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 [1] 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 [2] 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.

 

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