JPS6366170B2 - - Google Patents

Description

[Detailed description of the invention]

TECHNICAL FIELD The present invention relates to a food casing and its manufacturing method. More specifically, the present invention relates to a food casing that can be easily peeled off from processed foods and a method for producing the same. Among processed foods, small-sized sausages such as Wiener sausages and frankfurters are processed by putting meat emulsion into artificial casings made from animal intestines, regenerated cellulose or other cellulose derivatives, alginates, collagen, etc. After filling, it undergoes processing such as smoking and shoeking. There are two types of finished products: those that are supplied to the market as they are, and those that are supplied after the casing is removed and the processed food is left alone. The latter is called a skinless sausage and is a product developed in recent years for the purpose of mass production through mechanization. The main machines used to manufacture this product are a high-speed automatic filling machine and a peeling machine, but the casing used must also be adaptable to these machines. Specifically, when manufacturing small-sized sausages, raw meat such as pork or beef is first ground.
Add seasonings, spices and other ingredients to this and mix.
The meat emulsion thus prepared is filled into a casing by staff and shaped into a predetermined size. The machine used for this purpose is a high-speed automatic filling machine, for which the casing is usually assembled into a cylindrical material with a length of about 17 to 48 m, compressed to about 30 to 50 cm (stick or strand). The mechanical suitability of this stick in the filling process requires that the stick exhibits predetermined properties such as inner diameter, straightness, self-holding ability, release of pleats, lubricity on the inner and outer surfaces, and strength. The semi-finished product after filling is processed according to the technology in this industry.
Processing such as drying, smoking, and tucking is performed, and after cooling, the casing is removed from the meat contents. The machine used for this work is a peeling machine, which uses a sharp knife to tear the top surface of the sausage links running at high speed in the direction of the flow, and the torn casings are separated using compressed air and rolled up downwards. or be sucked into a vacuum chamber. In this case, the delicate state of adhesion between the meat and the casing determines whether the peeling process is carried out smoothly or not.If the peeling property is poor, the casing will not be able to be separated from the meat inside the casing properly, so This may impede the smooth flow of work. This peelability is affected by the raw meat used and the contents of additives, as well as the manufacturing conditions of the processing process, so sausage manufacturers should take into account other quality characteristics and try to Conditions are selected to satisfy releasability. However, with modern high-speed machines, it is not possible to perform smooth peeling work by simply setting these manufacturing conditions, so it is necessary to actively treat the inner surface of the casing to promote peelability. As a result, workability has been improved. Regarding such processing methods, several methods have already been proposed, but all of them have advantages and disadvantages, and it is difficult to satisfy both operability and quality at the same time. In this case, the peeling performance is mainly influenced by the processing agent (release agent) used, but it must also be noted that its success or failure is also determined by the processing method. Methods for attaching the release agent to the casing include injecting the release agent into the inside of the casing just before the dryer, squeezing out the excess amount and drying it (slugging method), and applying the release agent to the inner surface of the casing through a mandrel during shearing. A method of spraying (spraying method), a method of mixing a release agent in the bath of the final wet tank and allowing it to penetrate from the outside of the casing to reach the inner surface (infiltration method), a method of adding a release agent to the viscose stock solution prior to molding the casing. Add a release agent,
There are molding methods (viscose mixing method), but since the casings used for small-sized sausages are similarly small, methods such as slugging have large variations in quality and are not practical in terms of operability. It is also very difficult to obtain satisfactory performance using the penetration method, which performs the peeling treatment by penetrating the product from the outside, for this type of product, which has poor peeling performance on the inner surface. Therefore, recently, a spray method in which the inner surface of the casing is coated during shearing, or a viscose mixing method in which a release agent is mixed with viscose in advance are often used. However, even with this spray method,
It is difficult to say that this is an appropriate method because of problems such as asymmetric spraying and adhesion between the inner surfaces after shirring.Also, even with the viscose mixing method, there are problems such as the release agent falling off during the casing manufacturing process. , there is a problem that the effective amount exposed to the inner surface is insufficient, and therefore there are drawbacks such as unsatisfactory releasability.
In this way, each method has its advantages and disadvantages.
Although it is not a perfect method, it is most desirable to employ the viscose mixing method from the viewpoint of operability and quality stability. However, even if the viscose mixing method is adopted, conditions are imposed such that the release agent used here must be uniformly mixed with the viscose and must not fall off during the manufacturing process, especially in a hot water washing bath. become. Furthermore, since the mixed release agent is uniformly present throughout the entire thickness of the film, the effective amount exposed to the essential inner wall surface is only a portion of the added amount, and therefore the release performance is sufficient. I'm running into a problem where it doesn't work. Therefore, in order to solve this problem, it is necessary to increase the amount of the force release agent mixed, but this results in a decrease in the physical properties of the film and induces casing rupture when filling the sausage emulsion. It can also be a cause. That is, it is not possible to simultaneously satisfy both the peelability and strength of the casing. The present inventors conducted various studies to solve these problems. As mentioned above, the releasability from meat is controlled by the properties of the inner surface of the casing, so if the releasant can be mixed only into the inner surface of the casing, it will not substantially impair the physical properties of the entire casing. , it is possible to achieve the intended purpose. As a means of realizing this, a method similar to the method for manufacturing composite films by coextrusion of thermoplastic resins can be considered, but in the case of thermoplastic resins, by coextruding molten resins from a die, Although it is easy to obtain a composite film, when molding is performed by extruding a viscose liquid into a coagulation liquid, is it possible to obtain a completely laminated composite film even if viscose with different compositions are coextruded? I had a lot of doubts about it. However, when the viscose liquid for the outer layer and the viscose-release agent mixture for the inner layer are combined immediately before being discharged into the coagulation liquid and then coagulated, the outer layer portion and the inner layer portion are laminated well. It has been found that a composite film has been obtained which can be used as a food casing with desirable properties. Such composite films can be obtained not only from cellulose composite films regenerated from viscose, but also from those regenerated by the copper ammonia method, from saponified acetyl cellulose, and from cellulose ethers such as ethyl cellulose. , and the object of the present invention can be achieved as well. A preferred composite film is
Since it is still a viscose cellulose, the following description will mainly focus on its coextruded composite film. Accordingly, the present invention relates to a food casing comprising a composite film comprising an outer layer of regenerated cellulose and an inner layer of regenerated cellulose-release agent mixture. The present invention also relates to a method for producing such a food casing, in which the coextrusion of a viscose liquid to form a composite film constituting the food casing is performed using concentric inner and outer rings in a die for producing a viscose cylindrical film. A die with a structure in which viscose liquid passages are provided and these passages are merged just before the discharge port of the annular fringe that comes into contact with the coagulation liquid is used, and the viscose liquid is supplied to the outer passage and the viscose liquid is supplied to the inner passage. This is carried out by passing the course-stripping agent mixture through each liquid, merging them just before the discharge port of the annular orifice, and then extruding them into the coagulation liquid. The outer viscose layer is coagulated by an external coagulating liquid surrounding the extruded tube, while the inner viscose-release agent mixture layer is coagulated by an internal coagulating liquid that is pumped out of the die section in the center of the annular orifice. solidified by The coagulating liquid is generally used and has a composition of 5-12% sulfuric acid, 5-15% sodium sulfate, and 10-30% ammonium sulfate, and is suitable for coagulating the viscose layer mixed with a release agent. The same internal coagulation liquid is also used. In the composite film obtained by such a coextrusion method, the outer layer of viscose cellulose and the inner layer of the viscose cellulose-release agent mixture are clearly laminated to form two layers. This was confirmed by microphotographs, and furthermore, both layers were firmly bonded, and no peeling phenomenon was observed during use. Various types of release agents have been used for food casings, but in the embodiment of the present invention in which the release agent is mixed with the viscose liquid, the release agent is uniformly mixed with the viscose liquid. It is necessary that the solubility and properties are not impaired by alkali. In addition, even if mixed uniformly, if the release agent is eluted into the bath during the process, especially during the hot water washing process, the effect of its addition will be diminished. It is limited to those that do not completely dialysis the membrane. In terms of properties including these required properties, specifically peeling performance, hygiene, operability, handling, cost, etc., cornstarch, natural polysaccharides,
Carboxymethyl cellulose, hydroxyethyl cellulose, etc. are used as preferred release agents. The peelability depends on the peeling performance of the release agent and the amount of the release agent treated with respect to the casing, and the amount of treatment is determined by the mixing ratio of the viscose liquid forming the inner layer and the release agent. In this case, the liquid ratio between the stripping agent solution, which is generally used as an aqueous solution, and the viscose liquid, and the solid content ratio in each of these liquids determine the operability and quality. That is, when the ratio of release agent solution/viscose liquid becomes excessive, the viscosity decreases, and the discharge of the inner layer forming liquid becomes uneven, and a uniform inner layer portion is not formed. Furthermore, since the concentration of cellulose in the viscose liquid decreases, coagulation properties are insufficient and the film-forming ability is lost, making it impossible to commercialize the product. On the other hand, if the above ratio becomes too small, although the above-mentioned troubles will not occur, the degree of decrease in the concentration of cellulose in viscose will be small and the cellulose molecules will form a dense structure, resulting in the elution of the release agent. becomes difficult. Therefore, while loss during the manufacturing process is reduced, when the film is filled with meat and used, it becomes difficult for the release agent to bleed out from inside the film, making it difficult to achieve satisfactory release properties from the food contents. It disappears. Needless to say, these ratios vary depending on the type of release agent used, but for example, when carboxymethyl cellulose (average degree of polymerization 220 to 250) is used, a range of about 2.5 to 4.0 is preferable. .
In this regard, naturally, as the ratio of release agent increases, the physical properties of the casing will be more affected, so it is desirable to make the inner layer as thin as possible, and the thickness of the inner layer should be By reducing the amount to about 10% or less of the entire film, the necessary peelability can be ensured without substantially affecting the physical properties of the casing. Specifically, when carboxymethyl cellulose (polymerization degree 220-250) is used as a release agent, the ratio of the release agent solution to the viscose liquid in the inner layer and the effect of the solid content ratio on operability and quality are shown. The result will be as shown in the table below. In the evaluation of the inner layer film formability, a film with strong strength and no problems in manufacturing is rated as "good", and a film with unsatisfied film strength and falling off from the outer layer during the manufacturing process is rated as "good". Defective.” In addition, in the evaluation of peelability, when using a peeling machine, 100% of the food content is completely peeled off as ``A'', and 95% or more of the food is not completely peeled off as ``B'', and 50 to 95% of the food is peeled off as ``B''. "C" for things to do, 10~
Those with 50% peeling were labeled as "D", and those with less than 10% peeling were labeled as "E".

[Table] From the above results, the strength of the inner film decreases as the ratio of the release agent solution to the viscose liquid and the solid content in these liquids increases, and conversely, the peelability decreases as the ratio of the release agent solution to the viscose liquid and the solid content in these liquids increases. It is clear that as the value decreases, the deterioration occurs. From this example, it can be seen that the most appropriate liquid ratio is 3/1 and the solid content ratio is around 2.2/1, but this also varies depending on the type of stripping agent used and its degree of polymerization. Yes, it is not a universal value. As described above, the food casing according to the present invention is a composite film in which a layer made of a regenerated cellulose-release agent mixture is provided on the inside of a casing made of a regenerated cellulose film. When used as a casing for foods such as food products, it is possible to improve the peelability from the meat content without losing the film properties necessary for the casing. Next, the present invention will be explained with reference to examples. Example A viscose cylindrical film manufacturing die with concentric inner and outer viscose liquid passages was used, and the viscose liquid was poured into the outer passage at an amount of 140 ml/min.
In addition, in the inner passage, 5% carboxymethylcellulose aqueous solution-viscose liquid (3/1) at a rate of 10ml/min.
The mixed liquids are respectively supplied by metering pumps. These liquids for forming the outer layer join together just before the discharge port of the annular orifice, and are coextruded into the coagulation liquid as a cylindrical film. As a coagulating liquid, a coagulating liquid containing 5% sulfuric acid, 10% sodium sulfate, and 20% ammonium sulfate is supplied inside and outside the extruded film, respectively. The cylindrical film is flattened, subjected to a series of processing steps according to industry techniques, and then dried. The resulting cylindrical film has a diameter of 16 mm and a thickness of
It was observed that the outer layer and the inner layer formed a composite film and were well laminated on the cut surface. This cylindrical film was pleated using a shearing machine to form a stick, and then filled with a meat emulsion for Wiener sausage using a Frank A-mactic filling machine. The filling operation was completed without any problems and a normal link was formed. After going through processing steps such as drying, smoking, and shoeing according to common techniques, the casing is cooled to 3 to 7 degrees Celsius, sufficiently swollen with water, and peeled off using a peeling machine known as a Wiener peeler. As a result of evaluating the properties, smooth peeling was obtained.

Claims (1)

[Claims] 1. Outer layer of regenerated cellulose and regenerated cellulose
Food casing consisting of a composite film with an inner layer of release agent mixture. 2. The food casing according to claim 1, wherein the regenerated cellulose is viscose cellulose. 3 Concentric inner and outer viscose liquid passages are provided in the viscose cylindrical film manufacturing die, and by using a die that has a structure in which these passages merge immediately before the discharge port of the annular orifice that contacts the coagulation liquid, A viscose liquid is passed through the passage, and a viscose-release agent mixture is passed through the inner passage, and after these are combined just before the annular orifice discharge port, they are extruded into a coagulating liquid to form a composite film. A method for producing a food casing characterized by: