UA53764C2 - Easy-off sleeve-type sausage envelope - Google Patents

Abstract

The present invention relates to sleeve-type envelopes for sausages and essentially relates to an envelope that includes a layer made of a polyamide material as well as inner and outer layers comprising water-soluble foaming polymers. The inner anti-adhesion layer further includes a food additive which is selected from the group of carbonated acids and derivatives thereof and which is compatible with the water-soluble foaming polymers, wherein said additive is selected in an amount of at least 5 % according to a 1 : 3 - 1 ratio in weight. The outer and inner layers of the envelope have a density ranging from 0,2 to 2,0 g/m2 and from 0,5 to 5,0 g/m2, respectively. The layer made of a polyamide material is preferably prepared from a mixture of synthetic polyamides. The water-soluble foaming polymers used both in the inner and outer layers may consist of cellulose ester and/or dextrin, carrageen, alginic acid, caseates, albumins, polyvinyl alcohol, polyvinylpyrrolidone or a mixture thereof.

Description

Description of the invention

The invention relates to sleeve films, in particular sausage, sausage or anchovy casings and can be used in the production of products formed from a pasty or viscous state, for which an essential quality indicator is the possibility of easy removal of the casing without damaging the surface of the product.

Recently, artificial single-layer and multi-layer biaxially oriented sleeve films based on synthetic polyamides, which have a number of advantages over traditionally used shells based on natural materials - cellulose and proteins, are increasingly used as casings for cooked sausage products. 70 The patent (ER 0 550 833 At, class А22С13/00, publ. 24.07.1996 claims a single-layer, transparent, biaxially oriented heat-fixed sleeve shell based on polyamide and a method and method of production. It mainly contains a mixture of one linear aliphatic polyamide, one partially aromatic co-polyamide, one acid-modified polyolefin and one pigment with a particle size of 0.01 - 15 µm.This film is low-shrink, has improved barrier properties to UV light without reducing the transparency characteristic of 19 pure polyamide films and does not affect other important advantages of polyamide-based casings, because due to weak shrinkage, even at high temperature, it maintains a tight, wrinkle-free fit to the sausage.

The excellent adhesion of the polyamide shell to the minced meat excludes the formation of broth swellings and gels.

However, good adhesion to minced meat is an advantage only for large-caliber sausages, which are customary to either cut together with the casing or partially remove the casing from the sausage before use, so as to preserve its integrity on the remaining part. At the same time, the essential characteristic for cleaning is not the adhesion of the mincemeat to the shell, but its ability to tear mainly in the transverse direction when slicing and to peel off in a spiral during cleaning. The latter is achieved in the application EP 0 758 527 A1, class A22С13/00, publ. 19.02.1977 when using a multilayer shell with inner and outer polyamide layers and a certain ratio of longitudinal and transverse orientation. p 29 At the same time, for portioned small-caliber sausages, sausages and anchovies, which are completely cleaned before use, it is completely unacceptable that due to strong adhesion, when removing the casing from the sausage product, part of the minced meat remains on it. This is especially unacceptable in cases where their automatic high-speed cleaning is required (for example, before vacuum packaging).

Another disadvantage of biaxially oriented sleeve films based on synthetic polyamides is their high susceptibility to surface damage due to mechanical weakening in the direction perpendicular to the axes of the orientation hood. Such damage is the cause of shell ruptures during stuffing of sausage products, especially in cases where stuffing is accompanied by twisting of the shell. -

In addition, from biaxially oriented sleeve films based on synthetic polyamides, in contrast to cellulose-based shells, during corrugation, shaky, prone to collapse "dolls" are obtained, which are usually mixed into special nets, which makes them unsuitable for packaging in them sausage products on high-speed automatic machines.

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

Various options for solving the adhesion problem are known, traditionally used for sausage cellulose and C 70 protein casings. c The patent (ER Mo 0 462 393, class А22С13/00, publ. 12/27/1991) describes the use of catalyzed

Of" polysiloxanes, which harden in place, as release additives in shells containing cellulose.

However, the use of dimethylpolysiloxane even in small quantities in combination with dibutyltin dilaurate as a catalyst is undesirable due to its toxicity.

Known cellulose-based shells with an outer coating applied in the form of a solution of water-soluble and thermoreactive compositions - urea-formaldehyde, melamine-formaldehyde, epoxy resins | patent from the United States Mo 4 356 199, class E161 11/00, publ. 26.10.1982), however, such coatings perform the function of a moisture barrier and do not provide either sufficient surface strength or the ability to corrugate into a stable "doll". and in the US patent Mo C 898 348 (class A22C13/00, published on August 5, 1975, the inner surface of sausage casings

Gee! 20 from cellulose is covered with a homogenized mixture of water-soluble cellulose ether and an admixture selected from water-soluble alkylene oxide products of incomplete esters of fatty acids. The coating has a composition that includes an impurity 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 coating surface. Shells covered with the specified composition have, with good removability, low strength in the corrugated state, that is, they are susceptible to breakage when filled. 29 A known coating for the inner surface of the shell from cellulose, which is a mixture of soluble in water

GF) of cellulose ether, incomplete complex ester of fatty acid and sorbitol or mannitol and water-soluble polyalkylene glycol ether (US patent Mo 4 137 947, class E161 11/02, A22C 13/00, publ. 02/06/1979. Liquid composition o coating is applied to the inner surface of the shell before the corrugation operation. However, a very precise ratio of components is necessary, since if the cellulose ether content is less than 0.01 g/in 2 the shell 60 is not easily removed, and if it exceeds this amount, the surface of the shell becomes undesirable slippery without improving separation. A similar requirement is put forward for polyalkylene glycol ethers, an insufficient amount of which in the mixture does not improve the resistance of the shell material to the formation of microcracks, and an excess leads to brittleness of the shell and cracking when filled with minced sausage.

The closest analog of this invention is a two-layer sausage casing for any type of 62 sausage products, made of collagen material, for example, the skin of animals that have undergone depilation, which is a natural polyamide. The inner surface of the sausage casing is covered with a layer of a water-soluble polymer selected from the group consisting of alginates, polyvinylpyrrolidone, carboxymethylcellulose or mixtures thereof.

The resulting hydrophilic layer has a thickness of 0.03 - Z. Ohm (US patent No. 2,988,451, NKI class 99-176, published on June 13, 1961). The process of obtaining the specified shell is as follows. The swollen initial fibrous mass is passed through ring spinnerets in the form of a sleeve. The hydrophilic layer is applied by injecting 0.1 - 1.095 of an 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. Corrugation of this shell does not allow to obtain a stable "doll", which limits its use in the case of application of 7/0 High-speed embossing equipment. Production of these shells on a large scale is limited by the scarcity and high cost of raw materials, which are a product of animal husbandry.

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

The solution to the given problem is achieved by the fact that the sleeve sausage casing, consisting of a layer of polyamide material and an internal anti-adhesive layer, which includes water-soluble film-forming polymers, additionally contains an outer layer of water-soluble film-forming polymers, the layer of polyamide material is made of a mixture of synthetic polyamides, and the inner the anti-adhesive layer additionally contains a food additive selected from the class of carboxylic acids and their derivatives, compatible with water-soluble film-forming polymers in an amount of at least 595 and taken in a ratio of 1:3-1 by weight, while the surface density of the outer and inner layers of the shell is 0, 2 - 2.0g/m2 and 0.5 - 5.0g/m?, respectively.

It is advisable to make a layer of polyamide material from a mixture of polyamide b and a copolymer of polyamide 6 and polyamide 6bb in a ratio of 100: 8 - 8: 100 (wt. parts) or from a mixture of polyamide b, polyamide 6/66 and polyamide bbu su b in a ratio of 90 - 100 : 10 - 15: 10 - 15 (wt. parts) or from a mixture of polyamide b, polyamide 6/66 and polyamide 612 in the ratio of 90 - 100: 10-15: 10 - 15 (wt parts). i9)

It is advisable to make a layer of polyamide material in the form of a biaxially oriented heat-stabilized sleeve.

It is advisable to introduce an additional coloring pigment in the amount of 0.1 - 3.0 wt. h., which provides an attractive appearance of the sausage product. "Her

It is more acceptable to use cellulose ethers or dextrins, carrageenans, alginic acids, caseinates, albumins, polyvinyl alcohol, polyvinylpyrrolidone or their mixture as water-soluble film-forming polymers. rch-

It is more acceptable to use as a food additive a substance selected from liquid carboxylic acids of the fatty and unsaturated series with 5 to 20 carbon atoms, liquid fully and partially substituted glycerol esters or polyglycerols and carboxylic acids of the fatty and unsaturated series with 2 to 20 carbon atoms and their mixture yu

It is more acceptable that the surface density of the outer coating is 0.8 - 1.5g/m2, and the inner one - 1.8 - 3.Og/m2.

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 made more appropriately of water-soluble polymers, and the outer layer is in a solid state, and the inner - in addition to film-forming water-soluble polymers, it contains an organic food additive that ensures its retention in a non-drying state. A food additive is a low-volatile » substance that is slightly soluble in water, compatible with water-soluble film-forming polymers, with a saturated vapor pressure at 207C of no more than 3 mm. mercury art., solubility in water no more than 5 g/l. The term "food additive" also includes impurities allowed to come into contact with food products. (Boldakov A. S. "Food additives", reference book, 1 St. Petersburg, 1996. 1. p. The direct use of known anti-adhesive compounds for cellulose and protein shells is not possible for shells based on synthetic polyamides due to their low water permeability, which prevents the transition of the polymer layer into a swollen, softened state when cooking the sausage product. Therefore, the removability of the casing in b 50 in this case depends on such an unpredictable factor as the ability of the minced meat to retain moisture. To overcome this situation, the proposed admixture is introduced into the composition of the anti-adhesive layer. The resulting thus, the viscous, non-drying inner layer in the "doll" ensures its additional stability and allows it to unfold freely without tearing (like a layer of glue in a roll of tape). When it comes into contact with minced meat, it additionally softens and provides reliable anti-adhesion. In addition to compliance with the above according to the requirements, this admixture must definitely be allowed to come into contact with food products, which, mainly, spoken

Gee! selection of more acceptable options for impurities. Concrete examples of the implementation of the invention will show its advantage in comparison with the state of the art. de To obtain the above-described three-layer shell, the following method is used: polyamide granulate is loaded into the hopper of the extruder, a plasticized primary sleeve is formed from the melt, which is subjected to 60 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. 65 Example Mo 1

A mixture of PA b granules, PA 6/66 copolymer and superconcentrate of brown iron oxide pigment in a ratio of 100 : 16 : 2 parts by mass is loaded into the hopper of the extruder, a primary sleeve is formed from the melt with a temperature of 262-265°C, which is subjected to biaxial orientation at a temperature of 60°C hoods with coefficients of longitudinal stretching - 2.6, transverse - 3.0, after which the 24 mm caliber sleeve and 19 - 21 μm thick is subjected to relaxation annealing at a temperature of 160 - 1807C for 15 seconds, cooled to 20"C and wound into a roll. The outer and the inner layers are applied at the corrugation stage by spraying, respectively, an aqueous solution of polyvinylpyrrolidone (SMM - 40000) 695 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 general composition of the emulsion for the inner layer: non-toxic polyvinylpyrrolidone 2.095; oleic acid 10.05; water 88.05. 75 The consumption of the compound for the outer layer is 50 - 80 g/m? (part of the emulsion is lost during spraying, a significant part flows from the "doll"), and for the inner layer - 20 - 30 g/m 2. The surface density of the outer layer was 1.0 - 1.2 g/m2, and the inner layer - 2.2 - 2.8g/m2.

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

The dried "dolls" will be tested "to the breaking point" according to the methodology, the essence of which is as follows. A metal rod with a diameter of 12 mm is attached to the tripod parallel to the surface. The free end of the nylon thread is threaded through the sausage "doll" and fixed on the tripod. A box for kettlebells is attached to the other end of the thread. A sausage "doll" is placed on a metal rod in such a way that it rests on the tripod. Then, pushing out the metal rod, the area of the "doll" is freed, the length of which determines the break lever. with

By loading the box for kettlebells to the breaking point of the "doll", determine the limit value of the load at a given length of the lever. The limiting moment of forces, at which the fracture occurs, is taken as a characteristic of strength i9) "dolls".

The obtained three-layer shell is stuffed with minced meat on a laboratory unit and sausages are made according to the technology. After cooling, the shell is removed. A square sample of the shell measuring 30x30 mm is weighed on a laboratory balance, then thoroughly cleaned from the remains of minced meat and weighed again. The adhesion of the shell is evaluated as the mass of residual minced meat per unit surface area of the shell. at

The resulting three-layer casing was tested in the production conditions of a sausage factory on high-performance /-|zh« stuffing equipment for the production of sausages.

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

Example Mo 2 yu

The shell was obtained in the manner described in example 1, but a mixture of granules was taken as a mixture of polyamides

PA 6, PA 6/66 copolymer, PA 66 and superconcentrate of brown iron oxide pigment in a ratio of 100 120: 10: From bulk parts extruded at a temperature of 265 - 270 "C, caliber 32 mm and thickness 23 - 25 microns.

Example Mo Z "

The shell was obtained in the manner described in example 1, but as a mixture of polyamides a mixture of granulates 8 with PA 6, copolymer PA 6/66, PA 612 and superconcentrate of brown iron oxide pigment was taken in a ratio of 100: 10: 10: 2 parts by mass, which is extruded at a temperature of 260 - 26376. i" Example Mo 4

The polyamide sleeve is obtained according to example 1. Polyvinyl alcohol (SMM - 50000, degree of hydrolysis 9095) is used as a water-soluble polymer for the outer layer, which is applied in the form of a 5% aqueous solution.

The composition of the emulsion for the inner layer: (95)-I polyvinylpyrrolidone (SMM - 15000) 4.095; polyvinyl alcohol 1.095; me) transesterification (a mixture of monosubstituted glycerol esters and natural fatty acids, as a product of transesterification of sunflower oil 10.095;

T" glycerol, the hydroxyl number of which is 298 - ЗО5mg of KOH per 1g of the substance, water is 85.095.

The consumption of compositions is similar to example 1. The surface density of the outer layer is 0.8 - 1.2 g/m?7, and the inner one is 2.0 - 2.g/m2. (F; Example Mo 5

GI Polyamide sleeve is obtained according to example 2, but as a water-soluble polymer for the outer layer, Ma-carboxymethyl cellulose (SMM - 300000) is used, which is applied in the form of a 7% aqueous solution.

The composition of the emulsion for the inner layer:

Carboxymethylcellulose 4.095; ether of polyglycerin and vegetable fatty acids (trade mark AOMIA. ROE 1410 produced by Opevi Ipiegpayopa!) 10095; water 86,095. b5

The consumption of the composition for the outer layer is 40 - boh/m7, and for the inner layer - 20 - ZOg/m?. The surface density of the outer layer is 1.0 - 1.2 g/m2, and the inner layer is 2.2 - 2.8 g/m2.

Example Mo 6

The polyamide sleeve is obtained according to example 3. As a water-soluble polymer for the outer layer, dextrin (SMM - 10000) is used, which is applied in the form of an 8906 aqueous solution.

The composition of the emulsion for the inner layer: polyvinylpyrrolidone 6.095; acetylated transesterified 10.095; water 84.05.

The consumption of compositions is similar to example 1. The surface density of the outer layer is 0.9 - 1.2 g/m?, and the inner one is 2.2 - 2.g/m2.

Comparative example Mo 7

The shell is obtained in the manner described in example 1, but the inner layer contains petroleum jelly instead of a food additive.

Comparative example Mo 8

The polyamide sleeve was obtained in the manner described in example 1, corrugated, without outer layers.

Comparative example of Mo 9

The polyamide sleeve was obtained in the manner described in example 1, non-corrugated, without outer layers.

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

The sleeve sausage casing remains quite strong even at a temperature of 125"C, has great elasticity and is soft to the touch. The casing is stable in caliber and strong when filled with sausage during the production process. The sleeve sausage casing claimed, does not form broth swellings after complete cooling and has "zero" adhesion to sausage mince.

A distinctive feature of the claimed multi-layer sleeve shell is its low water, vapor and oxygen impermeability, which determines a high degree of preservation of the finished product. AND

The strength of the shell is preserved during heat treatment, the percentage of loaves damaged during cooking is no more than 195 per 1000 finished products. oh

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

Thus, the claimed multi-layer sleeve sausage-sausage casing has, due to the composition used: 10) improved mechanical properties (greater resistance to surface mechanical damage); improved steam and gas impermeability indicators, as a result of which the storage terms of sausage products in these casings are increased; "improved appearance characteristics (no wrinkling, no swelling).

This invention can be most effectively used in the production of packaging materials - from pasty and viscous food products subject to heat treatment. her"

Mo "caterpillars" "caterpillars on) the product in a shell without a shell shell, g/cm2 High-speed filling of cracks, kgf cm

I d) the wrinkle of the traces of delamination is twisted without breaks - 5 znalo ov; analogue 000 analogue 1110005, analogue b) 4 known o) vnalochyu 000 analogue 1111005, analogue

І» 50 nadoyu 05000 analogue 0000 zanalonyu 11110080 analogue znalopyu vo) analogue analogue analogue 10010100 analogue flaking loose, analogue analogue 150 frequent ruptures at

WINTER WEDNESDAY Mon PO NO NO: no with 11 peels

Claims (8)

The formula of the invention 1. Sleeved sausage casing, which consists of a layer of polyamide material and an inner anti-adhesive layer, which includes water-soluble film-forming polymers, which is distinguished by the fact that it additionally contains an outer layer of water-soluble film-forming polymers, the layer of polyamide material is made of a mixture of synthetic polyamides, and the inner anti-adhesive layer additionally contains a food additive 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 95 and taken in a ratio of 1: 3 - 1 by mass, while the surface density of the outer and inner layers of the shell is 0.2 - 2.0 g/m2 and 0.5 - 5.0 g/m2, respectively. 2. Sleeved sausage casing according to claim 1, which is characterized by the fact 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 - 8: 100 (wt parts). 3. Sleeve sausage casing according to claim 1, which is characterized by the fact that the layer of polyamide material is made of a mixture of polyamide 6, polyamide 6/66 and polyamide 66 in the ratio 90 - 100: 10 - 15: 10 - 15 (wt. ). 70 4. Sleeved sausage casing according to claim 1, which is characterized by the fact that the layer of polyamide material is made of a mixture of polyamide 6, polyamide 6/66 and polyamide 612 in the ratio 90 - 100: 10 - 15: 10 - 15 (wt. ). 5. Sausage sleeve casing according to any of claims 1 - 4, which is characterized by the fact that the layer of polyamide material is made in the form of a biaxially oriented, heat-stabilized sleeve. 6. Sleeved sausage casing according to any of claims 1 - 4, which is characterized by the fact that it additionally contains a coloring pigment in the amount of 0.1 - 3.0 wt. h 7. Sleeved sausage casing according to claim 1, which is characterized by the fact that cellulose ethers and/or dextrins, carrageenans, alginic acids, caseinates, albumins, polyvinyl alcohol, polyvinylpyrrolidone or their mixture are used as water-soluble film-forming polymers. 8. Sleeved sausage casing according to claim 1, which is characterized by the fact that as a food additive, a substance selected from liquid carboxylic acids of the fatty and unsaturated series with 5-20 carbon atoms, liquid saturated and unsaturated esters of glycerol or polyglycerols and carboxylic acids is used as a food additive fatty and unsaturated series with 2 - 20 carbon atoms and their mixture. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2003, M 2, 15.02.2003. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. « (Se) in (ze) And in) - and? 1 (95) -i (o) s» name) 60 b5