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Patent 2426533 Summary

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(12) Patent: (11) CA 2426533
(54) English Title: PROCESS FOR IMPROVING SMOKY COLOR OF FOOD
(54) French Title: PROCEDE POUR AMELIORER LA COULEUR FUMEE D'ALIMENTS
Status: Expired and beyond the Period of Reversal
Bibliographic Data
(51) International Patent Classification (IPC):
  • A23L 5/40 (2016.01)
  • A22C 13/00 (2006.01)
(72) Inventors :
  • MERRITT, FREDERICK M., II (United States of America)
  • NICHOLSON, MYRON D. (United States of America)
  • DUCHARME, PAUL E., JR. (United States of America)
(73) Owners :
  • VISKASE CORPORATION
(71) Applicants :
  • VISKASE CORPORATION (United States of America)
(74) Agent: MARKS & CLERK
(74) Associate agent:
(45) Issued: 2010-07-06
(22) Filed Date: 2003-04-24
(41) Open to Public Inspection: 2003-11-06
Examination requested: 2006-02-21
Availability of licence: N/A
Dedicated to the Public: N/A
(25) Language of filing: English

Patent Cooperation Treaty (PCT): No

(30) Application Priority Data:
Application No. Country/Territory Date
60/377,655 (United States of America) 2002-05-06

Abstracts

English Abstract

The present invention relates to a method for enhancing the smoky color and flavor of foodstuffs, such as sausages, produced in casing containing liquid smoke, by exposing the encased foodstuff to a alkaline solution. Peeling of the sausages is also enhanced.


French Abstract

La présente invention porte sur une méthode visant à rehausser la couleur et la saveur de fumée de produits alimentaires tels que des saucisses fabriquées dans des boyaux contenant de la fumée liquide, en exposant ces boyaux remplis de produits alimentaires à une solution alcaline. L'épluchage des saucisses est également amélioré.

Claims

Note: Claims are shown in the official language in which they were submitted.


What is claimed is:
1. A method of coloring a food product comprising:
a) providing casing impregnated with liquid smoke;
b) stuffing said casing with said food product, producing a stuffed casing;
c) treating said stuffed casing with an aqueous alkaline solution; and
d) processing said treated stuffed casing thermally.
2. A method according to claim 1, wherein said casing is cellulosic or
polymeric.
3. A method according to claim 1, wherein said casing is cellulosic.
4. A method according to claim 3, wherein said casing is fibrous or
nonfibrous.
5. A method according to claim 4, wherein said casing is nonfibrous.
6. A method according to claim 1, additionally comprising releasing said
food product from said casing.
7. A method according to claim 1, wherein said food product is selected from
the group consisting of a meat emulsion, a ground meat composition, a meat and
vegetable composition, processed soy beans, a processed vegetable mixture,
hams, beef
parts, chicken parts, veal parts and pork parts.
8. A method according to claim 7, wherein said food product is a meat
emulsion or a ground meat composition.
27

9. A method according to claim 1, wherein said liquid smoke has a pH of
from about 4.0 to about 13Ø
10. A method according to claim 1, wherein said liquid smoke has a pH of
from about 5.0 to about 12.5.
11. A method according to claim 1, wherein said alkaline solution is selected
from the group consisting of an aqueous solution of sodium hydroxide, an
aqueous
solution of trisodium phosphate, and mixtures thereof.
12. A method according to claim 11, wherein said sodium hydroxide is present
in a concentration of from about 0.2 wt% to about 1.5 wt.%.
13. A method according to claim 11, wherein said aqueous trisodium
phosphate is present in a concentration of from about 1 wt.% to about 11 wt.%.
14. A method according to claim 1, wherein said treating is selected from the
group consisting of spraying, drenching, and dipping.
15. A method of coloring a food product comprising:
a) providing casing impregnated with liquid smoke;
b) stuffing said casing with said food product producing a stuffed casing;
c) processing said stuffed casing thermally; and
d) treating said stuffed casing with an aqueous alkaline solution.
16. A method according to claim 15, wherein said casing is cellulosic or
polymeric.
17. A method according to claim 15, wherein said casing is cellulosic.
28

18. A method according to claim 17, wherein said casing is fibrous or
nonfibrous.
19. A method according to claim 18, wherein said casing is nonfibrous.
20. A method according to claim 15, additionally comprising releasing said
food product from said casing.
21. A method according to claim 15, wherein said food product is selected
from the group consisting of a meat emulsion, a ground meat composition, a
meat and
vegetable composition, processed soy beans, a processed vegetable mixture,
hams, beef
parts, chicken parts, veal parts and pork parts.
22. A method according to claim 15, wherein said food product is a meat
emulsion or a ground meat composition.
23. A method according to claim 15, wherein said liquid smoke has a pH of
from about 4.0 to about 13Ø
24. A method according to claim 15, wherein said liquid smoke has a pH of
from about 5.0 to about 12.5.
25. A method according to claim 15, wherein said alkaline solution is selected
from the group consisting of an aqueous solution of sodium hydroxide, an
aqueous
solution of trisodium phosphate, and mixtures thereof.
26. A method according to claim 25, wherein said sodium hydroxide is present
in a concentration of from about 0.2 wt.% to about 1.5 wt.%.
29

27. A method according to claim 25, wherein said trisodium phosphate is
present in a concentration of from about 1 wt.% to about 11 wt.%.
28. A method according to claim 15, said treatment is selected from the group
consisting of spraying, drenching, and dipping.
29. A method of coloring a food product comprising:
a) providing casing free of liquid smoke;
b) stuffing said casing with said food product to produce a stuffed casing;
c) treating said stuffed casing with a solution of liquid smoke;
d) processing said stuffed casing thermally producing a thermally
processed stuffed casing; and
e) treating said thermally processed stuffed casing with an alkaline
solution.
30. A method according to claim 29, wherein said casing is cellulosic or
polymeric.
31. A method according to claim 30, wherein said casing is cellulosic.
32. A method according to claim 31, wherein said casing is fibrous or
nonfibrous.
33. A method according to claim 32, wherein said casing is nonfibrous.
34. A method of coloring a food product comprising:
a) providing casing free of liquid smoke;
b) stuffing said casing with said food product to produce stuffed casing;
30

c) treating said stuffed casing with a solution of liquid smoke to produce a
smoked stuffed casing;
d) treating said smoked stuffed casing with an aqueous alkaline solution;
to produce a treated smoked stuffed casing and
e) processing said treated smoked stuffed casing thermally.
35. A method according to claim 34, wherein said casing is cellulosic or
polymeric.
36. A method according to claim 35, wherein said casing is cellulosic.
37. A method according to claim 36, wherein said casing is fibrous or
nonfibrous.
38. A method according to claim 37, wherein said casing is nonfibrous.
31

Description

Note: Descriptions are shown in the official language in which they were submitted.


CA 02426533 2003-04-24
PROCESS FOR IMPR~~1ING SMOKY COLOR OF FOOD
The present invention relates to a method for enhancing the smoky color and
flavor of food products, such as sausages, produced in casing that contains
liquid smoke,
by exposing the encased food product to an alkaline drenching solution. It
also relates to
products made in casing that does not contain liquid smoke, but which are
first drenched
in liquid smoke, and later exposed to an alkaline drenching solution.
BACKGROUND OF THE 1N'VENTION
t
This application claims the benefit of U.S. Provisional Application Ser. No
60/377,655, faled May 6, 2002.
Sausages are made by preparing a meat emulsion, as for frankfurters, or a
ground
meat mixture, or even a meat and vegetable, such as soy beans, or just a
vegetable
mixture, and stuffing it into a casing. To get a smoky taste and color, these
encased or
peeled sausages are smoked with gaseous or liquid wood smoke, by dipping them
into a
bath of liquid smoke, by spraying or drenching encased sausages with a casing
permeable
liquid smoke prior to thermal processing. Another way is to use casings that
have their
interior surfaces coated with a liquid smoke, which color transfers to the
sausage filling
during the processing cycle.
Frankfurters span a range of colors, I'~rom a very light red to a much darker
one,
depending on where they are sold. Sausages made of coarsely ground meat, such
as
2 0 polish sausages, tend to have a more intense reddish color than does the
average
frankfurter, but they also come in a range of colors. Each smoked product has
its own
standards for smoky color and taste.
Differences in color can also be seen in products processed in casings or
casing-
like mediums, such as sealed bags, which contain whole muscle meats, such as
hams or
2 5 chicken breasts, and cheeses, and that are smoked while inside the
casings.
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CA 02426533 2003-04-24
standards for smoky color and taste.
Differences in color can also be seen in products processed in casings or
casing-
like mediums, such as sealed bags, which contain whole muscle meats, such as
hams or
chicken breasts, and cheeses, and that are smoked while inside the casings.
Food casings used in the processed food industry are generally thin-walled
tubing
of various diameters, typically prepared from cellulose using a number of
different
processes. Although the vast majority of casings are basically colorless, some
do contain
coloring agents which transfer to the encased foodstuff upon processing.
In general, food casings are stuffed with foodstuffs such as sausage meats or
meat
1 o emulsions, and are then heat processed. During the cooking and further
processing, if the
casing contains a transferable color on its firmer surface, color is
transferred 'to the encased
foodstuff, thereby coloring the surface of the finished product. After
processing, these
casings are removed prior to final packaging. These skinless sausages are
generally
processed in nonfiber-reinforced ('°nonfibrous'°) cellulose
casing. The term "nonfibrous'°
is used here to mean without use of fiber reinforcement (e.g., a paper tube)
in the casing
and nonfibrous is most commonly understood in the art to refer to casings
without paper
or a previously bonded fiber reinforcement. Nonfibrous casings are typically
used to
process small diameter sausages including polish sausages, wieners, or
frankfurters.
However, larger diameter sausages such as salami are frequently sold with the
casing left
2 0 on. These sausages are usually packaged in fiber-reinforced (fibrous)
cellulosic or nylon
casing.
In one well known method of manufacturing of nonfibrous, self coloring or
smoked cellulose sausage casings, viscose is typically e~;truded through an
annular die
into a coagulating and regenerating bath to produce a tube of regenerated
cellulose. In
2 5 another method, cellulose is dissolved by a tertiary amine oxide and
later, the cellulose is
precipitated to form a film or filament, as described in US patent 2,179,181.
This tube is
subsequently washed, plasticized, e.g., with glycerine, impregnated with a
water-soluble,
casing-permeable colorant and dried by inflation under substantial air
pressure. After
drying, the self coloring casing is wound on reels and subsequently shirred on
high-speed
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CA 02426533 2003-04-24
shirring machines, such as those described in US Patents 2,984,574; 3,451,827;
3,454,981; 3,454,982; 3,461,484; 3,988,804 and 4,818,551. In the shirring
process,
typically lengths of from about 40 to about 200 or more feet of casing are
compacted
(shirred) into tubular sticks of between about 4 and about 30 inches. These
shirred casing
sticks are packaged and provided to the meat processor who typically causes
the casing
sticks to be deshirred at extremely high speeds while stuffing the deshirred
casing with a
meat emulsion. The meat can be subsequently cooked or pasteurized and the
casing
removed from the meat processed therein with high-speed peeling machines. The
resulting peeled sausage is colored by the colorants, such as FI3&C dyes, that
have
1 o transferred from the easing to the surface of the sausage during cooking
or pasteurization.
Colorless nonfibrous casings are made in a simil;~rr fashion, but without the
color
additive steps. Smoked foodstuffs may be produced using the clear casings by
exposing
either the encased or released foodstuff to a liquid smoke solution by
drenching, spraying
or showering the liquid smoke on the encased or released foodstuff
For fibrous casing, a process of manufacture similar to that for nonfibrous
casing
is employed. The viscose is extruded onto one or both sides of a tube formed
by folding a
web of paper so that the opposing side edges overlap. The viscose impregnates
the paper
tube and upon coagulation and regeneration of the viscose, a fiber-reinforced
tube of
regenerated cellulose is produced. Liquid smoke or other colorants may be
introduced to
2 o the fibrous casing generally by slugging, spraying, drenching or dipping.
Fibrous casing is
able to absorb much greater amounts of colorants than is nonfibrous casing,
due to the
additional reinforcing material used in the casing. These colorants or
flavorants then
transfer to the surface of the product prepared inside the fibrous casing.
Production of both nonfibrous and fibrous casing is well-known in the art and
the
2 5 present invention may utilize such well known processes and casings.
Cellulosic casings are typically humidified to a level sufficient to allow the
casing
to be shirred without undue breakage from brittleness, yet humidification must
be at a
level low enough to prevent undue sticking of the casing to the shirring
equipment, e.g.,
the mandrel, during the shirring operation. Often a humectant is employed to
moderate
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CA 02426533 2003-04-24
the rate of moisture take-up and casing swelling, to produce a casing that
during the
shirring operation has sufficient flexibility without undue swelling or
stickiness.
Typically, a lubricant such as an oil will also be used to facilitate passage
of the casing
through the shirnng equipment, e.g. over a shirring mandrel.
It has been useful to lubricate and internally humidify cellulose casings
during the
shirring process by spraying a mist of water and a stream of lubricant through
the shirnng
mandrel. This is an economical, fast and convenient way to lubricate and/or
humidify the
casing to increase the flexibility of the casing and facilitate high speed
shirring without
undue detrimental sticking, tearing or breakage of the casing. additional
components,
such as coloring agents, liquid smoke, peeling aids, etc., may be added to the
shirnng
solution, and thereby introduced into the interior of the casing.
In the formation of cellulosic casing an extruded cellulosic film forms what
is
known as gel stock casing having a high moisture content in excess of 100 wt.
%. This
gel stock casing is unsuitable for stuffing with food such as meat emulsion,
e.g. to form
sausages, because it has insufficient strength to maintain control of stuffing
diameter and
prevent casing failure due to bursting while under normal stuffing pressure.
Gel stock
casing is typically dried to a moisture level well below 100 wt. %, which
causes the
cellulose to become more dense with increased intermolecular bonding
(increased
hydrogen bonding). The moisture level of this dried casing may be adjusted,
e.g:, by
2 0 remoisturization, to facilitate stuffing.
In the formation of skinless frankfurters where the casing is removed after
processing, sausage proteins coagulate, particularly at the sausage surface,
to produce a
skin and allow formation of a liquid layer between this formed skin and the
casing as
described in US Patent 1,631,723 (Freund). In the art, the term
°'skinless frankfurter'° is
2 5 understood to mean that the casing is or is intended to be removed and
that such casing
may be removed because of formation of a secondary '°skin" of
coagulated proteins on the
surface of the frankfurter. This secondary skin forms the outer surface of the
so called
"skinless frankfurters". Skin formation is known to be produced by various
means
including the traditional smoke curing with gaseous smoke, low temperature
drying,
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CA 02426533 2003-04-24
application of acids such as citric acid, acetic acid or acidic liquid smoke
or combinations
thereof. Desirably, this secondary skin will be smooth and cover the surface
of the
frankfurter. Formation of a liquid layer between the casting and the
frankfurter skin
facilitates peeling and relates to the meat emulsion formulation, percent
relative humidity
during the cooking environment, subsequent showering, and steam application to
the
chilled frankfurter:
Also, application of certain types of coatings to the inside wall of food
casings
may improve the release characteristics of the casing from the encased sausage
product.
Use of peeling aids or release coatings has helped to overcome peelability
problems
associated with process variables. Following cooking, cooling and hydrating,
peeling aids
such as water-soluble cellulose ethers help release the casing from the
frankfurter skin by
formation of a peeling enhancing layer between the casing and the frankfurter
skin. See
US patents 3,898,348 and 4,137,947 for further examples.
These peeling aid coatings have been used with varying degrees of success to
provide cellulosic casings capable of being peeled on high speed machine
peelers.
Generally such cellulosic casings either with or without peeling aid coatings
have an
approximately neutral pH with pH values typically falling within a range of
about 5.9 to
about 8.6.
Use of various transferable colorants on food packaging, including cellulosic
2 0 casing, has been known for some time. Self coloring casings are disclosed
in US Patents
2,477,767; 2,477,768 and 2,521,101. These casings are designed to transfer
color to the
sausage surface. Such casings are generally either coated or impregnated with
food grade
water-soluble dyes and have also been made commercially available with
nontransferable
black or white or colored opaque stripes. Also, liquid smoke impregnated
fibrous casings
2 5 are known to transfer liquid smoke to the surface of sausages encased
therein, transferring
a flavorant or colorant and also causing a browning reaction on the sausage
surface.
U.S. Patents 2,477,767 and 2,477,768 disclose regenerated cellulose sausage
casings uniformly treated with a transferable, edible natural coloring matter.
Included in a
list of such materials is annatto. The colorant may be applied with glycerine
and/or other
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CA 02426533 2003-04-24
polyhydric alcohols or vegetable oil. Orange to orange-red sausages are made
using self
coloring casings dyed with synthetic colorants such as coal tar dyes that have
been
approved by government regulation for use a~n food. These dyes, which are
typically
known as FD & C dyes, are typically applied to cellulosic casings by dipping
gel stock
casing into a tank containing an aqueous mixture of glycerine and the FD&C
dyes.
In some markets only natural colorants (derived from biological organisms),
such
as cochineal, turmeric, annatt~ and caramel are authorized by law and the use
of synthetic
(fossil-fuel derived or nonbiologically derived) colorants such as coal tar
dyes is not
allowed. This is especially true for many South American and Asian markets
where use
of natural red colorants derived from plants or animals are preferred by
custom or law.
Another colorant well known in the art is liquid smoke. Liquid smoke solutions
are available in a number ~f formulations. Previously, standard liquid smoke
solutions
were known as'°as-is'° solutions, where the liquid smokes were
generally highly acidic
within a pH range of about 2.0 to about 2.5 and a titratable acidity of at
least 3 wt. %, and
also contained tar-like components. When used to treat casings, particularly
the external
surface of a casing, the tar content caused sticky deposits to accumulate on
equipment
used to treat the casing. The acidity of the liquid smoke also interfered with
the peelability
of the casing by interfering with the action of the peeling aid used, such as
carboxymethyl
cellulose. Over time, the low pH liquid smoke also caused the cellulose to
degrade,
2 0 resulting in pinholes and such in the casing itself. In addition, iron
contamination caused
dark spots on the processed sausages, which were then unacceptable to the
consumer.
It was found that tar could be removed from the liquid smoke by neutralizing
the
"as is" smoke to precipitate the tar, filtering resulting solids, and by
adding polysorbate,
which solubilized all remaining tars, thereby eliminating the tarry deposit
accumulation
2 5 problem. Further treatment of the casings containing liquid smoke with
sodium
dihydrogen phosphate is often used to prevent black spotting on the enclosed
foodstuffs
caused by the iron contamination. Even partial neutralization of the liquid
smoke reduces
the cellulose degradation problem; and allows the peeling agents to perform as
intended,
as described in US Patent 4,540,613, which is incorporated herein by
reference.
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CA 02426533 2003-04-24
However, because many sausage manufacturers prefer to have a darker colored
sausage than that obtainable by processing the meat, meat emulsion, vegetable
mixture, or
cheese in nonfibrous casing impregnated with liquid smoke, they stuff clear
nonfibrous
casing with the foodstuff and later drench the stuffed casing, or the released
foodstuff, in
liquid smoke. This does result in a darker foodstuff, such as a sausage, but
at an
additional cost, due to the large amounts of liquid smoke needed for drenching
or
overshowering. Additionally, the equipment used for providing the liquid smoke
needs to
be thoroughly cleaned to remove tar deposits from it on a regular basis, which
can be once
a day.
Casings that are well known in the art to be impregnated and therefore contain
liquid smoke are fibrous casings. Because they are fibrous reinforced casings,
they can be
coated with acidic liquid smoke containing low levels of tars or basic liquid
smokes with
high levels of tars. Additionally, the pinholing and other damage that happens
with
nonfibrous casing does not occur, due to the reinforced nature of the fibrous
casing.
However, fibrous casing is not the casing of choice in the production of many
sausages
and other foodstuffs when the casing must be removed after processing. But
where
fibrous casing is the casing of choice, enhancement of the smoky red coloring
imparted by
or through the fibrous casing is often desired by manufacturers, albeit only
at low
additional costs in processing.
2 0 It is an objective of this invention to provide a method of producing
sausages and
other foodstuffs having good flavor and an acceptably dark smoky color,
without the need
for using wasteful and expensive amounts of liquid smoke.
All patents cited herein are hereby incorporated by reference.
D20220

CA 02426533 2003-04-24
SUMMARY OF THE INVENTION
The present invention seeks to improve the method of producing darker, smoky
colored and flavored food products, comprising the following steps:
a) providing casing impregnated with liquid smoke;
b) stuffing said casing with the desired food product, thereby producing a
stuffed casing;
c) treating the stuffed casing with an alkaline solution9 and
d) processing the treated stuffed casing thermally to cook said food
product.
The resulting food product, such as a sausage, will have a dark smoky color,
similar to that seen to foodstuffs processed by a liquid smoke drench and a
flavor
acceptable to the ultimate consumer.
The preferred casing to be used may be either the fibrous or nonfibrous
cellulosic
variety, and may contain a peeling aid, if it is desired that the casing be
removed from the
cooked foodstuff. One embodiment of the invention provides fibrous casings in
the form
of bags or pouches that have an internal coating of liquid smoke, and that are
used to
encase whole muscle meats, such as hams, beef, chickens, chicken parts, veal
and pork.
Such encased meats are then exposed to the alkaline solution and cooked,
resulting in a -
2 0 smoky color when the casing is removed. Additionally, instead of
cellulosics, plastics or
polyamides that have some degree of permeability can be used as casings in the
present
invention.
It has also been found that the sequence of processing steps may be altered in
such
a way so that the encased foodstuff is first cooked and then treated with the
alkaline
2 5 solution, in order to obtain the improved, desired natural color.
The pH of the liquid smoke used to impregnate the casing is preferably one
that
has a pH of between about 4.0 and about 13.0, and most preferably from about
5.0 to
about 12.5. It is well known that a pI~ that is lower than about 4.0 results
in casing that is
defective in that it develops pin holes and other imperfections over time. A
preferred
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CA 02426533 2003-04-24
alkaline solution used to treat the stuffed casing is sodium hydroxide
("NaOH'"), and the
most preferred alkaline solutions are either trisodium phosphate ("TSP") or a
mixture of
TSP and NaOH. The treatment of the stuffed casing occurs for a short period of
time. A
preferred treatment time is roughly about one (1) minute:, although longer or
shorter times
are acceptable depending on the desired final color on the processed food
stuff. This
treatment, be it drenching, showering, dipping, or any other preferred
treatment method
may occur either before or after the thermal processing of the stuffed casing.
It has also
been discovered that sausages made in this manner are readily and with
surprising ease
released from the casing.
Additionally, a clear casing may be used to produce a similar result. The
casing is
stuffed with the foodstuff, exposed to a liquid smoke, allowed to set, then
exposed to the
alkaline solution, cooked and then may be released from the casing.
DETAILED DESCRIPTION
The invention is a method for producing a dark, smoky-colored and flavored
foodstuff that is processed in cellulosic casing containing liquid smoke, and
during the
process is exposed to an alkaline solution. The invention also includes the
process
wherein the casing is clear, but after stuffing, the casing is exposed to
liquid smoke that is
2 0 allowed to set, and then, is exposed to an alkaline solution. In
particular, the present
invention seeks to improve the method of producing darker, smoky colored and
flavored
food product, such as sausages, by the following steps:
a) providing casing impregnated with liquid smoke;
b) stuffing said casing with the food product, producing a stuffed casing;
2 5 c) treating the stuffed casing with an alkaline solution; and
d) processing the treated stuffed casing thermally to cook said food
product
The inventive process is particularly useful with small diameter casings, and
even
more particularly with tubular, nonfibrous, cellulosic casings that are used
for' processing
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CA 02426533 2003-04-24
foodstuffs, such as sausages made of emulsified or coarsely ground meat. After
cooking,
encased links may be mechanically peeled off and the surface of the link is
uniformly
colored with a dark, smoky color that does not have a wash or rub-off problem
during
further processing or after packaging. The same color improvement occurs in
foodstuffs
prepared in clear casing that is exposed to liquid smoke prior to being
treated with the
alkaline solution. In addition, the dark, smoky coloring imparted from the
liquid smoke
impregnated casing is imparted from the casing to the enclosed foodstuff in
approximately
the same amount of processing time needed to process links (with high speed
machinery)
using "as is" acidic liquid smoke. The inventive method is also useful in
casings, such as
1 o fibrous cellulosic casings that, among other things, are produced as
larger tubes, bags, or
pouches and a ed to surround whole muscle meat products, such as hams, beef,
chickens
or chicken parts, veal, and pork, which are then processed in the casings.
The food casings of the present invention may be prepared from tubular
casings,
particularly non-fibrous casings of cellulose, e.g., regenerated or dissolved
cellulose.
Some of the well-know methods of producing these casings are the 'viscose'
process and
the 'amine oxide' process, both well-known in the art. Casings may be made of
any
suitable cellulosic material including large or small diameter, and seamless
or seamed
tubular films, as are well-known in the art. In addition, casings that are
permeable or
semi-permeable, such as those made from plastics or polyamides or any
combination
2 o thereof, may be used in this invention.
As the term is used herein, "casings" may be planar or tubular films, or may
be in
the form of pouches or bags. The casings may be wrapped around a foodstuff by
any of
the well known means in the art.
The manufacture of such casings is well known in the art and one of ordinary
skill
2 5 is aware of the common variations in such parameters as moisture content,
type and
amounts of such additives as plasticizers, antimycotics; etc. Tubular casings
are typically
gathered into compressed shirred ("pleated") sticks using well-known processes
and
equipment. During the shirring operation it is common to coat the casing,
particularly the
inner surface of a tubular casing, by spraying with a composition termed a
"shirr solution"
D20220 1p

CA 02426533 2003-04-24
that may contain such ingredients as an anti-pleat lock agent, a lubricant, a
surfactant,
water and/or a humectant. Some components may serve multiple functions, for
example,
when lecithin or mineral oil is used, these materials may act as anti-pleat
lock agents and
as lubricants to facilitate travel of the casing over a shirring mandrel or
stuff ng horn.
Coating with a shirr solution is done to facilitate shirring of the casing and
form easily
deshirrable, self sustaining sticks of shirred casing that are adapted for
stuffing with
products, particularly emulsions that form sausages.
Additionally, liquid smoke having a pH of greater than 4.0, and preferably in
the
range of from about 4.0 to about 13.0, and most preferably from about 5.0 to
about 12.5 is
sprayed on the inner surface of the casing, preferably as part of a shirring
spray solution.
The inner surface of casings also may be coated by other well-known means, one
of
which is slugging, which is common in the manufacture of fibrous, large
diameter
casings. Application of other additives and coating compositions via solution
spraying is
convenient, economical and facilitates placement of a regular measured
distribution of a
coating on the casing surface. For example, peeling aids such as~carboxymethyl
cellulose
("CMC°°) may be added in the shirr spray as is taught in the
art. Casings useful in the
present invention and well known in the art are manufactured by Viskase
Corporation,
located in Willowbrook, Illinois, USA, and known as the NOJAX~ and EZ PEEL~ ,
and
Hydroflex~ brands of small diameter casings.
2 0 One of the primary components of a preferred mode of the inventive process
is a
casing impregnated with liquid smoke. Although both partially neutralized and
neutralized liquid smokes are acceptable, preferably a neutralized,
concentrated, tar-
depleted liquid smoke (see US patents 4,356,218, 4,511,613, 4,540613 and
4,818,551) is
used to provide the alkaline smoke color and flavor. The casings may be
treated with
2 5 phosphates to inhibit discoloration and black spot formation on the
casing, as disclosed in
the above patents. Neutralized liquid smoke was developed to avoid certain
problems
inherent in the use of acidic compounds, plus the problem seen with acidic
liquid smokes
having to do with the tar components. Although it is well known that an acidic
liquid
D20220 11

CA 02426533 2003-04-24
smoke delivers, after cooking under low humidity conditions, a deep reddish-
smoky color
to the surface of sausages treated with it, it is also well-known in the art
that acidic Iiquid
smoke interferes with the water soluble cellulose ethers, such as Cl~IC, that
are used as
peeling aids, making it very difficult, if not impossible, to mechanically
remove the spent
casing cleanly, without damaging the sausages encased within, using a high
Speed peeler.
Acidic liquid smoke also causes, in time, ce'Alulose degradation in the
casing, thereby
weakening it for the sausage manufacturer. llor the customer, acidic smokes
are hard on
equipment and pose environmental pollution issues in some geographical areas.
In
contrast, neutralized, concentrated, tar-depleted liquid smoke, under more
productive
1 o higher humidity conditions, delivers less of the desired reddish-smoky
color to the
encased sausages. However, as the pH of the liquid smoke reaches a pH from
about 4.0 to
about 9.0 and has a titratable acidity of less than about 6°/~, the
peeling action of the
cellulose ether remains almost unaffected by the neutralized liquid smoke, and
a reduction
of cellulose degradation is seen, thereby making the casing acceptable from a
mechanical
handling viewpoint. Therefore, the preferred pH range ofthe liquid smoke used
to coat
the casing is from about a pH of 4.0 to about 13.0, and most preferably from
about 5.0 to
about 12.5. This same liquid smoke may also be used for drenching, spraying or
otherwise exposing stuffed, clear casing to liquid smoke. Acidic liquid smoke,
that is
liquid smoke with a pH below about 4.0, is also acceptable for this use.
2 0 Beneficially, additional components to the casing as a coating include
well-known
ingredients such as: an antioxidant color stabilizer such as a tocopherol,
ascorbate, or
sodium erythorbate; glycerine, propylene glycol, or oils, such as vegetable
oil, added to
promote spreading of the coloring on the casing surface and enhance uniformity
of color
transfer to the sausage surface; surfactants such as lecithin, polysorbates
including
2 5 polyoxyethylene (20) sorbitan monolaurate, or ethoxylated monodiglycerides
may be
employed to facilitate uniformity, spreadability, and/or transferability of
the liquid smoke
from the casing to the encased foodstuff.
The preferred coating composition of this invention is a combination of
coloring
agents, shirring solution, and optionally peeling aids, and is applied in one
step, instead of
D20220

CA 02426533 2003-04-24
in multiple steps or layers. I-Iowever, typical commercially used shirring
solution and
peeling aid compositions may be applied as the first inner layer, with the
liquid smoke
layer being applied as the second inner layer.
The amount of coating composition applied to the casing will typically be from
about 350 to about 1200 mg. coating/100 in2 of coated casing surface. The
coating may
be applied during shirring as a spray. Alternatively, the liquid smoke
containing coatings
- may be applied to gel stock casing by slugging, dipping, or coating prior to
drying, or by
slugging semi-finished casing after drying and prior to slhirring. Slugging or
a
combination of slugging and spraying may enhance uniformity of the coating on
the
casing during shirring.
Also, the liquid smoke containing coatings may be applied to dissolved
cellulose
or a cellulose derivative prior to tube formation, e.g., in viscose, in order
to produce
colored casing. Although it is expected that some liquid smoke would be
entrapped
within the casing and not transfer, it is also believed that the liquid smoke
located on the
inner surface of the casing will transfer. In general, tubular casings of the
present
invention will contain sufficient liquid smoke to color the foodstuff surface
uniformly and
to a visually perceptible color intensity. Such intensity will vary according
to customer
tastes in the marketplace. Suitable concentrations of liquid smoke will depend
on the
preferences of the customer, but for example, shirring solutions containing
neutralized
2 0 liquid smoke are sprayed onto the inner surface of the casing at a
concentration of from
about 450 to about 1100 mg/in2 of casing surface. Shirring solutions having
lesser
amounts of neutralized liquid smoke will produce decreased color intensity,
while greater
amounts will produce a more intense color. Generally, the amount of liquid
smoke used
in the casing will be in the range of about 75 wt.% of the shirring solution,
with a
2 5 preferred composition of the invention having at least 50 wt.% and less
than about 90
wt.%.
Another factor known to be especially important in affecting the suitability
of
shirred casing sticks for use with automatic food stuffing equipment is the
durability or
coherency of the shirred stick as a self sustaining article. A disjunction or
break in the
D20220 13

CA 02426533 2003-04-24
shirred stick prior to mounting on the stuffing apparatus may make the stick
unsuitable for
use. Accordingly, any treatment such as the application of a coating to a
tubular food
casing that is to be formed into shirred casing sticks must be considered in
light of its
effect on coherency. Advantageously, such coatings will assist in formation of
shirred
sticks of casing which have sufficient coherency to hold together from
immediately after
shirring through shipping and ultimate use, while allowing the shirred casing
to be easily
deshirred during stuffing operations without production of casing defects such
as holes or
tearing and without requiring undue force thereby minimizing such defects.
In the preferred inventive process, once the liquid smoke containing casings
are
stuffed with the foodstuff of choice, they are then subjected to a drenching
with an
alkaline solution. A preferred alkaline solution is one of an aqueous NaOH
solution
having a concentration in the range of from about 0.2% to about 1.5%. Another
preferred
aqueous alkaline solution is that of anhydrous TSP at a concentrati~n from
about 1% to
about 5%, or up to about 11 %, which is saturation. Mixtures of the two have
also shown
effects on the color produced in this method. Depending on the liquid smoke
used, it was
shown that generally, the use of TSP produces a redder product, while a more
brown
color can be produced by using the NaOH drench. It was also discovered that
with certain
liquid smokes, the load of the smoke on the casing can be reduced when any of
the
alkaline showers are used, and a gain in darkness is still seen, one that
makes up for the
2 0 loss normally seen with the reduction of liquid smoke loading. A mixture
of alkaline
agents, such as NaOH and TSP can be used, in so far as balancing color
development in
both the darkness and redness scales. However, the most preferred alkaline
solution is the
aqueous 5% TSP solution for ease of use in a manufacturing plant, as most food
processing plants are already experienced in working with TSP as a cleaning
agent.
2 5 Other types of aqueous alkaline solutions may be used in this invention,
such as
sodium metasilicate, potassium hydroxide or calcium hydroxide. However, as
both
NaOH and TSP have Generally Recognized As Safe status under FDA rules and
regulations, it is believed that these two chemicals are among the most useful
or
compatible in food processing plants today.
D20220

CA 02426533 2003-04-24
Drenching the stuffed casings with an alkaline solution has been shown to
produce
maximum color change in the encased foodstuffs, when it is done prior to the
cooking
step in the manufacturing process. Color change has also been seen when it is
performed
after the cooking step, but not to the degree seen when performed earlier.
And, as
manufacturing concerns are taken into consideration, using liquid smoke
impregnated or
coated casings and drenching such stuffed casing with an alkaline solution
replaces the
step of drenching clear stuffed casing with expensive liquid smoke. In this
regard, no new
steps are introduced into the manufacturing process. However, if the
manufacturer prefers
to use a clear casing, stuffs it, and then exposes the stuffed casing to
liquid smoke in any
acceptable way, it may then be drenched with the alkaline solution, or cooked
and then
drenched with the alkaline solution, prior to releasing the foodstuff from the
casing, if the
foodstuff is to be released.
Another surprising result of the present invention is that peeling of encased
sausages treated by the inventive method was shown to be much easier than
sausages
produced without the alkaline treatment. In fact, in side-by-side comparisons
with a low
pH citric acid shower, which was believed to enhance redness in the processed
product, it
was shown that the citric acid showered stuffed casings were more adhesive to
the
encased sausages, and produced surface scaring in hand-peeled sausages,
whereas the
alkaline drenched sausages were easily and completely peeled from their skins,
to the
2 0 point where the skins almost slipped off the sausages.
The measurement of color is done using the Hunter L, a, b standard color
scale,
which is described below. The following test method is used in this
application and
examples.
2 5 L, a. b Test
Hunter L, a, b values are standard color scale values that indicate
differences in
brightness, hue and saturation using a standard color system which relates
lightness as L
values, and hue and croma as a combination of a and b values on a coordinate
scale,
where a represents redness-greenness and b represents yellowness-blueness.
D20220 15

CA 02426533 2003-04-24
~ L values describe the degree of darkness, where a value of 100 equals
white and that of 0 equals black.
~ a-values describe the degree of redness, which increases with an increasing
a-value.
~ b-values describe the degree of yellowness, which increases with
increasing b-value.
L, a, b and opacity theory and measurement are further described in the
Instruction
Manual Hunter Lab 45°/0° D25-PC2BColorimeter, pp. I-1 through
index-S. (Hunter
Associates Laboratory, Inc., April, 1988). Hunter L, a, b~ and color scale
values and
l0 opacity may be measured by the following tests.
Encased or peeled frankfurters may be tested as is. L, a, b values and opacity
are
measured using a colorimeter such as a Hunter D25-PC2a colorimeter available
from
Hunter Associate Laboratory, Inc. of Reston, Virginia, U.S.A. or the Color
Machine
Model 8900 available from Pacific Scientific.
Samples are placed on the sample plane of the colorimeter (which is calibrated
using standard tiles according to the manufacturer's instnzctions) where a
45° incident
light from a quartz-halogen lamp (clear bulb) illuminates the sample. An
optical sensor
placed at 0° (perpendicular to the sample plane) measures the reflected
light which is
filtered to closely approximate CIE 2° Standard ~bserver for Illuminant
C. Values are
2 o reported using a standard Hunter L, a, b color scale.
Sausage sample placement is accomplished as follows. The sausage is held in
close contact against the sample port that is equipped with a sample port
insert having an
appropriately sized aperture. The aperture should be no larger than the area
to be
sampled, typically a circular opening about 0.5 inches in diameter. L, a, b
values are
2 5 measured. Three measurements per frankfurter are made and five
frankfurters are tested.
The invention will become clearer when considered together with the following
examples which are set forth as being merely illustrative of the invention and
which are
not intended, in any manner, to be limitative thereof. Unless otherwise
indicated, all parts
D20220

CA 02426533 2003-04-24
and percentages are by weight.
Stuffing, Color and Peeling_Tests
Various shirred sausage casings were made using the compositions described in
the examples below. The clear positive control casing was a small diameter
nonfibrous
cellulose casing having a peeling aid, which is marketed under the trademark E-
Z PEEL
NOJAX~ Casing by Viskase Corporation, W:illowbrook, Illinois, USA.
Commercially produced, nonfibrous, small diameter casings of regenerated
cellulose made from viscose were used to prepare all of the casings of these
examples,
known as NOJAX~ casing, made by Viskase Corporation. The casings were coated
by
spraying the internal surface of the casing with the formulations from the
examples below
while shirring of the casing was taking place. The finished casings were used
as shirred
sticks of casing and identified as "EZ Smoke's", a registered trademark of
Viskase
Corporation, Willowbrook, IL, U.S.A.
These test shirred sticks of casing were stuffed with meat emulsions on a high
speed FAM mechanical stuffer, which formed individual links as the casings
were being
stuffed. The links of sausages were processed as they would be in a commercial
manufacturer's factory, using heat, humidity, and cook cycle times consistent
with
processing a meat emulsion product, unless described differently in the
example. Once
2 o the links finished cooking, the casing was then slit by hand and the
released links were
examined for defects due to the inability of the casing to be removed from the
finished
links. Marring of the surface of the links or chunks of meat torn from them
are some of
the defects that are possible when peeling is poor. Commercially acceptable
casing must
release the sausages without damage at greater than 99% of the time. The links
were also
2 5 tested for L, a, b values.
D20220 17

CA 02426533 2003-04-24
Example 1. Timing of Exposure; Basic vs. Acidic I7i~
The solutions used in this example was prepared as follows.
A. Shirring Solution Containing Liquid Smoke.
Small diameter, cellulose casing was shirred using the following shiwing
formulation, which included a partially neutralized liquid smoke, per the
following
composition given in the terms of the casing loading in mg/I00in2. The
components of the
formulation were:
Table 1 - Shirring Solution
.
Ingredients mg/100 in2
distilled water (ICI Water) l 130.63
CMC, from Hercules, Inc., known as 7LF 5.32
liquid smoke*, initial pH of 5.38 790.97
sodium dihydrogen phosphate monohydrate 2.85
I
Slip Ayd SL 535E ** 18.34
Tween 80 0.95
sodium erythorbate monohydrate 0.95
Total 950.01
* from Hickory Specialties, Inc. of Brentwood Tennessee, USA
** manufactured by Elementis Specialties, Inc. , a camauba wax emulsion
This formulation was used as the shirnng solution and sprayed on the interior
of
the EZ Smoke° casing.
B. Alkaline Solutions
Alkaline solutions were prepared by dissolving in water the appropriate amount
of
50% NaOH to make 0.5, 1.0, and 5.0% by weight solutions and the citric acid
solution
was made similarly using anhydrous citric acid.
C. Details of the Experiment
Sausages were processed in these casings as prepared above, according to the
D20220 1g

CA 02426533 2003-04-24
procedure given below. A composition comprising substantially turkey, pork and
beef
was emulsified and then stuffed into the casings using a mechanical stuffing
apparatus.
After stuffing, six to eight contiguous links of the stuffed products
simultaneously were
dipped in the various caustic or acid solutions for one minute at the desired
stages of the
thermal processing cycle. ~ne minute was selected for the dipping time as a
;preliminary
test visually indicated color was fully developed on stuffed links without
excessive
extraction of liquid smoke at the one minute mark. Dipping was done at one of
the
following points in the process: a) after stuffing, b) after the first cook
zone, c) after the
second cook zone, and d) after the third cook zone. The dipped links were then
hung on
racks, placed in a smokehouse, and thermally processed using the following
schedule:
Table 2 - Thermal Processing
Dry bulb 'Wet bulbRelative Time Cook
Step (F) (I~ lEIumi~3ity(min.) Cycle
(/~)
Cook Zonel 173 102 10 20 Cook
Cook Zone 2 197 124 14 20 Cook
Cook Zone3 195 179 70 20 Cook
4 13~ 138 100 S I-Iot Water
Shower
5 - - - 20 Shower
6 - - - 3-5 Ice/Water
Dip
The final products were soaked in ice water, hand peeled, and the L, a, and b
colorimetric values were obtained immediately after peeling using the Pacific
Scientific
Color Machine. An average value was determined for each condition from 1 S
readings (3
readings each on 5 peeled links). Products for the various color evaluations
were pulled
from the same stuffed stick to minimize stick to stick diffiwrences.
D20220 1g

CA 02426533 2003-04-24
Results of the Pacific Scientific Color Machine readings are given in the
following
table:
Table 3 - Acid and Caustic Overshower Color Effects by Solution
Concentration in Each Cookhouse Zone
DescriptionL- CitricCausticA- CitricCausticB- CitricCaustic
Values Acid ValuesAcid Values Acid
Control Control
Clear 52.11 10.24 17.03
E-Z Smoke 47.35 13.14 18.26
0.5% 47.9 44.81 13.03 13.53 18.66 18.42
drench
1 % drench 48.31 43.13 12.88 13.7 18.48 18.61
5% drench 48.19 42.0I 12.78 11.56 18.27 17.81
0.5% First 46 44.37 13.59 14.37 18.26 18.25
Zone
1 % First 47.16 45.45 13.19 13.72 18.15 18.58
Zone
5/~ First 47.78 41.48 12.85 13.4 18.18 17.68
Zone
0.5% 48.37 46.17 12.83 13.54 18.35 18.88
Second
Zone
1% Second 48.26 46.15 12.85 13.34 18.52 18.75
Zone
5% Second 48.02 44,45 12.98 11.72 18.57 18.04
Zone
0.5% Third 47.58 45.51 13.03 13.56 18.42 18.54
Zone
1% Third 47.34 46.67 13.1.612.75 18.37 18:52
Zone
5% Third 47.77 43.32 13.06 12.41 18.63 17.86
Zone
Data indicates that citric acid treatments do not have a measurable effect on
any of
the color parameters, whereas the caustic dips dramatically darken ("L-
value'°) and reduce
the redness ("a-value'°) of the final products. Although effective at
all concentrations and
stages of the process, the caustic dips are more effective at higher
concentrations and
slightly more effective earlier in the process.
D20220 ~p

CA 02426533 2003-04-24
Hand peeling was also affected by the dip treatments. All citric acid dips
reduced
peelability, the casing adhering to the meat surface strongly enough to cause
some surface
scarnng. All caustic dips enhanced peeling compared to the non-treated
controls, the meat
exhibiting complete casing release.
Example 2. Liquid Smoke anel Alkalime I)ila yariations
A series of small diameter, cellulose casings impregnated (loaded) with
shirring
solutions having various liquid smoke concentrations were prepared, having
been shirred
with shirr solutions having the following compositions, including partially
neutralized
liquid smoke having an initial pH of 5Ø The measurements are the same as in
Example
l, that is in terms of the casing loading in mg/100in':
Table 4 - Liquid Smoke C'outaining Shirring Solutions
A :B C ~' i D
DI Water 123.75 123.75 123.75 I~ 415.13
Hickory Specialties liquid smoke 541.13 291.38 0
~ 749.25
Carboxymethyl cellulose 7LF S.OL~ 5.04 5.04 5.04
Sodium dihydrogen phosphate 2.7 2.7 2.7 2.7
monohydrate
sodium erythorbate monohydrate 0~.9 0.9 0.9
0.9
Slip Ayd'~ SL535E 17.3'7 17.37 17.37 17.37
Tween 80 0.9 0'.9 0.9 0.9
Total 899.91 691.79 442.04 442.04
Casing dip solutions were made by dissolving the appropriate amount of 50%
NaOH in water to prepare 0.5, 1:0, and 1.5% NaOH solutions by weight. The TSP
was
made by dissolving anhydrous TSP in water to 5°/~ by weight. The pH of
the NaOH
solutions varied from 13.0 to 13.5, while that of the 5% TSP was at 12.4.
The same emulsion composition was used as described in Example 1 and was
2 0 stuffed into the prepared casing as above. Approximately ten contiguous
links were
simultaneously dipped in the various concentrations of NaOH and the 5% TSP
solutions
for one minute after stuffing and before any thermal processing. Treated
casings were
hung on racks and thermally processed using the same srr~okehouse schedule
used in
D2o22o 21

CA 02426533 2003-04-24
Example 1.
The final products were soaked in ice water, hand peeled, and the L, a, and b
colorimetric values were obtained immediately after peeling as above. An
average value
was determined for each condition from 15 readings (3 readings each on S
peeled links).
The E values (square root of the sum of squares of L, a, and b) were
calculated as a
measure of total color development. Products for the various color evaluations
were
pulled from the same stuffed stick to minimize stick to stick differences.
Results of colorimetric testing are given in Table 5 below:
Table 5. Srnol~e Load with Various ~Coneentration
1'Ta~H and 5~/o TSP ~vershowers
Smoke Load ( ShovJer L a la E ( 2 )
1 ) Treatment
(mg/100 inz)
900
none 46.59 16.5 15.69 51.9
0.5o NaOH 40.67 15.89: 16.25 46.6
1.0% NaOH 38.26 13.97 15.7 43.7
1.5% NaOH 38.01 13.88 15.52 43.3
5o TSP 40.77 16.45 15:5 46.6
692
none 46.64 16.44 14.44 51.5
0 . 5 o 42. 15 . 15 . 5 47 . 8
NaOH 62 09
1.0% NaOH 38.27 13.7 15.09 43.4
1.5% NaOH 38.76 13.69 15.37 43.9
5% TSP 42.16 16.34 14.91 47.6
442
none 47.93 16.17 14.11 52.5
0.5o NaOH 43.26 15.14 15.07 48.2
1.0% NaOH 41.65 13.54 15.25 46.4
1.5% NaOH 41.9 12.39 15.3 46.3
5o TSP 43.92 15.8 14.73 48.9
0
none 48 16.55 12.56 52.3
0.5% NaOH 48.44 14.65 12.97 52.2
1.0o NaOH 45.89 13.66 13.25 49.7
1.5% NaOH 45.68 12.73 13.46 49.3
5% TSP 46.02 15.29 13.08 50.2
D20220 22

CA 02426533 2003-04-24
(1) Liquid smoke is 830 of the shirriry solution load given
(2) E= (L2+a2+b2) 1~2 as a measure of total color
As the above data show, increased smoke Ioad alone provided a slightly darker,
more yellow color, but does not effect overall redness. Significant color
changes were
provided by interaction of the smoke load and the alkaline dips.
At each level of smoke treatment, product darkening was obtained from all dip
treatments, with the 0.5% l~Ta~H and 5% TSl' dips performing nearly the same.
The higher concentration Na~H treatments provided additional darkening and
performed similarly.
All NaOH treatments reduced the product redness, providing a more brown
coloration.
The 5% TSP treatment retained the redness of the samples not treated with any
dip
solution (the controls) at the higher liquid smoke treatment levels.
The yellow values were increased over that of the control liquid smoke but
were
2 0 not significantly different among the treatments.
The total color as measured by the E value also indicates parity between the
0.5%
sodium hydroxide and 5% TSP treatments.
Example ~d ilse ~f Clear Casing
Standard clear (non-smoke containing) casing as described in Example 1 is
processed according to the conditions in Experiment 2, except that the stuffed
links are
hung in a smoke showering cabinet and drenched for 1 minute 20 seconds with
liquid
smoke having an initial pH of 5.0, diluted to ~0% of its initial strength with
water. The
3 0 excess liquid smoke is allowed to drip from the links, and. 8-10
contiguous links are
subjected to a 5% TSP dip for one minute. The change in sausage color is
expected to be
similar to that achieved from the casing control containing liquid smoke at
900 mg/100inz
D20220 23

CA 02426533 2003-04-24
casing loading after dipping in 5% TSP for one minute under the same
processing
conditions.
Example 4. Peelability and Color
The clear casing and the casing of Example 1 were used to test peelability and
color development of alkali showered sausages. A casing having no peeling
agent was
included as a negative control. Sticks were filled with a tough-to-peel high
collagen
frankfurter emulsion consisting of:
Table 6
ingredient Weight (lbs)
Boneless Beef Chuck (85% Lean) 22.0
Regular Pork Trimmings (40% Lean)30.0
Boneless Beef Shank (85% Lean) 16.0
Beef Cheek 16.0
Beef 'Tripe 16.0
lce/Water 22.0
Salt 2.25
Prague Powder (Curing Salt) 0.25
Sodium Erythorbate 0.05
Dote: Lean percentages are approxumate.
The emulsion was processed and stuffed into the casings using a stuffing
machine.
The stuffed products were showered with the alkaline solutions for ninety
seconds and
1.5 thermally processed using the following smokehouse schedule:
Table 7. Smokehouse Schedule
Dry Bulb Wet Bulb Relative Time Cook
Step (F') (nF') I~umidity (min.)Cycle
(~/o)
Cook Zone 140 99 25 S C~ok
1
Cook Zone 150 106 24 6 Cook
2
Cook Zone 160 114 25 6 Cook
3
4 170 121 25 6 Cook
5 I 180 ~ 128 25 45 Cook
D2022p 24

CA 02426533 2003-04-24
6 Ambient Water Temperature 1 ~ Cold Tap Water
Shower
7 25°F 15 Brine Chill
After the brine chilling, the sausages were peeled using a mechanical peeler
set at
half its maximum rate with 40 psi steam pressure. The combination of emulsion
type,
cookhouse schedule, and peeler parameters was designed to give peelability in
the 50-
60% range with smoked casing processed saL~sages. Strands of approximately 120
links
were manually fed to the peeler and all links were collected in pans. The
number of peeled
and unpeeled links were counted and the percent sausages peeled was
calculated.
Results of the peeling evaluation are given in Table 8 below.
TABLE ~ Peelan.~
_ _. % Peelability
Clear Casing with Liquid
Smoke
Clear casing - no alk. treatment94.6
Clear casing - 1% TSP 95.6
Clear casing - 1 % NaOH 97.1
Liq. Smoke Casing - No alk. 53.9
treatment
Liq. Smoke Casing - 1% TSP 58.6
Liq. Smoke Casing - 1 % Na~H ~ 72.1
Data indicates that the peelability was improved over the non-treated casing
for
both clear and nonfibrous casings containing liquid smoke, with the Na~H dips
improving peeling by a greater margin than the TSP treatment. As the smoked
casings are
traditionally harder to peel in this test; the gain in peelability is higher
for these products.
The sausages made from this emulsion type also showed color enhancement due to
the alkaline dips as indicated in the following table:
Table 9. Col~r Effects
Casing- _. L a b
Clear No Smoke 52.98 14.3 14.19
-
SMOKED - Treatment 50 15.82 15.96
No
SMOKED - TSP Dip 48.58 16.18 15.85
1%
(SMOKED - NaOH Dip 45.43 11.43 16:78
to 1
D20220 25

CA 02426533 2003-04-24
Example 5. Comparison of Alkaline Solutions
The casing, emulsion type, and processing conditions of Example 1 were used
with one minute dips of Na~H, TSP, and combinations of NaOH and TSP. Data in
the
table below indicates that the color effects are additive and that the dip
composition can
be altered to modify target finished product colors. Additionally, TSP had no
discernible
effect on either the a-value or the b-value.
Table 10. Combined Sodium Hydroxide! TSP Dip Effects
Casing Type (1) Dip Composition L _ a b
Clear Control none _ 51.34 14.58 X2.98
EZ Smoke Control none 49.42 15.25 15.54
EZ Smoke 0.5% Caustic Dip 46.16 13.81 16.56
EZ Smoke 1.0/~ Caustic Dip 44.63 11.50 16.56
EZ Smoke 0.5% Caustic / 2.5% 45.03 12.01 16.55
TSP Dip
EZ Smoke 0.5% Caustic / 5% TSP 44.91 11.93 1.6.92
Dip
EZ Smoke 1% Caustic / 5% TSP 43.75 12.41 16.94
Dip
EZ Smoke 5% TSP Dip 47.02 15.22 15.90
Clear Drench Control2 Minute tar free liquid42.16 17.29 17.64
smoke
D20220 26

Representative Drawing

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Administrative Status

2024-08-01:As part of the Next Generation Patents (NGP) transition, the Canadian Patents Database (CPD) now contains a more detailed Event History, which replicates the Event Log of our new back-office solution.

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Event History

Description Date
Inactive: IPC deactivated 2016-03-12
Inactive: First IPC from PCS 2016-01-09
Inactive: IPC from PCS 2016-01-09
Inactive: IPC expired 2016-01-01
Time Limit for Reversal Expired 2014-04-24
Letter Sent 2013-04-24
Grant by Issuance 2010-07-06
Inactive: Cover page published 2010-07-05
Pre-grant 2010-03-23
Inactive: Final fee received 2010-03-23
Notice of Allowance is Issued 2010-01-15
Letter Sent 2010-01-15
Notice of Allowance is Issued 2010-01-15
Inactive: Approved for allowance (AFA) 2010-01-12
Amendment Received - Voluntary Amendment 2009-01-12
Inactive: S.30(2) Rules - Examiner requisition 2008-08-22
Amendment Received - Voluntary Amendment 2006-04-24
Inactive: IPC from MCD 2006-03-12
Letter Sent 2006-03-09
Request for Examination Received 2006-02-21
Request for Examination Requirements Determined Compliant 2006-02-21
All Requirements for Examination Determined Compliant 2006-02-21
Application Published (Open to Public Inspection) 2003-11-06
Inactive: Cover page published 2003-11-05
Inactive: First IPC assigned 2003-07-04
Inactive: Filing certificate - No RFE (English) 2003-05-23
Filing Requirements Determined Compliant 2003-05-23
Letter Sent 2003-05-23
Application Received - Regular National 2003-05-23

Abandonment History

There is no abandonment history.

Maintenance Fee

The last payment was received on 2010-04-12

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Owners on Record

Note: Records showing the ownership history in alphabetical order.

Current Owners on Record
VISKASE CORPORATION
Past Owners on Record
FREDERICK M., II MERRITT
MYRON D. NICHOLSON
PAUL E., JR. DUCHARME
Past Owners that do not appear in the "Owners on Record" listing will appear in other documentation within the application.
Documents

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Document
Description 
Date
(yyyy-mm-dd) 
Number of pages   Size of Image (KB) 
Description 2003-04-24 26 1,590
Claims 2003-04-24 5 159
Abstract 2003-04-24 1 10
Cover Page 2003-10-09 1 23
Description 2009-01-12 27 1,589
Cover Page 2010-06-10 1 24
Courtesy - Certificate of registration (related document(s)) 2003-05-23 1 107
Filing Certificate (English) 2003-05-23 1 159
Reminder of maintenance fee due 2004-12-29 1 109
Acknowledgement of Request for Examination 2006-03-09 1 177
Commissioner's Notice - Application Found Allowable 2010-01-15 1 162
Maintenance Fee Notice 2013-06-05 1 170
Correspondence 2010-03-23 1 65