Note: Descriptions are shown in the official language in which they were submitted.
CA 02463205 2004-04-05
SMOKED NONFIBROUS CASING
This application claims the benefit of US Provisional Applications serial nos.
60/461,084 and 60/500,270.
[0001] The present invention relates to a composition of a partially
neutralized
liquid smoke with low to moderate tar levels, in combination with at least one
anionic
surfactant, and optionally a wax, to be used on nonfibrous casings. It also
relates to a
method for enhancing the smoky color and flavor of food products, such as
sausages, by
producing them in nonfibrous casing that contains the inventive composition.
The
distinct advantage of the liquid smoke composition treated casing lies in its
inexpensive
cost and the elimination of the need for large quantities of liquid smoke in
the production
of smoked food products.
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BACKGROUND OF THE INVENTION
(0002] Sausages are made by preparing a mixture or emulsion of meat,
vegetables, or a mixture of the two, and stuffing it into a tubular casing. In
order to get
a smoky taste and color, these encased or peeled sausages are smoked with
gaseous
smoke during the initial cooking phase or with liquid wood smoke by dipping
them into
a bath of liquid smoke, by spraying them, or by drenching encased sausages
with a
casing permeable liquid smoke prior to thermal processing. Another way to
produce
smoked sausages is to use casings that have their interior sui faces treated
with a liquid
smoke, wherein the liquid smoke color transfers to the sausages surface during
the
processing cycle.
(0003] Frankfurters span a range of colors, from a very light to a much darker
red, depending on the ultimate market. Sausages made of coarsely ground meat,
such as
polish sausages, tend to have a more intense reddish color than does the
average
frankfiirter, but they also come in a range of colors. Each manufacturer of
smoked
product has its own standards for smoky color and taste. Differences in color
can also
be seen in products processed in casings that are sealed bags, where whole
muscle meats,
such as hams or chicken breasts, and cheeses, are cooked and smoked.
[0004] 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. Casings can also be made from collagen and
plastics.
Although the vast majority of casings are basically colorless, some do contain
coloring
agents which transfer to the encased foodstuff upon processing.
(0005] In general, food casings are stuffed with foodstuffs such as sausage
meats or meat emulsions, and are then heat processed. If the casing contains a
transferable color on its inner surface, color is transferred t~ the encased
foodstuff
during processing, 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
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"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.
[0006] In one well known method of manufacturing of nonfibrous, self
coloring cellulose casings, viscose is typically extruded through an annular
die into a
coagulating and regenerating bath to produce a tube of regenerated cellulose.
In another
method, cellulose is dissolved by a tertiary amine oxide and later, the
dissolved cellulose
is precipitated to form a film or filament, as described in US patent
2,179,181. This
cellulose tube is subsequently washed, plasticized, e.g., with glycerine, is
impregnated
with a water-soluble, casing-permeable colorant, and then dried by inflation
under
substantial air pressure. After drying, the self coloring nonfibrous casing is
wound on
reels and subsequently shirred on high-speed 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 shirnng 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. When color impregnated casing is used, the
resulting
peeled sausage is colored by the colorants, such as FD&C dyes, that have
transferred
from the casing to the surface of the sausage during cooking or
pasteurization.
[0007] Colorless nonfibrous casings are made in a similar 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.
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[0008] In the case of 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 ~"dges 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
and/or flavorants may be introduced to the fibrous casing generally by
slugging,
spraying, drenching or dipping. Fibrous casing is able to absorb much greater
amounts
of colorants and/or flavorants 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.
[0009] In the case of some products produced inside fibrous casing, the casing
is removed after processing. However, larger diameter sausages such as salami
are
frequently sold with the casing left on.
[0010] Production of both nonfibrous and fibrous casing is well-known in the
art and the present invention may utilize such well known processes and
casings.
[0011] 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 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 shirring equipment, e.g. over a shirring mandrel.
[0012] 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 shirring 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
shirnng without undue detrimental sticking, tearing, or breaking of the
casing.
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Additional components, such as coloring agents, liquid smoke, peeling aids,
etc.; may
also be added to the shirring solution, and thereby introduced into the
interior of the
casing.
[0013] 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 a 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 remoisturization, to facilitate stuffing.
[0014] 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 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 skinless frankfurters. Skin formation is also known to be
produced
by various means including the traditional smoke curing with gaseous smoke,
low
temperature drying, and 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
casing 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.
[0015] Also, application of certain types of coatings to the inside wall of
food
CA 02463205 2004-04-05
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, waxes, or wax mixtures
containing
small amounts of surfactants, 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.
[0016] These peeling aids 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 pee;Iing aid coatings
have an
approximately neutral pH with pH values typically falling within a range of
about S.9 to
about 8.6.
[0017] Use of various transferable colorants on food packaging, including
cellulosic 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 ca sings are designed to
transfer
color to the sausage surface. Such casings are generally either coated or
impregnated
with food grade water-soluble dyes. Also, liquid smoke impregnated fibrous
casings 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.
[0018] U.S. Patents 2,477,767 and 2,477,768 disclose regenerated cellulose
sausage casings uniformly treated with a transferable, edible natural coloring
matter,
such as annatto. The colorant may be applied with glycerine and/or other
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 on food. These dyes, which axe 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.
(0019] Another colorant well known in the art is Iiquid smoke. Liquid smoke
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solutions are available in a number of 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 about2.0 to about 2.5, having a titratable
acidity of at
least 3 and as high as 16 wt.%, and also contained tar-like components. When
used to
treat casings, the tar content of the liquid smokes caused sticky deposits to
accumulate
on equipment used to perform the treatment. It is well known that at certain
levels of
dilution with water, the tars in liquid smoke would "shock out" or precipitate
out of
solution, leaving the sticky tars at the bottom of the solution. The acidity
of the liquid
smoke also interfered with the peelability of the nonfibrous casing by
interfering with the
action of the peeling aid used, such as carboxymethyl cellulose. When the
acidic; tar-
containing smokes were coated on the interior of nonfibrous casings, over
time, the low
pH liquid smoke also caused the cellulose to degrade, resulting in pinholes
and such in
the casing itself. In addition, iron contamination caused dark spots on the
processed
sausages, which were unacceptable to the consumer. And when the casing was
shirred,
these "shocked-out" tars migrated to the folds of the shirred casing. Any
product
produced using this casing would have a'pleat pattern' on its surface -
unacceptable
when an evenly colored surface was wanted.
[4020] It was found that tar could be removed from the liquid smoke by
neutralizing the "as is" smoke to precipitate the tar and filtering resulting
solids. Another
way of accomplishing this is through solvent extraction. Adding polysorbate to
tar-
containing liquid smoke solubilizes tars and allows the liquid smoke to be
diluted with
water thereby eliminating the shock-out problem and producing a commercially
useful
product. Both of these methods of producing tar depleted liquid smokes
eliminated the
tarry deposit accumulation 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. Disadvantages of
these tar-
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depleted liquid smokes is that the color produced is not as satisfactory as
that seen with
tar containing smokes and that they are very expensive to use. As of this
date, tar-
depleted smokes are not in use by any large casing manufacturer to produce a
nonfibrous
smoked casing.
[0021] 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 casing impregnated with liquid smoke, they prefer to
stuff clear
casing with the foodstuff and later drench the stuffed casing, or the released
foodstuff, in
liquid smoke. This results in a darker foodstuff. However, there are also
disadvantages.
One is additional cost, due to the large amounts of liquid smoke needed for
drenching.
Another is that the liquid smoke solutions generally reduce product yield
because of the
large amount of salt in the drenching solution, which extracts water from the
meat or
meat emulsions. The extracted water dilutes the smoke, which then requires the
addition
of even more liquid smoke to the solution, thereby driving up the total cost
of
production. Another disadvantage is that the equipment used for providing the
liquid
smoke for drenching needs to be thoroughly cleaned to rerrxove tar deposits
from it on a
regular basis; which can be once a day, again at additional cost. Drenching is
also an
additional step in processing, slowing down production rates and thereby
increasing the
cost of the final product.
[0022] Fibrous casings are casings that are well known in the art to be
amenable for impregnation with liquid smoke. 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. Often these casings are not
shirred, but sold
as unshirred, or 'cut' stock. But when these bulkier casings are shirred, the
pleats formed
are not as tight as the nonfibrous casings, and the pleat patterns on the
processed
foodstuffs, such as hams, are not as noticeable as they are on hot dogs made
in
nonfibrous casings. Additionally, the pin holing and other damage to the
casing does not
occur, due to the reinforced nature of the fibrous casing. However, fibrous
casing is not
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the casing of choice in the production of many sausages and other foodstuffs
when the
casing must be removed after processing.
[0023] It is an objective of this invention to provide a liquid smoke solution
that contains Iow to moderate amounts of tars which remain in solution, even
after being
introduced onto a nonfibrous casing.
[0024] Further, it is an objective of this invention to provide a method of
producing nonfibrous casings containing a liquid smoke composition, which
coating
transfers flavor and taste to foodstuffs encased and processed within.
[0025] It is an objective of this invention to provide a method of producing
sausages and other foodstuffs in nonfibrous casings having good smoky flavor
and an
acceptable smoky color, without the need for using wasteful and expensive
amounts of
liquid smoke.
[0026] All patents cited herein are hereby incorporated by reference.
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SUMMARY OF THE INVENTION
[0027] The present invention provides a composition and a method of
ultimately producing a smoky tasting colored foodstuff, such as a sausage;
made in a
manner that is well known to the industry, but at a reduced cost. A liquid
smoke
containing low to moderate amounts of tar, that is less expensive than
currently available
tar depleted liquid smokes, in combination with at least one anionic
surfactant, and
optionally a wax component, is applied to nonfibrous casing, which can then be
shirred,
while maintaining a uniform application of the liquid smoke composition on the
casing,
thereby producing a liquid smoke impregnated nonfibrous casing. This inventive
casing
is used to manufacture smoky flavored and colored foodstuffs without the need
to use
large volumes of liquid smoke to drench encased product, arid at a reduced
cost.
[0028] In particular, the present invention is a liquid smoke composition of a
partially neutralized liquid smoke having a low to moderate soluble tax level;
and at least
one anionic surfactant with or without a wax, in combination with a standard
shirring
solution, that is able to withstand some water dilution, without shocking the
tars out of
solution. This inventive liquid smoke composition has characteristics that
allow it to be
used as part of a solution which is applied to the interior of nonfibrous
cellulosic casings,
collagen casings, and also to casings of plastics or nylons. This composition
may also be
used in multilayer casings wherein the outer layer (non-food contacting
surface) is a
nylon or plastic, with the interior surface being cellulosic, or where the
interior layer is
made of a plastic or nylon capable of retaining a coating of the liquid smoke
composition, while the outer layer is cellulosic. Preferably, the inner nylon
or plastic
layer in a multilayer casing, or if used as a monolayer casing; will be of a
type of nylon
or plastic that is porous and able of retaining the liquid smol;e composition
[0029] Characteristics of the inventive liquid smoke include a dilutable tar
content of from greater than about 1.0 to about 9.0 weight % ("wt %"), and
preferably
from about 2.9 to about 5 wt. %; a pH greater than about 4.5, preferably from
about 5.0
to about 6, with the most preferred from about 5.0 to about _'>.4; a Karl
Fischer per cent
CA 02463205 2004-04-05
r
moisture of from about 20 to about 34 wt %; and a staining index of greater-
than 140,
preferably greater than 200. It has been found that a liquid smoke having
these
characteristics, when used as a component of a shirring solution applied to
the interior of
a nonfibrous casing, produces a shirred casing that is free of tax deposits,
particularly in
the pleats, and that can be used with standard peeling aids which allow the
casing to be
easily removed from the encased foodstuff. This type of liquid smoke is much
less
expensive than a tar-free smoke, which is prohibitively expensive in the
commercial
production of casing.
(0030] The surfactant component of the liquid smoke composition is preferably
at Least one anionic surfactant, such as, but not limited to, sodium Iauryl
sulfate ("SLS")
or dodecyl benzene sulfonate ("DDBSA"). More preferably, at least two anionic
surfactants are used in the inventive composition. Anionic surfactants are
well-known in
the art, and with a reasonable level of experimentation, the exact type and
amount of
such surfactants) will be readily discovered by one who is skilled in the art.
[0031] The wax and surfactant mixture portion of the liquid smoke composition
can be a wax, such as carnauba wax with enough surfactant to stabilize the wax
dispersion in aqueous systems. These are well-known, commercial products, such
as a
product known as Slip-Ayd SL525E, manufactured by Elenzentis, of Hightown, New
Jersey, USA and AS35-3, manufactured by Chemcor, of Chester, New York, USA;
which has at Least two anionic surfactants blended with carnauba wax, such as
sodium
lauryl sulfate, dodecylbenzene sulfuric acid, and morpholine neutralized oleic
acid.
[0032] Another aspect of the invention is a method of manufacturing
nonfibrous casing, wherein the casing is made from a viscose solution that is
extruded as
a tube into coagulation and regenerating baths, thereby producing a cellulosic
tube in a
gel state, which gel tube is further treated with humectant and dried,.the
improvement
comprising coating the interior of the casing with a composition of liquid
smoke having
a dilutable tar content of from greater than about 1.0 wt % to about 9.0 wt %,
and
preferably from about 2.9 to about 5 wt.%; a pH greater than about 4.5,
preferably from
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about 5.0 to about 6, with the most preferred from about 5.0 to about 5.4; a
Karl Fischer
per cent moisture of from about 20 to about 34 wt %; a stainng index of
greater than
140, preferably greater than 200 and at least one anionic surfactant and
optionally a wax.
The at least one anionic surfactant and a wax may be obtained from a mixture
of a wax
containing surfactant, such as Slip-Ayd manufactured by Elementis. This casing
may
then be shirred into stick form for ease of handling.
[0033] The cellulosic casing described above may be made using other
methods, such as through dissolution with an amine oxide. In these cases, the
tubular
casing is formed as is well known in the art (US Patent 5,451,364), and prior
to shirring
or packaging the casing, it is coated with the inventive liquid smoke system.
The casing
may also have an inner surface made of nylon or plastic. Preferably the nylon
or
plastic will be porous and thereby able to retain a coating of the invention
liquid smoke
composition.
[0034] Additionally, the present invention is a nanfibrous casing, preferably
of
cellulose, but may also be made of collagen, plastics or nylon, that has had
applied to the
interior surface a liquid smoke composition having a dilutable tar content of
greater than
about 1.0 wt % to about 9 wt %, and preferably from about 2.9 to about 5 wt.%;
a pH
greater than about 4.5, preferably from about 5.0 to about 6, with the most
preferred
from about 5.0 to about 5.4; a Karl Fischer per cent moisture of from about 20
to about
34 wt %; a staining index of greater than I40, preferably greater than 200 and
at least
one anionic surfactant and optionally, a wax, or a mixture of a wax containing
surfactant,
such as Elementis' Slip-Ayd. This casing may then be shirred into stick form
for ease of
handling.
[0035) Additionally, the present invention is a method of producing smoky
colored and flavored food products, wherein nonfibrous cellulosic or plastic
or nylon
casing as described above is stuffed with the desired food product, thereby
producing a
stuffed casing, and processing the treated stuffed casing thermally to cook
said food
product, the improving comprising: coating the nonfibrous casing with the
inventive
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liquid smoke solution.
j0036] The resulting food product, such as a sausage, will have a smoky color
and flavor acceptable to the ultimate consumer made at a cast acceptable to
the
manufacturer. This coloring and flavor is similar to those seen in foodstuffs
processed
by the standard methods well known in the art where the liquid smoke is
drenched or
sprayed on the outside of the stuffed casing.
(0037] The preferred casing to be used may additionally contain peeling aids,
if
it is desired that the casing be removed from the cooked foodstuff One
embodiment of
the invention provides nonfibrous casings in the form of bags or pouches that
have an
internal coating of the inventive 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 cooked, resulting in a smoky color and flavor when the casing is
removed:
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DETAILED DESCRIPTION
[0038] The present invention is a composition of a partially neutralized
liquid
smoke with a low to moderate soluble tar level, in combination with at least
one anionic
surfactant with or without a wax component, that is able to withstand some
water
dilution without shocking the tars out of solution. The inventive liquid smoke
composition has characteristics that allow it to be used as part of a solution
or as the sole
composition applied to the interior of nonfibrous cellulosic casings, collagen
casings,
and in plastic casings. It may also be applied on casings made of porous
material on the
external surface of the casing, where it will migrate throughout the whole
casing. The
characteristics of the inventive liquid smoke include a dilutable tar content
of from
greater than about 1.0 to about 9 wt %, and preferably from about 2.9 to about
5 wt.%; a
pH greater than about 4.5, preferably from about 5.0 to about 6, with the most
preferred
from about 5.0 to about 5.4; a Karl Fischer per cent moisture of from about 20
to about
34 wt %; and a staining index of greater than 140, preferably greater than
200.
[0039] It has been found that a liquid smoke having these characteristics;
when used as a component of a coating on the interior of a nonfibrous casing,
produces a
shirred casing that is free of tar deposits, particularly in the pleats, can
be used with
standard peeling aids which allow the casing to be easily removed from the
encased
foodstuff, and is much less expensive than a tar-free smoke, which is
prohibitively
expensive for commercial manufacturers to use in the production of casing.
[0040] The surfactant component of the liquid smoke composition is preferably
at least one anionic surfactant, such as, but not limited to, sodium lauryl
sulfate ("SLS")
or dodecyl benzene sulfonate ("DDBSA") or its sodium salt. More preferably, at
least
two anionic surfactants are used in the inventive composition. Anionic
surfactants are
well-known in the art, and with a reasonable level of experimentation, the
exact type and
amount of such surfactants) will be readily discovered by one who is skilled
in the art.
[0041] Optionally, a wax and surfactant component maybe used in the
inventive liquid smoke composition. A commercially available standard wax
product,
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an example of which is the Elernentis product known as Slip-Ayd SL535E.
Another
such product is Chemcor's AS35-3. It is believed that these are a mixture of
at least two
anionic surfactants blended with carnauba wax. It is hypothesized that these
properties
react with the tars in solution similarly to the way they are believed to
interact with the
wax, forming linked micelles, thereby keeping the tars in solution: When water
alone
was combined with the inventive liquid smoke, tars were seen to precipitate
out of
solution, whereas when using the wax/surfactant product and water or
surfactant
additions and water, precipitation of the tars was not seen.
[0042] Another aspect of the invention is a method of manufacturing
nonfibrous casing, wherein the casing is made from a viscose solution that is
extruded as
a tube through a die into coagulation and regenerating baths, thereby
producing a
cellulosic tube in a gel state, which gel tube is further treated with
humectant and dried,
the improvement comprising coating the interior of the casing with a.solution
of liquid
smoke having a dilutable tar content of greater than about 1.0 wt % to about
9:0 wt %,
and preferably from about 2.9 to about 5 wt. %; a pH greater than about 4.5,
preferably
from about 5.0 to about 6, with the most preferred from about S.0 to about 4;
a Karl
Fischer per cent moisture of from about 20 to about 34 wt '%; a staining index
of greater
than 140, preferably greater than 200 and a mixture of a wax containing
surfactant; such
as Slip-Ayd manufactured by Elementis or of at least one anionic surfactant:
This casing
may then be shirred into stick form for ease of handling.
[0043] The cellulosic casing described above may be made using other
methods, such as through dissolution with an amine oxide. In these cases, the
tubular
casing is formed as is well known in the art (US Patent 5,451,364), and prior
to shirring
or packaging the casing, the inventive liquid smoke system is applied so that
the
inventive liquid smoke is able to transfer to any encased foodstuff on
processing. The
casing may also be multilayer and have an inner surface made of nylon or
plastic, or the
whole monolayer casing may be made of nylon or plastic. The nylon or plastic
material
must be of a type that is able to retain the inventive liquid smoke
composition on the
CA 02463205 2004-04-05
inner surface of the casing.
[0044] The inventive process is particularly useful with small diameter
casings,
and even more particularly as tubular nonfibrous casings that are used for
processing
foodstuffs, such as sausages made of emulsified or coarsely ground meat. It is
also
useful in casings that are larger bags or pouches used to surround whole
muscle meat
products, such as hams, beef, chickens or chicken parts; veal, and pork, which
are then
processed in the casings. After cooking, encased links may be mechanically
peeled off
and the surface of the link is uniformly flavored and colored with a dark,
smoky color.
In addition, the dark, smoky coloring given by the liquid sn:aoke containing
nonfibrous
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 or any of the other commercially used liquid smokes.
[0045] Additionally, the present invention is a nonfibrous casing, preferably
of
cellulose, but may also be of collagen, plastics, or nylon, that has an
interior coating of a
liquid smoke solution having a dilutable tar content of greater than about 1.0
wt % to
about 9.0 wt %, and preferably from about 2.9 to about 5 wt. %; a pH greater
than about
4.5, preferably from about 5.0 to about 6, with the most preferred from about
5.0 to
about 5.4; a Karl Fischer per cent moisture of from about 20 to about 34 wt %;
a staining
index of greater than 140, preferably greater than 200 and at least one
anionic surfactant,
and optionally, a wax: The surfactant and wax may be introduced a mixture of a
wax
containing surfactant, such as Slip-Ayd manufactured by Elementis or of. This
casing
may then be shirred into stick form for ease of handling.
[0046] 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-known methods of producing these casings are the
well
known 'viscose' process and 'amine oxide' processes. See, for example, US
Patent
5,451,364. Casings may be made of any suitable cellulosic material including
laxge or
small diameter, and seamless or seamed tubular films, as are welhknown in the
art. In
16
CA 02463205 2004-04-05
addition, casings that are permeable or semi-permeable, such as those made
from plastics
or polyamides or any combination thereof, will be useable in this invention.
[0047] As the term is used herein, "casings" may be planar or tubular
nonfibrous films, or may be in the form of pouches or bags. The casings may be
wrapped around a foodstufFby any of the well known means in the art.
[0048] The manufacture of such casings is well known in the art and one of
ordinary skill 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 shirred sticks using well known processes and
equipment.
During the shirring operation it is common to apply to the casing,
particularly to the
inner surface of a tubular casing, by spraying a composition termed a'shirr'
solution 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
stuffing horn.
Application 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.
[0049] In fibrous casings, liquid smoke having a pH of from about 4.0 to about
12.5 is sprayed on the inner surface of the casing, preferably as part of a
shirring spray
solution.
[0050) Applying solutions to casings also may be done by other well-known
means such as slugging, which is common in fibrous, large diameter casings.
Application of other additives and compositions via solution spraying is
convenient,
economical and facilitates placement of a regular measured distribution of the
desired
composition 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.
Nonfibrous
casings useful in the present invention and well known in the art are
manufactured by
z~
CA 02463205 2004-04-05
Viskase Corporation, located in Willowbrook, Illinois, USA, and known as the
NOJAX~
and EZ PEEL~ , and Hydroflex~ brands of small diameter casings.
[0051] Beneficially, additional components that rr~ay be added to the shirring
or
application solution used on the casing 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 polyoxyethylene
(20)
sorbitan monolaurate, or ethoxylated monodiglycerides may be employed to
facilitate
uniformity, spreadability, and/or transferability of the inventive liquid
smoke system
from the casing to the encased foodstuff.
[0052] The preferred coating composition of this invention is a combination of
the inventive liquid smoke composition, shirring solution, and optionally
peeling aids,
and is applied in one step, instead of in multiple steps or layers.
[0053] The amount of this preferred coating composition applied to the
nonfibrous casing will typically be from about 450 to about: 1,100 mg. of
coating/100 in2
of casing surface. In comparison, fibrous casing can hold almost 4,000 mg
coating/100inz . The coating may be applied during shirnng 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-finiished casing
after drying and
prior to shirnng. Slugging or a combination of slugging and spraying may
enhance
uniformity of the coating on the casing during shirring.
[0054] In general, tubular casings of the present invention will contain
sufficient liquid smoke to color the foodstuff surface unifomnly 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 concentrations of the inventive liquid smoke on the inner
surface of
the casing at a concentration of from about 600 to about 900 mgYin2 of casing
surface are
18
CA 02463205 2004-04-05
preferred. Shirring solutions having lesser amounts of the inventive liquid
smoke system
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 preferred composition
of the
invention having at least 50 wt.% and less than about 90 wt:%.
[0055] 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 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.
19
CA 02463205 2004-04-05
[0056] The following examples are intended to illuxstrate the various facets
of
the present invention. All percentages are weight % unless identified
otherwise.
Example 1. - Tar-Out of Liquid Smoke in Water
[0057] This example illustrates the precipitation of tars from the liquid
smoke
solution of the present invention when mixed with water or with a know tar
stabilizer,
propylene glycol ("PG").
Table 1- Tar-out
Added ( 1 ) % Water (2) Tar-out
Water 0 31.8 none
10 3 8.6 light
15 42.0 medium
20 45.4 medium heavy
25 48.9 heavy
PG 10 28.6 none
15 27.0 none
20 25.4 none
25 23.9 none
(1) Weight % water or PG added to existing smoke containing 31.8 wt % water
(2) Weight % water in final water/smoke mixture
[0058] A sample of liquid smoke was weighed out and added to a known
amount of water or PG with minimal stirring to observe tar-out tendency. The %
Added
column indicates amount of water or PG added to a known weight of smoke. The
Water column indicates amount of water in the final mix (including water
present in the
smoke to begin with).
[0059] 'This experiment shows that this smoke is susceptible to tar formation
upon increasing water content if some sort of stabilization system is not
present. The PG
shows a reduced amount of total solution water and also shows that PG does not
cause
CA 02463205 2004-04-05
tar-Out.
Example 2. - Surfactant and Wax Stability
[0060] A number of internal shirring solutions ("ISS°') were made based
on the
composition seen below in Table 2 - Standard ISS Solution and altered as shown
in
Table 3.
Table 2 - Standard ISS Solution
Ingredients mg/100 inz wt
DI Water 123.75 13.75
Liquid Smoke* 749.25 83.26
Carboxymethyl cellulose 7LF 5.04 0.56
Sodium dihydrogen phosphate monohydrate2.7 0.30
sodium erythorbate monohydrate 0,.9 0.10
Slip Ayd SL535E 17,.37 1.93
Tween 80 0..9 0.10
Total 899.91 100.0
*Falls within the parameters of the inventiva liquid smoke
[0061] This experiment shows the effect of adding Slip Ayd to an ISS instead
of just water or water/PG in terms of stabilization of the ISS against tarring-
out and
separation of the solid wax phase of the Slip Ayd itself.
21
CA 02463205 2004-04-05
Table 3 - Surfactant and Wax Stability
(Modified Standard ISS Solution)
Sample Ingredients Tar-out 3 day
Separation
Water
Slip
Ayd*
Water Control 42.27 0% heavy n.a.
(1)
Water/PG Control41.3 0% heavy n.a.
(2)
Std 41.7 100% no 50%
A 42.2 50% no 75
A2 (3) 40.71 50% no 84
C 42.2 150% no 1.9
C2 40.71 150% no 3.6
B 44.2 50% yes 76.7
B2 (3) 42.67 50% little 79.6
D 44.2 150% no 3.1
D2 42.64 150% no 41.9
* _ % of Slip Ayd in Standard ISS solution.
(1) Same formula as Std except Slip Ayd replaced by water
(2) Same formula as Std except Slip Ayd replaced by 50% PG in water
(3) Slip Ayd sticks to sides of bottle above liquid and some dark spaces; more
dark specs
in B2 than A2. All other bottles clean above liquid level.
[0062] This experiment showed that (1) increased water content in the ISS at
low level of Slip Ayd produced some tar formation, and that this is not seen
at higher
concentrations of Slip Ayd; and (2) increased Slip Ayd concentration increases
the
stability of the carnauba wax solids, reducing the amount of separation
(floating to top)
with time.
Example 3 . - Surfactants Alone.
(0063] This experiment is similar to Experiment 2; but using varying amounts
of surfactants, either alone or together, without the presence of a wax
component.
22
CA 02463205 2004-04-05
Table 4 - Matrix of ISS Water Levels and Var~g
Amounts of SLS and DDBSA,
Sample Water SLS (1) DDBSA (2) Output tar-
out(3
1 43.1 0 1 0
2 42.6 1 0.5 0
3 42.6 0.5 1 0
4 42.93 0.46 0.71 0
44 0.1 0 0.5 8
6 42.1 1 1 0
7 44 0.1 0 0.72
8 42.1 1 1 0
9 43.55 0.55 0 0.38
43.1 1 0 0.26
11 43.1 0 1 0
12 43.1 1 0 0
13 43.55 0 0.55 0
14 43.26 0.42 0.42 0
(1) about 30% by weight contained
(2) about 90% by weight contained
(3) wt% tar-out = 0.01561 * water - 0.6219*SLS + 29.7968* DDBSA
-0.7078* water*DDBSA
rz = 0.9266
[0064] This experiment shows that the wax, as found in Slip Ayd, is not
necessary to stabilize the smoke against tar-out on the addition of water.
Both SLS and
DDBSA stabilize the tar-out to some degree, tar-out only being seen at the
lower tested
levels. The ISS foams on shaking and mixing due to the presence of the
surfactants.
[0065] Each surfactant is affective individually, with the DDBSA indicated to
be the most affective by itself, and both together make very efficacious
solutions.
[0066] The highest water level with no tars is 43.5% here which is
significantly above the target 41.7% water level where tar-out occurs without
Slip Ayd
or these surfactants.
23
CA 02463205 2004-04-05
Example 4. - Anionic Surfactant Concentrations.
[0067] ISS was made as above (Ex. 2), but with varying the concentration of
liquid smoke and water, as shown in the table below. Three levels of
surfactant were
tested to determine the concentrations needed to stabilize against tar-out.
Table 5 - Mixed Surfactant Concentrations
SurfactantWater Level Sample Several Days Standing
Level ( (2) Appearance
1 )
(wt% of Initial
ISS)
0 41.7 % water some haze still haze with tar specs
on bottom and
sides
0.5 41.7% clear & clean
water
clear
& clean
0.5 42.7% clear & clean
water
clear
& clean
0.5 43.7% clear & clean
water
clear
& clean
0.5 44.7% clear & clean
water
clear
& clean
0.5 45.7% water clear with small amount of
clear & clean tar specs
around outside rim of bottom
0.5 46.7% water some haze stiill some haze and entire
bottom and
part of sides covered with
fine tar specs
0.25 43.7% water clear & clean clear & clean
0.25 44.7% water still haze but not much settled
some haze tar-
definitely a very fine coating
of solids
on glass
0.25 45.7% water less haze less
hazy but some
small tar
specs
observable
on bottom-now
they are
stif;,king
to glass especially
around rim
(1) for both SLS and DDBSA
(2) ISS formula limits maximum water to 43.3wt % of the ISS.
24
CA 02463205 2004-04-05
[0068] ISS made with normal components while reducing the smoke content
and increasing the water content achieve the stated total water content. This
experiment
verifies the ability of the surfactant additions to stabilize the smoke ISS
against tar-out at
high water levels compared to a target of 43.3 wt%. It was found that the high
surfactant
level stabilizes the composition at higher water levels. All ISS foam on
shaking.
Example S. - Efficacy of Other Types of Surfactants
[0069) A series of other surfactants were added to the 44.7 wt % water content
ISS at a total of 1 wt % to compare effectiveness to the combination of O.S wt
% of each
of SLS and DDBSA.
TABLE 6 - Various Types of Surfactants
Surfactant Solubility Tar-out Comments
Type in
mix
Sucrose Esters
(Ryoto)
S 370 not soluble heavy solids on Various HLB
bottom nonionics not effective
S 770 soluble heavy solids on
bottom
S 1170 soluble heavy solids on
bottom
S 1 S 70 soluble heavy solids on
bottom
cetyl trimethylsoluble very heavy liquid cationic not
effective
ammonium phase on bottom
chloride
Mazu DF210S soluble hazy separated anti foam not effective
phases-some tax's
Centromix E soluble near clear-slighf zwitterionic
partially
(lecithin) liquid phase tar effective
separation
Tween 80 soluble very heavy liquid nonionic not
effective
phase on bottom
CA 02463205 2004-04-05
Aerosol OT soluble hazy with fine anionic partially
solids,
some settling effective
but not
stuck to bottom
[0070] As shown above, only the anionic Aerosol OT and the Centromix E, a
lecithin, which has some anionic properties, showed any positive activity
against tarring-
out.
Example 6. - Color Transfer
[0071] The measurement of color is done using the Hunter L, a, b standard
color scale, which is described in the below. The following test method was
used in the
following examples.
L, a, b Test
(0072] 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. .
~ 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-PC20Colorimeter, pp. 1-1 through
index-5. (Hunter
Associates Laboratory, Inc., April, 1988). Hunter L, a, b and color scale
values and
opacity may be measured by the following tests.
[0073] 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-PC20 colorimeter
26
CA 02463205 2004-04-05
available from Hunter Associate Laboratory, Inc. of Reston, Virginia, U.S.A.
or the
Color Machine Model 8900 available from Pacific Scientific.
[0074] Samples are placed on the sample plane of the colorimeter (which is
calibrated using standard tiles according to the manufacturer's instructions)
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 Observer
for Illuminant C.
Values are reported using a standard Hunter L, a, b color scale.
[0075] 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
measured. Three measurements per frankfurter are made and five frankfurters
are tested.
[0076] 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 and percentages are by weight.
Stuffing, Color and Peeling Tests
[0077] Various shirred sausage casings were made using the compositions
described in the examples below. The clear positive contr~al casing was a
small diameter
cellulose casing having a peeling aid which is marketed under the trademark E-
Z PEEL
NOJAX~ Casing by Viskase Corporation, Willowbrook, Illinois, USA.
[0078] 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 N03AX~ 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
27
CA 02463205 2004-04-05
used as shirred sticks of casing.
[0079] 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
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
the links were finished cooking, the casing was then slit by hand and the
links released.
The links were tested for L, a, b values.
A. Shirring Solution Containyn~Liquid smoke
(0080] A series of upper range, small diameter, cellulose casings impregnated
(loaded) with shirring solutions having the following liquid smoke
concentration were
prepared, including partially neutralized liquid smoke having an initial pH of
5Ø 'The
measurements are in terms of the casing loading in mg/lOUin Z and weight %
(wt.%):
Table 7 - Liquid Smoke Containing Shinx'ng Solutions
Ingredients mg/100 in' wt
~
DI Water I23.75 13.75
Liquid Smoke' 749.25 83.26
Carboxymethyl cellulose 7LF 5.04 0.56
Sodium dihydrogen phosphate monohydrate2.7 0.30
sodium erythorbate monohydrate 0.9 0.10
Slip Ayd SL535E 17.37 1.93
Tween 80 0.9 0.10
Total 899.91 100.0
*Fahs within the parameters of the inventive liquid smoke
B. Experimental Procedure
(0081] Three sets of sausages were processed in three different lots of casing
which were prepared with the shirnng solutions as described above, according
to the
28
CA 02463205 2004-04-05
procedure given below. Control samples of clear casing were also used (casing
without
the inventive liquid smoke system coating). A composition comprising
substantially
pork and beef was emulsified and then stuffed into the casings using a
mechanical
stuffing apparatus. After stuffing, the links were processed according to the
schedule
below.
Table 8 - Thermal Processing
Dry Bulb Wet BulbRelative Time Cook
Step (F) (F) Humidity (min.)Cycle
(/a)
Cook Zonel 140 99 25 5 Cook
Cook Zone 2 150 106 24 6 Cook
Cook Zone 3 160 114 2S 6 Cook
4 170 121 2S 6 Cook
180 128 25 45 Shower
6 ambient 115 cold tap
water water shower
temp
[0082] Standard clear (non-smoke containing) casing was processed according
to the same conditions except that for one set of sausages, the drenched
control, the
stuffed links were hung in a smoke showering cabinet and drenched for 1 minute
with
the inventive liquid smoke (the same as used in the shirring solution above),
having an
initial pH of 5.0, at a 100% concentration. The amount of liquid smoke loading
on the
processed casing was not able to be determined in these controls. This was a
greater
concentration than that typically used in commercial applications.
[0083] The final products were soaked in cold 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
with the
average taken from the readings on fifteen processed sausages.
29
CA 02463205 2004-04-05
[0084] Results of colorimetric testing are given in Table 9 below.
Table 9 - Colorimetric Values
Test # Loading L a b
1 0 52.74 15.54 13.62
900 47.36 16:68 17.51
2 0 47.60 15.78 12.39
900 45.03 17.08 15.92
unknown (drenched control) 42.00 18.36 15.88
3 0 51.44 16.05 13.64
900 44..51 16.86 16.80
[0085] As the above data shows, sausages produced in the clear control casing
were the lightest, least red, and least yellow colored. The darkest and most
red colored
sausages were made in the clear casings that were drenched in 100% liquid
smoke, and
the sausages produced by the nonfibrous casings containing the inventive
liquid smoke
composition as part of the shirring solution are darker, redder and have more
yellow
coloring than do the clear controls, and are lighter and less. red than the
drenched
controls, but have about the same yellow coloring as do the drenched controls.
Therefore, the liquid smoke color was shown to transfer from the treated
casing to the
surface of the sausages, producing a more acceptable sausage.
Example 7. Smoke Loading.
[0086) Two smaller small-sized diameter, nonfibrous cellulose casings were
processed with ISS as described in Ex. 1, but the ISS were composed of the
following
mixtures, and different levels of the ISS was applied to the casings. The
highest level
was 100% and the lowest level was 80% of the contained smoke load in Ex. 1.
The
CA 02463205 2004-04-05
measurements are in terms of the casing loading in mg/100in2 and wt%:
Table 10. - ISS Formulation and Loading: - Size 23 Y
ISS ingredients 100% Load in Wt% 80% load Wt%
mg/100in2 in
mg/100in2
DI water 148
18.2 175 24.67
CMC 7LF 5.04 0.62 5.04 0.71
NaH2P04.H20 2.7 0.3 3 2.7 0.3 8
Sodium Brythorbate0.9 0.11 0.9 0.13
H
Liquid Smoke* 648.17 79.72 518.53 73.10
SLS 4.1 0.5 3.6 0.51
DDBSA 4. I 0.5 3.6 0.51
Total 813.01 100.00 709.37 100.00
* = The liquid smoke used in this example is a low water version of the liquid
smoke
used in Ex. 6.
Table 11. - ISS Formulation and Loading - Size 19N
ISS ingredients 100% Load in Wt% 80% load in Wt%
mg/100in2 mgll 00in2
DI water 100 13.08 124 18.85
CMC 7LF 5.04 0.66 5.04 0.77
NaH2P04.H20 2.7 0.35 2.7 0.4I
Sodium Erythorbate0.9 0.12 0.9 0:14
H20
Liquid Smoke* 648.17 84.79 518.53 78.83
SLS 3.8 0.5 3.3 0.5
DDBSA 3.8 0.5 3.3 0.5
Total 764.41 100.00 657.77 100.00
* = The hqmd smoke used in this example is a low water version of the liquid
smoke
31
CA 02463205 2004-04-05
used in Ex. 6.
[0087] These casings were processed under standard stuffing and cookhouse
conditions along with a clear control as in Ex. 6., but without liquid smoke
drenched
samples, to prepare cooked frankfurters which exhibited the following
properties.
Table 12. - Color Test
Casing Size ISS Loadin ~ L a b
23Y 0 55.03 14.08 13.14
709 51 15.15 17.17
813 50.76 15.33 17.37
19N - 0 56.03 13 12.91
658 52.12 14.7 16.74
764 50.75 15 17.17
[0088] These results indicate that the changes in color values are dependent
on
liquid smoke load and that these desirable colors can be achieved at lower
total ISS
loading on the casing using the inventive liquid smoke and smaller sized
casings:
32
