| 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 | 多层片状或管状食品肠衣或食品膜 | CN200780036515.5 | 2007-07-06 | CN101522035B | 2012-09-05 | J·希夫曼 |
| 本发明首次提出了一种片状或管状食品肠衣或包装膜，其具有至少七层的层压结构，该结构具有EVOH层作为氧屏蔽层，并且在该结构中，外层由诸如PET的耐高温材料形成，该材料除了具有优良的外观方面的属性外，还实现了与之前的现有技术相比高得多的后续处理速度(循环数目)。 | ||||||
| 2 | 多层片状或管状食品肠衣或食品膜 | CN200780036515.5 | 2007-07-06 | CN101522035A | 2009-09-02 | J·希夫曼 |
| 本发明首次提出了一种片状或管状食品肠衣或包装膜，其具有至少七层的层压结构，该结构具有EVOH层作为氧屏蔽层，并且在该结构中，外层由诸如PET的耐高温材料形成，该材料除了具有优良的外观方面的属性外，还实现了与之前的现有技术相比高得多的后续处理速度(循环数目)。 | ||||||
| 3 | 具有改进的水蒸气阻隔作用的聚合物分散体，其制备方法及用于食品涂层的用途 | CN200410095572.9 | 2004-12-02 | CN1629201A | 2005-06-22 | M·雅各布; H·哈雷尔 |
| 本发明提供了一种共聚物聚(乙烯酯)水分散体，该分散体包含A)100重量份的源自下述组分的共聚物A1)34.9～95重量％脂族饱和羧酸的乙烯酯，A2)4.9～65重量％链长为C1－C18的脂族一元醇的马来酸酯和/或富马酸酯和/或具有2至8个碳原子的α－烯烃，A3)0.1～10重量％具有至少一种非离子或离子稳定基团的至少一种共聚单体，和A4)如果合适的话，其他共聚单体，组分A1、A2和A3以及如果合适的组分A4的总量为100重量％，B)以所用单体总量计，0.1～4.5重量份、优选0.5～3.5重量份的至少一种保护胶体，优选聚(乙烯醇)，C)以所用单体总量计，0.1～10重量份、优选0.5～5.0重量份的非离子型乳化剂，和D)如果合适的话，适于涂布食品的其他添加剂。该分散体是通过自由基乳液聚合制备的，并且适用于涂布食品。由这些分散体形成的薄膜的特征在于水蒸气传输速率低。 | ||||||
| 4 | 用于食品包装的聚酰胺多层管 | CN200980111678.4 | 2009-03-26 | CN101980859B | 2013-08-07 | 栗生裕树; 薮田宏之 |
| 本发明提供一种用于食品包装的聚酰胺类的多层管，其中该多层管的层(C)不引起粘连，并且加工肉或类似的待包装材料与多层管的层(C)之间优选有附着性。本发明的用于食品包装的聚酰胺类的多层管包括下述层(A)、层(B)和层(C)，显示2-10％的低温收缩率，并具有热收缩性能和阻气性能。层(A)包含聚酰胺类树脂。层(B)包含聚烯烃类树脂。与待包装的材料接触的层(C)为，层(C-1)，其包含热变形温度(ISO 75B-1、ISO 75B-2)为60℃或更高且维卡软化点为120℃或更高的聚丙烯类树脂，并且具有35mN/m或更高的表面湿润张力；或层(C-2)，其包含密度为0.92g/cm3或更大且小于0.95g/cm3的线性低密度聚乙烯，并且具有35mN/m或更高的表面湿润张力。 | ||||||
| 5 | 用于食品包装的聚酰胺多层管 | CN200980111678.4 | 2009-03-26 | CN101980859A | 2011-02-23 | 栗生裕树; 薮田宏之 |
| 本发明提供一种用于食品包装的聚酰胺类的多层管，其中该多层管的层(C)不引起粘连，并且加工肉或类似的待包装材料与多层管的层(C)之间优选有附着性。本发明的用于食品包装的聚酰胺类的多层管包括下述层(A)、层(B)和层(C)，显示2-10％的低温收缩率，并具有热收缩性能和阻气性能。层(A)包含聚酰胺类树脂。层(B)包含聚烯烃类树脂。与待包装的材料接触的层(C)为，层(C-1)，其包含热变形温度(ISO 75B-1、ISO 75B-2)为60℃或更高且维卡软化点为120℃或更高的聚丙烯类树脂，并且具有35mN/m或更高的表面湿润张力；或层(C-2)，其包含密度为0.92g/cm3或更大且小于0.95g/cm3的线性低密度聚乙烯，并且具有35mN/m或更高的表面湿润张力。 | ||||||
| 6 | 通过改性乙烯/乙烯醇共聚物(EVOH)提高氧阻隔性 | CN01809782.0 | 2001-05-18 | CN1430627A | 2003-07-16 | 蔡钢峰; 荆大彦; 杨虎 |
| 本发明公开了带有氧清除官能团的改性乙烯/乙烯醇聚合物(EVOH)。优选改性的EVOH包括结构(IV)、(V)和(VI)，其中x是大于或等于1的整数，y是大于或等于1的整数，z是大于或等于1的整数，且R包括环烯基。该改性的EVOH可用于氧阻隔应用，如形成包装制品的氧阻隔层。本发明还公开了将乙烯/乙烯醇聚合物改性以及使用该改性的EVOH制备对大气氧进入具有优异阻隔性的包装制品的方法。 | ||||||
| 7 | Packaging material for tubular sausage casing with improved oxygen barrier properties | JP34280093 | 1993-12-16 | JPH06227573A | 1994-08-16 | MIHIYAERU HENIHIIKARUDEINARU F; URURIHI RAINAASU |
| PURPOSE: To improve oxygen barrier properties appropriate for wrapping sausage that is heat treated after filled. CONSTITUTION: In a coextruded biaxially oriented tubular sausage casing made of four or more layers, among which at least one inner layer and at least one outer layer are substantially made of aliphatic polyamide, at least one layer substantially made of ethylene/vinyl alcohol(EVOH) copolymer exists between the inner and outer polyamide layers. And further, at least one layer made of polyethylene or polypropylene and/or a copolymer of ethylene or propylene as the substrate exists between the inner polyamide layer and at least one EVOH layer. COPYRIGHT: (C)1994,JPO | ||||||
| 8 | 5-layered coextruded biaxially stretched tubular film having at least 3 polyamide layers | JP23881492 | 1992-08-17 | JPH05305659A | 1993-11-19 | MIHIYAERU HENNIHIIKARUDEINARU; GUNTAA BEBAA |
| PURPOSE: To improve insulation performance against oxygen and moisture by providing at least three polyamide layers as well as olefin (co)polymer layers between the polyamide layers, in a film in the title suitable for packaging food such as sausage meat and soft cheese. CONSTITUTION: At least three polyamide layers are provided in a coextruded biaxially stretched tubular film consisting of at least five layers for covering an article packaging in the liquid state or paste state, especially food with filled material or for post treatment. These three layers forms the core layer, inner layer and outer layer, between which olefin (co)polymer layers are provided. For polyamide layers aliphatic polyamide such as polyamide-6 or a copolyamide containing a relative large percentage of caprolactam is used, and for olefin layers an ethylene- or propylene-based copolymer containing functional groups, preferably for a layer between the inner and core layers. | ||||||
| 9 | 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. | ||||||
| 10 | PAPER MATERIAL FOR FIBROUS CASING, PRODUCTION METHOD THEREOF, AND FIBROUS CASING | US15323861 | 2015-06-29 | US20170142988A1 | 2017-05-25 | Jyunya Toyota; Yoshihisa Okamura; Katsuhiko Yamada |
| Provided are a paper material for fibrous casing enabling a fibrous casing to deliver favorable performance, a production method thereof, and a fibrous casing employing the paper material for fibrous casing. The paper material for fibrous casing of the present invention is used as a food packaging material in heat processing of a foodstuff, and is formed from pulp as a principal component, with one face being a glossy face and another face being a matte face. The fibrous casing of the present invention comprises: a paper layer that is arranged as an innermost layer and formed from a paper material; and a synthetic resin layer that is overlaid on an outer face of the paper layer, the paper material being the paper material for fibrous casing. The matte face of the paper material is preferably directed inward. The glossy face of the paper material is also preferably directed inward. | ||||||
| 11 | 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. | ||||||
| 12 | Process for producing raw sausage with shortened ripening time | US12542781 | 2009-08-18 | US08323712B2 | 2012-12-04 | Robert Wilfer |
| A process accelerating the ripening of raw sausages by incorporating a casing having a water vapor permeability of less than 600 g/m2 d at a relative humidity of less than 60%. Preferably, the process employs casings having a water vapor permeability of 50 to 400 g/m2 d, more preferably 70 to 300 g/m2 d, particularly preferably 80 to 200 g/m2 d. The process concerns, in particular, single-layered or multilayered casings made of thermoplastics, optionally also coated textile fiber skins or cellulose fiber skins. | ||||||
| 13 | Polymer dispersions having improved water-vapor barrier action, their production and use for food coating | US11000406 | 2004-11-30 | US07491777B2 | 2009-02-17 | Martin Jakob; Heinrich Harrer |
| A decsription is given of an aqueous copolymer poly(vinyl ester) dispersion comprising A) 100 parts by weight of a copolymer derived from A1) from 34.9 to 95% by weight of vinyl esters of aliphatic, saturated carboxylic acids, A2) from 4.9 to 65% by weight of maleic esters and/or fumaric esters of monohydric aliphatic alcohols having a chain length of C1-C18 and/or alpha-olefins having from 2 to 8 carbon atoms, A3) from 0.1 to 10% of at least one comonomer having at least one stabilizing nonionic or ionic group, and also A4) if appropriate, other comonomers, the sum of components A1, A2 and A3 and if appropriate A4 giving 100% by weight, B) from 0.1 to 4.5 parts by weight, based on the total amount of the monomers used, preferably from 0.5 to 3.5 parts by weight of at least one protecting colloid, preferably poly(vinyl alcohol), C) from 0.1 to 10 parts by weight, based on the total amount of the monomers used, preferably from 0.5 to 5.0 parts by weight, of a nonionic emulsifier, and D) if appropriate, further additives suitable for coating foods. The dispersion is produced by free-radical emulsion polymerization and is suitable for coating foods. The films formed from these dispersions are distinguished by a low water-vapor transmission rate. | ||||||
| 14 | Food casing based on regenerated cellulose with a fully synthetic fiber reinforcement | US11587840 | 2005-05-06 | US20070160783A1 | 2007-07-12 | Theresia Rieser; Walter Lutz; Kallc Gmbh |
| The invention relates to a foodstuff casing based on regenerated cellulose with a reinforcement made of synthetic fibers, to the use thereof as a synthetic sausage casing, and to methods for the production thereof. The synthetic fibers are made of thermoplastic materials, preferably polyolefins or copolymers with olefin units, polyacrylates, copolymers with acrylonitrile units, polyesters or copolyesters and/or aliphatic or (partially) aromatic polyamides or copolyamides. | ||||||
| 15 | Enhanced oxygen barrier performance from modification of ethylene vinyl alcohol copolymers (EVOH) | US10600010 | 2003-06-19 | US07087277B2 | 2006-08-08 | Hu Yang; Ta Yen Ching; Gangfeng Cai |
| Herein is disclosed a modified ethylene vinyl alcohol polymer (EVOH) comprising an oxygen scavenging functional group. Preferably, the modified EVOH comprises structures IV, V, and VI: wherein x is an integer greater than or equal to 1, y is an integer greater than or equal to 1, z is an integer greater than or equal to 1, and R comprises a cycloalkenyl group. The modified EVOH is useful in oxygen barrier applications, such as a forming an oxygen barrier layer of a packaging article.Also disclosed are methods of modifying ethylene vinyl alcohol polymers, and using the modified EVOH to make packaging articles with a superior barrier to entry by atmospheric oxygen. | ||||||
| 16 | Packaging envelope | US08288574 | 1994-08-10 | US06824846B1 | 2004-11-30 | Hans-Werner Meixner |
| Packaging envelope or packaging bag consisting of at least two plies, of which the one ply is elastic and the other ply is a gas-barrier layer. The inner ply can consist of a food-compatible material, so that foods, in particular meat, can be placed in the packaging envelope or the packaging bag. For packaging, the envelope is expanded and the object then inserted. After the insertion, the envelope contracts through its flexibility in the direction of the center line of the envelope and automatically presses the air present between object and envelope out of the packaging. In the packaging of shapable objects, in particular meat, the envelope presses these objects, in particular the meat, simultaneously into an at least approximately circular cross-sectional shape through the exerted radial forces. The gas-barrier layer prevents the entry of air through the envelope material even for a lengthy storage period. | ||||||
| 17 | Tubular packaging casing, particularly sausage casing, based on cellulose | US700400 | 1991-05-15 | US5316809A | 1994-05-31 | Klaus-Dieter Hammer; Manfred Siebrecht |
| A tubular packaging casing, in particular sausage casing, including a cellulose base layer and a barrier layer against steam and atmospheric oxygen, which is free from chlorine. The barrier layer includes random copolymer based on copolymerized vinyl monomers. The vinyl monomers correspond to the general formula CH.sub.2 .dbd.CR.sup.1 --X, whereinR.sup.1 denotes a methyl group or hydrogen, andX denotes a (--OCOR.sup.2) group or a (--CO.sub.2 R.sup.2) group, with R.sup.2 denoting an alkyl group having 1 to 20, preferably 1 to 10, and in particular 1 to 5 carbon atoms.In a further embodiment, the copolymer also includes copolymerized vinyl monomers of the above formula except that X denotes a (CO.sub.2 H) group or a (CN) group. | ||||||
| 18 | Molded article of crystalline thermoplastic resin with high gas barrier property and production thereof | US838494 | 1992-02-18 | US5256491A | 1993-10-26 | Takashi Ishida; Masato Kimura; Tomonori Takahashi |
| In one aspect of the invention, there is provided a molded article of crystalline thermoplastic resin with high gas barrier property of which the resin has crystalline and non-crystalline regions, the enhancing effect on gas barrier property of uniaxial-uniplanar orientation of the crystal axis direction of crystallites of said crystalline regions being used and the crystallites orientation being optimized by specific conditions. In another aspect of the invention, the molded article of the first aspect of the invention is further annealed to increase the crystallinity of the crystalline regions. The molded articles in accordance with the present invention have excellent gas barrier properties, and they are not only useful as chilled beef packaging materials, but also useful for retort food packaging, pouch packaging, coating and protecting materials for ham and sausages, processed fish, processed seafood products such as boiled fish paste, dried food for sprinkling, soup powder, parched rice cake, curry powder, spices, vegetables, fruits and pharmaceuticals. | ||||||
| 19 | Film of fiber-reinforced regenerated cellulose provided with a gas-impermeable layer, for the production of tubular casings | US677097 | 1984-11-30 | US4623566A | 1986-11-18 | Erna Kastl; Ludwig Klenk; Horst Faust; Karl Stenger |
| Disclosed is a film of fiber-reinforced regenerated cellulose having on one surface thereof a gas-impermeable layer and on the other surface thereof a gas-permeable layer, the gas-permeable layer comprising a plurality of linear discontinuities running parallel to one another, distributed across the surface of the layer. Preferably, both the gas-permeable layer and the gas-impermeable layer comprise a vinylidene group-containing copolymer. Also disclosed is a process for producing the film and a seamed tubular casing, preferably a sausage casing, made from the film. | ||||||
| 20 | Multilayered coextruded thermoplastic food casing | US14918634 | 2015-10-21 | US09975316B2 | 2018-05-22 | Frank Raue; Marek Bouma |
| Provided is a multilayered coextruded thermoplastic food casing comprising a porous inner layer capable of absorbing, retaining, desorbing and transferring at least one functional additive to food encased in said casing; a layer having a barrier effect for water vapor; and an adhesive layer, wherein the porosity of said porous inner layer is generated by (co)extruding a composition comprising a polymer and a supercritical pore-forming agent, and a method for producing said multilayered coextruded thermoplastic food casing. | ||||||
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