Coated edible product and method for producing an edible product having an inorganic coating


(57) Abstract:

The invention relates to the processing of food and pharmaceutical products, in particular to cover their edible inorganic films. On the way to get edible product having a thin inorganic coating thickness of from 0.0002 to 0.5 μm at least on part of its surface. To edible products include food products and pharmaceuticals. To inorganic materials used in the coating include SiO2, SiO, MgO, CaO, TiO2and MnO. The method includes the deposition of the film of inorganic material on the edible substrate by sputtering or deposition from the vapor phase. The coating forms a barrier to moisture and oxygen, which provides the coated edible product of improved shelf life when stored and saves packaging materials. 2 C. and 18 h. p. F.-ly, 8 ill. , 1 table.

The invention relates to edible products, such as food product or pharmaceutical composition, which is covered with edible inorganic films. The invention also relates to a method for producing an edible product having an inorganic coating, and to a device for handling edible products covered Nuorgam to eliminate them, because the need for external packaging materials can be reduced if the edible product itself is more stable during storage.

Moreover, the invention also allows you to create new foods and foods low in fat, requiring the use of moisture, which previously would worsen shelf life when stored.

Description of the prior art

In many conventional foods moisture, oxygen or fat migrate, leading to softening, oxidation or graying of products and limiting the shelf life during storage. "Shelf life during storage" - this is the time that passes before stored food products become unfit for use due to decomposition. Migration of moisture, oxygen or other components in food can cause negative changes in taste, texture, smell, nutritional value, and stability during storage and marketing opportunities products. Under the "consistency" refers to the structure, tactile properties and appearance of the product, including the nature and location of the components of the particles in the substance. May occur moisture transfer between food and the environment and/or within the time is aka as peel pie filling, occurs when moisture is transferred from the filling with a high content of moisture to the crust. Time changes and filling due to the loss of moisture in the crust or atmosphere, which leads to adhesive or sticky consistency.

In U.S. patent 4707365 issued by Haynes and others , reported that chocolate chips, used in cookies, ageing lose giving [the product] chocolate smell. It was found that this loss of smell caused by the greater activity of water in the crumb biscuits in comparison with the much lower activity of water in the chocolate crumbs. More specifically, the moisture from the crumb cookies diffuses in chocolate chips and desorption of naturally present connections with the smell of chocolate. These desorbed compounds then diffuse back into the crumb cookies. The result is a chocolate chip cookie, which over time has less smell of chocolate. In the present invention this problem is overcome by creating on the surface of the chocolate crumbs coating, which is a moisture barrier to prevent migration of moisture.

Similarly, there are problems when the products in the form of cookies or the I. It was found that over time the color of the sugar coating often disappears, causing discoloration of cookies or ice cream. In the present invention this problem is overcome by creating a barrier in the sugar coating to prevent its disappearance.

Edible films are extremely important because of their steps to resolve the above problems and to increase shelf life of food products during storage. Edible films also empower [create] new food products and increasing aspirations of consumers in relation to a variety of fresh food by reducing needs for antioxidants and preservatives. Also has the benefit of expanding distribution channels due to the increase shelf life of food products during storage. Besides, [application] edible films reduces the amount of packaging required to maintain edible product, as the film acts as a barrier to moisture and/or oxygen and improves the shelf life during storage. By reducing the requirement for packaging of edible films is favorable from the point of view of administrative provisions and problems associated with environmental protection.

Prima is but on the level of technology. However, until now the development Sadovnik barriers to water and oxygen was focused on the barriers that contains organic materials, in particular lipids and proteins. Development barriers to water vapor was focused on the barriers, mainly containing cellulose, lipid and protein. Typically, barriers containing lipid, are less permeable to water vapor than the barriers containing proteins. However, the barriers containing proteins, is not suitable in practice for certain products, such as fruit.

In order to reduce the fragility/breakage-related barriers containing lipids, requires non-lipid substrate. As a film-substrate typically use cellulose film. Then to add plasticizers to reduce brittleness. As the substrate, and the barrier it is possible to use proteins, but they are often not as effective as lipid barrier.

The recent works have focused on the films of proteins and carbohydrates. The focus of many recent works have been proteins, such as collagen, Zein, gelatin, gluten and various milk proteins. Also investigated carbohydrates such as chitosan, modified cellulose and methyl cellulose. These Ago, to maintain product quality and microbial safety. Before these technologies will be more widely accepted, more research is needed.

The main problem with prototype edible films, is that for the effectiveness of the barrier requires large quantities. An effective amount is directly related to the coating thickness. The thicker the barrier is made worse by the consumers, as it affects the quality of the sensation in the mouth due to differences in consistency. As a rule, more effective coatings have the worst feeling in the mouth. An example of this phenomenon can serve as a barrier of wax film. Wax is an effective barrier, but in this case it is necessary to add such quantity, that it becomes hard in the mouth and does not melt (i.e. paraffin wax). Sometimes on fruit create wax layers to increase the shelf life during storage, however, these wax layers are felt by consumers and, therefore, are undesirable. However, these waxes half reduce moisture loss.

Effective barriers to moisture are Shallaki, and they can dispergirujutsja in water or solvent. Although dissolve is astorias absorbed into the food.

There are no known edible products which are insoluble inorganic film described in this invention. Other barriers on the basis of water have only a degree of efficiency in comparison with the described here insoluble inorganic coatings, such as coatings of SiO2. Still in the food industry as barriers mainly used grease, gums or proteins. The main limitation of these prototype coatings is that efficiency requires a large number of them, which changes the taste and feel of the product in the mouth. In some cases the moisture barrier in the diet is improved by crystallization of proteins or starches on the surface. In most cases, these components are soluble in water.

Thus, in the ideal case, the optimal threshold can be non-toxic ultrafine layer, which is not felt in the mouth and not soluble in water. Such a barrier would have prevented the migration of oxygen and moisture for extended periods of time.

The state of the prior art disclosed in the following materials, and the materials referred to hereinafter, each of which is included here as a reference.

In U.S. patent 2093260, revealing the cereals. When salt is used in the usual way to fabricate these products, its presence leads to significant amounts of free hydrochloric acid. The patent describes the method by which can be achieved taste without affecting the persistence of the food product with a significant fat content, by avoiding adding salt to the food product prior to the termination of the high-temperature processing, which leads to the decomposition of fat in the diet (column 2, lines 49-56). After the operation of high-temperature cooking of toast food covered with salt solution and dried, obtaining a food product that has a substantial taste of salt without its negative effects.

In U.S. patent 4196219 issued by Shaw and others , describes a method of extending the shelf life of frozen culinary products such as meat, poultry and fish. The method includes the stage of cooking food; cover culinary product edible coating composition, which contains the calcium salt of carrageenan; freezing a food product coated with the calcium salt of carrageenan and storage of the coated food product in a frozen state. The coating applied to the food product essentially equally taste ingredients which deteriorate when exposed to the atmosphere and which protect kapsulirovaniem in a protective coating containing a derivative of a fatty acid and an additive to improve the fluidity, that is, colloidal silicon dioxide or carboxymethylcellulose. The obtained coated particles have improved shelf life when stored and can still essentially instantly dissolve in water.

In U.S. patent 4504502 issued to Roland and others , describes a food product with a coating formed by applying a water dispersion containing a water-soluble Algin on the surface of the food substrate. Aqueous dispersion has a viscosity effective to essentially evenly to cover the surface of the food substrate. After that covered with algina food substrate apply the mixture to dry gelling, in a period of time sufficient to form an essentially solid sadibou alginate film on the surface of the food substrate. The film is sufficient to effectively retard the migration of moisture from the surface of the food substrate, thereby slowing dehydration. The film also forms a barrier to oxygen to slow oxidation of the food substrate and retention smell inside ukazannoy tablets food, confectionery forms, etc. using Polydextrose or combination of Polydextrose and cellulose polymer, or a layer of Polydextrose covered with a layer of cellulose polymer.

In U.S. patent 5286502 issued by Meyers and others , describes how to extend the shelf-life during storage for bars chewing gum by coating both sides with an aqueous solution of the substance that forms sadibou film, preferably a derivative of cellulose, which, with partial drying is used as bonding agents. Then on each layer of the substance forming the edible film, put a layer of wax.

In U.S. patent 5298273 issued by Ito described edible containers, suitable for frozen confectionery products (such as ice cream, frozen yogurt, etc ) and other food products obtained by the initial baking of the dough. The method includes the location of the powdery mixture baltuska containing sugar, butter and flour between a pair of heated plates, followed by heating and baking mix-mash to make alfaisal starch and to evaporate the moisture. Thus, after the initial baking, you will get dehydrated edible sheet in the p by spraying), formed with the formation of the vessel and bake for education crispy capacity for frozen confectionery and other food products.

The purpose of the invention

One of the purposes of the present invention is to provide a food product having an edible film coating, which leads to elongate the shelf life of the food product during storage.

Another objective of the present invention is to provide a method of obtaining edible product coated with an edible film.

Another objective of the present invention is to provide a pre-fabricated sheet of edible material, which can be tformat and then to apply a coating on the edible product.

Summary of the invention

The present invention relates to an edible film, which overcome problems with consistency associated with the coating of edible products, through the use of a solid inorganic composition as the barrier layer. It is desirable to obtain a layer that is very thin (0.05 microns or less) and amorphous to prevent cracking of the barrier, if the Soberania includes improvement of shelf life of food products during storage and/or taste of the impact of food products. The present invention has several advantages in comparison with modern technology barriers to moisture. The main advantage is that the shelf life of food products during storage is increased without affecting the taste and texture. The advantages also include the ability to develop new products with dual consistency, similar to a crispy pastry filled with jelly, which do not soften, as the film forms a barrier between the jelly part and crispy part. In addition, the benefits include reduction in packaging. used to protect food products, thus reducing cost and waste in the environment. Moreover, all these advantages are achieved without a large impact on the appearance, taste, smell or tactile properties of the edible product.

The General approach

Deposition inorganic film on the edible product can be done in several ways.

In one preferred method, the product is placed into the system for periodic or continuous action, which may form the plasma. The system can be simple by corona discharge or be as complex as x is its dry, heat-resistant, smooth product with a lower fat content and higher density.

The preferred method, which allows to form a thin inorganic film cheaply and quickly. A preferred variant of the invention includes a method in which stage of the coating is one of a number of stages of the continuous production of edible products.

The resulting coating covers sidony product to the extent that is necessary to improve the shelf life during storage by maintaining the water activity or hold odor. This can be achieved with the coating on the entire product or part of a heterogeneous product. For example, pizza dough that was baked, cover with one surface, so that subsequently applied the sauce with a large moisture content did not affect the baked dough, thus improving the shelf life of the product during storage. The invention also allows you to pack in the same packaging food products with different smell (i.e. crackers) without harmful mix of smells.

In some embodiments, there is a barrier for moisture transfer, but there is no barrier to the transfer of oxygen, or Vice versa. Ponie the e and microbial growth. For example, if the edible product has a high content of unsaturated polymeric fat, it is desirable barrier, exceptionally resistant to the penetration of oxygen. On the contrary, if the edible product is a fresh fruit or vegetables, it is necessary to maintain the proper balance of respiration in order to avoid anaerobic respiration, which reduces the acceptability of the product by the consumer. In line with this, the selected inorganic barrier has required the character to bring to the coated edible product with the desired properties.

Edible inorganic film is essentially continuous for at least part of the food product or the entire product. In addition, the edible film is thin (of 0.0001-0.5 microns) to avoid negative impacts on the sensation, appearance, and taste of the product. Beneficial to edible film was thin enough, and that the amount of inorganic material in the food product was small enough, so that end is covered with edible product compliance with standards and regulations (such as published in section 21 of the code of Federal regulations) for edible products.

System for coating

As for plasma often requires a large heating and/or low vacuum, care should be taken to avoid changes in the composition or consistency of products, for example, evaporation of moisture on the surface of that cover. If you are at ambient temperature or at low temperature, preferably lower vacuum. The success rate was greater for the more dry food, because the evaporation on the surface of food is minimal, if it has a low moisture content. In certain applications, depending on the type of food product, you can also freeze the food product to prevent evaporation.

In systems spraying or similar thermal sublimation using the composition of the target and bombarding it with ions that are accelerated in the direction m to surface atoms of the target and cause them ejection of high velocity on the coated substrate.

In the method, an electron beam is served a large amount of energy to sublimate the substrate in vacuum. However, the sublimation temperature is usually too high for certain edible products and the energy levels of the e-beam is about 20-40 kW electronic gun and require nuclear shielding. Although the method with electron beam can be used, it is more expensive, making it less attractive for applications in the food industry.

Increased plasma chemical deposition from the vapor phase, activate by using electromagnetic energy, which should be sufficient for the gas or the liquid is split into electrons, ions, free radicals and other particles in the excited state. Plasma is ionized gas, which contains essentially equal numbers of ions and electrons. Connection-the precursor is vaporized and injected into a vacuum chamber, where it is affected by the electronic discharge. The electromagnetic field causes the ejection of electrons creates ions and initiates a chain reaction to generate a greater number of charged particles. Excited gas particles in decaying plasma are attracted to the surface of food, where the IOM, until will not be formed a continuous layer.

Enhanced microwave plasma chemical deposition from the vapor phase in addition to the above process using microwave energy. This leads to the creation of a product, such as those described above.

Frequencies that are commonly used in the chemical deposition in the plasma are in the range from about 10 kHz to about 1 GHz, preferably from 10 kHz to 100 MHz, and the pressure varies from approximately within 0.00001 Torr (mm RT. Art. ) to about 50 Torr (mm RT. Art. ). The power connection can be capacitive, inductive or microwave.

Although you can use any of the methods mentioned above coating, preferred is a method of coating an edible product by chemical vapor deposition in the plasma (OCP), if you want the products were very uniform. The filling is the preferred method, which does not require a high degree of control, and the important lower production costs. The main advantage of the HOP is that this method can be carried out at a lower vacuum and temperatures than spraying. The main advantage of sputtering is that it reduces the possibility of side d is yli developed and improved in the last 15 years in the field of electronics and Biomedicine. In addition, the film HOP currently approved by the FDA for flexible packaging on the food contact surfaces.

During the chemical deposition in the plasma, the plasma deposition of a thin film is formed in the chamber by introducing at least one gaseous precursor in an area with an adjustable electric field. The process parameters that would normally control include the level of internal pressure characteristics of the electric field, the composition of the gas and the speed of its flow in the plasma. The variation of these parameters will change the characteristics and properties of the final film. Of course, it is desirable to adjust these variables plasma, to obtain a film coating with the desired properties of the film. With regard to the present invention, it is necessary to adjust the parameter so as to obtain a film coating, which is essentially solid and has a uniform thickness and composition.

One of the ways described and Felt al. in U.S. patent 4888199, includes a deposition process of a thin film on the surface of the substrate using plasma, and keep track of the optical radiation from the plasma, analyze it and the results are used to automatically control the nature of the plasma for >/BR>The term "edible product" refers to either food or pharmaceutical agent that can be consumed by people or not people (i.e. Pets). To the edible product can also include foods that are used for demonstration only. Properties of the coated edible product, such as surface smoothness, moisture content, temperature, fat content and density, are important in the selection of types of edible material of the substrate and method of its use. Optimal results are achieved when the food surface is smooth and dry. It has been found that a smoother surface is effectively more than a thin coating. The surface moisture of the product is also an important factor, as it is more difficult to cover the surface, which evaporates. More heat-resistant products allow the use of processes with lower pressure or vacuum and higher operating temperatures in order to maintain the plasma with lower costs to obtain it. Foods with high fat content are non-polar, which makes the adhesion of the coating to the surface. The surface will change due to the polymorphic nature of the fat is from state. Polymorphic changes usually increase the size of the crystals. This polymorphic expansion may cause cracking or unevenness in the floor. These problems are eliminated by the use of edible products having a surface with a low fat content.

In addition, products with higher density and react better in the process with vacuum, as they will not expand. Products that extend, can form cracks in the coating and reduce the effectiveness of edible films. Many of these problems can be reduced by freezing the products before the process. However, because the coating is formed by spraying and HOP are amorphous and therefore initially flexible, the problem of cracks caused by expansion of the substrate, is not significant.

In another embodiment, the invention is applied pre-covering edible barrier that covers some of the void in the edible product, resulting in a smoother surface. This product is then coated with an inorganic layer. This method is best for edible products, in which enzymatic or acidic/basic reaction can lead to the decomposition of previous coatings. the Ki of view, since it eliminates the problems and costs associated with implementation of the plasma deposition on plant food.

Examples of some possible types of edible products that can be coated in accordance with the present invention include:

foods with low moisture content, which require expensive barrier to prevent moisture;

solid confection, which become tacky when exposed to higher humidity;

cookies and potato chips, which also become soggy or stale, when the package is opened or stored for extended periods of time, and lose their crispiness;

foods that are intended for demonstration and therefore require greater shelf life when stored; these products eventually fade and crack due to moisture loss;

covered sugar candy/pharmaceutical preparations, in order to prevent the Erasure of the color coating on the hands;

air and humidity solubilizing covering sugar, which is the color;

ready-to-eat cereals, which of chocolate chips, which become soggy or lose over time, the smell of chocolate, thus, reduces shelf life when stored or taste;

systems with low fat content is usually reduced by the addition of water, and which will eventually dry up, limiting the shelf life when stored.

The present invention allows to create unworkable in other cases, products with low fat/high moisture content, by formation of a film of moisture barrier for food products with a high content of moisture to prevent dehydration of the product. Respectively, are achieved foods with high moisture content, such as systems with low fat content, with a greater shelf life when stored.

The oxygen-sensitive systems that contain nuts or dairy fat, which will eventually become rancid, because the present invention reduces the migration of oxygen and, therefore, oxidation of lipids.

Other products, which is beneficial for the present invention are strongly flavored cereal with a different smell. Currently, they must be packaged in various containers, otherwise prosagoge be Packed together. For example, foods such as chips, or other products, is covered with an inorganic film, will form a barrier to smell, which makes it possible to pack in the same container chips with lots of smells.

The composition of the inorganic coating

The coating composition may be any inorganic material. Preferably, the coating material was certified as GRAS (Generally Recognized as Safe) (generally accepted as safe) by the Administration of food and drugs, or could easily be certified as GRAS. More preferably, the coating material formed a barrier against the migration of moisture and/or oxygen. For the preferred compounds for coating is SiO2, SiO, CaO, ZnO, Tio2and MnO. Desirable SiO2because it is certified as GRAS, forms a good barrier and used as a micro-thin coating in other areas, such as electronics. CaO also desirable because of its well-known nutritional value. Especially preferably applied to the surface of the food coating of SiO2. MnO, CaO and TiO2because these compounds are either approved additives, approved dietary supplements, or approved color two.

In addition, it is preferable that the inorganic composition of the coating was insoluble or capable of dispergirujutsja in the water. The term "capable of dispergirujutsja" is defined as the phase of a disperse system consisting of particles or droplets of one substance dispersed in another system. This is necessary to ensure that the films obtained form a long-term effective barrier to moisture, so as to improve the shelf life of the product during storage.

The purity of the coating should be controlled in order to guarantee the security obtained edible product. "Purity" is defined as essentially no content of any [matter] , which falsifies or spoils edible product. In particular, this term refers to the composition of the coating not containing pollutants, which may affect product safety. Typically, the coating composition should have a purity of at least 80%, preferably at least 90%, more preferably at least 95%, even more preferably at least 99% and most preferably at least 99.9 percent. Particularly advantageous SiO2because it is an approved ingredient, additive, which is bitory clumps. In addition, SiO and SiO2currently used in coatings for plastics and glass in order to improve the barrier properties against oxygen. Believing that they are returned and amenable to re-use microwave barriers, glass materials for plastics was applied to packaging, to ensure a high barrier to oxygen on the film of plastic bags or bottles, which were transparent to microwave energy. Cm. [job] Brody, A. L. , "Glass-coated Flexible Films for Packaging: An Overview" (Covered with glass flexible films for packaging: Overview), Packaging Technology & Engineering, February 1994, pages 44-47, which is included here as a reference.

The coating composition of the present invention may contain a mixture of SiO and SiO2. The coating composition can be described as SiOxbecause the composition is a mixture, where the 1x2.

Various compounds used as the source of Si for the chemical deposition from the vapour phase (CVD) /chemical deposition from the plasma (OCP) are complex organosilicon esters, anhydrides (often called highly dispersed ORGANOMETALLIC silicates), silane (SiH4), disilane (Si2H6and CHLOROSILANES. In addition, they include tetraethoxysilane (Si(OC2H5)2Surfaces" (Mechanistic studies of the growth of thin dielectric films by chemical deposition from a dilute vapor phase: reaction of tetraethoxysilane with surfaces (SiO2), Journal of Applied Physics, volume 69 (10), 15 may 1991 , page 7037-49, which is included here as a reference.

Another well-known precursor for use in the deposition plasma is a mixture of HMDSO (hexamethyldisiloxane). ABOUT2Not.

Low-temperature CVD films of SiO2described in Desu and others , "Low temperature deposition of SiO2Films Using Novel Precursors" (Low-temperature CVD films of SiO2using the new predecessors), J. Electrochem. Soc. so 139, No. 9, September 1992 , which is incorporated here as a reference. Says about new predecessors, hydrodispersion, namely NT (Oh-H8Si8O12and NT (D5h-H10S10O15) application for osajdenie SiO2with high yields, based on Sil3. This technique leads to a thin film of SiO2excellent quality, deposited on a monocrystalline silicon substrate. Films grow at 500oC and at atmospheric pressure, using wet oxygen as coreagent.


Comensha least 80%, preferably as a solid 90%, more preferably as a solid 95% and most preferably as a solid 99%. Although the crack, chip, or incomplete coating can reduce the effectiveness of the barrier. while this coating is still achieved by reducing the effects of migration of moisture and/or oxygen in the food product. However, optimally, so that it formed a continuous coating, as less than a solid floor is, the less effectively [action] barrier mechanism. Inorganic coating should be continuous for at least a significant part of the edible product, and preferably the entire surface of the edible product. The coating should be thin in order to reduce the risk of cracking or injections.

The coating formed by spraying and HOP are amorphous, which provides the flexibility to further prevent cracking or injections. Flexible coatings can be increased by adding additives during the coating process.

An important factor is also the thickness of the coating. The thickness of the coating is proportional to the weight percentage cover composition in relation to doctitle or it is necessary to maintain the minimum content of the covering composition. Besides, it is also important the thickness of the coating, as it may affect the properties of the edible product, including taste, texture and smell of the product. The thickness of the coating also ultimately determines the effectiveness of the film as the barrier.

Because in your mouth you can feel the particles over 20 microns as granular or powdery inorganic coating should have a thickness of less than about 0.5 microns. Preferably, the inorganic film has a thickness of 0.0001-0.2 microns, more preferably about of 0.0001-0.1 microns, even more preferably about is 0.0002 to 0.05 and most preferably about of 0.0005 to 0.02 microns.

Inorganic coating must also be essentially uniform in the thickness and composition. "Essentially homogeneous" is determined by the uniformity necessary to obtain a product having desired properties, preferably with deviations less than 100%, more preferably less than 50%, even more preferably less than 25% and most preferably less than 10%.

The number of coatings used for covering edible product, must be regulated so that the final product was safe. This will depend on the AI in the final edible product should be less than about 0.05 weight. %, preferably less than about 0.01 weight. %, more preferably less than about 0,005 weight. %, even more preferably less than 0.001-0.002 weight. %, most preferably less than about 0,0005 weight. %.

Additional objectives, advantages and features of various aspects of the present invention will be apparent from the following description of its preferred options, and such a description leads in connection with the accompanying drawings.

Brief description of drawings

Fig. 1 illustrates a vertical section of a part of the elliptical edible product, covered with a sugar coating, glossy [coating] and, finally, edible inorganic coating;

Fig. 2 illustrates a vertical section of a part of the elliptical edible product, which has the first sugar shell, then pre-edible coating and then covered with glossy finish;

Fig. 3 illustrates a partial perspective representation of a section of edible plate product in accordance with a preferred variant of the present invention, and edible tiled product is coated with an edible inorganic coating and then coated with a second coating;

Fig. 4 illustrates a partial prospects the present invention, and edible tiled product is pre-coated with an edible inorganic coating and then covered with a second edible coating;

Fig. 5 illustrates a partial perspective representation of a section of edible plate product in accordance with a preferred variant of the present invention, and edible tiled product is coated with an edible inorganic coating;

Fig. 6 is a block diagram of the device of periodic action, used for coating edible products sedonas film;

Fig. 7 is a block diagram of the device of continuous action, used for coating edible products edible film;

Fig. 8 is a block diagram of the device of periodic action to obtain the edible film tape products.

Description of the preferred options

The first case of Fig. 1, which illustrates an edible product comprising an elliptical chocolate product 1 covered the first sugar coating with the formation of the sugar shell 2, and then covered with glossy [cover] 3, and finally coated with an inorganic coating 4.

Fig. 2 illustrates an elliptical Shoko is glossy [cover] 8.

Fig. 3 illustrates an edible product containing the Central part of the confectionery components 9, coated with inorganic coating 10 and the end is enclosed in chocolate coating 11.

Fig. 4 illustrates an edible product containing the Central part of the confectionery components 12, is covered with an inorganic coating 13 and the end is enclosed in chocolate coating 14.

Fig. 5 illustrates an edible product containing the Central part of the confectionery components 15, covered with chocolate coating 16 and the end is covered with an inorganic coating 17.

Fig. 6 illustrates a periodic process of deposition, where the coated food product is placed in a closed device for plasma deposition 17 in the area plasma deposition 19. After the door 18 is closed, the pump 20 creates a vacuum, enclosed back area filled with inert or reactive gas via a supply line 21 and creates a working vacuum. To create a plasma through electrodes 22 serves electric current from a suitable power source (not shown). Over time, we need to cover the product, the electric current and the pump 20 is switched off and the gas 21 release so that you can open on the CSO product inorganic coating by deposition in the plasma, getting essentially continuous coating of inorganic material covering at least part of the edible product.

In a continuous process of plasma deposition using three separate enclosed chambers 1, 2 and 3, with each vacuum chamber is controlled separately. The product enters the chamber 1 through the conveyor belt 28 through star valve 25, which prevents the admission of external air. The vacuum in the chamber 1 is maintained by a pump 26 through the valve 27, and an inert or reactive gas via a supply line 29 blows product. Conveyor belt 28 moves the product through star valve 30 into the chamber 2. Star valve 30 isolates the camera 1 camera 2. After passing through star valve 30 the product is applied on the conveyor belt 31 in the zone of deposition in the plasma 32. The plasma is generated by electric current from a power source (not shown) supplied through line 33 to the electrodes 34, in the presence of inert or reactive gas, and the vacuum is maintained by a pump 35. Plasma covers the product. After that covered the product passes through a star valve 36 into the chamber 3 on the conveyor belt 37. The vacuum is less than in the chamber 2, is supported in cameos tape on the normal line of food processing.

Fig. 8 illustrates a device for sputtering deposition, which is covered with a layer of edible inorganic film on the flexible sheet 49. Edible coating can then be separated from the flexible sheet 49 and introduced into foods such as shown in Fig. 4. Pre-manufactured flexible sheet 49 is placed in the chamber 43. Flexible sheet untwist with the feed drum 40 over a cooling roller 41. Inorganic target 48 is placed on the plate 50 and sprayed on a flexible sheet 49 by supply of electric energy through the supply pipe 47 in the presence of the gas obtained from the gas supply lines 44, controlled by valve 45. Then covered with a flexible sheet 51 may be tightened on the receiving drum 42. Before the product is extracted, turn off the vacuum energy and gases. The method is somewhat similar system deposition with Fig. 6, since the beginning in the chamber 43 create a vacuum to remove air using one or more pumps 46 and into the chamber for deposition of injected reactive and/or inert gases. But unlike HOP, where the gas is ionized and the ions are attracted to the product, the deposition of particles with charge are accelerated to the target, which leads to the fact that of the particles ejected from the target to pantala can be stored, be separated from the flexible sheet and put on an edible product as a barrier.


The experiments were carried out using both methods of deposition, and methods of chemical deposition in the plasma (OCP). In both cases the impression that the outer glossy coating used on certain products, caused the formation of stains from SiO2the coated product. In addition, it was found that for products with low melting temperatures, such as chocolate products (melting point of about 20o(C) is preferred over a certain operating range power (50 watts).

Spraying is more complex vacuum process than HOP. In addition, it is estimated that in HOP layer of 1000 angstroms is applied to the product about 10 times faster than during the deposition. HOP leads to a product that is comparable to the product obtained by spraying, but with only 50 watts.

Example 1

Used edible product was candy SKITTLESRBite Size Candies (small candy). They are covered with sugar butterscotch with a fruity smell. In the production of SKITTLESRBite Size Candies sugar mixed with flavoring for the current sugar solution and dried in air. The product is polished and finally they type a letter S. SKITTLESRpreviously demonstrated negative effects when exposed to excessive moisture for extended periods of time.

Product SKITTLESRwas placed in a reaction chamber of a laboratory device of the type shown in Fig. 6, and closed the door. After this has created a vacuum to pressure on the basis of 50-200 mtorr (0,05-0,2 mm RT. Art. ). The chamber was purged with argon at 45 CC (normal)/min and then oxygen in 8 CC (normal)/min, up until the camera was not completely filled with pure oxygen. A tube made of TEOS (tetraethylorthosilicate) was heated to 95oC to evaporate TEOS before entering into the camera. Included a power of about 50 watts and has submitted it through the device RF communication, which was set to 13.56 MHz. Plasma is kindled and the valve for TEOS opened to allow TEOS to react with oxygen in the plasma and cover SKITTLESRite Size Candies. After 10 minutes, turned off the energy supply of gaseous oxygen and TEOS, and, in the end, a vacuum pump. The camera opened and extracted the product.

Electric power is preferable to submit to the bottom plate, and the product be placed on this bottom or hot plate. In the alternative the data procedure SiO2immediately cover the surface with a reduced dust. This is due to the positive nature of the SiO+ from TEOS. In any case, the method led to reduced dust SiO2on the surface, which was formed in the plasma and blankets product. Thus, SIO, SIS2located on the product without dusting (see table).

Floor SKITTLESRtested by assessing the effects of moisture. Uncovered [candy] SKITTLESRput in a bottle of water and she immediately started to dissolve. [Candy] SKITTLESRcovered with an inorganic film, was placed in a vial with water and it started to dissolve not earlier than 4 minutes. We believe that this time can be improved by reducing or eliminating "holes" present in the coating, or to apply product more evenly inorganic coating. It is expected that the number and size of pinholes will be reduced by using a more carefully designed device.

Example 2

In this example, use TWIXRCaramel Cookie Bars (pieces of biscuits with caramel). Pieces TWIXRare cookies covered with caramel coating, and then wrapped in chocolate. This type of product Illustra migration of water softens biscuits and eventually leads to the product of inferior quality, what initially made. In this example, the pre-processing unit installed before the device shown in Fig. 7, to receive cookies, cut along the length of the pieces. After that, the product is passed through a star valve 25, which is designed to prevent the introduction of product into the chamber 1, where it creates a vacuum of 20 mm RT. Art. without reducing the vacuum level. After that, the product passes through a star valve 30 into the chamber 2, where it is covered in plasma inorganic layer. After covering the product passes through a star valve 36 into the chamber 3, which supports the vacuum of 30 mm RT. Art. After passing through star valve 39 opens the product is covered with an inorganic film. Then the product continues [move] in conventional confectionery production line for further processing. Barrier on biscuits reduces the migration of moisture and oxygen into biscuits or from it, thus increasing the shelf life of the product during storage.

Example 3

This example used the "M& M sRChocolate Candies (chocolate candy), a chocolate Central part of the elliptical shape, covered with a sucrose solution containing the dye for education candy n the conditions. To increase quality candy desirable moisture barrier according to the present invention. This example uses a periodic process, which includes the location of the rotating form with perforated layer ("perforated drum") inside the plasma reactor, similar to that of Fig. 7. The product is placed in the drum, which is then introduced into the chamber 1 and create a vacuum of 0.1 mm RT. Art. then the drum back fill O2to vacuum 10 mm RT. Art. Then the drum starts to move into the chamber 2 and the plasma begins to cover the product. After coating in the chamber to increase the pressure and the product is removed from the drum. Inorganic coating on chocolates extends the shelf life and product quality by reducing the harmful effects of moisture.

Example 4

In this example, use is covered with chocolate chips, coated or covered with M& M sRChocolate Candies or M& M sRMilk Chocolate Baking Bits. As a rule, the color of the candies of this type seeping into food products such as cookies or ice cream when they are added to such products. This leads to a "halo" or colored ring inside the product, which in some cases have unsightly blockrate products make the products in the form of cookies or ice cream without end "education halos".

Example 5

Covered "ready to eat" products from cereals become soggy in milk soon after it is added to the product of cereal. By the time when the consumer finishes [meal] of cups, cereal product, as a rule, becomes raw. With the exception of products from cereals, covered sugar, this property reduces edible attractiveness of the food product. With the technology of the present invention can reduce the migration of moisture by covering product of cereal inorganic coating, without the need to add additional sugar. As cereals are already enriched, this coating will increase the claimed content of mineral and nutrients, if the inorganic film contains nutrients. The method of covering products from cereals can be performed using the device shown in Fig. 6 and 7. Educated on the product of cereal barrier will be optimized so that the product does not become soggy when mixed with milk. As the product of the grains exposed to milk for only a relatively short period of time (1-10 minutes), can be adjusted thickness of the coating. If you use pokedstudio reduced migration of oxygen. So the product is less likely to become stale.

As illustrated in the foregoing description and examples, the present invention has great application for making a wide variety of edible products. The present invention offers edible products with increased shelf life when stored and [it] is used without deleterious effect on the taste, texture and smell of the product. The present invention allows to reduce the packaging costs without reducing the shelf life of the product during storage, because you can use less expensive packaging instead of the more expensive foil or impermeable packaging materials. This is an additional advantage from the point of view of environmental protection, such as expensive packaging materials do not readily undergo biodegradation.

Used terms and expressions are used as terms of description and not of limitation, and there is no intention to use such terms or expressions as excluding any partial equivalents shown and described signs; it is understood that within the scope of the invention various modifications.

1. Coated edible product, with the 0.5 micron, and essentially continuous inorganic coating covers at least part of the edible material.

2. Coated edible product under item 1, wherein the inorganic coating is made in the form of a barrier that reduces the migration of moisture and/or oxygen.

3. Coated edible product under item 1, characterized in that the inorganic coating has a thickness of less than 0.5 microns.

4. Coated edible product under item 3, wherein the inorganic coating has a thickness of from 0.0002 to 0.2 μm.

5. Coated edible product under item 4, wherein the inorganic coating has a thickness of from 0.0002 to 0.1 μm.

6. Coated edible product under item 5, wherein the inorganic coating has a thickness of from 0.0002 to 0.05 μm.

7. Coated edible product under item 1, characterized in that the continuous inorganic coating covers edible material essentially the entire area of its surface.

8. Coated edible product under item 1, wherein the inorganic coating is continuous at least 95%.

9. Coated edible product under item 1, characterized in that the inorganic coating contains less who ity edible product p. 1, wherein the inorganic coating is essentially composed of SiO2, SiO, CaO, ZnO, TiO2or MnO.

11. Coated edible product under item 1, characterized in that the inorganic coating essentially consists of a mixture of SiO and SiO2.

12. Coated edible product under item 1, wherein the inorganic coating is essentially pure.

13. Coated edible product under item 1, characterized in that it further comprises pre-coating material, which is printed on edible inorganic material before coating.

14. Coated edible product under item 1, characterized in that it includes a water-containing filling, with an inorganic coating separates the edible material and stuffing.

15. Coated edible product under item 1, characterized in that the coated edible product contains more than one inorganic coating.

16. Coated edible product under item 1, wherein the inorganic coating is from 0.0001 to 0.05 weight. % of coated edible product.

17. Coated edible product under item 1, wherein the edible material is essentially solid.

18. EOB obtain edible product, having an inorganic coating, providing covering edible product by spraying essentially continuous coating of inorganic material, having a thickness of from 0.0002 to 0.5 μm, edible product.

20. The method according to p. 19, characterized in that the covering is realized by means of deposition in the plasma.


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