JP2003524375A - How to make fresh sausage - Google Patents

Abstract

  (57) [Summary] The present invention provides a process for simultaneously extruding foodstuff strands to form a substantially uniform layer of an edible casing-forming material around an inner strand of the foodstuff, curing the casing-forming material, and curing the strands of the foodstuff. A fluid forming anti-dehydration agent (ada) to the casing-forming material, before or after linking, forming the casing, linking the strands to individual parts, around And a processing method.

Description

Detailed Description of the Invention

[0001]

[Prior art]

The present invention relates to a collagen-coated food product, and more particularly to a method for producing fresh sausage.

There are two types of sausage production methods. The first method is to pack the meat for sausage in a natural or artificial sausage casing for production.

Recently, manufacturing methods have been known in which strands of sausage material are coextruded. The strand of sausage material comprises an inner core of meat emulsion having an outer surface material capable of solidifying so as to coat the strand. The outer material is
It consists of a gel with collagen protein.

Recent improvements in coextrusion technology have made it possible to commercialize sufficiently fresh sausage by performing a coagulation treatment prior to linking the coextruded sausage strands. The solidification treatment is to cure the casing.

There are mainly two methods for the coagulation treatment. The first method is to remove water from the collagen gel that coats the sausage, and the second method is to crosslink the collagen gel fibers to form a stable net-like structure. is there. Cross-linking can be easily realized by adding a cross-linking agent to gel such as liquid-kun.

However, the above-mentioned method does not sufficiently cope with the rupture or tearing of the casing that occurs during cooking of sausage. Like pre-fabricated collagen casings, coextruded casings tend to split during cooking.

This is especially problematic when formulations that make it difficult for meat to adhere to the casing are used, and in general, in meat formulations, red meat is added to fats, water and other ingredients. On the other hand, when it is small, it becomes a problem.

For example, in many sausages for English breakfast, which are made from rusks or hardened breadcrumbs, the casing is unlikely to adhere to meat.

During cooking, the sausage is heated uniformly and gradually, with a reduced tendency to burst.

In grilling, which is a general method of cooking sausages for English breakfast, the sausages are heated from one direction, and there is a high possibility that the casing thereof will tear.

In the market of fresh sausages, in particular sausages for English breakfast, the unriped casing is a measure of quality.

Therefore, a first object of the present invention is to provide a method for producing a fresh sausage having an edible casing, which is free from the problems and disadvantages described above in the known production method.

A second object of the present invention is to provide a novel manufacturing method which makes the casing resistant to tearing during cooking of coextruded fresh sausage products.

A third object of the present invention is to provide a novel manufacturing method for preventing the casing from tearing during the cooking of fresh sausage for English breakfast.

A fourth object of the present invention is to deposit liquid on the casing of fresh sausage,
It is an object of the present invention to provide a novel manufacturing method that prevents the casing from tearing during cooking.

A fifth object of the present invention is to form a generally uniform layer of collagen containing gel around the stretched strands of the food product by coextrusion, and to attach the liquid to the casing for cooking. The purpose is to prevent the casing from drying out.

The above and other objects will become apparent from the detailed description provided below.

[0018]

[Means for Solving the Problems]

The present invention simultaneously extrudes the strand of the food material, around the inner strand of the food material, a process of forming a substantially uniform layer of the edible casing forming material, and curing the casing forming material, around the strand of the food material, The process of forming the casing, the process of linking the strands into the individual parts, and the process of forming the casing forming material, before or after the linking, is a flowable anti-dehydration agent.
ada ") is attached thereto.

[0019]

DETAILED DESCRIPTION OF THE INVENTION

The present invention provides a treatment method for coagulating coextruded collagen, which comprises a gel wrapping a fresh food material such as sausage. The co-extrusion method is mainly used for co-extruding sausages and sausage-like materials.

The method described above is used in particular for the production of sausages, but also for the production of collagen-coated food products such as fish and meat products containing vegetables, cheese or both. The term "sausage" means an emulsified food product, such as fresh sausage formed into a link.

The present invention is not limited to collagen-coated food products, but is also coated with various coating materials such as casein, soybean, wheat, cellulose, algin, chitosan or starch-based gels. It can also be applied to co-extruded foods.

The present invention is particularly useful for co-extruded fresh sausages when the enhanced coagulation method is used. According to the present invention, the casing becomes strong so as to cover fresh foods, and the chewing texture, texture, and properties during cooking become similar to those of a normal collagen casing that has been preprocessed.

The casing of fresh sausage tends to tear during cooking, especially when grilled. In an English breakfast sausage that uses rusks or hardened breadcrumbs, the casing tends to tear because the adhesion between the casing and meat is generally low.

In the present coagulation method, salt water treatment is performed for 10 seconds or longer with a highly soluble salt dissociated by 0.8 mol or more per liter of water at 20 ° C.

The salt water treatment is carried out with collagen containing gel containing 3 to 25% by weight of dry material, with a disc-shaped co-extrusion device, with collagen gel containing inorganic acid, When the sausage is fed to the linking device, it is preferably done in conjunction with a linking method that stretches the coextruded strands of sausage. Further, as a part of the coagulation treatment, it is preferable to subject the sausage strand to infrared treatment or ultraviolet treatment.

Furthermore, when tested with sausages for English breakfast, it was found that using a lubricant to prevent the casing from drying makes the casing less prone to tearing during cooking.

[0027] The accumulated heat causes the casing's collagen structure to dry rapidly, causing the casing to tear, especially when the casing is not uniformly heated (eg, grilled). By using a suitable lubricant, this problem can be prevented.

The lubricant is preferably selected from edible fats, edible oils or edible polyhydric alcohols. The lubricant is attached to the collagen structure of the casing in various ways.

First, a lubricant can be attached to the collagen gel at the gel manufacturing stage.
However, this method has some drawbacks. Lubricants affect the stability of collagen gels and shorten their storage stability. Also, when used with additives such as crosslinkers, colorants, seasonings, the amount of lubricant cannot be adjusted to give the sausage product the best quality. Therefore, it is preferable to apply the lubricant immediately before or immediately after the collagen gel is coextruded.

Prior to coextrusion, the optimal method of applying the lubricant is to inject the lubricant into the gel flowing through the coextruder. It is preferred that the lubricant be uniformly dispersed in the gel by in-line mixing.

Immediately after the collagen gel is extruded, it may be immersed in a salt water bath containing a lubricant. After the salt bath, another bath or shower may be used.

First, the lubricant must be sufficiently attached to the collagen structure of the casing when it is attached to the collagen gel before extrusion. The lubricant must be mixed with the water-like collagen gel. Thus, after coextrusion and coagulation in a salt bath, only oil or fat can be deposited as a dip or spray.

A water soluble or dispersible lubricant can be attached to the collagen gel prior to extrusion,
Do not lose excessive lubricant during salt water treatment. Up to 60% of the water in the casing is removed by osmosis during salt water treatment. Therefore, the lubricant adheres well to the collagen fibers of the casing so that it is not lost too much in the salt bath.

Glycerin is an effective lubricant to be injected just prior to coextrusion. In particular, glycerin can provide moderate strength and lubrication to the casing when co-injected with a cross-linking agent such as liquid swallow.

More specifically, the features of the present invention are as follows. The casing-forming material may be treated with a flowable anti-drying substance (anti
-dehydration agent "ada") is attached. The ada is selected from edible oil, edible fat, or polyhydric alcohol. The burning point of edible oil, edible fat, or polyhydric alcohol is 70 ° C. or higher. ada contains glycerin. The casing forming material contains collagen. The casing-forming material contains 3 to 25% by weight of dry material. The casing-forming material contains a cross-linking substance with which it is mixed. The ada is attached to the casing forming material prior to coextrusion. The ada is coextruded with the casing forming material around the inner strands of the foodstuff. The ada forms a layer between the inner strand of food material and the outer layer of casing-forming material. ada is added to the salt solution. By passing the ada-containing bath into the sausage strands,
Attach. The ada is attached by injecting the ada fluid onto the sausage strands. After the sausage surface is formed, excess ada fluid is removed from the sausage surface. Thus, the present invention achieves at least all the above-mentioned objects.

[Procedure amendment]

[Submission date] January 25, 2001 (2001.1.125)

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be amended] Claims

[Correction method] Change

[Contents of correction]

[Claims]

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0018

[Correction method] Change

[Contents of correction]

A method for producing a fresh sausage product, comprising the steps of co-extruding the strands of the foodstuff and forming a generally uniform layer of the edible casing-forming material around the inner strands of the foodstuff; A process of curing and forming a casing around the strands of the foodstuff, a process of linking the strands into individual parts, and immediately before, during or after the co-extrusion, the casing-forming material is fluid anti-drying. A method of lubricating with a substance (anti-dehydration agent "ada").

[Procedure 3]

[Document name to be amended] Statement

[Name of item to be corrected] 0029

[Correction method] Change

[Contents of correction]

As described in WO 93/12660, a lubricant can be attached to the collagen gel during the gel production stage. But this method
It has some drawbacks. Lubricants affect the stability of collagen gels and shorten their storage stability. Also, when used with additives such as crosslinkers, colorants, seasonings, the amount of lubricant cannot be adjusted to give the sausage product the best quality. Therefore, it is preferable to apply the lubricant immediately before or immediately after the collagen gel is coextruded.

─────────────────────────────────────────────────── ─── Continued front page    (81) Designated countries EP (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, I T, LU, MC, NL, PT, SE), OA (BF, BJ , CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN, TD, TG), AP (GH, GM, K E, LS, MW, SD, SL, SZ, UG, ZW), E A (AM, AZ, BY, KG, KZ, MD, RU, TJ , TM), AE, AL, AM, AT, AU, AZ, BA , BB, BG, BR, BY, CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GD, G E, GH, GM, HR, HU, ID, IL, IN, IS , JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, M N, MW, MX, NO, NZ, PL, PT, RO, RU , SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, UA, UG, US, UZ, VN, YU, Z A, ZW (72) Inventor Jap Kobsen             50317 De, Iowa, United States             Moin Havel Avenue 2425 (72) Inventor Jack Reemens             50317 De, Iowa, United States             Moin Havel Avenue 2425 F-term (reference) 4B011 BA07                 4B042 AC09 AD03 AH01 AK03 AK06                       AP19 AP23 AP24

Claims (15)

[Claims] 1. A method for producing a fresh sausage product, comprising the steps of co-extruding strands of foodstuffs to form a generally uniform layer of edible casing-forming material around the inner strands of foodstuffs, and forming the casing. A process of hardening the material to form a casing around the strands of the foodstuff, a process of linking the strands into individual parts, and a flowable anti-dry substance to the casing-forming material before or after the linking. (Anti-dehydration agent "ada")
And a treatment for adhering. 2. The manufacturing method according to claim 1, wherein the food material contains fresh meat. 3. The method according to claim 1, wherein the fresh sausage is a sausage for English breakfast. 4. The sausage for the English breakfast comprises:
The manufacturing method according to claim 3, comprising a rusk. 5. The method according to claim 1, wherein the anti-dry substance is selected from the group consisting of edible oil, edible fat, and polyhydric alcohol. 6. The burning point of the edible oil, edible fat, or polyhydric alcohol is
The manufacturing method according to claim 5, which is 70 ° C or higher. 7. The method according to claim 1, wherein the casing-forming material contains 3 to 25% by weight of dry substance. 8. The manufacturing method according to claim 1, wherein a crosslinking agent attached to the casing-forming material is used for the coagulation treatment of the casing-forming material. 9. The method according to claim 1, wherein the anti-dry substance is adhered to the casing-forming material before the coextrusion. 10. The process according to claim 1, wherein the anti-dry substance is coextruded with the casing-forming material around the inner strands of the foodstuff. 11. The method according to claim 10, wherein the anti-dry substance forms a layer between the inner strand of the food material and the outer layer of the casing-forming material. 12. The method according to claim 10, wherein the anti-dry substance is added to the solution containing salt. 13. The production method according to claim 1, wherein the anti-dry substance is attached to the strands of sausage by passing through a bath containing the anti-dry substance. 14. The method according to claim 1, wherein the anti-dry substance fluid is injected into the sausage strand. 15. The method of claim 1, wherein excess anti-dry substance fluid is removed from the surface of the sausage.