Feature Is Casing Patents (Class 426/135)
  • Patent number: 10045544
    Abstract: The present invention relates to a method for preparing food products by means of extrusion, comprising the processing steps of: i) providing a food dough; ii) providing a viscous coating agent; iii) extruding a strand of food dough and extruding a coating layer at least partially enclosing the strand; iv) treating the at least partially coated strand with a liquid strengthening agent during at least two strengthening steps such that the coating layer of the strand is strengthened; to a device for performing this method and to the obtained food strand.
    Type: Grant
    Filed: November 14, 2011
    Date of Patent: August 14, 2018
    Assignee: Marel Townsend Further Processing B.V.
    Inventors: Léon Marie Francois Spierts, Adrianus Josephes Van Den Nieuwelaar, Marcus Bernhard Hubert Bontjer, Patricia Rosa Maria Hoekstra-Suurs
  • Patent number: 9266633
    Abstract: Implementations of the present invention extend to sanitary systems, methods, and devices configured to package food items with an even coating of an accurate amount of sanitizing agent, such as an antimicrobial agent. In one implementation, an exemplary system comprises a combination of air nozzles, anti-bacterial spray nozzles or spray headers, metering valves, and timers to achieve uniform distribution of an antimicrobial solution into a product package, and subsequently provide a uniform distribution of the antimicrobial solution to the food item.
    Type: Grant
    Filed: August 16, 2010
    Date of Patent: February 23, 2016
    Assignee: National Beef Packing Company, LLC
    Inventors: Phillip W. Blattner, James C. Graves, Gary B. Hersh, David M. Kalscheur, Steven J. Scott, Joaquin L. Urias
  • Publication number: 20140050823
    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: October 28, 2013
    Publication date: February 20, 2014
    Inventor: Ruben Garcia Cruz
  • Patent number: 8563057
    Abstract: The present invention proposes a smokable planar or hose-type food casing or food casing film for food packagings, such as, e.g., sausage casings, shrink bags or the like on polymer basis, which is for the first time manufactured in the jet-blasting process from a homogeneous molten plastic material consisting of a plastic mixture consisting of at least of PA (polyamide) with PVAL (polyvinyl alcohol) and PEBAX (polyether block amide). The food casing or food casing film has a water vapor permeability that is at least 1 kg/m2 within 24 h. Its oxygen permeability at a film thickness of 30 ?m is less than 2.1 cm3/m2 within 24 h. Moreover the present invention for the first time proposes a method for manufacturing it.
    Type: Grant
    Filed: February 26, 2010
    Date of Patent: October 22, 2013
    Assignee: Kuhne Anlagenbau GmbH
    Inventor: Jürgen Schiffmann
  • Patent number: 8551548
    Abstract: The invention relates to a method for manufacturing co-extruded food products, comprising the processing steps of: A) co-extruding an elongate dough strand with an enclosing casing, B) bringing the encased elongate food strand into contact with a salt solution for a maximum of 5 seconds, and C) dividing the encased elongate food strand into separate products. The present invention also relates to a device for manufacturing co-extruded food products.
    Type: Grant
    Filed: July 19, 2006
    Date of Patent: October 8, 2013
    Assignee: Stork Townsend B.V.
    Inventors: Marcus Bernhard Hubert Bontjer, Sigebertus Johannes Jacobus Jozef Meggelaars, Paulus Johanus Maria Thoonsen, Kasper Willem Van Den Berg
  • Publication number: 20130202750
    Abstract: The present invention relates to a consumer-friendly, ready-to-bake food item containment product (100) containing a food item (104) disposed on a planar sheet (102) of ovenable material, wherein the sheet has a compact configuration for shipping and storage that is capable of being transformed to an expanded configuration in which the food item portions are arranged in spaced locations on the sheet in position for baking into the individual baked food item products. The present invention also relates to a method for preparing individual food item portions for baking wherein a plurality of food item portions are disposed on a planar sheet of ovenable material capable of being transformed from the compact configuration to a flat planar configuration and changing the sheet from the compact configuration to the flat planar configuration to arrange the food item portions on the sheet for baking. The food items may include appetizers, entrees, or dessert type items, including sweet doughs.
    Type: Application
    Filed: October 13, 2011
    Publication date: August 8, 2013
    Inventors: Geoffrey Radley, Samuel Huffman, Deborah Belser
  • Publication number: 20130142921
    Abstract: Various blanks are provided for forming sleeves, containers, and other constructs for heating, browning, and/or crisping of a food item in a microwave oven, and for holding and/or transporting the food item after heating. The various blanks, sleeves, containers, and other constructs may include a removable portion defined by one or more lines of disruption that enable the removable portion to be separated from the remainder of the blank, sleeve, container, or other construct.
    Type: Application
    Filed: January 31, 2013
    Publication date: June 6, 2013
    Applicant: Graphic Packaging International, Inc.
    Inventor: Graphic Packaging International, Inc.
  • Publication number: 20130122138
    Abstract: The present disclosure provides multi-component food products having a wet food component and a dry food component. The multi-component food product is shelf-stable and does not include any artificial preservatives. Methods for providing a shelf-stable multi-component food product having a wet food component and a dry food component without artificial preservatives to a consumer are also provided, as are methods for marketing such a shelf-stable multi-component food product.
    Type: Application
    Filed: January 3, 2013
    Publication date: May 16, 2013
    Applicant: NESTEC S.A.
    Inventor: Nestec S.A.
  • Publication number: 20130108746
    Abstract: The disclosure relates to a method for removing of unwanted odors and/or flavors from a wine and/or wine-type beverage using a transition metal, more particularly to the removal of sulfur and/or sulfur-containing compounds having an unwanted odor and/or off-flavor from a wine product by one or both of: (a) adding copper and/or a copper-containing compound during bottling of the wine product and (b) having a copper-containing container and/or closure system.
    Type: Application
    Filed: October 17, 2012
    Publication date: May 2, 2013
    Inventor: Scott K. Brendecke
  • Publication number: 20130064939
    Abstract: Smoke-impregnated food casings based on cellulose and also methods for reducing discolorations on and in the surface of such casings are provided.
    Type: Application
    Filed: April 3, 2012
    Publication date: March 14, 2013
    Applicant: CASETECH GMBH
    Inventors: HEINRICH HENZE-WETHKAMP, ANTON KRALLMANN
  • Publication number: 20130045246
    Abstract: Edible or potable substances can be transported in biodegradable vessel.
    Type: Application
    Filed: February 22, 2011
    Publication date: February 21, 2013
    Inventors: David A. Edwards, Raphaël Haumont, Francois Azambourg
  • Publication number: 20120294989
    Abstract: The present invention relates to a container for a beverage provided with an edible flavor enhancement coating for release upon opening of a beverage by coming in connect with the liquids in the human mouth. More particularly, the present invention relates to a container with the portion being placed in the mouth for drinking provided with a water-soluble an edible flavor enhancement coating that dissolves by coming in contact with liquids in the human mouth or beverage to be drunk only upon opening of the beverage container, in such a way so as to stimulate the taste receptors immediately prior to and during the drinking or pouring of the contents within the beverage container.
    Type: Application
    Filed: May 20, 2011
    Publication date: November 22, 2012
    Inventor: Richard Picolli
  • Patent number: 8147933
    Abstract: The invention relates to a tubular food wrapping made of an absorbent material that is imbibed with colorants and/or flavorings which can be transferred to a food item placed in the wrapping. The inventive food wrapping consists of a textile envelope, preferably comprising a longitudinal seam. Also disclosed are a method for producing said wrapping and the use thereof.
    Type: Grant
    Filed: March 29, 2004
    Date of Patent: April 3, 2012
    Assignee: Kalle GmbH
    Inventors: Christian Auf Der Heide, Dirk Auf Der Heide, Erna Kastl, Martina Koenig, Juerg-Heinrich Kallweit
  • Publication number: 20120058218
    Abstract: A holder for confectioneries and particularly frozen confectioneries. The holder includes a receptacle having a shape that is complementary to the shape of the confectionery and being configured to allow a major portion of the confectionery to be exposed when the confectionery is received in and supported by the receptacle, and a handle coupled to a bottom portion of the receptacle to allow the holder to be hand held. The holder is particularly useful for holding frozen confectioneries such as ice cream bars, ice cream sandwiches, etc. that are not provided with handles.
    Type: Application
    Filed: August 4, 2011
    Publication date: March 8, 2012
    Inventors: Daniel R. Blondeau, Paul J. VanRisseghem
  • Patent number: 8080268
    Abstract: The present invention relates to a smoke and water-vapor-permeable food casing based on aliphatic polyamide and/or aliphatic copolyamide, which is impregnated with liquid smoke on the food-facing side.
    Type: Grant
    Filed: July 7, 2004
    Date of Patent: December 20, 2011
    Assignee: Kalle GmbH & Co. KG
    Inventors: Robert Wilfer, Ulrich Delius, Jörg Becker, Günther Schetter, Martina König, Gabriele Kiene, Cathrin Schulz, Dirk Auf Der Heide, Christian Auf Der Heide
  • Publication number: 20110236539
    Abstract: A flexible tubular food casing having a flat support material is provided which, on at least one side, has a continuous coating based on a hotmelt polymer, with the coating preferably situated on the outside. The continuous coating has a weight per unit area of 3 to 200 g/m2, preferably 15 to 50 g/m2. The hotmelt polymers have an MVR value in the range of about 25 to 500 cm3 per 10 min, measured at 190° C. with a load of 2.16 kg.
    Type: Application
    Filed: February 22, 2011
    Publication date: September 29, 2011
    Inventors: Jens FOEGLER, Michael Seelgen, Ulrich Delius
  • Patent number: 7964226
    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: Grant
    Filed: September 22, 2009
    Date of Patent: June 21, 2011
    Assignee: E.I. du Pont de Nemours and Company
    Inventors: I-Hwa Lee, James Michael McKenna, Raghuram Narumanchi
  • Patent number: 7935374
    Abstract: Methods of imparting functionality to a food surface are described. In general, a tubular food casing having a surface coated with a polyvinyl alcohol-polyethylene glycol graft copolymer is contacted with a food surface. The functionality is imparted onto the food surface, and in some instances, the polyvinyl alcohol-polyethylene glycol graft copolymer is subsequently removed.
    Type: Grant
    Filed: November 14, 2005
    Date of Patent: May 3, 2011
    Assignee: ViskoTeepak Belgium NV
    Inventor: Douglas E. Appleby
  • Publication number: 20110076367
    Abstract: The invention relates to a single layer or multilayer tubular food casing, in particular for foods which are scalded, cooked or heated in other ways in the casing, preferably for cooked-meat or scalded-emulsion sausages, hams, cured products or processed cheese, wherein the invention only relates to those casings which have an internal layer which consists of a thermoplastic polymer or predominantly comprises one such, having a substantially smooth, non-absorbent, non-porous and non-felt-like and non-woven-fabric-like surface.
    Type: Application
    Filed: September 29, 2010
    Publication date: March 31, 2011
    Applicant: CASETECH GMBH
    Inventors: Christian Auf der Heide, Anton Krallmann, Heinrich Henze-Wethkamp
  • 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: 20100247715
    Abstract: Elongated container for consumables (FIGS. 1, 2 and 3) including a consumption article similar in size and shape to a cigarette, which is used by absorbing the product it contains, after applying it to the lips of the person who wants to taste it, such that it is manufactured, preferably, with multilayer sheets of cellulose, aluminium and polyethylene, although sheets with one, two or more layers can be used, including a cylindrically shaped, hollow, elongated body (1), plugged at both ends thereof with absorption mouthpieces (2) and seals (3) intended to conserve consumable (4). Several variations are offered with liquid, gaseous and solid consumables, capillary take-up wicks (5), aroma emitters (6), stoppers (8) and air inlet valves (7). The container is also provided, in that the consumable, in compliance with health and legal regulations, covers the whole range of products including preventive and curative medicinal products.
    Type: Application
    Filed: November 17, 2008
    Publication date: September 30, 2010
    Inventor: Mario Pastor Muntada
  • Patent number: 7754258
    Abstract: A porcine collagen film is made from an extrudable collagen gel. The porcine collagen is essentially sow collagen. The ratio of collagen to fat is usually above 10:1, for example in the range 25:1 to 50:1.
    Type: Grant
    Filed: February 18, 2004
    Date of Patent: July 13, 2010
    Assignee: Devro PLC
    Inventors: Trevor Morgan, Derek Samuel David Norwood, Mark Gray
  • Patent number: 7718207
    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.
    Type: Grant
    Filed: November 30, 2005
    Date of Patent: May 18, 2010
    Assignee: Case Tech GmbH
    Inventors: Anton Krallmann, Kai Warkentin
  • Patent number: 7666484
    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.
    Type: Grant
    Filed: March 12, 2002
    Date of Patent: February 23, 2010
    Assignee: Viscofan, S.A.
    Inventor: Juan Luis Arias López
  • Publication number: 20100009041
    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: 20100003380
    Abstract: The present invention relates to non-edible collagen casings for food products which do not have to be soaked in water or brine just before stuffing (ready-to-stuff casings), and the method for preparing them. More specifically, the invention refers to a preparation of a stabilized longlife non-edible collagen casing ready-to-stuff comprising a moisture amount between 27% and 50% by weight based on total casing weight and a salt amount between 2,5% and 30% by weight based on dry casing weight, wherein the salt comprises a salt from an organic acid and wherein the casing is packed.
    Type: Application
    Filed: July 3, 2009
    Publication date: January 7, 2010
    Applicant: Naturin GmbH & Co.
    Inventors: Ion Inaki Garcia Martinez, Jose Angel Arraras, Ernst Knortzer
  • Publication number: 20090155429
    Abstract: Disclosed is a food package used for consumption by a patient who has undergone a weight-loss surgery. The food package includes a food product in a frozen form and a container for storing the food product. The food package further includes an air tight seal configured on the container for retaining the food product stored inside the container. The food product may weigh less than or equal to about four ounces. The food product disclosed herein may be consumed as a healthy, balanced meal.
    Type: Application
    Filed: December 18, 2007
    Publication date: June 18, 2009
    Inventor: Brenton Lago
  • Publication number: 20090029012
    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.
    Type: Application
    Filed: April 29, 2006
    Publication date: January 29, 2009
    Applicant: Kalle GmbH
    Inventors: Jens Foegler, Herbert Gord, Michael Seelgen, Peter Wolf
  • Patent number: 7288214
    Abstract: Described is a coagulation solution suitable for causing coagulation of a collagen-containing casing of a co-extruded food product. This coagulation solution comprises a highly soluble inorganic salt. The pH of the coagulation solution is adjusted using a buffer solution. Also described is a method for coagulating a collagen-containing of a co-extruded food product. This method comprises the step of bringing the collagen casing into contact with a coagulation solution. The coagulation solution herein comprises a solution as described above.
    Type: Grant
    Filed: December 5, 2000
    Date of Patent: October 30, 2007
    Assignee: Stork Townsend Inc.
    Inventors: Peter Johannes Christoffel Marie Bergmans, Antonius Joseph Henricus Aloysius Van Liebergen
  • Patent number: 7282232
    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.
    Type: Grant
    Filed: January 17, 2002
    Date of Patent: October 16, 2007
    Inventors: John Edward Rose, Glynn Arthur Wardle
  • Patent number: 7022357
    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.
    Type: Grant
    Filed: May 15, 2002
    Date of Patent: April 4, 2006
    Assignee: Wolf Walsrode AG
    Inventors: Anton Krallmann, Kai Warkentin
  • Patent number: 7011858
    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.
    Type: Grant
    Filed: September 27, 2001
    Date of Patent: March 14, 2006
    Assignee: Kalle GmbH & Co. KG
    Inventors: Gerhard Grolig, Martina Koenig, Christian Auf Der Heide, Dirk Auf Der Heide, Furg-Heinrich Kallweit
  • Patent number: 7001635
    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.
    Type: Grant
    Filed: April 16, 2003
    Date of Patent: February 21, 2006
    Assignee: Viskase Corporation
    Inventors: Frederick M. Merritt, II, Myron D. Nicholson, Paul E. DuCharme, Jr.
  • Patent number: 6991836
    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.
    Type: Grant
    Filed: January 11, 1999
    Date of Patent: January 31, 2006
    Assignee: Teepak Properties, LLC
    Inventor: Harsh Gopal
  • Patent number: 6902783
    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.
    Type: Grant
    Filed: December 19, 1997
    Date of Patent: June 7, 2005
    Assignee: Kalle Nalo GmbH & Co.
    Inventors: Klaus-Dieter Hammer, Gerhard Grolig, Michael Ahlers, Ulrich Delius
  • Publication number: 20040265439
    Abstract: An intermediary edible composition of a protein emulsion that can be formed into intermediary films for construction of sheets and pockets, and into extruded forms is disclosed. The emulsion preferably includes a fish-based protein and is used to create intermediary films, which are laid in convex mold halves (FIG. 1). The molds are mated and subjected to a heating step where after a protein-based pocket structure is formed. The pocket can be used for holding a variety of foodstuffs, and has excellent moisture absorption resistance as well as mechanical properties.
    Type: Application
    Filed: March 26, 2004
    Publication date: December 30, 2004
    Applicant: Premier Pacific Seafoods
    Inventor: David W. Galloway
  • Publication number: 20040247753
    Abstract: The present invention relates to a multilayered film for food packaging, wherein an intermediate layer comprising polyamide blended with a polyolefin masterbatch is sandwiched between an inner layer comprising polyamide and an outer layer comprising polyamide.
    Type: Application
    Filed: March 25, 2004
    Publication date: December 9, 2004
    Inventor: Hiroyuki Yabuta
  • Publication number: 20040247752
    Abstract: A seamless, tubular food casing produced by extrusion or coextrusion, wherein at least one layer of the casing comprises a mixture of: a) thermoplastic starch and/or a thermoplastic starch derivative and b) at least one further polymer, in which the further polymer is a homopolymer or copolymer comprising at least one selected from the group consisting of hydroxycarboxylic acid units, a poly(ester urethane), a poly(ether urethane), a poly(ester ether urethane) and a poly(alkylene carbonate) of the formula —[CHR1—CHR2—O—CO—O—]n, where R1 and R2 independently of one another are a hydrogen atom or a (C1-C4)alkyl group and n is an integer from 10 to 5000, and wherein the casing carries internally at least one transferable coloring, aroma substance and/or flavoring.
    Type: Application
    Filed: March 24, 2004
    Publication date: December 9, 2004
    Inventors: Martina Koenig, Bernhard Feron, Ulrich Delius, Monif Naief, Hans-Gerd Ziemes
  • Publication number: 20040197445
    Abstract: The present invention relates to a food casing suitable to impart a caramel color to a portion of a food product, comprising a food casing having interior and exterior surfaces and a coating comprising caramel. The present invention also relates to methods of use of a food casing coated with a caramel coating and methods of manufacture.
    Type: Application
    Filed: April 4, 2003
    Publication date: October 7, 2004
    Inventor: Douglas Edward Appleby
  • Patent number: 6764729
    Abstract: A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing.
    Type: Grant
    Filed: January 18, 2001
    Date of Patent: July 20, 2004
    Assignee: Cryovac, Inc.
    Inventors: Ram K. Ramesh, Michael J. Rosinski
  • Patent number: 6761944
    Abstract: The invention relates to a process for the treatment, in particular for the roughening, of the surface of hydrated cellulose shaped articles, in which at least one cellulase is allowed to act on the surface and is then inactivated permanently. The tubular films modified in this way are particularly suitable as foodstuff casings, specifically as sausage casings.
    Type: Grant
    Filed: January 13, 1999
    Date of Patent: July 13, 2004
    Assignee: Kalle Nalo GmbH & Co. KG
    Inventors: Klaus-Dieter Hammer, Martina Koenig, Theo Krams
  • Publication number: 20040096554
    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 fibres 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.
    Type: Application
    Filed: October 23, 2003
    Publication date: May 20, 2004
    Inventors: John Edward Rose, Glynn Arthur Wardle
  • Publication number: 20040091586
    Abstract: The invention relates to a cellulose-hydrate-containing seamless tubular food casing comprising at least one vinylpyrrolidone homopolymer and/or vinylpyrrolidone copolymer in admixture with the cellulose hydrate. The weight ratio of vinylpyrrolidone homopolymer and/or vinyl-pyrrolidone copolymer to cellulose is generally from 1:25 to 10:1. The casing can be reinforced with fibers, in particular with a hemp fiber paper. It is generally produced by the viscose process and has a low permeation and anti-mold properties. The casing is envisaged as artificial sausage casing, particularly suitable for dry or long-keeping sausage.
    Type: Application
    Filed: October 30, 2003
    Publication date: May 13, 2004
    Inventors: Klaus-Dieter Hammer, Herbert Gord, Rainer Neeff
  • Publication number: 20040076723
    Abstract: The invention relates to a gathered tubular film (12), especially consisting of artificial sausage skin, which is concertinaed to form a tubular caterpillar-type element. Until now, in order to gather as large a length as possible of the tubular film (12) to form a tubular caterpillar-type element of a certain length, methods have involved increasing the compression of the tubular caterpillar-type element. The aim of the invention is to achieve the same objective by providing a tubular caterpillar-type element having an outside diameter which is at least 10% larger than the outside diameter of the tubular film (12). In order to achieve this, the tubular film (12) is caught at certain points by suction nozzles on the gathering tool, and is pulled radially outwards.
    Type: Application
    Filed: November 13, 2003
    Publication date: April 22, 2004
    Inventor: Gunter Kollross
  • Patent number: 6703058
    Abstract: The present invention relates to a tubular food casing based on cellulose hydrate which is impregnated and/or coated on its inner surface with a release preparation. The release preparation comprises (a) at least one reactive hydrophobicizing component, (b) at least one non-reactive release component and (c) at least one oil component and/or lecithin component.
    Type: Grant
    Filed: April 7, 2000
    Date of Patent: March 9, 2004
    Assignee: Kalle GmbH & Co. KG.
    Inventors: Klaus-Dieter Hammer, Michael Ahlers, Theo Karns
  • Patent number: 6630214
    Abstract: Disclosed is a method of forming a seamless, non derivatized cellulose tubular film having enhanced rewet shrinkage properties. The enhanced properties are provided by first drying a hydrated extruded tube of non derivatized cellulose gel at one inflated diameter to form a tubular film. The film is then moisturized while holding an inflated diameter smaller than the drying diameter.
    Type: Grant
    Filed: November 17, 1999
    Date of Patent: October 7, 2003
    Assignee: Viskase Corporation
    Inventors: Owen Joseph Mc Garel, Merlan Elroy McAllister
  • Publication number: 20030148051
    Abstract: A product such as a joint of meat is encapsulated in a cut length of a continuous sleeve of elasticated netting. A seam has been sewn along the sleeve offset from its centre so that the cut length has a lateral projection which will not become embedded in the product during cooking and can be used in handling the hot product. Preferably the seam is sewn using stitches which will unravel when one end of the yarn is pulled to facilitate stripping the sleeve from the product.
    Type: Application
    Filed: February 5, 2002
    Publication date: August 7, 2003
    Inventor: Stuart Baird Revill
  • Publication number: 20030134014
    Abstract: Described is a coagulation solution suitable for causing coagulation of a collagen-containing casing of a co-extruded food product. This coagulation solution comprises a highly soluble inorganic salt. The pH of the coagulation solution is adjusted using a buffer solution. Also described is a method for coagulating a collagen-containing of a co-extruded food product. This method comprises the step of bringing the collagen casing into contact with a coagulation solution. The coagulation solution herein comprises a solution as described above.
    Type: Application
    Filed: October 21, 2002
    Publication date: July 17, 2003
    Inventors: Peter Johannes Christoffel Marie Bergmans, Antonius Joseph Henricus Aloysius Van Liebergen
  • 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
  • Publication number: 20030072854
    Abstract: Cellulose casing for sausages, comprising at least three concentric layers of regenerated cellulose, of which the two layers in contact with the outside, that is, those with the greatest and smallest diameter respectively are made of colorless, transparent viscose, and in which the internal layer or layers are made of regenerated cellulose to which is added other substances such as pigments, fumes, flavor extracts, spices or plastic proteins.
    Type: Application
    Filed: September 16, 2002
    Publication date: April 17, 2003
    Inventors: Agustin Garcia Vizcarra, Jose Abel Oiza Oset