Method for preparing shelf-stable, tomato-based food products

Details Method for preparing shelf-stable, tomato-based food products Method for preparing shelf-stable, tomato-based food products

1998-08-28

2000-02-22

Pratt, Helen

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

426 52, 426320, 426321, 426330, 426335, A23L 33463

Patent

active

060277513

ABSTRACT:
Disclosed is a method for preparing temperature-sensitive, shelf-stable, high-acid or acidified, tomato-based food products. From about 0.000125% to about 0.00125% nisin, and in preferred embodiments from about 0.00025% to about 0.0005% nisin, based on the weight of the food product, is first mixed with the tomato-base. Other ingredients, such as pieces of fresh tomatoes, onions, bell peppers and the like are then combined with the nisin-containing mixture. The combination is then heat-treated at a temperature less than about 180.degree. F.

REFERENCES:
Fang et al. Inhibitior of Staphylococcus aureus, J. of Food Safety, V 17, N 2 (Sep.), p. 69-87, 1997.
Vas, K. The use of Nisin. Proc. Intern. Congr. Food Sci. Technol. 1st, London, 1962, 2, 293-6, 1962.
Zhvaleskii, A. et al. Storage of Tomato Pulp, Konservn. Ovoshchesush. Prom-st.(12), 19-20, 1976.
Brochure "Nisaplin It's Only Natural" cc 1996 Aplin & Barrett.

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