DE1161751B - Process for preserving food such as baked goods, fruit juices and fish - Google Patents
Process for preserving food such as baked goods, fruit juices and fishInfo
- Publication number
- DE1161751B DE1161751B DER27062A DER0027062A DE1161751B DE 1161751 B DE1161751 B DE 1161751B DE R27062 A DER27062 A DE R27062A DE R0027062 A DER0027062 A DE R0027062A DE 1161751 B DE1161751 B DE 1161751B
- Authority
- DE
- Germany
- Prior art keywords
- vitamin
- food
- weight
- fish
- baked goods
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims description 15
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims description 8
- 238000000034 method Methods 0.000 title claims description 6
- 241000251468 Actinopterygii Species 0.000 title claims description 5
- 235000015203 fruit juice Nutrition 0.000 title claims description 4
- 235000019688 fish Nutrition 0.000 title claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 21
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 14
- 235000010199 sorbic acid Nutrition 0.000 claims description 14
- 239000004334 sorbic acid Substances 0.000 claims description 14
- 229940075582 sorbic acid Drugs 0.000 claims description 14
- 239000011782 vitamin Substances 0.000 claims description 14
- 235000013343 vitamin Nutrition 0.000 claims description 14
- 229940088594 vitamin Drugs 0.000 claims description 14
- 229930003231 vitamin Natural products 0.000 claims description 14
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 229960002477 riboflavin Drugs 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 1
- 229930003451 Vitamin B1 Natural products 0.000 claims 1
- 229930003471 Vitamin B2 Natural products 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 235000013622 meat product Nutrition 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 235000010288 sodium nitrite Nutrition 0.000 claims 1
- 229960003495 thiamine Drugs 0.000 claims 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims 1
- 235000010374 vitamin B1 Nutrition 0.000 claims 1
- 239000011691 vitamin B1 Substances 0.000 claims 1
- 235000019164 vitamin B2 Nutrition 0.000 claims 1
- 239000011716 vitamin B2 Substances 0.000 claims 1
- 230000002335 preservative effect Effects 0.000 description 7
- 239000000463 material Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 230000000855 fungicidal effect Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229940011671 vitamin b6 Drugs 0.000 description 2
- 235000019195 vitamin supplement Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061217 Infestation Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000001749 antrachitic effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 231100000171 higher toxicity Toxicity 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000011872 intimate mixture Substances 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- -1 linolenic acid ester Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000003761 preservation solution Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 230000004763 spore germination Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/742—Organic compounds containing oxygen
- A23B2/754—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
Verfahren zum Konservieren von Lebensmitteln, wie Backwaren, Obstsäften und Fischen Die fungizide Eigenschaft der Sorbinsäure bzw. ihrer Alkali- und Erdalkalisalze ist bekannt. Da diese Verbindungen außerdem ungiftig sind, dienen sie zur Herstellung von Konservierungsmitteln für Lebensmittel. Insbesondere werden sorbinsäure- bzw. sorbinathaltige Konservierungsmittel solchen Lebensmitteln zugesetzt, welche leicht von Schimmelpilzen befallen werden, z. B. Backwaren, Obstsäften und Fischen. Es genügt ein Zusatz von 0,05 bis 0,1% Sorbinsäure zum Brot- oder Kuchenteig, um die daraus hergestellten Backwaren auch in Frischhaltepackungen 2 bis 4 Monate vor Schimmelpilzbefall zu bewahren. Eine solche Schutzdauer ist aber einerseits für viele Lebensmittel (z. B. für Dauerbackwaren) nicht immer ausreichend, andererseits sind Konservierungsmittel, die andere fungizide Substanzen als Wirkstoffe enthalten, wegen erhöhter Giftigkeit nicht immer anwendbar.Process for preserving food, such as baked goods, fruit juices and fishing The fungicidal property of sorbic acid or its alkali and alkaline earth salts is known. Since these compounds are also non-toxic, they are used in manufacture of preservatives for food. In particular, sorbic acid resp. Preservatives containing sorbinate are added to foods that are easy be attacked by mold, e.g. B. Bakery products, fruit juices and fish. It It is sufficient to add 0.05 to 0.1% sorbic acid to bread or cake dough to reduce the Baked goods made from it, also in fresh packaging, 2 to 4 months before mold infestation to preserve. Such a period of protection is on the one hand for many foods (e.g. for long-life baked goods) not always sufficient, on the other hand preservatives, which contain other fungicidal substances as active ingredients due to increased toxicity not always applicable.
Es wurde nunmehr gefunden, daß die Wirkungsdauer sorbinsäure- bzw. sorbinathaltiger Konservierungsmittel um ein vielfaches verlängert werden kann, wenn man ihnen geringe Mengen eines Vitamins wie Vitamin A, Carotin, Aneurin, Lactoflavin, Adermin, die antirachitischen Vitamine des D-Komplexes, die Tokopherole oder Linolsäure- bzw. Linolensäureester (Vitamin F) zusetzt. Besonders gute Wirkungen werden jedoch durch Beimengung von Ascorbinsäure (Vitamin C) erzielt.It has now been found that the duration of action sorbic acid or sorbinate preservatives can be extended many times over, if you give them small amounts of a vitamin such as vitamin A, carotene, aneurine, lactoflavine, Adermin, the antirachitic vitamins of the D complex, the tocopherols or linoleic acid or linolenic acid ester (vitamin F) added. However, particularly good effects will be achieved by adding ascorbic acid (vitamin C).
Wie aus der vorstehenden Aufzählung hervorgeht, sind im Sinne der vorliegenden Erfindung unter »Vitamine« nicht nur die Vitamine selbst, sondern auch deren Vorstufen wie Provitamine zu verstehen.As can be seen from the above list, are in the sense of present invention under "vitamins" not only the vitamins themselves, but also to understand their precursors like provitamins.
Die dem sorbinsäure- bzw. sorbinathaltigen Konservierungsmittel zugesetzte Vitaminmenge kann in weiten Grenzen schwanken. Es reichen bereits Vitaminzusätze von weniger als etwa 0,01 Gewichtsprozent zum Konservierungsmittel aus, um dessen Wirkungsdauer beträchtlich zu verlängern. Der Zusatz kann aber auch ebensogut 10 Gewichtsprozent und mehr betragen. Aus wirtschaftlichen Gründen wird man aber im allgemeinen nicht über einen Vitaminzusatz von etwa 1 Gewichtsprozent hinausgehen. Bei eiweißhaltigen Konservierungsgütern, wie Fisch, verwendet man in der Regel höhere Vitaminanteile als bei eiweißarmen oder eiweißfreien Erzeugnissen. Der bevorzugte Zusatzbereich ist etwa 0,1 bis 1 Gewichtsprozent Vitamin, wobei in der Regel ein Gewichtsverhältnis Vitamin zu Sorbinsäure von mindestens etwa 1: 2 eingehalten wird.The preservatives added to the sorbic acid or sorbinate The amount of vitamins can vary within wide limits. Vitamin supplements are enough of less than about 0.01 percent by weight of the preservative to prevent its Extend the duration of action considerably. The addition can just as well be 10 Weight percent and more. For economic reasons, however, the generally do not exceed a vitamin supplement of about 1 percent by weight. In the case of protein-containing preservatives, such as fish, higher levels are usually used Vitamin proportions than in low-protein or protein-free products. The preferred one The additional range is about 0.1 to 1 percent by weight vitamin, usually one Vitamin to sorbic acid weight ratio of at least about 1: 2 is maintained.
Die mit den erfindungsgemäßen Konservierungsmitteln erzielte Wirkungsdauer ist je nach den Außenbedingungen, dem zu konservierenden Lebensmittel und der Art der Infektion etwas verschieden. Unter normalerweise vorliegenden Bedingungen beträgt sie mindestens das Vierfache, kann aber auf das Achtfache der mit den bisher bekannten sorbinsäure- bzw. sorbinathaltigen Konservierungsmitteln erzielbaren Wirkungsdauer ansteigen, ja sogar noch höher liegen.The duration of action achieved with the preservatives according to the invention depends on the external conditions, the food to be preserved and the type slightly different from infection. Under normal conditions is they are at least four times, but can be eight times that of the previously known sorbic acid or sorbinate-containing preservatives achievable duration of action rise, even lie higher.
Den erfindungsgemäßen Konservierungsmitteln können Konditionierungsmittel zugesetzt werden, deren Auswahl sich nach der Beschaffenheit des Konservierungsgutes richtet. Hierdurch werden nicht nur die bestmöglichen Anwendungsbedingungen für das Konservierungsmittel geschaffen, sondern auch dessen gleichmäßige Verteilung im Konservierungsgut unterstützt, welche für eine erfolgreiche Konservierung unerläßlich ist. Bleibt nämlich ein Teil des Konservierungsgutes vom Konservierungsmittel unberührt, so setzt von hier ausgehend der Verderb ein, dessen Ausbreitung auf das gesamte Konservierungsgut dann schließlich doch erfolgt. Ist das Konservierungsgut so beschaffen, daß es die Anwendung von in Wasser gelösten Sorbinaten gestattet, so ist diese der Verwendung schwerlöslicher kristalliner Sorbinsäure wegen der leichter erzielbaren homogenen Vermischung vorzuziehen.Conditioning agents can be used with the preservatives according to the invention can be added, the selection of which depends on the nature of the goods to be preserved directs. This not only ensures the best possible application conditions for created the preservative, but also its even distribution in the preservation material, which is essential for successful preservation is. If part of the preservation material remains unaffected by the preservative, so from here begins the corruption, its spread to the whole The preservation material then finally took place. Is the material to be preserved that it permits the use of sorbinates dissolved in water, this is the case Use of sparingly soluble crystalline sorbic acid because of the more easily achievable preferable to homogeneous mixing.
Die erfindungsgemäßen vitaminhaltigen sorbinsäure- bzw. sorbinathaltigen Konservierungsmittel haben einen universellen Anwendungsbereich. So kann beispielsweise die Haltbarkeit von Erzeugnissen, wie Backwaren, Konfitüren, Fisch usw., in weit größerem Maße gesteigert werden, als dies bei Anwendung der bisher bekannten sorbinsäure- bzw. sorbinathaltigen Konservierungsmittel möglich war. Fettarme Lebensmittel benötigen mehr Konservierungsmittel als fettreiche.The sorbic acid or sorbinate containing vitamins according to the invention Preservatives have a universal area of application. For example the shelf life of products such as baked goods, jams, fish, etc., by far can be increased to a greater extent than when using the previously known sorbic acid or preservatives containing sorbinate was possible. Need low fat foods more preservatives than high fat.
Das erfindungsgemäße Konservierungsmittel wird dem Konservierungsgut normalerweise . bei Raumtemperatur zugesetzt. Eine nachträgliche Erhitzung des konservierten Erzeugnisses wird auch in der Regel nicht zu erfolgen brauchen. Wo sich in Ausnahmefällen eine spätere Erhitzung nicht umgehen läßt, z. B. bei konserviertem Brot- oder Kuchenteig, sollen Temperaturen von oberhalb etwa 200° C vermieden werden, weil sonst die Wirksamkeit des Konservierungsmittels beeinträchtigt wird.The preservative according to the invention becomes the preservative normally . added at room temperature. Subsequent heating of the preserved Product is also used in the Usually do not need to be done. Where, in exceptional cases, subsequent heating cannot be avoided, e.g. B. with preserved Bread or cake dough, temperatures above about 200 ° C should be avoided, otherwise the effectiveness of the preservative will be impaired.
Beispiel 1 10 kg eines Konservierungsmittels, welches aus einer innigen Mischung von 1 Gewichtsprozent Sorbinsäure, 0,5 Gewichtsprozent Ascorbinsäure und 98,5 Gewichtsprozent Roggenfeinschrot als Konditionierungsmittel besteht, werden in 100 kg Backwarenteig eingeknetet und die Teigmasse 1 Stunde bei l90° C gebacken. Das fertige Gebäck wird nunmehr mit einer Aufschwemmung von Schimmelpilzen befeuchtet und in einer Kammer feucht gelagert. Nach 1/2jähriger Lagerung kann noch keine Sporenkeimung festgestellt werden.Example 1 10 kg of a preservative, which consists of an intimate Mixture of 1 percent by weight sorbic acid, 0.5 percent by weight ascorbic acid and 98.5 percent by weight of fine rye meal as a conditioning agent kneaded into 100 kg of pastry dough and baked the dough mixture at 190 ° C for 1 hour. The finished baked goods are now moistened with a suspension of mold and stored in a damp chamber. After 1/2 years of storage, no spore germination can yet to be established.
Beispiel 2 100 kg fertig gekochte Konfitüre werden nach erfolgter Abkühlung auf Raumtemperatur mit einer wäßrigen Lösung von 0,1 Gewichtsprozent Natriumsorbinat und 0,06 Gewichtsprozent Adermin innig vermischt. Von der Konservierungslösung werden 1,5 cm3 je Kilogramm Konfitüre verwendet. Nach '!2jähriger Lagerung ist noch keine Schimmelbildung eingetreten.Example 2 100 kg of ready-cooked jam are made after Cooling to room temperature with an aqueous solution of 0.1 percent by weight sodium sorbinate and 0.06 percent by weight Adermin intimately mixed. Be from the preservation solution 1.5 cm3 used per kilogram of jam. After 2 years of storage there is still none Mold formation has occurred.
Das beanspruchte Verfahren kann zur Zeit zur Konservierung von Lebensmitteln, die im Inland vertrieben werden sollen, nur insoweit benutzt werden, als der Zusatz von Sorbinsäure und Sorbinaten gemäß der »Verordnung über die Zulassung fremder Stoffe zum Schutz gegen mikrobiellen Verderb von Lebensmitteln (Konservierungsstoff-Verordnung)« vom 19. Dezember 1959 in Verbindung mit der Anlage 2 dieser Verordnung zulässig ist. Jedoch gilt gemäß § 5 b des Lebensmittelgesetzes vom 21. Dezember 1958 dieses Verbot nicht für Lebensmittel die zur Lieferung ins Ausland bestimmt sind.The claimed method can currently be used for the preservation of food, that are to be sold domestically are only used insofar as the addition of sorbic acid and sorbinates in accordance with the »Ordinance on the Admission of Third Parties Substances to protect against microbial spoilage of food (Preservatives Ordinance) « of December 19, 1959 in conjunction with Appendix 2 of this Ordinance is. However, according to § 5 b of the Food Act of December 21, 1958, this applies Prohibition not for food intended for delivery abroad.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DER27062A DE1161751B (en) | 1960-01-07 | 1960-01-07 | Process for preserving food such as baked goods, fruit juices and fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DER27062A DE1161751B (en) | 1960-01-07 | 1960-01-07 | Process for preserving food such as baked goods, fruit juices and fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE1161751B true DE1161751B (en) | 1964-01-23 |
Family
ID=7402354
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DER27062A Pending DE1161751B (en) | 1960-01-07 | 1960-01-07 | Process for preserving food such as baked goods, fruit juices and fish |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE1161751B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2749750A1 (en) * | 1977-03-17 | 1978-09-21 | Ueno Seiyaku Oyo Kenkyujo Kk | POWDERS AND GRANULES CONTAINING SORBIC ACID AND THE PROCESS FOR THEIR MANUFACTURE AND USE |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1119640B (en) * | 1959-06-23 | 1961-12-14 | Iarhenusia Rheinische Getraenk | Process for roasting meat and meat products |
-
1960
- 1960-01-07 DE DER27062A patent/DE1161751B/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1119640B (en) * | 1959-06-23 | 1961-12-14 | Iarhenusia Rheinische Getraenk | Process for roasting meat and meat products |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2749750A1 (en) * | 1977-03-17 | 1978-09-21 | Ueno Seiyaku Oyo Kenkyujo Kk | POWDERS AND GRANULES CONTAINING SORBIC ACID AND THE PROCESS FOR THEIR MANUFACTURE AND USE |
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