Forming Edible Packaging Material, E.g., Casing, Etc. Patents (Class 426/277)
  • Patent number: 9220288
    Abstract: A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments.
    Type: Grant
    Filed: March 3, 2014
    Date of Patent: December 29, 2015
    Assignee: The Hillshire Brands Company
    Inventors: Thomas B. Burroughs, Jeffrey L. Bloomer, Greg J. Sykes
  • Patent number: 8980349
    Abstract: The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel.
    Type: Grant
    Filed: June 19, 2009
    Date of Patent: March 17, 2015
    Assignee: FMC Corporation
    Inventors: Helge Henrik Nielsen, Nicola Jane Wells
  • Publication number: 20150030733
    Abstract: The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases.
    Type: Application
    Filed: October 14, 2014
    Publication date: January 29, 2015
    Inventors: Adrianus Josephes VAN DE NIEUWELAAR, Marcus Bernhard Hubert BONTJER, Martinus Wilhelmus Johannus KUIJPERS, Frederik Franciscus Leondardus ANKERSMIT
  • Patent number: 8703221
    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.
    Type: Grant
    Filed: June 15, 2006
    Date of Patent: April 22, 2014
    Assignee: Stork Townsend B.V.
    Inventors: Marcus Bernard Hubert Bontjer, Martinus Wilhelmus Johannes Theodorus Kuijpers, Kasper Willem Van Den Berg
  • Patent number: 8697161
    Abstract: A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments.
    Type: Grant
    Filed: November 8, 2010
    Date of Patent: April 15, 2014
    Assignee: The Hillshire Brands Company
    Inventors: Thomas B. Burroughs, Jeffrey L. Bloomer, Greg J. Sykes
  • 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
  • Patent number: 8357411
    Abstract: A multi-perforated collagen film is provided on rolls or in the form of sheets for use as a food wrapping. The perforations and made by laser of substantially circular shape with an average ellipticity of less than 0.17 and the holes are spaced with respect to their nearest neighbors by 3 to 14 mm, thus allowing the escape of air or steam trapped between the film and the food wrapped in the film. The film still has 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.
    Type: Grant
    Filed: August 26, 2008
    Date of Patent: January 22, 2013
    Assignee: Naturin GmbH and Co.
    Inventors: Franz Maser, Oliver Tuerk
  • Patent number: 8029840
    Abstract: According to this method, the products are produced by continuously co-extruding a bead 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, said bead then being shared out into portions placed in trays. Many beads are co-extruded by parallel co-extrusion heads, transit into a common gelation bath, are brought side by side so as to then be placed into portions by given means acting on all said beads so as to form batches of identical products perfectly grouped and aligned so as to be loaded into their packaging tray.
    Type: Grant
    Filed: July 25, 2008
    Date of Patent: October 4, 2011
    Assignee: Stork Townsend, B.V.
    Inventor: Jacques Le Paih
  • Publication number: 20110117254
    Abstract: The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases.
    Type: Application
    Filed: May 26, 2009
    Publication date: May 19, 2011
    Applicant: STORK TOWNSEND B.V.
    Inventors: Adrianus Josephes Van De Nieuwelaar, Marcus Bernhard Hubert Bontjer, Martinus Wilhelmus Johannus Kuijpers, Frederik Franciscus Leondardus Ankersmit
  • Publication number: 20100068358
    Abstract: The invention relates to a method and a device for the production of portions of a food product, in particular of the meat type, in the shape of a string, and particularly sausage-type portions from a main sausage, comprised of minced meat or fish and/or vegetables, covered with a skin obtained by calcium gelling of a hydrocolloid. The method comprises the production of at least a string (8) of the food product, the substantially vertical hanging of the end portion (81) of the said string, and obtaining portions of said string by cutting said hanging end portion so as to obtain portions (6) which are separated from the string by gravity.
    Type: Application
    Filed: November 14, 2007
    Publication date: March 18, 2010
    Applicant: STORK TOWNSEND B.V.
    Inventor: Jacques Le Paih
  • Publication number: 20100034932
    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.
    Type: Application
    Filed: August 6, 2009
    Publication date: February 11, 2010
    Inventors: Michael SCHMIDT, Stefanie Stalberg, Marion Bueker, Gert Bueker
  • Publication number: 20090317522
    Abstract: The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel.
    Type: Application
    Filed: June 19, 2009
    Publication date: December 24, 2009
    Applicant: FMC CORPORATION
    Inventors: Helge Henrik Nielsen, Nicola Jane Wells
  • Publication number: 20090162502
    Abstract: A film-forming collagen concentrate is provided containing at least 18% by weight dry matter. At least 50% by weight of the protein of a homogeneous suspension produced from the concentrate in a 0.15 molar aqueous sodium dihydrogenphosphate buffer having a pH of 7 and a calculated dry matter fraction of 0.5% by weight may be separated as sediment by 15 min centrifugation at 1780 RFC and 15° C. A process is also disclosed for producing a collagen-concentrate-containing food casing that includes (a) producing an aqueous collagen mass; (b) concentrating the aqueous collagen mass until it has a solids fraction of 18% by weight or more; (c) admixing the concentrate with dilute acid to obtain a (co)extrudable or castable collagen mass; (d) coextruding or casting the collagen mass to from a casing; (e) solidifying the casing and, optionally, (f) drying the casing.
    Type: Application
    Filed: December 15, 2008
    Publication date: June 25, 2009
    Inventors: Marion Bueker, Gert Bueker, Gerhard Grolig
  • Publication number: 20090061052
    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.
    Type: Application
    Filed: July 30, 2008
    Publication date: March 5, 2009
    Applicant: RED ARROW PRODUCTS CO., LLC.
    Inventors: Peter R. Visser, Gary L. Underwood, Norman Portnoy, Paul E. DuCharme, JR.
  • Publication number: 20080317915
    Abstract: A continuous method of manufacturing an encased foodstuff via coextrusion is disclosed.
    Type: Application
    Filed: April 16, 2008
    Publication date: December 25, 2008
    Applicant: RED ARROW PRODUCTS CO., LLC.
    Inventors: Xiaopei Hu, Paul E. DuCharme, JR.
  • Publication number: 20080220130
    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.
    Type: Application
    Filed: June 15, 2006
    Publication date: September 11, 2008
    Applicant: Stork Townsend B.V.
    Inventors: Marcus Bernhard Hubert Bontjer, Martinus Wilhelmus JohannesTheodorus Kuijpers, Kasper Willem Van Den Berg
  • Publication number: 20080145495
    Abstract: A system and method for conditioning food product is disclosed. The method comprises providing a grill treatment to the food product; packaging the food product; and heating the packaged food product (e.g., partially or fully cooking the food product in its package). The system comprises an apparatus configured to apply a grill treatment to a food product that is being packaged and fully cooked in its package. The system may also comprise a co-extruder configured to extrude the a material layer and a collagen gel layer about the exterior surface of the base layer that is then at least partially coagulated before receiving the grill treatments.
    Type: Application
    Filed: October 29, 2007
    Publication date: June 19, 2008
    Inventors: Thomas B. Burroughs, Jeffrey L. Bloomer, Greg J. Sykes
  • 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: 7078068
    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.
    Type: Grant
    Filed: November 14, 2005
    Date of Patent: July 18, 2006
    Assignee: Astaris L.L.C.
    Inventor: Sharon L. Book
  • Patent number: 6740349
    Abstract: An apparatus and method is provided for forming shaped food products from an emulsion or batter. A stuffing tube includes a wall defining a central passage for emulsion, and a treating fluid passage positioned within the wall and radially outside of the central passage. The stuffing tube is slideably mounted coaxially within a mold tube. Emulsion and treating fluid are deposited into the mold tube during retraction of the stuffing tube from the mold tube, where the depositions occur substantially without relative motion between the emulsion and the treating fluid, or between the emulsion/treating fluid and the inside of the mold tube. A production machine incorporating an array of stuffing tubes can be indexed with a plurality of arrays of mold tubes.
    Type: Grant
    Filed: May 30, 2002
    Date of Patent: May 25, 2004
    Assignee: The Dial Corporation
    Inventors: Rodney L. Franklin, Marvin J. Mentjes, Richard A. Mueller, Charles A. Triplett, Andrew C. Harvey
  • Patent number: 6733812
    Abstract: An apparatus and method is disclosed for forming an emulsion or batter into shaped food products without the use of a casing. The apparatus includes a hollow stuffing tube connected to a source of suitable proteinaceous emulsion, and a molding tube mounted about the stuffing tube, the molding tube having an open end and a closed end. A supply of emulsion is conveyed under pressure into the stuffing tube to form a continuous length of shaped emulsion. Then, the shaped emulsion is directed into the molding tube, where the pressure of the emulsion bears against the closed end of the molding tube and causes the molding tube to move relative the stuffing tube. A treating fluid is directed to the interior surface of the molding tube, such that the interior surface is continuously wetted and evenly coated by the treating fluid, thereby forming a proteinaceous skin about the shaped emulsion.
    Type: Grant
    Filed: September 3, 2002
    Date of Patent: May 11, 2004
    Assignee: The Dial Corporation
    Inventors: Rodney L. Franklin, Marvin J. Mentjes, Richard A. Mueller, Charles A. Triplett
  • Patent number: 6627236
    Abstract: The invention concerns dairy product capsules and the method for making them. The capsules contain a coating including a food polymer, reactive to multivalent ions, inside which is confined a dairy product. The capsules are characterised in that they have a breaking force higher than 0.5 N. The invention is applicable in the food processing industry.
    Type: Grant
    Filed: August 8, 2001
    Date of Patent: September 30, 2003
    Assignee: Compagnie Gervais Danone
    Inventors: Jean-Yves Barbeau, Pierre Gauthier, David Lam, Olivier Noble
  • 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
  • Patent number: 6444248
    Abstract: The present invention relates to apparatus and method for forming a proteinaceous emulsion or batter into shaped food products such as sausages without the use of a casing. A supply of suitable proteinaceous emulsion is provided and such emulsion is conveyed under pressure into an elongated hollow stuffing tube to form a continuous length of shaped emulsion. Thereafter the shaped emulsion is directed into a molding tube which is slideably mounted about the stuffing tube. As the emulsion enters the molding tube, the pressure of the emulsion causes the molding tube to move away from the stuffing tube. A treating fluid, such as a diluted food grade acid, is directed to the interior surface of the molding tube at about the point where the emulsion first enters the molding tube. The treating fluid is directed to the interior of the molding tube in such a manner that the interior of the molding tube is continuously wetted by the treating fluid as the molding tube moves relative to the stuffing tube.
    Type: Grant
    Filed: October 17, 2000
    Date of Patent: September 3, 2002
    Assignee: The Dial Corporation
    Inventors: Rodney L. Franklin, Marvin J. Mentjes, Richard A. Mueller, Charles A. Triplett
  • Patent number: 6419968
    Abstract: A method for making sausages comprises coextruding sausage paste and collagen to form a continuous sausage body having an outer tube comprising collagen in surrounding relation to the sausage paste. The continuous sausage body is separated into individual sausage links, each having an exterior surface. The sausage links are transported to an enclosure. The sausage links are loaded into baskets mounted on an endless serpentine belt contained at least in part within the enclosure. The belt is caused to circulate along a serpentine path so that the sausage links are carried boustrophedomically by the baskets through the enclosure, and the baskets are caused to successively change their orientations rotationally as the belt circulates within the enclosure so that different parts of the exterior surface of each sausage link come successively into contact with a concave interior surface of the basket in which that sausage link is carried.
    Type: Grant
    Filed: August 16, 2001
    Date of Patent: July 16, 2002
    Assignee: Swift-Eckrich, Inc.
    Inventors: Pie-yi Wang, James Costelloe, Gary L. Moore, Christopher P. Salm
  • Publication number: 20020015769
    Abstract: Described is a tubular food casing, e.g., a tubular cellulose-hydrate food casing, treated with a mixture comprising water, acetic acid and peracetic acid. Also described is a method of sanitizing a cellulose based tubular food casing comprising, moistening the cellulose based tubular food casing, prior to gathering of the food casing, with a mixture comprising water, hydrogen peroxide, acetic acid and peracetic acid.
    Type: Application
    Filed: June 20, 2001
    Publication date: February 7, 2002
    Inventors: Anton Krallmann, Gerhard Decker
  • Patent number: 6325859
    Abstract: A method for preparing beads containing at least one active ingredient, such as a flavor, fragrance, vitamin, and/or coloring material, to food or tobacco products, where the active ingredient is released at a controlled rate. Discrete droplets of the active ingredient and an acid polysaccharide are formed in an aqueous medium, then the droplets are converted to water insoluble gel beads by introducing the droplets into a solution containing multivalent cations, thereby building a suspension of gel beads. The beads may then be added to the food or tobacco product in an effective amount to flavor, perfume, vitamize, and/or color the product. The beads are heat and mechanically stable.
    Type: Grant
    Filed: June 1, 1999
    Date of Patent: December 4, 2001
    Assignee: Givaudan Roure (International) SA
    Inventors: Kris Bart De Roos, Markus Wetli
  • Patent number: 6326039
    Abstract: In a method for the manufacture of frankfurters, hot dogs and other skinless sausage products, a meat emulsion is extruded onto a flexible conveyor belt which is then conveyed through a tube whose internal diameter is equal to the desired diameter of the sausage product plus twice the thickness of the conveyor belt. In a camming type process, the conveyor belt is caused, upon its entry into the tube, to temporarily form a cylinder containing the meat emulsion. The temporary belt cylinder together with the surrounded meat emulsion extrudate is then conveyed through an ultrasonic waveform generator to cook an outer layer of the meat emulsion. The outer layer may be part of the meat emulsion or a thermoset gelling material deposited on the extruded meat emulsion. At the exit end of the tube, the conveyor belt naturally opens under internal stresses from its cylindrical shape to a flattened belt. The at least partially cooked sausage is then removed from the belt for further processing or packaging.
    Type: Grant
    Filed: October 31, 2000
    Date of Patent: December 4, 2001
    Assignee: Misonix Incorporated
    Inventors: Robert F. Schiffmann, Ronald Manna
  • Publication number: 20010031297
    Abstract: A biodegradable material comprising a mixture of at least one polymer with at least one cereal grain flour and, optionally, one or more acceptable additives.
    Type: Application
    Filed: March 5, 2001
    Publication date: October 18, 2001
    Inventors: Pierre Reynes, Arnaud Messager
  • Patent number: 6299917
    Abstract: A food casing that is a tubular film having an internal cellulose surface containing smoke components integrally blended with the cellulose. The invention further includes the method for making the food casing of the invention by blending smoke, usually in the form of an aqueous solution or dispersion of smoke components (liquid smoke), into viscose prior to formation of the viscose into a film by extrusion and regeneration. The food casing of the invention consistently transfers smoke flavor and color to contained food product, has reduced odor, is not sticky, does not gum up processing machinery, does not have degraded color and flavor as a result of exposure to acid or caustic, is easily shirred, deshirred and unrolled, does not yield odiferous dark sticky liquid in premoisturized casing packages and can be readily peeled from processed food product.
    Type: Grant
    Filed: September 13, 1999
    Date of Patent: October 9, 2001
    Assignee: Teepak Investments, Inc.
    Inventor: Douglas E. Appleby
  • Patent number: 6235328
    Abstract: Sausages are produced by co-extruding a uniform layer of acid collagen gel around an extruded edible meat product, and chemically coagulating the co-extruded gel in a bath containing a chemical coagulating agent, such as to provide a collagen casing of sufficient mechanical strength to allow mechanical formation of sausage links by twist-linking or crimping. Preferably a coagulating agent such as liquid smoke is included in the collagen gel prior to extrusion. The coagulating bath may comprise a dehydrating agent such as alkali or a salt solution. No expensive air drying step is required in order to produce continuous casings of good strength.
    Type: Grant
    Filed: December 29, 1999
    Date of Patent: May 22, 2001
    Assignee: Devro PLC
    Inventors: Trevor Francis Morgan, Gordon Frame, Petrus Johannes Kobussen
  • Patent number: 6194040
    Abstract: An at least four-layer tubular biaxially oriented food casing having an outer layer which includes a mixture of at least one aliphatic and at least one partly aromatic (co)polyamide with or without pigments, and an inner layer which includes aliphatic (co)polyamide, wherein, between these layers, a layer of an ethylene/vinyl alcohol copolymer or a blend of the ethylene/vinyl alcohol copolymer with an aliphatic or partly aromatic (co)polyamide and/or with an olefinic (co)polymer and/or an ionomer resin and a layer of an olefinic (co)polymer with or without adhesion promoters, pigments, and/or UV absorbers are arranged. The casing has a high water-vapor and oxygen barrier. It is particularly suitable as synthetic sausage casing, and can also be used for packaging cheese or animal feed.
    Type: Grant
    Filed: May 5, 1998
    Date of Patent: February 27, 2001
    Assignee: Kalle Nalo GmbH & Co. KG
    Inventors: Ulrich Delius, Karl Stenger, Gerhard Grolig
  • Patent number: 6171668
    Abstract: An improved white food casing comprising regenerated cellulose containing titanium dioxide pigment in a weight ratio of less than 0.5 to regenerated cellulose in the casing and containing from about 0.3 to about 1.2 milligrams per square meter of casing of a water insoluble violet pigment. The titanium dioxide pigment and violet pigment are uniformly dispersed in the regenerated cellulose without agglomeration. The food casing usually has an optical density at least as high as a similar food casing containing fifteen percent more titanium dioxide pigment and no violet pigment. The food casing desirably contains titanium dioxide in an amount of less than 15 and preferably less than 13 grams per square meter of food casing. The invention also includes an improved method for making a white food casing comprising cellulose regenerated from viscose having titanium dioxide incorporated therein; wherein the improvement comprises uniformly dispersing titanium dioxide pigment into viscose at a ratio of less than 0.
    Type: Grant
    Filed: August 26, 1994
    Date of Patent: January 9, 2001
    Assignee: Teepak Investments, Inc.
    Inventors: Charles Richard Ocheltree, Bret Alan Trimmer
  • Patent number: 6089845
    Abstract: Sausages are produced by co-extruding a uniform layer of acid collagen gel around an extruded edible meat product, and chemically coagulating the co-extruded gel in a bath containing a chemical coagulating agent, such as to provide a collagen casing of sufficient mechanical strength to allow mechanical formation of sausage links by twist-linking or crimping.
    Type: Grant
    Filed: September 26, 1997
    Date of Patent: July 18, 2000
    Assignee: Devro PLC
    Inventors: Trevor Francis Morgan, Gordon Frame, Petrus Johannes Kobussen, deceased
  • Patent number: 6054155
    Abstract: A method for coagulating a co-extruded collagen gel on a food product is described wherein a highly dissoluble salt having a dissolubility of at least 8 moles per liter water at 20.degree. C. is applied to the collagen gel whereby the collagen gel is coagulated in less than 60 seconds. The collagen gel is acidified with an inorganic acid such as hydrochloric or sulfuric acid and has a dry matter of between 3 and 255.
    Type: Grant
    Filed: December 15, 1997
    Date of Patent: April 25, 2000
    Assignee: Townsend Engineering Company
    Inventors: Jaap Kobussen, Mart Kobussen, Jos Kobussen, David Alexander
  • Patent number: 6013295
    Abstract: A method and means for linking a co-extruded food product strand wherein said strand is stretched after it is extruded and before it is linked.
    Type: Grant
    Filed: March 6, 1998
    Date of Patent: January 11, 2000
    Assignee: Townsend Engineering Company
    Inventors: Mart Kobussen, Jaap Kobussen, Jos Kobussen
  • Patent number: 6004488
    Abstract: An improved continuous process for the manufacture of tubular food casings, which allows for the regeneration of casing without an interruption of the process to drive out liquids and gases produced during coagulation and regeneration of the casing, characterized by the steps of: extruding an alkaline viscose solution through an extrusion die within a coagulation bath; coagulating and regenerating the viscose solution thereby producing gases and extruding a tubular casing whereby the gases are entrapped within the casing; inducing a countercurrent flow of gases entrapped within the casing opposite the extrusion direction; and continuously venting the gases through an orifice within the extrusion die. This process permits the non-interrupted extrusion and regeneration of tubular food casings associated with the prior art wherein the process is frequently interrupted to allow exhaustion of liquids and gases.
    Type: Grant
    Filed: May 9, 1994
    Date of Patent: December 21, 1999
    Assignee: Celanese Mexicana, S.A.
    Inventor: Ignacio Lopez Farias
  • Patent number: 5997919
    Abstract: A method and apparatus for coagulating a coextruded collagen gel on a sausage strand by removing residual brine from the strand after coagulation by passing the elongated sausage strand through an aperture of a flexible diaphragm having a diameter equal to that of the strand.
    Type: Grant
    Filed: March 6, 1998
    Date of Patent: December 7, 1999
    Assignee: Townsend Engineering Company
    Inventors: Jaap Kobussen, Mart Kobussen, Jos Kobussen, Vincent Louis Basile, II
  • Patent number: 5989609
    Abstract: The sausage strand is extruded onto a belt and carried through a brine shower system for about 40 seconds. The brine is sprayed through nozzles onto the sausage while traveling on the belt. The sausage is turned several times during the shower to insure even brine distribution. The conveyor speed is controlled to match the speed of the extruder thereby preventing stretching of the product as it is being extruded. The conveyor provides exact motion control of the sausage rope and the dwell time in the brine shower can be exactly regulated. Since the conveyor system is open it lends itself to easy cleaning and visual inspection. The conveyor consists of a frame which supports the conveyor system, the brine shower system, air knives and the infrared heater. The brine shower system is composed of a drip pan, a brine tank, a centrifugal pump and a plumbing/brine distribution network. The centrifugal pump conveys the brine from the tank through the brine distribution network.
    Type: Grant
    Filed: September 10, 1998
    Date of Patent: November 23, 1999
    Assignee: Townsend Engineering Company
    Inventors: Jos Kobussen, Mart Kobussen, Jaap Kobussen
  • Patent number: 5962053
    Abstract: Described is an edible, water insoluble film which is a blend of polysaccharide and protein and, in particular, a ternary blend of konjac flour as a major constituent, agar and gelatin. Also, described is a method of forming the film including a deacetylating step to insolubilize the konjac flour.
    Type: Grant
    Filed: February 17, 1998
    Date of Patent: October 5, 1999
    Assignee: Viskase Corporation
    Inventor: Frederick Maynard Merritt, II
  • Patent number: 5938520
    Abstract: A conveyor assembly for moving an extruded strand of sausage from an extruding machine and for coagulating the outer surface of the strand has first and second conveyor elements mounted on a frame. The conveyor asssembly on the frame slopes downwardly from a point of beginning to a first discharge station and thence back to the point of beginning. A brine fluid circuit is disposed on the frame above the conveyor with a plurality of discharge nozzles thereon to spray brine on a strand of sausage moving with the conveyor assembly. The first conveyor element extends from the point of beginning to an intermediate discharge station upstream from the first discharge station. The second conveyor element extends from the immediate discharge station to the first discharge station. The second conveyor element has a plurality of openings therein so that brine fluid can pass therethrough by gravity.
    Type: Grant
    Filed: September 15, 1997
    Date of Patent: August 17, 1999
    Assignee: Townsend Engineering Company
    Inventor: Richard P. Scherch
  • Patent number: 5928738
    Abstract: The invention relates to a biaxially stretch-oriented and heat-set, single-layer or multilayer shirred stick, polyamide-based packaging casing which has a shirring density of up to 1:200, at a length of the shirred stick of from 40 to 100 cm, and to a process for producing the packaging casing.
    Type: Grant
    Filed: June 24, 1997
    Date of Patent: July 27, 1999
    Assignee: Kalle Nalo GmbH
    Inventors: Christian Auf Der Heide, Dirk Auf Der Heide, Klaus-Dieter Hammer, Karl Stenger
  • Patent number: 5904943
    Abstract: A texturised foodstuff is made by mixing a gell forming edible hydrocoloid (EH) with an edible filamentous fungus (EFF), gelling the EF to form a firm mass and mixing particles of the mass with EF in less gelled condition.
    Type: Grant
    Filed: July 9, 1997
    Date of Patent: May 18, 1999
    Assignee: Zeneca Limited
    Inventors: Timothy John Andrew Finnigan, Janine Anne Stephens
  • Patent number: 5843504
    Abstract: The sausage strand is extruded onto a belt and carried through a brine shower system for about 40 seconds. The brine is sprayed through nozzles onto the sausage while traveling on the belt. The sausage is turned several times during the shower to insure even brine distribution. The conveyor speed is controlled to match the speed of the extruder thereby preventing stretching of the product as it is being extruded. The conveyor provides exact motion control of the sausage rope and the dwell time in the brine shower can be exactly regulated. Since the conveyor system is open it lends itself to easy cleaning and visual inspection. The conveyor consists of a frame which supports the conveyor system, the brine shower system, air knives and the infrared heater. The brine shower system is composed of a drip pan, a brine tank, a centrifugal pump and a plumbing/brine distribution network. The centrifugal pump conveys the brine from the tank through the brine distribution network.
    Type: Grant
    Filed: October 15, 1996
    Date of Patent: December 1, 1998
    Assignee: Townsend Engineering Company
    Inventors: Jos Kobussen, Mart Kobussen, Jaap Kobussen
  • Patent number: 5840849
    Abstract: Blends of collagen type I and collagen type III having crosslinks of the pyridinoline (Pyrid), dihydroxylysinonorleucine (DHLNL) and histidinohyroxylysinonorleucine (HHL) types, wherein the amounts of the crosslinks satisfy the ratio: (Pyrid+DHLNL)/HHL=0.4-6. Collagen blends with these crosslinking ratios make excellent casings with improved properties for food products, particularly sausages.
    Type: Grant
    Filed: July 29, 1997
    Date of Patent: November 24, 1998
    Assignee: Loders Croklaan B.V.
    Inventors: A J Bailey, Michael de Mari, Bettina Schmidl, Fransiscus Aloysius Timmermans
  • Patent number: 5811162
    Abstract: A food casing based on cellulose hydrate, which is preferably used as a sausage casing, in addition to cellulose hydrate, includes a copolymer having units of methyl vinyl ether and maleic acid and/or alkali metal maleate. It can additionally contain further polymers.
    Type: Grant
    Filed: August 1, 1996
    Date of Patent: September 22, 1998
    Assignee: Kalle Nalo GmbH
    Inventors: Klaus-Dieter Hammer, Theo Krams, Martina Koenig
  • Patent number: 5795605
    Abstract: Sausages are produced by co-extruding a uniform layer of acid collagen gel around an extruded edible meat product, and chemically coagulating the co-extruded gel in a bath containing a chemical coagulating agent, such as to provide a collagen casing of sufficient mechanical strength to allow mechanical formation of sausage links by twist-linking or crimping. Preferably a coagulating agent such as liquid smoke is included in the collagen gel prior to extrusion. The coagulating bath may comprise a dehydrating agent such as alkali or a salt solution. No expensive air drying step is required in order to produce continuous casings of good strength.
    Type: Grant
    Filed: June 28, 1996
    Date of Patent: August 18, 1998
    Assignee: Devro PLC
    Inventors: Trevor Francis Morgan, Gordon Frame, Petrus Johannes Kobussen
  • Patent number: 5741529
    Abstract: An adjustable reaction tub for making tubular cellulosic casings from viscose, the tub having upper rollers mounted to a frame and lower rollers on a roll support mounted to the same frame for adjustable positioning of the lower rollers at any of a range of depths within the tub.
    Type: Grant
    Filed: July 31, 1996
    Date of Patent: April 21, 1998
    Assignee: Alfacel s.a.
    Inventor: Alan D. Stall
  • Patent number: 5695800
    Abstract: Disclosed is a food product encased in a water insoluble film of glucomannan and a method for its manufacture. In the process an aqueous solution of glucomannan is cast onto the food product surface and then is deacetylated and coagulated in sire by contact with a saturated salt solution having either an acidic or basic pH. The coagulated solution is cured and dried in the presence of salt and subsequently washed and further dried to provide the water insoluble film.
    Type: Grant
    Filed: March 13, 1996
    Date of Patent: December 9, 1997
    Assignee: Viskase Corporation
    Inventor: Frederick Maynard Merritt, II
  • Patent number: 5554401
    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.
    Type: Grant
    Filed: May 9, 1995
    Date of Patent: September 10, 1996
    Assignee: Devro Limited
    Inventors: Graeme Y. Alexander, Trevor F. Morgan, Gerald P. Fitzpatrick