GB1510942A - Process for the prevention of putrefaction in foods - Google Patents

Process for the prevention of putrefaction in foods

Info

Publication number
GB1510942A
GB1510942A GB1835/76A GB183576A GB1510942A GB 1510942 A GB1510942 A GB 1510942A GB 1835/76 A GB1835/76 A GB 1835/76A GB 183576 A GB183576 A GB 183576A GB 1510942 A GB1510942 A GB 1510942A
Authority
GB
United Kingdom
Prior art keywords
maltose
glycine
jelly
cream
putrefaction
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB1835/76A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hayashibara Seibutsu Kagaku Kenkyujo KK
Nippon Kayaku Co Ltd
Original Assignee
Hayashibara Seibutsu Kagaku Kenkyujo KK
Nippon Kayaku Co Ltd
Hayashibara Biochemical Laboratories Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hayashibara Seibutsu Kagaku Kenkyujo KK, Nippon Kayaku Co Ltd, Hayashibara Biochemical Laboratories Co Ltd filed Critical Hayashibara Seibutsu Kagaku Kenkyujo KK
Publication of GB1510942A publication Critical patent/GB1510942A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/08—Preservation of milk or milk preparations by addition of preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

1510942 Preventing putrefaction in food HAYASHIBARA SEIBUTSU KAGAKU KENKYUJO KK and NIPPON KAYAKU KK 16 Jan 1976 [18 Jan 1975] 01835/76 Headings A2B and A2D Foodstuffs, particularly those containing 10-60% sugar e.g. jellies, jams, custards &c. are protected against putrefaction by incorporating maltose and glycine in the foodstuffs. Maltose is suitably present in an amount of 10-60% and glycine in an amount of 0.3 to 2% by wt. Sucrose, which is normally replaced by the maltose/glycine mixture may also be present but preferably in an amount less than the maltose. Example include the preparation of steamed yokan (a japanese jelly), strawberry jam, lemon jelly, cream jelly, custard pudding, custard cream, butter cream, sweetened condensed milk and "Boutanzuke" (a Japanese citrus product).
GB1835/76A 1975-01-18 1976-01-16 Process for the prevention of putrefaction in foods Expired GB1510942A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP816275A JPS51125724A (en) 1975-01-18 1975-01-18 A method for preveting food debasement

Publications (1)

Publication Number Publication Date
GB1510942A true GB1510942A (en) 1978-05-17

Family

ID=11685624

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1835/76A Expired GB1510942A (en) 1975-01-18 1976-01-16 Process for the prevention of putrefaction in foods

Country Status (5)

Country Link
JP (1) JPS51125724A (en)
CA (1) CA1064314A (en)
DE (1) DE2601698C2 (en)
FR (1) FR2297575A1 (en)
GB (1) GB1510942A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1629724A1 (en) * 2004-08-27 2006-03-01 PURAC Biochem BV The use of glycine and/or a glycine derivative as antibacterial agent in foods and/or drinks
EP3310893B2 (en) † 2015-06-22 2024-02-28 Givaudan SA Improvements in or relating to encapsulated perfume compositions

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59154945A (en) * 1983-02-21 1984-09-04 Nippon Oil & Fats Co Ltd Emulsified food
JPS63109734A (en) * 1986-10-27 1988-05-14 Q P Corp Custard cream

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE831055C (en) * 1949-10-08 1952-02-11 Margarete Goerbig Geb Hildebra Process for preserving fruits
US2711976A (en) * 1953-03-27 1955-06-28 American Baking Inst Method of preserving cream-custard type food products and the resulting composition
DE1567221A1 (en) * 1965-06-01 1970-04-16 Berlin Chemie Veb Systemic fungicides
FR2091700A5 (en) * 1970-05-25 1972-01-14 Kyowa Hakko Kogyo Kk Stabilizer for foodstuffs and drinks - contg basic amino acids and a - oxygen-absorbing substance
JPS5227701B2 (en) * 1971-10-29 1977-07-21
JPS4892555A (en) * 1972-03-14 1973-11-30
JPS5042057A (en) * 1973-08-18 1975-04-16

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1629724A1 (en) * 2004-08-27 2006-03-01 PURAC Biochem BV The use of glycine and/or a glycine derivative as antibacterial agent in foods and/or drinks
WO2006021588A1 (en) 2004-08-27 2006-03-02 Purac Biochem Bv Antibacterial agent for preserving fresh meat
WO2006021587A1 (en) 2004-08-27 2006-03-02 Purac Biochem Bv The use of glycine and/or glycine derivatives as antibacterial agent against gram negative bacterial pathogens in foods and/or drinks
EP3310893B2 (en) † 2015-06-22 2024-02-28 Givaudan SA Improvements in or relating to encapsulated perfume compositions

Also Published As

Publication number Publication date
JPS552270B2 (en) 1980-01-19
JPS51125724A (en) 1976-11-02
CA1064314A (en) 1979-10-16
FR2297575A1 (en) 1976-08-13
DE2601698A1 (en) 1976-07-22
FR2297575B1 (en) 1981-10-23
DE2601698C2 (en) 1984-09-20

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee