The present invention relates to a process to obtain a round shaped collagen casing and to the casing obtained by the process, which is based on a post rounding of a straight collagen casing by controlled heat shrinking.

A low profile water bath co-extrusion process for sausage manufacturing is disclosed, along with machines for accomplishing this process. The process is an automated assembly line which begins with co-extruded food product, such as a sausage emulsion coated with collagen and finishes with cooked, boxed, packaged link sausage. The process includes the steps of co-extrusion, linking and cutting the co-extruded food product to individual links. Following these steps and prior to a liquid smoking step, the casing is prepared by steps which includes chemical treatment of the individual links in a water bath, while dehydrating the product in a salt solution, the water bath being a two-part process and following the water bath using a forced hot air drying step. Machines disclosed include a modification of prior art screw driven water bath and a novel roller/conveyor forced hot air drying assembly that subjects individual links of a co-extruded food product to a rolling motion while simultaneously being transported horizontally and being subject to forced hot air drying.

The invention relates to a method of extruding sleeves extruded of collagen for encasing sausages, wherein a collagen fluid is fed to an extrusion head; the collagen fluid is guided through the extrusion head; and the collagen fluid is discharged from the extrusion head. The invention also relates to an extrusion head for performing such a process as well as a co-extrusion sausage line. Finally also the sleeve extruded with this method or devices is part of the invention.

A device for applying liquid flavors to collagen casing is provided. In one embodiment, the device comprises a cup and a roller for applying liquid flavor to the surface of the collagen casing prior to drying. In another embodiment, the device comprises an applicator having a base plate with a first hole in the base plate to allow the collagen casing to pass through the base plate, a second hole in the base plate in fluid communication with the first hole to inject liquid flavor through the second hole into contact with the collagen casing as it passes through the first hole, a wiper removably attached to the base plate to wipe excess liquid flavor from the surface of the collagen casing, and a liquid flavor injection line attached to the second hole in the base plate. In some embodiments, the cup and roller are combined with the applicator to apply the liquid flavor.

A process for manufacturing a tubular film such as an edible casing film or a packaging film. The process includes the steps of providing a preblended powder composition containing a polymer matrix, a plasticizer, and water; feeding the preblended powder composition to an extruder; heating the preblended powder composition to a temperature above 100 degrees Celsius for a sufficient time to fully hydrate the polymer matrix and to convert the powder composition to a flowable mass; and extruding the flowable mass through a tubular die of the extruder to form the tubular film. The tubular film comprises: about 40-75 wt % polymer matrix; about 10-35 wt % plasticizer; and about 10-35 wt % water. The polymer matrix component is fully hydrated under the temperature, pressure and shear conditions inside the extruder, and may have a component which is only fully hydrated at temperatures above about 100 degrees Celsius.

A biopolymer-based food casing having an impregnation on the side facing the food is provided. The impregnation includes at least one hydrophobic, synthetic, organic polymer. By taloring the impregnation, the peelability of the casing may be adjusted to correspond to the type of food contained within the casing. The casing is used, especially, as an artificial sausage casing for raw sausage, scalded-emulsion sausage or cooked-meat sausage.

A method for producing collagen casings having one or more flavor ingredients incorporated into the collagen is provided. The flavor ingredients may be added during processing of collagen to produce the collagen casing; prior to, during or after drying of the collagen casing; prior to, during or after humidification to add moisture to the collagen casing; prior to, during or after shirring of the collagen casing; prior to or after the casing has been stuffed with meat products; during cooking of the stuffed collagen casing; and/or prior to packaging of the meat product. The flavor ingredient may be a water based flavor ingredient, an oil based flavor ingredient, a powdered flavor ingredient, a microencapsulated flavor ingredient, or a combination of two or more of these types of flavor ingredients. Collagen casings having one or more flavor ingredients incorporated into the collagen casing are also provided.

The present invention relates to a method for co-extruding an elongated food product wherein the method comprises measuring the product characteristics of the viscous gelling agent provided and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured.

The present invention relates to a set of brine solutions for use in a method for in-line processing of food products, said method comprises the steps of a) co-extruding a food dough into a flow of co-extruded food products having a coating that comprises a protein, or a hybrid coating of a protein and a polymer, and b) subjecting the flow of co-extruded food products to a food product strengthening step, said food product strengthening step comprises the step of subjecting the flow of food products to a first brine solution comprising a salt solubilised in an aqueous medium, and a second brine solution comprising a buffer salt solubilised in an aqueous medium. The present invention further relates to a method for in-line processing of food products using the set of brine solutions of the present invention and a lactate salt comprising brine solution.

Collagen casings comprising chitosan as an anti-microbial agent are provided. The collagen casings may be produced by adding chitosan during the gelling of quarter grind hides, by injecting chitosan into collagen gel prior to extrusion, or by applying a chitosan solution to a surface of extruded collagen casings.