RU2658425C1 - Cheese and sausage coating composition - Google Patents

Abstract

FIELD: food industry; biotechnology.

SUBSTANCE: invention relates to cheese production (dairy industry), meat industry and biotechnology. Coating composition for cheeses and sausages comprises a copolymer of isobutylene and styrene with a styrene content in the copolymer of 13–15 % in an amount of 2–6 %, acetylated monoglycerides in an amount of 10–20 %, food coloring in an amount of 0.05–1.0 % and wax or wax the rest.

EFFECT: invention provides mechanical strength and elasticity of the formed coating at lower storage temperatures (from 0 to +4±2 °C), low-component composition is applied by a single dipping method with simultaneous obtaining high physical and mechanical properties; preventing physical or mechanical damage, maintaining desired shape of the product, preventing (blocking) loss of moisture.

1 cl, 5 tbl

Description

The invention is intended for use in the food industry, namely the dairy industry of the dairy industry in the production of hard cheeses, semi-hard cheeses and cheese products, processed smoked cheeses and cheese products, in the meat industry in the production of cooked sausages in natural casings.

A known composition for coating cheeses [USSR Author's Certificate No. 1613097, BI No. 46, publ. 12/15/1990, MKI A23C 19/16], containing the product of sulfuric acid refining of petroleum wax, which is based on paraffin hydrocarbons, having a melting point of 45-55 ° C, containing 40-60 wt.% Solid hydrocarbons that do not form a complex with urea, polyethylene high pressure, butyl rubber and refined ceresin oil in the following ratio of components, wt.%:

the product of sulfuric acid refining of petroleum wax 45.0-65.0;

high pressure polyethylene 0.1-1.0;

butyl rubber 0.3-2.5;

refined ceresin oil - the rest.

Another analogue is a composition for coating cheese [RF Patent No. 2064271, publ. 07.27.1996, IPC A23C 19/16] containing paraffin, ceresin, butyl rubber, high-pressure polyethylene, liquid paraffin, 2.2 '' - methylene-bis- (4-methyl-6-tert-butylphenol) in the following ratio of components , wt.%:

Ceresin - 30-70

Butyl rubber - 0.5-3.0

High pressure polyethylene - 0.5-1.5

Petroleum jelly - 1-7

2.2 '' - Methylene bis- (4-methyl-6-tert-butylphenol) - 0.05-0.2

Paraffin is the rest.

2.2 '' - Methylene bis (4-methyl-6-tert-butylphenol) used in this composition is a white powder. Using the proposed composition receive a coating that retains its high quality during prolonged storage of cheese.

Also known composition for coating cheese [RF Patent No. 2130270, publ. 05/20/1999, IPC A23C 19/16] containing paraffin, ceresin, butyl rubber, high-pressure polyethylene, liquid paraffin, 2,2'-methylene-bis- (4-methyl-6-tert-butylphenol) and additionally dioctylsebacinate and titanium dioxide in the following ratio, wt.%:

Ceresin - 30-70

Butyl rubber - 0.5-5.0

High pressure polyethylene - 0.5-1.5

Petroleum jelly - 1-7

2,2'-Methylene-bis- (4-methyl-6-tert-butylphenol) - 0.05-0.2

Dioctyl sebacinate (C ₈ H ₁₇ -OO-CH ₂ - (CH ₂ ) ₈ -CH ₂ -OOC ₈ H ₁₇ ) - 1-5

Titanium dioxide - 0.3-1

Paraffin is the rest.

The application temperature of the above compositions is 100-120 ° C. Applied by dipping cheese into a melt. After removal of the product from the melt, the coating forms on the surface for 5-7 seconds, after which the process is considered completed.

The disadvantage of all of the above compositions is the impossibility of their use in the meat industry in the production of sausages in natural casings. An important disadvantage is their insufficient adhesion to the product and fragility during prolonged storage at low temperatures, which leads to a violation of the integrity of the protective coating with subsequent growth of surface microflora of damage.

The composition closest to the proposed composition is selected for coating cheese and meat products (WO 2007/116020 A3, publ. March 13, 2008), containing a water-dispersion composition based on a copolymer of vinyl acetate and dibutyl maleate, polyacrylate, possibly mixed with other dispersions at a concentration within 20-60% of the weight. The coating composition further comprises wax. Typically, a wax is a mixture of fully refined edible hydrocarbon waxes or paraffin in the range of 0.1-4.0% by weight. preferably. The composition also contains a surfactant of 0.1-3.0%, a thickener 0.01-10%, ascorbic acid 0.01-0.3%, an antimicrobial agent (from 0 to 2000 parts per million), polyvinyl alcohol, glycerol 0.2-1.0% and emollient.

The composition is obtained in a reactor by mixing all the ingredients with an electric stirrer at elevated temperature.

Cheeses and sausages coated with this coating may already contain any type of inner / first coating layer. The first coating layer of the food product is a plastic, polymer, lipid or fatty acid coating. The coating can be applied directly to the surface of the food product by immersion, brushing or spraying. Drying time not less than 12 hours. Adhesion is 2-4.

To achieve the most preferred result, the coating can be applied in several layers.

The disadvantages of the composition of the prototype is the long formation and drying of the protective film due to the presence of water-based copolymers in the composition, the complexity and duration of the process for producing a protective film, the multicomponent composition and the possibility of moisture loss in the product.

The problem solved by the present invention is the development of a composition for the protection of hard cheeses, semi-hard cheeses and cheese products, processed smoked cheeses and cheese products in the production of cooked, sausages in natural casings on an anhydrous basis, thereby providing mechanical strength and elasticity of the formed coating at low storage temperatures (from 0 to + 4 ± 2) ° C, as well as the development of a low-component composition with the least amount of target additives, allowing the application of the composition by od repeated dipping while obtaining high physical and mechanical properties, preventing physical or mechanical damage, maintaining the desired shape of the product, preventing (blocking) moisture loss.

The problem is solved as follows.

A composition for coating cheeses and sausages is proposed, consisting of wax or paraffin, acetylated monoglycerides, a copolymer of isobutylene and styrene with a styrene content in the copolymer of 13-15% and food coloring in the following ratio of components, wt.%:

- acetylated monoglycerides - 10-20;

- a copolymer of isobutylene and styrene - 2-6;

- food coloring - 0.05-1.0;

- wax or paraffin - the rest.

An example of the manufacture of the composition

The composition is prepared by mixing and dissolving in a reactor with a mixer of wax or paraffin and acetylated monoglycerides at a temperature of 120 ° C for 3 hours. Then reduce the temperature to 100-110 ° C and enter the copolymer of isobutylene and styrene and food coloring, followed by kneading for 18-20 hours. At the end of the process, the finished composition is poured into molds, cooled to room temperature, removed from the molds and packaged in plastic bags.

Examples of the proposed composition are shown in table 1.

The proposed compositions were tested on hard cheeses, semi-hard cheeses and cheese products, processed smoked and cheese products, cooked sausages in natural casings.

The compositions were applied at a melt temperature of 95-105 ° C for all products by dipping. The compositions lay on the products in an even layer without sagging, air bubbles and unparaffined areas. The formation of films on the products occurred within 5-7 seconds.

The properties of the obtained coatings when using the proposed compositions are shown in tables 2-5.

The application of the proposed composition allows to obtain a coating for cheeses and sausages on an anhydrous basis, providing mechanical strength and elasticity of the formed coating at low storage temperatures (from 0 to + 4 ± 2) ° C for 12 months. The proposed composition is a small component composition with the smallest amount of targeted additives, allowing the composition to be applied by a single dipping method while simultaneously obtaining high physical and mechanical properties, preventing physical or mechanical damage, maintaining the desired shape of the product, and preventing (blocking) moisture loss.

PPS * - coating after maturation

PPX * - coating after storage for 90 days at a temperature of (0 to + 4 ± 2) ° C.

PPN * - coating after application

PPC * - coating after storage for 60 days at a temperature of (0 to + 4 ± 2) ° C.

Claims (2)

A composition for coating cheeses and sausages based on wax or paraffin and a copolymer, characterized in that the copolymer is a copolymer of isobutylene and styrene with a styrene content of 13-15% in the copolymer, as well as acetylated monoglycerides and food coloring in the following ratio of starting components, wt .%: isobutylene-styrene copolymer 2-6 acetylated monoglycerides 10-20 food coloring 0.05-1.0 wax or paraffin rest