SU1750590A1 - Protective composition for covering cheese and method of its formatting - Google Patents

Abstract

The invention can be used in the cheese industry to protect cheeses from microbial spoilage and drying. The composition for coating the cheese is taken into account by mixing an aqueous dispersion of butyl resin in an amount of 10-50% and a highly concentrated latex of a copolymer of vinyl chloride with vinylidene chloride VDVH-65Е-VK and an amount of 50-90%. It is possible to enter into the composition a food dye, preferably Lek ruby SC or a red RC varnish, in an amount of 0.1-0.5%. The formation of a protective coating on the surface of the cheese is carried out by applying the composition twice at a temperature of 10-40 ° C and drying after each application at a temperature of 10-40 ° C. 2 s., 1 zp ff, 1 tab. (/

Description

The invention relates to resource-saving production technology of food products, in particular, to their protection from microbial spoilage, weight loss during production, storage, and sale by using polymeric materials with functional properties.

It is known to use various polymers in the form of latexes (copolymers of vinylidene chloride, styrene, polyvinyl acetate and its derivatives, butyl rubber) to reduce the loss of cheese.

However, all these compounds are difficult to implement, do not provide the necessary level of protection for cheeses, many of them require additional protective agents, and are not accessible and technological.

The closest to the present invention is a protective composition for protecting the cheese from drying and mold and a method for protecting the cheese with its use, which means that the protective composition is obtained in the following ratio of ingredients, wt.%: Water dispersion of butyl rubber of food grade 33.0-40, 0 Aqueous dispersion of a copolymer of vinyl chloride and vinylidene chloride VHVD-65 57.0-66.2 Medical polyvinylpyrrolidone 0.8-3.0 and formed on the cheese according to the technical scheme, including the following operations:

Xi

the next

preparation of the protective composition by pre-dissolving polyvinyl-pyrrolidone in water, then introducing this solution into the finished latex of vinyl chloride and vinylidene chloride VHVD-65 copolymer, then after 8-24 h of the compound according to the formulation of this mixture with latex (water dispersion) butyl rubber, keeping this composition is not more than 24 hours at a temperature not higher than room temperature, the subsequent coating of the product of the carcass layer of the above composition, then after the formation of the finished layer of a protective layer of a polymer-wax composition with a melt temperature of 120-170 ° C and holding at this temperature for 3-7 seconds.

The disadvantage of the composition is its low resistance to delamination, accompanied by an irreversible negative change in the quality indicators of the composition. The consequence is the need to prepare the composition directly at the cheese factories before it is consumed and the impossibility of supplying the cheese factories with the finished standard batch production. In addition, the need to prepare the composition directly in the cheese factories causes additional labor costs, space, equipment.

The purpose of the invention is to improve the quality and protective properties of the coating of cheese, as well as to simplify the method of forming the coating,

This is achieved in that the cheese coating composition contains aqueous dispersions of butyl rubber and vinyl chloride / vinylidene copolymer according to the invention, vinyl chloride / vinylidene chloride copolymer is used in the form of highly concentrated latex VDVH-65E-BK in the following ratio of components, wt.%:

Water dispersion of butyl rubber 10-50

Highly concentrated latex of vinyl chloride copolymer with vinylidene chloride VDVH-65E-BK50-90,

It is advisable to enter into the composition of an additional food dye, preferably a ruby varnish SC or a red zhB varnish. in the amount of 0.1-0.5%. The protective composition is prepared by combining the latex of the beat-up rubber with the latex VDVH-65-E-VK according to the recipe, followed by stirring at room temperature, packed in a special container according to the technical documentation for the product.

According to the method of forming a protective coating containing said copolymer, including applying it to the coating and drying, the vinyl chloride / vinylidene chloride copolymer is used in the form of highly concentrated latex VDVH-65E-BK in the amount of 50-90%, and after drying

0 a similar composition is re-applied at 10-40 ° C, followed by drying at 10-40 ° C to form a coating.

PRI me R 1. 90 may h. Latex VDVH-65-E-VK (dry matter) are mixed in

5 containers with an agitator (mixing time of Latexsozumin) at room temperature from 10 May, part of LBK-3 latex (on the dry matter of the product). Then the mixture is filtered and poured into a special container, for example

0 bottle,

The finished composition is used as follows.

The composition is dipped on Russian cheese at the age of 3 days at 25 ° C, and

5 is then dried at 25 ° C until a glossy translucent coating is formed. After drying, the composition is re-applied with a dip at 25 ° C, followed by drying it at 25 ° C until a coating is formed. Then cheeses

0 is placed in maturation chambers in accordance with the product technical documentation.

Examples 2-9. The process is carried out as in Example 1, whereby the matching of the components of the composition, which is shown in the table, is changed. Compositions are obtained by the simultaneous introduction of dyes,

Example 10. The composition according to example 6

0 is dipped for 3 seconds onto Dutch cheese at the age of 8 days at 40 ° C and then dried at 40 ° C to form a shiny red on the cheese. After drying, the composition is re-applied by popping at the same temperature and dried similarly until a coating is formed. Then the cheeses are placed in ripening chambers in accordance with the product technical documentation.

0 EXAMPLE 11. The composition according to Example 6 is applied by dipping (immersion for 3 sec.) Onto Kostroma cheese at the age of 5 days at 10 ° C, and then dried at 10 ° C until a bright coating of ruby is formed on the cheese5 all color. The same composition is then reapplied with a dipping at 10 ° C and dried similarly until a coating is formed.

The cheeses are then placed in ripening chambers in accordance with the product technical documentation.

The compositions of the examples and methods of their formation on the cheeses are given in the table.

The starting components of the invention are latex butyl rubber of food grade LBK-3 TU 38. 103536-83 with additions 1.2; highly concentrated latex copolymer of vinylidene chloride with vinyl chloride VDVH-65E-VKTU 6-02-63-89; ruby varnish SK state standard specification 7436-74; red lacquer ZhB GOST 8573-77; foam anhydrous - an aqueous emulsion of polymethylene siloxane brand CE 10-34,

Thus, it can be seen from the data presented in the table that the compositions containing highly concentrated latex B DVH-65E-B (are characterized by increased aggregative stability during storage of the composition, improved by 1.5 deformation-strength characteristics of the coating, reduced vapor permeability to water (ten times) and the migration of water-soluble compounds in the model food environment and cheese (twice).

The proposed composition is characterized by improved quality and protective properties, which allows to simplify the method of its formation and to reduce the loss of cheese during ripening up to 15% without additional use of a layer of polymer-wax alloy. Due to the improvement of the quality of the coating and changing the method of its formation, a tight fit of the formed coating to the surface of the cheese during the entire period of ripening, realization and at the same time defect-free removal of the coating from the surface of the product

High aggregative storage stability allows preparing the coating composition on specialized plants and delivering it to the cheese factories as a finished product.

Claims (3)

Claim 1. Protective composition for coating cheese containing aqueous dispersions of butyl rubber v vinyl chloride / vinyl chloride copolymer, characterized in that, in order to improve its quality and protective properties, vinyl chloride / vinylidene chloride copolymer is used as a highly concentrated latex HPHX in the form of a highly concentrated HLV resin. - WC in the following ratio, wt.%: Aqueous dispersion of butyl rubber 10-50 Highly concentrated vinyl chloride copolymer latex with vinylidene chloride VDVH-65E-BK50-90 2. The composition according to claim 1. characterized in that it additionally contains a food dye, preferably a ruby varnish varnish or a red RC varnish, in an amount of 0.1-0.5% 3. A method of forming a protective coating on cheese involving applying a protective composition, including aqueous dispersions of butyl rubber and vinyl chloride copolymerd with vinylidene chloride and drying, characterized in that, in order to simplify the process and improve the quality of the coating, vinyl chloride C vinylidene chloride is used as a pattern. -65E-BK in the amount of 50-90%, and after drying a similar composition is applied again at 10-40 ° C, followed by drying at 10-40 ° C to form a coating. 65 30 70 50 70 7D 70 70 65 70 70 70 35 10 30z 30 50 30 30 35 30 30 30 Pak pyfivi Q, 1 new UK Also 0.5 Pzch rubi- 0,3 new SC Red lacquer That e 0.35 Varnish edge - 0.5 ny zhb Varnish pub-0,3 MOVUY SK Also 0.3 K9 10-ЗЬ KZ 10-Jli K9 K9 , 01 , 03 01.01 Wt2 TLGG RI7 60i: 2 shit 62i1 6Ц1 6U1 town 60tl yyyy 61J1 TGG 1011 13i1 ТЗ ± т I5il T5TT l6il t5i I6i1 Wtl 7i1 T7TG 1711 T7TT 1St.1 T5TT 17i1 T7IT Ui-2 T5TG 17tl T7 ± T 1711 TTtT M 180 Fragile 6.0 fr 3.5 5.5 6.0 yo ftf 5, ". I..O TTT 6.0 yg r 0.15 gap 250 ItSO Ґ5TT 600 WO JtSO 500 1) 00 ii50 450 600 400 0.01 oToT 0.015 Mr 0.01 0.01 0.01 0.01 TTToT 0.015 0.01 tSot 0.01 0.01 0.02 TBT5 70 ± 10 260110 2804; ten 250t10 280i20 300110 6.7 3.0 2.5 2.0 2.0 1.5 1.5 2.0 1.5 ,five 1.0 2.0 Note, The shelf life of the prototype is not more than 7 days, the proposed more than 60 days. The stability of the composition to the mechanical hollow n0 prototype 45, prepl on ionion 100S. In the numerator, the initial data, in the reader for the Composition and on the NPR 3 we. -PCHNRNI, pl or coating - after ripening cheeses.