| 摘要 |
<p>1,239,765. Preserving food; yoghurt. UNILEVER Ltd. 23 Dec., 1968 [29 Dec., 1967], No. 58977/67. Headings A2B and A2D. [Also in Division C6] A process by which food products consisting of or comprising an aqueous phase e.g. tomatoes or yoghurt, may be preserved and also by which yoghurt can be prepared from milk, comprises the following steps: depositing on to the inner surface of a container an inoculum of a culture of homofermentative lactic acid bacteria, subjecting the food product or milk (as the case may be) to a heat treatment of between 60‹ and 100‹C., introducing the heat treated food product or milk into the container of a temperature of between 60‹ and 100‹C., sealing the container, cooling the container at a rate sufficent to ensure that at least a part of the inoculum remains viable and incubating the container for a period and at a temperature sufficent to permit fermentation of the contents. Lactic acid bacteria: Lactobacillus plantarum arabinosum, L.bifidus, L.helveticus, L.bulgaricus, L.acidophilus, Streptococcus lactis, S.cremoris, S.Thermophilus, S.hollandicus and Thermobacterium lactis. Food products: tomatoes, gherkins, cucumbers, cabbages and beetroot, dairy spreads and fish-mayonnaises. According to an example, 10 ml. of a culture of L.plantarium arabinesum containing 1.6Î109 organisms per ml. was spread evenly over the inner surface of a 1 litre glass jar that had previously been sterilized with gaseous hydrogen chloride. The jar was then completely filled with pieces of pasteurised tomato while still hot and sealed with presterilized rubber rings and glass covers. The jar was then cooled rapidly in water to 45‹C. (giving a decrease of 30‹C. within 4 minutes near the wall) and more slowly down to 20‹C. The lactic acid fermentation was completed after about 2 weeks. The preserved pieces were neutralized with sodium hydroxide prior to use A further example discloses the use of non-corroding enamel-coated metal drums covered with polyethylene foil soaked in sorbic acid. Other examples are. directed to preparing yoghurt in glass jars. The jars were carefully reversed during the incubation so that fruit pieces (pineapple) became fixed in the upper layer of the product.</p> |
