Edible food casing film

Abstract

To provide an edible (suitable for co-consumption), food casing film which is readily chewable and shows improved stuffing and cooking properties, and further provide compositions for producing the edible food casing films, and the use of the edible food casing films in producing edible food casings to be filled with foodstuff such as vegetables, fish or meat.SOLUTION: An edible food casing film comprises at least one hydrocolloid which can be chemically coagulated, selected from the group consisting of an alginate salt, carrageen and pectin, and at least one water-soluble hydrocolloidal vegetable gum which forms a thermo-irreversible water-insoluble gel, selected from the group consisting of a gellan gum and a glucomannan.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention provides an edible food casing film, a method for producing said edible food casing film, a composition for forming said edible food casing film, and the use of said edible food casing film, e.g., sausage casing, which food casings are easy to bite through and have improved stuffing and cooking properties.Furthermore, said edible food casing film (not only when used with an outer net) can be easily shirred without crumbling, and can be easily stuffed with foodstuffs, especially processed meat, cheese or fish foods, as well as vegetarian and vegan foodstuffs. [Background technology]

[0002] For many years, commercially available food casings suitable for or intended for co-consumption have been made from natural hides (particularly pig or sheep intestines) or collagen casings, said conventional artificial or natural casings usually formed as long, continuous tubes drawn from a source.

[0003] However, due to animal diseases such as BSE and swine diseases, there is strong resistance to the use of natural hides and collagen casings due to ethical and religious concerns.

[0004] Furthermore, edible sausage casings based on calcium alginate, which have been developed as an alternative (e.g., Patent Document 1), have a technical problem in that the interaction between the sausage meat filling and the brine causes the almost insoluble calcium alginate to gradually change into the more soluble sodium alginate, thereby compromising the stability of the casing.

[0005] Furthermore, Patent Documents 2 and 3 disclose a method for producing an autonomous artificial sausage casing using alginic acid. The documents state that the sausage casing can be produced by forming a viscous solution of alginate, extruding the solution through an annular nozzle into a coagulating liquid, and fixing the formed tubular casing.

[0006] Also known in the art are shaped bodies made of thermoplastic mixtures essentially consisting of natural or modified starch and protein, which are biodegradable and, if necessary, edible (e.g., Patent Document 4). In these bodies, starch and protein are bound by crosslinking agents such as formaldehyde, glutaraldehyde, epichlorohydrin, etc. Furthermore, the thermoplastic mixtures may contain at least one of the following components: plasticizers, lubricants, fillers, antibacterial agents, and colorants. Such mixtures can be subjected to processes such as deep drawing, injection molding, blow molding, etc., to obtain shaped bodies such as films, capsules, plates, bottles, pipes, etc. However, the use of said thermoplastic mixtures for tubular food casings, especially cookable sausage casings, is not very suitable, since starch is partially soluble in hot water. The materials described in Patent Document 4 are too hard for edible sausage casings. Furthermore, the presence of crosslinking agents in such food casings can affect the taste of the food, and many proteins tend to stain the coating when the food in which the coating is present is boiled or fried.

[0007] Additionally, U.S. Patent No. 5,393,636 discloses a self-supporting (i.e., unstuffed or empty) tubular casing made from vegetable protein derived from corn, wheat, peanut, or soybean, which U.S. Patent No. 5,393,636 teaches that the casing can be made by dispersing the vegetable protein in water, extruding the vegetable protein dispersion through an annular die to form a vegetable protein tube, and then coagulating, hardening, plasticizing, and drying the extruded vegetable protein casing.

[0008] Furthermore, Patent Document 6 discloses a tubular edible food casing consisting of cellulose, at least one protein, and at least one filler, the food casing being composed of cellulose in an amount of 20-70% by weight, at least one protein in an amount of 5-50% by weight, and at least one filler in an amount of 10-70% by weight, based on the dry solids weight of the casing.

[0009] The cellulose casing is manufactured by the so-called viscose process, in which cellulose, which is not soluble in water, is reacted with carbon disulfide to produce cellulose xanthate (also called viscose rayon), which is soluble in aqueous solutions of sodium compounds. The viscose rayon is extruded to form a tube, which is then passed through a regeneration tank to convert the cellulose xanthate back into insoluble cellulose, after which chemical reagents and other reaction products are washed away.

[0010] The cellulose casings so produced have textural and nutritional disadvantages with respect to biting, chewing, salivation and swallowing.

[0011] To overcome these shortcomings, Patent Document 6 discloses a regenerated cellulose casing containing at least one globular protein and a filler. Patent Document 6 teaches that such a casing can be produced using the so-called NMMO (N-methyl-morpholine oxide) method, which uses N-methyl-morpholine oxide (NMMO) as a solvent to dissolve cellulose. However, the NMMO method is not suitable for producing casing products for human consumption because NMMO is a harmful substance and cannot be completely removed from the casing produced by this method.

[0012] Furthermore, US Pat. No. 5,399,663 discloses a composition for coating food, comprising a first polysaccharide and at least one second polysaccharide, the first polysaccharide being negatively charged in the composition and gelling under the influence of cations. The first polysaccharide is selected from the group consisting of alginic acid, pectin, carrageenan, or a combination thereof. The at least one second polysaccharide is neutral in the composition. The at least one second polysaccharide is composed of cellulose, the cellulose derivatives and the galactomannans being selected from the group consisting of methylcellulose, hydroxypropylcellulose, methylethylcellulose, guar gum, carob gum, or a combination thereof. US Pat. No. 5,399,663 does not mention glucomannan as an example of a neutral polysaccharide to be used. Furthermore, US Pat. No. 5,399,663 teaches that the coating composition can be used not only for directly coating food by coextrusion, but also for producing exemption casings (for subsequent filling).

[0013] Patent Document 8 discloses a food packaging flat film containing konjac glucomannan and a method for producing the same. In the production method, the basic composition is composed of 5-80% konjac flour, 10-90% alginic acid, 0.5-5% plasticizer, and 0.5-5% hardener, in which glycerol or ethylene glycol is used as the plasticizer, and calcium chloride or calcium citrate is used as the hardener. The production method disclosed in Patent Document 9 comprises the steps of mixing the above amounts of konjac flour and alginate with water at a temperature of 40-50°C, stirring and kneading the mixture, adding the plasticizer under continued stirring, then spraying the resulting suspension on a steel belt, crosslinking and solidifying the film using calcium chloride or calcium citrate as a hardener, immersing the formed film in a water tank containing a 30-95% ethanol aqueous solution as a dehydrating agent to dehydrate and demineralize it, and finally drying it.

[0014] In Patent Document 8, the manufacturing method disclosed therein does not include a step of deacetylating the starting material konjac glucomannan, and therefore the flat film formed does not contain deacetylated konjac glucomannan. Therefore, the film described in Patent Document 8 has a disadvantage that it cannot be used as a self-supporting tubular food casing in which food can be packed.

[0015] Generally, for efficient and effective use of the casings, individual lengths of tubular food casings drawn from a supply must be "shirred" (brought together longitudinally) so that large quantities of casings can be folded and placed into a sausage or food packing machine, which unfolds the casings as needed to fill the product. Shirring casings for meat products such as sausages is well known in the food processing arts, and two classic examples of the numerous prior art patents disclosing apparatus for shirring casings are U.S. Pat. No. 5,393,633 and U.S. Pat. No. 5,493,623.

[0016] From the viewpoint of dietary habits, there is a demand for food sealing and packaging materials made only of natural materials that are not of animal origin. Patent Document 11 describes a multi-layer heat-sealable edible film for sealing and packaging ingredients such as powdered soup, flavor oils, and dried vegetables, which is composed of a water-soluble polysaccharide film layer (mainly carrageenan, polyhydric alcohol, and water) and a sub-film layer containing a combination of soy protein and gelatin.

[0017] US Patent No. 5,999,633 describes an edible casing formulation that combines carrageenan with konjac gum and / or gellan gum. In a typical application, such a film is wrapped around a meat substrate (turkey, ham, chicken), the wrapped meat is dried in a convection oven until a protein skin forms, and then cooked in a steam cooker. The film is edible and exhibits a variety of desirable properties, including providing an attractive appearance to the surface of the cooked product.

[0018] Furthermore, Example 5 of Patent Document 12 teaches an edible film composition having a weight ratio of carrageenan to konjac gum (glucomannan) to alginic acid of 30:15:20 (=weight ratio of konjac gum to carrageenan + alginic acid = 3.33). However, Example 5 does not teach a method of producing a self-supporting casing having a thermoreversible gel structure using the film composition.

[0019] Furthermore, the casings described in Patent Document 12, which are made of a combination of carrageenan and other polysaccharide gums, are partially soluble in water and unstable in hot water, and therefore cannot be used for the manufacture of typical sausages that require cooking (heating) or smoking.

[0020] Another technique that does not produce a self-supporting casing is the co-extrusion technique, which involves forcing a film-forming solution into a groove surrounding the edge of a generally circular opening through which a dough or paste, such as processed meat, is extruded (see, for example, U.S. Pat. No. 5,399,623 and U.S. Pat. No. 5,499,633). The film-forming solution exits the groove at a rate similar to the rate of the meat and forms a coating on the surface of the extruded meat. It is well known to those skilled in the art that the film-forming solution used in such co-extrusion techniques must have a viscosity large enough to maintain cohesion so that it has sufficient time to harden in the form of a flat or tubular sheet. In particular, if the co-extrusion is performed horizontally, the coating at the bottom of the worm is prone to peeling off due to gravity. For this reason, in addition to having the appropriate viscosity, the co-extrusion technique requires a film-forming composition that can be released, adhere to, and gel on the meat very quickly, preferably almost instantly. [Prior art documents] [Patent documents]

[0021] [Patent Document 1] West German Patent No. 1213211 [Patent Document 2] UK Patent Application Publication No. 711437 [Patent Document 3] UK Patent Application Publication No. 778921 [Patent Document 4] WO 93 / 019125 [Patent Document 5] U.S. Pat. No. 3,682,661 [Patent Document 6] US Patent Application Publication No. 2005 / 0186309 [Patent Document 7] WO 02 / 015715 [Patent Document 8] China Patent Publication No. 1385100 [Patent Document 9] U.S. Pat. No. 4,580,316 [Patent Document 10] U.S. Pat. No. 4,683,615 [Patent Document 11] U.S. Pat. No. 4,620,757 [Patent Document 12] U.S. Patent No. 6,730,340 [Patent Document 13] European Patent Application Publication No. 2885981 [Patent Document 14] WO 15 / 091695 Summary of the Invention [Problem to be solved by the invention]

[0022] Therefore, the present invention aims to provide an edible (suitable for communal consumption) food casing film that is easily chewable and has improved stuffing and cooking properties. Further, the present invention aims to provide a composition for producing the edible food casing film, and use of the edible food casing film in producing an edible food casing to be filled with food ingredients such as vegetables, fish, or meat. [Means for solving the problem]

[0023] For this purpose, the present invention provides a method for the preparation of a food casing film comprising at least one hydrocolloid capable of chemically solidifying selected from the group consisting of alginates, carrageen and pectin, and at least one water-soluble hydrocolloid vegetable gum forming a thermo-irreversible insoluble gel selected from the group consisting of gellan gum and glucomannan, said at least one water-soluble hydrocolloid vegetable gum being capable of forming a thermo-irreversible insoluble gel, Per square meter Dry solid weight Amount The at least one hydrocolloid is present in an amount of 24 to 80% by weight based on the weight of the vegetable gum, and the weight ratio of the at least one hydrocolloid vegetable gum to the at least one hydrocolloid vegetable gum is Per square meter Dry solid weight Amount The present invention provides a film for edible food casing having a ratio of 0.2-1.45:1.0-3.0 based on the weight percent of the casing.

[0024] In a preferred embodiment of the invention, the at least one water-soluble hydrocolloid vegetable gum that forms a thermo-irreversible, insoluble gel is selected from the group consisting of gellan gum, galactoglucomannan and deacetylated konjac glucomannan, more preferably gellan gum and deacetylated konjac glucomannan, most preferably deacetylated konjac glucomannan.

[0025] The "glucomannan" of the present invention is a hydrocolloidal heteropolysaccharide whose constituent sugars are β-(1→4)-linked D-glucose and D-mannose in a ratio of 1:1.6 in monosaccharide units. Galactose Glucomannan has the unit: GalactoglucomannanKonjac glucomannan usually contains about one acetyl ester group for every 10-19 sugar residues. The acetyl ester group gives konjac glucomannan a negative charge. By partially or completely removing the acetyl ester groups, the intermolecular bonds of konjac glucomannan molecules are strengthened, allowing them to form stronger gels and films. Konjac glucomannan solutions gel when heated after being treated with or exposed to alkali. This gelation occurs when the hydrogen bonds between the molecules weaken and the acetyl groups are hydrolyzed. This process is also called "deacetylation" of konjac glucomannan.

[0026] In the present invention, the absence of non-deacetylated konjac glucomannan, i.e., the presence of deacetylated konjac glucomannan, can be detected, for example, by FTIR spectroscopy. When deacetylated konjac glucomannan is present in the edible food casing film according to the present invention, the FTIR spectrum of the product shows a peak at 1732 cm (due to the C=O stretch of the acetyl group in non-deacetylated konjac glucomannan) and a peak at 1742 cm (due to the C=O stretch of the acetyl group in non-deacetylated konjac glucomannan). -1 It has no absorption peak.

[0027] In a further preferred embodiment of the present invention, the edible food casing film further comprises at least one component selected from the group consisting of xanthan gum and galactomannan. The galactomannan may preferably be selected from the group consisting of tara gum, locust bean gum, cassia gum, and guar gum.

[0028] The present invention also provides a method for producing a food casing film comprising: a mixture of water, at least one chemically solidifiable hydrocolloid selected from the group consisting of alginates, carrageenans and pectins, and at least one water-soluble hydrocolloid vegetable gum forming a thermo-irreversible insoluble gel selected from the group consisting of gellan gum and glucomannan, the at least one water-soluble hydrocolloid vegetable gum being capable of forming a thermo-irreversible insoluble gel ... Per square meter Dry solid weight Amount The at least one hydrocolloid is present in an amount of 24 to 80% by weight based on the weight of the vegetable gum, and the weight ratio of the at least one hydrocolloid vegetable gum to the at least one hydrocolloid vegetable gum is Per square meter Dry solid weight Amount The composition for producing a film for edible food casing is provided, wherein the ratio of the cellulose acetate to cellulose acetate equivalent is in the range of 0.2-1.45:1.0-3.0 based on the total weight of the composition.

[0029] In a preferred embodiment, the composition for forming a film for an edible food casing has a viscosity in the range of 0.1 to less than 200 Pa·s when measured using a Brookfield DV2T HB viscometer with a TD 94 spindle at a rotation speed of 60 rpm and a temperature of 20° C. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0030] In the present invention, it has been found that the combination of at least one chemically solidifiable hydrocolloid and at least one water-soluble hydrocolloid vegetable gum which forms a thermoreversible insoluble gel results in a food casing having superior properties such as improved frying, stuffing and cooking properties as well as excellent storage stability.

[0031] The "food casing film" of the present invention means a casing that serves as a package for a consumer product and allows its handling and storage. The edible food casing film of the present invention is used to form a tubular food casing, for example as described in US Pat. No. 4,910,034. "Tubular" in the present invention means an elongated flexible hollow body, which may have a cylindrical shape without any restrictions. According to the present invention, the stability of said tubular food casing formed by the food casing film of the present invention may be improved by using an outer net (see, for example, US Pat. No. 4,910,034). The consumer product means in particular food products such as sausages and processed meat products, including their vegetarian and vegan alternatives. Preferred sausages include frying sausages and cooking sausages, such as wiener sausages. The food casing film of the present invention is also suitable for wrapping any other consumer product, such as animal feed.

[0032] The "chemically coagulable hydrocolloid" of the present invention is a hydrocolloid that forms a colloid in an aqueous solution and can be used as a K + , Mg 2+ , Ca 2+ , B.A. 2+ , Cu 2+ , Fe 2+ , Zn 2+ Or Al 3+ The chemically coagulable hydrocolloid of the present invention is selected from the group consisting of alginic acid, carrageen, and pectin.

[0033] The "water-soluble hydrocolloidal vegetable gum that forms a thermoreversible insoluble gel" of the present invention refers to a polysaccharide that forms a colloid in an aqueous solution and can be polymerized in a three-dimensional porous structure or net in which polymers are bonded by physical or chemical forces. The structure can retain water molecules within, and the structure is thermo-irreversible, meaning that it does not return to a depolymerized state even when heated, and can be completely dissolved by adding hot water of, for example, 60°C.

[0034] "Monoextrusion" in the present invention refers to the technique generally known in the art as "extrusion", which means that an extrudable composition is extruded through the extrusion head of an extrusion device to produce a self-supporting food casing that can be filled with a consumer product at a later stage without simultaneously extruding the consumer product to be enclosed. In contrast, "coextrusion" is different from "monoextrusion" or "extrusion" because the composition forming the food casing is extruded through the extrusion head simultaneously or together with the consumer product to be enclosed therein (see, for example, WO 16 / 027261). When monoextrusion is carried out, a film for food casing is produced immediately. At this time, no further steps such as sewing, gluing, welding, vulcanizing, etc. of the two edges of the flat membrane or flat film are required to obtain a tubular food casing.

[0035] The present invention provides a composition for forming an edible food casing film, which can be single extruded and is suitable for packaging vegetarian and vegan consumables. The present invention produces an "exempt" edible food casing film for packaging or packing consumables. The film can be stored safely for days, months or years, as required. The filling of the consumables into the edible food casing film can be carried out at a later stage, for example, as described in US Pat. No. 4,910,034. The food casing film of the present invention is therefore an independent commodity that can be supplied, for example, to the food manufacturing and processing industry for filling at a later stage.

[0036] The thickness of the film for edible food casing of the present invention is usually 1 to 80 μm, preferably 5 to 60 μm, more preferably 10 to 35 μm. Furthermore, the width of the film for edible food casing of the present invention is usually 10 to 80 cm, preferably 20 to 60 cm, more preferably 35 to 60 cm. In addition, the length of the film for edible food casing of the present invention is usually up to 100 m, preferably 80 m, more preferably 60 m.

[0037] The film for edible food casing of the present invention may be provided on the outside with an elastic net for maintaining the shape, for example, an elastic net as described in US Pat. No. 4,910,034.

[0038] The film for edible food casing according to the present invention preferably has at least one of the following characteristics:

[0039] - Made entirely from plant-based ingredients. - Suitable for filling meat, kosher and halal ingredients as well as vegetarian / vegan ingredients. - It can be stored stably, is easy to handle, and does not need to be co-extruded with sausages. - Good elasticity for stuffing and cooking with food fillings and / or doughs etc. without damage, even with standard equipment for sausage production. - Excellent heat resistance for excellent smoking and cooking properties in smokehouses and / or standard cooking cycles. - Gives a transparent and glossy appearance. - providing good texture and chewiness, for example when used as a sausage casing;

[0040] The essential and optional components of the edible food casing film are described in more detail below, which also apply to the composition for forming the edible food casing film described above.

[0041] In the present invention, the at least one chemically coagulable hydrocolloid is selected from the group consisting of alginates, carrageen and pectin.

[0042] The term "alginate" according to the present invention refers to alginates commonly used in the food industry, preferably propylene glycol alginate, potassium alginate, ammonium alginate, sodium alginate or calcium alginate.

[0043] In the edible food casing films of the present invention, at least one chemically coagulable hydrocolloid is present to produce a strong film that exhibits excellent storage stability.

[0044] In a preferred embodiment of the invention, said at least one chemically coagulable hydrocolloid is an alginate, such as sodium alginate.

[0045] Further, in the present invention, the at least one water-soluble hydrocolloid vegetable gum that forms a thermo-irreversible insoluble gel is selected from the group consisting of gellan gum and glucomannan.

[0046] In a preferred embodiment of the invention, the at least one hydrocolloid vegetable gum is glucomannan, preferably konjac glucomannan, more preferably partially deacetylated konjac glucomannan, most preferably deacetylated konjac glucomannan.

[0047] In the present invention, the at least one water-soluble hydrocolloid vegetable gum that forms a thermoreversible insoluble gel is selected from the group consisting of gellan gum and / or glucomannan. It has been found that since the composition is an excellent thermoreversible gel-forming polymer, by including it in an edible film, excellent properties can be obtained. Konjac glucomannan can be extracted from konjac root. The extracted polysaccharides are immediately hydrated and can form a thermoreversible gel or a non-thermoreversible gel depending on the conditions under which the gel is formed. Gellan gum is a polysaccharide gum made by bacterial fermentation.

[0048] Both gellan gum and deacetylated konjac glucomannan are strong gel formers and produce irreversible gels. Both konjac glucomannan and gellan gum are edible and are GRAS (Generally Recognized As Safe) under 201(s) and 409 of the Federal Food, Drug, and Cosmetic Act. Konjac glucomannan tends to form more elastic gels than gellan gum, which forms a brittle, doughy gel.

[0049] In the present invention, in addition to the deacetylated konjac glucomannan, a part of the konjac glucomannan that is not deacetylated may be present in the film for edible food casing of the present invention. In this case, the amount of the non-deacetylated konjac glucomannan is determined based on the weight ( Per square meter ) based on the weight of the deacetylated glucomannan present in the edible food casing film according to the present invention, the ratio should not exceed 40%, more preferably 25%, and even more preferably 20%. In a preferred embodiment, the non-deacetylated konjac glucomannan should not exceed 40%, more preferably 25%, and even more preferably 20%, based on the weight of the deacetylated glucomannan present in the edible food casing film according to the present invention, based on the weight of the deacetylated glucomannan present in the edible food casing film according to the present invention. Per square meter ) in an amount not exceeding 15%.

[0050] Furthermore, by using the hydrocolloid vegetable gum, the viscosity of the composition for the edible food casing film can be easily adjusted.

[0051] In a further preferred embodiment of the present invention, the edible food casing film comprises as an additional component at least one component selected from the group consisting of xanthan gum and galactomannan, which may be selected from the group consisting of tara gum, locust bean gum, cassia gum and guar gum.

[0052] Furthermore, the edible food casing film may comprise starch, cellulose and protein, where the starch is, for example, a natural starch such as modified starch, dialdehyde starch or tapioca starch, the cellulose is, for example, cellulose fibres, microcrystalline cellulose, cellulose powder and / or cellulose derivatives, and the protein is, for example, pea protein, potato protein, sunflower protein, rice protein, soy protein, whey protein, casein, gluten, egg white, chickpea protein.

[0053] In the present invention, starch generally functions to improve water distribution during drying of the film. In a preferred embodiment, high amylose starch is used, which can form a better film than other starches. The presence of the starch component is intended to provide good casing adhesion to the food product.

[0054] The use of vegetable and / or animal proteins is preferred to improve the adhesion of the casing. The addition of vegetable and / or animal proteins may improve the adhesion between the product and the skin. For the production of vegan casings, vegetable or non-animal proteins must be used, while for vegetarian products animal proteins can also be used.

[0055] In the present invention, at least one chemically coagulable hydrocolloid selected from the group consisting of alginate, carrageenan and pectin is used in the film for edible food casing. Per square meter Dry solid weight Amount Based on the total weight of the compound, it is usually present in an amount of 20 to 76% by weight, preferably 30 to 60% by weight, more preferably 30 to 50% by weight, and even more preferably 35 to 45% by weight.

[0056] Further, in the present invention, at least one water-soluble hydrocolloid vegetable gum that forms a thermo-irreversible insoluble gel is used as a film for an edible food casing. Per square meter Dry solid weight Amount Based on the total weight of the compound, it is present in an amount of 24 to 80% by weight, preferably 30 to 70% by weight, more preferably 35 to 65% by weight, even more preferably 40 to 60% by weight, and more preferably 45 to 55% by weight.

[0057] Further, in the present invention, an additional component selected from the group consisting of xanthan gum and galactomannan is used in the film for edible food casing. Per square meter Dry solid weight Amount It may be present in an amount of 0 to 30% by weight, preferably 5 to 25% by weight, more preferably 5 to 20% by weight, more preferably 7 to 18% by weight, more preferably 8 to 15% by weight, based on the total weight of the polymer.

[0058] Further, in the present invention, an additional ingredient selected from the group consisting of starch and protein is added to the edible food casing film. Per square meter Dry solid weight Amount Based on the total weight of the polysaccharide, it may be present in an amount of 0 to 40% by weight, preferably 5 to 20% by weight, more preferably 5 to 18% by weight, and even more preferably 8 to 17% by weight.

[0059] In the present invention, the weight ratio of the at least one hydrocolloid to the at least one hydrocolloid vegetable gum is Per square meter Dry solid weight Amount As a standard, the ratio is in the range of 0.2-1.45:1.0-3.0, preferably in the range of 0.2-1.25:1.0-3.0, more preferably in the range of 0.2-1.0:1.1-3.0, and further preferably in the range of 0.5-1.0:1.1-2.0.

[0060] In a preferred embodiment of the present invention, the film for edible food casing includes at least one hydrocolloid capable of being chemically solidified, selected from the group consisting of alginate, carrageenan and pectin, and at least one water-soluble hydrocolloidal vegetable gum capable of forming a thermally irreversible insoluble gel, selected from the group consisting of gellan gum and deacetylated konjac glucomannan. The at least one hydrocolloid capable of being chemically solidified is preferably a hydrocolloid capable of being chemically solidified. Per square meter Dry solid weight Amount The at least one water-soluble hydrocolloid vegetable gum is present in an amount of 20 to 70% by weight based on the weight of the film for an edible food casing. Per square meter Dry solid weight Amount The at least one hydrocolloid is present in an amount of 30 to 70% by weight based on the weight of the vegetable gum, and the weight ratio of the at least one hydrocolloid to the at least one hydrocolloid vegetable gum is Per square meter Dry solid weight Amount As a standard, the range is 0.2~1.25:1.0~3.0.

[0061] In a preferred embodiment of the present invention, the film for edible food casing includes at least one hydrocolloid capable of chemically solidifying selected from the group consisting of alginate, carrageenan and pectin, and at least one water-soluble hydrocolloid vegetable gum capable of forming a thermally irreversible insoluble gel selected from the group consisting of gellan gum and glucomannan. The at least one hydrocolloid capable of chemically solidifying is Per square meter Dry solid weight AmountThe at least one water-soluble hydrocolloid vegetable gum is present in an amount of 20 to 70% by weight based on the weight of the film for an edible food casing. Per square meter Dry solid weight Amount The at least one hydrocolloid is present in an amount of 30 to 70% by weight based on the weight of the vegetable gum, and the weight ratio of the at least one hydrocolloid to the at least one hydrocolloid vegetable gum is Per square meter Dry solid weight Amount As a standard, the range is 0.2~1.25:1.0~3.0.

[0062] In a further preferred embodiment of the present invention, the film for edible food casing comprises at least one hydrocolloid capable of chemically solidifying selected from the group consisting of alginates, carrageenans and pectins, and at least one water-soluble hydrocolloidal vegetable gum capable of forming a thermally irreversible insoluble gel selected from the group consisting of gellan gum and glucomannan, the at least one hydrocolloid capable of chemically solidifying is Per square meter Dry solid weight Amount The at least one water-soluble hydrocolloid vegetable gum is present in an amount of 30 to 50% by weight based on the weight of the film for an edible food casing. Per square meter Dry solid weight Amount The at least one hydrocolloid is present in an amount of 40 to 60% by weight based on the weight of the vegetable gum, and the weight ratio of the at least one hydrocolloid vegetable gum to the at least one hydrocolloid vegetable gum is Per square meter Dry solid weight Amount As a standard, the range is 0.5~1.0:1.1~2.0.

[0063] In a further preferred embodiment of the present invention, the film for edible food casing comprises at least one chemically solidifiable hydrocolloid selected from the group consisting of alginates, carrageenans and pectins, and at least one water-soluble hydrocolloidal vegetable gum forming a thermally irreversible insoluble gel selected from the group consisting of gellan gum and deacetylated konjac glucomannan, the at least one chemically solidifiable hydrocolloid being a component of the film for edible food casing. Per square meter Dry solid weight Amount The at least one water-soluble hydrocolloid vegetable gum is present in an amount of 30 to 50% by weight based on the weight of the film for an edible food casing. Per square meter Dry solid weight Amount The at least one hydrocolloid is present in an amount of 40 to 60% by weight based on the weight of the vegetable gum, and the weight ratio of the at least one hydrocolloid vegetable gum to the at least one hydrocolloid vegetable gum is Per square meter Dry solid weight Amount As a standard, the range is 0.5~1.0:1.1~2.0.

[0064] In a further preferred embodiment of the present invention, the edible food casing film comprises at least one hydrocolloid capable of being chemically solidified selected from the group consisting of alginates, carrageenans and pectins, at least one water-soluble hydrocolloidal vegetable gum forming a thermally irreversible insoluble gel selected from the group consisting of gellan gum and glucomannan, and one additional ingredient selected from the group consisting of xanthan gum and galactomannans, wherein the galactomannan may be selected from the group consisting of tara gum, locust bean gum, cassia gum and guar gum, the at least one chemically solidifiable hydrocolloid being selected from the group consisting of the edible food casing film. Per square meter Dry solid weight Amount The at least one water-soluble hydrocolloid vegetable gum is present in an amount of 30 to 50% by weight based on the weight of the film for an edible food casing. Per square meter Dry solid weight AmountThe additional ingredient is present in an amount of 40 to 60% by weight based on the weight of the film for edible food casing. Per square meter Dry solid weight Amount The at least one hydrocolloid is present in an amount of 5 to 20% by weight based on the weight of the vegetable gum, and the weight ratio of the at least one hydrocolloid to the at least one hydrocolloid vegetable gum is Per square meter Dry solid weight Amount As a standard, the range is 0.5~1.0:1.1~2.0.

[0065] In a further preferred embodiment of the present invention, the edible food casing film comprises at least one hydrocolloid capable of being chemically solidified selected from the group consisting of alginate, carrageenan and pectin, at least one water-soluble hydrocolloidal vegetable gum forming a thermally irreversible insoluble gel selected from the group consisting of gellan gum and glucomannan, one additional ingredient 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, cassia gum and guar gum, and a protein, the at least one chemically solidifiable hydrocolloid being selected from the group consisting of alginate, carrageenan and pectin, the ... the at least one additional ingredient 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, cassia gum and guar gum, and a protein, Per square meter Dry solid weight Amount The at least one water-soluble hydrocolloid vegetable gum is present in an amount of 30 to 50% by weight based on the weight of the film for an edible food casing. Per square meter Dry solid weight Amount The additional ingredient is present in an amount of 40 to 60% by weight based on the weight of the film for edible food casing. Per square meter Dry solid weight Amount The protein is present in an amount of 5 to 20% by weight based on the weight of the film for edible food casing. Per square meter Dry solid weight Amount The at least one hydrocolloid is present in an amount of 5 to 15% by weight based on the weight of the vegetable gum, and the weight ratio of the at least one hydrocolloid to the at least one hydrocolloid vegetable gum is Per square meter Dry solid weight AmountAs a standard, the range is 0.5~1.0:1.1~2.0.

[0066] In a further preferred embodiment of the present invention, the edible food casing film comprises at least one chemically solidifiable hydrocolloid selected from the group consisting of alginate, carrageenan and pectin, at least one water-soluble hydrocolloidal vegetable gum forming a thermally irreversible insoluble gel selected from the group consisting of gellan gum and deacetylated konjac glucomannan, one additional ingredient 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, cassia gum and guar gum, and a protein, the at least one chemically solidifiable hydrocolloid being selected from the group consisting of alginate, carrageenan and pectin, the ... the at least one additional ingredient 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, cassia gum and guar gum, and a protein, Per square meter Dry solid weight Amount The at least one water-soluble hydrocolloid vegetable gum is present in an amount of 30 to 50% by weight based on the weight of the film for an edible food casing. Per square meter Dry solid weight Amount The additional ingredient is present in an amount of 40 to 60% by weight based on the weight of the film for edible food casing. Per square meter Dry solid weight Amount The protein is present in an amount of 5 to 20% by weight based on the weight of the film for edible food casing. Per square meter Dry solid weight Amount The at least one hydrocolloid is present in an amount of 5 to 15% by weight based on the weight of the vegetable gum, and the weight ratio of the at least one hydrocolloid to the at least one hydrocolloid vegetable gum is Per square meter Dry solid weight Amount As a standard, the range is 0.5~1.0:1.1~2.0.

[0067] Furthermore, in the present invention, the edible food casing film may contain additional additives such as plasticizers, crosslinking agents (to improve the toughness of the edible food casing film), colorants, flavorings, vegetable fibers (to reduce clogging of the edible food casing film) and / or vegetable oils (to reduce clogging of the edible food casing film).

[0068] In the present invention, the plasticizer may be, for example, polyol, glycerol, propylene glycol and / or sorbitol. Per square meter Dry solid weight Amount Based on the total weight of the composition, the plasticizer may be contained in an amount of 1 to 70% by weight, preferably 5 to 50% by weight, and more preferably 10 to 25% by weight.

[0069] In the present invention, the crosslinking agent may be a conventional crosslinking agent such as liquid smoke, dialdehyde, transglutaminase, etc. In the present invention, the film for casing of edible food is Per square meter Dry solid weight Amount Based on the weight of the composition, the crosslinking agent may be contained in an amount of 0.001 to 0.8% by weight, preferably 0.01 to 0.3% by weight.

[0070] Further, in the present invention, the edible food casing film may contain small amounts of modifiers such as caramel color or spice colors, for example made from paprika, turmeric and various spice liquid extracts, and / or natural and artificial flavors, such as rosemary extract, oregano extract, maple flavor, sweeteners, honey flavor, etc.

[0071] Furthermore, in the present invention, the edible food casing film may contain small amounts of antibacterial agents, methylparaben and propylparaben, and / or antioxidants, such as bacteriocins, sorbates, benzoates, and soluble lactates such as sodium lactate, and such antioxidants as rosemary extract, oregano extract, and ascorbic acid derivatives.

[0072] Furthermore, in the present invention, the moisture content of the edible food casing film is important. The moisture content of the final edible food casing film is important to prevent the film from becoming too sticky so that it sticks to itself. Per square meter Total dry solids weight Amount On the other hand, if the moisture content of the edible food casing film is too low, the final edible food casing may be deteriorated, for example. Per square meter Total dry solids weight Amount On the basis of this, if it is less than about 8%, the film for edible food casings will have insufficient elasticity and will become brittle.

[0073] The edible food casing film of the present invention can be used in a variety of ways, as described below.

[0074] - Flat film shape that can be used to wrap small food items by hand or pack food Something like that. - The use of edible food casing films to form tubular shapes, as described, for example, in U.S. Pat. No. 4,910,034, in which a typical use involves conforming a flat film to a "tube" (or more accurately, a "tubular space") to encase a food product, such as a strip of ham or sausage. - it can be used in a shirred state, for example as described in EP 1 378 170 A, and can be used in the production of ham in a traditional automated production method, a stuffing machine, where individual lengths of hose material are shirred before each section of food casing is stuffed.

[0075] In the optional shirring process of the present invention, the edible food casing film is typically mechanically folded onto a mandrel. This process typically utilizes some sort of shirring fluid to ensure that the folding is consistent and that the creases remain in place after shirring. For conventional casings, the shirring fluid is often water and mineral or vegetable oil. The edible food casing film of the present invention typically utilizes an aqueous shirring fluid, preferably mineral or vegetable oil, to achieve good results in the preparation of filled food casings.

[0076] In a preferred embodiment, the composition for producing a film for an edible food casing has a viscosity in the range of 0.1 to 200 Pa·s when measured using a Brookfield DV2T HB viscometer with a TD 94 spindle at a rotation speed of 60 rpm and a temperature of 20° C.

[0077] The present invention further provides a method for producing a film for food casing for consumer goods, comprising the steps of:

[0078] (1) preparing a composition according to the present invention as described above; (2) mixing the composition with water; (3) extruding the composition through an extrusion device and solidifying the extruded material to form a film-like structure; (4) deacetylating the filmy structure to form a casing film; (5) Dry the casing film

[0079] The method is particularly suitable for producing self-supporting food casings for vegetarian or vegan use. In the present invention, the number of steps required to obtain a film for a vegetarian or vegan food casing is surprisingly fewer than the number of steps required to obtain a non-vegetarian or collagen-containing casing.

[0080] The characteristics, properties, refinements, developments and advantages of the composition according to the invention are correspondingly applied to the process according to the invention.

[0081] In the present invention, the deacetylation step is usually carried out by treating the film-like structure with a gaseous alkaline substance or an alkaline solution.

[0082] In a preferred embodiment, the deacetylation step is a step of applying an alkaline solution, preferably a NaOH solution, to the edible food casing film during or after removal of the film-like structure from the extrusion device until the pH value of the edible food casing film is between pH 7 and about pH 13, preferably between pH 8 and about pH 12, more preferably between pH 8.5 and pH 10.5.

[0083] In one embodiment of the method according to the invention, the composition is subjected to the following steps before step (3), during or after step (2):

[0084] (2.1) Degassing of the composition is preferably carried out under vacuum, more preferably under a vacuum of at least 200 mbar.

[0085] This method has the advantage of improving the product texture and consistency of the edible food casing film.

[0086] In the present invention, a method for producing a film for food casing for consumer goods includes extruding a composition through an extrusion device, for example a slit-type extrusion head.

[0087] In one embodiment of the method according to the present invention, step (3) described above is carried out as follows.

[0088] (3.1) The composition is coagulated on the extrusion apparatus by adding a coagulating solution as it leaves the extrusion head to obtain a coagulated film.

[0089] The edible food casing film sets easily and has sufficient stability to pass through the extrusion channel.

[0090] In a preferred embodiment of the method according to the invention, in step (3.1), the coagulation liquid should be evenly applied to the edible food casing film as it emerges from the extrusion device or extrusion head.

[0091] By this method, a stabilized edible food casing film is formed immediately after exiting the extrusion head.

[0092] In a development of the method according to the invention, the coagulation liquid is a solution which comprises polyvalent cations, preferably a calcium chloride solution, more preferably a solution which comprises 5 to 45% by weight of calcium chloride.

[0093] By using such a coagulation solution, good and stable coagulation can be achieved. In one embodiment of the method according to the invention, the coagulation solution comprises a plasticizer, preferably glycerol, more preferably about 1-70% by weight, more preferably about 20-50% by weight, most preferably about 43% by weight of glycerol.

[0094] The use of plasticizers improves the handling of the edible food casing film.

[0095] Furthermore, in one embodiment of the present invention, the coagulation liquid preferably contains a cross-linking agent, such as liquid smoke, glutaraldehyde, transglutaminase, in an amount of 0.002 to 0.2% by weight.

[0096] The use of such cross-linking agents can improve the stability of the edible food casing film. Additionally or alternatively, cross-linking of the edible food casing film can be effected by applying heat or ultraviolet light.

[0097] A preferred embodiment of the method according to the invention comprises, after step (4), at least one of the following steps:

[0098] (4.1) uniaxially or biaxially stretching the film-like structure to improve the mechanical strength of the casing in the longitudinal and / or transverse directions, and / or (4.2) Heat is applied to the casing to dry and strengthen the casing and to increase the thermal stability of the edible food casing film.

[0099] The present invention further provides the use of a composition comprising water and a mixture comprising at least one chemically solidifiable hydrocolloid selected from the group consisting of alginates, carrageenans and pectins, and at least one water-soluble hydrocolloid vegetable gum forming a thermo-irreversible insoluble gel selected from the group consisting of gellan gum and glucomannan, in the preparation of a film for an edible food casing. Per square meter Dry solid weight Amount The at least one hydrocolloid is present in an amount of 30 to 70% by weight based on the weight of the at least one hydrocolloid vegetable gum, and the weight ratio of the at least one hydrocolloid vegetable gum to the weight ratio of the at least one hydrocolloid vegetable gum is Per square meter Dry solid weight Amount Based on this, a film for edible food casing is produced in the range of 0.2-1.25:1.0-3.0.

[0100] In one embodiment, the composition comprising water and a mixture comprising at least one chemically coagulable hydrocolloid selected from the group consisting of alginates, carrageenans and pectins, and at least one water-soluble hydrocolloidal vegetable gum forming a thermo-irreversible insoluble gel selected from the group consisting of gellan gum and glucomannan, may have a total solids content of 2-20% by weight, preferably 3-8% by weight. EXAMPLES

[0101] The present invention will now be described in more detail by way of non-limiting embodiments which illustrate further features, characteristics and advantages of the present invention.

[0102] Furthermore, individual features disclosed in one or more of the described embodiments are disclosed in a general sense and not only in the context of a particular embodiment, such that those skilled in the art can freely combine these features with other features of the invention.

[0103] 1.Viscosity measurement The viscosity is measured using a Brookfield DV2T HB viscometer. For this, a 250 ml plastic cup is filled to the brim with the material to be tested and the air is removed. The temperature of the material must be kept constant, and the viscosity measurement is carried out at 20 °C. If necessary, the material is cooled in the refrigerator or heated in a warming cabinet. The level of the viscometer is checked every time before use and corrected if necessary. When the instrument is switched on, all relevant parameters of the instrument are displayed on the screen for 5 seconds. The screen then automatically switches to the "Auto Zero" mode. This process is necessary when the instrument is switched on and is the process of zeroing. During zeroing, no measuring bodies can be attached to the instrument. Pressing "Next" starts the "Auto Zero" process, during which the instrument must not be touched. After "Auto Zero" is finished, press "Next" to move to the parameter setting screen.

[0104] [Table 1]

[0105] A mandrel TD 94 is attached to the viscometer.

[0106] measurement: Place the plastic cup containing the sample under the measuring body, fix the temperature sensor to the edge of the cup, and carefully immerse the measuring body to a depth of about 2 to 3 cm in the center of the cup. At this time, it is necessary to readjust the measuring body so that the torque display becomes "zero". Press the "Run" button to start the measurement, and the screen will display "Run Viscosity Test" and each recorded value such as viscosity, torque, and temperature will be displayed.

[0107] When measuring, make sure that the torque is in the range of 10-100%. If the torque exceeds 100%, the viscosity is displayed as EEE, if the torque is below 10%, the value in the data field flashes. In both cases, repeat the measurement with another measuring body (torque above 100% for smaller axles, torque below 10% for larger axles). The set parameters can be called up with the "View Test" button. After an interruption, the "Results Table" appears on the screen, showing the individual data, and then switch off the helipath drive unit. To display the average value of all measurements, press the arrow button and select "Post Test Averaging".

[0108] evaluation: The final result is the average of the two measurements, expressed in Pa·s (pascal·second) or McP (million·centipoise).

[0109] 2.Raw materials When testing was carried out by the inventors, the following ingredients were used:

[0110] Sodium alginate: Sodium Alginate 300cps HI-GEL, Bioscience Food Solutions GmbH, Siegburg, Germany;

[0111] Konjac glucomannan: Konjac gum YZ-J-36A, TER Chemicals GmbH & Co KG, Hamburg, Germany;

[0112] Pea protein: Vitessence Pulse 1550, Ingredion Germany GmbH, Hamburg, Germany;

[0113] Potato protein: Solanic 300, Avebe UA, Veendam, The Netherlands;

[0114] Guar gum: Guar gum 5000 cps 200 mesh. Bioscience Food Solutions GmbH, Siegburg, Germany;

[0115] Starch: Unipectine OF 305 C, Cargill GmbH, Frankfurt am Main, Germany

[0116] 3. Results The inventors performed tests on five samples, which are shown in Table 2.

[0117] [Table 2]

[0118] The pH values ​​of these samples are between pH6 and pH9.

Claims

1. A film for a self-supporting edible food casing, comprising: The self-supporting edible food casing film is a deacetylated self-supporting edible food casing film, at least one chemically coagulable hydrocolloid selected from the group consisting of alginates and pectins; at least one water-soluble hydrocolloid vegetable gum that forms a thermoreversible, water-insoluble gel selected from the group consisting of gellan gum and glucomannan; said at least one chemically coagulable hydrocolloid is present in an amount of 30 to 50% by weight based on dry solids weight per square meter of self-supporting edible food casing film; the at least one water-soluble hydrocolloid vegetable gum is present in an amount of 40 to 60% by weight based on dry solids weight per square meter of self-supporting edible food casing film; A film for a self-supporting edible food casing, wherein the weight ratio of said at least one hydrocolloid to said at least one hydrocolloid vegetable gum is in the range of 0.5-1.0:1.1-2.0, based on dry solids weight per square meter of film for the self-supporting edible food casing.

2. 2. The self-supporting edible food casing film according to claim 1, 10. A self-supporting edible food casing film, wherein the at least one hydrocolloid vegetable gum is gellan gum, galactoglucomannan and / or glucomannan, preferably gellan gum and / or deacetylated konjac glucomannan.

3. In the self-supporting edible food casing film according to any one of claims 1 to 2, The self-supporting edible food casing film comprises, as an additional component, at least one component selected from the group consisting of xanthan gum and galactomannan; 1. A film for a self-supporting edible food casing, wherein the galactomannan is selected from the group consisting of tara gum, locust bean gum, cassia gum and guar gum.

4. The self-supporting edible food casing film according to any one of claims 1 to 3, The self-supporting edible food casing film comprises at least one chemically coagulable hydrocolloid selected from the group consisting of alginates and pectins; at least one water-soluble hydrocolloid vegetable gum that forms a thermo-irreversible, water-insoluble gel selected from the group consisting of gellan gum and glucomannan; and one additional ingredient selected from the group consisting of xanthan gum and galactomannan; the galactomannan is selected from the group consisting of tara gum, locust bean gum, cassia gum and guar gum; said at least one chemically coagulable hydrocolloid is present in an amount of 30 to 50% by weight based on dry solids weight per square meter of self-supporting edible food casing film; the at least one water-soluble hydrocolloid vegetable gum is present in an amount of 40 to 60% by weight based on dry solids weight per square meter of self-supporting edible food casing film; the additional ingredient is present in an amount of 5 to 20% by weight based on the weight of dry solids per square meter of the self-supporting edible food casing film; A film for a self-supporting edible food casing, wherein the weight ratio of said at least one hydrocolloid to said at least one hydrocolloid vegetable gum is in the range of 0.5-1.0:1.1-2.0, based on dry solids weight per square meter of film for the self-supporting edible food casing.

5. 2. A method for producing a film for a self-supporting edible food casing according to claim 1, comprising the steps of: (1) Water; at least one chemically coagulable hydrocolloid selected from the group consisting of alginates and pectins; a mixture of at least one water-soluble hydrocolloid vegetable gum that forms a thermoreversible, insoluble gel selected from the group consisting of gellan gum and glucomannan; said at least one water-soluble chemically coagulable hydrocolloid is present in an amount of 30 to 50% by weight based on dry solids weight per square meter of self-supporting edible food casing film; the at least one water-soluble hydrocolloid vegetable gum is present in an amount of 40 to 60% by weight based on dry solids weight per square meter of self-supporting edible food casing film; providing a composition, the weight ratio of said at least one hydrocolloid to said at least one hydrocolloid vegetable gum being in the range of 0.5-1.0:1.1-2.0 based on dry solids weight per square meter of self-supporting edible food casing film; (2) mixing the composition with water; (3) extruding the composition through an extrusion device and solidifying the extruded material to form a film-like structure; (4) deacetylating the filmy structure to form a casing film; (5) Drying the casing film A method for producing a film for a self-supporting edible food casing, comprising the steps of:

6. 6. The method of claim 5, Before step (3), during or after step (2), (2.1) degassing the composition, preferably under vacuum, more preferably under a vacuum of at least 200 mbar; Preferably, in step (3), the extrusion is performed in a direction opposite to the direction of gravity. The method in which the steps are performed.

7. 7. The method according to claim 5 or 6, In step (3), (3.1) Coagulating the composition on an extrusion device by adding a coagulating liquid to obtain a coagulated self-supporting edible food casing film; The method in which the steps are performed.

8. 8. The method of claim 7, A method in which in step (3.1) the addition of a coagulation liquid is applied to one side and / or the other side of the self-supporting edible food casing film emerging from the extrusion device.

9. The method according to any one of claims 5 to 8, After step (4), (4.1) uniaxially or biaxially stretching the gelled casing to improve the mechanical strength of the casing in the longitudinal and / or transverse directions; and / or (4.2) Applying heat to the casing to dry and strengthen the casing and to increase the thermal stability of the film for the self-supporting edible food casing Each step is performed in a method.

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