Description:TECHNICAL FIELD
[0001] The present invention generally relates to a method for preserving food and preventing bacterial growth.
BACKGROUND
[0002] Food preservation involves preventing the growth of undesired micro-organisms, slowing oxidation, and inhibition and/or reversal of processes leading to visual deterioration, such as the browning reaction of cut fruit. There are many processes applicable to preserve food, which may involve various food preservation methods. In many processes, the character of the processed food regarding appearance and taste is fundamentally changed. In contrast to such processes, it is desirable in many cases to make food more durable and to extend its storability while preserving as many characteristics, such as flavor, texture, scent and optical appearance, as possible.
[0003] It is highly desirable to preserve the freshness and color of edible products. For example, myoglobin, hemoglobin and other like compounds found in meat, upon exposure to air these compounds are oxidized to oxymyoglobin and oxyhemoglobin which are bright red in color. Exposure to air over prolonged periods results in further oxidation to metmyoglobin and methemoglobin which are brown or grey in color and which detract from the appearance and saleability of the meat or any other food product. At the same time, it is well known that fresh products are susceptible to spoilage on storage. In order to keep fresh products from rapid spoilage, it is customary to keep them refrigerated so that the rate of bacterial growth is retarded. It is naturally desirable to provide a composition which is effective to still further retard bacterial growth and maintain the freshness of edible products. It is a still further object of the present invention to provide a composition which is inexpensive, easy to apply and which is based on materials which may be safely used in edible products.
[0004] As a result of the many shortfalls of the prior art, there is a need of a composition that will preserve food and prevent bacterial growth, and which overcomes the aforementioned problems.
SUMMARY
[0005] Embodiments of the present disclosure present technological improvements as solutions to one or more of the above-mentioned technical problems.
[0006] Before the present subject matter relating to a method for preserving food and preventing bacterial growth, it is to be understood that this application is not limited to the particular system described, as there can be multiple possible embodiments which are not expressly illustrated in the present disclosure. It is also to be understood that the terminology used in the description is for the purpose of describing the implementations or versions or embodiments only and is not intended to limit the scope of the present subject matter.
[0007] This summary is provided to introduce aspects related to composition and process for the conservation of food. This summary is not intended to identify essential features of the claimed subject matter nor is it intended for use in determining or limiting the scope of the present subject matter.
[0008] In an embodiment, a method for preserving food and preventing bacterial growth is disclosed. The method includes the step of contacting the surface of said food with an aqueous dilute treatment composition comprising an ascorbic acid, a sodium and a potassium salts and mixtures thereof. The method includes the step of providing a molar ratio of potassium cations to isoascorbate anions in the composition within the range from 1.00:0.95 to 1.00:0.50. The method includes the step of maintaining the pH of the overall composition and reducing the amount of bacterial growth.
[0009] In another embodiment, composition for treating food to preserve freshness and prevent bacterial growth is disclosed. The composition includes an ascorbic acid, a sodium salt and a potassium salt. The ascorbic acid in a concentration range of 0.1% to 5% by weight. The sodium salt is selected from the group consisting of sodium chloride, sodium acetate, sodium citrate, sodium benzoate, or mixtures thereof. The potassium salt is selected from the group consisting of potassium chloride, potassium acetate, potassium citrate, potassium sorbate, or mixtures thereof.
DETAILED DESCRIPTION
[0010] The invention will now be described with reference to the accompanying drawings and embodiments which do not limit the scope and ambit of the invention. The description provided is purely by way of example and illustration.
[0011] One or more embodiments are provided so as to thoroughly and fully convey the scope of the present invention to the person skilled in the art. Numerous details are set forth, relating to specific components, and methods, to provide a complete understanding of embodiments of the present invention. It will be apparent to the person skilled in the art that the details provided in the embodiments should not be construed to limit the scope of the present invention. In some embodiments, well-known processes, well-known apparatus structures, and well-known techniques are not described in detail.
[0012] The terminology used, in the present invention, is only for the purpose of explaining a particular embodiment and such terminology shall not be considered to limit the scope of the present invention. As used in the present invention, the forms "a,” "an," and "the" may be intended to include the plural forms as well, unless the context clearly suggests otherwise. The terms "comprises," "comprising," “including,” and “having,” are open ended transitional phrases and therefore specify the presence of stated features, integers, steps, operations, elements, modules, units and/or components, but do not forbid the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof. The particular order of steps disclosed in the system of the present invention is not to be construed as necessarily requiring their performance as described or illustrated. It is also to be understood that additional or alternative steps may be employed.
[0013] In an embodiment, a method for preserving food and preventing bacterial growth is disclosed. The method includes the step of contacting the surface of said food with an aqueous dilute treatment composition comprising an ascorbic acid, a sodium and a potassium salts and mixtures thereof. The method includes the step of providing a molar ratio of potassium cations to isoascorbate anions in the composition within the range from 1.00:0.95 to 1.00:0.50. The method includes the step of maintaining the pH of the overall composition and reducing the amount of bacterial growth.
[0014] In another implementation, the method includes the step of preparing the solution by dissolving the solid composition in at least one solvent.
[0015] In another implementation, the at least one solvent is water.
[0016] In another implementation, the composition comprises ascorbic acid in a concentration range of 0.1% to 5% by weight.
[0017] In another implementation, the composition comprises a sodium salt selected from the group consisting of sodium chloride, sodium acetate, sodium citrate, sodium benzoate, or mixtures thereof.
[0018] In another implementation, the composition comprises a potassium salt selected from the group consisting of potassium chloride, potassium acetate, potassium citrate, potassium sorbate, or mixtures thereof.
[0019] In another implementation, the maintaining the pH value within the range from 5.5 to 8.5.
[0020] In another implementation, the solution of the solid composition is applied to the fresh produce by spraying, sprinkling, dousing, dipping or immersion.
[0021] In another embodiment, composition for treating food to preserve freshness and prevent bacterial growth is disclosed. The composition includes an ascorbic acid, a sodium salt and a potassium salt. The ascorbic acid in a concentration range of 0.1% to 5% by weight. The sodium salt is selected from the group consisting of sodium chloride, sodium acetate, sodium citrate, sodium benzoate, or mixtures thereof. The potassium salt is selected from the group consisting of potassium chloride, potassium acetate, potassium citrate, potassium sorbate, or mixtures thereof.
[0022] In another implementation, the composition is in liquid, powder, granular, or solid form.
[0023] In the context of the present invention the term “food” relates to any food which may be prone to oxidation. The invention particularly relates to fresh food, more particularly to fresh produce. In the context of present invention, the term “fresh produce” principally comprises fruit, vegetables and meat.
[0024] In an embodiment, the composition of the present invention may be effectively used in preserving the color and freshness of fresh meats and meat products and finds its greatest utility in this application; however, its use is not limited thereto and it may also be used to treat aged and cured meats, fish, fruits and vegetables. In accordance with the present invention, the product to be treated, such as cuts of meat or whole carcasses, may be treated by dusting the exposed surfaces with the composition of the present invention or by spraying the surfaces with a solution thereof. For carcasses, treatment may be accomplished by injecting a solution of the composition of the present invention into the arteries and veins. For ground meat, the treating materials may be applied to the exposed surface of the ground meat or added to the meat before or during grinding to permit distribution thereof throughout the ground mass. It is preferred in accordance with the present invention that the components thereof be thoroughly mixed together before application to the product. In accordance with the present invention, the ascorbic acid component may be ascorbic acid itself and/or the sodium and/or potassium salts thereof. Similarly, the citric acid component may be the citric acid itself and/or the sodium and/or potassium salts thereof, i.e., sodium or potassium citrate.
[0025] In the present embodiment, a solid composition includes a source of potassium cations selected from at least one of potassium carbonate and potassium hydrogen carbonate; and at least one of a source of ascorbate ions and a source of isoascorbate ions, said source of ascorbate ions being selected from at least one of ascorbic acid, a salt of ascorbic acid and acerola or from any other suitable ascorbic acid rich source, said source of isoascorbate being selected from at least one of isoascorbic acid and a salt of isoascorbic acid, wherein a molar ratio of potassium cations to ascorbate anions and/or potassium cations to isoascorbate anions in the solid composition is within the range from 1.00:0.95 to 1.00:0.50, preferably 1.00: =0.78 to 1.00:0.50. According to another advantageous feature of the invention, the molar ratio of potassium cations to ascorbate anions and/or isoascorbate anions in the solid composition is 1.00:0.75 to 1.00:0.70, or 1.00:0.74 to 1.00:0.71, or 1.00 to 0.73.
[0026] Naturally, additional freshness or color preservatives may, if desired, be added to the product such as nitrates or nitrites, phosphates, nicotinic acid or other known color or freshness preservatives. The surprising feature of the composition of the present invention is the synergistic combination of the components thereof which effectively preserves color and freshness and retards bacterial growth for an inordinately long period of time far beyond what would normally be anticipated.
[0027] The present invention balance of the composition can comprise various optional adjunct materials, pH-adjusting^gents, perfumes or essences, preservatives, suds suppressors, and the like. The ingredients in the above concentrated compositions are preferably "food grade" and selected and used in proportions which provide substantially clear dilute compositions. "Substantially clear" includes only minimal haziness, and preferably the compositions are completely clear. The ingredients are also selected to have minimal odor, both initially and after storage. The lack of objectionable odor is especially important in compositions for use on food. In order to mask any objectionable odor, the compositions can contain a food grade or GRAS (defined hereinafter) perfume, or essence, ingredient. Especially preferred for this use are oils derived from citrus fruit, e.g., oranges, lemons, limes, grapefruits, tangerines, tangelos, etc. which contain relatively large amounts of terpenes. Preferred compositions for use herein contain only materials that are food grade or GRAS, including, of course, direct food additives affirmed as GRAS, to protect against possible misuse by the consumer. Traditionally, most suggestions for cleaning of fruits and/or vegetables have contemplated a commercial scale where there is typically more control over the conditions, especially the amount and thoroughness of rinsing. The present invention includes use by individual consumers without rinsing, so that it is essential that extra safety be built into the product. Failure to rinse thoroughly after cleaning is less of a concern if all of the ingredients are GRAS and/or food grade.
[0028] In an exemplary embodiment, a piece of veal which had started to discolor was tested in a variety of ways. Firstly, a portion of this material was treated with two ounces of a composition containing equal amounts of ascorbic acid, citric acid and sodium carbonate. The material was stored in the refrigerated condition at about 35° F. After about three days, the material showed clear signs of decay. Another portion of this material was treated with two ounces of sodium bisulfite only under the same conditions and showed clear signs of decay after five days. A third sample was treated with two ounces of the composition of Example I as aforesaid. The material showed no signs of decay after two weeks of storage.
[0029] In the present invention both potassium cations stemming from potassium salts serving as potassium ion sources as well as potassium salts stemming from compounds serving as ascorbate or isoascorbate sources are considered in the determination of the ratio of potassium ions to ascorbate and/or isoascorbate ions, while potassium cations stemming from drinking water used for the preparation of the solution of the solid composition are not considered in the determination of the ratio of potassium ions to ascorbate and/or isoascorbate ions. The solution may be present as a ready-to-use solution for preserving food as defined herein. Such ready-to-use solutions may comprise further additives in accordance with the above mentioned regulations. As suitable additive for a ready-to-use solution preservatives are mentioned.
[0030] The foregoing description of the invention has been set merely to illustrate the invention and is not intended to be limiting. Since modifications of the disclosed embodiments incorporating the substance of the invention may occur to person skilled in the art, the invention should be construed to include everything within the scope of the invention.

, Claims:We claim:
1. A method for preserving food and preventing bacterial growth, comprising:
contacting the surface of said food with an aqueous dilute treatment composition comprising an ascorbic acid, a sodium and a potassium salts and mixtures thereof;
providing a molar ratio of potassium cations to isoascorbate anions in the composition within the range from 1.00:0.95 to 1.00:0.50; and
maintaining the pH of the overall composition and reducing the amount of bacterial growth.
2. The method as claimed in claim 1, wherein the step of preparing the aqueous solution by dissolving the solid composition in at least one solvent.
3. The method as claimed in claim 1, wherein the at least one solvent is water.
4. The method as claimed in claim 1, wherein the composition comprises ascorbic acid in a concentration range of 0.1% to 5% by weight.
5. The method as claimed in claim 1, wherein the composition comprises a sodium salt selected from the group consisting of sodium chloride, sodium acetate, sodium citrate, sodium benzoate, or mixtures thereof.
6. The method as claimed in claim 1, wherein the composition comprises a potassium salt selected from the group consisting of potassium chloride, potassium acetate, potassium citrate, potassium sorbate, or mixtures thereof.
7. The method as claimed in claim 1, wherein the maintaining the pH value within the range from 5.5 to 8.5.
8. The method as claimed in claim, wherein the solution of the solid composition is applied to the fresh produce by spraying, sprinkling, dousing, dipping or immersion.
9. Composition for treating food to preserve freshness and prevent bacterial growth, comprising:
an ascorbic acid in a concentration range of 0.1% to 5% by weight;
a sodium salt selected from the group consisting of sodium chloride, sodium acetate, sodium citrate, sodium benzoate, or mixtures thereof and
a potassium salt selected from the group consisting of potassium chloride, potassium acetate, potassium citrate, potassium sorbate, or mixtures thereof.
10. A composition for treating food as claimed in claim 9, wherein the composition is in liquid, powder, granular, or solid form.