Impregnated casing and method of making the same
AssigneeRed Arrow Products Company Inc.
InventorsGary L. Underwood, Jose I. Recalde
Life of this patent
Estimating the term…
Abstract
The present invention relates to a casing which is impregnated with a high browning, low flavor liquid composition in order to impart a desirable brown color to a food contained in the casing without adding undesirable sensory characteristics to the food.
Claims21
A peelable casing made by a method comprising the step of:
- contacting the casing with a high browning, low flavor liquid composition having soluble organic components and a ratio of browning index to .degree. Brix greater than 0.9, wherein the liquid composition is derived from a feedstock selected from the group consisting of a sugar, a starch, a monosaccharide, a disaccharide, a trisaccharide, a starch hydrolysate, cellobiose, hemi-cellulose and mixtures thereof, and wherein the composition imparts a satisfactory brown color to a food subsequently encased in the casing without adding undesired sensory properties to the food.
A peelable cellulosic casing treated with a high browning, low flavor liquid composition, wherein the liquid composition includes soluble organic components and has a ratio of browning index to .degree. Brix greater than 0.9 and is derived from a feedstock selected from the group consisting of a sugar, a starch, a monosaccharide, a disacchardie, a trisaccharide, a starch hydrolysate, cellobiose, hemi-cellulose and mixtures thereof, and wherein the treated casing has a ratio of organic components to browning index density less than 12.0.
A peelable cellulosic casing treated with a high browning, low flavor liquid composition, wherein the liquid composition includes soluble organic components and has a ratio of browning index to .degree. Brix greater than 0.9 and is derived from a feedstock selected from the group consisting of a sugar, a starch, a monosaccharide, a disacchardie, a trisaccharide, a starch hydrolysate, cellobiose, hemi-cellulose and mixtures thereof, and wherein the treated casing has a ratio of phenols to browning index density less than 0.1.
A food product produced by a process comprising the steps of:
- (a) treating a peelable casing with a high browning, a low flavor liquid composition having soluble organic components and a ratio of browning index to .degree. Brix greater than 0.9 to provide a treated peelable casing, wherein the liquid composition is derived from a feedstock selected from the group consisting of a sugar, a starch, a monosaccharide, a disaccharide, a trisaccharide, a starch hydrolysate, cellobiose, hemicellulose, and mixtures thereof;
- (b) introducing a food substance into the treated peelable casing to provide an encased food product;
- (c) heating the encased food product such that the treated peelable casing imparts a satisfactory brown color to the food without adding undesired sensory properties to the food;
- and
- (d) removing the treated peelable casing from the encased food product.
Dependencies are inferred from the claim text.