Class / Patent application number | Description | Number of patent applications / Date published |
426105000 | MEAT FILLED CASING, SAUSAGE TYPE | 31 |
20080220130 | Method For Preparing Food Products By Co-Extrusion, In Particular Sausage, And Food Products Obtained With This Method - 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. | 09-11-2008 |
20080233246 | Impregnated or Coated Tubular Cellulose-Based Food Casing - The invention relates to a tubular cellulose-based food casing, the internal and/or external face of which is provided with an impregnation or coating made of blood albumin and/or a mixture of collagen fibers and collagen hydrolysate that improves cling of the casing to the food or renders the casing virtually resistant against cellulytic enzymes. The invention also relates to a method for producing such impregnated food casing and the use thereof as an artificial sausage casing. | 09-25-2008 |
20080260916 | Method for Treating Foodstuffs, Particularly for Preserving Fresh Sausage or Meat Products - The invention relates to method for the treatment of foodstuffs, especially for preserving fresh sausage or meat products, by means of a time-limited temperature and/or pressure or high-pressure influence, and for placing the product on the market thereafter, wherein the already packed product is subjected to the treatment step and a film having expandable properties, a remaining or permanent elasticity is used at least for parts of the packaging material. | 10-23-2008 |
20080274237 | Pigmented and Internally Impregnated Fibrous Cellulose Sausage Casing - The invention relates to a double-viscosed fibrous cellulose sausage casing having a pigmented outer cellulose hydrate layer and an impregnated internal cellulose hydrate layer. The impregnation of the internal cellulose hydrate layer includes a collagen hydrolysate and the outer cellulose hydrate layer includes at least one white pigment, preferably having titanium dioxide pigments. The invention further relates to a method for producing the fibrous cellulose sausage casing and also to its use as artificial sausage casing. | 11-06-2008 |
20080279990 | METHOD AND DEVICE FOR PRODUCING AND PACKAGING SAUSAGE TYPE PRODUCTS - According to this method, the products are produced by continuously co-extruding a bead (B) coated with a starting base comprising hydrocolloids so as to form a skin by calcium gelation when the sausage passes into the elongated gelation bath ( | 11-13-2008 |
20090029012 | NON-TRANSPARENT, FAT-IMPERVIOUS FOOD CASING WITH TEXTILE BACKING MATERIAL - 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. | 01-29-2009 |
20090061051 | Casings for Foodstuffs - 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. | 03-05-2009 |
20090061052 | Casings for Foodstuffs - 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. | 03-05-2009 |
20090117235 | Healthier meat products and process therefor - A healthier meat product, and process for making same, comprising a mixture of meat and at least one edible oil high in polyunsaturated fat and/or monounsaturated fat, the oil preferably being naturally occurring and unhydrogenated. | 05-07-2009 |
20090191315 | Uncooked dry or semi-dry sausage product having a casing made of a textile sheet - The invention relates to uncooked dry or semi-dry sausage products in tubular casings that are based on an optionally-coated textile material. The tubular casing has a longitudinal seam with a sealing strip. On the sealing strip is located a discontinuous layer of a sealing polymer. The sealing strip is bonded to the casing essentially at sealing points defined by the discontinuous layer. The invention further relates to a process for producing the uncooked dry or semi-dry sausage product. | 07-30-2009 |
20090214722 | FOOD CASING WITH BARRIER ACTION FOR OXYGEN AND/OR WATER VAPOR AND SUITABLE FOR ABSORBING AND STORING A FOOD ADDITIVE AND RELEASING IT TO THE FOOD - The present invention relates to a multilayer seamless tubular film as a food casing with barrier action for oxygen and/or water vapor, which is capable of absorbing and storing a food additive and releasing it to the food. It is used as an envelope of pasty or liquid materials and is particularly suitable as a synthetic sausage casing. The invention further relates to a particular liquid smoke composition which, in combination with such a tubular film, is particularly suitable for transferring the dyes and flavorings present to the food. | 08-27-2009 |
20090220655 | METHOD FOR OBTAINING GUT WITH MARKS AND A MEAT PRODUCT WITH MARKS, GUT AND MEAT PRODUCTS THUS OBTAINED - The invention describes a process to produce a casing with marks and a meat product with marks. Said process starts from a casing by way of pleated tubular wrapping, where a colouring composition is impregnated on at least one sector of its surface to produce a casing with marks, which is optionally transferred to the stuffed meat product in said casing. | 09-03-2009 |
20090269449 | Method for Producing Soft Natural Intestine Casing, Soft Natural Intestine Casing, and Processed Meat Product - In a method for a producing soft natural intestine casing, a natural intestine casing is treated in an alkaline aqueous solution at a temperature from 3 to 40° C. and pH from 11 to 13. By the method for producing a soft natural intestine casing, a soft natural intestine casing with a superior texture can be easily obtained. The natural intestine casing does not adversely affect the savor or flavor of sausages themselves. | 10-29-2009 |
20100003376 | SAUSAGE CASING HAVING IMPROVED SAUSAGE EMULSION ADHESION - The present invention relates to a food casing for sausage products, in particular to a tubular sausage casing based on cellulose having an internally applied coating composition and adhesion between filling and sausage casing improved thereby. | 01-07-2010 |
20100009041 | FILMS COMPRISING A LIQUID-ABSORBANT INNER LAYER AND AN IMPERMEABLE OUTER LAYER - 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. | 01-14-2010 |
20100034932 | Edible food casing based on proteins, and process for production thereof - 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. | 02-11-2010 |
20100119665 | HOME-STYLE MEAT PRODUCT AND METHOD OF PRODUCING SAME - Methods and apparatus are disclosed for producing irregular slices of meat from meat products. Further, a method of mass-producing a home-style meat product with an irregular appearance includes combining whole muscle meat with a mixture having no phosphates and a limited amount of salt. Further, the whole muscle meat mixture is loosely stuffed into casings such that void space is permitted between the individual whole muscles. Once the whole muscle meat has been cooked and cooled, the meat may be sliced on a variety of slicing equipment to create a home-style meat product with an irregular appearance. | 05-13-2010 |
20110070338 | SYSTEM AND METHOD FOR FORMING A FOOD PRODUCT WITH A SOLIDIFIED LIQUID ADDITIVE - A food product includes a base component; one or more solid additive pieces, each solid additive piece comprising an additive and a binder; and a casing containing the base component and the one or more solid additive pieces; wherein the additive is a liquid at room temperature. | 03-24-2011 |
20110104341 | METHOD FOR CLOSING THE END OF FOLDED TUBULAR CASINGS - The invention relates to a method for closing the end of shirred tubular casings which comprises deshirring a terminal portion of the tubular casing in the direction of the axis of the stick, turning over the deshirred terminal portion in order to insert same inside the casing, securing the deshirred terminal portion from inside the casing, rotating the terminal portion and flattening the rotated terminal portion. | 05-05-2011 |
20110236539 | Flexible tubular food casing coated with meltable, thermoplastic polymers - 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/m | 09-29-2011 |
20110287148 | HIGH CLING FOOD CASING - A food casing having a water vapor permeable tubular wall including regenerated cellulose and having inner and outer surfaces. The tubular wall has a water vapor permeable interior coating on the inner surface that increases cling to meat contained therein and has an exterior coating on its outer surface that is water impermeable and water vapor permeable. The invention also includes methods for making the casing and methods of using it. | 11-24-2011 |
20120114807 | Casings for Foodstuffs - 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. | 05-10-2012 |
20120321752 | METHOD FOR MANUFACTURING SAUSAGE PRODUCTS, SAUSAGE AND SAUSAGE PRODUCTION DEVICE - The invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the steps of: providing a food dough ( | 12-20-2012 |
20130142913 | SANDWICH HAVING AN EDIBLE CASING LINK - A food product having a pre-cooked loose meat filling along with a seasoning mix is provided in an edible casing. The edible casing is filled with the pre-cooked loose meat filling and the seasoning mix to produce a filled casing that is subsequently cooked to produce a meat link. The food product also may have a raw meat batter that is combined with the pre-cooked loose meat filling and filled into the edible casing along with the pre-cooked loose meat filling prior to subsequent cooking of the meat link. The pre-cooked loose meat filling may include discrete, not fully ground meat material including meat finely chopped, diced, chunks, shred, and splinters of meat. Alternatively, the pre-cooked loose meat filling may include cooked ground meat, though the pre-cooked loose meat filling will still have individual pieces larger than an emulsified product. | 06-06-2013 |
20130156896 | CELLULOSE-BASED FOOD CASING HAVING A FUNGICIDAL FINISH AND A METHOD FOR PROTECTING CELLULOSE-BASED FOOD CASINGS FROM MOLD INFESTATION - The present invention relates to tubular food casings based on cellulose having a fungicidal finish, and to a method for protecting such food casings from mold infestation. | 06-20-2013 |
20130266697 | Method for Obtaining Artificial Sausage Casing for Foodstuffs, Artificial Casing and Resulting Products Obtained - The present invention relates to a method for obtaining artificial casing for filling foodstuffs and artificial casing obtained by means of said method, which comprises extruding gel through an output slot having a closed, polygonal and non-circular geometric configuration, obtaining a tubular film with a circular cross-section due to the effect of pressure exerted by a fluid that is injected into said hollow tubular film, such that the artificial casing obtained has a high dilation capacity in its cross-section, while at the same time maintaining the same longitudinal traction values as a casing obtained using a circular slot of the same caliber. | 10-10-2013 |
20130302474 | MEAT PRODUCT WITH A WRAPPER AND METHODS FOR PRODUCTION - A meat product taken from one or more animals includes a first wrapper of an extendable animal organ. The meat product further includes at least a first organ meat and a second organ meat. The first wrapper substantially surrounds the first and the second organ meats. | 11-14-2013 |
20140023752 | SYSTEMS AND METHODS FOR FOOD PRODUCT EXTRUSION - A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component. | 01-23-2014 |
20140314915 | SHIRRING COMPOSITION AND APPLICATIONS THEREOF - The present invention relates to a composition for shirring artificial casings which allows conferring the casing with a high capacity to cling to the meat paste stuffed therein. The composition of the invention comprises at least one heat curable polycationic resinous component, a polyolic component and water, wherein the water activity (aw) index has a value greater than or equal to 0.70. A casing impregnated by said composition, the meat product stuffed in said casing and the method for impregnating the casing with the composition of the invention is also contemplated. | 10-23-2014 |
20140322393 | TUBULAR FILM FOOD CASING - The present invention relates to a tubular film food casing, a process for its production and a food product comprising the tubular film food casing. | 10-30-2014 |
20140322394 | SMOKABLE THERMOPLASTIC CASING - A novel smokable thermoplastic film, smokable by both liquid smoke and gaseous smoke, that may be produced as a film or a tube, as in a food casing. This newly disclosed film is a blend of a polyamide base, an amorphous polyvinyl alcohol and, optionally, an antiblocking agent. | 10-30-2014 |