Agent for protection of foodstuffs from damage, method for protection of foodstuffs from damage

FIELD: food industry.

SUBSTANCE: invention relates to agent and method for protection of foodstuffs from damage. Agent for protection of foodstuffs from damage represents birch bark extract as a liquid component wherein birch bark is dissolved or forms a dispersed system and wherein the content of birch bark extract and a liquid component is, wt.-%: birch bark extract, 0.01-40, and liquid component, 60-99.99. By other variant the agent used for protection of foodstuffs from damage represents package material comprising a base-forming component and a modifying agent wherein birch bark extract is used in the amount 0.01%, not less, of the base-forming component mass. Protection of foodstuffs from damage is provides by applying the indicated agent possessing high activity with respect to inhibition of growth of different pathogenic microorganisms on surface of foodstuffs or by packing the foodstuff into package material showing the same properties. Invention provides decreasing loss of foodstuffs in storage and transporting. Invention can be used for elevating storage time of sausage, cheese, fresh and processed meat, fish production, fruits, vegetables and so on.

EFFECT: valuable properties and enhanced effectiveness of agent.

7 cl, 13 ex

 

The invention relates to the field of protecting food from spoilage using organic compounds as preservatives and can be used to improve shelf life of sausages, cheeses, fresh and processed meat, fish products, fruits, vegetables, etc. by applying a preservative to the surface of the food or by the use of packaging materials with properties that inhibit the development of pathogenic microorganisms.

At the present time significantly increased food losses due to spoilage during storage and transportation. This is due to the deterioration of environmental conditions that affect storage conditions of the products and the quality of the raw materials (contamination with pathogenic microflora, including spore forms), and using packaging materials, the surface of which is in the process of manufacturing and applying them to their destination contaminated. Contact packaging materials products of pathogenic bacteria, fungi and mold cause decomposition contained in foods supply carbohydrates and proteins with the formation of substances, not only changing the organoleptic properties of the product, but also has toxic properties, which often cause severe destruction of the human body.

Protection of food products is impressive from damage done by special means, inhibiting the growth of pathogenic microflora. These funds are administered in a food product, or process the surface of the products, or used for modification of packaging materials by processing the outer surface of materials or their introduction into the composition of the underlying components.

The present invention relates to the protection of food from contamination by surface treatment of food products and use the modified package using the new tools to protect products from damage.

Good antibacterial protection of food provide antibiotics when used for external processing of packaging materials and/or in the process of manufacturing of packaging materials. However, most antibiotics are toxic (for example, pimaricin, natamycin) and have contraindications for a large number of consumers, and the effectiveness of specific antibiotic applies only to certain types of pathogenic microorganisms. For example, natamycin inhibits the growth of fungi, mold and yeast (EN 2255615 C2, 2005.07.10.), lowlands actively behaves against spore-forming organisms.

To reduce the limitations associated with the toxicity of the antibiotics developed tools using less toxic antibiotics and/or with lower levels of antibiotics by centuries the Denia them non-toxic additives with antimicrobial, preservative, antioxidant and other properties. The most common additives known as food additives and surfactants (in particular, the chelate compound - ER 0384319 A1, 1990.02.).

Known antibacterial, bactericidal properties of which are determined only holewyne acids or holewyne resins and/or their derivatives and chelate compounds in an amount of 0.01-5% by weight of the composition (US 6475537, 2002.11.05).

Lack of funds associated with the presence in the extract of hops and its components bitterness and essential component affecting the organoleptic properties of the composition when it is used.

Known intended for surface treatment of packaging materials Antibacterials, the main components of which are synthetic organic chemicals, such as polymerization product of an amine and boric acid (JP 2005143402, 2005.06.09), digitalmovie acid and its sodium salt, etc. Dehydration acid and its sodium salt is introduced in the composition of packaging materials, including the production of sausage casings (EN 2151513 C1, 2000.06.27., EN 2151514 C1, 2000.06.27.), coatings cheese (EN 2170025 C1, 2001.07.10.). To reduce the toxicity of chemical compounds, which include deshidratada acid and its sodium salt combine them with preservatives, which are used for the ut salt, and/or food acid and/or salt, food acids.

A disadvantage of the known means is that as any synthetic chemical compound they are toxic. This requires the use of these substances in small doses, which do not allow to obtain the desired effect of protecting food products. In addition, the known chemical means, as a rule, are either bactericidal or fungicidal. Deshidratada acid and its sodium salt have bactericidal and fungicidal properties, however, the tool does not eliminates the problem of reducing the access of air and moisture on the surface of food products processed through the tool packaging material that is necessary to ensure long term food storage.

Known remedy for removal of chemical and microbiological contaminants from the surface of food products of animal and vegetable origin by treating their surface. The product contains a food additive (sodium sulfate, carboxylmethylcellulose, propylene glycol), surfactant, prescribe, dehydrating substance and other (RU 2141207 C1, 1999.11.20). The product is used in the form of an aqueous solution with a concentration of 0.05%to 0.3%.

Lack of funds is the large number of components required for food processing, and neither the Kai efficiency at long term food storage.

For surface treatment of products of farming and gardening known application of strains (EN 2126210 C1, 1999.02.20.), Immunostimulants and antiseptics derived from biomass mikrocytos (for example, EN 2249342 C2, 2005.04.10; EN 2222139 C1, 2004.01.27).

The disadvantage of these tools is to focus them on the inhibition of certain types of microorganisms, the lack of protection from moisture and oxygen from the external environment, as well as high cost, low volume production and, as a consequence, the inaccessibility of the majority of producers of agricultural products.

As a prototype of the selected remedy, applicable to protect food by processing the food products and processing the surface of the packaging material. The product contains non-lethal macromolecular antibiotics, including bacteriocins that inhibit the growth of many species of gram-positive microorganisms (lantibiotic, pediocin and others), lytic enzymes (lysozyme) in an amount of 38.5-99.8% of the total weight of the composition, and a component selected from the group of hop acids and its derivatives, in the amount of 61.5-0.2% (US 6451365, 2002.09.17).

The main disadvantage of the funds associated with the use of antibiotics - bactericidal, the application of which is not desirable for a large part of the population, and activity in the suppression of only certain types of microorganisms. In addition, the speech hop acids and their derivatives alter the organoleptic properties of food products, and because of the high cost of production of bactericidal and enzymes are quite high and the cost of the composition as a whole. In addition, when the surface of the packaging material specified antimicrobial agent is not a material modification to give it the properties of low water and gas permeability. High getvalueprincipal packaging materials required for product losses due to drying and the negative impact of ambient humidity on the state of the food, as well as for inhibition of oxidation processes. Formed during the oxidation of secondary oxidation products, in particular products of fat oxidation, enhance biopathology product during its storage, which adversely affects the product quality and shelf.

The technical problem solved by the present invention is the development allowing for contact with food products non-toxic remedies for their protection on the basis of a natural substance that is highly active in suppressing the growth of various pathogenic microorganisms (bacteria, moulds and fungi) in a wide temperature range, antioxidant properties and ability to protect the products from moisture and oxygen contained in the external environment. Another problem solved by the present invented the eat, is to develop effective means based on a natural substance that has the ability to modify the properties of packaging materials by immobilizing it in the composition of the packaging material.

In accordance with the invention, the means for protecting food from spoilage contains a substance with properties aimed at the suppression of pathogenic microorganisms, characterized by the fact that as the above-mentioned tools used birch bark extract in the composition of the liquid components, in which the extract of the bark dissolves or forms a disperse system, the content of birch bark extract and liquid components of wt.%: the bark extract is 0.01-40, liquid component of 99.99-60.

As the liquid components can be used edible fat and/or alcohol.

Can also be used as the liquid components of the wax and/or paraffin.

It is advisable to use the extract of the bark in the form of betulin.

Known means of protecting products from damage, representing packaging materials, modified special substances with the purpose of giving them high elasticity, anti-bacterial, fungicidal and other properties. To make packaging materials of desired properties modify their means, compatible with the underlying component material. In the process of manufacture of packaging materials or to their intended use in them introducing special additives, diffusing in the operation of packaging materials on the surface between the product and packaging, providing active suppression of microorganisms.

Known packaging materials of polyolefin-modified zeolite with silver or its compounds (JP 2003321070, 2003.11.11; JP 19950091889, 1995.10.31), dehydracetic acid (RU 2011662 C1, 1994.04.30), calcium hydroxide (JP 2003341713; 2003.12.03), lemongrass oil (JP 11293118, 1999.10.26). Know the use of packaging materials made of polyamide, modified copper ions, zinc (WO 2004095935, 2004.11.11), silver ions (JP 2002128919, 2002.05.09). Know the use of cardboard packaging materials, modified chitosan with chellaram (JP 2003328292, 2003.11.19). It is known the use of cellulose packaging materials modified with vinyl pyrrolidone (JP 2004154137, 2004.06.03), and extracts of hops, holewyne acids and their derivatives (US2005031743, 2004.08.26).

A disadvantage of the known remedies food, representing the packing material is low efficiency, due to the fact that packaging materials are modified by means of not being able to provide comprehensive protection products: besides inhibiting the growth of pathogenic organisms packing material should prevent the oxidation products, is reliable to isolate them from moisture and oxygen, n is confined to the environment. In addition, the majority of known packaging materials modified synthetic substances for use in food products may have a negative impact on the human body or, due to the reduction of the doses of these substances to mitigate the negative effects on humans, has poor efficiency. In addition to modification of packaging materials used, as a rule, several components, which complicates the technology of their production.

As a prototype of the proposed drug selected packaging material, a modified one substance guanidinoacetate polymer (WO 03084820, 2003.10.16.).

The disadvantage of this tool, in addition to the above and inherent in all known means is used for modification of the packaging material unnatural substances, rather time-consuming to obtain and process them packing material. In addition, guanidinoacetate polymers are not compatible with many packaging materials, which limits the scope of their application.

The technical problem solved by the present invention is to develop a means of protecting food from spoilage in the form of a packaging material of various types, modified natural substance permitted for use as a food additive.

The technical problem to be solved us oasim invention, is also developing a means of protecting food from spoilage by applying the substance, thus to inhibit the growth of pathogenic microflora, has antioxidant properties and high getvolumepathnamew that slows the loss of moisture from the product and prevents the access of air and moisture in the food product from the external environment. The use of such packaging materials allows to better protect the food from damage and, consequently, to increase the shelf life of products.

In accordance with the invention developed a means of protecting food from spoilage, as is known, represents a packaging material containing a main component and modifier having the ability to inhibit pathogenic microorganisms, characterized by the fact that as a modifier used the birch bark extract in an amount not less than 0.01% by weight of the underlying components.

It is advisable to use the extract of the bark in the form of betulin.

The analysis given in this description of the technical solutions shows that there are ways to protect food from spoilage by packaging products in packaging materials, modified substances with properties aimed at the suppression of pathogenic microorganisms, have shortcomings. These shortcomings of the agreed properties of substances used for modification of packaging materials. Used packaging materials do not provide comprehensive protection products.

The technical problem solved by the present invention is the development of a more effective way to protect food from spoilage by packaging products in the packaging material on the basis of substances permitted for use as a food additive and has properties that increase shelf life of various food products.

In accordance with the invention proposes a method of protecting food from spoilage by packaging products in the packaging material containing the underlying component and modifier having the ability to inhibit pathogenic microorganisms, which used the birch bark extract in an amount not less than 0.01% by weight of the underlying components. It is advisable to use the extract of the bark in the form of betulin.

The basis of the invention lies widely known fact that the composition of birch bark are terpenoids that have antimicrobial properties that inhibit the growth of various microorganisms (bacteria, mold, fungi). The birch bark extract contains a set of terpenoids, however, more than 70% of the total mass extracted from birch bark substances have on the company. Betulin refers to the number of the substances with the most high biological activity. Antioxidant, immunostimuliruyushchie, peptopro-tekturna and antimicrobial properties of betulin determine recommendations for its use as a biologically active food supplements and the main components of medicinal products for the treatment of serious diseases. Other components of the extract of birch bark (lupeol, β-sitosterol, flavonoids, betulina acid, Betulinol aldehyde and others) also have medicinal properties and are used in pharmaceuticals.

In accordance with the present invention it is proposed to use natural by antimicrobial substance - bark extract - for protection of various food products from spoilage and further increases the efficiency of this means of protection of products from damage provides antioxidant and hydrophobic properties of the extract. This set of properties that is useful for protecting food, distinguishes the claimed means of well-known, similar in purpose. In addition, the advantage of the bark extract is the possibility of using it for various ways of protection products, including the application of it in the form of a solution or a dispersed system (emulsion or suspension) to the surface of the food product and the modification of the packaging and the internal materials based on collagen, cellulose polymers.

One of the most important applications of birch bark extract is used to increase shelf life of fruits and vegetables. Antimicrobial properties of birch bark extract inhibit the development of pathogenic microorganisms, and its hydrophobic properties, mainly determined by the presence of betulin, reduce the rate of evaporation of moisture allocated to fruits and vegetables in the breathing process. This not only protects the products from drying out, but also reduces the moisture content in terms of production volume, i.e. prevents development on the surface of the product and on the packaging containing the pathogenic organisms. Extract of birch bark can be applied to fruits and vegetables, on the inner surface of the container, wrapping or packing paper.

The bark extract has the property that allows you to mobilitat it in macromolecular materials, which include collagen, cellulose, polyolefins, polyvinyl chloride and other polymeric materials, which is the underlying component of the packaging material. The composition of the underlying components also include plasticizers (oils, polyols, such as glycerin, sorbitol, polyglycol, as well as mixtures of polyols with water) and modifiers entered in the underlying component for making packaging materials we wish the operational characteristics. Due to immobilization of birch bark extract is a modification of the structure of macromolecular material and directional change. In the packaging materials acquire the properties needed to improve the shelf life of products: anti-microbial, hydrophobic and anti-oxidant. Due to syneresis plasticizer with birch bark extract is taken from the volume of material on its surface, and as used in the manufacture of packaging materials as plasticizers fats and polyole partially compatible with the high molecular weight materials, the syneresis occurs continuously over a long period of time, providing protection for products Packed in such material.

When processing the surface of a food product is the extract of the bark and the tight contact of the packaging material with the food product is the extract of the bark turns into a small surface layer of food, telling him useful for the human body properties, the most important of which are antioxidant, hepatoprotective and immunostimulant. The bark extract is a powder (betulin - crystalline) material is odourless and taste, so it does not modify the organoleptic properties of the product.

The minimum number of birch bark extract (0.01% of mass underlying prasouda components of the packaging material or at a density of 0.1 g/m 2on the surface of the processed products) is defined by the manifestation of them bactericidal effect.

To assess the biological activity of the claimed protection of products from damage studies have been conducted proving the inhibition of the extract of the bark of the growth of microorganisms. When conducting research emulsion bark extract in vegetable oil was introduced into the culture medium. Estimated change in the number colonopathy units. The results are shown in the table. The number colonopathy units is taken as 100%. The change in growth is calculated from the control values.

MicroorganismsThe content of the birch bark extract, %
00,010,11510
Proteus vulqaris100855530101
Bac.subtilis100956035152
Escherichia coli10075503080
Staphylococcus aureus1008550257 0
Saccharomyces cerevisiae10080452050
Candida albicans10083482460

Studies show that the extract of birch bark as a means to suppress pathogenic microorganisms provides increased shelf-life of food products is not less than 1.7 times when the use of the packaging material with the content of birch bark extract ˜1% by weight of the underlying components. The increased content of bark extract in the composition of the packaging material in General increases the storage life of food products, however, the increase in the content of the extract of the bark above 10% has no significant effect on growth performance.

Since the biological activity of the bark extract is manifested at temperatures of -20°C - +220°it can be used for modification of packaging materials in technological processes at room temperature (surface treatment of food and packaging materials) and in the process of production of packaging materials, temperature which does not result in loss of bioactivity of the extract of birch bark.

Under the packaging material sublattice is someways material with the polymer, collagen, cellulose (including cardboard) underlying component. Polymeric materials are used in sausage production as sausage casings for packaging meat and fish products, cheese, dairy products and some agricultural products that require special measures to ensure their preservation for a long time, and also for the production of packaging. Collagen containing material is used as sausage casings. The cellulose material is used as sausage casings for packaging of various meat, fish and dairy products. To cellulosic materials include paperboard used for the manufacture of specialized packaging and paper as packaging materials.

As terpenoids are the main components of the bark extract is insoluble in water, in some practical cases, the bark extract is used in combination with liquid components, when applied to the bark extract is soluble or forms a disperse system (emulsion or suspension), this is one of the strong properties of betulin - property emulsifier. The use of birch bark extract in the composition of the liquid components enables you to evenly apply the extract of the bark on the surface of the food product and allows is to provide for uniform distribution of birch bark extract used for material modification desktop composition and, therefore, in the modified material.

As the liquid components can be used edible vegetable and/or animal fats in liquid, low-molecular and high-molecular alcohols - polyols. When using specific components, there is an optimal proportion between it and the extract of the bark, in the General case, the permissible content of bark extract of 0.01-40% and, respectively, the contents of the liquid components of 99.99%and 60%. Amount of 0.01% bark extract in the liquid component corresponds to the amount of extract required to obtain its saturated solution in the fat at 5°C.

When using birch bark extract to increase shelf life of fruits and vegetables you can use a disperse system comprising a wax and/or paraffin.

In some cases it is appropriate to use working compositions in the form of water-in-oil and water-alcohol disperse systems, the water content in the composition of the dispersed system can vary from 5 to 30% of the total mass. This water content allows you to get environment that provides a uniform surface treatment of foodstuffs and effectively modifying collagen, cellulose and polymeric materials.

The concentration of extract in the dispersion system to cover the surface of the food is s products is determined by the desired density of the coating. To protect meat, fish and dairy products, berries, it is advisable to realize the density of the coating containing extract of the bark of 0.005 to 2 g/m2and to protect fruits and vegetables density of the coating may range from 0.005 to 10 g/m2. The lower bound is determined by the observed positive effect of the extract on the safety of products (cherry - 5 days, apples, about 2 months when stored at a temperature of 16-18° (C)and the upper boundary of economic expediency.

Surface treatment containing collagen and cellulose packaging materials such environment does not change such important characteristics as mechanical strength, elasticity, thermal stability in the desired temperature range, and in the production of sausages do not have to change modes extrusion, as recommended by the manufacturer of sausage casings, sausage casings retain their shape at lower temperatures without the formation of fat and gel pockets.

The inventive tool can be used in any known processing technology surface of the packaging material: immersion method, spraying and soaking.

For modification of packaging materials by implementing bark extract in the composition of the packaging material during its production the extract of birch bark can be used as to Supplement and, and without additives, introducing it into one of the component provided by the material manufacturing technology and designed to obtain the required physical and chemical characteristics.

In the production of modified packaging materials, as well as for surface treatment of packaging materials, you can use solutions, emulsions and suspensions on the basis of fats and alcohols, including polyols. Their is injected into the molding (extrusion) mass in the composition of additives, for example, in the composition of the plasticizer or modifier or directly before forming (extrusion) of the packaging material in accordance with standard technology. Satisfaction with the required parameters on the physico-mechanical properties of packaging materials (strength to rupture, elasticity, operational stability, and so on) is provided at 0.01 to 7%by the content of the bark extract relative to the mass of molding (extrusion) mass.

In the manufacture of the packaging material cardboard bark extract can enter into the molding composition before molding or processing the surface of the cardboard disperse system with extract of birch bark.

In the synthesis of biodegradable polymer materials used as modifiers of starch extract of birch bark can be entered in a mixture with starch. However extractability, which is a natural substance, not decomposition is introduced into the molding composition of natural polymers exposed to soil micro-organisms and contributing to the disintegration of the polymeric packaging materials.

The tests for determining protect food from spoilage by treatment with extract of bark surface products, which confirmed the efficacy of the extract of birch bark. So, the solution containing the extract of the bark of 0.01%, corn oil - 99,99%applied for surface processing of meat products, has allowed to increase their shelf life at a temperature of 9°With 1.5 times.

Processing of the extract of the bark of fruits and vegetables reduces the rate of evaporation of moisture allocated to fruits and vegetables in the breathing process. This not only protects the products from drying out, but also reduces the moisture content in terms of production volume, i.e. prevents development on the surface of pathogenic microflora. The observed increase in retention expensive piece products (pineapple, melon, mango), which was Packed in the paper treated with the extract of birch bark coating.

Potatoes, laid deposited in the vegetable store and the treated aqueous-alcoholic dispersion system to obtain coverage with the density of the extract of 0.1-2 g/m2 preserved for 2 months longer than in the control installation. The shelf life of apricots in open containers when laying apricots grossip increased by 14 days when applied aqueous-alcoholic dispersion system density of 0.3 to 1.5 g/m2. When laying the apples of different varieties, cultivated in Central Russia, in wooden containers, processed disperse system containing the extract of birch bark and vegetable oil, the shelf life at a temperature of 18°increased by 2 months.

Easy transportation of the extract and ease of preparation of the extract of birch bark makes it available to producers of agricultural products.

Tested way to protect food from spoilage using a polymer, collagen and cellulose (including cardboard) modified packaging materials. The shelf life of meat and fish and cheese products packaged in such packaging material, was determined by the presence on the surface of products of pathogenic microorganisms visually (mold) and by conducting microbiological studies, the shelf life of horticultural products - visually.

Tests showed an increase in shelf-life of cheese, meat, fish and vegetable products, Packed in polymeric materials, on average, 70% of the ISM is in the organoleptic properties.

Tests of meats and cheeses in the modified collagen and cellulose casings. As a result of higher getvalueprincipal shells weight loss smoked sausage, casings which have been processed by a fat emulsion with 1%content of the extract of birch bark, after 2 months of storage was less than 1%. After 41 days since the beginning of the experiment, the surface experienced sausages was clean, shiny and free of plaque fungal mold; a layer of sausage, adjacent to the treated membrane had no strange taste, smell and color change; samples of sausages had expressed juiciness. Cheese kept excellent appearance over time, exceeding the storage time is 1.6 times (for example, cheese "Adyghe" - after 58 days after the start of the experiment). The moisture content and salt in experimental models, meets state Standards for each type of product. Gas-liquid chromatography showed preservation under cover of sausage products of unsaturated fatty acids.

The following examples illustrate methods of modification of packaging materials of the inventive means to protect food from spoilage. These materials are intended for implementing the inventive method of protecting food products. The examples illustrate the industrial applicability of the invention.

Note the p 1.

Prepare the fatty emulsion of vegetable oil, containing 10-12% of the extract of birch bark and 20% water, for which the vegetable oil is heated to a temperature of 30-35°and into it while stirring the extract of birch bark. Pre-soaked in water casings are immersed in a container of cooked fat emulsion for 1-2 minutes, then the shell is removed from the emulsion and sustain it over a container of emulsion 3-5 minutes, after which the shell is passed on the inside.

Example 2.

Formed baton sausage casing which is processed in accordance with example 1, immersed in a container with asmosia for 1-2 minutes, then remove from the tank, stand on it for 3-5 minutes, then sausage baton is passed on drying.

Example 3.

Prepare fat suspension based on vegetable oils containing 5-10% of the extract of birch bark, for which the vegetable oil is heated to a temperature of 25-30°and into it while stirring the extract of birch bark. Pre-soaked in water casings are immersed in a container of cooked fat suspension for 1-2 minutes, then the shell is removed from the suspension and maintain it over a tank with suspension for 3-5 minutes, after which the shell is passed on the inside.

Example 4.

Prepare fat suspension on the basis of gross is inogo oil, containing 5-10% of the extract of birch bark, for which the vegetable oil is heated to a temperature of 120°and into it while stirring the extract of birch bark, and then cooled to 40-45°C. casings are immersed in a container of cooked fat suspension for 2-5 minutes, then the shell is removed from the suspension and maintain it over a tank with suspension for 3-5 minutes, after which the shell is passed on the inside.

Example 5.

Prepare the fatty emulsion of vegetable oil containing 15% extract of birch bark and 30% water, why vegetable oil with water heated to a temperature of 40-45°and into it while stirring the extract of birch bark. The formed loaves sausages are hung on sticks and irrigate the surface of the sausages obtained emulsion within 8 minutes.

Example 6.

The birch bark extract in the amount of 1% by weight of collagen containing raw material mixed with glycerol and polyethylene glycol (7 and 2%content relative to the weight collagen containing raw material, respectively), the resulting mixture is mixed with collagen containing raw material and then molded casings.

Example 7.

The birch bark extract in the amount of 1% by weight of collagen containing raw material mixed with corn oil, taken at a rate of 8% by weight of collagen containing raw material, the resulting mixture is mixed with collegeinsider Asim raw material and then molded casings.

Example 8.

Mix 15% of the extract of birch bark and 85% of sunflower oil, then in the resulting suspension contribute approximately the same amount of powdered polyethylene low density and mix, then add in accordance with the recipe of the remainder of polyethylene, mix when heated and extruded. The suspension is 4% by weight of polyethylene.

Example 9.

For manufacturing three-layer film material used is a copolymer of ethylene with vinyl acetate and sunflower oil as a plasticizer. Prepare a suspension with a content of betulin - 10% oil and 90% and use the slurry for forming the inner layer, as in example 8, and the suspension is 3% of the extrusion mass of the inner layer. Packaging material made of coextruding using three extruders.

Example 10.

Prepare a suspension containing the birch bark extract - 10%, and sunflower seed oil - 90%, the suspension is injected starch in the amount of 25% by weight of the suspension, and then carry out the formation of the packaging material in accordance with example 8. The suspension is 2% of the total weight of the starch and polymer raw materials.

Example 11.

Pulp mass before low tide cardboard canvases water suspension containing the extract of the bark of 15% and a glycerol - 85%. Cardboard COI is lsout to store fruits and vegetables.

Example 12.

Pulp mass before low tide cardboard canvases designed for laminating the polymer material, irrigate before forming cardboard canvases emulsion. To the emulsion was first prepared suspension with 20%content of betulin and 80%animal fat, then add with stirring water in the amount of 25% by weight of the suspension.

Example 13.

The extract of the bark mixed with ethyl alcohol, wt.%: the bark extract of 0.3, ethanol - 99,7. The result is a solution that is sprayed on the surface of the cardboard container.

The examples do not exhaust all the possible combinations of the technological components used in the manufacture of packaging materials, recipes and adoption of the proposed drug for the protection of products based on extracts of birch bark. In each of these examples, instead of birch bark extract, in addition to containing betulin other substances, you can use only the company, but in some cases this is impractical, because the release of betulin from birch bark extract increases the cost of manufacturing of packaging materials.

The advantage to include the fact that the birch bark extract, included in the new packaging material and used as a new means of implementing the lady protect food from spoilage not have a negative impact on the biosphere.

1. Tool for protecting food from spoilage contains a substance with properties aimed at the suppression of pathogenic microorganisms, characterized in that the above-mentioned substances used birch bark extract in the composition of the liquid components, in which the extract of the bark dissolves or forms a disperse system, the content of birch bark extract and liquid components of wt.%: the bark extract is 0.01 - 40, liquid component of 99.99 - 60.

2. The tool according to claim 1, characterized in that as the liquid components used edible fat and/or alcohol.

3. The tool according to claim 1, characterized in that as the liquid components used wax and/or paraffin.

4. A tool according to any one of claims 1 to 3, characterized in that the extract of the bark in the form of betulin.

5. Tool for protecting food from spoilage, representing a packaging material containing a main component and modifier having the ability to inhibit pathogenic microorganisms, characterized in that as a modifier used the birch bark extract in an amount not less than 0.01% by weight of the underlying components.

6. The tool according to claim 5, characterized in that the extract of the bark in the form of betulin.

7. The way food safety is of Reducto from damage, providing the product packaging in the packaging material, made in accordance with any of pp.5 and 6.



 

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Flexible material // 2110460

FIELD: chemical industry; other industries; production of the disposable containers with the latex coating.

SUBSTANCE: the invention presents the disposable molded thermoplastic container for example, the cup, the bowl made out of the foaming polystyrene particles has the latex coating, for example, made out of the latex of the interpolymer of methylmethacrylate and styrene, the latex of the interpolymer of methylacrylate and styrene, the latex of the interpolymer of the acrylic acid and styrene and the latex of the interpolymer of the butadiene and styrene applied on, at least, its internal surface by the dipping, paint-brushing or sputtering methods for the improved strength against leakage and-or the stains formation and-or durability at storage. The coating may be applied on the outer surface of the container for rising the anti-leakage strength and realization of patterning. The invention also considers the method of molding of the container, the article and usage of the container for improvement of the method of storage of the liquid and food substances.

EFFECT: the invention ensures, that the manufactured container, the article and the coating shall improve the storage of the liquid and food substances.

21 cl, 4 ex, 4 tbl

FIELD: packing materials.

SUBSTANCE: invention relates to polymeric films and it can be used to protect ferrous and non-ferrous metals and articles made of said metals from atmosphere corrosion in process of transportation and storage. Proposed packing material in form of polymeric film includes polyolefin with addition of hydrogen absorber, product of company Ciba-SchelfplusO2 2400 to increase barrier for penetration of oxygen, high density polyethylene, grade FL5580 produced by Borealis company featuring high barrier properties to penetration of water vapors, and modifier. Six-component complex of volatile corrosion inhibitors in form of superconcetrate of Cesa-Cor 9103 is used as modifier which contains no nitrates, and contact inhibitor cyclohexylamine chromate at the following ratio of components, mass %: six-component complex of volatile corrosion inhibitors in form of superconcentrate Cesa-Cor 9103-0.1-5.0; contact inhibitor - cyclohezylamine chromate 1.0-2.0; oxygen absorber SchelfplusO2 - 2.0 - 10.0; polyethylene FL 5580 - 10.0 - 40/0; polyolefin - the rest. When using proposed packing material, active inhibitors, evaporating, migrate in to all cavities and irregularities with subsequent condensing on metal surface. If moisture gets onto surface, molecules of inhibitor hydrolyze and protective ions are attracted to surface of metal, thus forming thin protective film. Packing material with volatile corrosion inhibitor can be used in transportation and storage of ferrous and non-ferrous metals and their alloys. Moreover, complex of volatile corrosion inhibitors migrate on protected surface quicker than other similar inhibitors, thus creating high pressure of protective vapors.

EFFECT: improved corrosion protection of metals.

4 cl, 3 ex

FIELD: food industry.

SUBSTANCE: invention is designed for packing boiled ham or pickled foods in casing non-soluble in water which can be used in process of boiling under specific conditions. Proposed casing is essentially nontubular flat film permeable for gas steam and/or smoke to which net can be applied from side opposite to food product to increase strength. Film is made in form of thin-walled fibrous film, density from 3 to about 120 g/sq.m with antiadhesive coating on at least one side, usually on side facing food product. Antiadhesive coating is made of material safe from point of view of food law ensuring against interaction of food product with packing casing at subsequent treatment, particularly, in process of cooking. Proposed casing is easy to treat and store and has low cost of making. Method of manufacture of casing is described in invention.

EFFECT: improved quality of packing casing for food products.

23 cl

The invention relates to the pulp and paper industry and can be used in the manufacture of paper for corrugated cardboard

The invention relates to the pulp and paper industry and can be used in the manufacture of cardboard for flat layers of corrugated paperboard used in the manufacture of small packagings

The invention relates to a gas-tight, in particular, to kislorodopronitsaemaya packaging material containing as the basis of high-density (i.e

The invention relates to a technology for extending the shelf life of fresh food products

FIELD: process for producing of animal feed having roasted appearance.

SUBSTANCE: method involves preparing composition for non-homogeneous coating and feed emulsion; applying composition for non-homogeneous coating onto feed emulsion; frying feed emulsion with applied composition until proteins of said composition coagulate to impart roasted appearance; cutting and cooling. Composition for non-homogeneous coating contains pigment or color and protein source. Feed emulsion contains meat and by-products and/or fish and fish products, textured plant or animal proteins, vitamins, salt, aromatizer, color, cereal crops, water.

EFFECT: increased efficiency in producing of animal feed having non-homogeneous roasted appearance.

17 cl, 3 ex

FIELD: fish and fish-processing industry, in particular, processes for storage of fish and fish products by providing protective coating layer.

SUBSTANCE: method involves applying film-forming compound onto surface of fish product; using main film-forming compound such as chitosan solution or solution of chitosan and copolymer of vinylpyrrolidone and crotonic acid. According to another version, before applying main film-forming compound, surface of fish product is preliminarily treated with pectin solution or sodium alginate solution.

EFFECT: provision for producing of ecologically safe, biodegradable food film coats allowing storage time to be substantially increased and fish product qualities to be kept.

7 cl, 5 ex

Pelleting apparatus // 2292726

FIELD: processing of raw food materials, in particular, technique used in lines for producing of extruded combined feed and food concentrates.

SUBSTANCE: pelleting apparatus has cylindrical working chamber with nozzle incorporated therein, and drive. Vertical shaft with four symmetrically fixed rectangular partitions is positioned within working chamber. Of said partitions, two opposite partitions are provided with rectangular radial cuts formed in their lower parts and other two partitions are in contact with bottom divided into four sections. Three of said sections are made perforated and fourth section has cut communicating with discharge branch pipe. Branch pipe for discharge of excessive fat-and-vitamin mixture is positioned under first section and branch pipe for feeding of heat-carrier is positioned under second and third sections. Nozzle for feeding of fat-and-vitamin mixture is located within upper part of first section and branch pipe with strainer type separator is positioned within cover positioned above second and third sections, said strainer type separator being designed for discharge of used heat-carrier. Charging branch pipe is positioned laterally of upper part of working chamber, above first section.

EFFECT: improved quality of ready product, intensified pelleting process and wider range of usages.

1 dwg

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