Easy-to-remove bag of sausage-casing shell

 

(57) Abstract:

The invention can be used in the manufacture of products generated from a pasty or viscous flow state, in particular sausages, frankfurters or wieners. Tubular sausage casing of the shell layer consists of a polyamide material, the internal anti-adhesive layer comprising a water-soluble film-forming polymer, and an outer layer of water-soluble film-forming polymers. A layer of a polyamide material made of a mixture of synthetic polyamides. The inner adhesive layer further comprises a food additive selected from the class of carboxylic acids and their derivatives, is compatible with water-soluble film-forming polymers, in an amount not less than 5% and is taken in the ratio 1:3-1 by weight. The surface density of the outer and inner layers of the shell is 0.2-2.0 g/m2and 0.5-5.0 g/m2respectively. Suitable layer of polyamide material to perform from a mixture of nylon 6 and a copolymer 6 and polyamide 66 or from a mixture of polyamide 6, polyamide 6/66, and polyamide 66 or from a mixture of polyamide 6, polyamide 6/66, and polyamide 612, taken in a certain ratio. As the water-soluble film-forming the mines, polyvinyl alcohol, polyvinylpyrrolidone, or a mixture. As a dietary Supplement use substance selected from liquid carboxylic acids and unsaturated fatty series with 5-20 carbon atoms, liquid fully and nepolnoglasnyh esters of glycerol or polyglycerol and carboxylic acids and unsaturated fatty series with 2-20 carbon atoms, or their mixtures. By means of the composition of the multilayer tubular sheath has a low adhesion to the meat, high mechanical and barrier characteristics, reduced susceptibility to surface damage and the ability to gamerbase sustainable "doll" that allows its use on high-speed stuffing equipment. 7 C.p. f-crystals, 1 table.

The invention relates to bag films, in particular sausage, sosisochnykh or Satelitni shells and can be used in the manufacture of products generated from a pasty or viscous flow state, for which a significant indicator of quality is the ability to easily remove the shell without damaging the surface of the product.

Recently, as the shells of boiled sausage products are increasingly used artificial single and mnogosloyna traditionally used shells on the basis of natural materials - cellulose and proteins.

In the patent (EP 0 550833 A1, class a 22 C 13/00, publ. 24.07.1996 he was single, transparent, doconversion thermophysiology tubular casing based on polyamide and method of its manufacture. It contains mainly a mixture of one linear aliphatic polyamide, one partially aromatic copolyamid one modified acid polyolefin and one pigment particle size of 0.01 to 15 μm. This shell is malosadovaya, has superior barrier properties against UV-light without reducing the transparency characteristic of the pure polyamide membranes and does not address other important advantages of the membranes on the basis of polyamide, as due to weak shrinkage even at high temperatures, it maintains a tight, wrinkle-free, fit to sausage. Excellent adhesion polyamide casings for stuffing eliminates the formation of gel swelling and gels.

However, good adhesion to the stuffing is an advantage only for sausages larger calibres, which are taken before drinking or cut along with the shell or partially remove the casing from the sausage to preserve the integrity of the remaining part. For cleaning suxes in the transverse direction when cutting and sciatica spiral when cleaning. The latter is achieved (in the application EP 0 758 527 A1, class a 22 C 13/00, publ. 19.02.1977, when using multi-layer shell with inner and outer polyamide layers and a certain ratio of the longitudinal and transverse orientation.

However, for portions of small calibre sausages, small sausages and frankfurters, which before use are cleared entirely, it is totally unacceptable that because of the strong adhesion when removing the casing from sausages portion of meat left on it. This is particularly unacceptable in cases when you want automatic high-speed cleaning (for example, before vacuum packaging).

Another disadvantage of the biaxially-oriented tubular films based on synthetic polyamides is their high susceptibility to surface damage due to mechanical weakening in the direction perpendicular to the axes of orientation of the hood. These injuries are caused by tearing of the casing during the stuffing sausages and sausage products in particular in those cases when the gasket is accompanied by twisting of the shell.

In addition, from biaxially-oriented tubular films based on synthetic polyamides unlike shells on the OS the special grid, what makes them not applicable for packing them in sausages and sausage products on high-speed machines.

The above-mentioned disadvantages of the bag films based on synthetic polyamides are a serious obstacle to their use as membranes for portions of small calibre sausages, frankfurters and wieners.

There are various solutions to the problem of adhesion traditionally used for sausage cellulose and collagen casing.

In the patent EP N 0 462 393, class a 22 C 13/00, publ. 27.12.1991,) described the use of catalyzed polysiloxane, cured in place, as separating additives in membranes containing cellulose. However, the use of dimethylpolysiloxane even in small quantities in combination with dibutyltindilaurate as a catalyst is undesirable because of its toxicity.

Known membranes based on cellulose with an external coating in the form of a solution of water-soluble thermosetting compositions, urea, melamine-formaldehyde, epoxy resins (U.S. patent No. 4 356 199, class F 16 L 11/00, publ. 26.10.1982 g), however, these coatings act as a barrier against moisture and do not provide any DOS is And N 3 898 348 (class a 22 C 13/00, publ. 05.08.1975,) the inner surface of the sausage casings made of cellulose cover a homogenized mixture of the water-soluble cellulose ether and an additive selected from water-soluble alkalinising products of partial esters of fatty acids. The coating has a composition comprising the additive in the amount of at least one tenth of the weight of the cellulose ether, but not more than 0.5 mg per square inch of surface of the shell. Shell, covered with a specified composition, have, with good Shimamoto, low strength in shirred condition that is susceptible to fracture during filling.

Known coating to the inner surface of the shell from cellulose, which is a mixture of water-soluble cellulose ether, incomplete complex fatty acid ester and sorbitol or mannitol, and water-soluble ether polyalkyleneglycol (U.S. patent No. 4 137 947, class F 16 L 11/02, A 22 C 13/00, publ. 06.02.1979 year). The liquid coating composition is coated on the internal surface of the shell before the operation of the corrugation. However, very exact ratio of components, as if the content of the cellulose ether is below 0.01 g/inch2, the shell is removed enough freely, and if it exceeds the specified number is Finance and esters of polyalkyleneglycol, insufficient number of which in the mixture does not improve the resistance of the sheath material to the formation of microcracks, and excess leads to the fragility of the shell and cracking during the filling of the sausage meat.

The closest analogue of the present invention is a two-layer sausage casing for any type of sausage made from the collagen material, for example, past depilacja animal skins and represent natural polyamide. The inner surface of the sausage casing is covered with a layer of water-soluble polymer selected from the group comprising alginates, polyvinylpyrrolidone, carboxymethylcellulose, or mixtures thereof. The obtained hydrophilic layer has a thickness of 0.03 to 3.0 microns (U.S. patent N 2 988 451, class NCI 99-176, publ. 13.06.1961, the Process of obtaining this shell is as follows. Swollen original fibrous mass is passed through an annular die in the form of a sleeve. The hydrophilic layer is applied by introducing 0.1 to 1.0% aqueous solution of water-soluble polymer directly in the die or after them.

However, the known shell does not have a high enough barrier and mechanical properties. Shirring this okasarete stuffing equipment. The production of these membranes on a large scale is limited by the scarcity and cost of raw materials, which is the livestock product.

The present invention is the creation of the sausage-casing shell-based polyamides having a low adhesion to the meat, high mechanical and barrier characteristics, reduced susceptibility to surface damage and the ability to gamerbase sustainable "doll".

The solution of this problem is achieved in that the tubular sausage casing of the shell, consisting of a layer of polyamide material and the inner adhesive layer comprising a water-soluble film-forming polymer, further comprises an outer layer of water-soluble film-forming polymer, the layer of polyamide material made of a mixture of synthetic polyamides, and the inner adhesive layer further comprises a food additive selected from the class of carboxylic acids and their derivatives, is compatible with water-soluble film-forming polymers in an amount not less than 5% and is taken in the ratio 1:3-1 by weight, thus, the surface density of the outer and inner layers of the shell is 0.2 - 2.0 g/m2and 0.5-amide 6 and a copolymer of polyamide 6 and polyamide 66 in the ratio of 100:8 - 8:100 (wt.h. ), or from a mixture of polyamide 6, polyamide 6/66, and polyamide 66 in the ratio 90 - 100: 10 - 15:10 - 15 (wt.h.), or of a mixture of polyamide 6, polyamide 6/66, and polyamide 612 in the ratio 90 - 100:10 - 15:10 - 15 (wt. hours).

Suitable layer of polyamide material to perform as biaxially-oriented thermostabilizing sleeves.

It is expedient in the layer of polyamide material to enter the coloring pigment in an amount of 0.1 - 3 wt.h., that provides an attractive appearance sausages.

Preferably as a water-soluble film-forming polymers to use cellulose ethers and/or dextrins, carragenan, alginic acid, Caseinates, albumin, polyvinyl alcohol, polyvinylpyrrolidone, or a mixture thereof.

Preferably as a food additive to use a substance selected from a liquid carboxylic acids and unsaturated fatty series with 5 to 20 carbon atoms, liquid fully and nepolnoglasnyh esters of glycerol or polyglycerol and carboxylic acids and unsaturated fatty series with 2 to 20 carbon atoms or a mixture thereof.

Preferably, the surface density of the outer coating was 0.8 - 1.5 g/cm2and vnutrennego, the middle layer is a biaxially-oriented sleeve, made of a mixture of synthetic polyamides, and the inner and outer layers are made mostly of water-soluble polymers, and the outer layer is in solid condition, but the interior is in addition to the film-forming water-soluble polymer contains organic dietary Supplement that provides its maintenance in a non-drying state. Food additive - oil soluble in water, low-volatile substance that is compatible with water-soluble film-forming polymers, with a vapor pressure at 20oC not more than 3 mm RT. century , the solubility in water of not more than 5 g/L. the term "food additive" means and additives approved for food contact. /Bulgakov A. S. "Dietary supplements", Handbook, St. Petersburg, 1996/

The direct use of known anti-adhesive compositions for cellulose and collagen casing antiadhesive compounds impossible for shells on the basis of synthetic polyamides because of their low permeability, which prevents the transition of the polymer in the swollen layer softened state when cooking sausages. Therefore, Shimamoto shell in this case, the head of the AI in the composition of the anti-adhesive layer and introduces the proposed Supplement. Resulting viscous non-drying the inner layer in the "doll" it provides more stability and allows you to freely unfold without breaks (like a layer of glue on the roll of tape). Upon contact with meat it is additionally softens and provides reliable antiadhesion. In addition to meeting the above requirements, this Supplement must be approved for food contact, than, mainly due to the choice of preferred options additives. In specific examples of implementation of the invention will be shown its advantage in comparison with the level of equipment.

To obtain the above-described three-layer shell used the following method: polyamide granules are loaded into the hopper of the extruder, the melt form a plasticized sleeve which is subjected to biaxial orientation extract the relaxation annealed, cooled to room temperature and wound into a roll. The outer and inner layers put on stage shirring by spraying an aqueous solution of the polymer on the outer surface of the sleeve, and the emulsion containing dissolved in the aqueous phase film-forming polymer and emulsified dietary Supplement at the elevated temperature.

Example No. 1. The mixture of granules PA 6, PA 6/6,6 and superconcentrate brown iron oxide pigment in a ratio of 100:16:2 mass parts are loaded into the hopper of the extruder, the melt temperature of 262 - 265oC form the primary sleeve, which is at a temperature of 60oC is subjected to biaxial orientation of the hood with coefficients of longitudinal stretching is 2.6, cross - 3,0, after which the sleeve caliber of 24 mm and a thickness of 19 to 21 μm is subjected to relaxation annealing at a temperature of 160 - 180oC for 15 seconds, cooled to 20oC and wound into a roll. The outer and inner layers put on stage shirring by spraying respectively of an aqueous solution of polyvinylpyrrolidone (SMM = 40000) 6% concentration on the outer surface of the sleeve and water emulsion containing polyvinylpyrrolidone and emulsified oleic acid, on the inner surface of the sleeve.

The overall composition of the emulsion for the inner layer: polyvinylpyrrolidone - 2,0%; oleic acid to 10.0%; water - 88,0%.

The consumption of the composition for the outer layer is 50 - 80 g/m2(part of the emulsion is lost when spraying, a significant part flows with "dolls"), and for the internal 20 - 30 g/m2. The surface density of the outer layer comp is CLY" dried with hot air at a temperature of 35 40oC for 2 to 2.5 hours.

Dried "dolls" are "on a break" technique, the essence of which consists in the following. On a tripod parallel to the surface of the fixed metal rod, with a diameter of 12 mm Through sosososo "doll" threading the free end of the nylon thread and fix on the tripod. At the other end of the filament is fixed box for weights. A metal rod is placed sosososo "doll" so that it rested on a tripod. Then, telescoping metal rod, release segment "dolls", the length of which determines the lever fracture. Loading box for weights up to break dolls, determine the maximum load for a given length of the lever. The ultimate moment of force at which fracture occurs is taken as the characteristic strength "dolls".

The obtained three-layer shell stuffed with minced meat in a laboratory setup and make sausages technology. After cooling, the shell is removed. A square sample shell size 30 x 30 mm is weighed on a laboratory balance, then carefully cleaned from the remnants of meat and weighed again. The adhesion of the shell is estimated as the residual mass of stuffing per unit surface area of the shell is a high-performance padded equipment for the production of sausages.

The results of the tests of the membrane obtained in this and subsequent examples are summarized in table.

Example No. 2. The membrane obtained by the method described in example 1, but as a mixture of polyamides taken the mixture of granules PA 66, PA 6/66, PA 66 and superconcentrate brown iron oxide pigment in a ratio of 100:20: 10: 3 mass parts, extrudable at a temperature of 265 - 270oC caliber of 32 mm and a thickness of 23 to 25 microns.

Example No. 3. The membrane obtained by the method described in example 1, but as a mixture of polyamides taken the mixture of granules PA 6, PA 6/66, PA 612 and superconcentrate brown iron oxide pigment in a ratio of 100:10: 10:2 mass parts, extrudable at a temperature of 260 - 263oC.

Example # 4. The sleeve receives according to example 1.

As the water-soluble polymer for the outer layer using polyvinyl alcohol (SMM = 50000, the degree of hydrolysis of 90%), applied in the form of a 5% aqueous solution.

The emulsion composition for inner layer: polyvinylpyrrolidone (SMM = 15000) of 4.1%; polyvinyl alcohol - 1,0%; praeteritio (mix one-deputizing esters of glycerol and natural fatty acids as a product of transesterification of sunflower oil with glycerol, hydroxyl surface density of the outer layer is 0.8 - 1.2 g/m2and the inner - 2,0 - 2.6 g/ m2.

Example No. 5. The sleeve receives according to example 2, but as a water-soluble polymer for the outer layer using Na-carboxymethylcellulose (SMM = 300000), applied in the form of a 7% aqueous solution.

The emulsion composition for inner layer: carboxymethylcellulose - 4,0%; ester of polyglycerol and vegetable fatty acids (trademark ADMUL PGE 1410 production company Ouest Internanional) - 10,0%; water - 86,0%.

The consumption of the composition for the outer layer is 40 - 60 g/m2and for the internal 20 - 30 g/m2. The surface density of the outer layer is 1.0 - 1.2 g/m2and the inner - 2,2 - 2,8 g/m2.

Example No. 6. The sleeve receives according to example 3.

As the water-soluble polymer for the outer layer using the dextrin (SMM = 10000), applied in the form of an 8% aqueous solution.

The emulsion composition for inner layer: polyvinylpyrrolidone - 6,0%; acetylated praeteritio to 10.0%, water - 84,0%.

Consumption of compositions similar to example 1. The surface density of the outer layer is 0.9 - 1.2 g/m2and the inner is 2.2 - 2.6 g/m2.

The comparative example No. 7. The membrane obtained by the method, describe nitely N 8. Polyamide sleeve, obtained by the method described in example 1, the corrugated outer layers.

The comparative example No. 9. Polyamide sleeve, obtained by the method described in example 1, of not, without the outer layers.

Obtained according to the invention easy-to-remove sleeve sheath meets the requirements for use, in particular, as the sausage-casing shell.

Ravna sausage-casing shell remains strong enough and at high temperatures, up to about 125oC has greater elasticity and soft touch. The shell is stable in caliber and durable when filling in the production of sausages. The inventive tubular sausage casing of the shell does not form a gel swelling after complete cooling and has zero adhesion to the sausage stuffing.

A distinctive feature of the inventive multilayer tubular shell is its low water, steam and oxygen permeability, which determines the high degree of preservation of the finished product.

The strength of the casing is maintained during the heat treatment, the percentage of spoiled when cooking bread is not more than 1% per 1,000 finished products.

Prtom equipment.

Thus, the inventive multilayer tubular sheath has at the expense of the used composition: superior mechanical properties (greater resistance to superficial and mechanical damage); improved vapor and gas permeability, resulting in extended shelf life of sausages in these frameworks; improved characteristics appearance (no wrinkling, bouillon swelling).

1. Tubular sausage casing of the shell, consisting of a layer of polyamide material and the inner adhesive layer comprising a water-soluble film-forming polymer, characterized in that it further comprises an outer layer of water-soluble film-forming polymer, the layer of polyamide material made of a mixture of synthetic polyamides, and the inner adhesive layer further comprises a food additive selected from the class of carboxylic acids and their derivatives, is compatible with water-soluble film-forming polymers, in an amount not less than 5% and is taken in the ratio 1:3-1 by weight, thus, the surface density of the outer and inner layers of the shell is 0.2 - 2.0 g/m2and 0.5 - 5.0 g/m2respectively.

3. Shell under item 1, characterized in that the layer of polyamide material made from a mixture of polyamide 6, polyamide 6/66, and polyamide 66 in the ratio 90 - 100 : 10 - 15 : 10 - 15 (wt.h.)

4. Shell under item 1, characterized in that the layer of polyamide material made from a mixture of polyamide 6, polyamide 6/66, and polyamide 612 in the ratio 90 - 100 : 10 - 15 : 10 - 15 (wt.h).

5. The sheath according to any one of paragraphs.1 to 4, characterized in that the layer of polyamide material made in the form of biaxially-oriented thermally stabilized sleeves.

6. The sheath according to any one of paragraphs.1 to 4, characterized in that it additionally contains a pigment in an amount of 0.1 - 3 wt.h.

7. Shell under item 1, characterized in that as the water-soluble film-forming polymers are used cellulose ethers and/or dextrins, carragenan, alginic acid, Caseinates, albumin, polyvinyl alcohol, polyvinylpyrrolidone, or a mixture thereof.

8. Shell under item 1, characterized in that in use as a food additive substance selected from liquid carboxylic acids and unsaturated fatty series with 5 to 20 carbon atoms, liquid fully and nepolnoglasnyh esters of glycerol or polyglycerol and carboxylic acids W is

 

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