EP1484980A1 - Vegetable casing and the production method thereof - Google Patents

Vegetable casing and the production method thereof

Info

Publication number
EP1484980A1
EP1484980A1 EP03718893A EP03718893A EP1484980A1 EP 1484980 A1 EP1484980 A1 EP 1484980A1 EP 03718893 A EP03718893 A EP 03718893A EP 03718893 A EP03718893 A EP 03718893A EP 1484980 A1 EP1484980 A1 EP 1484980A1
Authority
EP
European Patent Office
Prior art keywords
casing
water
alginates
solution
soluble
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.)
Withdrawn
Application number
EP03718893A
Other languages
German (de)
French (fr)
Inventor
Pierre Holzschuh
Georg Wolfgang BÜCH
Jean-Jacques Weiland
Anne Metzger
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe Francaise dAlimentation SOFRAL SA
Original Assignee
Societe Francaise dAlimentation SOFRAL SA
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Societe Francaise dAlimentation SOFRAL SA filed Critical Societe Francaise dAlimentation SOFRAL SA
Publication of EP1484980A1 publication Critical patent/EP1484980A1/en
Withdrawn legal-status Critical Current

Links

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

Definitions

  • the present invention relates to the field of the food industry, in particular the transformation of meat products into cured meats and in particular food casings for sausages, and relates to a vegetable casing.
  • the invention also relates to a method for producing such a hose.
  • tabular food envelopes commonly called food casings
  • food casings are widely used for the production of a large number of meat-based food products, such as sausages and others.
  • Envelopes of this type are generally formed in the form of thin-walled tubes of different diameters, depending on their end use and are either of animal origin or artificial.
  • the artificial casings currently available on the market generally consist of a mixture of alginates or cellulose derivatives.
  • GB-A-703 859 discloses a process for producing a food envelope based on alginates
  • US-A-3 135 613 describes a process for obtaining cellulose films from paper. treated by the viscose process.
  • the food film is constituted by a paper frame, which is then impregnated with an alkaline solution of viscose containing, inter alia, cellulose xanthate.
  • the film obtained is then treated using an acid coagulating solution. This results in a precipitation of cellulose xanthate, soluble in alkaline solution, on contact with acid.
  • a regenerated cellulose hydrate film is finally obtained by treating the film with an acid regenerating solution.
  • the reinforced cellulose films thus obtained by the viscose process have, however, relatively poor mechanical properties and therefore the disadvantage of a risk of bursting, even when the internal pressures are low.
  • GB-A-1 091 105 describes a process in which a starting cellulosic film contains a crosslinked synthetic resin based on polyamide.
  • the film obtained after implementation of the viscose process has improved mechanical performance but, however, is insufficient for certain applications in cold cuts.
  • Document US-A-5 143 584 relates to a preparation process, in which soluble alginates are added to the paper pulp before the formation of the paper sheet. The latter is then formed and dried before application of an alginate precipitating agent in its non-water-soluble form.
  • the precipitation agent used consists of a dilute sulfuric acid solution and is applied as a spray to the sheet of paper.
  • US-A-5,662,971 is also known from US-A-5,662,971 is a process for obtaining a food envelope based on alginates, fatty substances and cellulose, in which the food envelope is in the form of a film. intended to wrap food products.
  • the combination of alginates and proteins, with the aim of forming a food envelope is also described in document WO-A-9955165.
  • EP-A-0 733 306 describes the production of an artificial casing by the viscose process. This process uses a combination of "cellulose reinforcement” plus “precipitation of cellulose xanthate”.
  • the food film is formed before use and the contacting of this film with the food product is a step independent of the production process of the final product.
  • GB-A-500 242 describes the production of a food casing composed of plant or artificial fibers (obtained by disintegration of skins, tendons, wool or hair), the mixture of components used is provided with an addition of plasticizers to allow its extrusion into casings. Mechanical reinforcement is implemented by adding hardening agents, such as tannins.
  • OA-02 15715 a process for producing a casing based on alginate, pectin or carrageenan and galactomannan. This hose is implemented by coextrusion using a gel and is formed, following the precipitation of the gel, in a fixing bath. This process uses a second polysaccharide, namely guar and carob gum, which is used to adjust the viscosity of the gel, without however allowing mechanical reinforcement of the film obtained.
  • the object of the present invention is to overcome these drawbacks by proposing a vegetable casing and a process for producing such a casing which makes it possible to obtain mechanical characteristics, namely mechanical strength, elasticity and texture, comparable to those of '' a natural animal hose.
  • the vegetable casing is characterized in that it is essentially constituted by a matrix of non-water-soluble alginates reinforced with vegetable fibers or polysaccharides, in order to increase the mechanical and thermal resistance of said casing.
  • the subject of the invention is also a process for producing this casing, characterized in that it essentially consists in carrying out a prior coating of a food product using a bath of a filming solution containing a water-soluble alginate and vegetable fibers or polysaccharides, and then fixing the film obtained by precipitation of the alginate in a non-water-soluble form in fixing baths.
  • composition of the film forming the casing is from 5% to 95% of alginates and from 95%> to 5% of vegetable fibers or polysaccharides and, preferably, from 30% to 70% of alginates and from 70% to 30 % of vegetable fibers or polysaccharides.
  • Alginic acids are plant polysaccharides containing many carboxyl groups and alginates are conjugated salts of these alginic acids.
  • Alginates are generally extracted from brown algae and have a chemical structure close to that of cellulose. They consist of long linear chains, largely substituted by carboxyl groups. The latter make it possible to easily fix water molecules by hydrogen bonding and are at the origin of the extremely hydrophilic character of alginic acids and alginates.
  • the alginates used are water-soluble in aqueous suspensions of plant fibers and precipitate following the action of a fixing bath.
  • the fixing baths used advantageously consist of calcium salts causing the precipitation of the non-water-soluble calcium alginate and / or by acid baths causing the precipitation of the non-water-soluble alginic acid.
  • the initial solution of water-soluble alginate and of fibers contains 0.05% to 50% of alginate and from 0% to 80% of vegetable fibers.
  • the food film forming the casing is flavored and / or colored by adding flavors and / or colorings to the coating or fixing solution.
  • the flavoring of the food film can be carried out with aromas or smoke extracts.
  • the coloring of the food film can be carried out by Maillard reactions, by conjugation of amino acids or any other amino and reducing sugars or carbonyls present in the coating or fixing solution.
  • the pH of the fixing bath is advantageously between 1 and 7 and is preferably between 2 and 4.
  • the pH of the fixing bath, as well as the initial alginate and fiber compositions and the chemical nature of the fixing bath or baths, have an influence on the final properties of the food film obtained.
  • the following coating baths were produced: - Alginates known under the trade name FD 175 from the company DANISCO in 1.5% solution in softened water - Alginates FD 175 in 1.5% solution in softened water and cellulose fibers known under the name NITACEL F 200 from the company RETTE ⁇ MAIER in 1% solution in softened water
  • All the food films obtained have a glossy transparent appearance, with the exception of those obtained by combining the alginate with the vegetable fiber NITACEL WF 200, the appearance obtained with the latter being transparent matt and therefore very close to that of natural casings. of animal origin.
  • the food film evenly covers the food product, however, the pectin-based film has great brittleness and, in places, holes.
  • the use of cellulose fibers of the GEMTEC 300 type results in the appearance of fine air bubbles in the food envelope.
  • the fixing bath used is a CaCl 2 bath diluted to 10% in a 25/75 water / ethanol solution.
  • the food envelope obtained forming the artificial casing was applied for the production of sausage of the merguez type, namely containing 25% of beef and 75% of lean mutton and of the chipolata type based on pork.
  • the soaking bath used consisted of alginates FD 175 in 2% solution and NITACEL WF 200 in solution of 1.34% and the fixing bath was a bath of CaCl 2 at 10% in a water / ethanol 50 solution / 50 with a pH of 3.
  • the weight gain of the processed merguez is specified in the following table:
  • the food film is distributed homogeneously around the sausage, is very resistant and has a mat appearance.
  • the duration of contact of the coated sausage with the fixing bath affects the rigidity of the final food film obtained. In fact, the longer the contact time with the fixing bath, the more the rigidity of the film increases.
  • the food film obtained for merguez N ° C has a higher resistance to cooking than that of merguez N ° A, the food envelope of which consists of a natural animal casing.
  • Merguez N ° C has a texture and a crunchy texture similar to Merguez N ° A.
  • Example 5 This example describes an industrial implementation, in which 50 kg of chipolata flesh at a temperature of -5 ° C. were used for the production of the sausages.
  • An industrial former and wrapper known under the trade name Koppens from the company CONNLNENCE FOOD was used for this purpose.
  • the coating bath used was as follows:
  • the fixing bath was a 10% aqueous solution of CaCl 2 with a pH of 3.
  • the coating of the food film was carried out by passing the sausages under a curtain of gel, the sausages then being directed under a blower of air before being collected in the fixing bath, where they were kept for 3 minutes.
  • the sausages obtained were cooked the same day and good resistance to cooking was observed, as well as good adhesion of the film to the product during cooking.
  • the food film obtained also exhibited excellent resistance to stretching. This test made it possible to conclude that the use of industrial machines is therefore possible, the mechanical properties of the film obtained being similar to or even superior to those of natural casings of animal origin.
  • the texture and surface properties of the casings obtained are identical to those of natural casings of animal origin.
  • the invention it is possible to produce a vegetable casing which can advantageously replace a natural casing, this casing being obtained by coating the food product.
  • the film forming the casing has characteristics in terms of textures and mechanical properties identical to those of a natural casing.
  • this vegetable casing also has good resistance to cooking, adhesion to the product and swelling capacity necessary for the treatment of products containing food casings.
  • the invention is not limited to the embodiment described. Modifications remain possible, in particular from the point of view of the constitution of the aqueous solutions used, without thereby departing from the scope of protection of the invention.

Abstract

The invention relates to a vegetable casing and a production method thereof. The inventive casing is characterised in that it essentially comprises a matrix of non-water-soluble alginates which is reinforced with vegetable fibres or polysaccharides in order to increase the mechanical and thermal resistance thereof. The invention is suitable for use in the agri-food industry and, in particular, for transforming meat products into delicatessen products, such as foodstuff casings for sausages.

Description

Boyau végétal et procédé de réalisation d'un tel boyau Vegetable casing and process for producing such a casing
La présente invention concerne le domaine de l'industrie agroalimentaire, en particulier de la transformation des produits carnés en charcuterie et notamment des enveloppes alimentaires pour saucisses, et a pour objet un boyau végétal. L'invention a également pour un procédé de réalisation d'un tel boyau.The present invention relates to the field of the food industry, in particular the transformation of meat products into cured meats and in particular food casings for sausages, and relates to a vegetable casing. The invention also relates to a method for producing such a hose.
Actuellement, les enveloppes tabulaires alimentaires, communément appelées boyaux alimentaires, sont largement utilisées pour la réalisation d'un grand nombre de produits alimentaires à base de viande, tels que les saucisses et autres. Les enveloppes de ce type sont généralement constituées sous forme de tubes à paroi mince de différents diamètres, en fonction de leur utilisation finale et sont, soit d'origine animale, soit artificiels.Currently, tabular food envelopes, commonly called food casings, are widely used for the production of a large number of meat-based food products, such as sausages and others. Envelopes of this type are generally formed in the form of thin-walled tubes of different diameters, depending on their end use and are either of animal origin or artificial.
Lorsque la provenance de ces enveloppes est d'origine animale, leur diamètre est simplement fonction du diamètre du boyau original retenu.When the origin of these envelopes is of animal origin, their diameter is simply a function of the diameter of the original casing retained.
Les récents problèmes de sécurité alimentaire posés par le risque de transmission de certaines maladies par des viscères animales ont, toutefois, obérés gravement l'utilisation de ces boyaux.The recent food safety problems posed by the risk of transmission of certain diseases by animal viscera have, however, seriously hampered the use of these casings.
Pour ce qui concerne l'utilisation de boyaux artificiels, le plus souvent utilisé en substitution de ces boyaux naturels, leur diamètre peut être fidèlement adapté au type de produit à réaliser.With regard to the use of artificial casings, most often used to replace these natural casings, their diameter can be faithfully adapted to the type of product to be produced.
Cependant, ceux-ci présentent souvent l'inconvénient de ne satisfaire qu'imparfaitement aux critères de qualité du consommateur, à savoir la restitution de l'aspect de surface et de la saveur, qui sont primordiaux dans le succès commercial des produits finis.However, these often have the disadvantage of only imperfectly meeting the quality criteria of the consumer, namely the restitution of the surface appearance and the flavor, which are essential in the commercial success of the finished products.
Les boyaux artificiels disponibles actuellement sur le marché sont généralement constitués par un mélange d'alginates ou de dérivés de la cellulose.The artificial casings currently available on the market generally consist of a mixture of alginates or cellulose derivatives.
Ainsi on connaît, par GB-A-703 859, un procédé de réalisation d'une enveloppe alimentaire à base d'alginates, alors que US-A-3 135 613 décrit un procédé d'obtention de films de cellulose à partir de papier traité par le procédé viscose. Dans ce procédé le film alimentaire est constitué par une armature en papier, qui est ensuite imprégnée d'une solution alcaline de viscose contenant, entre autres, du xanthate de cellulose. Le film obtenu est alors traité à l'aide d'une solution coagulante acide. Il en résulte une précipitation du xanthate de cellulose, soluble en solution alcaline, au contact de l'acide. Un film d'hydrate de cellulose régénéré est finalement obtenu par traitement du film au moyen d'une solution régénératrice acide. Les films de cellulose renforcée ainsi obtenus par le procédé viscose présentent, cependant, des propriétés mécaniques relativement médiocres et donc l'inconvénient d'un risque d'éclatement, même lorsque les pressions internes sont faibles.Thus, GB-A-703 859 discloses a process for producing a food envelope based on alginates, while US-A-3 135 613 describes a process for obtaining cellulose films from paper. treated by the viscose process. In this process, the food film is constituted by a paper frame, which is then impregnated with an alkaline solution of viscose containing, inter alia, cellulose xanthate. The film obtained is then treated using an acid coagulating solution. This results in a precipitation of cellulose xanthate, soluble in alkaline solution, on contact with acid. A regenerated cellulose hydrate film is finally obtained by treating the film with an acid regenerating solution. The reinforced cellulose films thus obtained by the viscose process have, however, relatively poor mechanical properties and therefore the disadvantage of a risk of bursting, even when the internal pressures are low.
Par ailleurs, GB-A-1 091 105 décrit un procédé dans lequel un film cellulosique de départ contient une résine synthétique réticulée à base de polyamide. Le film obtenu après mise en œuvre du procédé viscose présente des performances mécaniques améliorées mais, toutefois insuffisantes pour certaines applications en charcuterie.Furthermore, GB-A-1 091 105 describes a process in which a starting cellulosic film contains a crosslinked synthetic resin based on polyamide. The film obtained after implementation of the viscose process has improved mechanical performance but, however, is insufficient for certain applications in cold cuts.
Le document US-A-5 143 584 a pour objet un procédé de préparation, dans lequel des alginates solubles sont ajoutés à la pâte papetiere avant la formation de la feuille de papier. Cette dernière est ensuite formée et séchée avant application d'un agent de précipitation de l'alginate dans sa forme non hydrosoluble. L'agent de précipitation utilisé est constitué par une solution diluée d'acide sulfurique et est appliqué sous forme d'une pulvérisation sur la feuille de papier. On connaît aussi, par US-A-5 662 971, un procédé d'obtention d'une enveloppe alimentaire à base d'alginates, de corps gras et de cellulose, dans lequel l'enveloppe alimentaire se présente sous forme d'un film destiné à envelopper des produits alimentaires. Enfin, l'association d'alginates et de protéines, dans le but de former une enveloppe alimentaire, est également décrite dans le document WO-A-9955165.Document US-A-5 143 584 relates to a preparation process, in which soluble alginates are added to the paper pulp before the formation of the paper sheet. The latter is then formed and dried before application of an alginate precipitating agent in its non-water-soluble form. The precipitation agent used consists of a dilute sulfuric acid solution and is applied as a spray to the sheet of paper. Also known from US-A-5,662,971 is a process for obtaining a food envelope based on alginates, fatty substances and cellulose, in which the food envelope is in the form of a film. intended to wrap food products. Finally, the combination of alginates and proteins, with the aim of forming a food envelope, is also described in document WO-A-9955165.
EP-A-0 733 306 décrit la production d'un boyau artificiel par le procédé viscose. Ce procédé met en œuvre une combinaison "armature de cellulose" plus "précipation de xanthate de cellulose".EP-A-0 733 306 describes the production of an artificial casing by the viscose process. This process uses a combination of "cellulose reinforcement" plus "precipitation of cellulose xanthate".
Dans ce type de procédé, le film alimentaire est formé avant utilisation et la mise en contact de ce film avec le produit alimentaire est une étape indépendante du processus de production du produit final.In this type of process, the food film is formed before use and the contacting of this film with the food product is a step independent of the production process of the final product.
Tous les documents précités permettent l'obtention de films alimentaires composés de cellulose renforcée par des alginates. Cependant, aucun ne décrit un procédé susceptible de créer un film alimentaire directement au contact du produit à traiter.All the aforementioned documents make it possible to obtain food films composed of cellulose reinforced with alginates. However, none describes a process capable of creating a food film directly in contact with the product to be treated.
Par ailleurs, GB-A-500 242 décrit la production d'un boyau alimentaire composé de fibres végétales ou artificielles (obtenues par désintégration de peaux, de tendons, de laines ou de cheveux), le mélange des composants utilisés est pourvu d'une addition de plastifiants pour permettre son extrusion en boyaux. Un renfort mécanique est mis en œuvre par addition d'agents de durcissement, tels que des tannins. Enfin, on connaît aussi par O-A-02 15715 un procédé de production d'un boyau à base d'alginate, de pectine ou de carragénane et de galactomannane. Ce boyau est mis en œuvre par coextrusion à l'aide d'un gel et est formé, suite à la précipitation du gel, dans un bain de fixation. Ce procédé met en œuvre un second polysaccharide, à savoir gomme guar et carob, qui est utilisé pour ajuster la viscosité du gel, sans cependant permettre un renforcement mécanique du film obtenu.Furthermore, GB-A-500 242 describes the production of a food casing composed of plant or artificial fibers (obtained by disintegration of skins, tendons, wool or hair), the mixture of components used is provided with an addition of plasticizers to allow its extrusion into casings. Mechanical reinforcement is implemented by adding hardening agents, such as tannins. Finally, we also know from OA-02 15715 a process for producing a casing based on alginate, pectin or carrageenan and galactomannan. This hose is implemented by coextrusion using a gel and is formed, following the precipitation of the gel, in a fixing bath. This process uses a second polysaccharide, namely guar and carob gum, which is used to adjust the viscosity of the gel, without however allowing mechanical reinforcement of the film obtained.
Ce procédé ne permet pas d'obtenir une amélioration de la tenue du boyau à la cuisson.This process does not make it possible to obtain an improvement in the resistance of the casing to cooking.
La présente invention a pour but de pallier ces inconvénients en proposant un boyau végétal et un procédé de réalisation d'un tel boyau permettant l'obtention de caractéristiques mécaniques, à savoir de résistance mécanique, d'élasticité et de texture, comparables à celles d'un boyau naturel animal.The object of the present invention is to overcome these drawbacks by proposing a vegetable casing and a process for producing such a casing which makes it possible to obtain mechanical characteristics, namely mechanical strength, elasticity and texture, comparable to those of '' a natural animal hose.
A cet effet, le boyau végétal est caractérisé en ce qu'il est essentiellement constitué par une matrice d'alginates non hydrosolubles renforcée par des fibres végétales ou des polysaccharides, afin d'augmenter la résistence mécanique et thermique dudit boyau.To this end, the vegetable casing is characterized in that it is essentially constituted by a matrix of non-water-soluble alginates reinforced with vegetable fibers or polysaccharides, in order to increase the mechanical and thermal resistance of said casing.
L'invention a également pour objet un procédé de réalisation de ce boyau caractérisé en ce qu'il consiste essentiellement à effectuer un enrobage préalable d'un produit alimentaire à l'aide d'un bain d'une solution filmante contenant un alginate hydrosoluble et des fibres végétales ou des polysaccharides, puis à fixer le film obtenu par précipitation de l'alginate sous une forme non hydrosoluble dans des bains de fixation.The subject of the invention is also a process for producing this casing, characterized in that it essentially consists in carrying out a prior coating of a food product using a bath of a filming solution containing a water-soluble alginate and vegetable fibers or polysaccharides, and then fixing the film obtained by precipitation of the alginate in a non-water-soluble form in fixing baths.
La composition du film formant le boyau est de 5% à 95% d'alginates et de 95%> à 5% de fibres végétales ou polysaccharides et, de préférence, de 30 % à 70 % d'alginates et de 70 % à 30 % de fibres végétales ou polysaccharides.The composition of the film forming the casing is from 5% to 95% of alginates and from 95%> to 5% of vegetable fibers or polysaccharides and, preferably, from 30% to 70% of alginates and from 70% to 30 % of vegetable fibers or polysaccharides.
Les acides alginiques sont des polysaccharides végétaux contenant de nombreux groupes carboxyles et les alginates sont des sels conjugués de ces acides alginiques. Les alginates sont généralement extraits d'algues brunes et présentent une structure chimique proche de celle de la cellulose. Ils sont constitués par de longues chaînes linéaires, largement substituées par des groupes carboxyles. Ces derniers permettent de fixer aisément des molécules d'eau par liaison hydrogène et sont à l'origine du caractère extrêmement hydrophile des acides alginiques et des alginates.Alginic acids are plant polysaccharides containing many carboxyl groups and alginates are conjugated salts of these alginic acids. Alginates are generally extracted from brown algae and have a chemical structure close to that of cellulose. They consist of long linear chains, largely substituted by carboxyl groups. The latter make it possible to easily fix water molecules by hydrogen bonding and are at the origin of the extremely hydrophilic character of alginic acids and alginates.
Conformément à l'invention, les alginates utilisés sont hydrosolubles dans des suspensions aqueuses de fibres végétales et précipitent suite à l'action d'un bain de fixation.According to the invention, the alginates used are water-soluble in aqueous suspensions of plant fibers and precipitate following the action of a fixing bath.
Les bains de fixation utilisés sont avantageusement constitués par des sels de calcium provoquant la précipitation de l'alginate de calcium non hydrosoluble et/ou par des bains d'acides provoquant la précipitation de l'acide alginique non hydrosoluble.The fixing baths used advantageously consist of calcium salts causing the precipitation of the non-water-soluble calcium alginate and / or by acid baths causing the precipitation of the non-water-soluble alginic acid.
De préférence, la solution initiale d'alginate hydrosolubles et de fibres contient 0,05 % à 50 % d'alginate et de 0 % à 80 % de fibres végétales.Preferably, the initial solution of water-soluble alginate and of fibers contains 0.05% to 50% of alginate and from 0% to 80% of vegetable fibers.
Selon une caractéristique de l'invention, le film alimentaire formant le boyau est aromatisé et/ou coloré par addition d'arômes et/ou de colorants dans la solution d'enrobage ou de fixation.According to a characteristic of the invention, the food film forming the casing is flavored and / or colored by adding flavors and / or colorings to the coating or fixing solution.
Ainsi, l'aromatisation du film alimentaire peut être effectuée avec des arômes ou des extraits de fumée.Thus, the flavoring of the food film can be carried out with aromas or smoke extracts.
La coloration du film alimentaire peut être réalisée par des réactions de Maillard, par conjugaison d'acides aminés ou de tout autre aminé et de sucres réducteurs ou de carbonyles présents dans la solution d'enrobage ou de fixation.The coloring of the food film can be carried out by Maillard reactions, by conjugation of amino acids or any other amino and reducing sugars or carbonyls present in the coating or fixing solution.
Conformément à une autre caractéristique de l'invention, le pH du bain de fixation est avantageusement compris entre 1 et 7 et est de préférence compris entre 2 et 4. Le pH du bain de fixation, ainsi que les compositions initiales en alginates et en fibres et la nature chimique du ou des bains de fixation, ont une influence sur les propriétés finales du film alimentaire obtenu.According to another characteristic of the invention, the pH of the fixing bath is advantageously between 1 and 7 and is preferably between 2 and 4. The pH of the fixing bath, as well as the initial alginate and fiber compositions and the chemical nature of the fixing bath or baths, have an influence on the final properties of the food film obtained.
Ces influences sont décrites ci-après à propos des exemples 1 à 5.These influences are described below in connection with Examples 1 to 5.
Exemple 1 :Example 1:
Dans cet exemple, différentes compositions de bain d'enrobage et de bain de fixation ont été testées.In this example, different compositions of coating bath and fixing bath were tested.
Les bains d'enrobage suivant ont été réalisés : - Alginates connus sous la dénomination commerciale FD 175 de la société DANISCO en solution à 1,5 % dans l'eau adoucie - Alginates FD 175 en solution à 1,5 % dans l'eau adoucie et fibres de cellulose connues sous la dénomination NITACEL F 200 de la société RETTEΝMAIER en solution à 1 % dans l'eau adoucieThe following coating baths were produced: - Alginates known under the trade name FD 175 from the company DANISCO in 1.5% solution in softened water - Alginates FD 175 in 1.5% solution in softened water and cellulose fibers known under the name NITACEL F 200 from the company RETTEΝMAIER in 1% solution in softened water
- Alginates FD 175 en solution à 1,5 % dans l'eau adoucie et fibres de cellulose connues sous la dénomination GEMTEC 300 de la société- Alginates FD 175 in 1.5% solution in softened water and cellulose fibers known under the name GEMTEC 300 from the company
BRYAΝ W.ΝASH & SONS LTD en solution à 1 % dans l'eau adoucieBRYAΝ W.ΝASH & SONS LTD in 1% solution in softened water
- Alginates FD 175 en solution à 1,5 % dans l'eau adoucie et fibres de cellulose NITACEL WF 200 en solution à 0,5 % dans l'eau adoucie et fibres de cellulose GEMTEC 300 en solution à 0,5 % dans l'eau adoucie - Pectine comme sous la dénomination PECTINE AMID CF 020 de la société GIKA en solution à 3 % dans l'eau adoucie. Les bains de fixation utilisés sont :- Alginates FD 175 in 1.5% solution in softened water and cellulose fibers NITACEL WF 200 in 0.5% solution in softened water and GEMTEC 300 cellulose fibers in 0.5% solution in l softened water - Pectin as under the name PECTINE AMID CF 020 from the company GIKA in 3% solution in softened water. The fixing baths used are:
- CaCl2 en solution à 10 % dans une solution eau/éthanol 50 / 50- CaCl 2 in 10% solution in a 50/50 water / ethanol solution
- CaCl2 en solution à 10 % dans une solution eau/éthanol 25 / 75 - CaCl2 en solution à 10 % dans une solution d' éthanol pur.- CaCl 2 in 10% solution in a 25/75 water / ethanol solution - CaCl 2 in 10% solution in a pure ethanol solution.
Tous les films alimentaires obtenus présentent un aspect transparent brillant, à l'exception de ceux obtenus en combinant l'alginate avec la fibre végétale NITACEL WF 200, l'aspect obtenu avec cette dernière étant transparent mat et donc très proche de celui des boyaux naturels d'origine animale.All the food films obtained have a glossy transparent appearance, with the exception of those obtained by combining the alginate with the vegetable fiber NITACEL WF 200, the appearance obtained with the latter being transparent matt and therefore very close to that of natural casings. of animal origin.
Le film alimentaire recouvre de façon homogène le produit alimentaire, toutefois, le film à base de pectine présente une grande fragilité et, par endroit, des trous. L'utilisation de fibres de cellulose du type GEMTEC 300 entraîne l'apparition de fines bulles d'air dans l'enveloppe alimentaire.The food film evenly covers the food product, however, the pectin-based film has great brittleness and, in places, holes. The use of cellulose fibers of the GEMTEC 300 type results in the appearance of fine air bubbles in the food envelope.
Par ailleurs, il a été constaté que la cinétique de séchage du film augmente avec la concentration d'alcool dans le bain de fixation. Ainsi, pour le film à base d'alginates FD 175 en solution à 1,5 % et de NITACEL WF 200 en solution à 1 %, un séchage optimal est obtenu en combinaison avec les bains de fixation eau/éthanol dans le rapport 25 / 75 et éthanol pur.Furthermore, it has been found that the drying kinetics of the film increases with the concentration of alcohol in the fixing bath. Thus, for the film based on alginates FD 175 in 1.5% solution and NITACEL WF 200 in 1% solution, optimal drying is obtained in combination with the water / ethanol fixing baths in the ratio 25 / 75 and pure ethanol.
Les produits alimentaires obtenus qui étaient sous forme de saucisse ont été cuits sur un grill et ont permis de constater que les films à base d'alginates FD 175 en solution à 1,5 % et des NITACEL WF 200 en solution à 1 %, ainsi qu'à base d'alginates FD 175 en solution à 1,5 % et de GEMTEC 300 en solution à 1 %, formant les boyaux ainsi réalisés, présentaient une bonne résistance mécanique et une bonne adhésion au produit. Exemple 2 :The food products obtained which were in the form of sausage were cooked on a grill and showed that the films based on alginates FD 175 in 1.5% solution and NITACEL WF 200 in 1% solution, as well that based on alginates FD 175 in 1.5% solution and GEMTEC 300 in 1% solution, forming the casings thus produced, exhibited good mechanical strength and good adhesion to the product. Example 2:
Il a été essayé d'adapter la viscosité du bain d'enrobage à diverses mises en application comprenant l'enrobage par pulvérisation, le douchage ou la co-extrusion. Les solutions d'enrobages utilisées étaient les suivantes :Attempts have been made to adapt the viscosity of the coating bath to various applications including spray coating, spraying or co-extrusion. The coating solutions used were as follows:
- Alginates FD 175 en solution à 1,5 % dans l'eau adoucie et fibres de cellulose NITACEL WF 200 en solution à 1 % dans l'eau adoucie- Alginates FD 175 in 1.5% solution in softened water and NITACEL WF 200 cellulose fibers in 1% solution in softened water
- Alginates FD 175 en solution à 2 % dans l'eau adoucie et fibres de cellulose VITACEL WF 200 en solution à 1,34 % dans l'eau adoucie - Alginates FD 175 en solution à 3 % dans l'eau adoucie et fibres de cellulose NITACEL WF 200 en solution à 2 % dans l'eau adoucie- Alginates FD 175 in 2% solution in softened water and cellulose fibers VITACEL WF 200 in solution at 1.34% in softened water - Alginates FD 175 in 3% solution in softened water and fibers of NITACEL WF 200 cellulose in 2% solution in softened water
- Alginates FD 175 en solution à 4 % dans l'eau adoucie et fibres de cellulose NITACEL WF 200 en solution à 2,67 % dans l'eau adoucie- Alginates FD 175 in 4% solution in softened water and NITACEL WF 200 cellulose fibers in solution at 2.67% in softened water
- Alginates FD 175 en solution à 6 % dans l'eau adoucie et fibres de cellulose NITACEL WF 200 en solution à 4 % dans l'eau adoucie.- Alginates FD 175 in 6% solution in softened water and NITACEL WF 200 cellulose fibers in 4% solution in softened water.
Le bain de fixation utilisé est un bain de CaCl2 dilué à 10 % dans une solution eau/éthanol 25 / 75.The fixing bath used is a CaCl 2 bath diluted to 10% in a 25/75 water / ethanol solution.
Il a été constaté que la viscosité du bain d'enrobage augmente avec la concentration en alginates et en fibres végétales. Il est donc possible d'effectuer un ajustement de la viscosité de la solution d'enrobage pour chaque type de mise en œuvre par pulvérisation, par douchage ou par co- extrusion. En outre, les propriétés mécaniques des films alimentaires obtenus augmentent avec la concentration en alginates et en fibres végétales. Enfin, pour les fortes concentrations en alginates et en fibres végétales, il est également obtenu une variation de la couleur vers une coloration jaunâtre et un teint opaque. Exemple 3 :It has been found that the viscosity of the coating bath increases with the concentration of alginates and vegetable fibers. It is therefore possible to carry out an adjustment of the viscosity of the coating solution for each type of implementation by spraying, by spraying or by co-extrusion. In addition, the mechanical properties of the food films obtained increase with the concentration of alginates and vegetable fibers. Finally, for the high concentrations of alginates and vegetable fibers, a variation in color is also obtained towards a yellowish coloration and an opaque complexion. Example 3:
Pour l'étude de l'influence du pH du ou des bains de fixation utilisés, des bains de fixation à bases de solutions aqueuses à 10 % de CaCl2, à différents pH ont été utilisés. Le pH a été ajusté à l'aide d'une solution d'acides citrique, toutefois, tout autre moyen d'ajustement de ce type est utilisable.For the study of the influence of the pH of the fixing bath or baths used, fixing baths based on aqueous solutions containing 10% CaCl 2 , at different pH were used. The pH was adjusted using a solution of citric acids, however, any other means of adjustment of this type can be used.
Les bains de fixation utilisés étaient les suivants : - pH = 6,35 - pH = 5,lThe fixing baths used were as follows: - pH = 6.35 - pH = 5.1
- pH = 4,3 - pH = 3,l Les films alimentaires, formant le boyau, obtenus avec des pH acides présentent une résistance mécanique améliorée et sont plus rugueux que ceux obtenus avec des pH neutres. Ainsi, à un pH de 3,1, les films présentent une texture plus serrée, plus ferme et plus résistante. Le pH acide permet la précipitation d'une partie des alginates sous la forme d'acide alginique. La combinaison des deux modes de précipitation, à savoir sous forme d'alginate de calcium et d'acides alginiques permet d'affiner la texture finale du film alimentaire. Exemple 4 :- pH = 4.3 - pH = 3.1 The food films forming the casing obtained with acidic pH have improved mechanical strength and are rougher than those obtained with neutral pH. Thus, at a pH of 3.1, the films have a tighter, firmer and more resistant texture. The acid pH allows the precipitation of part of the alginates in the form of alginic acid. The combination of the two precipitation modes, namely in the form of calcium alginate and alginic acids, makes it possible to refine the final texture of the food film. Example 4:
L'enveloppe alimentaire obtenue formant le boyau artificiel a été mise en application pour la réalisation de saucisse du type merguez, à savoir contenant 25 % de bœuf et 75 % de viande de mouton maigre et du type chipolatas à base de viande de porc.The food envelope obtained forming the artificial casing was applied for the production of sausage of the merguez type, namely containing 25% of beef and 75% of lean mutton and of the chipolata type based on pork.
Le bain de trempage utilisé était constitué d'alginates FD 175 en solution à 2 % et de NITACEL WF 200 en solution à 1,34 % et le bain de fixation était un bain de CaCl2 à 10 % dans une solution eau/éthanol 50 / 50 avec un pH de 3.The soaking bath used consisted of alginates FD 175 in 2% solution and NITACEL WF 200 in solution of 1.34% and the fixing bath was a bath of CaCl 2 at 10% in a water / ethanol 50 solution / 50 with a pH of 3.
Le gain de poids des merguez traitées est précisé dans le tableau suivant :The weight gain of the processed merguez is specified in the following table:
II a été constaté que le film alimentaire se répartit de façon homogène autour de la saucisse, est très résistant et présente un aspect mat. La durée de mise en contact de la saucisse enrobée avec le bain de fixation a une incidence sur la rigidité du film alimentaire final obtenu. En effet, plus le temps de contact avec le bain de fixation est long, plus la rigidité du film augmente.It has been found that the food film is distributed homogeneously around the sausage, is very resistant and has a mat appearance. The duration of contact of the coated sausage with the fixing bath affects the rigidity of the final food film obtained. In fact, the longer the contact time with the fixing bath, the more the rigidity of the film increases.
Les saucisses ont ensuite été cuites au grill et les tenues à la cuisson des produits obtenus ont été comparées à celles de produits témoins comportant une enveloppe alimentaire constituée de boyau naturel animal et leurs caractéristiques sont reproduites dans le tableau ci-après avec : A : Merguez avec boyau naturel animal B : Merguez laissée 30 secondes au contact du bain de fixation C : Merguez laissée 300 secondes au contact du bain de fixationThe sausages were then cooked on the grill and the cooking resistance of the products obtained was compared with those of control products. comprising a food envelope made of natural animal casing and their characteristics are reproduced in the table below with: A: Merguez with natural animal casing B: Merguez left for 30 seconds in contact with the fixing bath C: Merguez left for 300 seconds in contact with the fixing bath
Le film alimentaire obtenu pour la merguez N° C présente une résistance à la cuisson supérieure à celle de la merguez N° A dont l'enveloppe alimentaire est constituée par un boyau naturel animal. La merguez N° C présente une texture et un croquant sous la dent similaire à la merguez N° A.The food film obtained for merguez N ° C has a higher resistance to cooking than that of merguez N ° A, the food envelope of which consists of a natural animal casing. Merguez N ° C has a texture and a crunchy texture similar to Merguez N ° A.
Exemple 5 : Cet exemple décrit une mise en œuvre industrielle, dans laquelle 50 kg de chair à chipolatas à une température de - 5°C ont été utilisés pour la réalisation des saucisses. Une fonneuse et enrobeuse industrielle connue sous la dénomination commerciale Koppens de la société CONNLNENCE FOOD a été utilisée à cet effet. Le bain d'enrobage utilisé était le suivant :Example 5: This example describes an industrial implementation, in which 50 kg of chipolata flesh at a temperature of -5 ° C. were used for the production of the sausages. An industrial former and wrapper known under the trade name Koppens from the company CONNLNENCE FOOD was used for this purpose. The coating bath used was as follows:
- Alginates FD 175 en solution à 1,6 % dans de l'eau adoucie et VITACEL WF 200 en solution à 0,8 % dans de l'eau adoucie.- Alginates FD 175 in 1.6% solution in softened water and VITACEL WF 200 in 0.8% solution in softened water.
Le bain de fixation était une solution aqueuse de 10 % de CaCl2 avec un pH de 3. L'enrobage du film alimentaire a été réalisé par le passage des saucisses sous un rideau de gel, les saucisses étant ensuite dirigées sous une soufflerie d'air avant d'être recueillies dans le bain de fixation, où elles ont été maintenues pendant 3 minutes.The fixing bath was a 10% aqueous solution of CaCl 2 with a pH of 3. The coating of the food film was carried out by passing the sausages under a curtain of gel, the sausages then being directed under a blower of air before being collected in the fixing bath, where they were kept for 3 minutes.
Les saucisses obtenues ont été cuites le jour même et une bonne tenue à la cuisson a été observée, ainsi qu'une bonne adhésion du film sur le produit durant la cuisson. Le film alimentaire obtenu a présenté en outre une excellente résistance à l'étirement. Cet essai a permis de conclure que l'utilisation de machines industrielles est donc possible, les propriétés mécaniques du film obtenu étant similaires, voire supérieures à celles de boyaux naturels d'origine animale. La texture et les propriétés de surface des boyaux obtenus sont identiques à ceux des boyaux naturels d'origine animale.The sausages obtained were cooked the same day and good resistance to cooking was observed, as well as good adhesion of the film to the product during cooking. The food film obtained also exhibited excellent resistance to stretching. This test made it possible to conclude that the use of industrial machines is therefore possible, the mechanical properties of the film obtained being similar to or even superior to those of natural casings of animal origin. The texture and surface properties of the casings obtained are identical to those of natural casings of animal origin.
Grâce à l'invention, il est possible de réaliser un boyau végétal pouvant remplacer avantageusement un boyau naturel, ce boyau étant obtenu par enrobage du produit alimentaire. Le film formant le boyau présente des caractéristiques en termes de textures et de propriétés mécaniques identiques à celles d'un boyau naturel.Thanks to the invention, it is possible to produce a vegetable casing which can advantageously replace a natural casing, this casing being obtained by coating the food product. The film forming the casing has characteristics in terms of textures and mechanical properties identical to those of a natural casing.
En outre, ce boyau végétal présente également une bonne résistance à la cuisson, une adhésion au produit et une aptitude au gonflement nécessaire au traitement des produits contenant des boyaux alimentaires. Bien entendu, l'invention n'est pas limitée au mode de réalisation décrit. Des modifications restent possibles, notamment du point de vue de la constitution des solutions aqueuses utilisées, sans sortir pour autant du domaine de protection de l'invention. In addition, this vegetable casing also has good resistance to cooking, adhesion to the product and swelling capacity necessary for the treatment of products containing food casings. Of course, the invention is not limited to the embodiment described. Modifications remain possible, in particular from the point of view of the constitution of the aqueous solutions used, without thereby departing from the scope of protection of the invention.

Claims

R E N E N D I C A T I O N S RENENDICATIONS
1. Boyau végétal caractérisé en ce qu'il est essentiellement constitué par une matrice d'alginates non hydrosolubles renforcée par des fibres végétales ou des polysaccharides, afin d'augmenter la résistance mécanique et thermique dudit boyau. 1. Vegetable casing, characterized in that it essentially consists of a matrix of non-water-soluble alginates reinforced with vegetable fibers or polysaccharides, in order to increase the mechanical and thermal resistance of said casing.
2. Boyau, suivant la revendication 1, caractérisé en ce que la composition du film formant le boyau est de 5% à 95% d'alginates et de 95% à 5% de fibres végétales ou polysaccharides.2. Casing according to claim 1, characterized in that the composition of the film forming the casing is 5% to 95% of alginates and 95% to 5% of plant fibers or polysaccharides.
3. Boyau, suivant la revendication 2, caractérisé en ce que la composition du film formant le boyau est de 30 % à 70 % d'alginates et de 70 % à 30 % de fibres végétales ou polysaccharides.3. Casing according to claim 2, characterized in that the composition of the film forming the casing is from 30% to 70% of alginates and from 70% to 30% of vegetable fibers or polysaccharides.
4. Procédé de réalisation d'un boyau végétal, suivant la revendication 1, caractérisé en ce qu'il consiste essentiellement à effectuer un enrobage préalable d'un produit alimentaire à l'aide d'un bain d'une solution filmante contenant un alginate hydrosoluble et des fibres végétales ou des polysaccharides, puis à fixer le film obtenu par précipitation de l'alginate sous une forme non hydrosoluble dans des bains de fixation.4. A method of making a vegetable casing according to claim 1, characterized in that it consists essentially in carrying out a prior coating of a food product using a bath of a filming solution containing an alginate water-soluble and vegetable fibers or polysaccharides, and then to fix the film obtained by precipitation of the alginate in a non-water-soluble form in fixing baths.
5. Procédé, suivant la revendication 4, caractérisé en ce que les alginates utilisés sont hydrosolubles dans des suspensions aqueuses de fibres végétales et précipitent suite à l'action d'un bain de fixation. 5. Method according to claim 4, characterized in that the alginates used are water-soluble in aqueous suspensions of plant fibers and precipitate following the action of a fixing bath.
6. Procédé, suivant la revendication 4, caractérisé en ce que les bains de fixation utilisés sont constitués par des sels de calcium provoquant la précipitation de l'alginate de calcium non hydrosoluble et/ou par des bains d'acides provoquant la précipitation de l'acide alginique non hydrosoluble. 6. Method according to claim 4, characterized in that the fixing baths used are constituted by calcium salts causing precipitation of the non-water-soluble calcium alginate and / or by acid baths causing precipitation of l non-water-soluble alginic acid.
7. Procédé, suivant la revendication 4, caractérisé en ce que la solution initiale d'alginate hydrosolubles et de fibres contient 0,05 % à 50 % d'alginate et de 0 % à 80 % de fibres végétales.7. Method according to claim 4, characterized in that the initial solution of water-soluble alginate and of fibers contains 0.05% to 50% of alginate and from 0% to 80% of vegetable fibers.
8. Procédé, suivant la revendication 4, caractérisé en ce que le film alimentaire formant le boyau est aromatisé et/ou coloré par addition d'arômes et/ou de colorants dans la solution d'enrobage ou de fixation.8. Method according to claim 4, characterized in that the food film forming the casing is flavored and / or colored by the addition of flavors and / or colorings in the coating or fixing solution.
9. Procédé, suivant la revendication 4, caractérisé en ce que le pH du bain de fixation est compris entre 1 et 7.9. Method according to claim 4, characterized in that the pH of the fixing bath is between 1 and 7.
10. Procédé, suivant la revendication 4, caractérisé en ce que le pH du bain de fixation est compris entre 2 et 4. 10. Method according to claim 4, characterized in that the pH of the fixing bath is between 2 and 4.
EP03718893A 2002-03-19 2003-02-18 Vegetable casing and the production method thereof Withdrawn EP1484980A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR0203395A FR2837354B1 (en) 2002-03-19 2002-03-19 VEGETABLE HOSE AND METHOD FOR PRODUCING SUCH HOSE
FR0203395 2002-03-19
PCT/FR2003/000536 WO2003077663A1 (en) 2002-03-19 2003-02-18 Vegetable casing and the production method thereof

Publications (1)

Publication Number Publication Date
EP1484980A1 true EP1484980A1 (en) 2004-12-15

Family

ID=27799067

Family Applications (1)

Application Number Title Priority Date Filing Date
EP03718893A Withdrawn EP1484980A1 (en) 2002-03-19 2003-02-18 Vegetable casing and the production method thereof

Country Status (6)

Country Link
US (1) US20050226968A1 (en)
EP (1) EP1484980A1 (en)
AU (1) AU2003222929A1 (en)
CA (1) CA2478538A1 (en)
FR (1) FR2837354B1 (en)
WO (1) WO2003077663A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070172609A1 (en) 2004-02-10 2007-07-26 Foto-Wear, Inc. Image transfer material and polymer composition
WO2014102802A1 (en) * 2012-12-30 2014-07-03 Hadasit Medical Research Services And Development Ltd. Alginate compositions and uses thereof
GB201322772D0 (en) * 2013-12-20 2014-02-05 Dupont Nutrition Biosci Aps Composition
CN107580452B (en) * 2015-04-10 2021-04-27 杜邦营养美国有限公司 Imitation sausage without skin

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB500242A (en) * 1938-03-14 1939-02-06 Walter Freudenberg A process for the manufacture of shaped products, such as flexible tubes, bands or threads
BE507767A (en) * 1950-12-19
GB703859A (en) 1951-04-04 1954-02-10 Henry Percy Jacques Clark Improvements in and relating to wrapping material for foodstuffs
US2897547A (en) * 1955-05-27 1959-08-04 Weingand Richard Process for producing synthetic sausage casing from alginates or alginic acid
US3135613A (en) 1959-08-17 1964-06-02 Union Carbide Corp Impregnated paper web and method of making sausage casings therefrom
GB1040770A (en) * 1963-11-20 1966-09-01 Unilever Ltd Foodstuffs
US3395024A (en) * 1964-05-26 1968-07-30 Roland D. Earle Method of preserving foods by coating same
GB1091105A (en) 1965-03-30 1967-11-15 Dexter Corp Base web for casing and method of making same
US4110479A (en) * 1977-03-31 1978-08-29 Union Carbide Corporation Method of preparing collagen structures
US4171381A (en) * 1978-01-27 1979-10-16 Union Carbide Corporation Smoke colored food casing and method of producing same by use of a Maillard reaction product and an albumin
CN1036967A (en) * 1988-02-04 1989-11-08 武田药品工业株式会社 Edible film
US5089307A (en) * 1989-05-23 1992-02-18 Mitsubishi Rayon Co., Ltd. Edible film and method of making same
DE4002083A1 (en) * 1990-01-25 1991-08-01 Hoechst Ag AREA OR TUBULAR FILM BASED ON CELLULOSEHYDRATE
DE4005794C2 (en) 1990-02-23 2003-03-27 Hoechst Ag Wet-strength paper based on hemp fibers and its use
US5795605A (en) * 1991-12-28 1998-08-18 Devro Plc Process for producing a linked, co-extruded edible product
DE4327020A1 (en) 1993-08-12 1995-02-16 Hoechst Ag Cellulose-based food casing with improved ripening properties
DE19510883A1 (en) * 1995-03-24 1996-09-26 Hoechst Ag Fiber-reinforced cellulose hydrate-based food casings made with a reduced amount of viscose
DE19528890A1 (en) * 1995-08-05 1997-02-06 Kalle Nalo Gmbh Flat or tubular food casing based on cellulose hydrate
CA2330011A1 (en) 1998-04-24 1999-11-04 Dsm N.V. Foodstuff with skin containing protein and hydrocolloid
US6274162B1 (en) * 2000-01-14 2001-08-14 Bpsi Holdings, Inc. Elegant film coating system
NL1016018C2 (en) * 2000-08-25 2002-03-01 Ruitenberg Czn N V Method for preparing an edible, coated foodstuff.

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO03077663A1 *

Also Published As

Publication number Publication date
FR2837354A1 (en) 2003-09-26
CA2478538A1 (en) 2003-09-25
WO2003077663A1 (en) 2003-09-25
FR2837354B1 (en) 2005-06-10
AU2003222929A1 (en) 2003-09-29
US20050226968A1 (en) 2005-10-13

Similar Documents

Publication Publication Date Title
US4196220A (en) Smoke colored food casing and method of producing same by use of liquid smoke and an albumin
EP0109611B1 (en) Peelable tubular casings for foodstuffs, especially sausage casings
EP0720816B1 (en) Method of manufacturing a food product
US20070031542A1 (en) Encased food product and process for producing the same
JPH0614699A (en) Tubular food casing having liquid smoking adjusting agent
JPS5991860A (en) Production of colorant/taste enhancer from natural smoke liquid
EP1814398B1 (en) Coating to allow additives to anchor to casings
WO2003077663A1 (en) Vegetable casing and the production method thereof
EP0235539A2 (en) Process for flavouring tabacco
JP3609166B2 (en) Tubular hydrated cellulosic food casing impregnated with liquid smoke
US4219574A (en) Food casing
EP2510813B1 (en) Composition and method for the production of a vegetable edible casing and a corresponding enrobed food composition
AU746201B2 (en) Process for producing fresh sausage
DE3711712A1 (en) FOOD COVER BASED ON CELLULOSE WITH NETWORKED PROTEIN COMPOUNDS
CA2446925A1 (en) Method for production of food products coated in a material made from protein and hydrocolloid materials
CN113475559A (en) Preparation method of fried type collagen casing
EP4099845B1 (en) Method for preparing a sausage batter coating gel comprising a high-pressure treatment
JPS60203149A (en) Edible and flexible string
FR2973988A1 (en) Water based composition, useful e.g. for coating foodstuffs and for manufacturing sausages made from pork, comprises alginate, starch and carboxymethyl cellulose
FI117187B (en) starch composition
US20050003063A1 (en) Method for preparing an extruded food product
EP1912510A1 (en) Impregnated or coated tubular cellulose-based food casing
RU2812451C2 (en) Composition for production of natural edible food casings for sausages and frankfurters using extrusion or coextrusion technologies, method of producing meat product
JPH05184282A (en) Production of collagen casing
FR2867073A1 (en) Use of a chitosane thread for the preparation of a device, which is implanted under the skin for a cosmetic use to modify the appearance of an individual

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20041005

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LI LU MC NL PT SE SI SK TR

AX Request for extension of the european patent

Extension state: AL LT LV MK RO

RIN1 Information on inventor provided before grant (corrected)

Inventor name: METZGER, ANNE

Inventor name: WEILAND, JEAN-JACQUES

Inventor name: BUECH, GEORG, WOLFGANG

Inventor name: HOLZSCHUH, PIERRE

17Q First examination report despatched

Effective date: 20061206

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20081209