Edible tubular food coating

Abstract

This invention relates to the field of food processing, and provides an edible tubular food coating, a method for manufacturing the edible tubular food coating, a composition for forming the edible tubular food coating, and uses of the edible tubular food coating, such as as a coating for sausages. This food coating is resistant to hot water and sodium salts, is stable at high temperatures, is easily stretched, and is easy to fill foods, especially meat, cheese, or fish products, and can also be used to fill vegetarian or vegan foods.

Description

[0001] This invention is a divisional application of Chinese invention patent application No. 202080005860.8, filed on March 5, 2020, entitled "Edible Tubular Food Coating". Technical Field

[0002] This invention belongs to the field of food processing and relates to edible seamless tubular food coatings, a method for producing said edible tubular food coatings, compositions for forming said edible tubular food coatings, and the use of said edible tubular food coatings, for example, as sausage coatings. The food coatings are easy to chew and have excellent frying, filling, and cooking properties. Furthermore, the edible seamless tubular food coatings can be easily pleated without being damaged and are easy to fill with food, particularly meat, cheese, or fish products, and can be used with vegetarian or vegan foods. Background Technology

[0003] For many years, commercially available food coatings suitable for or intended for consumption have been made from natural hides (particularly pig and sheep casings) and collagen coatings. These conventionally synthetic or natural coatings are typically formed as long, continuous tubes drawn from the supplied raw materials.

[0004] However, due to animal diseases such as mad cow disease or swine disease, there is strong opposition from ethical and religious perspectives to the use of natural skin and collagen coatings.

[0005] Furthermore, it has been demonstrated that edible sausage coatings based on calcium alginate (see, for example, DE1213211B) developed as alternatives are technically unsatisfactory. Due to the interaction between, for example, sausage meat paste and brine, the nearly insoluble calcium alginate gradually transforms into the more soluble sodium alginate. As a result, the coating loses stability.

[0006] Furthermore, GB711437A and GB778921A disclose a method for producing an autonomous artificial sausage coating made of alginate. These documents teach that the sausage coating can be prepared by forming a viscous solution of alginate, extruding the solution through an annular nozzle into a coagulating liquid, and fixing the formed tubular coating.

[0007] It is also known in various fields that biodegradable, and if suitable, even edible molded bodies made from thermoplastic mixtures contain natural or modified starch and protein as their basic components (see, for example, WO1993019125A1). In the molded body, the starch and protein are bound together by cross-linking agents such as formaldehyde, glutaraldehyde, or epichlorohydrin. Furthermore, thermoplastic mixtures may contain other components such as plasticizers, lubricants, fillers, antimicrobial substances, and / or colorants. When such mixtures are subjected to deep drawing, injection molding, blow molding, or similar processes, molded bodies such as films, capsules, trays, bottles, and tubes can be produced. However, thermoplastic mixtures are less suitable for tubular food coatings, particularly for cooking-stable sausage coatings, because the starch is at least partially dissolved in hot water. Furthermore, the materials described in WO1993019125A1 are too rigid for edible coatings. Additionally, the presence of cross-linking agents in such food packaging can affect the taste of the food, and many proteins tend to color the coating when the coated food is boiled or fried.

[0008] Furthermore, US3682661A discloses a self-supporting (i.e., unfilled or empty) tubular coating made from plant protein derived from corn, wheat, peanuts, or soybeans. US3682661A teaches that these coatings can be prepared by dispersing the plant protein in water, extruding the plant protein dispersion through a ring die to form plant protein tubes, and then coagulating, solidifying, plasticizing, and drying the extruded plant protein coating.

[0009] In addition, US20050186309 A1 discloses a tubular edible food coating comprising cellulose, at least one protein, and at least one filler, wherein the food coating comprises 20-70% by weight of cellulose, 5-50% by weight of at least one protein, and 10-70% by weight of at least one filler based on the dry solids weight of the coating.

[0010] These cellulose coatings are typically produced via a process known as viscose coating, in which unmodified, water-insoluble cellulose reacts with carbon disulfide to form cellulose xanthate (also known as viscose rayon), which is, for example, soluble in a sodium bicarbonate solution. Once the viscose rayon is formed into tubes by extrusion, it is passed through a regeneration bath, where the cellulose xanthate is converted back into insoluble cellulose. The chemical reagents and other reaction products are then washed away.

[0011] However, cellulose coatings produced in this way lack favorable sensory and nutritional properties in terms of biting, chewing, saliva secretion, and swallowing.

[0012] To overcome these drawbacks, US2005186309A discloses a coating comprising regenerated cellulose, at least one globular protein, and a filler. US2005186309A teaches that such a coating can be prepared via a so-called NMMO (N-methylmorpholine oxide) method, in which N-methylmorpholine oxide (NMMO) is used as a solvent to dissolve the cellulose. However, the NMMO method is not suitable for producing coated products for human consumption because NMMO is a toxic substance that cannot be completely removed from the coating produced by this method.

[0013] Furthermore, WO2002015715A1 discloses a composition for coating foods comprising a first polysaccharide and at least one second polysaccharide, wherein the first polysaccharide is negatively charged in the composition and gels under the influence of cations, wherein the first polysaccharide is selected from the group consisting of alginate, pectin, carrageenan, or combinations thereof, and wherein the at least one second polysaccharide is neutral in the composition, wherein the at least one second polysaccharide comprises cellulose, cellulose derivatives, and galactomannan, wherein the galactomannan is selected from the group consisting of methylcellulose, hydroxypropylcellulose, methylethylcellulose, guar gum, carob gum, or combinations thereof. WO2002015715A1 does not mention glucomannan as an example of the neutral polysaccharide used. Furthermore, WO2002015715A1 teaches that the coating composition can be used for direct coating of foods by co-extrusion and for preparing wash-free coatings (for subsequent filling).

[0014] CN1385100A discloses a flat film containing konjac glucomannan for food packaging and a method for manufacturing the same. In this manufacturing method, the basic components contain 5-80% konjac flour, 10-90% alginate, 0.5-5% plasticizer, and 0.5-5% curing agent, wherein glycerol or ethylene glycol is used as the plasticizer, and calcium chloride or calcium citrate is used as the curing agent. The manufacturing method disclosed in CN1385100A includes mixing konjac flour and alginate in water at the above amounts at a temperature of 40-50°C, stirring and kneading the mixture, adding the plasticizer while continuously stirring, and then spraying the slurry onto a steel belt. Then, the film is cross-linked and cured using calcium chloride or calcium citrate as the curing agent. The formed film is then immersed in a water tank containing a 30-95% ethanol solution as a dehydrating agent for dehydration and desalination, and finally dried.

[0015] Because the preparation method disclosed in CN1385100A does not include the step of deacetylation of the starting material konjac glucomannan, the resulting flat film does not contain deacetylated konjac glucomannan. Therefore, a disadvantage of the films described in CN1385100A is that these films cannot be used as self-supporting tubular food coatings that can be used for food filling.

[0016] Typically, to use coatings effectively and efficiently, a tubular section of food coating pulled from the source is "pleated" (longitudinally gathered). This allows a large quantity of coating to be folded and positioned within a sausage or food packaging machine so that it can be unfolded in a controlled manner as needed when the coating material is filled into the product. Pleating of coatings for meat products such as sausages is well-known in the food processing industry. US4580316A and US4683615A provide two typical examples of numerous prior art patents disclosing coating pleating equipment.

[0017] Due to dietary and other considerations, there is a growing demand for food sealing and packaging materials that contain only non-animal-based natural materials. US4620757A describes a multi-layer heat-sealable edible film for sealing and packaging materials such as soup powders, seasoning oils, and dried vegetables, comprising a water-soluble polysaccharide film layer (primarily carrageenan, polyols, and water) and a subfilm layer containing a combination of soy protein and gelatin.

[0018] US6730340A describes an edible coating formulation incorporating carrageenan, konjac, and / or gellan gum. In a typical application, this film is coated onto a meat matrix (turkey, ham, chicken), and the coated meat is dried in a convection oven until a protein skin is observed to form. Cooking is then completed in a steam cooker. The film possesses a variety of desirable properties, including pleasing edibility and imparting an attractive surface appearance to cooked products. However, films produced according to US6730340A have the disadvantage that, when used to form tubular shells, the shells have longitudinal slits with weakened bands and bands of varying wall thicknesses.

[0019] Furthermore, Example 5 of US6730340A teaches an edible film composition comprising 30 parts by weight of carrageenan, 15 parts by weight of konjac gum (glucomannan), and 20 parts by weight of alginate (carrageenan + alginate to konjac gum weight ratio = 3.33). However, Example 5 does not teach a method for using said film composition to prepare a self-supporting coating comprising a thermally irreversible gel structure.

[0020] Furthermore, it should be noted that the coating portion containing carrageenan and other polysaccharide gums described in US6730340A1 is water-soluble and therefore unstable in hot water. Consequently, these coatings cannot be used to manufacture many types of sausages that require cooking (heating) or smoking.

[0021] Another technique that does not produce a self-supporting coating is co-extrusion, in which a film-forming solution is forced through a groove surrounding the edge of a typically circular orifice, through which dough or paste, for example, processed meat, is extruded (see, for example, EP2885981A1 or WO2015091695 A1). The film-forming solution exits the groove at a rate similar to that of the meat and forms a coating on the surface of the extruded meat. As is well known to those skilled in the art, the film-forming solution used in such co-extrusion methods must have a sufficiently high viscosity to maintain cohesion in the form of flat or tubular sheets, and at least long enough to harden. In particular, if the co-extrusion is carried out horizontally, the coating under the worm tends to detach due to gravity. Therefore, in co-extrusion technology, a film-forming composition is required that, in addition to having sufficient viscosity, is capable of gelling very rapidly, and preferably gelling almost immediately upon release and deposition onto the meat.

[0022] Purpose of the invention

[0023] Therefore, one object of the present invention is to provide a seamless, edible (suitable for common consumption) tubular food coating that is easy to chew and has excellent frying, filling, and cooking properties. Furthermore, an object of the present invention is to provide compositions for producing said edible tubular food coatings and the use of said edible tubular food coatings in the production of edible food coatings for filling food products. Summary of the Invention

[0024] This invention provides an edible tubular food coating comprising at least one chemically coagulating hydrocolloid selected from the group consisting of alginate, carrageenan, and pectin, and at least one water-soluble hydrocolloid plant gum capable of forming a thermally irreversible, water-insoluble gel, wherein the thermally irreversible, water-insoluble gel is selected from the group consisting of gellan gum and glucomannan, wherein the content of the at least one hydrocolloid plant gum is 24-80% by weight based on the dry solids weight of the edible tubular food coating, and the weight ratio of the at least one hydrocolloid to the at least one hydrocolloid plant gum is 0.2-1.45:1.0-3.0 based on the dry solids weight of the edible tubular food coating.

[0025] In a preferred embodiment of the present invention, the at least one water-soluble hydrocolloid plant gum capable of forming a thermally irreversible water-insoluble gel is selected from the group consisting of gellan gum, galactoglucomannan, and deacetylated konjac glucomannan, more preferably gellan gum and deacetylated konjac glucomannan, and most preferably deacetylated konjac glucomannan.

[0026] According to the present invention, the term "glucomannan" is a hydrocolloidal heteropolysaccharide wherein the component sugars are β-(1→4) linked D-glucose and D-mannose monosaccharide units in a ratio of 1:1.6. Laterally, it has α-(1→6) linkages. GalactoseThe glucomannan unit is called Galactoglucomannan Konjac glucomannan typically contains about one acetyl ester group per 10 to 19 sugar residues. The acetyl ester group imparts a negative charge to konjac glucomannan. Partial or complete removal of these acetyl ester groups enhances the intermolecular association of konjac glucomannan molecules, resulting in stronger gels and films. If heated after treatment or contact with alkali, konjac glucomannan solutions gel. This gelation occurs due to the hydrolysis of the acetyl groups, which no longer hinder intermolecular hydrogen bonding. This process is also known as the "deacetylation" of konjac glucomannan.

[0027] According to the present invention, the absence of non-deacetylated konjac glucomannan and, for example, the presence of deacetylated konjac glucomannan can be detected by FTIR spectroscopy. If deacetylated konjac glucomannan is present in the edible tubular food coating of the present invention, the 1732 cm⁻¹ region will not be present in the FTIR spectrum of the product. -1 The absorption peak is due to the stretching of the C=O of the acetyl group in non-deacetylated konjac glucomannan.

[0028] Furthermore, in a further preferred embodiment of the invention, the edible tubular food coating comprises at least one component selected from the group consisting of xanthan gum and galactomannan as an additional component, wherein, preferably, galactomannan may be selected from the group consisting of tara gum, locust bean gum, cinnamon gum and guar gum.

[0029] The present invention also provides a composition for producing the edible tubular food coating, comprising water and a mixture comprising at least one chemically coagulating hydrocolloid selected from the group consisting of alginate, carrageenan, and pectin, and at least one water-soluble hydrocolloid plant gum selected from the group consisting of gellan gum and glucomannan, capable of forming a thermally irreversible, water-insoluble gel, wherein the content of the at least one hydrocolloid plant gum is 24-80% by weight based on the dry solids weight of the edible tubular food coating, and the weight ratio of the at least one hydrocolloid to the at least one hydrocolloid plant gum is 0.2-1.45:1.0-3.0 based on the dry solids weight of the composition.

[0030] In a preferred embodiment, the composition for forming an edible tubular food coating has a viscosity of 50 to less than 500 Pa·s, which is measured using a Brookfield DV2T HB viscometer and a TD-94 rotor at a speed of 60 rpm and a temperature of 20°C. Detailed Implementation

[0031] According to the present invention, it has been found that in the claimed edible tubular food coatings, a combination of at least one chemically coagulating hydrocolloid and at least one thermally irreversible water-insoluble hydrocolloid plant gum provides better properties, thereby producing food coatings with better frying performance, filling and cooking performance and excellent storage stability.

[0032] According to the present invention, the term "tubular food coating" refers to a coating that can be used as packaging for consumer products and allows for their handling and storage. According to the present invention, "tubular" refers to an elongated, flexible, hollow body, which is not limited in any way and can have a cylindrical shape. Consumer products specifically refer to food products, such as sausages and meat products, including their vegetarian or vegan alternatives. Preferred sausages include fried and cooked sausages, such as Vienna sausages. The tubular food coating according to the present invention is also suitable for packaging any other consumer products, such as animal feed.

[0033] According to the present invention, the term "chemically coagulating hydrocolloid" refers to a group of polysaccharides that form colloids in aqueous solution and react with monovalent or polyvalent cations such as K+. + Mg 2+ Ca 2+ Ba 2+ Cu 2+ Fe 2+ Zn 2+ Or Al 3+ The reaction forms a gel. According to the invention, the hydrocolloid that can be chemically solidified is selected from the group consisting of alginate, carrageenan, and pectin.

[0034] According to the present invention, the term "water-soluble hydrocolloidal plant gum capable of forming a thermally irreversible water-insoluble gel" refers to a polysaccharide that forms a colloid in an aqueous solution and is capable of polymerizing in a three-dimensional porous structure or network, wherein the polymer molecules are linked together by physical or chemical forces, the structure can retain water molecules within its structure, and wherein the structure is thermally irreversible, such that it does not revert to a depolymerized state when the structure is heated; and it cannot be completely dissolved when warm water, for example, at 60°C, is added.

[0035] According to the present invention, the term "monoextrusion" refers to a technique commonly referred to in the art as "extrusion," in which an extrudable composition is extruded through an extruder head of an extrusion apparatus without simultaneously extruding a consumer product to be packaged, to produce a self-supporting food coating that can be later incorporated into a consumer product. "Monoextrusion" or "extrusion" differs from the term "coextrusion," in which the composition forming the food coating is extruded simultaneously or together with the consumer product to be encapsulated through an extruder head (see, for example, WO2016027261A1). The tubular food coating produced by monoextrusion is a direct product of the process. No further steps, such as sewing, gluing, welding, vulcanizing, etc., of a flat film or the two edges of a flat film are required to obtain the tubular food coating.

[0036] This invention provides a composition for forming edible tubular food coatings, which can be monoextruded and is also suitable for packaging vegetarian and vegan consumer products. According to the invention, "empty" edible tubular food coatings for packaging or wrapping consumer products are produced, which can be stably stored for days, months, or years without difficulty, if desired. Filling the edible tubular food coatings with consumer products can be carried out at a later stage. Therefore, the tubular food coatings according to the invention are a separate commodity that can, for example, be supplied to the food production and processing industries for later filling.

[0037] According to the present invention, the edible tubular food coating preferably has one or more of the following characteristics:

[0038] - Composed solely of plant-based ingredients;

[0039] -Suitable for filling meat, vegetarian / vegan ingredients, as well as kosher and halal foods;

[0040] - It can be stored stably and is easy to handle; it does not need to be co-extruded with sausages.

[0041] - Standard equipment, such as standard equipment for producing sausages, can be used to fill and cook with food emulsifiers and / or dough without damage;

[0042] - Excellent smoke extraction and cooking performance, such as in smokehouses and / or standard cooking cycles;

[0043] It has better frying performance; and gives it an attractive shiny appearance.

[0044] - Provides a pleasant biting and chewing impression, such as when used as a food coating for sausages.

[0045] The essential and optional components of this edible tubular food coating will be discussed in more detail below. It goes without saying that these statements also apply to the compositions defined above for forming the edible tubular food coating:

[0046] According to the present invention, at least one chemically coagulating hydrocolloid is selected from the group consisting of alginate, carrageenan and pectin.

[0047] According to the present invention, the term "alginate" refers to alginate commonly used in the food industry, preferably propylene glycol alginate, potassium alginate, ammonium alginate, sodium alginate or calcium alginate.

[0048] In the edible tubular food coating of the present invention, at least one hydrocolloid capable of chemical coagulation is present in order to produce a robust film with good storage stability.

[0049] In a preferred embodiment of the invention, the at least one chemically coagulating hydrocolloid is an alginate, such as sodium alginate.

[0050] Furthermore, according to the present invention, the at least one water-soluble hydrocolloid plant gum that forms a thermally irreversible water-insoluble gel is selected from the group consisting of gellan gum and glucomannan.

[0051] In a preferred embodiment of the present invention, the at least one hydrocolloid plant gum is glucomannan, preferably konjac glucomannan, more preferably partially deacetylated konjac glucomannan, and most preferably deacetylated konjac glucomannan.

[0052] According to the present invention, it has been found that excellent properties of edible films can be achieved by comprising at least one water-soluble hydrocolloid plant gum capable of forming a thermally irreversible, water-insoluble gel, wherein the water-soluble hydrocolloid plant gum is selected from the group consisting of gellan gum and / or glucomannan, because the components are excellent non-thermally reversible gel polymers. Konjac glucomannan can be extracted from konjac tubers. This polysaccharide is immediately hydrated and can form a thermally reversible or non-thermally reversible gel, depending on the conditions for gel formation. Gellan gum is a polysaccharide gum produced by bacterial fermentation.

[0053] Gellan gum and deacetylated konjac glucomannan are both strong gel-forming agents and can produce non-thermally reversible gels. Both konjac glucomannan and gellan gum are edible and have received GRAS (Generally Recognized As Safe) ratings (meaning they are generally considered safe under sections 201(s) and 409 of the U.S. Food, Drug, and Cosmetic Act). Compared to gellan gum, konjac glucomannan tends to form gels with higher elasticity, while gellan gum forms gels with a more brittle texture.

[0054] According to the present invention, in addition to deacetylated konjac glucomannan, some non-deacetylated konjac glucomannan may also be present in the edible tubular food coating according to the present invention, provided that, based on the weight of deacetylated konjac glucomannan present in the edible tubular food coating, the content of non-deacetylated konjac glucomannan does not exceed 40%, more preferably 25%, and even more preferably 20%. In a preferred embodiment, based on the weight of deacetylated konjac glucomannan in the edible tubular food coating of the present invention, the content of non-deacetylated konjac glucomannan is only 15% or less.

[0055] Furthermore, by using the aforementioned hydrocolloid plant gum, the viscosity of the composition used to form edible tubular food coatings can be easily adjusted.

[0056] In another preferred embodiment of the invention, the edible tubular food coating comprises at least one component selected from the group consisting of xanthan gum and galactomannan as an additional component, wherein the galactomannan may be selected from the group consisting of tara gum, locust bean gum, cinnamon gum and guar gum.

[0057] In addition, edible tubular food coatings may contain starch, such as modified starch, dialdehyde starch, or natural starch such as tapioca starch; cellulose such as cellulose fiber, microcrystalline cellulose, cellulose powder and / or cellulose derivatives; and / or protein such as pea protein, potato protein, sunflower protein, rice protein, soy protein, whey protein, casein, gluten, egg white and chickpea protein.

[0058] According to the present invention, starch generally functions by improving water distribution during film drying. In a preferred embodiment, high amylose starch can be used because it can be a better film-forming agent than other starches. The presence of some starch components may be sufficient to provide good coating adhesion for food.

[0059] The use of plant and / or animal proteins may be ideal to provide coatings with better adhesion. Adding plant and / or animal proteins can result in better adhesion between the product and the outer shell. When producing vegan coatings, only plant or non-animal-derived proteins should be used, while animal-derived proteins can also be used in plant-based products.

[0060] According to the present invention, based on the dry solids weight of the edible tubular food coating, the content of at least one chemically coagulating hydrocolloid selected from the group consisting of alginate, carrageenan and pectin is generally 20-76% by weight, preferably 30-60% by weight, more preferably 30-50% by weight, and even more preferably 35-45% by weight.

[0061] Furthermore, according to the present invention, based on the dry solid weight of the edible tubular food coating, at least one water-soluble hydrocolloidal plant gum that forms a heat-irreversible water-insoluble gel is present in an amount of 24-80% by weight, preferably 30-70% by weight, more preferably 35-65% by weight, more preferably 40-60% by weight, and even more preferably 45-55% by weight.

[0062] Furthermore, according to the present invention, based on the dry solids weight of the edible tubular food coating, the additional component selected from the group consisting of xanthan gum and galactomannan may be present in an amount of 0-30% by weight, preferably 5-25% by weight, more preferably 5-20% by weight, more preferably 7-18% by weight, and even more preferably 8-15% by weight.

[0063] Furthermore, according to the present invention, based on the dry solids weight of the edible tubular food coating, the presence of additional components selected from the group consisting of starch and protein can be 0-40% by weight, preferably 5-20% by weight, more preferably 5-18% by weight, and even more preferably 8-17% by weight.

[0064] According to the present invention, based on the dry solid weight of the edible tubular food coating, the weight ratio of the at least one hydrocolloid to the at least one hydrocolloid plant gum is 0.2-1.45:1.0-3.0, preferably 0.2-1.25:1.0-3.0, more preferably 0.2-1.0:1.1-3.0, and even more preferably 0.5-1.0:1.1-2.0.

[0065] In a preferred embodiment, the present invention provides an edible tubular food coating comprising at least one chemically coagulating hydrocolloid selected from the group consisting of alginate, carrageenan, and pectin, and at least one water-soluble hydrocolloid plant gum selected from the group consisting of gellan gum and deacetylated konjac glucomannan, capable of forming a thermally irreversible, water-insoluble gel. Based on the dry solids weight of the edible tubular food coating, the content of the at least one chemically coagulating hydrocolloid is 20-70% by weight, based on the dry solids weight of the edible tubular food coating, the content of the at least one water-soluble hydrocolloid plant gum is 30-70% by weight, and based on the dry solids weight of the edible tubular food coating, the weight ratio of the at least one hydrocolloid to the at least one hydrocolloid plant gum is 0.2-1.25:1.0-3.0.

[0066] In a preferred embodiment of the present invention, an edible tubular food coating is provided, comprising at least one chemically coagulating hydrocolloid selected from the group consisting of alginate, carrageenan, and pectin, and at least one water-soluble hydrocolloid plant gum selected from the group consisting of gellan gum and glucomannan, capable of forming a thermally irreversible, water-insoluble gel. Based on the dry solids weight of the edible tubular food coating, the content of the at least one chemically coagulating hydrocolloid is 20-70% by weight, based on the dry solids weight of the edible tubular food coating, the content of the at least one water-soluble hydrocolloid plant gum is 30-70% by weight, and based on the dry solids weight of the edible tubular food coating, the weight ratio of the at least one hydrocolloid to the at least one hydrocolloid plant gum is 0.2-1.25:1.0-3.0.

[0067] In a further preferred embodiment of the present invention, the present invention provides an edible tubular food coating comprising at least one chemically coagulating hydrocolloid selected from the group consisting of alginate, carrageenan, and pectin, and at least one water-soluble hydrocolloid plant gum selected from the group consisting of gellan gum and glucomannan, capable of forming a thermally irreversible water-insoluble gel. Based on the dry solids weight of the edible tubular food coating, the content of the at least one chemically coagulating hydrocolloid is 30-50% by weight, based on the dry solids weight of the edible tubular food coating, the content of the at least one water-soluble hydrocolloid plant gum is 40-60% by weight, and based on the dry solids weight of the edible tubular food coating, the weight ratio of the at least one hydrocolloid to the at least one hydrocolloid plant gum is 0.5-1.0:1.1-2.0.

[0068] In a further preferred embodiment of the present invention, the present invention provides an edible tubular food coating comprising at least one chemically coagulating hydrocolloid selected from the group consisting of alginate, carrageenan, and pectin, and at least one water-soluble hydrocolloid plant gum selected from the group consisting of gellan gum and deacetylated konjac glucomannan, wherein the content of the at least one chemically coagulating hydrocolloid is 30-50% by weight based on the dry solids weight of the edible tubular food coating, the content of the at least one water-soluble hydrocolloid plant gum is 40-60% by weight based on the dry solids weight of the edible tubular food coating, and the weight ratio of the at least one hydrocolloid to the at least one hydrocolloid plant gum is 0.5-1.0:1.1-2.0 based on the dry solids weight of the edible tubular food coating.

[0069] In a further preferred embodiment of the invention, the invention provides an edible tubular food coating comprising at least one chemically coagulating hydrocolloid selected from the group consisting of alginate, carrageenan, and pectin; at least one water-soluble hydrocolloid plant gum selected from the group consisting of gellan gum and glucomannan capable of forming a heat-irreversible, water-insoluble gel; and an additional component selected from the group consisting of xanthan gum and galactomannan, wherein the galactomannan may be selected from the group consisting of tara gum, locust bean gum, cinnamon gum, and guar gum, based on edibility. The content of the at least one chemically coagulating hydrocolloid is 30-50% by weight based on the dry solids weight of the edible tubular food coating, the content of the at least one water-soluble hydrocolloid plant gum is 40-60% by weight based on the dry solids weight of the edible tubular food coating, the content of the additional component is 5-20% by weight based on the dry solids weight of the edible tubular food coating, and the weight ratio of the at least one hydrocolloid to the plant gum is 0.5-1.0:1.1-2.0 based on the dry solids weight of the edible tubular food coating.

[0070] In a further preferred embodiment of the invention, an edible tubular food packaging is provided, comprising at least one chemically coagulating hydrocolloid selected from the group consisting of alginate, carrageenan, and pectin; at least one water-soluble hydrocolloid plant gum selected from the group consisting of gellan gum and glucomannan capable of forming a heat-irreversible, water-insoluble gel; an additional component selected from the group consisting of xanthan gum and galactomannan, wherein galactomannan may be selected from the group consisting of tara gum, locust bean gum, cinnamon gum, and guar gum; and protein; based on the dry solids weight of the edible tubular food coating, wherein the at least one chemically coagulating hydrocolloid... The content of the solid hydrocolloid is 30-50% by weight, based on the dry solids weight of the edible tubular food coating; the content of the at least one water-soluble hydrocolloid plant gum is 40-60% by weight, based on the dry solids weight of the edible tubular food coating; the content of the additional component is 5-20% by weight, based on the dry solids weight of the edible tubular food coating; the content of the protein is 5-15% by weight; and the weight ratio of the at least one hydrocolloid to the at least one hydrocolloid plant gum is 0.5-1.0:1.1-2.0, based on the dry solids weight of the edible tubular food coating.

[0071] In another preferred embodiment of the invention, an edible tubular food packaging is provided, comprising at least one chemically coagulating hydrocolloid selected from the group consisting of alginate, carrageenan, and pectin; at least one water-soluble hydrocolloid plant gum selected from the group consisting of gellan gum and deacetylated konjac glucomannan, capable of forming a heat-irreversible, water-insoluble gel; an additional ingredient selected from the group consisting of xanthan gum and galactomannan, wherein galactomannan may be selected from the group consisting of tara gum, locust bean gum, cinnamon gum, and guar gum; and protein; based on the dry solids weight of the edible tubular food coating, wherein the at least one The content of the chemically coagulating hydrocolloid is 30-50% by weight, based on the dry solids weight of the edible tubular food coating; the content of the at least one water-soluble hydrocolloid plant gum is 40-60% by weight, based on the dry solids weight of the edible tubular food coating; the content of the additional component is 5-20% by weight, based on the dry solids weight of the edible tubular food coating; the content of the protein is 5-15% by weight, based on the dry solids weight of the edible tubular food coating; and the weight ratio of the at least one hydrocolloid to the at least one hydrocolloid plant gum is 0.5-1.0:1.1-2.0.

[0072] The edible tubular food coating of the present invention may further contain additional additives, such as plasticizers, crosslinking agents (to increase the toughness of the edible tubular food coating), colorants, flavorings, plant fibers (to reduce the adhesion of the edible tubular food coating) and / or vegetable oils (to reduce the adhesion of the edible tubular food coating).

[0073] According to the present invention, polyols, glycerol, propylene glycol and / or sorbitol can be used as plasticizers. According to the present invention, the edible tubular food coating may contain 1-70% by weight, preferably 5-50% by weight, and more preferably 10-25% by weight of the plasticizer based on the dry solids weight of the edible tubular food coating.

[0074] According to the present invention, liquid smoke, dialdehyde, transglutaminase, or other commonly used crosslinking agents can be used as crosslinking agents. According to the present invention, the edible tubular food coating may contain 0.001-0.8% by weight, preferably 0.01-0.3% by weight, of the crosslinking agent based on the dry solids weight of the edible tubular food coating.

[0075] Furthermore, according to the present invention, the edible tubular food coating may contain small amounts of modifiers, such as caramel coloring or flavoring preparations made from chili powder or turmeric powder and various liquid flavoring extracts, and / or flavorings, such as natural and artificial flavorings, including rosemary extract, oregano extract, maple spice, sweeteners and honey flavoring.

[0076] Furthermore, the edible tubular food package according to the invention may contain small amounts of antibacterial agents, such as bacteriocins, sorbates, benzoates, and soluble lactates, such as sodium lactate, methylparaben, and propylparaben, and / or antioxidants, such as rosemary extract, oregano extract, and ascorbic acid derivatives.

[0077] Furthermore, the moisture content of the edible tubular food coating according to the present invention is important. To prevent the tubular food coating from becoming too sticky and excessively adhering to itself, the moisture content should generally not exceed about 35% by weight, based on the total dry solids weight of the final edible tubular food coating. On the other hand, if the moisture content of the edible tubular food coating is too low, for example less than about 8%, the edible tubular food coating will lack elasticity and become brittle.

[0078] The edible tubular food coating of this invention can be used in a pleated or non-pleated state during the conventional automated production of sausage strings on a sausage filling machine, wherein the tubular material of various lengths is pleated before each section of the food coating is filled. The shrinkage ratio is the ratio of the length of the fully elongated tubular segment to its compressed (convex) length. According to the invention, in sausage production, the edible tubular food coating is typically pleated at a ratio of 1:40 to 1:100.

[0079] According to the invention, during the folding process, the edible tubular food coating is typically expanded with air and then mechanically folded onto a mandrel. This method usually employs a folding fluid to ensure that the folding is performed in a consistent manner and to ensure that the folds are retained in their position after folding. For conventional coatings, the most commonly used folding fluids are water and mineral or vegetable oils. According to the invention, the edible tubular food coating typically uses an aqueous folding fluid or preferably mineral or vegetable oil to obtain good results in the preparation of the tubular food coating.

[0080] In a preferred embodiment, the composition for producing an edible tubular food coating has a viscosity of 50 to less than 500 Pa·s, which is measured using a Brookfield DV2T HB viscometer and a TD-94 rotor at a speed of 60 rpm and a temperature of 20°C.

[0081] Furthermore, the present invention provides a method for producing tubular food coatings for consumer products, comprising the following steps:

[0082] (1) Prepare the composition of the present invention as defined above.

[0083] (2) Mix the composition with water,

[0084] (3) The composition is extruded through an extrusion device and the extruded material is solidified to form a tubular structure;

[0085] (4) subjecting the tubular structure to a deacetylation step to form a tubular coating: and

[0086] (5) Dry the tubular coating.

[0087] This method is particularly suitable for producing coatings for vegan or vegan self-supporting foods. According to the invention, the number of process steps required to obtain vegan or vegan tubular food coatings is surprisingly much fewer compared to obtaining non-vegan or collagen-containing coatings.

[0088] The characteristics, properties, improvements, developments, and advantages of the compositions of the present invention are accordingly applicable to the methods of the present invention. According to the present invention, the deacetylation step typically involves treating the tubular structure with a gaseous alkaline material or an alkaline solution.

[0089] In a preferred embodiment, the deacetylation step comprises: applying an alkaline solution, preferably a NaOH solution, to an edible tubular food coating when or after the tubular structure is exposed from the extrusion apparatus until the pH of the edible tubular food coating is from 7 to about 13, preferably from 8 to about 12, more preferably from 8.5 to 10.5.

[0090] In one embodiment of the method according to the invention, the composition is subjected to the following steps during or after step (2) and before step (3):

[0091] (2.1) Degas the composition, preferably under vacuum, more preferably under a vacuum of at least 200 mbar.

[0092] The advantage of this measure is that it can improve the texture and consistency of edible tubular food coatings.

[0093] According to the present invention, a method for producing a tubular food coating for consumer products includes the step of extruding the composition through an extrusion device. According to the present invention, a non-rotating extruder, a single-rotating extruder, a dual-rotating extruder, or a multi-rotating extruder can be used.

[0094] In a preferred embodiment of the method according to the invention, in step (3), extrusion is carried out in the direction opposite to gravity.

[0095] As the inventors have discovered, "upward" extrusion prevents the composition from "leaking" out of the extruder head, and thus enables the construction of a stable, edible tubular food coating. This measure also advantageously provides design conditions for subsequent simultaneous solidification inside and outside the tubular sleeve.

[0096] In one embodiment of the method according to the invention, step (3) as defined above is performed as follows:

[0097] (3.1) When leaving the extruder head, the composition is solidified on the extrusion equipment by adding a coagulation solution to obtain a solidified tubular shell.

[0098] The advantage of this step is that the extruded material is directly and completely wetted on the extrusion head, thereby preventing tube collapse. The edible tubular food coating solidifies immediately and has sufficient stability to be conveyed through the extrusion channel.

[0099] According to a preferred embodiment of the method of the present invention, in step (3.1), when the coagulated solution comes out of the extrusion device or extruder, it should be uniformly coated on the edible tubular food coating.

[0100] Through this method, a stable, edible tubular food coating is formed when the coating emerges from the extruder. Preferably, the outer side of the food coating also comes into contact with the coagulation solution. This prevents the formation of a sticky food coating, which occurs, for example, when only the inside of the coating, rather than the outside, comes into contact with the coagulation solution. Furthermore, the extrusion step in a coagulation bath, as in the prior art, is no longer necessary.

[0101] According to the improvement of the method of the present invention, the coagulation solution contains polyvalent cations, and is preferably a calcium chloride solution, more preferably a solution containing 5-45% by weight of calcium chloride.

[0102] By using this coagulation solution, good and stable coagulation can be achieved. In one embodiment of the method according to the invention, the coagulation solution contains a plasticizer, preferably glycerol, more preferably about 1-70% by weight, more preferably about 20-50% by weight, and most preferably about 43% by weight of glycerol.

[0103] When plasticizers are used, the workability of coatings for edible tubular foods can be improved.

[0104] In one embodiment of the invention, the coagulation solution further comprises a crosslinking agent, such as fumigant, glutaraldehyde, or transglutaminase, preferably in an amount of 0.002-0.2% by weight.

[0105] The stability of edible tubular food coatings can be improved by using crosslinking agents as defined above. Alternatively, crosslinking of edible tubular food coatings can also be achieved by applying heat or UV radiation.

[0106] In a preferred embodiment of the method according to the invention, the method includes at least one of the following steps after step (4):

[0107] (4.1) subjecting the tubular structure to uniaxial or biaxial tensile steps to improve the mechanical strength of the coating in the longitudinal and / or transverse directions; and / or

[0108] (4.2) The coating is heated to dry and strengthen it. This can also improve the thermal stability of edible tubular food coatings.

[0109] The present invention also provides the use of a composition for producing a tubular food coating, the composition comprising water and a mixture comprising at least one chemically coagulating hydrocolloid selected from the group consisting of alginate, carrageenan, and pectin, and at least one water-soluble hydrocolloid plant gum selected from the group consisting of gellan gum and glucomannan, capable of forming a thermally irreversible, water-insoluble gel, wherein the content of the at least one water-soluble hydrocolloid plant gum is 30-70% by weight based on the dry solids weight of the tubular food coating, and the weight ratio of the at least one hydrocolloid to the at least one hydrocolloid plant gum is 0.2-1.25:1.0-3.0 based on the dry solids weight of the tubular food coating. Example

[0110] The invention will now be explained in more detail by way of exemplary embodiments, from which further features, properties, and advantages of the invention will be derived. These embodiments are not limiting.

[0111] It should also be understood that the various features disclosed in one or more of the described embodiments are disclosed not only in the context of the specific embodiments but also in a general sense. Therefore, those skilled in the art can freely combine these features with other features of the present invention.

[0112] 1. Viscosity Measurement

[0113] Viscosity was measured using a Brookfield DV2T HB viscometer. For this, a 250 ml plastic cup containing the material to be tested was filled to the brim and ensured to be air-free. The material temperature should be kept constant. Viscosity measurements were performed at 20°C. If necessary, the material was cooled in a refrigerator or heated in a heating chamber. The level on the viscometer was checked before each use and calibrated if necessary. After the device was turned on, all relevant parameters were displayed on the screen for 5 seconds. Afterward, the screen automatically switched to "Auto Zero" mode. This process zeroed the device, which is necessary when the device is turned on. The measuring element must not be placed in the device during zeroing. Press "Next" to start the "Auto Zero" process. The device must not be touched during this process. After "Auto Zero" is complete, press "Next" to switch to the parameter configuration field.

[0114] Configure test parameters:

[0115] Table 1:

[0116] speed 60RPM rotor T-D94 More 2sec Termination condition 180 sec

[0117] The rotor TD 94 is connected to the viscometer.

[0118] Measurement:

[0119] Place the plastic cup containing the material under the measuring body. Secure the temperature sensor to the rim of the cup and carefully immerse the measuring body approximately 2-3 cm into the center of the cup. The measuring body must be readjusted so that the torque display is set to "zero". Start the measurement using the "Run" button. The screen will display "Run Viscosity Test," containing various recorded values ​​such as viscosity, torque, and temperature.

[0120] During measurement, the torque should be maintained within the range of 10-100%. When the torque exceeds 100%, the viscosity is displayed as EEE. If the torque is below 10%, the value in the data field will flash. In both cases, repeat the measurement with another measuring body (torque > 100% for the smaller rotor, torque < 10% for the larger rotor). The configured parameters can be recalled using the "View Test" key. After the timeout, the "Results Table" will appear on the screen along with the individual data, and the lifting drive unit should be turned off. To display the average of the complete measurement, press the arrow keys and then select "Average after Test".

[0121] evaluate:

[0122] The final result is the mean of the two measurements. The unit is Pa·s (Pascal-second) or McP (million centipoise).

[0123] 2.Raw materials

[0124] In the experiments conducted by the inventors, the following raw materials were used:

[0125] Sodium alginate: Sodium alginate 300cps high gel, Bioscience Food Solutions GmbH, Sigburg, Germany;

[0126] Konjac glucomannan: Konjac gum YZ-J-36A, TER Chemical GmbH & CoKG, Hamburg, Germany;

[0127] Pea protein: Vitesse Pulse 1550, Erian GmbH, Hamburg, Germany;

[0128] Potato protein: Solanic 300, Avebe UA, Findan, Netherlands;

[0129] Guar gum: Guar gum 5000 cps, 200 mesh, Bioscience Food Solutions GmbH, Sigburg, Germany;

[0130] Starch: Monopectin OF 305C, Cargill AG, Frankfurt, Germany; 3. Results

[0131] The inventors tested five different materials. These are given in Table 2 below:

[0132] Table 2: Test Materials

[0133]

[0134]

[0135] The pH of the material is 6-9.

[0136] The test material was mixed and kneaded in a bowl chopper and kneader. Water could be partially replaced with ice to keep the material at a temperature below 25°C, followed by degassing under vacuum. The vacuum used should be at least 200 mbar and maintained until no more air bubbles appeared from the material. The extruded material would be produced using a high shear rate. This could be done first, followed by degassing under vacuum, or it could be done under vacuum during the high shear rate process, which is optional. This manufacturing method has proven extremely advantageous for ensuring good extrusion of tubular food coatings.

[0137] Vacuum degassing is used in the food industry to remove air and gaseous impurities from products such as pasta, tomato concentrate, fish sauce, ketchup, mayonnaise, mustard, or jam. This method is typically performed immediately before packaging and can be integrated into mixers, rollers, extruders, or other processing chains. It improves the texture and consistency of the product.

[0138] The viscosity of the test material was determined at 20°C using the method described in section 1 above, and the following values ​​were obtained:

[0139] Table 3: Viscosity comparison of the test material with that of the known material in Example 5 of WO2002015715A1

[0140]

[0141] Since the authors of WO2002015715A1 did not provide sufficient information to determine the conditions under which the viscosity was measured in that document, the inventors prepared an extrusion composition based on the teachings of Example 5 of WO2002015715A1 and measured the viscosity of the composition according to the method described in 1 above. It was found that the viscosity of known extruded materials is significantly lower than the viscosity of the composition defined according to the present invention.

[0142] The degassed, colorless to pale yellow material is fed through a filling press. The equipment is equipped with a material filter, in which all particles are filtered directly into the extruder head.

[0143] Extrusion is performed through an annular slit nozzle with a defined outlet gap. The extrusion is similar to a method for producing regenerated cellulose coatings via a vertically ascending extrusion / spinning process as described in US2013491. Furthermore, the rotation of the head ensures good material distribution within the gap, thereby ensuring a uniform wall thickness around the circumference of the tubular food shell.

[0144] The coagulation of the test substance occurs directly at the extruder using a calcium chloride solution. The calcium chloride solution preferably has a concentration of 25-45% by weight. According to the invention, it has been found that a coagulation solution can be uniformly added at the extruder to coagulate the formed tubular coating. Surprisingly, the tubular food coatings produced by the coagulation technique of the present invention exhibit sufficient stability for further processing. The amount of coagulation solution supplied to the interior of the tubular food coating and the amount and concentration of the coagulation solution applied externally to the tubular food coating can vary within a wide range, provided that rapid coagulation of the newly extruded tubular coating is ensured. Coagulation also reliably prevents adhesion of the food coating; furthermore, uniform coagulation ensures that the tubular food coating is not torn during aeration of the extrudate using calibration air.

[0145] The tubular food coating is inflated and optionally washed, plasticized, cross-linked, and dried. Organic cross-linking agents, smoked liquids, sugars, or mineral tanning agents can be used as cross-linking agents. Additionally, enzymes such as transglutaminase can be used. The edible tubular food coating can also be gelled by treatment with an alkaline solution. Due to the contact of the konjac glucomannan component with the alkaline solution, the konjac glucomannan is at least partially deacetylated. Furthermore, by adding a plasticizer, preferably an aqueous glycerol solution with a concentration of 20% by weight or higher, directly to the coagulant at the extruder head, a separate application or spraying step is not required. A cross-linking agent can also be added to the solution so that any further processing steps can be omitted.

[0146] According to the present invention, the edible tubular food coating according to the invention has been found to exhibit excellent properties in sausage filling and cooking filling. To evaluate these properties, coatings prepared using extruded materials JJ, HI, IJ, DF, and KL were used to prepare sausages. Two different coatings were prepared using extruded material IJ: alkali-treated and non-alkali-treated.

[0147] To demonstrate these superior properties, food coatings according to the invention and contrasting food coatings with comparable wall thicknesses (see Table 4 below) were filled on a Handmann sausage filling machine. These sausages were processed according to the standard cooking and smoking cycles for the following Wiener applications:

[0148] step time temperature relative humidity Reddening 20min 55℃ 100％ dry 15min 60℃ 5％ Smoked 15min 70℃ 30％ cooking 30min 76℃ 100％ exhaust 1min 70℃ 100％ shower 15min 12℃ 100％

[0149] Surprisingly, sausages prepared using the edible tubular food coating according to the invention exhibited excellent cooking stability (see Table 4 below) and a pleasantly tender texture.

[0150] Table 4: Sausage dropping after cooking:

[0151]

[0152]

[0153] Furthermore, according to the present invention, it has been surprisingly found that the food coating according to the present invention not only has excellent cooking and processing stability, but also excellent frying performance.

[0154] To demonstrate the superior frying performance, the "Frische Bartwurst" emulsion was filled into several coatings using a Handtmann sausage stuffer. The transparent and glossy coatings give the sausages a natural appearance that remains unchanged during storage.

[0155] When the sausages were fried (at 200°C), it was unexpectedly discovered that the food coating according to the invention showed only minor damage. In contrast, the contrast coating on most sausages showed unacceptably large bursts.

[0156] When the food coating according to the invention was tested, it had a very tender texture and was easy to chew and swallow. The results of frying are shown in Table 5 below.

[0157] Table 5: Frying properties of fresh sausages:

[0158]

[0159] Further investigation revealed that, compared to commercially available collagen coatings (50% breakage rate), the food coating of the present invention exhibited superior coating stability (no sausage breakage) when subjected to deep frying (temperature 185°C, time 210 seconds).

Claims

1. A self-supporting single-extruded edible seamless tubular food coating comprising at least one chemically coagulatable hydrocolloid selected from the group consisting of alginate and pectin, at least one water-soluble hydrocolloidal vegetable gum capable of forming a heat-irreversible water-insoluble gel selected from the group consisting of gellan gum and glucomannan, and a plasticizer selected from the group consisting of glycerol and propylene glycol, wherein, based on dry solid weight of the self-supporting single-extruded edible seamless tubular food coating, the content of the chemically coagulatable hydrocolloid is 30-50 wt%, the content of the at least one water-soluble hydrocolloidal plant gum is 40-60 wt%, the content of the plasticizer is 10-25 wt%; and based on dry solid weight of the self-supporting single-extruded edible seamless tubular food coating, the weight ratio of the at least one hydrocolloid to the at least one hydrocolloidal plant gum is 0.5-1.0:1.1-2.

0.

2. The self-supporting single-extruded edible seamless tubular food coating according to claim 1, wherein, The at least one hydrocolloidal plant gum is gellan gum, galactomannan and / or glucomannan.

3. The self-supporting single-extruded edible seamless tubular food coating according to claim 2, wherein, The at least one hydrocolloidal plant gum is gellan gum and / or deacetylated konjac glucomannan.

4. A self-supporting single-extruded edible seamless tubular food coating according to any of the preceding claims, wherein, The self-supporting single-extruded edible seamless tubular food coating comprises at least one component selected from the group consisting of xanthan gum and galactomannan as an additional component, wherein the galactomannan is selected from the group consisting of tara gum, locust bean gum, cassia gum and guar gum.

5. The self-supporting single-extruded edible seamless tubular food coating according to claim 1, wherein, The self-supporting single-extruded edible seamless tubular food coating further comprises one additional component selected from the group consisting of xanthan gum and galactomannan, wherein the galactomannan is selected from the group consisting of tara gum, locust bean gum, cassia gum and guar gum, wherein the content of the additional component is 5-20 wt% based on dry solid weight of the self-supporting single-extruded edible seamless tubular food coating.

6. The method of making a self-supporting single-extruded edible seamless tubular food casing according to claim 1, characterized in that, comprising the following steps: (1) preparing a composition comprising at least one chemically coagulatable hydrocolloid selected from the group consisting of alginate and pectin, at least one water-soluble hydrocolloidal plant gum capable of forming a thermally irreversible water-insoluble gel selected from the group consisting of gellan gum and glucomannan, and a plasticizer selected from the group consisting of glycerol and propylene glycol, wherein the content of the chemically coagulatable hydrocolloid is 30-50 wt%, the content of the at least one water-soluble hydrocolloidal plant gum is 40-60 wt%, the content of the plasticizer is 10-25 wt% based on dry solid weight of the self-supporting single-extruded edible seamless tubular food coating; and the weight ratio of the at least one hydrocolloid to the at least one hydrocolloidal plant gum is 0.5-1.0:1.1-2.0 based on dry solid weight of the self-supporting single-extruded edible seamless tubular food coating; (2) mixing the composition with water, (3) extruding the composition through a single-extrusion device and coagulating the extruded material to form a tubular structure; (4) subjecting the tubular structure to a deacetylation step to form a tubular coating; and (5) drying the tubular coating.

7. The method of claim 6, wherein, During or after step (2) and before step (3), the composition is subjected to the following step: (2.1) degassing the composition.

8. The method of claim 7, wherein, The degassing is performed under vacuum.

9. The method of claim 8, wherein, The degassing is performed under a vacuum of at least 200 mbar.

10. The method of claim 6, wherein, In step (3), the extrusion is performed in a direction opposite to the force of gravity.

11. The method of claim 6 or 10, wherein, Step (3) is performed as follows: (3.1) coagulating the composition on the extrusion device by adding a coagulation solution to obtain a coagulated edible seamless tubular food coating.

12. The method of claim 11, wherein, The coagulation solution is added in step (3.1) and applied to the inside and / or outside of the edible seamless tubular food coating as it comes out of the extrusion device.

13. The method of claim 6, wherein, After step (4), the following steps are carried out: (4.1) subjecting the coating, still in the gel state, to uniaxial or biaxial stretching to increase the mechanical strength of the coating in the longitudinal and / or transverse direction; and / or (4.2) heating the coating to dry and strengthen the coating; increasing the thermal stability of the edible seamless tubular food coating. The coagulation solution is added in step (3.1) and applied to the inside and / or outside of the edible seamless tubular food coating as it comes out of the extrusion device. After step (4), the following steps are carried out: (4.1) subjecting the coating, still in the gel state, to uniaxial or biaxial stretching to increase the mechanical strength of the coating in the longitudinal and / or transverse direction; and / or (4.2) heating the coating to dry and strengthen the coating; increasing the thermal stability of the edible seamless tubular food coating.

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