| 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 | SMOKABLE THERMOPLASTIC CASING | US14364295 | 2012-12-12 | US20140322394A1 | 2014-10-30 | Aamir W. Siddiqui; Nancy Tamez de Caballero |
| A novel smokable thermoplastic film, smokable by both liquid smoke and gaseous smoke, that may be produced as a film or a tube, as in a food casing. This newly disclosed film is a blend of a polyamide base, an amorphous polyvinyl alcohol and, optionally, an antiblocking agent. | ||||||
| 2 | Polyamide-based sausage casing | US588447 | 1996-01-18 | US5773059A | 1998-06-30 | Ulrich Delius; Dieter Beissel |
| A polyamide-based sausage casing of a polymer blend comprising a) nylon 6, b) 5-50% by weight, based on the total weight of all polymers in the layer, of a b1) aliphatic copolyamide containing units of the formulae --NH--�CH.sub.2 !.sub.5 --CO-- and --NH--�CH.sub.2 !.sub.m --CO--where m is an integer from 7 to 11, or b2) an aliphatic copolyamide containing units of the formulae --NH--�CH.sub.2 !.sub.5 --CO--, --NH--�CH.sub.2 !.sub.n --NH-- and --CO--�CH.sub.2 !.sub.o --CO--, where n is an integer from 6 to 12 and o is an integer from 7 to 10, or both b(1) and b(2); and c) 0-20% by weight of an amorphous copolyamide containing hexamethylenediamine, and at least one of terephthalic acid and isophthalic acid units; and d) 0-20% by weight of a polyolefin modified by carboxyl groups. | ||||||
| 3 | METHOD FOR MANUFACTURING SAUSAGE PRODUCTS USING LIQUID HEATING | US14513434 | 2014-10-14 | US20150030733A1 | 2015-01-29 | Adrianus Josephes VAN DE NIEUWELAAR; Marcus Bernhard Hubert BONTJER; Martinus Wilhelmus Johannus KUIJPERS; Frederik Franciscus Leondardus ANKERSMIT |
| The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases. | ||||||
| 4 | Single-layered, transparent, biaxially oriented, thermoset tubular food casing | US988315 | 1992-12-09 | US5399427A | 1995-03-21 | Karl Stenger; Dieter Beissel |
| A single-layered, transparent, biaxially oriented, thermoset tubular food casing, in particular a synthetic sausage casing, based on polyamide, containing a mixture ofa) a linear, aliphatic polyamide,b) a partially aromatic copolyamide,c) an acid-modified polyolefin andd) a pigment of a particle size from 0.01 to 15 .mu.m results in a casing having outstanding properties such as excellent water vapor resistance and excellent UV and visible light impermeability. A process for the production of the food casing and the use thereof are also described. | ||||||
| 5 | Single-layer elastic tubular film of polyamide used for packaging paste substances and a process for the production of such film | US517137 | 1983-07-25 | US4601929A | 1986-07-22 | Gayyur Erk; Rudi Korlatzki |
| The present invention relates to a tubular film used for packing foodstuffs in paste form, this tubular film being of polyamide that can absorb at least 5% water, and which at an internal pressure between 0 and 0.6 bar permits substantially reversible deformation and which has a matt appearance. The present invention also relates to a process for the production of this tubular film by multiaxial stretching of the primary tube with stretch ratios of at least 1:2.3 in the longitudinal direction and at least 1:2.5 in the transverse direction, and total thermal fixing of the stretched tube during controlled shrinkage. In addition, the invention describes a boiled or cooked sausage as well as a soft cheese, these being packed in a tubular film according to the invention. | ||||||
| 6 | Manufacturing method of sausage product | JP2013271538 | 2013-12-27 | JP2014076063A | 2014-05-01 | ADRIANUS JOSEPHES VAN DE NIEUWELAAR; MARCUS BERNHARD HUBERT BONTJER; MARTINUS WILHELMUS JOHANNUS THEODORUS KUIJPERS; FREDERIK FRANCISCUS LEONARDUS HENDRIKUS ANKERSMIT |
| PROBLEM TO BE SOLVED: To provide a manufacturing method of a sausage product by coextrusion, which allows the sausage product to be more rapidly manufactured than heretofore with less risk for the sausage to be deformed or damaged.SOLUTION: The method includes the steps of: A) preparing a food dough; B) preparing a viscous paste; C) manufacturing a sausage strand including the core of food dough wrapped with a casing of the viscous paste by coextrusion; D) dividing the sausage strand into sausage products; and E) guiding the sausage in a coagulation tank so as to increase the cohesiveness of the sausage. Within 50 seconds after coextrusion in the processing step C), at least the external surface of the sausage is heated at least up to the initiation temperature (T) in the aggregation temperature range (Tto T) of the food dough with a medium including liquid. | ||||||
| 7 | Single-layered, transparent, biaxially oriented and thermoset tubular food casing | JP33189092 | 1992-12-11 | JPH0641421A | 1994-02-15 | KARURU SHIYUTENGAA; DEIITAA BAISERU |
| PURPOSE: To provide the subject casing which is excellent in shielding performance to UV-rays, steam, and O 2 by composing it of a mixture of plural specific polyamides, an acid-modified polyolefin, and a fine pigment of a specified grain size. CONSTITUTION: A mixture of pref. 44.5-89.5 wt.% of a chain aliphatic polyamide (such as nylon 6) pref. 5-50 wt.% of a partially aromatic copolyamide (such as a copolyamide comprising hexamethylenediamine, terephthalic acid, and isophthalic acid), pref. 5-30 wt.% of an acid-modified polyolefin (such as an ethylene/acrylic acid copolymer), and 0.5-3 wt.% of a fine pigment having a grain size of 0.01-15 μm (such as TiO 2) is contained. COPYRIGHT: (C)1994,JPO | ||||||
| 8 | METHOD FOR MANUFACTURING SAUSAGE PRODUCTS USING LIQUID HEATING | US16027807 | 2018-07-05 | US20180310573A1 | 2018-11-01 | Adrianus Josephes VAN DE NIEUWELAAR; Marcus Bernhard Hubert BONTJER; Martinus Wilhelmus Johannus KUIJPERS; Frederik Franciscus Leondardus ANKERSMIT |
| The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases. | ||||||
| 9 | Smokable thermoplastic casing | US14364295 | 2012-12-12 | US09532578B2 | 2017-01-03 | Aamir W. Siddiqui; Nancy Tamez de Caballero |
| A novel smokable thermoplastic film, smokable by both liquid smoke and gaseous smoke, that may be produced as a film or a tube, as in a food casing. This newly disclosed film is a blend of a polyamide base, an amorphous polyvinyl alcohol and, optionally, an antiblocking agent. | ||||||
| 10 | METHOD FOR MANUFACTURING SAUSAGE PRODUCTS | US12991099 | 2009-05-26 | US20110117254A1 | 2011-05-19 | Adrianus Josephes Van De Nieuwelaar; Marcus Bernhard Hubert Bontjer; Martinus Wilhelmus Johannus Kuijpers; Frederik Franciscus Leondardus Ankersmit |
| The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases. | ||||||
| 11 | 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. | ||||||
| 12 | Single-layer elastic tubular film of polyamide used for packaging paste substances and a process for the production of such film | US620250 | 1984-06-13 | US4560520A | 1985-12-24 | Gayyur Erk; Rudi Korlatzki |
| The present invention relates to a tubular film used for packing foodstuffs in paste form, this tubular film being polyamide that can absorb at least 5% water, and which at an internal pressure between 0 and 0.6 bar permits substantially reversible deformation and which has a matt appearance. The present invention also relates to a process for the production of this tubular film by multiaxial stretching of the primary tube with stretch ratios of at least 1:2.3 in the longitudinal direction and at least 1:2.5 in the transverse direction, and total thermal fixing of the stretched tube during controlled shrinkage. In addition, the invention describes a boiled or cooked sausage as well as a soft cheese, these being packed in a tubular film according to the invention. | ||||||
| 13 | ソーセージ製品を製造する方法 | JP2011511535 | 2009-05-26 | JP5739328B2 | 2015-06-24 | アドリアヌス ジョフェス ファン デ ニエヴェラール; マルキュス ベルンハルト ヒューベルト ボントイェール; マルチニュス ヴィルヘルミュス ヨハンニュス テオドリュス コイペルス; フレデリク フランシスキュス レオナルデュス ヘンドリキュス アンケルスミット |
| 14 | Method for producing a sausage product | JP2011511535 | 2009-05-26 | JP2011520474A | 2011-07-21 | ジョフェス ファン デ ニエヴェラール アドリアヌス; フランシスキュス レオナルデュス ヘンドリキュス アンケルスミット フレデリク; ベルンハルト ヒューベルト ボントイェール マルキュス; ヴィルヘルミュス ヨハンニュス テオドリュス コイペルス マルチニュス |
| 【課題】 ソーセージ製品を従来よりも迅速に製造することができ、かつソーセージの変形や損傷の危険性が少ない、共押し出しによってソーセージ製品を製造する方法を提供する。
【解決手段】 この方法は、Ａ）食品生地を用意するステップと、Ｂ）粘性ペーストを用意するステップと、Ｃ）共押し出しによって、食品生地から成るコアが、粘性ペーストから成るケーシングによって包まれているソーセージストランドを製造するステップと、Ｄ）ソーセージストランドを、ソーセージ製品に分割するステップと、Ｅ）ソーセージの凝集性を上昇させるために、凝固槽中をソーセージを案内するステップとを含んでいる。 |
||||||
| 15 | Tubular film and its manufacture | JP13742883 | 1983-07-27 | JPS5985717A | 1984-05-17 | GAIYURU ERUKU; RUDEI KORURATSUKI |
| 16 | ソーセージ製品を製造する方法 | JP2013271538 | 2013-12-27 | JP5878159B2 | 2016-03-08 | アドリアヌス ジョフェス ファン デ ニエヴェラール; マルキュス ベルンハルト ヒューベルト ボントイェール; マルチニュス ヴィルヘルミュス ヨハンニュス テオドリュス コイペルス; フレデリク フランシスキュス レオナルデュス ヘンドリキュス アンケルスミット |
| 17 | Sausage casing in which the polyamide-based | JP774996 | 1996-01-19 | JP3744998B2 | 2006-02-15 | ウルリッヒ、デリウス; ディーター、バイセル |
| 18 | Method for producing fresh sausage | JP2000558733 | 1999-07-08 | JP2003524375A | 2003-08-19 | コブセン ジャープ; リーメンス ジャック; コブセン ジョス; コブセン マート |
| (57)【要約】 【解決手段】 本発明は、食材のストランドを同時押し出しし、食材の内部ストランドの周辺に、食用ケーシング形成材料のおおむね均一な層を形成する処理と、ケーシング形成材料を硬化させ、食材の前記ストランドの周辺に、ケーシングを形成する処理と、ストランドを個々の部分にリンキングさせる処理と、リンキングの前または後に、ケーシング形成材料に流動性の反乾燥物質（anti-dehydration agent「ａｄａ」）を付加する処理とを備えてなる製造方法である。 | ||||||
| 19 | Polyamide-base sausage casing | JP774996 | 1996-01-19 | JPH08238053A | 1996-09-17 | URURITSUHI DERIUSU; DEIITAA BAISERU |
| PROBLEM TO BE SOLVED: To produce a biaxially oriented and annealed tubular polyamide-base sausage casing especially fit for a cooked meat sausage and a steamed emulsion sausage. SOLUTION: The biaxially oriented and annealed oriented and annealed polyamide-base sausage casing is made of a single layer contg. nylon 6 and 5-50 wt.%, based on the total weight of all polymers in the layer, of an aliphatic copolyamide contg. units of the formulae -NH-[CH2 ]5 -CO and -NH-[CH2 ]m -CO- [(m) is an integer of 7-11] and/or an aliphatic copolyamide contg. units of the formulae -NH-[CH2 ]5 -CO-, -NH-[CH2 ]n -NH- and -CO-[CH2 ]o -CO- [where (n) is an integer of 6-12 and (o) is an integer of 7-104 and optionally contg. <=20 wt.% amorphous copolyamide contg. hexamethylenediamine, terephthalic acid and isophthalic acid units and <=20 wt.% polyolefin modified with carboxyl groups. | ||||||
| 20 | JPH0356531B2 - | JP13742883 | 1983-07-27 | JPH0356531B2 | 1991-08-28 | |
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