Abstract: A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, and the tubular casing being suitable for encasing food fillings having a form selected from one of liquid and paste; (b) applying to the interior surface of the tubular casing a mixture comprising, (i) liquid smoke, (ii) browning agents, and (iii) optionally water; (c) allowing the mixture to remain in contact with the interior surface of the tubular casing for at least 5 days; and (d) optionally shirring and watering the mixture treated casing. The smoke-impregnated tubular casings prepared in accordance with the method of the present invention are suitable for liquid or paste-like food fillings, such as sausage meat emulsions.

Abstract: Methods and apparatus are disclosed for producing irregular slices of meat from meat products. Further, a method of mass-producing a home-style meat product with an irregular appearance includes combining whole muscle meat with a mixture having no phosphates and a limited amount of salt. Further, the whole muscle meat mixture is loosely stuffed into casings such that void space is permitted between the individual whole muscles. Once the whole muscle meat has been cooked and cooled, the meat may be sliced on a variety of slicing equipment to create a home-style meat product with an irregular appearance.

Abstract: A tubular encasing netting for sausage and similar articles. The encasing netting contains a longitudinally running tear-open thread, the length of which is greater than that of the encasing netting in the state of use of the latter. This results in loops of the tear-open thread which are accessible from outside and which can be grasped for tearing open. The encasing netting is expediently a double-rib or warp-knit fabric. The tear-open thread is received in stitches of this fabric. The invention relates, furthermore, to a method for producing such an encasing netting, to a sausage casing connected to the encasing netting and to an article encased by this encasing netting.

Abstract: Orally disintegrating or dissolving edible strips for use as a matrix for retaining and delivering nutrients, flavors and medicinal compounds are made from new liquid film casting compositions comprising a major proportion of gelatin. The particularly low melting range for hydrated gelatin produces films that leave virtually no residue upon dissolving in the mouth and can be used in the form of thicker films and strips than known edible films.

Abstract: Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers substantially encasing the extruded component(s).

Abstract: Film for wrapping food products, made of an edible or inedible material, curved onto itself along a longitudinal axis to form a cylinder in which the longitudinal side edges of the film are overlapping to a certain extent are in direct contact with each other but not otherwise connected, shirred or wrinkled in the manner of an accordion to form folds perpendicular to the axis of said cylinder, that can have an internal support in the form of a tube of a stiff material, and which can be externally coated by a separation sheet and an also shirred tubular net, and the method for manufacturing it.

Abstract: An edible food casing, i.e. a casing which can also be consumed, is disclosed which is based on non-heat-coagulating protein which is mixed with a heat-coagulating agent. The non-heat-coagulating protein is preferably collagen and/or a collagen derivative, whereas the heat-coagulating agent is preferably protein from hens' eggs, blood plasma, whey isolate, globin and/or myosin. The casing can be produced as a flat film. It can also be generated immediately in the production of the food product, in particular in sausage production, using a coextrusion ring die around an extruded food. The casing is solidified by treatment with an aqueous salt solution, if appropriate also using transaminase. The food product is preferably a bratwurst.

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.

Abstract: The present invention relates to a food casing for sausage products, in particular to a tubular sausage casing based on cellulose having an internally applied coating composition and adhesion between filling and sausage casing improved thereby.

Abstract: In a method for a producing soft natural intestine casing, a natural intestine casing is treated in an alkaline aqueous solution at a temperature from 3 to 40° C. and pH from 11 to 13. By the method for producing a soft natural intestine casing, a soft natural intestine casing with a superior texture can be easily obtained. The natural intestine casing does not adversely affect the savor or flavor of sausages themselves.

Abstract: The invention describes a process to produce a casing with marks and a meat product with marks. Said process starts from a casing by way of pleated tubular wrapping, where a colouring composition is impregnated on at least one sector of its surface to produce a casing with marks, which is optionally transferred to the stuffed meat product in said casing.

Abstract: The present invention relates to a multilayer seamless tubular film as a food casing with barrier action for oxygen and/or water vapor, which is capable of absorbing and storing a food additive and releasing it to the food. It is used as an envelope of pasty or liquid materials and is particularly suitable as a synthetic sausage casing. The invention further relates to a particular liquid smoke composition which, in combination with such a tubular film, is particularly suitable for transferring the dyes and flavorings present to the food.

Abstract: The present invention basically consists of printing proofing marks on a film, placing it in contact with a food product, followed by an intense drying at low relative moisture and a smoking step which also occurs at low relative moisture for obtaining areas having a more smoked color in the food product under the proofing marks than in the areas not protected by said proofing marks.

Abstract: The invention relates to uncooked dry or semi-dry sausage products in tubular casings that are based on an optionally-coated textile material. The tubular casing has a longitudinal seam with a sealing strip. On the sealing strip is located a discontinuous layer of a sealing polymer. The sealing strip is bonded to the casing essentially at sealing points defined by the discontinuous layer. The invention further relates to a process for producing the uncooked dry or semi-dry sausage product.

Abstract: A healthier meat product, and process for making same, comprising a mixture of meat and at least one edible oil high in polyunsaturated fat and/or monounsaturated fat, the oil preferably being naturally occurring and unhydrogenated.

Abstract: A collagen/polysaccharide casing, and method of manufacturing the casings, are disclosed. The casings maintain their structural integrity over time and do not adversely affect the quality and taste of the encased foodstuff.

Abstract: A polysaccharide casing and a collagen/polysaccharide casing, and method of manufacturing the casings, are disclosed. The casings maintain their structural integrity over time and do not adversely affect the quality and taste of the encased foodstuff.

Abstract: The invention relates to a tubular food casing with a textile backing material which is coated on the inside with a layer of regenerated or precipitated cellulose. This casing combines the properties of a textile skin with those of a cellulose fiber skin. Aside from the surface texture for which textile skins are known and prized, it features the water-vapor permeability, oxygen permeability and smoke-component permeability of a cellulose fiber skin. At the same time the casing is impervious to fats. It is used preferably as an artificial sausage casing.

Abstract: A sausage like fed product comprises a casing that can be formed form natural material such as pig intestines or collagen or cellulose. The contents of the sausage like feed product can include feed content comprising at least one fish type, such as sardines, mackerel, squid, etc., and additives designed to increase the fat content of fish given the feed product as well as to optimize or increase other aspects of the feed product. The sausage like fed product also includes an optimal shape designed to make the feed product attractive to the fish, and an optimal size based on the size of the fish being fed the feed product.

Abstract: According to this method, the products are produced by continuously co-extruding a bead (B) 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 (2), said bead then being shared out into portions (P) placed in trays (C) Many beads (B) are co-extruded by parallel co-extrusion heads, (1) transit into a common gelation bath (2), are brought side by side so as to then be placed into portions by given means (3) acting on all said beads (B) so as to form batches of identical products perfectly grouped and aligned so as to be loaded into their packaging tray (C).

Abstract: The invention relates to a double-viscosed fibrous cellulose sausage casing having a pigmented outer cellulose hydrate layer and an impregnated internal cellulose hydrate layer. The impregnation of the internal cellulose hydrate layer includes a collagen hydrolysate and the outer cellulose hydrate layer includes at least one white pigment, preferably having titanium dioxide pigments. The invention further relates to a method for producing the fibrous cellulose sausage casing and also to its use as artificial sausage casing.

Abstract: The invention relates to method for the treatment of foodstuffs, especially for preserving fresh sausage or meat products, by means of a time-limited temperature and/or pressure or high-pressure influence, and for placing the product on the market thereafter, wherein the already packed product is subjected to the treatment step and a film having expandable properties, a remaining or permanent elasticity is used at least for parts of the packaging material.

Abstract: The object of the invention is a multi-perforated collagen film provided on rolls or in the form of sheets, for use as a food wrapping in food industry, comprising perforations by means of laser of substantially circular shape with an average ellipticity of less than 0.17 and the holes being spaced with respect to their nearest neighbors by 3 mm to 14 mm, thus allowing the escape of air or steam trapped between the film and the food wrapped into said film, and said film still having sufficient mechanical strength and extensibility to be able to stand the food processing steps in the manufacture of cooked ham or in comparable operations under industrial conditions.

Abstract: The invention relates to a tubular cellulose-based food casing, the internal and/or external face of which is provided with an impregnation or coating made of blood albumin and/or a mixture of collagen fibers and collagen hydrolysate that improves cling of the casing to the food or renders the casing virtually resistant against cellulytic enzymes. The invention also relates to a method for producing such impregnated food casing and the use thereof as an artificial sausage casing.

Abstract: The invention relates to a method for preparing food products by co-extrusion, comprising of producing the food product from a filler mass and a casing mass which is liquid prior to the co-extrusion, wherein the casing mass comprises at least collagen and alginate. The invention also relates to a food product obtained by co-extrusion, comprising a meat mass and a casing, wherein the casing comprises at least collagen and alginate.

Abstract: According to this method, the products are produced by continuously co-extruding a bead (B) 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 (2), said bead then being shared out into portions (P) placed in trays (C) Many beads (B) are co-extruded by parallel co-extrusion heads, (1) transit into a common gelation bath (2), are brought side by side so as to then be placed into portions by given means (3) acting on all said beads (B) so as to form batches of identical products perfectly grouped and aligned so as to be loaded into their packaging tray (C).

Abstract: A flavored food product based on the combination of meat and crab. The present invention combines the popularity of bratwurst, with the popular flavor of crab. An embodiment of the present invention may be referred to as crab seasoned bratwurst. An alternate embodiment of the present invention may be referred to as hot crab seasoned bratwurst. The bratwurst of the present invention may be based on pork, veal, venison, or a combination of two or more meats, and crab.

Abstract: An apparatus and method for producing tissue slides is disclosed. The apparatus includes a holding assembly for manipulating the sample block, a blade assembly for preparing a thin section from the sample block, and a transfer roller mechanism for transferring the thin section to a receiving medium. The apparatus further includes a controller that may track the sample block and thin section. The method includes the steps of first locating a sample embedded within a support medium, which may be paraffin or a similar medium. Next, the embedded sample is oriented in such a way that its working surface is presented. This orientation may entail determining the orientation of the embedded sample with respect to the blade that will produce the largest cross-sectional area. Next, a slice of the sample from said embedded sample is removed and subsequently transferred to a suitable receiving medium, which may include a microscope slide.

Abstract: A polymer film is disclosed for effectively smoking and/or drying products packed therein, which are to be smoked and/or air dried, in particular, smoked cheeses, smoked, uncooked smoked, and air-and-sunshine dried sausages, meat and fish products. This single-layer film is produced on the base matrix of an aliphatic polyamide and/or copolyamide and/or terpolyamide and contains 4.0-50.0 wt % of a hydrophilic compound which is in a highly dispersed state, wherein the hydrophilic compound forms a disperse phase with a linear size of the domain being 0.1-3.0 ?m in a direction perpendicular to the plane of the film, and either a polymer compound or a low-molecular substance-salt, may be used as such.

Abstract: A composition for coating foodstuffs is described, where the composition comprises a first polysaccharide that is negatively charged in the composition and gels under the influence of cations, and at least a second polysaccharide which is neutral in the composition. A method for producing an edible coating is also described, as well as a method for coating foodstuffs. A coating formed by the first-named method and a foodstuff which contains such a coating are furthermore disclosed.

Abstract: The present invention refers to a method of producing a porous bonded fibrous sheet material comprising: (i) treating a porous fibrous substrate which is comprised of cellulosic fibers and which has a moisture content of less than 10% by weight with a gum and a cross-linkable wet strength resin both dissolved in water; (ii) removing excess water; and (iii) effecting cross-linking of the resin.

Abstract: A food slicer 10 of the present invention contains a hollow body 12 having an inner wall 13 defining an interior 17 and an outer wall 15 for containment of a food product therein. A plurality of blades 32 extends across the interior 17 of the body thereby cutting a food product biased against the blades 32 into a plurality of portions.

Abstract: The invention relates to a single- or multilayer, flat or tubular food casing incorporating a carrier based on a water-insoluble, thermoplastic polymer, a polymer of animal or vegetable origin or regenerated or precipitated cellulose, and a coating. The carrier is a textile material or a film or a combination thereof. The coating includes binder and particulate foods with a mean particle size of 60 ?m or more, optionally also food additives such as food colorings and liquid smoke. It additionally relates to a process for producing the casing and to its use as an outer casing for fish, meat and sausage products.

Abstract: Tubular, biaxially stretched, heat shrinkable multilayer film food casings comprising inner and outer polyamide layers on either side of a core layer of EVOH surrounded by an inner and outer adhesive layer, and a coextrusion process for making the film.

Abstract: Methods for coagulating collagen and producing a food product by contacting the collagen with a solution comprising at least about 40% by weight of a phosphate salt mixture wherein the phosphate salt mixture is comprised of at least two phosphate salts selected from the group consisting of monosodium phosphate, disodium phosphate, trisodium phosphate, monopotassium phosphate, dipotassium phosphate, and tripotassium phosphate.

Abstract: The disclosed embodiments include methods and apparatus for processing vegetables having a root crown including applying opposing forces to the vegetables to separate the roots or portions thereof at or near the root crown from the vegetable, and packaging the vegetables in a container.

Abstract: The present invention provides a process for rapidly producing dry and/or semi-dry sausage products through the use of a single extrusion step that is capable of both drying and cooking the sausage product. The present invention is capable of production of non-conventionally shaped sausage products for use as food and pizza toppings, snacks and ready to eat meal pieces.

Abstract: A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, and the tubular casing being suitable for encasing food fillings having a form selected from one of liquid and paste; (b) applying to the interior surface of the tubular casing a mixture comprising, (i) liquid smoke, (ii) browning agents, and (iii) optionally water; (c) allowing the mixture to remain in contact with the interior surface of the tubular casing for at least 5 days; and (d) optionally shirring and watering the mixture treated casing. The smoke-impregnated tubular casings prepared in accordance with the method of the present invention are suitable for liquid or paste-like food fillings, such as sausagemeat emulsions.

Abstract: A system for creating a decorative edible item from a selected image. The system includes at least one image source, such as a scanner and/or a library of stored images, a controller unit and a printer. An edible media is inserted into the printer. The user then selects the image source, such as the scanner for scanning in a photograph reminiscence of a person or event being honored. The size of the printed image is then selected as well as the number of copies to be printed from the image. The print sequence is then activated. The controller unit applies color correction to the digital image and converts the digital image into printer control signals to operate the printer. The printer then prints a rendition of the image with edible inks as the edible media travels through the printer. A high-quality pictorial rendition of the image is thus created. The printed edible media can then be applied onto a product, shipped to a separate location or eaten as is.

Abstract: The present invention relates generally to a shirred concertina formed from a seamless, tubular foodstuff casing that is tied-off at one end, and has an outer surface provided with a coating or impregnation including a food additive. The tied-off end of the present casing is turned back inwardly, into the hollow cavity formed by the concertina. Concertinas of the present invention are particularly adapted for use with automatic sausage filling, portioning, and clipping machines.

Abstract: The present invention relates to a method for enhancing the smoky color and flavor of foodstuffs, such as sausages, produced in casing containing liquid smoke, by exposing the encased foodstuff to a alkaline solution. Peeling of the sausages is also enhanced.

Abstract: A food casing having an internal surface coating of a dried aqueous emulsion including at least one polyglyceryl ester. The polyglyceryl ester in the coating covers the internal surface of the food casing in an amount of from about 200 to about 1200 mg per square meter. The polyglyceryl ester may be almost any polyglyceryl ester having from about 1 to about 4 ester groups formed with carboxylic acids having from about 6 to about 18 carbon atoms. The polyglyceryl ester may for example be selected from triglyceryltetraoleate and triglycerylmonooleate. The food casing has superior meat release characteristics in certain applications.

Abstract: A multi-tier fabric loading harness for installing a fabric onto a papermaking machine. The loading harness has a first portion with a supporting rigid member that attaches to an end of the fabric in the cross-machine direction and a plurality of apertures spaced across its width. The first tier is formed by a rope sequentially laced through the apertures to form self-aligning loops. A second rope is sequentially laced through the loops of the first tier to form self-aligning loops for a second tier. A pull ring gathers the loops of the second tier and is used to pull the fabric onto the papermaking machine.

Abstract: This invention relates to a coextruded biaxially stretched tubular film for the durable and crease-free covering of goods packaged in the liquid or pasty state, in particular foodstuffs such as sausage-meat for boiling or cooking or soft cheese, which are heated during and/or after they are packaged.

Abstract: A system for creating a decorative edible item from a selected image. The system includes at least one image source, such as a scanner and/or a library of stored images, a controller unit and a printer. An edible media is inserted into the printer. The user then selects the image source, such as the scanner for scanning in a photograph reminiscence of a person or event being honored. The size of the printed image is then selected as well as the number of copies to be printed from the image. The print sequence is then activated. The controller unit applies color correction to the digital image and converts the digital image into printer control signals to operate the printer. The printer then prints a rendition of the image with edible inks as the edible media travels through the printer. A high-quality pictorial rendition of the image is thus created. The printed edible media can then be applied onto a product, shipped to a separate location or eaten as is.

Abstract: The invention relates to edible molded bodies in the form of a flat or tubular film based on plastifiable biopolymers, the cleavage products or derivatives thereof and/or synthetic polymers from natural monomers, characterized in that they are produced according to a method comprising the following steps: a) the biopolymers, cleavage products or derivatives thereof and/or synthetic polymers are mixed with at least one edible plasticizer, at least one lubricating agent and at least one cross-linking agent, b) the mixture thus obtained is melted into a thermoplastic material, c) said material is extruded and d) the product obtained by extrusion is calendered and/or stretched or blown and deformed into the edible molded body. The molded bodies cited in the invention are suitable for use as food wrappers for sausages and boiled ham, and are particularly suitable for use as seamless sausage casings.

Abstract: A fiber-reinforced sausage casing having a non-stick coating on its interior surface is described. In particular, the coating on the interior surface of the sausage casing includes the following four active components: a chromium-fatty acid complex; a fatty diketene; a polyamine-polyamide-epichlorohydrin resin; and a cellulose ether. The weight ratio of (i) the chromium-fatty complex and diketene to (ii) the polyamine-polyamide-epichorohydrin resin is greater than or equal to 5:1. The sausage casing may be used to contain scalded-meat emulsion sausage, raw sausage and cooked ham.

Abstract: Packaging envelope or packaging bag consisting of at least two plies, of which the one ply is elastic and the other ply is a gas-barrier layer. The inner ply can consist of a food-compatible material, so that foods, in particular meat, can be placed in the packaging envelope or the packaging bag. For packaging, the envelope is expanded and the object then inserted. After the insertion, the envelope contracts through its flexibility in the direction of the center line of the envelope and automatically presses the air present between object and envelope out of the packaging. In the packaging of shapable objects, in particular meat, the envelope presses these objects, in particular the meat, simultaneously into an at least approximately circular cross-sectional shape through the exerted radial forces. The gas-barrier layer prevents the entry of air through the envelope material even for a lengthy storage period.

Abstract: Methods and apparatus for shaping or forming the leading edge portion of an elongated food product include: (a) moving an elongated food item forward over a first travel lane in a predetermined travel path in a food processing system, the elongated food item having a leading edge portion that extends beyond the primary body portion of the food, the travel lane having a floor food support surface, the food item residing on the floor support surface; (b) blowing the leading edge portion of the food item in an upward direction away from the floor support surface while the food item is moving forward in the first travel lane; and then (c) forcing the leading edge portion of the food item rearward so that it overlies and contacts an upper portion of the primary body of the food item while the food item is moving forward. Other methods and devices cut the leading edge portion of the elongated product, that may be a meat product stuffed into a casing, before the product moves up an inclined ramp.

Abstract: An extrusion attachment for sausage making machines have three connection concentric tubes with the inner tube defining a first passageway, the space between the inner restrictor and intermediate second tubes comprising a second first passageway, and the space between the outer third tube and the intermediate second tube defining a third second passageway. The diameter of the inner restrictor tube is small so that meat emulsion passing into the inner restrictor tube is subjected to a higher pressure than that of the pressure in the second first passageway. The lower pressure meat material in the second first passageway is thinly coated on the strand of the high pressure meat material extruded from the inner restrictor tube. A thin layer of collagen material is extruded from the third second passageway for deposit on the outer surface of the meat layer extruded from the second first passageway.