Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Biocidal or disinfecting chemical agent
Patent
1998-08-28
2000-08-08
Hendricks, Keith D.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Biocidal or disinfecting chemical agent
426532, 426572, 426593, 426660, A23L 33571
Patent
active
060998830
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to an essentially non-dairy aqueous food composition which is of constant bacteriological quality over a suitable period.
The invention also relates to a method for inhibiting bacterial growth or for substantially reducing the bacterial population in a food or cosmetic composition.
The present invention relates more particularly to food compositions or products based on fresh produce which need to be stored at low temperature, for example in a refrigerator, for a suitable period, such as the amount of time required for the distribution of the product and delayed use of the products by the consumer.
2. Description of Related Art
During the manufacture of food compositions, in particular those based on fresh produce, it may be necessary to incorporate therein certain ingredients and foods (chocolate, egg yolk, various powders, cereals, spices, biscuits, dried fruit, dehydrated fruit, etc.) of nutritional, organoleptic or technological value, which can impair their marketing and hygiene qualities. For example, the addition of chocolate to the composition of dairy desserts can lead to microbial contamination of the finished product due in particular to the presence of sporulated bacteria in the chocolate.
The search for solutions capable of overcoming these drawbacks is of major interest for the use of these ingredients, in particular for the preparation of new products.
At the present time, the standard techniques of antimicrobial heat treatment are liable to modify the organoleptic, nutritional or technological qualities of the foods and ingredients treated. Furthermore, the type of microorganisms present, in particular sporulated bacteria, and the environment in which they are found, for example ingredients with a low water activity, or even with a high lipid or protein content, entail heat treatment conditions that are relatively incompatible with industrial realities.
In recent years, novel technological methods have been studied, such as very high pressures, ionization, infrared treatment, ultraviolet treatment, etc. However, these methods also find their limitation, the compromise between the antimicrobial efficacy and the maintenance of the organoleptic qualities not always being satisfactory.
As a general rule, fresh produce must retain its organoleptic qualities and its bacteriological characteristics for 28 days at 60.degree. C. However, produce on the market can undergo temperature variations resulting in storage above 6.degree. C. Consequently, it is preferable for the produce to also retain its stability for at least 3 hours of storage at 30.degree. C. and, even more preferably for 28 days of storage at 10.degree. C.
SUMMARY OF THE INVENTION
The object of the present invention is to propose new means and food compositions which achieve, at least partially, the following goals: ingredient treated by the method, pathogenic bacteria (Bacillus cereus, Escherichia coli, Staphylococcus aureus, Salmonella enteritidis, Listeria monocytogenes, etc.) taking into account the bacteriological criteria required for the conservation of the finished products throughout their normal period of use, form a part of this treatment, industrializable treatment.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 shows the effects of the amount of dextrose and lysozyme on the growth of a strain of Staphylococcus aureus over time. Sample 1=0% dextrose, 0 ppm lysozyme; sample 2=0% dextrose, 1000 ppm lysozyme; sample 3=24.2% dextrose, 500 ppm lysozyme; sample 4=41.7% dextrose, 0 ppm lysozyme; and sample 5=41.7% dextrose, 1000 ppm lysozyme.
FIG. 2 shows the ability of a food composition according to the invention to inhibit or reduce bacterial population levels when artificially contaminated with E. coli or S. aureus. Solid square=composition according to the invention contaminated with E. coli; solid diamond=composition according to the invention contaminated with S. aureus; open square=composition not according to the invention contaminated wi
REFERENCES:
patent: 4587130 (1986-05-01), Stauber
patent: 5266338 (1993-11-01), Cascione et al.
patent: 5378286 (1995-01-01), Chiou et al.
patent: 5543325 (1996-08-01), Chatzopoulou et al.
Medrich, Chocolate and the art of low-fat desserts, Warner Books, Inc., pp. 145, 148, 1994.
Colomban Fran.cedilla.ois
Furhmann Benoit
Modamio Xavier
Compagnie Gervais Danone
Hendricks Keith D.
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