JPS63112943A - Heat treatment of acidic food - Google Patents

Abstract

(57) [Abstract] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates generally to the heat treatment of acidic foods, and more particularly to heat treated acidic foods such as tomatoes, fruits, and strawberries. As used herein, "heat treatment" means subjecting a food to time-temperature parameters that render it "commercially sterile" (under Title 21 CFR Per).
113 (Definitions: Section 113.3) means "commercial sterilization of thermally processed foods" (1) (a) that may grow in the food under normal non-refrigerated conditions of storage and distribution; microorganisms, and (b) by the application of heat to render the food free of living microorganisms (including spores) of public health significance: or (11) control of water activity and non-refrigeration during normal storage and distribution. means the condition achieved by the application of heat that renders the food free of microorganisms that can grow in the food under conditions.

By "acidic" it is meant that the food has an equilibrium pH equal to or less than 4.6 in its natural state.

There are certain foods, especially low acid vegetables, that require heat treatment at relatively high temperatures and for long periods of time (delay time - temperature parameter) to kill microorganisms that cause food spoilage and toxicity. For example, Clostridium botulinum produces a deadly toxin only when it becomes a proliferative form that grows under anaerobic conditions in canned foods, a possibility that is prevented by sterilization.

Such long heat treatments literally impair the texture (firmness, integrity and consistency) and color of some heat-sensitive foods such as cauliflower and melons (currently cauliflower and melons are still available in canned form). not sold),
For other more heat-sensitive foods, such as sliced yellow capocha, such long heat treatments soften the texture and negatively impact the color, making them unattractive to many consumers. It's easy to become

Heat-treated foods such as the yellow kapocha described above are not currently accepted at the consumer level and therefore are not canned in large quantities on a commercial scale. The vegetables listed above make up only a small portion of the heat-sensitive food category.

"Thermosensitive" food means a food that is susceptible to deterioration when conventionally heat treated to the extent that its texture, color and/or flavor is impaired.

Since food products undergo gradual deterioration from the moment of harvest, protective measures for extending shelf life are often employed. Food preservation technology must preserve the nutritional value of food and maintain the stability of food's organoleptic properties. By organoleptic properties is meant a property or quality of a food that can be determined using one or more of the sense organs of the human body, including texture, color, flavor and/or aroma.

Preservation methods are achieved by applying scientific and technological principles to inhibit food deterioration.

Modern methods of achieving food preservation are primarily aimed at inhibiting microbial growth. The most important methods of controlling microorganisms include heating, low temperatures, drying, acids, sugars, salts, smoke, and curing. Each of these methods will be described below, along with their advantages and disadvantages.

Drying is one of the oldest food preservation methods known to mankind. Sun drying of fruits, nuts, grains, meats and vegetables is an important food preservation method.

However, because natural conditions are often unpredictable, mechanical dehydration equipment is used to maximize heat transfer to processed food products and to better control drying variables. Examples of commercially dried foods include apples;
These include apricots, figs, berries, grapes, carrots, potatoes, bananas, eggs, and milk. Most dry foods are widely used in the food service industry because they have a good shelf life, are relatively inexpensive, and are convenient.

By freezing food and drying it under high vacuum, it is possible to produce many dried foods of superior quality than those obtained by traditional drying. Freeze-drying is currently used for certain selected fruits and vegetables,
Used for shrimp, coffee and special military gold. However, these are very expensive, more expensive than traditional dried, frozen or canned foods.

Foods concentrated to more than 65% soluble solids (consisting mostly of sucrose and other sugars) can be preserved by mild heat treatment if the food is protected from air. Examples of such are syrups, jams, jellies, candies and sweetened condensed milk. However, preserving food using this method is difficult due to its high sugar content.
cannot be applied to most diet foods. There are two types of such mild heat treatments, one of which is
Low-grade heating at temperatures of approximately 130°F to 155°F (approximately 54°C to 68°C) in combination with a food preservative or preservative system, as alone cannot provide commercial sterilization; One is about 180 degrees Fahrenheit, which can only commercially sterilize certain high acid or high sugar foods.
Hot filling involves filling a container with food heated to a temperature of ~212″F (approximately 82–100°C).

When used in sufficient amounts, common salt exhibits bacteriostatic effects by creating an environment that does not induce bacterial growth. Food products are used to a very limited extent for the preservation of fish and meat, often in conjunction with smoke to create a drying effect and impart a desirable flavour. Salt in the feet, which is necessary to prevent bacterial growth, imparts a dry, salty taste that is very poor (, affects health, and is unpleasant for many consumers).

Smoke from burning wood contains formaldehyde and other chemicals that inhibit microorganisms.

Additionally, smoke typically ranges from 120°F to 160'
It involves a mild heat treatment at F (approximately 49-71°C), so
The resulting dehydration of food (meat and fish) contributes to preservation.

The resulting product is very dry. Today, smoking is used primarily for flavoring rather than preservation.

Curing is a method of chemically treating meat products for preservation. Salt is fundamental to all drug mixtures used to cure meat (bacon, ham, sausage, etc.), but sodium nitrate and sodium nitrite stabilize the red color of meat and are used in many food products. It has been used as part of curing agents for many years to inhibit the growth of spoilage and toxic microorganisms.

Ascorbate, salts of erythorbic acid and glucono delta-lactone (which hydrolyzes to gluconic acid) are used to promote and stabilize the red color of red meat. In a recent manufacturing method for curing meat products, a raw material ground meat emulsion (luncheon meat, sausage, etc.) and a curing agent are mixed, or a curing agent solution is poured onto the raw meat (ham, bacon, etc.), and then hot water (150 to 165 °F; 66-74°C
) to achieve an internal product temperature of 140-155°F (60-68°C). Such mild curing as currently used is not sufficient to produce shelf-stable meat products, which must be refrigerated.

Microorganisms are sensitive to acids to varying degrees.

The storage effect of acids depends on the hydrogen ion concentration and its destabilizing effect on bacterial cells. Acids may be present as natural components in foods, may be produced in foods by fermentation, or may be added directly to foods as agents. Acids enhance the lethality of heat, so acidic foods (1) 114.6 or less) should be treated with alkaline foods (low acidity: pt14) to eliminate spoilage microorganisms.
．． Generally, heating to a temperature of up to about 205°F (96°C) is sufficient, which is much lower than that required for 6 or higher temperatures.

Acids commonly added to foods (acetic acid, citric acid, malic acid) impart a strong "pickle"-like flavor, which often reduces the quality of the natural (unprocessed) flavor. let Foods to which acids have been added are referred to as "acidified" foods.

Although not a sterilization method, low temperatures (below 0°F and below 18°C) inhibit the growth of bacteria and can store frozen foods for months with very little nutritional deterioration or loss. Most meats, fish, vegetables and fruits freeze well and have good organoleptic (flavor) quality. It is generally accepted that quick-frozen foods retain the color, texture, and flavor of fresh foods better than any other food preservation method. However, energy costs,
The cost of frozen foods is much higher than canned or dried foods due to higher warehousing, transportation, and storage fees.

The preservation of food in sealed containers, such as canning, began in 1809. Low-acid foods (as distinguished from hot-fillable acid foods) are packed into metal containers, sealed, and then heat treated and stored at time-temperature parameters sufficient to commercially sterilize the contents. . Time-temperature parameters for such low acid foods range from about 6 minutes to about 7 hours and from about 212°F (loO'c) to about 2
75°F (135°C) and its parameters include the type of food, the initial temperature of the food, container dimensions, the type of sterilization method used, operating parameters of the equipment used, energy costs and desired throughput. It is determined by various factors such as.

Prior to the development of canning, food could not be stored, transported or stored for long periods of time unless it was in a dry state. Today's canned foods are not only convenient and nutritious, but also inexpensive compared to ready-to-eat foods that are frozen or stored in any other manner.

The successful preservation of most foods requires that the food be free of living microorganisms of public health significance, as well as any other microorganisms harmful to health that can grow in the food under normal storage conditions. Sufficient heat is required. The amount of heat and time required to commercially sterilize low-acid canned food typically reduces the flavor, flavor, and taste of the food compared to fresh food.
It alters and sometimes impairs texture and color. Processes that can reduce the time and temperature required for sterilization are therefore desirable. This is because by doing so the quality of the food product can generally be improved.

Examples of equipment that performs high temperature-short commercial sterilization and therefore does not compromise quality are aseptic canning, rotary stirrer courier. Traditionally, commercial sterilization times and temperatures for low acid foods generally range from about 230 to 270 degrees Fahrenheit (110 to 132 degrees Celsius).
) and ranged from 10 minutes to 6 hours. Such times and temperatures may be selected and varied as described above.

The amount of heat required to sterilize acidic or acidified foods (pH! 4.8 or less) is significantly lower than that required to sterilize low acid foods. Low acid foods at pH 4,6
The typical addition amount of acid required to acidify to or below will impart a strong acid-like flavor that will render many products unacceptable.

Despite known baby food preservation methods, some heat-sensitive foods (especially some There are heat-processed heat-sensitive foods, especially low-acid heat-sensitive foods, that are available only in a quality that is unacceptable to general consumers due to loss of texture, discoloration, or bad flavour. .

According to the present invention, acidic, heat-sensitive food products can be prepared by adding aldonic acid or an aldonic acid precursor, preferably one of its lactones, to the acidic, heat-sensitive food product to obtain a lower pH. By combining with a mixture of lactones (preferably gluconic acid and its lactones), the acidic, heat-sensitive food can be commercially sterilized or canned to achieve shelf stability while preserving natural or fresh To provide a food that exhibits a flavor, texture and/or color that is more similar to food, yet does not produce the typical pickle-like sharp bitter pungent or acid-like flavor associated with acids normally used in food. Furthermore, the method of the invention results in significantly less internal corrosion and less absorption of iron from the metal cans when food products are sterilized in metal cans coated with a suitable enamel on the inside. Furthermore, there is less loss of natural flavour, color and/or texture and a longer shelf life is obtained.

It has now been discovered that certain acidic foods can be heat sterilized in the presence of acids and their lactones to improve one or more of the properties of texture, color and flavor over conventional methods.

One object of the present invention is a method of heat treating an acidic food in the presence of an acid and its lactone (preferably an aldonic acid and its lactone) in a container, wherein the presence of the acid improves the flavor and/or flavor of the heat-treated food. or improved color and/or texture over that of the same food processed without the presence of acid; due to the mildness of the aldonic acid, the concentration used, and the presence of one or more lactones with the acid. , compare the taste and/or color and/or texture of heat-treated foods with those obtained with acids commonly used in food, such as acetic, citric, lactic, malic, phosphoric and tartaric acids. It is an object of the present invention to provide a method as described above.

A related object is to make it possible to achieve the above object of the present invention by heat treating an acidic food in combination with an equilibrium mixture of gluconic acid and its lactones glucono delta lactone and gluconogamma lactone. be.

By combining a mixture of aldonic acids and their lactones with acidic foods to be thermally processed, the time-temperature parameters required for commercial sterilization of the processed foods are reduced, improving the flavor, color, and It has been found that one or more of the tactile sensations does not undergo the degradation experienced in the required advanced parameters in the absence of acid. For example, when it comes to tomatoes, the typical overcooked aroma (
The smell of burnt sugar (white melon) is virtually eliminated. In addition, the concentration of acids and their lactones and their mild taste are
To provide a heat-treated food that does not have the unpleasant, sharp, sour flavor of the acids used by Congtung Foods, such as acetic acid, citric acid, lactic acid, malic acid, phosphoric acid and tartaric acid. The amount or concentration of acid present is sufficient to obtain such improved properties. Preferably, such a mother maintains an equilibrium pH of the food product of about 265 to 4.4, such as about 2.7 to 4.
．． This is enough to reduce it to 3. A preferred class of acids with lactones include aldonic acids.

A/I/ that can be combined with food according to the present invention
Fonic acids are made, for example, by oxidizing sugars or aldoses (preferably those with 6 carbon atoms), but aldonic acids can also be made from raw materials with 5 carbon atoms. Aldonic acids made from sugars having 6 carbon atoms include gulonic acid, galactose, idonic acid, gulonic acid, mannonic acid, gluconic acid,
altronic acid and allonic acid (with the exception of gluconic acid, these acids are currently commercially available). These acids are derived from the aldoses: gulose, galactose, idose, gulose, mannose, glucose, aldrose and allose, respectively. Sugars with 5 carbon atoms are lyxose, xylose, arabinose and ribose. From this description, a person skilled in the art can understand 6
Regarding aldonic acids of 5 and 5 carbon atoms, other acids which form their own lactones and serve the same function and purpose of the invention (in particular reducing the pH and eliminating unpleasant sour taste in processed foods) It is understood that mixtures of other acids and their lactones (with respect to non-containing compounds) are within the scope of the present invention. For example, aldaric acids (ie dibasic acids such as glucaric acid forming satucalolactone) may be used.

Advantageous methods and materials can be used to combine aldonic acids and their lactones with acidic foods. Although the acid could be added as such (it converts to a mixture of acid and lactone on contact with moisture in the food), doing so is not currently practical. This is because aldonic acids are not commercially available in crystalline or food grade form (to the best of the inventor's knowledge). Gluconic acid is also commercially available in crystalline form and is therefore preferred. These acids are available in technical grade in the form of aqueous solutions. For example, the gluconic acid available in such form is said to be an aqueous solution containing about 50% by weight gluconic acid. The aqueous solution of such an acid is an equilibrium mixture of gluconic acid, glucono delta lactone and glucono gamma lactone.

Gluconic acid has a mild sour taste.

A preferred method of providing aldonic acids and their lactones to foods is to combine the foods with precursors of aldonic acids. A precursor of an acid shall mean a liquid substance or compound that adds an acid to or forms an acid in a food product. When the acid comes into contact with the moisture of the food, it is partially converted into its lactone and coexists with it. Examples of precursors of these acids that may be used include the lactones themselves (which can be referred to as latent acids because they hydrolyze in water to form a mixture of acid and lactone), mixtures of lactones, and certain There are acid salts, which are combined with strong acids. For example, preferred gluconic acid precursors that may be used include glucono delta lactone, gluconogamma lactone, mixtures of these lactones, and gluconate salts in combination with strong acids (eg, hydrochloric acid). The most preferred precursor for the present invention is glucono delta lactone (GDL).

It is a rare, free-flowing, odorless white powder that is commercially available in food grade. It has a sweet taste. GD equivalent to food grade
L solution is also commercially available and can be used. GDL is an intramolecular ester of gluconic acid that forms gluconic acid upon hydrolysis. Hydrolysis occurs when GDL comes into contact with water, such as water in (aqueous) brines, water in acidic foods. When glucono delta lactone is hydrolyzed, it has about 55 to about 60
% by weight gluconic acid and about 45 to about 40% by weight glucono delta lactone/gluconogamma lactone mixture;
An equilibrium mixture of The rate of acid production during hydrolysis depends on the temperature, pH value and concentration of the solution. Hydrolysis of delta-lactone tends to be more rapid than that of gamma-lactone. Without heating, hydrolysis tends to be slow. Heating is preferred because heating the brine accelerates the hydrolysis reaction. The same effect can be achieved by heating the food.

Similar results can be expected with other aldonic acid lactones, such as galactonodelta-lactone.

For purposes of the present invention, rapid hydrolysis by heating is preferred as it helps acidify the particulate food product quickly and completely.

Examples of those salts that can be used in combination with certain strong acids (each suitable for food grade) are the sodium, potassium and calcium salts, such as sodium gluconate, potassium gluconate and calcium gluconate. be.

Acids considered herein as "strong acids" are those that react with acid salts to provide sufficient hydrogen ions to form the desired aldonic acids and their lactones in the food product. An example of such an acid is hydrochloric acid. Of course, the type of strong acid used, the mode of addition and the taste must be consistent with the purpose of the invention and must not impart a sharp, strong or unpleasant sour taste to the acidic food. If hydrochloric acid is used as the strong acid, all of it should be converted so that only a small amount is present as the salt and not as the acid.

The practice of the invention is illustrated by the following illustrative examples using the preferred precursor, GDL, with various acidic foods. All pH values are equilibrium pH values.

Equilibrium pH is CF R114,80(a)' (1),
(2) and the negative logarithm of the hydrogen ion concentration of the mixed food, measured according to CF R114,90. However, in each case, the measurements are taken within 24 hours after completion of the heat treatment (ie, cessation of heat application).

The fill weight was always the same for a given food sample to be compared.

Example 1 In this example, a 303 x 40B can was filled with 10.5 to 11.0 ounces of whole, peeled tomatoes and juice (1
60-170'F: 71-76.7C) until the top was covered and sealed under steam flow.

The juice was prepared in batch quantities and sterilized by heating to 230'F (110C) in a heat exchanger. ``This experiment included five variables for infusion juice and five variables for cooking heat treatment time. The variable factors for juice are those related to the addition of acidifying additives, namely: (1) 0.50% GDL;
, (2) 0.75% GDL.

(3) 1.0% GDL, (4) 0.3% citric acid and (
5) No acid is used, and the variable factor of heating time is:
(A) 42 minutes, (B) 35 minutes, (c) 30 minutes, (
D) 25 minutes and (E) 20 minutes. The infused juice was made in 20 gallon batches in a kettle with a steam jugette.

In addition to acid, this 20 gallons of infused juice contains 1.86
lbs. of common salt and 0.56 lbs. of CaCN2 were added. On average, the pHI of straight tomato juice without any additives was 4.4.

The infused juice was heated to 180-180°F (71-82°C) and transferred to a bowl. The cans were then filled, capped, and sealed under commercial conditions. The average initial temperature is 10
It was 0°F' (38°C). The cans were then heat treated in a double shell atmospheric pressure cooker at 210°F (98.9°C) for the times indicated above.

Unexpectedly, all but one center can temperature (cCT) measured on two cans per sample was 190°F (8
7.8° C.), but the processing time was reduced by 50%. The temperature at the center of the can is shown in the table below.

Table 1 Can center temperature (0F) Acidifying agent Treatment time BCDE (2) 204/202 200/201 198
/198 196/196 195/19g (3)
200/200 201/201 194/196
192/192 19B/192* Estimated (these would be typical commercial conditions) Each sample was partially analyzed after two weeks of storage in the warehouse and no spoilage was observed.

After 10 months of storage at 80°F (28.7°C), selected cans from each of the variables listed in Table 1 were tested for flavor, color, texture, and pH value. Another test showed that there was enzyme activity with treatment times of 30 minutes or less, so 4.
Only the samples treated at 2 and 35 minutes were opened and tested after 10 months.

Since 0.3% citric acid brine is used commercially in the canning industry, a comparison was made between the addition of this acid and two other concentrations of GDL when making the test fill products. The evaluation results are summarized in Table 2. No significant differences in color or texture were observed. However, a flavor test panel that included two people with long experience in the tomato canning industry determined that the GDL-containing product had a milder, more natural flavor. However, its pH value was comparable to or less than that of the citric acid "commercial reference". The panelists felt that there was a clear improvement in the quality of the tomatoes due to the removal of the unpleasant flavor of citric acid.

Table 2 210'F code for juice Acidifying agent concentration Processing time pH Flavor Flavor IA
O, 5% GDL 42 minutes 4.1 Mild acidity I
BO, 5% GDL 35 minutes 4.0〃3A
1.0%GDL42 minutes 3.8〃3B 1.0%
GDL 85 minutes 3.9〃4A 0.3% citric acid 42 minutes 4.1 Unpleasant acid taste 4B 0.3%
Citric acid 35 minutes 4.0 Unpleasant sourness Example 2 Frozen blueberries were packed into r300 X106 J two-piece cans. 160-180°F (71-82°F) in the can.
Filled with hot water or syrup in the temperature range (°C). The additives and processing conditions for the filling water or syrup are shown in the table below.

Table 3 1 2.5 180
3.102 2.5 2.5
180 3.10* 3 2.5 2.5 110
2.904 2.0
152 3.145 2.0 2
．． 0 113 3.156 1
．． 0 1.0 113 3.257
180+
3.43 Control 190 3.45 *Frozen blueberries with 0.3% calcium chloride were used and the syrup was poured manually, making it difficult to control the initial temperature. Further, due to the small size of the cans and the fact that commercial steam tunnels were not used at their full capacity, accurate control of can core temperature was difficult. As a result, some rot due to mold growth was observed. This was particularly observed in code 3 cans and these cans were discarded.

One month after filling, the sample cans were opened and evaluated for blueberry texture, flavor, and color. These results are shown in Table 4 below.

Code 5 was found to represent the best combination of improvements (particularly flavor). Therefore, it was desired to determine whether these improvements would be maintained when baking blueberry pine fins for which this small size tin is intended for use. Therefore, a comparison was made between Code 5 blueberries and control berries using a commercially available canned matsufin mix product. Code 5 when mixing
It was found that the blue color transfer to the dough was reduced when blueberries were used. When the pine fins are packed, this less color transfer results in code 5 pine fins having a more obvious yellow color and a pinkish outer surface, in contrast to the slightly greenish brown of the control pine fins. It looked dark brown. When visually tested by five taste panelists, the flavor of code 5 pine fins was preferred over that of the control pine fins.

Those skilled in the art of thermal processing of foods whose heating characteristics have been determined can calculate the sterilization value (cCT) that achieves commercial sterilization for a particular food product by known calculation methods and the type of retort or processing to be employed. can be easily determined. For foods that have not previously been commercially sterilized or canned, or for foods whose heating properties have not been determined, or for acidic foods that are acidified to lower pH+ ranges, the equilibrium pH of the food of the nature to be treated. To find out the sterilization value (cCT) that will achieve commercial sterilization for a material, it is best to consult an authority on heat processing, such as the applicant of this patent application. Safe use of the new low CCT should be confirmed by filled products inoculated with heat-resistant spoilage microorganisms. When using a CCT of 205°F or less, an authority should be consulted to determine whether the lower CCT is sufficient to achieve commercial sterilization.

Can (or container) core temperature is measured by implanting a thermocouple in the can or container before the can or container is sealed and tested. In this specification, CCT refers to the temperature of the slowest heating point of the food product in the container, which may or may not necessarily be the true center point of the container depending on the food. Sometimes it doesn't.

Another advantage of the present invention is that it increases the common use of atmospheric pressure cookers for heat sterilization to produce quality canned foods on a commercial basis. This is because atmospheric pressure retorts require a longer period of time to achieve equivalent sterilization performance than pressurized retorts.

As mentioned above, the present invention is applicable to heat-sensitive acidic foods such as tomatoes, fruits and strawberries. More particularly, the present invention is directed to tomatoes and blueberries. Those skilled in the art will appreciate that other fruits and strawberries may also be treated according to the present invention.

Since GDL is available in the form of a white crystalline powder, it can be directly added to foods and heat-treated as such. This can be applied, for example, to foods where the addition of water or brine is undesirable. Acidifying foods by hydrolyzing GDL as gluconic acid, glucono delta lactone and gluconogamma lactone converts GDL into hot juice,
No faster than hydrolysis in brine or syrup.

The GDL used in the samples of the present invention had a purity that complied with FAO and WHO standards and the United States Food Chemical Code. FAO stands for Food and Agriculture Organization of the United Nations and WHO stands for World Health Organization.

GDL is available from Pfizer Corporation and FinSugar Biochemicals, Inc. In some cases, as in the examples above, the taste of the food may be improved by adding a small amount of salt, sugar or other flavorings, or by adding a small amount of GDL with an acidifying agent such as citric acid. It may also be desirable to stabilize the pH of a food product at a desired value by modifying and increasing the oxidative potential of GDL. The oxidizing agent added may be at a GDLffl that is slightly outside the preferred amount of GDL described above for those foods, but the pH is sufficiently reduced. The processing parameters are also shifted in a favorable direction to give substantially the same results as above. i.e. does not exhibit an unpleasant acid-like taste and/or color,
Improving one or more of taste and texture. Such modifications are within the scope of this invention.

Because the present invention allows processing parameters to be reduced, more food components and nutrients are retained during processing and storage rather than being lost to the brine.

The present invention can be used with any heat processing method, including gas flame sterilization and aseptic processing methods. In gas flame sterilization, food in a sealed container is sterilized by rocking the container, for example by rotating it as it passes over a gas flame. In aseptic processing and filling methods, commercially sterilized food products are placed in presterilized containers in a sterile atmosphere and then sealed with presterilized lids. The use of aldonic acid/lactone mixtures reduces the aseptic processing time-temperature parameters necessary to achieve commercial sterilization, for example by combining GDLs with aseptically processed and filled food products.

Although metal cans are used in the examples, the present invention is not dependent on that type of container or its material. The present invention and its advantages can be achieved using suitable rigid plastic containers (single layer or multi-layer), and the present invention can be implemented using glass containers, suitable semi-rigid containers, and flexible containers such as pouches (including metal foil). Those skilled in the art will readily understand that it can also be applied to (even without).

Accordingly, although preferred embodiments of the present invention have been described above, the present invention is not limited thereto, but broadly encompasses changes and modifications apparent to those skilled in the art.

(4 other people)

Claims (56)

[Claims] (1) An acidic food is combined with a mixture consisting primarily of an acid and its lactone, or a precursor of the mixture, in an amount sufficient to lower its equilibrium pH and sufficient to achieve commercial sterilization. subject to time-temperature parameters; the parameters are lower than the commercial sterilization parameters required in the absence of the acid and its lactone mixture, or its precursor; and An acidic food product, characterized in that one or more of the texture, color or aroma properties of the food product are improved compared to the lower parameters as mentioned above or to those properties without the use of the acid and its lactones. heat treatment method. (2) The method according to claim 1, wherein the food is selected from the group consisting of tomatoes, fruits, and strawberries. (3) The method according to claim 1, wherein the equilibrium pH after lowering is within the range of about 2.7 to 4.3. (4) A method according to claim 1 for achieving commercial sterilization of food products in closed containers. (5) Commercial sterilization from about 76°C (170°F) to about 110°C
A method according to claim 1, which is accomplished by heating at a temperature within the range of 230°F. (6) A method for heat treating an acidic, heat-sensitive food that is susceptible to deterioration when heat-treated, comprising: treating the food with an amount sufficient to lower its equilibrium pH;
a mixture consisting essentially of an acid and its lactone, or a precursor thereof, and subjecting the acid and its lactone to sufficient time-temperature parameters to achieve commercial sterilization; The mixture, or its precursors, are of lower commercial sterilization parameters than would be required in the absence of the mixture, and the lower parameters and the mixture of aldonic acid and its lactone improve food texture. , characterized in that at least one of the color or odor properties is such that it confers a synergistic effect of being improved compared to that obtained with commercial sterilization in the absence of the mixture of acids and their lactones. A method for heat treatment of the above acidic and heat-sensitive foods. (7) The method according to claim 6, wherein the food is selected from the group consisting of tomatoes, fruits, and strawberries. (8) The method of claim 6, wherein the equilibrium pH after reduction is within the range of about 2.7 to 4.3 and commercial sterilization is achieved when the food is in a closed container. . (9) Commercial sterilization from about 76°C (170°F) to about 110°C
7. The method of claim 6, accomplished by heating at a temperature in the range of 230°F. (10) Fill a container with an acidic food and a mixture consisting primarily of an acid and its lactone, or a precursor of the mixture, in an amount sufficient to lower its equilibrium pH, seal the container, and release the sealed contents. subject to time-temperature parameters sufficient to achieve commercial sterilization; the parameters being lower than the commercial sterilization parameters required in the absence of the acid and its lactone mixture; , and the lower parameters and the mixture of aldonic acid and its lactone result in at least one of the texture, color or aroma properties of the food product compared to the properties obtained in the absence of the mixture of acid and lactone. A method for heat treating acidic foods, characterized in that it provides a synergistic effect of improving acidic foods. (11) The method according to claim 10, wherein the food is selected from the group consisting of tomatoes, fruits, and strawberries. (12) The method according to claim 10, wherein the equilibrium pH after lowering is within the range of about 2.7 to 4.3. (13) Commercial sterilization ranges from about 76°C (170°F) to about 11
11. The method of claim 10, carried out by heating at a temperature in the range of 0°C (230°F). (14) A method for heat treating an acidic food whose color, texture, or aroma is susceptible to deterioration when heat treated, comprising: placing the food in a container, and aldonic acid and its lactone in an amount sufficient to lower the equilibrium pH of the food. or a precursor thereof, sealing the container, and subjecting the sealed contents to time-temperature parameters sufficient to render the sealed contents commercially sterile; are lower than commercial sterilization parameters that would be required in the absence of a mixture of lactones, and the combination of those lower parameters with a mixture of aldonic acids and their lactones is Characterized by contributing to a closer retention of the natural color, texture or aroma of the food compared to the high parameters in the presence or the low parameters in the absence of aldonic acids and their lactones. A method for heat treatment of the above food. (15) The method according to claim 14, wherein the food is selected from the group consisting of tomatoes, fruits, and strawberries. (16) The method according to claim 14, wherein the equilibrium pH after lowering is within the range of about 2.7 to 4.3. (17) Commercial sterilization ranges from about 76°C (170°F) to about 11
15. The method of claim 14 carried out by heating at a temperature in the range of 0<0>C (230<0>F). (18) A sealed container containing a commercially sterilized acidic food and a mixture consisting primarily of an acid and its lactone that lowers the equilibrium pH of the food, the container being commercially sterilized without the acid and its lactone. The above sealed container is characterized in that, compared to the same food, the food has a harder texture and the color of the food is closer to the color of natural products. (19) The sealed container according to claim 18, wherein the food is selected from the group consisting of tomatoes, fruits, and strawberries. (20) The sealed container according to claim 18, which is sterilized at a temperature of 76°C (170°F) or higher. (21) A hermetically sealed container containing a commercially sterilized acidic food and glucono delta-lactone that lowers the equilibrium pH of the food, wherein the texture, color, or taste of the food is commercially sterilized without glucono delta-lactone. The sealed container described above is characterized in that it is closer to that of a natural product compared to the same food product. (22) The sealed container according to claim 21, wherein the food is selected from the group consisting of tomatoes, fruits, and strawberries. (23) The method according to claim 1, in which a mixture of gluconic acid, glucono delta lactone and glucono gamma lactone is combined with a food. (24) The method according to claim 5, wherein the heating is performed in an open pot. (25) Claim 5 in which heating is performed in a retort
The method described in section. (26) Claim 6, which combines glucono delta lactone mixed with its hydrolysis product and food.
The method described in section. (27) Claim 13 in which heating is performed in an open pot
The method described in section. (28) Claim 1 in which heating is performed in a retort
The method described in Section 3. (29) A food product heat-treated by the method according to claim 1. (30) The method according to claim 1, wherein the acid and its lactone are provided in combination of an aldonic acid salt and a strong acid. (31) The method according to claim 30, wherein the aldonic acid salt is a sodium, potassium or calcium salt. (32) The method according to claim 30, wherein the strong acid is hydrochloric acid. (33) The method according to claim 1, wherein the acid and its lactone are an equilibrium mixture of gluconic acid, glucono delta lactone and gluconogamma lactone. (34) A method of heat treating acidic food products susceptible to thermal degradation of color and/or texture and/or aroma into commercially sterile products that substantially retain color and/or texture and/or aroma, the method comprising: (a) contacting an acidic food with an amount of aldonic acid lactone, or a hydrolysis product consisting primarily of aldonic acid and its lactone, or a precursor thereof, in an amount sufficient to lower the equilibrium pH of the acidic food to form a mixture thereof; , and (b) heating the mixture from step (a) at time-temperature parameters sufficient to achieve commercial sterilization and to produce an equilibrium mixture of unreacted aldonic acid and its lactone; The time-temperature parameters are lower than those for achieving commercial sterilization in the absence of aldonic acids and their lactones, and the color and/or texture and/or aroma of the food product is substantially retained. The method described above. (35) The method according to claim 34, wherein the food is brought into contact with glucono delta lactone or a hydrolysis product of gluconic acid, glucono delta lactone, and gluconogamma lactone. (36) A method of thermally treating acidic foods susceptible to thermal degradation of color and/or texture and/or aroma into commercially sterile products with substantially retained color and/or texture and/or aroma. (a) contacting the food with a mixture consisting primarily of an aldonic acid having six carbon atoms and its lactone, or a precursor thereof, in an amount sufficient to lower the equilibrium pH of the food; (b) sealing the mixture from step (a) in a heat-resistant container; and (c) commercially sterilizing the container from step (b) and dissolving the aldonic acid and its lactone. heating at sufficient time-temperature parameters to produce an equilibrium mixture of the food; thereby not substantially altering the color and/or texture and/or flavor of the food; A method as described above, characterized in that the degree of sterilization is substantially lower than that achieved in the absence of aldonic acids and their lactones. (37) The aldonic acid is selected from the group consisting of galactonic acid, gluconic acid, and gulonic acid, and the precursor is selected from the group consisting of their corresponding lactonic acid. Method. (38) A heat-treated food produced by the method according to claim 34. (39) A sealed container containing a heat-treated food produced by the method according to claim 36. (40) A commercially sterilized acidic food that is susceptible to thermal degradation of color and/or texture and/or aroma and an aldone having six carbon atoms in an amount sufficient to lower the equilibrium pH of the food. a hermetically sealed container containing an acid and a mixture of its lactones, the food having a color, texture and/or flavor superior to that of an unprocessed food product that has been commercially sterilized in the absence of the mixture of aldonic acids and lactones. color, texture and/or
or similar in flavor, or the food product has less deterioration in organoleptic properties than the same food product commercially sterilized in the absence of the mixture of aldonic acids and their lactones. (41) A mixture of aldonic acids and their lactones is composed of (i
) galactonic acid, galactodelta-lactone and galactogammamalactone; (ii) gluconic acid, gluconodelta-lactone and gluconogammamalactone; and (ii)
41. The sealed container according to claim 40, wherein the container is selected from the group consisting of i) gulonic acid, glunodelta lactone, and glunogamma lactone. (42) Place the food in a container with a brine solution containing glucono delta lactone, gluconogamma lactone, and gluconic acid in an amount sufficient to lower its equilibrium pH, seal the container, and commercialize the contents. Sterilized and at 96°C (205°F)
A method of heat treating acidic foods comprising subjecting the contents to time-temperature parameters sufficient to achieve a sterilization value as indicated by a center temperature of the container or less. (43) The method according to claim 42, wherein the brine solution is preheated. 44. The method of claim 43, wherein the brine solution is preheated to a temperature of about 87.8°C (190°F). (45) The method according to claim 43, wherein the container is a metal can. (46) The sterility rating, expressed at a container center temperature of 96°C (205°F) or less, is approximately 76.7°C (76.7°C) or less.
43. The method of claim 42 obtained by heating at a temperature between 170<0>F and 110<0>C (230<0>F). (47) Foods from approximately 76.7°C (170°F) to 93.3°C
47. The method of claim 46, comprising exposing in a liquid at a temperature of 200 DEG F. and terminating the exposure by rinsing with cold water before packaging. (48) The method according to claim 2, wherein the equilibrium pH is lowered to 4.3 or lower. (49) The method according to claim 1, wherein the food is a tomato or a blueberry. (50) The method according to claim 7, wherein the food is a tomato or a blueberry. (51) The method according to claim 11, wherein the food is a tomato or a blueberry. (52) The method according to claim 15, wherein the food is a tomato or a blueberry. (53) The sealed container according to claim 19, wherein the food is a tomato or a blueberry. (54) The sealed container according to claim 22, wherein the food is a tomato or a blueberry. (55) The sealed container according to claim 18, which lowers the equilibrium pH of the food to 4.3 or lower. (56) The sealed container according to claim 55, which lowers the equilibrium pH of the food to a value of 2.7 to 4.3.