Polymer-based casing for sausages

A technology of polymer and polymer film, which is applied in the direction of sausage casing, sausage casing extrusion, biaxially stretched sausage casing, etc., and can solve the problems of too hard shirring strips and loose shirring, etc.

Inactive Publication Date: 2005-11-16
CASEMATIC S A DE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem with this method is that the shirring strips made of this type of film are too rigid, and there is a problem of loosening the shirring before use

Method used

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  • Polymer-based casing for sausages
  • Polymer-based casing for sausages
  • Polymer-based casing for sausages

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Embodiment Construction

[0022] The present invention provides a method of making polymeric sausage casings in which the film has suitable barrier properties for the particular type of sausage meat to be packaged. The present invention also provides polymeric film compositions suitable for use in sausage casings.

[0023] In a preferred embodiment, the polyamide resin and the silicon-based barrier control agent are mixed at a specific concentration of the silicon-based barrier control agent to form a master mixture. This master blend can then be blended or coextruded with neat polyamide, followed by biaxial stretch orientation, to produce a polyamide-based film. The type of silicon-based barrier control agent employed can be varied to provide films with increased or decreased barrier properties relative to pure polyamide. The amount of neat polyamide mixed or coextruded with the main mix can also be varied to control the permeability of the polyamide film. The polyamides used in the present invention ...

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Abstract

The invention relates to a polymer-based casing for sausages which is designed to be used with uncooked meats such as chorizo. According to the invention, a polymer resin is mixed with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, in order to increase the permeability of the sausage casing. The resulting mixture can be stretched and oriented biaxially in order to produce a polymer-based sausage casing comprising a single layer, which can be used with uncooked meat in the form of sausages, such as chorizo, and which is specifically designed to enable the gas and moisture permeability which is necessary during the curing of uncooked meats in the form of sausages. The inventive polymer-based casing can also be used for cooked sausages by selecting a silicon-based barrier control agent which increases the gas and moisture barrier, thereby increasing the shelf life of cased sausages. The invention also relates to a method of improving the casing detachment capacity for cooked sausages involving the injection of a thin coating of a release agent into the sausage casing during the gathering process, without the addition of a surface active agent. The aforementioned release agent is a hydroxypropyl methylcellulose solution which creates a low-viscosity release agent which effectively improves the detachment capacity of any type of casing for sausages, but which is preferably used with the inventive polymer-based sausage casing.

Description

[0001] priority claim [0002] This application claims U.S. Patent Application Serial No. 10 / 255,725, filed September 26, 2002, entitled "Polyamide-Based Sausage Casings," and U.S. Patent Application No. 10 / 255,725, filed February 3, 2003, entitled "Polymer-Based Sausage Casings" priority of US Patent Application 10 / 356,837, both of which are hereby incorporated by reference in their entirety. technical field [0003] The present invention relates to polymer-based casings suitable for packaging cooked or raw sausage meat. Background of the invention [0004] Man-made polymer sausage casings must meet a number of requirements if they are to be suitable for commercial use. These requirements vary depending on the type of meat that will be packaged. For example, cooked meats, such as traditional sausages bought from a grocery store, Vienna sausages, ham, salami, liver pate, are inserted into casings in raw pasty form and then cooked or smoked in the casings. Depending on the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B32B1/08A22C13/00
CPCA22C2013/0063A22C13/0013A22C2013/0083A22C2013/002Y10T428/1324
Inventor R·加西亚-克鲁兹
Owner CASEMATIC S A DE
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