ES361882A1 - Preparation of fermentatively preserved foodstuffs - Google Patents

Preparation of fermentatively preserved foodstuffs

Info

Publication number
ES361882A1
ES361882A1 ES361882A ES361882A ES361882A1 ES 361882 A1 ES361882 A1 ES 361882A1 ES 361882 A ES361882 A ES 361882A ES 361882 A ES361882 A ES 361882A ES 361882 A1 ES361882 A1 ES 361882A1
Authority
ES
Spain
Prior art keywords
container
milk
yoghurt
jar
lactic acid
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.)
Expired
Application number
ES361882A
Other languages
Spanish (es)
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.)
Unilever NV
Original Assignee
Unilever NV
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 NV filed Critical Unilever NV
Publication of ES361882A1 publication Critical patent/ES361882A1/en
Expired legal-status Critical Current

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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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
    • A23L3/3571—Microorganisms; Enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

A process by which food products consisting of or comprising an aqueous phase e.g. tomatoes or yoghurt, may be preserved and also by which yoghurt can be prepared from milk, comprises the following steps: depositing on to the inner surface of a container an inoculum of a culture of homofermentative lactic acid bacteria, subjecting the food product or milk (as the case may be) to a heat treatment of between 60 and 100 C., introducing the heat treated food product or milk into the container of a temperature of between 60 and 100 C., sealing the container, cooling the container at a rate sufficent to ensure that at least a part of the inoculum remains viable and incubating the container for a period and at a temperature sufficent to permit fermentation of the contents. Lactic acid bacteria: Lactobacillus plantarum arabinosum, L.bifidus, L.helveticus, L.bulgaricus, L.acidophilus, Streptococcus lactis, S.cremoris, S.Thermophilus, S.hollandicus and Thermobacterium lactis. Food products: tomatoes, gherkins, cucumbers, cabbages and beetroot, dairy spreads and fish-mayonnaises. According to an example, 10 ml. of a culture of L.plantarium arabinesum containing 1.6Î109 organisms per ml. was spread evenly over the inner surface of a 1 litre glass jar that had previously been sterilized with gaseous hydrogen chloride. The jar was then completely filled with pieces of pasteurised tomato while still hot and sealed with presterilized rubber rings and glass covers. The jar was then cooled rapidly in water to 45 C. (giving a decrease of 30 C. within 4 minutes near the wall) and more slowly down to 20 C. The lactic acid fermentation was completed after about 2 weeks. The preserved pieces were neutralized with sodium hydroxide prior to use A further example discloses the use of non-corroding enamel-coated metal drums covered with polyethylene foil soaked in sorbic acid. Other examples are. directed to preparing yoghurt in glass jars. The jars were carefully reversed during the incubation so that fruit pieces (pineapple) became fixed in the upper layer of the product.
ES361882A 1967-12-29 1968-12-27 Preparation of fermentatively preserved foodstuffs Expired ES361882A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB58977/67A GB1239765A (en) 1967-12-29 1967-12-29 Preparation of fermentatively preserved foodstuffs

Publications (1)

Publication Number Publication Date
ES361882A1 true ES361882A1 (en) 1970-12-01

Family

ID=10482808

Family Applications (1)

Application Number Title Priority Date Filing Date
ES361882A Expired ES361882A1 (en) 1967-12-29 1968-12-27 Preparation of fermentatively preserved foodstuffs

Country Status (12)

Country Link
AT (1) AT290278B (en)
BE (1) BE726033A (en)
BG (1) BG15070A3 (en)
CH (1) CH508355A (en)
DE (1) DE1816168A1 (en)
ES (1) ES361882A1 (en)
FR (1) FR1596375A (en)
GB (1) GB1239765A (en)
IT (1) IT943058B (en)
LU (1) LU57645A1 (en)
NL (1) NL6818496A (en)
RO (1) RO55071A (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2601232B2 (en) * 1981-05-19 1991-03-29 Mester Systemes PROCESS FOR PROCESSING VEGETABLES FOR THEIR PRESENTATION FOR SALE.
CH680972A5 (en) * 1990-09-28 1992-12-31 Nestle Sa
DE102010021027A1 (en) * 2010-05-19 2011-11-24 Multivac Sepp Haggenmüller Gmbh & Co. Kg Method for manufacturing packing for a product, particularly food, involves filling of product into packing part and closing of product with another packing part
EP2783584A1 (en) * 2013-03-25 2014-10-01 Zachodniopomorski Uniwersytet Technologiczny w Szczecinie Modifier of packaged food atmosphere

Also Published As

Publication number Publication date
NL6818496A (en) 1969-07-01
IT943058B (en) 1973-04-02
CH508355A (en) 1971-06-15
RO55071A (en) 1973-05-17
AT290278B (en) 1971-05-25
BG15070A3 (en) 1975-03-05
LU57645A1 (en) 1970-06-26
GB1239765A (en) 1971-07-21
DE1816168A1 (en) 1970-04-16
FR1596375A (en) 1970-06-15
BE726033A (en) 1969-06-24

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