CA1324288C - Food casing based on cellulose containing crosslinked protein compounds - Google Patents
Food casing based on cellulose containing crosslinked protein compoundsInfo
- Publication number
- CA1324288C CA1324288C CA000563331A CA563331A CA1324288C CA 1324288 C CA1324288 C CA 1324288C CA 000563331 A CA000563331 A CA 000563331A CA 563331 A CA563331 A CA 563331A CA 1324288 C CA1324288 C CA 1324288C
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- CA
- Canada
- Prior art keywords
- casing
- protein
- cellulose
- compound
- sausage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C13/0013—Chemical composition of synthetic sausage casings
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Processing Of Meat And Fish (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Compositions Of Macromolecular Compounds (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Extrusion Moulding Of Plastics Or The Like (AREA)
- Packages (AREA)
Abstract
Abstract of the disclosure The tubular food casing, in particular a synthetic sausage casing for sausages of the uncooked sausage or scalded sausage type, comprises a base tube based on cellulose hydrate which is optionally fiber-reinforced. The base tube contains a protein compound which is soluble or dispersible in alkali, is hydrolysis-resistant and is crosslinked with an alkali-resistant reactive compound, preferably with an aldehyde and/or dialdehyde. The protein compound is of animal or vegetable origin, preferably gelatin, soya protein, groundnut protein or wheat protein, in particular casein. It is crosslinked, in particular, with formaldehyde, glyoxal, malonaldehyde or glutaraldehyde. The base tube is produced by the viscose process, with the protein compound being added together with the crosslinking agent to the viscose solution before coagulation. The crosslinking takes place during the subsequent drying process.
Description
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~3, FOOD CASING BASED ON CELLULOSE CONTAINING
,, CROSSLINKED PROTEIN COMPOUNDS
., `,i ,'~ Backaround of the Invention '~ . The present invention relates to a tubular, 5 food casing, in particular a synthetic sausage casing ~, for types of uncooked sausage and scalded., sausage, ~ constructed from a base tube based on cellulose :1 hydrate which optionally contains fiber reinforcement. The invention furthermore relates to the use of this casing and to a process for the pro-' duction thereof in which alkaline viscose is j converted into regenerated cellulose by acid '~ coagulation.
,l Tubular food casings based on cellulose ~ 15 hydrate and having an inside which has not been .~ pretreated are only suitable to a limited extent for , use as sausage casings since the sausage meat in fresh sausage adheres to the casing so strongly that the latter can hardly be removed from the filling ,,~
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:` 132~2~8 when required: in the case of uncooked sausage, such as, for example, long-keeping sausage, the adhesion is, in contrast, so low that the casing already separates from the sausage meat during the drying process in storage. As a consequence of the detachment of the casing from the sausage meat on drying of long-keeping sausage, the casing does not shrink along with the filling, and the package casing , therefore becomes wrinkled and unattractive.
In order to solve this problem, European Patent No. 88,308 discloses providing the inside of the tube with a coating of a water-insoluble resin, such as, for example, protein-formaldehyde resin, and an oil. The uncrosslinked protein-formaldehyde 15 solution is applied to the inside of the coagulated 1~ tube made from cellulose hydrate gel and is linked to j the cellulose surface on subsequent drying.
However, the production of these coatings does not succeed satisfactorily, in particular as far as 20 the evenness of the weight applied per unit area and .thus the thickness of the coating is concerned.
The amount of coating applied to the cellulose 3 surface, 40 to 120 mg of resin per m2 according to this publication, is subject to great variations, 25 even when the concentration of the solution is kept constant. In addition, it is impossible to set exactly the optimum application rate, which is responsible for an improvement in the adhesion properties of the tubular casing, via the concen-30 tration of the solution. This is particularly disadvantageous since a certain, essentially narrower range for the application rate compared to the overall range described above should be maintained i -2-.:~
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for each type of sausage. If the optimum application rate is exceeded, peeling difficulties occur, and if less than the optimum rate is used, the tubular casing detaches from the filling on storage of the sausage.
~j Summary of the Invention It is therefore an object of the present invention to improve tubular food casings of the type mentioned initially.
loIn particular, it is an object to provide a tubular food casing having a coating of even, optimum -~, thickness formed on its inner surface.
~ It is also an object of the invention to ;~ provide an improved sausage product embodying the improved sausage casing according to the invention.
~ Still another object of the invention resides in the provision of a process for producing the ~a improved sausage casings.
In accomplishing the foregoing objects, there has been provided in accordance with one aspect of the present invention a tubular food casing, comprising a base tube comprised of cellulose hydrate having dispersed therein a protein compound which is soluble or dispersible in alkali, is hydrolysis-resistant and is crosslinked with an alkali-resistant ` ~3 reactive compound. Preferably, the food casing ~,comprises a sausage casing.
In accordance with another aspect of the invention, there has been provided an uncooked sausage or a scalded sausage product comprising a ~ .
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,~q sausage meat contained in a tubular casing as defined ~' above.
. In accordance with still another aspect of the present invention, there has been provided a process 5 for the production of a food casing as defined above.
3 The process comprises the steps of extruding an ~, alkaline viscose solution as a tube; coagulating and `i regenerating the viscose to form cellulose hydrate -~f' gel; and drying the product obtained, wherein the 10 process further comprises the steps of adding a protein compound and a crosslinking agent to the ~;f viscose before extrusion, and crosslinking the protein compound during the drying step.
According to the invention, the amount of 15 active compounds, in particular based on water-insoluble resins, applied to the inside can be f adjusted to an optimum value in order to improve the adhesion properties between the inside of the ;~ covering and the sausage meat, and can be kept 20 substantially constant.
Other objects, features and advantages of the present invention will become apparent from the following detailed description of preferred embodiments. It should be understood, however, that ~; ~ 25 the detailed description and the specific examples,while indicating preferred embodiments of the invention, are given by way of illustration only, since various changes and modifications within the spirit and scope of the invention will become 30 apparent to those skilled in the art.
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., Detailed Description of Preferred Embodiments The tubular food casing comprises a base tube based on cellulose which is optionally provided with fiber reinforcement, for example, made from a fleece of hemp fibers or a paper insert. The fiber reinforcement is impregnated on both sides with ~ viscose so that the resultant tube has a cellulose - coating on the outer and inner surfaces after regeneration of the cellulose.
~, 10 The cellulose contains an additive comprising one or more protein compounds, in particular natural protein compounds of animal or vegetable origin, ;5 which are soluble or dispersible in an alkaline '~'5, aqueous medium at concentrations of about 1 to 20% by 15 weight, which have a viscosity that allows metering, ~' and which are sufficiently hydrolysis-resistant in the alkaline viscose solution. These compounds include gelatin, soya protein, wheat protein and ."5 groundnut protein, but casein is particularly ~ 20 preferred. These compounds are readily accessible ,.~
and inexpensiv~.
As suitable agents for crosslinking of the J protein molecules with one another and with the cellulose molecules surrounding them, alkali-25 resistant reactive compounds are used which add to the amino groups of the protein compound, initially with formation of methylol groups, and react with the OH groups of the cellulose molecule during the actual thermal crosslinking with elimination of water.
~- 30 These crosslinking agents include, in particular, aldehydes, such as formaldehyde, and dialdehydes, ~ .
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such as glyoxal, malonaldehyde and glutaraldehyde.
of these, glyoxal is preferred. The amount of crosslinking agent is preferably matched to the - particular specific protein compound. The amount of crosslinking agent should be sufficient to react with the amino groups of the protein compounds. Thus, at -~ least 3% of crosslinking agent should expediently be used for casein in order to achieve sufficient linking. In general, the suitable amount is from about 2 to 10%, in particular from about 3 to 6%, relative to the weight of the protein compound. The - suitable amount of protein dispersed in the cellulose -- hydrate of the basetubeisupto about 50, preferably from about 0,5 to 25, in particular from about 0.8 to 15 X by weight, relative to the cellulose.
~ ~~~~~ The food casing can be used without a further ;~y - inner coating which influences the adhesion between ~ the sausage meat and cellulose casing and is suitable ;~ as a synthetic sausage casing for varieties of sausage which are easy to peel. These include some varieties of scalded sausage in which the sausage --~, meat does not contain any highfat skin components, or long-keeping types of saùsage, such as pepperoni, which are only matured for a short time so that the sausage meat only shrinks a little.
For long-keeping varieties of sausages of the true salami type which are provided with a true mold growth on their outer surface and have to mature for many weeks and even months, an additional inner coating is necessary of crosslinked cationic resins which preferably comprise crosslinked protein ~ compounds that exhibit greater adhesion to the Tj sausage meat compared to epichlorohydrin/polyamine -~ polyamide resins. The crosslinking of the protein 3~ compound in the inner coating takes place using the same agents as in the base layer, glyoxal again being the ideal crosslinking agent. The proportion of .~
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crosslinking agent relative to the protein compound is from about 2 to 20%, preferably from about 3 to 8% by weight. This inner coating may also contain an additional oil such as an oil selected from a paraffin oil and/or a silicone oil preferably wherein the oil comprises a triglyceride mixture with vegetable fatty acids, as described in European Patent No. 88,308.
However, even substantially lower amounts of cationic resin coating are sufficient to achieve a good effect for the adhesion between the cellulose and the dried and shrunk sausage meat.
The tubular covering is produced by the known viscose process. The protein compound is added together with the crosslinking agent in alkaline solution or dispersion to the alkaline viscose solution, just before extrusion of the viscose.
The added solution or dispersion usually contains from about l to 20%, preferably from about 2 to 15~, and in particular from about 3 to 10% by weight of protein compound, relative to the cellulose, with the crosslinking agent being bound to the amino groups of the protein molecules with formation of methylol groups.
The viscose is coagulated and regenerated under customary conditions. The cellulose hydrate gel tube is passed i :, through wash baths and plasticiæer baths and dried in a blown-up state at from about 90 to 150C. During the drying process, the protein molecules are thermally crosslinked to one another and to the cellulose molecules.
Surprisingly, the protein compound is only dissolved :.~
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out to an insignificant extent on passing from the extrusion die to the dryer. At least 60 to 90% by weight of the metered-in amount of protein compound are still present in the dried tube. This e~fect can be attributed to the low tendency of the ,;
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`~protein molecules to diffuse out of the cellulose material after the precipitation reaction. The even ,distribution of the protein molecules over the cross-1~section of the cellulose layer is furthermore -~5 notable, so that an adequately high concentration of protein molecules is found even in the regions in the -~vicinity of the surface.
If an additional coating is provided on the inner layer of the tubular casing in order to improve ~10 the adhesion properties, this coating expediently `ltakes place before drying of the cellulose hydrate gel, as described in European Patent No. 88,308.
By modifying the cellulose layer of the tubular covering in the manner of the invention, a ,15 marked improvement in the adhesion properties is achieved in a simple and inexpensive way. Substances ~;1are employed which are acceptable from the point of view of food regulations. The invention allows exact ~grading of the effect of the inner coating and thus :.;20 also of the adhesion properties. The desired quality ;~can be kept constant, which is particularly important q~in perishable types of sausage. The adhesion of the ;~sausage meat to the cellulose inner wall is uniform, both around the circumference and along the length of the tubular cover.
The invention is described in greater detail with reference to the non-limiting examples which ~; follow.
Example 1 6.4 l of an alkaline solution of the following composition are metered into 172 l of an alkaline viscose solution (cellulose xanthogenate) having a . . .
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. cellulose content of about 7% by weight just before ; the extrusion die:
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,:-.`j ;-~ 0.6 kg of milk protein (~Rovita FN 4, manufacturer Rovita, Aschau) ~; 5 0.3 1 of sodium hydroxide solution, (4%
strength by weight) 0.045 1 of glyoxal, (40% strength by ~ weight, corresponding to 3%
`~ relative to milk protein) and ~;~ 10 10.455 1 of water.
~, The content of milk protein (casein) in the i, resultant mixture is about 3~ by weight, relative to $~ the cellulose.
A paper fiber web rolled to form a tube is impregnated on the inside and outside in the weight ratio 7:3 with this viscose solution by extrusion dles as described in German Patent No. 1,965,130, and passed in a known fashion through an acidic precipitation bath and regeneration baths; the tube is washed, treated with plasticizer (glycerol) and dried in the blown-up state. The tube has a diameter of 40 mm.
The protein content in the finished tube is 2.8~ by weight, relative to the cellulose, or 1.9% by weight, relative to the total weight. The tube contains 93% of the metered-in amount of protein.
Sausages of the salami type are produced from the tube and these are assessed for peelability after a maturing time of 2 weeks. on an assessment scale of 1 to 5 and an aimed-at effect of 2 to 4, a value of 2.5 is achieved.
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~ Example 2 `l In an analogous fashion to that described in Example 1, a fiber skin of 40 mm diameter is again produced, the addition to the viscose solution being changed. 3.2 1 of alkaline solution of the following composition are metered into 172 1 of viscose solution:
:~! O. 6 kg of soya protein (~Purina PP 500E) manufacturer: Ralston Purina Co.) lO 0.3 l of alkali lye (4~ strength by ~ weight) `; 0.045 1 of glyoxal (40% strength by weight) - and . i.
10.455 l of water.
The content of soya protein in the resultant ~ mixture is 1.5% by weight, relative to the cellulose.
`~ The proportion of soya protein in the finished tube is about 1.4% by weight, relative to the cellulose, corresponding to 1~ by weight relative to the tube weight. Of the metered-in amount of soya protein, 92% are still present in the final product.
The peelability of salami, assessed analogously to Example 1, is given the value 2.
Example 3 ' 25 A fiber skin which has been viscose-treated on both sides and has a diameter of 60 mm is produced corresponding to the examples above. 13.2 1 of an alkaline solution of the following composition is added to 190 l of alkaline viscose solution:
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0.6 kg of soya proteln ( Purina 500 E) 0.3 l of alkali lye (4% strength by weight) 0.045 l of glyoxal (40% strength by ~ 5 weight) and ', 10.455 l of water.
The content of soya protein in the resultant mixture is 5% by weight, relative to the cellulose.
.i ., The content of soya protein in the finished tube is lO 4.3% by weight, relative to the cellulose, or 3% by weight relative to the total weight of the tube.
;~ This corresponds to 86% of the metered-in amount of ~ soya protein.
:~ The peelability of salami, assessed .. ~7j! 15 analogously to Example 1, is given the value 2.75.
Example 4 10.8 1 of an alkaline solution of the following composition are metered into 148 l of alkaline viscose solution:
;~ 20 0.6 kg of wheat protein (~9Amypro SWP, manufacturer G.R. Amylum N.V., Aalst, Belgium) 0.3 l of alkali lye ~4% strength by weight) 25 0.045 l of glyoxal (40% strength by weight) and 10.455 l of water.
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The content of wheat protein in the resultant mixture is 5% by weight.
In order to produce a reinforcement-free cellulose casing, the viscose solution is extruded in a known fashion through an annular ring die ~' directly into an acidic precipitation bath and 3 regenerated to form cellulose hydrate gel, and the tube obtained is washed, plasticized and dried.
The content of wheat protein in the finished tube is 3.8% by weight relative to the cellulose, or 2.6% by weight relative to the total weight. About 76% by weight of the amount of wheat protein added to the viscose solution are still present in the .
finished product.
The peelability of a sausage of the scalded ~' sausage type (minced pork sausage) is assessed at 2.
No undesired jelly deposit can be seen between the casing and the sausage material.
Example 5 ~ 20 A fiber-reinforced cellulose skin is produced : as in ~xample 1. The production process is modified in that the coagulated tube, which has been regenerated to form cellulose hydrated gel, is coated and impregnated on its inside, before drying, with an additional solution which is present in a tube loop.
This solution has the following composition:
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26.54 1 of water O.3 kg of milk protein (~Rovita FN 4) 1.2 1 of glycerol (plasticizer) ~;! 30 0.127 1 of alkali lye (4% strength by ~1 .
weight) ,~,, , . :
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, 0.023 1 of glyoxal (40~ strength by i weight) and i 1.8 1 of triglyceride emulsion based on ~ saturated fatty acids (~Softenol ;,~ 5 special-purpose oil, manufacturer ~ Dynamit Nobel).
The content of milk protein in the finished product increases to 3% by weight relative to the -; cellulose, or 2% by weight relative to the total weight of the casing. The application rate on the inner surface is 70 mg/m2. The peelability of salami ~'; is assessed at 3.5.
Example 6 The tube of Example 3 is provided analogously to Example 5 with an additional internal coating.
The peelability of the salami is assessed at 3.
The content of total protein is 4.5% by weight relative to the cellulose, or 3.1% by weight relative to the total weight of the tube. The application rate on the inner tube surface is 60 mg/m2.
In order to determine the application rate for ~ casein, 200 mg of material are scraped from 500 cm2 '~ of the internal tube surface, the nitrogen content is determined by the method of Kjeldahl, and the amount of casein is determined from this content.
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` Example 7 18 l of a protein solution adjustedto an alka-line pH and having the following composition are ~, metered into 125 l of an alkaline viscose solution having a cellulose content of about 7 % by weight, upstream of the extrusion die:
40.500 1 of water 4.800 kg of casein ("Saeure-Casein A 110", .; ~ .
~; manufacturer Meggle, Wasserburg) 2.400 l of soda lye (4 % strength by weight) ' 0.360 l of glyoxal (40 % strength by weight) The resultant mixture has a casein content of 20 % by weight, relative to the cellulose. A paper web rolled to form a tube is impregnated on theinside ;~ and outside in the weight ratio 7 : 3 with this vis-cose solution by extrusion dies. Thereafter the tube is passed in a known fashion through an acidic pre-cipitation bath and regenerating baths, washed, treated with glycerol-and then dried in the blown-up state. The tube has a diameter of 40 ~m.
The casein content of the final tube is 7.6 %
by weight, relative to the total weight, or 17.8 %
by weight, relative to the cellulose. The peelability of salami is assessed at 2.75, after a maturing time of 6 weeks.
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~3, FOOD CASING BASED ON CELLULOSE CONTAINING
,, CROSSLINKED PROTEIN COMPOUNDS
., `,i ,'~ Backaround of the Invention '~ . The present invention relates to a tubular, 5 food casing, in particular a synthetic sausage casing ~, for types of uncooked sausage and scalded., sausage, ~ constructed from a base tube based on cellulose :1 hydrate which optionally contains fiber reinforcement. The invention furthermore relates to the use of this casing and to a process for the pro-' duction thereof in which alkaline viscose is j converted into regenerated cellulose by acid '~ coagulation.
,l Tubular food casings based on cellulose ~ 15 hydrate and having an inside which has not been .~ pretreated are only suitable to a limited extent for , use as sausage casings since the sausage meat in fresh sausage adheres to the casing so strongly that the latter can hardly be removed from the filling ,,~
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:` 132~2~8 when required: in the case of uncooked sausage, such as, for example, long-keeping sausage, the adhesion is, in contrast, so low that the casing already separates from the sausage meat during the drying process in storage. As a consequence of the detachment of the casing from the sausage meat on drying of long-keeping sausage, the casing does not shrink along with the filling, and the package casing , therefore becomes wrinkled and unattractive.
In order to solve this problem, European Patent No. 88,308 discloses providing the inside of the tube with a coating of a water-insoluble resin, such as, for example, protein-formaldehyde resin, and an oil. The uncrosslinked protein-formaldehyde 15 solution is applied to the inside of the coagulated 1~ tube made from cellulose hydrate gel and is linked to j the cellulose surface on subsequent drying.
However, the production of these coatings does not succeed satisfactorily, in particular as far as 20 the evenness of the weight applied per unit area and .thus the thickness of the coating is concerned.
The amount of coating applied to the cellulose 3 surface, 40 to 120 mg of resin per m2 according to this publication, is subject to great variations, 25 even when the concentration of the solution is kept constant. In addition, it is impossible to set exactly the optimum application rate, which is responsible for an improvement in the adhesion properties of the tubular casing, via the concen-30 tration of the solution. This is particularly disadvantageous since a certain, essentially narrower range for the application rate compared to the overall range described above should be maintained i -2-.:~
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.
for each type of sausage. If the optimum application rate is exceeded, peeling difficulties occur, and if less than the optimum rate is used, the tubular casing detaches from the filling on storage of the sausage.
~j Summary of the Invention It is therefore an object of the present invention to improve tubular food casings of the type mentioned initially.
loIn particular, it is an object to provide a tubular food casing having a coating of even, optimum -~, thickness formed on its inner surface.
~ It is also an object of the invention to ;~ provide an improved sausage product embodying the improved sausage casing according to the invention.
~ Still another object of the invention resides in the provision of a process for producing the ~a improved sausage casings.
In accomplishing the foregoing objects, there has been provided in accordance with one aspect of the present invention a tubular food casing, comprising a base tube comprised of cellulose hydrate having dispersed therein a protein compound which is soluble or dispersible in alkali, is hydrolysis-resistant and is crosslinked with an alkali-resistant ` ~3 reactive compound. Preferably, the food casing ~,comprises a sausage casing.
In accordance with another aspect of the invention, there has been provided an uncooked sausage or a scalded sausage product comprising a ~ .
~ -3-~.~
.
., ,,",~ ",,"",, ` 1~2'~8~
, . ~;
,~q sausage meat contained in a tubular casing as defined ~' above.
. In accordance with still another aspect of the present invention, there has been provided a process 5 for the production of a food casing as defined above.
3 The process comprises the steps of extruding an ~, alkaline viscose solution as a tube; coagulating and `i regenerating the viscose to form cellulose hydrate -~f' gel; and drying the product obtained, wherein the 10 process further comprises the steps of adding a protein compound and a crosslinking agent to the ~;f viscose before extrusion, and crosslinking the protein compound during the drying step.
According to the invention, the amount of 15 active compounds, in particular based on water-insoluble resins, applied to the inside can be f adjusted to an optimum value in order to improve the adhesion properties between the inside of the ;~ covering and the sausage meat, and can be kept 20 substantially constant.
Other objects, features and advantages of the present invention will become apparent from the following detailed description of preferred embodiments. It should be understood, however, that ~; ~ 25 the detailed description and the specific examples,while indicating preferred embodiments of the invention, are given by way of illustration only, since various changes and modifications within the spirit and scope of the invention will become 30 apparent to those skilled in the art.
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., Detailed Description of Preferred Embodiments The tubular food casing comprises a base tube based on cellulose which is optionally provided with fiber reinforcement, for example, made from a fleece of hemp fibers or a paper insert. The fiber reinforcement is impregnated on both sides with ~ viscose so that the resultant tube has a cellulose - coating on the outer and inner surfaces after regeneration of the cellulose.
~, 10 The cellulose contains an additive comprising one or more protein compounds, in particular natural protein compounds of animal or vegetable origin, ;5 which are soluble or dispersible in an alkaline '~'5, aqueous medium at concentrations of about 1 to 20% by 15 weight, which have a viscosity that allows metering, ~' and which are sufficiently hydrolysis-resistant in the alkaline viscose solution. These compounds include gelatin, soya protein, wheat protein and ."5 groundnut protein, but casein is particularly ~ 20 preferred. These compounds are readily accessible ,.~
and inexpensiv~.
As suitable agents for crosslinking of the J protein molecules with one another and with the cellulose molecules surrounding them, alkali-25 resistant reactive compounds are used which add to the amino groups of the protein compound, initially with formation of methylol groups, and react with the OH groups of the cellulose molecule during the actual thermal crosslinking with elimination of water.
~- 30 These crosslinking agents include, in particular, aldehydes, such as formaldehyde, and dialdehydes, ~ .
.
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such as glyoxal, malonaldehyde and glutaraldehyde.
of these, glyoxal is preferred. The amount of crosslinking agent is preferably matched to the - particular specific protein compound. The amount of crosslinking agent should be sufficient to react with the amino groups of the protein compounds. Thus, at -~ least 3% of crosslinking agent should expediently be used for casein in order to achieve sufficient linking. In general, the suitable amount is from about 2 to 10%, in particular from about 3 to 6%, relative to the weight of the protein compound. The - suitable amount of protein dispersed in the cellulose -- hydrate of the basetubeisupto about 50, preferably from about 0,5 to 25, in particular from about 0.8 to 15 X by weight, relative to the cellulose.
~ ~~~~~ The food casing can be used without a further ;~y - inner coating which influences the adhesion between ~ the sausage meat and cellulose casing and is suitable ;~ as a synthetic sausage casing for varieties of sausage which are easy to peel. These include some varieties of scalded sausage in which the sausage --~, meat does not contain any highfat skin components, or long-keeping types of saùsage, such as pepperoni, which are only matured for a short time so that the sausage meat only shrinks a little.
For long-keeping varieties of sausages of the true salami type which are provided with a true mold growth on their outer surface and have to mature for many weeks and even months, an additional inner coating is necessary of crosslinked cationic resins which preferably comprise crosslinked protein ~ compounds that exhibit greater adhesion to the Tj sausage meat compared to epichlorohydrin/polyamine -~ polyamide resins. The crosslinking of the protein 3~ compound in the inner coating takes place using the same agents as in the base layer, glyoxal again being the ideal crosslinking agent. The proportion of .~
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. .
crosslinking agent relative to the protein compound is from about 2 to 20%, preferably from about 3 to 8% by weight. This inner coating may also contain an additional oil such as an oil selected from a paraffin oil and/or a silicone oil preferably wherein the oil comprises a triglyceride mixture with vegetable fatty acids, as described in European Patent No. 88,308.
However, even substantially lower amounts of cationic resin coating are sufficient to achieve a good effect for the adhesion between the cellulose and the dried and shrunk sausage meat.
The tubular covering is produced by the known viscose process. The protein compound is added together with the crosslinking agent in alkaline solution or dispersion to the alkaline viscose solution, just before extrusion of the viscose.
The added solution or dispersion usually contains from about l to 20%, preferably from about 2 to 15~, and in particular from about 3 to 10% by weight of protein compound, relative to the cellulose, with the crosslinking agent being bound to the amino groups of the protein molecules with formation of methylol groups.
The viscose is coagulated and regenerated under customary conditions. The cellulose hydrate gel tube is passed i :, through wash baths and plasticiæer baths and dried in a blown-up state at from about 90 to 150C. During the drying process, the protein molecules are thermally crosslinked to one another and to the cellulose molecules.
Surprisingly, the protein compound is only dissolved :.~
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out to an insignificant extent on passing from the extrusion die to the dryer. At least 60 to 90% by weight of the metered-in amount of protein compound are still present in the dried tube. This e~fect can be attributed to the low tendency of the ,;
~.
:
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.
`~protein molecules to diffuse out of the cellulose material after the precipitation reaction. The even ,distribution of the protein molecules over the cross-1~section of the cellulose layer is furthermore -~5 notable, so that an adequately high concentration of protein molecules is found even in the regions in the -~vicinity of the surface.
If an additional coating is provided on the inner layer of the tubular casing in order to improve ~10 the adhesion properties, this coating expediently `ltakes place before drying of the cellulose hydrate gel, as described in European Patent No. 88,308.
By modifying the cellulose layer of the tubular covering in the manner of the invention, a ,15 marked improvement in the adhesion properties is achieved in a simple and inexpensive way. Substances ~;1are employed which are acceptable from the point of view of food regulations. The invention allows exact ~grading of the effect of the inner coating and thus :.;20 also of the adhesion properties. The desired quality ;~can be kept constant, which is particularly important q~in perishable types of sausage. The adhesion of the ;~sausage meat to the cellulose inner wall is uniform, both around the circumference and along the length of the tubular cover.
The invention is described in greater detail with reference to the non-limiting examples which ~; follow.
Example 1 6.4 l of an alkaline solution of the following composition are metered into 172 l of an alkaline viscose solution (cellulose xanthogenate) having a . . .
;~
; -8-.~
A~
'; ' ' . : ' , , ' ~32~3 ~.
. cellulose content of about 7% by weight just before ; the extrusion die:
. .
,:-.`j ;-~ 0.6 kg of milk protein (~Rovita FN 4, manufacturer Rovita, Aschau) ~; 5 0.3 1 of sodium hydroxide solution, (4%
strength by weight) 0.045 1 of glyoxal, (40% strength by ~ weight, corresponding to 3%
`~ relative to milk protein) and ~;~ 10 10.455 1 of water.
~, The content of milk protein (casein) in the i, resultant mixture is about 3~ by weight, relative to $~ the cellulose.
A paper fiber web rolled to form a tube is impregnated on the inside and outside in the weight ratio 7:3 with this viscose solution by extrusion dles as described in German Patent No. 1,965,130, and passed in a known fashion through an acidic precipitation bath and regeneration baths; the tube is washed, treated with plasticizer (glycerol) and dried in the blown-up state. The tube has a diameter of 40 mm.
The protein content in the finished tube is 2.8~ by weight, relative to the cellulose, or 1.9% by weight, relative to the total weight. The tube contains 93% of the metered-in amount of protein.
Sausages of the salami type are produced from the tube and these are assessed for peelability after a maturing time of 2 weeks. on an assessment scale of 1 to 5 and an aimed-at effect of 2 to 4, a value of 2.5 is achieved.
g_ ' ~.. , . , ~
i ~32~12~
~ Example 2 `l In an analogous fashion to that described in Example 1, a fiber skin of 40 mm diameter is again produced, the addition to the viscose solution being changed. 3.2 1 of alkaline solution of the following composition are metered into 172 1 of viscose solution:
:~! O. 6 kg of soya protein (~Purina PP 500E) manufacturer: Ralston Purina Co.) lO 0.3 l of alkali lye (4~ strength by ~ weight) `; 0.045 1 of glyoxal (40% strength by weight) - and . i.
10.455 l of water.
The content of soya protein in the resultant ~ mixture is 1.5% by weight, relative to the cellulose.
`~ The proportion of soya protein in the finished tube is about 1.4% by weight, relative to the cellulose, corresponding to 1~ by weight relative to the tube weight. Of the metered-in amount of soya protein, 92% are still present in the final product.
The peelability of salami, assessed analogously to Example 1, is given the value 2.
Example 3 ' 25 A fiber skin which has been viscose-treated on both sides and has a diameter of 60 mm is produced corresponding to the examples above. 13.2 1 of an alkaline solution of the following composition is added to 190 l of alkaline viscose solution:
~:.
.~ .
'.~t' ,`,~ ~ ' ' ~ ' ... . .
~ 32~2~3 . ~, .,.
0.6 kg of soya proteln ( Purina 500 E) 0.3 l of alkali lye (4% strength by weight) 0.045 l of glyoxal (40% strength by ~ 5 weight) and ', 10.455 l of water.
The content of soya protein in the resultant mixture is 5% by weight, relative to the cellulose.
.i ., The content of soya protein in the finished tube is lO 4.3% by weight, relative to the cellulose, or 3% by weight relative to the total weight of the tube.
;~ This corresponds to 86% of the metered-in amount of ~ soya protein.
:~ The peelability of salami, assessed .. ~7j! 15 analogously to Example 1, is given the value 2.75.
Example 4 10.8 1 of an alkaline solution of the following composition are metered into 148 l of alkaline viscose solution:
;~ 20 0.6 kg of wheat protein (~9Amypro SWP, manufacturer G.R. Amylum N.V., Aalst, Belgium) 0.3 l of alkali lye ~4% strength by weight) 25 0.045 l of glyoxal (40% strength by weight) and 10.455 l of water.
~$, ..
.. ~. .
~' . `
,.~..
...
r,A, X
1 3 2 ~
. , .
The content of wheat protein in the resultant mixture is 5% by weight.
In order to produce a reinforcement-free cellulose casing, the viscose solution is extruded in a known fashion through an annular ring die ~' directly into an acidic precipitation bath and 3 regenerated to form cellulose hydrate gel, and the tube obtained is washed, plasticized and dried.
The content of wheat protein in the finished tube is 3.8% by weight relative to the cellulose, or 2.6% by weight relative to the total weight. About 76% by weight of the amount of wheat protein added to the viscose solution are still present in the .
finished product.
The peelability of a sausage of the scalded ~' sausage type (minced pork sausage) is assessed at 2.
No undesired jelly deposit can be seen between the casing and the sausage material.
Example 5 ~ 20 A fiber-reinforced cellulose skin is produced : as in ~xample 1. The production process is modified in that the coagulated tube, which has been regenerated to form cellulose hydrated gel, is coated and impregnated on its inside, before drying, with an additional solution which is present in a tube loop.
This solution has the following composition:
;~1 .
26.54 1 of water O.3 kg of milk protein (~Rovita FN 4) 1.2 1 of glycerol (plasticizer) ~;! 30 0.127 1 of alkali lye (4% strength by ~1 .
weight) ,~,, , . :
i, - ' : ' 1 3 2 L~; 2 ~3 ~
., .~
, 0.023 1 of glyoxal (40~ strength by i weight) and i 1.8 1 of triglyceride emulsion based on ~ saturated fatty acids (~Softenol ;,~ 5 special-purpose oil, manufacturer ~ Dynamit Nobel).
The content of milk protein in the finished product increases to 3% by weight relative to the -; cellulose, or 2% by weight relative to the total weight of the casing. The application rate on the inner surface is 70 mg/m2. The peelability of salami ~'; is assessed at 3.5.
Example 6 The tube of Example 3 is provided analogously to Example 5 with an additional internal coating.
The peelability of the salami is assessed at 3.
The content of total protein is 4.5% by weight relative to the cellulose, or 3.1% by weight relative to the total weight of the tube. The application rate on the inner tube surface is 60 mg/m2.
In order to determine the application rate for ~ casein, 200 mg of material are scraped from 500 cm2 '~ of the internal tube surface, the nitrogen content is determined by the method of Kjeldahl, and the amount of casein is determined from this content.
~;
:~ .
: 13~'123~
` Example 7 18 l of a protein solution adjustedto an alka-line pH and having the following composition are ~, metered into 125 l of an alkaline viscose solution having a cellulose content of about 7 % by weight, upstream of the extrusion die:
40.500 1 of water 4.800 kg of casein ("Saeure-Casein A 110", .; ~ .
~; manufacturer Meggle, Wasserburg) 2.400 l of soda lye (4 % strength by weight) ' 0.360 l of glyoxal (40 % strength by weight) The resultant mixture has a casein content of 20 % by weight, relative to the cellulose. A paper web rolled to form a tube is impregnated on theinside ;~ and outside in the weight ratio 7 : 3 with this vis-cose solution by extrusion dies. Thereafter the tube is passed in a known fashion through an acidic pre-cipitation bath and regenerating baths, washed, treated with glycerol-and then dried in the blown-up state. The tube has a diameter of 40 ~m.
The casein content of the final tube is 7.6 %
by weight, relative to the total weight, or 17.8 %
by weight, relative to the cellulose. The peelability of salami is assessed at 2.75, after a maturing time of 6 weeks.
~. ' .
.,~ .
:~
., ~
~ 14 -., ~ , ~ , . . ..
Claims (20)
1. A tubular food casing, comprising a base tube comprised of cellulose hydrate having dispersed therein a protein compound which is soluble or dispersible in alkali, is hydrolysis-resistant and is crosslinked with a crosslinking agent comprising an alkali-resistant reactive compound.
2. A casing as claimed in claim 1, wherein said alkali-resistant reactive compound comprises an aldehyde and/or a dialdehyde.
3. A casing as claimed in claim 1, wherein the protein compound is of animal or vegetable origin.
4. A casing as claimed in claim 3, wherein the protein compound comprises gelatin, soya protein, groundnut protein, wheat protein or casein.
5. A casing as claimed in claim 2, wherein the alkali-resistant reactive compound comprises formaldehyde, glyoxal, malonaldehyde or glutaraldehyde.
6. A casing as claimed in claim 1, wherein the base tube is produced by the viscose process, the protein compound being added together with the crosslinking agent to the viscose solution before coagulation.
7. A casing as claimed in claim 1, wherein the amount of protein in the casing is up to about 50% by weight, relative to the cellulose.
8. A casing as claimed in claim 7, wherein the amount of protein in the casing is between about 0.5 to 25% by weight, relative to the cellulose.
9. A casing as claimed in claim 7, wherein the amount of protein in the casing is between about 0.8 to 15% by weight, relative to the cellulose.
10. A casing as claimed in claim 1, wherein the casing comprises on its inner surface a coating of a crosslinked cationic compound.
11. A casing as claimed in claim 10, wherein said crosslinked cationic compound comprises a crosslinked protein.
12. A casing as claimed in claim 11, wherein said crosslinked protein comprises casein crosslinked with glyoxal.
13. A casing as claimed in claim 10, wherein the inner coating comprises an oil selected from a paraffin oil and/or a silicone oil.
14. A casing as claimed in claim 13, wherein the oil comprises a triglyceride mixture with vegetable fatty acids.
15. A casing as claimed in claim 1, wherein said base tube includes a fiber reinforcement therein.
16. A casing as claimed in claim 1, comprising a sausage casing.
17. An uncooked sausage or a scalded sausage product comprising a sausage meat contained in a tubular casing as defined by claim 1.
18. A process for the production of a food casing as claimed in claim 1, comprising the steps of:
extruding an alkaline viscose solution as a tube;
coagulating and regenerating the viscose to form cellulose hydrate gel; and drying the product obtained, wherein the process further comprises the steps of adding a protein compound and a crosslinking agent to the viscose before extrusion, and crosslinking the protein compound during the drying step.
extruding an alkaline viscose solution as a tube;
coagulating and regenerating the viscose to form cellulose hydrate gel; and drying the product obtained, wherein the process further comprises the steps of adding a protein compound and a crosslinking agent to the viscose before extrusion, and crosslinking the protein compound during the drying step.
19. A process as claimed in claim 18, further comprising the step of extruding the alkaline viscose solution on a tubular fiber reinforcement.
20. A process as claimed in claim 18, wherein the concentration of the protein compound in the viscose solution is from about 1 to 20% by weight, relative to the cellulose.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP3711712.2 | 1987-04-07 | ||
| DE19873711712 DE3711712A1 (en) | 1987-04-07 | 1987-04-07 | FOOD COVER BASED ON CELLULOSE WITH NETWORKED PROTEIN COMPOUNDS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1324288C true CA1324288C (en) | 1993-11-16 |
Family
ID=6325059
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000563331A Expired - Fee Related CA1324288C (en) | 1987-04-07 | 1988-04-06 | Food casing based on cellulose containing crosslinked protein compounds |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP0286026B1 (en) |
| JP (1) | JPS63269941A (en) |
| AT (1) | ATE74712T1 (en) |
| CA (1) | CA1324288C (en) |
| DE (2) | DE3711712A1 (en) |
| FI (1) | FI881561A (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3842969A1 (en) * | 1988-12-21 | 1990-06-28 | Wolff Walsrode Ag | TUBULAR PACKAGING SLEEVES WITH IMPROVED REELABILITY |
| DE4220957C2 (en) * | 1992-06-25 | 1997-07-03 | Buertex Buerker & Co Gmbh | Packaging sleeve |
| US6083581A (en) * | 1997-11-12 | 2000-07-04 | Viskase Corporation | Cellulase resistant cellulose casing and process |
| DE10035799A1 (en) * | 2000-07-22 | 2002-01-31 | Kalle Nalo Gmbh & Co Kg | Cellulose-based food casings produced by the amine oxide process |
| DE10129539A1 (en) * | 2001-06-22 | 2003-01-09 | Kalle Gmbh & Co Kg | Edible film containing cellulose |
| NL1018871C2 (en) * | 2001-09-03 | 2003-03-05 | Ktc Beheer B V | Process for preparing an extruded food product. |
| DE10360610A1 (en) * | 2003-12-19 | 2005-07-14 | Kalle Gmbh & Co. Kg | Protein-containing, tubular food casing with internal reinforcement |
| DE10360608A1 (en) | 2003-12-19 | 2005-07-14 | Kalle Gmbh & Co. Kg | Polyvinylamine-modified food casings based on regenerated cellulose |
| DE10360609A1 (en) * | 2003-12-19 | 2005-07-28 | Kalle Gmbh & Co. Kg | Polyvinylamine-impregnated or coated food casing based on regenerated cellulose |
| DE102005044321A1 (en) | 2005-09-16 | 2007-03-29 | Kalle Gmbh | Pigmented and internally impregnated cellulose fiber gut |
| CN103283937B (en) * | 2013-04-26 | 2014-09-24 | 中国国旅贸易有限责任公司 | Casing film and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL122082C (en) * | 1959-12-01 | |||
| DE1213211B (en) * | 1962-11-15 | 1966-03-24 | Wolff & Co Ag | Process for the production of seamless, edible, two-layer artificial skin based on alginate |
| DE3208283A1 (en) * | 1982-03-08 | 1983-09-15 | Hoechst Ag, 6230 Frankfurt | TUBULAR FOOD COVER WITH COATING ON THE INSIDE, METHOD FOR THE PRODUCTION THEREOF AND THEIR USE AS SAUSAGE SKIN |
-
1987
- 1987-04-07 DE DE19873711712 patent/DE3711712A1/en not_active Withdrawn
-
1988
- 1988-03-31 EP EP88105273A patent/EP0286026B1/en not_active Expired - Lifetime
- 1988-03-31 DE DE8888105273T patent/DE3870015D1/en not_active Expired - Fee Related
- 1988-03-31 AT AT88105273T patent/ATE74712T1/en not_active IP Right Cessation
- 1988-04-05 FI FI881561A patent/FI881561A/en not_active IP Right Cessation
- 1988-04-06 CA CA000563331A patent/CA1324288C/en not_active Expired - Fee Related
- 1988-04-07 JP JP63084237A patent/JPS63269941A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| EP0286026A1 (en) | 1988-10-12 |
| EP0286026B1 (en) | 1992-04-15 |
| DE3870015D1 (en) | 1992-05-21 |
| FI881561A (en) | 1988-10-08 |
| FI881561A0 (en) | 1988-04-05 |
| DE3711712A1 (en) | 1988-10-27 |
| JPS63269941A (en) | 1988-11-08 |
| ATE74712T1 (en) | 1992-05-15 |
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