Smoke colored food casing and method of producing same by use of liquid smoke and an albumin
US4196220A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | May 9, 1978 |
| Grant date | Apr 1, 1980 |
| Priority date | — |
| Expiry date | May 9, 1998 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/27
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A tubular food casing is treated with an admixture of an albumin and a modified liquid smoke to provide a casing that is suitable for imparting smoke flavor and intensified smear resistant smoke color to food products processed therein. Alternatively, a casing is treated first with an albumin and then with a modified liquid smoke. This invention relates to methods of treating a food casing and also relates to the resultant improved treated casing, which is suitable to impart smoke flavor and intensified smear resistant smoke color to food products processed therein. In particular this invention relates to a method of coating a fibrous or non-fibrous regenerated cellulose tubular food casing and the resultant casing, which method encompasses coating the internal surface of the casing with an admixture of an albumin such as egg albumin, and a modified liquid smoke, to provide a casing which is suitable to impart smoke flavor and intensified smear resistant smoke color to food products processed therein. An alternative embodiment of the invention is to first coat the internal surface of the casing with an albumin, such as egg albumin, and then coat the internal surface of the casing w…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.