EP1753616A1 - Enveloppe alimentaire synthetique et procede de production correspondant - Google Patents

Enveloppe alimentaire synthetique et procede de production correspondant

Info

Publication number
EP1753616A1
EP1753616A1 EP05736347A EP05736347A EP1753616A1 EP 1753616 A1 EP1753616 A1 EP 1753616A1 EP 05736347 A EP05736347 A EP 05736347A EP 05736347 A EP05736347 A EP 05736347A EP 1753616 A1 EP1753616 A1 EP 1753616A1
Authority
EP
European Patent Office
Prior art keywords
functional layer
food casing
casing
radiation
electromagnetic radiation
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Withdrawn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
EP05736347A
Other languages
German (de)
English (en)
Inventor
Dirk Auf Der Heide
Hans Werner Seelgen
Ralf Faltermeier
Olaf Gauger
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.)
Kalle GmbH and Co KG
Original Assignee
Kalle GmbH and Co KG
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 Kalle GmbH and Co KG filed Critical Kalle GmbH and Co KG
Publication of EP1753616A1 publication Critical patent/EP1753616A1/fr
Withdrawn legal-status Critical Current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 invention relates to a method for producing an artificial food casing, in particular a sausage casing, and to a food casing which can be produced by this process.
  • Natural casing has a matt, unevenly rough surface. In contrast, artificial casings are usually shiny and smooth due to the manufacturing process. Although the artificial casing has considerable advantages over the natural casing in terms of food hygiene and technology, the majority of consumers perceive sausage products with a natural casing to be of higher quality. To replicate the surface of artificial casings visually and haptically with natural casings! artificial casings were developed that were printed with a matt varnish. Artificial casings printed in this way appear less artificial, but due to the very uniform surface, in particular, only to a limited extent natural.
  • artificial casings are known, the outermost layer of which is foamed very finely during manufacture.
  • the outermost layer contains many enclosed and some open pores, giving it a matt and rough surface.
  • This artificial intestine also looks and feels different from a natural intestine.
  • the invention is concerned with the problem of developing an artificial food casing which has a surface similar to that of a natural intestine, and a method for its production.
  • the invention solves this problem by a method with the features of the patent. claim 1 and by an artificial food casing with the features of claim 17.
  • the functional layer can be part of the food casing. This is particularly the case when the food casing is a carrier material, e.g. a fabric, which is coated with the functional layer.
  • the functional layer can also be applied subsequently to a conventional food casing. The application is preferably carried out in a printing process, e.g. in flexographic or gravure printing. Of course, other known coating methods can also be provided.
  • the food casing is preferably a polymer casing, e.g. made of polyamide and / or polyethylene, a fiber casing, a textile casing or a collagen casing. However, it can also be another conventional food casing.
  • the functional layer advantageously surrounds the food casing essentially flat and completely. This ensures a natural gut-like appearance and feel of the entire surface.
  • the electromagnetic radiation is preferably produced by the silent discharge of an excited excimer gas.
  • An excimer is a molecule that is formed from an excited atom and an atom in the ground state.
  • the excited dimer thus formed decays after a few nanoseconds and emits UV radiation, the wavelength of which depends on the atoms forming the dimer.
  • the method and devices for generating UV radiation with the aid of such excimers are known and are described, inter alia, in EP 0 254 111 A1.
  • the excimer gas preferably contains at least one noble gas. Depending on which polymer the functional layer is made of, radiation of different wavelengths may be the cheapest.
  • the wavelength range of the radiation can be determined by the choice of the excimer gas or the mixture of the excimer gas.
  • Helium as excimer gas produces radiation with a wavelength of 60 to 100 nm, neon radiation in the range 80 to 90 nm, argon radiation in the range from 107 to 165 nm with a maximum at 125 to 130 nm, xenon radiation with a wavelength radiation in the range from 160 to 190 nm with a maximum at 172 nm and krypton in the range from 140 to 160 nm and from 124 nm.
  • halogens in particular fluorine, chlorine and iodine, can also be provided.
  • the excimer gas is not only used to generate the electromagnetic radiation, but at the same time also as an inert gas.
  • the inert gas displaces atmospheric oxygen between the point of origin of the radiation and the functional layer. This would otherwise intercept part of the electromagnetic radiation and itself react to ozone.
  • the intensity of the radiation striking the functional layer can be significantly increased by the simultaneous use of the excimer gas as an inert gas.
  • the inert gas impinging on the functional layer at least slightly generates a movement caused by the flow functional layer not yet fully hardened. As a result, the roughness and the resulting mattness of the surface of the functional layer can be further improved, with the result that the surface of the food casing is even more similar to a natural casing.
  • the functional layer is preferably provided with at least one photoinitiator. This accelerates the cross-linking of the functional layer.
  • the electromagnetic radiation is preferably generated under normal pressure conditions. This is particularly the case when the radiation is formed by an excimer gas which is simultaneously used as an inert gas.
  • the functional layer is finally used for largely complete curing or crosslinking with one or more conventional UV lamps, e.g. irradiated with mercury vapor lamps as the light source.
  • UV lamps e.g. irradiated with mercury vapor lamps as the light source.
  • These UV lamps have a different wavelength spectrum than the electromagnetic radiation previously acting on the functional layer.
  • the final use of such UV lamps has a cost-reducing effect on the method according to the invention.
  • only the outermost layer of the functional layer is crosslinked with the first irradiation and the natural casing-like surface of the artificial food casing is thus ensured.
  • the rest of the crosslinking of the functional layer which no longer affects the surface of the functional layer that has already hardened, is carried out with the usual UV lamps.
  • a surface similar to that of natural casings can be achieved by using acrylics as a functional layer.
  • the acrylate is advantageously prepolymerized to about 60% at the beginning of the radiation treatment.
  • the polymer of the functional layer is preferably formed by a clear lacquer.
  • the functional layer color pigments can also be added.
  • the functional layer is applied with a basis weight of 1-15 g / m 2 and particularly advantageously with a basis weight of 6-7 g / m 2 . The impression of a surface similar to natural intestine is then particularly pronounced.
  • An artificial food casing produced in the tube extrusion process' of polyamide is completely printed smoothly moved in the flexographic with a UV-curable clear coat as an outermost function layer.
  • the uncured clearcoat is then irradiated with electromagnetic radiation, which is generated by excited xenon excimers and has an intensity maximum at 172 nm.
  • the xenon gas is not only used for the formation of excimers and thus for the emission of electromagnetic radiation, but also as an inert gas.
  • the xenon gas is directed onto the surface of the food casing.
  • the inert gas displaces atmospheric oxygen between the location where the radiation originates and the surface of the food casing and also atmospheric oxygen adhering to the food casing itself.
  • the undesirable formation of ozone from the oxygen by the electromagnetic radiation can thus be effectively prevented.
  • slight waves and turbulence are created on the surface of the clear coat due to the gas flow. After a short time, the surface of the clear coat has hardened.
  • the clear lacquer is completely cured using conventional UV lamps with mercury vapor lamps without the formation of excimers and without inert gas.
  • the roughness of the surface, the gloss of the surface and the type of three-dimensional formed on the surface nale structures in the form of ridges and valleys and thus the look and feel of the food casing can be influenced in a targeted manner via a few parameters and can be directed towards a natural-looking surface. It was thus found that a longer time interval between the first irradiation and the second UV irradiation hardening the functional layer increases the roughness and lowers the gloss. This is also achieved through a longer exposure to the radiation generated by eximers and a thicker functional layer.
  • FIG. 2 shows a light micrograph of the food casing corresponding to FIG. 1, but in 100 times magnification
  • FIG. 3 shows a light micrograph of a further food casing produced according to the invention in 50-fold magnification
  • Fig. 4 is a light micrograph of the food casing corresponding to Fig. 3, but in 100 times magnification.
  • FIGS. 1 to 4 show, by way of example, light microscopic images of food casings according to the invention in 50-fold magnification (FIGS. 1 and 3) or 100-fold magnification (FIGS. 2 and 4), which were produced by the previously described method.
  • the time interval between the radiation with the emission of the xenon excimers - with a particularly preferred intensity maximum of the radiation at 172 nm - and the final UV radiation was in the case of FIGS. formed food casing longer than that shown in Figs. 3 and 4.
  • the surface of the food casing in Figs. 1 and 2 became rougher and duller than that in Figs. 3 and 4.
  • the surface of the food casing produced using the method according to the invention has a characteristic structure of a macrostructure 1 with ridges and valleys of a coarser type.
  • the ridges have a diameter of the order of about 100 ⁇ m and, in contrast, a considerably greater length.
  • the ridges are partially connected to each other like cells (Fig. 1).
  • a microstructure 2 (FIGS. 2 and 4) superimposed on the macrostructure 1 can be seen, which likewise has ridges and mountain valleys, but with a diameter of less than 1 ⁇ m to about 20 ⁇ m and a longer longitudinal length of up to 200 ⁇ m.
  • the ridges and mountain valleys of the microstructure 2 are villous, wavy and merge into one another.
  • Both the cell-like macrostructure 1 and the villi-like microstructure 2 are responsible for the natural casing-like appearance and feel of the food casing produced according to the invention.

Landscapes

  • 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)
  • Meat, Egg Or Seafood Products (AREA)
  • Treatments Of Macromolecular Shaped Articles (AREA)
  • Processing And Handling Of Plastics And Other Materials For Molding In General (AREA)

Abstract

L'invention concerne un procédé permettant de produire une enveloppe alimentaire synthétique, notamment une enveloppe de saucisse, selon lequel il est prévu de soumettre une couche fonctionnelle extérieure, pas encore durcie, à base d'un polymère durcissable par irradiation, à un rayonnement électromagnétique d'une longueur d'ondes comprise entre 10 et 380 nm. La couche fonctionnelle peut faire partie de l'enveloppe alimentaire ou être appliquée sur ladite enveloppe alimentaire. L'application peut s'effectuer dans le cadre d'un processus de revêtement, notamment un processus d'impression. Le rayonnement électromagnétique est produit de préférence par décharge silencieuse d'un gaz excimère excité. L'invention concerne également une enveloppe alimentaire produite de manière correspondante.
EP05736347A 2004-05-06 2005-05-06 Enveloppe alimentaire synthetique et procede de production correspondant Withdrawn EP1753616A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE200410022859 DE102004022859B4 (de) 2004-05-06 2004-05-06 Künstliche Nahrungsmittelhülle sowie Verfahren zu deren Herstellung
PCT/EP2005/004932 WO2005108067A1 (fr) 2004-05-06 2005-05-06 Enveloppe alimentaire synthetique et procede de production correspondant

Publications (1)

Publication Number Publication Date
EP1753616A1 true EP1753616A1 (fr) 2007-02-21

Family

ID=34969448

Family Applications (1)

Application Number Title Priority Date Filing Date
EP05736347A Withdrawn EP1753616A1 (fr) 2004-05-06 2005-05-06 Enveloppe alimentaire synthetique et procede de production correspondant

Country Status (4)

Country Link
EP (1) EP1753616A1 (fr)
DE (1) DE102004022859B4 (fr)
RU (1) RU2376771C2 (fr)
WO (1) WO2005108067A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014170004A1 (fr) * 2013-04-18 2014-10-23 Oerlikon Trading Ag, Trübbach Dispositif d'insolation aux uv équipé d'une source de rayonnement monochromatique supplémentaire

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU104333A1 (ru) * 1949-05-28 1955-11-30 В.А. Горелов Способ изготовлени искусственной колбасной оболочки
SU94549A1 (ru) * 1951-02-17 1951-11-30 Т.Д. Гринберг Способ изготовлени искусственной колбасной оболочки
SU102139A1 (ru) * 1955-04-04 1955-11-30 М.С. Каленова Искусственна оболочка дл колбасных изделий
US3484256A (en) * 1967-01-31 1969-12-16 Union Carbide Corp Fibrous food casings and method of producing same
CH670171A5 (fr) * 1986-07-22 1989-05-12 Bbc Brown Boveri & Cie
DE19721142A1 (de) * 1997-05-21 1998-11-26 Kalle Nalo Gmbh Mehrschichtige, biaxial verstreckte Nahrungsmittelhülle mit zwei Sauerstoff-Barriereschichten
US6200510B1 (en) * 1998-10-13 2001-03-13 Viskase Corporation Method for the contact printing of cellulose food casings
JP2001240774A (ja) * 2000-02-29 2001-09-04 Hitachi Chem Co Ltd 親水性防汚染性能とハードコートを兼ね備えた層の製造方法及びその製造方法により得られるプラスチック成形体
DE10047290A1 (de) * 2000-09-25 2002-04-11 Bayer Ag Verfahren zur Herstellung einer Beschichtung auf porösen und/oder saugfähigen Materialien
EP1290948B1 (fr) * 2001-09-06 2006-11-15 Victus Lebensmittelindustriebedarf Vertriebsgesellschaft mbh Film tubulaire multicouche à base de polyamide
WO2003064167A1 (fr) * 2002-01-31 2003-08-07 Exopack, L.L.C. Procede d'application de materiau barriere non fluorocarbone resistant a l'huile et a la graisse et emballage associe
DE10345839A1 (de) * 2003-09-30 2005-04-14 Kalle Gmbh & Co. Kg Mehrschichtige Nahrungsmittelhülle mit diskontinuierlich verteilter organischer Substanz in der Außenschicht

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2005108067A1 *

Also Published As

Publication number Publication date
DE102004022859A1 (de) 2006-01-05
WO2005108067A1 (fr) 2005-11-17
DE102004022859B4 (de) 2006-04-13
RU2006142894A (ru) 2008-08-10
RU2376771C2 (ru) 2009-12-27

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