Coextruded Sausage Casing Bonding via Interfacial Agent
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Solution Overview
Problem
Coextruded foodstuff casings often detach from the filling material when heated, particularly in coextrusion processes where the casing is extruded onto a filling tube and moved towards its end, due to inadequate bonding between the casing and the paste mass, exacerbated by sliding agents that interfere with bonding.
Innovation Solution
Introducing a bonding agent directly between the paste mass and the coextruded casing, which serves as both a sliding agent and a means to enhance bonding by containing proteins, hydrocolloids, or enzymes, particularly using a liquid solution with water as the main component, to improve the cross-linking between the casing and the paste mass, ensuring a strong bond even during thermal treatments.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a sliding agent is fed between the filling tube and the extruded casing to minimize friction, then the sliding ability is improved, but the bonding between the casing and the paste mass deteriorates
Solution Approach 1:
The patent divides the function of the agent into two separate substances: a sliding agent (water) that is fed between the filling tube and casing to minimize friction, and a bonding agent that is fed between the casing and paste mass to ensure strong bonding. This segmentation allows each substance to perform its specific function without interfering with the other.
Solution Approach 2:
The patent introduces a bonding agent as an intermediary substance between the casing and paste mass. This bonding agent specifically targets the interface where bonding is needed, rather than using a single agent that must balance both sliding and bonding functions.
2Strength
If a bonding agent is added to the paste material or casing, then the bonding is improved, but the amount of bonding agent required increases
Solution Approach 1:
The patent applies the bonding agent locally at the specific interface between the casing and paste mass, rather than mixing it throughout the entire paste material or casing. This localized application ensures that the bonding agent is concentrated exactly where it is needed, minimizing the total amount required while maintaining effective bonding.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method effectively prevents casing detachment from the filling material during heating, requiring smaller amounts of bonding agents and ensuring improved sliding and bonding properties, with the bonding agent functioning optimally as both a sliding and bonding agent, maintaining cohesion throughout processing.
Implementation Method 1
A bonding agent is, for instance, an agent which increases the bonding between the casing and paste mass or, for instance, increases the number of the protein bonds, respectively cross-links in particular between the casing and the paste mass
Implementation Method 2
The sliding agent then also flows between the casing and the pasty filling material
Implementation Method 3
The bonding agent includes water, in particular distilled water, as main component to which either at least one protein and/or at least one hydrocolloid, in particular at least one polysaccharide, was added
Data Source
AI summary
A method for producing a foodstuff, in particular sausages, produced by coextrusion, including extruding a paste mass, coextruding a casing, and where a bonding agent is fed between paste mass and coextruded casing.