Composition for production of edible coatings for meat products

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in production of food (mainly meat) products in edible coating. The composition contains potato starch as the gelling component, dry granulated black currant juice with humidity content 15%, dry concentrated red currant juice with humidity content 60% and sugar at the following components ratio, wt %: dry granulated black currant juice - 32.5, dry concentrated red currant juice - 16.3, sugar - 16.3, potato starch -9,8, water - 25.1.

EFFECT: due to optimal ratio of natural components without addition of synthetic ingredients the produced coating has an attractive appearance and a solid structure which allows to protect the product against influence of environmental factors increasing thereby its storage term.

 

The invention relates to the food industry and can be used to obtain food in an edible shell, mainly meat.

Known composition for applying a coating on food, which contains the first polysaccharide, negatively charged when in the composition and under the influence of cations, turns into a gel, and at least a second neutral polysaccharide (patent No. 2271669, CL AS 13/00, published 20.03.2006,).

The disadvantages of this invention are:

- difficult and time-consuming manufacturing technology;

- the use of a large number of components.

Also known protective composition for food products containing the water dispersion of butyl rubber and the hemoglobin of the blood slaughter animals (Patent No. 2091030, CL AV 4/10 published 27.09.1997 year).

The disadvantage of this invention is that the shell on the basis of such non-polluting. In addition, the hemoglobin of the blood slaughter of animals is a good environment for the development of pathogenic microorganisms that can reduce the shelf life of products.

The objective of the invention is obtaining a coating composition based on natural ingredients with acceptable rheological characteristics, without the inclusion of synthetic components, as well as giving the functionality the global properties of the product.

This object is achieved by the use for the production of shell natural gel-forming component and potato starch according to the invention, and optionally dry granulated black currant juice with 15% moisture and dry concentrated juice of red currants with a humidity of 60% in the following ratio, wt.%:

Dry granulated black currant juice32,5
Dry the concentrated juice of red currants16,3
Sugar16,3
Potato starch9,8
Water25,1

Composition for obtaining edible casings for meat products contains potato starch as a gelling, which is also used to increase the energy value of the finished product.

Dry granulated black currant juice and dry the concentrated juice of red currants are sources of protein, carbohydrates, vitamins, macro - and microelements. This is due to the specific method of obtaining juice.

Dry juice see the homeland obtained by removing moisture from the freshly squeezed juice of berries. Freshly squeezed juice obtained by centrifugation of ripe fresh berries currants growing in the Orel region. The concentration of the juice is carried out by evaporation at temperatures of <50C and a vacuum of 10-6PA using a special installation. The use of low temperatures ensured minimal loss of biologically active substances in the process of removing moisture from the freshly squeezed juice and their maximum concentration in the dry product. The use of dilution 10-6PA has enabled us to achieve high productivity of the process of moisture removal in a vacuum. After vacuum evaporation of the moisture content of the concentrated juice was 60%. The result is a dry concentrated juice of red currants, representing a pasty mass.

Concentrated blackcurrant juice docusen at atmospheric pressure and temperatures of <50C. when the viscosity of magnitude sufficient to perform extrusion, pasty mass was passed through an extruder to obtain pellets. Granulated dry black currant juice brought to air dry condition humidity of 15%.

The color characteristics of dry juice of black and red currant can provide the necessary organoleptic (aesthetic) properties of the coating.

Composition for obtaining edible wrappers for the clear product is prepared as follows: sugar is dissolved in water and pour the resulting solution granulated dry black currant juice. The mixture was infused for 15 minutes. Then the mixture is heated with constant stirring until complete dissolution of the dry black currant juice. In the resulting mass make a concentrated dry juice of red currants and continue to heat until a homogeneous consistency. The mixture is forced through a sieve with a small diameter holes to remove seeds and berries currants contained in the dry juice.

In boiling water previously administered diluted in cold water and potato starch. The resulting solution is thoroughly mixed with the mixture of juices until smooth.

The finished composition is applied by dunking on the finished sausages, and dried at room temperature to form a coating of red-brown color.

An optimal ratio of components of the resulting membrane has an attractive appearance and strong structure that will protect the product from exposure to environmental factors, thereby increasing its shelf life.

The use of the composition to obtain edible casings for meat products allows you to get ready to use product with functional properties derived without the use of synthetic components.

Composition for obtaining edible casings for meat products, containing the second gel-forming component, characterized in that the gel-forming component used potato starch, and the composition further comprises a dry granular black currant juice with 15%moisture, dry the concentrated juice of red currants with a humidity of 60% sugar, in the following ratio, wt.%:

Dry granulated black currant juice32,5
Dry the concentrated juice of red currants16,3
Sugar16,3
Potato starch9,8
Water25,1



 

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FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in production of food (mainly meat) products in edible coating. The composition for production of edible coatings contains food gelatine as the gelling component, dry granulated black currant juice with humidity content 15%, dry granulated red currant juice with humidity content 60% and sugar at the following components ratio, wt %: dry granulated black currant juice - 32, dry concentrated red currant juice - 16, sugar -16, gelatine -12, water - 24.

EFFECT: due to optimal ratio of natural components without addition of synthetic ingredients the produced coating has an attractive appearance and a solid structure which allows to protect the product against influence of environmental factors increasing thereby its storage term.

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EFFECT: improved meat colour.

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7 cl, 4 dwg

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FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in production of food (mainly meat) products in edible coating. The composition for production of edible coatings contains food gelatine as the gelling component, dry granulated black currant juice with humidity content 15%, dry granulated red currant juice with humidity content 60% and sugar at the following components ratio, wt %: dry granulated black currant juice - 32, dry concentrated red currant juice - 16, sugar -16, gelatine -12, water - 24.

EFFECT: due to optimal ratio of natural components without addition of synthetic ingredients the produced coating has an attractive appearance and a solid structure which allows to protect the product against influence of environmental factors increasing thereby its storage term.

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Pelleting apparatus // 2292726

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1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in production of food (mainly meat) products in edible coating. The composition for production of edible coatings contains food gelatine as the gelling component, dry granulated black currant juice with humidity content 15%, dry granulated red currant juice with humidity content 60% and sugar at the following components ratio, wt %: dry granulated black currant juice - 32, dry concentrated red currant juice - 16, sugar -16, gelatine -12, water - 24.

EFFECT: due to optimal ratio of natural components without addition of synthetic ingredients the produced coating has an attractive appearance and a solid structure which allows to protect the product against influence of environmental factors increasing thereby its storage term.

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