On-demamd neutralization of acid-preserved food

Details On-demamd neutralization of acid-preserved food On-demamd neutralization of acid-preserved food

A - Human Necessities

23

B

A23B 7/10 (2006.01) A23B 7/005 (2006.01) A23L 1/212 (2006.01) A23L 1/216 (2006.01) A23L 1/2165 (2006.01) A23L 1/39 (2006.01) A23L 1/40 (2006.01) A23L 3/3508 (2006.01) A23L 3/3553 (2006.01)

Patent

CA 2405628

The invention relates to a food composition having an increased shelf stability and robustness when stored in microbiologically sensitive conditions which comprises an acidifying preservative system adapted to reduce the microbial growth in the composition and a neutralizing system which is inactivated in said microbiologically sensitive conditions and is adapted to activate on demand upon reactivating conditions of the neutralizing system are met so that the neutralizing system acts on the acidifying preservative system to neutralize its sourness and/or acidity thereby improving the taste perception of the composition. The invention also relates to a dry blend usable as a preservative system in food, particularly deferred cooking food that requires storage in microbiologically sensitive conditions.

L'invention concerne une composition alimentaire à longue durée de conservation et à grande résistance lorsque entreposée dans des conditions délicates, du point de vue microbiologique; cette composition comprend un système de préservation acidifiant conçu pour réduire la prolifération microbienne dans la composition et un système de neutralisation qui est inactivé dans de telles conditions délicates du point de vue microbiologique et peut être activé au besoin, lorsque les conditions de réactivation de ce système sont atteintes; ainsi, le système de neutralisation agit sur le système de préservation acidifiant pour neutraliser l'aigreur et/ou l'acidité, et ainsi améliorer le goût de la composition. Cette invention a également trait à un mélange sec utilisable comme système de préservation dans les aliments, en particulier les aliments à cuisson différée qui doivent être entreposés dans des conditions délicates, du point de vue microbiologique.

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