Nontransitory Chemical Addition To Edible Animal Derived Packaging Material Patents (Class 426/278)
  • Patent number: 8688277
    Abstract: An apparatus that generates brewed beverages by performing one or more chemical and/or mechanical processes may receive requests to produce specified brewed beverages. The apparatus may include a master controller that initiates and controls performance of the chemical and/or mechanical processes to produce the specified beverages. The master controller may adaptively apply one or more process accelerators during the performance of one of the chemical or mechanical processes to accelerate the process or to achieve a desired qualitative or quantitative characteristic for a beverage or a component thereof. The adaptive application of one or more process accelerators may be dependent on a multiple-variable process profile developed for the process and/or a specified beverage. For example, the pressure in a steam wand and/or the depth of the wand may be varied during a process to froth milk in order to produce frothed milk having a desired temperature.
    Type: Grant
    Filed: January 26, 2012
    Date of Patent: April 1, 2014
    Assignee: Briggo, Inc.
    Inventors: Charles F. Studor, J. Kevin Nater, Marwan M Hassoun
  • Patent number: 8241686
    Abstract: A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (94, 96) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (94, 96) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (94, 96) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/ or steam are used within the housing to continuously cook the emulsion portions within the tubes (94, 96) to the desired extent.
    Type: Grant
    Filed: February 10, 2010
    Date of Patent: August 14, 2012
    Assignee: Marlen International, Inc.
    Inventors: Richard Powers, Adam E. Anderson, Paul Hardenburger
  • Patent number: 8029840
    Abstract: According to this method, the products are produced by continuously co-extruding a bead coated with a starting base comprising hydrocolloids so as to form a skin by calcium gelation when the sausage passes into the elongated gelation bath, said bead then being shared out into portions placed in trays. Many beads are co-extruded by parallel co-extrusion heads, transit into a common gelation bath, are brought side by side so as to then be placed into portions by given means acting on all said beads so as to form batches of identical products perfectly grouped and aligned so as to be loaded into their packaging tray.
    Type: Grant
    Filed: July 25, 2008
    Date of Patent: October 4, 2011
    Assignee: Stork Townsend, B.V.
    Inventor: Jacques Le Paih
  • Publication number: 20100209570
    Abstract: A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (92, 94) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (92, 94) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (92, 94) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/ or steam are used within the housing to continuously cook the emulsion portions within the tubes (92, 94) to the desired extent.
    Type: Application
    Filed: February 10, 2010
    Publication date: August 19, 2010
    Applicant: MARLEN INTERNATIONAL, INC.
    Inventors: Richard Powers, Adam E. Anderson, Paul Hardenburger
  • Publication number: 20100068358
    Abstract: The invention relates to a method and a device for the production of portions of a food product, in particular of the meat type, in the shape of a string, and particularly sausage-type portions from a main sausage, comprised of minced meat or fish and/or vegetables, covered with a skin obtained by calcium gelling of a hydrocolloid. The method comprises the production of at least a string (8) of the food product, the substantially vertical hanging of the end portion (81) of the said string, and obtaining portions of said string by cutting said hanging end portion so as to obtain portions (6) which are separated from the string by gravity.
    Type: Application
    Filed: November 14, 2007
    Publication date: March 18, 2010
    Applicant: STORK TOWNSEND B.V.
    Inventor: Jacques Le Paih
  • Publication number: 20100009046
    Abstract: Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.
    Type: Application
    Filed: September 22, 2009
    Publication date: January 14, 2010
    Applicant: E. I. DU PONT DE NEMOURS AND COMPANY
    Inventors: I-Hwa Lee, James Michael McKenna, Raghuram Narumanchi
  • Publication number: 20100009045
    Abstract: Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.
    Type: Application
    Filed: September 22, 2009
    Publication date: January 14, 2010
    Applicant: E.I.DU PONT DE NEMOURS AND COMPANY
    Inventors: I-Hwa Lee, James Michael McKenna, Raghuram Narumanchi
  • Patent number: 6699516
    Abstract: Brewing method in which a suspension of cereals having undergone traditional mashing is boiled in the same kettle as that in which mashing is carrier out, with no hops present. Filtration in the method of the invention is carried out using a thin filter bed, i.e. a filter bed with a thickness between 20 mm and 60 mm, preferably on the order of 40 mm. The method is preferably carried out in an installation that includes a mash tub and at least one and preferably two or three kettles in which mashing and boiling takes place, the kettles being followed by a filter and preferably by a buffer tank and then by a cooler.
    Type: Grant
    Filed: November 15, 1996
    Date of Patent: March 2, 2004
    Assignees: Interbrew Societe Anonyme, Krontec Societe Anonym
    Inventors: Stephane Dupire, Jacques Hermia, Jean-Yves Macron, Jacques Meurens, Georges Rahier
  • Patent number: 6632805
    Abstract: A method of dyeing and treating a substrate using a water-stabilized organosilane. A method of antimicrobially treating a food article. A method of antimicrobially coating a fluid container. A method of antimicrobially coating a latex medical article.
    Type: Grant
    Filed: May 7, 1996
    Date of Patent: October 14, 2003
    Assignee: Emory University
    Inventors: Lanny S. Liebeskind, Gary D. Allred
  • Patent number: 6589615
    Abstract: A porous food casing consisting essentially of a film of food grade thermoplastic having a plurality of interconnected interstices therein. The interstices are defined by a porosity modifier selected from the group consisting of soybean oil, peanut oil, corn oil, glycerin, polyethylene glycol, monolaurate, mineral oil, polyoxyethylene, sorbitan monostearate, sorbitan monooleate and glycerol monooleate. The interstices are in a range of approximately 0.002 to 1 micron and the casing has a water vapor permeability in a range of about 1 to 1500 gms/m2/min.
    Type: Grant
    Filed: January 4, 1999
    Date of Patent: July 8, 2003
    Inventor: William W. Yen
  • Patent number: 6541053
    Abstract: A collagen processing method for thickening or hardening the collagen sufficiently by application of a liquid smoke fraction, obtained from a liquid smoke derivative (a derivative being commercially available as Code V), so that the resultant treated collagen is useful as a casing for a food product. The liquid smoke fraction may be obtained by treating Code V with both carbon and a pH adjustment whereby the method is without an effect on the taste of the food product. In another embodiment, the Code V is only pH adjusted.
    Type: Grant
    Filed: May 9, 2001
    Date of Patent: April 1, 2003
    Assignee: Mastertaste
    Inventor: Patrick W. Moeller
  • Patent number: 6517920
    Abstract: A multilayered, coextruded tubular biaxially stretched casing, having oxygen and water vapor barrier properties plus reduced adhesion to contents, e.g., foodstuffs, contained within the casing, is disclosed. The tubular casing has five layers in the order of A|B|C|D|E. Outer layer A, contains as its principal component at least one polyamide. Layer B has oxygen barrier properties, and may be composed of a substantially hydrolyzed copolymer of ethylene and vinyl acetate. The core layer C contains as its principal component at least one polyamide. Layer D contains a modified polyolefin. Inner layer E (i.e., the layer that is in contact with the contents of the tubular casing) is a water vapor barrier layer, that contains as its principal component at least one member selected from the group consisting of homopolyolefin and copolyolefin. The tubular casing is useful for encasing foodstuffs, such as pasty or liquid foodstuffs.
    Type: Grant
    Filed: September 11, 2000
    Date of Patent: February 11, 2003
    Assignee: Wolff Walsrode AG
    Inventors: Nils Schröder, Detlef Wolf
  • Publication number: 20020015769
    Abstract: Described is a tubular food casing, e.g., a tubular cellulose-hydrate food casing, treated with a mixture comprising water, acetic acid and peracetic acid. Also described is a method of sanitizing a cellulose based tubular food casing comprising, moistening the cellulose based tubular food casing, prior to gathering of the food casing, with a mixture comprising water, hydrogen peroxide, acetic acid and peracetic acid.
    Type: Application
    Filed: June 20, 2001
    Publication date: February 7, 2002
    Inventors: Anton Krallmann, Gerhard Decker
  • Patent number: 6235328
    Abstract: Sausages are produced by co-extruding a uniform layer of acid collagen gel around an extruded edible meat product, and chemically coagulating the co-extruded gel in a bath containing a chemical coagulating agent, such as to provide a collagen casing of sufficient mechanical strength to allow mechanical formation of sausage links by twist-linking or crimping. Preferably a coagulating agent such as liquid smoke is included in the collagen gel prior to extrusion. The coagulating bath may comprise a dehydrating agent such as alkali or a salt solution. No expensive air drying step is required in order to produce continuous casings of good strength.
    Type: Grant
    Filed: December 29, 1999
    Date of Patent: May 22, 2001
    Assignee: Devro PLC
    Inventors: Trevor Francis Morgan, Gordon Frame, Petrus Johannes Kobussen
  • Patent number: 6171668
    Abstract: An improved white food casing comprising regenerated cellulose containing titanium dioxide pigment in a weight ratio of less than 0.5 to regenerated cellulose in the casing and containing from about 0.3 to about 1.2 milligrams per square meter of casing of a water insoluble violet pigment. The titanium dioxide pigment and violet pigment are uniformly dispersed in the regenerated cellulose without agglomeration. The food casing usually has an optical density at least as high as a similar food casing containing fifteen percent more titanium dioxide pigment and no violet pigment. The food casing desirably contains titanium dioxide in an amount of less than 15 and preferably less than 13 grams per square meter of food casing. The invention also includes an improved method for making a white food casing comprising cellulose regenerated from viscose having titanium dioxide incorporated therein; wherein the improvement comprises uniformly dispersing titanium dioxide pigment into viscose at a ratio of less than 0.
    Type: Grant
    Filed: August 26, 1994
    Date of Patent: January 9, 2001
    Assignee: Teepak Investments, Inc.
    Inventors: Charles Richard Ocheltree, Bret Alan Trimmer
  • Patent number: 5795605
    Abstract: Sausages are produced by co-extruding a uniform layer of acid collagen gel around an extruded edible meat product, and chemically coagulating the co-extruded gel in a bath containing a chemical coagulating agent, such as to provide a collagen casing of sufficient mechanical strength to allow mechanical formation of sausage links by twist-linking or crimping. Preferably a coagulating agent such as liquid smoke is included in the collagen gel prior to extrusion. The coagulating bath may comprise a dehydrating agent such as alkali or a salt solution. No expensive air drying step is required in order to produce continuous casings of good strength.
    Type: Grant
    Filed: June 28, 1996
    Date of Patent: August 18, 1998
    Assignee: Devro PLC
    Inventors: Trevor Francis Morgan, Gordon Frame, Petrus Johannes Kobussen
  • Patent number: 5622740
    Abstract: A method and composition for producing an edible casing from an aqueous gelatin plasticizer composition which is given specific through-put parameters by means of a elongated rotating extruder which terminates in a die extruder for forming a film. The aqueous gelatin composition may also contain chitosan and/or hydroxypropylcellulose. Optionally, cross-linking agents, coloring agents, flavoring agents, preservatives and/or antioxidants may be included.
    Type: Grant
    Filed: November 14, 1994
    Date of Patent: April 22, 1997
    Assignee: Devro Limited
    Inventor: Albert T. Miller
  • Patent number: 5612104
    Abstract: A five-layer, tubular polyamide film for wrapping and/or covering pasty foodstuffs, in particular for use as a sausage casing, in which the film is made up of an inner layer and an outer layer made of the same polyamide material consisting of at least one at least one aliphatic polyamide and/or at least one aliphatic copolyamide and/or at least one partly aromatic polyamide and/or at least one partly aromatic copolyamide, a middle polyolefin layer, and two bonding agent layers each made of the same material. The proportion of partly aromatic polyamide and/or copolyamide is 5 to 60%, in particular 10 to 50%, relative to the total weight of the polymer mixture of partly aromatic and aliphatic polyamides and copolyamides.
    Type: Grant
    Filed: July 19, 1995
    Date of Patent: March 18, 1997
    Assignee: Naturin GmbH
    Inventor: Hartmut Grund
  • Patent number: 5549943
    Abstract: Tubular, biaxially stretched, heat shrinkable multilayer film food casings comprising inner and outer polyamide layers on either side of a core layer predominantly of one or more polyolefins such as VLDPE or EVA and a coextrusion process for making the film.
    Type: Grant
    Filed: September 23, 1992
    Date of Patent: August 27, 1996
    Assignee: Viskase Corporation
    Inventor: Stephen J. Vicik
  • Patent number: 5271948
    Abstract: A collagen-coated food product and a process for its manufacture which comprises a shaped food substance encased in a coagulated collagen fiber dispersion which is acidified with an inorganic acid and set in a bath which is essentially ammonia free. The process according to the invention is a process for the preparation of a collagen-coated food product wherein the collagen is coextruded with the food product wherein the collagen product for the extrusion comprises a collagen fiber dispersion, which is acidified with an inorganic acid and set in a setting bath which is essentially ammonia free.
    Type: Grant
    Filed: March 3, 1992
    Date of Patent: December 21, 1993
    Assignee: Teepak, Inc.
    Inventors: Kenneth A. Boni, James E. Walsh
  • Patent number: 4794006
    Abstract: A food casing comprising collagen treated with a lower alkyl diol. The casing has improved mechanical properties at low temperatures.
    Type: Grant
    Filed: April 29, 1987
    Date of Patent: December 27, 1988
    Assignee: Teepak, Inc.
    Inventor: Kenneth A. Boni
  • Patent number: 4728523
    Abstract: A brown dyed collagen casing containing chocolate as the dye. The chocolate can be incorporated into the casing by adding the chocolate to the collagen as the extrudable collagen gel is manufactured or may be applied to an extruded tubular casing before the casing is dried.
    Type: Grant
    Filed: April 4, 1986
    Date of Patent: March 1, 1988
    Assignee: Devro, Inc.
    Inventor: William L. Baldwin
  • Patent number: 4615889
    Abstract: A collagen sausage casing having improved clarity and weeping properties and a method of making the casing is disclosed. The casing contains from 50 to 80% by weight of bovine collagen and from 20 to 50% by weight of an acidified brine extracted pork skin.
    Type: Grant
    Filed: June 26, 1985
    Date of Patent: October 7, 1986
    Assignee: Devro, Inc.
    Inventors: Mou-Ying Fu Lu, Larry L. Hood
  • Patent number: 4533358
    Abstract: A process for producing a shaped product of collagen by a wet or electrochemical method from a pasty composition comprising a collagenous substance or a mixture thereof with another high molecular substance. The composition or a product shaped therefrom is treated with a crosslinking agent, and the shaped product is frozen, and thawed.
    Type: Grant
    Filed: July 20, 1984
    Date of Patent: August 6, 1985
    Assignee: Nitta Gelatin Co., Ltd.
    Inventors: Yoshimasa Yoden, Tsuneo Okuda, Eiji Fuchigami, Toshihiro Kuwabara
  • Patent number: 4378017
    Abstract: A composite material of de-N-acetylated chitin and fibrous collagen, which may be prepared by bringing the de-N-acetylated chitin and the fibrous collagen into mutual contact in an aqueous acidic medium followed by deacidifying the obtained product, the fibrous collagen being able to be partially replaced by gelatin and/or soluble collagen, and a shaped material derived from the composite material is excellent in mechanical strength, heat-resistance and biostability and advantageously employed in the field of medical materials, edibles such as edible casing and base materials for inmobilizing enzyme.
    Type: Grant
    Filed: March 11, 1981
    Date of Patent: March 29, 1983
    Assignee: Kureha Kagaku Kogyo Kabushiki Kaisha
    Inventors: Junichi Kosugi, Tadaaki Kato, Masayuki Funabashi
  • Patent number: 4233329
    Abstract: In a process for producing a tubular collagen casing from a hide collagen source which comprises the steps of comminuting said collagen and forming a slurry, swelling said collagen with acid, then extruding, coagulating, tanning, and drying, the improvement which comprises the steps of substantially completely swelling collagen, in which the epidermal layer and hair has been removed, with a relatively concentrated weak non-toxic acid having a dissociation constant in water of from about 1.times.10.sup.-6 to about 1.times.10.sup.-3, e.g., lactic acid, citric acid, etc., for a time sufficient to effect substantial swelling of the collagen and then comminuting the collagen for forming a slurry. An advantageous feature of this improvement is that it permits forming desirable collagen casing from a collagen source obtained from a hide which has been subjected to substantial liming.
    Type: Grant
    Filed: October 18, 1976
    Date of Patent: November 11, 1980
    Assignee: Tee-Pak, Inc.
    Inventor: Noel I. Burke
  • Patent number: 4196223
    Abstract: After curing pig skins with hydrochloric acid, they are ground and then homogenized to a gel. The gel is extruded into a coagulating and tanning bath containing glutaraldehyde in a saturated sodium chloride solution to obtain a coagulated and tanned casing which is thereafter passed into a plasticizing bath containing glycerol and an oxidizing agent.
    Type: Grant
    Filed: January 23, 1978
    Date of Patent: April 1, 1980
    Assignee: Wilson Foods Corporation
    Inventor: Joseph L. Shank
  • Patent number: 4154857
    Abstract: In a method for producing formed collagen structures from collagen compositions, the structures are dewatered before the final drying step, by being passed through a bath containing water soluble anionic polysaccharides that are naturally occurring or formed by de-esterification of polysaccharide esters.Collagen products containing the polysaccharides of this invention are generally obtained by the extrusion of collagen compositions into tubular structures that may be used as casings in the processing of food products such as sausages, frankfurters, and the like.
    Type: Grant
    Filed: March 22, 1977
    Date of Patent: May 15, 1979
    Assignee: Union Carbide Corporation
    Inventor: Thomas E. Higgins
  • Patent number: 4117171
    Abstract: A homogeneous formable aqueous collagen composition having uniformly incorporated therein at least about 5% by weight based on the solids content thereof of an antiblock additive selected from the group consisting of fully esterified fatty acid esters of polyhydric alcohols, mineral oil, and mixtures of the same, said collagen composition being formable into shaped collagen structures that exhibit improved antiblocking characteristics.
    Type: Grant
    Filed: October 14, 1976
    Date of Patent: September 26, 1978
    Assignee: Union Carbide Corporation
    Inventor: Thomas Engel Higgins
  • Patent number: 4096282
    Abstract: Improved collagen compositions having incorporated therein relatively small amounts of propylene glycol alginate.
    Type: Grant
    Filed: January 3, 1977
    Date of Patent: June 20, 1978
    Assignee: Union Carbide
    Inventors: Thomas Engel Higgins, Camilla Brems Ross
  • Patent number: 4062980
    Abstract: This invention relates to an improvement in a process for preparing humidified, shirred artificial collagen sausage casings wherein immediately prior to shirring, the inside wall of the unshirred portion of the casing is contacted with an aqueous humidifying fluid comprised of water containing from about 0.8 to about 3% by weight of a mixture of partial fatty acid esters of glycerine and sorbitol, the glycerine ester being present in the aqueous fluid at a concentration of greater than 0.1% by weight.
    Type: Grant
    Filed: March 22, 1976
    Date of Patent: December 13, 1977
    Assignee: Teepak, Inc.
    Inventors: John R. Wilson, Noel I. Burke
  • Patent number: 4062981
    Abstract: This invention relates to an improvement in a process for humidifying artificial sausage casings wherein a moisture-providing fluid is contacted with the inside wall of an unshirred portion of casing and the casing subsequently shirred. The improvement resides in employing as the moisture-providing fluid, water containing from about 0.5-5% by weight of a water-dispersible surfactant having sufficient lubricating qualities for preventing said casing from jamming on said shirring machine.
    Type: Grant
    Filed: March 1, 1976
    Date of Patent: December 13, 1977
    Assignee: Teepak, Inc.
    Inventor: Douglas J. Bridgeford
  • Patent number: 4061787
    Abstract: A homogeneous, formable collagen composition having uniformly incorporated therein at least about 0.5% by weight up to about 15% by weight based on the solids content thereof of a crosslinking agent selected from the group consisting of unsaturated fatty acids having more than two double bonds, di and tri-fatty acid esters of a polyhydric alcohol and unsaturated fatty acids having more than two double bonds, natural oils containing fatty acid esters with at least 11% by weight of the fatty acid residues thereof having more than two double bonds, fatty acid esters of an unsaturated fatty acid and an unsaturated fatty alcohol, and mixtures of the same, said collagen compositions being formable into shaped collagen structures that exhibit improved strength characteristics.
    Type: Grant
    Filed: March 15, 1976
    Date of Patent: December 6, 1977
    Assignee: Union Carbide Corporation
    Inventor: Thomas Engel Higgins
  • Patent number: 4038438
    Abstract: A method for coloring synthetic food casings such as casings manufactured from cellulose and collagen wherein the tubular casing in the gel state is impregnated with a solution containing caramel and thereafter the caramel is cross-linked and insolubilized in the casing to effect permanent coloring of the casing.
    Type: Grant
    Filed: July 19, 1976
    Date of Patent: July 26, 1977
    Assignee: Tee-pak, Inc.
    Inventors: Matiur Rahman, Harold R. Coleman
  • Patent number: 3982031
    Abstract: An improved process for tanning edible collagen food casings wherein the coagulated and washed collagen casing is exposed to a tanning bath which is free of aluminum chelating reagents and contains a mixture of aluminum ammonium sulfate, as A1NH.sub.4 (SO.sub.4).sub.2. 12H.sub.2 O and monobasic aluminum sulfate (A10HSO.sub.4), the concentration of the aluminum ammonium sulfate in the bath being less than 3% by weight and the molar ratio of aluminum ammonium sulfate to monobasic aluminum sulfate being in the range of 1:2 to 2:1.
    Type: Grant
    Filed: November 3, 1975
    Date of Patent: September 21, 1976
    Assignee: Tee-Pak, Inc.
    Inventor: Noel Ian Burke
  • Patent number: 3959502
    Abstract: A process is provided for preserving natural intestines by treating the intestines with a mild alkaline or acidic solution, followed by drying, preferably in stretched condition. The invention also provides the possibility of combining two or more intestines by drying the treated intestines in a position with overlapping edges.
    Type: Grant
    Filed: March 18, 1975
    Date of Patent: May 25, 1976
    Assignee: H. Vaessen B.V.
    Inventor: Hubert Jacob Vaessen
  • Patent number: 3956512
    Abstract: A homogeneous formable aqueous collagen composition having uniformly incorporated therein at least about 1% by weight based on the solids content thereof of an antiblock additive selected from the group consisting of fatty acid partial esters of a polyhydric alcohol, acetylated fatty acid partial esters of a polyhydric alcohol, and mixtures of the same, said collagen composition being formable into shaped collagen structures that exhibit improved antiblocking characteristics.
    Type: Grant
    Filed: April 28, 1975
    Date of Patent: May 11, 1976
    Assignee: Union Carbide Corporation
    Inventor: Thomas E. Higgins