RU2127069C1 - Food storage method - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: halogen- containing food additives, particularly polydimethylammonium halides- sucrose, where halide can be individual or mixture of two to four halides, are added to foods in the form of 0.0001-10% aqueous solutions taken in amounts from 0.0001 to 1 ml per 1 l of 1 kg of food. Another method consists in introducing additive into food packages on the basis of 1 to 0.0025 ml of additive per 1 sq.m of surface. EFFECT: extended choice of food-storage additives. 3 cl, 2 tbl, 6 ex

Description

 The invention relates to the food industry and can be used in such areas as the production of food products, their storage or giving new properties, as well as in related fields relating to antiseptic solutions and materials, detergents, perfume industry, etc.

 A known method of storing products by introducing a food additive in the form of sucrose (A.c. N 464301, class A 23/3/3463).

 The disadvantage of this method is the limited scope of its application due to the sufficiently bright taste and low preservative properties. In addition, sucrose does not have a prophylactic effect that improves human health.

 The closest technological solution is the method of storage of products by introducing at least one halogen-containing food additive at any stage of the technological process. (Borisochkina LI "Antioxidants, preservatives, dyes and aromatic substances in the fishing industry", 1976). This method involves the use of sodium chloride (NaCl) as a dietary supplement.

 The disadvantage of this method is the low shelf life, significant flavoring additives, which limits the scope of its application, as well as the lack of therapeutic properties.

 The purpose of the invention is the creation of a method for storing products by introducing an additive having high bactericidal and fungicidal properties, with low taste properties, and also having a preventive effect, in particular, the ability to bind heavy, toxic and radioactive metals in the human body, that is, to facilitate their removal from organism in the form of insoluble residues.

 The goal is achieved in that polydimethyldiallylammonium gallogen sucrose is used as a halogen-containing food additive. At the same time, such substances as sucrose polydimethyl diallylammonium halogen, sucrose bromide, sucrose bromide, sucrose polydimethyl diallylammonium iodide, sucrose polydimethylallylammonium fluoride and / or other compounds and mixtures thereof in the form of 0.0001-10 wt. from destination.

The amount of food additive is in the range of 1-0.0001 ml / l for liquid, viscous products or 0.0001-1 ml / kg for dry or bulk products. The method can be used for storing liquid, solid, viscous, bulk products, portioned dishes, as well as for processing containers in which products are stored, for example, boxes, bags, boxes, cans, etc., and large-scale containers, which are cars, cars, premises of bases, storages, refrigerators, etc. with a dose of (0.0025 - 1) ml per 1 m ^{2 of} surface. The method can also be used to store and impart prophylactic properties to other products of the food industry, in particular soap, tobacco products, detergents, perfumes, antiseptic solutions and other similar products.

 The proposed food additive is a product of the interaction of sucrose, widely used in the food industry, and polydimethyl diallylammonium chloride (iodide, bromide, fluoride or a mixture thereof), approved for use in the technological process of drinking water purification.

 The combination of sucrose and polydimethyldiallylammonium chloride (bromide, iodide) in the food supplement gives it a synergistic effect and simultaneously provides antiseptic properties against many gram-positive and gram-negative bacteria, fungicidal properties against fungi, viruses, molds, as well as high complexing activity against toxic and heavy metals.

 The joint manifestation of these properties allows to increase the shelf life of products, expand the field of application of the additive and give it preventive properties, due to the binding of toxic and heavy metals in the human body.

 The technical result that can be achieved by implementing a method having the claimed combination of essential features is increased activity against gram-positive and gram-negative bacteria, at the same time significant activity against fungi, molds, viruses, as well as good complexing ability with respect to toxic metals, which the end result contributes to an increase in its general preservative properties and preventive action.

 The problem is solved in that in the known method, comprising introducing at least one halogen-containing food additive at any stage of the technological process, according to the invention, polydimethyldiallylammonium halogen sucrose is used as a halogen-containing food additive. In this case, the additive is used as 0.0001 - 10.0% aqueous solutions, a certain value of which is established depending on the types of products. So for liquids and portioned products, use concentrations in the range of 0.0001 - 1% solutions, for solid products - concentrations of 0.1 - 3%, for viscous products 0.0001 - 1.5%, for bulk products - 0.01 - 5% solutions, and for processing containers 0.1 - 10%. The administered dose of the food additive for products whose weight is measured in kg and for products whose weight is determined in liters is on average (0.0001-1). The method can be implemented by any known methods of introducing food additives, including stirring, shaking, spraying, dipping, wrist, spill, from the air phase, etc.

 The greatest effectiveness of the food additive is achieved when using it in the range of a concentration of 0.0001 - 10.0 wt.% In aqueous solutions. At lower values, the concentration of its action is not very effective, and at values of more than 10 wt.%, Its use is inefficient, since long polymer molecules cannot fully unfold to interact with microbes, fungi, etc. At the same time, its effectiveness is associated with the type of surface of the food product. When using it in each declared case below the limit value, there is no synergy between the action of the halogen-containing polymer and sucrose, and at values more than stated, its action stabilizes and an increase in the quantity does not improve the shelf life. The dose of the supplement is also associated with the type of food product. For liquid products below the declared dose limit of the additive per 1 liter of product, its effect is ineffective, and with amounts more than declared, its complexing ability with respect to toxic metals decreases.

The same considerations apply to doses of solid food supplements, as well as food packaging
An example of a specific implementation of method N 1.

 A food additive in the form of polydimethyldiallyammonium sucrose chloride was introduced into the milk by mechanical stirring in the form of a 0.5% solution in an amount of 0.5 ml per 1 liter. The quality of milk was determined organoleptically. The shelf life of milk at room temperature is 3 days.

 Example 2

 The example is carried out analogously to example 1 except that the food additive was introduced into sour cream in the form of a 0.7% solution in an amount of 0.5 ml per 1 liter. Shelf life of sour cream at room temperature for 14 days.

 Example 3

 A food additive in the form of polydimethyldiallylammonium sucrose bromide was used to store potatoes. Potatoes were dipped in a 1.5% solution taken at the rate of 0.005 ml per 1 kg. Potato shelf life 3 months at room temperature.

 Example 4. A food supplement in the form of polydimethyldiallyammonium sucrose iodide in the form of a 2.5% solution was added to peas by spraying from a pulvilizer at the rate of 0.5 ml per 1 kg of pea. The shelf life of peas was 16 months.

 Example 5

 It was carried out analogously to example 4 except that the pieces of portioned meat were sprayed with a mixture of a solution of 0.5% polydimethyldially ammonium sucrose chloride, polydimethyl dially ammonium sucrose bromide and polydimethyl dially ammonium iodide taken in the same proportions in an amount of 0.5 mg per 1 kg of meat. Shelf life of meat at room temperature for 4 days.

 Example 6

It was carried out analogously to example 5 except that a 5% solution of a food additive in the form of polydimethyldiallyammonium sucrose fluoride was introduced into a container (egg storage boxes) in an amount of 0.5 ml per 1 m ² box. Shelf life of eggs in a box was at room temperature 6 months.

 The proposed method at room and elevated temperatures can save a wide variety of products.

 Simultaneously, experiments were conducted on the effectiveness of complex formation of specially introduced various heavy and toxic metals into water with a 3% solution of the declared food additives. The results are shown in table 1 (for a 3% solution of polydimethyldiallylammonium sucrose chloride).

 They indicate that the proposed method can also be used to heal a person whose water in the body is the main component.

 The shelf life of the products according to the prototype method is significantly less than the number of days. For example, in the case of processing solid products (meat) with a 1.5% solution of sodium chloride, introduced by spraying in an amount of 0.005 ml of solution per 1 kg of meat, the shelf life was 1 day (table 2).

Claims (3)

 1. The method of storage of products by introducing at least one halogen-containing food additive at any stage of the technological process, characterized in that polydimethyldiallylammonium halogen sucrose is used as the halogen-containing food additive.  2. The method according to claim 1, characterized in that polydimethyldiallylammonium sucrose is used as polydimethyldiallylammonium halogen halogen; sucrose or polydimethyl diallylammonium sucrose or polydimethyl diallylammonium sucrose or polydimethyl diallylammonium sucrose; 3. The method according to p. 1, characterized in that for the storage of liquid, viscous, solid, bulk and portioned foods, the food additive is used in an amount of 0.0001-1 ml per 1 liter or kilogram of product or introduced into a container in an amount of 0.0025 - 1 ml per 1 m ^{2 of} surface.

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