RU2418549C1 - Additive preserving freshness of vegetable origin food products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The additive contains citric acid or its salt or ascorbic acid as well as the product of a vegetable origin component interaction with a preliminarily prepared solution of water, propylene glycol and glycerine. The ratio of propylene glycol to glycerine is 3:1 -1:10. The component of vegetable origin used is propylene glycol or water-propylene glycol (with water content up to 50 wt %) extract of a plant raw material chosen from a group including linden flowers, ribwort leaves, sea-buckthorn berries, oat husk, rice husk, burdock roots, grapes and grape kernels.

EFFECT: additive has the ability to preserve freshness of vegetable products due to improvement of its antibacterial, scent preserving and moisture-holding properties.

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Description

The invention relates to the food industry and can be used to preserve the freshness of food products of plant origin (for example, vegetables, fruits).

Currently, to preserve the freshness of food products of plant origin, various techniques are used using chemical agents, ultrasound, ultraviolet radiation, gamma radiation, temperature effects and various combinations of these agents.

Most often, food products are protected from spoilage using special chemicals that inhibit the growth of microorganisms. These funds are either introduced into the food product, or they treat the surface of the products, or they are used by spraying the product or premises.

Good antimicrobial protection of food products is provided by antibiotics when used for external processing of products or packaging materials and / or in the manufacturing process of packaging materials. However, most antibiotics are toxic (for example, pimaricin, natamycin) and have contraindications for a large number of consumers, and the effectiveness of a particular antibiotic applies only to certain types of pathogenic microorganisms. So, for example, natamycin inhibits the growth of fungi, mold and yeast, nisin is more active against spore-forming organisms (patent RU 2255615).

Antimicrobial agents are known for processing products and the surface of packaging materials, the main components of which are synthetic organic substances, for example, the polymerisation product of amine-containing and boric acids (JP 2005143402), dehydrate acid and its sodium salt, etc. (patent RU 2151513, patent RU 2151514). To reduce the toxicity of chemical compounds, which include dehydracetic acid and its sodium salt, they are combined with preservatives, which are used as table salt, and / or food acids, and / or salts of food acid.

The disadvantage of these funds is that they are very toxic. This requires the use of these substances in small doses, which do not allow to obtain the desired effect of food protection. In addition, known chemicals are typically either bactericidal or fungicidal. Dehydroacetic acid and its sodium salt have both bactericidal and fungicidal properties, however, a product based on them does not remove the problem of reducing air and moisture access to the surface of food products through the packaging material treated with this product, which is necessary to ensure a long shelf life of products (see description analogues in patent RU 2322160).

Known tool for removing chemical and microbiological contaminants from the surface of food products of animal and vegetable origin by processing their surface. The composition of the product includes food additives (sodium sulfate, carboxyl methyl cellulose, propylene glycol), a surfactant, sequestrant, dehydrating substance, etc. (RU 2141207). The tool is used in the form of an aqueous solution with a concentration of 0.05-0.3%.

The disadvantage of this product is the presence of a large number of components necessary for processing food products, as well as low efficiency with a long shelf life of products.

For surface treatment of crop and horticulture products, it is known to use strains of microorganisms (RU 2126210), immunostimulants and antiseptics obtained from biomass of microcetes (for example, RU 2249342; RU 2222139).

The disadvantage of these funds is their focus on the inhibition of certain types of microorganisms, the lack of protection against moisture and oxygen of the external environment, as well as the high cost, low volume of their production and, as a result, inaccessibility to most agricultural producers.

Also known are combined methods of processing vegetables and fruits to increase their preservation.

So, to increase the safety of tomatoes, it was proposed to soak them in solutions of potassium permanganate, citric acid, followed by treatment with medical glue and ultraviolet radiation (patent RU 2321239).

To increase the preservation of nectarines, it is proposed to treat them with a composition from a mixture of a metabolite of propionic bacteria, lantibiotics, lytic enzymes and an organic acid, followed by treatment with ultrasound or gamma radiation (patent RU 2317691).

Soaking vegetables and fruits in iodine-starch mixtures is also used, followed by treatment with either ultrasound, or ozone, or gamma radiation (patent RU 2133570).

The disadvantage of all combined methods is their complexity, long duration, the requirement of expensive equipment.

The technical essence of the invention is close to the known additives that preserve the freshness of food products based on a component of natural origin, propylene glycol and water.

Known additive, including propylene glycol, water, calcined product of oyster shells (patent RU No. 2095991). The specified additive is not effective enough to preserve the freshness of products, because possesses insufficiently high rates of antimicrobial and water-retaining properties.

For the prototype of the present invention, an additive has been selected 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 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 (patent RU No. 2316228).

The additive selected as a prototype has insufficient antimicrobial, water-retaining and flavor-retaining properties in relation to products of plant origin.

The technical task of the invention is to increase the ability of a food additive to preserve the freshness of plant products by improving its moisture-retaining, aroma-preserving and antimicrobial properties.

This object is achieved by the fact that it offers an additive that preserves the freshness of plant-derived products, containing ascorbic or citric acid or a salt of citric acid, as well as the product of the interaction of a component of natural origin with a solution of water, propylene glycol and glycerol, with a ratio of propylene glycol to glycerol from 1: 3 to 1:10, in the following ratio of all components of the additive, calculated on a pure substance, wt.%:

ascorbic acid or citric acid or salt 0.2-5.00 citric acid propylene glycol 1.00-24.00 glycerol 3.00-86.00 natural component 0.01-0.50 water rest,

in this case, 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 linden flowers, plantain leaves, sea buckthorn berries, oat husks, rice husks, burdock root, grape berries are used and grape seeds.

A new technical result consists in increasing the efficiency of preserving freshness of food products: when using the proposed additive, antimicrobial activity, moisture and odor retention are 20-50% higher compared to the prototype (specific results depend on the type of food product, shelf life, quantitative indicators of the composition of the additive) .

Comparative experiments were carried out by assessing the change in the weight of food products in% to the original at different storage periods at room temperature (for example, after 1; 3; 7; 10; 30 days of storage; taking into account the maximum possible storage periods for different products), as well by evaluating the conservation of odor (in points on a 5-point system, where 5 is the highest score) at the same time in relation to the same food products. During these experiments, a wide range of types of food products was studied (for example, fresh cucumbers, pears, peaches, basil, cabbage cutlets, dill, parsley, etc.). Further in the text, detailed descriptions of experiments and evidence of the achievement of a new technical result will be given: descriptions of methods, results in relation to specific products, tables, examples. In parallel with the study of moisture control and odor-preserving properties, the timing of the lack of growth of microorganism cultures in the nutrient medium and on the products treated with the additive was evaluated. In more detail, these results will also be described below.

In general, with regard to the new technical result, we can say that the proposed additive has 20-50% better than the prototype antimicrobial, moisture control and odor-preserving properties (specific results, as already noted, depend on the type of food product, storage conditions and quantitative indicators of the ingredients of the supplement).

The present invention meets the criteria of "novelty" and "inventive step", because the authors of this application for the first time found that when using the combination of essential features reflected in the claims, it is possible to enhance the antimicrobial, moisture-controlling and smell-preserving properties of food products in comparison with the prototype. The obtained new technical result is not obvious, because based on many previously unknown patterns and properties established by the authors of this application during the development of the proposed additives. These laws and properties are described in more detail below in the course of a detailed disclosure of the invention.

Essential to achieve a new technical result are all the signs reflected in the claims, namely:

- a specific composition of the ingredients of the additive (citric or ascorbic acid or a salt of citric acid; propylene glycol; glycerin; a component of natural origin; water);

- certain quantitative indicators of the ingredients (only within the ranges indicated in the claims);

- the use of certain ingredients only in the form of a pre-prepared reaction product with other ingredient (s), for example, a solution of water, propylene glycol and glycerol, as well as a product of the interaction of a component of natural origin with the specified solution of water, propylene glycol and glycerol;

- the use of certain components of natural origin (only those listed in the claims are linden flowers, plantain leaves, oat husks, rosemary, grape seeds, etc.).

A detailed justification of the materiality of the listed distinguishing features to achieve a new technical result is given later in the text in tables 2 to 6, which reflect experimental confirmation of the causal relationship between the features and the achieved effect.

The technical result of the invention is achieved by using any of the extracts of plant materials indicated in the claims. 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 significantly depend on the choice of these organic acids: ascorbic or citric acid or a salt of citric acid (as a rule, potassium and calcium salts of citric acid are used). These provisions are also justified in the tables below.

The additive is prepared by the interaction of the components while mixing them, while heating the mixture is not necessary. The sequence of preparation of the additive is selected as follows: 1) mixing propylene glycol, glycerol and water to obtain a solution of water, propylene glycol and glycerol; 2) the addition of a component of plant origin (linden flowers, plantain leaves, oat husks, etc.) in the resulting solution of propylene glycol, glycerin and water and subsequent prolonged mixing; 3) the introduction of the resulting product (the product of the interaction of a component of natural origin with a solution of water, propylene glycol and glycerol) of citric acid or its salt or ascorbic acid. The need to prepare additives in just such a sequence is justified theoretically and experimentally. First you need to mix propylene glycol, glycerin and water to get a three-ingredient solution with the ability to extract and structure the individual substances that make up the component of natural origin. The formation of this structure is achieved only in conditions of maintaining a certain pH of the medium; that is why citric or ascorbic acid, which can dramatically change the pH of the medium, it is necessary to enter the last of all the ingredients used in the proposed supplement. Experiments with the preparation of the additive by not sequentially, but simultaneously mixing all the ingredients did not lead to the achievement of a new technical result in comparison with the prototype.

When preparing the additive, it is necessary that the total amount of water, propylene glycol, glycerol, as well as the content of other components, be within the limits indicated in the claims, and the ratio of propylene glycol and glycerol should be from 1: 3 to 1:10.

Listed in the claims, the 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, which, in particular, will be shown below in tables 2 to 6.

To preserve the freshness of the food product, the proposed additive is either applied to the surface of the product, for example, by dipping, spraying, etc., or is introduced into the product during its preparation (for example, inside the dough for biscuit or inside minced meat for vegetable cutlets).

Taking into account sanitary and hygienic requirements, the amount of additive is chosen so that the content of propylene glycol in the additive is not more than 0.3 wt.% By weight of the processed product.

The following are the results of experiments confirming the achievement of a new technical result in comparison with the prototype, as well as the significance of using for this achievement the totality of features reflected in the claims.

Test tests to study the moisture-regulating properties of the proposed additives were carried out by determining the change in weight (in% of the initial, i.e., prior to processing the food product with the additive) after a certain storage period of the processed food product in the room temperature and humidity. In this case, weight change was compared using a known additive (according to the prototype) and the proposed additive; samples of processed food product of equal weight were taken. All studies were conducted under comparable conditions: the studied food products in each series of experiments were purchased at one outlet on one day and, as a rule, from one container (box, bag, box, etc.). Storage of all samples in each series of experiments was carried out in the same room at the same temperature and humidity indicators. The weight change was determined, as a rule, after 1, 3, 7, 10, 20, 30 days, depending on the maximum shelf life of the food product.

Evaluation of the odor-preserving properties of the proposed additives and prototype was carried out by the expert assessment method on a five-point system (5 points - the highest score) by a commission of five experts on the average score, not taking into account the two extreme results. The freshness of products in terms of odor conservation was evaluated at the same time as the change in weight.

Microbiological test tests were carried out according to the test method proposed in the book by E.Luke, M. Jager. “Preservatives in the food industry”, St. GIORD, 2003, p. 54 and described in Pharmacopoeia XI. The culture medium Saburo No. 2 (GOST 10444.12) was chosen as the nutrient medium. During the tests, various amounts of the test composition or substance were added to it and a pure culture of the test microorganism was seeded (Penicilium cyclopium Westling VKM F-265). After several days of incubation, differences in the development of microorganism cultures on individual samples were examined.

In addition, the timing of the onset of growth of microorganisms on samples of processed foods stored at room temperature was evaluated by signs of mold and similar evidence of product spoilage visually determined by the naked eye.

Tables 1 to 6 show the compositions of additives and the results of their tests, proving the achievement of a new technical result in comparison with the prototype, as well as a causal relationship between the distinguishing features of the invention and the achieved technical result.

Table 1 reflects evidence of the achievement of a new technical result in comparison with the prototype. It presents the results of a comparative study of antimicrobial activity, moisture control and odor-preserving properties of the proposed additives and prototype. It is shown that the proposed additive has 20-50% better than the prototype, antimicrobial, moisture control, odor-preserving properties.

Table 1 The results of an active comparative study of antimicrobial activity, moisture control and odor-preserving properties of the proposed additives and prototype Test product (storage at room conditions) Research results Lack of growth of microorganisms, day Weight reduction,% to baseline, after 10 days Odor retention, score on a 5-point system, after 10 days Prototype Suggested Additive, Part Number Prototype Suggested Additive, Part Number Prototype Suggested Additive, Part Number one 2 3 one 2 3 one 2 3 Cabbage cutlets 9 fourteen 13 17 25 fifteen eighteen 16 3 5 four 3 Biscuit 13 fourteen 19 fourteen 17 16 fourteen eleven four four 5 four Fresh cucumbers 10 fourteen 12 fifteen 51 33 33 29th one 2 four four Basil 8 eleven fifteen 10 47 39 28 31 2 3 5 four Pears 22 28 19 eighteen 16 9 12 3 four four 5 Peaches eleven fourteen fifteen 13 21 twenty 17 17 3 four four 3 Saburo Model Culture Media 13 fifteen 16 fourteen - - - - - - - - Notes to table 1: - quantitative values of the compositions 1, 2, 3 are given below in table 1-1; - series of experiments were carried out using various components of natural origin listed in the claims, as well as various acids and salts (citric, ascorbic acid, citric acid salts such as calcium, potassium); the results were similar; - the table shows the average values of the indicators obtained in a series of experiments.

Table 1-1 The quantitative values of the ingredients in the compositions 1, 2, 3 specified in table 1 Component Quantitative content, wt.% Composition 1 Composition 2 Composition 3 Propylene glycol 10 24 8 Glycerol thirty 72 80 Citric or ascorbic acid or citric acid salt 5 0.2 one Natural component 0.05 0.01 0.5 Water 54.95 3.79 10.5

Tables 2 to 6 reflect the materiality of the features of the claims to achieve a new technical result.

Table 2 reflects the results of experiments confirming the need and sufficiency of the combination of ingredients specified in the claims; the exclusion of at least one ingredient makes it impossible to achieve a new technical result.

Table 3 confirms the significance of quantitative indicators; going beyond the ranges indicated in the claims makes it impossible to achieve a new technical result.

Table 4 confirms the equivalence of the replacement of ascorbic acid with citric acid or citric acid salt.

Table 5 reflects the results of experiments to study the effect of the type of component of natural origin on the achieved result; it was found that all the components listed in the claims (linden flowers, plantain leaves, sea buckthorn berries, oat husks, rosemary, etc.) give similar results.

Table 6 reflects the results of experiments to study the effect of the concentration of solutions of extracts of components of natural origin; It is shown that the options listed in the claims give similar results.

table 2 Study of the effect of the absence of one of the components The components of the composition, wt.% one four 5 6 7 The test results in examples 1, 4-7 Propylene glycol 10.00 10.00 10.00 10.00 0 Glycerol 30.00 0 30.00 30.00 thirty Lemon acid 5.00 5.00 0 5.00 5.00 Oat husk propylene glycol extract 0.05 0.05 0.05 0 0.05 Water 54.95 84.95 59.95 54.00 74.95 The lack of development of cultures of microorganisms in the environment of Saburo, day fifteen 13 9 8 10 The lack of development of cultures of microorganisms in the prototype is 12 days Pear weight reduction in% to the original after 10 days 16 twenty 17 17 19 The reduction in weight of the pear in% to the original after 10 days in the prototype is 18%

Table 3 Investigation of the effect of transcendental values of components The components of the composition, wt.% one 8 9 10 The test results of examples 1, 8, 9, 10 Propylene glycol 10.0 0.9 0.9 8.9 Glycerol 30.00 10.00 2.7 89 Lemon acid 5.00 1.00 0.10 1.00 Oat husk propylene glycol extract 0.05 0.05 0.60 0.05 Water 54.95 87.55 95.7 1.05 Lack of development
cultures of microorganisms in the environment of Saburo, day fifteen fourteen eleven 12 The lack of development of cultures of microorganisms in the prototype is 12 days Pear weight reduction in% to the original after 10 days 16 19 twenty 19 The reduction in pear weight in% to the original in the prototype after 10 days is 18%

Table 4 Research on the effects of the nature of organic acids The components of the composition, wt.% one eleven 12 The test results of examples 1, 11, 12 Propylene glycol 10.00 10.00 10.00 Glycerol 30.00 30.00 30.00 Lemon acid 5.00 0 0 Monosubstituted potassium citrate 0 5.00 0 Vitamin C 0 0 5.00 Oat husk propylene glycol extract 0.05 0.05 0.05 Water 54.95 54.95 54.95 Lack of development
cultures of microorganisms in the environment of Saburo, day fifteen 16 fifteen The lack of development of cultures of microorganisms in the environment of Saburo in the prototype is 12 days Pear weight reduction in% to the original after 10 days 16 17 16 The reduction in weight of the pear in% to the original after 10 days in the prototype is 18%

Table 5 Study of the influence of the nature of plant materials The components of the composition, wt.% one 13 fourteen fifteen 16 17 The test results of examples 1, 13-17 Propylene glycol 10.00 10.00 10.00 10.00 10.00 10.00 Glycerol 30.00 30.00 30.00 30.00 30.00 30.00 Lemon acid 5.00 5.00 5.00 5.00 5.00 5.00 Oat husk propylene glycol extract 0.05 0 0 0 0 0 Psyllium Propylene Glycol Extract 0 0.05 0 0 0 0 Sea buckthorn propylene glycol extract 0 0 0.05 0 0 0 Propylene glycolium linden flower extract 0 0 0 0.05 0 0 Grape seed propylene glycol extract 0 0 0 0 0.05 0 Propylene glycol extract of burdock root 0 0 0 0 0 0.05 Water 54.95 54.95 54.95 54.95 54.95 54.95 The lack of development of cultures of microorganisms in the environment of Saburo, day fifteen 16 fourteen fifteen fifteen 15,5 The lack of development of cultures of microorganisms in the environment of Saburo in the prototype is 13 days Pear weight reduction in% to the original after 10 days 16 17 eighteen 16.5 17 17 The reduction in weight of the pear in% to the original after 10 days in the prototype is 18%

Table 6 The results of the study of the influence of the type and concentration of solutions component of natural origin The components of the composition (dry), wt.%, The test results of examples 1, 17-22 one 17 eighteen 19 twenty 21 22 Propylene glycol 10.00 10.00 10.00 10.00 10.00 10.00 10.00 Glycerol 30.00 30.00 30.00 30.00 30.00 30.00 30.00 Lemon acid 5.00 5.00 5.00 5.00 5.00 5.00 5.00 Oat husk propylene glycol extract 0.05 0 0 0 0 0 0 Water-propylene glycol extract of oat husk (40 wt.% Water) 0 0.05 0 0 0 0 0 Water-propylene glycolic extract of plantain (50 wt.% Water) 0 0 0.05 0 0 0 0 Water-propylene glycol extract of sea buckthorn (20 wt.% Water) 0 0 0 0.05 0 0 0 Water-propylene glycol extract of linden flowers (10 wt.% Water) 0 0 0 0 0.05 0 0 Water-propylene glycol extract of grape seed (5 wt.%) Water) 0 0 0 0 0 0.05 0 Water-propylene glycol extract of burdock root (50 wt.% Water) 0 0 0 0 0 0 0.05 Water 54.95 54.95 54.95 54.95 54.95 54.95 54.95 The lack of development of cultures of microorganisms in the environment of Saburo, day fifteen 15,5 17 16 15,5 15.0 16,0 The lack of development of cultures of microorganisms in the environment of Saburo in the prototype is 13 days Pear weight reduction in% to the original after 10 days 16 16 fifteen 16 17 eighteen 16 The reduction in weight of the pear in% to the original after 10 days in the prototype is 18%

Odor conservation is also evaluated by expert judgment on a five-point system (5 - the highest score) by 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 odor preservation was evaluated 10 days after the start of the tests consisting in storage at room conditions after processing with the additive.

The test results are as follows:

Sample No. 1 - according to the prototype, according to example 1 of the patent description, the processing of cabbage - 3 points

Sample No. 2 - the proposed additive composition according to example 1, the processing of cabbage - 5 points

Sample No. 3 - control, cabbage without processing - 2 points.

The results of evaluating the effectiveness of the use of additives that preserve the freshness of food products according to the invention in some other food products (storage 10 days at room conditions).

Cucumbers:

Sample No. 1 - an additive is added that preserves the freshness of food products (according to example No. 1), on a fresh cucumber by dipping - 4 points

Sample No. 2 - fresh cucumber with the addition of the prototype - 3 points

Sample No. 3 - fresh cucumber without applying additives - 2 points

Lettuce leaves:

Sample No. 1 - applied the proposed additive that preserves the freshness of food products (according to example 1), on lettuce leaves by dipping - 4 points

Sample No. 2 - salad without applying additives - 2 points

Sample No. 3 - salad with the application of additives according to the prototype - 3 points

Parsley leaves:

Sample No. 1 - the proposed additive is applied, which preserves the freshness of food products (according to example 1), on parsley leaves by dipping - 4 points

Sample No. 2 - parsley leaves without applying additives - 2 points

Sample No. 3 - parsley leaves with the application of additives according to the prototype - 3 points

Dill:

Sample No. 1 - the proposed additive is applied, which preserves the freshness of food products (according to example 1), on dill by dipping - 5 points

Sample No. 2 - dill without applying additives - 2 points

Sample No. 3 - dill with the application of additives according to the prototype - 3 points

Basil:

Sample No. 1 - applied the proposed additive that preserves the freshness of food products (according to example 1), on the leaves of basil by dipping - 5 points

Sample No. 2 - basil without applying additives - 2 points

Sample No. 3 - basil with the application of additives according to the prototype - 3 points

Pear:

Sample No. 1 - pear with the application of the proposed additives, preserving the freshness of food products, according to example 1 by dipping method - 4 points

Sample No. 2 - pear with the application of additives according to the prototype - 4 points

Sample No. 3 - a pear without applying additives - 3 points.

Claims (1)

An additive that preserves the freshness of food of plant origin, containing ascorbic or citric acid or a salt of citric acid, as well as the product of the interaction of a component of natural origin with a solution of water, propylene glycol and glycerol, with a ratio of propylene glycol to glycerol from 1: 3 to 1:10, in the following the ratio of all components of the additive, calculated on a pure substance, wt.%:
ascorbic acid or citric acid or citrate 0.20-5.00 propylene glycol 1.00-24.00 glycerol 3.00-86.00 natural component 0.01-0.50 water rest,
in this case, 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 linden flowers, plantain leaves, sea buckthorn berries, oat husks, rice husks, burdock root, grape berries are used and grape seeds.