RU2006126694A - Микробиологически стабильная пищевая композиция с улучшенным вкусом - Google Patents
Микробиологически стабильная пищевая композиция с улучшенным вкусом Download PDFInfo
- Publication number
- RU2006126694A RU2006126694A RU2006126694/13A RU2006126694A RU2006126694A RU 2006126694 A RU2006126694 A RU 2006126694A RU 2006126694/13 A RU2006126694/13 A RU 2006126694/13A RU 2006126694 A RU2006126694 A RU 2006126694A RU 2006126694 A RU2006126694 A RU 2006126694A
- Authority
- RU
- Russia
- Prior art keywords
- food composition
- composition according
- less
- value
- microbiologically stable
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims 17
- 235000013305 food Nutrition 0.000 title claims 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 4
- 239000003755 preservative agent Substances 0.000 claims 3
- 230000002335 preservative effect Effects 0.000 claims 3
- 239000002535 acidifier Substances 0.000 claims 2
- 235000013351 cheese Nutrition 0.000 claims 2
- 150000003839 salts Chemical class 0.000 claims 2
- 235000015067 sauces Nutrition 0.000 claims 2
- 239000011780 sodium chloride Substances 0.000 claims 2
- 230000000087 stabilizing effect Effects 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 2
- 241000251468 Actinopterygii Species 0.000 claims 1
- 241000287828 Gallus gallus Species 0.000 claims 1
- 239000003963 antioxidant agent Substances 0.000 claims 1
- 230000003078 antioxidant effect Effects 0.000 claims 1
- 235000015241 bacon Nutrition 0.000 claims 1
- 235000015278 beef Nutrition 0.000 claims 1
- 235000012813 breadcrumbs Nutrition 0.000 claims 1
- 239000002738 chelating agent Substances 0.000 claims 1
- 235000013330 chicken meat Nutrition 0.000 claims 1
- 235000015071 dressings Nutrition 0.000 claims 1
- 239000000839 emulsion Substances 0.000 claims 1
- 235000019688 fish Nutrition 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 239000003906 humectant Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 235000015090 marinades Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0904—Liquid cheese products, e.g. beverages, sauces
-
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
-
- 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
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Claims (14)
1. Пищевая композиция, включающая:
а) менее 5,0 мас.% увлажнителя;
б) стабилизирующую соль в количестве не менее 0,5%, но не более 5,5%, - таково содержание хлорида натрия;
в) воду;
в которой значение Aw составляет менее 0,97 и которая является микробиологически стабильной.
2. Пищевая композиция по п.1, включающая от 0,25 до 4,5 мас.% увлажнителя.
3. Пищевая композиция по п.1, представляющая собой подливу, соус, заправку, набираемую ложкой, жидкую заправку или начинку.
4. Пищевая композиция по п.1, имеющая значение Aw менее 0,94.
5. Пищевая композиция по п.1, представляющая собой эмульсию.
6. Пищевая композиция по п.3, дополнительно включающая кусочки или частицы овощей, панировочные сухари, сыр, куриное мясо, говядину, бекон, рыбу или их смесь.
7. Пищевая композиция по п.1, дополнительно включающая от 0,5 до 75,0 мас.% сыра.
8. Пищевая композиция по п.1, включающая менее 0,30 мас.% консерванта.
9. Пищевая композиция по п.1, включающая твердый компонент, предварительно обработанный в растворе маринада, содержащем увлажнитель, подкислитель, хелатный агент, антиоксидант, консервант или их смесь.
10. Пищевая композиция по п.1, имеющая значение Aw менее 0,97.
11. Пищевая композиция по п.1, в которой пищевой продукт не подвергается термической обработке.
12. Пищевая композиция по п.1, дополнительно включающая подкислитель и имеющая значение рН от 2,75 до 5,75.
13. Пищевая композиция по п.1, включающая от 0,025 до 0,25 мас.% консерванта.
14. Способ получения микробиологически стабильной пищевой композиции со значением Aw менее 0,97, включающий выполняемые в произвольном порядке стадии:
а) добавления в емкость менее 5,0 мас.% увлажнителя;
б) добавления в емкость не менее 0,5, но не более 5,5 мас.% стабилизирующей соли, - таково содержание хлорида натрия;
в) добавления в емкость воды.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/744,747 | 2003-12-23 | ||
US10/744,747 US20050136165A1 (en) | 2003-12-23 | 2003-12-23 | Flavor and microbiologically stable food composition |
Publications (2)
Publication Number | Publication Date |
---|---|
RU2006126694A true RU2006126694A (ru) | 2008-01-27 |
RU2391861C2 RU2391861C2 (ru) | 2010-06-20 |
Family
ID=34678955
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2006126694/13A RU2391861C2 (ru) | 2003-12-23 | 2004-11-30 | Микробиологически стабильная пищевая эмульсия с улучшенным вкусом |
Country Status (8)
Country | Link |
---|---|
US (1) | US20050136165A1 (ru) |
EP (1) | EP1694131A1 (ru) |
BR (1) | BRPI0416711A (ru) |
CA (1) | CA2547816A1 (ru) |
MX (1) | MXPA06007092A (ru) |
RU (1) | RU2391861C2 (ru) |
WO (1) | WO2005063030A1 (ru) |
ZA (1) | ZA200604186B (ru) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7803418B2 (en) * | 2006-09-29 | 2010-09-28 | Kellogg Company | Nut butter compositions and methods related thereto |
CA2658440C (en) | 2008-04-04 | 2016-08-23 | Kraft Foods Global Brands Llc | Dairy composition with probiotics and anti-microbial system |
US20110104338A1 (en) * | 2009-10-30 | 2011-05-05 | Coleman Edward C | Food Product Pertaining To A Filling-And-Cracker Sandwich |
US20140295034A1 (en) * | 2011-08-23 | 2014-10-02 | Kraft Foods R & D, Inc. | Edible Composition |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2964977D1 (en) * | 1978-12-07 | 1983-04-07 | Unilever Nv | A process for producing an ambient stable, starch-containing concentrate |
EP0090775B1 (fr) * | 1982-03-29 | 1985-09-25 | Battelle Memorial Institute | Composition alimentaire pour confectionner des barres casse-croûte salées de bonne conservation |
ES2032000T3 (es) * | 1987-12-03 | 1993-01-01 | Unilever Nv | Un procedimiento para la preparacion de una emulsion de agua y aceite. |
CA2146848A1 (en) * | 1992-10-29 | 1994-05-11 | Ian Christopher Chandler | Enzymic triglyceride conversion |
US5366754A (en) * | 1993-06-22 | 1994-11-22 | Kraft General Foods, Inc. | Reduced fat peanut butter product and method of making |
DE69406671T2 (de) * | 1993-08-09 | 1998-03-05 | Pillsbury Co | Lagerstabile molkereiprodukte |
US5427815A (en) * | 1993-12-10 | 1995-06-27 | Arco Chemical Technology, L.P. | Linked esterified alkoxylated polyols useful as reduced calorie fat substitutes |
US5670197A (en) * | 1995-09-29 | 1997-09-23 | Nabisco, Inc. | Low-acid, high-moisture processed cheese spread and method of making |
US5935634A (en) * | 1997-11-25 | 1999-08-10 | Gamay Foods, Inc. | Low-water activity cheese and method of preparation |
JP4211217B2 (ja) * | 1999-12-01 | 2009-01-21 | 味の素株式会社 | 食用油脂代替物 |
US6905720B2 (en) * | 2001-02-02 | 2005-06-14 | Kraft Foods Holdings, Inc. | Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it |
DE60228740D1 (de) * | 2001-07-26 | 2008-10-16 | Unilever Nv | Fettemulsionen auf grundlage von kokosöl und verfahren zu ihrer herstellung |
US7090883B2 (en) * | 2001-09-04 | 2006-08-15 | Phipps L Myles | Edible compositions and methods of making edible compositions |
-
2003
- 2003-12-23 US US10/744,747 patent/US20050136165A1/en not_active Abandoned
-
2004
- 2004-11-30 RU RU2006126694/13A patent/RU2391861C2/ru not_active IP Right Cessation
- 2004-11-30 BR BRPI0416711-2A patent/BRPI0416711A/pt not_active Application Discontinuation
- 2004-11-30 WO PCT/EP2004/013674 patent/WO2005063030A1/en active Application Filing
- 2004-11-30 ZA ZA200604186A patent/ZA200604186B/en unknown
- 2004-11-30 EP EP04803427A patent/EP1694131A1/en not_active Withdrawn
- 2004-11-30 CA CA002547816A patent/CA2547816A1/en not_active Abandoned
- 2004-11-30 MX MXPA06007092A patent/MXPA06007092A/es not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
WO2005063030A1 (en) | 2005-07-14 |
MXPA06007092A (es) | 2006-08-23 |
BRPI0416711A (pt) | 2007-01-16 |
EP1694131A1 (en) | 2006-08-30 |
CA2547816A1 (en) | 2005-07-14 |
US20050136165A1 (en) | 2005-06-23 |
RU2391861C2 (ru) | 2010-06-20 |
ZA200604186B (en) | 2007-12-27 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20111201 |