WO1995021544A1 - Produits alimentaires stables a temperature ambiante - Google Patents

Produits alimentaires stables a temperature ambiante Download PDF

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Publication number
WO1995021544A1
WO1995021544A1 PCT/EP1995/000482 EP9500482W WO9521544A1 WO 1995021544 A1 WO1995021544 A1 WO 1995021544A1 EP 9500482 W EP9500482 W EP 9500482W WO 9521544 A1 WO9521544 A1 WO 9521544A1
Authority
WO
WIPO (PCT)
Prior art keywords
product
food product
acid
minutes
process according
Prior art date
Application number
PCT/EP1995/000482
Other languages
English (en)
Inventor
Martyn Hatton Brown
Martin Barry Cole
Mervyn Roy Goddard
Peter John Mcclure
Original Assignee
Unilever Plc
Unilever N.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever Plc, Unilever N.V. filed Critical Unilever Plc
Priority to MX9603193A priority Critical patent/MX9603193A/es
Priority to PL95315790A priority patent/PL315790A1/xx
Priority to BR9506755A priority patent/BR9506755A/pt
Priority to AU17065/95A priority patent/AU699251B2/en
Priority to JP7520968A priority patent/JPH09508529A/ja
Priority to EP95908924A priority patent/EP0743828A1/fr
Publication of WO1995021544A1 publication Critical patent/WO1995021544A1/fr

Links

Classifications

    • 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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • 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
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • 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
    • 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
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the invention relates to ambient stable food products and a process for the preparation thereof.
  • Both products produced using methods (a) and (b) may have a high water activity (Arada of above 0.93) ; or
  • F 0 is that generally used ie a heat treatment for the time given in minutes at 121°C or an equivalent heat treatment using z value of 10C°. Where z equals the number of degrees of temperature change necessary to cause the decimal reduction time to change by a factor of 10.
  • F 0 3 means 3 minutes at 121°C or an equivalent heat treatment.
  • F 0 3 is the heat treatment required to provide a 12 log reduction of Clostridium botulinum.
  • EP 191 573 discloses a process of providing a food stuff which is commercially sterile, having an equilibrium pH of 4.6 or less comprising combining the foodstuff with an acid and its lactones, preferably an aldonic acid and a lactone thereof and thermally processing the food stuff .
  • EP 12 255 (Societe des Produits Nestle SA) discloses a food product having a water activity of 0.86 - 0.9 and a pH of 4.5 to 5.5.
  • EP 230 122 (Oscar Mayer Foods Corporation) discloses chilled poultry or fish foodstuffs wherein lactate salt is added to delay Clostridium botulinum growth. This disclosure provides an additional safety factor where refrigeration is an essential element of the preservation system but the product may receive some transient temperature increase during its shelf-life. This process merely delays growth and does not provide ambient stability.
  • US 4 495 208 discloses a shelf stable pet food having a moisture content of from 50 to 80%, a water activity of at least 0.9, from 0.3 to 3.0% of an edible organic acid and sufficient inorganic acid to maintain the pH of the product within the range of from 3.5 to 5.8. Additionally the pet food composition essentially comprises from 4 to 15% fructose and an antimycotic.
  • the microbiological stability is provided by synergistic action between the sugar, acid and antimycotic.
  • the level of antimycotic used is higher than acceptable levels for foodstuff for human consumption. This process for manufacture of shelf-stable foodstuffs is therefore not appropriate for foodstuffs provided for human consumption.
  • GB 2 023 996 relates to foods packed in an hermetically sealed container having a pH value below 5.5 or containing a liquid having a water activity of less than 0.94 and that have been sterilised at 115 to 150°C for a relatively short time.
  • F 0 is defined as the time for complete elimination of micro-organisms or spores in their experiments. This is a different definition to that applied for F 0 in the current specification (see above) using the definition of F 0 as applied in the current specification the invention disclosed in GB 2 023 996 relates to heat treatments that are all above an F 0 >3.
  • ambient stability can be achieved under the conditions defined in the current specification.
  • the invention provides a process of producing an ambient stable food product which includes a preservative selected from an inorganic acid, an organic acid, the salts thereof and mixtures thereof, having an equilibrium pH of from 4.7 to 6.5 and an A ⁇ of from 0.94 to 0.999 wherein the food product is heated to a temperature of from 90 to 130°C for a time sufficient to provide a microbiologically safe, ambient stable food product; providing that;
  • the product produced is ambient stable because the bacterial spores contained therein are injured such that they cannot grow and are therefore harmless.
  • the spores are thus not necessarily inactivated as achieved by conventional sterilisation techniques .
  • the food product is heated to a temperature of from 90 to 110°C, more preferably from 90 to 100°C most preferably from 95 to 100°C.
  • the time for which the product is heated in order to achieve microbial stability at a given temperature will be readily determined by the man skilled in the art. Typically for temperatures of > . 98°C, the product will suitably be heated for a time of > . 2 minutes, whereas for temperatures of ⁇ 98°C, the product will suitably be heated for a time of > . 30 minutes.
  • Suitable organic acids and their salts may be chosen from lactic acid, acetic acid, succinic acid, malic acid, propionic acid, benzoic acid, fumaric acid, tartaric acid, citric acid, the salts thereof, glucono delta lactone, and mixtures thereof.
  • the organic acid is lactic acid.
  • a suitable inorganic acid is phosphoric acid, although any foodgrade inorganic acid may be used.
  • the organic acid, inorganic acid, the salts thereof or mixtures thereof are incorporated into the food product at 0.001% to 2% weight/weight or equivalent volume/weight of the food product depending on the nature of the acid used.
  • the food product has an equilibrium pH of from 4.7 to 6.0, more preferably from 4.7 to 5.8 and most preferably from 4.7 to 5.1.
  • the organic acid, inorganic acid, the salts thereof or mixtures thereof are preferably incorporated into the food product at equal to or greater than 1% w/w, preferably at greater than 1% w/w most preferably at 2% w/w.
  • the food product has an Arada of from 0.96 to 0.999, most preferably from 0.97 to 0.999.
  • the food product may additionally comprise further preservatives.
  • additional preservatives include sugars, sodium chloride, ethanol, D-alanine, glycerol and mixtures thereof.
  • This process may be used to provide ambient stable foodstuffs.
  • this process may be used to provide ambient stable sauces, soups and dressings with or without particles.
  • a white sauce was prepared having the following composition:
  • Example 1 contained 0.5% w/w lactic acid.
  • Example 2 contained 0.3% w/w lactic acid.
  • the composition had an equilibrium pH of 5.1, the ⁇ , was greater than 0.95.
  • the heat treatment of the product was 98°C for 23 minutes.
  • Example l was repeated except that the product was not subjected to a heat treatment.
  • a medium was prepared for C.botulinum having the following composition: g/litre Proteose peptone 12.5
  • Salt solution A (ml) 40.0
  • Salt solution B (ml) 40.0
  • a second medium was prepared for Bacillus species having the following composition:
  • Lactic acid 0 to 2.0% (see Table 1) Nutrient Broth (Difco) to 100%
  • the medium for C.botulinum was incubated at 30°C anaerobically.
  • the medium for Bacillus species was incubated aerobically at 30°C.
  • Sodium lactate was used in an amount such that the number of moles of lactate was equivalent to 0.5% w/w lactic acid.
  • the composition had an equilibrium pH of 5.1, and A relie, of 0.999 and the heat treatment was 98°C for 23 minutes.
  • a tomato sauce was prepared having the following composition:
  • Lactic acid 0.2 to 0.5 (see table 3) Water to 100
  • $ NB tomato paste contains approximately 1% citric acid.
  • the composition had a A w of >0.98.
  • the heat treatment of the product was 98°C for 23 minutes.
  • a white sauce was prepared having the following composition:
  • the composition had an equilibrium pH of 5.1 the A ⁇ was >0.98.
  • a white sauce was prepared having the following composition:
  • Example 74 the sauce additionally contained 0.5% lactic acid, and had an equilibrium pH of 5.1.
  • Comparative Example K is a taste control and contained no added acid, having a pH of 5.3.
  • Comparative Example L was acidified to pH 4.3 with lactic acid. This represents the pH of a conventional white sauce when prepared such that microbiological safety is ensured.
  • Example 74 The sauces were presented to a trained sensory panel at 70°C. Sensory testing showed that the sauce made according to this invention (Example 74) clearly demonstrated a significant reduction in perceived acidity when compared to a conventional sauce formulation (comparative Example L) . Furthermore there was no significant difference in the perceived acidity of Example 74 when compared to the taste control (Comparative Example K) .

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

L'invention concerne un procédé de production d'un produit alimentaire stable à température ambiante qui comprend un conservateur sélectionné parmi un acide inorganique, un acide organique, les sels et les mélanges de ceux-ci, et présentant un pH d'équilibre compris entre 4,7 et 6,5, et une activité de l'eau (Aw) comprise entre 0,94 et 0,999. On chauffe le produit alimentaire à une température comprise entre 90 et 130 °C pendant une durée suffisante pour obtenir un produit alimentaire stable à température ambiante, microbiologiquement sûr.
PCT/EP1995/000482 1994-02-11 1995-02-08 Produits alimentaires stables a temperature ambiante WO1995021544A1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
MX9603193A MX9603193A (es) 1994-02-11 1995-02-08 Producto alimenticio estable.
PL95315790A PL315790A1 (en) 1994-02-11 1995-02-08 Food product imperishable when stored in normal ambient conditions
BR9506755A BR9506755A (pt) 1994-02-11 1995-02-08 Processo para preparar um produto alimentício estável em temperatura ambiente
AU17065/95A AU699251B2 (en) 1994-02-11 1995-02-08 Ambient stable food product
JP7520968A JPH09508529A (ja) 1994-02-11 1995-02-08 環境安定な食品
EP95908924A EP0743828A1 (fr) 1994-02-11 1995-02-08 Produits alimentaires stables a temperature ambiante

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP94300988 1994-02-11
EP94300988.6 1994-02-11

Publications (1)

Publication Number Publication Date
WO1995021544A1 true WO1995021544A1 (fr) 1995-08-17

Family

ID=8217564

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1995/000482 WO1995021544A1 (fr) 1994-02-11 1995-02-08 Produits alimentaires stables a temperature ambiante

Country Status (13)

Country Link
EP (1) EP0743828A1 (fr)
JP (1) JPH09508529A (fr)
CN (1) CN1140399A (fr)
AU (1) AU699251B2 (fr)
BR (1) BR9506755A (fr)
CA (1) CA2183076A1 (fr)
CO (1) CO4410293A1 (fr)
CZ (1) CZ235596A3 (fr)
HU (1) HUT74923A (fr)
MX (1) MX9603193A (fr)
PL (1) PL315790A1 (fr)
WO (1) WO1995021544A1 (fr)
ZA (1) ZA951051B (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012076621A1 (fr) * 2010-12-07 2012-06-14 Purac Biochem Bv Ferments de fruit contenant du propionate et utilisation de ceux-ci
US12022842B2 (en) 2010-12-07 2024-07-02 Purac Biochem Bv Fruit ferments containing propionate and use thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2426622A1 (fr) * 1978-05-26 1979-12-21 Toyo Seikan Kaisha Ltd Emballage hermetique pour aliment sterilise et procede de sterilisation dudit aliment par reduction de son ph
JPS58149662A (ja) * 1982-02-26 1983-09-06 Tsuneji Yamamoto ねり製品の製造方法
US4495208A (en) * 1980-06-09 1985-01-22 General Foods Corporation Shelf-stable high moisture pet food
US4871563A (en) * 1987-05-22 1989-10-03 Regents Of The University Of Minnesota Process for control of food pathogens

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2426622A1 (fr) * 1978-05-26 1979-12-21 Toyo Seikan Kaisha Ltd Emballage hermetique pour aliment sterilise et procede de sterilisation dudit aliment par reduction de son ph
US4495208A (en) * 1980-06-09 1985-01-22 General Foods Corporation Shelf-stable high moisture pet food
JPS58149662A (ja) * 1982-02-26 1983-09-06 Tsuneji Yamamoto ねり製品の製造方法
US4871563A (en) * 1987-05-22 1989-10-03 Regents Of The University Of Minnesota Process for control of food pathogens

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Week 8341, Derwent World Patents Index; AN 83-786673 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012076621A1 (fr) * 2010-12-07 2012-06-14 Purac Biochem Bv Ferments de fruit contenant du propionate et utilisation de ceux-ci
US9961914B2 (en) 2010-12-07 2018-05-08 Purac Biochem Bv Fruit ferments containing propionate and use thereof
US11337433B2 (en) 2010-12-07 2022-05-24 Purac Biochem Bv Fruit ferments containing propionate and use thereof
US12022842B2 (en) 2010-12-07 2024-07-02 Purac Biochem Bv Fruit ferments containing propionate and use thereof

Also Published As

Publication number Publication date
JPH09508529A (ja) 1997-09-02
EP0743828A1 (fr) 1996-11-27
CO4410293A1 (es) 1997-01-09
HU9602199D0 (en) 1996-10-28
PL315790A1 (en) 1996-12-09
AU1706595A (en) 1995-08-29
ZA951051B (en) 1996-08-12
CA2183076A1 (fr) 1995-08-17
AU699251B2 (en) 1998-11-26
HUT74923A (en) 1997-03-28
CN1140399A (zh) 1997-01-15
CZ235596A3 (en) 1997-03-12
BR9506755A (pt) 1997-10-07
MX9603193A (es) 1997-03-29

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