JP2018153171A - Cellulose-based food casing and production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an economical solution concerning the productivity of a cellulose-based food casing and sausage products, which ensures a better balance between adhesion and release performance and an optimal speed of drying and/or aging.SOLUTION: The present invention relates to a cellulose-based food casing containing an alkenylsuccinic anhydride. Further, the food casing comprises reclaimed cellulose and has a tubular shape, and includes a fibrous reinforcing material having an inner surface and an outer surface, and an outer layer of the outer surface of the fibrous reinforcing material and/or an inner layer on the outer surface of the fibrous reinforcing material.SELECTED DRAWING: None

Description

  The present invention relates to a hood casing containing a reagent that improves the properties of the hood casing, and more particularly to a cellulose-based hood casing. The present invention also relates to a method for manufacturing the food casing.

  Cellulose-based food casings have been used for decades, for example for the production of raw sausages, dry sausages and semi-dry sausages.

  In the manufacture of processed sausage products, meat emulsions are prepared from ground meat along with fillers, seasonings and the like. A tube-shaped food casing containing non-edible cellulose may be placed on a horn that fills the filling device and filled with a meat emulsion. Depending on the type of sausage product, the case may be twisted, tied or clipped to an appropriate size or shaped into a chub or rod and further processed.

  Dry sausage or semi-dry sausage, sometimes called cerberat or summer sausage, is a large sausage product, examples of which include air-dried pepperoni, soft salami, hard salami, and dry salami. This type of sausage has a low moisture content and usually includes a drying step in its manufacturing process. Dry sausages may also be smoked. Depending on the case, cooking may be performed in the smoking process. Some sausages may be fermented during their processing.

  This affects the processing and final product as there are considerable variations in the composition of the meat emulsion. Furthermore, the size of the sausage product and, as a result, the size of the food casing, for example its diameter, vary. Also, there are variations in the aging and each drying cycle to achieve the final protein to fat ratio and / or the water to protein ratio. Aging and drying reduces weight in the range of about 10-30% and is associated with volume reduction and primarily radial shrinkage.

  For the above reasons, it is difficult to optimize the production of dry or semi-dry products and other sausage products. It is essential that the speed of drying and / or aging is optimal. The food casing is sufficiently adhered to the sausage or meat emulsion to avoid the formation of grease or oil stains between the sausage or meat emulsion and the food casing. The bad phenomenon in which grease or oil stains are formed between the sausage or meat emulsion and the hood casing is often referred to as grease out. In addition to being unsightly, grease out reduces the rate of aging and / or drying. Grease out may also be undesirable for delamination because grease or oil increases the adhesion of the meat emulsion to the hood casing.

  Furthermore, the hood casing expands and catches, allowing the case to be peeled off, for example manually or automatically, at a very fast rate by different peeling processes. Automatic stripping devices and methods have been developed for mass production of sausage products. For example, inflating the case with compressed air, removing the end cap of the case, cutting the case from the sausage product, and removing the end cap of the case for subjecting the sausage product to these operations Devices having a mechanism are known. Efficient and fast processing of sausage products such as pork and pepperoni sausages requires high temperatures and may result in grease out. Of course, the productivity of sausage products should be maintained at an acceptable level for economic reasons.

  Several methods and chemicals to improve, i.e. increase or decrease, the adhesion of food casings to proteins, meat emulsions or sausage products, and to allow and release proper release of food casings Proposed.

  However, these approaches have various limitations and drawbacks. For example, by varying the amount of fibers on the inner surface of a cellulose-based food casing, it sticks too high according to the penetration of viscose, especially the combination of high weight loss and rapid or automatic peeling during aging and drying It was like that for the sausage species that needed.

  For example, it is difficult to optimize the use of chemicals that penetrate the interior or the coating of the hood casing with adhesion promoters and / or mold release agents. For example, these reagents are incompatible (eg, in a hydrophilic sense) and require additional ingredients as emulsifiers, or the reagents are expensive or sufficient for use in food applications It may not be suitable, or it may be difficult to find an appropriate balance between the reagents and the desired properties of the hood casing. Furthermore, the reagent may be susceptible to conditions due to chemical or mechanical processes during the manufacture of the hood casing, or there may be variations in the amount of reagent in the hood casing, the hood casing or manufacturing batch. And inconsistencies in performance during the manufacture of sausage products.

  The object of the present invention is to provide a food casing, in particular to provide a cellulose-based food casing.

  The present invention relates to a cellulose-based food casing comprising alkenyl succinic anhydride.

  In one embodiment, the cellulose-based food casing is tubular.

  In one embodiment, the cellulose-based food casing comprises regenerated cellulose.

  In one embodiment, the cellulose-based food casing includes a fibrous reinforcement.

  In one embodiment, the cellulose-based food casing has a fibrous reinforcement having an inner surface and an outer surface, an outer layer of the outer surface of the fibrous reinforcement, and / or an inner layer of the fibrous reinforcement. And an outer layer and / or an inner layer containing regenerated cellulose.

  In one embodiment, the cellulose-based food casing is a single layer viscose casing or a double layer viscose casing.

  In one embodiment, the cellulose-based food casing includes an inner layer that includes alkenyl succinic anhydride.

  In one embodiment, the cellulose-based food casing includes an inner surface, an outer surface, and the inner surface and / or outer surface of the cellulose-based food casing is coated with alkenyl succinic anhydride.

  In one embodiment, alkenyl succinic anhydride penetrates the inner and / or outer layers of the cellulose-based food casing.

  In one embodiment, the alkenyl succinic anhydride is C8, C9, C10, C11, C12, C13, C14, C15, C16, C17, C18, C19, C20, C21, C22, C23, or C24 alkenyl succinic acid. Anhydrides or mixtures thereof.

  In one embodiment, the amount of alkenyl succinic anhydride in the cellulose-based food casing is at most about 1% of the total dry weight of regenerated cellulose contained in the cellulose-based food casing.

  In one embodiment, the cellulose-based food casing further comprises a stabilizer.

  In one embodiment, the cellulose-based food casing is starch, pectin, silica, one or more polyacrylamides, bentonite, one or more carboxymethylcelluloses, polyvinylamine, polyvinyl alcohol, polydiallyldimethylammonium chloride, galactoglucomannan, or It further comprises a stabilizer such as polyamidoamine-epichlorohydrin.

  In one embodiment, the stabilizer is starch, pectin, silica, one or more polyacrylamides, bentonite, one or more carboxymethylcelluloses, polyvinylamine, polyvinyl alcohol, polydiallyldimethylammonium chloride, galactoglucomannan, or polyamidoamine-epi. Selected from the group consisting of chlorohydrin.

  In one embodiment, the cellulose-based food casing further comprises a release agent.

  The invention also relates to a method for producing a cellulose-based food casing according to the invention, comprising the step of impregnating or coating a solution containing alkenyl succinic anhydride onto the cellulose-based food casing.

  In one embodiment, the cellulose-based food casing is impregnated with a solution comprising alkenyl succinic anhydride mixed with regenerated cellulose.

In one embodiment, the method comprises
a) mixing alkenyl succinic anhydride with regenerated cellulose to form a solution;
b) impregnating the inner surface and / or outer surface of the surface of the fibrous reinforcing material with the solution obtained in step a) to prepare a cellulose-based food casing; and c) obtained in step b). Solidifying and washing the cellulose-based food casing.

  In one embodiment, the amount of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride and regenerated cellulose is at most about 1% of the total dry weight of regenerated cellulose.

  In one embodiment, a cellulose-based food casing is coated with a solution containing alkenyl succinic anhydride.

In one embodiment, the method comprises
a) preparing a cellulose-based food casing by impregnating regenerated cellulose into the inner surface and / or outer surface of the fibrous reinforcing material;
b) solidifying and washing the cellulose-based food casing obtained in step a);
c) covering the inner and / or outer surface of the cellulose-based food casing obtained in step b) with a solution containing alkenyl succinic anhydride.

  In one embodiment, the method further comprises d) drying and / or curing the cellulose-based food casing.

  In one embodiment, step c) comprises coating the inner surface of the cellulose-based food casing with an inner foam coating with a solution comprising alkenyl succinic anhydride.

  In one embodiment, the concentration of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride is in the range of about 1 to about 15 g / L.

  In one embodiment, the concentration of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride is in the range of about 1 to about 4 g / L.

  In one embodiment, the concentration of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride is in the range of about 4 to about 12 g / L.

  In one embodiment, the solution comprising alkenyl succinic anhydride further comprises a stabilizer.

  In one embodiment, the solution comprising alkenyl succinic anhydride is starch, pectin, silica, one or more polyacrylamides, bentonite, one or more carboxymethylcelluloses, polyvinylamine, polyvinyl alcohol, polydiallyldimethylammonium chloride, galactoglucose. It further comprises a stabilizer such as mannan or polyamidoamine epichlorohydrin.

  In one embodiment, the solution comprising alkenyl succinic anhydride further comprises starch, pectin, silica, one or more polyacrylamides, bentonite, one or more carboxymethylcelluloses, polyvinylamine, polyvinyl alcohol, polydiallyldimethylammonium chloride, galactoglucose. It further comprises a stabilizer selected from the group consisting of mannan, or polyamidoamine-epichlorohydrin.

  In one embodiment, the stabilizer is starch.

  In one embodiment, the stabilizer is a cationic starch.

  In one embodiment, the concentration of starch in the solution comprising alkenyl succinic anhydride is in the range of about 0.4 to about 6 g / L.

  In one embodiment, the concentration of starch in the solution comprising alkenyl succinic anhydride is in the range of about 0.4 to about 1.7 g / L.

  In one embodiment, the starch concentration in the solution comprising alkenyl succinic anhydride is in the range of about 1.6 to about 4.8 g / L.

  The invention further relates to a cellulose-based food casing obtained by the method of the invention.

  Specific embodiments of the invention are described in detail.

  The cellulose-based food casing according to the present invention provides a better balance between adhesion and release performance, meets one or more of the above requirements and at the same time provides an economical solution for sausage product productivity. .

  As used herein, “alkenyl succinic anhydride” or “ASA” should be understood to mean a compound comprising an unsaturated alkene hydrocarbon backbone bonded to a succinic anhydride. The number of carbon atoms in the alkene hydrocarbon skeleton may be in the range of 8-24. In one embodiment, the number of carbon atoms in the alkene hydrocarbon skeleton may be in the range of 14-20. As used herein, “C18 alkenyl succinic anhydride” should be understood to mean an alkenyl succinic anhydride comprising an alkene hydrocarbon backbone having 18 carbon atoms.

  Alkenyl succinic acid selected from C8, C9, C10, C11, C12, C13, C14, C15, C16, C17, C18, C19, C20, C21, C22, C23, C24 alkenyl succinic anhydride and mixtures thereof Any of the anhydrides and mixtures thereof may be used.

  The alkenyl succinic anhydrides described above can be purchased as pure compounds and as mixtures having a purity range of 90% to 100%.

  Accordingly, the term “alkenyl succinic anhydride” or “ASA” is also understood to mean two or more alkenyl succinic anhydrides and mixtures thereof.

  In this specification, the term “cellulose-based food casing” should be understood to mean a casing for food.

  In one embodiment, the cellulose-based food casing is suitable for the production of meat products such as sausages. The cellulose-based food casing described here is particularly suitable for the production of various types of sausages. It is more suitable for the production of US-type pepperoni sausages.

  In one embodiment, the cellulose-based food casing is tubular.

  Cellulose-based food casings can vary in size and diameter depending on, for example, the type of sausage product they are suitable for and / or other required properties.

  In one embodiment, the cellulose-based food casing includes regenerated cellulose.

  In this specification, the term “regenerated cellulose” should be understood to mean cellulose regenerated from viscose. In one embodiment, the viscose is xanthate type viscose. However, although xanthate type viscose is commonly used, viscose is also known as, for example, aminomethane viscose (carbamate or aminomethanate viscose, and cupra ammonium type viscose. ) And cellulose-tertiary amine oxide (NMMO) solutions and non-derivative cellulose-based solutions, such as solutions based on ionic liquids, and similar, manufactured by other techniques that dissolve and extrude cellulose Means cellulose having the following characteristics:

  In one embodiment, the cellulose-based food casing includes a fibrous reinforcement. This embodiment has the added utility that the fibrous reinforcement can provide mechanical strength or reinforcement to the cellulose-based food casing.

  In this specification, the term “fibrous reinforcement” should be understood to mean a fibrous material capable of mechanically reinforcing a cellulose-based food casing. In one embodiment, the fibrous reinforcement is paper made from strong cellulose fibers. Various types of cellulose fibers are used, for example natural cellulose fibers such as cannabis, but synthetic fibers such as regenerated cellulose fibers as rayon may also be used. In other embodiments, the fibrous reinforcement may be, for example, a net-like sheet or knitted fabric formed from strong cellulose fibers.

  In one embodiment, the fibrous reinforcement is tubular.

  In one embodiment, a cellulose-based food casing includes a fibrous reinforcement and an inner layer that includes regenerated cellulose.

  In one embodiment, a cellulose-based food casing includes a fibrous reinforcement and an outer layer that includes regenerated cellulose.

  In one embodiment, the cellulose-based food casing includes a fibrous reinforcement and inner and outer layers that include regenerated cellulose.

  In these embodiments, by applying regenerated cellulose to the inner surface, the outer surface, or both the inner surface and the outer surface of the fibrous reinforcing material, the fibrous reinforcing material including the inner surface and the outer surface is regenerated. It may be prepared by impregnating cellulose, such as viscose. In other words, the inner layer and / or outer layer of the cellulose-based food casing is formed by regenerated cellulose that has penetrated the inner surface and / or inner surface of the fibrous reinforcement.

  Cellulose-based food casings containing regenerated cellulose may be solidified after application of regenerated cellulose, for example in an acidic bath. The coagulated cellulose-based food casing may be further processed in a washing process.

  In one embodiment, the cellulose-based food casing is a single layer viscose casing. In this specification, the term “single-layer viscose casing” or “SVC” is understood to mean a cellulose-based food casing comprising a fibrous reinforcement and an outer or inner layer containing regenerated cellulose. Should. In other words, a single layer viscose casing includes a fibrous reinforcement that includes an inner surface and an outer surface, the inner or outer surface being either on the inner or outer surface of the fibrous reinforcement. Viscose is only penetrated by applying viscose. This embodiment has the additional utility of being relatively simple and cost effective to manufacture.

  In one embodiment, a single layer viscose casing includes a fibrous reinforcement containing regenerated cellulose and an outer layer. In other words, in one embodiment of a single layer viscose casing, the fibrous reinforcement comprising an inner surface and an outer surface is obtained by applying viscose only to the outer surface of the fibrous reinforcement. To penetrate.

  In one embodiment, the single layer viscose casing is tubular.

  In one embodiment, the cellulose-based food casing is a single layer viscose casing that includes an inner surface and an outer layer comprising regenerated cellulose, wherein the alkenyl succinic anhydride penetrates the inner surface.

  In one embodiment, the cellulose-based food casing is a double layer viscose casing. As used herein, the term “double layer viscose casing” or “DVC” is understood to mean a cellulose-based food casing comprising an inner layer, an outer layer and a fibrous reinforcement between the outer layer and the inner layer. Should be done, the outer and inner layers contain regenerated cellulose. In other words, the casing of the double layer viscose includes a fibrous reinforcing material in which viscose is applied to both surfaces of the fibrous reinforcing material and the viscose is infiltrated. This embodiment has the added utility of being mechanically relatively strong and well able to withstand processing steps that cause the cellulose-based food casing to stretch.

  In one embodiment, the double layer viscose casing is tubular.

  In one embodiment, the cellulose-based food casing is a double layer viscose casing comprising an inner layer, an outer layer and a fibrous reinforcement between the outer layer and the inner layer, the outer layer and the inner layer being regenerated. The alkenyl succinic anhydride penetrates the inner layer.

  In one embodiment, the cellulose-based food casing is coated with alkenyl succinic anhydride. In other words, in this embodiment, the alkenyl succinic anhydride is applied to the cellulose-based casing by coating the cellulose-based casing with a solution containing the alkenyl succinic anhydride. The coating can be applied, for example, by dipping or dipping a cellulose-based food casing in a solution containing alkenyl succinic anhydride, by an inner foam coating method known in the art, or by applying alkenyl succinic anhydride to a cellulose-based food. It may be done by other methods that can be dispersed on the casing or its inner or outer surface.

  In one embodiment, the cellulose-based food casing includes an inner surface and an outer surface, and the inner surface of the cellulose-based food casing is coated with a solution containing alkenyl succinic anhydride.

  In one embodiment, the cellulose-based food casing includes an inner surface and an outer surface, and the outer surface of the cellulose-based food casing is coated with a solution containing alkenyl succinic anhydride.

  In one embodiment, the cellulose-based food casing includes an inner surface and an outer surface, and the inner surface and the outer surface of the cellulose-based food casing are coated with a solution containing alkenyl succinic anhydride.

  Embodiments in which the inner surface or inner layer of a cellulose-based food casing is coated with a solution containing alkenyl succinic anhydride, or the inner layer of the cellulose-based food casing is infiltrated with a solution containing alkenyl succinic anhydride The form may be that the presence of an alkenyl succinic anhydride on the inner surface or inner layer is sufficient to provide its effect, and the alkenyl succinic acid on other parts of the cellulose-based food casing, for example the outer surface or outer layer. It may not be necessary to include an acid.

  The alkenyl succinic anhydride may be present in a cellulose-based food casing, bound or unbound. As used herein, the term “bond” should be understood to bind to cellulose covalently. In other words, bound alkenyl succinic anhydride is chemically reacting with the cellulose present in the cellulose-based food casing.

  In one embodiment, the amount of alkenyl succinic anhydride in the cellulose-based food casing is up to about 1% by weight of the total dry weight of regenerated cellulose contained in the cellulose-based food casing. This amount includes both bound and unbound alkenyl succinic anhydrides.

  In one embodiment, the amount of alkenyl succinic anhydride in the cellulose-based food casing is up to 0.75 wt%, up to 0.5 wt% of the total dry weight of regenerated cellulose contained in the cellulose-based food casing. A maximum of 0.25% by weight, a maximum of 0.1% by weight or a maximum of 0.06% by weight.

  In one embodiment, the amount of alkenyl succinic anhydride in the cellulose-based food casing ranges from about 0.001% to about 1% by weight of the total dry weight of regenerated cellulose contained in the cellulose-based food casing. Contained within.

  In one embodiment, the amount of alkenyl succinic anhydride in the cellulose-based food casing is from about 0.001% to about 0.75% by weight of the total dry weight of regenerated cellulose contained in the cellulose-based food casing. Or about 0.001% to about 0.5% by weight, or about 0.001% to about 0.25% by weight, or about 0.001% to about 0%. .1% by weight, or within the range of about 0.001% to about 0.06% by weight.

  The amount of alkenyl succinic anhydride in the cellulose-based food casing depends, for example, on the portion of the cellulose-based food casing in which it is present. If only some parts of the cellulose-based food casing are present, for example, coated on the inner surface of the cellulose-based food casing or penetrated into the inner layer, the amount of alkenyl succinic anhydride is May be less than if it spreads across the hood casing.

  In cellulose-based food casings, the amount of alkenyl succinic anhydride is measured using, for example, a combination of gas chromatography and mass spectral detection by extracting bound and unbound alkenyl succinic anhydride. It may be measured by a known method.

  The amount of alkenyl succinic anhydride gives optimum release and other properties in the production of sausage products in different embodiments of cellulose-based food casings, according to various parameters, such as the type of sausage product, for example, The amount of cellulose and / or regenerated cellulose present in the cellulose-based food casing and the cooking, aging, and / or drying process parameters of the sausage product manufacturing process are adjusted.

  In general, a large amount of alkenyl succinic anhydride may provide a large amount of pre-release or pre-release at an earlier time during aging and / or drying of sausage products, while a small amount of alkenyl succinic anhydride The product may provide a small amount of pre-release or a pre-release at a later point during the aging and / or drying of the sausage product.

  On the other hand, in certain embodiments, a large amount of alkenyl succinic anhydride may provide a large amount of prerelease or total prerelease at an earlier point during aging and / or drying of the sausage product. Such excessive pre-release is inadequate and may, for example, prevent automated stripping. Furthermore, most or all of the prereleases at an early point in time reduce the rate of aging and / or drying. In applications where pre-release or full pre-release is not desired, the amount of alkenyl succinic anhydride in the cellulose-based food casing may be adjusted accordingly.

  In certain embodiments, the amount of alkenyl succinic anhydride reduces grease out, but may be selected to reduce prerelease.

  Prior to penetration or coating into the cellulose-based food casing, the alkenyl succinic anhydride may be formulated as an aqueous solution. Infiltration or coating may be performed as described below.

  Prior to infiltration or coating the cellulose-based food casing, the alkenyl succinic anhydride may be formulated with a stabilizer. As used herein, “stabilizer” should be understood to mean one or more stabilizers. Stabilizers are to be understood as meaning compounds or compositions capable of stabilizing and / or emulsifying alkenyl succinic anhydride in a solution such as an aqueous solution. The stabilizer may be in a particulate form suitable for infiltrating or coating a cellulose-based food casing with alkenyl succinic anhydride. Stabilizers include, but are not limited to, starch, pectin, silica, one or more polyacrylamides, bentonite, one or more carboxymethylcellulose, polyvinylamine, polyvinyl alcohol, polydiallyldimethylammonium chloride, galactoglucomannan, and polyamidoamine-epi It may be selected from chlorohydrin. The presence of the stabilizing agent has the added utility of stabilizing and / or emulsifying poorly soluble alkenyl succinic anhydrides, effectively penetrating or coating.

  In one embodiment, the stabilizer is starch.

  In the present specification, “starch” should be understood to mean various types of starches suitable for emulsion stabilization and stabilization of their solutions.

  Starch is not particularly limited, but is obtained from plants such as potato, tapioca, corn, waxy corn or wheat or other natural starch sources. The starch may be synthesized.

  The composition of the starch may vary depending on the starch source, for example in terms of the proportion of linear (amylose) and branched chains (amylopectin) and the chain length.

  In one embodiment, the starch is chemically or enzymatically modified. A variety of different chemical or enzymatic modifications are known to those skilled in the art.

  In one embodiment, the starch is chemically modified by etherification, esterification or crosslinking.

  In one embodiment, the starch is an amphoteric (ie, anionic or cationic charge based on pH) derivative.

  In one embodiment, the starch is a cationic starch.

  In one embodiment, the starch is a cationic starch made by etherifying starch using an epoxy reagent containing a quaternary ammonium group.

  In one embodiment, the starch is depolymerized.

  In one embodiment, the starch has been depolymerized by conversion, oxidation, hydrolysis or high temperature conversion.

  A variety of different starches are commercially available. Commercial starch may further contain small amounts of other ingredients such as those obtained from starch sources such as plants.

  Embodiments in which alkenyl succinic anhydride is combined with starch have the added utility that starch stabilizes and / or emulsifies alkenyl succinic anhydride in solution. Starch is also inexpensive and easily purchased.

  The precise ratio of alkenyl succinic anhydride to stabilizer is important if particle formation with a particle size suitable for penetration or coating of alkenyl succinic anhydride in a cellulose-based food casing is possible. is not a problem. For example, if starch is used as the stabilizer, the ratio of alkenyl succinic anhydride to starch is not limited, but is within the range of 1: 2, or 1: 1 to 20: 1, or 1: 1 to It may be in the range of 2: 1, or in the range of 1: 1 to 4: 1, or in the range of 0.5: 1 to 40: 1.

  In various embodiments, the cellulose-based food casing may further include a release agent. As used herein, the term “release agent” should be understood as meaning a chemical reagent capable of controlling and / or reducing the release force required to remove a cellulose-based food casing from a sausage product. It is. Herein, “release agent” should also be understood as meaning one or more release agents. The release agent may be selected from, but not limited to, paraffin, paraffin wax, alkyl ketene dimer and polyalkylene glycol. The release agent may be included in the outer layer, inner layer, outer surface and / or inner surface of the cellulose-based food casing. These embodiments have the added utility that the release agent may further optimize or alter the peelability of the cellulose-based food casing.

  The present invention also relates to a method for producing the cellulose-based food casing of the present invention, the method comprising the step of impregnating or coating a solution containing alkenyl succinic anhydride into the cellulose-based food casing.

  In one embodiment, the cellulose-based food casing is impregnated with a solution comprising alkenyl succinic anhydride mixed with regenerated cellulose.

  In this embodiment, the alkenyl succinic anhydride is regenerated before the solution containing regenerated cellulose is impregnated into the fibrous reinforcement and before the cellulose-based food casing is regenerated or solidified. It is injected into a solution containing cellulose. This embodiment has the added utility that the alkenyl succinic anhydride may be very uniformly distributed in the cellulose-based food casing. In addition, a certain level of alkenyl succinic anhydride is applied to the cellulose-based food casing.

In one embodiment, the method comprises:
a) mixing alkenyl succinic anhydride with regenerated cellulose to form a solution;
b) impregnating the solution obtained in step a) into the inner and / or outer surface of the fibrous reinforcement to prepare a cellulose-based food casing; and c) the cellulose-based solution obtained in step b). Solidifying and washing the hood casing.

  In one embodiment, the amount of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride mixed with regenerated cellulose is up to about 1% by weight, based on the total dry weight of the regenerated cellulose.

  In one embodiment, the amount of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride mixed with regenerated cellulose is up to about 0.75 wt%, up to about 0 based on the total dry weight of the regenerated cellulose. 0.5 wt%, up to 0.25 wt%, up to 0.1 wt%, or up to 0.06 wt%.

  In one embodiment, the amount of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride mixed with regenerated cellulose is about 0.001 wt% to about 1 wt% based on the total dry weight of the regenerated cellulose. Is within the range.

  In one embodiment, the amount of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride mixed with regenerated cellulose is about 0.001 wt% to about 0.75 based on the total dry weight of the regenerated cellulose. In the range of wt%, or in the range of about 0.001 wt% to about 0.5 wt%, or in the range of about 0.001 wt% to about 0.25 wt%, or about 0.001 wt% Within the range of about 0.1% by weight, or within the range of about 0.001% to about 0.06% by weight.

  In one embodiment, the cellulose-based food casing is coated with a solution comprising alkenyl succinic anhydride.

In one embodiment, the method comprises:
a) preparing a cellulose-based food casing by impregnating the regenerated cellulose into the inner and / or outer surface of the fibrous reinforcement;
b) coagulating and washing the cellulose-based food casing obtained in step a), and c) coating the inner surface of the cellulose-based food casing obtained in step b) with a solution containing alkenyl succinic anhydride. The step of performing.

  In one embodiment, the method further comprises a step d) of curing the cellulose-based food casing.

  In one embodiment, the method further comprises the step d) of curing and drying the cellulose-based food casing.

  The inventor has found that curing of cellulose-based food casings containing alkenyl succinic anhydride is not essential in many embodiments and allows for rapid and economical production of cellulose-based food casings. It was.

  In one embodiment, the method further comprises the step d) of drying the cellulose-based food casing.

  In one embodiment, the method does not include step d) of curing the cellulose-based food casing.

  Coating the inner surface of a cellulose-based food casing with a solution containing alkenyl succinic anhydride is, for example, an inner foam coating, which is a method known in the art, or a solution containing cellulose-based alkenyl succinic anhydride, for example. The hood casing may be dipped.

  In one embodiment, the concentration of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride is in the range of 1-15 g / L.

  In one embodiment, the concentration of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride is in the range of about 1 to about 15 g / L.

  In one embodiment, the concentration of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride is in the range of 1-4 g / L.

  In one embodiment, the concentration of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride is in the range of about 1 to about 4 g / L.

  In one embodiment, the concentration of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride is in the range of 4-12 g / L.

  In one embodiment, the concentration of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride is in the range of about 4 to about 12 g / L.

  In one embodiment, the solution comprising alkenyl succinic anhydride further comprises a stabilizer as described above.

  In one embodiment, the stabilizer described above is starch.

  In one embodiment, the concentration of starch in the solution comprising alkenyl succinic anhydride is in the range of 0.4-6 g / L.

  In one embodiment, the concentration of starch in the solution comprising alkenyl succinic anhydride is in the range of about 0.4 to about 6 g / L.

  In one embodiment, the concentration of starch in the solution comprising alkenyl succinic anhydride is in the range of 0.4 to 1.7 g / L.

  In one embodiment, the concentration of starch in the solution comprising alkenyl succinic anhydride is in the range of about 0.4 to about 1.7 g / L.

  In one embodiment, the concentration of starch in the solution comprising alkenyl succinic anhydride is in the range of 1.6 to 4.8 g / L.

  In one embodiment, the concentration of starch in the solution comprising alkenyl succinic anhydride is in the range of about 1.6 to about 4.8 g / L.

  As used herein, the concentration of starch in solution refers to the amount of dry starch in 1 liter of solution, ie, the dry weight or percentage in grams per liter.

  The present invention further relates to the use of alkenyl succinic anhydride to control the release performance of cellulose-based food casings.

  The invention further relates to the use of alkenyl succinic anhydride to control and / or induce pre-release of cellulose-based food casings.

  The present invention further relates to the use of alkenyl succinic anhydride to control and / or reduce the peel force required to remove a cellulose-based food casing from a sausage product.

  The inventor has surprisingly found that the presence of alkenyl succinic anhydride in a cellulose-based food casing can favorably affect the adhesion and release characteristics of the cellulose-based food casing.

  The presence and amount of alkenyl succinic anhydride in the cellulose-based food casing affects the degree of pre-release during the aging and / or drying of the sausage product. Further, the presence and amount of alkenyl succinic anhydride in the cellulose-based food casing affects the timing of pre-release during aging and / or drying of the sausage product.

  The presence of alkenyl succinic anhydride in the cellulose-based food casing may greatly reduce the peel force required to remove the cellulose-based food casing from the sausage product.

  For a significant degree of pre-release and / or optimal timing pre-release, reduced peel force is required to remove the cellulose-based food casing of the present invention from the sausage product. Thus, the cellulose-based food casing of the present invention can be quickly removed using, for example, an automated peeling device. Thus, the cellulose-based food casing of the present invention is particularly suitable for mass production of sausage products that require automated stripping.

  Furthermore, the presence of alkenyl succinic anhydride in the cellulose-based food casing may significantly reduce the grease out during aging and / or drying of the sausage product. Reduced grease out may also greatly improve the efficiency of the aging and / or drying process of the sausage product.

  The inventor has also found that cellulose-based food casings containing alkenyl succinic anhydride may perform very consistently. Alkenyl succinic anhydrides do not show particular sensitivity to slight variations in conditions such as pH during the manufacture of cellulose-based food casings, for example, cellulose-based succinic anhydrides that are uniform within and between batches. Form a hood casing.

  Furthermore, a separate, time consuming curing step is not necessary for cellulose-based food casings containing alkenyl succinic anhydride.

The invention further relates to embodiments described in the following paragraphs.

  1. Cellulose-based food casing containing alkenyl succinic anhydride.

  2. The cellulose-based food casing of paragraph 1, wherein the cellulose-based food casing is tubular.

  3. The cellulose-based food casing of paragraph 1 or 2, wherein the cellulose-based food casing comprises regenerated cellulose.

  4). The cellulose-based food casing according to any of paragraphs 1 to 3, wherein the cellulose-based food casing includes a fibrous reinforcing material.

  5. The cellulose-based food casing includes a fibrous reinforcement comprising an inner surface and an outer surface, and an outer layer on the outer surface of the fibrous reinforcement and / or an inner layer on the outer surface of the fibrous reinforcement; The cellulose-based food casing according to any one of paragraphs 1 to 4, wherein the outer layer and / or the inner layer contains regenerated cellulose.

  6). 6. The cellulose-based food casing according to any of paragraphs 1-5, wherein the cellulose-based food casing is a single layer viscose casing or a double layer viscose casing.

  7). The cellulose-based food casing of any of paragraphs 5-6, wherein the cellulose-based food casing comprises an inner layer comprising alkenyl succinic anhydride.

  8). 8. The paragraph of any of paragraphs 1-7, wherein the cellulose-based food casing includes an inner surface and an outer surface, and the inner surface and / or outer surface of the cellulose-based food casing is coated with alkenyl succinic anhydride. Cellulose based food casing.

  9. 9. The cellulose-based food casing according to any of paragraphs 5-8, wherein alkenyl succinic anhydride is infiltrated into the inner layer and / or outer layer of the cellulose-based food casing.

  10. Alkenyl succinic anhydride is C8, C9, C10, C11, C12, C13, C14, C15, C16, C17, C18, C19, C20, C21, C22, C23, or C24 alkenyl succinic anhydride or their The cellulose-based food casing according to any of paragraphs 1 to 9, which is a mixture.

  11. The amount of alkenyl succinic anhydride in the cellulose-based food casing is up to about 1% based on the total dry weight of regenerated cellulose contained in the cellulose-based food casing, according to any of paragraphs 1-10. Cellulose-based food casing.

  12 The amount of alkenyl succinic anhydride in the cellulose-based food casing is up to about 0.75%, up to about 0.5%, up to a maximum based on the total dry weight of regenerated cellulose contained in the cellulose-based food casing 12. Cellulose-based food casing according to any of paragraphs 1 to 11, which is 0.25%, maximum 0.1% or maximum 0.06%.

  13. 13. The cellulose-based food casing according to any of paragraphs 1-12, wherein the cellulose-based food casing further comprises a stabilizer.

  14 The cellulose-based food casing includes starch, pectin, silica, one or more polyacrylamides, bentonite, one or more carboxymethylcelluloses, polyvinylamine, polyvinyl alcohol, polydiallyldimethylammonium chloride, galactoglucomannan, and polyamidoamine-epichloro 14. The cellulose-based food casing according to any of paragraphs 1-13, further comprising a stabilizer selected from the group consisting of hydrins.

  15. 15. Cellulose-based food casing according to paragraph 13 or 14, wherein the stabilizer is starch.

  16. The cellulose-based food casing of paragraph 15, wherein the stabilizer is a cationic starch.

  17. The cellulose-based food casing according to any of paragraphs 1-16, wherein the cellulose-based food casing further comprises a release agent.

  18. The cellulose-based food casing of paragraph 17, wherein the release agent is selected from the group consisting of paraffin, paraffin wax, alkyl ketene dimer and polyalkylene glycol.

  19. The method for producing a cellulose-based food casing according to any one of paragraphs 1 to 18, wherein the method comprises the step of impregnating or coating a cellulose-based food casing with a solution containing alkenyl succinic anhydride.

  20. 20. The method of paragraph 19, wherein the cellulose-based food casing is impregnated with a solution comprising alkenyl succinic anhydride mixed with regenerated cellulose.

21. That way
a) mixing alkenyl succinic anhydride with regenerated cellulose to form a solution;
b) impregnating the solution obtained in step a) into the inner and / or outer surface of the fibrous reinforcement to prepare a cellulose-based food casing; and c) the cellulose base obtained in step b). 21. The method of paragraph 20, comprising solidifying and washing the hood casing.

  22. The method of paragraph 20 or 21, wherein the amount of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride mixed with regenerated cellulose is up to about 1% by weight, based on the total dry weight of regenerated cellulose. .

  23. The method of paragraph 19, wherein the cellulose-based food casing is coated with a solution comprising alkenyl succinic anhydride.

24. That way
a) preparing a cellulose-based food casing by impregnating the regenerated cellulose into the inner and / or outer surface of the fibrous reinforcement;
b) coagulating and washing the cellulose-based food casing obtained in step a), and c) alkenyl succinic anhydride on the inner and / or outer surface of the cellulose-based food casing obtained in step b). 24. The method according to paragraph 19 or 23, wherein the method comprises a step of coating a solution comprising

  25. The method of paragraph 21 or 24, wherein the method further comprises the step d) of drying and / or curing the cellulose-based food casing.

  26. 26. The method of paragraphs 24 or 25, wherein step c) comprises coating the inner surface of the cellulose-based food casing with a solution comprising alkenyl succinic anhydride by an inner foam coating.

  27. 27. A method according to any of paragraphs 19 to 26, wherein the solution containing alkenyl succinic anhydride is an aqueous solution.

  28. 28. The method of any of paragraphs 19 or 23-27, wherein the concentration of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride is in the range of about 1 to about 15 g / L.

  29. 29. The method of any of paragraphs 19 or 23-28, wherein the concentration of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride is in the range of about 1 to about 4 g / L.

  30. 30. The method of any of paragraphs 19 or 23-29, wherein the concentration of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride is in the range of about 4 to about 12 g / L.

  31. The method according to any of paragraphs 19-30, wherein the solution comprising alkenyl succinic anhydride further comprises a stabilizer.

  32. The stabilizers are starch, pectin, silica, one or more polyacrylamides, bentonite, one or more carboxymethylcellulose, polyvinylamine, polyvinyl alcohol, polydiallyldimethylammonium chloride, galactoglucomannan, and polyamidoamine-epichlorohydrin. The method of paragraph 31, wherein the method is selected from the group consisting of:

  33. 33. The method of paragraph 31 or 32, wherein the stabilizer is starch.

  34. 34. The method of paragraph 33, wherein the concentration of starch in the solution comprising alkenyl succinic anhydride is in the range of about 0.4 to about 6 g / L.

  35. 35. The method of paragraph 33 or 34, wherein the concentration of starch in the solution comprising alkenyl succinic anhydride is in the range of about 0.4 to about 1.7 g / L.

  36. 35. The method of paragraph 33 or 34, wherein the concentration of starch in the solution comprising alkenyl succinic anhydride is in the range of about 1.6 to about 4.8 g / L.

  37. 37. A method according to any of paragraphs 33-36, wherein the starch is a cationic starch.

  38. The cellulose-based food casing obtained by the method according to any one of paragraphs 19 to 37.

  The embodiments of the present invention described above may be used in combination with each other. Several embodiments may be combined together to form further embodiments of the invention. A product, method or use according to the invention may comprise at least one of the embodiments of the invention described above.

  In the following, the present invention will be described in more detail. The following description discloses embodiments and examples of the present invention to the extent that those skilled in the art can use the present invention based on the disclosure. Although not all steps of the embodiments are discussed in detail, many of the steps will be apparent to those skilled in the art based on this specification. The following examples were performed on a small laboratory scale, but those skilled in the art can achieve the desired scale.

Example 1
ASA is formulated as a solution for coating cellulose-based food casings. (2-alkenyl (C15-C21) succinic anhydride (99% active substance, Preque (TM) 2000E, Ashland Inc., USA) is a cationic starch solution (20% solution, VECTOR <(R)> SCA, Roquette Freres SA, France) was emulsion in solution and the ratio of ASA to starch solution was in the range of 10/20 to 150/300 (weight / weight in grams) (Table 1). One skilled in the art will know that the concentration of ASA is in the range of about 1 g / L to about 15 g / L and the starch concentration is about 0.4 g / L to about 6 g / L in an aqueous solution containing the composition shown in Table 1. It will be understood that it is within the range of L (% dry weight per liter).

  SVC and DVC casings were coated with an inner foam coating and dried using the solutions listed in Table 1.

Example 2
A two-layer viscose (DVC) casing was coated with an ASA / starch solution containing ASA / starch in the ratios 10/20, 40/80 and 20/40 as described in Example 1. A conventional DVC casing without ASA was used as the reference casing. Such conventional DSV casings are typically unacceptable for pork / beef hot pepperoni due to grease and oil stains. The DVC casing (ViskoTeepak size 1 DVC casing) was manufactured using a double layer viscose process in which the casing was prepared by coating viscose on each side of the fibrous layer. The casing was subsequently processed by solidification, regeneration, washing, and drying steps using known methods.

  Pork / Beef Pepperoni Sausage is produced in a conventional manner, where it is fermented at cooking temperatures using both high humidity (HH) and low humidity (LH) and then heated at high temperatures.

  The drying of the above-mentioned pepperoni sausage is measured in% remaining amount calculated as a percentage of the weight of the dried pepperoni sausage relative to the weight before drying of the pepperoni sausage, with a high remaining amount% being bad / slow drying. Show.

  Casing separation was measured on a scale from 0 (no casing pre-release) to 10 (complete casing pre-release).

  The grease out was measured on a scale from 0 (no grease out) to 10 (high grease out).

  The results are shown in Table 2.

  As a result, the grease out is very high in conventional DVC casings, and the grease out has a direct impact on the remaining%, ie the higher the grease out, the slower the drying. At high humidity, the results obtained using a conventional DVC casing are clearly unacceptable results, i.e. high grease-out and high residuals indicating slow drying. All DVC casings with the ASA formulation were able to reduce grease out in the DVC casing because the grease out was very low in the casing containing ASA.

Example 3
In a conventional manner using four different cellulose based food casings to determine the casing with the optimal prerelease and minimal grease out in order to make the final prerelease of the manufacturing process desirable. A hot pork / beef pepperoni sausage was produced.

  The reference casing was a simple SVC casing impregnated with no additive or uncoated.

  Reference casing with AKD means SVC casing coated with alkyl ketene dimer (AKD) and polyamine-polyamide-epichlorohydrin resin by inner foam coating.

  The reference casing with PEG is based on the dried and regenerated viscose cellulose, in which polyethylene glycol (PEG having a molecular weight of about 35000 g / mol) is injected into the viscose at a concentration of 5 wt. A course stream is obtained, based on viscose cellulose regenerated by drying the casing, polyamine-polyamide-epichlorohydrin is injected at a concentration of 0.1% by weight to obtain a viscose stream on the inner surface, which is tubular By infiltrating the viscose into the tubular fibrous fabric by applying the inner viscose stream to the inside of the fiber fabric and the outer viscose stream to the outside of the tubular fibrous fabric. It means a manufactured DVC casing. The reference casing with PEG was further subjected to a solidification, regeneration, washing, and drying process. The manufacture of this casing is described in more detail in US Patent Application Publication No. 2012/0052223.

  A casing having an ASA / starch ratio of 40/80 means an SVC casing coated with an ASA / starch solution containing ASA / starch in a ratio of 40/80, as described in Example 1.

  The prerelease was measured on a scale where a value close to 10 meant an important prerelease at the end of production wrestling. The grease out was measured on a scale from 0 (no grease out) to 10 (high grease out).

The results are shown in Table 3.

  Reference casings using AKD did not exhibit pre-release and were not considered suitable for applications requiring pre-release.

  Both the reference casing and the reference casing with PEG showed not only a little pre-release but also a little grease out. The reference casing also showed inconsistent behavior, i.e., different parts or batches of casing differed in terms of pre-release and grease out. Such inconsistent behavior can be a significant problem in highly controlled and optimized sausage manufacturing processes.

  In contrast, casings containing ASA showed an optimized pre-release and consistently showed little grease out.

Example 4
The hot pork / beef pepperoni sausage was packed into the same diameter to determine the peel force required to remove the casing from the surface of the sausage and four different cellulose-based as described in Example 3 Manufactured in a conventional manner using a food casing.

  In this example, the reference casing with PEG is based on the regenerated viscose cellulose of the casing, and polyethylene glycol (PEG having a molecular weight of about 35000 g / mol) is injected into the viscose at a concentration of 5% by weight. The SVC casing produced by infiltrating the viscose into the tubular fibrous fabric by applying the outer viscose stream to the outside of the tubular fibrous fabric and obtaining the viscose cellulose of . The reference casing with PEG was further subjected to a solidification, regeneration, washing, and drying process. The manufacture of this casing is described in more detail in US Patent Application Publication No. 2012/0052223.

  In order to measure the peel force, a 2 cm wide strip was cut into the casing in the longitudinal direction of the sausage. A dynamometer was attached to one end of the strip, and the dynamometer attached to one end of the strip was pulled toward the other end of the strip in the longitudinal direction of the sausage. Maximum and average peel forces were measured. The results are shown in Table 4.

  The reference casing (without additives) and the casing with PEG showed some grease out, while the casing containing ASA and the casing containing AKD showed no grease out. The fact that the reference casing without additive also showed large grease out, indicating that under the conditions of the example, it was done at conditions that showed the desired grease out, which means that the casing containing the ASA display is different from the conventional casing. It is further shown that grease out was greatly reduced even under conditions that were hardly shown.

  Furthermore, in contrast to other casings, casings containing ASA will require substantially no peeling force for optimal pre-release and will be very suitable for automated peeling machines. Other casings, for example, are heavily greased out, so it would be impossible or at least very difficult to peel automatically.

  It will be apparent to those skilled in the art that as this technology advances, the basic idea of the present invention may be implemented in a variety of ways. The invention and its embodiments are not limited to the examples described above but may vary within the scope of the claims.

Claims (16)

  Cellulose-based food casing containing alkenyl succinic anhydride.   The cellulose-based food casing according to claim 1, wherein the cellulose-based food casing is tubular.   The cellulose-based food casing according to claim 1 or 2, wherein the cellulose-based food casing comprises regenerated cellulose.   The cellulose-based food casing includes a fibrous reinforcement having an inner surface and an outer surface, an outer layer on the outer surface of the fibrous reinforcement, and / or an inner layer on the outer surface of the fibrous reinforcement. The cellulose-based food casing according to any one of claims 1 to 3, wherein the outer layer and / or the inner layer contains regenerated cellulose.   The cellulose-based food casing has an inner surface and an outer surface, and the inner and / or outer surface of the cellulose-based food casing is coated with alkenyl succinic anhydride. A cellulose-based food casing according to any one of the preceding claims.   The cellulose-based food casing according to claim 4, wherein alkenyl succinic anhydride is infiltrated into an inner layer and / or an outer layer of the cellulose-based food casing.   7. The amount of alkenyl succinic anhydride in the cellulose-based food casing is at most about 1% of the total dry weight of regenerated cellulose contained in the cellulose-based food casing. A cellulose-based food casing according to claim 1.   The method for producing a cellulose-based food casing according to any one of claims 1 to 7, which comprises a step of impregnating or coating a solution containing alkenyl succinic anhydride onto the cellulose-based food casing.   9. The method of claim 8, wherein the cellulose-based food casing is impregnated with a solution comprising alkenyl succinic anhydride mixed with regenerated cellulose. The method comprises
a) mixing alkenyl succinic anhydride with regenerated cellulose to form a solution;
b) impregnating the inner surface and / or outer surface of the surface of the fibrous reinforcing material with the solution obtained in step a) to prepare a cellulose-based food casing; and
The method according to claim 8 or 9, comprising the step of c) solidifying and washing the cellulose-based food casing obtained in step b).   11. The method of claim 9 or 10, wherein the amount of alkenyl succinic anhydride in the solution comprising alkenyl succinic anhydride mixed with regenerated cellulose is at most about 1% of the total dry weight of regenerated cellulose. The method comprises
a) preparing a cellulose-based food casing by impregnating the regenerated cellulose into the inner surface and / or outer surface of the fibrous reinforcing material;
b) coagulating and washing the cellulose-based food casing obtained in step a); and
The method according to claim 8, comprising the step of c) coating the inner and / or outer surface of the cellulose-based food casing obtained in step b) with a solution containing alkenyl succinic anhydride.   The concentration of alkenyl succinic anhydride in the solution containing alkenyl succinic anhydride is in the range of about 1 to about 15 g / L, in the range of about 1 to about 4 g / L, or in the range of about 4 to about 12 g / L. 13. A method according to claim 8 or 12, wherein   The solution containing alkenyl succinic anhydride is starch, pectin, silica, one or more polyacrylamides, bentonite, one or more carboxymethylcellulose, polyvinylamine, polyvinyl alcohol, polydiallyldimethylammonium chloride, galactoglucomannan, or polyamidoamine 14. A method according to any one of claims 8 to 13 further comprising a stabilizer such as epichlorohydrin.   The stabilizer is starch and the concentration of starch in the solution comprising alkenyl succinic anhydride is in the range of about 0.4 to about 6 g / L, or in the range of about 0.4 to about 1.7 g / L. 15. The method of claim 14, wherein the method is in the range of about 1.6 to about 4.8 g / L. A cellulose-based food casing obtained by the method of any one of claims 8-15.