Preserved food product and process

Details Preserved food product and process Preserved food product and process

1977-06-13

1979-09-18

Yoncoskie, Robert A.

Coating processes

Fraud or tamper detecting

426 56, 426 61, 426321, 426332, A23B 412, A23L 300

Patent

active

041683285

ABSTRACT:
The invention relates to the long term stabilization of proteinaceous food products both for human and for animal consumption, having a moisture content exceeding 50% and preserved against microbiological spoilage by a pH value of 4.5 or below. The long term stabilization of such products is enhanced by the presence of viable homofermentative acid producing organisms, notably lactic bacteria, together with available fermentable carbohydrate. In the preferred process the pH value of a proteinaceous product is reduced to a value in the range 5.0 to 4.0 and fermentation of the bacteria is then brought about, whereby the pH value of the product attains a final value not exceeding 4.5, if necessary with a lowering of pH value by the action of the bacteria. In preferred embodiments of the process a food grade acid is added to reduce the pH of the product to the range 4.5 to 4.0 and the final pH value of the product lies in the range 4.3 to 3.8.

REFERENCES:
patent: 2744827 (1956-05-01), Mattick
patent: 3096177 (1963-07-01), Ariyama
patent: 3269842 (1966-08-01), Mayer et al.
patent: 3743516 (1973-07-01), Lundstedt et al.
patent: 3794739 (1974-02-01), Lee et al.
patent: 3937814 (1976-02-01), Nickerson et al.

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