Principles of Canning. Canning is a process that slows down the spoilage of food. It is carried out both in stationary conditions (by the manufacturer) and during transportation by means of refrigerated transport. There are three known principles for maintaining the quality of products.

Bios is based on the use of the resistance of a living organism to microbes due to its own (natural) immunity. This principle requires the organization of transportation of agricultural products of animal origin in live form. For perishable plant goods, it is necessary to create favorable conditions that support natural biochemical processes.

Anabiosis is based on slowing down microbial and enzymatic processes in the product under the influence of various physical factors. At the same time, all the nutritional qualities of the product and its original properties are preserved. There are several types of suspended animation:

– psychoanabiosis- storing the product in a refrigerated state, i.e. at temperatures close to cryoscopic;

– cryoanabiosis- storing the product in a frozen state, i.e. at temperatures much lower than cryoscopic;

– thermoanabiosis- storage of the product in pasteurized form;

– xeroanabiosis- dehydration of the product as a result of drying;

– osmoanabiosis- slowing down biological and microbial processes by increasing osmotic pressure by introducing salt or sugar into the product. At the same time, microbial cells release their moisture into the environment and lose their ability to develop;

– coenoanabiosis- introduction into the product of microorganisms that have the properties to suppress microflora harmful to the product. Typically, lactic acid is used (formed during the fermentation process during fermentation) and yeast (producing ethyl alcohol during sugaring).

Abiosis - complete cessation of the vital activity of tissue enzymes and microorganisms by sterilizing the product, usually at high temperatures (thermobiosis). In this case, the product turns into an organically sterile mass with a deterioration in its original properties (taste and color change, nutritional value deteriorates, and the amount of vitamins is sharply reduced).

Basic methods of canning. There are three groups of methods for preserving perishable goods:

– physical (drying, canning at high and low temperatures, the use of ultraviolet and ionizing radiation, regulation of the gas environment, etc.);

– biological (creating antagonism between lactic acid and putrefactive bacteria: sauerkraut, soaking apples and lingonberries, etc.);

– chemical (adding edible preservatives to the product: salt, sugar, alcohol, vinegar, etc.).

Most of them lead to a change in the original properties of the product.

Pasteurization (thermoanabiosis) - heating a product to a certain temperature. Milk, juices, wines and caviar are pasteurized. Pasteurization occurring in 1...2 s at a temperature of 85...90°C is called instantaneous, in 15...20 s at a temperature of 72...75°C - average. Long-term pasteurization, which can be done at home, takes 30 minutes at a temperature of 63°C. The best effect is achieved by the so-called fractionalpasteurization. First, it is pasteurized in the usual way until sporulation occurs in microorganisms. Then favorable conditions are created for the release of microorganisms from the spores and pasteurized again. In this case, microorganisms die, and the nutritional properties of the product and vitamins are preserved, but long-term preservation still requires the presence of cold.

Sterilization (thermobiosis) - keeping a product at a higher temperature. Sterilization occurs briefly from 15 to 20 C at a temperature of 112...115 ° C or for a long time (40 minutes at a temperature of 103... 105°C). In this case, microorganisms are completely destroyed and the activity of tissue enzymes stops. Disadvantages: coagulation of proteins, caramelization of sugars, partial destruction of vitamins.

Kanding - boiling the product (berries, fruits, nuts, etc.) in sugar syrup. The jam made in this way is highly resistant to spoilage at room temperature.

Smoking - removal of moisture and simultaneous impregnation of the product with smoke (more precisely, with the substances contained in it: phenol, acids, resins and others that have a depressing effect on microorganisms). When hot smoking, most of the moisture remains in the product, so it quickly deteriorates; The product of cold smoking is shelf stable. Cold smoking is used to preserve fish, sausages and other products.

Drying - removal of moisture under the influence of sun and wind. It is used, for example, when preparing fish, dried fruits, etc.

Salting ,pickling ,sugaring ,pickling are based on the creation in the intercellular environment of a concentrated (to one degree or another) solution of salt, vinegar, sugar, acid, which sharply increases the outflow of water through the membranes from the cells, causing dehydration of microorganisms and their death.

The quality of canning is assessed by the ability to preserve the properties of the product after storage. In this regard, there are freeze drying- a dehydration method in which a previously frozen product is processed. In a specially created vacuum, sublimation (sublimation) of the ice formed in the tissues is ensured by heating. With subsequent moistening, it is possible to restore not only the quality of the product, but also its original appearance. Unlike conventional drying, when ice evaporates, water vapor leaves the product without disturbing the integrity and structure of the tissue. Freeze drying is very effective. At a temperature of 0°C, freeze-dried foods can be stored for years. At the same time, the moisture content in the product is 1...8%, which is significantly less than with conventional drying.

Used as preservation aids antibiotics ,antiseptics And gases, less often - ultraviolet rays . Antiseptics are used in liquid products, antibiotics are added to ice, which is poured over the product. Carbon dioxide, sulfur dioxide, ozone, and nitrogen are used as gases. When storing fruits use adjustable(by composition) gasenvironment.

Ultraviolet rays are ineffective without cooling or freezing the product. This method of canning has no independent application. Distinguish radiopasteurization And radiosterilization.

Shelf life and product quality are mutually contradictory. The use of a particular method is determined by the canning conditions specific to each product.

The most common process for preserving perishable goods is refrigeration, based on psychro- and cryoanabiosis. Cold canning is the most economical, reliable and technologically advanced way to preserve quality during storage and transportation of products.

Cooling and freezing are carried out using coolants - gaseous, liquid and solid media that do not deteriorate the taste and smell of the product upon contact.

Changes in products during refrigeration. In progress cooling perishable goods, as a rule, do not undergo any special changes that could lead to the loss of their nutritional properties and original quality. At the same time, the activity of microorganisms and tissue enzymes in products is noticeably reduced. However, hypothermia of some types of fruits should not be allowed. For example, bananas at temperatures below 11°C begin to wither due to the onset of a physiological disease - cold.

An unfavorable process during cooling is shrinkage(natural loss) - loss of product weight during refrigeration in warehouses and vehicles or simply during storage. It is caused by the release of moisture to the surface of the product and its evaporation. Due to the difference in the partial pressures of wet steam near the surface of the warm cargo and in the cold volume of the cargo chamber, steam outflow occurs, which contributes to further loss of moisture from the product. In addition, natural loss occurs due to microbial and enzymatic processes in products.

Heating - a process reverse to cooling. When warming, moisture condenses on the surface of the product, which leads to a sharp activation of microbial processes. Warmed perishable products must be sold immediately. To reduce moisture condensation on the product, ultraviolet irradiation and air ozonation are used.

At freezing The products also shrink, but significantly less than during cooling. The water in the product becomes bound or semi-bound. Microbial and enzymatic processes proceed so slowly that it is possible to store the product in warehouses for a very long time, almost unlimitedly. However, with all this, the product changes color (for example, meat tissues lighten due to the formation of ice) and slightly changes quality. In products of plant origin, moisture under the influence of low temperatures is released into the intercellular space in the form of drops and freezes. At the same time, the resistance of the shells increases, and the tissues rupture. Therefore, such products cannot be frozen. There is no increase in tissue resistance in products of animal origin. Fast and deep freezing is most effective.

At defrosting (defrosting) the color of the product changes due to moisture condensation. Microorganisms intensively settle on the surface, microbial and enzymatic processes in the product are activated. Due to the absorption of moisture, the weight of the cargo increases. Along with this, juices are released in the meat, and proteins come out along with them, which leads to a decrease in the quality of the product. Thawed product cannot be stored.

In an effort to protect food products from spoilage, in ancient times man developed a method of preserving them (canning) by drying, smoking, salting and fermenting, pickling, and subsequently cooling and freezing, canning with sugar or using preservatives and heat treatment.

Let's consider these methods.

Drying. The preservative effect of drying food products is to remove moisture. When dried, the dry matter content of the product increases, which creates unfavorable conditions for the development of microorganisms.
Increased humidity in the room and air can cause deterioration of dried products - the appearance of mold. Therefore, they must be packaged in containers that exclude the possibility of increasing moisture in the product.

Smoking. This method is used for preparing meat and fish products. It is based on the preservative effect of some components of flue gases, which are obtained during the slow combustion of firewood and hardwood sawdust.
The resulting sublimation products (phenols, creosote, formaldehyde and acetic acid) have preservative properties and give smoked meats a specific taste and aroma.
The preservative effect of smoking substances is enhanced by preliminary salting, as well as partial removal of moisture during salting and cold smoking.

Salting. The preservative effect of table salt is based on the fact that at a concentration of 10 percent or more, the vital activity of most microorganisms ceases.
This method is used for salting fish, meat and other products.

Pickling. When fermenting food products, mainly cabbage, cucumbers, tomatoes, watermelons, apples and others, biochemical processes occur in these products. As a result of lactic acid fermentation of sugars, lactic acid is formed, as it accumulates, conditions for the development of microorganisms become unfavorable.
The salt added during fermentation is not decisive, but only helps to improve the quality of the product.
To avoid the development of mold and putrefactive microbes, pickled products should be stored at low temperatures in a basement, cellar, or icebox.

Pickling. The preservative effect of pickling food products is based on creating unfavorable conditions for the development of microorganisms by immersing them in a solution of food acid.
Acetic acid is usually used for pickling foods.

Cooling. The preservative effect of cooling is based on the fact that at a temperature of 0°C most microorganisms cannot develop.
The shelf life of food products at 0°C, depending on the type of product and the relative humidity in the storage area, ranges from several days to several months.

Freezing. The basis for this storage method is the same as for refrigeration. Prepared products are quickly frozen to a temperature of minus 18-20°C, after which they are stored at a temperature of minus 18°C.
Complete freezing of the product occurs at a temperature of minus 28°C. This temperature is used for industrial storage, but in most cases it is not available at home.
When frozen, the vital activity of microorganisms stops, but when thawed they remain viable.

Canning with sugar. High concentrations of sugar in products of the order of 65-67 percent create unfavorable conditions for the life of microorganisms.
When the sugar concentration decreases, favorable conditions are again created for their development, and consequently, spoilage of the product.

Canning using preservatives. Antiseptics are chemical substances that have antiseptic and preservative properties. They inhibit the processes of fermentation and rotting and, therefore, contribute to the preservation of food products.
These include: sodium benzoate, sodium salicylic acid, aspirin (acetylsalicylic acid). However, it is not recommended to use them at home, since this method of preservation degrades the quality of the products. In addition, these substances are unacceptable in a regular diet.

Heat preservation. Canning, i.e. preserving food products from spoilage for a long time, is also possible by boiling them in a hermetically sealed container.
The food product to be preserved is placed in a tin or glass container, which is then hermetically sealed and heated for a certain time at a temperature of 100°C or higher or heated at 85°C.
As a result of heating (sterilization) or heating (pasteurization), microorganisms (molds, yeasts and bacteria) die and enzymes are destroyed.
Thus, the main purpose of heat treatment of food products in hermetically sealed containers is to defertilize microorganisms.
Food products in hermetically sealed containers do not undergo changes during the sterilization process. With other methods of canning (salting, drying, etc.), products lose their appearance and their nutritional value decreases.

General provisions

STERILIZATION AND PASTEURIZATION

Sterilization is the main way to preserve a food product without significant changes in its taste.

The method of sterilizing canned food in glass containers with immediate sealing with tin lids after boiling is very convenient at home. It provides the necessary tightness and vacuum in the rolled up jar, promotes the preservation of the canned product and its natural color.

Sterilization of products at home is carried out at the boiling point of water. Fruit compotes and vegetable marinades can be sterilized at a water temperature of 85°C (pasteurization). But in this case, pasteurized canned food should be in the sterilizer 2-3 times longer than in boiling water.

In some cases, for example, to sterilize green peas, when the boiling point of water during sterilization should be above 100°C, table salt is added to the water.
In this case, they are guided by the table (we indicate the amount of salt in grams per 1 liter of water):

Amount of salt, g/l Boiling point °C
66 ..........................................................101
126..........................................................102
172..........................................................103
216..........................................................104
255..........................................................105
355..........................................................107
378..........................................................110

Canned food prepared at home is sterilized in a pan, bucket or special sterilizer. A wooden or metal grid is placed horizontally on the bottom of the dish. It eliminates the breakage of cans or cylinders during sterilization under sudden temperature fluctuations. You should not place rags or paper on the bottom of the sterilizer, as this makes it difficult to observe when the water begins to boil and leads to product rejection due to insufficient heating.

Pour enough water into the pan to cover the shoulders of the jars, that is, 1.5-2 cm below the top of their necks.

The temperature of the water in the pan before loading filled cans should be at least 30 and no more than 70 ° C and depends on the temperature of the canned food being loaded: the higher it is, the higher the initial temperature of the water in the sterilizer. The pan with the jars placed in it is placed on intense heat, covered with a lid and brought to a boil, which should not be violent during sterilization.

The time for sterilization of canned food is counted from the moment the water boils.

The heat source at the first stage of sterilization, that is, when heating the water and the contents of the jars, must be intense, since this reduces the time of heat treatment of the product, and it turns out to be of higher quality. If we neglect the speed of the first stage, the canned food produced will be overcooked and will have an unsightly appearance. The time for heating water in a saucepan to a boil is set: for cans with a capacity of 0.5 and 1 liter - no more than 15 minutes, for 3-liter jars - no more than 20 minutes.

At the second stage, that is, during the sterilization process itself, the heat source should be weak and only maintain the boiling point of water. The time specified for the second stage of sterilization must be strictly adhered to for all types of canned food.

The duration of the sterilization process depends mainly on the acidity, thickness or liquid state of the product mass. Liquid products are sterilized within 10-15 minutes, thick ones - up to 2 or more hours, acidic products - less time than non-acidic ones, since an acidic environment is not conducive to the development of bacteria.

The time required for sterilization depends on the volume of the container. The larger the container, the longer the boiling takes. It is recommended to write down the start and end times of sterilization on a separate sheet of paper.

At the end of sterilization, the jars are carefully removed from the pan and immediately sealed with a key, checking the quality of the sealing: whether the lid is rolled well, whether it is not turning around the neck of the jar.

Sealed jars or cylinders are placed neck down on a dry towel or paper, separating them from one another, and left in this position until cooled.

Steam sterilization
Canned food is sterilized with steam in the same container where water is boiled for this purpose. The amount of water in the pan should not exceed the height of the wooden or metal grate - 1.5-2 cm, since the less water, the faster it heats up.
When the water boils, the resulting steam warms the jars and the contents in them. To prevent steam from escaping, the sterilizer is tightly closed with a lid.
The time required to bring the water in the sterilizer to a boil is 10-12 minutes.
The time required to sterilize canned food with steam is almost twice as long as when sterilizing in boiling water.

Pasteurization
In cases where it is necessary to sterilize canned food at a temperature below boiling water, for example for marinades, compotes, they are cooked at a water temperature in a pan of 85-90°C. This method is called pasteurization.
When cooking canned food using the pasteurization method, it is necessary to use only fresh, sorted fruits or berries, thoroughly washed from dust; strictly adhere to the temperature and time of pasteurization; Before laying the container, wash it thoroughly and boil it.
The preservation of canned food prepared by pasteurization is facilitated by the presence of high acidity.
You can pasteurize cherries, sour apples, unripe apricots and other sour fruits for preparations and compotes.

Repeated sterilization
Repeated or multiple (two to three times) sterilization of the same jar of food products containing large quantities of protein (meat, poultry and fish) is carried out at the boiling point of water.
The first sterilization kills mold, yeast and microbes. During the 24-hour period after the first sterilization, the spore forms of microorganisms remaining in the canned food germinate into vegetative forms and are destroyed during secondary sterilization. In some cases, canned food, such as meat and fish, is sterilized a third time after a day.
To re-sterilize at home, you must first seal the jars and put special clips or clips on the lids so that the lids do not come off the jars during sterilization.
The clamps or clips are not removed until the cans have completely cooled (after sterilization) to avoid the lids falling off and possible burns.

Sterilization of canned food, previously hermetically sealed
For this method of sterilization, it is necessary to have special metal clips or clips to secure the sealed lids on the jars. This prevents their breakdown during the sterilization process as a result of the expansion of the mass of the canned product, as well as the air remaining in the jar during heating.
The use of special clamps allows you to stack jars in the sterilizer in 2-3 rows.
A vacuum is formed in jars that are hermetically sealed prior to sterilization. It should be remembered that the higher the temperature of the product in the jar at the time of capping, the greater the vacuum obtained.

Hot canning of liquid products without subsequent sterilization
Canning liquid products that have been previously boiled or brought to a boil can be done by hot packaging without subsequent sterilization. Using this method, tomato juice, crushed tomatoes, grape, cherry, apple and other juices, plum preparations for jam, fruit puree from sour fruits, etc. are prepared.
Glass containers - jars and their lids - should be thoroughly washed and steamed in a steam-water bath for 5-10 minutes.
The temperature of the product before filling the jars must be at least 96°C. The jars must be hot when filled with product. Immediately after filling them with the canned product, they are capped.
With this method of canning, sterilization occurs due to the heat transferred to the product and container when they are boiled, and the safety of canned food depends on the quality of the raw materials and its processing.

Hot canning of fruits and vegetables without subsequent sterilization
This method is used for canned vegetables - cucumbers, tomatoes, as well as for fruit preparations and compotes from whole fruits.
For this method of canning, the raw materials must be fresh, thoroughly washed and sorted.
According to this method, canned food is prepared in the following sequence: vegetables or fruits placed in jars are carefully poured with boiling water in 3-4 additions. After pouring in a portion of boiling water, the jar is turned to heat the walls so that the glass does not crack due to sudden temperature fluctuations.
The jars filled with boiling water are covered with a clean lid, wrapped in a towel and kept for 5-6 minutes. Then the water is drained and the jar is again filled with boiling water, covered again with a lid and kept for another 5-6 minutes. If necessary, this operation is repeated a third time.
After the second and third soaking, the water is drained and immediately poured with boiling marinade - for cucumbers and tomatoes, boiling water - for fruit preparations and boiling syrup - for compotes.
Then immediately cover with a lid, seal and check the quality of the seal.
After capping, the jar is placed upside down. Cooling is in air.

General provisions

CONDITIONS, SPICES AND SPICES
FOR CANNING

Seasonings and spices are used in home canning to improve the taste, aroma, and often the color of prepared products. A moderate amount of them has a beneficial effect on the taste of food, and also increases the secretion of digestive juices, thereby promoting better absorption of food.
An excessive dose of spices and herbs can cause serious irritation of the gastric mucosa. Therefore, when using seasonings, herbs and spices, it is recommended to be in moderation.

Table salt is the main seasoning necessary for a healthy body and is most often used when preparing food at home.

Vinegar is also an indispensable component for canning.
The most common types of vinegar are table wine, flavored tarragon, grape, apple, etc.
In most cases, the most successful, which does not impart any additional flavors to the product, is alcohol vinegar.
Most often, synthetic acetic acid (acetic essence) diluted with water is sold under the name “vinegar”.
All types of vinegar labeled "flavored" are synthetic vinegar with some synthetic additives.
Store vinegar in a glass container with a tightly closed lid at a temperature of 5 °C.

Citric acid is odorless, and therefore it is recommended to use it when preparing products whose taste does not match the smell of vinegar: compotes, jellies, etc.

Black and white peppers are the dried seeds of a climbing tropical shrub, collected at various stages of maturity. They differ from each other in color, pungency and sharpness of smell (black is more pungent).
When preparing food, pepper is used both in the form of peas and ground. The latter quickly loses its nutritional qualities during long-term storage, so it is recommended to grind the pepper as needed.
Used for pickling, salting, pickling, etc.

Allspice looks like black pepper and appears as dark brown peas. It has a strong pleasant aroma and relatively little pungency.
Used in various types of home canning.

Red pepper is the fruit of a herbaceous plant that resembles a large pod in appearance. Contains many vitamins, in particular vitamin C, surpassing even lemon in vitamin content.
Depending on the amount of a special substance - capsaicin - which gives red pepper its pungency and pungency, sweet (paprika) and bitter peppers are distinguished.
Paprika is a large, fleshy fruit.
The fruits of bitter pepper have an elongated shape. In terms of its pungency and pungency, it can only be compared with black pepper. Can also be used in powder form.

Bay leaf is the dried leaves of the noble laurel tree, which are highly aromatic. The main purpose of bay leaf is to flavor food without giving it any pungency or bitterness.
Excess bay leaves change the taste of the dish for the worse, giving it a too strong smell.
When cooking, it is added at the end, since with prolonged heat treatment it gives a bitter taste.

Cloves are the dried, unopened flower buds of the clove tree.
Cloves get their specific aroma thanks to the valuable essential oils it contains.
Used for pickling, salting and other types of canning.
It is recommended to add cloves shortly before the end of cooking and in small quantities, since even a small dose of cloves gives the product a pronounced aroma.

Coluria. The smell of coluria is close to the smell of cloves. For home canning, it is used instead of cloves in the form of dried roots ground into powder.

Cinnamon is the peeled and dried bark of the shoots of the cinnamon tree. Used in powder or pieces.
When canning at home, it is used to flavor marinades, jams, compotes, etc.

Saffron is the dried stigmas of crocus flowers and has a specific aroma.
Used as a flavoring and coloring agent.

Nutmeg. Nutmeg seeds, shelled and dried.
It has a very pungent and pungent taste and aroma.

Vanilla and vanilla. The first is the fruit of a tropical orchid, which in appearance resembles a pod with very fragrant small seeds inside. Vanillin is a synthetic powder - a substitute for vanilla.
It is used for canning fruits and berries that have a weak aroma of their own (for example, cherry jam).
Excess vanilla and vanillin gives the product a bitter taste.

Ginger. Tropical nut root, peeled and dried. It is used in crushed form and has a pleasant smell and pungent taste.
It is recommended to store it uncrushed, which allows it to better preserve its aroma.

Dill. Young plants in the rosette phase are used as an aromatic seasoning for salads, soups, meat, fish, mushroom and vegetable dishes.
Adult plants in the seed formation phase are used as the main type of spice for pickling and pickling cucumbers, tomatoes, and sauerkraut.

Mint is quite widely used in home preparations due to its pleasant aroma and refreshing taste.
Mint is added when preparing fish, meat, vegetables, and when making kvass. Can be used both fresh and dried.

Coriander is the dried seeds of the herbaceous plant coriander.
Used in pickling, flavoring vinegar, etc.

Basil has a delicate aroma with various shades.
Used fresh and dried for adding to vegetable marinades.

Tarragon is the dried stems and leaves of the herbaceous plant of the same name.
Used for salting, pickling, etc.

Canning, like any reasonable intervention that is applied to raw materials during storage, does not destroy its natural properties. At the same time, it is necessary to pay attention to other immediate tasks, such as, for example, the preservation of nutritional value, the preservation of the most important organoleptic properties - appearance, smell, taste and consistency - and the greatest limitation of losses of the most important constituent substances, especially vitamins. This effect can be achieved in different ways. Each canning method has its own advantages and disadvantages, some have their own specific features, others require a mandatory set of products. For the needs of home canning, we will analyze only those methods that can be implemented from the point of view of available canning equipment.

As already mentioned, the first cause of food loss is the activity of microorganisms and all methods of canning are intended to stop this.

Owners of patent RU 2322160:

The invention relates to the field of protecting food products from spoilage and can be used to increase the shelf life of sausages, cheeses, fresh and processed meat, fish products, fruits, vegetables, etc. The product for protecting food products from spoilage is a birch bark extract containing a liquid component, in which the birch bark extract dissolves or forms a dispersed system, while the content of the birch bark extract and the liquid component is, wt.%: birch bark extract - 0.01-40, liquid component - 99.99-60. In another embodiment, the product for protecting food products from spoilage is a packaging material containing a base-forming component and a modifier, for which birch bark extract is used in an amount of at least 0.01% by weight of the base-forming component. Protection of food products from spoilage is achieved either by applying the specified agent, which is highly active in inhibiting the growth of various pathogenic microorganisms, on the surface of food products or by packaging the product in packaging material having the same properties. The invention allows to reduce losses of food products during storage and transportation. 3 n. and 4 salary f-ly.

The invention relates to the field of protecting food products from spoilage using organic compounds as preservatives and can be used to increase the shelf life of sausages, cheeses, fresh and processed meat, fish products, fruits, vegetables, etc. by applying a preservative to the surface of food products or by using packaging materials with properties that inhibit the development of pathogenic microorganisms.

Currently, food losses due to spoilage during storage and transportation have increased significantly. This is due both to the deterioration of the environmental situation, which affects the storage conditions of products and the quality of raw materials (contamination with various pathogenic microflora, including spore forms), and to the use of packaging materials, the surface of which becomes contaminated during the manufacturing process and when used for their intended purpose. When packaging materials come into contact with products, pathogenic bacteria, fungi and molds lead to the decomposition of carbohydrates and proteins contained in food products with the formation of substances that not only change the organoleptic properties of the product, but also have toxic properties that often cause severe damage to the human body.

Food products are protected from spoilage using special agents that inhibit the growth of pathogenic microflora. These agents are either introduced into the food product, or treat the surface of the products, or are used to modify packaging materials by treating the external surface of the materials or by introducing them into the base component.

The present invention relates to the protection of food products from spoilage by surface treatment of food products and the use of modified packaging using a new means for protecting food from spoilage.

Good antibacterial protection of food products is provided by antibiotics when used for external processing of packaging materials and/or during the production of packaging materials. However, most antibiotics are toxic (for example, pimaricin, natamycin) and have contraindications for a large number of consumers, and the effectiveness of a particular antibiotic applies only to certain types of pathogenic microorganisms. For example, natamycin inhibits the growth of fungi, mold and yeast (RU 2255615 C2, 2005.07.10.), nisin is more active against spore-forming organisms.

To reduce the limitations associated with antibiotic toxicity, products have been developed using less toxic antibiotics and/or with lower antibiotic content by introducing non-toxic additives with antibacterial, preservative, antioxidant and other properties. Most of the additives used are known as food additives and surfactants (in particular, chelate compounds - EP 0384319 A1, 1990.02.).

An antibacterial agent is known, the bactericidal properties of which are determined only by hop acids or hop resins and/or their derivatives and chelate compounds in an amount of 0.01-5% by weight of the composition (US 6475537, 2002.11.05).

The disadvantage of the product is associated with the presence of bitterness and essential components in the hop extract and its components, which affect the organoleptic properties of the composition when used.

There are known antibacterial agents intended for treating the surface of packaging materials, the main components of which are synthetic organic substances, for example, the product of the polymerization of amine and boric acids (JP 2005143402, 2005.06.09), dehydracytic acid and its sodium salt, etc. Dehydracytic acid and its sodium salt are introduced also in the composition of packaging materials, including in the production of sausage casings (RU 2151513 C1, 2000.06.27., RU 2151514 C1, 2000.06.27.), cheese coatings (RU 2170025 C1, 2001.07.10.). To reduce the toxicity of chemical compounds, which include dehydracetic acid and its sodium salt, they are combined with preservatives, which are table salt, and/or food acids, and/or salts of food acid.

The disadvantage of the known products is that, like any synthetic chemical compound, they are toxic. This requires the use of these substances in small doses, which do not achieve the desired food protection effect. In addition, known chemical agents are generally either bactericidal or fungicidal. Dehydracetic acid and its sodium salt have both bactericidal and fungicidal properties, however, a product based on them does not eliminate the problem of reducing the access of air and moisture to the surface of food products through packaging material treated with this product, which is necessary to ensure a long shelf life of products.

A known means for removing chemical and microbiological contaminants from the surface of food products of animal and plant origin by treating their surface. The composition of the product includes food additives (sodium sulfate, carboxylmethylcellulose, propylene glycol), surfactant, sequestrant, dehydrating agent, etc. (RU 2141207 C1, 1999.11.20). The product is used in the form of an aqueous solution with a concentration of 0.05-0.3%.

The disadvantage of the product is the presence of a large number of components necessary for processing food products, as well as low efficiency with a long shelf life of products.

For surface treatment of agricultural and horticultural products, it is known to use strains (RU 2126210 C1, 1999.02.20), immunostimulants and antiseptics obtained from the biomass of microcetes (for example, RU 2249342 C2, 2005.04.10; RU 2222139 C1, 2004.01.27).

The disadvantage of these products is their focus on inhibiting certain types of microorganisms, the lack of protection from moisture and oxygen of the external environment, as well as their high cost, small volume of production and, as a consequence, inaccessibility to most agricultural producers.

As a prototype, a product was selected that is applicable for protecting food products by processing the food product and treating the surface of the packaging material. The product contains low-toxic high-molecular antibiotics, including bacteriocins that inhibit the growth of many types of gram-positive microorganisms (lantibiotics, pediocin, etc.), lytic enzymes (lysozyme) in an amount of 38.5-99.8% of the total weight of the composition and component, selected from the group of hop acids and its derivatives, in the amount of 61.5-0.2% (US 6451365, 2002.09.17).

The main disadvantage of the product is associated with the use of antibiotics - bactericions, the use of which is undesirable for a large part of the population, and its activity in suppressing only certain types of microorganisms. In addition, the bitterness of hop acids and their derivatives changes the organoleptic properties of food products, and due to the high cost of producing bacteria and enzymes, the cost of the composition as a whole is quite high. In addition, when treating the surface of the packaging material with the specified antimicrobial agent, there is no modification of the material giving it properties of reduced water and gas permeability. High gas-water resistance of packaging materials is necessary to reduce product losses due to drying out and the negative impact of environmental humidity on the condition of food products, as well as to inhibit oxidative processes in them. Secondary oxidation products formed during the oxidation process, in particular fat oxidation products, intensify the biopathology of the product during its storage, which negatively affects the quality of the product and its shelf life.

The technical problem solved by the present invention is the development of a non-toxic product for food protection based on a natural substance, which is highly active in suppressing the growth of various pathogenic microorganisms (bacteria, molds and fungi) in a wide temperature range, has antioxidant properties and the ability to protect products from moisture and oxygen contained in the external environment. Another problem solved by the present invention is the development of an effective agent based on a natural substance that has the ability to modify the properties of packaging materials by immobilizing it in the composition of the packaging material.

In accordance with the invention, a means for protecting food products from spoilage, containing a substance with properties aimed at suppressing pathogenic microorganisms, is characterized by the fact that birch bark extract is used as the above-mentioned means in the composition of a liquid component, in which the birch bark extract dissolves or forms a dispersed system, with In this case, the content of birch bark extract and liquid component is, wt.%: birch bark extract - 0.01-40, liquid component - 99.99-60.

Edible fat and/or alcohol can be used as a liquid component.

Wax and/or paraffin can also be used as a liquid component.

There are known means of protecting products from spoilage, which are packaging materials modified with special substances in order to give them increased elasticity, antibacterial, fungicidal and other properties. To give packaging materials the desired properties, they are modified by means compatible with the base component of the material. At the stage of manufacturing packaging materials or before their intended use, special additives are introduced into them, which diffuse during the use of packaging materials onto the surface between the product and the packaging, providing active suppression of microorganisms.

Packaging materials are known from polyolefin modified with zeolite with silver or its compounds (JP 2003321070, 2003.11.11; JP 19950091889, 1995.10.31), dehydracetic acid (RU 2011662 C1, 1994.04.30), calcium hydroxide (JP 2003341713; 2003.12.03 ), lemongrass oil (JP 11293118, 1999.10.26). It is known to use packaging materials made of polyamide modified with copper and zinc ions (WO 2004095935, 2004.11.11), and silver ions (JP 2002128919, 2002.05.09). It is known to use cardboard packaging materials modified with chitosan and shelloc (JP 2003328292, 2003.11.19). It is known to use cellulose packaging materials modified with vinylpyrrolidone (JP 2004154137, 2004.06.03), as well as hop extract, hop acids and their derivatives (US2005031743, 2004.08.26).

The disadvantage of the known means of protecting food products, which are packaging materials, is their low efficiency, due to the fact that the packaging materials are modified with means that do not allow for comprehensive protection of the products: in addition to inhibiting the growth of pathogenic microflora, the packaging material must prevent the oxidation of products and reliably isolate them from moisture. and oxygen in the environment. In addition, most known packaging materials are modified with synthetic substances, the use of which in food products can negatively affect the human body or, due to the reduction of doses of these substances to reduce the negative impact on humans, is insufficiently effective. In addition, to modify packaging materials, as a rule, several components are used, which complicates their manufacturing technology.

As a prototype of the proposed product, packaging material modified with one substance - a guanidine-containing polymer (WO 03084820, 2003.10.16.) was selected.

The disadvantage of this means, in addition to those listed above and inherent in all known means, is the use of a non-natural substance to modify the packaging material, which is quite labor-intensive to obtain and process the packaging material with it. In addition, guanidine-containing polymers are not compatible with many packaging materials, which narrows their scope of application.

The technical problem solved by the present invention is the development of a means of protecting food products from spoilage in the form of packaging material of various types, modified with a natural substance approved for use as a food additive.

The technical problem solved by the present invention is also the development of a means of protecting food products from spoilage by using a substance that can inhibit the growth of pathogenic microflora, has antioxidant properties and high gas-water impermeability, which slows down the loss of moisture from the product and prevents the access of air and moisture into the food product from the outside environment. The use of such packaging materials makes it possible to increase the protection of food products from spoilage and, consequently, increase the shelf life of products.

In accordance with the invention, the developed means of protecting food products from spoilage, like the well-known one, is a packaging material containing a base-forming component and a modifier that has the ability to suppress pathogenic microorganisms, characterized by the fact that birch bark extract is used as a modifier in an amount of at least 0.01 % by weight of the base-forming component.

It is advisable to use birch bark extract in the form of betulin.

An analysis of the technical solutions presented in this description shows that the known methods of protecting food products from spoilage by packaging products in packaging materials modified with substances with properties aimed at suppressing pathogenic microorganisms have disadvantages. These disadvantages are due to the properties of the substances used to modify packaging materials. The packaging materials used do not provide comprehensive protection for the products.

The technical problem solved by the present invention is the development of a more effective method for protecting food products from spoilage by packaging products in packaging material based on a substance approved for use as a food additive and having properties that help increase the shelf life of various food products.

In accordance with the invention, a method is proposed for protecting food products from spoilage by packaging products in packaging material containing a base-forming component and a modifier that has the ability to suppress pathogenic microorganisms, for which birch bark extract is used in an amount of at least 0.01% by weight of the base-forming component. It is advisable to use birch bark extract in the form of betulin.

The invention is based on the well-known fact that birch bark contains terpenoids that have antimicrobial properties that inhibit the growth of various microorganisms (bacteria, mold, fungi). Birch bark extract contains a set of terpenoids, but more than 70% of the total mass of substances isolated from birch bark is betulin. Betulin is one of the substances with the highest biological activity. The antioxidant, immunostimulating, hepatoprotective and antimicrobial properties of betulin determine recommendations for its use as a biologically active food supplement and the main component of drugs for the treatment of serious diseases. The remaining components of birch bark extract (lupeol, β-sitosterol, flavonoids, betulinic acid, betulinic aldehyde, etc.) also have medicinal properties and are used in medications.

In accordance with the present invention, it is proposed to use a natural substance with antimicrobial properties - birch bark extract - to protect various food products from spoilage, and an additional increase in the effectiveness of such a means of protecting products from spoilage is provided by the antioxidant and hydrophobic properties of the extract. This combination of properties useful for protecting food products distinguishes the claimed product from the known ones that are similar in purpose. In addition, the advantage of birch bark extract is the possibility of using it for various methods of protecting products, including applying it in the form of a solution or dispersed system (emulsion or suspension) to the surface of a food product and modifying packaging materials based on collagen, cellulose, and polymers.

One of the most important applications of birch bark extract is its use to increase the shelf life of fruits and vegetables. The antimicrobial properties of birch bark extract suppress the development of pathogenic microorganisms, and its hydrophobic properties, mainly determined by the presence of betulin, help reduce the rate of evaporation of moisture released by fruits and vegetables during respiration. This not only protects the product from drying out, but also reduces the moisture content in the volume occupied by the product, i.e. prevents the development of pathogenic organisms on the surface of the product and on the container where it is contained. Birch bark extract can be applied to fruits and vegetables, to the inner surface of containers, and to packaging or release paper.

Birch bark extract has a property that allows it to be immobilized into high-molecular materials, which include collagen, cellulose, polyolefins, polyvinyl chloride and other polymeric raw materials, which are the main component of packaging material. The base-forming component also includes plasticizers (vegetable oils, polyols, for example, glycerin, sorbitol, polyglycol, as well as mixtures of polyols with water) and modifiers introduced into the base-forming component to give the packaging materials the desired performance characteristics. Due to the immobilization of birch bark extract, the structure of the high-molecular material is modified and its directional change occurs. As a result, packaging materials acquire the properties necessary to increase the shelf life of products: antimicrobial, hydrophobic and antioxidant. Due to syneresis, the plasticizer with birch bark extract is transferred from the volume of the material to its surface, and since fats and polyols used in the manufacture of packaging materials as plasticizers are limitedly compatible with high-molecular materials, syneresis occurs continuously for a long time, providing protection for products packaged in such material .

When the surface of a food product is treated with birch bark extract and when the packaging material is in close contact with the food product, the birch bark extract passes into a small surface layer of the food product, giving it properties beneficial to the human body, the most important of which are antioxidant, hepatoprotective and immunostimulating. Birch bark extract is a powdery (betulin - crystalline) substance, odorless and tasteless, so it does not change the organoleptic properties of the product.

The minimum amount of birch bark extract (0.01% by weight of the base component of the packaging material or at a density of 0.1 g/m 2 on the surface of the processed product) was determined by its bactericidal effect.

To evaluate the biological activity of the proposed means of protecting products from spoilage, studies were conducted to prove that birch bark extract inhibits the growth of microorganisms. During the research, an emulsion of birch bark extract in vegetable oil was introduced into the cultural medium. The change in the number of colon-forming units was assessed. The results are shown in the table. The number of colony-forming units is taken as 100%. Changes in height are measured from control values.

Research shows that birch bark extract as a means of suppressing pathogenic microorganisms provides an increase in the shelf life of food products by at least 1.7 times when using packaging material containing birch bark extract ˜1% by weight of the main component. Increasing the content of birch bark extract in the composition of packaging material generally increases the shelf life of food products, but increasing the content of birch bark extract above 10% does not have a significant effect on the increase in its efficiency.

Since the biological activity of birch bark extract manifests itself at temperatures of -20°C - +220°C, it can be used to modify packaging materials in technological processes taking place at room temperatures (surface treatment of food products and packaging materials) and in the production of packaging materials, temperature the regime of which does not lead to loss of bioactivity of birch bark extract.

Packaging material means a material with a polymer, collagen-containing, cellulose (including cardboard) base component. Polymer materials are used in sausage production as sausage casings for packaging meat and fish products, cheeses, dairy products, and some agricultural products that require special measures to ensure their safety for a long time, as well as for the production of containers. Collagen-containing material is used as sausage casings. Cellulose material is used as sausage casings and for packaging various meat, fish and dairy products. Cellulose materials include cardboard, used for the manufacture of specialized containers, as well as paper as packaging materials.

Since terpenoids - the main components of birch bark extract - are insoluble in water, in a number of practical cases, birch bark extract is used in combination with liquid components, when added to which the birch bark extract dissolves or forms a dispersed system (emulsion or suspension), and one of the strong properties of betulin - the property of an emulsifier. The use of birch bark extract as part of a liquid component allows you to evenly apply birch bark extract to the surface of the food product and allows you to ensure uniform distribution of birch bark extract in the working composition used for modifying the material and, consequently, in the modified material.

As a liquid component, you can use edible vegetable and/or animal fats in a liquid state, low molecular weight and high molecular weight alcohols - polyols. When using a specific component, there is an optimal quantitative ratio between it and birch bark extract; in general, the permissible content of birch bark extract is 0.01-40% and, accordingly, the content of the liquid component is 99.99-60%. The amount of 0.01% birch bark extract in the liquid component corresponds to the amount of extract required to obtain its saturated solution in fat at 5°C.

When using birch bark extract to increase the shelf life of fruit and vegetable products, you can use a dispersed system including wax and/or paraffin.

In some cases, it is advisable to use working compositions in the form of water-fat and water-alcohol dispersed systems, while the water content in the dispersed system can vary from 5 to 30% of the total mass. This water content makes it possible to obtain a medium that ensures uniform surface treatment of food products and effectively modifies collagen-containing, cellulose and polymer materials.

The concentration of the extract in the dispersed system for coating the surface of food products is determined by the desired coating density. To protect meat, fish and dairy products, berries, it is advisable to implement a coating density with a birch bark extract content of 0.005-2 g/m2, and to protect fruits and vegetables, the coating density can be 0.005-10 g/m2. The lower limit is determined by the observed positive effect of the extract on the safety of products (cherries - for 5 days, apples - on average for 2 months when stored at a temperature of 16-18 ° C), and the upper limit is determined by economic feasibility.

Surface treatment of collagen-containing and cellulose packaging materials with such a medium does not change such important characteristics as mechanical strength, elasticity, thermal stability in the required temperature range, and in the production of sausages there is no need to change the injection modes recommended by the manufacturer of sausage casings; sausage casings retain their shape when reduced temperature without the formation of broth-fat edema.

The inventive product can be used in any known technology for treating the surface of packaging material: by immersion, irrigation, soaking.

To modify packaging materials by introducing birch bark extract into the composition of the packaging material during its production, birch bark extract can be used both with additives and without additives, introducing it into one of the components provided for by the manufacturing technology of the material and intended to obtain the required physicochemical characteristics .

In the production of modified packaging materials, as well as for surface treatment of packaging materials, you can use solutions, emulsions and suspensions based on fats and alcohols, including polyols. They are introduced into the molding (extrusion) mass as part of additives, for example, as part of a plasticizer or modifier, or immediately before the formation (extrusion) of packaging material in accordance with regulatory technology. Satisfaction of the required parameters for the physical and mechanical properties of packaging materials (tensile strength, elasticity, operational stability, etc.) is ensured with a content of birch bark extract of 0.01-7% relative to the mass of the molding (extrusion) mass.

When producing packaging material from cardboard, birch bark extract can be introduced into the molding mass before molding or the surface of the cardboard can be treated with a dispersion system containing birch bark extract.

When synthesizing biodegradable polymeric materials using starch as modifiers, birch bark extract can be introduced into a mixture with starch. At the same time, birch bark extract, which is a natural substance, does not prevent the decomposition of natural polymers introduced into the molding mass, which are exposed to soil microorganisms and contribute to the decomposition of polymer packaging materials.

Tests were conducted to determine the protection of food products from spoilage by treating the surface of products with birch bark extract, which confirmed the effectiveness of the use of birch bark extract. Thus, a solution containing birch bark extract in an amount of 0.01%, corn oil - 99.99%, used to treat the surface of semi-finished meat products, made it possible to increase their shelf life at a temperature of 9°C by 1.5 times.

Treatment of fruits and vegetables with birch bark extract reduces the rate of evaporation of moisture released by fruits and vegetables during respiration. This not only protects the product from drying out, but also reduces the moisture content in the volume occupied by the product, i.e. prevents the development of pathogenic microflora on its surface. There was an increase in the shelf life of expensive piece products (pineapples, melons, mangoes), which were packaged in paper sprayed with birch bark extract.

Potatoes stored in a vegetable storehouse and treated with a water-alcohol disperse system to obtain a coating with an extract density of 0.1-2 g/m 2 were preserved for 2 months longer than in the control installation. The shelf life of apricots in open containers when laying apricots in bulk increased by 14 days when applied with a water-alcohol disperse system with a density of 0.3-1.5 g/m2. When placing apples of various varieties cultivated in central Russia in wooden containers treated with a disperse system containing birch bark extract and vegetable oil, the shelf life at a temperature of 18°C ​​increased by 2 months.

The convenience of transporting the extract and the ease of preparing a working composition with birch bark extract make its use accessible to producers of agricultural products.

Tests have been carried out on a method for protecting food products from spoilage using polymer, collagen-containing and cellulose (including cardboard) modified packaging materials. The shelf life of meat and fish products and cheeses packaged in such packaging material was determined by the presence of pathogenic microorganisms on the surface of the product visually (mold) and by conducting microbiological studies; the shelf life of fruit and vegetable products was determined visually.

Tests have shown an increase in the shelf life of cheeses, meat, fish and fruit and vegetable products packaged in polymer materials by an average of 70% without changing organoleptic properties.

Tests have been carried out on sausages and cheeses in modified collagen and cellulose casings. Due to the increased gas-water impermeability of the casings, the weight loss of semi-smoked sausages, the casings of which were treated with a fat emulsion containing 1% birch bark extract, after 2 months of storage was less than 1%. After 41 days from the start of the experiment, the surface of the experimental sausage loaves was clean, shiny, without a coating of fungal mold; the sausage layer adjacent to the treated casing did not have any foreign taste, odor or color change; experimental samples of sausages had pronounced juiciness. The cheeses retained their excellent appearance for a time exceeding the established shelf life by 1.6 times (for example, Adygei cheese - 58 days after the start of the experiment). The moisture and salt content in the prototypes corresponds to GOST standards for each type of product. Gas-liquid chromatography showed the preservation of unsaturated fatty acids under the casing of sausage products.

Below are examples illustrating methods for modifying packaging materials with the claimed means for protecting food products from spoilage. These materials are intended to implement the declared method of protecting food products. The examples illustrate the industrial applicability of the invention.

A fat emulsion is prepared based on vegetable oil, containing 10-12% birch bark extract and 20% water, for which the vegetable oil is heated to a temperature of 30-35 ° C and the birch bark extract is added to it with stirring. The sausage casing, pre-soaked in water, is immersed in a container with the prepared fat emulsion for 1-2 minutes, then the casing is removed from the emulsion and kept over the container with the emulsion for 3-5 minutes, after which the casing is transferred for extrusion.

The formed sausage loaf, the casing of which has been processed in accordance with example 1, is immersed in a container with esmulsion for 1-2 minutes, then removed from the container, kept above it for 3-5 minutes, after which the sausage loaf is transferred to drying.

A fat suspension is prepared based on vegetable oil, containing 5-10% birch bark extract, for which the vegetable oil is heated to a temperature of 25-30 ° C and the birch bark extract is added to it while stirring. The sausage casing, pre-soaked in water, is immersed in a container with the prepared fat suspension for 1-2 minutes, then the casing is removed from the suspension and kept over the container with the suspension for 3-5 minutes, after which the casing is transferred for extrusion.

A fat suspension is prepared based on vegetable oil, containing 5-10% birch bark extract, for which the vegetable oil is heated to a temperature of 120°C and the birch bark extract is added to it while stirring, after which it is cooled to 40-45°C. The sausage casing is immersed in a container with the prepared fat suspension for 2-5 minutes, then the casing is removed from the suspension and kept over the container with the suspension for 3-5 minutes, after which the casing is transferred for extrusion.

A fat emulsion is prepared based on vegetable oil, containing 15% birch bark extract and 30% water, for which the vegetable oil and water are heated to a temperature of 40-45 ° C and the birch bark extract is added to it with stirring. The formed sausage loaves are hung on sticks and the surface of the sausage is irrigated with the resulting emulsion for 8 minutes.

Birch bark extract in an amount of 1% by weight of collagen-containing raw materials is mixed with glycerin and polyethylene glycol (with 7 and 2% content relative to the weight of collagen-containing raw materials, respectively), the resulting mixture is mixed with collagen-containing raw materials and then a sausage casing is formed.

Birch bark extract in an amount of 1% by weight of collagen-containing raw materials is mixed with corn oil, taken at the rate of 8% by weight of collagen-containing raw materials, the resulting mixture is mixed with collagen-containing raw materials and then a sausage casing is formed.

15% of birch bark extract and 85% of sunflower oil are mixed, then approximately the same amount of crushed low-density polyethylene is added to the resulting suspension and mixed, after which the remaining part of the polyethylene is added in accordance with the recipe, mixed with heating and extruded. The suspension makes up 4% by weight of polyethylene.

To produce a three-layer film material, an ethylene copolymer with vinyl acetate and sunflower oil are used as a plasticizer. A suspension is prepared containing betulin - 10% and oil - 90% and this suspension is used to form the inner layer, as in example 8, and the suspension makes up 3% of the extrusion mass of the inner layer. The packaging material is produced by coextrusion using three extruders.

Example 10.

A suspension is prepared containing birch bark extract - 10% and sunflower oil - 90%, starch is added to the suspension in an amount of 25% by weight of the suspension and then the packaging material is formed in accordance with example 8. The suspension makes up 2% of the total weight of starch and polymer raw materials .

Example 11.

Before casting the cardboard web, the pulp mass is irrigated with a suspension containing birch bark extract - 15% and glycerin - 85%. Cardboard is used for storing vegetables and fruits.

Example 12.

The pulp mass is irrigated with an emulsion before casting the cardboard web intended for lamination with a polymer material. To prepare the emulsion, first prepare a suspension with 20% betulin content and 80% animal fat content, then add water in an amount of 25% by weight of the suspension while stirring.

Example 13.

Birch bark extract is mixed with ethyl alcohol, wt.%: birch bark extract - 0.3, ethyl alcohol - 99.7. The result is a solution that is sprayed onto the surface of the cardboard container.

The given examples do not exhaust all possible combinations of technological components used in the manufacture of packaging materials, and recipes for introducing into them the claimed means for protecting products based on birch bark extract. In each of the examples given, instead of birch bark extract, which contains other substances in addition to betulin, only betulin can be used, however, in some cases this is impractical, since isolating betulin from birch bark extract increases the cost of producing packaging materials.

The advantage is that birch bark extract, introduced into the composition of the new packaging material and used as a new means in implementing the method of protecting food products from spoilage, does not have a negative impact on the biosphere.

1. A product for protecting food products from spoilage, containing a substance with properties aimed at suppressing pathogenic microorganisms, characterized in that the above-mentioned substance is birch bark extract as part of a liquid component in which the birch bark extract dissolves or forms a dispersed system, while the content birch bark extract and liquid component is, wt.%: birch bark extract - 0.01 - 40, liquid component - 99.99 - 60.

2. The product according to claim 1, characterized in that edible fat and/or alcohol are used as a liquid component.

3. The product according to claim 1, characterized in that wax and/or paraffin is used as a liquid component.

4. A product according to any one of claims 1-3, characterized in that birch bark extract in the form of betulin is used.

5. A product for protecting food products from spoilage, which is a packaging material containing a base-forming component and a modifier that has the ability to suppress pathogenic microorganisms, characterized in that birch bark extract is used as a modifier in an amount of at least 0.01% by weight of the base-forming component.

6. The product according to claim 5, characterized in that birch bark extract in the form of betulin is used.

7. A method for protecting food products from spoilage, which involves packaging the product in packaging material made in accordance with any of paragraphs 5 and 6.

Similar patents:

Polymer material with independently controlled oxygen and carbon dioxide transmission for food packaging, a container made of such material and a blank for its manufacture // 2281896

The invention relates to the field of protecting food products from spoilage and can be used to increase the shelf life of sausages, cheeses, fresh and processed meat, fish products, fruits, vegetables, etc.