DE2411058A1 - Coating for preservation of meat products esp. sausages - contains acetylated monoglyceride, plastic(s) and opt. solid fat(s) - Google Patents

Abstract

Coating for preservation of meat products, esp. sausages consists of 60-80% (pref. 65%) of an acetylated monoglyceride, 5-20% of a high-melting low-viscosity plastic(s) and 0-20% of solid fat(s) melting at 45-60 degrees C. The components are melted together at a temp. below 100 degrees C; the coating is formed by immersing the meat product in the melt. Meat products are protected against drying and mould growth. The addition of the plastic, e.g. ethylene-vinyl acetate copolymer, and opt. the fat permits reduction of the content of the expensive acetylated monoglyceride. The coating is not tacky.

Description

New coating compound for preserving meat products It is known to dry out and mold growth on the surface of meat products by applying a coating of acetylated monoglycerides (s. DT-OS 2 220 685). The use of small proportions of a polymer (plastic) It is known in such coatings (see DU-OS 2 220 280).

A transparent, clear mass is produced, for example, by melting a mixture of 95.5 k acetylated monoglyceride and 4.5 ffi of a low molecular weight Ethylmethyl resin at 12500 (see DE-OS 2 222 280). The mass produced in this way is applied by dipping or spraying the meat product to be protected.

Such commercially available clear and cloudy dipping compositions have however, various disadvantages: They are because of the high proportion of acetylated Glycerides are very expensive, and the treated sausages also stick when stored for a long time in the refrigerator together and on the surface, and the production at over 1000C requires a greater technical effort.

It has now been found that you can go down to 60-80% with the proportion of acetylated monoglyceride if you In addition to up to 20% of a hot-melting, low-viscosity plastic, up to 20% of a solid fat with a melting point of 45-65 ° O is added to the dipping compound.

The dipping compound according to the invention accordingly consists of 60-80 ffi (preferably 65) acetylated monoglyceride, 20%, preferably 10-20 ffi of one or more Hot-melting, low-viscosity plastics such as ethylene-vinyl acetate copolymers and 0-20% of one or more fats with a melting point of 45-60 ° C. You can by simple Melting together the components are produced.

The sausages protected by the dipping compound described above show, compared to untreated sausages, a decisive factor for maintaining quality, significantly lower drying loss. Untreated sausages showed up after 10 days a weight loss of 12%, after 18 days of 16 ffi while the coated Sausages barely 4 resp.

Lost 10%. A spoilage of the surface - the treated sausages had not taken place in any case. Another advantage is that the sausage casings Do not feel greasy despite the fat content in the coating.

The following examples illustrate the invention without restricting it: 1. Preparation example A. Components: 65% acetylated monoglyceride mp 36-390C Acetylation degree 0.7 Acid number below 2.0 Iodine number below 2.0 Saponification. Number approx. 315 12% soybean oil refined, hardened dropping point at least 64 ° C iodine number below 6.0 fr. fatty acid below 43% 6% palm fat m.p. 44-46 ° C iodine number 42-47 saponification. Number 194-204 fr. fatty acid less than 0.1% 17% ethylene-vinyl acetate copolymer, granulated (Alkathene EVA 28-400 from ICI) vinyl acetate content 28% melt index 400 B. Manufacturing process: Acetylated monoglyceride and fat are placed in a neutral container (VA, enamel) melted at 90-950C. Once the melt is clear, stir constantly Entered plastic and kept at this temperature until a clear solution (30 - 60 minutes). The mass is then filled into containers.

2.) Application example The mass described above is in a suitable, heatable container, generally rectangular in shape, for example approx. 100 cm wide, approx. 100 cm high and approx. 20 cm deep and heated to 90-140 ° C, preferably heated to 125-135 ° C. Liver sausages are placed in the melted mass Immersed in bovine midgut for 3 to 5 seconds and after removal for 20 to 30 seconds Drain for seconds.

After cooling down completely, a flexible, opaque one forms Cover with a matt, somewhat rough surface. The sausages also stick Long-term storage at room temperature and in the refrigerator not together or on the pad.

- patent claims -

Claims (5)

Claims New) New coating mass for preserving meat products, consisting of 60-80 ffi of one or more acetylated monoglycerides, 5-20% of one or several hot-melt, low-viscosity plastics and 0-20 * one or several solid fats with a melting point of 45-60 ° C. 2.) coating composition according to claim 1, characterized in that the Acetylated monoglyceride content is 65%. 3.) A method for producing a Sberzug mass according to claim 1, characterized in that one or more acetylated monoglycerides are 60-80 ffi with 5-20% of one or more hot-melt, low-viscosity plastics and 0-20% of one or more solid fats melts together and then cools down leaves. 4.) The method according to claim 3, characterized in that the temperature when melting together is below 1000C. 5.) Use of the coating composition according to claim 1 for coating Meat products.