Cellulose casing, method for obtaining same, and products stuffed in said casing

Abstract

The present invention relates to cellulose casings (whether reinforced or not) that are capable of transferring color to products stuffed therein. These casings contain food dyes that can transfer to the products stuffed therein during processing. The present invention also relates to methods for obtaining said casings and products stuffed therein.

Description

[Technical field]

[0001] The present invention relates to cellulosic casings, whether reinforced or not, capable of transferring color to products stuffed therein. These casings contain food colorants that can transfer to the products stuffed therein during processing. The present invention also relates to methods for obtaining the casings and the products stuffed in said casings. [Background technology]

[0002] Producers of sausages and other stuffed products need to give their products an appearance that is appealing to the consumer. Colour is a very important aspect and the colour obtained in sausages varies depending on the type of emulsion and meat used, the processing conditions and whether they have been subjected to a smoking treatment.

[0003] For example, traditionally sausages have been coloured by applying gaseous natural smoke or by spraying or immersing them in liquid smoke from wood. Depending on the smoking conditions and type, sausages are obtained with brown colours ranging from a very light beige shade to a very dark shade, almost black.

[0004] In some markets, it is customary to apply food colorings to color the surface of sausages. For example, in the Philippines, the consumption of very dark red sausages is very widespread, which is achieved by applying the Allura Red (E-129) synthetic dye. In addition to red, in other markets such as the United States and Australia, orange sausages are also obtained by application of the Sunset Yellow (E-110) synthetic dye. However, one of the main drawbacks of using synthetic dyes is that when transferred to the surface of the sausage, the synthetic dyes tend to migrate from the surface towards the center of the sausage, passing through the surface. Such migration is undesirable, since consumers prefer that only the coagulated protein surface skin is colored, and not the interior of the sausage.

[0005] Furthermore, when mixtures of these synthetic dyes are used, such migration may occur at different rates and to different degrees, creating a chromatographic effect that may result in the sausage having rings of different colors in its cross section. Another limitation on the use of these synthetic colors is that in many countries they are not approved for use in coloring meat products.

[0006] On the other hand, in Brazil, it is very popular to dip the sausages, once cooked and peeled, in a solution of a water-soluble form of annatto (norbixin) to obtain a red-orange color. The color obtained depends on the concentration of the dye, the time of dip and its temperature. This water-soluble dye is fixed on the surface of the sausage by a second dip in an acidic medium, usually a phosphoric acid solution.

[0007] This method has many drawbacks, such as the need to invest in equipment for applying the dyes (tanks, conveyor belts, filters, among others), maintenance and energy costs, to which must be added the consumption of annatto and other ingredients, and the costs of treating the wastewater containing corresponding traces. Moreover, sausages have easily noticeable color differences, since it is difficult to ensure the same residence time and coloring capacity from one day to another.

[0008] Similarly, in Chile, a type of sausage called "sureña" is marketed, which also has a red-orange color, but in this case due to the addition of water-soluble annatto to the meat emulsion, which results in an undesirable coloring of the interior of the stuffed product. This coloring of the entire meat emulsion involves higher costs than the surface coloring of the sausage, because it requires the application of much larger amounts of annatto, and it also imparts an undesirable taste to the product. Another negative point of this approach is that it gives the sausage a very unnatural appearance, because the entire interior of the sausage has an artificial color, which causes consumer distrust and discomfort.

[0009] Finally, it should be noted that there is a strong tendency among consumers in more advanced markets to avoid the use of synthetic dyes and to replace them with dyes of natural origin, such as annatto, a dye extracted from annatto seeds and used since time immemorial by Native Americans.

[0010] Several patents describe methods for coloring the casing of stuffed products, which can then transfer said dyes to the surface of the sausage during the stuffing (filling) and cooking process.

[0011] The most common method for producing said colored casings is the impregnation of the cellulose gel by passing it through a tank containing a dye solution, as described in U.S. Pat. Nos. 2,477,767 and 2,477,768 (Remer et al.). This method has problems with non-uniform dye impregnation, as described in U.S. Pat. No. 2,521,101 (Thor et al.). In U.S. Pat. No. 2,521,101, it is proposed to obtain uniformly colored casings using a simple method to improve productivity, such as applying the dye and glycerin in a bath adjusted to pH 7.5-9.5 before drying the cellulose gel. In order to avoid yield loss in case clear casings need to be produced again, a glycerin tank is used before the glycerin and dye tanks (which are movable containers), and the glycerin and dye tanks are placed only when colored casings are produced. In that method, when clear casings are produced, it is not necessary to empty the glycerin and dye tanks, wash them, and fill them with clean glycerin, thereby saving production time. If colored casings are required, the removable glycerin and dye tanks are again placed between the glycerin tank and the dryer. The color is more uniform, but the color change caused by pH in most dyes must be taken into account, so the appropriate mixture should be used to obtain the desired color at the pH of the tank. Examples of orange and cherry casings are shown in the patent, which transfer the color uniformly to the sausage.

[0012] This method was later improved by the invention of U.S. Patent No. 3,438,071 (Clark et al.), which describes a simple system for controlling the levels of the tanks containing the dye and glycerin. For this purpose, an additional storage tank is provided to which a tank through which cellulose gel passes is connected, and the additional tank automatically receives cellulose gel as the level falls. This makes it possible to obtain casings with a more uniform color tone.

[0013] However, this cellulose gel impregnation method is not suitable when it is intended to apply the natural annatto dye in either its oil-soluble form (bixin) or its water-soluble form (norbixin). Due to lack of chemical affinity or its large molecular size, the cellulose gel does not substantially absorb these forms of annatto dye, or even if it does absorb it, it is very difficult for the annatto dye to transfer to the sausage. For this reason, when attempting to apply annatto to cellulose casings, the so-called "bubble" or "slug coating" method has commonly been used to coat the inside of the casing.

[0014] Both pigments (norbixin and bixin) when used separately for inner coating of cellulose casings do not give good results.

[0015] This discovery is disclosed in Spanish Patent No. 2075813 (Gato et al.), which describes cellulose casings that are internally coated with a coating formed by the water-soluble annatto dye norbixin and another oil-soluble component, which can be another annatto dye, bixin, which coating transfers uniformly during processing of the stuffed products made with those casings. Both the obtained casings and the method of using them to impart a red-orange coloration to sausages and similar meat products are claimed in that patent. In this case, the coating is a step that must be carried out off-line in the normal process for obtaining the casings, which means that it is not a cheap method.

[0016] US Patent 5,955,126 (Jon et al.) describes a composition consisting of bixin, a water-soluble film former (preferably hydroxypropylcellulose), a polyphosphate, and optionally an antioxidant, as well as a casing coated with said composition. In addition to the preferred application by the "bubble" or "slug coating" method, the possibility of applying the dye composition by spraying on the inside during the folding process of the casing is described. Its division US Patent 6,143,344 (Jon et al.) claims a dye composition defined as a dispersion of bixin in a water-soluble and / or alcohol-soluble film former, with a "grid fineness" (a measure of the degree of dispersion of the dye) of 3 microns or less according to the definition in ASTM D-1316-87. The methods of both applications are also described in EP 1 250 853 (DuCharme et al.). In this case, bixin is applied as a coating, which is obtained because the composition has a film former. In all their embodiments, they attempt to get bixin on the inner surface in contact with the filling product.

[0017] US 2003 / 0039724 (DuCharme et al.) describes the production of cellulose casings colored reddish sooty by coating with liquid smoke and / or natural red dyes, such as bixin, optionally with antioxidants and optionally with release agents. In this case, the preferred application method is also "bubble" or "slag coating". In said application, the possibility of applying the inventive dye composition to the viscose just before the extrusion process is mentioned. It is expected that the dyes will be trapped inside the casing and therefore will not transfer to the stuffing product, but it is believed that the liquid fumes and some suitable red natural dyes on the surface of the casing can be transferred to the stuffing product if the stuffing product is in contact with the surface of the casing and they are exposed to high temperatures.

[0018] Finally, Canadian Patent Specification No. 713510 (AH Cameron) refers to a method in which a dye solution with caramel is sprayed on the inside of the casing prior to stuffing and applied to the inside of the casing once it is folded.

[0019] Despite the various inventions mentioned above, today there is no cellulose casing on the market that is capable of transferring annatto dye in any of its forms to the stuffed product. The spraying method of the dye composition carried out during the folding process results in a very non-uniform color distribution due to the fact that the dye accumulates in the pleat folds, causing stronger marks on the surface of the sausage.

[0020] The same problem of non-uniformity of transferred color exists, although to a lesser extent, for products made by the "bubble" or "slag coating" methods, but the main problem with this technology is its high application cost, especially for diameters below 50 mm, because it requires an "off-line" application, such as that shown in Figure 1 of U.S. Patent No. 5,955,126.

[0021] That is why, as previously mentioned, there are no commercially available cellulose casing products that are capable of transferring annatto dye to sausages in a uniform manner, despite strong demand from manufacturers of stuffed products.

[0022] Description of the Invention Annatto or bija is a dye obtained from the annatto or orellana (Bixa orellana L.), a species native to the Amazon basin. It is obtained from the reddish pulp surrounding the seeds and is used to color many foods, such as cheese, margarine, butter, rice, and smoked fish. Annatto is the name given to a crude extract, which contains two edible pigments: norbixin, which is water-soluble and therefore most abundant in the water-soluble extract of annatto, and oil-soluble annatto dye, which contains bixin as the main dye. Both of them are carotenoid pigments and therefore can be affected by light and oxygen, which can change the conjugated double bond structure. Bixin is the monomethyl ester of norbixin, and therefore norbixin can be obtained from bixin by alkaline saponification.

[0023] [ka] [Prior art documents] [Patent documents]

[0024] [Patent Document 1] U.S. Pat. No. 2,477,767 [Patent Document 2] U.S. Patent No. 2,477,768 [Patent Document 3] U.S. Patent No. 2,521,101 [Patent Document 4] U.S. Pat. No. 3,438,071 [Patent Document 5] Spanish Patent Specification No. 2075813 [Patent Document 6] U.S. Pat. No. 5,955,126 [Patent Document 7] U.S. Patent No. 6,143,344 [Patent Document 8] European Patent Application Publication No. 1250853 [Patent Document 9] US Patent Application Publication No. 2003 / 0039724 [Patent Document 10] Canadian Patent No. 713510 [Patent Document 11] U.S. Pat. No. 5,955,126 Summary of the Invention [Problem to be solved by the invention]

[0025] The object of the present invention is to overcome the drawbacks presented by cellulose casings with an internal coating of an annatto composition as described above. In contrast to prior art casings coated with annatto, the present invention provides a cellulose casing whose inner layer is intimately impregnated with annatto and capable of transferring color substantially uniformly to meat stuffed within said casing.

[0026] The inner layer of the casing containing annatto may have different thicknesses and / or concentrations of annatto, which will result in different color shades after transfer to the stuffed product. If the amount of annatto in the layer is low, there will be less color transfer and the resulting color will be a light brown or beige shade similar to that obtained by lightly smoking the stuffed product. If the concentration is high, there will be more transfer and the stuffed product will be substantially red-orange in color. The final color of the stuffed product will vary depending on the meat emulsion and cooking conditions, among other factors.

[0027] The annatto in the casing of the present invention is distributed throughout the inner layer.

[0028] A first aspect of the present invention relates to a stuffed product casing comprising two layers of cellulose, the composition of which comprises regenerated cellulose and annatto, the annatto comprising norbixin; and an outer layer, concentric with the inner layer, comprising regenerated cellulose, the casing comprising norbixin, wherein 50% to 100% by weight of the annatto is distributed within the inner half of the area defined by the inner and outer layers of the casing.

[0029] In the present invention, the term "inner layer" refers to any layer between two layers of the casing or between one layer and the stuffed product.

[0030] In the present invention, the term "regenerated cellulose" refers to cellulose obtained from a solution of some cellulose derivatives, such as cellulose xanthate, which is converted into viscose by any of the methods known in the state of the art, and the viscose is extruded to obtain regenerated cellulose.

[0031] In the present invention, the term "annatto" refers to the set of bixin and norbixin compounds, and when referring to the percentage of annatto, it refers to the total percentage of bixin and norbixin compounds in the casing. When the hydrolysis of bixin is complete, annatto refers only to norbixin.

[0032] In the present invention, W Tセルロース The term refers to the total mass of regenerated cellulose in the casing, and in particular in all layers present in the casing.

[0033] A second aspect of the invention is a process for obtaining the casing of the invention.

[0034] In the process of the present invention, the various layers of regenerated cellulose are obtained by extrusion of viscose. An oily bixin solution is added to one of the inner layers, and the bixin is hydrolyzed in a later step.

[0035] The present invention avoids the problems when mixing viscose with norbixin, because the mixture undergoes severe dehydration upon coagulation, and the water can carry a large portion of the water-soluble dyes. Subsequent washing, which may occur when the mixture includes norbixin, also causes further loss of dye, so that the amount of dye remaining in the final casing is insufficient for the purpose of transferring sufficient color to the stuffed product. Furthermore, the dye significantly contaminates the process fluids.

[0036] Bixin in the water insoluble oily solution does not contaminate the wash water, whereas it is preferably converted to norbixin, which effectively migrates water soluble dyes during the cooking process of the meat stuffed in the casing, imparting sufficient color for the purposes of the present invention. Surprisingly, despite the fact that the process of the present invention converts bixin in whole or in part to norbixin during the manufacturing process, it remains trapped in the inner layer of the casing and does not significantly contaminate the coagulation-regeneration bath or wash water.

[0037] Thus, a second aspect of the invention relates to a process for obtaining a casing as defined in the invention, which process comprises the following steps: a) adding an oily bixin solution to viscose; b) extruding the product of step a) into the inner circuit and viscose into the outer circuit in an extruder equipped with a head containing at least two concentric circuits; c) after step a) or after step b), hydrolyzing bixin to norbixin.

[0038] In the present invention, the term "oil-based bixin solution" refers to an oil-based solution of bixin, or a solution, suspension, or emulsion. These oil-based bixin solutions contain 0.1% to 20% bixin.

[0039] In the present invention, (W / W ビスコース ) refers to the ratio between the mass of bixin oil solution and the mass of viscose used to form the bixin layer.

[0040] In step b) of the present invention comprising at least two concentric circuits, it is understood that the head may have two, three, four, or five or more concentric circuits.

[0041] A stuffed product casing obtainable by the process defined in the present invention is also an aspect of the present invention.

[0042] Another aspect of the present invention is the use of the casing of the present invention in the manufacture of stuffed products.

[0043] Another aspect of the invention is a product stuffed in a casing according to the invention. A final aspect is a method for obtaining a product stuffed in a casing according to the invention, the method comprising the following steps: a) stuffing the meat mixture to be stuffed into the casing of the present invention; b) cooking the stuffed mixture; c) removing the casing; Includes. [Brief description of the drawings]

[0044] [Figure 1] Figure 1 shows a cross section of the wall of the multi-layer casing obtained in Example 1. The left part is the uncolored outer layer having a thickness of 9.9 μm, the middle part is the inner layer colored with annatto having a thickness of 4.9 μm, and the right part is the uncolored inner layer having a thickness of 9.9 μm. [Diagram 2]Figure 2 shows a cross section of the wall of a two-layer casing: on the left is the unpigmented outer layer with a thickness of 18 μm, on the right is the pigmented inner layer with a thickness of 6.9 μm. [Diagram 3] FIG. 3 shows the absorbance spectra of transferable dyes for two regenerated cellulose casings: (1) control, and (2) cellulose gel treated with 2% KOH according to Example 4. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0045] Description of the Preferred Embodiments As mentioned above, the first aspect of the present invention is a cellulose ester comprising two layers of: An inner layer whose composition includes: regenerated cellulose and annatto, where the annatto includes norbixin; and an outer layer concentric with said inner layer, said outer layer comprising regenerated cellulose; A casing for a stuffed product comprising: Here, the casing comprises norbixin, and 50% to 100% by mass of the annatto is distributed within the inner half of the area formed by the inner and outer layers of the casing.

[0046] In a preferred embodiment, annatto is present at 0.05% (w / w Tセルロース )~20%(W / W Tセルロース ), more preferably 0.2% (W / W Tセルロース )~5%(W / W Tセルロース ) is included.

[0047] Preferably, the casing does not have an inner annatto coating.

[0048] In a preferred embodiment, the regenerated cellulose is reinforced regenerated cellulose. In the present invention, the term "reinforced regenerated cellulose" refers to regenerated cellulose reinforced with natural or synthetic cellulosic fibers or with regenerated cellulosic fibers treated with agents that improve the mechanical properties. In a preferred embodiment, the cellulose is reinforced with paper. In a particular embodiment, the casing has three concentric layers, namely an inner viscose layer, a middle long fiber paper layer, and a third outer viscose layer. In particular, the long fiber paper is abaca (abaca).

[0049] In a preferred embodiment, the number of layers of the casing of the present invention is selected from 2-3.

[0050] As mentioned, a second aspect of the invention relates to a process for obtaining a casing as defined in the invention, said process comprising the following steps: a) adding an oily bixin solution to viscose; b) extruding the product of step a) in the inner circuit and viscose in the outer circuit in an extruder equipped with a head containing at least two concentric circuits; c) after step a) or after step b) hydrolyzing bixin to norbixin.

[0051] In a preferred embodiment, the amount of oily bixin solution added to the viscose in step a) is 0.05% (w / w ビスコース )~25%(W / W ビスコース In a more preferred embodiment, the amount of oily bixin solution added to the viscose in step a) is 5% (w / w ビスコース )~20%(W / W ビスコース ).

[0052] In a preferred embodiment, the step of hydrolyzing bixin to norbixin is carried out after step a) and before the extrusion in step b). In this new step, bixin is mixed with viscose for a period between 0.5 minutes and 24 hours, more preferably between 30 minutes and 6 hours. Most preferably, the mixing is carried out in a homogeneous manner by a mechanical mixing system, either static or dynamic.

[0053] In another preferred embodiment, the step of hydrolyzing bixin to norbixin is carried out after step b) by subjecting the product obtained in step b) to a treatment with an alkaline compound. More preferably, the treatment is immersion in a solution of an alkaline compound in the mass concentration range of 0.1% to 10%. More preferably, the alkaline compound is NaOH, KOH, an amine or ammonium hydroxide, more preferably, the solution is composed of a concentration of NaOH or KOH in the mass range of 0.1% to 10%. More preferably, the time is 0.5 to 5 minutes and the temperature is 40°C to 70°C. In particular, it is a 2% KOH solution, at a temperature of 40°C to 90°C, for 1 to 5 minutes.

[0054] In the present invention, the term "alkaline compound" refers to hydroxides, carbonates or hydrogen carbonates of alkali or alkaline earth metals, ammonium hydroxide or its salts, or amines. Preferably, the alkaline compound is selected from NaOH, KOH, methylamine, dimethylamine, trimethylamine, ethylamine, and NH4OH, among others. In particular, it is KOH.

[0055] Step a) of this process is significantly carried out at a temperature below 40°C, preferably between 20°C and 40°C, more preferably between 20°C and 25°C.

[0056] The amount of oily bixin solution in step a) is preferably in an amount between 0.05% and 25%, more preferably between 0.05% and 3% if it is intended to obtain a beige or light brown color in the sausages stuffed in the casing, between 3% and 8% if a yellowish orange color is desired, or between 8% and 25% if it is intended to obtain a more reddish orange shade.

[0057] Preferably, the process, in any of the embodiments of the present invention, includes a final step of passing through a plasticizing bath. Preferably, the plasticizing bath includes glycerin.

[0058] In a preferred embodiment, the hydrolysis step is carried out after step b) and before the plasticization bath step by immersing the product obtained in step b) in a bath of hydrolytic enzyme. In particular, the enzyme is a lipase enzyme. Preferably, the enzyme is present at a concentration of 2 g / L to 10 g / L. More preferably, it is present at a concentration of 3 g / L to 5 g / L. Preferably, the immersion in the bath lasts for 30 min to 180 min. Preferably, the bath is at a temperature of 30° C. to 40° C.

[0059] Generally, in the process to obtain the casing, there is a step in which the casing is folded or corrugated, at which stage it is usually sprayed internally with an aqueous solution containing an ingredient that increases the plasticity of the casing or that facilitates subsequent peeling and separation of the casing from the sausage, such as carboxymethylcellulose or CMC.

[0060] In the present invention, in a particular embodiment, the folding composition may incorporate alkaline compounds, preferably selected from KOH, NaOH, amines or NH4OH, which hydrolyze the bixin present in the inner layer of the casing of the present invention to the water-soluble norbixin. The corrugated casings may be stored at a temperature of up to 90°C to accelerate the reaction, but preferably they may be stored at a temperature between 20 and 40°C for a period of several minutes to several months. The concentration of alkaline compounds in these folding compositions may range from 0.1% to 10% by weight, more preferably from 0.5 to 3%.

[0061] As mentioned, another aspect of the invention is the use of the casing of the invention in the manufacture of a stuffed product, and a final aspect of the invention is a product stuffed in the casing of the invention, in either case in a particular manner the stuffed product being a sausage.

[0062] In a last particular embodiment of the method for obtaining a stuffed product, the stuffed product, free of the casing, is immersed, after the casing has been removed, in an acidic solution, preferably a phosphoric acid solution, preferably for a period of between 30 seconds and 5 minutes. The phosphoric acid solution preferably has a concentration of between 5% and 10% by mass. EXAMPLES

[0063] example The following examples are merely illustrative of the present invention and should not be construed in a limiting sense thereof.

[0064] In all examples, the method for quantifying the color transfer ability of the prepared samples is as follows.

[0065] method To quantify the color transfer ability of the samples prepared in the present examples, the following method was used.

[0066] L,a,b test Hunter L, a, b values ​​are a standard method for quantifying the color scale of a product. They indicate differences in lightness (value), hue, and saturation. The L parameter indicates the lightness (value) of the color, with a value of 100 corresponding to white and a value of 0 to black. The parameter a indicates a gradation from red to green, with increasing a representing a more reddish color. The parameter b indicates a gradation from yellow to blue, with increasing a representing a more yellow color. In the present example, the Hunter L,a,b color scale was used to measure the color of the cellulose casing and the sausages from which the casing had been removed to quantify the color transferred by said casing. For the casings, measurements were taken in two overlapping layers, placed on a white tile. For the sausages, they were covered with a clear plastic film and the colorimeter was placed directly on top of them. The plastic film prevents contamination and dirt from the colorimeter. The values ​​obtained were the average of five measurements. An X-rite brand model Ci62S colorimeter was used.

[0067] Removable color This method allows the quantification of the color transfer ability of cellulose casing. In the present examples, this method was used to determine the color transfer ability of regenerated viscose films and cellulose casing. The method involves placing the sample in an Erlenmeyer flask containing 250 ml of a 0.008% w / v solution of KOH (prepared by diluting 1 g of a 2% KOH solution in 250 ml). The Erlenmeyer flask is then placed on a hot plate until the solution boils and is left there for 5 minutes. After cooling, the sample is removed and the absorbance of the supernatant is measured at 480 nm. A Perkin Elmer brand spectrophotometer model US / VIS Lambda 365 was used in the measurements of the present examples. The higher the absorbance, the higher the annatto concentration and therefore the higher the color transfer ability of the sample.

[0068] Example 1 In this example, a pigmented casing was prepared using an extruder as described in EP 2160091B1 (deGarcia et al.).

[0069] The cellulose was regenerated from viscose, which had an alkali content equivalent to 6% NaOH.

[0070] A three-ply casing was made and the bixin was injected into the inner layer of the casing, in this case the viscose in the middle layer.

[0071] For the purposes of this example, bixin was selected as a suspension in Imbarex brand oil, annatto oil suspension 10% AOS.10.

[0072] The dyes were injected into the viscose extruded through the middle layer of the extruder. For this purpose, an Iwaki diaphragm pump model EWNB11VCER and a dynamic mixer were used.

[0073] The amount injected into the viscose was 18.4% by weight for the viscose of the middle layer and 3.68% for the total viscose, which amounts to 4.84% annatto based on total cellulose. Injection was performed 15 minutes before the time of extrusion.

[0074] The process fluid within the casing was not detected to be contaminated with dye at first glance.

[0075] The resulting casing was stuffed with a typical meat emulsion for making "hot dogs" and cooked on a smokeless cycle as described in Table 1, followed by stripping the casing from the sausage, and surprisingly, color transfer from the casing to the sausage occurred, resulting in a sausage with a beige surface color, similar to that obtained with a slightly stronger smoke.

[0076] [Table 1]

[0077] This result indicates that the color transfer phenomenon is not only due to surface contact of the casing with the meat emulsion, but also involves another previously unknown phenomenon. To investigate this phenomenon, cross sections of the casing wall were made and their structure was examined by optical microscopy. Figure 1 shows the presence of three concentric layers: an outer (left side of the image) uncolored 9.9 μm thick layer, a central colored 4.9 μm thick layer, and an inner (right side of the image) 9.9 μm thick layer.

[0078] Furthermore, no confinement to the middle layer was observed, and since bixin is oil soluble it would be expected to be confined to the middle layer, but there was diffusion of dye color into the inner and outer layers, which could only be the water soluble form of annatto (norbixin) being able to migrate through a matrix as hydrophilic as regenerated cellulose.

[0079] Example 2 In this example, the aim is to maximize the color transfer by extruding a double-layered casing; that is, it has two concentric layers, an outer layer without annatto dye and an inner one with annatto, which transfers the color to the stuffed product. Figure 2 shows a cross-section of the wall of the casing under a microscope, where we can see the uncolored outer 18 μm thick layer (part on the left) and the colored inner 6.9 μm thick layer (part on the right). Furthermore, various casings are prepared with different concentrations of bixin in their inner layer. The bixin selected for this example was Imbarex Annatto Oil Suspension 10% AOS.10, the same as in Example 1. Using the same pump and mixing equipment as in Example 1, the dye was injected into the viscose as it was extruded from the inner layer of the extruder.

[0080] The dosages were 6%, 8%, 10%, 12%, 15%, and 18% by weight of the viscose extruded from the inner layer, and 0.36%, 0.48%, 0.60%, 0.72%, 0.90, and 1.08% by weight of the total extruded viscose, which amounts to 0.47%, 0.63%, 0.79%, 0.95%, 1.18%, and 1.42% bixin, respectively, based on total cellulose. The contact time of bixin with viscose was increased up to 30 min. As in Example 1, the casing could be wound up without any problems, a compact coil was obtained, and after corrugation a manageable product was obtained with properties similar to those obtained with the uncolored casing. And, as in Example 1, the process liquid in the casing had no detectable dye contamination at first glance.

[0081] Six of the resulting casings and one uncolored casing (negative control) were stuffed with a typical meat emulsion for the production of "hot dogs", after which the casings were stripped from the sausages and the colors L, a, b were measured as described in the Methods section.

[0082] The results obtained are shown in Table 2.

[0083] [Table 2]

[0084] A significant colour transfer was observed compared to the negative control, and the intensity of said colour increased with increasing concentration of bixin injected into the inner layer of the casing. The higher the concentration, the lower the L value, the darker the colour of the sausage, the higher the a value, the redder the sausage and the higher the b value, which indicates that the sausage became more yellow. The simultaneous increase in the a and b values ​​indicates that the higher the dye concentration, the more orange the sausage became throughout.

[0085] A method was then applied that allows the sausages prepared with the casing of the invention to have an increased red color. For this purpose, the sausages prepared with the 18% bixin of the present example, without the casing, were taken and immersed for 1 minute at 20° C. in a 5% phosphoric acid solution (PANREAC 85% phosphoric acid was used to prepare the solution). The action of the acid causes the sausages to become redder, resulting in a color that is preferred by some consumers.

[0086] The colour L,a,b of the sausages was measured as described in the Methods section and the results obtained are shown in Table 3.

[0087] [Table 3]

[0088] Treatment of the sausages with phosphoric acid does not significantly change the L value, i.e. the sausages maintain their brightness, but causes an increase in the a value making the sausages redder and a decrease in the b value, indicating that the sausages become less yellow; taken together these values ​​indicate that the sausage prepared with sample 2 has a more reddish colour.

[0089] Example 3 In this example, hot dogs were prepared using a typical emulsion of the sample from Example 2, containing 12% bixin by weight of the viscose in the inner layer, with the addition of 0.06% carmine 25% L-OD from the supplier Sensient to impart a rosier color tone. Sample 1 was prepared using a casing without dye, while Samples 2 and 3 were prepared using the aforementioned casing from Example 2, except for Sample 3, where the casing was turned inside out so that the uncolored outer layer of the casing was in direct contact with the meat emulsion. The sausages were cooked in an oven cycle without smoking, but with a higher relative humidity to enhance dye diffusion, as described in Table 4.

[0090] [Table 4]

[0091] The colours L, a, b of the sausages were then measured as explained in the Methods section and the results obtained are shown in Table 5.

[0092] [Table 5]

[0093] In samples 2 and 3, migration of dye into the sausage occurs, but is observed to be much less when the casing is turned inside out, as it is difficult for the sausage to come into contact with the dye migrating through the uncolored cellulose layer. This difference in color transfer indicates that the most effective casings for the purposes of this invention are those that have the majority of the dye in the inside half of the casing.

[0094] Example 4 The cellulose casings prepared in this example 4 show different contact times between bixin and viscose. In this example, the bixin selected is Bixinex oil-soluble 10% liquid (NBX 36) from the manufacturer Pronex. The dye was injected into the viscose extruded through the inner layer of the extruder. In sample 1, the bixin was injected into the viscose 15 minutes before the time of extrusion, with an injection amount of 14% by weight of the viscose of the inner layer and 0.98% by weight of the total extruded viscose, which corresponds to 1.29% bixin based on the total dry cellulose. In sample 2, the bixin dye was injected into the viscose 4.5 hours before the time of extrusion, with an injection amount of 13.2% by weight of the viscose of the inner layer and 0.94% by weight of the total extruded viscose, which corresponds to 1.23% bixin based on the total regenerated cellulose. As in the previous example, the process liquid in the casing was not detected at first glance to be contaminated with the dye.

[0095] Both casings were stuffed with a typical meat emulsion for the production of "hot dogs", then the sausages were stripped from the casings and their colours L,a,b were measured as described in the Methods section. Table 6 shows the results obtained.

[0096] [Table 6]

[0097] An increase in the ability to transfer colour is observed for sample 2 which is in contact with viscose for a longer time: the longer the contact time, the smaller the L value, the darker the sausage, the higher the a value, the redder the sausage and the higher the b value, indicating that the sausage is more yellow, taking these values ​​together the sausage prepared from sample 2 shows a more orange colour.

[0098] Example 5 In this example, the effect of post-extrusion treatment with a KOH solution is studied.

[0099] In this example, the bixin annatto selected is Imbarex Annatto Oil Suspension 10% AOS.10. The dye was injected into the viscose which was extruded through the inner layer of the extruder.

[0100] Two samples were prepared, in both of which bixin was injected into the viscose 10 minutes before the time of extrusion, with an injection amount of 12% by weight of the inner layer viscose and 1.2% by weight of the total extruded viscose, which corresponds to 1.58% bixin based on the total dry cellulose. Sample 1, the control, was passed through the various process tanks in the standard way. Sample 2, instead, was passed through an additional tank placed before the plasticizing tank. Said tank contained a 2% by weight KOH solution at a temperature of 65°C. The time for passing the cellulose gel was 2-3 minutes. After this alkaline treatment, the excess KOH was removed through a tank containing water and then through the plasticizing tank. At first glance, it was observed that the resulting casing had a stronger orange shade than the control. As in the previous example, in both of the two samples, it was immediately detected that the process liquid in the casing was not contaminated with dye.

[0101] A 25 cm casing film was taken, cut lengthwise on one side, and placed in an Erlenmeyer flask containing 250 ml of 0.008% w / v KOH. The Erlenmeyer flask was boiled for 5 minutes, the supernatant was cooled, and the spectrum was measured under visible light. The results showed that the casing treated in the KOH tank (sample 2) changed, which caused an increase in absorbance in the wavelength range of 400-600 nm, indicating that this casing has a large color transfer ability (Figure 3).

[0102] Both casings were stuffed with a typical meat emulsion for "hot dog" production. The casings were then removed from the sausages and the colours L, a, b of the sausages were measured as described in the Methods section. Table 7 shows the results obtained.

[0103] [Table 7]

[0104] An increase in the ability to transfer colour is observed for sample 2 which was treated with 2% KOH solution for 150 seconds at 65° C. This treatment resulted in a decrease in the L value, i.e. the colour of the sausage became darker, the a value increased making the sausage redder and the b value decreased indicating that the sausage was more yellow, taking these values ​​together the sausage prepared with sample 2 shows a more orange colour.

[0105] Example 6 From the casing of sample 1 of Example 5, folded samples containing four different additives were prepared according to methods known in the art. Folding additives are compositions sprayed on the inside of the casing during the folding operation. Their main function is to give the casing greater plasticity to overcome the folding step without significantly reducing its mechanical properties. In addition, it is common in the art to apply folding additives, referred to as "easy peel" additives, which make it easier to separate the casing from the stuffed product during the peeling process. These compositions usually have carboxymethylcellulose (CMC) as the main agent that aids in the peeling of the sausage. Table 8 shows the type of folding composition used in this example.

[0106] [Table 8]

[0107] Additive 1 is a composition that does not contain CMC and does not function to facilitate the peeling of sausages, and is typically used in casings that are intended to be peeled by the end consumer, not by the stuffed product manufacturer. The composition of Additive 1A includes 30% propylene glycol and 70% water, as described in Example IX of US Patent No. 3,981,046 by H. Chiu. In composition B, KOH was added to the additive to reach a concentration of 0.5%. In contrast, Additive 2 is a typical composition with CMC to aid the mechanical peeling of sausages by the stuffed product manufacturer. The composition of Additive 2A includes 1.42% CMC, 1.5% polysorbate 80, 57.08% propylene glycol, and 40% water, as described in Example III of US Patent No. 3,898,348 by H. Chiu. Similarly, in composition B, KOH was added to the additive to reach a concentration of 0.5%.

[0108] The folding conditions with the four additives were standard and no differences in performance during the folding operation or in the properties of the resulting corrugated products were observed. Samples were packaged and stored at room temperature.

[0109] Two weeks after folding, the four casings were stuffed with a typical meat emulsion for the production of "hot dogs" as described in Example 1, then the sausages were removed from the casings and the L, a, b colors were measured as described in the Methods section. Table 9 shows the results obtained.

[0110] [Table 9]

[0111] Compared to the respective controls, an increased ability to transfer color was observed for Samples 1B and 2B, whose folded compositions contained 0.5% KOH, which showed a decrease in L value, i.e. the sausages were darker, an increase in a value, i.e. the sausages were redder, and a decrease in b value, i.e. the sausages were more yellow, which, taken together, indicate that the sausages prepared with Samples 1B and 2B are more orange in color.

[0112] Example 7 In this example, the effect of hydrolases on casing is studied. Lipase enzymes (hydrolases) are tested for their ability to hydrolyze ester groups, resulting in the conversion of bixin to norbixin. In this example, the bixin selected was Imbarex Annatto Oil Suspension 10% AOS.10. The dye was injected into the viscose extruded through the inner layer of the extruder. Two samples were prepared, both of which had bixin dye injected into the viscose 15 minutes before the time of extrusion, with the dose being 14% by weight for the inner layer viscose and 1.4% for the extruded viscose set, resulting in 1.84% bixin based on total dry cellulose. Sample 1, the control, was passed through the various process tanks in the usual manner. Instead, sample 2 was passed through an additional tank located before the plasticizing tank. The tank contained a lipase enzyme solution at a concentration of 5 g / L and at a temperature of 35° C. The cellulose gel processing time was 120 minutes. After the gel had been subjected to this enzymatic treatment, it was passed through a tank of water to wash off any lipase enzyme residues, and then through a plasticizing tank. The resulting casing had a deeper orange hue than the control. As in the previous example, it was immediately detectable that in neither of the two samples was the process liquid in the casing contaminated with dye.

[0113] Both casings were stuffed with a typical meat emulsion for the production of "hot dogs", then the sausages were stripped from the casings and their colours L,a,b were measured as described in the Methods section. Table 10 shows the results obtained.

[0114] [Table 10]

[0115] An increase in the colour transfer ability is observed for sample 2, a casing that has been subjected to an enzymatic treatment with a solution of 5 g / L lipase for 120 minutes at 35° C. This treatment results in a decrease in the L value, i.e. the sausage is darker, an increase in the a value, i.e. the sausage is redder, and an increase in the b value, which indicates that the sausage is more yellow, and considering these values ​​together, the sausage prepared with sample 2 shows a more orange colour.

[0116] Example 8 In this example, paper-reinforced (reinforced) cellulose casings, commonly referred to as "fibrous", are prepared. These casings usually have three concentric layers: an inner viscose layer, a middle layer of long fiber paper (usually abaca), and a third outer viscose layer. In the extrusion process, the paper is formed into a tube and the outer and inner viscose are extruded incorporating the paper. After impregnation with viscose, the tube is passed through a coagulation regeneration tank, a washing and plasticization tank, and finally it is dried and wound into a coil. This product can be supplied directly to the stuffing manufacturer in coils or corrugations. In this example, the bixin annatto selected is Bixinex oil soluble 10% liquid (NBX 36) from manufacturer Pronex. Abaca tubular paper provided by manufacturer Ahlstrom was impregnated with inner and outer viscose. 12.5% ​​of the total viscose made up the inner layer of the casing, and the remaining 87.5% made up the outer layer of the casing. Bixin was injected into the inner layer viscose 45 minutes before the time of extrusion at an injection amount of 10% by weight of the inner layer viscose and 1.25% by weight of the total extruded viscose, resulting in 1.64% bixin based on the total regenerated cellulose.

[0117] The standard casings and the casings obtained in this example were then stuffed with a meat emulsion typical of mortadella. The stuffed products were cooked in a smokeless cycle, then the casings were stripped off and it was observed whether any color transfer from the casing to the mortadella had occurred. The color L, a, b of the mortadella was measured as described in the Methods section. Table 11 shows the results obtained.

[0118] [Table 11]

[0119] For the standard "Fibulus" casing, a significant color transfer was observed, reflected in a decrease in the L value and an increase in the a and b values. The mortadella had an attractive orange color on its surface. As in all previous examples, no transfer of the annatto dye into the stuffed product is detected, but it remains on the surface throughout the product's useful life.

Claims

1. 1. A casing for a stuffed product comprising two layers of cellulose: an inner layer comprising regenerated cellulose and a hydrolyzed oleaginous bixin solution, the hydrolyzed oleaginous bixin solution comprising norbixin; and an outer layer concentric with the inner layer, the outer layer comprising regenerated cellulose, the casing comprises norbixin, and 50% to 100% by weight of the hydrolyzed oily bixin solution is distributed within the inner half of the area defined by the inner and outer layers of the casing; Here, the inner half of the area formed by the inner layer and the outer layer of the casing is defined as the half located inside the casing when the casing is divided into two parts, an outer part and an inner part, each having a thickness of 50% of the total thickness.

2. The hydrolyzed oily bixin solution was 0.05% (w / w Ｔセルロース ) to 20% (W / W Ｔセルロース 2. The casing of claim 1, wherein the casing is comprised of

3. 3. A casing according to claim 1 or 2, wherein the regenerated cellulose is reinforced regenerated cellulose.

4. Steps below: a) adding an oily bixin solution to viscose; b) extruding in an extruder equipped with a head containing at least two concentric circuits the product of step a) in the inner circuit and the viscose in the outer circuit to obtain an extruded product; c) after step a) or after step b), hydrolyzing bixin to norbixin. A method for obtaining a casing according to any one of claims 1 to 3, comprising:

5. In step a), the oily bixin solution is 0.05% (w / w ビスコース ) to 25% (W / W ビスコース 5. The method of claim 4, wherein the hydroxypropyl amine is added in an amount that comprises

6. The bixin solution was 0.05% (w / w ビスコース ) to 3% (W / W ビスコース 6. The method of claim 5, wherein the range is

7. Bixin solution was 3% (w / w ビスコース ) to 8% (W / W ビスコース 6. The method of claim 5, wherein the range is

8. Bixin solution was 8% (w / w ビスコース ) to 25% (W / W ビスコース 6. The method of claim 5, wherein the range is

9. The hydrolysis step c) is carried out after step b) by subjecting the product obtained in step b) to hydrolysis with KOH, NaOH, amines and NH ４ 9. The method according to claim 4, wherein the metal is placed in a bath of a solution of an alkaline compound selected from the group consisting of OH.

10. 10. The method according to claim 9, characterized in that the alkaline compound is selected from NaOH and KOH.

11. 9. The method according to any one of claims 4 to 8, characterized in that the hydrolysis step c) is carried out in a step after step a) and prior to the extrusion step b), in which bixin is mixed with viscose for a period of between 0.5 min and 24 h.

12. The method according to claim 11, characterized in that the duration of said mixing is between 30 minutes and 6 hours.

13. A method according to any one of claims 4 to 8, characterised in that it comprises a final step of passing through a bath of plasticiser.

14. 14. The method according to claim 13, characterized in that the hydrolysis step is carried out after step b) and before the step of the plasticizing bath by immersing the product obtained in step b) in a bath of hydrolytic enzymes.

15. The method according to claim 14, characterized in that the hydrolase is present at 2 g / L to 10 g / L.

16. The method is characterized by a step of folding or corrugating the casing, wherein the hydrolysis step is carried out after step b) by adding, in said folding step, KOH, NaOH, amines and NH ４ 9. The method according to any one of claims 4 to 8, which is carried out by applying to the extruded product in step b) a folding composition comprising an alkaline compound selected from the group consisting of OH.

17. 17. The method according to claim 16, characterized in that the alkaline compound is selected from KOH and NaOH.

18. A product stuffed in a casing according to any one of claims 1 to 3.

19. 20. The stuffed product of claim 18, wherein the product is a sausage.

Images