Abstract: A composite, co-extruded food product has an outer casing and an inner filling. The outer casing is based upon a textured meat or textured fish and has a moisture content of between 20% and 40%. The filling ingredient represents between 30% and 40% of the total volume of the product and may be a vegetable oil/fat, an animal oil/fat and/or a powdered yeast.

Abstract: A method and composition for producing an edible casing from an aqueous gelatin plasticizer composition which is given specific through-put parameters by means of a elongated rotating extruder which terminates in a die extruder for forming a film. The aqueous gelatin composition may also contain chitosan and/or hydroxypropylcellulose. Optionally, cross-linking agents, coloring agents, flavoring agents, preservatives and/or antioxidants may be included.

Abstract: A collagen food wrapping comprising collagen extruded into a film. The collagen contains a smoke component which is encapsulated with an encapsulating material which will release the smoke component during curing or cooking and prior to consumption thereof. The invention further includes a collagen slurry containing an encapsulated liquid smoke component and a method for manufacturing a wrapped food product by extruding the slurry onto a surface of the food product to form such a film.

Abstract: A wet edible collagen casing, having a moisture content of 50 to 90% by weight, which has been formed and cross-linked, and is packed in its wet state.

Abstract: The method for linking a strand of an elongated coextruded meat emulsion product having an outer surface exposed to the atmosphere without the benefit of an enclosed casing comprises subjecting the strand to a constrictive force at spaced intervals along its length to create a plurality of link points of reduced diameter along the length of the strand. The link points are surrounded by an edible linking material capable of holding the link points in a condition of reduced diameter during a cooking cycle at a temperature in excess of 60.degree. C. After cooking, the link strand is then subjected to a water based rinse at a temperature of less than 60.degree. C. wherein the linked material will dissolve and will be removed from the strand. The preferred linking material is one from a group of hydroxypropylcellulose and methylhydroxyproplycellulose.

Abstract: The invention comprises a shirred food casing strand comprising tubular film food casing compressed along a longitudinal axis of the tubular film to form a compressed pleated strand. The strand has an internal longitudinal bore defined by sidewalls formed from said compressed tubular film. The bore has a first open end and the strand is provided with an end closure proximate a second end of the bore and which closes said bore proximate said second end. The end closure comprises a portion of said tubular film compressed within said bore proximate said second end. The compressed film portion has a vent therethrough. The compressed film portion tightly circumferentially contacts the walls of said bore at the location of the end closure and is hollow at one end of the compressed film portion and has an essentially flat surface at another end of the compressed film portion opposite the hollow end, said flat surface facing the first open end of said bore.

Abstract: The articles are made by mixing an animal protein product of meat, from which the fat has been removed by extraction with a gas in liquid or overcritical state, and starchy grain or vegetable material, plus other additives if necessary, into a mixture of semifluid to pasty consistency. The mixture obtained is extruded, with the addition of water, to form a substantially plastically workable material which is put into the desired shape by means of injection molding. The method may be used for making articles such as disposable tableware and cutlery for households and the catering trade, packaging, or casings.

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: An anhydrous cheese-based product is provided which may be made into a cheese-based dry flake for incorporation into baked goods and flour confections, or which may be used in the preparation of snack items. The cheese-based product comprises from substantially 0 to 2% by weight of moisture, from about 20% to about 50% by weight of cheese solids, with the balance being cheese-compatible oils. The cheese solids are naturally occurring cheese solids that are derived from cheeses from which substantially all water has been removed, and thereby comprise the butterfat, protein, and lactose constituents of cheese. The cheese-compatible and bakery-compatible oils must be selected from the group consisting of suitable vegetable oils, butter oils, or other dairy fats, and mixtures thereof, which exhibit generally similar solid fat index and melting point characteristics as those of butterfat; and they must be miscible with the butterfat constituent of cheese solids, in any proportion, at temperatures of about 35.

Abstract: The present invention relates to a casing which is impregnated with a high browning, low flavor liquid composition in order to impart a desirable brown color to a food contained in the casing without adding undesirable sensory characteristics to the food.

Abstract: Casings for food such as sausage are prepared from connective tissue that has been removed from animal tissue in accordance with the process comprising the steps of (1) mechanically separating connective tissue and impurities from animal tissue; (2) treating the connective tissue to remove the fat; (3) reducing the residual bone content of the connective tissue by exposure to acidic materials; (4) separation of the non-collagenous protein and elastin by treating the connective tissue with a first enzyme; and (5) separation of the muscle tissue from the connective tissue by treating with a second enzyme. The step of removing the fat from the connective tissue can be accomplished by one or more of the following steps: (A) hydrocarbon extraction of the fat from the connective tissue; (B) extraction of the connective tissue with a critical fluid; (C) dissolution of the fat with a third enzyme; (D) treatment of the fat with a suitable treating agent; (E) heat treatment; and/or (F) pressure treatment e.g.

Abstract: A meat product of at least one individual chunk of meat cooked in a compact form in an outer mesh netting is provided. The meat product is simultaneously wrapped and covered with both a thin and fragile edible inner collagen film and the outer netting such that the edible inner collagen film is in surface contact with the meat product as a casing and as a separating medium to hinder adhesion of the outer netting to the meat product. The netting completely encloses both the meat product and the inner collagen film. The meat product is then heat treated by cooking it as well as the edible inner collagen film and the outer netting to avoid any problem of sticking of the netting to the meat product and preclude damage to the edible inner collagen film. The edible collagen film is insoluble in water so that the cooking makes it possible to provide a compact, ready-to-eat meat product with a flawless, intact outer surface. Finally, the outer netting is removed to obtain a visually pleasing meat product.

Abstract: A method and apparatus are disclosed for forming a vent hole in an end closure in the form of a twisted plait on a hose-type packing wrapper, especially a sausage skin, shirred to form a caterpillar with an unshirred wrapper section (34). A first elongated winding element (46) is introduced into the packing wrapper 940) to behind the first shirring folds. Subsequently, the unshirred wrapper section (34) is seized along an axial surface line by a second elongated winding element (48) of a length shorter than that of the first winding element (46) which is moved radially towards the latter. Thereupon, the winding elements (46, 48) are actuated in rotating manner and, at the same time, are axially advanced. The twisted plait is thus generated from the free end of the winding elements (46, 48) in a manner progressing to the rear. At the end, by retraction of the winding elements (46, 48), a vent channel or hole remains in the twisted plait.

Abstract: A process for the production of meat products, especially cooked ham, which is cooked in a compact form in a net, wherein the raw or pre-processed meat product is wrapped in a casing of edible collagen and a netting of optional mesh design is applied thereover and, in a subsequent step, the product is subjected to the final cooking process. Procedure for the simultaneous enveloping of compact meat products with an edible collagen film and an elastic netting includes employment of a feed sheet for the meat products, which fits into an inner guide tube, and an outer tube upon which a supply of the elastic netting is provided, and a guide channel situated therebetween for the collagen film(s). The procedure is complemented by elements for maintaining a supply of the collagen film and the unrolling and fold-free guidance of the collagen film, as well as a conventional clipping device.

Abstract: When uncured meat is stored, even for a relatively short time after cooking, it develops what is commonly referred to as warmed-over flavor (WOF). The present invention is drawn to, inhibiting WOF, and preserving (e.g. extending the shelf life of), uncured meat containing materials i.e. UMCM (for example, uncured meat per se or materials (e.g. foods) which include uncured meat) by combining said UMCM with an additive composition selected from the group consisting of, desferoxamine mesylate (also referred to as Desferal.RTM. mesylate or desferrioxamine), or N-carboxymethyl-chitosan.

Abstract: A process for preparing a dough for enveloping food by mixing ground fish meat together with cereal flour powder and/or starch as well as oils and fats, and kneading the mixture to obtain a dough.

Abstract: Fabricated meat products like crab leg meat, which are copies of the first joint portion of the king crab or giant spider crab, and the process for manufacturing the same. The fabricated meat product like crab leg meat comprises: a central portion which comprises at least one material selected from a group consisting of fibrous material of ground fish meat, flake of fish meat and flake of crustacean meat; and a sheet-like material which mainly comprises ground fish meat, which has cornua on the outer surface thereof and which wraps around the central portion. The fabricated meat product is formed in a shape of crab leg meat.

Abstract: A food casing comprising collagen treated with a lower alkyl diol. The casing has improved mechanical properties at low temperatures.

Abstract: A process of forming an end closure of one end of a stick of shirred sausage casing. The casing 10 is twisted and then the twisted neck (16) is compressed and heated to seal it. The twisted portion is severed so as to form an end seal with about four to eight twists in it. This end seal resists rupture during stuffing.

Abstract: A dye containing chocolate is added to a collagen casing material to produce a dyed collagen casing.

Abstract: Permanently bonded, highly reliable end-closures are formed on shirred tubular strands with less film waste and without applying adhesives by occluding deshirred film from one end of the strand and sealing the occludded film by the application of sufficient pressure and energy to cause gelation and adhesion of the film surfaces.

Abstract: A web-shaped or tubular packaging film for use in food packaging applications, particularly as a sausage casing, is comprised of a carrier layer based on fiber-reinforced celulose and a closed thermoplastic, sealable resin coating based on copolymers containing vinylidene chloride (VDC) units. To improve the kink resistance, this resin coating is built up from at least two superposed layers, the first resin coating layer adjacent to the carrier layer being composed of a VDC copolymer forming flexible films and the outer, second resin coating layer being composed of a VDC copolymer forming rigid films. The web-shaped film is suitable for the production of tubular packaging casings, in particular sausage casings, with a longitudinal seam.

Abstract: A method for seaming flexible cellulose webs, to form a flexible cellulosic laminate structure, by a process which comprises overlapping edges of said cellulosic web, applying therebetween an aqueous zinc chloride solution, heating and pressing together the overlapped edges and retaining at least about 0.002 g/cm.sup.2 or more zinc chloride at the seam of said web and the reuslting seamed webs.

Abstract: The present invention relates to a multiple soft capsule in which a soft capsule is contained in another soft capsule and the production thereof. The multiple soft capsule is useful for various industrial fields such as medicine, foods, table luxuries and the like. Especially, the multiple capsule is useful in medical field, for instance, in combining two or more components which cannot be enclosed together in a single capsule or in the dissolution control in vivo of the medicines by properly selecting the kind of the film-forming substance for the outer and inner soft capsules.

Abstract: A collagen sausage casing having improved clarity and weeping properties and a method of making the casing is disclosed. The casing contains from 50 to 80% by weight of bovine collagen and from 20 to 50% by weight of an acidified brine extracted pork skin.

Abstract: Improved strands of sausage casings having their filling ends dressed have fewer failures as a result of loose tab-ends. Residual casing material remaining on the end of the casing from severing from other casing material is made to cling to the terminal end by the application of compressive force and heat in a sufficient amount to avoid fusion of the casing material.

Abstract: A shirred casing stick article, and method of manufacture thereof, having an implanted end closure positioned in the stick bore, or in a support tube within the casing stick, such that the closure is axially displaced away from the first-to-be-stuffed end of the casing stick.

Abstract: A composition, which when mixed with water, is capable of providing a colorant solution for coloring natural casings, comprising an effective amount of at least one antioxidant, an effective amount of a preservative capable of minimizing the deterioration of the casing, and a dye system for coloring the casing.

Abstract: A sausage casing package is formed utilizing a tool constituted by a rigid tube having a low-friction surface. The folded casing support is introduced into the tube and the casing sections as applied with the assembly of casing sections being drawn off the tube simultaneously with the withdrawal of the casing support from the tube to transfer the pleated and interfitted casings onto the support.

Abstract: Disclosed is a shirred sausage casing of a web film in the form of a tubing which comprises a seam region, formed from the edge regions of the web film, which extends in a helically twisted manner about the longitudinal axis of the casing in a manner wherein more than 10 helical turns are present in a 10 m length of the casing. Also disclosed is a process for producing a casing of this type.

Abstract: Disclosed is a smoke-permeable, nonreinforced film comprising regenerated cellulose, for manufacturing tubular sausage casings which have a seam extending in the direction of their longitudinal axis. The film has a wet tear strength of from about 18 to 30 N/mm.sup.2, both in the longitudinal and transverse directions, a degree of orientation in the range from about 1 to 1.2, and a number of alternate bends ranging from about 5,000 to 8,000 in the longitudinal direction, and from about 9,000 to 16,000, in the transverse direction.Also disclosed is a process for producing the film in which viscose is extruded in the form of a web, thereafter precipitated by treating it with a heated casting solution and then regenerated into cellulose hydrate gel. The casting solution used to precipitate the viscose comprises, per liter of solution, at least about 160 g of sulfuric acid and at least about 300 g of sodium sulfate and the molar ratio sulfuric acid/sodium sulfate is in the range from about 0.7 to 0.9.

Abstract: Disclosed is a shirred sausage casing comprising a tubular casing having an area of increased thickness, e.g., a glued seam, running in the direction of its longitudinal axis. This area of increased thickness is helically arranged and extends transversely to the helical windings of the main-fold constituting the outside of the shirred sausage casing. The area of increased thickness is displaced by its width, between two contiguous windings of the main-fold. Also disclosed is a process for manufacturing a casing of this type.

Abstract: Disclosed is a smoke-permeable film suitable for the production of tubular casings, especially sausage casings, including a film of fiber-reinforced regenerated cellulose and a layer of thermoplastic sealable resin containing a vinylidene group-containing copolymer. The thermoplastic sealable resin has a smoke-permeable structure, including linear discontinuities running parallel to one another, and is anchored to the surface of the cellulose film with the aid of an adhesion promoting layer. The resin layer completely coats at least one of two surfaces of the cellulose film. Also disclosed is a casing made of the smoke-permeable film and a method for producing the film.

Abstract: Disclosed is a tubular food casing having improved peelability from the stuffing mixture contained therein which comprises a coating applied to the internal surface of the casing which comprises a first component selected from a water-soluble cellulose ether, a starch ether or a combination thereof and a second component comprising a wax. Also disclosed is a process for making this tubular casing and its application with sausage meat products.

Abstract: A method of preparing a gelled product from an ungelled aqueous hydrolyzed collagen, such as gellatin or glue, concentrate containing 10-60 weight percent hydrolyzed collagen and a lyotropic agent is disclosed. The concentrate has a hydrolyzed collagen-to-lyotropic agent weight ratio of 1:0.1 to about 1:4.5, a pH value of 2.5-7 and gels at less than 20.degree. C. On dilution with water to a hydrolyzed collagen concentration of about 2 weight percent while substantially maintaining the pH value of the concentrate, the diluted composition gels at a temperature above that of the concentrate. Specific concentrates, food products, industrial applications and methods for using the concentrates are disclosed.

Abstract: A tar-depleted aqueous liquid smoke composition with smoke coloring and smoke flavoring capability and a tubular food casing with the composition applied on a surface thereof.

Abstract: A method of coating at least the internal or external surface of a shirred casing strand for foodstuffs with a smoke flavor comprising placing a liquid smoke flavor solution in contact with a shirred casing strand; applying a pressure to the solution so that the smoke solution is forced to flow between the pleats or folds of the casing and thereby coats the surface of the casing in shirred form.A shirred casing coated by this method is also provided.

Abstract: Whole clean, living soft-shelled turtles are frozen in liquid nitrogen. The frozen turtles are crushed and then ground in an atmosphere of nitrogen gas to form a powder. The powder may be mixed with other components, encapsulated or formed into tablets.

Abstract: An end closure for a thin-walled shirred sausage casing strand and a method and apparatus for making it, which comprises of de-shirring an end portion from the strand, twisting this de-shirred portion into an axially cord under controlled tension, inturning and twisting this cord into a forming tube which is supporting the strand and then compressing the inturned twisted cord against a fixed surface to form a free floating end plug.

Abstract: A tubular casing for foodstuffs, in particular sausages, comprising a web (4) which is curved along its longitudinal axis and having its longitudinal edge regions (1, 2) bonded by a glued seam. The edge regions (1,2) meet or overlap and are bonded with a strip of film (6). The strip of film (6) comprises a material which is capable of shrinking in the direction of its longitudinal axis at a temperature between about 60.degree. to 100.degree. C. A pressure-sensitive adhesive is used for the bonding. The tubular casing carries an adhesion-promoting layer (5) on the surface adjacent to the adhesive layer (3). Heating the filled casing gives it a curved form.

Abstract: The present invention relates to the manufacture of a collagen slurry which can be used, inter alia, for manufacturing casings for food products. When manufacturing the slurry, various parts of the digestive system are used as starting material and are reduced and suspended, after which the collagen is extracted, cleaned and brought into a slurry state.

Abstract: Disclosed is a tubular casing comprising a fiber-reinforced regenerated cellulose wherein the fiber-reinforcement comprises a fiber web comprising first and second edge regions, parallel to the longitudinal axis, which are overlapped and bonded to form a tube; an impregnation layer of a thermoplastic synthetic resin applied on the entire inwardly-facing surface of the fiber-reinforcement and present in a weight per unit area of less than about 50 g/m.sup.2, the impregnation layer comprising the bond for the edge regions; and a regenerated cellulose surface on the outer surface of the fiber-reinforcement. Also disclosed is a process for manufacturing the tubular casing.

Abstract: Disclosed is a tubular casing of fiber-reinforced regenerated cellulose comprising a film web which is curved to form a tube. The edge regions of the film web, which run parallel to the longitudinal axis, abut or overlap slightly and are sealed by means of a film strip which covers both the edge regions. The film web and the film strip composed of the same material have, in the wet remoistened stage, a breaking strength of about 15 to 30 N/mm.sup.2 and an elongation at break of about 30 to 50% in the longitudinal direction of the web, and a breaking strength of about 15 to 35 N/mm.sup.2 and an elongation at break of about 30 to 50% in the transverse direction of the web. The breaking strength in the transverse direction of the web is equal to or greater than that in the longitudinal direction of the web. The adhesive layer is smoke-permeable and is preferably composed of a material system which sets without a chemical reaction.

Abstract: A composite material of de-N-acetylated chitin and fibrous collagen, which may be prepared by bringing the de-N-acetylated chitin and the fibrous collagen into mutual contact in an aqueous acidic medium followed by deacidifying the obtained product, the fibrous collagen being able to be partially replaced by gelatin and/or soluble collagen, and a shaped material derived from the composite material is excellent in mechanical strength, heat-resistance and biostability and advantageously employed in the field of medical materials, edibles such as edible casing and base materials for inmobilizing enzyme.

Abstract: A sausage-casing/sleeve combination has a flexible synthetic-resin sleeve having a laterally open aperture, a pair of longitudinal ends, and a tear line extending longitudinally from this aperture to one of the ends. A plurality of sausage-casing sections having overlapping ends and longitudinally compressed accordion-fashion are carried on the sleeve between the aperture and the one end. This combination is made by fitting the sleeve over a mandrel tube, clamping the end of the sleeve at the tip of the mandrel tube, and then pulling the sections over the thus rigidified sleeve while ejecting water from the end of the sleeve to soften the sausage-casing sections. The overlapping ends may be stapled, glued, or sewn together.

Abstract: Edible wreath shaped food casings are produced by a blow-extrusion method in which the inflated extruded tube is fed onto a series of rotating carrier elements whose peripheral velocity is the same as the rate of discharge of the tube from the extrusion nozzle. The carrier elements may be shaped in a variety of ways but the extruded tube is always led onto the first one tangentially. Lifting guides ensure proper transfer of the tube from one carrier element to the next. The method permits the production of thin-walled casings.

Abstract: A capsule and process for the production of a colored gelatin capsule by homogeneously dispersing in the gelatin carminic acid or laccaic acid and ammonium alum and/or potassium alum, and further incorporating titanium dioxide in the gelatin. Preferably, a gelatin capsule in which the amount of carminic acid or laccaic acid is 0.03 to 0.75% by weight and the amount of ammonium alum and/or potassium alum is 0.01 to 0.25% by weight.

Abstract: A gelatin covering for a substrate such as a food or drug incorporating the use of caramel from which substances with a molecular weight up to 10,000 have been removed. The caramel does not cause the water solubility of the gelatin covering to be lowered with the passage of time.

Abstract: Aqueous liquid smoke compositions used to prepare food casings which are suitable for imparting smoke flavor and color to food products processed therein.

Abstract: In a process for producing a tubular collagen casing from a hide collagen source which comprises the steps of comminuting said collagen and forming a slurry, swelling said collagen with acid, then extruding, coagulating, tanning, and drying, the improvement which comprises the steps of substantially completely swelling collagen, in which the epidermal layer and hair has been removed, with a relatively concentrated weak non-toxic acid having a dissociation constant in water of from about 1.times.10.sup.-6 to about 1.times.10.sup.-3, e.g., lactic acid, citric acid, etc., for a time sufficient to effect substantial swelling of the collagen and then comminuting the collagen for forming a slurry. An advantageous feature of this improvement is that it permits forming desirable collagen casing from a collagen source obtained from a hide which has been subjected to substantial liming.