RU2316228C2 - Additive for keeping freshness of food products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested additive is being the product of interrelationship between the component of natural origin, ascorbic or citric acid, pre-prepared aqueous solution of benzoic acid or its alkaline or alkaline-earth salt and propylene glycol. As the component of natural origin it is necessary to apply either propylene glycol or aqua-propylene glycol (water content - up to 50 weight%) extract of plant raw material chosen out of the group including plantain leaves, sea buckthorn berries, linden flowers, oats husk, rice husk, burdock rot, grapes berries and grapes pips. The suggested additive is of increased capacity of keeping the freshness of food products due to improving its antimicrobial and water-retaining properties.

EFFECT: higher efficiency.

8 tbl

Description

The invention relates to the food industry and can be used to preserve the freshness of products.

An antiseptic agent is known which includes cetyltrimethylammonium bromide or cetyltrimethylammonium chloride, or N-alkyl-N-alkoxycarbonylmethyl-hexahydroazepinium chloride, or cetylpyridinium bromide, or cetylpyridinium bromide, or - (N-dimethylcarbdecyloxymethyl) -ammonium dichloride, or dialkyl dimethyl ammonium chloride, or alkyldimethylbenzylammonium chloride, as well as mineral or organic acid and solvent (in particular 15% an aqueous solution of propylene glycol) at a certain ratio of components (RF patent No. 2118174). The specified antiseptic is unsuitable as a dietary supplement.

An additive is known to improve the shelf life and / or stabilization of products susceptible to spoilage by the action of microorganisms, containing (I) a mixture consisting of a) polyphenol and b) benzyl alcohol and optionally other recognized completely harmless aromatic alcohols, or (II) a mixture consisting of in ) benzyl alcohol; and g) at least one more aromatic alcohol (RF patent No.2000101311). The specified additive does not have the necessary water-retaining properties.

Also known is an additive (improver for flour confectionery), which includes the fat phase, granulated sugar, emulsifier, stabilizer and water, and lecithin is used as part of the fat phase (RF patent No. 2244427). Known additive does not have water-retaining properties.

Closest to the proposed invention in terms of technical nature and the achieved result is a well-known additive that preserves the freshness of food products based on a component of natural origin, propylene glycol and water, and as a component of natural origin, it includes a calcined product of oyster shells (RF patent No. 2095991). The specified additive is not effective enough to preserve the freshness of products, because possesses insufficiently high antimicrobial and water-retaining properties.

The technical task of the invention is to increase the ability of a food additive to maintain the freshness of products by improving its antimicrobial and water-holding properties.

The specified technical result is achieved in that the additive that preserves the freshness of food products, which is a product of the interaction of a component of natural origin, ascorbic or citric acid, a pre-prepared aqueous solution of benzoic acid or its alkaline or alkaline earth salt and propylene glycol in the following ratio of components, calculated on dry residue, wt.%:

propylene glycol 50.00-96.00 benzoic acid or its alkaline or alkaline earth salt 1.00-6.00 ascorbic or citric acid 1.00-3.00 natural component 0.01-0.50 water rest,

however, as a component of natural origin, propylene glycol or water-propylene glycol with a water content of up to 50 wt.% extract of plant materials selected from the group including plantain leaves, sea buckthorn berries, linden flowers, oat husks, rice husks, burdock root, grape berries are used and grape seeds.

As a salt of benzoic acid, the food supplement of the invention may include alkali metal salts (e.g., sodium, potassium) or alkaline earth metals (e.g., calcium, magnesium) approved for use in food products.

The technical result of the invention is achieved using any of these extracts of plant materials, provided that the extract of the above types of plant materials is propylene glycol (any concentration) or water-propylene glycol (any concentration) with a water content of up to 50 wt.%. It is possible to use ready-made commodity extracts; as a rule, their concentration is from 2 wt.% and above.

The technical result also does not depend on the choice of these organic acids (ascorbic or citric).

The additive is prepared by the interaction of the components while mixing, while heating the mixture is not required. Benzoic acid or its salt should be introduced into the reaction mixture in the form of a pre-prepared aqueous solution. This is an essential sign, i.e. a prerequisite for achieving a technical result. At the same time, the concentration of the solution, as well as the concentration of the above extracts of plant materials, does not matter, provided that the total amount of water, propylene glycol (as well as the content of other components) is within the limits indicated above.

The above signs are necessary conditions to achieve a technical result. Violation of these conditions leads to a decrease in the activity of the additive as a means of increasing the freshness of the products.

Nutrient Testing

The test procedure is proposed in the book by E.Luke, M. Jager. Preservatives in the food industry, St. GIORD, 2003, Page 54 and is described in Pharmacopoeia XI. The nutrient medium Saburo No. 2 (GOST 10444.12) was chosen as the nutrient medium.

During testing, various amounts of the test substance were added to it and a pure culture of the test microorganism was seeded (Penicilium cyclopium Westling BKM F-265). After several days of incubation, differences in the development of microorganism cultures on individual samples were examined.

Tables 1-7 show the compositions of the additives and the results of their testing. The test result of the additive according to the prototype (RF patent No. 2095991) - 7 days.

Table 1 Study of the effect of the absence of one of the components The components of the composition, wt.% one 2 3 four 5 The test results of examples 1-5 Propylene glycol 65.00 65.00 65.00 65.00 65.00 Sodium benzoate 3.00 0 3.00 3.00 0 Lemon acid 1.00 1.00 0 1.00 0 Oat husk propylene glycol extract 0.05 0.05 0.05 0 0 Water 30.95 33.95 31.95 31.00 35.00 Lack of development of microorganism cultures, days 13.0 5,0 4.0 7.0 3,5 table 2 The compositions of the compositions according to the invention and the results of their research The components of the composition, wt.% one 6 7 The test results of examples 1, 6, 7 Propylene glycol 65.00 50.00 96.50 Sodium benzoate 3.00 6.00 1.00 Lemon acid 1.00 3.00 1.00 Oat husk propylene glycol extract 0.05 0.01 0.50 Water 30.95 40,99 1.00 Lack of development of microorganism cultures, days 13 10 8

Table 3 Investigation of the effect of transcendental values of components The components of the composition, wt.% one 8 9 The test results of examples 1, 8, 9 Propylene glycol 65.00 45.00 97.50 Sodium benzoate 3.00 7.00 0.80 Lemon acid 1.00 4.00 0.80 Oat husk propylene glycol extract 0.05 0.005 0.60 Water 30.95 43,995 0.30 Lack of development of microorganism cultures, days 13 5 6 Table 4 Study of the effect of the nature of the benzoic acid derivative The components of the composition, wt.% one 10 eleven The test results of examples 1, 10, 11 Propylene glycol 65.00 65.00 65.00 Sodium benzoate 3.00 0 0 Benzoic acid 0 3.00 0 Potassium benzoate 0 0 3.00 Lemon acid 1.00 1.00 1.00 Oat husk propylene glycol extract 0.05 0.05 0.05 Water 30.95 30.95 30.95 Lack of development of microorganism cultures, days 13 13 12

Table 5 Research on the effects of the nature of organic acids The components of the composition, wt.% one 12 The test results of examples 1, 12 Propylene glycol 65.00 65.00 Sodium benzoate 3.00 3.00 Lemon acid 1.00 0 Vitamin C 0 1.00 Oat husk propylene glycol extract 0.05 0.05 Water 30.95 30.95 Lack of development of microorganism cultures, days 13 fifteen

Table 6 Study of the influence of the nature of plant materials The components of the composition, wt.% 13 fourteen fifteen 16 17 The test results of examples 13-17 Propylene glycol 65.00 65.00 65.00 65.00 65.00 Sodium benzoate 3.00 3.00 3.00 3.00 3.00 Lemon acid 1.00 1.00 1.00 1.00 1.00 Oat husk propylene glycol extract 0 0 0 0 0 Psyllium Propylene Glycol Extract 0.05 0 0 0 Sea buckthorn propylene glycol extract 0 0.05 0 0 0 Propylene glycolium linden flower extract 0 0 0.05 0 0 Grape seed propylene glycol extract 0 0 0 0.05 0 Propylene glycol extract of burdock root 0 0 0 0 0.05 Water 30.95 30.95 30.95 30.95 30.95 Lack of development of microorganism cultures, days 12.5 12.0 12.0 11.5 11.5

Table 7 The compositions of the compositions according to the invention and the results of their tests The components of the composition (dry), wt.%, The test results of examples 18-23 eighteen 19 twenty 21 22 23 one 2 3 four 5 6 7 Propylene glycol 65 65 65 65 65 65 Sodium benzoate 3 3 3 3 3 3 Lemon acid one one one one one one Oat husk propylene glycol extract 0 0 0 0 0 0 Water-propylene glycol extract of oat husk (40 wt.% Water) 0.05 0 0 0 0 0 Water-propylene glycolic extract of plantain (50 wt.% Water) 0 0.05 0 0 0 Water-propylene glycol extract of sea buckthorn (20 wt.% Water) 0 0 0.05 0 0 0 Water-propylene glycol extract of linden flowers (10 wt.% Water) 0 0 0 0.05 0 0 Water-propylene glycol grape seed extract (5 wt.% Water) 0 0 0 0 0.05 0 Water-propylene glycol extract of burdock root (50 wt.% Water) 0 0 0 0 0 0.05 Water 30.95 30.95 30.95 30.95 30.95 30.95 Lack of development of microorganism cultures, days 12 12.0 11.5 11.5 10.0 11.0

Evaluation of the effectiveness of the use of additives that preserve the freshness of food products according to the invention in flour confectionery (roll) (see table. 8).

Table 8 Fruit roll recipe name of raw materials Raw material consumption for finished products, g / kg Wheat flour 1 grade 255.7 Granulated sugar 255.7 Melange 426.2 Essence 1.4 Fruit filling 296.3 Total raw materials 1235.3

The biscuit is baked at a temperature of 200 ° C for 12 minutes. Chilled biscuit with a moisture content of 20.0 ± 3.0% is greased with fruit filling and rolled up in the form of a roll, then cut into pieces.

Sample No. 1:

Contains in the biscuit portion an additive that preserves the freshness of food products, according to example No. 1 in an amount of 0.6 wt.%

Sample No. 2:

Contains 0.6 wt.% Propylene glycol in the biscuit portion

Sample No. 3:

Contains 0.2 wt% potassium sorbate in the biscuit portion

Sample No. 4 (control):

Does not contain any additives in the biscuit portion.

Evaluation of storage periods is performed by the accelerated test method. To do this, in a temperature cabinet at a temperature of 26 ° C and atmospheric humidity in an 80% cabinet, 3 finished rolls of each sample are placed without packaging. Samples were observed before the first signs of spoilage (mold). Time was fixed.

Assessment of water retention is carried out by expert assessment by organoleptic parameters (see: 4.2. Control methods, biological and microbiological factors. Hygienic assessment of shelf life of food products. Methodological instructions. MU 4.2.727-99 of the Ministry of Health of Russia, Moscow, 1999, p.13- 14) on a five-point system, a commission of five experts on the average score, not taking into account the two extreme results. The freshness of the products in terms of water retention was evaluated 5 days after the start of the test.

The test results are as follows (the first indicator is an assessment of shelf life, the second is an assessment of water retention):

- sample No. 1 - 12 days, 5 points,

- sample No. 2 - 5 days, 4, 7 points,

- sample No. 3 - 10 days, 3 points,

- sample No. 4 - 5.5 days, 3 points.

An example of evaluating the effectiveness of the use of additives that preserve the freshness of food products according to the invention in some food products:

Sample No. 5 - an additive was added to preserve the freshness of food products (according to example No. 1), when baking in a cupcake.

Sample No. 5k - an additive was added to preserve the freshness of food products, according to the prototype for baking in a cupcake.

Sample No. 6 - no additive was added to the cake.

Sample No. 7 - an additive is added that preserves the freshness of food products (according to example No. 1) on pickles by dipping.

Sample No. 7k - applied additive that preserves the freshness of food products, according to the prototype, for pickles by dipping.

Sample No. 8 - pickled cucumber without additives.

Sample No. 9 - strawberries with the application of additives that preserve the freshness of food products (according to example No. 1), by dipping.

Sample No. 9k - strawberries with the application of additives that preserve the freshness of food products, according to the prototype by dipping.

Sample No. 10 - strawberries without application of additives.

Samples No. 5-10 for accelerated testing were placed in a heating cabinet to protect from exposure to sunlight and maintain the same temperature of 26 ° C and a humidity of 80%. Samples were observed before the first signs of spoilage (mold). The test results are as follows:

- sample No. 5 - 17 days, 5 points,

- sample No. 5k - 9 days, 4 points,

- sample No. 6 - 9 days, 3 points,

- sample No. 7 - 25 days, 5 points,

- sample No. 7k - 12 days, 3.5 points,

- sample No. 8 - 4 days, 3 points,

- sample No. 9 - 3.5 days,

- sample No. 9k - 3 days,

- sample No. 10 - 2 days.

Claims (1)

An additive that preserves the freshness of food products, which is the product of the interaction of a component of natural origin, ascorbic or citric acid, a pre-prepared aqueous solution of benzoic acid or its alkaline or alkaline earth salt and propylene glycol in the following ratio of components, calculated on the dry residue, wt.%: Propylene glycol 50.00-96.00 Benzoic acid or its alkaline or alkaline earth salt 1.00-6.00 Ascorbic or citric acid 1.00-3.00 Natural component 0.01-0.50 Water Rest however, as a component of natural origin, propylene glycol or water-propylene glycol with a water content of up to 50 wt.% extract of plant materials selected from the group including plantain leaves, sea buckthorn berries, linden flowers, oat husks, rice husks, burdock root, grape berries are used and grape seeds.