HUE029766T2 - Por alakú ecet elõállítása - Google Patents
Por alakú ecet elõállítása Download PDFInfo
- Publication number
- HUE029766T2 HUE029766T2 HUE13747893A HUE13747893A HUE029766T2 HU E029766 T2 HUE029766 T2 HU E029766T2 HU E13747893 A HUE13747893 A HU E13747893A HU E13747893 A HUE13747893 A HU E13747893A HU E029766 T2 HUE029766 T2 HU E029766T2
- Authority
- HU
- Hungary
- Prior art keywords
- vinegar
- powdered
- neutralized
- liquid
- particles
- Prior art date
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 231
- 239000000052 vinegar Substances 0.000 title claims abstract description 227
- 238000002360 preparation method Methods 0.000 title description 2
- 238000000034 method Methods 0.000 claims abstract description 63
- 239000002253 acid Substances 0.000 claims abstract description 38
- 235000013361 beverage Nutrition 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 68
- 239000002245 particle Substances 0.000 claims description 52
- 150000007513 acids Chemical class 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 239000004615 ingredient Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 208000014181 Bronchial disease Diseases 0.000 claims 1
- 210000000941 bile Anatomy 0.000 claims 1
- XEKOWRVHYACXOJ-UHFFFAOYSA-N ethyl acetate Substances CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims 1
- 210000000265 leukocyte Anatomy 0.000 claims 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 claims 1
- 229920002554 vinyl polymer Polymers 0.000 claims 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 abstract description 10
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 abstract description 9
- 239000003755 preservative agent Substances 0.000 abstract description 5
- 230000002335 preservative effect Effects 0.000 abstract description 5
- 235000020991 processed meat Nutrition 0.000 abstract description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 29
- 239000000047 product Substances 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 238000001035 drying Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 238000001694 spray drying Methods 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 235000013373 food additive Nutrition 0.000 description 6
- 239000002778 food additive Substances 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 230000003472 neutralizing effect Effects 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- SCVFZCLFOSHCOH-UHFFFAOYSA-M potassium acetate Chemical compound [K+].CC([O-])=O SCVFZCLFOSHCOH-UHFFFAOYSA-M 0.000 description 4
- 230000003139 buffering effect Effects 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 230000036571 hydration Effects 0.000 description 3
- 238000006703 hydration reaction Methods 0.000 description 3
- 238000010979 pH adjustment Methods 0.000 description 3
- 239000001632 sodium acetate Substances 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000012876 carrier material Substances 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000011056 potassium acetate Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- 238000009987 spinning Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 235000021425 apple cider vinegar Nutrition 0.000 description 1
- 229940088447 apple cider vinegar Drugs 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- MSJMDZAOKORVFC-SEPHDYHBSA-L disodium fumarate Chemical compound [Na+].[Na+].[O-]C(=O)\C=C\C([O-])=O MSJMDZAOKORVFC-SEPHDYHBSA-L 0.000 description 1
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 description 1
- 238000012994 industrial processing Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000021430 malt vinegar Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 238000004094 preconcentration Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 235000020046 sherry Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 235000017454 sodium diacetate Nutrition 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- 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
- A23B4/12—Preserving with acids; Acid fermentation
-
- 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
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Non-Alcoholic Beverages (AREA)
Claims (4)
- a alas .vet efoalhu.vt ;%ΛΒλΟλΙΛΟ KH;M OOM'Ok ), I-lieras por alakú ecet előállítására. mely a következő lépésekéi tartalmazza: „5 er.’' .Isa leiVka t\ e> -Vt 'm Ion .ónk e a. cofovt ol'vfoh.Aov »u? a ? un \s 10 to tornám ban lev- eitere all.. A v semlegesített ecet előállítására; s, */. említett semlegesített esetet megszántjuk 5 tönteg%-ná1 alaasoTtyabli^yÄÄj ecetből származó részecskék kialakítására; .1 cg\ hí )*v \ i'.’ \vVí ' cs evt h o- e ok. a az. említett második folyékony ecetet a/, ecetből számúid rékzébÉékksél kombináljuk i J 5" i : 1 tömegarányban; aliol az e) lépés alatt az cselből származó részecskéket ken evésben tartjuk és az epéiből sl|r-Híszó részecskék és a második folyékony ecet hörnémikiétót úgy szaMíyozzuk hogy S40€ alatt mar&diom
- 2. Az I. igeinpeot s/ermit eikuov almi a szabad w semlegesített ecetről szármázó ssyák egyilttesen legalább 50 tőmegff-ét képezik a por gMú eeét szamzanyag fortalfolnak. 3< Az 1. vagy 1 igénypont szerinti eljárás, ahol a szabad és semlegesített ecetből származó savakat a por alakú ecet 1:30-1:5 töraegarányban tartalmazza. A. Az előző igénypontok bármelyiké szerinti 4- 35 tbmeg^Á, * V/olo V 'gt;o\ ps.' .ok kn oe'vko sztonn etjara. ih> . az . vo fog. ekei λ eve* íb-40®/« {tömeg-térfogat) szabad savat tartalmaz.
- 6, Az előző igénypontok bármelyike szerinti eljárás, aboi a semlegesített ecetet meg-szárítjuk kevesebb, mint 3 ulrnepH vízumaimé, ecetből származó részecskék. előtdl Hasára.. \ iOW'.'üííj, m?ok ha neAike vt ut'uimas aid a vn Kk 'ter.c tot rest-sm·síink Sü-500 pm. mennyiséggel súlyozott átlagos átmérőjű, ecetből származó részecskék előállítására.. ti. Az eászo igény pontok baonehtko s/ennu dpn as. áltól a második tol vékony eeef 20 -55% {tövHeg'térfogaO szabad savat tartalmaz. ° \írnom ok K v ' ks. \ ^ tt J s ' * a κ ~»\ K v\ n tvv \ menetből saiObMb résaenekékkd ùgy komhmátjek. hogy a második folyékony ecetet tu ecetből származó részecskéké porlasztiuk.
- 10. Az dözö igénypontok bármelyike szesunt earned, ahol a/ edő folyékony ecet pH-ját a 6,0-^-0 közötti tartományba állítjuk be, I;! ,: Por alaki iooká^ábbdtm #átuíb pór alakú ecet: ai I- l|. Igénypontok bármelyike 11. inland ddmù/er tugy ital előállítását a, az említett κ\\tots uutelmm.· t ο Π. :lgiÉ¥|Mht szerinti por alakú reel kombinálását egy vagy u>bb ehető vagy iható összetevővel. L> A 1 igénypont s/ermh eljárás, ahol a por alakú tarntet egy t tgy tohb nme de to vagy iható Összetevővel komhtaltiok 0,1-5% mennyiségben, â*rilëJ«ïisz^A^à^:;iial5:îÂégfe' VpnpkozUttva. 14. A 1 l,:!|0oyphPt:saor!jkr:i^íli^'ira^,ÍÍö#iEW^.·.· TS;
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US201261678133P | 2012-08-01 | 2012-08-01 | |
| EP12178789 | 2012-08-01 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HUE029766T2 true HUE029766T2 (hu) | 2017-04-28 |
Family
ID=50028294
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HUE13747893A HUE029766T2 (hu) | 2012-08-01 | 2013-07-31 | Por alakú ecet elõállítása |
| HUE16183024A HUE051150T2 (hu) | 2012-08-01 | 2013-07-31 | Porított ecet elõállítása |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HUE16183024A HUE051150T2 (hu) | 2012-08-01 | 2013-07-31 | Porított ecet elõállítása |
Country Status (10)
| Country | Link |
|---|---|
| US (3) | US10752871B2 (hu) |
| EP (2) | EP2880146B2 (hu) |
| BR (1) | BR112015002208B1 (hu) |
| CA (2) | CA3092501C (hu) |
| DK (2) | DK2880146T4 (hu) |
| ES (2) | ES2606453T5 (hu) |
| HU (2) | HUE029766T2 (hu) |
| PL (2) | PL2880146T5 (hu) |
| PT (2) | PT2880146T (hu) |
| WO (1) | WO2014021719A1 (hu) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3114205A4 (en) * | 2014-03-06 | 2017-11-29 | Kemin Industries, Inc. | Antimicrobial compositions for meat products |
| DK3660138T3 (da) | 2014-03-24 | 2023-06-06 | Purac Biochem Bv | Neutraliserede eddikekoncentrater og flydende blandinger af fødevarekvalitet med de neutraliserede eddikekoncentrater |
| CA2942894C (en) * | 2014-03-24 | 2023-04-04 | Purac Biochem B.V. | Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates |
| EP3103349A1 (en) * | 2015-06-10 | 2016-12-14 | Wti, Inc. | Concentrated natural food additive and methods of preparing the same |
| EP3106041A1 (en) | 2015-06-17 | 2016-12-21 | Purac Biochem B.V. | Meat treatment composition and use thereof |
| US11206845B2 (en) * | 2015-10-16 | 2021-12-28 | Wti, Inc. | Reducing microbiological contamination during cheese manufacturing process |
| BE1024624B1 (fr) * | 2016-10-07 | 2018-05-07 | Galactic S.A. | Procédé amélioré pour la préparation d'un sel vinaigre sous forme de solution aqueuse, et en particulier une solution aqueuse exempte de trouble. |
| US20200138050A1 (en) * | 2017-06-29 | 2020-05-07 | Wti, Inc. | Formulations and methods for color preservation of fresh meat |
| BR112020007288A2 (pt) * | 2017-10-10 | 2020-11-03 | Kerry Luxembourg S.a.r.l. | composições antimicrobianas em pó |
| EP3716787A1 (en) | 2017-11-30 | 2020-10-07 | Purac Biochem B.V. | Composition for the preservation of bread |
| WO2020002971A1 (en) | 2018-06-26 | 2020-01-02 | Gervais, Christian | Use of co2 generating agent for the treatment of alcohol addiction |
| EP3886603B1 (en) | 2018-11-26 | 2023-04-19 | Purac Biochem B.V. | Particulate food preservative composition |
| CA3141126A1 (en) | 2019-06-05 | 2020-12-10 | Purac Biochem B.V. | Composition for maintaining or improving the quality of processed meat |
| AU2020289224A1 (en) | 2019-06-05 | 2021-12-16 | Purac Biochem B.V. | Composition for maintaining or improving the quality of processed meat |
| MX2021014403A (es) | 2019-06-05 | 2022-02-21 | Purac Biochem Bv | Composicion para mantener o mejorar la calidad de la carne procesada. |
| IL299342A (en) | 2020-06-23 | 2023-02-01 | Purac Biochem Bv | Preparations for preserving and improving the quality of meat products |
| WO2021262144A1 (en) | 2020-06-23 | 2021-12-30 | Purac Biochem B.V. | Composition for preserving and/or improving the quality of meat products |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3445244A (en) * | 1966-02-16 | 1969-05-20 | Beatrice Foods Co | Solid vinegar |
| JPS5130160B1 (hu) * | 1969-11-08 | 1976-08-30 | ||
| JPS5130160A (en) * | 1974-09-05 | 1976-03-15 | Nittetsu Kakoki Kk | Gananmonyahaisui no shorihoho |
| JPS60164475A (ja) * | 1984-02-03 | 1985-08-27 | Tamanoisu Kk | 醸造酢粉末の製法 |
| JPS60164475U (ja) * | 1984-04-11 | 1985-10-31 | 三菱自動車工業株式会社 | 連続物の貼り込み装置 |
| JP2601300B2 (ja) * | 1987-04-06 | 1997-04-16 | 旭化成工業株式会社 | 粉状または粒状油脂およびその製造方法 |
| WO1994004630A1 (en) | 1992-08-21 | 1994-03-03 | The Australian National University | Phase change material formulations for low temperature heat storage applications |
| FR2755610B1 (fr) * | 1996-11-14 | 1999-05-07 | Dukan Pierre | Procede d'obtention d'un extrait sec de vinaigre enrichi et son incorporation dans une composition medicinale |
| KR100351603B1 (ko) * | 2000-02-29 | 2002-09-05 | 주식회사 봉림 | 감식초 분말 및 그의 제조방법 |
| US20040109897A1 (en) * | 2002-12-06 | 2004-06-10 | Ioana Annis | Free flowing solid antimicrobial composition |
| JP4299752B2 (ja) | 2004-09-27 | 2009-07-22 | 星和株式会社 | 粉末醸造酢とその製造方法 |
| ES2706178T3 (es) | 2005-09-15 | 2019-03-27 | Triad Resource Tech Llc | Composiciones para mejorar el sabor y la seguridad en productos de carnes marinadas |
| EP2000035A1 (en) * | 2007-06-07 | 2008-12-10 | PURAC Biochem BV | Method for removing odor from vinegar |
| US7836207B2 (en) | 2007-12-20 | 2010-11-16 | Fast Health Corporation | System and method for redirecting a website upon the occurrence of a disaster or emergency event |
| US20100310738A1 (en) * | 2009-06-04 | 2010-12-09 | Wti, Inc. | Method of processing meat |
| US8834853B2 (en) * | 2009-08-14 | 2014-09-16 | DuPont Nutrition BioScience ApS | Coated dehydrated microorganisms with enhanced stability and viability |
| JP2012044907A (ja) * | 2010-08-25 | 2012-03-08 | Sendai Miso Shoyu Kk | 黒酢粉末の製造法 |
| CN102399676A (zh) * | 2010-09-14 | 2012-04-04 | 张伟 | 一种粉末醋的制备方法 |
| CN101974403A (zh) † | 2010-11-15 | 2011-02-16 | 宁蒗女儿珍生物工程有限公司 | 一种速溶颗粒青梅醋精的制备方法 |
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| EP2880146B1 (en) | 2016-10-26 |
| US11466238B2 (en) | 2022-10-11 |
| CA3092501C (en) | 2023-06-13 |
| EP2880146A1 (en) | 2015-06-10 |
| DK3115448T3 (da) | 2020-07-27 |
| PL3115448T3 (pl) | 2020-10-19 |
| EP2880146B2 (en) | 2019-09-25 |
| CA2880180C (en) | 2021-06-22 |
| DK2880146T3 (en) | 2016-12-19 |
| EP3115448A1 (en) | 2017-01-11 |
| ES2606453T5 (es) | 2020-04-23 |
| DK2880146T4 (da) | 2019-11-25 |
| WO2014021719A1 (en) | 2014-02-06 |
| BR112015002208A2 (pt) | 2017-07-04 |
| PT3115448T (pt) | 2020-08-05 |
| US20200339922A1 (en) | 2020-10-29 |
| PT2880146T (pt) | 2016-12-12 |
| US20150225683A1 (en) | 2015-08-13 |
| HUE051150T2 (hu) | 2021-03-01 |
| ES2606453T3 (es) | 2017-03-24 |
| ES2809465T3 (es) | 2021-03-04 |
| US20230025074A1 (en) | 2023-01-26 |
| PL2880146T3 (pl) | 2017-03-31 |
| EP3115448B1 (en) | 2020-06-17 |
| BR112015002208B1 (pt) | 2020-02-11 |
| CA2880180A1 (en) | 2014-02-06 |
| US10752871B2 (en) | 2020-08-25 |
| CA3092501A1 (en) | 2014-02-06 |
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