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High cling food casing

A casing and food technology, applied in food science, sausage casings, fibrous casings, etc., can solve the problems of not achieving great success, and achieve the effect of food phase separation improvement

Inactive Publication Date: 2012-01-25
VISCOFAN USA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This approach also didn't achieve any big success

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Example 1 Production of artificial sausage casings with an adhesion promoting inner coating comprising a polyamide epichlorohydrin thermosetting polymer and protein. This casing was used as the current standard and as a control for the experiment. The casings were subjected to test methods I and II. The results are listed in Tables I and II, respectively.

Embodiment 2

[0044] Example 2 The same artificial sausage casing with an adhesion-promoting inner coating as in Example 1 was coated with Quilon C solution on the outside. The Quilon C solution included 1% Quilon C. The casing is coated externally in wet gel state and passed through the drying tunnel. The dried casings showed significantly improved hydrophobicity at the outer surface. The casings were subjected to Test Method I. The results are listed in Table I.

Embodiment 3

[0045] Example 3 The same artificial sausage casing with an adhesion-promoting inner coating as in Example 1 was coated with Quilon C solution on the outside. The Quilon C solution included 4% Quilon C. In the same manner as in Example 2, the casing was coated on the outside in a wet gel state. The dried casings exhibit excellent hydrophobicity on the outer surface. The casings were subjected to Test Method I. The results are listed in Table I.

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PUM

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Abstract

A food casing having a water vapor permeable tubular wall including regenerated cellulose and having inner and outer surfaces. The tubular wall has a water vapor permeable interior coating on the inner surface that increases cling to meat contained therein and has an exterior coating on its outer surface that is water impermeable and water vapor permeable. The invention also includes methods for making the casing and methods of using it.

Description

technical field [0001] The present invention relates to food casings, and more particularly to such food casings, which have an adherence to the stuffed food product, allow slicing without the occurrence of the phenomenon known as being knocked off (being knock off). Separation of sliced ​​food products and food casings that prevent partial separation of the casing from the product for which the casing is intended (eg salamis, summer sausage, etc.). This partial separation often results in the formation of unsightly grease pockets at the location of the separation, a phenomenon known as greasing or fatting out. Casing detachment, or "knock-off", during slicing, which occurs in mortadella, is a significant problem in industrial practice. Background technique [0002] Solutions to the above-mentioned problems have been actively sought for many years, and although some progress has been made, there is still no satisfactory solution to the problem. [0003] For example, a numb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A22C13/00A23L13/00
CPCA22C2013/0096A22C13/0013A22C2013/0043Y10T428/1324Y10T428/1307
Inventor 罗纳德·S·科尔拜李永华道格拉斯·E·阿皮勒比
Owner VISCOFAN USA
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