (Simon) with a synergist then in the

then drying.

  Another improvement of the invention is characterized in that the auxiliary substance of

  conservation is obtained by grinding white potato

  che (Simon) into a dry powder, moistening the

  dry powder by a synergist, then grinding then

  again the powder moistened into a dry powder

very fine.

  Another improvement of the invention is characterized in that the auxiliary preservation substance consists of a dry powder consisting either of the tuberous root or of the foliage of the

white potato (Simon).

  Yet another improvement of the invention is characterized in that the auxiliary preservation substance consists of a dry powder consisting of a mixture of the tuberous root and the foliage

  the white potato (Simon) in appropriate proportions

  prayed. Another improvement of the invention is characterized in that the synergist of the auxiliary preservative substance for food products

  and the like, consists of two or more aci-

  organics such as citric acid, tar acid,

taric or malic acid.

  Another improvement of the invention is

  characterized in that the synergist contains honey.

  It will be understood that the term "food" as

  that it is used here refers broadly to the pro-

  duits mainly comprising wheat or other

  real (such as bread, confectionery,

  food and cereal noodles

  ), tofu and processed tofu products, as-

  seasonings (such as soy sauce and miso), liqueurs, distilled liqueurs, ham and sausages made from livestock meat, minced fish and fish pasta products (such as example kamaboko and satsuma) prepared from fish flesh, as well as animal, livestock and fish food. Thus, the auxiliary substance according to the present invention constitutes an element forming an equivalent of the main substance of food,

etc, over a very wide range.

  Although the white potato (Simon) to be used in the present invention contains starch and sugar each present in a relatively small proportion, this white potato is rich in vitamins A, B 1, B 2, B 6, C, E, P and K, in

  nicotinic acid, pantothenic acid, porphy-

  rine, folic acid, chlorophyll, calcium, potassium, iron, magnesium, etc. As will be described below, the potato

  white (Simon) has excellent anti-

  oxidants, excellent conservation and ex-

  strong anti-microbial effects when used with a synergist We therefore assume that the potato

  white (Simon) must contain certain traces of

  ingredients with inherent conservation effects

  and antioxidant effects, or certain traces ef-

  active ingredients exerting these synergistic effects

  only with the synergist It is further assumed that these ingredients are present in proportions allowing them to properly exert the effects

  indicated above in association with the synergist.

  The white potato (Simon) includes not only

  the tuberous root but also the foliage.

  The first element does not differ essentially from

  second in the ingredients The latter is characteristic

  se in that it contains more chlorophyll, more

  folic acid, and more dietary fiber.

  When treated in food products, the first element gives a pale yellow color, while the second element gives a green color You can use the tuberous root and the foliage by

  mixing together in an appropriate ratio Cepen-

  when you have to prepare a product of a color

  characteristic, they can be used separately.

  For the purpose indicated above, one can divide

  ser the white potato (Simon) in the tuberous root and the foliage, then wash them carefully with water After draining in a wringer, cut the tuberous root into pieces of 5 to 6 mm, while cutting the foliage in pieces of 2 to 3 cm, for

use them.

  In the present invention, the white potato

  che (Simon) is treated by a synergist The term "synergist" as used herein designates an agent having, in itself, an antioxidant action or a very limited antioxidant action but which can

  significantly enhance the antioxidant effect of an

  oxidant when used in combination with it

  ci Particular examples of this synergist include

  take citric acid, tartaric acid, acid

  ascorbic and other organic acids In the pre-

  invention, you can use either one of these

  products either a mixture of these in the form of u

  ne solution Distilled water is preferable as a soil-

  It is also very useful to add honey to the synergist. Examples of antioxidants appearing

  in nature include tocopherol, P ca-

  rotene and ascorbic acid In fact, the white potato

  che (Simon) contains tocopherol, f carotene and ascorbic acid. So it goes without saying that one can expect to obtain the antioxidant effect of

  white potato (Simon) when used with a sy-

nergist.

  In the present invention, however,

  holds not only the excellent antioxidant effect, but also an excellent preservation effect and an excellent microbicic effect.

  that the white potato (Simon) contains certain tra-

  these effective ingredients having, in themselves, a

  microbicic effect and capable of exerting an anti-

  oxidant reinforced by interaction with the synergist, in addition to the antioxidant ingredients indicated above. The synergist treatment can be carried out as indicated below The white potato

  (Simon) is cut to an appropriate size and dried.

  Then, the synergist is directly projected in droplets on this white potato Alternatively, the white potato (Simon) is immersed in the synergist contained in a tank, or else the synergist is

  sprayed on the white potato (Simon) So the sy-

  nergist is well mixed with white potato (Si-

  mon) It is preferable that the white potato (Simon) is dried and ground for example in a mill, then

  that the synergist be projected onto the powder obtained.

  White potato (Simon) can be dried by drying

  in the sun, by heating or by freeze-drying.

  In addition, it is preferable to spray the synergist several times on the white potato (Simon) It is recommended, for example, that the drying and grinding of the white potato (Simon) as well as

  spraying the synergist on it,

  farted two or more times, and that the particle size

  the powder is reduced with each operation.

  The auxiliary substance indicated above

  can be used mainly in food.

  In addition, it can in some cases be used in

  livestock feed or fish feed.

  When used in livestock feed, white potato (Simon) may be presented not under the

  form of a powder but in another suitable form

  required (such as for example the form of granules),

  so as to obtain an auxiliary substance for ali-

  livestock that can be easily absorbed by

animals.

  When the auxiliary preservative of the present invention is added to a main substance such as for example a food, it is possible to

  delay the oxidation of the product obtained and the growth

  this mold in it so we can pro-

  extend the product's shelf life by two or three times compared to a product that does not contain

  not the auxiliary preservative substance of the pre-

  sente invention In addition, the product obtained in the-

  which we only use natural white potato (Simon) and a synergist practically identical to

  natural synergists, presents a very high security

  nutritional value comparable to that of

  natural so you can use it completely

  the nutrients of white potato (Si-

  my). Example 1: Auxiliary substance for the conservation of

present invention -

  We divided the white potato (Simon) into

  tuberous root and foliage, and then we have pre-

  adorned the auxiliary preservative substance of the

  present invention in the manner indicated above

  after The tuberous root and the foliage of the pata-

  te blanche (Simon) will be called respectively below

  after substances A and B. Preparation of the auxiliary substance We divided white potatoes (Simon) into

  tuberous and leafy roots After washing

  dried in water and drained in a wringer, the raci

  the tuberoses were cut into pieces 5 to 6 mm thick, while the leaves were cut

  in pieces of about 2 to 3 cm in length, these operations

  these are then followed by lyophilization En-

  following, a synergist solution as specified

  in Table 1 was sprayed on the product below

  top to moisten the roots and leaves after freeze-drying, the roots and leaves were ground in a mill to obtain coarse grains of mesh.

  These coarse grains have been further moistened.

  trusted by spraying the synergist solution.

  After freeze-drying, these grains were ground in a mill to obtain fine mesh grains.

  about Humidification, drying and passa-

  the mill were repeated again After pasteurization between 180 and 2200 C, the auxiliary substances A and B were obtained.

Table 1

  Composition of the synergist (per 100 g) Element Content (% by weight) Citric acid 6 7 Tartaric acid 1.0 1.5 Malic acid 2.0 2.5 Other organic acids 0.5 Honey 8 10 The above composition has been dissolved in distilled water to thereby obtain the synergist solution. Example 2: White bread

  By using the auxiliary substances obtained

  held above, white bread was made in the following manner The bread dough process was used. First, 700 g of durum wheat flour,

  300 g of semi-hard wheat flour and 100 g of the substance

  this auxiliary A of the present invention have been mixed

  dipped together then sieved We dissolved 20 g of le-

  baker's vure in mixing water (350 C) at a concentration of about 20% In addition, sugar and common salt were dissolved in mixing water

  (360 C) at a concentration of about 50%.

  The mixing was then carried out by pouring the aqueous solution of sugar and common salt into a mixer, then 700 g of wheat flour (containing the auxiliary substance A) and the yeast solution were added to the mixture, the operation then being followed by kneading. The remaining wheat flour (500 g) and about% of the mixing water was added slowly to the mixture obtained, then the mixture was kneaded at low speed for 3 minutes and then at high speed. for 3 minutes Finally, we added

  g of fat in the mixture We then have

  followed the mixing at low speed for 2 minutes then at high speed for 4 minutes

  until the dough becomes smooth.

  The dough thus kneaded was transported in a fermentation tank. The surface of the dough was flattened and covered with a thin layer of oil. The dough was then left to undergo fermentation in a fermentation chamber (chamber temperature: 26 to 270 C, humidity: 75%) After 2 hours the

  dough was puffed 3 times then degassed.

  Then we let the dough dry

  conde fermentation in the fermentation chamber for about 50 minutes, then the dough was degassed

  in the same manner as that described above.

  The dough was divided into 450 g portions which were left to rest in a rest box, the

  bottom had been covered with wheat flour, at a time

  temperature from 28 to 300 C and at a humidity of 75 to 85% for about 20 minutes The dough thus puffed was spread, rolled and rolled up in the form of a cylindrical roll. The whole was then packaged in

a bread pan.

  The dough thus formed was then left to stand in a test tube at a temperature of

  at 37 C at 85 to 90% humidity for approx.

  ron 60 minutes Thus, the dough swelled to a level corresponding to about 80% of the size of the final product The dough was then baked in an oven between

  180 and 1900 C for approximately 50 minutes.

  After cooling for a certain time, the baked bread was removed from the mold and allowed to cool until the temperature of its center reached about 300 C. This gave a

  white bread made using the auxiliary substance

  liaire of the present invention Two molded loaves of this bread were compared to two white molded loaves of

  trade Each loaf was divided into three equal parts.

  We thus obtained 6 samples of each bread.

  We let these samples stay in

  a room (room temperature: about 250 C, hu-

  midity: about 80%) and we examined the denatura-

  The commercial white bread which apparently contains

  was born as a preservative, gave off an odor

  foul-smelling and moldy on the third day By Sep-

  day three it was completely covered with mold

  safe and completely discolored, ie rotten.

  On the contrary, bread made using the sub-

  auxiliary stance of the present invention not moldy

  don't know until the seventh day He was almost com-

  completely covered with mold on the sixteenth day.

* It produced neither viscosity nor rancid odor until the sixth day. It was thus confirmed that the white bread produced using the auxiliary substance of the present invention had microbicide and antioxidant effects twice as great as

those of ordinary white bread.

  As a result of the ingredient comparison, it was further confirmed that white bread made in

  using the auxiliary substance of this in-

  vention, was superior in nutritional value.

Table 2

  White bread ingredients comparison White bread ingredient White bread

according to the-

  vention du commerce Energy 323 Kcal 270 Kcal Humidity 27.8 g 35.0 g Protein 8.7 g 8.0 g Fat 7.8 g 1.5 g Carbohydrate (sucrose) 52.9 g 54.3 g ( fiber) 1.5 g 0.3 g Ash 1.3 g 0.9 g Minerals calcium 36 mg 11 mg iron 2.1 mg 1.0 mg sodium 110 mg 480 mg potassium 120 mg O phosphorus 83 mg 68 mg / Continued from table 2 P Carotene Vitamin A (activity) Vitamin Bl Vitamin B 2 Niacin 47 pg

26 I U

  0.08 mg 0.09 mg 1.9 mg O o 0.10 mg 0.03 mg 0.7 mg According to the composition of Table 3, white bread was made by the muslin process and by the dough process. bread, then we examined its qualities of conservation The results obtained

  were the same as the bread dough process

crit above.

  Table 3 Composition used in the muslin process and the bread dough process (g) Raw material Brewing Bread mousseline baking Durum wheat flour 700 Semi-hard wheat flour 300 Auxiliary substance B 100 Yeast 20 Ordinary salt 15 Sugar 40 Fat 40 Water 390 ml 270 ml Example 3: Udon Noodles 7.5 kg of flour were mixed and sieved

  wheat and 2.5 kg of the auxiliary substance A of the pre-

  invention such as that prepared in Example

  ple 1 An aqueous solution of common salt was then added in parts to this mixture, while mixing the mixture in a mixer rotating at 60 to 100 revolutions / minute for 10 minutes. The kneaded mixture was left to stand for a certain time. ,

  then we kneaded it again Then, the

  kneaded diaper was introduced into a raw noodle rolling machine, thus obtaining strips of

raw noodles.

  Two of these strips of noodles were processed

  tees together in a composition machine for

  thus hold a strip of noodle about 1 cm thick.

  thickness The strip obtained was then wound up

  turn of a wooden bar then aged Next, two strips of noodle were again treated together by the composition machine to obtain a strip of noodle 3 mm thick These strips of noodle were cut by a roll of cut to a length of about 2 m and then to a length of about 30 cm This allowed to obtain

  Fresh Udon noodles according to the present invention.

  For comparison, fresh Udon noodles were made the same way

  than that described above, except that we did not use

  the auxiliary substance of the present invention.

  Ten balls of each type of Udon noodle were wrapped in polyethylene bags and these noodles were allowed to stand at an ambient temperature of about 200 C to examine the denaturation of the samples. Udon noodles were found to be

  of the present invention did not mold and

  put no smell of rotting or rancid-

  after three days, on the contrary, the

  tilts not containing the auxiliary substance of the present invention became viscous after 24 hours, then molded and gave off a rotten odor on the second day before completely rotting, turning yellow and being completely covered with

mold on the fourth day.

  It was thus possible to confirm that the fresh Udon noodles of the present invention had a shelf life twice as long as that of

commercial noodles.

  Example 4: Tofu Soybeans used as main substance were washed with water and immersed in three times more water for 12 hours. 20% by weight of the swollen soybeans were added, based on the substance. main, auxiliary substance B prepared as in Example 1 The mixture was then ground in a mill while adding water

  in a proportion double that of the substan-

  this main We then added additional water

  shut up to obtain a total volume 10 times greater than that of the raw materials After adding an anti-foaming agent, the mixture was heated in a pot to 1000 C for 5 minutes and then the mixture was kept at this temperature for about 4 minutes Then the mixture was pressed and separated into soy milk and tofu bread We cooked the tofu bread in the pot for 2 to 3

  minutes, then we pressed this bread again for the

  then add the soy milk above.

  When the temperature of the soy milk reaches

  dyed 750 C, a soaking agent was added to it

  lidification having been previously dissolved in hot water, in proportion to 3% by weight of the seeds

  soy After repeated agitation 7 to 8 times in

  pouring the pallets, the soy milk was left to stand for about 10 minutes. The tofuyu at the top was separated and the solidified material at the bottom was pressed,

  by successively placing a bamboo screen, a pan-

  water and a heavy stone on it for 30 minutes

  nutes The shape of the tofu was erected during this pressing operation Then, the tofu was taken out in a water tank and then cooled After having cut the tofu to a size suitable for sale,

  a tofu product was thus obtained. Table 4 shows

  presents the comparison of this product to a commercial product. Table 4 Comparison of tofu ingredients Tofu ingredient according to Tofu of the invention commercial Humidity 86.0 g Protein 6.7 g Lipid 3.3 g Sucrose 1.2 g Fiber 1.5 g Ash 1.3 g Calcium 240 mg Phosphorus 83 mg Iron 8 mg Sodium 4 mg Potassium 220 mg Vitamin B 0.18 mg Vitamin B 2 0.26 mg Niacin 1.5 mg Tofu made using 86.8 g 6.8 g, 0 g 0.8 g O 0 0.6 g mg mg 1.4 mg 3 mg mg 0.07 mg 0.03 mg 0.1 mg auxiliary substance B of the present invention had a dense texture and a green color, this tofu being soft

  on contact in the mouth The qualities of

  tion of the product of the invention and the product of the

  have been examined in the following manner Ten

  samples of each product were introduced se-

  facing with water in polyethylene containers

  thylène These samples were then left to stand at an ambient temperature of 220 ° C. Thus, the product

  store had a foul odor and its over-

  face became yellow, that is to say inedible on the second day. On the contrary, the product according to the invention did not discolour until the fifth day.

  confirm that the tofu product of this invention

  tion had a screw life twice as long as that of a product not containing the substance

  auxiliary of the present invention.

  Example 5: Sausage When butcher meat serving

  main substance has been mixed with other ele-

  For the manufacture of a sausage,% of the auxiliary substance A of the present invention was added to thereby obtain a sausage according to the present invention. We let stay in a room at a

  temperature of 200 C the sausage of the present invention

  tion and a commercial sausage (intended to be maintained at 10 ° C.) so as to thus examine their qualities of preservation As a result, the commercial sausage was rotten and became inedible at the end

  seven days, while the sausage according to the invention

  tion remained edible for 18 days Thus, the sausage of the present invention had a duration

  more than double that of commerce.

  The same results were observed in the case

burgers.

  Example 6: Kamaboko In the manufacture of kamaboko,% of the auxiliary substance A was added, on the basis of the fish flesh serving as main substance The substances were subjected to a preliminary grinding in a friction mill After adding ordinary salt to the mixture, it was subjected to a

  coarse grinding In addition, other elements and

  rings were added to the mixture and it was subjected to main grinding for about 50

  minutes We thus obtained ha-

  which served as a starting substance for the kama-

  boko We then conventionally made a

  Kamaboko product according to the present invention.

  We compared the qualities of conservation of

  kamaboko product of the present invention thus obtained

  held to that of a market product The results

were as follows.

  Five samples of each of the kamaboko products of the present invention and of commerce were left in a room at a temperature of 220 ° C. The commercial kamaboko product became

  viscous after 24 to 30 hours and became immanent

  geable after 40 hours On the contrary, the product of the invention showed no variation in flavor

  and taste after 75 hours We were able to confirm

  sea than the shelf life of the product of the invention

  was at least twice as long as that of the pro-

due to trade.

Example 7: Miso

  We cooked, we lay down, then we

  then allowed to cool to 350 C soybeans which

  were the basic substance for brewing mid-

  so We then sprinkled and mixed with it 20%

  by weight, based on soybeans, sub-

  auxiliary stance A After adding rice cake and common salt to the product, commercial miso was further added and the mixture was thoroughly stirred After grinding by passing it through a ha-

  miso choir, we put the mixture in a tank

  see brewing and it was pressed so that no vacuum is formed After covering the surface of

  salt, a heavy stone was placed on the product (in-

  about 20% of the weight of the substances introduced) so

  Less that the weight is evenly distributed We then aged the product by letting it deposit in a dark and cold place In the above step, we used grilled salt in proportion corresponding to

about 80% of the ordinary level.

  We compared the miso product of the pre-

  invention thus obtained, to a commercial product

  This The results are as follows.

  The miso product of the present was left in a room at a temperature of 25 ° C.

  invention and a commercial miso product does

  nant no preservative, to examine the denaturing Thus, the commercial miso mold after 2 months and was completely covered with

  mold after 3 months On the contrary, the

  miso duit of the invention retained its initial qualities after 3 months In addition, it underwent no variation in odor and taste and never molded after 6 months It was thus possible to confirm that the product of the invention had a lifespan at least twice as long as that of the commercial product.

  Table 5 shows the comparison of the

ingredients.

Table 5

  Comparison of the ingredients of the miso products of the invention and of the trade (per 100 g of sample) Miso ingredient of Miso of the invention trade Energy Humidity Protein Lipid Carbohydrate (sucrose) (fiber) Ash Calcium Sodium Phosphorus Iron Vitamin A (activity) D carotene Vitamin Bl Vitamin B 2 Nicotinic acid Potassium 198 kcal 46.5 g 12.4 g, 0 g 19.6 g 3.5 g 13.0 g 196 mg 920 mg mg 8.6 mg 28 IU 42 pg 0.12 mg 0.21 mg 3.2 mg 440 mg 178 kcal 49.0 g, 0 g 1.7 g, 8 g 1.0 g 7.5 g mg 2400 mg mg 3.0 mg 0, 05 mg 0.10 mg 1.5 mg 340 mg Example 8: Soy sauce In the manufacture of soy sauce, 14% by weight, on the basis of the main substances, was added of the auxiliary substance A on

  cooked and cooled soybeans and wheat which

  titrate the main substances Then we added to this product toasted and cracked wheat After

  spraying a mold trigger, the

  swaddle was uniformly agitated then poured immediately-

  lying in a koji locker The mixture was then

  conventionally treated to obtain a pro-

  soy sauce additive according to the present invention. The qualities of preservation of the product according to the invention thus obtained and of a sauce were examined.

  Commercial soybeans The results are as follows.

  It was left to stand at room temperature.

  The soy sauce of the present invention and a commercial soy sauce containing no preservative. The surface of the commercial product was

  covered with mold after 3 months and the pro-

  duit was completely denatured after 6 months On the contrary, the product according to the invention did not mold

  never after 1 year and showed no varia-

  taste and flavor We were able to confirm

  that the soy sauce of the present invention has

  was at least twice as long

  than the commercial soy sauce.

  Example 9: Beer For the production of beer, we introduced

  ground malt in a brewing tank The pro-

  tein was then decomposed to around 500 C by the protease contained in the malt. It was then added to

  this mixture 20% by weight, based on the malt made up

  killing the main substance, the auxiliary substance

  liaire B, as well as rice and starch groats. The mixture was then stirred by heating at 800 C. The brewed drink was filtered to obtain a transparent wort. We then added hops to the wort obtained, then boiled. cooling to 5 ° C. in a deposit tank, yeast was added

  brewery in a fermentation tank La fer-

  main mentation then occurred between 8 and OC for about 10 days After transfer

  in a storage tank, a post-

  fermentation between O and 1 i C for 1 month to obtain

  thus to make a beer The use of the auxiliary substance B gave the product a bright green color. The keeping qualities of the product are as follows.

  We let it stay at the am-

  biante (250 C) six bottles (633 ml each) of the

  draft beer of the present invention and six bou-

  beers from a commercial beer Commercial beer lost its characteristic flavor and retained only

  its alcoholic taste after the fourth month

  milking, the beer of the present invention was not subjected to

  no variations in odor and taste and still lathered

  re perfectly well even after 10 months We have

  thus could confirm that the product of the invention pre-

  felt a lifespan at least twice as long

  than that of the commercial product.

  We let it stay at the am-

  biante two bottles of a commercial sake does not contain

  neither antioxidant nor preservative, and two

  bottles of a sake product according to the present in-

  vention, to examine their qualities of conservation.

  Thus, the commercial product became cloudy and became denatured after 6 months, while the product according to the invention showed no variation in quality even after 1 year. It was thus possible to confirm

  that the shelf life of the product according to the invention

  tion was at least twice as long as that of the

commercial product.

  Example 10: Fodder 30 kg of auxiliary substance B was added to 150 kg of a fodder consisting essentially of

  Harvested alfalfa After storage in a silo during

  for 3 months, we compared the forage to the same quan-

  other fodder not containing the substance

  auxiliary of the present invention.

  Thus, the fodder not containing the auxiliary substance was completely covered with mold after 3 months, and gave off a foul odor due to fermentation. On the contrary, the fodder of the present invention remained in the

  same condition as before storage in the silo, without

  feel the least unpleasant odor without appearance

mold.

  The effects of the forage of this invention

  tion were examined as follows Ten va-

  dairy herds were fed 3 kg / day of this

  fodder mixed with ordinary fodder

  Before feeding for 7 days, we improved the lactation of these cows compared to cows fed only by ordinary fodder.

  two months, milk production from fed cows

  ries by the fodder of the present invention, exceeding

  know about 60% those of cows fed by ordinary fodder In addition, the weights of cows

  fed by the fodder of the present invention increased

  lied from 20 to 30 kg and the shiny coat of

  these animals were obviously improved.

Claims (2)

R E V E N D I C A T I O N S   ) Auxiliary storage substance   for foodstuffs and the like, substance ca-   characterized in that it is obtained by treating the white potato (Simon) by a synergist, then by drying.   2) Auxiliary conservation substance   for foodstuffs and the like as per   vendication 1, characterized in that it is obtained by grinding white potato (Simon) into a dry powder, by moistening the powder with a synergist,   then grinding the powder again   folded into a very fine dry powder.   ) Auxiliary storage substance   for foodstuffs and the like as per   vendication 1, characterized in that it consists of   a dry powder consisting either of the tuberous root   either foliage of the white potato (Simon).   ) Auxiliary storage substance   for foodstuffs and the like as per   vendication 1, characterized in that it consists of a dry powder consisting of a mixture of the tuberous root and the foliage of the white potato (Simon) in appropriate proportions.   5) Auxiliary conservation substance   for foodstuffs and the like as per   vendication 1, characterized in that the synergist consists of two or more organic acids   such as citric acid, tartaric acid or a- cide malique.   ) Auxiliary storage substance   for foodstuffs and the like as per   vendication 1, characterized in that the synergist contains honey.