Protective composition for food products
(57) Abstract:Usage: in food industry for preparation of food products with a protective coating, mainly sausages. The inventive protective composition contains wt.%: the water dispersion of butyl rubber, 5-50, hemoglobin of the blood slaughter animals 0.5 to 10.0; the aqueous dispersion of a copolymer of isobutylene with styrene IP-55 P the rest. Hemoglobin can be used in aqueous solution erythrocyte mass with a predominant content of hemoglobin in a solution of 20 wt. % The composition may include a defoamer, preferably TBE 10-24. 2 C.p. f-crystals, 1 table. The invention relates to technologically safe technologies of production, storage and sale of food products, in particular to the use of polymeric materials with functional properties to protect the product against loss, microbial spoilage, extend its validity period.Know the use for protection of the finished smoked sausage coatings formed on the surface of the product from a mixture of latex polymer with solutions of water-soluble polymers, for example polyvinyl alcohol  However, its industrial implementation is related with certain tradescantia and drying of food products, in particular cheese containing water dispersion of butyl rubber and a copolymer of vinylidenechloride  It has the following disadvantages:
the necessity of forming a coating in two stages: first, the product put a layer of an aqueous dispersion of butyl rubber, and then the aqueous dispersion of a copolymer of vinylidene chloride with vinyl chloride is applied in a mixture with the aqueous dispersion of butyl rubber, while between stages carry out the drying of the first coating layer, the complexity of the process makes it difficult mechanization and industrial implementation;
hydration of the surface layers of sausage products in the coating composition due to the passage of moisture from the applied layer of the composition in contact with it layers of the product; the increase in moisture content of the surface layers has a negative impact on the quality of the product during storage there is deterioration in the quality of lipid-protein part of sausages, changing natural color products, the growth of the colonization of harmful microflora, as a consequence, the shelf life of products is not more than 20 days;
insufficient viscosity and resistance to mechanical impact /mixing, transportation/, which complicates the operation of composition and leads to rationing coverage with reduced protective is redlagaemyi composition for food products improves the quality and protective properties of the coating, including its sensory /aesthetic/ performance, and simplifies the technology of forming the coating.This is achieved by the fact that the protective composition for coating food products, mainly meat products, including water dispersion of butyl rubber, further comprises a hemoglobin of the blood slaughter animals and latex of a copolymer of isobutylene with styrene in the following ratio, wt.Water dispersion of butyl rubber 5 50
The hemoglobin of the blood of slaughtered animals 0,5 10
Aqueous dispersion of a copolymer of isobutylene with styrene IP-55 P Else
It is advisable to use the hemoglobin in aqueous solution erythrocyte mass with a predominant content of hemoglobin in it 20 wt. as the film-forming aqueous dispersion of a copolymer of isobutylene with styrene, mainly IP-55, containing 55 wt. the bound styrene in the copolymer chain, to improve the workability during mixing to enter a defoamer, such as EC-10-24, predominantly from 0.01 to 0.03 wt.The composition has a high resistance to mechanical stress in the presence of high viscosity systems.The composition can increase three times the period of storage is the first feature film of latex water dispersion of butyl rubber on THE 38. 103536 with amendments 1, 2 and copolymer of isobutylene with styrene in THE 38.403-32 is the minimum content of the residual solvent, free of styrene and a low molecular weight emulsifier, guaranteeing their sanitary and hygienic purity.Example 1. to 94.5 wt.h. aqueous dispersion of isobutylene with styrene IP-55 P /on the dry substance are mixed in a vessel with stirrer for 20 min at room temperature with a 5.0 wt.h. water dispersion of butyl rubber /dry matter/ and 0.5. hemoglobin pig's blood. The mixture is then filtered and poured into special containers for coating the sausage, after which it was incubated for 12 h for deaeration.Ready-to-use composition in the following way: put the dunking of the finished loaves "Odessa" sausage and then dried at room temperature to form a coating of red-brown color. The loaves are then labeled, implement or stored in accordance with the technical documentation on the product.Examples 2-5 receive analogously to example 1 in a ratio of components listed in the table.Examples 6, 7 receive analogously to example 1 with the simultaneous introduction of antifoam.Special experiments by the properties of the compositions and coatings of them.At the same time also experimentally shown that
the use of whole blood, though, and allows to obtain a product with positive characteristics, however, because of the relatively lower content of hemoglobin to achieve the desired color gamut coverage, you must enter this number, when this is not achieved the necessary protective properties of coatings;
dry hemoglobin impractical to use, because it is poorly soluble in the base composition is not distributed uniformly in the composition, and at its introduction in predetermined quantities observed irreversible changes - coagulation of the composition.The repetition of three experiments, the table shows the statistical results of the experiment.Thus, the use of protective composition comprising an aqueous dispersion of butyl rubber, optionally containing water dispersion /latex/ copolymer of isobutylene with styrene IP-55 and the hemoglobin of the blood slaughter animals, allows us to simplify the method of its formation, to reduce losses of up to 2 wt. 60 day storage of sausage products in standard conditions, protection from placevine using a single application of the composition, sarlahi of the layer of composition to the surface of the stick when rationing coverage, high protective properties of the composition, provides giving the floor a necessary aesthetic and organoleptic color index in comparison with the prototype. 1. Protective composition for food products, comprising the water dispersion of butyl rubber, characterized in that it further comprises a water dispersion of a copolymer of isobutylene with styrene IP-P and the hemoglobin of the blood slaughter animals in the following ratio, wt.Water dispersion of butyl rubber 5 50
The hemoglobin of the blood of slaughtered animals 0,5 10,0
Aqueous dispersion of a copolymer of isobutylene with styrene IP P Else
2. Composition under item 1, characterized in that the hemoglobin of the blood of slaughtered animals used in the form of an aqueous solution erythrocyte mass with a predominant content of hemoglobin in the last 20 wt.3. Composition under item 1, characterized in that it further comprises a defoamer, preferably TBE 10-24.
FIELD: film for food packing.
SUBSTANCE: claimed tubular film contains at least three polyamide layers, wherein each layer consists mixture of (mass parts) polyamide 6 70-77; polycaprolactam-hexamethylenediamine-adipic acid copolymer 5-11; amorphous resin 20-25; aromatic polyamide containing hexamethylene diamine and terephthalic acid units in molecule 3-8; and mixture of acid modified copolymers 0.3-5.
EFFECT: film of improved barrier properties, moldability, abrasive and oil resistance.
FIELD: food-processing industry, in particular, machines for producing artificial protein casing, more particular, construction of forming head.
SUBSTANCE: head has housing with branch pipe provided with bushing. Immovable shaft with longitudinal opening for supplying of compressed air is incorporated inside housing. Immovable shaft carries sleeve arranged so as to define collagen mass slot relative to branch pipe bushing, and rotary sleeve connected with ring, on which conical roller bearings and spiral gear are disposed. Head has collagen mass supplying system connected with housing mid portion, and cooling system. Head is equipped with movable and immovable end water and mass tight gaskets respectively positioned in mid portion of housing, and water-tight gaskets arranged in its rear portion. Helical grooves of 0.8-0.9 mm depth and thread angle of 60±2 deg are formed on rotary sleeve.
EFFECT: increased efficiency and provision for producing of required amounts of products owing to complete collecting of collagen mass for forming of casing and elimination of carrying away of said mass with water.
3 cl, 4 dwg
FIELD: packaging materials.
SUBSTANCE: sleeve-like shell is composed of inner layer A, central layer E and outer layer G. Inner layer A tightly fits the contents and mainly consists of aliphatic polyamide or copolyamide and/or polyamide or copolyamide including aromatic links. Central layer E is mainly formed of aliphatic polyamide or copolyamide and/or polyamide or copolyamide including aromatic links. Outer layer G is also formed of aliphatic polyamide or copolyamide and/or polyamide or copolyamide including aromatic links. Located between inner layer A and central layer E is polyolefin intermediate layer C preventing water vapors from penetrating through the layer. Connected with layer A is adhesive layer B. Layer E is coated with adhesive layer D. Oxygen-barrier intermediate layer F is located between outer layer G and central layer E.
EFFECT: increased impenetrability for water vapor and oxygen, increased shelf life of products packed in above shell.
11 cl, 2 tbl, 8 ex
FIELD: cellulose-based sleeved casing for food products.
SUBSTANCE: corrugated sleeved casing is manufactured by method including preparing cellulose solution with the use of solvent such as N-methyl-morpholine-N-oxide. Corrugated sleeved casing is especially stable and is therefore suitable for fully automatic stuffing apparatuses of the type employed for producing of sausages cooked in water or bouillon.
EFFECT: improved strength and provision for using such casing in fully automatic food processing systems.
12 cl, 2 dwg
FIELD: food processing industry, cellulose food casings, in particular pigmented tubular cellulose casings and method for production thereof.
SUBSTANCE: according to the present method pigment based on perylene tetracarboxylic acid in combination with at least one additional pigment are introduced in viscose before extrusion through nozzle to produce casing. Obtained casing after filling with foodstuff appears as natural smoked product with redwood color. Additional pigment is selected from group containing β-phthalocyanine, diazo and monoazo pigments. Pigmented cellulose casing includes 0.4-4 mass %, preferably 1-2 mass % of perylene tetracarboxylic acid.
EFFECT: pigmented cellulose casing which doesn't discolor under microorganism action in vacuum package.
7 cl, 3 ex, 1 tbl
FIELD: food-processing industry, in particular, preparing of linked sausage products.
SUBSTANCE: apparatus has co-extrusion device for pasty mass and casing enclosing said pasty mass, casing hardening means, twisting means, and conveyor positioned rearward of twisting means. Co-extrusion device and twisting means for guiding link on the one side, and conveyor on the other side are adapted for rotation relative to one another.
EFFECT: increased efficiency, compact construction and provision for conditions desirable for twisting operation.
19 cl, 10 dwg
FIELD: food processing industry, in particular production of edible collagen membrane for sealing of foodstuffs such as ham, etc.
SUBSTANCE: according to invention fresh porcine skins are rapidly frozen. Then before further treatment thereof skins are defrosted and defatted by using enzymes. Further skins are sequentially treated by fast alkaline hydrolysis, acid hydrolysis and ground to produce gel-like liquid mass. In last step gel-like mass is extruded, plated and dried to produce target membrane.
EFFECT: collagen sealing membrane with excellent protective characteristics against food oxidation and dehydration.
22 cl, 1 dwg, 2 ex