NO125030B - - Google Patents

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Publication number
NO125030B
NO125030B NO368968A NO368968A NO125030B NO 125030 B NO125030 B NO 125030B NO 368968 A NO368968 A NO 368968A NO 368968 A NO368968 A NO 368968A NO 125030 B NO125030 B NO 125030B
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NO
Norway
Prior art keywords
spinach
nitrites
acid
ascorbic acid
added
Prior art date
Application number
NO368968A
Other languages
Norwegian (no)
Inventor
B Bengtsson
S Bosund
Original Assignee
Findus
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Publication date
Application filed by Findus filed Critical Findus
Publication of NO125030B publication Critical patent/NO125030B/no

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154Organic compounds; Microorganisms; Enzymes

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Description

Fremgangsmåte for tilberedning av spinat. Procedure for preparing spinach.

Det er velkjent at nærvær av nitrater i drikkevann og næringsmidler utgjor en potensiell fare da disse kan bli overfort til nitriter. En slik overforing inntreffer ofte i næringsmidler for deres inntagning eller forbruk og dette resulterer ofte i vekst av mikroorganismer som reduserer nitrater. En tilstrekkelig konsentrasjon av nitriter i et næringsmiddel eller en drikk med-forer vanskeligheter for organismen som avslores av metemeglobinemi. It is well known that the presence of nitrates in drinking water and foodstuffs constitutes a potential danger as these can be converted to nitrites. Such a transfer often occurs in foodstuffs for their intake or consumption and this often results in the growth of micro-organisms which reduce nitrates. A sufficient concentration of nitrites in a foodstuff or a drink causes difficulties for the organism which is revealed by methemeglobinaemia.

Den fare som representeres ved nærvær av nitrater fore-kommer selv om dannelsen av nitriter ikke foregår for forbruket av næringsmidlet eller drikkevarene og da helt spesielt hos barn. I virkeligheten finnes det i fordoyelsesapparatet et stort antall mikroorganismer som kan redusere nitrater til nitriter for disse er fullstendig resorbert. Hos voksne er risikoen mindre da den hbye konsentrasjon av fordoyelsesvæsker har en tendens til å hindre den ovennevnte virkning av mikroorganismer. The danger represented by the presence of nitrates occurs even if the formation of nitrites does not take place for the consumption of the food or beverages, and especially in children. In reality, there are a large number of microorganisms in the digestive system that can reduce nitrates to nitrites because these are completely resorbed. In adults, the risk is less as the high concentration of digestive fluids tends to prevent the above-mentioned action of microorganisms.

Imidlertid er hovedrisikoen for å utsette organismen However, the main risk is to expose the organism

for disse giftige virkninger som nevnt ovenfor iboende ved dannelse av nitriter i næringsmidler eller drikkevarer for deres konsumering idet denne dannelse ofte skriver seg fra en tilberedning eller uhel-dig lagring av næringsmidlet eller drikkevarene. Konservering av næringsmidler ved omgivende temperatur eller under irregulære tem-peraturforhold utgjor f.eks. en feil behandling i denne henseende. Man har særlig i Tyskland vært utsatt for tilfeller av metemeglobinemi som skriver seg fra absorbsjon av nitriter som er dannet takket være gale lagringsbetingelser for spinatpuré fremstilt ved å gå ut fra friskt materiale eller spinat som er behandlet industrielt. for these toxic effects as mentioned above are inherent in the formation of nitrites in foodstuffs or beverages for their consumption, as this formation often results from a preparation or unfortunate storage of the foodstuffs or beverages. Preservation of foodstuffs at ambient temperature or under irregular temperature conditions constitutes e.g. a wrong treatment in this regard. In Germany, in particular, there have been cases of methemeglobinaemia which results from the absorption of nitrites which are formed thanks to wrong storage conditions for spinach puree made from fresh material or industrially processed spinach.

Formålet med foreliggende oppfinnelse er å fjerne risikoen som skriver seg fra dannelse av nitriter i næringsmidler. Den angår en fremgangsmåte som tillater i betydelig grad å redusere nærvær av nitriter i spinat, idet denne fremgangsmåte bemerker seg særlig ved at man tilsetter spinaten minst en ikke-giftig syre eller et noytralt askorbat. The purpose of the present invention is to remove the risk that arises from the formation of nitrites in foodstuffs. It relates to a method which makes it possible to significantly reduce the presence of nitrites in spinach, this method being notable in particular by adding at least one non-toxic acid or a neutral ascorbate to the spinach.

Fortrinnsvis er den ikke-giftige syre askorbinsyre eller sitronsyre. Preferably, the non-toxic acid is ascorbic acid or citric acid.

Den mengde syre som kreves for utfbrelse av fremgangsmåten er akseptabel ut fra gastronomiske og organoleptiske hensyn og tilsetning av de riktige syrer kan medfore en ekstra fordel ved å oke næringsverdien for spinat. Valget av askorbinsyre som er et vesentlig vitamin er særlig gunstig i denne henseende. Generelt anvendes fortrinnsvis syrer som er opploselige i vann og man ut-forer tilsetningen etter at grønnsakene har vært underkastet de andre behandlinger. The amount of acid required for carrying out the method is acceptable from gastronomic and organoleptic considerations and the addition of the correct acids can bring an additional benefit by increasing the nutritional value of spinach. The choice of ascorbic acid, which is an essential vitamin, is particularly beneficial in this respect. In general, acids that are soluble in water are preferably used and the addition is carried out after the vegetables have been subjected to the other treatments.

Ifolge en forste utforelsesform for fremgangsmåten tilsettes ved romtemperatur syre i form av en vandig opplosning som har en konsentrasjon på mellom 10 og 100 gram pr. liter. Spinaten skal behandles på vanlig måte, dvs. kokt og hakket. Den nevnte opplosning blir da tilsatt den hakkede spinat for kondisjonering. Denne siste behandling utfores ifolge kjent fremgangsmåte f.eks. ved hjelp av en automatisk anordning. Den totale mengde syre som tilsettes er mellom 0,5 og 2,0 gram pr. kg spinat. Denne mengde er tilstrekkelig til uten noen uonsket bivirkning å hindre helt en dannelse av nitriter som kunne oppstå for konsumering av produk-tet, f.eks. under tilberedningen eller under konserveringsperi-oden. According to a first embodiment of the method, acid is added at room temperature in the form of an aqueous solution which has a concentration of between 10 and 100 grams per litres. The spinach must be processed in the usual way, i.e. boiled and chopped. The aforementioned solution is then added to the chopped spinach for conditioning. This last treatment is carried out according to known methods, e.g. by means of an automatic device. The total amount of acid that is added is between 0.5 and 2.0 grams per kg of spinach. This amount is sufficient to completely prevent the formation of nitrites that could occur for consumption of the product, e.g. during preparation or during the conservation period.

Man antar generelt og det har vært demonstrert at vekst av mikroorganismer som kan produsere nitriter i spinat er stanset i et sterkt surt miljb. Hvis man anvender askorbinsyre, synes denne virkning forsterket ved den spesifikke virkning av askor-batet som reagerer med alt nitrit som er tilstede slik at det dannes ikke-aktive stoffer. Dette resultat oppnås selv ved en pH-verdi på 6,9, dvs. under praktisk talt nbytrale betingelser, men det er i praksis mindre viktig enn den inhibitorvirkning som oppnås av en bket surhetsgrad. It is generally assumed and it has been demonstrated that the growth of microorganisms that can produce nitrites in spinach is stopped in a strongly acidic environment. If ascorbic acid is used, this effect appears to be enhanced by the specific action of the ascorbate which reacts with all the nitrite present so that non-active substances are formed. This result is achieved even at a pH value of 6.9, i.e. under practically neutral conditions, but it is in practice less important than the inhibitory effect achieved by a high degree of acidity.

Polgende eksempler illustrerer den praktiske utforelse av fremgangsmåten ifolge foreliggende oppfinnelse. The following examples illustrate the practical implementation of the method according to the present invention.

Eksempel 1 Example 1

En ladning spinat forkokes i vann ved 100°C i tre min-utter og deretter hakkes gronnsakene opp for å oppnå biter med en storrelse på gjennomsnittlig ca. 2 mm. Denne ladning blir deretter oppdelt i 5 prover av like stor vekt, hvilke tilsettes en vandig opplosning av 5 i° askorbinsyre for å oppnå de forskjellige mengder som er angitt i tabell I. Man innforer likeledes i hver av provene et antall på omtrent lik 10^/g bakterier escherichia coli og deretter underkastes provene en behandling som består i å konservere i 24 timer ved 25°C. Mengde nitriter og pH-verdier måles for og etter behandlingen, og man bestemmer etter den siste den mengde askorbinsyre som er tilstede i de forskjellige prover ved hjelp av vanlige fremgangsmåter. A load of spinach is boiled in water at 100°C for three minutes and then the vegetables are chopped up to obtain pieces with an average size of approx. 2 mm. This charge is then divided into 5 samples of equal weight, to which is added an aqueous solution of 5% ascorbic acid to obtain the different quantities indicated in Table I. A quantity of approximately equal to 10^ is likewise introduced into each of the samples /g bacteria escherichia coli and then the sample is subjected to a treatment which consists of preserving for 24 hours at 25°C. Amounts of nitrites and pH values are measured before and after the treatment, and the amount of ascorbic acid present in the various samples is determined after the last one using standard methods.

Spinaten inneholder før behandlingen: Before treatment, the spinach contains:

60 mg % nitrater 60 mg% nitrates

0,0 mg % nitriter 0.0 mg% nitrites

Resultatene viser at dannelsen av nitriter avtar pro-gressivt med tilsetning av askorbinsyre like til 200 mg fo og at den forsvinner hvis man anvender større mengder. Videre blir veksten av bakterier redusert. The results show that the formation of nitrites decreases progressively with the addition of ascorbic acid up to 200 mg fo and that it disappears if larger quantities are used. Furthermore, the growth of bacteria is reduced.

Eksempel 2 Example 2

Man behandler spinatprøvene som beskrevet i eksempel 1 med unntagelse av at askorbinsyren nøytraliseres før behandlingen. Man reproduserer deretter de betingelser for prøvene som er nevnt i eksempel 1 og man oppnår de resultater som er vist i tabell II. The spinach samples are treated as described in example 1, with the exception that the ascorbic acid is neutralized before the treatment. The conditions for the samples mentioned in example 1 are then reproduced and the results shown in table II are obtained.

Spinaten inneholder før behandlingen: Before treatment, the spinach contains:

60 mg % nitrater 60 mg% nitrates

0,0 mg % nitriter 0.0 mg% nitrites

Denne tabell viser at med hensyn til mengden av produserte nitriter er resultatene ikke så store som i eksempel I, men man oppnår en betydelig virkning. This table shows that with regard to the quantity of nitrites produced, the results are not as great as in Example I, but a significant effect is achieved.

Eksempel S Example S

Spinatprøvene forkokes og hakkes som beskrevet i eksempel The spinach samples are pre-boiled and chopped as described in the example

1 og man innfører i de forskjellige mengder askorbinsyre som er bestemt å tilsettes prøvene av spinat en mengde av en oppløsning av 1 fo kaliumnitrat. Mengden av askorbinsyre og nitrat måles etter 1 and a quantity of a solution of 1 fo potassium nitrate is introduced into the various amounts of ascorbic acid which is intended to be added to the samples of spinach. The amount of ascorbic acid and nitrate is measured according to

en "behandling som består i å holde provene ved en temperatur på 25°C i en time. a "treatment which consists in keeping the sample at a temperature of 25°C for one hour.

Resultatene viser at askorbinsyre utover en positiv virkning ved at den nedsetter nitritinnholdet i spinaten, en virkning som foyes til den som har en tendens til å hindre reduksjon av nitrater til nitriter som vist i eksempel 1. The results show that in addition to a positive effect, ascorbic acid reduces the nitrite content in the spinach, an effect which is added to that which tends to prevent the reduction of nitrates to nitrites as shown in example 1.

Eksempel 4 Example 4

Det tilberedes spinatprbver som deretter behandles som beskrevet i eksempel 1, men istedenfor å oke askorbinsyremengden tilsettes alle provene en fast mengde som angitt i tabell IV. Sam-tidig tilsettes likeledes ifolge en progressiv mengde, en vandig opplosning på 5 /» sitronsyre. Målingene er utfort ifblge fremgangsmåten i eksempel 1 og resultatene er angitt i nedenstående tabell. Spinach samples are prepared which are then treated as described in example 1, but instead of increasing the amount of ascorbic acid, a fixed amount is added to all samples as indicated in table IV. At the same time, an aqueous solution of 5 µl of citric acid is also added according to a progressive amount. The measurements were carried out according to the procedure in example 1 and the results are shown in the table below.

Spinaten inneholder før behandlingen: Before treatment, the spinach contains:

60 mg tfo nitrater 60 mg tfo nitrates

0,0 mg % nitriter 0.0 mg% nitrites

Dette forsøk viser at anvendelse av askorbinsyre i kombina-sjon med sitronsyre gir en utmerket inhiberende virkning med hensyn til dannelse av nitriter. This experiment shows that the use of ascorbic acid in combination with citric acid gives an excellent inhibitory effect with regard to the formation of nitrites.

Claims (3)

1. Fremgangsmåte for tilberedning av spinat for å hindre dannelse av nitriter, karakterisert ved at spinaten tilsettes minst en ikke-giftig syre, f.eks. sitronsyre og/eller askorbinsyre eller et nøytralt askorbat i en mengde på 0,5 til 2,0 gram pr. kg spinat.1. Method for preparing spinach to prevent the formation of nitrites, characterized in that at least one non-toxic acid is added to the spinach, e.g. citric acid and/or ascorbic acid or a neutral ascorbate in an amount of 0.5 to 2.0 grams per kg of spinach. 2. Fremgangsmåte ifølge krav 1, karakterisert ved at den nevnte- syre eller askorbat tilsettes etterat spinaten er kondisjonert ved minst forkoking og hakking.2. Method according to claim 1, characterized in that the aforementioned acid or ascorbate is added after the spinach has been conditioned by at least pre-cooking and chopping. 3. Fremgangsmåte ifølge krav 1, karakterisert ved at spinaten tilsettes askorbinsyre eller et askorbat i kom-binasjon med minst en annen syre.3. Method according to claim 1, characterized in that ascorbic acid or an ascorbate is added to the spinach in combination with at least one other acid.
NO368968A 1967-11-23 1968-09-19 NO125030B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1648267A CH474959A (en) 1967-11-23 1967-11-23 Process for preparing canned spinach

Publications (1)

Publication Number Publication Date
NO125030B true NO125030B (en) 1972-07-10

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Application Number Title Priority Date Filing Date
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AT (1) AT287459B (en)
BE (1) BE720595A (en)
CH (1) CH474959A (en)
DE (1) DE1801295C3 (en)
FR (1) FR1580760A (en)
GB (1) GB1186482A (en)
IT (1) IT1047875B (en)
NO (1) NO125030B (en)
SE (1) SE356881B (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3615321A1 (en) * 1986-05-06 1987-11-12 Eden Gmbh METHOD FOR REDUCING THE NITRATE CONTENT OF VEGETABLE FOODSTUFFS
DE59100859D1 (en) * 1991-05-31 1994-02-24 Eckes Ag Process for the production of vegetable foods with a low nitrate content.
CN114983959A (en) * 2021-06-07 2022-09-02 南通联亚药业股份有限公司 Pharmaceutical composition

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Publication number Publication date
BE720595A (en) 1969-03-10
CH474959A (en) 1969-07-15
DE1801295A1 (en) 1970-07-23
DE1801295B2 (en) 1973-05-24
IT1047875B (en) 1980-10-20
DE1801295C3 (en) 1974-01-24
FR1580760A (en) 1969-09-05
SE356881B (en) 1973-06-12
GB1186482A (en) 1970-04-02
AT287459B (en) 1971-01-25

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