Consumer product which contains isothiocyanate preservation system and method of its preparation

FIELD: food industry.

SUBSTANCE: invention relates to food industry and is aimed at production of stable microbiologic consumer products, that is food products or beverages, which contain a natural preservation system and methods of their production. The preservation system is represented by a mixture of aliphatic and aromatic isothiocyanates in a ratio from 1:2 to 1:25, totally amounting to 75 ppm of the consumer product total concentration.

EFFECT: invention allows production of storage stabile consumer products without modification of organoleptic properties using a natural preservation system.

15 cl, 2 ex

 

The technical field to which the invention relates.

The present invention is directed to a food product or a beverage containing natural preservative system, and method of its preparation. More specifically, the present invention is directed to a food product or a beverage containing natural preservative system, is selected, for example, from mustard seeds. In a preferred variant embodiment of the invention a natural preservative system includes a mixture of isothioscyanates and wonderfully suitable for use in many consumer food products or beverages, while it has no negative effects on the characteristics of flavor and aroma and/or marketable consumer products. In a particularly preferred embodiment, the mixture isothioscyanates includes aliphatic isothiocyanate and aromatic isothiocyanate in the concentration ratio from about 1:2 to 1:25, respectively, and is more than about 75 ppm (parts per million parts) total concentration of consumer product.

The level of technology

In food products contain preservatives such as sorbate, benzoate and organic acids. These preservatives provide a certain degree of inhibition of microorganisms. However, in order to become effective and, traditional preservative systems require the presence of high levels of organic acids and other microbiological inhibitors to achieve microbial stability. In particular, it is known that the standard preservative system dramatically change the taste and aroma characteristics of food compositions, making them though and safe, but either no taste or smell, or unacceptable to consumers from the point of view of taste and smell and/or commercial type.

Salads, for example, chilled salads, with high levels of protein, especially hard to do microbiologically stable. And it is recognized as salads often have a pH higher than 4.5 (usually above 5.0) contain products like mayonnaise, fats, meat and/or fish, and water and carbohydrates, so to make them safe for human consumption, you must enter them in a large number of antimicrobial agents. Moreover, the products of type real mayonnaise and products made with real mayonnaise, particularly difficult to stabilize, as they are allowed to use only certain preservatives so that the specified products meet the standard of identity with the products referred to on the label as real mayonnaise.

Of special interest is the design of a consumer product, the content is the future of the natural preservative system, which can be used in foods and beverages, particularly those foods that contain the emulsion of the type oil-in-water, like a real mayonnaise. Thus, the present invention is directed to a food product or a beverage containing natural preservative system, and method of preparation of the consumer product. Natural preservative system includes components selected, for example, from mustard seeds. Natural preservative system includes a mixture of isothioscyanates and unexpected way suitable for use in many consumer food products or beverages, while it has no negative effects on the taste and aroma characteristics and appearance of the product. This natural preservative system preferably leads to the obtaining of a consumer product containing not more than about 75 ppm of isothiocyanate in terms of the total concentration of consumer product, and preferably is a mixture of isothioscyanates containing aliphatic and aromatic isothiocyanates in the concentration ratio of from 1:2 to 1:25.

Disclosed attempt to obtain preservative systems. In U.S. patent No. 6361812 describes products that can be made with less than about 75 ppm of the compounds and is of thiocyanato and at least one of sorbate and benzoate.

Disclosed other attempts to obtain preservative systems. In U.S. patent No. 6558723 describes products that can be made with less than about 75 ppm of the compounds isothioscyanates and at least one of sorbate and benzoate.

Revealed yet another attempt to obtain preservative systems. In the application for U.S. patent No. 2003/0211209 describes products that can be made with less than about 75 ppm of isothiocyanate and at least one of sorbate and benzoate.

None of the sources prior art does not describe a food product or a beverage with natural preservative system and method of cooking food consumer product or beverage, which in the natural preservative system preferably there is at least one aliphatic isothiocyanate and at least one aromatic isothiocyanate in the concentration ratio of from 1:2 to 1:25, and in which natural preservative system is more than about 75 ppm total concentration of consumer products in which it is used.

The invention

In the first aspect of the present invention is directed to microbiologically stable consumer food product or beverage comprising conservera the General system, contains:

(a) aliphatic isothiocyanate and

(b) aromatic isothiocyanate,

in which aliphatic and aromatic isothiocyanates present in a concentration ratio of from 1:2 to 1:25, respectively, and total more than about 75 ppm total concentration of consumer product.

In the second aspect of the present invention is directed to a method of cooking food consumer product or beverage of the first aspect of the present invention.

Used in the description of the term "food" refers to edible products, which include (but their list is not limited named here) stuffing, gravy, sauce, spread, glazes, dressings (including products type of light and real mayonnaise), prepared salads, foods containing natural or processed cheese, and products based on milk, and the term "beverage" refers to, for example, intake of liquids, such as tea, coffee, smoothies (beverages) and drinks containing juice. The term "dressings" in the description refers to the products, including emulsions oil-in-water double emulsion, preferably real mayonnaise. "Microbiologically stable (i.e. not exposed to damage) means no growth causing spoilage bacteria, yeast and/or mold and no loss of flavor and aroma, determined the activity of microorganisms within, at least 3 months prior to opening the package at ambient temperature and pH below 4.75 V and at least 1 month, preferably for at least 1.5 months before opening the package in the store at 5°C and pH below 5.5, preferably lower than 5.0.

"Aromatic isothiocyanate" means containing ring with lower energy PI-electrons compared to open chain ring and including a group-N=C=S. "Aliphatic isothiocyanate" means not having an aromatic group and have the group-N=C=S.

"Basically, does not contain" means containing less than 0.001 wt.% in terms of the total mass consumer product. "Isolated" in the context of describing obtained by means of chemical synthesis or extracted from plants or seeds, or flowers (for example, from cruciferous plants or seeds, or flowers) in isolated form, in the form of a mixture of components on the carrier, for example, salt or carbohydrates, in oil or as a component of oil; all of these forms can be the result of reactions with myrosinase. "Natural" means derived from a natural source or synthesized by replication or as a derivative of the natural component.

As for the source isothioscyanates used in the present invention, there are no restrictions, and claims of the present invention on watawat isothiocyanates, isolated from natural sources, and isothiocyanates, obtained by synthesis, which are replications or derivatives of natural isothioscyanates.

In a preferred variant embodiment of the invention isothiocyanates are allocated from sources such as broccoli, horseradish, mustard, turnip, cabbage, Brussels sprouts, cabbage, Kale (braunkohle), cauliflower, field cabbage, turnips, water cress, radish, nasturtium, spinach, wild mustard, rape seeds, wasabi (Japanese horseradish), combinations thereof or the like

Illustrative examples suitable for use in the present invention kinds isothioscyanates include:

allyl-isothiocyanate, 3-butenyl-isothiocyanate, benzyl isothiocyanate, 2-butyl-isothiocyanate, p-hydroxybenzyl-isothiocyanate, methyl-isothiocyanate, 4-methyl-thio-3-butenyl-isothiocyanate, 4-pentyl-isothiocyanate, 2-phenylethyl-isothiocyanate, phenyl-isothiocyanate, 6-methylsulfinylphenyl-isothiocyanate, 3-methylsulfinylpropyl-isothiocyanate, 4-methoxy-3-indoleacetic-isothiocyanate, 1-methoxy-3-indoleacetic-isothiocyanate, 3-indoleacetic-isothiocyanate, 5-methylthiophenyl-isothiocyanate, 2-hydroxy-4-pentenyl-isothiocyanate, 4-methylpentyl-isothiocyanate, sec-butyl-isothiocyanate, 2-hydroxy-3-butenyl-isothiocyanate, 3-methylthioethyl-isothiocyanate, their mixtures or the like

Other illustrative but does not exhaust unicefusa whole list of examples isothioscyanates, which can be used in the present invention are described in U.S. patent No. 6361812, which is included in the list of references to this application.

In a preferred variant embodiment of the invention aliphatic isothiocyanate, which is used in the present invention, represents allyl-isothiocyanate, and the preferred aromatic isothiocyanate - p-hydroxybenzyl-isothiocyanate. In a more preferred embodiment, the mixture isothioscyanates contains aliphatic isothiocyanate and aromatic isothiocyanate in the concentration ratio from about 1:2 to 1:20, and in the most preferred embodiment, from 1:3 to 1:15, including all ranges within the limits specified. In another preferred embodiment, the concentration isothioscyanates (total) in the product is from 80 ppm to 400 ppm, most preferably from 80 ppm to 200 ppm, including all ranges within the limits specified.

Natural preservative system of the present invention can interact with the ingredients consumer product for cooking a food product or beverage or interact with already cooked product, the term "interact" includes (optional) marinating. The methods can optionally include stage heat treatment. In an unexpected way when using preservative system is neither according to the present invention product, such as stuffing, dressing, sauce, spread, dressing, drink or other, becomes microbiologically safe, even when not used at all or mostly not used for more traditional preservative (for example, the sorbate and/or benzoate).

The products of the present invention, especially if it's food, usually have a pH below 6, preferably from 3 to 5.5, most preferably from 3.5 to 4.5. Moreover, food or drinks of the present invention unexpectedly have no strange taste, for example, the taste of mustard. Such foods may not necessarily contain meat, fish (e.g. tuna), crustaceans and products from poultry meat, bread crumbs, vegetables (including in the form of slices and mashed potatoes), protein, wheat, sweeteners (including sugar and artificial sweeteners), oil, emulsions, fruit (including in the form of pieces and puree, cheese, nuts, mixtures of the above or similar

Illustrative, but not limiting the whole list of examples of preferred food, prepared with natural preservative system of the present invention, include spreads, and the glaze on the basis of emulsions of water-in-oil and oil-in-water liquid dressings, composition, fruit, soups, dressings of the type containing mayonnaise and mayonnaise salads, such as Sal is tons of shredded cabbage, tuna salad, pasta and salad with chicken. In a preferred variant embodiment of the invention a food product prepared with the natural preservative system of the present invention, is a real mayonnaise containing 65 wt.% oil or more but less than 82% by weight oil, most preferably from 65% to 75 wt.% oil. In a particularly preferred embodiment, the food product is a mayonnaise containing from 66% to 72 wt.% oil, calculated on the total weight of the food product, including all values in the specified range.

Thus, a food product of the present invention may optionally contain soluble fiber, insoluble dietary fiber (for example, citrus fiber), vegetable gum (xanthan gum), starches, cellulose, vitamins, buffers, antioxidants, preservatives such as sorbates and benzoate, lauramide arginine-monohydrochloride (LAE), lowlands, natamycin, benzoic acid, coumaric acid, salicylic acid, vanillic acid, caffeic acid, cinnamic acid, ferulic acid, lactic acid, acetic acid, adipic acid, their derivatives, their salts, and mixtures thereof the like), dyes, podnikatel (including inorganic acid), emulsifiers, alcohol, spices (including salt), syrups, milk, dispersants or stabilizers pexeva what about the quality (food stamps) (such as propilenglikolstearat), solubilizing agents such as propylene glycol), milk powder, or mixtures of the above.

Most often a preferred food product of the present invention preferably contains at least 30 wt.% meat, most preferably from 45 to 65 wt.% meat, and from 0.0 to 15 wt.% solid, large particles, for example, vegetables and/or fruits.

Packaging suitable for use with food products, prepared according to the present invention, is often a glass jar, package type sachet of food quality plastic tube or compressible plastic bottle. Packages such as Sasha preferred for use in catering, tuba is the preferred packaging for spreads and salads on a protein basis, and compressible plastic bottle often preferred for non spreads products and household items.

The following examples are provided for better understanding of the present invention and are not intended to limit the claims of the alleged claims.

Example 1

Were prepared with the compositions of the present mayonnaise containing 70 wt.% oil and 50 ppm allyl-isothiocyanate. Aromatic isothiocyanate was not introduced. The study of the stability of the compositions showed that, following the reduction in the number of yeast to non-detectable levels of the her 6 week storage was 2 log increase in the number of yeast in the period between 6 and 12 weeks of storage at ambient temperature. The number of initial inoculum was 10000 CFU (colony forming units)/g.

Example 2

There were prepared compositions mayonnaise, similar to that described in example 1, except that the preservative used about 50 ppm allyl-isothiocyanate and about 100 ppm 4-hydroxybenzyl-isothiocyanate. The stability studies showed that after about 12 weeks of storage at ambient temperature the growth of yeast or bacteria in all initial inoculum levels were noted.

Quite unexpectedly, the compositions of the present mayonnaise made with preservative system of the present invention, was found to be stable despite the fact that they contained 7% more water than the compositions of the traditional mayonnaise.

Besides, what is also amazing, skilled group of about 10 experts came to the conclusion that the composition of mayonnaise with low oil content, made with preservative system of the present invention, had no aftertaste type of taste of mustard.

1. Microbiologically stable consumer product is a food product or beverage, comprising a preservative system containing:
(a) aliphatic isothiocyanate and
(b) aromatic isothiocyanate,
in which aliphatic and aromatic isothiocyanates are present in the compared the concentrations from 1:2 to 1:25, respectively, and total more than about 75 ppm (parts per million parts) total concentration of consumer product.

2. Microbiologically stable consumer product according to claim 1, in which aliphatic and aromatic isothiocyanates present in a concentration ratio of from 1:2 to 1:20, respectively.

3. Microbiologically stable consumer product according to claim 1, in which aliphatic and aromatic isothiocyanates present in a concentration ratio of from 1:3 to 1:15, respectively.

4. Microbiologically stable consumer product according to claim 1, in which aliphatic and aromatic isothiocyanates amounts from 80 to 400 ppm total concentration of consumer product.

5. Microbiologically stable consumer product according to claim 1, in which aliphatic and aromatic isothiocyanates are in the amount of from 80 to 200 ppm total concentration of consumer product.

6. Microbiologically stable consumer product according to claim 1, in which the consumer product is stuffing, gravy, sauce, spread, icing, dressing, finished with lettuce, cheese product, a product based on milk or drink.

7. Microbiologically stable consumer product according to claim 1, in which the consumer product is mayonnaise containing from 65 to less than 82 wt.% oil.

p> 8. Microbiologically stable consumer product according to claim 1, in which the consumer product is mayonnaise containing from 65% to 75 wt.% oil.

9. Microbiologically stable consumer product according to claim 1, in which a consumer product contains from 66 to 72 wt.% oil.

10. Microbiologically stable consumer product according to claim 1, in which the food product has no aftertaste mustard.

11. Microbiologically stable consumer product according to claim 1, in which the food product has a pH below 6.

12. Microbiologically stable consumer product according to claim 1, in which the food product mainly contains no additional preservative in addition to aliphatic and aromatic isothioscyanates.

13. Microbiologically stable consumer product according to claim 1, in which the food product does not show the growth of yeast or bacteria.

14. Method of preparation of microbiologically stable consumer product, food product or beverage comprising the stage of:
(a) interaction of a mixture of aliphatic and aromatic isothioscyanates with ingredients consumer product or already prepared consumer product and
(b) get ready microbiologically stable consumer product in which aliphatic and arene is political isothiocyanates present in a concentration ratio of from about 1:2 to 1:25, respectively, and total more than about 75 ppm total concentration of consumer product.

15. Method of preparation of microbiologically stable consumer product according to 14, in which the consumer product is subjected to heat treatment.



 

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2 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: method includes emulsifying of previously prepared brown seaweed with mixture of vegetable oil, taste additive and protein soya product mixed with water, warming up and homogenisation of obtained mixture. Pinnatifid udaria is used as brown seaweed or/and ribbed kustaria which are subjected to homogenisation and boiled in acidified water. Pinnatifid udaria or/and ribbed kustaria are taken in quantity 10-15 wt % of initial raw materials content. Previously dispersed soya flour in quantity 5-7 wt % of initial raw materials content is used as protein soya product. Salt, sugar and mustard powder are used as taste additive.

EFFECT: obtained emulsion sauce has high stability and prolonged storage time.

1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: method includes preliminary preparation of 5% chitosan solution by mixing of dry chitosan in 5% citric acid solution with following mixing during 5-15 minutes for chitosan dissolution. After that emulsifier is produced by mixing of 5% chitosan solution, sesame seeds protein concentrate and table mustard in ratio 1:2:2. Water-and-fat emulsion containing 25-40 wt % of vegetable oil is gradually added into obtained emulsifier mixing it till homogenous condition. After that salt, sugar and filler (dry apple and/or marrows, cilantro and/or basil and/or celery powder) are added. Obtained product is subjected to homogenisation treatment during 2-5 minutes till obtaining of end product with following components ratio, wt %: emulsifier 8.0-10.0; salt 0.8-1.0; sugar 3.0-5.0; filler 10-15.0; rest of water-and-fat emulsion.

EFFECT: method allows to obtain diet mayonnaise with high biological value not containing eggs with high emulsion endurance and improved rheological properties.

1 tbl, 3 ex

Modified xylanase // 2394909

FIELD: chemistry.

SUBSTANCE: xylanase contains a sequence of a functional glycosylation consensus site. Non-limiting examples of glycosylation sites include substitution of the amino acid in position (34, 131, 180, 182), or in their combination with asparagine. The said amino acid position in xylanase of the 11th family is determined by leveling the xylanase sequence of interest with an amino acid sequence of xylanase II Trichoderma reesei.

EFFECT: more efficient expression of modified xylanase compared with efficiency of expression of non-modified xylanase when using similar host strains and culturing conditions.

18 cl, 7 dwg, 4 tbl, 12 ex

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