Edible film-forming composition (options)
(57) Abstract:Field of application: in food industry for the production of edible film-forming composition. The inventive food forming composition contains distilled monoglycerides, calcium chloride and sharepictures in the following ratio, wt.%: sharepictures 72 - 84,9; calcium chloride 0,1 - 3,0; distilled monoglycerides else; edible film-forming composition according to the second variant contains, wt%: sharepictures 75 - 80 and distilled monoglycerides else. 2 S. p. f-crystals. The invention relates to food industry, namely food protective film-forming composition for coating fruits, vegetables, meat animals and poultry.Known film-forming composition for coating meat and meat products, which contains starch, monoglycerides and acetylated monoglycerides of edible animal fats, sorbic acid, water or broth in the following ratios, wt.Starch 0,1-4,0
animal fats 0,5-1,0
Sorbic acid is 0.1-0.5
Water or masn the relatively high loss of meat.The closest to the technical nature of the claimed composition is a composition for protective coatings smoked sausage and spinakopita, including distilled acetylated monoglycerides and distilled monoglycerides (ed. St. USSR N 125845, class. And 23 In 4/10, published. 1986).The disadvantage of this structure is that it forms on the product is not enough elastic coating, which can lead to loss of weight of the meat product during cooling and freezing, as well as vegetables and fruits at their long-term storage.The aim of the invention is to increase the elasticity of the composition.This is achieved by the fact that the food film-forming composition comprising distilled monoglycerides, further comprises in the first embodiment, calcium chloride and sharepictures in the following ratios, wt.Sharepictures 72-84,9
Calcium chloride 0,1-3,0
and in the second case:
The method of obtaining choropicrin is as follows.Sequentially loads the mixer is SUP>With, then add granulated sugar in an amount of from 200 to 300 kg Mixing of these components continues for 30-40 minutes until sugar is dissolved in glycerine. The resulting product is called choropicrin.A method of obtaining a film-forming food composition (PPP)-SGM-20.The method of obtaining SGM-20 is added to charolaise of distilled monoglycerides in an amount of from 50 to 300 kg, at a temperature of 78-82aboutC.The mixture is then heated to a temperature of 130-150aboutC and stirred at this temperature for 5 hours At the end of the process, the finished product is cooled to a temperature of 50-60aboutWith and Packed in a cardboard-winding drums with polyethylene liner.An example of obtaining PPS-SGM-20.In the reactor-mixer download glycerin is distilled in the amount of 600 kg at a temperature of 50aboutC. Provide product heating to 110aboutAnd then loads of sugar in the amount of 200 kg for 35 min mix the mixture until sugar is dissolved in glycerine. Then the reaction mixture is load 200 kg of distilled monoglycerides at a temperature of 80aboutC. Produce heating of the mixture is formed substance is a SGM-20. His packing is carried out at a temperature of 55aboutWith in a cardboard-winding drums with polyethylene liner. 1. Edible film-forming composition comprising distilled monoglycerides, characterized in that it additionally contains calcium chloride and sharepictures in the following ratio, wt.%:
Sharepictures - 72,0-84,9
Calcium chloride - 0,1-3,0
Distilled monoglycerides - Rest
2. Edible film-forming composition comprising distilled monoglycerides, characterized in that it further comprises sharepictures in the following ratio, wt.%:
Sharepictures - 75-80
Distilled monoglycerides - Rest
FIELD: food-processing industry, in particular, film-forming protective compositions for coating of fruit, meat and other kinds of food products.
SUBSTANCE: film-forming food composition contains saccharide glycerol and glycerol monoether derivatives with phosphatides produced at glycerol monoether to phosphatides ratio of from 1:3 to 1:6.
EFFECT: increased shelf life of food products protected by said composition.
FIELD: food processing industry.
SUBSTANCE: claimed composition contains polyguanidine compound, food-grade acid and water.
EFFECT: simplified preparation method, decreased energy consumption.
2 cl, 7 tbl, 8 ex
FIELD: composition used in meat industry, in particular, may be used in related branches of industry such as poultry-processing and fish industry.
SUBSTANCE: meat and meat product coating composition includes glycerin, aqueous solution of collagen, chitosan and liquid smoke. Such a composition allows thermally stable mechanically strong coating to be created on meat product surface.
EFFECT: increased resistance of meat product to microbial seeding, increased resistance of fat to oxidation and, thereby, prolonged shelf life of product.
FIELD: fish and fish-processing industry, in particular, processes for storage of fish and fish products by providing protective coating layer.
SUBSTANCE: method involves applying film-forming compound onto surface of fish product; using main film-forming compound such as chitosan solution or solution of chitosan and copolymer of vinylpyrrolidone and crotonic acid. According to another version, before applying main film-forming compound, surface of fish product is preliminarily treated with pectin solution or sodium alginate solution.
EFFECT: provision for producing of ecologically safe, biodegradable food film coats allowing storage time to be substantially increased and fish product qualities to be kept.
7 cl, 5 ex
FIELD: meat industry, in particular, production of ready-to-eat foods in hermetically sealed package.
SUBSTANCE: method involves preparing receipt components and providing thermal processing of raw components at temperature of from 10 C to 500 C during time interval of from 0.1 min to 30 min; mixing prepared components and packaging in bag type package, said bag being made from PT/PVDC/CPP or PET/AI/BONIL/CPP type polymer film; hermetically sealing bags at temperature of 50 C to 300 C during time interval of from 1 s to 5 s; pasteurizing packaged product at temperature of up to 100 C; sterilizing at temperature of from 100 C to 150 C during time interval of from 1 min to 120 min.
EFFECT: simplified process of preparing packaged product, improved consumer properties and microbiological coefficients of ready products during prolonged storage.
FIELD: meat industry, in particular, production of semi-smoked, smoked and cooked, and green-smoked or green-cured sausages, as well as melted sausage cheeses.
SUBSTANCE: method involves grinding raw meat material; salting; preparing farce; filling casing with farce; settling; providing thermal processing, followed by cooling; soaking sausage casing in protective composition during 3-9 min before filling it with farce; applying protective composition onto resulted product before cooling procedure. Protective composition contains the following components, wt%: dehydroacetic acid sodium salt or synergetic mixture of dehydroacetic acid sodium salt with polyvinyl pyrrolidone 0.5-5.0; edible salt 2.0-5.0; food acid salt 0.1-2.0; dehydroquercetin 0.01-0.5; water the balance. Food acid salt used is citric acid sodium salt, or citric acid potassium salt, sodium lactate, or potassium lactate, or calcium lactate. Protective layer is applied once or twice.
EFFECT: provision for producing of hygienically safe sausages with prolonged storage life, increased antimicrobial and antioxidant protection extent, increased efficiency in keeping of commodity mass, and increased shelf life of sausage products.
3 cl, 3 ex
FIELD: food processing industry, in particular meat and dairy industries.
SUBSTANCE: claimed composition contains anti-microbial agent such as dehydracetic acid sodium salt or mixture thereof with dehydracetic acid or mixture thereof with sodium sorbate, or mixture thereof with sodium propionate, table salt, food-grade acid, and water. As antioxidant component buthylhydroxianizole or buthylhydroxytoluene, or tert-buthylhydroquinone, or 2,2,4-trimethyl-8-methoxy-1,2,3,4-tetrahydroquinone is used. As food-grade acid citric, lactic, malic or acetic acid is used. Said composition is useful for treatment of semi-finished or finished foodstuffs (cheese, sausages, meat products).
EFFECT: composition for protection of foodstuffs from deterioration.
3 cl, 1 tbl, 5 ex
FIELD: food industry.
SUBSTANCE: invention relates to meat and meat-processing industry, namely to manufacturing of protective film-forming coating of meat and meat products for long-term storage. Protective solution contains single-triatomic organic acid, chitosan, polymer and water taken in certain ratio. Edible gelatine or starch or fiber are taken as polymer. Covering products surface with solution is performed by wetting or immersion. The other way is packing product in film made of solution. The solution is simple to prepare, non-toxic, all its components have food and biological value.
EFFECT: decrease of natural product waste; products are not exposed to microbiological waste.
3 cl, 3 tbl
FIELD: food industry.
SUBSTANCE: invention can be used for long-term storage products manufacturing. Method provides for freezing of products and covering its surfaces with solution. The latter makes protective cover. The solution is prepared directly before its usage. Drinking water at temperature 1-3°C in quantity of 500-700 weight parts is used for its preparation. From 5 to 15 weight parts of concentrated pectin-lecitin gel of special composition is added to it and carefully stirred to obtain homogeneous mass. After that from 5 to 15 weight parts of taste booster are added to obtained light gel and stirred to obtain homogeneous mass. Flavoring matter or food colouring can also be added. Finished solution is spread over frozen product by diffusion, immersion or other method.
EFFECT: increased inspiration date of products, improvement of esthetical, organoleptical and nutritive properties of products which are preserved during further cooking.
FIELD: food industry.
SUBSTANCE: oxygen barrier packaging film includes a layer for contact with meat products in the package. The layer contains a nitrogen oxide compound in a quantity of 0.0008 - 0.211 mg per square inch for transfer of the nitrogen oxide compound to the meat product surface leaving the product centre in its natural myoglobin condition. The nitrogen oxide compound is selected from the group consisting of sodium nitrite, sodium nitrate, potassium nitrite, potassium nitrate and their mixtures. The nitrogen oxide compound may be applied onto the surface of the film layer that contacts with the meat product contained inside the packaging container (10) or introduced into such layer. When the meat product comes in touch with the packaging film the nitrogen oxide compound generates gaseous nitrogen oxide inside the package as a result of the compound contact with the meat product fluids and dissolution therein. Physical contact of the packaging film with the meat product causes reddening of the visible surface (100) of the meat product without deterioration.
EFFECT: preservation of appearance, properties and colour of the meat products inside the package.
21 cl, 4 dwg