Multi-layered edible moisture barrier for food products

FIELD: food industry.

SUBSTANCE: invention relates to production technology of multi-component food products containing components with different moisture content and water activity. Multi-layered edible moisture barrier contains at least one lipidic layer and flexible hydrophobic layer. Lipidic layer contains from 65 to 99 wt % of edible low-melting triglyceride mixture with 35°C melting temperature and from 1 to 35 wt % of edible macrodispersive high-melting lipide with melting temperature 70°C and higher. Lipidic layer has solid fat content from 50 to 70% at 15 to 25°C and contains microdispersive particles of high-melting lipide not more than 0.1 micron in good supply to prevent fluid fat leakage from crystalline fat net.

EFFECT: invention allows to create multi-layered edible moisture barrier with sufficient mechanical flexibility, which is organoleptically admissible for different kinds of food in the interval of storage and usage temperatures.

34 cl, 2 tbl, 2 ex

 

The present invention relates to an edible multi-layer water protection, suitable for use in food products. In particular, multilayer edible water protection is used to prevent and/or inhibit the migration of moisture in multicomponent food product and is flexible. Multilayer edible water protection according to the invention includes a lipid layer and a flexible hydrophobic layer.

Many foods for optimum organoleptic properties, quality and taste should be maintained levels of moisture content. Migration of moisture in the finished food can seriously impair their quality, stability and organoleptic properties. In addition, many undesirable chemical and enzymatic reactions take place in products with a speed that depends on the moisture content of the products. Excessive speed of these reactions may contribute to the emergence of undesirable changes in flavour, colour, structure and nutritional value of food.

In multi-component food products, in particular products containing components with different moisture content and water activity (for example, pre-packaged cheese and crackers, packaged bagel and cream cheese etc), moisture can migrate between adjacent components, reducing performance and organo is Opticheskie component properties. In addition to the deterioration of the quality of the finished food migration of moisture can hinder the production and distribution of food. For example, the cheese in the Syro-krakerom product can dry out, while at the same time, the cracker loses its friability.

One way to prevent the migration of moisture in the food includes coating one or more surfaces of the food product edible water protection. Such barriers must have a low moisture permeability in order to prevent migration of water between areas of different water activity. In addition, the barrier should completely cover the surface of food, including cracks, and have good adhesion to the surface of the food product. Water protection should be sufficiently durable, soft and flexible, so as to form a solid surface that will not crack when handling, can still be permeable in the process of consumption. Moreover, the organoleptic properties of the barrier film taste, aftertaste and mouth feel should be invisible, so the consumer feels no barrier when the consumption of the food product. Finally, water protection should be easy to manufacture and easy to use.

Since lipids, such as oils, fats and waxes consist of lipophilic water-insoluble molecules that can form vodone Nicaea structure, they have been investigated for use in blagosklonny films. Relatively oily materials derived from lipids (i.e. polyesters of sucrose, acetylated monoglycerides, and the like), and/or other film-forming lipids has been shown that if you use undesirable thick coating, the barrier is not effective enough for food products requiring a long shelf life when stored. Such film-forming lipids tend to become unstable under normal conditions of practical use and to lose the integrity of the film and barrier effectiveness. In addition to the structural instability, such as oil separation or cracking when handled or when the temperature changes, such oil containing vegeburger have drawbacks organoleptic inadmissible, since they usually have oily or waxy feel in the mouth.

Accordingly, many of the barriers to technology use waterproof lipid in combination with hydrocolloids or polysaccharides (e.g. alginate, pectin, carrageenan, cellulose derivatives, starch, starch hydrolysates and/or gelatin) with the formation of gel structures or semi-rigid stitched matrices to capture and/or fixation of non-aqueous or lipid material. In many cases, these components are formed as a two-layer films. These two-layer film can be pre-molded and placed on the surface of food as an independent film lipid layer, orientirovannym in relation to the component with the highest water activity. See, for example, the U.S. patents 4671963 (9 June 1987), 4880646 (14 November 1987), 4915971 (April 10, 1990) and 5130151 (14 July 1992).

However, there are several disadvantages associated with these known vegeburgers. Themselves hydrocolloids are hydrophilic and/or water-soluble and, thus, tend to absorb water over time. The absorption of water by the hydrophilic material such vegeburger is considerably accelerated when the film is in direct contact with food, with blagochinnost (Aw) higher than 0.75. In addition, some hydrocolloids tend to make the barriers are quite rigid, requiring the introduction of a hydrophilic plasticizer (e.g., polyol) to increase flexibility. These plasticizers are often strong binding moisture, thus facilitating the migration of moisture into the barriers and reduce the structural stability and efficiency barriers. In addition, the structure and the desired thickness of some of these barriers often make their presence noticeable and objectionable when the product is consumed. For forming these films require complete the performance communications process (for example, casting and drying)that make them so difficult to use in high-speed mass production.

Edible multilayer vegeburger provided by the present invention represent a significant improvement vegeburgers prior art and solve the problems associated with vegeburgers level of technology.

The present invention provides a multilayer edible water protection for food products. Specified multi-layered edible water protection is highly effective in preventing the migration of moisture in multicomponent food product between food components having different blagochinnost and/or moisture content at a given storage temperature. Multilayer edible water protection is effective to provide a barrier with sufficient mechanical flexibility, is out of line valid different kinds of food in the temperature range of storage and use. Multilayer edible water protection can easily be applied industrial equipment. Multilayer edible water protection is flexible and, thus, does not crack easily when handling or use.

Multilayer edible water protection of the present invention includes a lipid layer and a flexible hydrophilic layer. Preferably, the lipid layer is also the guy who Kim. The lipid layer formed from the composition containing from 0 to about 35% edible microdispersed high-melting lipid having a melting point of approximately 70°C. or higher, and an edible low melting triglyceride blend having a melting point of about 35°C or below. For the purposes of this invention, the term "edible low melting triglyceride blend" includes only edible low melting triglyceride and, preferably, mixtures of such triglycerides. Such mixtures of triglycerides usually include natural fully or partially hydrogenated edible fats and oils, fractionated edible fats and oils and/or digidrirovannye edible fats and oils with a suitable distribution of solid fat content ((SFC)(STZH)) (as discussed in detail below). Suitable edible low melting triglyceride include oxidative stable natural hydrogenated and/or fractionated vegetable oils or animal fats, including coconut oil, rapeseed oil, soybean oil, palm oil, palm kernel oil, sunflower oil, corn oil, canola oil, cottonseed oil, peanut oil, cocoa butter, anhydrous milk fat, lard, meat fat, etc. and mixtures thereof. Preferred edible low melting triglyceride must be resistant to oxidation and/or hydrolysis and VK is ucaut canola oil, palm oil, palm kernel oil, coconut oil, partially gidrirovannoe soybean oil and mixtures thereof. In addition, the lipid layer may also contain up to about 35% edible microdispersed high-melting lipid having a melting point of about 70°C or higher. When the lipid layer of edible microdispersed high-melting lipid should not contain a sufficient number of large particles (typically about 50 μm or more), not to give a coarse-grained structure of the food product that uses water protection. Preferably, the edible microdispersed high-melting lipid has a volumetric average particle size (as measured, for example, using laser classifier particles Horiba LA-900 from the company Horiba instruments, Inc., Ervin, California, about 10 microns or less (preferably about 1-5 μm), and at least about 5% microdispersed lipid particles has a particle size of 1 μm or less. The song has a unique thermomechanical properties, making it ideal as an edible water-resistant barrier for use in food products.

In an important aspect the lipid layer provides a barrier, in which the solid fat content ((SFC)(STZH)) does not change by more than about 5%, if the storage temperature varies by about ± 5°C. Change by more than about 5% of m which may impair the effectiveness of the barrier. In the most preferred embodiment, STZH lipid layer at the storage temperature of the product is about 50-70%, preferably about 55-70% and, most preferably, about 60 to 65 percent at a storage temperature of the product (i.e., about 0-5°C for storage conditions during cooling and about 15-25°C for storage in ambient conditions). In order to achieve the desired organoleptic properties, STZH lipid layer should vary by less than about 20% at temperatures in the range of about 20-37°C and less than about 35% at a temperature in the range from 37 to about 60°C. These characteristics provide water protection with quick and clean melting and without waxy mouth feel.

Typically, the lipid layer includes about 65-100% of an edible low melting triglyceride mixture and about 0-35% edible microdispersed high-melting lipid. Preferably, the lipid layer contains about 65-95% of an edible low melting triglyceride mixture and about 5-25% edible high-melting lipid; most preferably, the composition contains about 85-92% of an edible low melting triglyceride mixture and about 8-15% edible high-melting lipid. The lipid layer has a thickness from about 50 μm to about 1 mm and, more preferably, about 125-300 μm.

As noted above, the lipid layer may contain a dispersion of solid particles (i.e. Mick is dispersnye high-melting lipid). In such cases, the lipid film preferably contains about 0.1-30% solids relative to the weight of the lipid film. Examples of solid particles that can be dispersed in the lipid layer, include chocolate, peanut butter, pastry cream and the like, and mixtures thereof. As also noted above, the distribution of particle size should provide episcopado feeling when a food product is consumed. Particles can be of any size, and they are dispersed in the composition of the lipid layer using traditional technologies and equipment of confusion.

Multilayer edible water protection additionally includes a flexible hydrophobic layer. Flexible hydrophobic layer may include waxes, esters of acetic acid monoglycerides, esters of succinic acid monoglycerides, esters of citric acid monoglycerides, complex monetary propylene glycol, triglycerides containing at least one2-C4fatty acid and at least one12-C24fatty acid, alpha-christalloobrazovanie lipids and their mixtures. Flexible hydrophobic layer is typically of a thickness of from about 50 μm to about 1 mm and preferably a thickness of about 125-300 μm.

The present invention also provides a method of preventing migration of moisture between food components, it is sponding different levels of moisture content. In this embodiment, the laminated edible water protection is particularly effective for use in multi-component food product with at least one component having Awmore about 0.75. Multilayer edible water protection according to the invention has a low moisture permeability, good flexibility and is easy to manufacture and is used with a number of food products. Recipe edible multilayer moisture-proof barrier specially make up for a specified storage temperature of the food product, and it is effective to cover the surface of food completely and create a barrier that is sufficiently strong, stable and non-fragile, with the formation of the surface that is resistant to cracking during handling and storage (at temperatures of cooling or the environment), but is pellucid in the process of consumption. Multilayer edible water protection has organoleptic properties of taste, aftertaste and mouth feel, which are essentially invisible, so the consumer does not feel the presence of the barrier when the consumption of the food product. Multilayer edible water protection according to the invention is effective to reduce the migration of moisture between food components within 21 days of storage at minicamera 90%, more preferably at least 99% and most preferably at least 99.9%, compared to food components, when water protection is not present. Multilayer edible water protection according to the invention, moreover, is effective to increase shelf life when cooling food product containing water protection at least 8 times, and more preferably at least 16 times, compared to a food product in which the water protection is not present. This is usually translated in shelf life when cooled multicomponent food product for four months or more.

The present invention also provides a method of reducing the migration of moisture between food components. In this method, a multilayer edible water protection is brought into contact with the food component in a quantity effective to reduce the migration of moisture from one food component to another. Multilayer edible water protection is usually applied to the food component with the formation of essentially continuous barrier layer of a thickness of less than about 100 μm, preferably a thickness from about 200 μm to about 1 mm and, more preferably, a thickness of about 250-500 microns.

Multilayer edible water protection has organoleptic properties of taste, aftertaste and mouth feel are) the Wu invisible, so the consumer does not feel the presence of the barrier when the consumption of the food product. Multi-layer water protection is a flexible and self-supporting, eliminating the need for the grid/foil core polymer, thereby eliminating the need for casting, coating or drying the polymer of the base layer and unwanted structural defects, such as stiffness or the need to chew. Indeed, edible water protection of the present invention melts quickly and cleanly, does not contain residues and has a creamy (i.e. nice) nevuscomedoni sensation in the mouth.

In addition, the composition of the edible multilayer moisture-proof barrier according to the invention includes a lipid layer, which has a stable mesh structure, reinforced by numerous fine crystalline particles of fat, which prevents the tendency to recrystallization, fading or cracking and provides good stability at a given temperature storage of the food product. A special ratio of fat/oil, defined STZH, is set and maintained for the actual storage temperature. The indicated stable crystalline grid of fat also helps to record a liquid oil fraction in the barrier.

In General, it provides a stable water-resistant non-porous lipid layer, Yes what would be more effective barrier and a more stable matrix fat, so cracking occurring during cooling and storage, can be minimized. Special STZH is also designed for rapid melting at the temperature of the body to give a pleasant and subtle sensations in the mouth and for easy application, for example, by spraying, brushing or dipping.

Definitions

If not stated otherwise, all technical and scientific terms used herein have the same meaning as it is well-known specialist in the field of technology to which belongs the invention. All patents and publications mentioned herein are cited as references. Unless otherwise indicated, all percentages and ratios are given by weight. For the purposes of the present invention the following terms are defined below; other terms may also be defined in this specification.

As used here, it is understood that the term "barrier" or "water protection" describes a thin essentially solid structure, or a layer which is essentially impermeable to migration through moisture and which covers the inner or outer surface of the food product. The barrier can be described as a coating, film or membrane. The barrier can be placed between components having different blagochinnost in the food product, to prevent or substantially the th decrease migration of moisture between the components or on the outer surface of the food product with the prevention or substantial reduction in the migration of moisture between the food product and the environment. Water protection according to the invention is intended to be used in direct contact with the moist food products and to be effective against the migration of moisture through the equilibrium vapor and/or diffusion of the liquid. For the purposes of the present invention in the case prevent the migration of moisture between the food product and the environment first food component will be considered as one or more exterior surfaces of the food product and the second food component will be deemed to be the environment.

As used here, "water activity" (Aw) is the ratio of the vapor pressure of water in the food and the vapor pressure of pure water at the same temperature.

As used here, the term "lipid" refers to any group of substances that are generally soluble or miscible with simple ether, chloroform or other organic solvents for fats and oils (technically triglycerides of fatty acids, short-chain triglycerides), but are practically insoluble in water. Lipids can be classified as simple lipids, complex lipids and derived lipids. Simple lipids include esters of fatty acids with alcohols. Fats and oils are esters of fatty acids with glycerol, and waxes are esters of fatty acids with alcohols other than glycerol. Complex is epidi include phospholipids, the cerebrosides or glycolipids and others, such as sphingolipids and carotenoids. Derived lipids include substances derived from natural lipids (simple or complex), and include fatty acids, fatty alcohols and sterols, hydrocarbons and emulsifiers (artificial derivatives of surface-active lipids).

The term "ratio of fat/oil or solid fat content" ((SFC)(STZH)) is commonly used to describe the rheology and phase composition of lipids. Fat is solid at a given temperature, while the oil is liquid. The ratio of fat/oil of this lipid is not constant but is a function of temperature. For example, the butter can be considered as primarily solid (70% STZH) at 0°C, plastic (about 15% STZH) at room temperature and fully liquid (0% STZH) above 40°C. Therefore, you can specify a mixture of triglycerides, which has any ratio of fat/oil at a given temperature (temperature) (at least at the temperatures under consideration for food). When oil containing agent regulation of crystallization of the fat used in the composition, the agent itself is often a lipid, hence the actual STZH barrier may include a fraction of the fat and oil of agent regulation of crystallization of the fat. The ratio of fat/oil in the barrier varies with t is mperatures and is important for the effectiveness of the barrier and stability under actual storage temperature (for example, about 0-5°C for storage when cooling) food product. Also an important aspect of the present invention is that the composition of the barrier separately without taking into account its exact distribution STZH may not provide the best efficiency barrier. In other words, the composition of the barrier is effective at ambient temperature, is probably worse when the cooling temperature and, conversely, if it STZH varies significantly in the temperature range of about from 20 to 5°C. the Ratio of the oil/fat is also important for oral sensitivity/sensory acceptability in the temperature range of about 25-37°C and is important for ease of use at temperatures (generally above about 40°C) transporting or applying (e.g. spraying).

"Barrier efficiency is estimated analytically by the method of "cheese Cup". Control sample obtained using waterproof plastic Cup filled with cheese brand at Kraft Velveeta (Aw=0,94) and placed in a chamber of constant humidity over a saturated solution of magnesium chloride with an equilibrium relative humidity of about 33% at a temperature of cooling (about 5 ± 1°C for all samples). Moisture loss or weight control during the 21-day period as a reference point for comparison of barrier effectiveness. Too short time when stored whom I have often gives unreliable results, which cannot be extrapolated for the characteristics of long term storage (e.g., 4 months). Similarly, received a Cup with cheese, covered with the selected barrier composition thickness of about 300 μm, compared with the control sample in identical conditions in the meaning of "percent moisture loss" as a function of storage time. For comparison you want and use the average of at least 4 duplicates. The specified method more accurately reflects the actual conditions of use of the product, in which the barrier is in direct contact with the wet food component. Typically, the moisture loss of less than about 1% of the mean effective water protection.

The composition of the lipid layer

The lipid layer of edible multilayer moisture-proof barrier according to the invention includes an edible low melting lipid mixture having a melting point of about 35°C or below and having STZH at a given storage temperature of the food product about 50-70%, preferably 55-70%, and most preferably about 60-65%. For practical purposes the low-melting lipid, preferably, contains a mixture of triglycerides of fatty acids, including natural fully or partially hydrogenated and/or fractionated edible fats and oils, and called them "edible low melting triglyceride blend". For the purposes of this invention the term "con is one low melting triglyceride" is intended to include single-chain triglycerides, as well as mixtures of triglycerides. Can also be used, modified or synthetic lipids, such as acetylated monoglyceride and paraffin oil, but preferably less. Suitable edible low melting triglyceride typically include a mixture of one or more hydrogenated and negidrirovannah oils having desired characteristics STZH. Suitable edible low melting triglyceride include degradable natural or hydrogenated and/or fractionated vegetable oils or animal fats, including coconut oil, rapeseed oil, soybean oil, palm oil, palm kernel oil, sunflower oil, corn oil, canola oil, cottonseed oil, peanut oil, cocoa butter, anhydrous milk fat, lard, meat fat, etc. and mixtures thereof. Preferred edible low melting triglyceride should be resistant to oxylene or hydrolysis, and may include canola oil, palm oil, palmatine oil, coconut oil, partially gidrirovannoe soybean oil and mixtures thereof. The choice of the low-melting triglyceride mixture that meets the requirements for STZH according to the invention facilitates a higher barrier performance, the desired performance characteristics of sensitivity in the mouth and acceptable characteristics of the treatment end of the barrier composition. For example, about ciruits, what STZH barrier composition according to the invention should be not more than about 35% at temperatures above 37°C to about 50°C., preferably, less than about 20%. Furthermore, the difference in STZH in the range of about 20-37°C barrier composition is not less than about 20%, and preferably more than about 30%.

The composition of the flexible hydrophobic layer

Multilayer edible water protection additionally includes a flexible hydrophobic layer. Flexible hydrophobic layer may include waxes, esters of acetic acid monoglycerides, esters of succinic acid monoglycerides, esters of citric acid monoglycerides, complex monetary propylene glycol, triglycerides containing at least one2-C4fatty acid and at least one12-C24fatty acid, alpha-christalloobrazovanie lipids and their mixtures. Flexible hydrophobic layer is typically of a thickness of from about 50 μm to about 1 mm and preferably a thickness of about 125-300 μm.

The multilayer moisture-proof barrier

Lipid composition is first heated at a temperature of about 40-50°C, at which almost all the fats from low melting triglyceride or mixture melted. Microdispersed high-melting lipid, if it is included in the lipid composition, not physically changed and does not melt. When desirable ingibirovanie migration of moisture between adjacent parts of the food product, having different blagochinnost, the composition of moisture-proof barrier may be deposited on the contact surface of one or both parts, and it is cooled to a temperature below about 200°C before the parts are joined together. The composition of moisture-proof barrier has a viscosity of about 20-2000 centipoise at a temperature of from about 40 to about 50°C. When it is desirable inhibition of migration of moisture between the food product and the environment, the composition of moisture-proof barrier may be deposited on one or more exterior surfaces of the food product with the provision of its cooling. In an important aspect of this invention the desired particle size can be obtained without adjustable speeds cooling through the use of microdispersed high-melting lipid. This is an unexpected advantage in comparison with other types of regulators crystallization of fat, such as high-melting waxes and emulsifiers in the first melting, such as regulators of crystallization of the fat to triglyceride mixture. Traditional regulators of crystallization of the fat or nucleating (for example, arbitrational, esters of polyglycerol, such as di-/triglyceride/dioleate and the like) can also be used in combination with faster cooling rates.

Under Odesa technology for deposition of barrier includes, for example, spraying, dipping, smearing, dipping, deposition, extrusion, using a fluidized bed, etc. In one embodiment of the present invention the barrier is applied by immersing the food product or simply cover the surface in rasplavno or molten composition of moisture-proof barrier removing the food product and ensuring cooling of the coated product. In another embodiment of this invention the molten film is applied by brush or otherwise applying the composition to the desired surface (surface) of the product. In yet another embodiment, the film may be deposited using sputtering, including crushed spraying, air-brush, etc. Usually multi-layered edible water protection put on the food component with the formation of essentially continuous barrier layer of a thickness of less than about 20 μm, preferably a thickness of from about 100 μm to about 1 mm, and most preferably a thickness of about 200-500 microns.

Flexible hydrophobic layer is preferably applied on top of the lipid layer using similar technologies. Even more preferably, a flexible hydrophobic layer is applied at a temperature of about 45-60°C coating on the lipid layer. Preferably, the low-melting lipid layer is applied adjacent to the product with higher blagochinnost.

Neo is satellie modifiers crystal growth

The lipid layer may also be included as an optional ingredient a material that is effective to facilitate the formation of small crystals of fat (triglyceride mixture in the cooling process). Examples of such optional modifiers crystal growth include microdispersed high-melting lipids, agents inhibiting growth of the crystals (for example, esters of polyglycerol, corbettreport), etc. and mixtures thereof. Microdispersed high-melting lipid having a melting point of about 70°C or above are generally preferred for use as modifiers of crystal growth in the present invention. Such modifiers growth of crystals inhibit the growth of crystals and, therefore, are effective for promoting the formation of small crystals of fat (triglyceride mixture in the cooling process). Such small crystals of fat effectively fix the remaining liquid oil fraction triglyceride mixture, thus preventing drainage of liquid oil from the crystalline grid of fat. During subsequent storage such growth regulators fat crystals are also effective in stabilizing the three-dimensional solid crystalline grid of fat, is made of numerous small crystals of fat. The presence of b is more of small fat crystals provides better water protection.

In the case of microdispersed high-melting lipids are present in the composition of the lipid layer in an amount of about 1-35% and, preferably, about 5-15%. When using inhibitors of crystal growth are present in the composition of the lipid layer in an amount of about 0.01 to 1% and preferably about 0.1 to 0.3%.

Preferred edible high-melting lipids have a melting temperature of about 70°C or higher. For the purposes of this invention, the term "edible high-melting lipid" includes edible long chain fatty acids, monoglycerides, diglycerides and triglycerides, their alkali metal salts and other derivatives thereof. You can also use other natural or synthetic psedopeptide high-melting lipids or Lepidoptera substances such as fatty alcohol (wax), paraffin and polyesters of sucrose. Usually edible high-melting lipids are formed from long-chain fatty acids having at least about 12 carbon atoms and, preferably, about 18 to 24 carbon atoms; preferably long-chain fatty acids are saturated. Suitable long-chain saturated fatty acid used for production of edible high-melting lipids include, for example, palmitic acid, stearic acid, arachnid acid, beenbuy acid, ignaciano acid and the like, their derivatives, including, for example, glycerylmonostearate, glycerylmonostearate, calcium stearate, magnesium stearate, high-melting polyesters of sucrose, high-melting fatty alcohols, high-melting waxes, high-melting phospholipids and the like, and mixtures thereof.

Such high-melting lipids microsolar using any traditional microsludge equipment. Suitable micromelus equipment includes, for example, ball mills, colloid mills, jet mills, rod/disk mills, hammer mills and other Edible high-melting lipid is ground at a temperature of about 40-70°C., preferably about 45-60°C. Micromelia carried out to create multiple fragments with the size of the particles of about 0.1 μm or less, which is believed should be functional component responsible for the regulation and stabilization of the crystals. In this microdispersed high-melting lipid volumetric average particle size as measured by laser classifier particles Horiba LA-900 (Horiba instruments, Inc., Erwin, California), is about 10 μm or less and, preferably, about 1-5 μm, and not less than about 5% of particles (relative to volume) has a size of less than about 0.1 microns and preferably about 1-20% of the particles have a size less than about 1 μm. Typically, the particle size preferably is seraut at a temperature of about 20°C. when the dispersion microdispersed high-melting lipid in soybean oil using ultrasonic equipment prior to measurement.

One preferred microdispersed high-melting grease for use in the present invention is microecology calcium stearate. Microecology calcium stearate is stable, as it has a melting point of about 145°C, is water-insoluble, is valid harmless food additive and has a reasonable cost.

The following examples illustrate methods of carrying out this invention and should be understood as illustrative, but not limiting the scope of invention, which is defined by the attached claims.

Examples

Example 1

The composition of the low melting lipid layer is produced by mixing palm kernel oil(RCO)(PY)) and canola oil (() (KM)) in the ratio PAM:KM about 72:28 at a temperature of 50°C. the solid fat Content of the composition layer of the low melting lipid listed in the following table:

Temperature (°C)The solid fat content (%)
065,0
564,3
10to 59.6
2038,9
2516,5

The composition of the flexible hydrophobic layer is produced by mixing the acetylated monoglyceride (Myvacet 7-07K from the company Quest International; melting point of about 40°C) and anhydrous milk fat in a ratio of about 54:46 at a temperature of about 80°C.

Slices of cheese (Kraft Cheddar Singles, obtained using 2% milk) covered on both sides or a layer of low-melting lipid composition (control sample 1), or a flexible hydrophobic layer (control sample 2). Application perform coating on each side of the slice of cheese twice at a speed of about 2 g/side (providing a total of 4 g/side; ensure hardening of the first layer before applying the top coating) using install Dot Gun Spraer (CE 00/s-1100; hhs Leimauftrags-Systeme GmbH, Krefeld, Germany), operating at a temperature of about 50°C. the thickness of the barrier material is about 250 μm for each side.

The samples of the invention receive a first coating on each side of the slices of cheese about 2 g/side layer compositions of the low-melting lipid using the same technology and conditions, as described above, by providing the solidification of a layer of low-melting lipid, and then coating on each layer of low-melting lipid, about 2 g/composition flexible hydrophobic layer using the same technology and conditions, as explained above. The thickness of the low melting lipid layer is 125 μm, and the thickness of the flexible hydrophobic layer is 125 μm with a total thickness of about 250 microns on each side.

Half of the samples for each composition of the coating (i.e. the control samples 1 and 2 and the sample of the invention 1) subjected to severe cracking by controlled deformation (i.e. bending to visual cracking of the layers). Then each sample is weighed and then placed on a perforated metal tray, which is placed in storage to be cooled in the desiccator with Aw0,33. Separate samples are weighed after 1, 2 and 4 weeks of storage.

The results are presented in table 1 below.

As you can see from these data, the samples of the invention molded better than any of the control sample. Indeed, even "cracked" the sample of the invention molded much better than solid or practicewise" control samples. Comparison of "cracked" samples of the invention with a "cracked" control samples shows a significant improvement for the samples of the invention. Thus, even if the integrity of the sample of the invention is broken, what happens with low probability due to its flexible nature, it is expected molding at high levels of conservation of moisture content in pexeva the products, having components with different water activity.

Time
(days)
The average moisture loss (%)
Control sample 1Control sample 2The sample of the invention
SolidCrackedSolidCrackedSolidCracked
0000000
60,30±0,281,18±0,160,11±0,040,17±0,07-0,06±0,0040,05±0,07
140,75±0,542,36±0,130,34±0,100,43±0,16-0,01±0,070,19±0,1
210,92±0,723,05±0,110,41±0,090,58±0,200,03±0,070,25±0,22
381,32±1,054,25±0,210,70±0,160,87±0,280,04±0,030,34±0,26

Example 2

Multilayer edible water protection of the invention (using the composition of example 1) is applied on the gastronomic food cheese product, cut into slices, as described in example 1. Cheese slices with water protection of the invention is placed between two slices of white toast. Received a cold cheese sandwich is then assessed using the touch stand. Water protection according to the invention is not waxy or similar sand and has no taste or other organoleptic properties. It is assumed that numerous modifications and embodiments of this invention will be made by experts in the art upon consideration of the above detailed description of the invention. Accordingly, such modifications and variations are intended to be included within the scope of the attached formula is subramania.

1. Multilayer edible water protection for the separation in the food product food components having different blagochinnost containing:
at least one lipid layer containing from about 65 to about 99 wt.% edible low melting triglyceride mixture having a melting point of 35°C or below, and from about 1 to about 35 wt.% edible microdispersed high-melting lipid having a melting point of 70°C. or higher and a volumetric average particle size less than about 10 microns, and at least 5% of the particles microdispersed high-melting lipid have a size of not more than 0.1 μm, and the lipid layer has a solid fat content from about 50 to about 70% at a temperature of from 15 to 25°C, and the solid fat content varies no more than about 5% when stored at ambient temperature 15 to 25°C, while the lipid layer contains microdispersed particles of high-melting lipid a size not more than 0.1 μm in sufficient quantities to prevent leakage of liquid fat from crystalline fat network formed in the lipid layer, and at least one flexible hydrophobic barrier layer.

2. Water protection according to claim 1, in which the specified content of solid fat in the lipid layer is from about 55 to about 70%.

3. Water protection according to claim 2, in which the specified content of solid fat in the lipid layer with the hat from about 60 to about 65%.

4. Water protection according to claim 1, in which the lipid layer has a solid fat content less than about 35% at a temperature above 37°C.

5. Water protection according to claim 1, in which the lipid layer has a thickness from about 50 μm to about 1 mm

6. Water protection according to claim 1, in which the edible microdispersed high-melting lipid is selected from the group consisting of stearic acid, arahidonovoy acid, beganovi acid, lignocellulose acid, glycerylmonostearate, glyceraldehyde, glyceroltrinitrate, calcium stearate, magnesium stearate, high-melting polyesters of sucrose, high-melting fatty alcohols, high-melting waxes, high-melting phospholipids and mixtures thereof.

7. Water protection according to claim 6, in which the edible microdispersed the high-melting lipid is calcium stearate.

8. Water protection according to any one of claims 1 to 7, in which the edible low melting triglyceride blend is selected from the group consisting of natural hydrogenated, fractionated and modified coconut oil, palm kernel oil, rapeseed oil, soybean oil, palm oil, sunflower oil, corn oil, canola oil, cottonseed oil, peanut oil, cocoa butter, anhydrous milk fat, lard, beef fat, the acetylated monoglyceride and mixtures thereof.

9. Water protection according to any one of claims 1 to 7, in which the flexible hydrophobic layer using the EN group, consisting of waxes, esters of acetic acid monoglycerides, esters of succinic acid monoglycerides, esters of citric acid monoglycerides, complex monoamino propylene glycol, triglycerides containing at least one2-C4fatty acid and at least one12-C24fatty acid, alpha-crystalloblastic lipids and mixtures thereof.

10. Water protection according to any one of claims 1 to 7, wherein said at least one lipid layer contains from about 5 to about 25% edible microdispersed high-melting lipid and in which edible microdispersed high-melting lipid has a melting point of 100°C. or higher and a volumetric average particle size less than about 5 microns.

11. Water protection of claim 10, wherein said at least one lipid layer contains from about 5 to about 15% edible microdispersed high-melting lipid.

12. Water protection according to claim 1, in which the lipid layer additionally contains a dispersion of solid particles and solid particles selected from the group consisting of solid particles of chocolate, peanut butter, pastry cream, and mixtures thereof.

13. The way to reduce the migration of moisture in the food product between food components having different blagochinnost providing for the application of edible multi-layer water protection according to any one of claims 1 to 12 m is waiting for food components.

14. The method according to item 13, in which the specified water protection flexible hydrophobic layer is applied to the layer of fat.

15. Multilayer edible water protection for the separation in the food product food components having different blagochinnost containing:
at least one lipid layer containing from about 65 to about 99 wt.% edible low melting triglyceride mixture having a melting point of 35°C or below, and from about 1 to about 35 wt.% edible microdispersed high-melting lipid having a melting point of 70°C. or higher and a volumetric average particle size less than about 10 microns, and at least 5% of the particles microdispersed high-melting lipid have a size of not more than 0.1 μm, and the lipid layer has a solid fat content from about 50 to about 70% at a temperature of from 0 to 5°C, and the solid fat content varies no more than about 5% when stored with cooling at a temperature of from 0 to 5°C, while the lipid layer contains microdispersed particles of high-melting lipid a size not more than 0.1 μm in sufficient quantities to prevent leakage of liquid fat from crystalline fat network formed in the lipid layer, and
at least one flexible hydrophobic barrier layer.

16. Water protection according to § 15, in which from 1 to about 20% of the particles microdispersed high-melting lipid have R is setting the log file name is less than 1 μm and volumetric average size less than about 5 microns.

17. Water protection according to § 15, in which the specified content of solid fat in the lipid layer is from about 60 to about 65%.

18. Water protection according to § 15, in which the lipid layer has a solid fat content less than about 35% at a temperature above 37°C.

19. Water protection according to § 15, in which the edible microdispersed high-melting lipid is selected from the group consisting of stearic acid, arahidonovoy acid, beganovi acid, lignocellulose acid, glycerylmonostearate, glyceraldehyde, glyceroltrinitrate, calcium stearate, magnesium stearate, high-melting polyesters of sucrose, high-melting fatty alcohols, high-melting waxes, high-melting phospholipids and mixtures thereof.

20. Water protection according to claim 19, in which the edible microdispersed the high-melting lipid is calcium stearate.

21. Water protection according to any one of p-20, in which an edible low melting triglyceride blend is selected from the group consisting of coconut oil, palm kernel oil, rapeseed oil, soybean oil, palm oil, sunflower oil, corn oil, canola oil, cottonseed oil, peanut oil, cocoa butter, anhydrous milk fat, lard, beef fat, the acetylated monoglyceride and mixtures thereof.

22. Water protection according to any one of p-20, wherein said at least one lipid layer contains the t of about 5 to about 25% edible microdispersed high-melting lipid and in which edible microdispersed high-melting lipid has a melting point of 100°C. or higher and a volumetric average particle size less than about 5 microns.

23. Water protection according to any one of p-20, in which a flexible hydrophobic layer is selected from the group consisting of waxes, esters of acetic acid monoglycerides, esters of succinic acid monoglycerides, esters of citric acid monoglycerides, complex monoamino propylene glycol, triglycerides containing at least one2-C4fatty acid and at least one12-C24fatty acid, alpha-crystalloblastic lipids and mixtures thereof.

24. The way to reduce the migration of moisture in the food product between food components having different blagochinnost providing for the application of edible multi-layer water protection according to any one of p-23 between food components.

25. The method according to paragraph 24, in which the specified water protection, flexible hydrophobic layer is applied to the layer of fat.

26. Edible water protection for the separation in the food product food components having different blagochinnost containing:
at least one lipid layer containing from about 65 to about 99 wt.% edible low melting triglyceride mixture having a melting point of 35°C or below, and from about 1 to about 35 wt.% edible microdispersed high-melting lipid having a melting point of 70°C. or higher and a volumetric average particle size less than about 10 microns, and at least 5% of the hours the IC microdispersed high-melting lipid have a size of not more than 0.1 μm, and the lipid layer has a solid fat content from about 50 to about 70% at a temperature of from 0 to 5°C or at a temperature of from 15 to 25°C, and the solid fat content varies no more than about 5% when stored at a temperature of from 0 to 5°C or at a temperature of from 15 to 25°C, while the lipid layer contains microdispersed particles of high-melting lipid a size not more than 0.1 μm in sufficient quantities to prevent leakage of liquid fat from crystalline fat network formed in the lipid layer.

27. Water protection on p in which the specified content of solid fat in the lipid layer is from about 55 to about 70%.

28. Water protection according to item 27, in which the specified content of solid fat in the lipid layer is from about 60 to about 65%.

29. Water protection on p, in which the lipid layer has a solid fat content less than about 35% at a temperature above 37°C.

30. Water protection on p in which edible microdispersed high-melting lipid is selected from the group consisting of stearic acid, arahidonovoy acid, beganovi acid, lignocellulose acid, glycerylmonostearate, glyceraldehyde, glyceroltrinitrate, calcium stearate, magnesium stearate, high-melting polyesters of sucrose, high-melting fatty alcohols, high-melting waxes, high-melting phospholipids and mixtures thereof.

31. Water protection under article 30, in which the edible microdispersed the high-melting lipid is calcium stearate.

32. Water protection according to any one of p-31, in which the edible low melting triglyceride blend is selected from the group consisting of coconut oil, palm kernel oil, rapeseed oil, soybean oil, palm oil, sunflower oil, corn oil, canola oil, cottonseed oil, peanut oil, cocoa butter, anhydrous milk fat, lard, beef fat, the acetylated monoglyceride and mixtures thereof.

33. Water protection according to any one of p-31, wherein said at least one lipid layer contains from about 5 to about 25% edible microdispersed high-melting lipid and in which edible microdispersed high-melting lipid has a melting point of 100°C. or higher and a volumetric average particle size less than about 5 microns.

34. Water protection on p, wherein said at least one lipid layer contains from about 5 to about 15% edible microdispersed high-melting lipid.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention can be used for long-term storage products manufacturing. Method provides for freezing of products and covering its surfaces with solution. The latter makes protective cover. The solution is prepared directly before its usage. Drinking water at temperature 1-3°C in quantity of 500-700 weight parts is used for its preparation. From 5 to 15 weight parts of concentrated pectin-lecitin gel of special composition is added to it and carefully stirred to obtain homogeneous mass. After that from 5 to 15 weight parts of taste booster are added to obtained light gel and stirred to obtain homogeneous mass. Flavoring matter or food colouring can also be added. Finished solution is spread over frozen product by diffusion, immersion or other method.

EFFECT: increased inspiration date of products, improvement of esthetical, organoleptical and nutritive properties of products which are preserved during further cooking.

FIELD: foods.

SUBSTANCE: system of moisture release is suggested to use in food product having food component with high moisture activity and component with low moisture activity. The system has a layer of controlled moisture delivery, having food emulsion layer containing water as an inner phase. The layer of controlled moisture delivery contacts with food component with low moisture activity. Moreover, the system contains food moisture barrier layer, which contacts with food component with high moisture activity. The layer of controlled moisture delivery allows moisture migrating to food component with low moisture activity during storage of food product, reducing hardening of food product with low moisture activity. Food moisture barrier layer decrease migration of moisture from food component with high moisture activity.

EFFECT: shelf life extension of food product comparing with the same product without using system of moisture release.

22 cl, 4 tbl, 1 ex

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

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

FIELD: foodstuffs.

SUBSTANCE: method comprises sucking independent flows of different viscous fluid food materials into cylinder (7) of the jigging device through the corresponding inlet opening in the cylinder, preventing the counterflow through the inlet ports, and discharging the portion of the material produced in the cylinder to the bar. Several feeding passages (11,12,13,14) for various viscous fluid food materials in the plate that defines tanks (2,3,4,5) connect the appropriate tanks for food material with the inlet ports in the cylinder. Piston (15) reciprocates in the cylinder by means of a driving means. Outlet valve (10) controls the flow through inlet port (9), and inlet valving member (15') controls the flow through the inlet ports. Inlet valve (10') is made of a passage, and inlet valving member can be defined by the edge of piston (15) that can open the inlet ports when the piston approaches the completely extended position.

EFFECT: simplified servicing.

11 cl, 2 dwg

FIELD: food processing industry.

SUBSTANCE: target product is formed by extrusion of fish dough through heated up to 90-95°C jet having circular opens for at most 5 mm in diameter. Then batching and heat treatment are carried out, wherein before batching fish dough is treated with protein emulsion.

EFFECT: product having fibrous texture of increased quality and nutritional value.

2 ex

FIELD: food industry; packing of food slices.

SUBSTANCE: food slice consists of two or more products, for instance, nut paste and jelly. Proposed method provides simultaneous and separate transfer of each of two or more products to place of extrusion, control of water activity of two or more products either before and after separate transfer of products, simultaneous and separate extrusion of each of food products and injection of food products into tubular film web which is sealed in longitudinal direction. Food products are combined into preset portion of food using method of portion control which changes speed of extrusion basing on amount of available portion of food product. Food products inside packed portion preserve their identity. Then portion of food products is sealed inside flexible film. Invention provides slice in form of cohesion mass containing two or more different food products with possibility of simultaneous complete release of food products from wrap by hand which is sufficient for holding, handling, eating or using food products in other places as need be.

EFFECT: enlarged operating capabilities.

26 cl, 31 dwg

FIELD: production of foods, in particular, introduction of condiment and transportation of products such as snacks.

SUBSTANCE: apparatus has pipe mounted for rotation on supports. Pipe has inlet and outlet openings and device for feeding of condiment to each group of products. Transportation means positioned within pipe is made in the form of screw with spiral blade defining partitions for dividing pipe interior into sections. Screw is made in such a manner that each group of products fed to inlet opening is delivered into individual section and transported, without mixing with products of adjacent section, up to outlet opening. Product preparing system has weighing device and condiment adding apparatus.

EFFECT: uniform adding of condiment to each product in predetermined optimal proportion owing to individual transportation of condiment to each group of products to which condiment is to be added.

32 cl, 38 dwg

FIELD: food-processing industry, in particular, preparing of dough products with meat, meat-and-vegetable, fish, curd, vegetable or fruit filler.

SUBSTANCE: method involves preparing dough and filler; forming dough; placing dough in package; exposing to thermal processing prior to usage. Before forming procedure, filler is dehydrated by 20-60% and after forming procedure it is dried by microwave radiation within temperature range of 20-120° to moisture content of 6-12%. Before exposing to microwave radiation, products may be steamed-through to temperature of at least 70°C inside product. Krill or shrimp may be added to fish filler.

EFFECT: reduced costs for transportation and storage and decreased time for thermal processing of products before usage.

2 cl, 4 ex

FIELD: food-processing industry, in particular, production of molded stuffed fish products.

SUBSTANCE: method involves molding product from fish farce; applying collagen dispersion onto surface of molded product and freezing; preparing collagen dispersion from fish skin, with collagen content in dispersion constituting 3-5%; additionally introducing into farce enriching additive, such as sea kale, carrot or mushrooms, in an amount of up 30-35% by weight of farce; additionally introducing into farce pork fat in an amount of 10-15% by weight of farce. Method allows fish products enriched with connective-woven prior art fibers to be prepared, with update tendencies of consumer demands and development of raw material stock for fish industry being taken into consideration.

EFFECT: wider range of fish products maximally ready for eating, increased nutritive and biological properties of products, and wider functional possibilities of secondary collagen-containing fish-processing industry products rarely demanded for food preparing purposes.

3 cl, 7 tbl, 8 ex

FIELD: food-processing industry, in particular, preparing of hollow formed products filled with food substances.

SUBSTANCE: method involves providing at least one hollow formed product having at least one cavity, which is open into surrounding medium and which may be filled with filler material solid at standard ambient temperature. Said cavity has cross section area of from about 0.25 mm2 to about 1 cm2. At the first stage, hollow formed products are covered at reduced pressure with filler material, with temperature of filler material being set in such a manner that filler material is of cream-like consistency. At the second stage, pressure is increased in order to provide delivery of flowing covering material into cavities.

EFFECT: simplified manufacture and reduced manufacture costs of hollow formed products filled with food substances.

17 cl, 3 dwg

FIELD: food processing industry.

SUBSTANCE: claimed formulation contains the first polysaccharide having negative charge in formulation and converting into gel under cation effect, ad at least one the second component having neutral charge in formulation. Method for production of edible coating includes extrusion of said formulation and contacting of extruded formulation with gel-forming agent.

EFFECT: coating of high stability, continuity and good appearance.

16 cl, 5 ex

FIELD: production of foods, in particular, introduction of condiment and transportation of products such as snacks.

SUBSTANCE: apparatus has pipe mounted for rotation on supports. Pipe has inlet and outlet openings and device for feeding of condiment to each group of products. Transportation means positioned within pipe is made in the form of screw with spiral blade defining partitions for dividing pipe interior into sections. Screw is made in such a manner that each group of products fed to inlet opening is delivered into individual section and transported, without mixing with products of adjacent section, up to outlet opening. Product preparing system has weighing device and condiment adding apparatus.

EFFECT: uniform adding of condiment to each product in predetermined optimal proportion owing to individual transportation of condiment to each group of products to which condiment is to be added.

32 cl, 38 dwg

FIELD: food industry; packing of food slices.

SUBSTANCE: food slice consists of two or more products, for instance, nut paste and jelly. Proposed method provides simultaneous and separate transfer of each of two or more products to place of extrusion, control of water activity of two or more products either before and after separate transfer of products, simultaneous and separate extrusion of each of food products and injection of food products into tubular film web which is sealed in longitudinal direction. Food products are combined into preset portion of food using method of portion control which changes speed of extrusion basing on amount of available portion of food product. Food products inside packed portion preserve their identity. Then portion of food products is sealed inside flexible film. Invention provides slice in form of cohesion mass containing two or more different food products with possibility of simultaneous complete release of food products from wrap by hand which is sufficient for holding, handling, eating or using food products in other places as need be.

EFFECT: enlarged operating capabilities.

26 cl, 31 dwg

FIELD: food processing industry.

SUBSTANCE: target product is formed by extrusion of fish dough through heated up to 90-95°C jet having circular opens for at most 5 mm in diameter. Then batching and heat treatment are carried out, wherein before batching fish dough is treated with protein emulsion.

EFFECT: product having fibrous texture of increased quality and nutritional value.

2 ex

FIELD: foodstuffs.

SUBSTANCE: method comprises sucking independent flows of different viscous fluid food materials into cylinder (7) of the jigging device through the corresponding inlet opening in the cylinder, preventing the counterflow through the inlet ports, and discharging the portion of the material produced in the cylinder to the bar. Several feeding passages (11,12,13,14) for various viscous fluid food materials in the plate that defines tanks (2,3,4,5) connect the appropriate tanks for food material with the inlet ports in the cylinder. Piston (15) reciprocates in the cylinder by means of a driving means. Outlet valve (10) controls the flow through inlet port (9), and inlet valving member (15') controls the flow through the inlet ports. Inlet valve (10') is made of a passage, and inlet valving member can be defined by the edge of piston (15) that can open the inlet ports when the piston approaches the completely extended position.

EFFECT: simplified servicing.

11 cl, 2 dwg

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

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

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