Stock material or miscellaneous articles – Web or sheet containing structurally defined element or... – Adhesive outermost layer
Patent
1995-07-19
1997-03-18
Nold, Charles
Stock material or miscellaneous articles
Web or sheet containing structurally defined element or...
Adhesive outermost layer
206802, 1381181, 426105, 426278, 426129, 426135, A22C 1300, F16L 1108
Patent
active
056121040
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND AND SUMMARY OF THE INVENTION
The present invention relates to a five-layer, biaxially stretched tubular film having a high water vapor and oxygen barrier and used to package food stuffs which have a paste-like or molten consistency when being filled and which are optionally subjected to heat processing up to the sterilization temperature after filling; these particularly include food stuffs such as boiled and cooked sausages as well as soft cheese.
Casings used for such food stuffs have to meet various requirements in order to be suitable in practice. The most important requirements are:
1. Even after cooling of the filling which has been heated before, the casing must lie around the packaged content in a wrinkle-free manner, irrespective of the volume reduction during cooling, in order to impart a sales-promoting appearance to the product.
2. The casing must not deform permanently during the filling procedure and under the pressure exerted by the expanding content during heating. The casing must maintain its exact cylindrical shape and must not bend or bulge.
3. The casing must have sufficient strength to withstand the compression load exerted by the filling during cooking or sterilization without bursting or rupturing.
4. The casing may have an only low moisture vapor transmission so as to avoid excessive weight loss during storage without cooling, occurrence of wrinkles on the product, as well as a color change of the filling surface owing to drying up.
5. The casing must have a high oxygen barrier to prevent early greying of the filling surface even during storage without cooling.
6. The casing shall adhere to the meat filling to prevent deposition of jelly between the casing and the filling.
7. The casing must allow shirring and clipping without undergoing damages.
8. The casing must be easy to print and shall provide good adhesion of the printing ink during boiling and sterilization.
9. The casing should be ecologically acceptable, in particular it should not contain chlorine compounds and heavy metals impairing thermal decomposition.
10. The casing shall be offered at a reasonable price.
Until today, there are no biaxially stretched tubular films meeting all of these requirements.
Biaxially stretched tubular films made of polyvinylidene chloride copolymers (PVDC) meet the demand for good water vapor and oxygen barriers. However, wrinkle-free sausages can be obtained with these casings only when they are subjected to an additional heat treatment after cooling. This treatment is known to those skilled in the art as "post-shrinkage". "Post-shrinkage" means that the cooled sausage having a temperature of about 3.degree. C. is heated for several seconds to a temperature of more than 80.degree. C. by means of hot water or hot air. During this procedure the casing shrinks and sets down in a closer and wrinkle-free manner on the meat filling whose volume has reduced through said cooling. Normally, this additional post-shrinkage is not included in the known process of manufacturing cooked and boiled sausages. For this reason, this subsequent process step requiring additional equipment and energy is not, or only unwillingly, accepted by the skilled artisan. Also, from the ecological point of view, chlorine-containing packing means are being increasingly repressed and replaced by alternative packaging solutions.
Also, in case of biaxially stretched tubular films made of polyethylene terephthalate post-shrinkage is necessary to obtain wrinkle-free sausages. In addition, these sausage casings have an unfavorable deposition behavior, i.e., a considerable amount of jelly collects between the sausage casing and the sausage meat after boiling.
Single-layer, biaxially stretched tubular films based on aliphatic polyamides are known from the patent literature.
DE 32 27 945 describes a single-layer, elastic tubular film of polyamide which may crystallize in the .alpha.-form. The special elastic properties are achieved by completely thermosetting the tubular film after multiaxial stretching under multiaxial,
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Naturin GmbH
Nold Charles
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