Sausage casing with improved uniformity of diameter

US4930545A · kind A · utility

Assignee

• Hoechst GmbH · DE

Inventors

• Klaus-Dieter Hammer · Mainz, DE
• Hermann Winter · Marl, DE
• Rolf Buettner · Cologne, DE

Key dates

• Filing date: May 20, 1987
• Grant date: Jun 5, 1990
• Expiry date: May 20, 2007

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y10T428/1324
• WIPO field: Other special machines
• WIPO sector: Mechanical engineering

Abstract

Described is a tubular artificial sausage casing based on fiber-reinforced cellulose which shows, in the completely soaked state as compared to the state prior to soaking in water, an increase in length of from about 0.8 to 2.5% and a transverse shrinkage of from about 2.5 to 5.2%. Preferably, the change of diameter of the casing at the same change of pressure in the range above 20 kPa is approximately equal for the completely soaked state and for a moisture content of from about 22 to 27% by weight. In a preferred embodiment, the sausage casing can be filled with sausage meat without being previously soaked in water and, for this purpose, has a moisture content of from about 22 to 27% by weight and a glycerol content of from about 17 to 20% by weight, in each case based on its total weight, and is provided with a fungicide on its outside surface. Described also is the production of the sausage casing according to the viscose process, in which the tube comprised of cellulose hydrate gel shrinks from about 2 to 10% in the longitudinal direction and is strongly expanded in the transverse direction during the final drying process.