DD147613A1 - METHOD FOR PRODUCING A COATING MATERIAL FOR SAUSAGES AND MEAT PRODUCTS - Google Patents

Abstract

The invention relates to the field of production and preservation of sausage and meat products. It aims at extending its durability. The object of the invention to provide a production method for coating compositions which form coatings, which have a small layer thickness, are largely air, water vapor and aroma-tight and mechanically stable, and cause Abtoetung of surface germs, was solved by erfindaesz 40 to 80% of a Paraffin wax and / or a microcrystalline wax, 10 to 50% of an ethylene-vinyl acetate copolymer having a vinyl acetate content of 20 to 30%, 0 to 10% of a low molecular weight olefin wax and 10 to 50% of one or more Glycerin- and / or Propylenglykolpartialester of ungesaettigten or saturated fatty acids are heated to temperatures above their melting points and processed into a mixture. The invention can be used in sausage and meat products.

Description

Title of the invention

Process for the preparation of a coating composition for sausage and meat products

Anwendungsgebi et the inven tion

The invention relates to the field of production of sausage and meat products and is intended for use in preserving, especially cooked sausage ο

217522

Characteristic of known technical solutions

From DT-OS 2 030 429 a method for producing a protective coating for meat and meat products based on acetylglycerides and cellulose esters is known. The meats were heated to the maximum from ⁰ to 90 C, molten Ace-tylglycerid that Cellulosepropion.at and optionally further additives, for 3 to 4 seconds, immersed then removed and allowed to drain. The meat products treated in this way produce a film-like, opaque coating which protects against dehydration and against infestation with mold fungi. When using these protective coatings for cooked sausages they should expediently be immersed in the abovementioned, molten coating composition jabauchwarm. "The protective coatings produced by this method have the Kachteil on that they have relatively large layer thicknesses, inevitable as a result of very high-viscosity melts of the coating composition occur"

In the method for producing a protective coating for meat products known from DT-AS 2,222,280, 1 to 20% by weight of a low molecular weight polyethylene glycol methacrylate resin was admixed to a molten acetylated monoglyceride. The protective coatings obtainable thereby have a small layer thickness and are crystal clear when they are on the Wurst. But they are permeable to water vapor and odor and therefore less

for cooked sausage, but more suitable for raw sausage and other meat products. In addition, because of their high content of acetylated glycerides, these dipping compositions prepared in this way are very expensive, and the sausages coated with them stick to one another and to the substrate during prolonged storage even in the refrigerator.

These aforementioned disadvantages are to be remedied by the coating composition known from German Offenlegungsschrift 2: 411 058, which is intended, for example, for liver sausages, by reducing the proportion of acetylated monoglyceride to 60 to 80 % and, except for a low-viscosity hot-melt Plastic, for example ethylene-vinyl acetate copolymer, has added up to 20 % of at least one solid fat of melting point 45 to 65 ⁰ G. This coating composition is prepared by mixing the components in the molten state at below 100 C temperatures. To carry out the dipping process, this coating composition is heated to 90 to 140 ^° C. Then the meat products, eg liver sausages in the bovine middle-intestine are immersed in this mass for 3 to 5 seconds. After removing the sausages are then allowed to drain for 20 to 30 seconds. The remaining after complete cooling on the sausages coating is opaque, matt and. has a slightly rough surface. The most significant disadvantage of this coating composition is its relatively high water vapor permeability, because. The sausages coated herewith undergo 10% mass losses within 18 days. As a result of this, it also leads to an impairment'bzw.

Change in the taste and aroma properties of the sausage masses in question, because moisture loss causes e.g. their percentage salt content is increased. In addition, the constituents of these coating compositions can only be produced by extremely costly processes. Furthermore, the coatings of meat products made with these coating compositions are not abrasive and not scratch resistant.

Aim of the invention

The invention has the extension of the shelf life of meat and meat products to the destination, the example are kept in the refrigerator at suitable storage temperatures, _o. ·

Explanation of the essence of the invention

The invention is based on the object to provide a method for producing a dipping on sausage and meat products to be applied coating composition, preferably for cooked sausage products to be stored at suitable storage temperatures, based on a germination on the surface of the meat - and sausages required ' ¹ temperature can be heated, it has the formation of a · small layer thickness of the coating to be produced, ensuring low viscosity and the generation of a mechanically stable ,, white-test air, water vapor and aromadi.chten, physiological harmless, the taste of meat products not influencing, color-responsive, the

 Sausage and meat products as a closed envelope enclosing coating allows.

This object has been achieved by the development of a process for the preparation of a dipping process applied to sausage and meat products coating composition, which is preferably provided for coating of cooked sausage, according to the invention 40 to .80 % öines ^; Paraffin wax and / or a microcrystalline wax having a solidification point of at least 50 ^° C., 10 to 50 % of an ethylene-vinyl acetate copolymer having a vinyl acetate content of preferably 20 % to 30 %, 0 to 10 % of a low molecular weight olefin wax and 10 to 50% one or more glycerol and / or Propylenglykolpartialester of natural unsaturated or saturated fatty acids with liquid at room temperature or pasty consistency at temperatures above their respective melting point heated and processed by stirring or tumbling to a homogeneous mixture, which is then allowed to cool «The mixture In addition, from 0.1% to 1 % of an antioxidant, for example a substituted phenol, may be added. Y / eer, the mixture may be mixed with food-grade neutral fillers and / or dyes and / or odors.

Ausführungsbei game

The invention is described in more detail below with reference to an exemplary embodiment.

A coating composition for sausage and meat products is produced according to the invention by the ingredients

ν ·

55 % paraffin wax with one

Solidification point of · 58 ⁰ C.

15% ethylene-vinyl acetate copolymer with a vinyl acetate content of 24 %

5 % low molecular weight polyethylene wax

24.5 % glycerol-1,2-propanediol partial ester of rapeseed oil fatty acid

0.5% 2,6-di-tert-butyl-p.-cresol

heated successively or simultaneously to above their respective melting points and introduced into a mixing vessel, where they are processed by circulation or stirring under an inert gas atmosphere to a homogeneous mixture. In this case, the mixture still fillers that do not affect the food quality, be added, "After completion of this homogeneous mixture is allowed to cool it once it has been filled into appropriate storage vessels. For example, to coat liver sausages with this coating composition below, the latter is in a corresponding

Vessel heated to 120 ⁰ C. Then, liver sausages are dipped in this hot, liquid coating mass for 2 to 3 seconds. This leads to a killing of germs that have settled on the sausage casings. Then the sausages are removed from the coating mass and allowed to drain for 20 to 25 seconds * Each complete cooling of the liver sausages and the coating mass, which on the. Sausage casings adheres to the same, the coating composition forms an airtight, closed coating that completely envelops the liver sausages, sufficiently flexible, but is resistant to abrasion and scratching, neither sticks nor greasy and ensures that on the one hand the odorants and flavorings of the sausage meat on a remain unchanged over a long period of time and on the other hand only extremely small mass losses (<5 %) of liver sausages can occur.

The advantages of the coating compositions prepared by the process according to the invention are that they are considerably cheaper than the previously known coating compositions, since in this case the use of inexpensive starting materials is possible and the constituents of the mixture representing the coating composition can be obtained by simple ^ cost-effective production processes. .

In addition, these coating compositions allow such a reduction in the mass losses of the coated sausage and meat products, as it was previously not possible to achieve with known coating compositions »

The incorporated in these coating compositions glycerol and / or Propylenglykolpartialester cause a

Reduction of the viscosity of the melt and an increase in the plasticity of the solidified coating composition and thus allow the application of the above-described mixtures of the solid waxes and ethylene-vinyl acetate Mi schpolymeri säte for the production of coating compositions for sausage and Plei *

In addition, these coating compositions prepared according to the invention are prevented by the added, known antioxidants from a thermooxidative degradation which would result in a loss of their favorable mechanical properties. protected,,

Claims (3)

He did not go backwards 1. A process for the preparation of a sausage to be applied in the dipping method on "and meat products in particular coating composition} für'Kochwurst, characterized dad ur ch that 40 to 80% of a paraffin wax and / or a microcrystalline wax with einem'Erstarrungspunkt -of at least 50 ⁰ C, 1Ό to 50% of one. Ethylene-vinyl acetate Iviischpolymeri sates mit'einem vinyl acetate content of preferably 20 % to 30%, 0 to 10 % of a low molecular weight Oiefinwachses and 10 to 50 % of one or more glycerol and / or Propylenglykolpartialester of natural unsaturated or saturated fatty acids with liquid at room temperature or pasty consistency heated above their respective melting point temperatures and processed by.Stirring or recirculation to a homogeneous mixture, which is then cooled. 2 "Process for the preparation of a coating composition according to item 1, characterized in that 0.1 % to 1 % of an antioxidant, for example a substituted phenol, is added to the mixture» 3. A process for the preparation of a coating composition according to item 1, characterized in that the food is mixed with food-grade neutral fillers and / or dyes and / or odorous substances