GB513657A - Improvements in or relating to preservation of animal flesh products - Google Patents

Abstract

513,657. Margarine. MUSHER FOUNDATION, Inc. March 31, 1938, No. 9846. Convention date, April 5, 1937. [Class 84] [Also in Groups VI, III, V, VIII and XVII] Meats and fish are cured and made more resistant to oxidative deterioration 'by the application to them of a mixture of sugar and a water or alcohol extract of finely divided cereal materials, or oil-containing seeds. The cereal material may be oat flour, barley flour or homing or maize flour, corn germ, oat germ or rice germ. The oil-containing seeds may be sesame seeds, peanuts, sunflower seed, cocoanut, soya bean &c. or the residue obtained either from the hydraulic expression of the oil or from the hexane or other solvent extraction of the oil. Water or alcohol containing the extract may be distilled off, if desired under vacuum. A mixture may be made of 70 per cent. by weight of water extract of oat flour with 30 per cent. by weight of sugar, and a powder or a pasty substance obtained therefrom. A suitable sugar preparation, comprising for instance, 90-99.8 per cent. by weight of sugar, may be made by adding extract to sugar solution and recrystallizing. The Specification as open to inspection under Sect. 91 refers to the use of the anti-oxidants with any substance subject to oxidation ; the extraction from vegetable substances, such as soya bean flour, oats, barley or rice, by the use of a hydrocarbon solvent, such as gasoline, of the oil together with the antioxidative material ; the reduction by heat of the antioxygenic activity of crude oils, such as crude soya bean oil, towards lard; the increase of anti-oxygenic activity when oil seeds, say, soya bean flour, are heated in a liquid, such as oil, e.g., lard to 400‹F. or water ; the production of alcoholic extracts after the oil seeds, cereals or press cakes have been boiled with water, particularly in the presence of acids, e.g., tartaric, citric or acetic ; the use of À02-1 per cent. of alcohol extracts in such substances as peanut butter and margarine, the use of aqueous extracts in milk, cream and mayonnaise. This subject-matter does not appear in the Specification as accepted.