Stock material or miscellaneous articles – Hollow or container type article – Flexible food casing
Patent
1987-08-06
1990-01-30
Robinson, Ellis P.
Stock material or miscellaneous articles
Hollow or container type article
Flexible food casing
1381181, 206802, 206811, 428 355, 428 76, 428339, 4284744, 53431, 53435, B65B 2500, B65D 8500, B65D 7504
Patent
active
048972959
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a conditioned food stuffs casing that is ready for filling, this consisting of at least one polyamide that can absorb a minimum of 5%-wt of water or of a mixture of this polyamide with at least one ionomer resin and/or an ethylene-vinylacetate copolymer, in particular for packing and encasing hot-packed food stuffs or those which are heated after packing, and a process for the production of this food stuffs casing and its use for packing and encasing food stuffs.
BACKGROUND OF THE INVENTION
The food stuffs casing according to the present invention is a further development of the polyamide sausage casing described in DE-PS 28 50 181, DE-PS 28 50 182, and DE-PS 32 27 945. Express reference is made to the patents described above. In these known casings, what is involved is a shrinkably stretched casing (DE-PS 181 and 182), or a casing that will not shrink since it is completely fixed thermally (DE-PS 945). Experience gained in the daily use and production of the successfully marketed food stuffs casings according to the above quoted patents has shown that they can be improved from the point of view of use both with regard to manufacture and to use itself.
Developments with regard to production of these casings relate to gathering and closing the casings on one side, whereas improvement with regard to application relates to avoiding processing errors with the most simple handling and this results in a significant improvement in the appearance of the product.
It is the state-of-the-art that all formerly known food stuffs casings, even those that have been improved according to the present invention, can only be shirred and yet remain undestroyed by the use of hydrophobic tightening lubricating agents, i.e., can be shirred free of any holes. Triglyceride mixtures are particularly well suited as lubricating agents that are suitable for food stuffs. As a rule, these oils are applied immediately before shirring to the shirring machine with the casing that is to be shirred.
In order that there is no negative effect in the adhesion of the sausage filling to the casing it is known that shirring lubricating agents can, as a rule, be sprayed onto the outer surface of the food stuffs casing during the shirring process using commercially conventional shirring machinery.
This process entails considerable disadvantages when used for cases according to DE-PS 28 50 181, DE-PS 28 50 182 and DE-PS 32 27 945:
The shirring lubricating agent that is applied to the exterior of the food stuffs casing wets both the surface of the casing and the shirring rollers and thus reduces friction and then, because the shirring rollers cannot move the inflated casings forward, causes a build-up on the shirring rod.
For this reason, the shirring rollers will then rotate on the same piece of casing and will heat the casing and the shirring agent such that tightening holes will result and/or the print or printing edge will be smeared.
Within certain limits varying amounts of lubricating agent on the casing surface are technically unavoidable. This results in unacceptably high differences in diameter when the casing are filled with sausage meat, for example, using conventional filling and clipping machinery having stop-lips that operate on the exterior.
The hydrophobic shirring lubricating agents make it more difficult to wet the surface of the casing with water and because of this the fundamental moistening of the casing in place. Non-homogenous or insufficiently watered casings according to DE-PS 28 50 181, DE-PS 28 50 182 and DE-PS 32 27 945 are, however, unuseable for filling because their special shrinkage and elasticity characteristics are only activated when they are saturated with water. It is not possible to fill insufficiently wetted casings so as to provide a constant diameter at the prescribed minimum. Creased and/or unequal end products are as a rule returned for such deficiencies. They are not wanted because they reduce the marketable value of the end product. The further processing of sausage goods
REFERENCES:
patent: 4303711 (1981-12-01), Erk et al.
patent: 4487231 (1984-12-01), Wolf et al.
patent: 4528225 (1985-07-01), Hutschenreuter et al.
patent: 4601929 (1986-07-01), Erk et al.
Erk Gayyur
Kuhn Joachim
Naturin-Werk Becker & Co.
Robinson Ellis P.
Seidleck James J.
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