The composition for the protection of food and the method of its application to protect food against loss and microbial spoilage

 

(57) Abstract:

The invention relates to food industry, mainly meat and dairy. The composition contains a polymer dispersion and a modifier, which is used as a smoke product "Liquid smoke Plus" in the amount of 0.1-10.0 wt.% from the total mass of the composition as a polymer dispersion using a dispersion based on vinyl acetate or copolymers, or mixtures thereof with an aqueous dispersion of butyl rubber. The composition can optionally contain food dye in a quantity of 0.3-0.5 wt.% of the total mass or sodium salt dehydracetic acid in amount of 0.2-2.0 wt.% of the total mass. The method includes drying the surface of the food product, drawing on his part to protect food products, including polymer dispersion and the modifier, the formation of the protective shell. The composition and method allow to exclude the possibility of degradation of coatings at high temperatures, to reduce the permeability of the coating, swelling in water and fats, to increase the strength of the coating, while maintaining sufficient deformability them without cracking and integrity on uneven areas, to facilitate recycling. 2 N. and 5 C.p. f-crystals.

The invention of Amnesty show the traditional polymeric materials provide a certain level of protection to the Packed products, but may not have a directional impact on adverse biochemical and microbiological processes occurring in the products under the action of the temperature-time factor and the environment.

In this regard, it is obvious that in the 21st century, you need to use “active” packaging containing special additives, modifiers properties of polymer component imparting polymeric materials fundamentally new quality.

The results of research and industry experience has shown that only this package provides the effect of protection from the adverse effects of the environment and long-term preservation of product quality (environmental Engineering, 1997, No. 6, S. 42-51, cheese making, 1999, No. 3, 16-20, Meat industry, 2001, No. 12, S. 36-37. Functional foods. Reports of the international scientific conference. - M.: VNIIMP, 2001, 295 S., S. 259-261).

It is known that one of the most effective solutions to obtain such packages is the formation directly on the surface of food products from compositions containing as the film-forming polymer in inogo actions (cheese making, 1998, No. 2, S. 4-9, cheese making, 1999, No. 4, S. 7-10).

It is also known that for forming the protective layer on the surface of food products and is mostly used, the composition-based latexes of polymers, for example copolymers of vinyl acetate (ed. mon. The USSR №1178389, class. And 23 With 19/16, 1983; ed. the certificate of the USSR No. 1722381, class. And 23 With 19/16, 1992; ed. St. USSR №1822715, class. And 23 With 19/16, cheese making, 2000, No. 4, S. 33-35, cheese making, 1999, No. 1, S. 7-8), copolymers of vinylidenechloride (ed. mon. The USSR №278400, class. And 23 With 19/16; RF patent №2007924, class. And 23 With 19/16), butyl rubber latex (ed. mon. The USSR №799702, class. And 23 In 4/10, RF patent №2091030, class. And 23 In 4/10).

It is also known that as modifiers used primarily fungistatic additive, giving the layers antimicrobial properties, in particular, antibiotic natamycin, pimaricin (proceedings of the “Low-waste processing”. Uglich: Ed. NGO “Uglich”, 1986, S. 33-36; Prz. miesz, 1993, No. 4. - S. 97-98), or sodium salt dehydracetic acid (patent RF №2007924, class. And 23 With 19/16, RF patent №2146872, class. And 23 With 19/16), also known introduction to the composition of the coatings to give them the traditional painting various food dyes (RF patent No. 2146872, class. And 23 With 19/16, ed. mon. The USSR №1822715, class. And 23 With 19/16, cheese making, 2000, No. 4, S. 33-34).

However, despite the definition is to be placed, not enough technological, in addition, they contain expensive components (polyvinylpyrrolidone, pimaricin, beta-carotene), or components not produced at present and missing in the market (for example, latexes of copolymers of isobutylester IP-55). Also noted the General trend of the market and users transition from environmentally unsafe copolymers vinylidenechloride to the protective structures of the new generation on the basis of copolymers of vinyl acetate, capable of biodegradation.

Closest to the claimed solution is protective composition and method of its implementation by the RF patent №2091030, published. 27.09.97, BI No. 27, class. And 23 4/10 And 23 With 19/16, And 22 With 13/00.

The composition contains a polymer dispersion and a modifier. The method of application of the composition provides for the drying of the surface of the food product, applying a layer containing the polymer dispersion and the modifier, the formation of a protective membrane with subsequent storage and sale of food in it product.

The testing of this composition and method of its application revealed the following is a solution, despite the fairly high protective properties and hygienic purity obtained when using the rovi slaughter animals get time-consuming, complicated process, which negatively affects the quality indicators of the modifier and the final products with its use makes the reproducibility of the claimed solution;

- used the modifier - hemoglobin blood of slaughtered animal is currently difficult to access due to the reduction of slaughtering enterprises and the need for long distance transportation of raw material (whole blood), which requires preservation of the product and adversely affects the quality indicators (colour and surface properties) modifier;

- protective composition due to its inherent color gamut cannot be used in cheese making;

components of the composition of the polymer dispersion (latex IP-55 and butyl rubber) is currently virtually absent in the market; latex IP-55 is not produced by the domestic industry, the world has no analogues; latex of butyl rubber is an expensive product, produced only in a limited number of purpose that makes the composition of the economically disadvantaged;

- utilization of the shell is difficult because it is not capable of biodegradation microflora and should be poderpda and volatile components complicate its use as a cover for unripened cheeses and raw (uncooked) sausages during ripening.

The objective of the invention: receiving protective composition and method of prevention of food with its use, devoid of these shortcomings.

Technical result: create a composition and method of protecting food from unwanted microflora, oxidative damage, loss of weight, ensuring the conservation of indicators of product quality (color, taste and aroma), ability to biodegradation.

This increases the environmental and hygienic safety of the product, expanding the range of validity of the proposed solutions by type of product, stored nutritional value and quality of products during storage, normalized mass exchange between the product and the environment at the stage of its receipt, provides protection from unwanted microorganisms, and also reduces product loss in a single chain “production - storage - implementation.

The technical result is achieved by the fact that the composition for the protection of food products, including polymer dispersion and a modifier, the modifier used smoke the drug is “Liquid smoke plus” in the amount of 0.1-10.0 wt.% of the total weight of the composition, then it is formed from a protective membrane, which Pro">The polymer dispersion used on the basis of vinyl acetate or copolymers, or mixtures thereof with an aqueous dispersion of butyl rubber. The composition can optionally contain food coloring, preferably lacquer ruby SC, or pigment Golden yellow solid, or pigment red 5S in the amount of 0.3-0.5 wt.% by weight of the total composition. The composition can optionally contain an antimicrobial additive, preferably sodium salt dehydracetic acid, in amount of 0.2 to 2.0% by weight of the total composition.

In the method of protecting food products, including drying the surface of the food product, applying a layer containing the polymer dispersion and the modifier, the formation of a protective membrane with subsequent storage and sale to him of the food product, the composition of the smoke flavor Liquid smoke plus” is applied to the surface of the food product directly after the Ambassador and molding, drying and/or after applying a layer of smoke the drug in the form of smoke flavoring Liquid smoke plus".

In the method of protecting food products to be applied on the surface of the food product using the composition containing the polymer dispersion based on vinyl acetate or copolymere is on the surface of the food product using the composition, optionally containing food dye, preferably a lacquer ruby SC, or pigment Golden yellow solid, or pigment red 5S in the amount of 0.3-0.5 wt.% by weight of the total composition.

In the method of protecting food products to be applied on the surface of the food product using the composition additionally contains an antimicrobial additive.

In the method, the finished food product, mainly cheese after ripening in the shell, formed from a layer of the composition, it is applied a protective layer of polymer-wax composition with a melting temperature of 80-150°C and maintained at this temperature for 2-7 C.

Additional application of polymer-wax layer on the surface of cheese or sausages ready enjoy in the protective layer of the above composition after completion of the process of maturation, in particular, for the from/to and from/sausages after the drying process before long-term storage will significantly (3-4 times) to extend the shelf life of these products due to the significant reduction of weight loss product, to prevent the development of fungi and yeast on the surface of the protected product throughout the extended term of validity, increase body is, his fat fraction from oxidative damage; the valuable properties of this modifier below, contribute to its intended use in the claimed composition for coating a food and the way their protection from loss and microbial spoilage, namely:

- hygienic safety and belonging drug “Liquid smoke plus” for food additives, biologically active substances; the drug has passed biomedical test and admitted to the manufacture, sale and use on the territory of Russia; it contains no potentially harmful dangerous for human health of substances and can be used for the surface treatment products, and as a dietary Supplement, flavoring, add in the minced meat in the manufacture of products (sanitary-epidemiological conclusion No. 77.9902.916.D. 000702.02.01 dated 13.02.2001);

- wide use in the meat industry for introduction into the stuffing of sausage products, including meat, poultry, for a noticeable improvement in the structural-mechanical characteristics of the finished product, for more saturated pleasant and sustainable flavor and aroma products for inhibition of oxidative and microbial processes, is the 2, S. 15-16). In addition, the modifier is also dye and brown and on the ground is also used by us to make the necessary protective colors that will reduce the content of conventionally used dyes - pigments red, yellow, and brown range, including hemoglobin of the blood of cattle, fermented rice and other

A distinctive feature of the modifier used smoke flavoring Liquid smoke plus” from famous smoke drugs - VNIIMP, WACHTEL, MINCH, VNIRO, “Nafil”, p-71, p-72, Char-Sol (USA), “Egal” (Yugoslavia), “Degusta” (Germany), his hygiene and environmental safety, the almost complete absence of tar, carcinogenic hazardous compounds in the composition, stable quality levels of product and specified the content of reactive compounds (phenols, CARBONYLS and organic acids); this is a drug “Liquid smoke plus patented technology (the way), on a specially designed installation, allowing you to get liquid smoke with a given concentration of smoke substances (patent of Russia №2124841, class. And 23 In 4/10).

Prana prepare protective structure why 99 wt. including latex SWED (copolymer of vinyl acetate with ethylene) are mixed in a vessel with stirrer with 1 wt. including smoke flavoring Liquid smoke plus at room temperature. The modifier is administered portions, after which include a mixer and mix composition. Then the composition was filtered and poured into a special container for later use. Composition dehydrated by subsequent incubation for one hour at room temperature.

The composition is used for coating on the surface of ready cooked-smoked sausages “Moscow” highest grade according to GOST 16290, for which the composition is applied to the surface of the baton by a single makanya. Then, for forming a protective coating on the surface of the baton composition is dried at room temperature before the formation on the surface of glossy transparent coating with a slight characteristic odor of smoke. Bars labeled with the subsequent implementation or storage in accordance with applicable technical documentation.

EXAMPLE 2. Is carried out according to example 1 and characterized in that the protective composition is prepared by mixing 85 wt. including latex SWED with 10 wt. including latex of butyl rubber SBC-3.

To the mixture is added 5 may on the surface of the loaf is ready boiled-smoked sausages “Sausage” of the highest grade (GOST 16290).

EXAMPLE 3. Performed as in example 1 and characterized in that in the preparation of the protective composition is mixed by 98.7 wt. including latex SWED with 1.0 wt. including smoke flavoring Liquid smoke plus”. Then the mixture is added 0.3 wt. including food coloring (pigment red 5S) in the form of an aqueous paste and mix. The composition used for coating on the surface of the loaves ready for sausage “Odessa” first grade (GOST 16351).

EXAMPLE 4. Is carried out according to example 1 and characterized in that the protective composition is prepared by mixing of 92.5 wt. including latex copolymer SUDED with 7 wt. including modifier - smoke flavoring Liquid smoke plus”. After completion of the mixing portions add 0.2 wt. H. dye (lacquer ruby SC) in the form of aqueous paste, then enter antimicrobial additive to 0.3 wt. including sodium salt of dehydracetic acid. The composition of the stand and used for application to the surface of the loaves cooked-smoked sausages “Sausage” of the highest grade (GOST 16290) before the technological operation of drying. Loaves of sausage coated with the coating is dried and control the quality of products. After completion of the entire technological process of production of the finished products are sent to realizr 5. Is carried out according to example 1 and characterized in that the protective composition is prepared by mixing of 94.8 wt. including latex of a copolymer of vinyl acetate with dibutylamine brand PDM with 5 wt. hours of modifier Liquid smoke plus”. In the resulting composition portions with stirring 0.2 wt. H. dye (pigment red 5S). The prepared composition is used for coating on the finished smoked sausage “Moscow” highest grade (TU 16131).

EXAMPLE 6. Is carried out according to examples 1 and 2 and differs in that the protective composition is prepared by mixing 62,7 wt. including latex PDM with 30 wt. including latex of butyl rubber SBC-3. After mixing the composition portions injected sequentially with stirring first 7 wt. including modifier smoke flavoring Liquid smoke plus”, and then 0.2 wt. including food coloring (pigment ruby SC), and further antimicrobial additive - sodium salt dehydracetic acid number of 0.5. including Ready-to-use composition for the deposition of single-layer coatings by buttering the sponge on the surface of the loaf is ready smoked sausage “Russian” first class.

EXAMPLE 7. Is carried out according to examples 1 and 2 and differs in that the protective composition according to example 2 put put the group of the second layer.

EXAMPLE 8. Is carried out according to examples 1, 2, 7, and differs in that the protective composition according to example 2 is applied by a double glazing with a sponge on the surface of the loaf cooked-smoked sausages “Amateur” first grade (GOST 16290) with intermediate drying of the coating layers.

EXAMPLE 9. Is carried out according to examples 1, 2, 5, and differs in that the composition according to example 2 is applied to the surface of the loaf smoked sausage “Maikop” highest grade (GOST 16131) after completion of the Smoking process before drying sausages in the dryer (before the so-called “maturation of smoked sausage”). Then the loaves of sausage left in the dryer for drying them with the modes corresponding technical documentation. After completion of the drying process on the surface of the loaf sausages re-applied protective composition according to example 2.

EXAMPLE 10. Is carried out according to examples 1, 2, 7, and differs in that the composition according to example 2 is applied to meat delicatessen products - loin smoked baked highest grade (GOST 18 256) layer of smoke flavoring Liquid smoke plus” followed by drying after completion of the heat treatment and cooling.

EXAMPLE 11. Is carried out according to examples 1, 3, and differs in that the composition OST 17482).

EXAMPLE 12. Is carried out according to examples 1, 5, 11, and differs in that the first finished meat delicatessen products - loin Moscow baked highest grade (GOST 17 482) is applied by sputtering a layer of smoke flavoring Liquid smoke plus”, then dried with and put the second layer of the composition according to example 5.

EXAMPLE 13. Is carried out according to examples 1, 4, and differs in that in the preparation of the protective composition is first mixed to 94.8 wt. including latex PDM with 5 wt. including modifier - smoke flavoring Liquid smoke plus”. Then to the mixture in portions with stirring 0.2 wt. including dye - pigment Golden yellow. The composition is stirred and remove the air. The finished composition is used for coating on the surface of immature cheese after the towns and oltuski. The coating dried with a, form a protective layer on the surface of the cheese in the dryer or air. Then the cheeses are placed on racks in the ripening chamber. The cheese ripens in accordance with the technical documentation on the product. After completion of the ripening process control the quality of products and send her to the implementation or storage.

EXAMPLE 14. Is carried out according to examples 1, 6, 13 and differs is ametistar “Liquid smoke plus and drying.

EXAMPLE 15. Is carried out according to examples 1, 13 and differs in that after completion of the ripening process of cheese parafiniuk what head cheese dunking in paraponera applied polymer wax alloy. Check the quality of the products and send it to storage or implementation.

EXAMPLE 16. Is carried out according to examples 1, 2, 13 and differs prepared according to examples 1 and 2, the composition is applied to the processed cheese sausage (smoked in the camera, or using smoke drugs) in the shell (kutizin, bilkozynu, cellophane or parchment) after the end of the smoke in the chamber and cooling them. Cheese with a layer of protective composition is maintained at room temperature on racks to complete the formation of the coating. Cheese is directed to packaging in wooden or cardboard boxes for the implementation and storage.

EXAMPLE 17. Is carried out according to examples 1, 6, 16, and differs in that the composition according to example 6 is applied to the surface of the melted smoked cheese after application of the layer modifier - smoke flavoring Liquid smoke plus and drying the layer of flavor.

The introduction of modifiers in amounts exceeding stated that lowers the operational nature of the eating quality stored in such coatings products. In these cases there is a decrease in strength, increased permeability of the coating, the appearance of a sharp unusual smell and taste of the products.

Tests on the examples showed that the obtained above techniques protective composition and method for protecting products against loss:

- effectively reduce weight loss products during production and storage losses ranging from 1 to 3% depending on the product during long-term storage (1 to 3 months) by minimizing the permeability of protective equipment;

- prevent product from the negative microbial destruction and oxidative damage to lipid-protein fraction due to the antioxidant properties of the modifier, continuing with immobilization (on), the last in the polymer matrix coverage and, thus, prolonged effect of his actions;

- give the products (sausages, delicatessen meat products, cheese) pleasant odor and aroma of smoked meat remaining in the coating and products for a long time;

- positive impact on physico-chemical and microbiological indicators of protected products, the effect of saving the time.

Products (p-K, V-K, s-K sausage, deli meat products, cheeses), generated and stored using the obtained such methods, compositions and coatings, practically not changed their rates quality during prolonged storage, time saving them guaranteed quality indicators in 1,5-2 times higher than the standard.

Tasting Commission, which was charged with the samples of the examples was determined that all experienced sausages and meat products had normal levels, deviations in color, odor, taste, consistency of standards is not found.

The surface experienced loaves of sausage, meat products and cheeses brilliant; the plaque and wypadanie modifier is absent, the salt content and moisture complies with.

In all studied experimental samples was absent pathogenic and conditionally pathogenic microorganisms.

Also noted that is quite spectacular presentation of the product due to the brighter red-brown color for meat products and the orange-brown color range of coatings for cheese.

As a positive fact, the Commission noted the possibility of giving a new Otta is OK Mature hard cheese).

The analysis of data obtained during tests also show that the claimed composition and method of protecting food from losses provide the expected technical result and give the composition and coverage of the new features:

- the possibility of degradation of coatings at high temperatures and prolonged storage, including contact with the protein and lipid components in contact with the surface of foods rich in enzymes, nutritional supplements, electrolytes, so-called active environment;

- decreases the permeability of the coating, swelling in water and fats, increases the strength of the coatings with persistent enough strain without cracking and integrity on uneven areas of food (meat products);

coverage acquire the ability to biodegradation under natural conditions, which is beneficial to the possibility of their utilization and contribute to their environmentally benign;

- he claimed composition has improved colloidal-chemical characteristics: storage stability, low surface tension, improved wetting capability is neither. The composition and the protective coating formed from it, is stable for a long time, 2-3 times the shelf life of compositions containing no modifier. The compositions according to the examples also effective to action sanitary-indicative microflora during long time storage.

1. The composition for the protection of food products, including polymer dispersion and the modifier, characterized in that the modifier is used smoke the drug is "Liquid smoke Plus" in the amount of 0.1-10.0 wt.% by weight of the total composition.

2. Composition under item 1, characterized in that the polymer dispersion using a dispersion based on vinyl acetate, or copolymers, or mixtures thereof with an aqueous dispersion of butyl rubber.

3. Composition under item 1, characterized in that it additionally contains food dye in a quantity of 0.3-0.5 wt.% by weight of the total composition.

4. Composition under item 1, characterized in that it further contains an antimicrobial additive - sodium salt dehydracetic acid in amount of 0.2-2.0 wt.% by weight of the total composition.

5. The way to protect food products, including drying the surface of the food product, drawing on his part to protect the food product is trichosis fact, as a composition for food use composition according to any one of paragraphs.1-4.

6. The method according to p. 5, characterized in that it further cause the composition according to any one of paragraphs.1-4.

7. The method according to p. 5, characterized in that after application of the composition to protect food in addition put a protective layer of polymer-wax composition with a melting point of 60 to 150°C and maintained at this temperature for 2-7 C.



 

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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.

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