CA1322487C - Edible film-coating agent, process for coating foodstuff with this agent and application to the preservation of foodstuffs - Google Patents
Edible film-coating agent, process for coating foodstuff with this agent and application to the preservation of foodstuffsInfo
- Publication number
- CA1322487C CA1322487C CA000555495A CA555495A CA1322487C CA 1322487 C CA1322487 C CA 1322487C CA 000555495 A CA000555495 A CA 000555495A CA 555495 A CA555495 A CA 555495A CA 1322487 C CA1322487 C CA 1322487C
- Authority
- CA
- Canada
- Prior art keywords
- film
- coating
- coating agent
- agent
- gelatin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
- A23C19/16—Covering the cheese surface, e.g. with paraffin wax
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/26—Apparatus for preserving using liquids ; Methods therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
Abstract
IN THE CANADIAN PATENT AND TRADEMARK OFFICE
PATENT APPLICATION
entitled : Edible film-coating agent, process for coating foodstuff with this agent and appli-cation to the preservation of foodstuffs.
in the names of : Robert RIZZOTTI, Gerard TILLY
ABSTRACT OF THE DISCLOSURE
This invention relates to an edible film-coating agent for coating foodstuffs, agent based on gelatin, a polysaccharide selected from carragheenans, galacto-mannans, xanthans and mixtures thereof, or alginates, pectins and mixtures thereof. A plasticizing polyol, such as glycerol or sorbitol, and conventional food additives may be added. A film of film-coating agent is deposited on the pieces to be coated by immersion, pain-ting or spraying. In the case of alginates and pectins, the coating of the pieces of food by the film-coating agent must be followed by a treatment with Ca++ ions, The agent is more particularly used for the presentation and preservation of perishable foodstuffs.
PATENT APPLICATION
entitled : Edible film-coating agent, process for coating foodstuff with this agent and appli-cation to the preservation of foodstuffs.
in the names of : Robert RIZZOTTI, Gerard TILLY
ABSTRACT OF THE DISCLOSURE
This invention relates to an edible film-coating agent for coating foodstuffs, agent based on gelatin, a polysaccharide selected from carragheenans, galacto-mannans, xanthans and mixtures thereof, or alginates, pectins and mixtures thereof. A plasticizing polyol, such as glycerol or sorbitol, and conventional food additives may be added. A film of film-coating agent is deposited on the pieces to be coated by immersion, pain-ting or spraying. In the case of alginates and pectins, the coating of the pieces of food by the film-coating agent must be followed by a treatment with Ca++ ions, The agent is more particularly used for the presentation and preservation of perishable foodstuffs.
Description
1~2~87 FIELD OF THE INVENTION
The present invention relates to a novel edible agent for Eilm-coating foodstuffs, to a process for coa-ting Eoodstuffs and to the improved presentation, pro-tection and preservation of the foodstuffs by means of this film-coating.
BACKGROUND OF THE INVEN~ION
, Different techniques for protecting foodstuffs are known, of which the most current is their packaging in sheet,s of paper coated with polymers, such as poly-ethylene, or metal foils such'as aluminium foils;however, these foils are more or less supple and of~en adhere only partially to the foodstuffs or pieces of food. Paraffin is also used for certain cheeses and layers of jelly or slices of fat are used for delicates-sen products.
SU.~MARY OF THE INVENTION
A novel edible film-coating agent has now been found, which adheres perfectly over the whole surface of the piece where it is to be deposited, which may be applied-on any sort of perishable foodstuffs, whatever their form, by a simple process such`as immersion, painting or spraying.
The film-forming features of this film-coating agent are such that the film obtained, of shiny appearance, pleasant to the eye, may, if desired, bé eliminated before the food product is consumed, by being peeled off or by hot dissolution.
Edible gels constitute~ by proteins and poly-saccharides have already been described. A study of the nature of the interactions as a function of the type of protein and polysaccharide has been published for example in Food Che'mistry,6 (1980), pages 3 to 14, but the interesting film~forming properties of certain of these gels and their use for forming fine films for protecting perishable foodstuffs has not been described up to the present time.
The present invention relates to a novel edible agent for Eilm-coating foodstuffs, to a process for coa-ting Eoodstuffs and to the improved presentation, pro-tection and preservation of the foodstuffs by means of this film-coating.
BACKGROUND OF THE INVEN~ION
, Different techniques for protecting foodstuffs are known, of which the most current is their packaging in sheet,s of paper coated with polymers, such as poly-ethylene, or metal foils such'as aluminium foils;however, these foils are more or less supple and of~en adhere only partially to the foodstuffs or pieces of food. Paraffin is also used for certain cheeses and layers of jelly or slices of fat are used for delicates-sen products.
SU.~MARY OF THE INVENTION
A novel edible film-coating agent has now been found, which adheres perfectly over the whole surface of the piece where it is to be deposited, which may be applied-on any sort of perishable foodstuffs, whatever their form, by a simple process such`as immersion, painting or spraying.
The film-forming features of this film-coating agent are such that the film obtained, of shiny appearance, pleasant to the eye, may, if desired, bé eliminated before the food product is consumed, by being peeled off or by hot dissolution.
Edible gels constitute~ by proteins and poly-saccharides have already been described. A study of the nature of the interactions as a function of the type of protein and polysaccharide has been published for example in Food Che'mistry,6 (1980), pages 3 to 14, but the interesting film~forming properties of certain of these gels and their use for forming fine films for protecting perishable foodstuffs has not been described up to the present time.
2 ~322~7 The addition of polysaccharides to the gelling agents has, in Eact, been recommended only in appli-cations calling upon the gelling and thickenin~ power of the mixture, for example in order to improve the stabi-lity of industrial chocola-te mousses or to raise the melting temperature oE the coating gels used in deli-catessen products.
The film coating agent according to the invention may contain from 5 to 95% by weight of gelatin with respect to the polysaccharide, as well as water and possibly conventional food additives such as edible dyestuffs, antioxidants or preservation agents and sapidity agents.
In order to improve the film-forming proper-ties of the film-coating agen-t according to the invention, it preferably also contains a compatible plasticizer such as a polyol and more especially gly-cerol or sorbitol.
In the case of certain polysaccharides, the presence of an edible cross-linking agent is necessary for the gel to set and it will be added after the film has been deposited on the piece to be treated.
The gelatins used in the film-coating agent of the invention are those usually used in the food field i.e. are those of which the Bloom number is between 100 and 300. The gelatin must be compatible with the polysaccharide with which it will be mixed, i.e. it must not form insolubIe aggregates ; these phe-nomena have been widely described and the man skilled in the art may make a suitable choice of the two consti-tuents of the film-forming agent without difficulty.
It goes without saying that a natural product or a mixture of natural gelatin and of gelatin depoly~
merized by known means r may be used as gelatin. Such mixtures, with which film~coating agents according to , . . - - : ;
. .' ' ' ' . ~ . .
. , . ~ .
' , '. ' .
The film coating agent according to the invention may contain from 5 to 95% by weight of gelatin with respect to the polysaccharide, as well as water and possibly conventional food additives such as edible dyestuffs, antioxidants or preservation agents and sapidity agents.
In order to improve the film-forming proper-ties of the film-coating agen-t according to the invention, it preferably also contains a compatible plasticizer such as a polyol and more especially gly-cerol or sorbitol.
In the case of certain polysaccharides, the presence of an edible cross-linking agent is necessary for the gel to set and it will be added after the film has been deposited on the piece to be treated.
The gelatins used in the film-coating agent of the invention are those usually used in the food field i.e. are those of which the Bloom number is between 100 and 300. The gelatin must be compatible with the polysaccharide with which it will be mixed, i.e. it must not form insolubIe aggregates ; these phe-nomena have been widely described and the man skilled in the art may make a suitable choice of the two consti-tuents of the film-forming agent without difficulty.
It goes without saying that a natural product or a mixture of natural gelatin and of gelatin depoly~
merized by known means r may be used as gelatin. Such mixtures, with which film~coating agents according to , . . - - : ;
. .' ' ' ' . ~ . .
. , . ~ .
' , '. ' .
3 ~.~2~
the invention may be prepared, having a high proportion of dry ex-tract, involve specifically selecting the relative proportions of the constituents ; they make it possible to prolong the duration of preservation of the film deposited, just like the addition of NaCl in the final product.
The polysaccharides according -to the invention may be selected from any one of the thickening and gelling polysaccharides, sulfated or not, well known in the foodstuff field. Mention may be made of carraghee-nans, extracts of red algae, alginic acids and salts thereof, extracts of brown algae, galac-tomannans and principally guar and carob, the pectins coming from citrus fruits, apples or beetroot, or the xanthans excreted by the ~acteria Xanthomonas campestris.
Mixtures of compatible polysaccharides may also be used, such as the mixtures of carragheenan and carob, of xanthan and carob, the mixtures of these three compounds or the mixture of alginates and pectins.
; 20 Among the alginates, those with a high content of guluronic acid are preferred.
The plasticizer which may be present in the film-coating agent will improve the suppleness of the film and its resistance to dehydration ; it is an edible hydrophilic product ; a polyol, such as glycerol or sorbitol, is more particularly preferred.
The proportions of the different constituents in the film-coating agent may vary to a wide extent and will be a function of the nature of the product5 associated and of the properties of the film-coating agent which it is desired -to obtain and, for example, of the temperature of gelling, the viscosity of the solution to be applied, the strength and suppleness of of the film, as well as of the nature of the support.
the invention may be prepared, having a high proportion of dry ex-tract, involve specifically selecting the relative proportions of the constituents ; they make it possible to prolong the duration of preservation of the film deposited, just like the addition of NaCl in the final product.
The polysaccharides according -to the invention may be selected from any one of the thickening and gelling polysaccharides, sulfated or not, well known in the foodstuff field. Mention may be made of carraghee-nans, extracts of red algae, alginic acids and salts thereof, extracts of brown algae, galac-tomannans and principally guar and carob, the pectins coming from citrus fruits, apples or beetroot, or the xanthans excreted by the ~acteria Xanthomonas campestris.
Mixtures of compatible polysaccharides may also be used, such as the mixtures of carragheenan and carob, of xanthan and carob, the mixtures of these three compounds or the mixture of alginates and pectins.
; 20 Among the alginates, those with a high content of guluronic acid are preferred.
The plasticizer which may be present in the film-coating agent will improve the suppleness of the film and its resistance to dehydration ; it is an edible hydrophilic product ; a polyol, such as glycerol or sorbitol, is more particularly preferred.
The proportions of the different constituents in the film-coating agent may vary to a wide extent and will be a function of the nature of the product5 associated and of the properties of the film-coating agent which it is desired -to obtain and, for example, of the temperature of gelling, the viscosity of the solution to be applied, the strength and suppleness of of the film, as well as of the nature of the support.
4 ~322 ~87 The percentage of dry extract, by weight of -the film-coating agent, may be included between 10 and 50~, for an application of the film-coating agent on cooked or fermented cheeses, and between 10 and 25% for meat, fish, vesetables and fruits;in fact, it is preferred to have a percentage of humidity in the coating film close to that of the coated foodstuff in order to ensure a good adherence of the film.
The relative proportions of the gelatin and of the polysaccharide depend on the quality of the gelatin and on the nature of the polysaccharide ; the weight of gelatin is generally from 3 to 10 times greater than that of the polysaccharide ; their ratio is adjusted so that the film obtained is resistant and has a cohesion allowing peeling thereof.
In the case of carragheenans, the mixtures con-taining 5 to 30% by weight of carragheenan with respect to the gelatin give good results, even in the absence of plasticizer ; however, a film-coating agent which contains, by weight with respect to the total weight of the agent, from 0.5% to 2~ of carragheenan, from 10%
to 30% o~ polyol, from 6~ to 10% of gelatin, besides the usual additives and water, is preferred.
In the case of alginates, mixtures con~aining from 8% to 20~ by weight of alginates with respect to the gelatin will generally be used. Mixtures with a low proportion of polysaccharides will preferably be used in order to reduce the cost~prlce of the film-coating agent, although this proportion must be sufficient to ensuxe the film-forming properties of the film-coating agent.
In order to allow de~osit of a sufficiently fine film by immersion or spraying, the viscosity of the film-coating agent must be included between 10 1 and 1 Pa.s at the temperature of use.
~2~ 7 Finally, the quan-tity of polysaccharide will be chosen so that the teMpe:rature of spontaneous gelling upon CoolinCJ of the :fllm-coatincJ agent is higher than the ambient temperature, i.e. included between 35C
and 90C and preEerably towards 70C, for ~elling to be immed:ia-te, as soon as the film has been cleposited on the piece to be coated wh.ich will generally be at ambient tempera-ture ; in the case of solutions of gelatin alone, or in the presence of very small propor-tions of polysa.ccharides, it would be necessary to coolthe piece in order to accelerat~ setting, taking into account the low gelling temperature.
When an alginate is used as polysaccharide, setting of the gel is no-t spontaneous upon cooling, but takes place in the presence of calcium ions.
The piece may be treated, after having been coated with the film-coating agent, with an aqueous solution of calcium chl.oride by immersion ox spraying which gives a virtually immediate consolidation of the film deposited.
When pectins are used as polysaccharides, they : must be wea~ly methylated or previously modified and it is also necessary to treat with Ca~ ions to ensure setting of the gel.
. A further object of the invention is a process for film-coating foodstuffs simply and rapidly, which consists in applying around the piece a film 0.5 to 3 mm thick by immersion, spraying or painting, these two latter methods being preferred in the case of large pieces, such as animal carcasses after slaughter. In this way, the piece to be coated may be immersed for some instants in the film-coatlng agent maintained at a temperature higher than its gelling temperature.
The film generally sets as soon as the piece is removed from the bath, but hardening may be accelerated by sub-jecting it to an air stream.
6 ~ ~ 7~
In the case oE cross-linkable polysaccharides in the presence of calcium, the piece must be successively immersecl in a bath o:E film-coating agent and an aqueous solut:ion of calcium chloride, or -the solution of Ca must be sprayed on the piece after immersion thereof in the bath.
This process is suitable for coating ancl pro-tecting pieces of vari.ous shapes and nature, such as fresh or cooked mea-t, such as roasts, poul-try or ham, or fish, fresh or deep-frozen, or cheeses. Immersion is preferred in the case of pi.eces of very irregular shape.
Whatever the method of application chosen, it will be all the easier to carry out on an industrial scale if it does not involve the presence of a complex refrigeration unit.
Another ohject o~ the invention is the applica-tion of the coating with a film-coating agent according to the invention to the protection of foodstuffs against dehydration, oxidation and bacterial contamination, this making it possible to increase the duration of preser-vation of these foodstuffs.
Various embodiments of the invention will be described hereinbelow.
Example 1 : Coating of a cheese of the Brillat-Savarin type (gel having a dry extract from 45 to 48%) 6 g of gelatin with a Bloom index of 150 and 1 g of carragheenan are dispersed in 50 g of water ;
the mixture is taken to 60C and 20 g of sorbitol or glycerol and 3 g of NaCl salt are introduced, then the mixture is taken for some minutes to 90C in order to pasteurize it. The~film-coating agent thus prepared has a gelling point oE 73-75C. It may be cooled and c~nserved away from bacterial contamination or directly used after cooling towards about 80C. The viscosity of the baths i.n which the cheeses are immersed is from ~C~
600 to 700 mPa.s. The gel sets as soon as the product is removed from the bath. The film deposited has a thick-ness of 1.5 mm.
Example 2 : Coating oE Eresh whole fish, such as trouts or maclcerels (gel having a dry extract oE 206) 1 g of carragheenan and 8 g of gelatin (Bloom 150) are dispersed in 79 g of water. The mixture is taken to 60C and 12 gof glyceroL are introduced ; the mixture is pasteurized at 90C.
The film-coating agent obtained has a viscosity at 80~C of 40-100 mPa.s and a gelling -temperature of 50-52C. sy short immersion, a film 0.5 mm thick is deposited on the fish.
It is observed that these fishes preserved under the conventional conditions, did not present any odour when the film was peeled off, or when it was dissolved in hot water, 4 to 5 days after its deposit, contrary to control fish which were not coated.
Example 3 : Coating of pieces of beef, pork or poultry meat (gel having a dry extract of about 20~) 1 g of sodium alginate is solubilized with stirring in 79 g of water at 60C, before introducing 7.5 g of gelatin and 12.5 g of glycerin, and the solu-tion is heated towards 85C in order to pasteurize it. This solution may be used as an immersion bath between 80 and 40C ; at 80C, the bath has a viscosity of 125 mPa.s~
at ~0C, a viscosity of 280 mPa.s. The pieces of meat are immersed successively in this bath, then in a 4 ~w/v) calcium chloride aqueous solution at ambient temperature.
The solution may also be used for coating car-casses of meat, b~ effecting a first spraying of the solution at about 30C~ followed by a light spraying of a 4~ calcium chloride aqueous solution.
The relative proportions of the gelatin and of the polysaccharide depend on the quality of the gelatin and on the nature of the polysaccharide ; the weight of gelatin is generally from 3 to 10 times greater than that of the polysaccharide ; their ratio is adjusted so that the film obtained is resistant and has a cohesion allowing peeling thereof.
In the case of carragheenans, the mixtures con-taining 5 to 30% by weight of carragheenan with respect to the gelatin give good results, even in the absence of plasticizer ; however, a film-coating agent which contains, by weight with respect to the total weight of the agent, from 0.5% to 2~ of carragheenan, from 10%
to 30% o~ polyol, from 6~ to 10% of gelatin, besides the usual additives and water, is preferred.
In the case of alginates, mixtures con~aining from 8% to 20~ by weight of alginates with respect to the gelatin will generally be used. Mixtures with a low proportion of polysaccharides will preferably be used in order to reduce the cost~prlce of the film-coating agent, although this proportion must be sufficient to ensuxe the film-forming properties of the film-coating agent.
In order to allow de~osit of a sufficiently fine film by immersion or spraying, the viscosity of the film-coating agent must be included between 10 1 and 1 Pa.s at the temperature of use.
~2~ 7 Finally, the quan-tity of polysaccharide will be chosen so that the teMpe:rature of spontaneous gelling upon CoolinCJ of the :fllm-coatincJ agent is higher than the ambient temperature, i.e. included between 35C
and 90C and preEerably towards 70C, for ~elling to be immed:ia-te, as soon as the film has been cleposited on the piece to be coated wh.ich will generally be at ambient tempera-ture ; in the case of solutions of gelatin alone, or in the presence of very small propor-tions of polysa.ccharides, it would be necessary to coolthe piece in order to accelerat~ setting, taking into account the low gelling temperature.
When an alginate is used as polysaccharide, setting of the gel is no-t spontaneous upon cooling, but takes place in the presence of calcium ions.
The piece may be treated, after having been coated with the film-coating agent, with an aqueous solution of calcium chl.oride by immersion ox spraying which gives a virtually immediate consolidation of the film deposited.
When pectins are used as polysaccharides, they : must be wea~ly methylated or previously modified and it is also necessary to treat with Ca~ ions to ensure setting of the gel.
. A further object of the invention is a process for film-coating foodstuffs simply and rapidly, which consists in applying around the piece a film 0.5 to 3 mm thick by immersion, spraying or painting, these two latter methods being preferred in the case of large pieces, such as animal carcasses after slaughter. In this way, the piece to be coated may be immersed for some instants in the film-coatlng agent maintained at a temperature higher than its gelling temperature.
The film generally sets as soon as the piece is removed from the bath, but hardening may be accelerated by sub-jecting it to an air stream.
6 ~ ~ 7~
In the case oE cross-linkable polysaccharides in the presence of calcium, the piece must be successively immersecl in a bath o:E film-coating agent and an aqueous solut:ion of calcium chloride, or -the solution of Ca must be sprayed on the piece after immersion thereof in the bath.
This process is suitable for coating ancl pro-tecting pieces of vari.ous shapes and nature, such as fresh or cooked mea-t, such as roasts, poul-try or ham, or fish, fresh or deep-frozen, or cheeses. Immersion is preferred in the case of pi.eces of very irregular shape.
Whatever the method of application chosen, it will be all the easier to carry out on an industrial scale if it does not involve the presence of a complex refrigeration unit.
Another ohject o~ the invention is the applica-tion of the coating with a film-coating agent according to the invention to the protection of foodstuffs against dehydration, oxidation and bacterial contamination, this making it possible to increase the duration of preser-vation of these foodstuffs.
Various embodiments of the invention will be described hereinbelow.
Example 1 : Coating of a cheese of the Brillat-Savarin type (gel having a dry extract from 45 to 48%) 6 g of gelatin with a Bloom index of 150 and 1 g of carragheenan are dispersed in 50 g of water ;
the mixture is taken to 60C and 20 g of sorbitol or glycerol and 3 g of NaCl salt are introduced, then the mixture is taken for some minutes to 90C in order to pasteurize it. The~film-coating agent thus prepared has a gelling point oE 73-75C. It may be cooled and c~nserved away from bacterial contamination or directly used after cooling towards about 80C. The viscosity of the baths i.n which the cheeses are immersed is from ~C~
600 to 700 mPa.s. The gel sets as soon as the product is removed from the bath. The film deposited has a thick-ness of 1.5 mm.
Example 2 : Coating oE Eresh whole fish, such as trouts or maclcerels (gel having a dry extract oE 206) 1 g of carragheenan and 8 g of gelatin (Bloom 150) are dispersed in 79 g of water. The mixture is taken to 60C and 12 gof glyceroL are introduced ; the mixture is pasteurized at 90C.
The film-coating agent obtained has a viscosity at 80~C of 40-100 mPa.s and a gelling -temperature of 50-52C. sy short immersion, a film 0.5 mm thick is deposited on the fish.
It is observed that these fishes preserved under the conventional conditions, did not present any odour when the film was peeled off, or when it was dissolved in hot water, 4 to 5 days after its deposit, contrary to control fish which were not coated.
Example 3 : Coating of pieces of beef, pork or poultry meat (gel having a dry extract of about 20~) 1 g of sodium alginate is solubilized with stirring in 79 g of water at 60C, before introducing 7.5 g of gelatin and 12.5 g of glycerin, and the solu-tion is heated towards 85C in order to pasteurize it. This solution may be used as an immersion bath between 80 and 40C ; at 80C, the bath has a viscosity of 125 mPa.s~
at ~0C, a viscosity of 280 mPa.s. The pieces of meat are immersed successively in this bath, then in a 4 ~w/v) calcium chloride aqueous solution at ambient temperature.
The solution may also be used for coating car-casses of meat, b~ effecting a first spraying of the solution at about 30C~ followed by a light spraying of a 4~ calcium chloride aqueous solution.
Claims (12)
1. Peelable and edible film-coating agent based on gelatin, a thickening or gelling polysaccharide and water, characterized in that it comprises by weight 3 to 10 times more gelatin than polysaccharide and in that it is exempt from oil.
2. Film-coating agent according to claim 1, characterized in that it also contains a plasticizing polyol.
3. Film-coating agent according to claim 1, characterized in that it also contains food additives selected from edible dyestuffs, preservation agents and sapidity agents.
4. Film-coating agent according to claim 2, characterized in that the polyol is glycerol or sorbitol.
5. Film coating agent according to any one of claims 1, 2, 3 or 4, characterized in that the polysaccharide is selected from carragheenans, galactomannans, xanthans and mixtures thereof.
6. Film-coating agent according to claim 1, 2, 3 or 4, characterized in that said polysaccharide is carragheenan and said carragheenan is present in said film-coating agent from 5 to 30% by weight with respect to the gelatin.
7. Film-coating agent according to one of claim 1, 2, 3 or 4, characterized in that it contains from 0.5% to 2% by weight of carragheenan as said polysaccharide, from 10% to 30% by weight of polyol, from 6% to 10% by weight of gelatin, with respect to the weight of the agent.
8. Film-coating agent according to any one of claims 1, 2, 3 or 4, characterized in that the polysaccharide is selected from the salts of alginic acids, pectins and mixtures thereof.
9 9. Film-coating agent according to any one of claims 1, 2, 3 or 4, characterized in that it contains from 8% to 20% by weight of alginate as said polysaccharide with respect to the gelatin.
10. Process for coating pieces of food, characterized in that it comprises the step of depositing on the piece, by immersion, painting or spraying, a film of the film-coating agent according to any one of claims 1, 2, 3 or 4, said film-coating agent being at a temperature higher than that of its gelling.
11. Process for coating pieces of food, characterized in that it comprises the step of depositing on the piece, by immersion, painting or spraying, a film of a film coating agent according to one of claims 1, 2, 3 or 4 wherein said polysaccharide is 8% to 20% by weight of alginate with respect to the gelatin, and in that said coated piece is then treated with a solution containing C++ ions.
12. Application of the film-coating agents according to any one of claims 1, 2, 3 or 4 to the presentation and preservation of foodstuffs.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8618349A FR2608901B1 (en) | 1986-12-30 | 1986-12-30 | EDIBLE FOOD FILM AGENT, PROCESS FOR COATING FOOD WITH THIS AGENT AND APPLICATION TO THE PRESERVATION OF FOOD |
| FR8618349 | 1986-12-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1322487C true CA1322487C (en) | 1993-09-28 |
Family
ID=9342428
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000555495A Expired - Fee Related CA1322487C (en) | 1986-12-30 | 1987-12-29 | Edible film-coating agent, process for coating foodstuff with this agent and application to the preservation of foodstuffs |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0277448B1 (en) |
| JP (1) | JPS63172773A (en) |
| AT (1) | ATE72930T1 (en) |
| CA (1) | CA1322487C (en) |
| DE (1) | DE3777153D1 (en) |
| FR (1) | FR2608901B1 (en) |
| PT (1) | PT86478B (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2036425B1 (en) * | 1990-11-26 | 1993-12-16 | Ser Gonzalez Clemente Del | FRUIT MANUFACTURING PROCEDURE FOR ITS DIRECT CONSUMPTION AND FRUIT AS WELL MADE. |
| DE4111476A1 (en) * | 1991-04-09 | 1992-10-15 | Frubella Gmbh | FRUIT BAKE MIX |
| CA2205517A1 (en) * | 1996-05-22 | 1997-11-22 | Susan C. Forman | No and low fat enrobing coatings with crosslinkable hydrocolloids |
| FR2759253B1 (en) * | 1997-02-10 | 1999-04-30 | Bel Fromageries | NOVEL MATURED CHEESES AND METHOD OF MANUFACTURE |
| BE1011235A3 (en) * | 1997-06-25 | 1999-06-01 | Food Chemicals Nv | Liquid buffered gelatine solution, ready to use after heating as a pourable gelatine for meat, liver in a pot, fish and aspic preparation as a protection against drying out and harmful micro-organisms |
| ES2156555B1 (en) * | 1999-06-21 | 2002-08-01 | Gomez Portela Julio | PROCEDURE FOR DECORATION OF THREE-DIMENSIONAL SURFACES WITH GELATIN MATERIAL SHEETS. |
| CN1221177C (en) | 1999-09-15 | 2005-10-05 | 德国明胶工厂思托斯股份公司 | Method for surface treatment of fresh meat |
| NL1016018C2 (en) * | 2000-08-25 | 2002-03-01 | Ruitenberg Czn N V | Method for preparing an edible, coated foodstuff. |
| ITRM20040637A1 (en) * | 2004-12-23 | 2005-03-23 | Consiglio Nazionale Ricerche | PACKAGING SYSTEMS FOR CONSERVATION OF FRESH CASEAR PRODUCTS, IN PARTICULAR MOZZARELLA. |
| DE102007062262A1 (en) * | 2007-12-14 | 2009-06-25 | Gelita Ag | Preparation for preparing a coating mass for foodstuffs |
| NL1040389C2 (en) * | 2013-09-16 | 2014-10-07 | Rousselot B V | Food coating |
| US20180325135A1 (en) | 2014-11-30 | 2018-11-15 | Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. | Edible morpholine-free coating formulations |
| SG11202000445TA (en) * | 2017-08-09 | 2020-02-27 | Lion Corp | Coating composition, coating film, and coating preparation and method for producing same |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE511831A (en) * | ||||
| FR1225769A (en) * | 1959-02-17 | 1960-07-04 | Protex Lab | Advanced potting material |
| FR1449783A (en) * | 1965-06-29 | 1966-05-06 | Icing and preserving process for chestnuts and candied fruits | |
| US3669688A (en) * | 1969-11-05 | 1972-06-13 | Dca Food Ind | Comestible stabilizer composition |
| JPS5452761A (en) * | 1977-10-05 | 1979-04-25 | Taiyo Fishery Co Ltd | Carbon dioxide containing jelly food and producing same |
| IE782318L (en) * | 1978-11-23 | 1980-05-23 | Michael Payne | Foodstuff preservative. |
| US4272557A (en) * | 1979-12-10 | 1981-06-09 | National Starch And Chemical Corporation | Stable gelatin dessert and process for making same |
| CH650129A5 (en) * | 1982-12-08 | 1985-07-15 | Meyhall Chemical Ag | Granular polysaccharide preparation |
| FR2578719B1 (en) * | 1985-03-12 | 1990-02-09 | Christian Best | COLORED FOOD COMPOSITION FOR PARTICULARLY DECORATION |
-
1986
- 1986-12-30 FR FR8618349A patent/FR2608901B1/en not_active Expired - Fee Related
-
1987
- 1987-12-29 CA CA000555495A patent/CA1322487C/en not_active Expired - Fee Related
- 1987-12-30 AT AT87403012T patent/ATE72930T1/en not_active IP Right Cessation
- 1987-12-30 DE DE8787403012T patent/DE3777153D1/en not_active Expired - Fee Related
- 1987-12-30 EP EP87403012A patent/EP0277448B1/en not_active Expired - Lifetime
- 1987-12-30 JP JP62336702A patent/JPS63172773A/en active Pending
- 1987-12-30 PT PT86478A patent/PT86478B/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| PT86478A (en) | 1988-01-01 |
| DE3777153D1 (en) | 1992-04-09 |
| FR2608901B1 (en) | 1991-02-01 |
| FR2608901A1 (en) | 1988-07-01 |
| EP0277448A1 (en) | 1988-08-10 |
| ATE72930T1 (en) | 1992-03-15 |
| PT86478B (en) | 1990-11-20 |
| JPS63172773A (en) | 1988-07-16 |
| EP0277448B1 (en) | 1992-03-04 |
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| Date | Code | Title | Description |
|---|---|---|---|
| MKLA | Lapsed |