A - Human Necessities – 23 – J
Patent
A - Human Necessities
23
J
99/34, 99/50
A23J 1/00 (2006.01) A23B 4/12 (2006.01) A23B 4/22 (2006.01) A23K 1/00 (2006.01) A23K 1/18 (2006.01) A23K 3/00 (2006.01) A23L 3/3463 (2006.01)
Patent
CA 1089285
ABSTRACT OF THE DISCLOSURE: The invention relates to the long term stabilization of proteinaceous food products both for humans and for animal consumption, having a moisture content exceeding 50% and preserved against micro- biological 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. The presence of the active bacteria with fermentable carbohydrate enables the product to resist or compensate for changes, such as an incipient rise in pH value, which would otherwise lead to deterioration. Additional stability has been observed in products in which the bacteria have undergone active fermentation although the reason for this additional stability is obscure. 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 of food grade acid is added to reduce the pH of the product to 4.5 to 4.9 and the final pH value of the product lies in the range 4.3 to 3.8. The process provides products of greater long term stability than prior art products of similar pH value and more especially enables stable products to be produced from raw materials containing high levels of microbiological contamination.
280720
Cheney Peter A.
Robertson John S.
Fetherstonhaugh & Co.
Mars Limited
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