DE102017116431B3 - Irregular shaped food casing made of textile material - Google Patents

Abstract

Described is an irregularly shaped food casing of two web-shaped textile materials, wherein the textile materials are connected at the longitudinal edges on one side by a first stitched seam and on the other by a second stitched seam. The food casing preferably comprises textile materials of cotton or viscose, wherein the textile materials are woven or knitted fabrics. The invention also relates to a process for their preparation and their use as artificial sausage casing, in particular for raw sausage, such as salami, and for broth and cooked sausage.

Description

The invention relates to an irregularly shaped food casing of two web-shaped textile materials, wherein the textile materials are joined together at the longitudinal edges on one side by a first stitched seam and on the other by a second stitched seam. It also relates to a process for their preparation and their use as artificial sausage casing, especially for raw sausage, such as salami, and for broth and cooked sausage.

A food casing of textile material with preferred two longitudinal edges is from EP 1 622 460 B1 known. The longitudinal edges of the textile sheet are connected by a seam, which may be straight, curved or irregular. The seam may be an overedge stitch, a warp or double warp stitch, a lockstitch or a single circumferential seam. The webs may have straight, curved or irregularly shaped edges, in which latter case the two webs are mirror-inverted.

From the EP 1 608 228 B1 is a textile art known, which can be produced by appropriate cutting and sewing in virtually any, even irregular shape, for example as a bubble.

In the DE 100 62 767 A1 discloses a method for producing asymmetric sausage casings from two congruent tube halves with straight, mutually parallel longitudinal edges. The tube halves are printed on one side with a positional printing, on the other with tax stamps. The control marks are sensory detected when merging the two halves to synchronize the position pressure. The registration marks are also used to activate a track length sensor that controls connection heads that cut and sew together or stick together the edges. The connection heads are led independently of each other via a control program. Subsequently, the sausage casings are turned, so that the position pressure reaches the outside.

Also known is a food casing made of textile material and a fat-tight film bonded over its entire area. The textile material may be a woven, knitted, bonded or nonwoven fabric, for example of natural fibers, synthetic fibers or a mixture thereof. Suitable natural fibers are, for example, cotton fibers, cellulose fibers, wool or silk ( US 2007/0014899 A1 ). The food casing is made of two webs of textile material, which are connected at the outer edges by a stitched seam. Subsequently, in each case a grease-tight film is glued to the outer sides of the sewn-together textile material. The film protrudes slightly beyond the outer edges. In the projecting area, the films are bonded together by gluing or sealing fat-tight. Subsequently, the envelope is turned, so that the film is located on the inside of the food casing.

Also known are acrylic resin-coated textile skins ( DE 31 47 519 A1 ). The textile base material used therein may be a consolidated nonwoven, a spunbonded fabric or a woven fabric of natural fibers and / or synthetic fibers. Mention is made of fibers of cotton, linen, wool, silk, cellulose esters, regenerated cellulose, polyester, polyamide, polyacrylonitrile, polypropylene and polyvinyl chloride. The base material is coated with an acrylate emulsion polymer based on lipophilic esters of (meth) acrylic acid with lower alkanols, in particular butyl acrylate. The coating is applied by means of conventional coating devices, such as air knife, roller blade, blanket squeegee, etc.

So far, equalized shaped textile casings have always been characterized by their same shape. Natural casings always have the same basic form, but they are not identical in shape and size. This aspect should be taken into account in the shaping, so that the textile arm looks more similar to the natural gut.

It was therefore the task of creating a textile sausage casing in an irregular natural form of the intestine. While maintaining the appearance of a natural gut while equally long sections of the shell should have a substantially equal volume.

$$g\left(x\right)=FB+{\displaystyle \sum _{i=1}^{10}{g}_i\text{sin}\left(\frac{2\pi }{L}i\cdot x+{\varphi }_i+{\theta }_i\right)}$$

wobei

• 300 mm ≤ L ≤ 3000 mm
• 20 mm ≤ FB ≤ 300 mm
• $$0\le {\mathrm{\phi }}_i\le 2\mathrm{\pi }$$
  
• $$\mathrm{0,1}\mathrm{\pi }\le {\mathrm{\theta }}_{\text{i}}\le \mathrm{1,9}\mathrm{\pi }\mathrm{,}$$
  
• $$0\text{ mm}\le {\text{f}}_{\text{i}}\le 2\text{ mm}$$
  
• $${\displaystyle \sum _{i=1}^{10}{f}_i^2\ge 4m{m}^2}$$
  
• $$0\text{ mm}\le {\text{g}}_{\text{i}}\le 2\text{ mm}$$
  
• $${\displaystyle \sum _{i=1}^{10}{g}_i^2\ge 4m{m}^2}$$
  

und wobei Abschnitte der Nahrungsmittelhülle mit einer Länge von 10 cm jeweils ein Volumen einschließen, das nicht mehr als 2 % von einem Mittelwert aller Abschnitte abweicht.The object is achieved by an irregularly shaped food casing of two web-shaped textile materials, wherein the textile materials are connected at the longitudinal edges on one side by a first stitched seam and on the other by a second stitched seam, which are characterized in that the first and second seam independently have a course which is determined with respect to a straight coordinate axis x by a first function f (x) and respectively a second function g (x) $$f\left(x\right)={\displaystyle \underset{i=1}{\overset{10}{\Sigma }}{f}_i\text{sin}\left(\frac{2\pi }{L}i\cdot x+{\phi }_i\right)}$$

$$G\left(x\right)=FB+{\displaystyle \underset{i=1}{\overset{10}{\Sigma }}{G}_i\text{sin}\left(\frac{2\pi }{L}i\cdot x+{\phi }_i+{\theta }_i\right)}$$

in which

• 300 mm ≤ L ≤ 3000 mm
• 20 mm ≤ FB ≤ 300 mm
• $$0\le {\mathrm{\phi }}_i\le 2\mathrm{\pi }$$
  
• $$0.1\mathrm{\pi }\le {\mathrm{\theta }}_{\text{i}}\le 1.9\mathrm{\pi }\mathrm{.}$$
  
• $$0\text{mm}\le {\text{f}}_{\text{i}}\le 2\text{mm}$$
  
• $${\displaystyle \underset{i=1}{\overset{10}{\Sigma }}{f}_i^2\ge 4m{m}^2}$$
  
• $$0\text{mm}\le {\text{G}}_{\text{i}}\le 2\text{mm}$$
  
• $${\displaystyle \underset{i=1}{\overset{10}{\Sigma }}{G}_i^2\ge 4m{m}^2}$$
  

and wherein portions of the food casing having a length of 10 cm each include a volume not deviating more than 2% from an average of all portions.

L

die Rapport-Länge bzw. Periodenlänge,

FB

die Flachbreite der Nahrungsmittelhülle,

φi

die Fourier-Phase für f(x),

θi

den Fourier-Phasenversatz zwischen g(x) und f(x),

fi

die Fourier-Amplitude von f(x), und

gi

die Fourier-Amplitude von g(x).

In it means:

L

the repeat length or period length,

FB

the flat width of the food casing,

.phi..sub.i

the Fourier phase for f (x),

θi

the Fourier phase offset between g (x) and f (x),

fi

the Fourier amplitude of f (x), and

gi

the Fourier amplitude of g (x).

It can also be:
more preferably 300 <L <700 mm, especially 350 <L <500 and preferably 0.5 π <θi <1.5 π.

The food casing according to the invention can be produced on a wire forming machine whose sewing heads can be controlled independently of one another by means of a computer program. The form-stitching machine includes two sewing heads mounted on rotatable platforms that can make a seam at any angle up to 45 degrees plus / minus to the material. The textile webs are expediently positioned over a conductive line. They are transported without warping by transport rollers. The serging of the webs according to the form specification is carried out in particular with an automatic knife via a program control. Due to the simultaneous continuous transport of textile webs different curves and waves in defined radii can be produced. Essential for the control of the shape is that all transport rollers and drive units are controlled by a specially developed program.

• • Separates Abrollen von zwei Textilbahnen
• • Deckungsgleiches Zusammenführen der beiden Textilbahnen
• • Positionieren der Bahnen über einen auf den Textilbahnen angebrachten Leitstrich;
• • Verzugfreier Transport der beiden Bahnen mit Hilfe von Transportwalzen;
• • Versäubern der Bahnen, d.h. Schneiden der Ränder gemäß Formvorgabe durch ein automatisches Messer über eine Programmsteuerung, so dass Längskanten mit unregelmäßiger Kontur entstehen;
• • Nähen der Form durch zwei Nähköpfe, die vorzugsweise auf drehbaren Plattformen montiert sind und somit eine Naht in jedem Winkel bis 45 Grad plus / minus zum Material ausführen können und
• • Aufwickeln der genähten Textilbahn.

Wichtig ist, dass die beiden Längskanten nicht parallel zueinander verlaufen. Das beim Versäubern der Bahnen eingesetzte Messer, das an den Kanten des Textilmaterials mehr oder weniger abschneidet, ist vorzugsweise mit der Näheinrichtung verbunden. Die Verbindung der Schneideinrichtung mit den Nähköpfen kann mechanisch oder programmgesteuert elektrisch hergestellt sein. Die Nähköpfe des Nähautomaten werden in beiden Fällen der Schneideinrichtung nachgeführt. Einsetzbar zur Steuerung der Nähköpfe ist auch ein Kamerasystem mit einem Bilderkennungsprogramm, das die Position der Ränder erkennt.The invention also provides a process for the preparation of the food casing according to the invention. The preparation takes place in a process with the following steps:

• • Separate unrolling of two textile webs
• • Congruent merging of the two textile webs
• • positioning the webs over a conductive line applied to the textile webs;
• • Warp-free transport of the two webs with the help of transport rollers;
• • Overcasting of the webs, ie cutting the edges according to the form preset by an automatic knife via a program control, so that longitudinal edges with irregular contour arise;
• • sewing the form by two sewing heads, which are preferably mounted on rotatable platforms and thus can perform a seam at any angle up to 45 degrees plus / minus to the material and
• • Winding the sewn textile web.

It is important that the two longitudinal edges do not run parallel to each other. The knife used in overcasting the webs, which more or less cuts off at the edges of the textile material, is preferably connected to the sewing device. The connection of the cutting device with the sewing heads can be made mechanically or programmatically electrically. The sewing heads of the automatic sewing machine are tracked in both cases of the cutting device. It is also possible to use a camera system with an image recognition program that detects the position of the edges.

All of these components are commercially available, except the control program.

In the case of a sausage casing, the length of the control program deviates from the length of the filling repeat, so that a shift of the program occurs here. This changes the shape of the individual intestines to each other, and indeed it is possible to program every imaginable form itself and to repeat endlessly with a predetermined rapport. The intestine is made endless on a contour sewing machine, but the difference is that the filling repeat (indicated by a print mark) and the sewing repeat are not identical. The Nährapport is longer, so that it comes in the production of a deliberate shift. Thus, a freely programmed endless form with a high accuracy and a constant repetition frequency is possible. The repetition rate is controlled by the two factors sewing repeat and filling repeat. A repetition is only given if the two lengths are congruent by repetition. With a corresponding shaping, the area of the individual intestine can be controlled by testing with a vector program so that the individual intestine always has the same area and practically the same volume. Thus, a leveling in length and volume is given.

The textile material preferably comprises a woven or knitted fabric of cotton or viscose. Blends of cotton and viscose are less preferred. The woven or knitted fabric may comprise other natural fibers in addition to cotton or in addition to cotton, for example hemp fibers, silk fibers, linen and / or wool. It may also contain fibers of purely synthetic plastics, for example fibers of polyamide, polyacrylonitrile, polypropylene and / or of polyester. It generally has a weight of 95 ± 5 g / m ² in the uncoated state; the coated fabric generally has a weight of 118 ± 5 to 190 ± 5 g / m ² .

According to the intended use, the textile material may be coated. It may, for example, be coated over its entire surface with one or more layers based on polyacrylate. Acrylate resins and plastic blends, especially emulsion polymers based on (C ₁ -C ₆ ) alkyl (meth) acrylates, in particular butyl (meth) acrylate, are particularly suitable for this purpose. The term (meth) acrylate stands as usual for acrylate and / or methacrylate. Units of other monomers may be added, for example those of styrene, α-methylstyrene or vinyl acetate. The proportion of units of such other monomers should not exceed 25% by weight, preferably 15% by weight. Suitable acrylate resins are known in the art, in particular from DE 31 47 519 A1 , Also suitable are vinylidene chloride copolymers, in particular those having a VDC content of less than 70% by weight. The other units in the VDC copolymers are, for example, vinyl chloride and / or acrylonitrile units. Also suitable for coating the base material are polyvinyl acetates, silicone dispersions, mixtures of acrylates with polyvinyl acetates, mixtures of silicones with acrylates and polyvinyl acetates, as well as viscose, which is then subsequently regenerated to cellulose, and other coating liquids, the cellulose in derivatized or non-derivatized form optionally blended with acrylates. The thickness of the coating is chosen so that the water vapor and oxygen permeability required for the ripening of the sausage is still present, so that it is also suitable for raw sausage, for example for salami. Covers for raw sausage are suitably made from an open-cell textile material, ie the textile material is not in this case or only thinly coated so that there are still pores through which water or water vapor can escape during the ripening of the sausage.

During or after coating, the textile material may be stretched longitudinally. The degree of stretching depends, among other things, on the basis weight, the construction and the type of material. By stretching the length of the textile material increases by about 1 to 20%, preferably 3 to 15%, each based on the Rohwarenmaß.

The coating of the sheet-like textile material can be done with conventional devices, for example by roller blade, air knife or blanket squeegee. The aqueous dispersions used as coating compositions are generally so viscous that thickening agents are not necessary and therefore not present. After coating, drying takes place, preferably with hot air or with infrared rays. The drying temperature is suitably about 90 to 150 ° C, for a short time, temperatures up to 190 ° C can be achieved. The coating and drying is optionally repeated one or more times, according to the number of coatings.

The longitudinal edges of the textile sheet material are preferably connected by a Kettstich- or double-warp stitching or a lockstitch seam, more preferably by an overedge stitching. The longitudinal seam can be produced with a customary yarn, in particular a yarn of cotton and / or polyamide, preferably 2- and 4-fold cotton or polyamide bulking yarn. Bulk yarn is a soft, strong, thick, textured filament yarn that is very stretchy. It is suitable for flat seams and seams because it jumps apart in several threads and covers the seam well when overcasting. Cotton yarn is virtually non-elastic and more suitable for inelastic fabrics such as cotton or linen. Cotton yarn looks better than polyester yarn and can be processed with the sewing machine described. Polyamide fibers have a high dimensional stability and are relatively tear-resistant. They are characterized by a high elasticity. Finally, it is also possible to use core / sheath fibers and other multicomponent fibers. In general, the fibers should be durable and less susceptible to scrubbing in both dry and wet conditions.

The food casing according to the invention generally has a diameter (caliber) of 39 to 60 mm. Their flat width is accordingly 54 to 90 mm.

• 2A - Nadeln
• 3A, 3B - vertikale Nadelführung
• 4A, 4B - horizontale Führung
• 5A, 5B - Horizontal-Antrieb
• 6 - Tisch
• 7 - Vorschubeinrichtung
• 8 - Synchronisation
• 9 - Kurbelwelle

In 1 is shown a Formnähautomat for the production of a food casing. The form sewing machine includes:

• 2A - needles
• 3A, 3B - vertical needle guide
• 4A . 4B - horizontal leadership
• 5A . 5B - Horizontal drive
• 6 - Table
• 7 - Feed device
• 8th - Synchronization
• 9 - Crankshaft

• 10 - elektronische Steuerung (SPS bzw. speicherprogrammierbare Steuerung)
• 14A - Aktuator (Motor, Stellglied) für horizontale Anstellung der Nadel 2A
• 14B - Aktuator (Motor, Stellglied) für horizontale Anstellung der Nadel 2B
• 17 - Aktuator (Motor, Stellglied) für Vorschubeinrichtung 7
• 19 - Aktuator (Motor, Stellglied) für vertikale Anstellung der Nadeln 2A und 2B

2 shows a schematic block diagram of a control of the sewing machine according to the invention with an electronic control 10 , a motor (actuator) 14A for the horizontal adjustment of the sewing needle 2A , a motor (actuator) 14B for the horizontal adjustment of the sewing needle 2 B , a motor (actuator) 19 for the vertical adjustment of the sewing needles 2A and 2 B and a motor (actuator) 17 for the feed device.

• 10 - electronic control (PLC or programmable logic controller)
• 14A - Actuator (motor, actuator) for horizontal adjustment of the needle 2A
• 14B - Actuator (motor, actuator) for horizontal adjustment of the needle 2 B
• 17 - Actuator (motor, actuator) for feed device 7
• 19 - Actuator (motor, actuator) for vertical adjustment of the needles 2A and 2 B

• 20 - die für eine Wurst vorgesehene Hüllenlänge und
• 21 - die Rapport-Länge (21).

3 shows the contours of a food casing according to the invention. That means

• 20 - The intended for a sausage casing length and
• 21 - the repeat length ( 21 ).

The following examples serve to illustrate the invention.

example 1

Textile cover for raw sausage (salami)

Two open-pored textile webs made of a cotton fabric with a weight of 90 g / m ² were each printed with flow marks that mark the position at which the sausage casing is later to be closed with clips. Subsequently, the textile webs were made on the sewing machine described above to irregularly shaped tubular sheaths with a flat width (FB) of 67.56 mm. The webs were cut and sewn. The subsequent test showed that the shape specification was implemented with tolerances below 1 mm. The repeat length L was 404 mm.

The following table shows two Fourier series describing the shape of the two seams of the sheath with a flat width of 67.56 mm with the respective Fourier coefficients and Fourier phases: TABLE 1 Fourier coefficients and phases f ₁ 1.11 mm φ ₁ 226.00 degrees g ₁ 1.59 mm θ ₁ 167.70 degrees f ₂ 3.59 mm φ ₂ 40.90 degrees g ₂ 1.40 mm θ ₂ 283.10 degrees f ₃ 1.03 mm φ ₃ 18.10 degrees g ₃ 3.36 mm θ ₃ 70.65 degrees f ₄ 0.76 mm φ ₄ 93.91 degrees g ₄ 2.05 mm θ ₄ 167.52 degrees f ₅ 2.85 mm φ ₅ 103.02 degrees g ₅ 2.58 mm θ ₅ 159.83 degrees f ₆ 0.90 mm φ ₆ 65.07 degrees g ₆ 0.88 mm θ ₆ 211.95 degrees f ₇ 0.35 mm φ ₇ 188.10 degrees g ₇ 0.25 mm θ ₇ 228.69 degrees f ₈ 0.74 mm φ ₈ 328.17 degrees g ₈ 0.66 mm θ ₈ 289.71 degrees f ₉ 0.52 mm φ ₉ 115.62 degrees g ₉ 0.40 mm θ ₉ 287.22 degrees f ₁₀ 0.23 mm φ ₁₀ 200.72 degrees g ₁₀ 0.42 mm θ ₁₀ 35.99 degrees

Each 15 meters of the shell were shirred to a so-called caterpillar (increased). The shirred stick was then placed on the stuffing tube of a sausage stuffing machine. The irregularly shaped textile casings thus produced were filled with salami sausage meat. For the same length, the weight after filling was within the intended tolerance limits (± 2% by weight).

Example 2

Textile cover for scalded sausage

Two webs of a multiple full-surface acrylate-coated cotton fabric with a weight of 80 g / m ² (before coating) or 150 g / m ² (after coating) were as described in Example 1 made into irregularly shaped tubular sheaths (flat width 55 mm) and then gathered. The shape of the shell was as stated in claim 1.

The shell was filled with boiled sausage meat. The weight of the individual sausages was within the specified tolerance limits. After brewing, the shell was peeled off easily.

Claims (11)

An irregularly shaped food casing of two web-shaped textile materials, wherein the textile materials are joined together at the longitudinal edges on one side by a first stitched seam and on the other by a second stitched seam, characterized in that the first and second Seam independently have a course that is determined with respect to a straight coordinate axis x by a first function f (x) and respectively a second function g (x) with $$f\left(x\right)={\displaystyle \underset{i=1}{\overset{10}{\Sigma }}{f}_i\text{sin}\left(\frac{2\pi }{L}i\cdot x+{\phi }_i\right)}$$

$$G\left(x\right)=FB+{\displaystyle \underset{i=1}{\overset{10}{\Sigma }}{G}_i\text{sin}\left(\frac{2\pi }{L}i\cdot x+{\phi }_i+{\theta }_i\right)}$$

the following conditions are met: $$300\text{mm}\le \text{L}\le \text{3000 mm}$$

$$\text{20 mm}\le \text{FB}\le \text{300 mm}$$

$$0\le {\mathrm{\phi }}_{\text{i}}\le 2\mathrm{\pi }$$

$$0.1\mathrm{\pi }\le {\mathrm{\theta }}_{\text{i}}\le 1.9\mathrm{\pi }$$

$$0\text{mm}\le {\text{f}}_{\text{i}}\le 2\text{mm}$$

$${\displaystyle \underset{i=1}{\overset{10}{\Sigma }}{f}_i^2\ge 4m{m}^2}$$

$$0\text{mm}\le {\text{G}}_{\text{i}}\le 2\text{mm}$$

$${\displaystyle \underset{i=1}{\overset{10}{\Sigma }}{G}_i^2\ge 4m{m}^2}$$

where L is the repeat length, FB is the flat width of the food casing, φ _{i is} the Fourier phase for f (x), θ _{i is} the Fourier phase offset between g (x) and f (x), f _{i is} the Fourier amplitude of f (x), and g _{i means} the Fourier amplitude of g (x), and portions of the food casing having a length of 10 cm each include a volume not deviating more than 2% from an average of all portions. Food casing according to Claim 1 , characterized in that the textile materials comprise cotton or viscose. Food casing according to Claim 1 or 2 , characterized in that the textile materials are woven, knitted or crocheted. Food casing according to one or more of Claims 1 to 3 , characterized in that the textile materials are provided with one or more polyacrylate layer (s). Food casing according to one or more of Claims 1 to 4 , characterized in that sections with a length of 20 cm, preferably 30 cm, each include a volume which does not deviate more than 2%, preferably not more than 1% from an average of all sections. Food casing according to one or more of Claims 1 to 5 , characterized in that the flat width is 2 to 9 cm, preferably 3 to 7 cm. Food casing according to one or more of Claims 1 to 6 , characterized in that the coated textile material has a weight of 118 ± 5 to 190 ± 5 g / m ² . Food casing according to one or more of Claims 1 to 7 , characterized in that a longitudinal seam is made with a conventional yarn, in particular a yarn of cotton or polyamide, preferably 2- and 4-fold cotton or polyamide bulking yarn. Food casing according to one or more of Claims 1 to 8th , characterized in that the longitudinal seam is a Kettstich- or Doppelkettstich- or a lockstitch seam, preferably overstitch stitch. A process for producing a food casing according to one or more of Claims 1 to 9 , characterized in that it comprises the following steps: separate unwinding of two textile webs; Coincident merging of the two textile webs; Positioning the webs over a conductive line applied to the textile webs; Warp-free transport of the two webs by means of transport rollers; Overcasting of the webs, ie cutting the edges according to form preset by an automatic knife via a program control, so that longitudinal edges with irregular contour arise; Sewing the form by two sewing heads, which are preferably mounted on rotatable platforms and thus can make a seam at any angle up to 45 degrees plus / minus to the material; and winding the stitched textile web. Use of the food casing according to one or more of Claims 1 to 9 as an artificial sausage casing, preferably as a shell for raw, brewed, cooked sausage.

Images