Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
  • A23L13/65—Sausages

Definitions

• TITLE METHOD FOR MANUFACTURING
• the present invention relates to the industrial manufacturing of smoke/cooked sausage.
• Smoke/cooked sausage herein means sausage types which are produced by heat treating encased fresh (uncooked) sausage meat, for a period of time to impart coagulation of all meat protein within said sausage, and are smoke treated to impart flavor and taste.
• Said set cooking time can be up to 3 hours depending on cooking method and sausage diameter.
• the sausages are produced in a diameter range of 6-45 millimeters.
• These smoke/cooked sausage types are to be distinguished from cured sausage types, which are longer thermally treated at lower temperatures.
• cured sausage types are dried and semi dried sausage such as summer sausage, cervelat, chorizos, pepperoni and beef salami.
• the sausage of this invention is also to be distinguished from fresh sausage types, not cooked and cured, such as country style pork sausage, pork breakfast sausage and chorizos.
• Typical smoke/cooked sausage to which this invention pertains are frankfurters (wieners), hot-dogs, and Vienna sausage, hereafter referred to as "smoke/cooked sausage”.
• Fresh meat compositions used for smoke/cooked sausage may be stuffed into natural or prefabricated edible casing. Alternatively the fresh meat may be stuffed into an in-edible casing which is removed after heat and smoke treatment. These "peeled" sausage types are referred to as skinless sausage. Often cellulose casing is used.
• Another method of production may involve the co-extrusion of the fresh meat emulsion with a casing forming material. In this method a strand of sausage material is produced which has an inner core of meat emulsion having an outer surface material that can be coagulated to provide an encasement for the strand.
• the outer surface material may consist of a gel with a collagen protein.
• the coagulation normally includes subjecting the extruded strand to a brine (salt) solution.
• brine brine
• the term "coagulation” as used herein refers to the step of hardening and stabilization of the casing. This is principally done in two ways; first, by removal of water from the collagen gel, and second by crosslinking the collagen fibers. Recently coextruded sausage production has become more popular over pre-formed casing production as it is found more cost-effective.
• the smoke/cooked sausages undergo a thermal and a smoke treatment.
• the further treatment of the encased still fresh sausage may be
• Horizontal processing involves the hanging of the sausage onto sticks. Smaller sausages are often processed as a string and looped onto a stick. Those sticks are then placed onto smoke trolleys or into continuous (heat-) processing chambers. Horizontal processing involves the sausages laying flat during the heat/smoke treatment. For instance on racks or a conveyor-system. Most often horizontally processed sausages are cut into individuals before undergoing heat/smoke treatment. A typical; treatment time for smoking and cooking a frankfurter sausage (with diameter 19 millimeter) is between 50-75 minutes. It has always been a desire of sausage producers to limit the processing times. Shorter processing times relate directly to lower processing equipment and production storage costs. However there are limitations in shortening the processing times.
• a very tender casing type is required.
• the popular American hot-dog is most often made in cellulose (inedible) casing, which is peeled off after cooking to provide a very tender bite.
• Edible casing types need to have a certain thickness to withstand their manufacturing processes and the stuffing with sausage meat. The wanted casing tenderness cannot be reached for most smoke/cooked types sausage.
• the newly developed co-extrusion method provides a much better moisture barrier than until hereto known coextrusion methods or pre-formed casings.
• Probable cause of this is that the improved coagulation method involves the process of crosslinking the co-extruded casing to meat proteins in the sausage batter. This adheres the casing to the meat, providing thereby a moisture barrier which enables heating at higher temperatures than before.
• the coating on the sausage does not require air (-heat) drying.
• the sausage needs to undergo air-drying to stabilize after coagulation with a brine solution. This of course adds to the heat/smoke processing times.
• Liquid smoke which is a condensate of regular smoke, may be used to give a faster and more effective smoke flavoring. This is then usually sprayed on the sausage surface after co-extrusion or stuffing. Liquid smoke may also be applied in other manners, f.i. as a coating on the inner wall of prefabricated casings. (See for instance U.S. Patent 5,238,442.)
• An even further object of this invention is to provide a method of manufacturing smoke/cooked sausage with reduced energy and capital costs.
• the present invention discloses a production method for smoke/cooked sausage, characterized by shorter processing times and higher yield.
• a meat composition containing a smoke flavoring is co-extruded with a casing forming material.
• Said casing forming material is hardened, whereafter the sausage strand is crimp/cut and the sausages are heat treated within 15 minutes on a horizontally conveying belt.
• Said heat treatment consists of a "dry heat" phase prior to a finishing phase.
• the smoke agent is preferably a liquid smoke mixed into the meat batter as an ingredient. More preferably the smoke agent is a dry smoke, which is a dry powder derived from dewatering liquid smoke. Even more preferred is the use of a encapsulated dry smoke, whereby the functional properties of the smoke are released only upon heating the meat batter.
• the sausages are preferably rotated along their longitudinal axis to prevent belt-marks on the sausage surface. This is preferably achieved by simply vibrating (shaking) a part of the transportation belt.
• the rotational movement of the sausage doesn't have to be continuously, it may be limited to only one or a few movements during the heat treatment. Other methods of achieving this may be, letting the sausage roll a decline in a conveying belt system, or rolling the sausages by means of pressurized air.
• the heat treatment may consist of several steps and may consist of dry- treatment (low humidity), steam cooking and/or using hot water (bath).
• the present invention is characterized by a heat treatment of less than 15 minutes.
• Frankfurter types of sausage are predominantly in the diameter range of 17 - 24 mm. Normal processing times of a 19 mm. frankfurter sausage until hereto is normally about one hour.
• a preferred method of heat treating the smoke/cooked sausage types is to use two short processing phases; first a "dry heat step” followed by a “finishing phase".
• the dry heat step involves a heating step where the sausages are heated at a wet bulb temperature which is lower than the subsequent, finishing phase.
• This dry heat step is preferably between 0.5 and 5 minutes in length.
• the finishing phase in which the sausages are heated at a higher relative humidity than during the dry heat step, such as with steam for a period of 3-10 minutes.
• Meat batter composition 50% lean pork
• Gel composition 3,8% collagen, 0.9% cellulose fiber, .05% lactic acid, .05% hydrochloric acid, balance H 2 0.
• Liquid Smoke 5% on gel by weight
• the co-extruded sausage strand was crimp/cut into individual sausages after (brine-) coagulation, and were transferred into a horizontal Oven, Manufacturer Stein.
• Weight loss was measured by weighing the individual sausages before and after the heat treatment. Weight loss was average 0.2% (weight- before/weight-after x 100%). EXAMPLE 2.
• Dry heating dry bulb: 300°F wet-bulb: 150°F

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• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Meat, Egg Or Seafood Products (AREA)
• Processing Of Meat And Fish (AREA)
• Formation And Processing Of Food Products (AREA)

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• 1999
  • 1999-05-24 EP EP99953268A patent/EP0999758A1/en not_active Withdrawn
  • 1999-05-24 JP JP2000550345A patent/JP2002516074A/ja not_active Withdrawn
  • 1999-05-24 CA CA002294957A patent/CA2294957A1/en not_active Abandoned
  • 1999-05-24 AR ARP990102458A patent/AR018377A1/es unknown
  • 1999-05-24 KR KR1020007000861A patent/KR100346814B1/ko not_active IP Right Cessation
  • 1999-05-24 BR BR9906507-0A patent/BR9906507A/pt not_active IP Right Cessation
  • 1999-05-24 WO PCT/US1999/011433 patent/WO1999060870A1/en not_active Application Discontinuation
  • 1999-05-24 AU AU43114/99A patent/AU752972B2/en not_active Ceased

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