Film-forming food composition

FIELD: food-processing industry, in particular, film-forming protective compositions for coating of fruit, meat and other kinds of food products.

SUBSTANCE: film-forming food composition contains saccharide glycerol and glycerol monoether derivatives with phosphatides produced at glycerol monoether to phosphatides ratio of from 1:3 to 1:6.

EFFECT: increased shelf life of food products protected by said composition.

2 ex

 

The invention relates to food industry, namely food protective film-forming composition for coating fruits and vegetables, meat and other food products.

Known edible film-forming composition for coating meat and meat products (awts of the USSR №540616, IPC And 23 In 4/10, 30.12.1976), containing starch, acetylated monoglycerides, monoglycerides of edible animal fats, sorbic acid, water or meat broth. The disadvantage of this film-forming composition are relatively high losses during storage.

Closest to the claimed composition is a film-forming composition for coating fruits, vegetables, meat animals and poultry containing sharepictures, calcium chloride, distilled monoglycerides (patent RU 2054261, IPC And 23 In 4/10, 20.02.1996). The disadvantage of this structure is its heterogeneity, which leads to the formation of uneven film on the protected object and, accordingly, decrease the quality characteristics of the products during storage.

The task to be solved by the invention is the creation of edible film-forming composition of good quality, and expansion of the range of edible film-forming coatings.

The problem is solved in that the edible film-forming composition contains saroglia the ins and derivatives monoether glycerol with phosphatides with a ratio of monoether glycerin and phosphatides from 1:3 to 1:6, in the following ratio, wt.%:

Sharepictures 75-85

Derivatives monoether glycerol with phosphatides 15-25

The technical result of the invention is to reduce losses of food due to the formation on their surface uniformly hydrophilic film.

The technical result is achieved by the fact that due to the introduction of the food film-forming composition derived monoether glycerol with phosphatides increases the uniformity of the film when the coating of the food product, resulting in reduced evaporation cell of moisture (drying) and to reduce losses of food products during storage. The use of phosphatides in the original fat component monoamino glycerol contributes, first, the directed interesterification of sucrose and fatty acids, and secondly, the phosphatides are simulation, which improves the homogeneity of the reaction medium and provides effective streamlining of the process that leads to a homogeneous edible film-forming composition. Thus the claimed ratio monoether glycerin and phosphatides from 1:3 to 1:6 allows to achieve the claimed technical result. Also it is the ratio of components, wt.%: sharepictures 75-85 and derivatives monoether glycerol with phosphatides 15-25 allows is to teach the specified technical result.

Declare edible film-forming composition was prepared as follows: charged to the reactor calculated amount of sucrose and glycerol, the mixture is heated to a temperature of 100-120°under stirring and lead the process of education choropicrin for 35-40 minutes, then add the calculated amount of derivative monoether glycerol with phosphatides obtained previously when the ratio monoether glycerin and phosphatides from 1:3 to 1:6 and continue the process at the same temperature for 5 hours. Then the edible film-forming composition is cooled to a temperature of 40-50°and unload.

For applying edible film-forming composition to the surface of food products receive low-interest aqueous solution of film-forming composition applied to the surface of the food product by spraying or dipping.

The invention is illustrated by the following examples, which, however, do not cover, and moreover does not restrict the entire amount of the claims of this invention.

Example 1. Apples were treated with 3% aqueous solution of film-forming composition obtained when the ratio of components, wt.%: sharepictures 80 and derivatives monoether glycerin and phosphatides 20 with a ratio of monoether glycerin and phosphatides as 1:3. Treated apples had a good external the ID. Film on the surface of the apples was homogeneous, elastic, was a colorless gloss. The film is not otshelushivaet, had no taste and odor, easily washed off with water.

Example 2. The meat was treated with 5% aqueous solution of film-forming composition obtained when the ratio of components, wt.%: sharepictures 75 and derivatives monoether glycerin and phosphatides 25 when the ratio monoether glycerin and phosphatides as 1:5. Meat, processed film-forming composition, had a good appearance. The film is not otshelushivaet, not cracked, had no taste and odor, easily washed off with water.

Edible film-forming composition comprising sharepictures, characterized in that it additionally contains derivatives of monoether glycerol with phosphatides obtained when the ratio of monoether glycerin and phosphatide from 1:3 to 1:6, when the ratio of components, wt.%:

Sharepictures 75-85

Derivatives monoether glycerol with phosphatides 15-25



 

Same patents:

FIELD: food-processing industry, in particular, canned food industry.

SUBSTANCE: method involves fermenting sterilized beet puree with fungi of Trichoderma and Aspergillus kind of citric acid fermentation; separating cultural liquid; extracting Mortierella sepedonioides micromycet biomass with non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water; introducing resultant solid residue into cultural liquid; concentrating said liquid and introducing into resultant concentrate first extract of Mortierella sepedonioides micromycet biomass; pouring resultant mixture into preliminarily prepared raw plant material and boiling until content of dry substances in liquid phase reaches 65-72%; charging base product into consumer cans or forming while cooling; packing.

EFFECT: provision for keeping high organoleptical properties of base product during prolonged storage.

5 ex

FIELD: food-processing industry, in particular, canned food industry.

SUBSTANCE: method involves fermenting sterilized beet puree with fungi of Trichoderma and Aspergillus kind of citric acid fermentation; separating cultural liquid; extracting Mortierella dichotoma micromycet biomass with non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water; introducing resultant solid residue into cultural liquid; concentrating said liquid and introducing into resultant concentrate first extract of Mortierella dichotoma micromycet biomass; pouring resultant mixture into preliminarily prepared raw plant material and boiling until content of dry substances in liquid phase reaches 65-72%; charging base product into consumer cans or forming while cooling; packing.

EFFECT: provision for keeping high organoleptical properties of base product during prolonged storage.

5 ex

FIELD: canned food industry.

SUBSTANCE: method involves washing raw fruit material; inspecting and saturating with liquefied gas under pressure above atmospheric value. Liquefied gas is selected from the group comprising inert gases, nitrogen, nitrous oxide, carbon dioxide and mixture thereof. Liquefied gas is used in conjunction with mycelium produced by extracting Mortierella spinosa micromycet biomass with the use of liquefied gas. Method further involves relieving pressure to atmospheric value and simultaneously grinding and sterilizing raw material; providing decanting of ground raw material in aseptic conditions in flow of gas released during pressure relief; packing centrifugate in aseptic conditions.

EFFECT: stabilized consistency, enhanced specific aroma, wider range of biologically active substances due to enrichment of base product with vitamins, which are commonly not characteristic of raw material used.

3 ex

FIELD: canned food industry.

SUBSTANCE: method involves washing raw fruit material; inspecting and saturating with liquefied gas under pressure above atmospheric value. Liquefied gas is selected from the group comprising inert gases, nitrogen, nitrous oxide, carbon dioxide and mixture thereof. Liquefied gas is used in conjunction with mycelium produced by extracting Mortierella sclerotiella micromycet biomass with the use of liquefied gas. Method further involves relieving pressure to atmospheric value and simultaneously grinding and sterilizing raw material; providing decanting of ground raw material in aseptic conditions in flow of gas released during pressure relief; packing centrifugate in aseptic conditions.

EFFECT: stabilized consistency, enhanced specific aroma, wider range of biologically active substances due to enrichment of base product with vitamins, which are commonly not characteristic of raw material used.

3 ex

FIELD: canned food industry.

SUBSTANCE: method involves washing raw fruit material; inspecting and saturating with liquefied gas under pressure above atmospheric value. Liquefied gas is selected from the group comprising inert gases, nitrogen, nitrous oxide, carbon dioxide and mixture thereof. Liquefied gas is used in conjunction with mycelium produced by extracting Mortierella strangulata micromycet biomass with the use of liquefied gas. Method further involves relieving pressure to atmospheric value and simultaneously grinding and sterilizing raw material; providing decanting of ground raw material in aseptic conditions in flow of gas released during pressure relief; packing centrifugate in aseptic conditions.

EFFECT: stabilized consistency, enhanced specific aroma, wider range of biologically active substances due to enrichment of base product with vitamins that are commonly not characteristic of raw material used.

3 ex

FIELD: food-processing industry, may be used in canned food industry.

SUBSTANCE: method involves washing and inspecting raw fruit material; saturating with liquefied gas under pressure above atmospheric value; abruptly relieving pressure to atmospheric pressure value, during which raw material is ground and sterilized. Liquefied gas is selected from the group comprising inert gases such as nitrogen, nitrous oxide, carbon dioxide or mixture thereof. Method further involves decanting raw material in aseptic conditions; packing centrifugate in aseptic conditions. Liquefied gas is used in conjunction with mycelium produced by extracting Mortierella alpina micromycet biomass with the use of liquefied gas. Decanting process is provided in flow of gas released during pressure relief. Method allows fruit puree enriched in substances with F-vitamin activity to be produced.

EFFECT: stabilized consistency, enhanced vitamin activity that is not characteristic for vegetable canned food, and improved aroma of fruit puree for infant and dietary feeding.

3 ex

FIELD: food-processing industry, may be used in canned food industry.

SUBSTANCE: method involves washing raw fruit material; inspecting and saturating with liquefied gas under pressure above atmospheric value; abruptly relieving pressure to atmospheric pressure value, during which raw material is ground and sterilized. Liquefied gas is selected from the group comprising inert gases such as nitrogen, nitrous oxide, carbon dioxide and mixture thereof. Method further involves decanting raw material in aseptic conditions; packing centrifugate in aseptic conditions. Liquefied gas is used in conjunction with mycelium produced by extracting Mortierella elongata micromycet biomass with the use of liquefied gas. Decanting process is provided in flow of gas released during pressure relief. Method allows fruit puree enriched in substances with F-vitamin activity to be produced.

EFFECT: stabilized consistency, enhanced vitamin activity that is not characteristic for vegetable canned food, and improved aroma.

3 ex

FIELD: canning of plant food products.

SUBSTANCE: method involves preparing smooth pea at biological maturity stage for canning procedure; introducing soluble edible salt of polybasic acid into media; charging preliminarily prepared pea and media into cans; sealing and sterilizing; before packing process or simultaneously with sterilizing process, subjecting pea grain to swelling process.

EFFECT: wider range of natural canned foods, increased yield of base product, reduced labor and power consumption and provision for year-round employment of production enterprises.

FIELD: canner industry.

SUBSTANCE: method for production of fruit puree includes raw material preparation, straining thereof without waste separation, and mixing of filtrate water with precipitate. Further in filtrate water and precipitate mixture solid residue is added. Said solid residue is obtained after subsequent extraction of biomass of Mortierella sclerotiella micromycete with non-polar extractant in above-critical state, water, alkali, water, acid, water, alkali, and water and used in amount of 0.05 mass % with respect to fruit raw material mass. Further decantation is carried out again and filtrate water is separated. Then extract obtained after extraction of equivalent amount of the same biomass with non-polar extractant in above-critical state in added into filtrate water. After that filtrate water is heated, pre-packed and thermally treated.

EFFECT: target product of improved quality.

3 ex

FIELD: canner industry.

SUBSTANCE: method for production of fruit puree for infant and diet nutrition includes raw material washing, inspection and impregnation with liquefied gas under elevated pressure. Liquefied gas is selected from group containing inert gases, nitrogen, nitrous oxide, carbon dioxide or mixture thereof. Moreover, liquefied gas is applied in miscella composition obtained by extraction of biomass of Mortierella alliceae micromycete with liquefied gas. Then decompression in carried out up to atmospheric pressure with simultaneous grinding and sterilization of raw materials. Grinded raw material is decantated under aseptic conditions in stream of gas effluents from decompression process and filtrate water is pre-packed under aseptic conditions.

EFFECT: target product with stable consistent and improved flavor, enriched with bioactive substances, in particular vitamins being not specific for vegetable raw materials.

3 ex

The invention relates to the meat industry and can be used for storage of cooked sausages in permeable membranes

The invention relates to the meat industry and can be used for storage of cooked sausages in permeable membranes

The invention relates to the meat industry and can be used for storage of cooked sausages in permeable membranes
The invention relates to the meat industry and can be used for the production of smoked, boiled-smoked and smoked sausage
The invention relates to the meat industry

The invention relates to meat, fish and poultry processing industry, namely to obtain an antimicrobial composition for coating meat, meat products, poultry, fish and fishery products for long-term storage

The invention relates to meat processing industry, specifically to the storage of raw meat
The invention relates to meat processing industry, and in particular to methods of protection sausage long term storage of mould

The invention relates to poultry processing and meat industry, namely to receive a protective coating of poultry carcasses or meat or meat products for long-term storage

FIELD: food-processing industry, in particular, film-forming protective compositions for coating of fruit, meat and other kinds of food products.

SUBSTANCE: film-forming food composition contains saccharide glycerol and glycerol monoether derivatives with phosphatides produced at glycerol monoether to phosphatides ratio of from 1:3 to 1:6.

EFFECT: increased shelf life of food products protected by said composition.

2 ex

Up!