JP2629019B2 - Sausage manufacturing method - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to the treatment of end portions of individually separated sausages when connecting and manufacturing sausages, and a method for forming a good-looking sausage end portion. Is provided.

Further, by using the sausage produced by the above-mentioned production method, it is possible to use a production method different from the conventional sausage production method, and it is possible to propose a new continuous sausage production method.

(Prior art) Although the continuous sausage production apparatus currently used has various improvements, the basic process of sausage production is that a meat emulsion is filled in a casing and individual sausages are connected to each other. The sausage is put into a continuous production device in that state, and the sausage is subjected to various treatments such as heat curing and cooling, and is again cut into individual grains through human hands Therefore, it is put into a drum cutter or the like.

As a sausage casing material, a cellulose casing, a natural animal intestine, an artificial collagen casing, and the like are used. Sululose casing is inedible, and it is essential to remove the casing covering the sausage surface before the packaging process after production.Since natural intestine and artificial collagen casing are made of protein, this work is necessary. There is no sex at all. It is difficult to obtain natural intestines of the same size, and even a single casing may show uneven thickness. Shorter, thinner and longer, sausage grains are uneven and the appearance is poor.

In addition, price fluctuations due to supply and demand movements and seasons are large, making it difficult to use commercially.

The artificial collagen casing is edible, has a uniform thickness, does not fluctuate in price like natural intestine, and it is possible to always obtain a product of constant properties.

The artificial collagen casing is made by dispersing collagen protein extracted from the dermis of cows and the like in water, molding, and subjecting it to cross-linking and other treatments. When the same tension as that of the natural intestine, which is edible, is given, the thickness of the membrane becomes slightly thicker than that of the natural intestine, which may cause a deterioration in texture.

A sausage product using a thick casing film and subjected to a strong cross-linking treatment may have an undesired shape, usually called a fish mouth, in which a mouth is opened at a cut portion when the product is formed.

When the thickness of the artificial collagen casing is equal to or smaller than that of the natural intestine, and used as a sausage casing, when filling meat emulsion, or
Problems such as tearing, cutting, etc. of the casing may occur during subsequent processing, for example, during the steps of heating and curing the filled meat.

Further, a method and an apparatus for producing a continuous sausage in which the surface of a meat emulsion is coated with a paste-like collagen protein dispersion liquid, cut off individually so as to be squeezed out, and conveyed as it is on a belt conveyor without human intervention and subjected to various treatments ( For example, Japanese Patent Publication No. 48-10545) can be found, but this method and apparatus are suitable for continuous production, but the sausage obtained may have wrinkles, no gloss, or a flat shape. Furthermore, since the end of the sausage is cut to squeeze after coagulating the pasty collagen protein coated with the food emulsion, heat-cured meat is often exposed in products.

(Problems to be Solved by the Present Invention) In the conventional method for producing a continuous sausage casing, the cut portion of each grain was not completely closed, and there was a case where the contents were exposed. In addition, during the subsequent manufacturing process such as heating and curing of the meat filling, or during cooking after manufacturing, the ends of the sausage grains may be open, or may be significantly open because they are not closed with sufficient strength. The contents may protrude.

The present invention is intended to overcome the above-mentioned drawbacks and to provide a method for continuously producing sausage grains having an excellent appearance, in particular, a cut-out end not protruding, and which is sufficiently firmly bound. is there.

(Means for Solving the Problems) The present invention fills a meat protein emulsion into an artificial casing derived from a collagen protein, and performs a heating process such as a nichrome wire or a nichrome plate; A heating element heated by steam,
The individual sausage ends are molded by heated molding elements or heating elements such as ultrasonic and high frequency fusion,
Each of them is cut off, placed on a belt conveyer without human intervention, and conveyed, and is subjected to heat curing of contents and various processes for sausage production on the belt conveyer. Therefore, it is possible to produce even if it is thinner than a casing membrane used in a usual continuous sausage production apparatus or to use a casing membrane which is weak in tension, and thereby, a synthetic collagen casing membrane having a thickness smaller than that of natural intestine. In addition, since a casing having a thin film thickness is used, a fishmouth which often occurs when a casing having a film thickness which has conventionally been a problem is not used.

Since the thermoformed element is used for sausage end treatment, the sausage end is completely denatured due to heat denaturation of the collagen protein and becomes a heat-sealed state, or the sausage end is shrunk by heat due to shrinkage of the collagen protein at the sausage end. There is no exposure of the meat filled in the casing in the part. Furthermore, since the collagen casing is cylindrical in shape, and both ends of the sausage are substantially completely closed by the above-described method, the collagen casing is then heated and cured for sausage production on a belt conveyor. No deterioration of the sausage shape was observed. Furthermore, since the sausage is completely wrapped in the casing, there is no unevenness on the surface even after the treatment, and there is no problem in appearance such as gloss and wrinkles.

The shape of the molded element to be heated is a bent S-shaped shape such as "water pump pliers" and "calamp pliers" or a flat rectangular metal plate or a metal plate with a V-shaped cut in one of its long sides. Used. This V-shaped notch is not a straight line, but each side is bent in an arc or S-shape, and the angle θ of the intersection of each side has an angle in the range of 0 ° <θ <180 °. One or two or more objects are set as a set, and in the case of one, it is a structure that can be moved and one is fixed to the part that will be the stand on which the sausage rides, and the structure is that the sausage can be sandwiched and cut off . When there are two or more molding elements, the left and right molding elements are linked and open / close movement is possible, set up with the cutting elements facing each other, hold the sausage in the fully open state and gradually squeeze it. It becomes a structure that can be cut quickly.

Alternatively, a heating element can be provided separately from the forming element without heating the forming element. The heating element is for the purpose of cutting, and the molding element is a pair of left and right sheets,
Two sets of forming elements are provided at one cut site, and a heating element is provided between them. This forms a sandwich structure of a forming element; a heating element; and a forming element. The heating element is movable and makes a reciprocating or rotating movement in a certain stroke to release the casing squeezed by the two sets of forming elements. The molding element and the heating element do not need to be in contact with each other, and the shape of the heating element is not particularly problematic as long as the sausage casing can be cut, and it is also necessary to provide a cutting edge in particular since collagen protein is denatured by being heated. Absent.

The heating temperature of the molding element and the temperature of the heating element are both 50 ° C
A range of 200 ° C. is preferred. The temperature of 50 ° C. is near the lower limit of the denaturation temperature of the collagen protein, and below this point, appropriate molding and cutting cannot be performed. The temperature of 200 ° C. is related to the speed of molding heat cutting. However, if the temperature is higher than 200 ° C., there is a disadvantage that the cut pieces become flared.

If a sausage precursor filled with a food emulsion in a very long cylindrical casing is cut into individual sausage grains using a gas laser, semiconductor excitation laser, etc.
Each sausage has a columnar shape with a slightly raised bottom, and only the surface is hardened in a cut surface state.
However, when this sausage is subsequently heated and cured, the swelling from the cut surface is large, and although the sausage grains are elongated, the meat is largely exposed on the cut surface. When two sets of unheated forming elements are placed at the linter of a sausage and cut between them with a laser knife as in the case of using the heating element, a long spherical sausage with both ends closed cleanly can be formed. The output of the laser is preferably in the range of 50 mW to 20 W.

Further, as a means for solving the above-mentioned problem, another point of the present invention is that the end portion or the entire surface of the individual sausage grains molded and cut by heating is an edible polymer material other than collagen. To form a coating on the entire surface of the sausage and harden it, thereby further reducing the problem of opening the mouth of the collagen casing at the end of the sausage.

In the case of so-called overfilling where the meat emulsion is overfilled with respect to the size of the collagen casing, or when the used meat emulsion has a large expansion, the meat at the end is extruded when the sausage is heated and cooked. May be exposed. Also, when filling and cutting with a heating element, giving a twist during filling to form a link,
If the collagen casing of the link part is dry, the collagen casing may not be sealed,
In such a sausage, collagen is peeled off at the time of heating and cooking, and the binding with the meat becomes heavy, so that a so-called fish mouth shape may be exhibited.

In order to completely eliminate such various problems, use an edible polymer material which does not melt during heating and is substantially transparent and which gives a good luster to the sausage surface. Thus, the sausage end portion or the entire sausage can be covered, and this film can be cured by heat or an edible compound.

The edible polymer material includes proteins such as egg white, casein and soy protein, and polysaccharides such as alginic acid, glucomannan and methylcellulose, and can be used alone or as a mixture of two or more.

Egg white, soybean protein, methylcellulose and the like can be cured by heat treatment after forming a film on the sausage surface. Casein, alginic acid, glucomannan and the like can be cured by applying a metal salt such as lime, calcium chloride, and alum after forming the film.

The formation of a film on the surface of the sausage can be performed by spraying an aqueous solution of the polymer material on the molded sausage or immersing the molded sausage in the aqueous solution. In the case where the film is cured by heat treatment of egg white or the like, the sprayed sausage can be achieved by immediately transferring the sprayed sausage to, for example, a pre-drying step maintained at a temperature of 70 ° C. Also, when curing with a metal salt such as alginic acid,
Following the sprayed sausage, treatment is performed by spraying a metal salt aqueous solution or the like, and the film formation is completed by transferring to a pre-drying step in the same manner as described above.

As described above, the polymer material and the metal salt used in the present invention may be one kind, but better results can be obtained by suitably combining two or more kinds.

 Hereinafter, the present invention will be described in more detail with reference to examples.

Example 1 Filling pressure of meat emulsion in artificially made sausage collagen casing with finished sausage diameter 19mm and length 13m
At 2.3 kg / min, each link was filled without forming, and this was subjected to an endless cycle apparatus equipped with 18 sets of forming elements on an oblong circumference of 2100 mm of an oblong having a length of 800 mm. The forming element is a set of two pieces, is installed perpendicular to the flow direction of the meat emulsion filling casing, and is constantly heated to a forming element temperature of 80 ° C to 90 ° C by a heating device provided with hot air provided in the middle of the cycle. Is what it is. Each pitch interval of the molded elements (ie, the length of one sausage grain) was 11.4 cm (to a weight of 31.5 g / grain), and about 100 molded and individually cut sausage grains were produced. Of these, seven had no exposure of the meat inside the sausage, but no binding of the casing due to heat was observed, and one of the casings had a casing section open, and the meat emulsion inside was visible. For the remaining about 90 or more, the binding of the collagen casing by heat completely wrapped the internal meat emulsion. This was subjected to ordinary heat curing and various treatments while being conveyed on a belt conveyor, and when the ends of all the sausages were examined, four out of the seven sausages that had no binding to the casing were found. The casing section became swollen and hardened meat inside was observed. The other three had no particular problems. Further, the casing section was opened, and in the case where the internal meat emulsion was visible, the cured internal meat was exposed due to swelling of the meat and shrinkage of the casing. Of the other 90 or more sausages which had no problem, no meat was exposed at all, but heat denaturation of collagen and extreme softening due to moisture at eight bound sausage ends were observed. Other sausages finished without any problems.

Example 2 Using the same artificial collagen casing as in Example 1 but filled with meat emulsion, two sets of molding elements were installed at one cutting point of an endless cycle molding apparatus, and a heating element for cutting was provided between them. The sausage was manufactured using the apparatus. The heating element reciprocates in a certain stroke, and two sets of molding elements on both sides of the heating element start to move before completely squeezing the collagen casing, and start cutting when the molding element completely squeezes the casing, The heating element was set to return to its original position after the molded element was completely opened and the sausage was released. The time required for the heating element to return to its original position from the start of movement of the forming element is about 1.2 seconds, and about 2.4 seconds for a set of forming elements to make a round on the apparatus. In the heating method of the heating element, the heating element is made of a nichrome plate and the molding element is a non-conductor, and the heating element is connected to one of the molding elements on both sides of the heating element while the heating element is movable. The wheels of the good conductor are attached one by one to the left and right in the direction perpendicular to the flow direction of the sausage precursor, and the wheels run on the rails of the main body. In addition, when a current is passed through the left and right rails, a current flows through the heating element to generate heat.

As a result of producing about 100 individual sausages using the above-mentioned apparatus, both ends of each sausage were fixed and closed by heat due to denaturation of collagen protein without any problem at the end of cutting. In addition, when all of these were subjected to normal heating, curing and various treatments; smoke treatment, etc., while being conveyed by a belt conveyor, the cut pieces were all closed, but the tips fixed at seven locations in ten places were blunt. And all the rest produced sacks without any problems.

Example 3 A sausage finished 19 mm diameter, 13 m long artificial collagen collagen casing was filled with a food emulsion at a filling pressure of 2.3 kg / cm ² without forming individual links and was filled with a thermoformed element. The same endless cycle apparatus as in Example 1 was used. However, between any one set of thermoforming elements and another set of thermoforming elements, there is provided a device for twisting the cylindrical sausage precursor, and the twisting direction of the sausage twisting device is around the sausage. In the opposite direction to the adjacent sausage; the individual sausages are alternately twisted in the opposite direction on the endless cycle device. The thermoformed element cuts off this twisted casing part. Use this device to reduce the length of one sausage grain to 11.4
Molding was carried out with a cm and an average weight of 31.5 g. At this time, the shape of the sausage was such that both ends of the twisted portion were slightly protruded. This sausage was subjected to the same treatment as a normal sausage while being conveyed by a belt conveyor. In the shape after heat curing, the torsion part protruding due to shrinkage of the casing and expansion of the meat was not seen, and further, there was no thing in which the inside meat was seen from the cut and the thing in which the cut became bulging was not seen at all. . The number of processed sausages was 108.

Example 4 Using a synthetic shred collagen casing having a finished diameter of 19 mm and a total length of 13 m, the mixture was overfilled at a filling pressure of 2.9 kg / cm ² , and was subjected to the molding apparatus used in Example 3. About 200 sausages each having a length of 11.4 cm and an average weight of 33.5 g / piece, each of the formed sausages having a twisted portion protruding, and a cut end having a so-called bulging shoulder at both ends of the sausage, were closed. Two sets of sausages are arbitrarily taken out of each of the two sets of 50 sausages, and one set of sausages is sprayed with a 0.67% aqueous solution of sodium alginate by spraying, and then a 2.0% aqueous solution of calcium chloride is similarly sprayed on the sausage to form a coating of calcium alginate on the surface of the sausages. Formed. This sausage was subjected to the same heat curing treatment as in normal sausage production while being conveyed on a belt conveyor together with the other set of sausages. The cut of the finished sausage in the group that had not been subjected to surface treatment was pushed open due to overfilling of the meat, shrinkage of the casing, or expansion of the meat, and the meat inside was exposed. Only 5 out of 50 sausages were closed at both ends. The sausage of the surface-treated group has only a small amount of sausage exposing the inside meat, probably because of the small shrinkage of the casing, despite the expansion of the inside meat. , All of which were only one-sided exposures. Further, three sausages having meat exposed on one side had a twisted portion protruding on the other side. There was no exposed meat inside, and no sausage with completely twisted portions at both ends was seen in the sausage whose casing was completely closed. Furthermore, the pair of sausages subjected to the surface treatment was glossy and had a good appearance.

Claims (3)

(57) [Claims] 1. A method for producing sausage grains by filling a meat emulsion into a collagen casing, shaping and separating the sausage grains, wherein the ends of the sausage grains are sealed well by performing shaping and separating with a heated shaping element. Excellent sausage manufacturing method. 2. A method for producing sausage grains by filling a meat emulsion into a casing made of collagen, forming and separating the sausage grains by shaping the ends with a non-heat-molded element and then separating the ends with a heating element. For producing sausages that are well sealed and have an excellent appearance. 3. The method of claim 1, wherein the surface or the whole surface near the end of the sausage grain cut and cut by the method according to claim 1 or 2 is coated with an edible polymer material film other than collagen, and the coating is cured. A method for producing sausage, which comprises preventing sausage grain ends from opening during cooking.