| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 防粘辊 | CN201310744271.3 | 2013-12-30 | CN104738140A | 2015-07-01 | 德里克·塞缪尔·大卫·诺伍德; 罗伯特·尼科尔·马克拉尔·大卫 |
| 本申请描述了用于在食物产品的制造中使用的防粘辊。更具体地，本发明涉及在用于食品工业的由纤维素、胶原、纤维或塑料材料制成的产品的制造中使用的防粘辊。 | ||||||
| 2 | 可熏制、可风干、可剥皮的单层或多层管状食品包装膜及其制作方法 | CN200980154792.5 | 2009-10-27 | CN102281764B | 2013-12-18 | J·席夫-曼 |
| 本发明涉及一种可熏制、可风干且、可剥皮，尤其是可全自动剥皮的单层或多层管状食品包装膜，该包装膜特别适合用作熏制和/或风干香肠或肉类产品的肠衣。这种以聚合物为基础的食品包装膜经由(共)挤膜吹塑装置利用提供到喷头喷嘴的(共)挤塑料以及经由三泡法的双轴向拉伸、由均质熔融塑料制作而成。均质熔融塑料由PS或各种PS的混合物以及PVOH和/或PEBA组成的混合物制成。此外，本发明还涉及上述食品包装膜的制作方法。 | ||||||
| 3 | 可熏制、可风干、可剥皮，尤其是可全自动剥皮的单层或多层管状食品包装膜及其制作方法 | CN200980154792.5 | 2009-10-27 | CN102281764A | 2011-12-14 | J·席夫-曼 |
| 本发明涉及一种可熏制、可风干且、可剥皮，尤其是可全自动剥皮的单层或多层管状食品包装膜，该包装膜特别适合用作熏制和/或风干香肠或肉类产品的肠衣。这种以聚合物为基础的食品包装膜经由(共)挤膜吹塑装置利用提供到喷头喷嘴的(共)挤塑料以及经由三泡法的双轴向拉伸、由均质熔融塑料制作而成。均质熔融塑料由PS或各种PS的混合物以及PVOH和/或PEBA组成的混合物制成。此外，本发明还涉及上述食品包装膜的制作方法。 | ||||||
| 4 | Acid-resistant peelable casing | JP19613791 | 1991-07-11 | JPH0726042A | 1995-01-27 | PATORITSUKU BAANZU APUFUERUDO; FUREDERITSUKU MEINAADO MERITSU |
| PURPOSE: To obtain an easily peelable casing for sausage or the like by coating a casing made of regenerated cellulose or the like with an acid-resistant peeling agent contg. a water-soluble cellulose ether, lecithin or the like and an antipleat lock agent. CONSTITUTION: The inside of a tubular food casing made of nonfibrous regenerated cellulose having a pH lower than 6 is coated with an acid-resistant peeling agent contg. a water-soluble cellulose ether, dextrin, lecithin or the like, and with an antipleat lock agent or the like. The pH of the material of the casing of 5 or lower is esp. pref. Pref., 0.002-0.09 mg/in 2 of a cellulose ether, at least 0.2 mg/in 2 of dextrin, 0.05-0.50 mg/in 2 of lecithin, and 0.05 mg/im 2 of a mineral oil are present on the surface of the casing. Thus coated casing enables a meat emulsion to be packed at a high speed in the production of skinless vienna sausage and can be peeled well with a high-speed peeling machine after cooking. COPYRIGHT: (C)1995,JPO | ||||||
| 5 | CASING FOR FOOD PRODUCTS | US15915668 | 2018-03-08 | US20180255793A1 | 2018-09-13 | Derrick George; Steven Broekhuysen |
| An elongate strip (10) is disclosed which can be manipulated into a cylindrical shape to form a casing for a food product. The strip comprises films of synthetic plastics material which are laminated together. One of the two outer films of the laminate is a peelable ionomer and the other is an olefin. A plurality of web weakening formations (18) for facilitating initiation of transverse tearing of the web are provided along one of the longitudinal edges of the web. The formations constitute the boundaries of a plurality of pull tabs (20). The weakening formations can be lines of perforations extending inwardly from said one edge of the web | ||||||
| 6 | Method of manufacturing food casings with modified adhesion and release properties | US13405526 | 2012-02-27 | US09694385B2 | 2017-07-04 | Pierre Wielockx; Esa Hihnala; Roger Hendrikx |
| Manufacturing a multilayer tubular fibrous reinforced food casing having a tubular fibrous web located between an inside viscose regenerated cellulose layer and an outside viscose regenerated cellulose layer includes injecting a peeling agent in an outside viscose stream, injecting an adhesion promoter in an inside viscose stream, and impregnating the tubular fibrous web with viscose by applying the inside viscose stream to an inside surface of the fibrous web and applying the outside viscose stream to an outside surface of the fibrous web. | ||||||
| 7 | Polymer-based sausage casing | US11122140 | 2005-05-04 | US08568638B2 | 2013-10-29 | Ruben Garcia Cruz |
| A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed. The releasing agent is a hydroxypropyl methylcellulose solution that creates a low viscosity releasing agent that effectively improves peelability from any type of sausage casing, but preferably for use with the polymer-based sausage casing of the present invention. | ||||||
| 8 | Method of manufacturing a cellulosic article containing an olefinic oxide polymer | US280744 | 1994-07-26 | US5470519A | 1995-11-28 | John Markulin |
| A method of manufacturing a cellulosic article of cellulose or a cellulose derivative that has incorporated a polyethylene oxide composition having a molecular weight of at least 70,000. | ||||||
| 9 | Tubular food casing with improved peelability | US846171 | 1992-03-05 | US5358784A | 1994-10-25 | Klaus-Dieter Hammer; Manfred Siebrecht; Hermann Winter |
| A tubular food casing based on cellulose, which on its inner surface has a coating which comprises lecithin and at least one of alginate, chitosans, and casein, has improved peelability from its contents. | ||||||
| 10 | Acid resistant peelable casing | US551225 | 1990-07-11 | US5230933A | 1993-07-27 | Patrick B. Apfeld; Frederick M. Merritt, II |
| Acid resistant peeling aid compositions and casings, particularly tubular cellulosic food casings, coated therewith, which compositions contain a water-soluble cellulose ether, dextrin and optionally lecithin. | ||||||
| 11 | Tubular food casings | US51473174 | 1974-10-15 | US3905397A | 1975-09-16 | CHIU HERMAN S |
| A tubular food casing having a coating adhered to the internal surface thereof comprising the reaction product of a polyethylene imine polymer and a dimer of a ketene having the formula
where R and R'' are selected from the group consisting of hydrogen and C4-C26 alkyl, aryl and cycloalkyl groups, not more than one of the R and R'' groups being hydrogen, and said coating being present in an amount sufficient to impart improved peelability of said coated casing from food products processed therein. |
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| 12 | Method for preventing the adhering of sausage casings to the sausage mass | US24826651 | 1951-09-25 | US2709138A | 1955-05-24 | RICHARD WEINGAND; ULRICH OSTWALD |
| 13 | Polymer-Based Sausage Casing | US14064862 | 2013-10-28 | US20140050823A1 | 2014-02-20 | Ruben Garcia Cruz |
| A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed. The releasing agent is a hydroxypropyl methylcellulose solution that creates a low viscosity releasing agent that effectively improves peelability from any type of sausage casing, but preferably for use with the polymer-based sausage casing of the present invention. | ||||||
| 14 | Food Casings With Modified Adhesion And Release Properties And Methods Of Manufacture | US13405526 | 2012-02-27 | US20120177820A1 | 2012-07-12 | Pierre Wielockx; Esa Hihnala; Roger Hendrikx |
| The invention relates to a multilayer fibrous reinforced food casing comprising a fibrous reinforced layer located between an inside layer and an outer layer; the inside layer comprising an adhesion promoter comprising one or more of protein coagulants, proteins, glyoxals, glutaraldehyde, caseins, gelatines, wet strengths resins and any mixtures thereof; and the outer layer comprising a peeling agent comprising one or more of polyalkylene glycols and any mixtures thereof; or the inside layer comprising a peeling agent comprising one or more of polyalkylene glycols and any mixtures thereof; or the outer layer and the inside layer comprising a peeling agent comprising one or more of polyalkylene glycols and any mixtures thereof. | ||||||
| 15 | Food Casings with Modified Adhesion and Release Properties and Methods of Manufacture | US12872191 | 2010-08-31 | US20120052223A1 | 2012-03-01 | Pierre Wielockx; Esa Hihnala; Roger Hendrikx |
| The invention relates to a multilayer fibrous reinforced food casing comprising a fibrous reinforced layer located between an inside layer and an outer layer; the inside layer comprising an adhesion promoter comprising one or more of protein coagulants, proteins, glyoxals, glutaraldehyde, caseins, gelatines, wet strengths resins and any mixtures thereof; and the outer layer comprising a peeling agent comprising one or more of polyalkylene glycols and any mixtures thereof or the inside layer comprising a peeling agent comprising one or more of polyalkylene glycols and any mixtures thereof or the outer layer and the inside layer comprising a peeling agent comprising one or more of polyalkylene glycols and any mixtures thereof. | ||||||
| 16 | Flavor release casing | US11220319 | 2005-09-06 | US20060057258A1 | 2006-03-16 | Ann Dinh-Sybeldon; F. Gustafson |
| The present invention relates to shirred, nonfibrous casings internally coated with compositions of concentrated oil-based natural flavorants which transfer to foodstuffs, such as sausage meats, encased during cooking, resulting in foodstuffs flavored by the internal casing coating. | ||||||
| 17 | Tubular food casing having improved peelability | US277039 | 1994-07-19 | US5480691A | 1996-01-02 | Klaus-Dieter Hammer; Leo Mans; Manfred Siebrecht |
| The invention relates to a tubular food casing, in particular a sausage casing, based on cellulose, which has a coated inner side for improved peelability which is achieved by the presence of polytetrafluoroethylene in the coating solution. | ||||||
| 18 | Regenerated food casing having food release properties due to an internal surface comprising viscose with PEG | US287346 | 1994-08-08 | US5449318A | 1995-09-12 | John J. Halftown; Douglas E. Appleby; Marc J. Vrijsen |
| A cellulose food casing which can be peeled from food product contained therein without damaging said food product, said food casing having an internal surface composition comprising regenerated viscose containing polyalkylene glycol having a molecular weight of from 300 to 20,000. The invention further includes such food casings in fibrous form wherein only the internal layer of viscose contains polyalkylene glycol and the method for making such casings. | ||||||
| 19 | Easily peelable sausage casing | US22103472 | 1972-01-26 | US3818947A | 1974-06-25 | ROSE H |
| Sausages, such as frankfurters and bolognas, formed in synthetic casings are more easily peeled when the casings are provided with an internal coating of a food grade mineral oil in admixture with an acetylated fatty monoglyceride and about 5 to 30 percent of an alkoxylated type surfactant which is poorly soluble in mineral oil. The coating composition is preferably applied to the interior of the casing as a lubricant during the shirring of the casing on a conventional shirring machine. Other methods of internal coating which are well known in the art may likewise be used for application of the coating solution.
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| 20 | Process of making a sausage casing with an organosiloxane | US52444866 | 1966-02-02 | US3307956A | 1967-03-07 | CHIU HERMAN S; VEITH ALBERT J |
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