NL2012471B1 - Method for preparing food products. - Google Patents

Method for preparing food products. Download PDF

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Publication number
NL2012471B1
NL2012471B1 NL2012471A NL2012471A NL2012471B1 NL 2012471 B1 NL2012471 B1 NL 2012471B1 NL 2012471 A NL2012471 A NL 2012471A NL 2012471 A NL2012471 A NL 2012471A NL 2012471 B1 NL2012471 B1 NL 2012471B1
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NL
Netherlands
Prior art keywords
gelling agent
temperature
food
individual parts
heating
Prior art date
Application number
NL2012471A
Other languages
Dutch (nl)
Other versions
NL2012471A (en
Inventor
Marinus Quirinus Kools Johannes
Johannes Lok Geert
Martinus Meulendijks Johannes
Original Assignee
Marel Townsend Further Proc Bv
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Marel Townsend Further Proc Bv filed Critical Marel Townsend Further Proc Bv
Priority to NL2012471A priority Critical patent/NL2012471B1/en
Priority to PCT/NL2015/050157 priority patent/WO2015142167A1/en
Publication of NL2012471A publication Critical patent/NL2012471A/en
Application granted granted Critical
Publication of NL2012471B1 publication Critical patent/NL2012471B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • A22C11/001—Machines for making skinless sausages, e.g. Frankfurters, Wieners
    • 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

Description

Method for preparing food products
The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: a) providing a food dough; b) providing a viscous paste; c) co-extruding a strand of food dough and an external layer of viscous gelling agent, wherein the viscous gelling agent at least partially encloses the strand of food dough; d) treating the exterior of the food strand with an aqueous salt solution; e) dividing the food strand into separated parts; and f) heating the separated parts.
Such a method is known from, among others, NL 2001619. In the known method the co-extruded sausage strand is very vulnerable shortly after co-extrusion, whereby it can easily deform permanently. Therefore, NL 2001619 provides a method wherein the firmness is imparted to the co-extruded sausage strand in more rapid manner. NL 2001619 discloses that a sufficient firmness can already be obtained by coagulating the periphery of the meat dough or the coagulation of (a part of) the casing to enable further processing, such as particularly the manipulation of the sausage, e.g. separation of the food strand into individual separated parts. NL 2001619 provides for this purpose two methods of the type stated in the preamble of claim 1, with which the desired result can be obtained, i.e. adding a structure improver to the viscous paste during the co-extrusion and/or heating the outer side of the sausage within 50 seconds following co-extrusion, i.e. step c) as identified above, with a liquid-containing medium to at least the initial temperature of the coagulation range of the paste or the food dough. After separation of the food strand into individual separated parts, the formed sausages are heated, i.e. step f) as identified above, in a moist environment in order to cook them to increase the product stability to allow the formed sausages to be vacuum-packed and pasteurized.
The above-described method has the drawback that the surface conditions of the sausages formed, e.g. surface smoothness, surface colouring, surface cooking characteristics, or the like, may be negatively influenced by the necessary heating step f).
An object of the present invention is to provide an improved method for manufacturing sausage products, such as for instance, though not exclusively, “Bratwurst”, Weisswurst”, Frankfurters, hot dogs and fresh sausage, of the type stated in the preamble of claim 1 with which, while retaining the advantages of the prior art, coextruded sausages can be manufactured wherein the surface conditions of the coextruded formed sausages, such as surface smoothness, surface colouring, surface cooking characteristics, or the like, can be controlled.
The present invention provides for this purpose a method of the type stated in the preamble of claim 1 with which the desired control of the surface conditions of the formed food product can be obtained. It was found that a stable co-extruded food product can be obtained and the surface conditions of the co-extruded food product can be controlled during heating of the separated parts according to processing step f) if the temperature of at least the outer surface of the separated parts does not exceed the shrinkage temperature (Ts) of the viscous gelling agent. By providing a method wherein the temperature of the outer surface of the separated parts does not exceed the shrinkage temperature of the viscous gelling agent, at least the outer surface of the product is stabilized. Even further, the surface conditions obtained of the produced sausage are controlled during heating the separated parts according to processing step f) of the present invention and maintained during any subsequent heating step. The present invention therefore provides a method wherein the separated food products are sufficiently stabilized for further processing of the food product, without reduction of surface conditions during the stabilizing step, i.e. processing step f) of the present invention, and wherein the surface conditions of the obtained food product are maintained during any further processing step of the food product, including any subsequent heating step.
The shrinkage temperature (Ts), also referred to as shrink temperature, shrinking temperature or crimp temperature, is dependent on the type and quality of the viscous gelling agent used. For example, the shrinkage temperature of collagen is, depending on the quality and type of collagen used, about 60-70°C, whereas the shrinkage temperature of myofibrillar proteins lies in the temperature range of 30-50°C. The shrinkage temperature of the viscous gelling agent can be determined by methods known in the art. For example, the shrinkage temperature of the viscous gelling agent may be determined by a calorimeter measurement carried out by a differential scanning calorimeter (DSC). The onset of the endothermic transition may be taken to be the shrinkage temperature of the samples (see for example: Calderon et al.; European Cells and Materials; Type // Collagen-Hyaluronan Hydrogel - A Step Towards a Scaffold for Intervertebral Disc Tissue Engineering; 2010, vol. 20, p. 134-148; Chang et al.; itrini'l-'T-; DSC Analysis of Heat-induced Changes in Thermal Characteristics of Connective Tissue Collagen from Beef Semitendinosus Muscle; 2011, vol. 32(13), p. 49-53; and Femandez-Martin et al.; Journal of Food Science; Protein Denaturation and Structural Damage During High-Pressure-Shift Freezing of Porcine and Bovine Muscle·, 2000, vol. 65(6), p. 1002-1008). Other measurement techniques, such as dynamic mechanical thermal analysis (DMTA) or thermo mechanical analysis (TMA) may be used as well to determine the shrinkage temperature of the viscous gelling agent (see for example: Jeyapaline, et al.; Journal of the Society of Leather Technologists and Chemists; Dynamic Mechanical Thermal Analysis (DMTA) of Leather, 2007, vol. 91, p. 236).
The viscous gelling agent may be any edible gelling agent suitable for providing an external layer of viscous gelling agent, e.g. casing material, at least partially enclosing a strand of food dough. Preferably the viscous gelling agent is selected from collagen, alginate, cellulose and/or combinations thereof. In an embodiment of the present invention, the viscous gelling agent is selected from an alginate or an alginate comprising viscous gelling agent. The alginate comprising viscous gelling agent may further comprise proteins, such as collagen, dairy protein (e.g. casein), whey protein, meat protein (e.g. myofibrillar protein), egg albumen protein, blood plasma, soy protein, or the like.
For co-extrusion of a strand of food dough and an external layer of viscous gelling agent, a rotating nozzle, such as a spinning nozzle, may be used.
The aqueous salt solution of processing step d), also called ‘brining’ step, may be applied onto the exterior of the extruded food strand using different techniques. In an embodiment of the present invention the aqueous salt solution is sprayed onto the food product and/or the food strand is guided through a bath comprising the aqueous salt solution. Optionally, the aqueous salt solution may further comprise an acid buffer solution, e.g. a citric acid buffer solution, to increase the casing stability.
Different techniques may be applied for heating the separated parts during processing step f) of the present invention. For example, the separated parts may be heated by using conduction, e.g. via heated air using an oven, radiation, e.g. a microwave, or the like. Particularly good results are obtained when the separated parts are heated with an aqueous medium. Preferably the aqueous medium is water. The separated parts may be heated during processing step f) of the present invention by bringing them in an aqueous medium bath and/or by bringing them in a flow of aqueous medium, e.g. steam. It is noted that during processing step f) of the present invention the temperature of the aqueous medium is chosen such that at least the outer surface of the separated parts does not exceed the shrinkage temperature (Ts) of the viscous gelling agent. Consequently, the temperature of the aqueous medium during processing step f) of the present invention may be higher than the shrinkage temperature (Ts), as long as the temperature of the outer surface of the separated parts does not exceed the shrinkage temperature (Ts). The chosen temperature of the aqueous medium depends on the time the separated parts are in contact with the aqueous medium and the starting temperature, e.g. surface or core temperature, of the separated parts themselves.
The method of the present invention may further comprise the step of g) heating the separated parts such that the temperature of at least a part of the separated parts exceed the shrinkage temperature (Ts) of the viscous gelling agent. By heating the separated parts at a temperature such that the temperature of at least a part of the separated parts exceed the shrinkage temperature (Ts) of the viscous gelling agent, the temperature of the core of the product is raised. Therefore, by providing subsequent to processing step f) of the present invention a further heating step g), the safety of the food product can be guaranteed. Furthermore, by providing a subsequent heating step according to processing step g) wherein the temperature of at least a part of the separated parts exceed the shrinkage temperature (Ts) of the viscous gelling agent the separated food products may be vacuum-packed without deformation of the food product. It was found that by providing a first heating step according to processing step f) of the present invention, i.e. a ‘precooking’ step, followed by a subsequent heating step according to processing step g), i.e. a ‘cooking’ step, the food product obtained, e.g. sausage, has improved surface properties compared to a food product directly heated at a temperature exceeding the shrinkage temperature (Ts) of the viscous gelling agent. Again, different techniques may be used to heat the separated parts during processing step g). Examples of heating techniques may include, but are not limited to, infrared radiation techniques, steam, heat transfer via convection and the like.
It is further noted that by providing a heating step according to processing step f) of the present invention, the exterior part of the separated product, i.e. the outer surface of the separated product, is sufficiently stabilized to allow further processing of the separated product in between heating step f) of the present invention and further heating step g).
In other words, by providing a processing step f) of the present invention wherein the temperature of at least the outer surface of the separated part does not exceed the shrinkage temperature (Ts) of the viscous gelling agent, a food product at least partially enclosed by a crust-like material is formed. The formed crust-like material allows further processing of the separated food product, without running the risk of deformation of the food product or to change the surface properties, e.g. surface smoothness, of the formed food product.
In an embodiment of the method of the present invention, the period of time heating the separated parts during processing step f) of the present invention is at least 10 seconds.
It was found that a relatively short period is needed to sufficiently set the casing, i.e. at least the exterior part of the casing partially enclosing the food dough. Particularly good results regarding stability of the product and further processability are obtained when the period of heating the separated parts during processing step f) of the present invention is between 30 seconds and 3 minutes. It is noted that the period of heating the separated parts during processing step f) of the present invention may be more than 3 minutes, even more than 10 minutes or even more than 30 minutes. The longer the period of heating, the more stable the resulting product will be. However, due to economic reasons and process efficiency it may be advantageous to combine a relatively short period of heating the separated parts according to processing step f) of the present invention with a relatively longer period of subsequently heating the separated parts according to processing step g) of the present invention.
In an embodiment of the method of the present invention, liquid smoke, acids, e.g. acetic acid, and/or calcium may be used during processing step f) of the present invention. In case the separated parts are heated with an aqueous medium, the liquid smoke, acids and/or calcium may be added to the aqueous medium used. It was found that the setting of the casing, i.e. the stability of the product, is increased even further in this manner. In case the viscous gelling agent is selected from alginate or alginate comprising viscous gelling agent, the use of liquid smoke, acids and/or calcium in the described manner is particularly preferred to provide a food product having increased surface characteristics, e.g. increased surface smoothness, compared to products directly heated for a period at a temperature exceeding the shrinkage temperature (Ts) of the alginate and/or alginate comprising viscous gelling agent.
The temperature of heating step f) of the present invention may be a constant temperature. Furthermore, in case a subsequent heating step g) is provided, the temperature in step g) may be changed to a different (in this case higher) constant temperature. In an embodiment of the method of the present invention, the temperature during processing step f) of the present invention and/or processing step g) may be adjusted gradually. In this embodiment the period of heating of the separated parts during processing step f) of the present invention may be determined by the gradual change of temperature in time, i.e. the time needed to reach the shrinkage temperature (Ts) of the viscous gelling agent used. The starting time of processing step g) may be determined by when the temperature of at least the outer surface of the separated parts exceed the shrinkage temperature (Ts) of the viscous gelling agent. It is further noted that the rate of change of temperature may be changed during the process as well.
In a further embodiment of the method of the present invention, the method further comprises the step of h) drying the heated separated parts using convection, air drying and/or electromagnetic radiation. By providing a separated food product heated according to processing step f) of the present invention, the food product is stabilized such that drying of the heated food product by applying a force to the exterior of the obtained food product is made possible.
In another aspect, the present invention relates to a sausage produced by the method according to the present invention. It was found that the sausage produced by the method of the present invention has improved surface characteristics, e.g. surface smoothness, surface colouring, surface cooking characteristics, or the like.
Example
An alginate gel was made based on an alginate powder and water wherein the ratio alginate/water was 8 to 100. The gel was made using a vacuum bowl chopper. The prepared alginate gel was co-extruded together with an emulsified meat dough using a stuffer and pump.
The extruded strand of food dough enclosed by alginate gel was guided through a brining bath containing 100 L water and 12 kg calcium chloride. After separation of the strand of food dough into separated food parts, the individual food parts were guided through a water bath comprising liquid smoke (ratio liquid smoke/water of about 1:10) for 60 seconds. The temperature of the water bath was kept at a constant temperature of about 80°C.
Subsequently the separated food parts were cooked using a linear oven at a temperature in the range of 115°C to 135°C for 8 minutes.
The resulting products have a smoother surface compared to preparation methods wherein the separated food parts were cooked at a temperature in the range of 115°C to 135°C directly after separation of the extruded strand of food dough into separated food parts.

Claims (14)

1. Werkwijze voor het bereiden van voedingsproducten door middel van coëxtrusie, omvattende de stappen: a) het verschaffen van een voedseldeeg; b) het verschaffen van een visceus geleermiddel; c) het coëxtruderen van een streng van voedseldeeg en een uitwendige laag van visceus geleermiddel, waarbij het visceuze geleermiddel ten minste gedeeltelijk de streng van voedseldeeg omsluit; d) het behandelen van de buitenzijde van de voedselstreng met een waterige zoutoplossing; e) het verdelen van de voedselstreng in afzonderlijke delen; en f) het verwarmen van de afzonderlijke delen, waarbij gedurende het verwarmen van de afzonderlijke delen volgens de processtap f) de temperatuur van ten minste het buitenvlak van de afzonderlijke delen de krimptemperatuur (Ts) van het visceuze geleermiddel niet overschrijdt.A method for preparing food products by co-extrusion, comprising the steps of: a) providing a food dough; b) providing a viscous gelling agent; c) co-extruding a strand of food dough and an external layer of viscous gelling agent, the viscous gelling agent at least partially enclosing the strand of food dough; d) treating the outside of the food strand with an aqueous saline solution; e) dividing the food strand into separate parts; and f) heating the individual parts, wherein during the heating of the individual parts according to the process step f) the temperature of at least the outer surface of the individual parts does not exceed the shrinking temperature (Ts) of the viscous gelling agent. 2. Werkwijze volgens conclusie 1, met het kenmerk dat het visceuze geleermiddel is gekozen uit een alginaat of een alginaat-omvattend visceus geleermiddel.Method according to claim 1, characterized in that the viscous gelling agent is selected from an alginate or an alginate-containing viscous gelling agent. 3. Werkwijze volgens conclusie 1 of 2, met het kenmerk dat voor de coëxtrusie van de streng van voedseldeeg en het visceuze geleermiddel een draaiende spuitmond wordt gebruikt.Method according to claim 1 or 2, characterized in that a rotating nozzle is used for the co-extrusion of the strand of food dough and the viscous gelling agent. 4. Werkwijze volgens één van de voorgaande conclusies, met het kenmerk dat de waterige zoutoplossing op het voedingsproduct wordt gesproeid en/of dat de voedselstreng door een een waterige zoutoplossing omvattend bad wordt geleid.Method according to one of the preceding claims, characterized in that the aqueous saline solution is sprayed onto the food product and / or that the food strand is passed through a bath comprising an aqueous saline solution. 5. Werkwijze volgens één van de voorgaande conclusies, met het kenmerk dat de afzonderlijke delen gedurende processtap f) worden verwarmd met een waterig medium.Method according to one of the preceding claims, characterized in that the individual parts are heated with an aqueous medium during process step f). 6. Werkwijze volgens conclusie 5, met het kenmerk dat het waterige medium water is.Method according to claim 5, characterized in that the aqueous medium is water. 7. Werkwijze volgens conclusie 5 of 6, met het kenmerk dat de afzonderlijke delen gedurende processtap f) worden verwarmd door deze in een bad met waterig medium te brengen.Method according to claim 5 or 6, characterized in that the individual parts are heated during process step f) by placing them in an aqueous medium bath. 8. Werkwijze volgens één van de conclusies 5 tot en met 7, met het kenmerk dat de afzonderlijke delen gedurende processtap f) worden verwarmd door deze in een stroom van waterig medium te brengen.Method according to one of claims 5 to 7, characterized in that the individual parts are heated during process step f) by bringing them into a stream of aqueous medium. 9. Werkwijze volgens één van de voorgaande conclusies, met het kenmerk dat de werkwijze verder de stap omvat: g) het zodanig verwarmen van de afzonderlijke delen dat de temperatuur van ten minste een deel van de afzonderlijke delen de krimptemperatuur (Ts) van het visceuze geleermiddel overschrijdt.A method according to any one of the preceding claims, characterized in that the method further comprises the step of: g) heating the individual parts such that the temperature of at least a part of the individual parts is the shrink temperature (Ts) of the viscous gelling agent. 10. Werkwijze volgens conclusie 9, met het kenmerk dat tussen de verwarmings stap f) en de verwarmingsstap g) het afzonderlijke deel verder wordt verwerkt.Method according to claim 9, characterized in that the individual part is further processed between the heating step f) and the heating step g). 11. Werkwijze volgens één van de voorgaande conclusies, met het kenmerk dat de tijdsperiode van het verwarmen van de afzonderlijke delen gedurende processtap f) ten minste 10 seconden bedraagt, bij voorkeur tussen 30 seconden en 3 minuten.Method according to one of the preceding claims, characterized in that the time period for heating the individual parts during process step f) is at least 10 seconds, preferably between 30 seconds and 3 minutes. 12. Werkwijze volgens één van de voorgaande conclusies, met het kenmerk dat de temperatuur gedurende processtap f) en/of processtap g) geleidelijk wordt aangepast.Method according to one of the preceding claims, characterized in that the temperature is gradually adjusted during process step f) and / or process step g). 13. Werkwijze volgens één van de voorgaande conclusies, met het kenmerk dat de werkwijze verder de stap omvat: h) het drogen van de verwarmde afzonderlijke delen met behulp van convectie, drogen met lucht en/of elektromagnetische straling.A method according to any one of the preceding claims, characterized in that the method further comprises the step of: h) drying the heated individual parts by means of convection, drying with air and / or electromagnetic radiation. 14. Worst die wordt geproduceerd door middel van de werkwijze volgens één van de voorgaande conclusies.A sausage produced by the method according to any of the preceding claims.
NL2012471A 2014-03-19 2014-03-19 Method for preparing food products. NL2012471B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
NL2012471A NL2012471B1 (en) 2014-03-19 2014-03-19 Method for preparing food products.
PCT/NL2015/050157 WO2015142167A1 (en) 2014-03-19 2015-03-12 Method for preparing food products by means of co-extrusion

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL2012471A NL2012471B1 (en) 2014-03-19 2014-03-19 Method for preparing food products.

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NL2012471A NL2012471A (en) 2015-12-08
NL2012471B1 true NL2012471B1 (en) 2016-01-08

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL2021242B1 (en) * 2018-07-04 2020-01-15 Marel Further Proc Bv Method and product line for in-line processing of food products
NL2024207B1 (en) * 2019-11-11 2021-07-28 Marel Further Proc Bv Food product thermal treatment method

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9127463D0 (en) * 1991-12-28 1992-02-19 Devro Ltd Co-extruded collagen coated foodstuffs particularly sausages
US20080317915A1 (en) * 2007-04-18 2008-12-25 Red Arrow Products Co., Llc. Casings for Foodstuffs
NL2001619C2 (en) 2008-05-26 2009-11-27 Stork Townsend Bv Method and device for manufacturing sausage products.
BR112015000098A2 (en) * 2012-07-04 2019-10-15 Marel France method for preparing food products by processing food particles with a gelling agent, method for stabilizing a viscous gelling agent, device for preparing food products by processing food particles with a gelling agent , use of a buffer solution to stabilize a viscous gelling agent, method for preparing a food gelling agent, food coating material and part kit for use in the method

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WO2015142167A1 (en) 2015-09-24

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