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WO1996039877A1 - Nouveaux inhibiteurs de moisissures et leurs procedes de fabrication et d'utilisation - Google Patents

Nouveaux inhibiteurs de moisissures et leurs procedes de fabrication et d'utilisation Download PDF

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Publication number
WO1996039877A1
WO1996039877A1 PCT/US1996/009783 US9609783W WO9639877A1 WO 1996039877 A1 WO1996039877 A1 WO 1996039877A1 US 9609783 W US9609783 W US 9609783W WO 9639877 A1 WO9639877 A1 WO 9639877A1
Authority
WO
WIPO (PCT)
Prior art keywords
compound
acid
propionate
sorbate
mold
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.)
Ceased
Application number
PCT/US1996/009783
Other languages
English (en)
Inventor
Dale F. Kuhn
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tillin Inc
Original Assignee
Tillin Inc
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 Tillin Inc filed Critical Tillin Inc
Priority to NZ311890A priority Critical patent/NZ311890A/xx
Priority to AU63298/96A priority patent/AU726327B2/en
Publication of WO1996039877A1 publication Critical patent/WO1996039877A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D2/14—Organic oxygen compounds
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • 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
    • A21D2/24—Organic nitrogen compounds
    • 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
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/60—Preservation of cheese or cheese preparations
    • A23B11/65—Preservation of cheese or cheese preparations by addition of preservatives
    • 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
    • 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
    • A23B2/762—Organic compounds containing nitrogen
    • 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 OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
    • 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 OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/072—Cheddar type or similar hard cheeses without eyes
    • 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 OR TREATMENT THEREOF
    • A23C7/00—Other dairy technology
    • A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor

Definitions

  • the present invention provides novel compounds, and methods of making and using the same, for inhibiting the growth of molds in dairy products such as cream cheese, whipped cream, and shredded cheese; baked goods such as bagels, pound cake and pastries; fried goods such as corn and wheat tortillas; fruit containing products such as fruit fillings for pies and pastries; and processed meats.
  • the pH of the dough and the finished product dissolved in water were taken. Odor and taste tests were also run with 5 being the best and 1 being the worst. The results are recorded below. The first number is the number of persons and the second number is the rating.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Fats And Perfumes (AREA)

Abstract

La présente invention concerne de nouveaux produits inhibiteurs de la croissance de moisissures, destinés à divers produits alimentaires, et un procédé de fabrication et d'utilisation de ces inhibiteurs. Le produit dont il s'agit est généralement un mélange de différents constituants, y compris: un premier composé qui est en général l'azodicarbonamide, un deuxième composé qui est en général l'acide lactique ou fumarique, le sorbate de potassium, de sodium, de calcium, l'acide sorbique, des sels de cet acide, le propionate de calcium, de potassium ou de sodium, l'acide propionique, des sels de cet acide ou des mélanges de ces substances. Dans un deuxième mode de réalisation de l'invention, on ajoute un troisième composé, qui abaisse la température de décomposition de l'azodicarbonamide. Le troisième mode de réalisation de l'invention est un mélange liquide des mélanges secs décrits ci-dessus et d'eau. Tous les modes de réalisation de cette invention sont ajoutés au produit alimentaire, à des pourcentages supérieurs ou égaux à ceux des inhibiteurs de moisissures actuels, mais le produit alimentaire qui en résulte n'a pas d'odeur, de goût ou de couleur anormal(e), ce qui est normalement le cas avec les inhibiteurs existants. En outre, les produits inhibiteurs de la présente invention sont plus efficaces, ce qui accroît la durée de conservation à l'étalage des produits alimentaires les contenant. Les produits inhibiteurs de moisissures de la présente invention inhibent de manière efficace la croissance des moisissures dans les produits alimentaires tels que les galettes de maïs et de froment, les fromages à la crème, les petits pains, les garnitures aux fruits et d'autres produits cuits au four, les produits laitiers et les produits transformés à base de fruits ou de viande.
PCT/US1996/009783 1995-06-07 1996-06-07 Nouveaux inhibiteurs de moisissures et leurs procedes de fabrication et d'utilisation Ceased WO1996039877A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
NZ311890A NZ311890A (en) 1995-06-07 1996-06-07 mould growth inhibitor formed by reacting azodicarbonamide with a second compound which is a citric, lactic, fumaric, sorbic or propionic acid or a salt of sorbic or propionic acid
AU63298/96A AU726327B2 (en) 1995-06-07 1996-06-07 Novel mold inhibitors and methods of making and using the same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US48277295A 1995-06-07 1995-06-07
US08/482,772 1995-06-07

Publications (1)

Publication Number Publication Date
WO1996039877A1 true WO1996039877A1 (fr) 1996-12-19

Family

ID=23917399

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1996/009783 Ceased WO1996039877A1 (fr) 1995-06-07 1996-06-07 Nouveaux inhibiteurs de moisissures et leurs procedes de fabrication et d'utilisation

Country Status (3)

Country Link
AU (1) AU726327B2 (fr)
NZ (1) NZ311890A (fr)
WO (1) WO1996039877A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999003361A1 (fr) * 1997-07-15 1999-01-28 Celorio Garrido Sergio Alejand Composition amelioree de pate de mais nixtamalise pour la fabrication de tortillas de mais
WO1999037168A1 (fr) * 1998-01-23 1999-07-29 Pre Gel S.P.A. Premelange additif pour produits alimentaires
EP1016344A1 (fr) * 1993-07-30 2000-07-05 TILLIN, Inc. Procédé pour la préparation des sels antimicrobiels

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB804617A (en) * 1956-01-12 1958-11-19 Wallace & Tiernan Inc Procedures and compositions for the treatment of flour
GB1151985A (en) * 1967-06-14 1969-05-14 Maple Leaf Mills Ltd Process for Making Bread
GB1360145A (en) * 1971-09-13 1974-07-17 Pennwalt Corp Bread doughs
US3900570A (en) * 1971-09-30 1975-08-19 Christensen Walter M Fermentation adjuvant for yeast leavened bread processes
GB1404910A (en) * 1973-07-13 1975-09-03 Peroxide Catalysts Ltd Dispersible azodicarbonamide
GB1545320A (en) * 1976-04-06 1979-05-10 Pennwalt Corp Flour and dough additive compositions
US4416904A (en) * 1981-05-11 1983-11-22 The Quaker Oats Company Shelf stable pizza and method for preparing same
US4642237A (en) * 1985-04-24 1987-02-10 Pennwalt Corporation Stable oxidant alpha-amylase concentrates for use in baking
GB2264429A (en) * 1992-02-28 1993-09-01 Atochem North America Elf Compositions useful in improving dough and bread, and their use
US5318785A (en) * 1991-11-26 1994-06-07 Elf Atochem North America, Inc. Benzoyl peroxide to improve the performance of oxidants in breadmaking

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB804617A (en) * 1956-01-12 1958-11-19 Wallace & Tiernan Inc Procedures and compositions for the treatment of flour
GB1151985A (en) * 1967-06-14 1969-05-14 Maple Leaf Mills Ltd Process for Making Bread
GB1360145A (en) * 1971-09-13 1974-07-17 Pennwalt Corp Bread doughs
US3900570A (en) * 1971-09-30 1975-08-19 Christensen Walter M Fermentation adjuvant for yeast leavened bread processes
GB1404910A (en) * 1973-07-13 1975-09-03 Peroxide Catalysts Ltd Dispersible azodicarbonamide
GB1545320A (en) * 1976-04-06 1979-05-10 Pennwalt Corp Flour and dough additive compositions
US4416904A (en) * 1981-05-11 1983-11-22 The Quaker Oats Company Shelf stable pizza and method for preparing same
US4642237A (en) * 1985-04-24 1987-02-10 Pennwalt Corporation Stable oxidant alpha-amylase concentrates for use in baking
US5318785A (en) * 1991-11-26 1994-06-07 Elf Atochem North America, Inc. Benzoyl peroxide to improve the performance of oxidants in breadmaking
GB2264429A (en) * 1992-02-28 1993-09-01 Atochem North America Elf Compositions useful in improving dough and bread, and their use

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
C.E. LANG ET AL.: "Effects of additives on flour-water dough mixograms", CEREAL CHEMISTRY, vol. 69, no. 6, 1992, MINNEAPOLIS US, pages 587 - 591, XP002014357 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1016344A1 (fr) * 1993-07-30 2000-07-05 TILLIN, Inc. Procédé pour la préparation des sels antimicrobiels
WO1999003361A1 (fr) * 1997-07-15 1999-01-28 Celorio Garrido Sergio Alejand Composition amelioree de pate de mais nixtamalise pour la fabrication de tortillas de mais
WO1999037168A1 (fr) * 1998-01-23 1999-07-29 Pre Gel S.P.A. Premelange additif pour produits alimentaires

Also Published As

Publication number Publication date
AU726327B2 (en) 2000-11-02
NZ311890A (en) 2000-04-28
AU6329896A (en) 1996-12-30

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