GB1001113A - Apparatus for forming a collagen fiber coated product - Google Patents

Abstract

1,001,113. Coated and encased sausages. OSCAR MAYER-KARTRIDGE PAK S.A. Dec. 28, 1962, No. 48827/62. Heading A2B. Sausage-type products are stuffed into casings and are provided with a surface coating enclosed within the casing in apparatus comprising an extrusion tube 38 for product emulsion, grooves 46, 47 for the supply of coating material, and a nozzle 56 by which the product emulsion is stuffed into pre-formed continuous casing material 60. Coating material supplied to groove 46 by conduit 44 is delivered under pressure on to the inside of the casing material by way of a radial enlargement 49, Fig. 7, and apertures 63, the inclined surface 61 of the nozzle end and ribs 62 establishing sufficient area to receive and distribute the coating material. Coating material supplied to groove 47 by conduit 43 is similarly delivered through a radial enlargement 49, Fig. 8, and apertures 66; in this case, the coating material is extruded between a shielding sleeve 65 and the outer surface of the nozzle 56. In an alternative embodiment, Fig. 2 (not shown), a supply tube mounted within the extrusion tube replaces the grooves 46 and 47, and associated apparatus. Sausage-type products may be coated with about 0.5% to 3.5% dispersions of collagen fibres swollen by acid at pH 1.0-3.5 or by alkali at pH 11.0-13.0 to form a uniform fibre mat-like matrix coating. Neutralisation of the collagen dispersion to pH 7 may be made after coating, or during the application of the coating by the injection into the casing of acidic or alkaline solution. Alternatively, alkaline and acidic collagen dispersions may be delivered through grooves 46 and 47, respectively (or vice versa), to provide for neutralisation prior to the deposition of the dispersion on to the extruded product emulsion at the end 59 of the nozzle. The coated product may be dipped in a smoke solution. Smoke solution may also be added to the collagen dispersion prior to its application to the product emulsion. The amount of collagen applied should be equivalent to the thickness of natural casing material. According to an example, beef tendons were frozen at 0‹F. and then sliced longitudinally to form strips having a thickness of approximately 1/32 of an inch. The slices were swollen in a O.1N hydrochloric acid solution for 72 hours at 32‹F. The swollen suspension was then passed five times through a colloid mill and then was held at 32‹F. until used. As conventional pork sausage emulsion was being extruded into a synthetic casing material, the collagen dispersion was simultaneously injected into the casing. Following stuffing, the encased product was linked, immersed in a saturated solution of sodium hydroxide for two minutes and then rinsed in a water bath for two minutes. The product was dried for two hours in circulating air at a temperature of 32‹F. Following drying, the product was dipped in water maintained at 32‹F. for two minutes, and thereafter the casing was removed. The claims of Specification 1,001,114 divided on the present Specification are directed to sausage-type products coated with collagen fibres and to a method for preparing a collagen encased sausage-type product in the manner described above.