RU2131670C1 - Easily removable sausage hose shell - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: invention can be used in production of products formed from paste-like or viscous-flow materials, in particular, sausages and frankfurters. Hose shell consists of polyamide material layer, inside release layer including water-soluble film-forming polymers, and outside layer of the same type of polymers. Polyamide material layer is made from synthetic polyamide mixture. Inside release layer additionally contains food additive selected from the group including carboxylic acids and their derivatives. The additive is compatible with water-soluble film-forming polymers and is taken in amount at least 5%. Surface densities of outside and inside shell layers are 0.2-2.0 and 0.5-5.0 g/sq.m, respectively. Polyamide material layer is advantageously made from mixture of polyamide 6 (nylon 6) polyamide 6-polyamide 66 copolymer, or from mixture of polyamide 6, polyamide 6/66, and polyamide 66, or from mixture of polyamide 6, , polyamide 6/66, and polyamide 612 taken in specified proportions. Water-soluble film-forming polymers are selected from the group including: cellulose esters and/or dextrins, carrageenans, alginic acids, caseinates, albumins, polyvinyl alcohol, polyvinylpyrrolidone, or their mixture. Food additive is selected from the group including: fatty or unsaturated acids with 5-20 carbon atoms, liquid completely or partially substituted glycerol or polyglycerol esters with fatty or unsaturated acids with 2-20 carbon atoms, or their mixture. EFFECT: decreased adhesion to sausage-meat, inclination to surface damages and to be crimped into stable "doll". 8 cl, 1 tbl, 9 ex

Description

 The invention relates to sleeve films, in particular to sausage, sausage or sausage casings and can be used in the manufacture of products formed from a paste-like or viscous flow state, for which a significant quality indicator is the ability to easily remove the shell without damaging the surface of the product.

 Recently, as shells of cooked sausages, artificial single-layer and multi-layer biaxially oriented sleeve films based on synthetic polyamides are increasingly used, having several advantages over traditionally used shells based on natural materials - cellulose and proteins.

 The patent (EP 0 550833 A1, class A 22 C 13/00, published July 24, 1996) claims a single-layer, transparent, biaxially oriented thermofixed sleeve shell based on polyamide and a method for its manufacture. It contains mainly a mixture of one linear aliphatic polyamide, one partially aromatic copolyamide, one acid-modified polyolefin and one pigment with a particle size of 0.01 - 15 μm. This casing is poorly shrinkable, has improved barrier properties against UV light without reducing the transparency characteristic of purely polyamide casings and does not affect other important advantages of polyamide-based casings, because due to weak shrinkage, even at high temperature, it remains dense, without wrinkles, fit to sausage. Excellent adhesion of the polyamide shell to the mincemeat eliminates the formation of broth edema and gels.

 However, good adhesion to minced meat is an advantage only for sausages of large caliber, which are usually taken before use or cut together with the shell or partially remove the shell from the sausage so as to preserve its integrity in the remaining part. Moreover, for cleaning, an essential characteristic is not the forcemeat adhesion to the shell, but its ability to tear mainly in the transverse direction when cutting and to be scraped off in a spiral during cleaning. The latter is achieved (in the application EP 0 758 527 A1, class A 22 C 13/00, publ. 02.19.1977) when using a multilayer shell with an inner and outer polyamide layers and a certain ratio of longitudinal and transverse orientation.

 At the same time, for portioned sausages of small caliber, sausages and sausages, which are completely cleaned before use, it is completely unacceptable that due to strong adhesion when removing the shell from the sausage product, part of the mincemeat remains on it. This is especially unacceptable in cases where they require automatic high-speed cleaning (for example, before vacuum packaging).

 Another disadvantage of biaxially oriented sleeve films based on synthetic polyamides is their high tendency to surface damage due to mechanical weakening in the direction perpendicular to the axes of the orientational drawing. Such damage is the cause of rupture of the shell when stuffing sausage-sausage products, especially in cases where the packing is accompanied by a twist of the shell.

 In addition, from biaxially oriented sleeve films based on synthetic polyamides, unlike cellulose-based membranes during corrugation, unstable, spill-prone “dolls” are obtained, which are usually placed in special nets, which makes them inapplicable for packing sausage-sausage products on them high speed machines.

 The above disadvantages of sleeve films based on synthetic polyamides are a serious obstacle to their use as shells for portioned sausages of small caliber, sausages and sausages.

 There are various options for solving the problem of adhesion traditionally used for sausage cellulose and protein casings.

 EP 0 462 393, Class A 22 C 13/00, publ. 12/27/1991) describes the use of catalyzed polysiloxanes, cured in place, as separating additives in shells containing cellulose. However, the use of dimethylpolysiloxane even in small amounts in combination with dibutyltin dilaurate as a catalyst is undesirable because of its toxicity.

 Known shells based on cellulose with an external coating applied in the form of a solution of water-soluble thermosetting compositions - urea-formaldehyde, melamine-formaldehyde, epoxy resins (US patent N 4 356 199, class F 16 L 11/00, publ. 10.26.1982), however, such the coatings act as a barrier to moisture and do not provide sufficient surface strength or the ability to corrugate into a stable “doll”.

 In US patent N 3 898 348 (class A 22 C 13/00, published 05.08.1975) the inner surface of the sausage casings of cellulose is coated with a homogenized mixture of water-soluble cellulose ether and an additive selected from water-soluble incomplete complex alkylene oxide products fatty acid esters. The coating has a composition comprising an additive in an amount of at least one tenth of the weight of the cellulose ether, but not more than 0.5 mg per square inch of the surface of the shell. The shells coated with the specified composition have, with good removability, low strength in the corrugated state, that is, they are susceptible to kinks when filling.

A coating is known for the inner surface of a cellulose shell, which is a mixture of water-soluble cellulose ether, partial fatty acid ester and sorbitol or mannitol and water-soluble polyalkylene glycol ether (US Pat. No. 4,137,947, class F 16 L 11/02, A 22 C 13/00, publ. 02/06/1979). The liquid coating composition is applied to the inner surface of the shell before the corrugation operation. However, a very accurate ratio of the components is necessary, since if the cellulose ether content is lower than 0.01 g / inch ² , then the shell is not removed freely enough, and if it exceeds the indicated amount, the surface of the shell becomes undesirably slippery without improving the separability. A similar requirement is for polyalkylene glycol esters, an insufficient amount of which in the mixture does not improve the resistance of the shell material to microcracking, and excess leads to brittle shell and cracking when stuffing sausage stuffing.

 The closest analogue of the present invention is a two-layer sausage casing for any type of sausage products, made of collagen material, for example, past hair removal of animal skins and which is a natural polyamide. The inner surface of the sausage casing is coated with a layer of a water-soluble polymer selected from the group consisting of alginates, polyvinylpyrrolidone, carboxymethyl cellulose, or mixtures thereof. The obtained hydrophilic layer has a thickness of 0.03 - 3.0 μm (US patent N 2 988 451, class NCI 99-176, publ. 06/13/1961). The process of obtaining this shell is as follows. The swollen initial pulp is passed through annular dies in the form of a sleeve. The hydrophilic layer is applied by introducing a 0.1 - 1.0% aqueous solution of a water-soluble polymer directly into or after the spinnerets.

 However, the known shell does not have sufficiently high barrier and mechanical characteristics. The corrugation of this shell does not allow to obtain a stable "doll", which limits its use in the case of using high-speed stuffing equipment. The production of these shells on a large scale is limited by the shortage and high cost of raw materials, which are the product of animal husbandry.

 The present invention is the creation of a sausage-sausage casing based on polyamides, with low adhesion to minced meat, high mechanical and barrier characteristics, reduced tendency to surface damage and the ability to corrugate into a stable "doll".

The solution to this problem is achieved by the fact that the sleeve sausage-sausage casing, consisting of a layer of polyamide material and an internal release layer, including water-soluble film-forming polymers, additionally contains an outer layer of water-soluble film-forming polymers, a layer of polyamide material made of a mixture of synthetic polyamides, and an internal release layer additionally contains a food supplement selected from the class of carboxylic acids and their derivatives, compatible with water solubility bubbled film-forming polymers in an amount of not less than 5% and in the ratio of 1: 3-1 by weight, wherein the surface density of the outer and inner layers of the shell is 0.2 - 2.0 g / m ² and 0.5 - 5.0 g / m ^2, respectively.

 It is advisable to make a layer of polyamide material from a mixture of polyamide 6 and a copolymer of polyamide 6 and polyamide 66 in a ratio of 100: 8-8: 100 (parts by weight), or from a mixture of polyamide 6, polyamide 6/66 and polyamide 66 in a ratio of 90-100 : 10 - 15:10 - 15 (parts by weight), or from a mixture of polyamide 6, polyamide 6/66 and polyamide 612 in a ratio of 90 - 100: 10 - 15:10 - 15 (parts by weight).

 It is advisable that the layer of polyamide material be made in the form of a biaxially oriented thermostabilized sleeve.

 It is advisable to introduce an additional coloring pigment into the layer of polyamide material in an amount of 0.1 to 3 parts by weight, which provides an attractive appearance of the sausage product.

 Preferably, cellulose ethers and / or dextrins, carrageenans, alginic acids, caseinates, albumin, polyvinyl alcohol, polyvinylpyrrolidone or a mixture thereof are used as water-soluble film-forming polymers.

 It is preferable to use as a dietary supplement a substance selected from liquid carboxylic acids of fatty and unsaturated series with 5 to 20 carbon atoms, liquid full and unsubstituted esters of glycerol or polyglycerols and carboxylic acids of fatty and unsaturated series with 2 to 20 carbon atoms, or a mixture thereof.

Preferably, the surface density of the outer coating is 0.8 to 1.5 g / cm ² and the inner is 1.8 to 3.0 g / cm ² .

The sausage-sausage casing is made in the form of a sleeve corrugated film, the middle layer of which is a biaxially oriented sleeve made of a mixture of synthetic polyamides, and the inner and outer layers are mainly made of water-soluble polymers, the outer layer being in the solid state, and the inner one except for the film-forming water-soluble The polymer contains an organic food supplement that maintains it in a non-drying state. Food supplement - oil-soluble in water, low volatility, compatible with water-soluble film-forming polymers, with a saturated vapor pressure at 20 ^o C not more than 3 mm Hg. Art. , solubility in water no more than 5 g / l. By the term “food supplement” is meant also additives admitted to contact with food products. / Boldakov A.S. "Nutritional Supplements", reference book, St. Petersburg, 1996 /
Direct use of the known release formulations for cellulose and protein coatings of release formulations is not possible for coatings based on synthetic polyamides because of their low permeability, which prevents the polymer layer from transitioning into a swollen, softened state when cooking sausage. Therefore, the removability of the shell in this case depends on such an unpredictable factor as the ability of the forcemeat to retain moisture. To overcome this situation, the proposed additive is introduced into the composition of the release layer. The resulting viscous, non-drying inner layer in the "doll" provides its additional stability and allows it to unfold freely without breaks (like a layer of glue in a roll of adhesive tape). When it comes into contact with minced meat, it softens further and provides reliable anti-adhesion. In addition to meeting the above requirements, this supplement must certainly be allowed to come into contact with food, which mainly determines the choice of preferred additives. In specific embodiments of the invention, its advantage will be shown in comparison with the achieved level of technology.

 To obtain the above-described three-layer shell, the following method was used: polyamide granulate is loaded into the hopper of the extruder, a plasticized sleeve is formed from the melt, which is subjected to biaxial orientation drawing, relaxation annealing, cooled to room temperature and wound into a roll. The outer and inner layers are applied at the corrugation stage by spraying an aqueous polymer solution on the outer surface of the sleeve, and an emulsion containing a film-forming polymer dissolved in the aqueous phase and an emulsified food additive on the inner surface of the sleeve. The "doll" obtained as a result of corrugation is dried with hot air at an elevated temperature.

Example N 1. A mixture of granules PA 6, PA 6 / 6,6 and a superconcentrate of brown iron oxide pigment in a ratio of 100: 16: 2 mass parts is loaded into the hopper of the extruder, from the melt with a temperature of 262 - 265 ^o C form a primary sleeve, which at a temperature 60 ^o C is subjected to a biaxial orientation hood with longitudinal stretching coefficients of 2.6, transverse 3.0, and then a 24 mm gauge sleeve with a thickness of 19 - 21 microns is subjected to relaxation annealing at a temperature of 160 - 180 ^o C for 15 seconds, cooled to 20 ^o C and wound into a roll. The outer and inner layers are applied at the corrugation stage by spraying, respectively, an aqueous solution of polyvinylpyrrolidone (SMM = 40,000) of 6% concentration on the outer surface of the sleeve and an aqueous emulsion containing polyvinylpyrrolidone and emulsified oleic acid on the inner surface of the sleeve.

 The total composition of the emulsion for the inner layer: polyvinylpyrrolidone - 2.0%; oleic acid - 10.0%; water - 88.0%.

The consumption of the composition for the outer layer is 50 - 80 g / m ² (part of the emulsion is lost when spraying, a significant part drains from the "doll"), and for the inner 20 - 30 g / m ² . The surface density of the outer layer is 1.0 - 1.2 g / m ² , and the inner - 2.2 - 2.8 g / m ² .

The "dolls" obtained as a result of corrugation are dried with hot air at a temperature of 35 - 40 ^o C for 2 - 2.5 hours.

 Dried "dolls" are tested "at a break" by a method whose essence is as follows. A metal rod with a diameter of 12 mm is fixed on a tripod parallel to the surface. Through the sausage "doll" pass the free end of the nylon thread and fix it on a tripod. A box for weights is fixed at the other end of the thread. A sausage "doll" is placed on a metal rod so that it rests on a tripod. Then, pushing the metal rod, they release the segment of the "doll", the length of which determines the lever of fracture. When loading the box for weights until the "doll" breaks, the limit value of the load is determined for a given length of the lever. The ultimate moment of forces at which a kink occurs is taken as the strength characteristic of the "doll".

 The resulting three-layer shell is stuffed with minced meat in a laboratory setting and sausages are made according to the technology. After cooling, the shell is removed. A square sample of the shell measuring 30 x 30 mm is weighed on a laboratory balance, then thoroughly cleaned from the remains of minced meat and weighed again. Shell adhesion is estimated as the mass of residual stuffing per unit surface area of the shell.

 The obtained three-layer casing is tested in the production conditions of the sausage shop on high-performance stuffing equipment for the production of sausages.

 The test results of the shell obtained in this and subsequent examples are summarized in table.

Example N 2. The shell obtained by the method described in example 1, but as a mixture of polyamides was taken a 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 - 270 ^o C caliber 32 mm and a thickness of 23 - 25 microns.

Example N 3. The shell obtained by the method described in example 1, but as a mixture of polyamides was taken a 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 - 263 ^o C.

 Example No. 4. The sleeve is obtained according to example 1.

 Polyvinyl alcohol (SMM = 50,000, degree of hydrolysis of 90%), applied in the form of a 5% aqueous solution, is used as a water-soluble polymer for the outer layer.

 The composition of the emulsion for the inner layer: polyvinylpyrrolidone (SMM = 15000) - 4.1%; polyvinyl alcohol - 1.0%; transesterification (a mixture of monosubstituted esters of glycerol and natural fatty acids, as a product of transesterification of sunflower oil with glycerin, the hydroxyl number of which is 298 - 305 mg KOH per 1 g of substance) - 10.0%; water - 85.0%.

The consumption of the compositions is similar to example 1. The surface density of the outer layer is 0.8 - 1.2 g / m ² and the inner - 2.0 - 2.6 g / m ² .

 Example No. 5. The sleeve is prepared according to example 2, but Na-carboxymethyl cellulose (SMM = 300000) is applied as a water-soluble polymer for the outer layer, applied as a 7% aqueous solution.

 The composition of the emulsion for the inner layer: carboxymethyl cellulose - 4.0%; ether of polyglycerol and vegetable fatty acids (trademark ADMUL PGE 1410 manufactured by Ouest Internanional) - 10.0%; water - 86.0%.

The composition consumption for the outer layer is 40-60 g / m ² , and for the inner 20 - 30 g / m ² . The surface density of the outer layer is 1.0 - 1.2 g / m ² , and the inner - 2.2 - 2.8 g / m ² .

 Example No. 6. The sleeve is obtained according to example 3.

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

 The composition of the emulsion for the inner layer: polyvinylpyrrolidone - 6.0%; acetylated transesterification - 10.0%, water - 84.0%.

The consumption of compositions is similar to example 1. The surface density of the outer layer is 0.9 - 1.2 g / m ² and the inner - 2.2 - 2.6 g / m ² .

 Comparative example N 7. The shell obtained by the method described in example 1, but the inner layer instead of the food additive contains liquid paraffin.

 Comparative example N 8. Polyamide sleeve obtained by the method described in example 1, corrugated, without outer layers.

 Comparative example N 9. A polyamide sleeve obtained by the method described in example 1, non-corrugated, without outer layers.

 The easily removable sleeve shell obtained according to the invention meets the requirements necessary for its use, in particular as a sausage-sausage shell.

The rue sausage-sausage casing remains strong enough and at high temperatures, up to about 125 ^o C, has great elasticity and is soft to the touch. The casing is stable in caliber and durable when filled during the production of sausages. The inventive sleeve sausage-sausage shell does not form bouillon edema after complete cooling and has "zero" adhesion to sausage meat.

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

 The strength of the shell is maintained during the heat treatment, the percentage of loaves damaged during cooking is no more than 1% per 1000 finished products.

 The fracture strength of corrugated "dolls" allows them to be used for stuffing on automatic high-speed equipment.

 Thus, the inventive multilayer sleeve shell has due to the composition used: improved mechanical properties (greater resistance to surface and mechanical damage); improved indicators of vapor and gas permeability, as a result of which the shelf life of sausage products in these casings has been increased; improved appearance characteristics (no wrinkling, broth swelling).

Claims (7)

1. Sleeve sausage-sausage casing, consisting of a layer of polyamide material and an internal release layer, including water-soluble film-forming polymers, characterized in that it further comprises an outer layer of water-soluble film-forming polymers, a layer of polyamide material made of a mixture of synthetic polyamides, and an internal release layer additionally contains a food supplement selected from the class of carboxylic acids and their derivatives, compatible with water-soluble film-forming polymers in an amount of not less than 5% and in the ratio of 1: 3-1 by weight, wherein the surface density of the outer and inner layers of the shell is 0.2 - 2.0 g / m ² and 0.5 - 5.0 g / m ^2, respectively.  2. The shell according to claim 1, characterized in that the layer of polyamide material is made of a mixture of polyamide 6 and a copolymer of polyamide 6 and polyamide 66 in a ratio of 100: 8 to 8: 100 (wt.h). 3. The shell according to claim 1, characterized in that the layer of polyamide material is made of a mixture of polyamide 6, polyamide 6/66 and polyamide 66 in a ratio of 90 - 100: 10 - 15: 10 - 15 (parts by weight)
4. The shell according to claim 1, characterized in that the layer of polyamide material is made of a mixture of polyamide 6, polyamide 6/66 and polyamide 612 in a ratio of 90 - 100: 10 - 15: 10 - 15 (wt.h).  5. The shell according to any one of claims 1 to 4, characterized in that the layer of polyamide material is made in the form of a biaxially oriented thermostabilized sleeve.  6. The shell according to any one of claims 1 to 4, characterized in that it further comprises a coloring pigment in an amount of 0.1 to 3 parts by weight  7. A shell according to claim 1, characterized in that cellulose ethers and / or dextrins, carrageenans, alginic acids, caseinates, albumin, polyvinyl alcohol, polyvinylpyrrolidone or a mixture thereof are used as water-soluble film-forming polymers.  8. The shell according to claim 1, characterized in that as a dietary supplement, a substance is used selected from liquid carboxylic acids of fatty and unsaturated series with 5 to 20 carbon atoms, liquid full and non-substituted esters of glycerol or polyglycerols and carboxylic acids of fatty and unsaturated series with 2 to 20 carbon atoms or a mixture thereof.

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