Abstract: A plastic film is reinforced with a fiber material which exhibits on at least one of its two surfaces an impregnation or covering, which includes a plastic consisting essentially of a copolymer of at least two different monomeric units selected from the group consisting of a vinyl ester, a maleic ester, a fumaric ester, an acrylic ester, a methacrylic ester, a linear alpha-olefin of from 2 to 8 carbon atoms and styrene. The film is suitable for producing tubes with a longitudinal seam. The tubes are used in particular as artificial sausage casings.

Abstract: A tubular cellulosic casing comprising cellulose or a cellulose derivative which has incorporated therewith a polyethylene oxide composition having a molecular weight of at least 70,000 and a method of manufacturing the same.

Abstract: A tubular food casing based on cellulose, which on its inner surface has a coating which comprises lecithin and at least one of alginate, chitosans, and casein, has improved peelability from its contents.

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

Abstract: A method of preparing a boneless ham substitute from whole fish comprises the steps of filleting a red or pink fleshed fish, preferably a chum or pink salmon, followed by removing the fat layer from the fillets and deboning, and before mixing the fillets in a mixer having blades or vacuum tumbling that breaks up the whole fish muscle, a mixture of ingredients are successively added and thoroughly mixed with the fish, including salt, a premix cure consisting of nitrite and salt, and brown sugar or an equivalent thereof. The thoroughly mixed batch is placed in a stuffing machine and preferably bagged into an edible collagen film, fibrous or plastic casing in predetermined amounts before being netted and subjected to natural smoking and cooking. The resulting products have the flavor, aroma, consistency and texture of ham.

Abstract: A bone-in ham steak is made by separating the muscle, fat, and femur bones from green hams and curing the muscle in a conventional manner. The femur bones are cut into linear segments and aligned lengthwise on a skewer and then placed in a casing. The aggregated and cured ham muscle and fat are tumbled and massaged to extract protein and placed into said casing so as to concentrically surround the bone segments. The product is then cooked and sliced into ham steaks of uniform size and weight with a central bone piece.

Abstract: A shirred fibrous casing article containing about 20% to about 30% moisture by total casing weight and composed of shirred portions spliced together and retained in an overwrap wherein a flag which identifies the splice location between the shirred portions is extended radially through the overwrap.

Abstract: A tubular packaging casing, in particular sausage casing, including a cellulose base layer and a barrier layer against steam and atmospheric oxygen, which is free from chlorine. The barrier layer includes random copolymer based on copolymerized vinyl monomers. The vinyl monomers correspond to the general formula CH.sub.2 .dbd.CR.sup.1 --X, whereinR.sup.1 denotes a methyl group or hydrogen, andX denotes a (--OCOR.sup.2) group or a (--CO.sub.2 R.sup.2) group, with R.sup.2 denoting an alkyl group having 1 to 20, preferably 1 to 10, and in particular 1 to 5 carbon atoms.In a further embodiment, the copolymer also includes copolymerized vinyl monomers of the above formula except that X denotes a (CO.sub.2 H) group or a (CN) group.

Abstract: A shirred tubular thermoplastic casing article of an ethylene polymer film with a substantially mineral oil-free liquid lubricating coating on the outside surface of the casing, and in contact with the ethylene polymer film, with preferred coatings being polyhydric alcohols such as 1, 2 propylene glycol or glycerine in water, or an aqueous dispersion of lecithin, and a method of manufacturing the article and method for making a processed foodstuff using the article.

Abstract: The present invention relates to foodstuffs which are prepared by adding konjak paste having a pH value of 9.0 to 10.3 and relates to the process for preparing the same.

Abstract: A tubular foodstuff casing, in particular synthetic sausage casing, based on cellulose contains a di-n-didecyl-dimethylammonium compound as a fungicidal agent, which is optionally used in admixture with salts of sorbic acid, fungicidal heterocyclic compounds, such as an isothiazolone compound, or glycerol monolaurate. The coating prevents mold attack on the casing.

Abstract: Heat-shrinkable films suitable for packaging food articles such as frozen poultry, primal meat cuts, and processed meat products. In one embodiment, the film may be a biaxially stretched monolayer film of a very low density polyethylene copolymer. In another embodiment, the film may be a biaxially stretched multilayer film comprising a first outer layer of an ethylene-vinyl acetate copolymer, a core layer of a barrier film such as a polyvinylidene chloride copolymer or an ethylene-vinyl alcohol copolymer, and a second outer layer comprising a blend of an ethylene-vinyl acetate copolymer and a very low density polyethylene copolymer. The multilayer film is preferably made by coextrusion of the layers. The films are fabricated into bags useful for the aforementioned purposes. The bags have improved toughness.

Abstract: Acid resistant peeling aid compositions and casings, particularly tubular cellulosic food casings, coated therewith, which compositions contain a water-soluble cellulose ether, dextrin and optionally lecithin.

Abstract: A cellulose fiber mat sized with cellulose aminomethanate. The fiber mat is desirably an abaca fiber mat and the mat may be used as a reinforcement in products such as food casings, e.g., a sausage casing. Such a food casing comprises such a sized mat impregnated with additional cured resinous material. Such additional resinous material is desirably a cured viscose such as xanthate or cellulose aminomethanate viscose.

Abstract: Cellulosic food casing uniformly impregnated with an acid and a buffering agent renders the casing peelable from the denatured frozen outer skin of an encased raw pork-containing product.

Abstract: A film, preferably used as a tubular artificial sausage casing, having a base layer of a material which may be fiber-reinforced, wherein the material includes a mixture of cellulose hydrate and alginic acid and/or alginate. The alginate may be the calcium salt of alginic acid. In addition, a process for producing the film by the viscose process is also described, wherein a mixture of alkaline viscose solution and a soluble salt of alginic acid is coagulated by means of an acidic precipitating fluid.

Abstract: Method and apparatus for voiding food product from the tail of a stuffed casing including a single pair of voider gates which close after the stuffed casing is gathered and a first closure is applied. The closed voider gates move to progressively constrict casing extending from the closure to strip any food product therein back to the stuffing horn and then a second closure is affixed to the constricted and stripped casing.

Abstract: A method for preparing a flexible article comprising a substrate such as cellulose casing having thereon a desired indicia such as grill marks or a corporate logo, which in turn comprises a water soluble underlayer such as caramel and a water insoluble binder-sealant layer such as shellac. The binder-sealant covered colorant indicia is substantially completely transferable from the substrate to a contiguous edible surface such as a frankfurter, in the presence of moisture.

Abstract: A cellulosic casing for making skinless frankfurters has distinguishing indicia such as a pattern of grill marks on one surface of the casing. The indicia is formed by printing, for example with caramel, onto the casing surface. The caramel remains on the casing surface and is nondiffusible into the casing. During the stuffing and processing of a food product in the casing, the indicia bearing casing surface is in contact with the food product so the indicia releases and indelibly transfers to the contiguous surface of the food casing. The method of making the casing article, stuffing it and the resulting indicia bearing food product are also disclosed.

Abstract: Disclosed herein is a smoked food-package produced by packaging a foodstuff with a smokable packaging material and smoking the packaged foodstuff wherein the smokable packaging material comprises at least one layer of a mixture of 5 to 60% by weight of vinylidene chloride resin and 95 to 40% by weight of polyamide, said smokable packaging material having a practical smokability, high oxygen barrier property and high water vapor barrier property, and a smoking process.

Abstract: A hot dog or other elongated food product having generally longitudinal slits extending along the entire length of the hot dog. The slits are preferably spaced around the circumference and extend radially from the outer surface toward, but not completely to, the center of the hot dog, thereby forming elongated segments, each having a cross section in the shape of a sector of a circle truncated at its apex. The unslit central core comprises a common link between the truncated sector shaped segments, which initially holds the segments in a generally unitized hot dog-shaped construction, any section of which readily fragments into small sized segments when severed from the whole by a bite which extends through the central core.

Abstract: A bonded porous sheet material for use in the manufacture of food casing, said material being produced by treating a fibrous web with a thermoplastic film forming material which bonds the fibers of the web and imparts high alkaline strength to the treated wet and subsequently treating the bonded fiber web with a solution of film forming material and an insolubilizing agent for the film forming material.

Abstract: A method and apparatus for dividing into individual sausages a sausage strand exiting from a filler machine, wherein the sausage strand is rotated about its longitudinal axis and constricted by revolving constrictor elements, the thus divided sausages being provented from being further rotated, in which the apportioned size and length of the sausages can be varied by varying the revolving speed of the constrictor elements during the inoperative phase of their revolution relative to their revolving speed during their engagement with the sausage strand by providing the constrictor elements with a separate electric drive mechanism, the rotational speed of which is controlled by an electronic contol unit during its revolution.

Abstract: The tubular packaging casing, in particular artificial sausage casing, based on cellulose contains a textile sheet-shaped structure which is surrounded by cellulose and gives the outside of the casing a sturdy texture.

Abstract: An article comprising a substrate such as cellulose casing having thereon a desired indicia such as grill marks or a corporate logo, which in turn comprises a water soluble underlayer such as caramel and a water insoluble binder-sealant layer such as shellac. Also included are an indicia-containing processable food package, a method for preparing the substrate-indicia article, a method for making an indicia-containing food product, and an edible food product as for example a frankfurter having a desired indicia on its outer surface.

Abstract: A processable food package comprising a casing filled with water moisture-containing processable food. The latter's outside surface is in direct contact with the casing inner surface which contains an indicia substantially completely transferable to the food outer surface during processing. The indicia comprises an aluminum-organic dye lake and a binder-carrier dispersed therein which bonds the lake to the casing inner surface in a moisture insensitive manner.

Abstract: A method for making an indicia-containing food package wherein a casing article is provided having a plasticized flexible inner surface with an indicia comprising an aluminum-organic dye lake and a binder-carrier. The casing is filled with water moisturized processable food and the food-containing casing is processed at elevated temperature to cook the food and transfer the indicia to the food outer surface. The casing is then peeled from this surface.

Abstract: This invention relates to an improvement to a process for synthesizing cellulose aminomethanate which comprises slurrying cellulose in an aqueous caustic solution, in the presence of urea; steeping the slurried mixture for a time sufficient to permit swelling of the cellulose for uniform distribution of the urea; concentrating the steeped mixture and treating an extraction of the concentrate with an ion-exchanger. When cellulose aminomethanate is manufactured from product prepared in accord with this process, it has a uniform distribution of substituent throughout the cellulose at the molecular level and comprises a suitable product for manufacturing sausage casing.

Abstract: This invention relates to an improvement to a process for synthesizing cellulose aminomethanate wherein cellulose is steeped in an aqueous urea containing solution, dried to form an intimate mixture of cellulose and urea of known composition, and heated to form the cellulose aminomethanate; the improvement comprising, heating the mixture to a temperature above about 125 degrees centigrade, measuring the weight loss of the mixture during heating, comparing the measured weight loss of the mixture during heating to the weight of an equivalent amount of ammonia released in accord with the reaction path:Cell-OH+CO(NH.sub.2).sub.2 .fwdarw.Cell-OCONH.sub.2 +NH.sub.3continuing heating until the total measured weight loss corresponds to the total weight of an amount of ammonia released in the reaction when from about 30 to about 100% of the total weight of urea present in the mixture reacts with cellulose.

Abstract: Parboil or raw "skinless" sausages are prepared using a reusable tubular casing formed from a lipophilic, relatively nonpolar material in a process wherein the casing is filled with uncoagulated sausage material containing protein and fat (lipids) and initially heated to a relatively high temperature for a short period of time (e.g. about 175.degree.-250.degree. C. for 2-3 minutes) to preferentially coagulate only the protein material immediately adjacent the casing to form a relatively thin (e.g. less than about 1 mm) cohesive, "skin-like" layer. The sausage is then removed, such as by ejection, for further processing, such as smoking, drying, reddening and final coagulation with the "skin-like" layer providing sufficient support for the subsequent processing of the substantially uncoagulated ejected sausage material, and the casing is simply rinsed and refilled.

Abstract: This invention relates to an improvement to a process for synthesizing cellulose aminomethanate which comprises slurrying cellulose in an aqueous caustic solution, in the presence of urea; steeping the slurried mixture for a time sufficient to permit swelling of the cellulose for uniform distribution of the urea; and, neutralizing the caustic solution of the steeped slurry by treatment with an acid neutralizing solution. When cellulose aminomethanate is manufactured from product prepared in accord with this process, it has a uniform distribution of substituent throughout the cellulose at the molecular level and comprises a suitable product for manufacturing sausage casing.

Abstract: An article comprising a substrate such as cellulose casing having thereon a desired indicia such as grill marks or a corporate logo, which in turn comprises a water soluble underlayer such as caramel and a water insoluble binder-sealant layer such as shellac. Also included are an indicia-containing processable food package, a method for preparing the substrate-indicia article, a method for making an indicia-containing food product, and an edible food product as for example a frankfurter having a desired indicia on its outer surface.

Abstract: A curved, tubular packing casing of unreinforced cellulose having non-uniform wall thickness in cross-section is disclosed. The area of minimum wall thickness lies opposite the area of maximum wall thickness and is situated in the area of the greater, outer radius of curvature. The maximum wall thickness lies in the range from about 50 to 160 .mu.m, and the minimum wall thickness lies in the range from about 10 to 50 .mu.m. The maximum wall thickness is 50 to 800% greater than the minimum wall thickness.

Abstract: The encased product of the present invention comprises an elongated flexible casing cylindrically shaped substantially along its length and having opposite end closures. A product material fills the cavity formed by the flexible casing and maintains the casing in a cylindrical shape. The cylindrical casing is formed from an elongated strip of flexible material having opposite side edges, the strip being formed into a finished tubular casing with the side edges of the strip within each casing frictionally overlapping and engaging the side edges thereof. The product is formed by continuously applying an elongated flexible ribbon to the outer cylindrical surface of a stuffing tube at a canted angle with respect to the longitudinal axis of the tube and rotating the flexible ribbon at the point where it is applied to the stuffing tube so that it will wrap around the tube in a plurality of helical revolutions to form a cylindrical casing on the tube.

Abstract: A fiber-containing product based on seeds of leguminous plants comprises the cell wall ingredients of the seed, said ingredients being isolated upon previous removal of the seed coat. The product is prepared by whole seeds of leguminous plants being shelled to remove the cellulose-containing seed coat and being rinsed and steamed for bacteriological reasons are wet-ground to open the plant cells and to dissolve or suspend the starch particles, proteins, and soluble components contained in the plant cells; whereafter proteins, salts, soluble ingredients, and starch particles are removed as a filtrate through a filtration on a centrifugal sieve followed by a washing, filtration, and pressing of the resulting filter cake to increase the dry matter content before the filter cake is rasped and dried. The fiber product can be used when preparing e.g.

Abstract: The tubular packaging casing, in particular a synthetic sausage casing, comprised of fiber-reinforced cellulose, in which the fiber-reinforcement is coated at least on the outside with a cellulose layer, and a surface layer on the cellulose layer. The surface layer comprises a water-insoluble cationic resin containing particles of fibers of synthetic resin or cellulose, in particular particles of a vinyl chloride homopolymer or copolymer.

Abstract: The encased product of the present invention comprises an elongated flexible casing cylindrically shaped substantially along its length and having opposite end closures. A product material fills the cavity formed by the flexible casing and maintains the casing in a cylindrical shape. The cylindrical casing is formed from an elongated strip of flexible material having opposite side edges, the strip being formed into a finished tubular casing with the side edges of the strip within each casing frictionally overlapping and engaging the side edges thereof. The product is formed by continuously applying an elongated flexible ribbon to the outer cylindrical surface of a stuffing tube at a canted angle with respect to the longitudinal axis of the tube and rotating the flexible ribbon at the point where it is applied to the stuffing tube so that it will wrap around the tube in a plurality of helical revolutions to form a cylindrical casing on the tube.

Abstract: To make fish sausages with skin on the outside and no backbone, fillets with skin are placed at the periphery and skinless fillets at the center of a filling machine, after which the fillets are pushed into a casing closed at one end and the other end of the casing is closed. The sausages obtained are then frozen. The sausages removed from the casings and cut into slices form steaks which may be served as the basis of prepared dishes.

Abstract: A tubular, biaxially stretch-oriented packaging film, in particular a sausage casing, comprising a polymer mixture which comprises an aliphatic polyamide, a polyterephthalic acid ester, an aromatic polyamide comprising branched aliphatic diamines having at least 7 carbon atoms and aromatic dicarboxylic acids, or aromatic diamines and aliphatic dicarboxylic acids having 5 to 11 carbon atoms and a dye. The weight amount of the aromatic polyamide is preferably equal to, and particularly preferably greater than, the weight amount of dye. A masterbatch suitable for producing the film is also disclosed. With particular advantage, the film having the above described composition can be dyed deep black or brilliant red.

Abstract: The tubular foodstuff casing, in particular the synthetic sausage casing, made of cellulose hydrate comprises an external covering or impregnation comprising a fungicidal heterocyclic compound, in particular a benzimidazole or isothiazolone derivative substituted in the 2-position, which can be used, if desired, in admixture with glycerol monolaurate. The coating prevents infestation of the casing by molds, in particualr when it is stored in the moist state.

Abstract: A tubular food casing comprising a film which has been bent to form a tubing, the longitudinal edges of which are joined to one another by means of an adhesive tape, which forms a glued seam. The adhesive tape comprises a plurality of incisions, ending in the area of the glued seam, which extend transversely to its longitudinal direction. In the area of the incision ends, the adhesive tape is firmly bonded to the film. The bond strength between the adhesive tape and the film is greater than the tear resistance of the film.

Abstract: An aqueous natural liquid smoke impregnated food casing suitable for imparting smoke color to food products processed therein and method for making the same using an aqueous natural liquid smoke which is neutralized to a pH between about 5-9 to precipitate tar materials which are removed prior to impregnation.

Abstract: The invention provides a meat-based product comprising a whole-muscle body A and a core B of stuffing. The stuffing contains cereal, herbs and spices and also a major proportion of a material, preferably fatty, to produce a thick viscous readily extrudable emulsion. The product also includes an outer casing D and an annular layer C of fat between the whole-muscle body A and the casing D. The product is made by coextrusion from a triple coextrusion head supplied with whole-muscle meat, stuffing formulation and the fatty material from separate hoppers.

Abstract: Low fat emulsion-type sausage products which comprise a continuous phase of heat-set meat emulsion and a discontinuous phase of particles of a water in oil emulsion, the water in oil emulsion having edible fat as a continuous phase and an aqueous gelatin solution as its discontinuous phase. A method for making the sausage products are also disclosed.

Abstract: A method of manufacturing sausage is disclosed. This sausage is reduced in calories and is prepared by replacing a portion of the fat in the sausage with cooked rice.

Abstract: A fiber-reinforced cellulosic casing article with 40%-65% moisture, a first ketene dimer peeling aid coating on the casing inner surface, a second wood-derived tar-containing liquid smoke coating and precipitated tar having a single mode mass spectrometric distribution below 400 atomic mass units.

Abstract: A tube, in particular sausage casing, is composed of mutually connected sections which at the connection point, prior to connection, possess cut edges extending approximately at right angles to the longitudinal axis of the tube and parallel to each other. The sections are connected by an adhesive tape extending around the outside of the tube. When the tube, possessing two folded edges extending parallel to each other, is flattened, the part of the cut edges of one section extending from a first folded edge of the other opposite folded edge is situated within the tube and the other part of this cut edge, which extends from the second folded edge back to the first folded edge, is situated on the outside of the tube. Parts of the cut edge of the other section are situated in reversed arrangement, firstly on the outside of the tube and then within the tube.

Abstract: The cellulose-based product, in particular in the form of a film, contains in its wall a primary, permanent plasticizer of one or more crosslinked copolymers made from at least two components. One or more of these components are monomer units containing a terminal, ethylenically unsaturated, polymerizable group or compounds of maleic acid, or fumaric acid. A further component comprises units containing thermally crosslinked groups made from N-methylolamides of unsaturated carboxylic acids. A process is furthermore described for the production of this shaped product, in which the copolymer is metered into the viscose, and the N-methylolamide groups are thermally crosslinked with the cellulose.

Abstract: Disclosed herein is a smokable food-packaging film comprising:at least one layer of a mixture of 50 to 80 wt % polyamide having a melting point of 120.degree. to 210.degree. C. and a recrystallization temperature of not lower than 50.degree. C. and 20 to 50 wt % .alpha.-olefin - vinyl alcohol copolymer, said film having properties of an initial stress of not higher than 0.6 Kg/mm.sup.2 at a 25% elongation, a transmission to 50% concentration of methanol of not less than 200 g/m.sup.2.day.atm at a temperature of 60.degree. C. and a relative humidity of 0%, and an oxygen gas-transmission of not more than 50 cc/m.sup.2.day.atm at a temperature of 30.degree. C. and a relative humidity of 60%, and the thickness of said film being 20 to 60 .mu.m.

Abstract: Tubular packaging casing, in particular a food-stuffs casing of regenerated cellulose, which contains an internal coating of film-forming plastic resins, which contains 10 to 200 mg of a protein coagulant per m.sup.2 of internal coating having at least one COOH-group or a salt thereof.