DE2411058B2 - New coating compound for preserving meat products - Google Patents

Description

It is known to dry out and mold growth on the surface of meat products to prevent by applying a coating of acetylated monoglycerides (see DT-OS 2220685). The use of a small proportion of a polymer (plastic) in such coatings is also known (see DT-OS 2220280).

The production of a transparent, clear mass takes place, for. B. by melting a mixture of 95.5% acctylated monoglyceride and 4.5% of a low molecular weight ethyl methyl acrylic resin 125 ° C (see DT-OS 2220280). The mass produced in this way is dipped or sprayed protective meat product applied.

Such commercially available clear and cloudy dipping compositions, however, have various disadvantages on: They are very expensive because of the high proportion of acetylated glycerides, the treated sausages stick for longer storage also in the refrigerator together and on the mat, and the production with over 100 ° C requires a greater technical effort.

From US-PS 3.1X8 085 are coating compositions for Meat products known that are made from a mixture of acetylated monoglycerides and low viscosity Plastics exist, and which other additives such. B. with acetoglycerides compatible oils added can be.

It has now been found that the proportion of acetylated monoglyceride goes down to 60 to 80% can, if you (as additional components) of the dipping compound are up to 20% of a hot-melt, low-viscosity plastic 20% of a solid fat with a melting point of 45 to 65 ° C is added. In this case you can also use the melting temperature (in contrast to the prior art) go down to below 100 ° C.

The non-greasy coating composition according to the invention accordingly contains 60 to 80%, (preferably 65%) acetylated monoglyceride, 5 to 20%, preferably 10 to 20%, hot-melting, low-viscosity ethylene-vinyl acetate copolymer and 0 to 20% of one or more solid fats with a melting point of 45 up to 60 ° C and is made by simply melting the components together at below 100 ° C.

According to the invention, pronounced Hartl'ette are used, although at the same time solid monoglyceride is used, but surprisingly a work-up temperature of below 100 ° C. The newly proposed mixture makes it possible to also use plastics with low To use melt index, which is the case with pure aceto- ■ » fat-plastic films do not give satisfactory results.

The sausages protected by the dipping compound described above show up against untreated ones Sausages one, for the quality maintenance

i ^(l decisive, significantly lower drying loss. Untreated sausages already showed a weight loss of 12% after 10 days, after 18 days of 16%, while the coated sausages had lost just under 4 and 10% respectively

ι> The surface of the treated sausages has in no case took place. Another advantage is that the sausage casings are in the coating mass in spite of the fat content don't feel greasy.

The following examples illustrate the invention,

- '<> without restricting them:

1. Manufacturing example

A. Components:

65% acetylated monoglyceride

M.p. 36-39 "C

Degree of acetylation 0.7

Acid number below 2.0

Iodine number below 2.0

Saponification. Number about 315

'"12% soybean oil refined, hydrogenated

Drop point at least 64 "C

Iodine number below 6.0

fr. Fatty acid below 0.3%.

r, 6% palm fat

M.p. number 44-4 (V C Iodine number acid under 42-47 Saponification. 194-204 fr. Fat 0.1%

17% ethylene-vinyl acetate mixture polymer, granulated (Alkathene EVA 28-400 from IClOR
Vinyl acetate content 28%
Melt index 400

■ n B. Manufacturing process:

Acetylated monoglyceride and fat are placed in a neutral vessel (VA, enamel) at 90 to 95 ° C melted. As soon as the melt is clear, plastic is added and with constant stirring

kept at this temperature until the solution is clear (30 to 60 minutes). The mass is then filled into containers.

2. A'.Iucndungsbcispicl

)) The mass described above is converted into a suitable, heatable container, generally rectangular in shape, for example about 100 cm Width, approx. 100 cm high and approx. 20 cm deep and filled to 90 to 140 ° C, preferably to 125 to

heated to 135 ° C. Be in the melted mass Liver sausages immersed in beef midgut for 2 to 3 seconds and after removing 20 to 30 seconds Drained seconds.

After cooling down completely, a flexible

h, beer, opaque coating with a matte, something rough surface. The sausages stick even when stored for long periods at room temperature and in Refrigerator niCiit

* cr on oer

Claims (1)

Claim: Non-greasy coating composition for preserving meat products, based on acetylated Monoglycerides with hot-melting, low-viscosity ethylene-vinyl acetate copolymer, Containing 60 to 80% acetylated monoglycerides, 5 to 20% hot-melt, low-viscosity ethylene-vinyl acetate copolymer and 0 to 20% of one or more solid fats with a melting point of 45 to 60 ° C, produced by Melting together of the mass fractions at temperatures below 100 ° C.