Article for transferring food modifier

FIELD: food industry.

SUBSTANCE: article comprises a coating supported on a substrate material, wherein the coating comprises a carrier material containing a lipid which releasably retains a food modifier.

EFFECT: invention ensures heat-activated transfer or moisture-activated transfer of a food modifier from the coating to food materials.

38 cl, 1 dwg, 2 tbl, 9 ex

 

This invention relates to devices for the delivery of food modifier in the products and, in particular, to articles having heat sensitive and/or moisture the floor, allowing activated by heat and/or moisture transfer food modifier of the coating in contact with it product.

Food products often include nutritional supplements to improve their organoleptic properties. Food additives such as seasonings, spices, acids, tenderization, dyes, podrumyanivaya agents, etc. may heighten the sense of taste. However, the acquisition and storage of many different types of food additives that are potentially suitable for various formulations can be cumbersome and expensive. Food additive added directly to the food product during storage should not only be comparable shelf life, but should not have an adverse impact on the product during the storage period before cooking. It would be preferable to allow consumers to have more choices preferred seasonings that you can use in dishes prepared by them.

There remains a need in the technology that will be able to provide cook more choice, convenience, control and flexibility in respect of spices and other modifications, used what's cooking. This invention can be used for solutions to these and other objectives will become clear from the following description of embodiments of the present invention.

This invention in General relates to the product to transfer food modifier in the food product that are close to him, preferably in contact with him. This product contains edible coating attached to the substrate, and the coating contains a material media containing lipid or mixture of lipids that hold the modifier food with the possibility of release. For the purposes of this invention, the term “lipid” in the singular shall also include mixtures of lipids. Lipid is sensitive to heat or moisture, so that the food modifier can be applied on the floor, when the lipid is in the molten state, and then the food modifier can be fixed in place by chilling or cooling of the lipid to reverse hardening. The resulting coated product can then be placed in close proximity, and preferably in direct contact with the food product, to obtain the Packed food product. When Packed food product prepared or sufficiently heat the other way, again lipid melts or dissolves sufficient is about, to release the modifier food to migrate to the surface of food in contact with it. For the purposes of this invention, the term “contact”as implied, includes both direct contact and close proximity to the food product, provided that the released food modifier moves to a food product.

In one embodiment, is able to convey the food modifier product has a cover attached to the substrate, and the coating contains lipid material carrier having a melting point greater than room temperature (for example, from about 65 to about 85°F), so that the physical state of the lipid can be adjusted between molten and solid phases, on-demand, highly suitable and convenient manner. In particular, the physical state of the lipid can be easily and reversibly change between molten and solid phases through a process control temperature to the preferred phase, suitable for each formation material, media coverage, making the food modifier in material media coverage, fixing food modifier on or in the material of media coverage and, ultimately, release and move the food modifier of the coating on the surface of food during thermal processing.

In another embodiment, a product that can ensure acivate transfer of food modifier, has the coating on the substrate that contains sensitive to the hydration of the lipid material of the carrier, so that the physical state of the lipid can be manipulated between the solid and dissolved phases, on-demand, highly suitable and convenient manner. In particular, the physical state of the lipid can be easily transformed from the solid phase into the dissolved phase by controlling the moisture to release eventually, and move the food modifier of the coating on the surface of the food while cooking. For example, the lipid material could cover the inner surface of the container for cooking for release upon contact with water during cooking.

Using the product is capable of transferring food modifier, in accordance with the variants of the present invention, the cook can easily and efficiently modify a food product (e.g., enhance or impart taste or odor to tenderizing etc.) during cooking and/or other comparable heating of the food product prior to consumption, and thus improve the taste of the product. Shipping and food supplements through packaging materials in accordance with the variants of the present invention increases the ease of cooking. Guns preparing food can extract the benefits by using the delivery systems of the ingredients of the present invention through the delivery of specific food ingredients modifiers in an easy and convenient form, that reduces the spices added to food, the number of stages of cooking and/or the need for cleaning and cleaning.

Preferably, the lipid material media are fats, such as hydrogenated vegetable fats, free fatty acids, TRANS fatty acids, waxes, lecithin, hydrogenated lecithin, steroids, phosphoglyceride, phospholipids, surfactants, monoglycerides and derivatives thereof, diglycerides and their derivatives, and combinations thereof, having the desired sensitivity to heat and moisture. In a more preferred embodiment, the lipid is gidrirovanny vegetable oil selected from the group consisting of hydrogenated soybean oil, hydrogenated rapeseed oil, hydrogenated cottonseed oil, hydrogenated palm oil, hydrogenated stone palm oil, hydrogenated coconut oil, and combinations thereof. In a preferred embodiment, the food modifier selected from the group consisting of flavorings, acids, spices, supplements, tenderization, dyes, podrumyanivaya substances, enzymes, breadcrumbs, seeds, coatings, starch, flour, etc. In a more preferred embodiment, the food modifier selected from food seasonings, spices, tenderization and dyes. Food modifier, if desired, may be in microcapsulating the form. Preferably, the substrate on which is formed a coating selected from the group consisting of plastic, paper, cardboard, metal, fabric and glass. For example, the substrate may be a plastic film, paper, paperboard, metal foil (e.g. aluminum foil), a piece of cloth or glass elements. The substrate is made in the form of film, sheet, cover, tray, package, container, cartons, cans, lids, plates, dishes or the like, preferably, has a continuous and non-porous surface. Preferably, the substrate may be made of plastic sheet material, parchment paper or made by hot molding a plastic tray, which is not destroyed at temperatures up to about 450°F. In a more preferred embodiment, the substrate may be a sheet of aluminum foil, a film or a product obtained by extraction, which is not destroyed at temperatures up to about 700°F.

This invention relates also to methods of manufacturing and use of products, capable of transmitting food modifier Packed food, Packed food products received through this, and the product is able to transfer the food modifier. In one embodiment, the product is flexible enough to serve as a wrapping film, which can be the wrap around the food product, to get in contact with many surfaces or wrap around the product covered party products.

The drawing is a block diagram showing the sequence of stages of the manufacturing process and use of the food product Packed with products, providing transfer of food modifier in accordance with one variant of the present invention.

This invention relates to a product for modification of food, which provides the transfer of food modifier of the cover substrate to the surface of the food product during cooking or other heating food.

The drawing shows the method 100, illustrating the processes of manufacturing and use of products capable of transferring food modifier in accordance with one variant of the present invention.

At the stage 101 of solid and semi-solid containing lipid material is heated sufficiently to melt and turn it into a fluid mass.

At the stage 102 molten flowable mass is applied to the surface independent of the bearing member and formed into a film of essentially uniform thickness. In one embodiment, while the molten lipid, a carrier carrying the lipid can be pulled through the pressure rollers with the formation of films having essentially the same thickness of the inu, and film coating. In another embodiment, the material of the carrier containing the lipid material is heated to a fluid sprayed condition, then sprayed on a substrate to a desired thickness of the film. Material media containing lipid material, which otherwise can be easily applied by coating the surface so as brush application, the coating roller, immersion, etc.

At the stage 103, while the lipid is melted and/or not fully hardened state, the substance(a) food modifier precipitated on and/or in the molten lipid material. Alternative(s) substance(s) food(s) modifier(s) may be added(s) by re-heating the solidified lipid material, adding substances(a) and reverse hardening of the lipid material. Of course, you can use other methods of deposition of lipid material and/or food modifiers, including, for example, simultaneous deposition of lipid material and food modifiers.

At stage 104, the lipid is cooled or allowed to cool until it hardens, thereby locking the food material modifier in place and getting the product to transfer food modifier in the form of a single product.

At stage 105 at least one surface of the food product is brought into contact with the aircraft is Oh-party products.

On the stage 106 of the Packed food product is heated as by heat treatment, to a temperature about or above the melting temperature of the lipid component of the coating product. Softened and fluid lipid releases food modifier sufficiently so that he could move to the surface(and) contacting the food product. This results in a useful modified food product (107).

The substrate is an independent part which carries the heat. Thus, it is stable and usually retains its structural integrity is not destroyed to a significant extent (e.g., melted, charred, flare up, decay, plaque and the like), when exposed to high temperature for culinary preparation used for products Packed in the product, which is able to transfer the food modifier in accordance with embodiments of the present invention. It is also a material which can be reversibly associated with the coating containing the lipid and food modifier. In one preferred embodiment, the substrate preferably is a solid, continuous and non-porous, so it can be formed by coating.

Provided that it possesses all the necessary properties of heat stability, the substrate can be, for example, select the on made of plastic film, a sheet of paper, paperboard, metal foil, cloth, thermoformed or injected plastic, the products obtained by the hood, the glass element or similar film. The substrate may be flexible or rigid. The plastic film may be represented, for example, a thermoplastic polymer such as polyolefin, vinyl comonomer, hydrolyzed vinyl comonomer, polyurethane, nylon, polypropylene, ionomer, polyamide, polyester, vinylidenechloride copolymer, and copolymers or mixtures thereof. In one of the preferred options the substrate comprises plastic sheet material, parchment paper, thermoforming plastic tray, which is not destroyed at temperatures up to about 450°F., the Paper sheet may be, for example, edible Kraft paper, etc. Cardboard sheet can be, for example, corrugated cardboard sheet. The metal foil may be a thin aluminum foil, which is not destroyed at temperatures up to 700°F. the Piece of fabric may be a woven material, knitted fabrics or non-woven cloth, such as formed from spun fibers of polyolefin or polyester.

Such films, foils and sheets can be a composite or multilayer structures or laminated materials, consisting of similar or different layers. They can be relatively ill is Kimi or flexible, depending on the application of food packaging. For example, for packaging wrapping type film, sheet or foil must be thin enough to wrap food with many aspects of using film. The substrate must be thick enough to provide structural integrity (i.e. resistance to tearing and punctures) for intended use. The coating is applied on at least one main surface of sheet or film material. Covered side of the bearing member must be contiguous with the food product or to contact or be in close proximity to it.

The substrate may be a glass container (e.g. a bottle or jar) or other type of container for cooking (i.e. plastic or metal container). The substrate may take the floor on its surface which will be in contact with food (or drink), Packed in containers. The container can be filled with food product or beverage cold, and later heated, when it is desirable to release the food modifier from the coating during preparation of edible product. In addition, the substrate may be coated with a lipid coating containing food modifier, and then filled with hot food or drink for wisweb the Denia food modifier at this time. Alternatively, the food modifier can be released by addition of water (discharge dissolution).

The coating formed on the substrate contains a material carrier, which operates as being able to release the connecting means in relation to food modifier.

In accordance with the variants of the present invention, the material of the carrier contains lipid. This lipid is selected so that it has properties melting or properties of sensitivity to moisture, which can be easily manipulated, so that (1) he accepted and recorded food modifier, and that (2) adjustable manner to cause the release of food modifier by activating the heating or activation of water during production or culinary cooking a food product in close proximity to and preferably in contact with the coated side of the product.

The lipid or lipid composition, preferably, is in solid or crystalline form at room temperature (i.e. from about 65 to about 85°F). In the first embodiment, the lipid is selected as a lipid having a melting point in the range of from about 85 to about 280°F, preferably from about 100 to about 175°F, and more preferably, from about 110 to about 160°F. In another embodiment, the lipid is a solid (non-leaking) form at a temperature of about 85°F or less.

P is edocfile, the material of the carrier is basically formed by a lipid or mixture of lipids. Preferably, the coating contains at least about 20%, preferably at least about 50%, more preferably at least about 90%, and more preferably has at least about 95% of the lipid content.

For the purposes of this invention “lipid” or “lipid composition”are used as the primary or sole binder in the material of the carrier, which is chosen so that it has the appropriate characteristics melting listed here mainly refers to the water-insoluble substance which can be extracted with organic solvents of low polarity (e.g., ether, or chloroform). In some cases, the use of such “lipid” or “lipid composition” may be a water-soluble substance. Lipids with appropriate characteristics melting or release characteristics when moist, mentioned herein may be selected from, for example, hydrogenated vegetable fats, free fatty acids, TRANS fatty acids, waxes, lecithin, hydrogenated products of lecithins, steroids, phosphoglycerides, phospholipids, surfactants, monoglycerides and derivatives thereof, and combinations thereof. In some cases, the application of such a lipid or lipid comp the position can be water-soluble substance; this water-soluble coating can be applied to the container in which the consumer need to add water during cooking to release modifying food additives.

Preferably, the lipid is a fat, although you can also use other types of lipids, is described here. For the purposes of this invention “fat” is a complex ether carboxylic acid, a derivative of glycerol, i.e. glycerides. As you know, fats are composed of glycerides derived the same or different types of carboxylic acids, and their kinds and proportions determine the type of oil and its physical properties. Fat, preferably, is a triglyceride. The fat may be obtained from a variety of plants, animals and marine organisms, or it may be chemically synthesized.

In one preferred embodiment, the fat is gidrirovanny vegetable fat selected from the group consisting of hydrogenated soybean oil, hydrogenated rapeseed oil, hydrogenated cottonseed oil, hydrogenated palm oil, hydrogenated stone palm oil, hydrogenated coconut oil, and combinations thereof. As you know, the hydrogenation changes the physical properties of the fat, and high levels hydrogenation tend to increase the melting point of the fat product at the level of other pok is the result. Commercial sources of such hydrogenated vegetable oils include, for example, cereals Dritex®S, flakes Dritex®SC, cereal Dritex®, cereal Dritex®S, cereal Dritex®SC-N, cereal Dritex®RC and cereals Shurshet® 113 firms Humko Oil Products (Cordova, TN). Free fatty acids may be selected from, for example, palm oil, beef oil, stone fruit, palm oil, coconut oil, etc. or combinations thereof. The waxes may be selected, for example, from beeswax, Carnauba wax, synthetic wax, etc. or combinations thereof. Lecithin can be selected, for example, from phospholipidbinding, egg lecithin, soy lecithin, synthetic lecithin, etc. or combinations thereof. Phosphoglyceride can be selected, for example, from phosphatidylinositol, phosphatidylethanolamine, etc. or combinations thereof. These steroids can be selected, for example, from animal sources (e.g., cholesterol), vegetable (e.g., phytosterol, phytostanol) sources, etc. or combinations thereof.

In addition to the components of the lipid and the food modifier, coating, if desired, may contain other ingredients, such as technological and other useful nutritional supplements. For example, the optional ingredients of the coating may include surfactants, plasticizers, binders (in addition to the content of lipid), gums, antioxidants, dyes, Kon is ervasti, antimicrobial agents and the like, in effective amounts for their intended them to the appropriate function. These optional ingredients should not adversely interact with the lipid or food modifier included in the coating. With regard to the extent to which they affect the properties melting lipid and total coverage, it must be a predictable manner compatible with the principles of the present invention. Optional ingredients are typically present in the coating in an amount, usually not more than about 30%, and more preferably not exceeding about 10% by weight of the coating.

Material media containing lipid, typically formed on a substrate in an amount of from about 5 to about 100 g/m2preferably from about 10 to about 60 g/m2and more preferably from about 20 to about 40 g/m2on the substrate. In one embodiment, the material of the carrier containing the lipid has a thickness of from about 0,008 to about 1 mm, and preferably, from about 0.02 to about 0.1 mm.

Food modifier applied to or injected into the molten material of the carrier. Food modifier may remain on the molten material of the carrier or be partially or completely immersed in it, when it is precipitated on the molten material, and then he fixed on the spot by chilling or cooling of the material of the carrier d is I solidification. Depending on the type of food modifier can be applied on the molten material of the carrier in the usual way, such as spraying (rubbing), sputtering, etc. After application of the molten material is cooled or allowed to cool to until it has hardened, and thereby the food modifier is fixed on or in the floor.

Food modifier may be applied intermittently (for example, in the form of discrete sediment), in a continuous manner or in the form of a figure (e.g., lines or otherwise) on the surface of the molten material of the carrier. In one embodiment, after hardening, the lipid content of the coating the resulting coating contains from about 20 to about 80% lipid and from about 20 to about 80% of the modifier, and preferably, from about 35 to about 55% lipid and from about 45 to about 65% of food modifier.

The type of food modifier preferably is not limited and may include any edible material that can modify at least one organoleptic property of contacting the food product and which slightly degrades during manufacturing and culinary cooking the food product in contact with the coating product to give it the desired effect. These organoleptic properties include, for example, taste, smell, appearance and texture. Food m is defecator can be applied on a material medium in the form of a solution or particles.

Food modifier can represent, for example, flavorings, spices, supplements, tenderization, dyes, podrumyanivaya tools, enzymes, breadcrumbs, seeds, shell, starch, flour, antioxidants, preservatives, antimicrobial agents, and the like, and mixtures thereof. Flavors include substances imparting taste and/or smell of the receiving surface contacting the food product. Flavors include seasonings such as sodium chloride or potassium, natural and artificial sweeteners, instant coffee or tea, fruit powders and cheese, etc. and spices such as anise, Basil, chili pepper, dill, tarragon, cinnamon, cloves, ginger, garlic, onion, cumin, ginger, poppy seeds, nutmeg, oregano, black pepper, paprika, parsley, pepper mint, rosemary, sage, salt, chives, vanilla, lemon, lime, orange, and spice mixtures, such as curry. The flavoring may be applied in fluid form. For example, the flavoring may be vanilla extract or citrus extract. The flavoring may be in the form of a sauce (such as sauces for steak, barbecue sauces, mustards, marinades for meat and so on). Dry forming sauce ingredients may also be fixed on a material carrier. Non-volatile flavouring ingredients of the sauce are available in the material of the carrier for the modification of food as described here. The flavoring may be the product of a type of “liquid smoke”. Food supplements that can be used include, for example, minerals (e.g. iron, calcium, iodine, zinc, magnesium, phosphorus and the like) and/or vitamins (such as vitamin a, vitamin b, vitamin C, vitamin D, vitamin E, folic acid and so on). The supplements used in forms that can normally keep active, while they are imprisoned in the material medium. Enzymes that can be used include softening meat enzymes such as papain (i.e. known softening meat enzyme extract from papaya). Food modifier can also be a food colorant such as pigments or water-soluble paint (such as dyes or “lucky”, FD&C). These pigments may include an organic dye, adsorbed on insoluble edible carrier, such as a hydrate of aluminum oxide. Podrumyanivaya means may include reactive sugars (for example, Milosu company Red Arrow Products, Manitowoc WI), which interact with a protein of obtaining Browning (i.e. the Maillard reaction). The coating can be applied a combination of different types of food modifiers.

For aesthetic reasons the appearance of white spots, which may occur due to the formation of fat crystals can be removed by using a suitable food is wow tint, masking or modifying the crystal tools.

To facilitate the regulation of the release properties and improved stability during storage can be used microencapsulation of food substances modifier. Capsules microencapsulating food modifier can be fabricated, for example, by cooling spray emulsion water-in-oil (W/M) food modifier, lipid and emulsifier way, mostly known and used for microencapsulation edible ingredients. You can also use other ways, besides cooling spray, such as coverage in the drum, the coating in the fluidized bed, coextrusion, etc. Capsules microencapsulating food modifier, etc. can be deposited and fixed on or in the material of the carrier in the same General manner indicated above for direct placement on her food modifier, so the food modifier may be released when the lipid melts at culinary cooking food wrapped or Packed in contact with the product. Preferably, the lipid used to microencapsulate has a higher melting point than the lipid used for the material of the carrier coating, as the deposition microencapsulating food modifier can is prohodit effectively in the temperature interval between the respective melting temperature of the lipid material of the carrier and microencapsulated lipid material.

Depending on the type of food modifier that you want to use, the coating can be formed generally in an amount of from about 5 to about

100 g/m2preferably from about 10 to about 60 g/m2and more preferably, from about 20 to about 40 g/m2on the substrate. In one embodiment, the material of the carrier containing the lipid has a thickness of from about 0,008 to about 1 mm, and preferably, from about 0.02 to about 0.1 mm.

Foods that can be modified by using the product according to the invention capable of carrying the food modifiers are not particularly limited and include, for example, different types of meat, fish, vegetables, soy products, cheese, fruit, pastries, pastry, nuts, noodles, rice, potatoes, cereals, macaroni and cheese, pizza, soups, hot and cold drinks, confectionery and Meat etc. may be crude, partially or fully cooking cooked meat, which is expected to get cooking and heat processing. The meat can be beef, poultry, ham, lamb, and meat substitutes.

The examples that follow are intended to illustrate and not to limit the present invention. All percentages presented herein are by weight, unless otherwise specified.

Example 1. Was manufactured and evaluated covered UE is forging film for the release of flavouring in the food product during thermal processing. Partially hydrogenated vegetable fat (45 g), which was presented in the form of partially hydrogenated soybean or cottonseed oil (flakes Dritex® SC, TPL 125±5°F, Humko Oil Products, Cordova, TN)was placed in a beaker and melted using a hot plate as a heating source. Reynolds® Hot Bags® foil pouches were cut into separate pieces of material foil having a sheet shape. The melted fat was distributed by pouring it on the material of the foil Reynolds® Hot Bags®, and then the material of the foil carrying the melted fat was pulled through the gap created by the two steel pressure rollers, distributing the melted fat is essentially in the same coating on the material of the foil.

Seasoning (i.e. a-1 Steak House® spicy pepper sauce to the meat; 0.5 g, Kraft Foods, Northfield, IL) immediately scattered essentially evenly on a fat coating prior to its solidification upon cooling to room temperature. The film covering the oil with seasoning was allowed to harden for a few minutes. Separately likewise got covered in grease material foil, except that he was to sprinkle the marinade with garlic and herbs a-1 Steak House® (0.5 g; Kraft Foods, Northfield, IL) as a seasoning. Alternatively, the film could be made and give it to harden; once applied seasoning, a film which was heated (for example, 350°F for a few seconds), and then allow to cool.

A piece of raw pork wrapped in each material of the foil is covered with fat and seasoning, so that all sides of the meat in contact with the coated side of the material of the foil. Foil was wrapped meat, top with pierced in three places. Foil wrapped meat was placed on a propane grill Kenmore, heated to 550°F for 10 minutes. With meat removed the wrapper and evaluated immediately after roasting on the grill. Roasted meat had the appearance, taste and smell of a well-seasoned dishes. Burning on the surfaces of the meat is not watched.

Example 2. Was manufactured and evaluated coated packaging film is used to release the encapsulated flavoring in the food product during thermal processing. Hydrogenated vegetable fat (45 g; flakes Dritex®) was melted in a beaker using a hot plate. The melted fat was distributed through the material of the foil Reynolds® Hot Bags® in the same manner as in example 1. Encapsulated garlic seasoning (0.5 g Flavorshure 603, Balchem Corp., New Hampton, NY) immediately scattered essentially evenly on a fat coating before it hardens when cooled to room temperature. After the film covering the oil with seasonings were allowed to harden for a few minutes, a small cheese the e pieces of boneless breast of chicken individually wrapped in aluminum foil, covered with fat and seasoning. Three graduating hole pierced in the top foil wrapped pieces of meat. Convolution containing chicken meat, put on a baking sheet and baked in the oven at 350°F for 15 minutes. After heat treatment of the meat had a nice view, because the color of the spices were moved from the cover of the packaging material on the surface of the chicken meat. The flavor of the seasonings also migrated on the meat, resulting in good taste and smell.

Example 3. Produced and evaluated covered with the packaging film used for tenderization meat while it is cooking. Hydrogenated vegetable fat (45 g), which was presented in the form of hydrogenated soybean oil (flakes Dritex®, TPL was 155.3±2,7°F, Humko Oil Products, Cordova, TN), was melted in a beaker using a hot plate. The melted fat was distributed through the material of the foil Reynolds® Hot Bags® in the same manner as in example 1. A mixture of 0.5 g of seasoning marinade with garlic and herbs a-1 Steak House® and papain immediately scattered essentially evenly on a fat coating before it will harden when cooled at room temperature. As you know, papain is a digestive protein is an enzyme derived from papaya and some plants that are known to be a meat tenderizer. Carrier papain of blankaartia was allowed to harden for a few minutes. Similarly prepared some covered with grease films with different levels of application of papain.

Strips of meat about 4 oz wrapped in each covered with fat material of the foil. Three entrance holes pierced on the top in foil wrapped pieces of meat. The wrapped samples were placed on a baking sheet and baked in the oven at different temperatures different cooking time. The meat in each wrapper was evaluated immediately after heat treatment. Preparing a sample for comparison, in which a mixture of spices inflicted directly on the meat before it was wrapped in the material of the foil, instead of applying a mixture of spices for fat coating is formed on the material of the foil. In another example, produced an additional sample is covered with fat material, in which papain not put on fat coating, but the fat coating seasoned with a seasoning with spices in the marinade with garlic and herbs a-1 Steak House® before the meat was wrapped in the material of the foil. Table 1 describes the proportions of the addition and the method of application of papain, seasonings and conditions of heat treatment for each of the test sample.

Table 1
SamplePapain Level (g)The substrate for papainSeasoning (g)Culinary cooking
The pace. (F°)Time (min)
10,3Covered with fat film0,530015
20,1Covered with fat film0,530015
30,3Covered with fat film0,545015
40,1Covered with fat film0,545015
50,3Covered with fat film0,530045
6Covered with fat film0,530045
70,3Covered with fat film0,545045
80,1Covered with fat film0,545045
90,1meat0,530015
100,1meat0,545045
110nothing0,530015

The hardness of each sample prepared meat was evaluated with the participation of the informal group of tasters. Meat sample 11, although well seasoned from the point of view of feelings was hard, with the meat sample 11 follow the Alo meat samples 2 and 9, that was like one on another in hardness and texture. Meat samples 1 and 3-6 were soft and had a similar texture. Meat samples 7, 8 and 10 was too overcooked, so it can be evaluated. The results for samples 2, 4 and 6 showed that papain used at relatively low levels covered in grease film could still be tenderizing meat when chosen appropriately the conditions of preparation.

Example 4. Produced and assessed the packaging film with the coating used for the release of flavouring in food and Browning of the food product during thermal processing. Gidrirovannoe soybean oil (45 g; flakes Dritex®, TPL was 155.3±2,7°F, Humko Oil Products, Cordova, TN) was melted in a beaker using a hot plate. The melted fat was distributed through the material of the foil Reynolds® Hot Bags® in the same manner as in example 1. Then a mixture of 83% seasoning (i.e. beautiful village Seasoning, Penzey's Spices, Brookfield WI) and 17% podrumyanivaya funds (i.e., Maillose, Red Arrow Products, Manitowoc WI) scattered on the sheet. The sheet was then placed in a furnace at 350°F to re-melt the fat. Then the sheet was removed from the oven, giving fat again to harden, thereby capturing the powder mixture on the sheet. After the film, covered with fat and spices was allowed to stand for several minutes, small pieces of raw boneless meat breast of chicken separately, zavorichi the Ali in aluminum foil, covered with fat and spices. Three entrance holes pierced on the top in foil, wrapped with a piece of meat. Parcel containing chicken, put on a baking sheet and baked in the oven at 350°F for 15 minutes. After heat treatment of the meat had a nice view thanks to the transfer of seasoning on the surface of the chicken meat and browned. No flavors were not observed.

Example 5. Produced and evaluated covered with the packaging film used for the release of flavouring in food and create a sauce during cooking. Gidrirovannoe soybean oil (45 g; flakes Dritex® S, TPL was 155.3±2,7°F, Humko Oil Products, Cordova, TN) was melted in a beaker using a hot plate. The melted fat was distributed through the material of the foil Reynolds® Hot Bags® in the same manner as in example 1. Then a mixture of 62.5% of modified potato starch (i.e. Farinex VA40, Avebe, Princeton NJ) and 37.5% maltodextrin (i.e. Star-Dri 10 Tate and Lyle, Decatur, IL) scattered over the sheet. The sheet was then placed in a furnace at 350°F, where the fat again melted. Then the sheet was removed from the furnace, allowing the fat to harden again with linking thus the mixture of powders on the sheet. Next sheet spray partially gidrirovanny soybean and cottonseed oil (flakes Dritex® SC, TPL 125±5°F, Humko Oil Products, Cordova, TN)using a heated spray system (hhs America Gluing Systems, Dayton, OH). Then Polito (h cm) scattered about 3.5 grams seasoning (i.e. Beautiful village Seasoning, Penzeys Spices, Brookfield WI) and placed in the oven at 350°F to melt the fat and entrenched seasoning on the sheet. After the film, covered with fat and spices was allowed to stand for several minutes, small pieces of chicken breast (about 125 g) was separately wrapped in pieces of film coated with fat and spices. Foil wrapped pieces of meat so as to form a pouch. In the bag were added forty grams of water and top with pierced three entrance holes. Wrapped a piece of chicken meat were placed on a baking sheet and baked in the oven at 375°F for 20 minutes. After heat treatment of the meat had a nice view and sauce with seasonings. The sauce covered meat and had the taste and smell of spices.

Example 6. Made and rated the film with a coating for release of flavor to the food product during thermal processing using various combinations of three different lipids. Three used lipid were soybean oil (soybean oil, Humko Oil Products, Cordova, TN), gidrirovanny soybean oil (flakes Dritex® S, TPL was 155.3±2,7°F, Humko Oil Products, Cordova, TN) and partially gidrirovanny soybean or cottonseed oil (granules Dritex® SC, TPL 125±5°F, Humko Oil Products, Cordova, TN). Were produced samples using the same allocation method of example 4, but with the addition of only seasonings (i.e. beautiful village Seasoning, Penzeys Spices, Brookfield WI) after lipid layer In the table 2 describes the percentage of lipids, used in each sample.

Table 2
SampleSoybean oilGidrirovannoe soybean oilPartially gidrirovannoe soybean/cottonseed oil
150500
266,733,30
380200
450050
566,7033,3
680020

After the film, covered with fat and spices was allowed to stand for several minutes, small pieces of chicken breast (about 125 g) was separately wrapped in aluminum foil, covered with fat and spices. Foil wrapped around pieces masasuke, contains chicken, put on a baking sheet and baked in the oven at 375°F for 20 minutes. After cooking the meat had a nice view, good taste and smell due to the seasoning, moved from the packaging material on the surface of the chicken meat.

Example 7. Produced and evaluated packaging film with a coating for release of flavor to the food product during thermal processing. Partially gidrirovannoe soybean and cottonseed oil (45 g; granules Dritex® SC, TPL 125±5°F, Humko Oil Products, Cordova, TN) was melted in a beaker using a hot plate. The melted fat is then placed in a heated spray system (hhs America Gluing Systems, Dayton, OH), to spray on the inner surface of the crystallized polyester tray for the microwave oven (15,2×7,6×2.5 cm). Then the tray sprinkled with cheese powder (from Kraft Easy Mac®) and placed in the oven at 350°F for a few seconds to allow the fat to melt and bind the powder with the interior of the container. After the container was covered with the powder in the container were added 20 g of thin noodles and 78 ml of water. The product was cooked up in the microwave for about two and a half minutes. After removal of the product from the microwave it was mixed and received cooked food, noodles and cheese. The taste of the noodles and the cheese was estimated as good.

When is EP 8. Produced and evaluated packaging film with a coating for release of flavor to the food product during thermal processing. Partially gidrirovannoe soybean and cottonseed oil (45 g; granules Dritex® SC, TPL 125±5°F, Humko Oil Products, Cordova, TN) was melted in a beaker using a hot plate. The melted fat is then placed in a heated spray system (hhs America Gluing Systems, Dayton, OH), to spray on a piece of parchment paper (about 37×20 cm). Parchment paper then sprinkled seasoning (i.e. beautiful village Seasoning, Penzeys Spices, Brookfield WI) and then was heated in an oven at 350°F, to give fat again to melt and attach the dressing to the parchment.

Example 9. Produced and evaluated packaging film with a coating consisting of many lipid layers used for the release of flavor to the food product during thermal processing. Gidrirovannoe soybean oil (45 g; flakes Dritex® S, TPL was 155.3±2,7°F, Humko Oil Products, Cordova, TN) was melted in a beaker using a hot plate. The melted fat was distributed through the material of the foil Reynolds® Hot Bags® in the same manner as in example 1. Then the sheet is scattered seasoning (i.e. beautiful village Seasoning, Penzeys Spices, Brookfield WI). The sheet was then placed in a furnace at 350°F, where the fat again melted. Then the sheet was removed from the furnace, allowing the fat to harden again, thus connecting the blend of spices is a leaf. Then the sheet was sprayed partially gidrirovannoe soybean and cottonseed oil (flakes Dritex® SC, TPL 125±5°F, Humko Oil Products, Cordova, TN)using a heated spray system. Then the sheet sprinkled with seasoning (i.e. beautiful village Seasoning, Penzeys Spices, Brookfield WI) and placed in the oven at 350°F to melt the fat and stick seasoning to the sheet. After the film, covered with fat and spices was allowed to stand for several minutes, small pieces of chicken breast (about 125 g) was separately wrapped in aluminum foil, covered with fat and spices, with the formation of the bag. The top material of the foil is pierced three entrance holes. Parcel containing meat chicken was placed on a cooking sheet and baked in the oven at 375°F for 20 minutes. After cooking the meat had a nice appearance and taste of spices.

Although the invention is described with reference to preferred variants of the method and product, it is clear that various changes, modifications and adaptation on the basis of this description, and it is implied that they are all in the scope of this invention defined by the following forth by the claims.

1. Product to transfer food modifier to the food product in contact with the product containing coating, including food modifier and the material of the carrier and located on the substrate, and the coating Nan is prohibited on the substrate prior to packaging of the food product, as the material of the carrier contains a lipid, which released way keeps food modifier, in this coating when activated releases the food modifier of the specified lipid carrier and of the product so that the food modifier is transferred to the food product from the product, and this activation occurs when the temperature of the coating or by exposure of the coating to moisture.

2. The product according to claim 1, in which activation occurs with increasing temperature.

3. The product according to claim 1, in which activation occurs upon exposure of the coating to moisture.

4. The product of claim 1, wherein the lipid comprises fat.

5. The product of claim 1, wherein the lipid is selected from the group consisting of hydrogenated vegetable fats, free fatty acids, TRANS fatty acids, waxes, lecithin, hydrogenated products of lecithins, steroids, phosphoglycerides, phospholipids, surfactants, monoglycerides and derivatives thereof, diglycerides and their derivatives and combinations.

6. The product according to claim 1, in which the lipid contains one or more of hydrogenated vegetable fat having a melting point of more than about 85°F.

7. The product according to claim 1, in which hydrogenated vegetable fat selected from the group consisting of hydrogenated soybean oil, hydrogenated rapeseed oil, hydrogenated hlopkovolokna, hydrogenated palm oil, hydrogenated palm stone fruit oil, hydrogenated coconut oil, and combinations thereof.

8. The product of claim 1, wherein the lipid has a melting point of more than about 85°F.

9. The product according to claim 5, in which the food modifier selected from the group consisting of flavorings, acids, spices, sweeteners, salts, supplements, dyes, podrumyanivaya funds and enzymes.

10. The product according to claim 1, in which the food modifier is microencapsulation.

11. The product of claim 1, wherein the substrate is selected from the group consisting of plastic, paper, cardboard, metal, fabric and glass.

12. The product according to claim 1, in which the substrate consists of a sheet having a continuous surface.

13. The product according to claim 1, in which the substrate is not destroyed at temperatures up to about 450°F.

14. The product according to claim 1, in which the coating contains from about 35 to about 95% of the lipid and from about 5 to about 65% of food modifier.

15. The product according to claim 1, in which the coating is formed in an amount of from about 20 to about 40 g/m on the substrate.

16. Packed food product, including:
(A) a food product and
(B) the product transfer food modifier to the food product in contact with this product, containing situated on the substrate, the coating comprising a food modifier and the material of the carrier, and the floor is apologee on a substrate, on which the coating was applied to the packaging of the food product in which the material of the carrier contains a lipid, which released way keeps food modifier, in this coating when activated releases the food modifier and lipid of the product so that the food modifier is transferred to the food product in contact with the coating product, and activation of the coating takes place by raising the temperature of the coating or moisture on the floor.

17. Packaged food product according to item 16, which is activated by raising the temperature.

18. Packaged food product according to item 16, which is activated by moisture.

19. Packaged food product according to item 16, in which the product is essentially surrounds the edible material.

20. Packaged food product according to item 16, in which the food product is selected from the group consisting of different kinds of meat, fish, vegetables, soy products, cheese, fruits, nuts, pastries, pastry, noodles, rice, potatoes, products, cereals, macaroni and cheese, pizza, soups, drinks and confectionery.

21. Packaged food product according to item 16, in which the food product includes raw meat, and food modifier includes a seasoning for meat, tenderizers meat enzyme or mixtures thereof.

22. Packed food product is about P16, in which the lipid is selected from the group consisting of hydrogenated vegetable fats, free fatty acids, TRANS fatty acids, waxes, lecithin, hydrogenated products of lecithins, steroids, phosphoglycerides, phospholipids, surfactants, monoglycerides and derivatives thereof, diglycerides and their derivatives and combinations.

23. Packaged food product according to item 16, in which the lipid contains one or more of hydrogenated vegetable fat having a melting point of more than about 85°F.

24. Packaged food product according to item 16, in which the lipid contains hydrogenated vegetable fat selected from the group consisting of hydrogenated soybean oil, hydrogenated rapeseed oil, hydrogenated cottonseed oil, hydrogenated palm oil, hydrogenated palm stone fruit oil, hydrogenated coconut oil, and combinations thereof.

25. Packaged food product according to item 16, in which the food modifier selected from the group consisting of flavorings, spices, acids, sweeteners, salts, supplements, dyes, podrumyanivaya funds and enzymes.

26. Packaged food product according to item 16, in which the food modifier is microencapsulation.

27. Packaged food product according to item 16, in which the substrate is selected from the group consisting of plastic, paper, cardboard, metal,fabric and glass.

28. Packaged food product according to item 16, in which the substrate comprises a sheet having a continuous surface.

29. Packaged food product according to item 16, in which the substrate is not destroyed at temperatures up to about 450°F.

30. Packaged food product according to item 16, in which the coating contains from about 35 to about 95% of the lipid and from about 5 to about 65% of food modifier.

31. Packaged food product according to item 16, in which the coating is formed in an amount of from about 20 to about 40 g/m on the substrate.

32. The method of processing a food product, a food modifier during cooking, including:
(1) contacting the surface of a food product containing coating, pre-deposited on a substrate and including food modifier and the material of the carrier, and the material of the carrier contains a lipid, which released way keeps food modifier, in this coating when activated, is capable of releasing the food modifier and lipid, so that the food modifier could be transferred to the food product in contact with the floor; and
(2) activation of the release of food modifier so that at least part of the food modifier is transferred to the food product, and activation is ensured by raising the temperature of the coating above the melting temperature of the lipid or moisture covered the E.

33. The method according to p, which is activated by raising the temperature.

34. The method according to p, which is activated by moisture.

35. The method according to p, in which the temperature was raised in the way of culinary preparation selected from the group consisting of baking, grilling, cooking on an open fire, roasting, stewing, boiling and cooking in a microwave oven.

36. The method according to p, in which the contacting includes, essentially, surrounded by the edible material of this product, and the substrate is selected from the group consisting of plastic, paper, cardboard, metal, fabric and glass.

37. The method according to p in which food modifier selected from the group consisting of flavorings, spices, acids, sweeteners, salts, supplements, dyes, podrumyanivaya substances and enzymes.

38. The method according to clause 37, in which the food modifier is microencapsulation.



 

Same patents:

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

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: 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

Up!