| 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 | 人造食品壳体、其除去方法及其制造方法 | CN201480023117.X | 2014-04-17 | CN105142412A | 2015-12-09 | J·昆廷; M·威里森; J·梅斯 |
| 本发明涉及人造食品壳体；用于除去所述人造食品壳体的方法；以及用于制造所述人造食品壳体的方法。 | ||||||
| 2 | Artificial food casing, method for removing and method for manufacturing thereof | US14786323 | 2014-04-17 | US09968103B2 | 2018-05-15 | Johan Quinten; Marc Vrijsen; Jo Maes |
| The invention relates to an artificial food casing; method for removing said artificial food casing; and methods for manufacturing said artificial food casing. | ||||||
| 3 | Flexible tubular food casing coated with meltable, thermoplastic polymers | US13031881 | 2011-02-22 | US09532577B2 | 2017-01-03 | Jens Foegler; Michael Seelgen; Ulrich Delius |
| A flexible tubular food casing having a flat support material is provided which, on at least one side, has a continuous coating based on a hotmelt polymer, with the coating preferably situated on the outside. The continuous coating has a weight per unit area of 3 to 200 g/m2, preferably 15 to 50 g/m2. The hotmelt polymers have an MVR value in the range of about 25 to 500 cm3 per 10 min, measured at 190° C. with a load of 2.16 kg. The flexible tubular food casing is suitable as a synthetic sausage casing for raw sausage, scalded-emulsion sausage or cooked-meat sausage. | ||||||
| 4 | Flexible tubular food casing coated with meltable, thermoplastic polymers | US13031881 | 2011-02-22 | US20110236539A1 | 2011-09-29 | Jens FOEGLER; Michael Seelgen; Ulrich Delius |
| A flexible tubular food casing having a flat support material is provided which, on at least one side, has a continuous coating based on a hotmelt polymer, with the coating preferably situated on the outside. The continuous coating has a weight per unit area of 3 to 200 g/m2, preferably 15 to 50 g/m2. The hotmelt polymers have an MVR value in the range of about 25 to 500 cm3 per 10 min, measured at 190° C. with a load of 2.16 kg. The flexible tubular food casing is suitable as a synthetic sausage casing for raw sausage, scalded-emulsion sausage or cooked-meat sausage | ||||||
| 5 | 人工食品ケーシング、その除去方法、及びその製造方法 | JP2016509401 | 2014-04-17 | JP6416878B2 | 2018-10-31 | クイントン ヨハン; フライセン マルク; マース ヨー |
| 6 | ARTIFICIAL FOOD CASING, METHOD FOR REMOVING AND METHOD FOR MANUFACTURING THEREOF | US14786323 | 2014-04-17 | US20160143301A1 | 2016-05-26 | Johan QUINTEN; Marc VRIJSEN; Jo MAES |
| The invention relates to an artificial food casing; method for removing said artificial food casing; and methods for manufacturing said artificial food casing. | ||||||
| 7 | METHOD OF MANUFACTURING A SYNTHETIC FIBER FABRIC FOR SAUSAGE CASINGS | US14175594 | 2014-02-07 | US20140150921A1 | 2014-06-05 | Juergen Thiele |
| In a method for the manufacture of a synthetic fiber fabric for casings of sausages and other meat products, which casings consist of 100% synthetic fibers, the synthetic fibers are woven to a fiber fabric which is then treated by alkalinization or, if the synthetic fibers consist of an alkaline-resistant material, by an acid solution thereby forming in the fabric fiber surfaces crater-like cavities which render the fabric absorptive to water and additional compounds such as flavor enhancers, smoke flavors, salts or others. | ||||||
| 8 | Transparent food casing with textile backing material | US11913573 | 2006-04-29 | US20100015299A1 | 2010-01-21 | Ralf Borst; Jens Foegler; Herbert Gord; Michael Seelgen; Peter Wolf |
| The invention relates to a food casing with textile backing material which has been coated with a layer of regenerated or precipitated cellulose. This casing combines the properties of a textile skin with those of a cellulose fiber skin. Besides the surface texture for which textile skins are known and prized, it also has the transparency and the barrier properties, i.e. water-vapor permeability, oxygen permeability and smoke-constituent permeability, of a cellulose fiber skin. At the same time the casing is impervious to fat. It is used preferably as an artificial sausage casing. | ||||||
| 9 | Food Casing From A Coated, Two-Dimensional Fiber Structure | US12093725 | 2006-11-21 | US20080280021A1 | 2008-11-13 | Klaus-Dieter Hammer; Herbert Gord; Jens Foegler; Michael Seelgen |
| The invention relates to a food casing from a two-dimensional fiber structure, which is coated on one or both sides with acrylic resin. The acrylic resin is combined with at least one other natural and/or synthetic polymer. The acrylic resin in the coating may be admixed with the other polymer. The latter can also form a layer of it's own. On the inside of the casing (i.e. on the side facing the food), this coating prevents gelling out, while at the outside it has a mainly permeability-increasing effect. The casing is particularly used as artificial sausage casing, especially for cooked-smoked sausages. | ||||||
| 10 | Tubular Food Casing Having Transferable Inner Layer | US11547208 | 2005-04-02 | US20070202222A1 | 2007-08-30 | Martina Koenig; Volker Effern; Sabrina Hofmann; Roland Kleinschmidt; Ralf Borst |
| The invention relates to a tubular food casing based on textile material or regenerated cellulose which has on the inside an impregnation or coating which comprises at least one colorant which is transferable to a foodstuff situated in the casing and/or a coloring foodstuff (=coloring agent), but no binder. Particularly suitable coloring agents are cereal varieties and preparations thereof, such as barley, barley malt and barley malt extract, caramel, spices, cocoa, coffee, fruits or vegetable varieties. Solid coloring agents are expediently comminuted to a maximum particle size of 0.5 mm. The casing is provided in particular as artificial sausage casing. | ||||||
| 11 | Two-layered packaging material for foodstuffs one layer of which comprises a polymer blend | US444723 | 1982-11-26 | US4525418A | 1985-06-25 | Horst Dinklage; Herbert Fink; Hans-Peter Wolf |
| What is disclosed is a two-layered packaging material for the direct contact packing of food products, said material comprising cloth coated with a first acrylate emulsion polymer, formulated to be soft, comprising:(a) at least 90 weight percent, based on the total first polymer, of a lipophilic monomer component comprising an ester of acrylic acid and/or of methacrylic acid with a lower alkanol, and from 0 to 10 weight percent, based on said lipophilic component, of a further comonomer, the methyl methacrylate content of said lipophilic component not exceeding 40 weight percent of said total first polymer;(b) a hydrophilic monomer component having acidic properties, in an amount from 0 to 5 weight percent, based on the total first polymer; and(c) a crosslinking monomer component, in an amount from 0 to 7 weight percent, based on the total first polymer. The emulsion polymer may be used in combination with a second emulsion polymer which is an acrylic resin formulated to be harder than said first polymer, and/or with a third emulsion polymer which acts as a drying agent. | ||||||
| 12 | Method of making casings for sausages or other meat products | US19074838 | 1938-02-16 | US2181887A | 1939-12-05 | GOODMAN LEO A |
| 13 | 食肉包装用シート及び食肉包装用ケーシング | JP2012128189 | 2012-06-05 | JP6026783B2 | 2016-11-16 | 大上 猛夫; 石徹白 肇; 荻 康彦; 鬼頭 秀和 |
| 14 | 人工食品ケーシング、その除去方法、及びその製造方法 | JP2016509401 | 2014-04-17 | JP2016520304A | 2016-07-14 | ヨハン クイントン; マルク フライセン; ヨー マース |
| 本発明は、人工食品ケーシング、該人工食品ケーシングを除去する方法及び該人工食品ケーシングを製造する方法に関する。【選択図】なし | ||||||
| 15 | Sheet for packaging edible meat, and casing for packaging edible meat | JP2012128189 | 2012-06-05 | JP2013252072A | 2013-12-19 | OGAMI TAKEO; ISHIDOSHIRO HAJIME; OGI YASUHIKO; KITO HIDEKAZU |
| PROBLEM TO BE SOLVED: To provide a sheet for packaging edible meat and a casing for packaging edible meat that are appropriate for edible meat filling in higher pressure.SOLUTION: A sheet for packaging edible meat comprises a layer A and a layer B thermally adhered to each other. In the sheet, the layer A is a wet nonwoven fabric produced by mixing a fiber a having a core-sheath structure in which the core is composed of a polyester and the sheath is composed of a polyethylene, a fiber b having a core-sheath structure in which the core is composed of a polyester and the sheath is composed of a low-melting-point polyester, and a fiber c that is an ultrafine polyester fiber, and the layer B is a spun-bonded nonwoven fabric of a fiber having a core-sheath structure in which the core is composed of a polyester and the sheath is composed of a polyethylene. | ||||||
| 16 | Sheet for packaging edible meat, and casing for packaging edible meat | US14375286 | 2013-05-23 | US09918483B2 | 2018-03-20 | Takeo Okami; Hajime Itoshiro; Yasuhiko Ogi; Hidekazu Kito |
| A sheet for packaging edible meat is provided that includes a layer A and a layer B thermally adhered to each other. In the sheet, the layer A is a wet-laid nonwoven fabric produced by mixing a first core-in-sheath fiber (a) having a core made of polyester and a sheath made of polyethylene, a second core-sheath fiber (b) having a core made of polyester and a sheath made of a low-melting-point polyester, and an ultrafine polyester fiber (c). The layer B is a spunbonded nonwoven fabric produced from a third core-sheath fiber having a core made of polyester and a sheath made of polyethylene. Also a casing for packaging edible meat is provided that is formed from the sheet for packaging edible meat. | ||||||
| 17 | Uncooked dry or semi-dry sausage product having a casing made of a textile sheet | US12356615 | 2009-01-21 | US09585406B2 | 2017-03-07 | Ulrich Delius |
| The invention relates to uncooked dry or semi-dry sausage products in tubular casings that are based on an optionally-coated textile material. The tubular casing has a longitudinal seam with a sealing strip. On the sealing strip is located a discontinuous layer of a sealing polymer. The sealing strip is bonded to the casing essentially at sealing points defined by the discontinuous layer. The invention further relates to a process for producing the uncooked dry or semi-dry sausage product. | ||||||
| 18 | Tubular Food Casing Having Glued, Permanently Elastic Longitudinal Seam | US14619418 | 2015-02-11 | US20150181899A1 | 2015-07-02 | Michael SEELGEN; Holger SCHLANGE |
| A shirr-stable, tubular food casing having a glued, permanently elastic longitudinal seam based on a flat fibrous textile material coated with acrylic, collagen and/or a protein derived therefrom is provided. The seam is generated using a reactive hotmelt glue. The glued seam is resistant to boiling for a long time and also exhibits sufficient stability thereafter. Exemplary textile materials include a consolidated nonwoven or spunbonded nonwoven, a woven fabric, loop-formingly knitted fabric, laid fabric, loop-drawingly knitted fabric. To form the casing, the textile material is coated in the flat state. The coated textile material is cut into strips according to the diameter of the casing to be produced and glued using a reactive hotmelt glue, such as a PUR hotmelt glue, to form the tube. The food casing is preferably used as artificial sausage casing or for wrapping cheese or fish. | ||||||
| 19 | SHEET FOR PACKAGING EDIBLE MEAT, AND CASING FOR PACKAGING EDIBLE MEAT | US14375286 | 2013-05-23 | US20150004386A1 | 2015-01-01 | Takeo Okami; Hajime Itoshiro; Yasuhiko Ogi; Hidekazu Kito |
| A sheet for packaging edible meat is provided that includes a layer A and a layer B thermally adhered to each other. In the sheet, the layer A is a wet-laid nonwoven fabric produced by mixing a first core-in-sheath fiber (a) having a core made of polyester and a sheath made of polyethylene, a second core-sheath fiber (b) having a core made of polyester and a sheath made of a low-melting-point polyester, and an ultrafine polyester fiber (c). The layer B is a spunbonded nonwoven fabric produced from a third core-sheath fiber having a core made of polyester and a sheath made of polyethylene. Also a casing for packaging edible meat is provided that is formed from the sheet for packaging edible meat. | ||||||
| 20 | Food casing from a coated, two-dimensional fiber structure | US12093725 | 2006-11-21 | US08318274B2 | 2012-11-27 | Klaus-Dieter Hammer; Herbert Gord; Jens Foegler; Michael Seelgen |
| The invention relates to a food casing from a two-dimensional fiber structure, which is coated on one or both sides with acrylic resin. The acrylic resin is combined with at least one other natural and/or synthetic polymer. The acrylic resin in the coating may be admixed with the other polymer. The latter can also form a layer of it's own. On the inside of the casing (i.e. on the side facing the food), this coating prevents gelling out, while at the outside it has a mainly permeability-increasing effect. The casing is particularly used as artificial sausage casing, especially for cooked-smoked sausages. | ||||||
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