Усиленная оболочка, в частности, для колбасных изделий

1. Усиленная оболочка в виде изготовленной механическим способом трубчатой решетчатой оплеточной сетки, петельные столбики которой, образованные, по меньшей мере, двумя нитями, соединенными друг с другом в точках перекрещивания, причем петельные столбики проходят в продольном и поперечном направлении по введенному круглому и вытянутому заполняющему элементу, отличающаяся тем, что оплеточная сетка (3) выполнена в виде изогнутой в продольном направлении или волнистой сетки, состоящей из соединенных в одно целое изогнутых участков, проходящих в двух или трех осевых плоскостях.2. Оболочка по п.1, отличающаяся тем, что выступающие в продольном направлении нити (4а, 4b, 4с) дополнительно проходят с продольным скручиванием.3. Оболочка по п.1, отличающаяся тем, что проходящие в продольном направлении нити (4а, 4b, 4с) расположены в зависимости от дуги или части дуги вокруг условного центра, в соответствии с желаемой дугой или частью дуги таким образом, что проходящая или проходящие с внутренней стороны нити (4а) короче нитей (4b, 4с), проходящих по дуге окружности по внешним виткам.4. Оболочка по п.3, отличающаяся тем, что внутренняя продольная нить (4а) имеет длину, определенную углом дуги (φ) окружности с условным радиусом (R1), и длина следующих продольных нитей (4с, 4b) определена углом дуги (φ) и соответствующим эффективным радиусом (Rи R.), получаемым от положения продольной нити (4а, 4b, 4с) на окружности поперечных нитей (5, 9, 10), причем действительная длина определяется торцевыми остатками (7.8) длины угловой меры дуги.5. Оболочка по п.1, отличающаяся тем, что перевязывающие в поперечном направлении нити (5) оболочки, охватывающие заполняющ� ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 78 633 (13) U1 (51) ÌÏÊ A22C 13/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÏÎËÅÇÍÎÉ ÌÎÄÅËÈ Ê ÏÀÒÅÍÒÓ (òèòóëüíûé ëèñò) (21), (22) Çà âêà: 2008117409/22, 08.05.2007 (72) Àâòîð(û): ÍÀÃÅËÜ Ýäãàð (DE), ÄÅËÅÐ Ýðíñò (DE) (24) Äàòà ...

Method for Obtaining Artificial Sausage Casing for Foodstuffs, Artificial Casing and Resulting Products Obtained

The present invention relates to a method for obtaining artificial casing for filling foodstuffs and artificial casing obtained by means of said method, which comprises extruding gel through an output slot having a closed, polygonal and non-circular geometric configuration, obtaining a tubular film with a circular cross-section due to the effect of pressure exerted by a fluid that is injected into said hollow tubular film, such that the artificial casing obtained has a high dilation capacity in its cross-section, while at the same time maintaining the same longitudinal traction values as a casing obtained using a circular slot of the same caliber. 1. Method for obtaining artificial casing for filling foodstuffs , comprising:a step a) which comprises preparing an extrudable gel comprising a fibrous collagen dispersion, characterized in that it comprises:{'b': 3', '1, 'a step b) which comprises arranging an extrusion head () comprising an output slot () for the exit of the extruded material having a closed and non-circular geometric configuration, and'}{'b': 1', '2', '2', '2, 'a step c) which comprises extruding the extrudable gel prepared in step a) through the output slot () arranged in step b), obtaining a hollow tubular film () while at the same time maintaining pressure inside the tubular film () higher than the pressure outside said tubular film ().'}222. Method for obtaining artificial casing for filling foodstuffs according to claim 1 , characterized in that step c) comprises injecting pressurized fluid with a sufficient pressure into the film () so that the tubular film () adopts a substantially cylindrical configuration.31. Method for obtaining artificial casing for filling foodstuffs according to claim 1 , characterized in that the output slot () for the exit of the extruded material has a closed polygonal geometric configuration.4. Method for obtaining artificial casing for filling foodstuffs according to claim 1 , characterized in that after step c) the ...

Shirrable spiced casing with inner coating

A method is provided for coating tubular food casings ( 2 ), especially intestines, with flavoring substances in particle form, especially spices, wherein the tubular casing ( 2 ) is wetted on the inside with adhesive ( 3 ) and the desired flavoring substances ( 6 ) are deposited on the formed adhesive layer. Here, it is essential that the casing ( 2 ), wetted on the inside with adhesive ( 3 ), is brought through a particle-shaped flavoring substance supply ( 6 ), formed in the interior of the tube, and a gas cushion ( 7 ), in particular an air cushion, into a non-flat, open cross-sectional shape. The casing wetted with adhesive on its inner side carries along flavoring substances from the flavoring substance supply ( 6 ), when it is pulled through the flavoring substance supply. The casing ( 2 ) at least on the inside is made from a hydrophilic plastic.

ELASTIC LONGITUDINAL NET OF A CLOSED PERIPHERY, IN PARTICULAR FOR WRAPPING UP SAUSAGE AND FOOD PRODUCTS

An elastic longitudinal net () for longitudinal food products, especially cold meat products, is formed as a sleeve having at least one longitudinal main warp () of a tightening chain weave having at least one substantially inextensible thread (), and at least one weft () having at least one elastic fiber and circumferential sections (), the ends of which are interweaved substantially perpendicularly between the substantially inextensible fiber and longitudinal sections () existing between neighboring circumferential sections () and running in a concurrent manner relative to and weaved with at least one main warp (). The longitudinal sections are interweaved through at least one main warp () substantially perpendicularly relative to its longitudinal axis, passing through loops () of the at least one substantially inextensible thread () of the main warp, forming a serpentine run having at least two external loops (). 1. An elastic longitudinal net of a closed periphery , in particular a net for containing longitudinal food products therein , the net having a form of a sleeve , the elastic longitudinal net comprising:{'b': 21', '213', '214, 'at least one longitudinal main warp () formed by a tightening chain weave having at least one substantially inextensible thread (, ), and'}{'b': 3', '31', '213', '214', '21, 'at least one weft () including at least one elastic fiber and having circumferential sections (), ends of the at least one fiber being interweaved substantially perpendicularly between said at least one substantially inextensible thread (, ) of said at least one main warp (), and'}{'b': 32', '31', '21, 'longitudinal sections () located between neighboring circumferential sections () and running substantially concurrently relative to and weaved with said at least one main warp (),'}{'b': 32', '3', '21', '215', '216', '213', '214', '21', '32', '3', '21, 'wherein said longitudinal sections () of said at least one weft () are at least once interweaved through ...

Biopolymer-based flexible-tube type food casing with internal impregnation

A biopolymer-based food casing having an impregnation on the side facing the food is provided. The impregnation includes at least one hydrophobic, synthetic, organic polymer. By taloring the impregnation, the peelability of the casing may be adjusted to correspond to the type of food contained within the casing. The casing is used, especially, as an artificial sausage casing for raw sausage, scalded-emulsion sausage or cooked-meat sausage. 1. A biopolymeric food casing which has an impregnation on the side facing the food , said impregnation comprising at least one hydrophobic , synthetic , organic polymer selected from the group consisting of polystyrene , styrene/(meth)acrylate copolymers , styrene/maleate copolymers , styrene/butadiene copolymers , polyurethanes , polyacrylonitriles , polyisoprene , polyacrylamide , poly(meth)acrylates , polyvinyl pyrrolidone , polyvinylidene chloride , ethylene/vinyl acetate copolymers , polyvinyl acetate , polyvinyl alcohol or optionally N-substituted polyvinylamines.2. The food casing as claimed in claim 1 , wherein the biopolymer is a polysaccharide claim 1 , a polysaccharide derivative claim 1 , a protein claim 1 , a protein derivative claim 1 , or a mixture thereof.3. The food casing as claimed in claim 2 , wherein the polysaccharide comprises cellulose claim 2 , starch or a starch derivative and/or alginic acid.4. The food casing as claimed in claim 2 , wherein the protein comprises collagen claim 2 , gelatin and/or derivatives thereof.5. The food casing as claimed in claim 1 , wherein said food casing further comprises a fiber reinforcement.6. The food casing as claimed in claim 5 , wherein said fiber reinforcement comprises a textile material claim 5 , a nonwoven claim 5 , or a fiber paper.7. The food casing as claimed in claim 1 , wherein the hydrophobic claim 1 , synthetic claim 1 , organic polymer comprises styrene/(meth)acrylate copolymer.8. The food casing as claimed in claim 7 , wherein the polymer is a cationic ...

Polymer-Based Sausage Casing

A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed. The releasing agent is a hydroxypropyl methylcellulose solution that creates a low viscosity releasing agent that effectively improves peelability from any type of sausage casing, but preferably for use with the polymer-based sausage casing of the present invention. 137-. (canceled)38. A food casing , comprising a film comprising a mixture of:(a) polyamide; and(b) a non-reactive material having a particle size ranging from about 0.5 nm to about 7 nm;wherein the non-reactive material permits moisture and gas to permeate the stuffed food casing at a permeation greater than if no non-reactive compound were present.402. The food casing of claim , wherein R is i-butyl.412. The food casing of claim , wherein the non-reactive material is octaisobutyl-polyhedral oligomeric silsesquixane.421. The food casing of claim , wherein the non-reactive material in the food casing is in the range of from about 0.1% to about 20.0% by weight.431. The food casing of claim , wherein the non-reactive ...

RELEASE AGENT FOR FOOD NETTING, AND RELATED TREATED NETTING AND METHODS

Release agent compositions for treating food netting include hydrophilic (e.g., acidic) and hydrophobic (e.g., surface active amphiphilic modifier, oil) components that both enhance the releasability of a food product from the treated netting material. The acid of the release agent composition denatures proteins along an outer surface of the food article, forming a skin of insolubilized proteins between the netting material and the remainder of the food product. This protein skin, along with the oil, if present, and a surface active amphiphilic modifier of the release agent, inhibit absorption and/or adsorption of hydrophilic food proteins from the food product into or onto the netting, which inhibits strong mechanical binding between the netting and the food product. Subsequent release of the netting from the food product is relatively easy, without damaging the food product itself. Related articles and methods are also disclosed. 1. A composition for a release agent for food netting , the composition comprising:at least one acid; andat least one of a surface active amphiphilic modifier or a surfactant.2. The composition of claim 1 , further comprising a thickening agent.3. The composition of claim 1 , wherein the at least one acid is selected from the group consisting of vinegar claim 1 , citric acid claim 1 , acetic acid claim 1 , sorbic acid claim 1 , formic acid claim 1 , propionic acid claim 1 , maleic acid claim 1 , and a mixture of any thereof.4. The composition of claim 1 , wherein the at least one of the surface active amphiphilic modifier or the surfactant comprises lecithin.5. The composition of claim 1 , wherein the composition comprises a surface active amphiphilic modifier.6. The composition of claim 5 , wherein the surface active amphiphilic modifier comprises lecithin.7. The composition of claim 1 , wherein the composition comprises a surfactant.8. The composition of claim 7 , wherein the surfactant is selected from the group consisting of ...

METHOD FOR MANUFACTURING SAUSAGE PRODUCTS USING LIQUID HEATING

The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases.

TEXTURED NON-POROUS BARRIER TRANSFER CASING

The present invention provides a functional additive transferring (co)extruded thermoplastic food casing having a water vapor barrier and/or oxygen barrier effect wherein an inside surface of the thermoplastic food casing has a textured surface which forms a three-dimensional pattern of higher and lower retaining capacity for a functional additive, wherein the thermoplastic food casing having a textured surface in case of a monolayer casing or an inner layer comprising the inside surface having a textured surface in case of a multilayer casing comprises as a main component at least one thermoplastic polymer material selected from the group consisting of (co)polyamides, (co)polyolefins, (co)polyester and vinylidenchloride (co)polymers, wherein the (co)extruded thermoplastic food casing does not comprise a net and/or a material forming a net or any other three dimensional structure on its outside surface, wherein the average thickness of the thermoplastic food casing in the areas having a higher retaining capacity is in a range of from 1 to 100 μm, wherein the average thickness of the thermoplastic food casing in the areas having a lower retaining capacity is in a range of from 191 to 2000 μm, provided that the thickness difference between the average thickness in the areas having higher retaining capacity and the average thickness in the areas having a lower retaining capacity is in a range of from 160 to 1950 μm and that a ratio of the average thickness of the thermoplastic food casing in the areas having a higher retaining capacity and the average thickness of the thermoplastic food casing in the areas having a lower retaining capacity is in a range of from 0.002 to 0.25. 1. A functional additive transferring (co)extruded thermoplastic food casing comprising:a water vapor barrier and/or oxygen barrier effect,wherein an inside surface of said thermoplastic food casing has a textured surface which forms a three-dimensional pattern of higher and lower retaining ...

VEGETABLE CASING FILM AND METHOD FOR PRODUCTION OF TUBULAR SAUSAGE CASINGS

Tubular sausage casings can be prepared from non-animal materials, primarily starches and flours by film-casting followed by gluing with an edible glue composed of konjac and carrageenan. In this way, it has been made possible to prepare non-animal meat casings commercially, that can be used with conventional sausage production technology. 1. In combination , a vegetable based edible casing film and an edible glue for sealing the folded film into a tubular shape sausage casing.2. A combination according to claim 1 , wherein said casing film is composed of edible vegetable-based polymeric materials consisting of starch and/or flours and claim 1 , optionally claim 1 , additional edible polyhydric polymers; water claim 1 , glycerin and/or propylene glycol claim 1 , and wherein said edible glue comprises konjac claim 1 , carrageenan and water.3. A tubular material for use as a sausage casing claim 1 , produced by folding the vegetable based edible casing film of and edge-sealing the folded casing into a tubular shape using the edible glue according to .4. A tubular casing material according to claim 3 , wherein said film is composed of edible vegetable-based polymeric materials consisting of a major portion of starch and a minor portion of adjunctive polymeric materials claim 3 , water claim 3 , glycerin; and/or propylene glycol.5. A tubular casing material according to claim 4 , wherein said adjunctive polymeric materials are selected from the group consisting of carrageenan claim 4 , agar claim 4 , gellan gum and high gelling starches.6. A tubular casing material according to claim 4 , wherein the proportion of the starch to the adjunctive polymeric materials is from 40% to 65% by weight of dry film.7. A tubular casing material according to claim 4 , wherein said minor portion of adjunctive polymeric materials comprises from 15 to 35% by weight of glycerin.8. A tubular casing material according to claim 3 , wherein said edge-sealing comprises the application of heat.9 ...

METHODS AND COMPOSITIONS FOR TRANSFERRING A COLORING TO A FOOD PRODUCT

Food casings or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent are provided. In some embodiments, the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof. Also provided are methods for imparting a color to a food product, which in some embodiments can include maintaining the food product in the food casing or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent for a time and under conditions sufficient to impart a color to the food product, wherein the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof. 1. A food casing or packaging impregnated and/or coated on the inside with at least one transferrable coloring and/or flavoring agent , wherein the coloring and/or flavoring agent comprises a hydrolyzed vegetable protein (HVP) , optionally an acid-hydrolyzed vegetable protein , a yeast extract , or a combination thereof.2. The food casing or packaging of claim 1 , wherein the coloring and/or flavoring agent comprises an HVP produced by hydrolyzing soy claim 1 , corn claim 1 , wheat claim 1 , and/or sunflower biomass.3. The food casing or packaging of claim 2 , wherein the soy claim 2 , corn claim 2 , wheat claim 2 , and/or sunflower biomass is produced from non-GMO soy claim 2 , corn claim 2 , wheat claim 2 , and/or sunflower.4. The food casing or packaging of claim 1 , wherein the HVP is produced from a vegetable protein source that is substantially non-allergenic in humans claim 1 , optionally wherein the vegetable protein source is from corn claim 1 , sunflower claim 1 , or a combination thereof.5. The food casing or packaging of claim 1 , wherein the coloring and/or flavoring agent is combined with at ...

METHOD OF EXTRUDING SAUSAGE SLEEVES OF AT LEAST PARTIAL COLLAGEN, EXTRUSION HEAD AND EXTRUDED COLLAGEN SLEEVES

The invention relates to a method of extruding sleeves extruded of collagen for encasing sausages, wherein a collagen fluid is fed to an extrusion head; the collagen fluid is guided through the extrusion head; and the collagen fluid is discharged from the extrusion head. The invention also relates to an extrusion head for performing such a process as well as a co-extrusion sausage line. Finally also the sleeve extruded with this method or devices is part of the invention. 1. Method of extruding sleeves of collagen or a collagen comprising mixture for encasing sausages , comprising the successive method steps:A) feeding a collagen fluid to an extrusion head;B) guiding the collagen fluid through the extrusion head;C) discharging the collagen fluid from the extrusion head;wherein during processing step B) the collagen fluid is transported between two rotatable and co-operating jackets which co-operating jackets are rotated in opposite directions, characterised in that the counter rotating jackets are rotated each with a rotation speed of 150-300 rpm.2. Method according to claim 1 , characterised in that the rotation speed of at least one of the rotating jackets is individually controllable.3. Method according to claim 1 , characterised in that simultaneous with the extrusion of the collagen fluid and from the inside of the co-operating jackets a food dough is extruded and the collagen fluid when being discharged is applied onto the extruded food dough.4. Method according to claim 1 , characterised in that the collagen fluid when being discharged is applied onto a core.5. Method according to claim 1 , characterised in that at least one of the collagen fluid guiding jackets is interchanged for an alternative collagen fluid guiding jacket claim 1 , which interchanged jackets have contact surfaces to the collagen with different properties.6. Extrusion head for sleeves of collagen or a collagen comprising mixture for encasing sausages claim 1 , comprising:a collagen fluid ...

ARTIFICIAL FOOD CASING COMPRISING A TRACEABILITY CODE, METHOD FOR MANUFACTURING AND METHOD OF TRACING THEREOF

The invention relates to an artificial food casing comprising a marking with a traceability code, wherein the marking comprises an ultraviolet-detectable component. 1. An artificial food casing comprising a marking with a traceability code , wherein the marking comprises an ultraviolet-detectable component.2. The artificial food casing according to claim 1 , wherein the artificial food casing comprises regenerated cellulose.3. The artificial food casing according to claim 1 , wherein the artificial food casing comprises a fibrous reinforcement.4. The artificial food casing according to claim 1 , wherein the artificial food casing comprises a fibrous reinforcement comprising an inside surface and an outside surface; and an outside layer on the outside surface of the fibrous reinforcement and/or an inside layer on the inside surface of the fibrous reinforcement claim 1 , wherein the outside layer and/or the inside layer comprises regenerated cellulose; and wherein the marking with a traceability code is applied or printed on the inside surface and/or the outside surface of the fibrous reinforcement.5. The artificial food casing according to claim 1 , wherein the artificial food casing is tubular.6. The artificial food casing according to claim 1 , wherein the ultraviolet-detectable component is photoluminescent or fluorescent under ultraviolet light.7. The artificial food casing according to claim 1 , wherein the ultraviolet-detectable component is an ultraviolet-detectable pigment claim 1 , an optical brightener claim 1 , a fluorescent whitening agent or any combination thereof.8. The artificial food casing according to claim 1 , wherein the marking is essentially invisible under daylight or ambient light conditions.9. The artificial food casing according to claim 1 , wherein the artificial food casing comprises a plurality of markings with a traceability code disposed at spaced positions along the length of the artificial food casing.10. A method for manufacturing ...

END CLOSURE FOR AN EDIBLE COLLAGEN CASING AND A METHOD FOR OBTAINING THEREOF

The invention relates to an edible tubular collagen film which has a closure at either of their ends. The closure is formed by an edible solid ring-like element which tightens the end portion of casing and seals the outlet of the same, in order to stop the filling mass upon beginning of a sausage stuffing process, whereby in such a process one can rescue the initial filled sausage for its further processing, whereafter the ring disappears. This edible closing element is characterized by being of an edible, and thermoplastic composition, which is preferably based on collagen or gelatine. The solid composition has a low melting temperature and becomes adhesive at fluid state onto the surface of a collagen film which contains a certain level of moisture. The strong cohesiveness of the material of said composition in the fluid state as well as the so narrow difference between its melting temperature and the temperature of solidification, makes that a welding of said material to be set very quickly. The closure can be made before or after the shirring of the collagen casing and the present invention provides also a process to perform such a closure by heat welding the closing element on the casing material. 1. Tubular casing for food made of an edible collagen film , having an end closure; said end closure consisting in a length of said casing whose section has been radially compressed toward its axis and/or twisted in such a way that said stretch of casing exerts the blocking of inner pathway therein; and where said stretch of compressed/twisted casing remains surrounded , fastened and tightened by a solid ring-like element which is thoroughly or partially welded to the surrounded portion of collagen casing , and wherein said ring is made up by a thermoplastic material which is characterized by being edible.2. Tubular casing according to claim 1 , wherein the tubular casing is shirred.3. Tubular casing according to claim 1 , wherein the thermoplastic material of the ...

EDIBLE CELLULOSIC CASINGS AND COMPOSITIONS, AND METHODS OF FORMATION

Edible cellulosic casings comprise cellulose and at least one modifier comprising at least one polysaccharide. The at least one modifier is substantially evenly distributed with the cellulose throughout a casing material of the edible cellulosic casing. A composition useful for an edible cellulosic casing comprises regenerated cellulose and at least one non-cellulose hydrophilic polysaccharide dispersed in the regenerated cellulose. The regenerated cellulose composes at least 50 wt. % of the composition. A method for forming an edible cellulosic casing comprises forming a cellulose solution and forming a modifier solution comprising at least one polysaccharide dissolved therein. The modifier and cellulose solutions are mixed to form a mixture from which the edible cellulosic casing is made. Edible cellulosic casings, as disclosed, may be consumed along with an encased foodstuff or other material for ingestion.

METHODS OF FLAVORING COLLAGEN CASINGS

A method for producing collagen casings having one or more flavor ingredients incorporated into the collagen is provided. The flavor ingredients may be added during processing of collagen to produce the collagen casing; prior to, during or after drying of the collagen casing; prior to, during or after humidification to add moisture to the collagen casing; prior to, during or after shirring of the collagen casing; prior to or after the casing has been stuffed with meat products; during cooking of the stuffed collagen casing; and/or prior to packaging of the meat product. The flavor ingredient may be a water based flavor ingredient, an oil based flavor ingredient, a powdered flavor ingredient, a microencapsulated flavor ingredient, or a combination of two or more of these types of flavor ingredients. Collagen casings having one or more flavor ingredients incorporated into the collagen casing are also provided. 1. A method for flavoring a collagen casing comprising the steps of:(a) separating the corium layer from the grain layer of an animal hide; and(b) processing the corium layer to produce a collagen casing, wherein at least one flavor ingredient is added to the collagen casing during processing of collagen to produce the collagen casing; prior to, during or after drying of the collagen casing; prior to, during or after humidification to add moisture to the collagen casing; prior to, during or after shirring of the collagen casing; prior to or after the casing has been stuffed with meat products; during cooking of the stuffed collagen casing; and/or prior to packaging of the meat product.2. The method of claim 1 , wherein the step of processing the corium layer to produce a collagen casing further comprises the steps of:(i) grinding the corium layer of one or more animal hides and dispersing the ground corium in water;(ii) blending the ground corium material dispersed in water with a dispersion of cellulose and acid to produce a collagen gel;(iii) adding a flavor ...

NETTED CASING FOR FOOD

Provided is a netted food casing, which prevents a net from being easily separated from a nonwoven fabric, can inhibit inclusion of foreign substances, and is used as an inexpensive packing material. A netted food casing (X) includes a nonwoven fabric () and a net (). The nonwoven fabric () includes a thermoplastic synthetic fiber, and the net () includes one of a thermoplastic resin and a thermoplastic synthetic fiber. The nonwoven fabric () and the net () are thermally laminated to form the netted food casing (X). 1. A netted food casing , comprising:a nonwoven fabric comprising a thermoplastic synthetic fiber; anda net laminated on the nonwoven fabric, the net comprising one of a thermoplastic resin and a thermoplastic synthetic fiber,wherein the netted food casing is formed by thermally laminating the nonwoven fabric and the net,wherein the nonwoven fabric comprises a composite fiber including a fiber having a core-clad structure including polyester as a core and polyethylene as a clad and a fiber having a core-class structure including polyester as a core and low melting point polyester as a clad.2. A netted food casing according to claim 1 , wherein the nonwoven fabric comprises a fiber claim 1 , including an ultrafine polyester fiber.3. A netted food casing according to claim 1 , wherein the net comprises a low melting point polyethylene resin and a high melting point polyethylene resin.4. A netted food casing according to claim 1 , wherein the net comprises a polyester fiber.5. A netted food casing claim 1 , comprising:a nonwoven fabric comprising a thermoplastic synthetic fiber; anda net laminated on the nonwoven fabric, the net comprising one of a fiber and a thermoplastic resin,wherein the netted food casing is formed by thermally laminating the nonwoven fabric and the net,wherein the nonwoven fabric comprises a composite fiber including a fiber having a core-clad structure including polyester as a core and polyethylene as a clad, a polyester fiber, and a ...

DEVICE FOR TREATING A STRING OF SAUSAGES

Device for treating a string of sausages composed of a plurality of sausages which are disposed so as to be behind one another, having a sausage casing from an organic material which in the region between two sausages displays in each case a twist, wherein at least one microwave applicator which has at least one application chamber and is assigned at least one microwave generation unit for generating the microwave radiation to be supplied to the application chamber, and which has at least one conveying unit for conveying the string of sausages through the at least one application chamber is provided, wherein at least one measuring unit () for identifying at least one measured value which represents a measure of the temperature prevailing in the application chamber () is provided. 1. A device for treating a string of sausages composed of a plurality of sausages which are disposed so as to be behind one another , having a sausage casing from an organic material which in the region between two sausages displays in each case a twist , wherein at least one microwave applicator which has at least one application chamber and is assigned at least one microwave generation unit for generating the microwave radiation to be supplied to the application chamber , and which has at least one conveying unit for conveying the string of sausages through the at least one application chamber is provided , wherein at least one measuring unit for identifying at least one measured value which represents a measure of the temperature prevailing in the application chamber provided.2. The device according to claim 1 , wherein the measuring unit identifies the measured value as a measured value of temperature directly in the interior of the application chamber.3. The device according to claim 1 , wherein the measuring unit identifies the measured value as a measured value of temperature of a component which lines or delimits the application chamber.4. The device according to claim 3 , wherein ...

CONTROLLED SAUSAGE MANUFACTURING PROCESS

The present invention relates to a method for co-extruding an elongated food product wherein the method comprises measuring the product characteristics of the viscous gelling agent provided and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured. 1. Method for co-extruding an elongated food product comprising the following steps:a) providing a food dough;b) providing a viscous gelling agent comprising collagen;c) co-extruding a strand of food dough and an external layer of viscous gelling agent, wherein the viscous gelling agent at least partially encloses the strand of food dough; andd) performing at least one subsequent processing step, wherein the method comprises measuring the product characteristics of the viscous gelling agent provided in step b) and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured.2. Method according to claim 1 , characterised in that the product characteristics measured include the pH claim 1 , salt concentration and/or salt type of the viscous gelling agent.3. Method according to claim 1 , characterised in that the at least one subsequent processing step comprises brining claim 1 , separating claim 1 , crimping claim 1 , smoking claim 1 , drying claim 1 , packaging claim 1 , cooking and/or chilling of the co-extruded elongated food product.4. Method according to claim 1 , characterised in that the to be balanced process settings are selected from the pH claim 1 , salt concentration and temperature.5. Method according to claim 1 , characterised in that the collagen is in the helical and/or crystalline form.6. Method according to claim 1 , characterised in that the process settings are selected such that the physical state of the collagen may vary between the helical and ...

ARTIFICIAL FOOD CASING, METHOD FOR REMOVING AND METHOD FOR MANUFACTURING THEREOF

The invention relates to an artificial food casing; method for removing said artificial food casing; and methods for manufacturing said artificial food casing. 1. An artificial food casing comprising an ultraviolet-detectable component.2. The artificial food casing according to claim 1 , wherein the artificial food casing comprises regenerated cellulose claim 1 , plastic claim 1 , or textile.3. The artificial food casing according to claim 1 , wherein the artificial food casing is a cellulose-based food casing.4. The artificial food casing according to claim 1 , wherein the food casing is tubular.5. The artificial food casing according to claim 1 , wherein the artificial food casing comprises a fibrous reinforcement comprising an inside surface and an outside surface; and an outside layer on the outside surface of the fibrous reinforcement and/or an inside layer on the inside surface of the fibrous reinforcement; and the outside layer and/or the inside layer comprises regenerated cellulose.6. The artificial food casing according to claim 1 , wherein the ultraviolet-detectable component is photoluminescent or fluorescent under ultraviolet light.7. The artificial food casing according to claim 1 , wherein the ultraviolet-detectable component extends substantially over the whole outside surface and/or the inside surface of the artificial food casing.8. The artificial food casing according to claim 1 , wherein the ultraviolet-detectable component is distributed throughout the artificial food casing.9. The artificial food casing according to claim 1 , wherein the artificial food casing is essentially transparent to visible light.10. The artificial food casing according to claim 1 , wherein the ultraviolet-detectable component and/or the artificial food casing is essentially colourless.11. A method for removing an artificial food casing according to from the surface of a food product claim 1 , comprisingstep a) peeling the artificial food casing from the surface of the ...

PAPER MATERIAL FOR FIBROUS CASING, PRODUCTION METHOD THEREOF, AND FIBROUS CASING

Provided are a paper material for fibrous casing enabling a fibrous casing to deliver favorable performance, a production method thereof, and a fibrous casing employing the paper material for fibrous casing. The paper material for fibrous casing of the present invention is used as a food packaging material in heat processing of a foodstuff, and is formed from pulp as a principal component, with one face being a glossy face and another face being a matte face. The fibrous casing of the present invention comprises: a paper layer that is arranged as an innermost layer and formed from a paper material; and a synthetic resin layer that is overlaid on an outer face of the paper layer, the paper material being the paper material for fibrous casing. The matte face of the paper material is preferably directed inward. The glossy face of the paper material is also preferably directed inward. 1. A paper material for fibrous casing to be used as a food packaging material in heat processing of a foodstuff , wherein:the paper material is formed from pulp as a principal component; andone face is a gloss face and another face is a matte face.2. The paper material for fibrous casing according to claim 1 , wherein: [{'sup': 2', '2, 'an amount of water absorption of the gloss face is no less than 20 ml/mand no greater than 40 ml/m; and'}, {'sup': 2', '2, 'an amount of water absorption of the matte face is no less than 10 m/mand no greater than 35 ml/m,'}, 'the amount of water absorption of the gloss face being greater than the amount of water absorption of the matte face., "as measured by Bristow's method with a contact time of 20 seconds,"}3. The paper material for fibrous casing according to claim 1 , wherein an arithmetic average roughness Ra of the gloss face is no less than 0.5 μm and no greater than 3 μm claim 1 , and an arithmetic average roughness Ra of the matte face is no less than 3 μm and no greater than 6 μm.4. The paper material for fibrous casing according to claim 1 , ...

STABILIZED MEAT PRODUCTS

The present invention relates to a method for preparing food products by means of processing food particles with a gelling agent, comprising the processing steps of: a) providing a food particles; b) providing a viscous gelling agent; c) treating the viscous gelling agent with an acidic buffer solution; and d) bringing at least a part of the food particles in contact with the viscous gelling agent. The present invention further relates to a device for performing this method, to the obtained food product and the use of an acidic buffer solution for stabilizing food products. 1. Method for preparing food products by means of processing food particles with a gelling agent , comprising the processing steps of:a) providing food particles;b) providing a viscous gelling agent;c) treating the viscous gelling agent with an acidic buffer solution; andd) bringing at least a part of the food particles in contact with the viscous gelling agent, wherein the viscous gelling agent comprises:a protein; and/ora polysaccharide comprising alginate, methyl cellulose, pectin or combinations thereof.2. Method as claimed in claim 1 , characterised in that the protein comprises collagen claim 1 , milk protein or combinations thereof.3. Method as claimed in claim 1 , characterised in that the acidic buffer solution having a pH of about 3.0 to 6.0 claim 1 , preferably about 3.1 to 4.5 claim 1 , more preferably about 3.2 to 4.0 claim 1 , even more preferably about 3.3 to 3.6 claim 1 , most preferably about 3.5.4. Method as claimed in claim 1 , characterised in that the acidic buffer solution having a total concentration buffering agents of about 50 to 500 mM claim 1 , preferably about 100 to 400 mM claim 1 , more preferably about 200 to 300 mM claim 1 , most preferably about 250 mM.5. Method as claimed in claim 4 , characterised in that the buffering agents are selected from citric acid claim 4 , sodium citrate and/or calcium citrate.6. Method as claimed in claim 1 , characterised in that the ...

Cellulose-Based Food Casing and Method of Manufacture

The invention relates to a cellulose-based food casing comprising alkenyl succinic anhydride and a method for the manufacture of said cellulose-based food casing. 1. A tubular cellulose-based food casing comprising regenerated cellulose and alkenyl succinic anhydride.23-. (canceled)4. A cellulose-based food casing according to claim 1 , wherein the cellulose-based food casing comprises a fibrous reinforcement comprising an inside surface and an outside surface; and an outside layer on the outside surface of the fibrous reinforcement and/or an inside layer on the inside surface of the fibrous reinforcement; and wherein the outside layer and/or the inside layer comprises regenerated cellulose.5. A cellulose-based food casing according to claim 1 , wherein the cellulose-based food casing is a single layer viscose casing or a double layer viscose casing.6. The cellulose-based food casing according to claim 4 , wherein the cellulose-based food casing comprises an inside layer including alkenyl succinic anhydride.7. A cellulose-based food casing according to claim 1 , wherein the cellulose-based food casing comprises an inside surface and an outside surface; and the inside surface and/or the outside surface of the cellulose-based food casing is coated with alkenyl succinic anhydride.8. A cellulose-based food casing according to claim 4 , wherein alkenyl succinic anhydride is impregnated in the inside layer and/or the outside layer of the cellulose-based food casing.9. A cellulose-based food casing according to claim 1 , wherein alkenyl succinic anhydride is C8 claim 1 , C9 claim 1 , C10 claim 1 , C11 claim 1 , C12 claim 1 , C13 claim 1 , C14 claim 1 , C15 claim 1 , C16 claim 1 , C17 claim 1 , C18 claim 1 , C19 claim 1 , C20 claim 1 , C21 claim 1 , C22 claim 1 , C23 claim 1 , or C24-alkenyl succinic anhydride claim 1 , or any mixture thereof.10. A cellulose-based food casing according to claim 1 , wherein the amount of alkenyl succinic anhydride in the cellulose-based food ...

FOOD PRODUCT HAVING A CASING

The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel. 1. A process for preparing a food product having a casing , the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product , and contacting the co-extruded product with a solution comprising calcium ions , thereby causing the alginate to gel.2. The process of claim 1 , further comprising the step of preparing an alginate paste and mixing with the alginate paste a sparingly soluble calcium salt to form the casing paste.3. The process of claim 1 , in which the casing paste additionally comprises a sequestrant.4. The process of claim 1 , in which the sparingly soluble calcium salt has a solubility product at 25° C. of not more than 10.5. The process of claim 4 , in which the sparingly soluble calcium salt is selected from the group consisting of calcium carbonate claim 4 , calcium citrate claim 4 , calcium oxide claim 4 , calcium phosphate claim 4 , calcium silicate claim 4 , calcium sulphate claim 4 , calcium sulphide claim 4 , calcium tartrate and mixtures thereof.6. The process of claim 1 , in which the concentration of sparingly soluble calcium salt claim 1 , expressed as calcium sulphate claim 1 , in the casing paste is in the range 0.1 wt % to 10 wt %.7. The process of claim 1 , in which the time between the mixing of the sparingly soluble calcium salt and the alginate paste and the application of the casing paste is not more than 20 minutes.8. An alginate composition suitable for mixing with water to form an alginate ...

PROCESS TO OBTAIN A ROUND SHAPED COLLAGEN CASING AND CASING OBTAINED BY THE PROCESS

The present invention relates to a process to obtain a round shaped collagen casing and to the casing obtained by the process, which is based on a post rounding of a straight collagen casing by controlled heat shrinking. 1. A process to obtain a round shaped collagen casing comprising the steps of:a) guiding a straight inflated collagen casing which has a humidity between the 12% to the 30% balanced to the total weight of the casing and contains collagen plasticizer between 12% to 24% balanced to the total weight of the casing and an inside gas pressure between 20 to 700 mbar to a heat transfer unit;b) transferring heat energy to the casing by a heat transfer unit to obtain a round shaped collagen casing, wherein the temperature achieved in the innermost ring of the casing is higher than shrinkage temperature of collagen casing;c) supporting the round shaped collagen casing by a round element.2. The process according to wherein the straight inflated collagen casing has a humidity between the 15% to the 25% balanced to the total weight of the casing.3. The process according to wherein the straight inflated collagen casing contains collagen plasticizer between 14% to 22% balanced to the total weight of the casing.4. The process according to wherein the plasticizer is glycerol.5. The process according to wherein the heat transfer unit is a blower.6. The process according to wherein the round element is a thermoregulated round element.7. The process according to wherein the inflated collagen casing is embraced around a roller at least to ¼ of a circle claim 1 , the roller is maintained at a temperature between room temperature to the shrinkage temperature of the collagen casing.8. A round collagen casing obtained by the process defined in .9. A collagen casing characterized by a round shaped and wherein the ratio claim 1 , longitudinal outer ring shrinkage/longitudinal inner ring shrinkage is higher than 1.25. The present invention relates to a process to obtain a round ...

PRODUCTION OF POLY ALPHA-1,3-GLUCAN FORMATE FOOD CASINGS

An extrusion process for making a poly alpha-1,3-glucan formate food casing is disclosed. 1. A process for making a poly alpha-1 ,3-glucan formate food casing comprising:(a) dissolving poly alpha-1,3-glucan in a solvent composition comprising formic acid to provide a solution of poly alpha-1,3-glucan formate;(b) extruding the solution of poly alpha-1,3-glucan formate into a coagulation bath to make a tube-shaped wet gel;(c) optionally, washing the tube-shaped wet gel with water; and(d) removing the water from the tube-shaped wet gel to form a poly alpha-1,3-glucan formate food casing.2. The process according to claim 1 , wherein the coagulation bath comprises water.3. The process according to claim 2 , wherein the water contains a dilute aqueous base.4. The process according to claim 1 , further comprising the solution of poly alpha-1 claim 1 ,3-glucan formate in (b) is coextruded over an extruded food product into a coagulation bath to make a tube-shaped wet gel covering an extruded food product.5. A poly alpha-1 claim 1 ,3-glucan formate food casing made according to or .6. A food casing comprising poly alpha-1 claim 1 ,3-glucan formate.7. The food casing according to claim 6 , wherein the food casing has a breaking stress from about 10 to about 100 MPa.8. A food casing comprising poly alpha-1 claim 6 ,3-glucan formate covering a food product. This disclosure claims the benefit of priority of U.S. Provisional Application No. 62/017507, filed on Jun. 26, 2014, the entirety of which is herein incorporated by reference.This invention relates to poly alpha-1,3-glucan formate food casings, methods of their preparation and poly alpha-1,3-glucan formate coated food products.Glucose-based polysaccharides and their derivatives can be of potential industrial application.Cellulose is a typical example of such a polysaccharide and is comprised of beta-1,4-D-glycosidic linkages of hexopyranose units. Cellulose is used for several commercial applications such as in manufacture ...

PRODUCTION OF POLY ALPHA-1,3-GLUCAN FOOD CASINGS

An extrusion process for making a poly alpha-1,3-glucan food casing is disclosed. 1. A process for making a poly alpha-1 ,3-glucan food casing comprising:(a) dissolving poly alpha-1,3-glucan in a solvent composition to provide a solution of poly alpha-1,3-glucan;(b) extruding the solution of poly alpha-1,3-glucan into a coagulation bath to make a tube-shaped wet gel;(c) washing the tube-shaped wet gel with water;(d) optionally, plasticizing the tube-shaped wet gel with a plasticizer additive; and(e) removing the water from the tube-shaped wet gel to form a poly alpha-1,3-glucan food casing.2. The process according to claim 1 , wherein the solvent composition is an aqueous base.3. The process according to claim 2 , wherein the aqueous base is selected from the group consisting of aqueous potassium hydroxide claim 2 , aqueous sodium hydroxide and aqueous tetraethyl ammonium hydroxide.4. The process according to claim 1 , wherein the solvent composition further comprises a solubility additive claim 1 , a plasticizer additive or a mixture thereof.5. The process according to claim 1 , wherein the coagulation bath comprises an aqueous acid or methanol.6. The process according to claim 5 , wherein the aqueous acid comprises aqueous sulfuric acid.7. The process according to claim 5 , wherein the coagulation bath further comprises sodium sulfate claim 5 , boric acid or a mixture thereof.8. The process according to claim 1 , further comprising the solution of poly alpha-1 claim 1 ,3-glucan in (b) is coextruded over an extruded food product into a coagulation bath to make a tube-shaped wet gel covering an extruded food product.9. A poly alpha-1 claim 1 ,3-glucan food casing made according to or .10. A food casing comprising poly alpha-1 claim 1 ,3-glucan.11. The food casing according to claim 10 , wherein the food casing has a breaking stress from about 10 to about 100 MPa.12. A food casing comprising poly alpha-1 claim 10 ,3-glucan covering a food product. This disclosure ...

METHOD OF EXTRUDING SAUSAGE SLEEVES OF AT LEAST PARTIAL COLLAGEN, EXTRUSION HEAD AND EXTRUDED COLLAGEN SLEEVES

The invention relates to a method of extruding sleeves extruded of collagen for encasing sausages, wherein a collagen fluid is fed to an extrusion head; the collagen fluid is guided through the extrusion head; and the collagen fluid is discharged from the extrusion head. The invention also relates to an extrusion head for performing such a process as well as a co-extrusion sausage line. Finally also the sleeve extruded with this method or devices is part of the invention. 1. Method of extruding sleeves of collagen or a collagen comprising mixture for encasing sausages , comprising the successive method steps:A) feeding a collagen fluid to an extrusion head;B) guiding the collagen fluid through the extrusion head;C) discharging the collagen fluid from the extrusion head;wherein during processing step B) the collagen fluid is transported between two rotatable and co-operating jackets which co-operating jackets are rotated in opposite directions, characterised in that the counter rotating jackets are rotated each with a rotation speed of 150-300 rpm.2. Method according to claim 1 , characterised in that the rotation speed of at least one of the rotating jackets is individually controllable.3. Method according to claim 1 , characterised in that simultaneous with the extrusion of the collagen fluid and from the inside of the co-operating jackets a food dough is extruded and the collagen fluid when being discharged is applied onto the extruded food dough.4. Method according to claim 1 , characterised in that the collagen fluid when being discharged is applied onto a core.5. Method according to claim 1 , characterised in that at least one of the collagen fluid guiding jackets is interchanged for an alternative collagen fluid guiding jacket claim 1 , which interchanged jackets have contact surfaces to the collagen with different properties.6. Extrusion head for sleeves of collagen or a collagen comprising mixture for encasing sausages claim 1 , comprising:a collagen fluid ...

SHIRRING COMPOSITION AND APPLICATIONS THEREOF

The present invention relates to a composition for shirring artificial casings which allows conferring the casing with a high capacity to cling to the meat paste stuffed therein. The composition of the invention comprises at least one heat curable polycationic resinous component, a polyolic component and water, wherein the water activity (aw) index has a value greater than or equal to 0.70. A casing impregnated by said composition, the meat product stuffed in said casing and the method for impregnating the casing with the composition of the invention is also contemplated. 1. Shirring composition for artificial casings comprising one heat curable polycationic resinous component , a polyolic component and water , wherein the water activity (a) index has a value greater than or equal to 0.70.2. Additivated shirring composition consisting of the composition defined in and an additive selected from the following groups: proteins claim 1 , food grade substances with lubricating action claim 1 , emulsifier claim 1 , moisturizer claim 1 , antioxidant and preservative claim 1 , bactericide claim 1 , fungicide and fungal growth inhibitor claim 1 , flavoring claim 1 , colorant claim 1 , inorganic or organic metal alkalis and their salts for pH adjustment and combinations thereof.3. Composition according to claim 1 , characterized in that the heat curable polycationic resinous component is present in a proportion comprised between 0.01 and 15% by weight with respect to the total weight of the composition.4. Composition according to claim 1 , characterized in that the heat curable polycationic resinous component comprises a mixture of two or more heat curable polycationic resins.5. Composition according to claim 1 , characterized in that the polycationic resins used belong to the group of resins derived from the polymeric reaction of epichlorohydrin and a polyamide claim 1 , or a polyethyleneimine claim 1 , or a polyamidoamine claim 1 , derived from the condensation of a ...

TUBULAR FILM FOOD CASING

The present invention relates to a tubular film food casing, a process for its production and a food product comprising the tubular film food casing. 1. A tubular film food casing , which is semi-permeable to smoke and water-vapor , comprising at least one layer (1) , comprising a mixture of at least one semi-aromatic (co)polyamide with at least one water-soluble synthetic organic polymer and optionally at least one plastifier.2. The food casing as claimed in claim 1 , which is biaxially oriented and thermosetting.3. The food casing as claimed in claim 1 , wherein the water-soluble claim 1 , synthetic claim 1 , organic polymer is(i) a partially or completely saponified poly(vinyl alcohol),(ii) a copolymer having vinyl alcohol units,(iii) a poly(alkylene glycol),(iv) a copolymer having alkylene glycol units,(v) a polyvinylpyrrolidone,(vi) a copolymer having vinylpyrrolidone units and units of at least one α,β-olefinically unsaturated monomer,(vii) a homopolymer or a copolymer having units of N-vinylalkylamides and/or(viii) a (co)polymer of or polymer having units of α,β-unsaturated carboxylic acids or α,β-unsaturated carboxamides.4. The food casing as claimed in claim 3 , wherein the at least one layer (1) comprises at least two different water-soluble synthetic organic polymers.5. The food casing as claimed in claim 4 , wherein the at least one layer (1) comprises a partially or completely saponified poly(vinyl alcohol) and a polyvinylpyrrolidone.6. The food casing as claimed in claim 1 , wherein the at least one layer (1) does not comprise aliphatic (co)polyamides.7. The food casing as claimed in claim 1 , wherein the at least one layer (1) comprises a plastifier which is selected from one or more of glycerol claim 1 , mono- and diglycol claim 1 , trimethylolpropane claim 1 , a mono- claim 1 , di- or triester of glycerol with carboxylic acids claim 1 , formamide claim 1 , acetamide claim 1 , N claim 1 ,N-dimethylformamide or N claim 1 ,N-dimethylacetamide.8. The ...

SMOKABLE THERMOPLASTIC CASING

A novel smokable thermoplastic film, smokable by both liquid smoke and gaseous smoke, that may be produced as a film or a tube, as in a food casing. This newly disclosed film is a blend of a polyamide base, an amorphous polyvinyl alcohol and, optionally, an antiblocking agent. 1. A smokable , heat-shrinkable film useable for food packaging , the film comprising:(i) at least one hydrophilic, amorphous, copolyvinyl alcohol resin, in amounts of from about 20 wt. % to about 70 wt. %, based on the weight of the film; 'a) wherein the polyamide is aliphatic or a blend of aliphatic and amorphous polyamide; and', '(ii) at least one polyamide, in amounts of from about 30 wt. % to about 80 wt. %, based on the weight of the film; and'}(iii) optionally, at least one antiblock agent, in amounts of from about 3 wt. % to about 5 wt. %, based on the weight of the film;and that allows the transfer of both liquid and gaseous smoke through the film.2. The film of claim 1 , having a MVTR of greater than 40 g/100 in/day/mil and an oxygen transmission rate of less than 1.05 cc/100 in/24 hr atm/mil.3. The film of claim 1 , wherein the film is additionally seamless claim 1 , tubular claim 1 , and biaxially stretched.4. The film of claim 1 , wherein the copolyvinyl alcohol resin has a melt flow index determined at 210° C. and 2.16 kg from 2 g to 4 g/10 minutes and a melting point of 154° C. and percentage of volatile matter of less than 0.5%.5. The film of claim 1 , wherein the copolyvinyl alcohol resin is NICHIGO G-POLYMER® OKS-8089P.6. The film of claim 1 , wherein the copolyvinyl alcohol resin comprises at least one further additive selected from the group consisting of a slip additive claim 1 , antioxidant claim 1 , pigment claim 1 , dye claim 1 , filler claim 1 , polymeric compound claim 1 , and mixtures of any thereof.7. The film of claim 5 , the film comprising:(i) from about 30 wt. % to about 60 wt. % of NICHIGO G-POLYMER® OKS-8089P copolyvinyl alcohol;(ii) from about 40 wt. % to ...

SMOKE- AND WATER VAPOUR-PERMEABLE FOOD CASING WITH OPTIMIZED BONDING PROPERTIES

A tubular, seamless, water vapour permeable, smokable, biaxially draw-oriented and partially or completely heat-set food casing is provided having at least two layers based on thermoplastic polymers. At least one layer A, which does not form the inside layer, comprises a blend of aliphatic (co)polyamide and at least one hydrophilic polymer, while the inside layer I comprises a blend of aliphatic or isocyclic (co)poly amide and a block copolymer selected from polyether-amide, polyether-ester and polyether-urethane. The casing is produced by a tubular-film blowing process or a process with biaxial tubular-film draw-orientation. The casing is envisaged more particularly as synthetic sausage casing, especially for smoked raw sausage, such as salami. 1. Tubular , seamless , water vapour permeable , smokable , biaxially draw-oriented and partially or completely heat-set food casing having at least two layers based on thermoplastic polymers comprising (i) at least one layer A which does not form the inside layer and comprises a blend of aliphatic (co)polyamide and at least one hydrophilic polymer and (ii) an inside layer I comprising a blend of aliphatic or isocyclic (co)polyamide and a block copolymer selected from polyether-amide , polyether-ester and polyether-urethane.2. Food casing according to claim 1 , wherein the hydrophilic polymer is polyvinylpyrrolidone claim 1 , polyvinyl alcohol or a partially hydrolysed polyvinyl acetate claim 1 , a copolymer having vinyl alcohol units claim 1 , a polyalkylene glycol or a copolymer having alkylene glycol units claim 1 , a polymer of N-vinylalkylamides or a homopolymer comprised of or a copolymer having units of α claim 1 ,β-unsaturated carboxylic acids or α claim 1 ,β-unsaturated carboxamides.3. Food casing according to claim 1 , wherein the aliphatic or isocyclic (co)polyamide is a polyamide 6 claim 1 , a copolyamide of ϵ-caprolactam and ω-laurolactam (PA 6/12) claim 1 , a copolyamide of ϵ-caprolactam claim 1 , ...

System and Process for Picking Up and Transporting a Casing

There is provided a system and a process for picking up and transporting a casing of indefinite length into relationship with a device, such as a device for measuring the diameter of the casing. The process comprises the steps: i) placing the casing on a support; ii) directing an actuated arm equipped with a finger towards the casing; iii) moving the actuated arm away from the support and activating rollers to coil the casing onto the finger; and iv) moving the finger with the casing to a device, such as a device for measuring the diameter thereof, and decoiling the casing to transfer it to the device.

Rigid shirred food casing articles, and related methods and compositions

Rigid shirred food casing articles (e.g., shirred sticks of casing material) include a cohesion-enhancing solution applied to at least one surface of the casing material. The cohesion-enhancing solution comprises at least one polysaccharide (e.g., dextrin) and a predominantly non-aqueous solvent (e.g., comprising propylene glycol). The coherency-enhancing solution comprises less than 50 wt. % water. Related methods and compositions are also disclosed.

EDIBLE COLLAGEN CASINGS FINISHED WITH POLYSORBAT

An improved collagen casing is produced by applying a suspension of a polysorbate in vegetable oil to the collagen film. The collagen casing exhibits improved qualities over collagen casing, such as reduced fading of dyed collagen casings when exposed to UV light. 1. A collagen casing for meat products comprising a collagen casing having a suspension of polysorbate in vegetable oil on the outer surface.2. The collagen casing of claim 1 , wherein the suspension of polysorbate in vegetable oil comprises between about 1% to 6% of the total casing weight.3. The collagen casing of claim 2 , wherein the suspension of polysorbate in vegetable oil comprises between about 3% to 3.5% of the total casing weight.4. The collagen casing of claim 2 , wherein the polysorbate comprises between about 0.3% to 1% w/w of the suspension of polysorbate in vegetable oil.5. The collagen casing of claim 4 , wherein the polysorbate is polysorbate 80.6. A method for finishing edible collagen casings claim 4 , comprising applying to an extruded film of collagen casing at room temperature a suspension of polysorbate in vegetable oil.7. The method of claim 6 , wherein the suspension of polysorbate in vegetable oil is applied in an amount of between about 1 to 6% of the total casing weight.8. The method of claim 6 , wherein the suspension of polysorbate in vegetable oil is applied in an amount of between about 3 to 3.5% of the total casing weight.9. The method of claim 6 , wherein the polysorbate comprises between about 0.3% to 1% w/w of the polysorbate/vegetable oil suspension.10. The method of claim 9 , wherein the polysorbate is polysorbate 80. This application claims priority under 35 U.S.C. §119 to U.S. Provisional ApplicationNo. 61/980,131 filed on Apr. 16, 2014, the contents of which are incorporated herein by reference.Reconstituted collagen is widely used in the manufacture of tubular casings for meat products such as sausage. The collagen used in these casings is usually derived from the ...

Device For Application of Flavors to Collagen Casings

A device for applying liquid flavors to collagen casing is provided. In one embodiment, the device comprises a cup and a roller for applying liquid flavor to the surface of the collagen casing prior to drying. In another embodiment, the device comprises an applicator having a base plate with a first hole in the base plate to allow the collagen casing to pass through the base plate, a second hole in the base plate in fluid communication with the first hole to inject liquid flavor through the second hole into contact with the collagen casing as it passes through the first hole, a wiper removably attached to the base plate to wipe excess liquid flavor from the surface of the collagen casing, and a liquid flavor injection line attached to the second hole in the base plate. In some embodiments, the cup and roller are combined with the applicator to apply the liquid flavor. 1. A device for applying liquid flavor to the surface of a collagen casing comprising:(a) a roller for feeding collagen casing;(b) a cup having liquid flavor contained therein;(c) a roller rotatably attached to the cup, wherein the collagen casing passes under wire roller and through the liquid flavor contained in the cup; and(d) a feed line for feeding the liquid flavor into the cup.2. The device of claim 1 , wherein the roller rotatably attached to the cup is a wire roller.3. The device of claim 1 , wherein the liquid flavor is a water soluble smoke flavor.4. The device of claim 1 , further comprising a liquid flavor applicator having a base plate with a first hole in the base plate to allow the collagen casing to pass through the base plate claim 1 , a second hole in the base plate in fluid communication with the first hole to inject liquid flavor through the second hole into contact with the collagen casing as it passes through the first hole claim 1 , a wiper removably attached to the base plate to wipe excess liquid flavor from the surface of the collagen casing claim 1 , and a liquid flavor ...

Collagen Casings Having Increased Final Moisture Content and Method of Production

Collagen casings having a final moisture content of between about 18.5% to 21.5% by weight may be produced by controlling the drying process for a collagen casing ready for drying. The collagen casing is treated with a suspension of polysorbate in vegetable oil following the drying process. The resulting collagen casing does not require treatment in a humidification chamber to increase the moisture content of the casing prior to shirring. 1. A process for producing a collagen casing having an increased final moisture content comprising the steps of:(a) providing a collagen casing wherein the collagen casing is ready for final drying;(b) feeding the collagen casing through a dryer and humidification chamber, wherein the collagen casing is dried to a final moisture content of between about 18.5% to about 21.5% by weight;(c) applying to the collagen casing a suspension of a polysorbate in vegetable oil.2. The process of claim 1 , wherein the collagen casing is fed through a dryer having a first drying zone maintained at a temperature between about 150° F. and 195° F. claim 1 , a second drying zone maintained at a temperature between about 160° F. and 205° F. claim 1 , and a third drying zone maintained at a temperature between about 130° F. and 150° F.3. The process of claim 2 , wherein the relative humidity in each of the drying zones is maintained between about 85% to 95%.4. The process of claim 4 , wherein the final moisture content of the collagen casing is about 19.5% by weight.5. The process of claim 2 , wherein the suspension of polysorbate in vegetable oil is applied in an amount of between about 1 to 6% of the total casing weight.6. The method of claim 5 , wherein the suspension of polysorbate in vegetable oil is applied in an amount of between about 3 to 3.5% of the total casing weight.7. The method of claim 6 , wherein the polysorbate comprises between about 0.3% to 1% w/w of the polysorbate/vegetable oil suspension.8. A tubular collagen casing comprising ...

METHOD FOR MANUFACTURING SAUSAGE PRODUCTS USING LIQUID HEATING

The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases. 1. A method for manufacturing sausage products by means of co-extrusion , wherein the method comprises the following steps:providing a food dough;providing a viscous paste;co-extruding the food dough and the viscous paste into a co-extruded product with a core of the food dough enclosed by a casing formed by the viscous paste;subdividing the co-extruded product into sausage products;guiding the sausage products through a fixing bath wherein cohesion of the sausage products increases;wherein within 20 seconds following the step of co-extrusion of the co-extruded product, the co-extruded product is heated with a liquid-containing medium in a heating bath having a temperature range of at least 40° C. and lower than 100° C., in which denaturation of proteins of the food dough occurs.2. The method of claim 1 , wherein the temperature range of the heating bath is within the range of 48° C. to 85° C.3. The method of claim 1 , further comprising the step of pasteurizing the sausage products after the step of guiding through the fixing bath.4. The method of claim 1 , wherein the co-extruded product is only in the heating bath to the extent that the food dough is not fully coagulated claim 1 , or the casing is only partly coagulated.5. The method of claim 1 , wherein the co-extruded product is only in the heating bath to the extent that only a periphery of the food dough is coagulated in comparison to a remainder of the core of the food dough.6. The method of claim 1 , wherein the step of ...

A METHOD OF PRODUCING A SNACK-SIZED THERMALLY PROCESSED MEAT-BASED PRODUCT IN A PEELABLE PACKAGE

The present invention is related to a method of producing a snack-sized thermally processed meat-based product, provided in an easy-to-peel tubular package. Moreover, a snack-sized thermally processed meat product provided in an easy-to-peel tubular package, is herein disclosed. 1. A method of producing a snack-sized thermally processed meat-based product , provided in an easy-to-peel tubular package , comprising the steps of: 'b) Providing an easy-to-peel tubular packaging film;', 'a) Providing a raw meat preparation;'}c) Filling the easy-to-peel tubular packaging film with the raw meat preparation of step (a) and closing with a top seal and a bottom seal;d) Thermally processing the product of step (c),wherein the raw meat preparation of step (a) characterized by an amplitude sweep test (strain), at a temperature of 15° C. and at a frequency of 1 Hz, has a stress value at flow point lower than 2000 Pa.2. The method of claim 1 , wherein the stress value at flow point claim 1 , determined by an amplitude sweep test (strain) claim 1 , at a temperature of 15° C. and at a frequency of 1 Hz claim 1 , is lower than 1800 Pa and more preferably lower than 1650 Pa.3. The method of claim 1 , wherein the raw meat preparation of step (a) further characterized by an amplitude sweep test (strain) claim 1 , at a temperature of 15° C. and at a frequency of 1 Hz has a complex viscosity at the flow point claim 1 , lower than 450 Pa*s claim 1 , preferably lower than 400 Pa*s and more preferably lower than 350 Pa*s.4. The method of claim 1 , wherein the raw meat preparation of step (a) is characterized by a protein-to-water ratio of 1:3 to 1:7.5. The method of claims 1 , wherein the raw meat preparation comprises a vegetable oil or a mixture of vegetable oils.6. The method of claim 1 , wherein the easy-to-peel tubular package is a cook-in-ship-package.7. The method of claim 1 , wherein the easy-to-peel tubular packaging film of step (b) is made from heat-sealable material or materials ...

METHOD OF MANUFACTURING FOOD PACKAGING CELLULOSIC FILMS AND FOOD PACKAGING CELLULOSIC FILMS THUS PRODUCED

The present invention relates to a method of manufacturing a cellulosic film (cellulose film), particularly a cellulosic food packing film, especially a detectable cellulosic film, which cellulosic film comprises detectable particles incorporated therein, as well as to the cellulosic film thus produced and to its applications and usages (i.e. its use). 1. A method of manufacturing a detectable cellulosic food packaging film , which cellulosic film comprises detectable particles incorporated therein , wherein the method comprises the following steps:(i) a first step of introducing detectable particles into a solution or dispersion comprising at least one of a cellulose and a cellulose precursor or derivative in the presence of at least one disversant, wherein the detectable particles are magnetic and are detectable by a metal detection device and wherein the dispersant is selected among surface-active detergents and polymers,(ii) followed by a second step of regenerating and recovering cellulose from the solution or dispersion in the presence of the detectable particles, so as to obtain a detectable cellulosic food packaging film comprising the detectable particles incorporated therein in homogeneous distribution.248-. (canceled)49. The method as defined in claim 1 ,wherein the dispersant is a surface-active polymer having a number-average molecular weight of at least 500 g/mol and up to 1,000,000 g/mol; andwherein the dispersant is a surface-active polymer comprising functional groups.50. The method as defined in claim 1 ,wherein the dispersant is a polymeric dispersant based on a naphthalene condensate or its neutral salts.51. The method as defined in claim 1 ,wherein the dispersant is used in amounts, calculated as the weight ratio of detectable particles:dispersant, in the range of from 2,000:1 to 1:1.52. The method as defined in claim 1 ,wherein the detectable particles are introduced into the solution or dispersion comprising at least one of a cellulose and a ...

COLLAGEN CASINGS WITH ADDED CHITOSAN

Collagen casings comprising chitosan as an anti-microbial agent are provided. The collagen casings may be produced by adding chitosan during the gelling of quarter grind hides, by injecting chitosan into collagen gel prior to extrusion, or by applying a chitosan solution to a surface of extruded collagen casings. 1. A tubular collagen casing comprising collagen and chitosan.2. The tubular collagen casing of claim 1 , wherein the casing comprises between about 0.15 wt % to about 3.0 wt % chitosan (dry basis).3. The tubular collagen casing of claim 2 , wherein the casing comprises between about 0.75 wt % to about 2.0 wt % chitosan (dry basis).4. The tubular collagen casing of claim 2 , wherein the casing comprises between about 0.15 wt % to about 0.85 wt % chitosan (dry basis).5. A process for producing a collagen casing comprising chitosan claim 2 , the process comprising the steps of:(a) providing a quantity of ground corium collagen hide solids;(b) mixing the ground corium collagen hide solids with an aqueous solution of cellulose, hydrochloric acid and chitosan to produce a collagen gel; and(c) extruding the collagen gel to produce a collagen casing comprising between about 0.15 wt % to about 3.0 wt % chitosan (dry basis).6. The process of claim 5 , wherein the mixture of step (b) comprises between about 4.2 wt % to about 5.3 wt % quarter grind hide solids claim 5 , between about 0.90 wt % to about 1.70 wt % cellulose claim 5 , between about 0.20 wt % to about 0.24 wt % hydrochloric acid claim 5 , and between about 0.008 wt % to about 0.32 wt % chitosan.7. The process of claim 6 , wherein the mixture of step (b) comprises between about 0.008 wt % to about 0.123 wt % chitosan.8. The process of claim 6 , wherein the collagen casing comprises between about 0.15 wt % to about 0.85 wt % chitosan (dry basis).9. A process for producing a collagen casing comprising chitosan claim 6 , the process comprising the steps of:(a) providing a quantity of ground corium collagen ...

SAUSAGE CASINGS

The invention is directed to a process for preparing a food casing, in particular a sausage casing. The sausages thus produced can be dried more efficiently because of the higher initial solids content of the casing, after they leave the extruder. 19.-. (canceled)10. A process for preparing a food casing , comprising:preparing a collagen water mixture, which further comprises a salt,followed by a subsequent acidification step, thereby forming a gel,followed by a step wherein said casing is formed from said gel, wherein said salt reduces swelling of collagen fibers upon said acidification.11. The process of claim 10 , wherein said salt is an alkali halide.12. The process of claim 11 , wherein said alkali halide is sodium chloride.13. The process of claim 10 , wherein said salt is present in said mixture in a concentration of about 0.05 to about 1 mol/dm.14. The process of claim 10 , wherein said salt is present in said mixture in a concentration of about 0.15 to about 0.35 mol/dm.15. The process of claim 10 , wherein said salt is present in said mixture in a concentration of about 0.22 mol/dm.16. The process of claim 10 , wherein a concentration of the collagen in said mixture is more than about 4 weight %.17. The process of claim 10 , wherein a concentration of the collagen in said mixture is more than about 5 weight %.18. The process of claim 10 , wherein a concentration of the collagen in said mixture is in a range of about 6 to 10 weight %.19. The process of claim 10 , wherein a concentration of the collagen in said mixture is about 8 weight %.20. The process of claim 10 , wherein said gel has a viscosity of less than about 20 claim 10 ,000 cP.21. The process of claim 10 , wherein said gel has a viscosity in a range of about 12 claim 10 ,000 to about 19 claim 10 ,000 cP.22. The process of claim 10 , wherein said gel has a viscosity in a range of about 12 claim 10 ,000 to about 16 claim 10 ,000 cP.23. The process of claim 10 , wherein the food casing is a sausage ...

Multilayer blown film structure with polypropylene non-sealant layer and polyethylene sealant layer

The present invention pertains to a multilayer blown film structure having a blended polypropylene layer and at least one polyethylene sealant layer. In particular, the invention relates to a multilayer blown film comprising a non-sealant layer made from a propylene-rich polypropylene polymer blended with at least one ethylene-rich ethylene interpolymer and a sealant layer made from at least one ethylene interpolymer, wherein the ethylene-rich ethylene interpolymer comprises ethylene interpolymerized with at least one other comonomer other than propylene. The novel multilayer film structure exhibits excellent interlayer adhesion (especially at the blended non-sealant/sealant interface when adjacent to one another) and toughness (e.g. excellent trouser tear) with acceptable optical properties and surprising sealing properties. The novel structure is preferably made using an air-quenched coextrusion fabrication technique and is particularly suited for use in making pouches for flowable materials, heavy-duty shipping sacks and overwrap films.

Biaxially stretched, biodegradable and compostable sausage casings

The novel feature in a tubular, biaxially-stretched, biodegradable and compostable food (especially sausage) casing is that at least one layer is of a thermoplastically-processable biodegradable polymer, preferably an aliphatic or partly aromatic polyester, a thermoplastic aliphatic polyesterurethane, an aliphatic-aromatic polyestercarbonate or, especially, an aliphatic polyesteramide. The polymer is preferably melt extruded, cooled to solidify and then biaxially stretched.

Multilayer food casing with coarse-grained particles in a middle layer and process for its preparation

Offenbart sind schlauchförmige, mehrschichtige, thermoplastische Nahrungsmittelhüllen mit einer Außenschicht (Z), einer Innenschicht (I) und mindestens einer dazwischen liegenden Schicht (P), wobei mindestens eine Schicht (P) grobkörnige anorganische oder/und organische Partikel und mehr als 50 Gew.-% an mindestens einem thermoplastischen Polymer enthält, wobei die mindestens eine Schicht (P) mindestens eine Art grobkörniger Partikel mit einem mittleren Äquivalentkugeldurchmesser d¶50¶ größer als 5 mum aufweist und wobei die Oberfläche der Außenschicht (Z) oder/und der Innenschicht (I) eine gemittelte Rauhtiefe R¶z¶ von mindestens 5 mum aufweist, gemittelt über jeweils 5 Messungen. Daneben ist ein Verfahren zur Herstellung. Disclosed are tubular, multilayer, thermoplastic food casings having an outer layer (Z), an inner layer (I) and at least one intermediate layer (P), wherein at least one layer (P) comprises coarse-grained inorganic and / or organic particles and more than 50 wt. % of at least one thermoplastic polymer, wherein the at least one layer (P) has at least one kind of coarse-grained particles with a mean equivalent spherical diameter d¶50¶ greater than 5 μm, and wherein the surface of the outer layer (Z) or / and the inner layer ( I) has an average roughness depth R¶z¶ of at least 5 μm, averaged over every 5 measurements. Besides this is a process for the production.

Cellulosehaltige, eßbare Folie

Die Erfindung betrifft eine für den Mitverzehr geeignete Verpackungsfolie für Nahrungsmittel, die Cellulose, mindestens ein Protein und mindestens einen Füllstoff enthält, wobei als Füllstoffe bevorzugt Kleie, gemahlene Naturfasern, Baumwoll-Linters, Chitosan, Guarkernmehl, Johannisbrotkernmehl oder mikrokristalline Cellulose eingesetzt werden. Die Folie wird hauptsächlich als künstliche Wursthülle verwendet.

食用食品ケーシング用フィルム

本発明では、食用食品ケーシング用フィルム、前記食用食品ケーシング用フィルムの製造方法、前記食用食品ケーシング用フィルムの組成物および例えばソーセージケーシングとして前記食用食品ケーシング用フィルムの使用を提供する。当該食品ケーシング用フィルムは、熱水とナトリウム塩に強く、高温で安定的で、容易にシャーリングでき、食料品、特に肉、チーズまたは魚の加工食品のほかにベジタリアンやビーガン用の食料品を容易に詰めることができる。【選択図】 なし

Method of closing a tubular food casing

A method is provided for closing an end of a tubular food casing in such a way that the end so closed is made suitable for use as a hanger for the casing. In one embodiment, an end of a food casing is formed into a rigid loop suitable for hanging the casing. In a second embodiment, a die cut hole is made in a uniquely formed end of a casing, enabling the casing to be suspended by a hook inserted through the hole.

Film backseamed casings therefrom, and packaged product using same

A backseamed casing has a casing film comprising a first outer layer and a second outer layer, the first outer layer containing a polyamide having a melting point of from about 250°-400° F., and the second outer layer containing a polyamide having a melting point of from about 250°-400° F. A butt-sealed backseamed casing has a casing film to which a butt-seal tape film is sealed, the casing film having an inside layer containing a polyamide having a melting point of from about 250°-480° F., and an outside layer comprising polyolefin, with the butt-seal tape film comprising polyolefin. A heat-shrinkable film has a first outer layer, a second outer layer, and an inner layer. The first outer layer contains a first polyamide having a melting point of from about 250°-400° F.; and the second outer layer contains a second polyamide having a melting point of from about 250°-480° F.; the inner layer contains a first composition comprising at least one member selected from the group consisting of a third polyamide, a polyester; and, the first inner layer having a thickness of at least about 5% of a total thickness of the heat-shrinkable film. A package comprises a cooked meat product packaged in the film or casing according to the invention, in which the cooked meat adheres to the film.

Film, backseamed casings therefrom, and packaged product using same

A backseamed casing has a casing film comprising a first outer layer and a second outer layer, the first outer layer containing a polyamide having a melting point of from about 250-400° F., and the second outer layer containing a polyamide having a melting point of from about 250-400° F. A butt-sealed backseamed casing has a casing film to which a butt-seal tape film is sealed, the casing film having an inside layer containing a polyamide having a melting point of from about 250-480° F., and an outside layer comprising polyolefin, with the butt-seal tape film comprising polyolefin. A heat-shrinkable film has a first outer layer, a second outer layer, and an inner layer. The first outer layer contains a first polyamide having a melting point of from about 250-400° F.; and the second outer layer contains a second polyamide having a melting point of from about 250-480° F.; the inner layer contains a first composition comprising at least one member selected from the group consisting of a third polyamide, a polyester; and, the first inner layer having a thickness of at least about 5% of a total thickness of the heat-shrinkable film. A package comprises a cooked meat product packaged in the film or casing according to the invention, in which the cooked meat adheres to the film.

Polyvinyl chloride-free decorative surface coverings

PVC-free decorative surface covering comprising a reinforced layer, said layer comprising a carrier impregnated with a PVC-free paste, said paste comprising from 5 to 50% by weight of a PVC-free polymer blend, from 45 to 90 % by weight of one or more fillers and from 0.5 to 12% by weight of one or more lubricants. The PVC-free decorative surface coverings are prepared by a calendering process.

Method of making a food casing

In a method of making a food casing a mixture is extruded to form a seamless tube. The mixture comprises at least 10% of cellulose fiber and at least 50% of nylon-6 content. The nylon-6 content has a weighted average viscosity number of at least 155 ml/g and at most 230 ml/g. The seamless tube is oriented by at least 10% in the machine direction with at most 0% orientation in the transverse direction to form an oriented seamless tube.

Multilayer film tube for cook-in meat adhesion and method of making

A flexible multilayer film tube has an inner layer comprising a blend of thermoplastic polymer and starch particles in protruding relationship with the inside surface which, after oxidation, develops improved meat adhesion during in situ cooking.

Patent RU2017101971A3

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2017 101 971 A (51) МПК C08J 5/18 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2017101971, 21.05.2015 (71) Заявитель(и): ТАРКЕТТ ГДЛ (LU) Приоритет(ы): (30) Конвенционный приоритет: 30.06.2014 EP 14174978.8 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 30.01.2017 R U (43) Дата публикации заявки: 30.07.2018 Бюл. № 22 (72) Автор(ы): БАСТЕН Пьер (LU), ДИ КРОЧЕ Паскаль (LU), СИШ Александр (LU), СИМОН Жан-Ив (LU) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2016/000869 (07.01.2016) A Адрес для переписки: 191002, Санкт-Петербург, а/я 5, Общество с ограниченной ответственностью "Ляпунов и партнеры" R U (57) Формула изобретения 1. Декоративное облицовочное покрытие, не содержащее ПВХ (поливинилхлорид), включающее упрочненный слой, который содержит носитель, пропитанный не содержащей ПВХ пастой, имеющей динамическую вязкость при 200°C и при скорости сдвига 100/с от 500 до 10000 Па⋅с, причем указанная паста содержит: - от 5 до 50 масс. %, предпочтительно от 10 до 40 масс. % полиолефиновой смеси, причем указанные полиолефины характеризуются скоростью течения расплава равной или меньшей чем 15 г/10 минут при 190°C и 2,16 кг в соответствии со стандартом ASTM D1238, - от 45 до 90 масс. % одного или более чем одного наполнителя и - от 0,5 до 12 масс. % одного или более чем одного смазывающего вещества. 2. Декоративное облицовочное покрытие, не содержащее ПВХ, по п. 1, где не содержащая ПВХ паста имеет динамическую вязкость при 200°C и при скорости сдвига 100/с от 800 до 7000 Па⋅с, предпочтительно от 1000 до 2500 Па⋅с, причем указанная паста содержит: - от 10 до 40 масс. %, более предпочтительно от 15 до 30 масс. % полиолефиновой смеси, причем указанные полиолефины характеризуются скоростью течения расплава от 1 до 10 г/10 минут, предпочтительно от 1 до 5 г/10 минут при 190°C и 2,16 кг в соответствии со стандартом ASTM D1238, Стр.: 1 A 2 0 1 7 1 0 1 9 7 1 (54) ...

Glossy multilayered casing for food products, permeable to water vapours and smoke

FIELD: packaging industry. SUBSTANCE: invention relates to a package, namely to glossy multilayer tubular biaxially oriented casing for food products, mainly for use as a casing for frankfurters, sausages and boiled-smoked, air-dried and uncooked smoked sausages, and smoked processed cheese, and so on. The casing has at least two layers which comprise from 15% to 70% polyamide material and from 30% to 85% of at least one water-soluble polymeric material selected from the list comprising polyvinyl alcohol, vinyl alcohol copolymers, polyvinyl pyrrolidone, copolymers of vinylpyrrolidone, polyoxazoline, cellulose ether; and the value of the transmission rate of water vapour by the casing, measured according to DIN 53122 at 23°C and a relative humidity of 85%, is more than 200 g/m 2 ·per day. EFFECT: casing has increased mechanical reliability combined with high permeability with respect to the smoke fume and water vapour, and can be manufactured at high-performance industrial plants. 12 cl, 3 tbl, 6 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A22C 13/00 (13) 2 529 727 C2 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2012158100/13, 28.12.2012 (24) Дата начала отсчета срока действия патента: 28.12.2012 (43) Дата публикации заявки: 10.07.2014 Бюл. № 19 (73) Патентообладатель(и): Общество с ограниченной ответственностью "Производственно-коммерческая фирма "Атлантис-Пак" (RU) R U Приоритет(ы): (22) Дата подачи заявки: 28.12.2012 (72) Автор(ы): Верин Сергей Владимирович (RU), Великов Сергей Александрович (RU), Голянский Борис Владимирович (RU) (45) Опубликовано: 27.09.2014 Бюл. № 27 10330762 A1, 10.02.2005. RU 2131670 C1, 20.06.1999. RU 2469868 C2, 20.12.2012 2 5 2 9 7 2 7 R U (54) ГЛЯНЦЕВАЯ МНОГОСЛОЙНАЯ ОБОЛОЧКА ДЛЯ ПИЩЕВЫХ ПРОДУКТОВ, ПРОНИЦАЕМАЯ К ПАРАМ ВОДЫ И ДЫМУ (57) Реферат: Изобретение относится к упаковке, а именно поливиниловый спирт, сополимеры винилового к глянцевой многослойной рукавной ...

偏二氯乙烯聚合物组合物及由其制成的食品包装

本发明涉及一种聚(偏二氯乙烯)互聚物组合物，其含有(1)α烯烃与不饱和羧酸烷基酯的共聚物，和(2)偏二氯乙烯与氯乙烯的互聚物，与各组分比例均和该互聚物组合物相同但是不加入共聚物的组合物相比，该共聚物的含量能够有效地提高由含有该共聚物的互聚物组合物制成的食品包装的肉粘合性。本发明还涉及一种制备热塑性食品包装的方法、一种含有所述聚(偏二氯乙烯)互聚物组合物的薄膜、结合物、与肉或其他脂肪物质接触的包装、用于肉或其它脂肪物质的包装、含有薄膜的肠衣以及该组合物的应用。

Многослойная плоскостная или трубчатая оболочка или пленка для пищевого продукта

Изобретение относится к технологии получения упаковочных материалов, в частности к получению плоскостных или трубчатых оболочек или пленок для пищевых продуктов. Оболочка или пленка содержит слоистую структуру, имеющую, по меньшей мере, пять, предпочтительно, по меньшей мере, семь слоев. Один из слоев выполнен из поливинилового спирта, который может быть расположен между двумя слоями, выполненными из полиамида. Остальные слои могут быть выполненными из полиолефинов и содержать усилители адгезии. Изобретение позволяет повысить барьерные свойства упаковочного материала, размерную стабильность, герметичность слоев. 3 н. и 7 з.п. ф-лы. ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 315 785 (13) C2 (51) ÌÏÊ C08J 5/18 (2006.01) B32B 27/34 (2006.01) A22C 13/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2005119198/04, 06.06.2003 (72) Àâòîð(û): ØÈÔÔÌÀÍÍ Þðãåí (DE) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 06.06.2003 (73) Ïàòåíòîîáëàäàòåëü(è): ÊÓÍÅ ÀÍËÀÃÅÍÁÀÓ ÃÌÁÕ (DE) R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 20.11.2002 (ïï.1-10) DE 10254172.8 (43) Äàòà ïóáëèêàöèè çà âêè: 20.01.2006 (45) Îïóáëèêîâàíî: 27.01.2008 Áþë. ¹ 3 2 3 1 5 7 8 5 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: US 5773059 À, 30.06.1998. RU 2131670 C1, 20.06.1999. WO 02060266 A, 08.08.2002. EP 0372489 A2, 05.12.1989. WO 0226494 A, 04.04.2002. EP 0505575 A1, 30.09.1992. WO 9616799 A, 06.06.1996. EP 1018424 A, 12.07.2000. RU 2113125 C1, 20.06.1998. RU 2138399 C1, 27.09.1999. 2 3 1 5 7 8 5 R U C 2 C 2 (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 20.06.2005 (86) Çà âêà PCT: EP 03/05984 (06.06.2003) (87) Ïóáëèêàöè PCT: WO 2004/045852 (03.06.2004) Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Å.Å.Íàçèíîé, ðåã. ¹ 517 (54) ÌÍÎÃÎÑËÎÉÍÀß ÏËÎÑÊÎÑÒÍÀß ÈËÈ ÒÐÓÁ×ÀÒÀß ÎÁÎËÎ×ÊÀ ÈËÈ ÏËÅÍÊÀ ÄËß ÏÈÙÅÂÎÃÎ ÏÐÎÄÓÊÒÀ (57) Ðåôåðàò: Èçîáðåòåíèå îòíîñèòñ ê ...

Многослойная оболочка для пищевых продуктов, содержащая крупнозернистые частицы в промежуточном слое, и способ ее изготовления

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2006 142 555 (13) A (51) ÌÏÊ A22C 13/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2006142555/13, 02.08.2005 (71) Çà âèòåëü(è): Êàëå ÃìáÕ (DE) (30) Êîíâåíöèîííûé ïðèîðèòåò: 06.08.2004 DE 102004038162.3 (43) Äàòà ïóáëèêàöèè çà âêè: 20.09.2008 Áþë. ¹ 26 (87) Ïóáëèêàöè PCT: WO 2006/015765 (16.02.2006) R U (54) ÌÍÎÃÎÑËÎÉÍÀß ÎÁÎËÎ×ÊÀ ÄËß ÏÈÙÅÂÛÕ ÏÐÎÄÓÊÒÎÂ, ÑÎÄÅÐÆÀÙÀß ÊÐÓÏÍÎÇÅÐÍÈÑÒÛÅ ×ÀÑÒÈÖÛ Â ÏÐÎÌÅÆÓÒÎ×ÍÎÌ ÑËÎÅ, È ÑÏÎÑÎÁ ÅÅ ÈÇÃÎÒÎÂËÅÍÈß (57) Ôîðìóëà èçîáðåòåíè 1. Òðóá÷àòà ìíîãîñëîéíà òåðìîïëàñòè÷íà îáîëî÷êà äë ïèùåâûõ ïðîäóêòîâ, âêëþ÷àþùà íàðóæíûé ñëîé (Z), âíóòðåííèé ñëîé (I) è ïî ìåíüøåé ìåðå îäèí ðàñïîëîæåííûé ìåæäó íèìè ñëîé (Ð), îòëè÷àþùà ñ òåì, ÷òî ïî ìåíüøåé ìåðå îäèí ñëîé (Ð) ñîäåðæèò áîëåå 50% ïî ìàññå ïî ìåíüøåé ìåðå îäíîãî òåðìîïëàñòè÷íîãî ïîëèìåðà è êðóïíîçåðíèñòûå íåîðãàíè÷åñêèå è/èëè îðãàíè÷åñêèå ÷àñòèöû, ïðè ýòîì ïî ìåíüøåé ìåðå îäèí âèä êðóïíîçåðíèñòûõ ÷àñòèö èìååò ñðåäíèé äèàìåòð ýêâèâàëåíòíîãî øàðà d50 áîëåå 5 ìêì, à ïîâåðõíîñòü íàðóæíîãî ñëî (Z) è/èëè âíóòðåííåãî ñëî (I) èìååò óñðåäíåííóþ âûñîòó Rz íåðîâíîñòåé ïðîôèë ïî ìåíüøåé ìåðå 5 ìêì ïðè óñðåäíåíèè ðåçóëüòàòîâ 5 èçìåðåíèé. 2. Îáîëî÷êà äë ïèùåâûõ ïðîäóêòîâ ïî ï.1, îòëè÷àþùà ñ òåì, ÷òî êðóïíîçåðíèñòûå ÷àñòèöû ïî ìåíüøåé ìåðå îäíîãî ñëî (Ð) èìåþò òàêîå ðàñïðåäåëåíèå è ÷àñòîòó, ÷òî â ñðåäíåì ïî ìåíüøåé ìåðå òðè ÷àñòèöû íà îäèí ìì 2 íàðóæíîé è/èëè âíóòðåííåé ïîâåðõíîñòè èìåþò òàêîé äèàìåòð è ðàñïîëîæåíû â îáîëî÷êå òàêèì îáðàçîì, ÷òî îíè ïî ìåíüøåé ìåðå ÷àñòè÷íî âûñòóïàþò èç ðîâíûõ ó÷àñòêîâ ïîâåðõíîñòè çà ñ÷åò âçäóòè îñíîâíîé ìàññû âîêðóã ýòèõ ÷àñòèö è/èëè çà ñ÷åò ýëåìåíòîâ ÷àñòèö, âûñòóïàþùèõ èç îñíîâíîé ìàññû. 3. Îáîëî÷êà äë ïèùåâûõ ïðîäóêòîâ ïî ï.1 èëè 2, îòëè÷àþùà ñ òåì, ÷òî ïî ìåíüøåé ìåðå îäèí ñëîé (Ð) ñîäåðæèò ïî ìåíüøåé ìåðå 0,05% ïî îáúåìó íåîðãàíè÷åñêèõ è/èëè îðãàíè÷åñêèõ ÷àñòèö ñ äèàìåòðîì ýêâèâàëåíòíîãî øàðà ïî ìåíüøåé ìåðå 10 ìêì èëè ñ îáúåìîì ÷àñòèö ïî ìåíüøåé ...

Cellulose-containing film to be chewed

FIELD: packaging film for food products. SUBSTANCE: film contains cellulose, at least one protein, and filler in the form of particles having sizes less than 100 micron. Filler used in film composition provides for low tensile strength in wet state and, as a consequence, improved mouth-feel property of film. EFFECT: provision for easy chewing of film. 18 cl, 1 tbl, 8 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 294 105 (13) C2 (51) ÌÏÊ A22C 13/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2004101607/13, 14.06.2002 (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 14.06.2002 (30) Êîíâåíöèîííûé ïðèîðèòåò: 22.06.2001 DE 10129539.1 (43) Äàòà ïóáëèêàöèè çà âêè: 27.06.2005 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: ÅÐ 0286026 À, 12.10.1988. ÅÐ 0878133 À, 18.11.1998. US 6106763 À, 22.08.2000. GB 10866604 A, 11.10.1967. RU 2148917 C1, 20.05.2000. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 22.01.2004 Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Ñ.À.Äîðîôååâó (54) ÖÅËËÞËÎÇÎÑÎÄÅÐÆÀÙÀß ÐÀÇÆÅÂÛÂÀÅÌÀß ÏËÅÍÊÀ (57) Ðåôåðàò: Èçîáðåòåíèå îòíîñèòñ ê óïàêîâî÷íîé ïëåíêå äë ïèùåâûõ ïðîäóêòîâ è ê åå ïðèìåíåíèþ. Ïëåíêà ñîäåðæèò öåëëþëîçó, ïî ìåíüøåé ìåðå îäèí ïðîòåèí è íàïîëíèòåëü â âèäå ÷àñòèö, ðàçìåð êîòîðûõ ñîñòàâë åò ìåíåå 100 ìêì. Íàëè÷èå â ïëåíêå ïî èçîáðåòåíèþ íàïîëíèòåë îáåñïå÷èâàåò åå íèçêóþ ïðî÷íîñòü íà ðàçðûâ âî âëàæíîì ñîñòî íèè è, êàê ñëåäñòâèå, õîðîøóþ ðàçæåâûâàåìîñòü ïëåíêè. 2 í. è 16 ç.ï. ô-ëû, 1 òàáë. R U 2 2 9 4 1 0 5 (87) Ïóáëèêàöè PCT: WO 03/000060 (03.01.2003) C 2 C 2 (86) Çà âêà PCT: EP 02/06556 (14.06.2002) Ñòðàíèöà: 1 RU 2 2 9 4 1 0 5 (73) Ïàòåíòîîáëàäàòåëü(è): ÊÀËËÅ ÃÌÁÕ ÓÍÄ ÊÎ.Êà (DE) (45) Îïóáëèêîâàíî: 27.02.2007 Áþë. ¹ 6 R U (72) Àâòîð(û): ÃÎÐÄ Õåðáåðò (DE), ÕÀÌÌÅÐ Êëàóñ-Äèòåð (DE), ÍÅÅÔÔ Ðàéíåð (DE), ÁÅÐÃÕÎÔ Êëàóñ (DE), ÀÉËÅÐÑ Ìàðêóñ (DE), ÒÀÅÃÅÐ Ýáåðõàðä (DE), ÁÞÐÃÅÐ Õîðñò ...

Синтетическая колбасная оболочка на полиамидной основе, наполняемая без растяжения, и способ получения такой оболочки

Изобретение относится к одно- или многослойным синтетическим термоусадочным колбасным оболочкам, а также к способу получения таких оболочек. Как минимум, один полиамидный слой оболочки выполнен на основе, по меньшей мере, одного алифатического (со)полиамида, выбранного из полиамида 6, и/или полиамида 66, и/или сополиамида 6/66. Оболочка в готовом для наполнения состоянии имеет следующие характеристики: модуль Юнга не ниже 400 МПа в поперечном направлении и не ниже 300 МПа в продольном; при выдержке на воздухе с относительной влажностью 60% и температурой 25°С в течение 5 суток ее усадка составляет не более 2% как в продольном, так и в поперечном направлении; при выдержке в воде с температурой 40°С в течение 2 часов ее усадка составляет 4-10% в поперечном направлении и 3-10% в продольном; при выдержке в воде с температурой 80°С в течение 30 минут ее усадка составляет 9-18% в поперечном направлении и 8-15% в продольном. Способ получения такой колбасной оболочки включает экструзию одно- или многослойного экструдата, ориентационную вытяжку и термофиксацию ориентированной рукавной пленки с ее последующей дополнительной обработкой. Дополнительная обработка заключается в том, что термофиксированную ориентированную рукавную пленку, имеющую температуру 60-140°С, растягивают на 4-10% в поперечном направлении и на 3-8% в продольном направлении, охлаждают в растянутом состоянии до температуры не выше 57°С и сматывают в рулон. Эта стадия техпроцесса может быть включена в одну производственную линию с предыдущими стадиями производства оболочки или проводиться на отдельной установке. Колбасные оболочки, выполненные по изобретению, наполняют фаршем без предварительного увлажнения и практически без растяжения с получением туго наполненных колбасных батонов. 2 н. и 36 з.п. ф-лы, 3 табл. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 442 425 (13) C2 (51) МПК A22C 13/00 (2006.01) B32B 27/34 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) ...

Casing for food products, having rough surface with natural appearance, method for producing of such casing and using the same

FIELD: food-processing industry, in particular, manufacture of single-layer or multiple-layer casings for food products such as cooked sausages. SUBSTANCE: casing consists of thermoplastic mixture containing at least one aliphatic polyamide and/or copolyamide, at least one inorganic and/or organic filler. Casing surface is made rough, with maximal roughness height R max , determined according to DIN 4768, making from 6 to 60 micron, and arithmetic mean deflection R a of roughness profile making from 1.2 to 10 micron. Vapor-permeability of casing with average thickness of 100 micron, determined according to DIN 53122, is less than 50 g/m 2 /day. Method for producing of casing involves using spout having circular nozzle; performing molding, followed by blowing, or providing biaxial orienting during drawing. EFFECT: provision for producing of synthetic casing for food products, having matte surface and quite natural structure of surface. 23 cl, 3 tbl, 2 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2 310 331 (13) C2 (51) ÌÏÊ A22C 13/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2004129305/13, 24.02.2003 (72) Àâòîð(û): ØÒÀËÜÁÅÐà Øòåôàíè (DE), ÀÓÔ ÄÅÐ ÕÀÉÄÅ Êðèñòèàí (DE), ÀÓÔ ÄÅÐ ÕÀÉÄÅ Äèðê (DE), ÊÀËËÜÂÀÉÒ Þðã-Õàéíðèõ (DE) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 24.02.2003 (73) Ïàòåíòîîáëàäàòåëü(è): ÊÀËËÅ ÃÌÁÕ ÓÍÄ ÊÎ. Êà (DE) (43) Äàòà ïóáëèêàöèè çà âêè: 10.04.2005 R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 01.03.2002 DE 10208858.6 (45) Îïóáëèêîâàíî: 20.11.2007 Áþë. ¹ 32 2 3 1 0 3 3 1 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: ÅÐ 0962145 À, 08.12.1999. WO 9907227 À, 18.02.1999. US 4303711 À, 01.12.1981. DE 4141292 À, 03.01.2002. RU 2113125 Ñ1, 20.06.1998. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 01.10.2004 2 3 1 0 3 3 1 R U (87) Ïóáëèêàöè PCT: WO 03/073862 (12.09.2003) C 2 C 2 (86) Çà âêà PCT: DE 03/00559 (24.02.2003) Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, ...

Water steam and smoke permeable food product casing with rough surface having natural appearance, method for manufacturing and using the same

FIELD: food-processing industry. SUBSTANCE: food product casing consists of thermoplastic mixture including at least one aliphatic polyamide and/or copolyamide and/or at least one aliphatic and/or partly aliphatic copolyamide having glycol and/or polyglycol chains, and also at least one inorganic and/or organic filler. Casing has rough surface with maximal height R max of 7-60 micron of profile irregularities determined in accordance with DIN 4768, and water steam permeability of at least 50 g/m 2 per day determined in accordance with DIN 53122. Method involves producing casing by extrusion process using circular die; providing blow molding or biaxial oriented drawing process. EFFECT: provision for producing of food product casing having mat surface with quite natural structure. 15 cl, 3 tbl, 16 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 312 504 (13) C2 (51) ÌÏÊ A22C 13/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2004129304/13, 25.11.2002 (72) Àâòîð(û): ØÒÀËÜÁÅÐà Øòåôàíè (DE), ÔÅÐÎÍ Áåðíõàðä (DE), ÄÅËÈÓÑ Óëüðèõ (DE), ØÌÈÄÒ Ìèõåëü (DE) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 25.11.2002 (73) Ïàòåíòîîáëàäàòåëü(è): ÊÀËËÅ ÃÌÁÕ ÓÍÄ ÊÎ. Êà (DE) (43) Äàòà ïóáëèêàöèè çà âêè: 27.03.2005 R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 01.03.2002 DE 10208858.6 (45) Îïóáëèêîâàíî: 20.12.2007 Áþë. ¹ 35 2 3 1 2 5 0 4 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: ÅÐ 0962145 À, 08.12.1999. WO 9907227 À, 18.02.1999. US 4303711 À, 01.12.1981. DE 4141292 A, 03.01.2002. RU 2113125 C1, 20.06.1998. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 01.10.2004 2 3 1 2 5 0 4 R U (87) Ïóáëèêàöè PCT: WO 03/073861 (12.09.2003) C 2 C 2 (86) Çà âêà PCT: DE 02/04345 (25.11.2002) Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Å.È.Åìåëü íîâó (54) ÏÐÎÍÈÖÀÅÌÀß ÄËß ÏÀÐΠÂÎÄÛ È ÄÛÌÀ ÎÁÎËÎ×ÊÀ ÄËß ÏÈÙÅÂÛÕ ÏÐÎÄÓÊÒÎÂ Ñ ØÅÐÎÕÎÂÀÒÎÉ ...

Synthetic casing with improved phenol permeability for food products

FIELD: food-processing industry, in particular, casing for food products. SUBSTANCE: casing is made from thermoplastic mixture containing at least one aliphatic polyamide and/or copolyamide and starch, with fine-grained starch being used as starch in an amount of 3-40 wt%. Phenol permeability of casing is 220-400 g/m 2 per day to make it fit for usage as casing for various kinds of smoked sausage products and melted cheeses. EFFECT: increased mechanical strength, improved phenol permeability, and natural appearance of product in such casing. 6 cl, 2 dwg, 1 tbl, 6 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 311 784 (13) C2 (51) ÌÏÊ A22C 13/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2005127242/13, 30.08.2005 (72) Àâòîð(û): Áîðîäàåâ Ñåðãåé Âàñèëüåâè÷ (RU), Äàâèäåíêî Àëåêñàíäð Âëàäèìèðîâè÷ (RU), Ðûçåíêî Ñåðãåé Ïåòðîâè÷ (RU) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 30.08.2005 (43) Äàòà ïóáëèêàöèè çà âêè: 10.03.2007 Àäðåñ äë ïåðåïèñêè: 344022, ã.Ðîñòîâ-íà-Äîíó, óë. Á. Ñàäîâà , 188à/47/221, ÎÎÎ ÏÊÔ "Àòëàíòèñ-Ïàê", ÎÐèÈ ÓÐ, Ë.Í. Ôàëååâîé (54) ÑÈÍÒÅÒÈ×ÅÑÊÀß ÎÁÎËÎ×ÊÀ ÄËß ÏÈÙÅÂÛÕ ÏÐÎÄÓÊÒÎÂ Ñ ÓËÓ×ØÅÍÍÎÉ 2 3 1 1 7 8 4 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: DE 10320327 A1, 02.12.2004. WO 03/073862 A2, 12.09.2003. DE 10208858 A1, 11.09.2003. RU 2000123552 A, 27.11.2002. RU 2220161 C2, 27.12.2003. R U (45) Îïóáëèêîâàíî: 10.12.2007 Áþë. ¹ 34 (73) Ïàòåíòîîáëàäàòåëü(è): Îáùåñòâî ñ îãðàíè÷åííîé îòâåòñòâåííîñòüþ Ïðîèçâîäñòâåííî-êîììåð÷åñêà ôèðìà "Àòëàíòèñ-Ïàê" (RU) 2 3 1 1 7 8 4 îáîëî÷êè ïî îòíîøåíèþ ê ôåíîëó ñîñòàâë åò 220400 ã/ì 2⋅ñóòêè, ÷òî äåëàåò åå ïðèãîäíîé äë èñïîëüçîâàíè â êà÷åñòâå îáîëî÷êè äë ðàçëè÷íûõ âèäîâ êîï÷åíûõ êîëáàñíûõ èçäåëèé è ïëàâëåíûõ ñûðîâ. Îáîëî÷êà èìååò íàòóðàëüíûé âíåøíèé âèä è îáëàäàåò âûñîêîé ìåõàíè÷åñêîé ïðî÷íîñòüþ íà ðàçðûâ è õîðîøåé ïðîíèöàåìîñòüþ ïî îòíîøåíèþ ê ôåíîëó. 5 ç.ï. ô-ëû, 2 èë., 1 òàáë. R U (57) Ðåôåðàò: Èçîáðåòåíèå ...

用于制造糊状物质股料的装置和方法

本发明涉及制造特别是香肠肉的糊状物质股料的装置，该装置带有挤压头(2)，并包括用于共挤压该糊状物质和围绕该糊状物质的肠衣的装置(27)、用于固化该肠衣的装置(3)和扭断装置(4)，本发明特征在于，输送装置(5)布置在该扭断装置(4)下游，其中一方面共挤压装置(27)和扭断装置的股料引导件(41)以及另一方面输送装置(5)可以相互转动。

Целлюлозосодержащая разжевываемая пленка

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (51) ÌÏÊ 7 (11) 2004 101 607 (13) A A 22 C 13/00 ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2004101607/13, 14.06.2002 (71) Çà âèòåëü(è): ÊÀËËÅ ÃÌÁÕ ÓÍÄ ÊÎ.Êà (DE) (30) Ïðèîðèòåò: 22.06.2001 DE 10129539.1 (43) Äàòà ïóáëèêàöèè çà âêè: 27.06.2005 Áþë. ¹ 18 (86) Çà âêà PCT: EP 02/06556 (14.06.2002) (74) Ïàòåíòíûé ïîâåðåííûé: Åãîðîâà Ãàëèíà Áîðèñîâíà Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Ã.Á. Åãîðîâîé R U Ôîðìóëà èçîáðåòåíè 1. Ñúåäîáíà óïàêîâî÷íà ïëåíêà äë ïèùåâûõ ïðîäóêòîâ, îòëè÷àþùà ñ òåì, ÷òî îíà ñîäåðæèò öåëëþëîçó, ïî ìåíüøåé ìåðå îäèí ïðîòåèí è ïî ìåíüøåé ìåðå îäèí íàïîëíèòåëü. 2. Óïàêîâî÷íà ïëåíêà ïî ï.1, îòëè÷àþùà ñ òåì, ÷òî öåëëþëîçà èìååò ñðåäíþþ ñòåïåíü ïîëèìåðèçàöèè (DP) (îïðåäåëåííóþ ïî ìåäíîàììèà÷íîìó ìåòîäó) îò îêîëî 300 äî 700, ïðåäïî÷òèòåëüíî îò îêîëî 400 äî 650. 3. Óïàêîâî÷íà ïëåíêà ïî ï.1, îòëè÷àþùà ñ òåì, ÷òî äîë öåëëþëîçû ñîñòàâë åò 20-70 âåñ.%, ïðåäïî÷òèòåëüíî 30-65 âåñ.%, îò ñóõîãî âåñà ïëåíêè. 4. Óïàêîâî÷íà ïëåíêà ïî ï.1, îòëè÷àþùà ñ òåì, ÷òî ïðîòåèí ïðåäñòàâë åò ñîáîé ïðèðîäíûé ãëîáóë ðíûé ïðîòåèí, ïðåäïî÷òèòåëüíî êàçåèí, ñîåâûé áåëîê, êëåéêîâèíó, çåèí, àðäåèí èëè ãîðîõîâûé áåëîê. 5. Óïàêîâî÷íà ïëåíêà ïî ï.1, îòëè÷àþùà ñ òåì, ÷òî ñîäåðæàíèå óêàçàííîãî ïî ìåíüøåé ìåðå îäíîãî ïðîòåèíà ñîñòàâë åò 5-50 âåñ.%, ïðåäïî÷òèòåëüíî 8-45 âåñ.%, îò ñóõîãî âåñà ïëåíêè. 6. Óïàêîâî÷íà ïëåíêà ïî ï.1, îòëè÷àþùà ñ òåì, ÷òî ïðîòåèí âë åòñ ïðåäâàðèòåëüíî ñøèòûì. 7. Óïàêîâî÷íà ïëåíêà ïî ï.6, îòëè÷àþùà ñ òåì, ÷òî ïðåäâàðèòåëüíî ñøèò ïîñðåäñòâîì åãî âçàèìîäåéñòâè ñ àëüäåãèäîì, ìåòèëîëîì, ýïîêñèäîì è/èëè ôåðìåíòîì. 8. Óïàêîâî÷íà ïëåíêà ïî ï.7, îòëè÷àþùà ñ òåì, ÷òî ñøèâàþùèé àãåíò (ñøèâàþùèõ àãåíòîâ) èñïîëüçîâàí â êîëè÷åñòâå 0,5-5,0 âåñ.%, ïðåäïî÷òèòåëüíî 1,0-3,0 âåñ.%, îò âåñà ïðîòåèíà. Ñòðàíèöà: 1 RU A 2 0 0 4 1 0 1 6 0 7 A (54) ÖÅËËÞËÎÇÎÑÎÄÅÐÆÀÙÀß ÐÀÇÆÅÂÛÂÀÅÌÀß ÏËÅÍÊÀ 2 0 0 4 1 ...

Multilayer shell for food products containing coarse-grained particles in intermediate layer and method of its production

FIELD: food industry. ^ SUBSTANCE: invention relates to a tubular multilayer thermoplastic shell for food products which contains an outer layer (Z), an inner layer (I) and at least one layer (P) located between them which contains coarse-grained nonorganic and/or organic particles and more than 50% (by weight) of at least one thermoplastic polymer. At least one sort of the coarse-grained particles has average diametre of equivalent ball d50 exceeding 5 mcm while the surface of the outer layer (Z) and/or inner layer (I) has average (based on results of 5 measurements) profile irregularity height Rz equal to at least 5 mcm. Furthermore, the invention relates to a method of production of the said shell for food products. ^ EFFECT: according to the invention idea the shell is basically or completely identical to natural, collagenic, skin and fibrous or fibre-reinforced cellulose shell in terms of appearance and has larger stability and low level of manufacturing defect. ^ 18 cl, 2 tbl, 9 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 399 274 (13) C2 (51) МПК A22C 13/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (30) Конвенционный приоритет: 06.08.2004 DE 102004038162.3 (73) Патентообладатель(и): Калле ГмбХ (DE) (43) Дата публикации заявки: 20.09.2008 2 3 9 9 2 7 4 (45) Опубликовано: 20.09.2010 Бюл. № 26 (56) Список документов, цитированных в отчете о поиске: WO 03/073862 А, 12.09.2003. US 5407611 А, 18.04.1995. US 5925454 А, 20.07.1999. US 5047253 А, 10.09.1991. ЕР 0319732 А, 14.06.1989. WO 01/03508 А, 18.01.2001. 2 3 9 9 2 7 4 R U (86) Заявка PCT: EP 2005/008346 (02.08.2005) C 2 C 2 (85) Дата перевода заявки PCT на национальную фазу: 06.03.2007 (87) Публикация PCT: WO 2006/015765 (16.02.2006) Адрес для переписки: 190000, Санкт-Петербург, ВОХ 1125, ООО "ПАТЕНТИКА" (54) МНОГОСЛОЙНАЯ ОБОЛОЧКА ДЛЯ ПИЩЕВЫХ ПРОДУКТОВ, СОДЕРЖАЩАЯ КРУПНОЗЕРНИСТЫЕ ЧАСТИЦЫ В ПРОМЕЖУТОЧНОМ СЛОЕ, И СПОСОБ ЕЕ ИЗГОТОВЛЕНИЯ ...

Method of manufacturing food products polymer casing with pseudofibrous appearance and polymer casing manufactured by method

FIELD: food products, manufacturing techniques. SUBSTANCE: polymer hose casing for sausages, hot dog sausages, small sausages, processed cheeses and so on is produced. It comprises close lenticular cavities looking like fibers and in appearance it is similar to fibrous protein and cellulose sausage casings. The method implies extrusion of the hose with outer layer of polymer composition based on aliphatic polyamide which contains coarse phase of hydrophilic polymer plasticised by liquid plasticiser and following biaxial orientation and thermofixation. The boiling temperature of the plasticiser is lower than the temperature of the melt at the extruder delivery end. Outer layer can be the only one. The one-layer casing can be used for packing products subject to smoking. EFFECT: invention allows minimising tearings of casing during orientation stretching, increasing productivity of extruding line and reducing casing cost. 20 cl, 13 ex, 3 tbl ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 335 907 (13) C2 (51) ÌÏÊ A22C 13/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2005128422/13, 12.09.2005 (72) Àâòîð(û): Áîðîäàåâ Ñåðãåé Âàñèëüåâè÷ (RU), Äàâèäåíêî Àëåêñàíäð Âëàäèìèðîâè÷ (RU), Ðûçåíêî Ñåðãåé Ïåòðîâè÷ (RU) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 12.09.2005 (43) Äàòà ïóáëèêàöèè çà âêè: 27.03.2007 (45) Îïóáëèêîâàíî: 20.10.2008 Áþë. ¹ 29 Àäðåñ äë ïåðåïèñêè: 344022, ã.Ðîñòîâ-íà-Äîíó, óë. Á. Ñàäîâà , 188à/47/221, ÎÎÎ ÏÊÔ "Àòëàíòèñ-Ïàê", ÎÐèÈ ÓÐ, Ë.Í. Ôàëååâîé (57) Ðåôåðàò: Èçîáðåòåíèå ïðåäíàçíà÷åíî äë èñïîëüçîâàíè â ïèùåâîé ïðîìûøëåííîñòè. Ïîëó÷àþò ïîëèìåðíóþ ðóêàâíóþ îáîëî÷êó äë êîëáàñ, ñîñèñîê, ñàðäåëåê, ïëàâëåíûõ ñûðîâ è ïð., êîòîðà ñîäåðæèò çàêðûòûå ëèíçîîáðàçíûå ïîëîñòè, ñîçäàþùèå èëëþçèþ âîëîêîí è ïî âíåøíåìó âèäó ñõîäíà ñ âîëîêíèñòûìè áåëêîâûìè èëè öåëëþëîçíûìè êîëáàñíûìè îáîëî÷êàìè. Ñïîñîá ïðåäóñìàòðèâàåò ýêñòðóçèþ ðóêàâà ñ âíåøíèì ñëîåì èç ïîëèìåðíîé êîìïîçèöèè íà ...

Декоративные облицовочные покрытия, не содержащие поливинилхлорид

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2017 101 971 A (51) МПК C08J 5/18 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2017101971, 21.05.2015 (71) Заявитель(и): ТАРКЕТТ ГДЛ (LU) Приоритет(ы): (30) Конвенционный приоритет: 30.06.2014 EP 14174978.8 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 30.01.2017 R U (43) Дата публикации заявки: 30.07.2018 Бюл. № 22 (72) Автор(ы): БАСТЕН Пьер (LU), ДИ КРОЧЕ Паскаль (LU), СИШ Александр (LU), СИМОН Жан-Ив (LU) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2016/000869 (07.01.2016) A Адрес для переписки: 191002, Санкт-Петербург, а/я 5, Общество с ограниченной ответственностью "Ляпунов и партнеры" R U (57) Формула изобретения 1. Декоративное облицовочное покрытие, не содержащее ПВХ (поливинилхлорид), включающее упрочненный слой, который содержит носитель, пропитанный не содержащей ПВХ пастой, имеющей динамическую вязкость при 200°C и при скорости сдвига 100/с от 500 до 10000 Па⋅с, причем указанная паста содержит: - от 5 до 50 масс. %, предпочтительно от 10 до 40 масс. % полиолефиновой смеси, причем указанные полиолефины характеризуются скоростью течения расплава равной или меньшей чем 15 г/10 минут при 190°C и 2,16 кг в соответствии со стандартом ASTM D1238, - от 45 до 90 масс. % одного или более чем одного наполнителя и - от 0,5 до 12 масс. % одного или более чем одного смазывающего вещества. 2. Декоративное облицовочное покрытие, не содержащее ПВХ, по п. 1, где не содержащая ПВХ паста имеет динамическую вязкость при 200°C и при скорости сдвига 100/с от 800 до 7000 Па⋅с, предпочтительно от 1000 до 2500 Па⋅с, причем указанная паста содержит: - от 10 до 40 масс. %, более предпочтительно от 15 до 30 масс. % полиолефиновой смеси, причем указанные полиолефины характеризуются скоростью течения расплава от 1 до 10 г/10 минут, предпочтительно от 1 до 5 г/10 минут при 190°C и 2,16 кг в соответствии со стандартом ASTM D1238, Стр.: 1 A 2 0 1 7 1 0 1 9 7 1 (54) ...

Film containing starch or starch derivatives and polyester urethanes, method for preparing such film and package made of such film

FIELD: food industry. SUBSTANCE: invention relates to film that can be used as envelope for foodstuffs. Film is made of thermoplastic mixture that comprises: (a) thermoplastic starch and/or thermoplastic starch derivative; (b) at least one polyester urethane consisting of segments of solid polyurethane and soft polyester disposed in alternating sequence being weight ratio (a) : (b) is in the range from 75:25 to 5:95. Film shows stretching coefficient 2-70 related to surface. If necessary, film can comprise plasticizing agent, softening agent, fibers, filling agents and/or cross-linking agent. Method for preparing film is carried out by extrusion and hose forming followed by hose blowing up with gas. This film is used for making seamless envelope for sausage articles. Invention provides preparing biologically non-decomposable film that is suitable for all types of sausage articles. Film is made by method that is safety for environment. EFFECT: improved making method, valuable properties of film. 4 cl, 1 tbl, 10 ex эго ссс ПЧ сэ (19) РОССИЙСКОЕ АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ ВИ "” 2 220 161 ' (51) МПК? 13) С2 С 08 4 5/18, В 29 С 49/04, А 22 С 13/00, С 08 Е 3/00 12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ (21), (22) Заявка: 2000132734/04, 18.05.1999 (24) Дата начала действия патента: 18.05.1999 (30) Приоритет: 25.05.1998 ОЕ 19822979.8 (43) Дата публикации заявки: 21.02.2003 (46) Дата публикации: 27.12.2003 (56) Ссылки: ОО 247830 АЛ, 22.07.1987. ОЕ 3428111 А, 28.03.1985. ЕР 08206938 А, 28.01.1998. ЕР 0841432 А, 13.05.1998. КЦ 2086580 СЛ, 10.08.1997. (85) Дата перевода заявки РСТ на национальную фазу: 25.12.2000 (86) Заявка РСТ: ЕР 99/03400 (18.05.1999) (87) Публикация РСТ: М/О 99/61524 (02.12.1999) (98) Адрес для переписки: 129010, Москва, ул. Большая Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. Е.В.Томской (72) Изобретатель: ХАММЕР Клаус-Дитер (ОЕ), АЛЕРС Михель (ОЕ), ГРОЛИГ Герхард (ОЕ), ФРИТЦ Ханс-Герхард (ОЕ), ...

シャーリング加工された棒の形態にある包装ケーシングおよびシャーリング加工された包装ケーシングの製造法

(57)【要約】 【課題】 シャーリング加工された棒の形態にある包装 ケーシングおよびその製造法の提供。 【解決手段】 合成または天然重合体を基剤とし、シャ ーリング加工された棒の形態にあり、シャーリング密度 が１：５００までであり、シャーリング加工された棒の 長さが１０〜２００ｃｍである、単層または多層の包装 ケーシング。ケーシングの管状材料とシャーリングロッ ドとの間の摩擦を制御して、包装ケーシングを製造す る。

燻製食品ケーシング用フィルム

(57)【要約】 【課題】 燻製食品のケーシング用フィルムを提供す る。 【解決手段】 セルロースアセテートプロピオネートを 含むフィルム、又はこれにポリアミドをブレンドしたフ ィルムを用いる。

Polyvinyl chloride-free decorative surface coverings

FIELD: chemistry.SUBSTANCE: invention relates to a polyvinyl chloride (PVC) free decorative surface covering. Decorative surface covering includes a reinforced layer comprising a carrier impregnated with PVC-free paste. PVC-free paste is characterised by a dynamic viscosity value at 200 °C and at a shear rate of 100/s from 500 to 10,000 Pa⋅s. PVC-free paste contains the following, wt. %: from 5 to 50, preferably from 10 to 40 polyolefin mixture, which is characterised by melt flow rate equal to or less than 15 g/10 minutes at 190 °C and 2.16 kg in accordance with ASTM D1238 standard, from 45 to 90 of one or more than one filler, from 0.5 to 12 of one or more lubricants. Polyolefin mixture contains the following, wt. %: from 5 to 55, preferably from 10 to 50, more preferably from 15 to 45 and most preferably from 20 to 40 homo- or copolymer of ethylene (A) containing alpha-olefins, from 5 to about 55, preferably from 10 to 50, more preferably from 15 to 45 and most preferably from 20 to 40 copolymer of ethylene (B) containing vinyl carboxylate and / or alkyl(meth)acrylate, from 5 to 55, preferably from 10 to 50, more preferably from 15 to 45 and most preferably from 20 to 40 of polyolefin elastomer (C), from 1 to 25, preferably from 3 to 20 and most preferably from 5 to 15 polyolefin (D) containing a polar group. PVC-free decorative surface coverings are produced by a calendering process.EFFECT: technical result is providing PVC-free decorative surface coverings with sufficient flexibility and sufficient resistance to indentation.17 cl, 1 tbl, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 681 900 C2 (51) МПК C08J 5/18 (2006.01) C08J 5/04 (2006.01) B44C 5/04 (2006.01) C08L 23/08 (2006.01) B32B 27/02 (2006.01) B32B 27/04 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА B32B 27/12 (2006.01) ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ B32B 27/30 (2006.01) B32B 27/32 (2006.01) B32B 17/02 (2006.01) (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК 2017101971, 21.05.2015 (24) Дата начала отсчета срока ...

Film with starch or starch derivatives and polyester urethanes and process for their production

The invention relates to a film which is produced from a thermoplastic polymer mixture containing the following: a) thermoplastic starch and/or a thermoplastic starch derivative and b) at least one polyester urethane, the weight ratio a):b) being 75:25 to 5:95 and the surface-related degree of stretching of the film being 2 to 70. The polyester urethane forms a matrix in the mixture and the thermoplastic starch or thermoplastic starch derivative becomes embedded in said matrix, said thermoplastic starch or thermoplastic starch derivative being distributed in a microdispersion in the form of particles with a diameter dp of 0.05 to 30 mu m. The invention also relates to a method for the inventive film and to its use as a packaging film, especially for artificial sausage skins.

Enhanced oxygen barrier performance from modification of ethylene vinyl alcohol copolymers (evoh)

Herein is disclosed a modified ethylene vinyl alcohol polymer (EVOH) comprising an oxygen scavenging functional group. Preferably, the modified EVOH comprises structures (IV), (V), and (VI) wherein x in an integer greater than or equal to 1, y is an integer greater than or equal to 1, z is an integer greater than or equal to 1, and R comprises a cycloalkenyl group. The modifier EVOH is useful in oxygen barrier applications, such as forming an oxygen barrier layer of a packaging article. Also disclosed are methods of modifying ethylene vinyl alcohol polymers, and using the modified EVOH to make packaging articles with a superior barrier to entry by atmospheric oxygen.

Sausage casing on base of polyamide for manual stuffing

FIELD: technology of preparing sausage casings for manual stuffing. SUBSTANCE: casing is made in the form of sleeve, and it is jointless, biaxially drawn and thermofixed. At least one of its layer contains block-copolymer with hard aliphatic polyamide blocks with temperature of 20-80 C of glass-making and soft aliphatic polyester blocks with temperature from minus 100 to minus 20 of glass-making. Layers may additionally consist from polyamides or polyolefins, or copolymer with ethylene-saturated groups. Casings have low permeability for water or water steam, and when stuffing, fit to filler without folds without pressure or at small pressure. EFFECT: improved technology. 10 cl, 2 tbl этуЕгез гс пы сэ (19) РОССИЙСКОЕ АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ ВО ^”2 189 146. 5 МК’ А 22 С 13/00, С 08 4 5/18 13) С2 12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ (21), (22) Заявка: 99111780/04, 24.10.1997 (24) Дата начала действия патента: 24.10.1997 (30) Приоритет: 02.11.1996 ОЕ 196 45 276.7 (43) Дата публикации заявки: 10.04.2001 (46) Дата публикации: 20.09.2002 (56) Ссылки: ЕР 0065278 А, 24.11.1982. 4$ 4486507 А, 04.12.1984. Ц$ 4560520 А, 24.12.1985. ($ 4501861 А, 26.02.1985. КЦ 97112150 А, 20.12.1998. (85) Дата перевода заявки РСТ на национальную фазу: 02.06.1999 (86) Заявка РСТ: ЕР 97/05890 (24.10.1997) (87) Публикация РСТ: М/О 98/19551 (14.05.1998) (98) Адрес для переписки: 129010, Москва, ул. Б.Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. Е.В.Томской (71) Заявитель: КАЛЛЕ НАЛО ГМБХ УНД КО. КГ (ОЕ) (72) Изобретатель: ДЕЛИУС Ульрих (0Е) (73) Патентообладатель: КАЛЛЕ НАЛО ГМБХ УНД КО. КГ (/Е) (74) Патентный поверенный: Томская Елена Владимировна (54) КОЛБАСНАЯ ОБОЛОЧКА НА ОСНОВЕ ПОЛИАМИДА ДЛЯ РУЧНОГО ЗАПОЛНЕНИЯ (57) Изобретение относится к технологии получения колбасных оболочек для ручного заполнения. Оболочка выполнена в форме рукава, бесшовная, биаксиально вытянута и термофиксирована. По меньшей мере один из ее слоев содержит ...

Polyolefine composition and polyolefine films prepared from the same

A polyolefine composition for preparing a polyolefine film having high heat-sealing properties. The polyolefine composition includes from about 2 percent to about 35 percent by weight of metallocene polyethylene or its copolymer and from about 65 percent to about 98 percent by weight of polypropylene or its copolymer. The metallocene polyethylene or its copolymer has a long chain branching index between 0 and 20/1000 carbons, a density between 0.880 g/cm 3 and 0.915 g/cm 3 , a melting index between 0.5 g/10 min and 30 g/10 min, and a molecular weight distribution of less than 3.5. The polyolefine composition is fabricated into films by the blown film method or casting laminated method.

Corrugated packing shell and method of its production

FIELD: food industry. SUBSTANCE: group of inventions relates to the food industry, namely to packages used during production of sausage products, in particular to production of corrugated hose shell for sausage products and a method for its production. Corrugated packing casing used for sausage products manufacture contains base and sleeve-like net made of film material in the form of shell. Shell of the base is configured to take a cylindrical shape when the air is supplied. Sleeve-like net is made with diameter smaller than or equal to base shell diameter, has cellular structure and is arranged with the help of tooling on surface of film base shell, by pumping air into the film shell of the base and tensioning the sleeve-like net, having a cellular structure, for subsequent simultaneous corrugation of the film shell of the base and a sleeve-like mesh with a cellular structure covering the surface thereof. At the same time the tooling is configured to fix its geometrical shape and represents a plastic or cotton net, the diameter of which corresponds to the outer diameter of the corrugated shell. Sleeve-like net can be made with a cellular structure including elements longitudinally and transversely located relative to the grid axis. Sleeve-like mesh can be made with cellular structure elements of which are made of natural, or chemical, or synthetic, or artificial threads, or from their combinations. Sleeve-like mesh can be made with cellular structure elements of which are made of complex threads. Sleeve-like net can be made with a cellular structure, the elements of which are made of elastic threads. Sleeve-like net can be made with a cellular structure, wherein elements of the cellular structure of the sleeve-like grid are connected in the form of bundles. In the method of producing a corrugated packaging shell used for making sausage products, previously having a cellular structure, a sleeve-like net is placed on the surface of the base, having diameter smaller ...

METHOD FOR PRODUCING A SHELL FOR FOOD

1. Способ изготовления ориентированной трубки, используемой в качестве материала для оболочки продукта питания, содержащий:экструзию смеси с получением бесшовной трубки или литой пленки, где смесь содержит:по меньшей мере 10% целлюлозного волокна, на основе веса смеси; ипо меньшей мере 50% нейлона-6 на основе веса смеси, где нейлон-6 имеет средневзвешенный коэффициент вязкости по меньшей мере 155 мл/г и самое большее 230 мл/г; иориентирование бесшовной трубки или литой пленки, при этом:бесшовную трубку ориентируют по меньшей мере на 10% в машинном направлении с тем условием, чтобы бесшовная трубка была ориентирована в поперечном направлении не более чем на 0%;а литую пленку ориентируют по меньшей мере на 10% по меньшей мере в одном направлении до образования ориентированной литой пленки, которую затем сшивают в продольном направлении;с получением ориентированной трубки.2. Способ по п.1, в котором на этапе ориентирования бесшовную трубку или литую пленку растягивают на любое значение, по меньшей мере, из 15, 20, 25, 30, 40, 50, 70, 100, 125, 150, 175 и 200% в машинном направлении.3. Способ по п.1, в котором смесь по существу не содержит какого-либо полиамида, иного, чем нейлон-6.4. Способ по п.1, в котором этап ориентирования обеспечивает ориентированную бесшовную трубку или ориентированную литую пленку с закрытой пористостью с любым значением, по меньшей мере, из 20, 25, 30, 35 и 40%.5. Способ по п.1, в котором этап ориентирования повышает закрытую пористость бесшовной трубки или литой пленки, по меньшей мере, на любое значение из 1, 2, 3, 5, 8, 10 процентных точек.6. Способ по п.1, в котором этап ориентирования осуществляют при погружении бесшовной трубки или литой плен РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК B65D 35/00 (13) 2011 147 511 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2011147511/12, 23.11.2011 (71) Заявитель(и): Сиалед Эир Корпорейшн (US) Приоритет(ы): (30) Конвенционный приоритет: 24. ...

Patent JPH0143027Y2

Permeable polymeric films and methods of making same

A method of making a film and the resulting film are disclosed. A matrix polymer comprising at least 20 wt.% nylon-6 is combined with moisture- absorbing particles and mixed in an extensional flow mixer to disperse the moisture- absorbing particles in the matrix polymer. The mixed composition is formed into a film comprising at least 20 wt.% matrix polymer and 1 wt.% moisture-absorbing particles. The film is oriented in at least one direction by a ratio of at least 1.2: 1 to provide an unperforated, oriented film having a thickness of at least 20 microns and a water transmission rate of at least 24 g/m2/hr. The film is useful in food casing applications.

Low moisture barrier film

The present invention relates to a flat, multilayered, low moisture, barrier, laminated thermoplastic film with an absorptive food contact layer coated with a flavoring and/or coloring agent, which can be formed on automatic stuffing machinery into a sealed tube in a continuous manner for use as a food casing. This film has an absorptive food contact layer, an oxygen barrier layer, and a polyethylene outer layer. The coloring and/or flavoring agent on the absorptive layer is released onto the surface of encased foodstuff during cooking and processing.

提高改性肠衣香肠货架期的方法

本发明提供了提高改性肠衣香肠货架期的复合膜的制备方法，该方法包括如下步骤：1）按重量份计，将0.8‑1.2份壳聚糖和0.3份甘油加入到体积分数为0.2%的醋酸水溶液中，进行溶解处理，待完全溶解后加入0.4‑0.6份的茶多酚，加热搅拌并且均质后于0.10 MPa真空下进行脱气处理；2）将步骤1）所得物流延于聚偏二氯乙烯膜上，涂覆量为6 ml/cm2，干燥后揭膜，即得。本发明还提供了由上述方法制备得到的复合膜。

Food casing and method of producing same

Process of treating synthetic sausage casing so that red color will develop on the surface of a meat emulsion stuffed therein

Buffered acid-treated food casing

Cellulosic food casing uniformly impregnated with an acid and a buffering agent renders the casing peelable from the denatured frozen outer skin of an encased raw pork-containing product.

Shirred thermoplastic casing having external non-oil based lubricating coating

A shirred tubular thermoplastic casing article of an ethylene polymer film with a substantially mineral oil-free liquid lubricating coating on the outside surface of the casing, and in contact with the ethylene polymer film, with preferred coatings being polyhydric alcohols such as 1, 2 propylene glycol or glycerine in water, or an aqueous dispersion of lecithin, and a method of manufacturing the article and method for making a processed foodstuff using the article.

Self-coloring food casing

Bixin containing coloring compositions and self-coloring casings, particularly tubular cellulosic food casings, coated therewith, which compositions contain bixin, a water-soluble film forming agent, preferably hydroxypropylcellulose, a polyphosphate and optionally an antioxidant.

Microporous foils

The invention relates to microporous films obtained by mixing A) 55 to 99.9 wt. % thermoplastic polyamides with B) 0.1 to 10 wt. % of a salt having a solubility in water of > 5 g/100 ml at 80 DEG C and optionally C) 0 to 30 wt. % further additives, whereby the sum of the weight percentages of constituents A) to C) equals 100 %. The invention also concerns the production of a film using standard flat sheet extrusion or blown film methods and subsequent aqueous extraction of constituents B).

Polyamide-based sausage casing

A polyamide-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polyamide resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polyamide-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polyamide-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed. The releasing agent is a hydroxypropyl methylcellulose solution that creates a low viscosity releasing agent that effectively improves peelability from any type of sausage casing, but preferably for use with the polyamide-based sausage casing of the present invention.

Polymer based sausage casing

A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed. The releasing agent is a hydroxypropyl methylcellulose solution that creates a low viscosity releasing agent that effectively improves peelability from any type of sausage casing, but preferably for use with the polymer-based sausage casing of the present invention.

Polymer-based sausage casing

A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed. The releasing agent is a hydroxypropyl methylcellulose solution that creates a low viscosity releasing agent that effectively improves peelability from any type of sausage casing, but preferably for use with the polymer-based sausage casing of the present invention.

Process of corona treating a thermoplastic tubular film

A meat product package including an enclosing film having an EVA-containing inside surface and an in situ aqueous medium-cooked meat product in adhering relation to the film inside surface as the meat contacting and adhering surface. Starch particles are preferably dispersed across the meat contacting surface which has been both irradiated and subjected to corona treatment. A method for corona treating a thermoplastic tube inside surface in which small particles within the flat tube separate opposite surfaces providing voids, and the electric discharge crosses the flat tube through the voids.

Multilayered, biaxially-oriented food casing comprising two oxygen-barrier layers

An at least four-layer tubular biaxially oriented food casing having an outer layer which includes a mixture of at least one aliphatic and at least one partly aromatic (co)polyamide with or without pigments, and an inner layer which includes aliphatic (co)polyamide, wherein, between these layers, a layer of an ethylene/vinyl alcohol copolymer or a blend of the ethylene/vinyl alcohol copolymer with an aliphatic or partly aromatic (co)polyamide and/or with an olefinic (co)polymer and/or an ionomer resin and a layer of an olefinic (co)polymer with or without adhesion promoters, pigments, and/or UV absorbers are arranged. The casing has a high water-vapor and oxygen barrier. It is particularly suitable as synthetic sausage casing, and can also be used for packaging cheese or animal feed.

Permeable polymeric films and methods of making same

Coating for sausage products with starch or amyloproducts and method for its preparing

FIELD: food industry. SUBSTANCE: by the present innovation, suture-free tubular coating is formed in surface ratio to be within 1:2 1:10 due to extrusion-blowing out forming, manufactured out of thermoplastic mixture. The latter includes a) thermoplastic starch and/or thermoplastic amyloproduct and b) at least, one another polymer chosen out of the group consisting of homo- or copolymers with the links of hydroxycarboxylic acid, polyetherurethan (with simple ether blocks), polyvinylacetate and polyalkylene carbonate of -[CHR 1 -CHR 2 -O-CO-O) n , formula, where R 1 and R 2 separately indicate hydrogen atom or (C 1 -C 4 ) alkyl residue, and n the entire number from 10 to 5000, moreover, weighing ratio of a) : b) is within 90:10 10:90. Thermoplastic mixture can, moreover, contain a plasticizer, a softening agent, fibers, fillers and/or joining agent. This coating is especially useful as artificial coating for sausage products. It is mainly made out of natural raw materials and those of plant origin, moreover, being biologically destructible or, at least, composted. EFFECT: higher efficiency. 11 cl, 4 ex _ 2226345 С2 ко РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) (11) хх с а (13) А м5 < 5 \ Опубликовано на СО-КОМ: МИМОЗА КЕВ 20АЮЮА МАРОЗАООА ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ИЗВЕЩЕНИЯ К ПАТЕНТУ НА ИЗОБРЕТЕНИЕ ММАА Досрочное прекращение действия патента из-за неуплаты в установленный срок пошлины за поддержание патента в силе Дата прекращения действия патента: 07.02.2010 Дата публикации: 27.03.2011 Стр.: 1 < 9ссс ПЧ сэ

CORRUGATED PACKAGING CASING AND METHOD FOR PRODUCING CORrugED PACKAGING CABINET

А 2003104990 ко РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ 7 АК (11) МАМА М 72 ИИ 2 77 77 #, РР ПРИ Ре И д 27% 277 # (51) МК’ д 22 С 13/00 (12 ИЗВЕЩЕНИЯ К ЗАЯВКЕ НА ИЗОБРЕТЕНИЕ (21), (22) Заявка: 2003104990/13, 19.02.2003 (30) Конвенционный приоритет: 20.02.2002 ОЕ 10207042.3 (43) Дата публикации заявки: 20.10.2004 Адрес для переписки: 129010, Москва, ул. Б.Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. Г.Б. Егоровой (71) Заявитель(и): КАЛЛЕ ГМБХ УНД КО. КГ (ОЕ) (72) Автор(ы): АУФ ДЕР ХАЙДЕ Кристиан (ОЕ), АУФ ДЕР ХАЙДЕ Дирк (0Е), КАЛЛЬВАЙТ Юрг-Хайнрих (ОЕ) (74) Патентный поверенный: Егорова Галина Борисовна (54) ГОФРИРОВАННАЯ УПАКОВОЧНАЯ ОБОЛОЧКА И СПОСОБ ПОЛУЧЕНИЯ ГОФРИРОВАННОЙ УПАКОВОЧНОЙ ОБОЛОЧКИ ГАЭА - Признание заявок на изобретение отозванными в связи с непредставлением в установленный срок ходатайства о проведении экспертизы заявки по существу Дата отзыва заявки: 16.05.2006 Извещение опубликовано: 10.07.2006 БИ: 19/2006 Страница: 1 па 0667У01$00Сс А"

Polymer film for packing foodstuff and package made from such film

FIELD: food industry; packing of foodstuff. SUBSTANCE: invention relates to packing film featuring sufficiently high permeability as to smoking substances and/or water vapors to provide effective smoking and/or drying of packed products. Film has polyamide base and 7.0 - 50.0 mass % of hydrophilic compound which forms highly dispersed phase with linear size of domain of 0.1-3.0 μm in direction square to film plane in polyamide base and capable of combining with not less than 10 mass % of water. Either polymer compound or low-molecular compound in form of salt can be used as hydrophilic compound. EFFECT: improved quality of packing. 12 cl, 1 tbl, 7 dwg ВОЕ$ 2182107 С1 КО лого хх у мл ^ РММЕЕМЕАВ ОАААРАОЕВ (19) ВИ `” 2182 107” Сл 32 В 27/34 ТЕ В 650 65/38, А 22 С 13/00, В (21), (22) Са ага: 20011084163, 30.03.2001 (71) Са аебаёц(е): . [ацайоаг й Тадбаге-аше тоааопоаашйойр (24) Ааба Га+-ава ааейоае Тасаа: 30.03.2001 оесатайоаащ-етад-айёа бёма "Аоёаюей-ав" (46) Поавеётаай: 10.05.2002 (72) Аабто(а): ИВАТА АТАКЛАТАТА КААЛАРААНЛЯ АТА ЗАЛА \тотаааа №.А.. (56) Мтейте аестагога, бебедбтаапоб а то-ада | ДАлдоглл А - ааеааге! |.А пейёа: ЕР 0920808 А, 09.06.1999. ЕР 0252597 ВЛ, 13.01.1988. 4$ 4851245 А, 25.07.1989. 9$ 5084310 А, 28.01.1992. ЕР 0139888 В2, 08.05.1985. (73) Таозмопаваааоави(ве): дада ав ТАБАТЬЛВЬ. [ацайоа! й табаге-атв тоааопоаатиойр : есаапоаат-ётад-айва бёба "Аоваюей-аё" 344022, аБтТоа-а-Апо, а/ 3761, 1ОЕёЕ, а Е1.Оабёааат6 = ^.. <“ 23 =" ^ —^ (54) ПЕНАРАВ ТЕАТЕА АЁВ 1ЕОААОО 1Е\АОЕОР Е ОТАЕЙЕА ЕС УОЕТЕАЕЕ Поавеётаай а СО-ВОМ: ММОЗА ВРО 2002/006 МКЕО2002006 (21) са аёа: 2001108416 Паб ё ата тоавевавёеё арёёаоё!: 13-2002 Ета басааёа: ЕС4А (51) В650 Мобагеба: 257 [ата-аоай: Аабай аё табатейёе: 344022, а. ртога-ча-Айо, а/ 3761, 1ОЕёЕ, Ё.1.Оаёааае Меаасае +еоаой: Аабай ав таоатейёе: 344022, 4. ртога-а-Айо, оё. А.Маагаа ‚, 188а/47/221, Ш ТОЕ «Аобаюеёй- аё», Юё ЕЁ Ор, Ё.1.бавааав ЕсаАаиа!еа Поавеётааи: 10.07.2005 АЕ: 19/2007 дос Ьс ПЧ рэ

Food casing based on cellulose hydrate with improved peelability

Polyamide-based smoke permeable casing for foodstuffs

FIELD: food processing industry. SUBSTANCE: claimed casing includes mixture of aliphatic (co)polyamide, aliphatic and/or partially aromatic (co)polyamide modified with glycol or polyglycol, and agent for bubble or vacuole formation. Casing contains bubbles or vacuoles which improve smoke penetration thereof. EFFECT: improved synthetic sausage casing for smoked sausages. 13 cl, 2 tbl, 6 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 300 890 (13) C2 (51) ÌÏÊ A22C 13/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2003136426/13, 10.05.2002 (72) Àâòîð(û): ÄÅËÈÓÑ Óëüðèõ (DE), ØÌÈÄÒ Ìèõåëü (DE) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 10.05.2002 (73) Ïàòåíòîîáëàäàòåëü(è): ÊÀËËÅ ÃÌÁÕ ÓÍÄ ÊÎ.Êà (DE) R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 18.05.2001 DE 10125207.2 (43) Äàòà ïóáëèêàöèè çà âêè: 27.05.2005 (45) Îïóáëèêîâàíî: 20.06.2007 Áþë. ¹ 17 2 3 0 0 8 9 0 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: ÅÐ 0573306 À, 08.12.1993. ÅÐ 0962145 À, 08.12.1999. RU 2156782 C1, 27.09.2000. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 18.12.2003 Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Å.Å.Íàçèíîé, ðåã. ¹ 517 (54) ÄÛÌÎÏÐÎÍÈÖÀÅÌÀß ÎÁÎËÎ×ÊÀ ÄËß ÏÈÙÅÂÛÕ ÏÐÎÄÓÊÒΠÍÀ ÎÑÍÎÂÅ ÏÎËÈÀÌÈÄÀ (57) Ðåôåðàò: Èçîáðåòåíèå îòíîñèòñ ê ïèùåâîé ïðîìûøëåííîñòè, à èìåííî ê ðóêàâíîé îáîëî÷êå äë ïèùåâûõ ïðîäóêòîâ íà îñíîâå ïîëèàìèäà. Îáîëî÷êà âêëþ÷àåò ñìåñü èç àëèôàòè÷åñêîãî (ñî)ïîëèàìèäà, àëèôàòè÷åñêîãî è/èëè ÷àñòè÷íî àðîìàòè÷åñêîãî (ñî)ïîëèàìèäà, êîòîðûé ìîäèôèöèðîâàí ãëèêîëåì èëè ïîëèãëèêîëåì, è ñðåäñòâà äë îáðàçîâàíè ïóçûðåé èëè ñðåäñòâà äë îáðàçîâàíè âàêóîëåé. Îáîëî÷êà ñîäåðæèò ïóçûðè èëè âàêóîëè, êîòîðûå çàìåòíî óëó÷øàþò åå äûìîïðîíèöàåìîñòü, â ýòîé ñâ çè îíà îñîáåííî ïðèãîäíà â êà÷åñòâå ñèíòåòè÷åñêîé êîëáàñíîé îáîëî÷êè äë ñîðòîâ êîï÷åíîé êîëáàñû. 12 ç.ï. ôëû, 2 òàáë. R U 2 3 0 0 8 9 0 (87) Ïóáëèêàöè PCT: WO 02/094023 ( ...

Composition for coating sausages and hard cheeses

A jelen találmány tárgya készítmény, amely sellak és kopolimer vizesdiszperzióját tartalmazza, eljárás a készítmény előállítására,valamint a készítmény alkalmazása természetes bélbe vagy műbélbetöltött kolbászfélék és kemény sajtok bevonására. Ó The present invention relates to a composition comprising an aqueous dispersion of shellac and a copolymer, to a process for the preparation of the composition and to the use of the composition in the coating of natural or intestinal-filled sausages and hard cheeses. SHE