The process for manufacturing edible chitosan and glucomannan-based coating films and solutions for use in sausages.

Abstract

Page 1 of 5. Invention details A name that reflects an invention. The manufacturing process of edible chitosan and comannan-based coating films and solutions used. With sausage. 5 Characteristics and purposes of invention. A process for producing edible coating films from chitosan and glucomannan. Konjacglucomannan) is combined with the preparation of a film-forming solution of chitosan and... A film-forming solution made from glucomannan is mixed to create an edible coating film mixed with chitosan. And from glucomannan. 10. The purpose of this invention is a process for producing edible chitosan-based coating films and solutions. The compounds in comannan used in sausages have antibacterial properties that inhibit pathogenic and antimicrobial bacteria. Food spoilage found in sausages can extend the shelf life of sausage products and maintain their quality. Quality of sausage products Branches of science related to invention. 15. Materials technologies related to the process of producing edible coating films mixed with chitosan and cornstarch. Comannan used in sausages. Background in the relevant art or science. Modern life is fast-paced, and every activity requires speed and efficiency. Convenient and fast, saving time in activities such as eating. 20. This results in shorter meal times, mostly for consumers who want a quick meal. When it comes to eating, people are more interested in consuming ready-made meals because they are convenient and save time. Consumers find it easy to choose foods that are convenient and easy to consume, such as sausages when referring to the filling. It was found that there are currently many types of sausages, including cocktail sausages, Vienna sausages, and other types of sausages. The taste of a hot dog depends on the ingredients used, such as the type of meat, the type of spices, and the seasonings. 25 different flavors of sausages, sausage shapes, sausage lengths, and sausage preparation steps. manufacture Sausage is a food product made from a type of animal meat such as pork, beef, chicken, etc. Sausage making is a form of food preservation that involves finely grinding meat and mixing it with salt. Spices and seasonings are then stuffed into the casing to give it shape. 30 cylindrical sausages are a very popular ready-to-eat food product today. Food that has been processed and cooked before packaging for sale to consumers. It can be eaten immediately or used to prepare other dishes. After the sausages have been packaged, there is a risk of... Microbial contamination can occur on the surface of sausage products, including both pathogenic microorganisms and other microorganisms (as shown on page 2 of 5 pages). These pathogens cause food spoilage and affect the shelf life of sausages, such as Listeria monocytogenes. Salmonella spp., Staphylococcus aureus and Escherichia aoli ​​(Jitsiri, 2018), therefore development Packaging or the development of films to protect sausages from contamination by microorganisms or other substances. It is therefore extremely important to consider other contaminants that could affect the product's shelf life. 5. An overview of the sausage market in Thailand shows that it currently has a market value of 32 billion baht. Growing at an average rate of 1-2% per year reflects the high popularity of sausage consumption among Thais, specifically within the target group. The main market for sausages is between the 15-40 year old age group. The sausage market is divided into three levels: the sausage market... Premium products, priced at 400 baht or more per kilogram, account for approximately 6% of the market share. The standard sausage market, with prices ranging from 200-400 baht per kilogram, is worth 1,920 million baht, and its market share is as follows: 10. Marketing accounts for approximately 45% or 14.4 billion baht, and the low-end or economy sausage market... With a selling price of 50-200 baht per kilogram, the market share is approximately 49% or 15,680 million baht. The sausage market in Thailand is on the rise each year, driven by the fast-paced lifestyle of modern society. Therefore, consumers are now opting for foods that are easy and convenient to eat, saving them time. Prepared for consumption, the selling price depends on the type of sausage and the quality of the ingredients used. 15. If smoked sausages are made with high-quality meat, they will command a higher price than fresh sausages or blended sausages. Bone marrow or starch is used to increase the meat content in sausages. Sausages are a product with a shelf life. It has a relatively short shelf life and must be stored at low temperatures, with demand tending to increase steadily. According to the increase in population and income (Department of Industrial Promotion, 2000), consumers today have... People are paying more attention to their health, whether it's through exercise or choosing healthy foods. 20 benefits of weight control; therefore, consumers tend to consider the benefits of eating. The food was excellent. Sausages are a ready-to-eat product that consumers are interested in consuming when they are in a hurry. Quick and tasty, ready-to-eat meals are also a product with strong growth potential among food and beverages. Outperforming the overall market, the ready-to-eat food market is expected to be worth 20,200-20,500 million baht in 2020. 253.0-5.0% (YoY) due to the diversity and novelty of products, while the food and beverage market in... The country may grow by only 2.4-4.4% (YoY) compared to 2019, which is expected to grow by around 5.4% (YoY) (Research Center). Kasikorn Thai (2020) For the year 2021, due to the continued spread of the COVID-19 pandemic... Initially, the value of Thailand's food and beverage exports in 2021 is expected to be between 25,150 and 26,150 million baht. The $30 spending spree, driven by a 1.0-5.0% year-on-year increase, has led consumers to place greater importance on... Higher quality and higher product standards (Kasikorn Research Center, 2020). Patent document number CN108713591A of the People's Republic of China has revealed a film. Fruits were encapsulated using carbon quantum dot preparations of zinc combined with glucomannan and chi. Tosan, zinc sulfate, citric acid, ascorbic acid, calcium chloride, and inositol. Using the film obtained from page 3 of 5 pages. Chitosan and glucomannan can kill bacteria and have antibacterial properties. The oxidation of ascorbic acid and citric acid has the water-retaining property of inositol; therefore, The product has a good preservation property but is not edible. The patent document of the People's Republic of China, number CN102010526A, reveals the method... 5. Prepare food containers using glucomannan for making tableware and utensils. Food contact safe; preparation of substances using viscosity, temperature for film formation, and strength of the film. Because glucomannan is easy to control and has a low price, costs can be reduced. The resulting container is safe, water-resistant, and high-temperature resistant, but because it does not contain chitosan, it does not possess the necessary properties. Inhibits bacteria. Ten patent documents from the People's Republic of China, under patent number CN107375736A, disclose that... Prepare a medicated patch from chitosan nanofibers and glucomannan, which have anti-inflammatory properties. Beneficial bacteria have high absorption capacity, low cost, and efficient drug delivery capabilities. It is stable, non-toxic, biodegradable, and has good bioavailability, but in... The process of converting the fibers adds costs to the manufacturing process and involves several steps. 15. Preparation involves several steps. Full disclosure of the invention. The manufacturing process of edible chitosan and comannan-based coating films and solutions used. The sausage is made with a mixture of chitosan film-forming solution and other film-forming solutions. The combination of glucomannan and chitosan results in an edible coating film made from chitosan and glucomannan. 20 mannan The process for manufacturing edible chitosan and glucomannan-based coating films and solutions. Can be used with sausages, such as: A. Preparation of a konjac glucomannan powder solution with a concentration of 1%. Of the total weight of the solution. 25. Prepare the konjac solution by weighing 1 gram of konjac powder and dissolving it in ion-filtered water. 100 ml of liquid is stirred with a heated stirrer at a temperature of 60-65 degrees Celsius. Steep at Celsius for 3-4 hours, or until the solution is homogeneous. B. Preparation of a chitosan solution with a concentration of 1%. Total weight of the solution 30. Prepare a chitosan solution by weighing 1 gram of chitosan and dissolving it in acetic acid. 100 ml of liquid with a concentration of 0.5% by volume, stirred with a mixer. Stir the mixture while heating it at 40-45 degrees Celsius for 1-2 hours or until the solution is ready. It is homogeneous. C. Preparation of composite films from glucomannan and chitosan (Page 4 of 5) A film-forming solution was made from konjac powder and chitosan solution, with the addition of glycerol. A 0.3% concentration (by volume) was mixed together while stirring with a stirrer. Heat at a temperature of 40-45 degrees Celsius for 1-2 hours or until the two solutions are thoroughly mixed. It is homogeneous by determining the ratio of konj(acglucomannan) to chitosan. 5:chitosan) as follows: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 and 0:100 when stirring. The finished solution, with a volume of 25 ml of the solution containing various ratios, was poured onto glass petri dishes. The pieces have a diameter of 90 millimeters and are then baked in a hot air oven at 45 degrees Celsius. After 24 hours of drying, remove the film and store it under a relative humidity of 50%. Percentage? 1 percent 10. In the final step after preparing the edible coating film, mix the glucomannan / chitosanitary compound. SAN will be able to verify identity and attributes using various techniques, including Fourier Transistor. Fourier transform infrared (FTIR) spectroscopy is a flow rate testing instrument. Plastics (meltflow index:MFI) Scanning electron microscope Microscopy (SEM), X-ray diffraction (XRD) analysis, detection. 15. Tensile strength, percentage elongation. %E), Young's modulus or modulus of elasticity, a standard test. ASTMD882 The experimental results were analyzed using a scanning electron microscope. Scanning electron microscopy (SEM) revealed that the chitosan film without glucomin was effective. 20NAN and film made from glucomannan without chitosan will have a film surface characteristic that... A cross-sectional analysis of the film revealed a homogeneous structure but showed pores. Small air bubbles resulting from the pouring of the solution for film formation in films with A mixture containing konjac powder (konjac glucomannan) was found to have reduced smoothness and air bubbles, which is a result of... The solution was poured to form a film for Fourier transform infrared spectroscopy studies. Transform infrared (FTIR) scanning of a chitosan-glucomannan composite film revealed changes. The position of the amino group (NH) peak in chitosan indicates film formation through substitution. 2 The hydroxyl group (OH) of konjac glucomannan combines with the amino group (NH) of chitosan, resulting in the formation of... 2 Hydrogen bonds form between molecules, creating a strong network structure that can explain the effects of... Adding chitosan to the film increases its tensile strength. 30 Higher in the study of mechanical properties, tensile strength analysis. The strength and percentage of elongation of the glucomannan film without the five-sided mixture were measured. Chitosan has a tensile strength of 9.3 MPa, but when chitosan is added... Chitosan was incorporated into the film, resulting in a composite film of chitosan and glucomannan, which showed that the addition of chitosan... This will affect the properties of the film because chitosan helps to increase the strength of the film, resulting in higher resistance. Increased tensile strength and an increase in tensile breaking resistance (TS) value. 5. The %E longation at break (%E) value decreases as the chitosan ratio is increased. Chitosan has antibacterial properties, therefore chitosan-glucomannan composite films have... The ability to inhibit bacteria can significantly extend the shelf life of food products. The best way to invent something. As previously mentioned in the section on full disclosure of the invention;

Claims

OCR09WP20 / 06 / 25691. Preparation Method for Edible Coating Film Mixed with Chitosan and Konjac Glucomannan for Sausages: This method involves preparing and mixing chitosan film-forming solutions and konjac glucomannan film-forming solutions to create an edible coating film mixed with chitosan and konjac glucomannan. The process includes the following steps: a. Preparation of a konjac powder (konjac glucomannan) solution at a concentration of 1% by weight of the total solution. 1 gram of konjac powder is weighed and dissolved in 100 ml of ion-filtered water under stirring and heated at 60-65°C for 3-4 hours or until the solution is homogeneous. b. Preparation of a chitosan solution at a concentration of 1% by weight of the total solution. 1 gram of chitosan is weighed and dissolved in 100 ml of 0% acetic acid.

5. Film formation using glucomannan and chitosan: Mix the film-forming solution from konjac powder and the chitosan solution with 0.3% glycerol (by volume / by volume) under stirring with a heated stirrer at 40-45°C for 1-2 hours or until the solution is homogeneous. The solution was prepared by stirring it thoroughly, determining the ratio of konjac glucomannan to chitosan as follows: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, and 0:

100. After stirring the solution, 25 ml of each solution was poured onto 90 mm diameter glass petri dishes. The dishes were then incubated in a hot air oven at 45°C for 24 hours. Once dry, the films were removed and stored under a relative humidity of 50% ± 1%.Products derived from the manufacturing process of edible chitosan and comannan coating films and solutions used in sausages as per claim1;.