RU2415593C2 - Composition for production of edible coatings for meat products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in production of food (mainly meat) products in edible coating. The composition contains potato starch as the gelling component, dry granulated black currant juice with humidity content 15%, dry concentrated red currant juice with humidity content 60% and sugar at the following components ratio, wt %: dry granulated black currant juice - 32.5, dry concentrated red currant juice - 16.3, sugar - 16.3, potato starch -9,8, water - 25.1.

EFFECT: due to optimal ratio of natural components without addition of synthetic ingredients the produced coating has an attractive appearance and a solid structure which allows to protect the product against influence of environmental factors increasing thereby its storage term.

Description

The invention relates to the food industry and can be used to obtain food products in an edible shell, mainly meat.

A known composition for coating food products, which contains the first polysaccharide negatively charged when in the composition and under the influence of cations, turns into a gel, as well as at least the second polysaccharide is neutral (patent No. 2271669, class A22C 13/00 , published on March 20, 2006).

The disadvantages of this invention are:

- complex and labor-intensive manufacturing technology;

- the use of a large number of components.

Also known is a protective composition for food products containing an aqueous dispersion of butyl rubber and hemoglobin in the blood of slaughtered animals (Patent No. 2091030, class A23B 4/10, published September 27, 1997).

The disadvantage of this invention is that the shell based on such a composition is inedible, non-environmental. In addition, the blood hemoglobin of slaughtered animals is a good environment for the development of pathogenic microflora, which can help reduce the shelf life of products.

The objective of the invention is to obtain a coating composition based on natural components with acceptable rheological characteristics, without the inclusion of synthetic components, as well as imparting functional properties to the product.

The task is achieved by using for the production of the shell a natural gelling component - potato starch according to the invention, as well as additionally dry granulated blackcurrant juice with a moisture content of 15% and dry concentrated juice of redcurrant with a moisture content of 60% in the following ratio of components, wt.%:

Dry granulated blackcurrant juice 32,5 Dry concentrated juice of red currant 16.3 Sugar 16.3 Potato starch 9.8 Water 25.1

The composition for producing an edible shell for meat products contains potato starch as a gelling agent, which is also used to increase the energy value of the finished product.

Dry granular juice of blackcurrant and dry concentrated juice of redcurrant are sources of proteins, carbohydrates, vitamins, macro- and microelements. This is due to the specifics of the method of obtaining juices.

Dry currant juice is obtained by removing moisture from direct-squeezed juice. 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. The use of low temperatures ensured the minimum loss of biologically active substances in the process of removing moisture from the juice of direct extraction and their maximum concentration in a dry product. The use of a vacuum of 10 ^-6 Pa allowed to achieve high productivity of the process of moisture removal in a vacuum. At the end of vacuum evaporation, the humidity of the concentrated juice was 60%. The result was a dry concentrated juice of red currant, which is a paste-like mass.

Concentrated blackcurrant juice is dried at atmospheric pressure and temperatures <50 ° C. Upon reaching a viscosity sufficient to effect extrusion, a paste-like mass was passed through an extruder to obtain granules. The granulated dry juice of blackcurrant is brought to an air-dry state with a moisture content of 15%.

The color characteristics of the dry juices of black and red currants make it possible to provide the necessary organoleptic (aesthetic) properties of the coating.

The composition for producing edible shells for meat products is prepared as follows: sugar is dissolved in water and granulated dry blackcurrant juice is poured with the resulting solution. The mixture is insisted 15 minutes. Then the mixture is heated with constant stirring until the dry blackcurrant juice is completely dissolved. In the resulting mass make concentrated dry juice of red currant and continue to heat until a homogeneous consistency. The mixture is wiped through a sieve with a small diameter of holes to remove the seeds of currant berries contained in dry juices.

Potato starch, previously diluted in cold water, is introduced into boiling water. The resulting solution is thoroughly mixed with a mixture of juices until a homogeneous mass.

The finished composition is applied by dipping on the finished sausages, and then dried at room temperature until a red-brown coating forms.

Due to the optimal ratio of components, the resulting shell has an attractive appearance and a sufficiently strong structure, which will protect the product from environmental factors, thereby increasing its shelf life.

Using the proposed composition to obtain edible shells for meat products allows you to get a ready-to-eat product with functional properties obtained without the use of synthetic components.

Claims (1)

A composition for producing edible shells for meat products containing a gel-forming component, characterized in that potato starch is used as a gel-forming component, and the composition further comprises dry granulated blackcurrant juice with a moisture content of 15%, dry concentrated redcurrant juice with a moisture content of 60% and sugar , in the following ratio of components, wt.%:
Dry granulated blackcurrant juice 32,5 Dry concentrated juice of red currant 16.3 Sugar 16.3 Potato starch 9.8 Water 25.1