Ingredients for improving shelf life

Abstract

The present invention relates to the use of an ingredient for improving the shelf life of a food product wherein the food product comprises a base food component and the ingredient, and the food product comprises the ingredient in the range of 5-75% (w / w), and wherein the ingredient comprises fermented vegetable material.

Description

Field of the Invention

[0001] The present invention relates to a method for improving the shelf life of products, particularly food products for human consumption. In particular, the present invention relates to extending the shelf life of food products by adding ingredients to a base food composition. Background of the Invention

[0003] For highly perishable commodities, shelf life becomes a race against time for growers, processors, retailers, and consumers. According to the Produce Marketing Association, the national average product loss rate is 6%, and shelf life issues alone cost U.S. retailers over $2.1 billion annually.

[0004] Shelf life is the period of time before a food is considered unfit for consumption or sale. The shelf life of different products can vary significantly due to a variety of factors.

[0005] The United States generates over 34 million tons of food waste annually, and the cost of simply disposing of this food waste is approximately $1 billion per year. This waste has a significant impact on the finances and environment of individuals and businesses, and these figures are largely affected by the shortening of product shelf life, which in turn affects growers, processors, retailers, and ultimately the interests of consumers.

[0006] Financial losses combined with the extended food transportation times of today have prompted food handling agencies to seek new technologies for extending shelf life.

[0007] From the moment a product is harvested or an animal is slaughtered, time begins to pass, and the product begins to decay. The main factors affecting the shelf life of food products can include improper handling, insufficient humidity, improper temperature control, and ethylene exposure.

[0008] When extending the shelf life of food products, one of the most commonly considered factors is temperature. Methods for preserving food products using low temperatures have been used for over 100 years. Storing food products in a low-temperature environment can prevent food products from spoiling and growing bacteria. The extension of shelf life in turn also extends the selling period of food products.

[0009] Transporting and storing food products at low temperatures can slow down the aging and spoilage of food products and reduce the probability of food products being affected by bacteria, yeast, and mold.

[0010] In addition to the factors affecting food product spoilage and shelf life, chemical methods for food preservation can also be used to maintain food safety.

[0011] There are many chemical methods for food preservation, and common ones include salting (including nitrates, nitrites, sodium benzoate, and sulfites), sugaring, and smoking. However, these methods can significantly affect the taste of food products or may have negative environmental impacts, so they may need to be avoided in many applications.

[0012] Some chemical preservatives that are permitted for use in food may include benzoic acid, propionic acid, sorbic acid, sodium nitrite, and potassium sulfite. However, some food producers use preservatives that are prohibited for food products and harmful to health to provide sufficient shelf life for food products.

[0013] Therefore, the shelf life of food products is becoming increasingly important, but at the same time, due to the continuous growth in the demand for food products, the extended transportation time nowadays, and the long (and time-consuming) process from harvest / slaughter to retailers and consumers, it is becoming increasingly difficult to achieve this goal.

[0014] Therefore, the industry needs methods to extend the shelf life of food products, especially more efficient and / or reliable methods to extend the shelf life of food products, in order to reduce food waste, have a positive CO2 impact on the environment, have no or only a slight impact on the taste, flavor, and smell of food, and have no side effects of traditional preservation methods, which would be very beneficial. Summary of the Invention

[0015] Therefore, an object of the present invention relates to a method for improving the shelf life of a product, particularly a food product for human consumption. In particular, the present invention relates to extending the shelf life of a food product by adding an ingredient to a base food composition.

[0016] In particular, an object of the present invention is to provide a method for solving the problems of food waste and the impact on taste, flavor, and smell in the above-mentioned prior art.

[0017] Therefore, one aspect of the present invention relates to the use of an ingredient for improving the shelf life of a food product, wherein the food product comprises a base food component and the ingredient, and the food product comprises the ingredient in the range of 5 - 75% (w / w), and wherein the ingredient comprises fermented vegetable material.

[0018] Another aspect of the present invention relates to a food product having an improved shelf life, wherein the food product comprises a base food component and an ingredient, and wherein the food product comprises the ingredient in the range of 5 - 75% (w / w), and wherein the ingredient comprises fermented vegetable material.

[0019] Yet another aspect of the present invention relates to a food product comprising an improved shelf life, said food product comprising a base food component and an ingredient, wherein said food product comprises the ingredient in the range of 5 - 75% (w / w), and wherein said ingredient comprises a fermented vegetable material, and wherein said food product is selected from meat products, seafood products, dairy products or a combination thereof.

[0020] Yet another aspect of the present invention relates to a package comprising an ingredient for improving the shelf life of a food product, and wherein said ingredient comprises a fermented vegetable material.

[0021] Yet another aspect of the present invention relates to a method for providing a food product comprising an improved shelf life, said method comprising the steps of:

[0022] (i) providing an ingredient comprising a fermented vegetable material;

[0023] (ii) mixing the fermented vegetable material with a base food component to form a mixed base food component;

[0024] (iii) preparing the mixed base food component to provide the food product.

[0025] The present invention will be described in more detail below.

[0026] DETAILED DESCRIPTION OF THE INVENTION

[0027] Accordingly, the inventors of the present invention have unexpectedly found that by adding the ingredient according to the present invention to a base food component, the shelf life of the food product can be significantly improved.

[0028] A preferred embodiment of the present invention relates to the use of an ingredient for improving the shelf life of a food product, wherein the food product comprises a base food component and an ingredient, and the food product comprises the ingredient in the range of 5 - 75% (w / w), and wherein the ingredient comprises a fermented vegetable material.

[0029] The base food component can be a meat product, a vegetable food product or a cereal product, a dairy product, a seafood product or a combination thereof.

[0030] Preferably, the base food component can be a meat product, a vegetable food product, a dairy product, a seafood product or a combination thereof. Even more preferably, the base food component can be a meat product, a vegetable food product, a dairy product or a combination thereof. Even more preferably, the base food component can be a meat product, a vegetable food product or a combination thereof. Even more preferably, the base food component can be a meat product.

[0031] In an embodiment of the present invention, the fermented vegetable material can be fermented using one or more lactic acid-producing microorganisms.

[0032] Preferably, the fermentation of the vegetable material may not include yeast fermentation of the vegetable material.

[0033] In an embodiment of the present invention, compared to the shelf life obtained from a food product of a vegetable product without fermentation, the shelf life of the food product can be improved by at least 1.25 times, such as at least 1.5 times, for example at least 1.75 times, such as at least 2.0 times, for example at least 2.25 times, such as at least 2.5 times, for example at least 2.75 times, such as at least 3.0 times, for example at least 3.25 times, such as at least 3.5 times, for example at least 3.75 times, such as at least 4 times.

[0034] A preferred embodiment of the present invention relates to a food product comprising an improved shelf life, wherein the food product comprises a base food component and an ingredient, and wherein the food product comprises an ingredient in the range of 5 - 75% (w / w), and wherein the ingredient comprises a fermented vegetable material.

[0035] In an embodiment of the present invention, compared to the shelf life of the corresponding food product at refrigeration temperature, an improved shelf life can be obtained at an elevated temperature.

[0036] Preferably, the elevated temperature can be a temperature in the range of 10 - 45 °C, such as in the range of 15 - 40 °C, for example in the range of 17 - 35 °C, such as in the range of 18 - 30 °C, for example in the range of 19 - 28 °C, such as in the range of 20 - 25 °C, for example at about 22 °C.

[0037] The refrigeration temperature can be a temperature in the range of 1 - 6 °C, such as in the range of 3 - 5 °C, for example at about 4 °C.

[0038] A preferred embodiment of the present invention relates to a food product comprising an improved shelf life, the food product comprising a base food component and an ingredient, wherein the food product comprises an ingredient in the range of 5 - 75% (w / w), and wherein the ingredient comprises a fermented vegetable material, and wherein the food product can be selected from meat products, seafood products, dairy products or combinations thereof. Preferably, the food product can be a meat product.

[0039] In an embodiment of the present invention, the fermented vegetable material can be fermented before being added to the food product that provides the food product.

[0040] The present invention relates to a method for providing a food product comprising an improved shelf life, the method comprising the following steps:

[0041] (i) providing an ingredient comprising a fermented vegetable material;

[0042] (ii) mixing the fermented vegetable material with a base food component to provide a mixed base food component;

[0043] (iii) Prepare a mixed basic food component to provide a food product.

[0044] Preferably, the components provided in step (i) may be components according to the present invention.

[0045] The step of preparing the mixed basic food component may include baking, cooking, pickling, smoking, after-ripening treatment, preservation, packaging, or any combination thereof.

[0046] In an embodiment of the present invention, the content of the component (fermented vegetable material) in the food product may be in the range of 5 - 75% (w / w), for example, in the range of 6 - 60% (w / w), such as in the range of 7 - 50% (w / w), for example, in the range of 8 - 40% (w / w), such as in the range of 9 - 30% (w / w), for example, in the range of 10 - 25% (w / w), such as in the range of 12 - 20% (w / w), for example, in the range of 14 - 18% (w / w), such as in the range of 5 - 40% (w / w), for example, in the range of 6 - 30% (w / w), such as in the range of 7 - 20% (w / w), for example, in the range of 8 - 10% (w / w).

[0047] The food product may include a basic food component selected from meat products, dairy products, cereal products, vegetable products, seafood products, or a combination thereof.

[0048] Preferably, the food product may include a basic food component selected from meat products, dairy products, seafood products, or a combination thereof. Even more preferably, the basic food component may be a meat product.

[0049] The basic food component may include a meat product. The meat product may be selected from beef products (cow meat product), beef products (cattle meat product), lamb products, mutton products, goat meat products, poultry products, pork products, venison products, or a combination thereof.

[0050] The basic food component may include a vegetable-based food product. The vegetable-based food product may be peas, chickpeas, cabbage, or a combination thereof.

[0051] The basic food component may include a dairy product. The dairy product may be infant formula milk powder, yogurt, butter, or cheese, or a combination thereof.

[0052] The basic food component may include a cereal product. Preferably, the cereal product may be a fermented cereal product, such as a yeast-fermented cereal product. In an embodiment of the present invention, the cereal product may be bread, such as white bread or rye bread.

[0053] The base food component may include seafood products, which may include cod, salmon, tuna, pollock, menhaden, sardines, anchovies, herring, capelin, blue whiting, mackerel, pout, sprat, sperling, and / or sandeel.

[0054] In embodiments of the present invention, the base food component may include chopped or ground meat products, dairy products, grain products, vegetable products, seafood products, or combinations thereof.

[0055] In embodiments of the present invention, the food product may be a pate or terrine, or a sausage, bread (white bread or rye bread), hummus, chopped or ground meat products, chopped or ground seafood products, chopped or ground vegetable products.

[0056] The food product may include from 25 - 95% (w / w) of the base food component, such as in the range of 40 - 94% (w / w), for example in the range of 50 - 93% (w / w), such as in the range of 60 - 92% (w / w), for example in the range of 70 - 91% (w / w), such as in the range of 75 - 90% (w / w), for example in the range of 80 - 88% (w / w). The base food component may be selected from meat products, dairy products, grain products, or vegetable products, seafood products, or combinations thereof.

[0057] Preferably, the food product may be a fresh food product. Preferably, the food product may not be a frozen food product.

[0058] The food product may preferably be stored at a temperature of 1 - 45°C, such as in the temperature range of 2 - 40°C, for example in the range of 3 - 35°C, such as in the range of 4 - 30°C, for example in the range of 5 - 25°C.

[0059] In embodiments of the present invention, an improved shelf life may be obtained at a temperature in the range of 3 - 35°C, such as at a temperature in the range of 4 - 30°C.

[0060] Preferably, the composition consists essentially of fermented vegetable material.

[0061] The composition according to the present invention may consist essentially of vegetable material and one or more lactic acid-producing microorganisms, and even more preferably, the composition according to the present invention may consist essentially of vegetable material and one or more lactic acid-producing bacteria.

[0062] One or more lactic acid-producing microorganisms are present in the vegetable material to be fermented, which may preferably relate to the vegetable material to be fermented that has not been fermented by yeast and / or enzymatically hydrolyzed.

[0063] In the context of the present invention, the term "consisting essentially of" means that in addition to the essential and defined components, a certain amount of other components is present, and the presence of the other components provided does not substantially affect the basic characteristic properties of the composition.

[0064] The composition may not include cereal materials.

[0065] In an embodiment of the present invention, the composition does not include seaweed or algae.

[0066] Preferably, the composition does not include marine mollusks.

[0067] Preferably, the composition does not include the vegetable material to be fermented that may have been enzymatically treated.

[0068] In an embodiment of the present invention, the improved shelf life may preferably be the improved shelf life compared to the corresponding food product that does not include the fermented vegetable product.

[0069] Generally, the shelf life of food can be the time period during which the food product maintains acceptable quality from a safety and sensory perspective, and can depend on four main factors: (1) formulation, (2) processing, (3) packaging, and (4) storage conditions.

[0070] The term "shelf life" according to the present invention relates to the formulation of the food product to which the composition according to the present invention is added.

[0071] In an embodiment of the present invention, the shelf life can be defined by microbial growth on the food product, particularly bacterial growth, fungal growth, and / or mold growth, preferably bacterial growth and / or mold growth. Preferably, the microbial growth, particularly bacterial growth, fungal growth, and / or mold growth, preferably bacterial growth and / or mold growth, can be visible microbial growth on the food product, particularly bacterial growth, fungal growth, and / or mold growth, preferably visible bacterial growth and / or mold growth.

[0072] The shelf life of the food product according to the present invention (and similar food products without adding the composition according to the present invention) can be further improved by known methods for improving the processing, packaging, and storage conditions of the food product.

[0073] In an embodiment of the present invention, compared to the shelf life of a corresponding food product that does not include a fermented vegetable product, the improved shelf life can be an improved shelf life at elevated temperatures.

[0074] When the two products are stored under the same conditions (both products are stored at refrigerated temperature or both products are stored at elevated temperatures), compared to the shelf life of a food product that does not include a fermented vegetable product, the shelf life of the food product according to the present invention can be improved by at least 1.25 times, such as at least 1.5 times, for example at least 1.75 times, such as at least 2.0 times, for example at least 2.25 times, such as at least 2.5 times, for example at least 2.75 times, such as at least 3.0 times, for example at least 3.25 times, such as at least 3.5 times, for example at least 3.75 times, such as at least 4 times.

[0075] In an embodiment of the present invention, compared to the shelf life of a corresponding food product that does not include a fermented vegetable product at refrigerated temperature, the improved shelf life is an improved shelf life at elevated temperatures.

[0076] When stored at elevated temperatures, compared to the shelf life of a food product that does not include a fermented vegetable product stored at refrigerated temperature, the shelf life of the food product according to the present invention can be improved by at least 1.25 times, such as at least 1.5 times, for example at least 1.75 times, such as at least 2.0 times, for example at least 2.25 times, such as at least 2.5 times, for example at least 2.75 times, such as at least 3.0 times.

[0077] The food product according to the present invention can be subjected to a preservation treatment.

[0078] The preservation treatment according to the present invention can be carried out in two modes: chemical preservation, physical preservation, or a combination of chemical preservation and physical preservation. Chemical preservation may require the addition of compounds to the food product. Physical preservation may require processes such as refrigeration or drying.

[0079] Chemical preservation can reduce the risk of foodborne infections, reduce microbial spoilage, and maintain fresh attributes and nutritional quality. Some physical techniques for food preservation can include dehydration, UV-C radiation, freeze-drying, and refrigeration.

[0080] Since the effectiveness of the preservation treatment highly depends on the interaction between the preservation treatment (chemical preservation and / or physical preservation) and the food product and / or the basic food components, the effectiveness of the preservation treatment used may highly depend on the food product and / or the basic food components.

[0081] In an embodiment of the present invention, the food product can have a moisture content of 10 - 75% (w / w).

[0082] The moisture content of the food product can be at least 10% (w / w), such as at least 15% (w / w), for example at least 20% (w / w), such as at least 25% (w / w), for example at least 30% (w / w), such as at least 35% (w / w), for example at least 40% (w / w), for example such as at least 45% (w / w), for example at least 50% (w / w), such as at least 55% (w / w), for example at least 60% (w / w), such as in the range of 10 - 75% (w / w), for example in the range of 15 - 70% (w / w), such as in the range of 20 - 65% (w / w), for example in the range of 25 - 60% (w / w), such as in the range of 30 - 55% (w / w), for example in the range of 35 - 50% (w / w), such as in the range of 40 - 45% (w / w).

[0083] The vegetable material can be a protein - rich vegetable material. Preferably, the protein - rich vegetable material can include a protein content higher than 15% (w / w), such as higher than 16% (w / w), for example higher than 17% (w / w), such as higher than 18% (w / w), for example higher than 19% (w / w), such as higher than 20% (w / w), for example higher than 21% (w / w), such as higher than 22% (w / w), for example higher than 23% (w / w), such as higher than 24% (w / w), for example higher than 25% (w / w).

[0084] The vegetable material can be selected from protein - rich vegetable materials. Preferably, the protein - rich vegetable material can be selected from the Brassicaceae or Fabaceae.

[0085] Preferably, the vegetable material according to the present invention can be selected from plants of the Brassicales, plants of the Fabales and / or root vegetables.

[0086] In an embodiment of the present invention, the plants of the Brassicales can be selected from the Brassicaceae or Cruciferae.

[0087] In another embodiment of the present invention, the Brassicaceae or Cruciferae family may be selected from at least one of the following: Brassica species; sunflower; palm; soybean, kidney bean, lupin, or a combination thereof. Preferably, at least one Brassica species may be selected from one or more species such as Brassica napus; Brassica oleracea; Brassica campestris; Brassica nigra; Sinapis alba (also known as Brassica alba); Brassica juncea; Brassica rapa; or a mixture thereof.

[0088] In yet another embodiment of the present invention, at least one Brassica species may be selected from the group consisting of: rapeseed, canola, cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, savoy, kohlrabi, Chinese kale, white mustard, Indian mustard, Chinese mustard, and black mustard seed powder.

[0089] In an embodiment of the present invention, Fabales plants may be selected from the Fabaceae family or Leguminosae family, such as legumes, peas, or the bean family.

[0090] In yet another embodiment of the present invention, Fabales plants may be selected from soybean (Glycine max), peas, and / or broad beans.

[0091] Rosid plants may preferably be selected from the Malvaceae family, particularly the Gossypieae tribe.

[0092] In an embodiment of the present invention, vegetable materials may be selected from the nightshade family, Solanaceae family, or Euphorbiaceae family. In particular, Solanaceae may be selected from the Solanum genus, and particularly from the Solanum tuberosum species and / or Malpighiales plants (in particular, Malpighiales plants may be selected from the Euphorbiaceae family, particularly from the Manihot genus, and particularly from the Manihot esculenta species). In an embodiment of the present invention, root vegetables may be selected from potato flour, potato protein concentrate, and / or potato chips.

[0093] The terms "nightshade family" and "Solanaceae family" can be used interchangeably and refer to vegetable plant materials of the same family, and include flowering plant families ranging from annual and perennial herbs to vines, lianas, epiphytes, shrubs, and trees.

[0094] The Solanaceae family can include plants selected from crops, medicinal plants, spice plants, weeds, and ornamental plants.

[0095] Solanaceae plants can preferably be selected from the group consisting of plant materials selected from the following genera: Solanum or Capsicum family. Preferably, the plant material can be selected from Solanum.

[0096] In an embodiment of the present invention, the plant material selected from Solanum can be selected from potato (such as S. tuberosum), tomato (such as S. lycopersicum), or eggplant (such as Solanum melongena). Preferably, the plant material selected from Solanum can be potato (such as S. tuberosum).

[0097] In another embodiment of the present invention, the plant material selected from Manihot can be selected from bell pepper (such as Capsicum annuum) or chili pepper (such as C. chinense or C. frutescens).

[0098] The Euphorbiaceae family can preferably be selected from the group consisting of plant materials selected from the following genera: Manihot, especially cassava (such as M. esculenta).

[0099] In a preferred embodiment of the present invention, the vegetable material can be selected from Brassica species. Preferably, at least one Brassica species can be selected from one or more species such as Brassica napus; Brassica oleracea; Brassica campestris; Brassica nigra; Sinapis alba (also known as Brassica alba); Brassica juncea; Brassica rapa or a mixture thereof.

[0100] In an embodiment, the Brassica species includes seed products in the form of seed products and / or cake products, such as rapeseed products, for example rapeseed meal or rapeseed cake, preferably rapeseed cake.

[0101] In a preferred embodiment of the present invention, the fermented vegetable material can be provided by subjecting a base food component to fermentation using lactic acid-producing microorganisms.

[0102] Preferably, the fermentation according to the present invention can consist essentially of fermentation by lactic acid-producing microorganisms.

[0103] In a preferred embodiment of the present invention, the lactic acid-producing microorganism or one or more lactic acid-producing microorganisms can be one or more lactic acid-producing bacteria.

[0104] The fermentation according to the present invention can consist essentially of bacterial fermentation, preferably lactic acid-producing bacteria fermentation.

[0105] One or more lactic acid-producing bacteria can be selected from strains selected from the group consisting of the following genera: Enterococcus, Lactobacillus, Pediococcus, Lactococcus, or Bifidobacterium, or a combination thereof.

[0106] In a further embodiment of the present invention, one or more lactic acid-producing bacteria can be selected from the group consisting of: Pediococcus pentosaceus, Pendiococcus acidilactici, Lactobacillus plantarum, Lactobacillus rhamnosus, Enterococcus faecium, Lactobacillus acidophilus, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium bifidum, Lactobacillus salivarius, Lactobacillus pentoses, Lactobacillus vaginalis, Lactobacillus xylosus, and combinations thereof.

[0107] During fermentation, a group of microorganisms can be used to ferment the starting material (starting vegetable material) to provide co-fermentation. The co-fermentation can be a mixture of different microorganisms (such as a mixture of fungi and / or bacteria) or a mixture of different bacteria. Preferably, the co-fermentation includes a mixture of different bacterial strains.

[0108] In an embodiment of the present invention, the composition comprises one or more bacterial strains, such as two or more bacterial strains, such as three or more bacterial strains, such as four or more bacterial strains, such as 7 or more bacterial strains, such as 10 or more bacterial strains, such as 15 or more bacterial strains, such as 20 or more bacterial strains, such as 25 or more bacterial strains, such as 30 or more bacterial strains, such as 35 or more bacterial strains, such as 40 or more bacterial strains. Preferably, the bacterial strain may be one or more lactic acid bacteria strains.

[0109] In a further embodiment of the present invention, one or more lactic acid-producing bacteria may be selected from the group consisting of one or more of the following: Enterococcus faecium MCIMB 30122, Lactobacillus rhamnosus NCIMB 30121, Pediococcus pentosaceus HTS (LMG P-22549), Pediococcus acidilactici NCIMB 30086, and / or Lactobacillus plantarum LSI (NCIMB 30083).

[0110] Preferably, the fermented vegetable material may not be subjected to yeast fermentation before being mixed with the base food component.

[0111] In an embodiment of the present invention, the food product comprising the composition (or the composition before being added to the base food component) does not include live lactic acid-producing microorganisms, preferably does not include lactic acid-producing microorganisms derived from the food components.

[0112] Preferably, the composition according to the present invention and / or the food product according to the present invention does not include live lactic acid-producing microorganisms.

[0113] Viability of lactic acid-producing microorganisms (the strain is dead, inactivated, lysed, homogenized).

[0114] Therefore, the preservation effect of the food product may lie in the metabolites produced rather than the activity of the bacteria.

[0115] Without being bound by theory, it is believed that the improved shelf life obtained is not caused by a decrease in pH, since the composition does not significantly reduce the pH of the food product or the base food component.

[0116] In an embodiment of the present invention, the pH value of the food product according to the present invention is pH 4.0 or higher, such as pH 4.5 or higher, for example pH 5.0 or higher, such as pH 5.5 or higher, for example pH 6.0 or higher, such as pH 6.5 or higher, for example pH 7.0 or higher, such as in the range of pH 4.0 - 9.0, for example in the range of pH 4.5 - 8.5, such as in the range of pH 5.0 - 8.0, for example in the range of pH 5.5 - 7.5, such as in the range of pH 6.0 - 7.0.

[0117] Preferably, the food ingredient can be added to the food product in an amount that does not affect the taste, flavor, odor, and / or sensory properties of the food product.

[0118] In an embodiment of the present invention, the amount of the food ingredient (fermented plant material) added without affecting the taste, flavor, and / or odor of the food product can be in the range of 5 - 40% (w / w), for example in the range of 6 - 30% (w / w), such as in the range of 7 - 20% (w / w), for example in the range of 8 - 10% (w / w).

[0119] In another embodiment of the present invention, the ingredient according to the present invention may not be subjected to the separation of one or more metabolites. Preferably, the separation process does not involve the concentration of metabolites, for example by removing water.

[0120] Preferably, the ingredient according to the present invention may include a fiber material. Preferably, the fiber material can be obtained from fermented materials, i.e., fermented vegetable materials.

[0121] In an embodiment of the present invention, the fiber material present in the fermented vegetable material may preferably be retained in or substantially retained in the ingredient and / or the food product.

[0122] In this context, the term "substantially retained" means retaining at least 25% (w / w) of the fiber material; such as at least 50% (w / w); for example at least 75% (w / w); such as at least 90% (w / w); for example at least 95% (w / w); such as at least 98% (w / w); for example at least 99% (w / w).

[0123] In an embodiment of the present invention, the ingredients in each kg of food product may include more than 5 g of fibrous material derived from the starting material, such as more than 10 g of fibrous material / kg, for example more than 15 g of fibrous material / kg, such as more than 20 g of fibrous material / kg, for example more than 25 g of fibrous material / kg, such as more than 50 g of fibrous material / kg, for example more than 75 g of fibrous material / kg, such as more than 100 g of fibrous material / kg, for example more than 150 g of fibrous material / kg, such as more than 200 g of fibrous material / kg, for example more than 250 g of fibrous material / kg, such as more than 300 g of fibrous material / kg.

[0124] In an embodiment of the present invention, the ingredients may be provided by the starting material and fermenting microorganisms. Preferably, the starting material may be a vegetable starting material. In particular, the fermenting microorganisms are one or more lactic acid-producing microorganisms.

[0125] After the starting material is fully fermented, the ingredients according to the present invention can be provided.

[0126] In an embodiment of the present invention, the ingredients may include live lactic acid-producing microorganisms. In another embodiment of the present invention, the lactic acid-producing microorganisms present in the ingredients may be in the form of live lactic acid-producing microorganisms.

[0127] As used herein, the term "live" refers to microorganisms that are not dead and are capable of having an active metabolism.

[0128] In an embodiment of the present invention, the lactic acid-producing microorganisms present in the ingredients may be in the form of live lactic acid-producing microorganisms.

[0129] As used herein, the term "non-live" refers to microorganisms that are dead and cannot carry out an active metabolism.

[0130] The present invention relates to a method for preparing the ingredients (or fermented vegetable material) according to the present invention, the method comprising the following steps:

[0131] (a) Providing a starting material, in particular a starting vegetable material;

[0132] (b) Providing an inoculum comprising one or more lactic acid-producing microorganisms, in particular one or more lactic acid-producing bacteria;

[0133] (c) Subjecting the starting material provided in step (a) to a fermentation process by mixing the plant material provided in step (a) with the inoculum provided in step (ii), thereby providing the ingredients (or fermented vegetable material).

[0134] The starting material, i.e., the starting vegetable material, may be comminuted by grinding, cutting, chopping, slicing and / or fractionizing to provide a comminuted starting material.

[0135] The starting materials and / or ingredients according to the present invention may include comminuted vegetable materials having an average diameter of 5 mm or less, such as an average diameter of 4 mm or less, such as an average diameter of 3 mm or less, such as an average diameter of 2 mm or less, such as an average diameter of 1 mm or less, such as an average diameter in the range of 25 μm to 5 mm, such as 0.1 mm to 4 mm, such as an average diameter in the range of 0.5 mm to 2.5 mm, such as an average diameter in the range of 0.5 mm to 2 mm.

[0136] Preferably, the fermentation process may be allowed to continue until the provided ingredients (or fermented vegetable materials) have a pH value below 5.5, such as a pH below 5.0, for example a pH below 4.5, such as a pH below 4.2, for example a pH below 4.0, such as a pH below 3.9, for example a pH below 3.8.

[0137] Preferably, the inoculum consists essentially of one or more lactic acid-producing microorganisms. Even more preferably, the inoculum consists essentially of one or more lactic acid bacteria.

[0138] The inoculum according to the present invention may be in liquid form, dry form or substantially dry form. To optimize the fermentation process, the moisture content of the inoculum may be adjusted.

[0139] In one embodiment, the inoculum may be provided in the form of substantially pure and live lactic acid-producing microorganisms (such as lactic acid-producing microorganisms in freeze-dried form) or bacteria suspended in a suitable medium (such as water, buffer or growth medium) prior to application.

[0140] In an embodiment of the present invention, before adding at least one lactic acid-producing microorganism, the starting material, such as a vegetable starting material, may be sterilized to remove the microorganisms and / or viruses naturally present in the starting material (vegetable starting material).

[0141] Alternatively, the inoculum may be provided with a concentration of lactic acid-producing microorganisms in the inoculum sufficient to grow faster than other non-lactic acid bacteria, yeasts or molds present in the starting material. Thus, in one embodiment of the present invention, the proportion of the inoculum in the combination of the starting material and the inoculum may be in the range of: 0.1% to 99.9 vol-%; 1% to 99 vol-%; for example 5% to 70 vol-%; such as 10% to 50 vol-%; for example 25% to 35 vol-%; such as 0.1% to 10 vol-%; for example 0.5% to 5 vol-%; such as 1% to 2.5 vol-%; or about 1% to 2 vol-%.

[0142] To provide the desired effect, the starting material should have a high content of live lactic acid-producing microorganisms. In an embodiment of the present invention, the starting material comprises one or more lactic acid-producing microorganisms, the total amount of which is in the range of 10 5 -10 12 CFU per gram of the starting material, such as in the range of 10 6 -10 11 CFU per gram, for example in the range of 10 7 -10 10 CFU per gram, such as in the range of 10 8 -10 9 CFU per gram, for example in the range of 10 9 -10 10 CFU per gram.

[0143] The fermentation process provided by the present invention can preferably be a substantially homofermentation process. "Substantially homofermentation" means that the dominant flora driving the fermentation process can be a homofermentation process, particularly a homolactic fermentation process.

[0144] In an embodiment of the present invention, the fermented vegetable material or component comprises a lactic acid content of at least 0.05 wt% lactic acid relative to the fermented material, such as at least 0.1% lactic acid, such as at least 0.5% lactic acid, for example at least 0.75% lactic acid, such as at least 1% lactic acid, for example at least 2.5% lactic acid, such as at least 5% lactic acid, for example at least 6% lactic acid, such as at least 7.5% lactic acid, such as lactic acid in the range of 0.05 - 7.5% relative to the fermented material, such as lactic acid in the range of 0.1 - 6%, such as lactic acid in the range of 0.25 - 5%, such as lactic acid in the range of 0.5 - 2.5%, such as lactic acid in the range of 0.75 - 1%.

[0145] The composition or fermented vegetable material according to the present invention can comprise a lactic acid concentration of at least 25 mM, for example at least 50 mM, such as at least 100 mM, such as 100 - 1000 mM, such as 100 - 500 mM, such as 100 - 300 mM, such as 100 - 200 mM, such as 150 - 500 mM, such as 200 - 500 mM or such as 300 - 500 mM of lactic acid.

[0146] "Substantially homofermentation" also indicates that the main fermentation product is lactic acid, and the levels of acetic acid and / or ethanol can be below the taste threshold, close to the taste threshold or slightly above the taste threshold.

[0147] The content of acetic acid and / or ethanol included in the components and / or fermented vegetable materials according to the present invention is: at most 100 mM; such as at most 50 mM; for example at most 25 mM; such as at most 10 mM; for example at most 1 mM; such as at most 0.1 mM; for example at most 0.01 mM; such as in the range of 0.01 - 100 mM; such as in the range of 0.1 - 75 mM; such as in the range of 1 - 50 mM; such as in the range of 5 - 25 mM; such as in the range of 1 - 10 mM.

[0148] Alternatively, "substantially homofermentative" may mean that the ratio of lactic acid to acetic acid or lactic acid to ethanol (mM / mM) is 10:1 or higher, 20:1 or higher, 50:1 or higher, or 100:1 or higher, 250:1 or higher, or 500:1, 750:1 or higher, or 1000:1 or higher.

[0149] In an embodiment of the present invention, the fermentation process may be a solid-state fermentation.

[0150] Preferably, the fermentation process may be carried out in the range of a moisture content of 25 - 60%, such as 30 - 50%, such as 30 - 50%, such as 30 - 40%, such as 40 - 60% or such as 50 - 60%.

[0151] In an embodiment of the present invention, the fermentation process may be allowed to continue for a period of time of the following items: at least 12 hours, for example at least 24 hours, such as at least 48 hours, for example at least 72 hours, such as at least 4 days, for example at least 5 days, such as at least 6 days, for example at least 7 days, such as at least 8 days, for example at least 9 days, such as at least 10 days, for example at least 11 days, such as at least 12 days, for example at least 15 days, such as at least 20 days.

[0152] In yet another embodiment of the present invention, the fermentation process may be allowed to continue for a period of time within the range of 12 hours to 40 days, for example a period within the range of 24 hours to 30 days, such as a period within the range of 2 - 25 days, for example a period within the range of 5 - 20 days, such as a period within the range of 7 - 15 days, for example a period within the range of 10 - 13 days, for example about 11 days.

[0153] In a further embodiment of the present invention, the fermentation process may be carried out at a temperature within the following range: 15 - 45 °C, such as 15 - 40 °C, such as 25 - 35 °C, such as 30 - 40 °C, such as 15 - 20 °C or such as 40 - 45 °C.

[0154] The moisture content of the starting material during the fermentation process can preferably be in the range of 20 - 65% (w / w) moisture; such as in the range of 30 - 55% (w / w) moisture; for example in the range of 35 - 45% (w / w) moisture; such as about 40% (w / w) moisture.

[0155] In an embodiment of the present invention, the food product can be a sauce.

[0156] In an embodiment of the present invention, the sauce can be a meat sauce, a vegetable sauce or a combination thereof.

[0157] The meat sauce can be a pork sauce, a poultry meat sauce (especially a chicken sauce, a duck sauce or a turkey sauce) or a ruminant meat sauce (especially a beef sauce). In particular, the sauce can be a pork sauce, a poultry meat sauce (especially a chicken sauce, a duck sauce or a turkey sauce) or a combination thereof.

[0158] In an embodiment of the present invention, the sauce can be a pork sauce, which can have a shelf life of at least 10 days, such as at least 15 days, for example at least 18 days, such as at least 20 days, for example at least 22 days, such as at least 25 days, for example at least 27 days, such as at least 30 days.

[0159] Compared with the shelf life obtained from a pork sauce that does not include a fermented vegetable product (ingredient), the shelf life of the pork sauce can be improved by at least 1.25 times, such as at least 1.5 times, for example at least 1.75 times, such as at least 2.0 times, for example at least 2.25 times, such as at least 2.5 times, for example at least 2.75 times, such as at least 3.0 times, for example at least 3.25 times, such as at least 3.5 times, for example at least 3.75 times, such as at least 4 times.

[0160] In yet another embodiment of the present invention, the sauce can be a poultry meat sauce, especially a chicken sauce, which can have a shelf life of at least 3 days, such as at least 5 days, for example at least 6 days, such as at least 8 days, for example at least 10 days, such as at least 15 days, for example at least 20 days, such as at least 25 days.

[0161] Compared with the shelf life obtained from a poultry meat sauce (especially a chicken sauce) that does not include a fermented vegetable product (the ingredient), the shelf life of the poultry meat sauce (especially a chicken sauce) can be improved by at least 1.25 times, such as at least 1.5 times, for example at least 1.75 times, such as at least 2.0 times, for example at least 2.25 times, such as at least 2.5 times, for example at least 2.75 times, such as at least 3.0 times, for example at least 3.25 times, such as at least 3.5 times, for example at least 3.75 times, such as at least 4 times.

[0162] The sauce can include a paste, a pie or a cake filled with meat or minced meat. The sauce can usually be placed on or eaten with bread or biscuits. The sauce can include:

[0163] - Minced meat from pork, poultry, fish, beef or combinations thereof;

[0164] - Fat,

[0165] - Vegetables,

[0166] - Herbs,

[0167] - Spices and

[0168] - Optionally, wine or brandy (usually Cognac or Armagnac).

[0169] In a preferred embodiment of the present invention, the food product can be a sausage or salami.

[0170] Salami may be related to cured sausages. In this context, the terms "sausage" and "salami" can be used interchangeably.

[0171] In an embodiment of the present invention, the sausage can be a meat sausage, a vegetable sausage or a combination thereof.

[0172] The meat sausage can be a pork sausage, a poultry sausage (especially a chicken sausage, a duck sausage or a turkey sausage) or a ruminant meat sausage (especially a beef sausage). In particular, the sauce can be a pork sausage, a poultry sausage (especially a chicken sausage, a duck sausage or a turkey sausage) or a combination thereof.

[0173] In an embodiment of the present invention, the sausage can be a pork sausage, which can have a shelf life of at least 10 days, such as at least 15 days, for example at least 18 days, such as at least 20 days, for example at least 22 days, such as at least 25 days, for example at least 27 days, such as at least 30 days.

[0174] Compared with the shelf life obtained from a pig sausage that never includes fermented vegetable products (the ingredients), the shelf life of the pig sausage can be improved by at least 1.25 times, such as at least 1.5 times, for example at least 1.75 times, such as at least 2.0 times, for example at least 2.25 times, such as at least 2.5 times, for example at least 2.75 times, such as at least 3.0 times, for example at least 3.25 times, such as at least 3.5 times, for example at least 3.75 times, such as at least 4 times.

[0175] The sausage can be a cured sausage, a raw sausage or a cooked sausage. The ingredients of the sausage can include:

[0176] - Minced meat from pork, poultry, fish, beef or combinations thereof;

[0177] - Garlic

[0178] - Chopped fat

[0179] - Salt

[0180] - Spices, usually white pepper

[0181] - Various herbs

[0182] - Optionally, vinegar and / or wine.

[0183] In an embodiment of the present invention, food products such as sauces or sausages can be supplemented with an ingredient according to the present invention in the range of 5 - 75% (w / w), such as in the range of 6 - 60% (w / w), such as in the range of 7 - 50% (w / w), for example in the range of 8 - 40% (w / w), such as in the range of 9 - 30% (w / w), for example in the range of 10 - 25% (w / w), such as in the range of 12 - 20% (w / w), for example in the range of 14 - 18% (w / w), such as in the range of 5 - 40% (w / w), for example in the range of 6 - 30% (w / w), such as in the range of 7 - 20% (w / w), for example in the range of 8 - 10% (w / w).

[0184] The shelf life of a food product such as a sauce or sausage according to the present invention can be obtained at an elevated temperature. Preferably, the elevated temperature can be a temperature in the range of 10 - 45°C, such as in the range of 15 - 40°C, for example in the range of 17 - 35°C, such as in the range of 18 - 30°C, for example in the range of 19 - 28°C, such as in the range of 20 - 25°C, for example at about 22°C.

[0185] In an embodiment of the present invention, an improved shelf life of a food product (such as a sauce or sausage) according to the present invention can be obtained at an elevated temperature compared to the shelf life of a corresponding food product that does not include the fermented vegetable product (ingredient).

[0186] A preferred embodiment of the present invention relates to a package comprising an ingredient for improving the shelf life of a food product, and wherein the ingredient comprises fermented vegetable material.

[0187] Preferably, the side of the package facing the food product can be supplemented with an ingredient according to the present invention.

[0188] In an embodiment of the present invention, a package containing an ingredient can be in contact with a food product or a portion of a food product.

[0189] In another embodiment of the present invention, a package containing an ingredient can be not in contact with a food product or a portion of a food product.

[0190] The package can be provided as wrapping paper, packaging plastic, packaging foil, plastic trays, trays of organic materials, etc.

[0191] It should be noted that the embodiments and features described in the context of one aspect of the present invention or in the context of an embodiment of the present invention are also applicable to other aspects or other embodiments of the present invention.

[0192] The present invention will now be described in further detail in the following non-limiting examples. Example

[0193] Example 1 - Preparation of a Composition According to the Invention

[0194] According to the present invention, two components are prepared using two different starting materials (starting vegetable materials), one starting vegetable material being rapeseed and the other starting vegetable material being broad bean (Vicia faba).

[0195] In a fermenter, approximately 80% of the starting materials (rapeseed powder and broad bean powder respectively) with an average diameter of approximately 2 mm are mixed with approximately 14% wheat (source of phytase), 1% potato chips (vegetable source), and 5% Perlac (carbohydrate source). The moisture content is adjusted to approximately 40% humidity, and a combination of lactic acid-producing bacteria (the combination of bacteria includes Pediococcus pentosaceus, Pediococcus acidilactici, and Lactobacillus plantarum) is added. The total content of lactic acid bacteria added to the starting materials is approximately 2×10 5 CFU / g of starting material.

[0196] The components are mixed at room temperature, and the temperature is slowly raised to a steady-state temperature of approximately 42 °C using the heat generated during the fermentation process.

[0197] After 18 hours of fermentation, the pH of the fermentation broth is 4.2 and the lactic acid concentration is approximately 140 mM. The bacterial count of the fermentation composition is 3.6×10 6 CFU / g of fermented vegetable material (composition). Analysis of this composition shows that only trace amounts of acetic acid and ethanol are produced, so the mixture is considered to be 95 - 100% homofermentative.

[0198] The resulting fermentation compositions (i) fermented rapeseed and (ii) fermented broad bean are stored for various food product applications.

[0199] Example 2

[0200] The shelf lives of three food products with or without the composition according to the present invention are tested.

[0201] Two types of components are prepared. One is fermented rapeseed and the other is fermented broad bean. The two products are obtained according to the method described in Example 1.

[0202] Produce three food products: rye bread, organic chicken liver paste, and pork liver paste.

[0203] Each food product is prepared with three components, one without addition, one with 10% fermented rapeseed added, and one with 10% fermented broad beans added.

[0204] The products are stored in open or damaged packages at a storage temperature of approximately 22°C, and continuous inspections and analyses are carried out on the shelf life to determine the aroma profiling as well as the color, smell, and appearance.

[0205] In Table 1 below, the following characteristics of the food products are given

[0206] 0: No change

[0207] X: Single mold spot and slight aroma change

[0208] XX: More than 30% covered with mold and putrid smell

[0209] XXX: More than 70% covered with mold and very strong smell

[0210] Results

[0211] The results are listed in Table 1 below:

[0212] Week 0 - 1 Week 1 - 2 Week 2 - 3 Week 3 - 4 Rye bread with 10% FR 0 0 X X Rye bread with 10% FB 0 0 X XX Rye bread with 0% 0 X XX XXX Chicken liver paste with Org.10% FR 0 0 X XX Chicken liver paste with Org.10% FB 0 X XX XXX Chicken liver paste with Org.0% X XX XXX XXX Pork liver paste with 10% FR 0 0 0 0 Pork liver paste with 10% FB 0 0 X X Pork liver paste with 0% 0 X XX XXX

[0213] Example 3

[0214] The test includes the impact on the shelf life of various food products with the components according to the present invention.

[0215] 3.1 Pork liver paste

[0216] Prepare the basic pork liver paste by mixing the following components into a pork liver paste mass:

[0217] - 100 g of unsalted butter,

[0218] - 100 g of chopped onion,

[0219] - 1 kg of ground pork,

[0220] - 20 slices of bacon, chopped,

[0221] - 1 teaspoon of salt,

[0222] - 1 teaspoon of freshly ground black pepper

[0223] - 2 large eggs, lightly beaten

[0224] After the ingredients were mixed, the pork paste mass was divided into 9 substantially equal parts and three experiments were conducted with three replicates per experiment. The first experiment (3.1a) consisted of 3 parts which included the pork paste mass; the second experiment (3.1b) consisted of 3 parts which contained the pork paste mass supplemented with 10% (w / w) fermented rapeseed from Example 1, and the third experiment (3.1c) consisted of 3 parts which contained the pork paste mass supplemented with 10% (w / w) fermented broad beans from Example 1.

[0225] (From the 3 experiments) The 9 parts were baked at 200 °C for 1 hour, then cooled and stored in open or broken packages at a storage temperature of about 4 °C. The shelf life was evaluated based on the parts where the formation of bacteria and mold on the pork paste was regularly checked. After 25 days of incubation, the experiment was terminated even though the food product had not spoiled and had not reached the maximum shelf life.

[0226] The results are shown in Table 1 below.

[0227] 3.2 Organic chicken liver paste

[0228] A basic organic chicken liver paste was prepared by mixing the following ingredients into an organic chicken liver paste mass:

[0229] - 500 ml of water,

[0230] - 1 kg of blended (ground) chicken liver,

[0231] - 1 chopped onion,

[0232] - 250 ml of melted butter,

[0233] - 1 / 4 teaspoon of salt,

[0234] - 1 / 4 teaspoon of black pepper,

[0235] - 1 / 8 teaspoon of ground nutmeg.

[0236] After the ingredients were mixed, the organic chicken liver paste mass was divided into 9 substantially equal parts and three experiments were conducted with three replicates per experiment. The first experiment (3.2a) consisted of 3 parts which included the organic chicken liver paste mass; the second experiment (3.2b) consisted of 3 parts which contained the organic chicken liver paste mass supplemented with 10% (w / w) fermented rapeseed from Example 1, and the third experiment (3.2c) consisted of 3 parts which contained the organic chicken liver paste mass supplemented with 10% (w / w) fermented broad beans from Example 1.

[0237] Nine portions (from three experiments) were baked at 200 °C for 1 hour, then cooled and stored in open or damaged packages at a storage temperature of about 22 °C. The shelf life was evaluated based on the regular inspection of the formation of bacteria and molds on the chicken liver paste.

[0238] The results are shown in Table 1 below.

[0239] 2.3 Pork liver paste

[0240] The basic pork liver paste was prepared by mixing the following ingredients into a pork liver paste mass:

[0241] - 1 kg of raw minced pork liver

[0242] - 400 g of lard

[0243] - 500 g of chopped onions,

[0244] - 5 dl of milk

[0245] - 120 g of wheat flour

[0246] - 2 teaspoons of salt,

[0247] - 1 teaspoon of freshly ground black pepper

[0248] - 3 large eggs, lightly beaten

[0249] After mixing the ingredients, the pork liver paste mass was divided into nine substantially equal portions and three experiments were conducted with three replicates each. The first experiment (3.3a) included three portions that consisted of the pork liver paste mass; the second experiment (3.3b) included three portions that contained the pork liver paste mass supplemented with 10% (w / w) fermented rapeseed from Example 1, and the third experiment (3.3c) included three portions that contained the pork liver paste mass supplemented with 10% (w / w) fermented broad beans from Example 1.

[0250] Nine portions (from three experiments) were baked at 200 °C for 1 hour, then cooled and stored in open or damaged packages at a storage temperature of about 22 °C. The shelf life was evaluated based on the regular inspection of the formation of bacteria and molds on the pork paste. The experiment was terminated after 25 days of incubation, even though the food product had not spoiled and had not reached the maximum shelf life.

[0251] The results are shown in Table 1 below.

[0252] 3.4 Pork sausage

[0253] A basic pork sausage was prepared and filled into natural casings. The pork sausage was prepared by mixing the following ingredients into a pork sausage mass:

[0254] - 1 kg of pork

[0255] -300g pork belly fat

[0256] -100g breadcrumbs

[0257] -1 Tbsp salt

[0258] -1.5Tbsp nutmeg powder

[0259] -1 tsp sweet paprika

[0260] -1 Tbsp black pepper

[0261] After mixing the ingredients, the pork mass was divided into 9 substantially equal parts and three experiments were performed with three replicates each. The first experiment (3.4a) included three parts including the pork mass, the second experiment (3.4b) included three parts including the pork mass supplemented with 10% (w / w) fermented rapeseed from Example 1, and the third experiment (3.4c) included three parts including the pork mass supplemented with 10% (w / w) fermented broad beans from Example 1.

[0262] 9 filled portions (from 3 experiments) were stored in opened or damaged packaging and at a storage temperature of about 22° C. The shelf life was evaluated based on regular inspection of the pork intestines for bacterial and mold formation.

[0263] The results are shown in Table 1 below.

[0264] 3.5 Pork / Beef Salami

[0265] Prepare a basic pork / beef salami by combining the following ingredients into a pork / beef salami dough:

[0266] -500g minced pork

[0267] -500g minced beef

[0268] -150g minced lard

[0269] -1 Tbsp salt

[0270] -1 Tbsp black pepper

[0271] -1 Tbsp sugar

[0272] After the components were mixed, the pork / beef salami mass was divided into 9 substantially equal parts and three experiments were conducted, with three replicates for each experiment. The first experiment (3.5a) consisted of 3 parts, the parts comprising the pork / beef salami mass; the second experiment (3.5b) consisted of 3 parts, the parts comprising the pork / beef salami mass supplemented with 10% (w / w) fermented rapeseed from Example 1, and the third experiment (3.5c) consisted of 3 parts, the parts comprising the pork / beef salami mass supplemented with 10% (w / w) fermented broad beans from Example 1. All 9 parts were filled into cellulose casings.

[0273] The 9 filled parts (from the three experiments) were salted and dried at low temperature for 4 days. The dried parts were cured for 2 weeks

[0274] The cured parts were placed in open or damaged packages and stored at a storage temperature of about 22 °C. The shelf life was evaluated based on regular inspections of the formation of bacteria and mould on the pork / beef salami. After 25 days of incubation, the experiment was terminated even though the food product had not spoiled and had not reached the maximum shelf life.

[0275] The results are shown in Table 1 below.

[0276] Table 1 The results are expressed as the mean of three replicates of various experiments using different food products. The shelf life is in days until microbial growth is determined by visual inspection of the food product:

[0277]

[0278]

[0279] Conclusions

[0280] The results showed that, relative to the unsupplemented base food components, the extended shelf life of food products (pork paste, organic chicken liver paste, pork liver paste, pork sausage and pork / beef salami) could be significantly improved when components containing fermented vegetable materials were added to the base food components.

[0281] The results also showed that the use of Brassica plants, especially rapeseed, may be significantly superior to the use of broad beans (Vicia faba).

[0282] The extended shelf life provided by adding a composition comprising fermented vegetable material can also address at least in part the problem of food waste. Additionally, the experiments have also demonstrated that an extended shelf life can be provided by adding the composition according to the invention even at elevated storage temperatures (such as 22 °C as shown in Examples 3.2 - 3.5). Thus, when supplemented with the composition of the invention, food products can be stored at room temperature without refrigeration / cooling and still have a long shelf life.

[0283] The extended shelf life can also have a positive environmental impact since it reduces the amount of energy used for refrigerating food products and thus reduces CO2 emissions, and also reduces the amount of energy used for disposing of food products as food waste.

Claims

1. Use of a composition for improving the shelf life of a food product, wherein, The food product comprises a base food component and the ingredient, and the food product comprises the ingredient in the range of 5 - 75% (w / w), and wherein the ingredient comprises fermented vegetable material, wherein the fermented vegetable material is not subjected to yeast fermentation prior to mixing with the base food component.

2. The use according to claim 1, wherein The base food component is a meat product, a vegetable food product or a cereal product, a dairy product, a seafood product or a combination thereof.

3. The use according to any one of the preceding claims, wherein, The fermented vegetable material is fermented using one or more lactic acid-producing microorganisms.

4. Use according to any one of the preceding claims, wherein, The vegetable material is selected from protein-rich vegetable materials, and the protein-rich vegetable materials are selected from Brassicaceae or Fabaceae, in particular, the vegetable material comprises Brassica species.

5. Use according to any one of the preceding claims, wherein, The content of the ingredient in the food product is in the range of 6 - 60% (w / w), such as in the range of 7 - 50% (w / w), for example in the range of 8 - 40% (w / w), such as in the range of 9 - 30%.

6. The use according to any one of the preceding claims, wherein, The ingredient does not include reuterin (3-hydroxypropionaldehyde).

7. A food product comprising an improved shelf life, wherein, The food product comprises a base food component and an ingredient, wherein the food product comprises the ingredient in the range of 5 - 75% (w / w), and wherein the ingredient comprises fermented vegetable material, wherein the fermented vegetable material is not subjected to yeast fermentation prior to mixing with the base food component.

8. The food product according to claim 7, wherein, An improved shelf life is obtained at an elevated temperature compared to the shelf life of the corresponding food product at refrigeration temperature.

9. The food product according to any one of claims 7-8, wherein, The base food component is a meat product.

10. The food product according to any one of claims 7 - 9, wherein, The food product has a moisture content in the range of 10 - 75% (w / w).

11. The food product according to any one of claims 7 to 10, wherein, The content of the ingredient in the food product is in the range of 6 - 60% (w / w), such as in the range of 7 - 50% (w / w), for example in the range of 8 - 40% (w / w), such as in the range of 9 - 30%.

12. The food product according to any one of claims 7-11, wherein, The ingredient does not include reuterin (3-hydroxypropionaldehyde).

13. The food product according to any one of claims 7-12, wherein, The fermented vegetable material consists essentially of vegetable material and one or more lactic acid-producing microorganisms.

14. The food product according to any one of claims 7 - 13, wherein, The fibrous material present in the fermented vegetable material is retained or substantially retained in the food product.

15. A food product comprising an improved shelf life, said food product comprising a base food component and an ingredient, wherein, The food product comprises the ingredient in the range of 5 - 75% (w / w), and wherein the ingredient comprises fermented vegetable material, and wherein the food product is selected from meat products, seafood products, dairy products or a combination thereof, wherein the fermented vegetable material is not subjected to yeast fermentation prior to mixing with the base food component.

16. A package comprising an ingredient for improving the shelf life of a food product, wherein, The ingredient comprises fermented vegetable material.

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