Patents Assigned to Casematic, S.A. DE C.V.
  • Patent number: 8568638
    Abstract: A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed.
    Type: Grant
    Filed: May 4, 2005
    Date of Patent: October 29, 2013
    Assignee: Casematic S.A. de C.V.
    Inventor: Ruben Garcia Cruz
  • Patent number: 7833594
    Abstract: A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed.
    Type: Grant
    Filed: February 3, 2003
    Date of Patent: November 16, 2010
    Assignee: Casematic, S.A. DE C.V.
    Inventor: Ruben Garcia Cruz
  • Publication number: 20050202131
    Abstract: A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed.
    Type: Application
    Filed: May 4, 2005
    Publication date: September 15, 2005
    Applicant: Casematic S.A. de C.V.
    Inventor: Ruben Cruz
  • Publication number: 20040062888
    Abstract: A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed.
    Type: Application
    Filed: February 3, 2003
    Publication date: April 1, 2004
    Applicant: CASEMATIC, S.A. de C.V.
    Inventor: Ruben Garcia Cruz
  • Publication number: 20040062834
    Abstract: A polyamide-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polyamide resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polyamide-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polyamide-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed.
    Type: Application
    Filed: September 26, 2002
    Publication date: April 1, 2004
    Applicant: CASEMATIC, S.A. de C.V.
    Inventor: Ruben Garcia Cruz