US20030062649A1 - Gathered tubular foodstuff wrapping based on cellulose - Google Patents

Gathered tubular foodstuff wrapping based on cellulose Download PDF

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Publication number
US20030062649A1
US20030062649A1 US10/220,439 US22043902A US2003062649A1 US 20030062649 A1 US20030062649 A1 US 20030062649A1 US 22043902 A US22043902 A US 22043902A US 2003062649 A1 US2003062649 A1 US 2003062649A1
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US
United States
Prior art keywords
stick
casing
cellulose
weight
produced
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Abandoned
Application number
US10/220,439
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English (en)
Inventor
Klaus-Dieter Hammer
Herbert Gord
Rainer Neeff
Klaus Berghof
Markus Eilers
Reinhard Maron
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Kalle GmbH and Co KG
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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.)
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Publication date
Application filed by Kalle GmbH and Co KG filed Critical Kalle GmbH and Co KG
Assigned to KALLE GMBH & CO. KG reassignment KALLE GMBH & CO. KG ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: BERGHOF, KLAUS, EILERS, MARKUS, GORD, HERBERT, HAMMER, KLAUS-DIETER, MARON, REINHARD, NEEFF, RAINER
Publication of US20030062649A1 publication Critical patent/US20030062649A1/en
Abandoned legal-status Critical Current

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    • 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 shirred tubular food casing based on cellulose. It is particularly suitable for producing small sausages.
  • the outer diameter of the shirring mandrel determines here the inner diameter of the stick to be produced. Shirring represents a high stress for the casing. Immediately before or during shirring, it is therefore customarily sprayed or wetted with water and/or oil from the inside, from the outside or from both sides, in order to make it more supple. This prevents cracks forming at the shirring pleats.
  • the shirring tools themselves can be of quite different designs. Those which are known are, for example, shirring wheels, which can be smooth or toothed on the outside, and in addition also circulating belts.
  • the casing When the desired number of meters has been shirred, the casing is cut.
  • the stick thus produced is intended to be as dimensionally stable and self-supporting as possible. Nevertheless, for storage and transport, it is frequently provided with an overpacking (generally a net or a film).
  • casings are also known which are shirred onto a dimensionally stable tube. The stick is deshirred again on stuffing with sausage emulsion. Frequently in this case, a number of sticks are placed into a storage holder from which individual sticks are then automatically removed and pushed onto the stuffing horn of the fast-running stuffing machine. It is of critical importance here that the stick does not break, especially not if it has been watered. Otherwise a fault occurs in the outlet, which must be removed by hand in a complex manner.
  • the casing is used as stuffing and production aid and is mechanically peeled off after cooking or scalding (if appropriate also smoking) and chilling the small sausages before packaging in pouches, jars or tins.
  • Tubular food casings based on cellulose have previously been produced predominantly by the viscose process.
  • the cellulose is then regenerated from the viscose in various precipitation and washing baths.
  • the first precipitation bath is generally an aqueous sodium sulfate/sulfuric acid solution (the Müller bath).
  • aqueous ammonium sulfate/sodium sulfate/sulfuric acid baths are also used.
  • the tube of regenerated cellulose is then washed, if appropriate treated with a plasticizer (glycerol) provided internally and/or externally with an impregnation (for example for easier peelability), dried to the intended final mixture content and rolled up.
  • a plasticizer for example for easier peelability
  • the rolled product can then be shirred in sections, as described.
  • An object was therefore to improve the mechanical stability of shirred sticks of tubular cellulose casings. This object was achieved by the means that, instead of the cellulose casings produced by the viscose process, casings produced by the N-methylmorpholine N-oxide (NMMO) process are used for shirring.
  • NMMO N-methylmorpholine N-oxide
  • the present invention therefore relates to a stick of a tubular food casing based on cellulose which is characterized in that the casing is produced by the NMMO process.
  • the casing in the unshirred state
  • a stick comprises in this case about 30 to 70 m, preferably about 40 to 60 m, of the casing.
  • pulp for example from wood or cotton
  • N-methyl-morpholine N-oxide solution with stirring.
  • water is distilled off until the residue consists virtually only of cellulose and NMMO monohydrate.
  • the solvent then consists of 87.7% by weight NMMO and the remainder water.
  • the cellulose is completely dissolved therein at a temperature of about 90 to 105° C.
  • water is then further removed so that in the spinning solution the solvent for the cellulose consists of 90.5 to 92.5% by weight NMMO and 9.5 to 7.5% by weight water.
  • the cellulose content is 6 to 15% by weight, based on the total weight of the spinning solution.
  • a further advantage of the NMMO process is that the length of the cellulose chains remains virtually unchanged (a mean degree of polymerization DP of 400 to 650 is customary). In the viscose process, in contrast, a marked chain degradation takes place.
  • Suitable components are synthetic polymers or copolymers and sugar esters. They act primarily as permanent (“primary”) plasticizers. In addition they decrease the tendency to crystallization of the cellulose.
  • the content of these additional components can be up to 25% by weight, based on the weight of the dry cellulose. Generally, the content of these components, however, is no more than about 1 to 20% by weight.
  • the NMMO/cellulose solution is then extruded (“spun”) downward using an annular die.
  • the temperature of the spinning solution in the annular die is preferably about 85 to 105° C.
  • the annular gap generally has a width of 0.1 to 2.0 mm, preferably 0.2 to 2.0 mm. The width must be appropriate here to the “warpage” (quotient of exit velocity and take-off velocity).
  • the primary tube produced in the extrusion is then transversely stretched in the air section between annular die and surface of the precipitation bath.
  • the air section in which the blow molding takes place is preferably 1 to 50 cm, particularly preferably 2.5 to 20 cm. It is also dependent on the diameter (caliber) of the tubular film after blow molding.
  • the blow molding is effected by compressed air or other gases at an appropriate pressure which pass into the interior of the tube through orifices in the die body. Stretching in the transverse direction considerably increases the transverse strength of the tube.
  • the spinning bath solution also penetrates into the interior of the cellulose tube via appropriate apparatuses in the die body. As a result the tube solidifies more rapidly, simultaneously the insides of the tube are prevented from sticking together.
  • the spinning bath itself is an NMMO-containing aqueous solution.
  • This solution contains about 10 to 20% by weight NMMO.
  • the NMMO can be recovered and reused virtually quantitatively from the precipitation bath.
  • Used aqueous NMMO solutions may be purified, for example, by ion-exchange columns. The water can be taken off under reduced pressure until the NMMO concentration has reached 60% by weight. This NMMO solution may be used again to produce spinning solution.
  • NMMO-containing precipitation vats it is expedient to pass the laid-flat tube through still more NMMO-containing precipitation vats. If the NMMO content in the precipitation vat is still about 10-20% by weight, it decreases in the following vats. The temperature increases from vat to vat and in the last vat reaches about 70 to 80° C. The precipitation section is customarily followed with further vats filled with water at 40 to 60° C. in which the last traces of NMMO are washed out of the tube. A further plasticizer vat can follow this. It contains an aqueous solution of a plasticizer for cellulose. Suitable plasticizers are particularly polyols and polyglycols, particularly glycerol.
  • the aqueous solution generally contains about 5 to 30% by weight, preferably 6 to 15% by weight, of the plasticizer or of the mixture of various plasticizers.
  • the temperature in the plasticizer vat is customarily between 20 and 80° C., preferably between 30 and 70° C.
  • the tubes are then passed through a dryer in the inflated state, hot-air dryers having proved particularly suitable. Expediently, drying is performed under decreasing temperature (from about 150° C. at the inlet to about 80° C. at the dryer outlet). During drying the swelling value decreases to 130 to 180%, preferably 140 to 170%, depending on drying conditions and glycerol content.
  • the tube is preferably inflated to the original caliber in order to maintain unchanged the degree of transverse orientation once it is achieved.
  • the tube After it leaves the dryer the tube is wetted again to a water content of 8 to 20% by weight, preferably 16 to 18% by weight, in each case based on the total weight of the tube. Then, using a pinch-roll pair, it can be laid flat and wound up.
  • the casings can, furthermore, be provided on the inside and/or outside with an impregnation or coating, for example a liquid smoke impregnation, a finished further increased stick stability or an easy-peel internal preparation.
  • the casing compacted to form a stick must already be provided with a closure at one end so that the stuffing material does not pass onto the stuffing bench and contaminate the following small sausage chain.
  • the closure must be constructed in such a manner that it prevents the outlet of sausage emulsion but does not prevent air egress, since otherwise the pressure equilibration in the interior would be impeded.
  • additional separate closure materials such as clips or clamps of plastic or metal there is always the risk that these will pass into the sausage interior together with the emulsion. It is therefore advantageous if the closure is formed by twisting or knotting from the casing material itself (DE-C 12 97 508, DE-B 15 32 029, DE-C 23 17 867; EP-A 129 100).
  • the end closure is produced by pulling out a short piece of the stick using special tongs and pushing it back into the stick interior after short twisting.
  • Another possibility is to use a specially shaped striking pin to deform the final millimeters of the stick and simultaneously push it into its internal bore.
  • the cellulose casings produced by the NMMO process can be shirred by processes which are known per se to those skilled in the art.
  • the above described effect of the improved cohesion of the stick is not dependent on a defined shirring process. Suitable processes for shirring are described, for example, in DE-B 12 68 011, DE-B 16 32 137, DE-C 16 32 139, DE-A 22 31 144, DE-A 22 31 145 and DE-A 22 36 600.
  • FIG. 1 shows an AFM image of the surface of a watered regenerated cellulose tube produced by the viscose process (using a sodium sulfate/sulfuric acid precipitation bath).
  • the relief is therefore shown exaggeratedly.
  • the difference between the highest and lowest points of the surface is more than 1 000 nm.
  • FIG. 2 shows an AFM image of the surface of a watered regenerated cellulose tube made by the NMMO process.
  • the surface is virtually flat. Only isolated elevations are visible. The difference between the highest and lowest points of the surface is significantly less than 500 nm.
  • inventive sticks in contrast, with the same type of shirring may be loaded at up to 1 600 g, generally 1 200 to 1 500 g, before they break (see under example 1 for a measurement method for determining breaking strength).
  • the increased stability of the inventive shirred sticks is presumably due to the significantly smoother casing surface which allows the shirring pleats to cohere more strongly.
  • the arithmetical mean roughness value R a is, for the casings produced by the NMMO process, in the range of about 5 to 14 nm, and in contrast in the casings produced by the viscose process, in the range of 70 to 140 nm.
  • the electrokinetic potential (zeta potential) of the casing was also determined.
  • This parameter describes the charge conditions at the interface between a membrane and a liquid phase.
  • Conclusions may be drawn therefrom as to the nature and properties of the surface.
  • it provides information on how the electrolyte and its pH act on the surface.
  • an electric charge on the membrane surface is observed which is caused by dissociation of functional groups of polymers at the surface of the membrane or specific adsorption of ions from electrolyte solutions.
  • the resultant polarity of the polymer material is responsible for the development of an electrical double layer.
  • the potential of this electrical double layer cannot be measured directly. Therefore, the zeta potential is used to characterize the electrical properties.
  • the potential builds up as soon as the membrane surface having groups that can dissociate and the electrolyte solution move tangentially to one another.
  • the potential corresponds to the net charge density of the membrane surface.
  • ⁇ is the zeta potential [V]
  • E s is the streaming potential [V]
  • ⁇ is the specific conductivity [ ⁇ ⁇ 1 ⁇ cm ⁇ 1 ],
  • ⁇ is the dynamic viscosity [Pa ⁇ s]
  • ⁇ 0 is the influence constant [C ⁇ V ⁇ 1 ⁇ cm ⁇ 1 ],
  • ⁇ P is the pressure difference [Pa]
  • D is the dielectric constant
  • the zeta potential in the pH range from 6 to 10.5 was about ⁇ 5 to ⁇ 25 mV. In the pH range from 3.5 to 5.5, it was about +18 to ⁇ 15 mV.
  • the inventive shirred stick is particularly suitable for processing on fast-running stuffing machines.
  • the above described production faults due to broken sticks virtually no longer occur using it.
  • the sticks may be deshirred without problem on the stuffing horn and stuffed with sausage emulsion.
  • the inventive sticks are particularly suitable in the production of cooked-meat sausages and scalded-emulsion sausages, especially of small sausages.
  • the casing is removed from the small sausages after scalding in a known manner on automatic peeling apparatuses.
  • a cellulose gel tube of caliber 18 mm was produced by the amine oxide process and plasticized with glycerol. Immediately before drying, at the inlet of the drying channel the tube was impregnated with a solution of 1.0% carboxymethyl cellulose, 1.0% sorbitan trioleate, 0.5% mixture of mono- and diglycerides and 97.5% water
  • the tube was dried in the inflated state firstly to a moisture of 7 to 8%, then, by spraying with water the tube was brought to 16 to 18% moisture content and rolled up.
  • the intermediate storage was performed in a climatically controlled chamber.
  • the tube was taken off from the roll and in sections, each of about 50 m in length, was formed into a stick about 40 cm long by a known shirring process with application of paraffin oil. The stick withstood a load of 1 500 g.
  • the breaking strength was determined by mounting the stick horizontally so that a 15 cm long piece remained without support. Over the center of this piece was then placed a wire bow (diameter of the wire about 2 mm) which was loaded with an increasing number of weights until the stick broke. The weight which the stick withstood was measured. This measurement method was also applied in the following examples.
  • the stick was then provided with an end closure.
  • the sticks were individually pushed into an appropriately shaped apparatus and the last pleats were pressed with mechanical deformation into the stick bore hole.
  • the sticks were then, packaged in film, placed into a carton.
  • the film was formed in such a manner that the sticks can be removed and transferred to the magazine of the automatic stuffing machine by the consumer without risk of breaking.
  • Example 1 was repeated except that instead of the easy-peel solution described there a liquid smoke preparation of 38% acidic liquid smoke (® Enviro 24 P from Red Arrow, Manitowoc, Wisconsin), 1% lecithin, 1% chromium-fatty acid complex (® Montacell), 10% glycerol and 50% water
  • a cellulose gel tube was produced according to example 1, but this time without an internal preparation.
  • the casing was dried to 8 to 10% residual moisture.
  • [0047] was sprayed via the shirring mandrel onto the inside of the casing.
  • the composition was selected so that at the desired surface concentration of the active compounds the stick had a moisture of 16 to 18%.
  • the following steps, end closure and packaging were performed as in example 1.
  • the stick withstood a load of 1 350 g.
  • Example 3 was repeated except that instead of the aqueous composition described there, a solution of 37.7% liquid smoke (® Zesti Smoke Code 10), 4.3% NaOH, 1.8% alginate, 10.1% lecithin, 3.0% ® Genapol and 43.1% water

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Processing Of Meat And Fish (AREA)
  • Meat, Egg Or Seafood Products (AREA)
US10/220,439 2000-03-03 2001-02-19 Gathered tubular foodstuff wrapping based on cellulose Abandoned US20030062649A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE10009979A DE10009979A1 (de) 2000-03-03 2000-03-03 Geraffte, schlauchförmige Nahrungsmittelhülle auf Basis von Cellulose
DE10009979.3 2000-03-03

Publications (1)

Publication Number Publication Date
US20030062649A1 true US20030062649A1 (en) 2003-04-03

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US10/220,439 Abandoned US20030062649A1 (en) 2000-03-03 2001-02-19 Gathered tubular foodstuff wrapping based on cellulose

Country Status (7)

Country Link
US (1) US20030062649A1 (fr)
EP (1) EP1274313A1 (fr)
JP (1) JP2003525042A (fr)
AU (1) AU2001233783A1 (fr)
DE (1) DE10009979A1 (fr)
RU (1) RU2265336C2 (fr)
WO (1) WO2001064040A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040146668A1 (en) * 2002-10-17 2004-07-29 Herbert Gord Seamless tubular film, process and apparatus for producing a seamless tubular film
US9380804B2 (en) 2012-07-12 2016-07-05 The Hillshire Brands Company Systems and methods for food product extrusion
US10136656B2 (en) 2010-10-01 2018-11-27 The Hillshire Brands Company Systems and methods for providing a food product with additives

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10207042A1 (de) * 2002-02-20 2003-09-11 Kalle Gmbh & Co Kg Raupenförmige Verpackungshülle und Verfahren zur Herstellung einer gerafften Verpackungshülle
DE10231810A1 (de) * 2002-07-15 2004-02-05 Kalle Gmbh & Co. Kg Schlauchförmige, essbare Nahrungsmittelhülle, hergestellt nach dem Aminoxidverfahren
DE10339802A1 (de) 2003-08-27 2005-03-24 Kalle Gmbh & Co. Kg Eigenstabile Raffraupe aus einer schlauchförmigen Nahrungsmittelhülle auf Basis von synthetischen Polymeren und deren Verwendung
DE10339801A1 (de) 2003-08-27 2005-03-24 Kalle Gmbh & Co. Kg Eigenstabil geraffte Nahrungsmittelhülle aus Kunststoff
DE102004017351A1 (de) 2004-04-08 2005-10-27 Kalle Gmbh Schlauchförmige Nahrungsmittelhülle mit übertragbarer Innenschicht
EP2095715A1 (fr) * 2008-02-26 2009-09-02 CaseTech GmbH & Co. KG Emballage d'aliment avec un effet de barrière pour l'oxygène et/ou la vapeur d'eau et approprié à la réception, au stockage d'un additif, et à la transmission de celui-ci à l'aliment

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3097393A (en) * 1958-11-17 1963-07-16 matecki
US3447939A (en) * 1966-09-02 1969-06-03 Eastman Kodak Co Compounds dissolved in cyclic amine oxides
US4525984A (en) * 1979-06-30 1985-07-02 Kollross Guenter Process and device for production of an end closure on a shirred length of tubular material, especially synthetic casing for sausage manufacture
US4930545A (en) * 1986-05-24 1990-06-05 Hoechst Aktiengesellschaft Sausage casing with improved uniformity of diameter
US5480691A (en) * 1993-07-19 1996-01-02 Hoechst Aktiengesellschaft Tubular food casing having improved peelability
US5766540A (en) * 1997-03-27 1998-06-16 Viskase Corporation Cellulose food casing manufacturing method
US6033618A (en) * 1997-08-27 2000-03-07 Kalle Nalo Gmbh & Co. Kg Process and apparatus for producing a seamless cellulose-based tubular film by extrusion

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3383222A (en) * 1964-12-16 1968-05-14 Tee Pak Inc Shirred sausage casing having compressed plug end closure
FR1546629A (fr) * 1966-09-02 1968-11-22 Eastman Kodak Co Préparation de compositions polymères gonflant dans l'eau par coprécipitation de deux polymères dans un milieu solvant à base de nu-oxyde d'amide cyclique l'un des polymères étant, notamment, la cellulose
DE19607953A1 (de) * 1996-03-01 1997-09-04 Kalle Nalo Gmbh Nach dem Aminoxidverfahren hergestellte Nahrungsmittelhüllen auf Cellulosebasis
DE19633405A1 (de) * 1996-08-19 1998-02-26 Fraunhofer Ges Forschung Verfahren zur Herstellung von Celluloseformkörpern und die mit diesem Verfahren hergestellten Formkörper sowie deren Verwendung

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3097393A (en) * 1958-11-17 1963-07-16 matecki
US3115669A (en) * 1958-11-17 1963-12-31 Union Carbide Corp Apparatus for shirring casings
US3447939A (en) * 1966-09-02 1969-06-03 Eastman Kodak Co Compounds dissolved in cyclic amine oxides
US3508941A (en) * 1966-09-02 1970-04-28 Eastman Kodak Co Method of preparing polymers from a mixture of cyclic amine oxides and polymers
US4525984A (en) * 1979-06-30 1985-07-02 Kollross Guenter Process and device for production of an end closure on a shirred length of tubular material, especially synthetic casing for sausage manufacture
US4930545A (en) * 1986-05-24 1990-06-05 Hoechst Aktiengesellschaft Sausage casing with improved uniformity of diameter
US5480691A (en) * 1993-07-19 1996-01-02 Hoechst Aktiengesellschaft Tubular food casing having improved peelability
US5766540A (en) * 1997-03-27 1998-06-16 Viskase Corporation Cellulose food casing manufacturing method
US6033618A (en) * 1997-08-27 2000-03-07 Kalle Nalo Gmbh & Co. Kg Process and apparatus for producing a seamless cellulose-based tubular film by extrusion

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040146668A1 (en) * 2002-10-17 2004-07-29 Herbert Gord Seamless tubular film, process and apparatus for producing a seamless tubular film
US10952444B2 (en) 2008-08-21 2021-03-23 The Hillshire Brands Company Systems and methods for providing a food product with additives
US10136656B2 (en) 2010-10-01 2018-11-27 The Hillshire Brands Company Systems and methods for providing a food product with additives
US9380804B2 (en) 2012-07-12 2016-07-05 The Hillshire Brands Company Systems and methods for food product extrusion
US10716320B2 (en) 2012-07-12 2020-07-21 The Hillshire Brands Company Systems and methods for food product extrusion

Also Published As

Publication number Publication date
JP2003525042A (ja) 2003-08-26
RU2265336C2 (ru) 2005-12-10
EP1274313A1 (fr) 2003-01-15
DE10009979A1 (de) 2001-09-06
WO2001064040A1 (fr) 2001-09-07
AU2001233783A1 (en) 2001-09-12

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AS Assignment

Owner name: KALLE GMBH & CO. KG, GERMANY

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:HAMMER, KLAUS-DIETER;GORD, HERBERT;NEEFF, RAINER;AND OTHERS;REEL/FRAME:013381/0334

Effective date: 20020725

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION