GB425567A - Method and material for colouration and condimentation of food stuffs - Google Patents
Method and material for colouration and condimentation of food stuffsInfo
- Publication number
- GB425567A GB425567A GB6879/34A GB687934A GB425567A GB 425567 A GB425567 A GB 425567A GB 6879/34 A GB6879/34 A GB 6879/34A GB 687934 A GB687934 A GB 687934A GB 425567 A GB425567 A GB 425567A
- Authority
- GB
- United Kingdom
- Prior art keywords
- parts
- blood
- sodium
- haemoglobin
- nitrites
- 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
Links
- 239000000463 material Substances 0.000 title abstract 5
- 238000012505 colouration Methods 0.000 title 1
- 238000000034 method Methods 0.000 title 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 8
- 210000004369 blood Anatomy 0.000 abstract 6
- 239000008280 blood Substances 0.000 abstract 6
- 150000002823 nitrates Chemical class 0.000 abstract 4
- 150000002826 nitrites Chemical class 0.000 abstract 4
- 239000011780 sodium chloride Substances 0.000 abstract 4
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 abstract 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 4
- 238000004040 coloring Methods 0.000 abstract 3
- 239000000203 mixture Substances 0.000 abstract 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 2
- 239000003085 diluting agent Substances 0.000 abstract 2
- 159000000001 potassium salts Chemical class 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 210000002966 serum Anatomy 0.000 abstract 2
- 229910052708 sodium Inorganic materials 0.000 abstract 2
- 239000011734 sodium Substances 0.000 abstract 2
- 235000010344 sodium nitrate Nutrition 0.000 abstract 2
- 239000004317 sodium nitrate Substances 0.000 abstract 2
- 235000010288 sodium nitrite Nutrition 0.000 abstract 2
- 238000005507 spraying Methods 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 239000000686 essence Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 abstract 1
- 239000008601 oleoresin Substances 0.000 abstract 1
- 235000013580 sausages Nutrition 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 239000003597 spicing agent Substances 0.000 abstract 1
- 239000000341 volatile oil Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A colouring material for foodstuffs consists of haemoglobin from animal blood treated with nitrites or nitrates or both, the sodium or potassium salts being preferably used, and then dehydrated. The blood may first be defibrinated, e.g. by agitating it violently for 5--10 minutes and skimming off the fibrous mass which rises to the surface, and the haemoglobin is preferably separated from the blood serum, albuminous matter and a part of the aqueous content, e.g. by centrifuging. The nitrites and nitrates may be mixed with a diluent salt such as sodium chloride. In an example, 5 ozs. of a mixture of 5 parts of sodium nitrite, 1\ba2/3\be parts of sodium nitrate and 93\ba1/3\be parts of sodium chloride are added to 100 lbs. of fresh warm blood which is agitated strongly for about 10 minutes and allowed to stand for about 2 hours, preferably at 70 DEG F. The product is next chilled to about 36--42 DEG F. and kept at this temperature until a bright red colour develops, usually in 24--48 hours. The material is then dried in a vacuum pan or by spraying into heated air, giving a bright red powder.ALSO:A colouring material for foodstuffs especially meat products such as sausages and meat rolls consists of haemoglobin from animal blood treated with nitrites or nitrates or both, the sodium or potassium salts being preferably used, and then dehydrated. The blood may first be defibrinated, e.g. by agitating it violently for 5-10 minutes and skimming off the fibrous mass which rises to the surface, and the haemoglobin is preferably separated from the blood serum, albuminous matter and a part of the aqueous content, e.g. by centrifuging. The nitrites and nitrates may be mixed with a diluent salt such as sodium chloride. In an example, a mixture of 5 parts of sodium nitrite, 1 1/3 parts of sodium nitrate and 93 1/3 parts of sodium chloride is employed, 5 ozs. of the mixture being added to 100 lbs. of fresh warm blood which is agitated strongly for about 10 minutes and allowed to stand for about 2 hours preferably at about 70 DEG F. The product is next chilled to about 36-42 DEG F., and kept at this temperature until a bright red colour develops, usually in 24-48 hours. The material is then dried in a vacuum pan or by spraying into heated air, giving a bright red powder. The colouring may be combined with seasoning and spicing agents, e.g. essential oils and distilled essences from spices and oleoresins of pepper distributed on sugar or other carrier.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB6879/34A GB425567A (en) | 1934-03-05 | 1934-03-05 | Method and material for colouration and condimentation of food stuffs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB6879/34A GB425567A (en) | 1934-03-05 | 1934-03-05 | Method and material for colouration and condimentation of food stuffs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB425567A true GB425567A (en) | 1935-03-18 |
Family
ID=9822451
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB6879/34A Expired GB425567A (en) | 1934-03-05 | 1934-03-05 | Method and material for colouration and condimentation of food stuffs |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB425567A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2196759A1 (en) * | 1972-08-23 | 1974-03-22 | Uncle Ben S Australia Pty | |
| US11604026B2 (en) | 2019-03-14 | 2023-03-14 | Terumo Bct Biotechnologies, Llc | Lyophilization loading tray assembly and system |
| US11634257B2 (en) | 2017-10-09 | 2023-04-25 | Terumo Bct Biotechnologies, Llc | Lyophilization container and method of using same |
| CN116686933A (en) * | 2023-06-14 | 2023-09-05 | 黄安根 | A kind of preparation method of pure bovine hemoglobin pigment |
-
1934
- 1934-03-05 GB GB6879/34A patent/GB425567A/en not_active Expired
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2196759A1 (en) * | 1972-08-23 | 1974-03-22 | Uncle Ben S Australia Pty | |
| US11634257B2 (en) | 2017-10-09 | 2023-04-25 | Terumo Bct Biotechnologies, Llc | Lyophilization container and method of using same |
| US11604026B2 (en) | 2019-03-14 | 2023-03-14 | Terumo Bct Biotechnologies, Llc | Lyophilization loading tray assembly and system |
| US11609042B2 (en) | 2019-03-14 | 2023-03-21 | Terumo Bct Biotechnologies, Llc | Multi-part lyophilization container and method of use |
| US11609043B2 (en) | 2019-03-14 | 2023-03-21 | Terumo Bct Biotechnologies, Llc | Lyophilization container fill fixture, system and method of use |
| US11740019B2 (en) | 2019-03-14 | 2023-08-29 | Terumo Bct Biotechnologies, Llc | Lyophilization loading tray assembly and system |
| US11747082B2 (en) | 2019-03-14 | 2023-09-05 | Terumo Bct Biotechnologies, Llc | Multi-part lyophilization container and method of use |
| US11815311B2 (en) | 2019-03-14 | 2023-11-14 | Terumo Bct Biotechnologies, Llc | Lyophilization container fill fixture, system and method of use |
| US11994343B2 (en) | 2019-03-14 | 2024-05-28 | Terumo Bct Biotechnologies, Llc | Multi-part lyophilization container and method of use |
| CN116686933A (en) * | 2023-06-14 | 2023-09-05 | 黄安根 | A kind of preparation method of pure bovine hemoglobin pigment |
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