Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
  • A23L27/72—Encapsulation
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P10/00—Shaping or working of foodstuffs characterised by the products
  • A23P10/30—Encapsulation of particles, e.g. foodstuff additives

Definitions

• the present invention has as an object a protective agent for food products and the like and for curing and/or storage rooms of the same.
• the coating agents and/or preservatives according to the invention allow to preserve the curing and/or storage rooms and food products (which must be cured and/or stored/stocked) from phenomena that may cause degradation or damage or otherwise affect the organoleptic and aesthetic characteristics of the products themselves.
• the products food during the curing phase dehydrate progressively in relation to their size.
• the ham for example, dehydrates clearly after the 5th-6th month of curing, the "Caciocavallo" cheese already after a month.
• This patina of dust can also cause health problems in the sector operators, being able to determine dermatitis and allergic forms with itching and skin microlesions as well as problems respiratory with asthma. Should this dust be ingested, increases in peristalsis, intestinal inflammation of the mucosa and diarrhea can occur.
• arthropods these is a serious industrial problem as the curing and/or storage of the products may not be treated in any way (in particular it is prohibited the use of biocides of any kind) and also because it is nearly impossible to move, even temporarily, thousands of products. No treatment can be done, by law, as it could determine the alteration of the products, above all, of their distinctive scent and flavour (organoleptic properties ) .
• the main task of the present invention is to solve the problems described above, proposing a protective agent for food products and the like and for curing and/or storage rooms of the same, that hinders the formation of heterogeneous dusty patina on the surface of curing food products, till even to prevent it completely.
• an aim of the invention is to propose a protective agent for food products and the like and for the curing and/or storage rooms of the same, of easy implementation starting from organic and/or inorganic raw material.
• Another aim of the invention is to propose a protective agent for food products and the like and for curing and/or storage rooms that prevents any dust that is created during the curing from creeping in, or in any case, that hinders its insinuation in cracks of the curing product.
• Another aim of the invention is to propose a protective agent for food products and the like and for curing and/or storage rooms which prevents the erosion of the grouting of hams and of the writings on cheese crust by the dusty patina.
• Another aim of the invention is to propose a protective agent for food products and the like and for curing and/or storage rooms that reduces health risks in the sector operators, avoiding dermatitis and allergic and respiratory problems with asthma, normally caused by the heterogeneous dust that it is generated during the curing process.
• Another aim of the invention is to propose a protective agent for food products and the like and for curing and/or storage rooms of the same that allows, through alternative formulations other than those used to counteract the dusty patina, to implement an effective barrier or the minimization of arthropods in curing and/or storage rooms and on curing food products.
• Another aim of the invention is to propose a protective agent for food products and the like and for curing and/or storage rooms of the same that does not determine any effect and no consequence on organoleptic properties of curing food products.
• a further aim of the invention is to create a protective agent for food products and the like and for curing and/or storage rooms of the same at low cost, of relatively simple practical realization and safe application .
• a protective agent for food products and the like and for curing and/or storage rooms of the same characterised by the fact that includes at least one substance of the type preferably chosen among carboxylic acids and related derivatives, and normally used as a food additive and/or flavouring and/or excipient, and at least one selected substance between a diluent and an emulsifying preferably chosen among water, food additives, food flavourings and their combinations.
• a method for the protection of products food and the like and curing and/or storage rooms of the same which consists in : - distributing a protective agent evenly, including at least one substance of the type preferably chosen among carboxylic acids and related derivatives and normally used as a food additive and/or food flavour and/or excipient, and at least one selected substance between a diluent and/or an emulsifying agent and/or excipient preferably choice among water, food additives, food flavourings and their combinations, on at least one chosen target among food products, curing rooms and equipment in use in such rooms;
• protective agent in this document mean any agent capable of carrying out a protective action on the food product and/or curing rooms; in particularly within the scope of protection of the present invention there are included ( and therefore they can be identified as protective agents) preservative substances (able to protect food from the deterioration caused by micro-organisms and/or from the proliferation of pathogenic microorganisms), antioxidant substances (able to prolong the life of foods by protecting them from deterioration caused by oxidation), media (i.e.
• protection agent used in this patent report can also include other types of materials, substances, preparations (generically identifiable with the definition of functional categories, such as sweeteners, dyes, acidity regulators, acifiers, sapidity enhancers, emulsifiers, charge agents, melting salts, foaming agents, resistance agents, gelling agents, leavening agents , sequestran agents , stabilizers, thickeners, contrast intensifiers , anti-foaming agents, modified starch, packing gas, propellants, treatment agents of the flour.
• functional categories such as sweeteners, dyes, acidity regulators, acifiers, sapidity enhancers, emulsifiers, charge agents, melting salts, foaming agents, resistance agents, gelling agents, leavening agents , sequestran agents , stabilizers, thickeners, contrast intensifiers , anti-foaming agents, modified starch, packing gas, propellants, treatment agents of the flour.
• the agent according to the invention includes at least one substance of the type preferably chosen among carboxylic acids and related derivatives (substances normally used as food flavourings and/or food additives), and at least one substance selected among a diluent, an emulsifying agent and a generic an excipient preferably chosen among water, food additives, food flavourings and their combinations.
• An excipient is a necessary auxiliary substance for the correct formulation of the protective additive according to the invention : in the definition it shall be included any material (selected among food additives and/or among food flavourings ) that is in the protective agent according to the finished invention besides the substance of the type preferably chosen among carboxylic acids and related derivatives.
• the agent can properly include a type of emulsifying agent preferably chosen among pectins, starches modified, lecitine, alginates, derivatives of algae, locust seed flours, gums, sorbitol, glycerol, derivatives of polyoxyethylene, phosphates, derivatives of cellulose, fatty acid derivatives and the like.
• a type of emulsifying agent preferably chosen among pectins, starches modified, lecitine, alginates, derivatives of algae, locust seed flours, gums, sorbitol, glycerol, derivatives of polyoxyethylene, phosphates, derivatives of cellulose, fatty acid derivatives and the like.
• An emulsifying agent is a substance able to stabilize an emulsion, defined as a more or less stable dispersion of a fluid in the form of tiny droplets or bubbles (dispersed phase) in another non- miscible fluid (continuous phase or dispersant phase or vehicle) .
• Emulsions are part of a more general of two- phase systems called colloids. It is specified that in particular an agent according to the invention of undoubted efficacy preferably using pectins and/or modified starches as emulsifiers.
• formulations of optimal efficacy comprise at least one food additive of type preferably chosen among E575 gluconodeltalactone, E1105 lysozyme, E170 calcium carbonate, E235 natamycin, E234 nisin, E570 fatty acids, E504 magnesium carbonates, E509 calcium chloride, E551-E559 dioxide of silicon-silicates and E500 bicarbonate of sodium. More generically it is specified that it is possible to get effective formulations even by choosing at least one substance among those catalogated as food additives (identification code included between E100 and E1521) according to the Regulation CE 1333/2008 and subsequent modifications.
• Such food additives are preferably chosen among E1105 lysozyme, E120 cochineal, carminic acid, various types of carmine, E140 chlorophyl and chlorophylins , E141 copper complexe of chlorophyl and chlorophylin, E153 vegetable carbon, El60a carotenes, El60b annatto, bixin, norbixin, El60c extract of paprika, capsanthin, capsorubin, E163 anthocyanins , E170 calcium carbonate, E200-203 acid sorbic - sorbates , E200-203 sorbic acid - sorbates, E234 nisin, E235 natamycin, E239 hexamethyle tetramine, E251-252 nitrates, E280-283 propionic acid - propionate, E460 cellulose in powder form, E 500 (ii) sodium hydrogen carbonate, E504 magnesium carbonates, E509 calcium chloride, E55
• these food flavourings are preferably chosen among glycin, L-cysteine, L-lysine, D, L- alanine, D, L-valine, L-tyrosine, L-proline, L- phenylalanine , D, L-phenylanine, chloride of DL- methylmethionine sulfonium, D, L-methionine , D, L- methionine, L-leucin, D, L-isoleucin, aspartic acid, L- arginine, beta-alanine, 2-isopropyl-N, 2, 3- trimethylbutanamide, 2-methyl-4-propyl-l, 3- oxathiane, thiamine hydrochloride, ethyl 3-phenyl-2 , 3- epoxypropionate, ethyl methylphenylglycidate, N-ethyl- 2-isopropyl-5-methylcyclohexane carboxyammide ,
• 3-mercaptopentan-2-one 3- (methylthio) propyl isothiocyanate, cyclopentanethiol , dicyclohexyl disulfide, 2-methylbenzene-l-thiol , dimethyl disulfide, allyl isothiocyanate, 3-mercaptobutan-2-ol , butane-2 , 3-dithiol , propyl allyl disulfide, propyl methyl disulfide, S-ethyl acetothioate, ethanethiol, propyl disulfide, diethyl disulfide, butane-l-thiol , dibutyl sulfide, dimethyl sulfide, phenymethanethiol , methanethiol , methyl 3- (methylthio ) propionate, 3- (methylthio) propionaldehyde , tripropylamine, trimethylamine oxide, triethyl
• 3-benzylheptan-4 -one 3, 4-dimethylcyclopentan-l, 2- dione, 3 , 5-dimethylcyclopentan-l , 2-dione, hexan-3,4- dione, d, 1-isomenthone, 1-phenylpropan-l, 2-dione, 3- methylcyclohexan-1, 2-dione, 3-diphenyl propan-2-one,
• agent according to the invention provides a coating protection for food products by generating a layer that will protect the products themselves from dust by the same generated during the dehydration: a barrier is generated that hinders the formation of dust and that prevents it from entering into cracks and/or fissures of the food product.
• Some specific formulations also act indirectly and mechanically on arthropods in particular on mites, blocking the respective mouth, idiosoma and gnatosoma of arthropods present on at least one goal same.
• the action perpetrated on arthropods by the protective agent according to the invention is purely mechanical (that is to say, they are blocked, entirely and/or partly because of the drying of the agent on their bodies or part thereof) and due to the coating effect that the same implements. It is then specified that the protective agent according to the invention is in no way classifiable as a biocidal product, because it does not kill arthropods, but only makes the environment more hostile/uncomfortable for the same.
• composition of the agent which it turns out to have an acidic and slightly viscose base, allows the compound to adhere to the food products, to the walls, to the structures and the tools present in curing and/or storage rooms, as well as to the idiosoma of mites and to their gnatosoma by blocking their mouth appendices.
• the agent according to the invention is seemingly fluid and does not make the substrate on which it is distributed sticky, in reality it has the ability to quickly solidify (through a rapid evaporation of the diluent present in it), guaranteeing the optimal adhesion on the targets of the treatment.
• a possible particular formulation, particularly effective in relation to arthropods foresees the presence of an aqueous part, of an acidic part and of a viscose part, perfectly balanced among them, with the ability to penetrate between the chelicerae of the arthropods and to evaporate quickly by blocking their mobility.
• a specific formulation of the agent according to the present invention through the acidic part of the compound, exceeds the epicuticular cement and the tectostracum reaching the pore canals of the exocuticle, which are so clogged by the viscose part of the agent according to the invention.
• the evaporation of the aqueous part of the agent determines the blockade of the functionality of the pore canals and of the cuticular water balance of mites with consequent interruption of walking. If the mites are subjected to a "wash" in the initial block phase, the walking and the functionality of the mouth start again. This shows that the block is mechanical and non-chemical, not causing the death of arthropods, but the temporary blockade of their physiological activities. The continuation of this mechanical action, however, guarantees the integrity of food products of which the mite is parasitic, as the same can no longer feed and unless it is immediately soaked with water.
• the infesting mites of curing food can be removed from the food itself, once the dehydration has been essentially completed (and so the evaporation of at least a substantial part of the water present in the agent according to the invention) , when they assume a dusty appearance on the food itself because of the gradual dehydration.
• the activity of the invention in some possible versions, can also be in the inhibition of growth of microbic and fungal colonies, thus safeguarding the curing food from any risk of external contamination with pathogens of various kinds.
• the agent according to the invention may be left on the food product until the sale to the final consumer, namely without being ever removed from the same thanks to its harmless composition (as constituted only by water and substances for food use such as additives and flavourings) .
• its harmless composition as constituted only by water and substances for food use such as additives and flavourings
• such agent may be removed from the food products and their curing and/or storage and/or sale rooms in any time, by washing, brushing or similar methods.
• the distribution phase of the agent according to the invention can conveniently be achieved through nebulization, sulfuration, dispersion, spraying , immersion, free fall, spread spraying and the like.
• the distribution phase can positively predict the dispersion of the same in the gaseous stream (i.e. air current suitably regulated in temperature and/or generated by an air handling unit to the ventilation of the curing and/or storage and/or sale rooms of food products and the like.
• air current suitably regulated in temperature and/or generated by an air handling unit to the ventilation of the curing and/or storage and/or sale rooms of food products and the like.
• the phase of distribution on food products can be implemented during operations of handling and/or auxiliary treatment of curing through spraying, dipping, leaking, manual application and the like of said protective agent on the surface of each food product.
• the formulation of the present invention may also be included, absorbed or blended and similar to other materials and/or substances, ingredients, foods, which may, if necessary, enter into contact with food products and the like.
• the invention can be added, blended, made to absorb or be included in the grease preparation used for grouting of hams, or be absorbed by the natural or artificial casings used to bag the cured meats, or made to absorb the ropes and nets used to hang cheeses, cured hams or sausages in curing, or added to other ingredients to polish the forms of cheese.
• the agent according to the present invention may also be used to clean, sanitize, cleanse the equipment, plants, shelves, supports and other material in curing and/or storage and/or sales rooms, where there are cured food products.
• This washing/sanitizing procedure implemented using the agent according to the invention has the purpose of preventing cured products from contamination and/or of maintaining conditions that comply with the regulatory requirements under the hygienic and sanitary aspect in the environments where the materials present may come into contact with food products. It is considered useful to specify that the distribution can usefully be implemented in correspondence of the progressive dehydration of the food product during its curing and/or storage, particularly in correspondence to a relative humidity of less than 85%.
• the agent in the subject can be formulated both in liquid form, either in powder form or as microencapsulated, starting from organic materials, inorganic materials and/or their combinations and applied through a method preferably chosen among nebulization, spraying, immersion, dispersal, sulphation, fall free, spread, spraying, application through specific machines (including automatic and semiautomatic) and the like.
• the application of the compound in the subject can be also done by nebulization, sulfuration, dispersion,
• the compound can be also manually applied in person on the individual food products in the curing and/or storage and/or sale rooms. Fot the application strategy of the present invention it is expected that this agent is applied on the food
• the invention is able both to neutralize mites (generically arthropods) already present on the food products, when they are in the process of curing and/or storage and/or in environments of sale, and to prevent that new foods introduced into the curing rooms can in
• the protective agent according to the invention should preferably be applied on the food products and the like, when they are in their curing and/or storage
• This compound is expected to be left on food products and the like and in their curing and/or storage rooms throughout the curing period, storage and/or during the sale phase, or that it can be removed from the same at
• the agent according to the invention may, moreover, be included, absorbed, mixed or applied to other materials, substances and/or ingredients used for, on and/or in food products and the like during the
• this agent may be used in curing and/or storage and/or sale rooms, on equipment, plants, machining shelves and other that come into
• the protective agent according to the invention given its formulation or the respective main technological function of its components, can be
• sweeteners also fall into other functional categories such as sweeteners, preservatives, dyes, antioxidants, supports, acidising, regulators of acidity, antiagglomerants , antismogenic agents, charge agents, emulsifiers, salts of fusion, agents of resistance,
• 1080 itself a formulation consisting of one or more substances, considered a food flavouring, a flavouring substance, a starting material, a food enzyme, a nutrient, a mineral, an essential oil, a vitamin formula, a flavouring preparation, flavouring obtained
• This agent according to the invention was designed for food products and particularly for food in the curing and/or in storage rooms or already in the phase of sale and has the
• the proposed formulation is liquid, in particular an emulsion, but this does not exclude that it can also
• the raw material of the formulation can be chosen among organic materials, inorganic materials and/or combinations thereof and can
• 1110 be consisting of substances used individually and/or in combination to add each to the other, inclusion and the like, especially chosen among those that can be considered as food additives, food additives other than adjuvant, adjuthers, food flavourings, flavouring
• 1115 substances, precursors of flavourings, flavourings obtained by heat treatment, flavouring preparations, starting materials, food enzymes, nutrients, essential oils, minerals, vitamin formulas, foods, food ingredients.
• An example of a protective agent is an example of a protective agent
• 1120 formulation (in a more specific way of a coating agent) according to the invention is the following: aqueous solution of Gluconodeltalactone (E575), flavourings, pectin (E440), citric acid (E330), lactic acid (E270) : this solution is therefore made up by
• one or more substances used in the formulation may be the result of modifications from substances of starting, although they are always food additives or food flavourings. Favourably the present invention solves the
• the agent according to the invention prevents any dust that is created during the curing from creeping up, or otherwise hinders the insinuation into cracks and crevices of the curing product. Efficiently the agent according to
• the invention prevents the erosion of the grouting of hams and writings on the crust of cheeses by the dusty patina .
• the agent according to the invention reduces the health risks in the sector operators
• the present invention solves the previously exposed problems, proposing a protective
• 1155 agent for food products and the like and for curing and/or storage rooms of the same that allows effective implementation of applications for the minimization of arthropods in curing and/or storage rooms and on curing food products.
• the protective agent for food products and the like and for curing and/or storage rooms of the same, according to the invention is easy to implement from the organic or inorganic raw material.
• the protective agent according to the invention hinders
• the protective agent according to the invention does not determine any effect and consequence on the organoleptic properties of curing food products.
• the agent according to the invention so

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Cosmetics (AREA)

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Cited By (4)

Citations (4)

• 2018
  • 2018-06-19 EP EP18793706.5A patent/EP3809876A1/de not_active Withdrawn
  • 2018-06-19 WO PCT/IB2018/054494 patent/WO2019243869A1/en unknown

Patent Citations (4)

Non-Patent Citations (4)

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