RU2501280C1 - Method for production of edible protective coating for meat products - Google Patents

Method for production of edible protective coating for meat products Download PDF

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Publication number
RU2501280C1
RU2501280C1 RU2012130793/13A RU2012130793A RU2501280C1 RU 2501280 C1 RU2501280 C1 RU 2501280C1 RU 2012130793/13 A RU2012130793/13 A RU 2012130793/13A RU 2012130793 A RU2012130793 A RU 2012130793A RU 2501280 C1 RU2501280 C1 RU 2501280C1
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RU
Russia
Prior art keywords
juice
protective coating
meat products
concentrated
edible
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RU2012130793/13A
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Russian (ru)
Inventor
Ольга Сергеевна Киреева
Оксана Анатольевна Шалимова
Original Assignee
Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Орловский государственный аграрный университет" (ФГБОУ ВПО Орел ГАУ)
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Priority to RU2012130793/13A priority Critical patent/RU2501280C1/en
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Publication of RU2501280C1 publication Critical patent/RU2501280C1/en

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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to food industry and may be used for production of a protective coating for food products, preferably, for delicatessen meat products. The edible protective coating includes gelatine, sugar, water and red currant juice. Red currant juice is concentrated by way of moisture removal at the juice boiling temperature equal to 101-103°C under atmospheric pressure during 8 hours.
EFFECT: reduction of microbial contamination of meat product surface, enhancement of fat resistance to oxidation and increase of storage life of the product with an attractive appearance.

Description

The invention relates to the food industry and can be used to obtain a protective coating for food products, mainly meat delicacies.

Known protective composition for coating carcasses of poultry, or meat, or meat products for long-term storage, which contains an aqueous solution of collagen-containing extract, glycerin and acetic acid. (Patent No. 2165148, class A23B 4/10, 4/20, published April 20, 2001)

The disadvantage of this invention is that this coating is inedible and must be washed off with water before use or preparation of the product.

Also known is a protective film-forming coating for meat and meat products containing one to tribasic organic acid, chitosan, a polymer (edible gelatin, or starch, or fiber) and water. (Patent No. 2352126, class A23B 4/10, 4/20, published April 20, 2009)

The disadvantage of this invention is the need for additional use of organic acids in the composition of the coating to dissolve chitosan, which is insoluble in water.

Closest to the claimed invention is a composition for producing edible shells for meat products (Patent No. 2415592, class A22C 13/00, published April 10, 2011), which is prepared as follows: granulated blackcurrant juice is poured with a sugar solution, insisted for 15 minutes and heated with constant stirring until the blackcurrant juice is dissolved. In the resulting mass make concentrated juice of red currant and continue to heat until a homogeneous mass. The mixture is wiped through a sieve to remove seeds of currant berries. The prepared solution of edible gelatin is introduced into the resulting mixture and mixed until a homogeneous mass is obtained.

In this case, concentrated currant juice is obtained by removing moisture from direct-squeezed juice of berries. Direct-squeezed juice obtained by centrifugation of ripe fresh berries of currant growing in the Oryol region. The juice was concentrated by evaporation at temperatures <50 ° C and a vacuum of 10 -6 Pa using a special installation. At the end of vacuum evaporation, the humidity of the concentrated juice is 60%.

The disadvantage of this invention is the need to create a vacuum in the process of obtaining concentrated juice, which complicates the evaporation process. In addition, the concentrated juice thus obtained has a consistency that does not allow the preparation to be made without preliminary reduction of the juices with water and heat treatment. Also, concentrated juice contains seeds of currant berries, which leads to the need for additional operations to remove seeds. The specificity of this method of obtaining concentrated currant juices allows you to get the final product with a high content of vitamins and carbohydrates, however, the high nutritional value of the juices negatively affects their bacteriostatic properties, since the juices themselves are susceptible to microbial damage, in particular mold fungi. In this regard, the composition containing concentrated juices of red and black currants does not provide meat products with the necessary protection against microbial spoilage.

The objective of the claimed invention is to reduce the microbial contamination of the surface of the meat product, increase the resistance of fat to oxidation and thereby increase the shelf life of the product.

The problem is achieved due to the fact that in the known method of obtaining an edible protective coating for meat products, which consists in the use of gelatin, sugar, water and redcurrant juice, according to the invention, redcurrant juice is concentrated by removing moisture at a boiling point of juice 101-103 ° C at atmospheric pressure for 8 hours.

The composition for obtaining a protective edible coating for meat products contains gelatin as a builder, which is also used to increase the nutritional value of the finished product.

The concentrated juice of red currant is a source of macro- and microelements, as well as organic acids, which provide barrier properties to the food coating obtained with its use.

The concentrated juice of red currant was obtained by high-temperature moisture removal from the juice of direct extraction of ripe fresh berries of red currant growing in the Oryol region. Preliminary preparation of berries includes cleaning from impurities, washing and drying. Directly squeezed juice is clarified before concentrated by sedimentation and subsequent filtration. The concentration of the prepared red currant juice is carried out by removing moisture at a boiling point of juice of 101-103 ° C at atmospheric pressure for 8 hours. Due to the high temperature during concentration, it is possible to inactivate undesired enzymes and at the same time remove a significant part of the dissolved oxygen, which increases the stability of the juice. At the end of evaporation, the moisture content of concentrated redcurrant juice is 15%. The resulting juice is a pasty mass of red-brown in color with a barely perceptible berry aroma.

The color characteristics of the concentrated juice of red currant make it possible to provide an attractive appearance to the composition of the protective coating, and, consequently, to meat products developed in an edible coating.

A method of obtaining an edible protective coating for meat products is as follows. Edible gelatin is poured with cold distilled water and left to swell for 40 minutes. After which the solution is heated, not bringing to a boil, until the gelatin is completely dissolved. Sugar is added to the concentrated juice of red currant and thoroughly mixed with the prepared gelatin solution until a homogeneous mass is obtained.

Application of the finished coating composition is carried out by immersion in it of finished meat products, mainly gourmet, while the temperature of the coating composition should be 55-60 ° C. After applying the composition to the product, it is dried at a temperature of 12-15 ° C, a relative humidity of 75% and an air velocity of 0.05-0.1 m / s for 2 hours, or it is cooled at a temperature of 0 ... + 4 until it forms the surface of the gelatin jelly product, after which the product is packaged in plastic bags. It is also possible to package the finished meat product in a film cast from the composition. Due to the presence of edible gelatin in the coating, the films are able to stretch to 85% of the original length.

The composition of the protective coating is non-toxic and completely natural, the components included in it are food ingredients and not food additives.

Due to the presence in the coating composition of concentrated redcurrant juice obtained by evaporation, the coating has an antimicrobial effect, in particular on putrefactive microflora, causing spoilage of meat products. In addition, the coating protects the product from exposure to light, which slows down the oxidation of fats. This helps to increase the shelf life of meat products in a protective food coating by an average of 7-10 days.

Using the proposed method for producing an edible protective coating for meat products allows you to get a ready-to-eat product with an attractive appearance and an extended shelf life.

Claims (1)

  1. A method of obtaining an edible protective coating for meat products, which consists in the use of gelatin, sugar, water and redcurrant juice, characterized in that the redcurrant juice is concentrated by removing moisture at a boiling point of juice 101-103 ° C at atmospheric pressure for 8 hours
RU2012130793/13A 2012-07-18 2012-07-18 Method for production of edible protective coating for meat products RU2501280C1 (en)

Priority Applications (1)

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RU2501280C1 true RU2501280C1 (en) 2013-12-20

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2611185C2 (en) * 2011-03-29 2017-02-21 Нестек С.А. Methods and compositions suitable for preserving freshness of meat loaf-type food products
RU2649981C1 (en) * 2017-06-09 2018-04-06 Общество с ограниченной ответственностью "Научно-производственная Фирма "СмартМатериалы" Composition of biodegradable polymer for food processing

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2223653C2 (en) * 1997-02-07 2004-02-20 Калле Нало ГмбХ унд Ко. КГ Method for producing of edible molded article made in the form of flat or hose film
RU2271669C2 (en) * 2000-08-25 2006-03-20 В. Руитенберг Кзн. Н.В. Formulation for foodstuff coating and method for production of foodstuff coatings
RU2415592C2 (en) * 2009-05-15 2011-04-10 Федеральное государственное образовательное учреждение высшего профессионального образования "Орловский государственный аграрный университет" (ФГОУ ВПО Орел ГАУ) Composition for production of edible coatings for meat products

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2223653C2 (en) * 1997-02-07 2004-02-20 Калле Нало ГмбХ унд Ко. КГ Method for producing of edible molded article made in the form of flat or hose film
RU2271669C2 (en) * 2000-08-25 2006-03-20 В. Руитенберг Кзн. Н.В. Formulation for foodstuff coating and method for production of foodstuff coatings
RU2415592C2 (en) * 2009-05-15 2011-04-10 Федеральное государственное образовательное учреждение высшего профессионального образования "Орловский государственный аграрный университет" (ФГОУ ВПО Орел ГАУ) Composition for production of edible coatings for meat products

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2611185C2 (en) * 2011-03-29 2017-02-21 Нестек С.А. Methods and compositions suitable for preserving freshness of meat loaf-type food products
RU2649981C1 (en) * 2017-06-09 2018-04-06 Общество с ограниченной ответственностью "Научно-производственная Фирма "СмартМатериалы" Composition of biodegradable polymer for food processing

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Effective date: 20140719