OA18653A - Method of manufacturing a sausage. - Google Patents
Method of manufacturing a sausage. Download PDFInfo
- Publication number
- OA18653A OA18653A OA1201800186 OA18653A OA 18653 A OA18653 A OA 18653A OA 1201800186 OA1201800186 OA 1201800186 OA 18653 A OA18653 A OA 18653A
- Authority
- OA
- OAPI
- Prior art keywords
- sausage
- composition
- casing
- cartridge
- calcium
- Prior art date
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 135
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 103
- 239000000945 filler Substances 0.000 claims abstract description 75
- 239000011575 calcium Substances 0.000 claims abstract description 35
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 34
- 150000001875 compounds Chemical class 0.000 claims abstract description 34
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 18
- 229920000615 alginic acid Polymers 0.000 claims abstract description 18
- 229940072056 alginate Drugs 0.000 claims abstract description 17
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 229940005550 Sodium alginate Drugs 0.000 claims abstract description 8
- MSXHSNHNTORCAW-UHFFFAOYSA-M sodium 3,4,5,6-tetrahydroxyoxane-2-carboxylate Chemical compound [Na+].OC1OC(C([O-])=O)C(O)C(O)C1O MSXHSNHNTORCAW-UHFFFAOYSA-M 0.000 claims abstract description 8
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 8
- 239000000661 sodium alginate Substances 0.000 claims abstract description 8
- 230000002708 enhancing Effects 0.000 claims abstract description 6
- 238000004132 cross linking Methods 0.000 claims abstract description 5
- 229960005069 Calcium Drugs 0.000 claims description 32
- 235000013305 food Nutrition 0.000 claims description 22
- 239000010452 phosphate Substances 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 15
- NBIIXXVUZAFLBC-UHFFFAOYSA-K [O-]P([O-])([O-])=O Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 14
- UXVMQQNJUSDDNG-UHFFFAOYSA-L cacl2 Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- VSGNNIFQASZAOI-UHFFFAOYSA-L Calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims description 6
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L Calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000001639 calcium acetate Substances 0.000 claims description 6
- 235000011092 calcium acetate Nutrition 0.000 claims description 6
- 229960005147 calcium acetate Drugs 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229960002713 calcium chloride Drugs 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 229960002401 calcium lactate Drugs 0.000 claims description 6
- 239000001527 calcium lactate Substances 0.000 claims description 6
- 235000011086 calcium lactate Nutrition 0.000 claims description 6
- 239000000470 constituent Substances 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- YJISHJVIRFPGGN-UHFFFAOYSA-N 5-[5-[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxy-6-[[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxymethyl]-3,4-dihydroxyoxan-2-yl]oxy-6-(hydroxymethyl)-2-methyloxane-3,4-diol Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 YJISHJVIRFPGGN-UHFFFAOYSA-N 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 235000019759 Maize starch Nutrition 0.000 claims description 3
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 3
- 150000001669 calcium Chemical class 0.000 claims description 3
- 150000001674 calcium compounds Chemical class 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 239000008240 homogeneous mixture Substances 0.000 claims description 3
- 235000009973 maize Nutrition 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical group [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 claims description 3
- -1 phosphate compound Chemical class 0.000 claims description 3
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 3
- 230000002335 preservative Effects 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- KPGABFJTMYCRHJ-YZOKENDUSA-N Ammonium alginate Chemical compound [NH4+].[NH4+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O KPGABFJTMYCRHJ-YZOKENDUSA-N 0.000 claims description 2
- 229940052299 Calcium Chloride Dihydrate Drugs 0.000 claims description 2
- MZYRDLHIWXQJCQ-YZOKENDUSA-L Potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims description 2
- 235000010407 ammonium alginate Nutrition 0.000 claims description 2
- 239000000728 ammonium alginate Substances 0.000 claims description 2
- 235000010408 potassium alginate Nutrition 0.000 claims description 2
- 239000000737 potassium alginate Substances 0.000 claims description 2
- 102100017923 ACOT12 Human genes 0.000 claims 1
- 101710008266 ACOT12 Proteins 0.000 claims 1
- XLYOFNOQVPJJNP-ZSJDYOACSA-N heavy water Substances [2H]O[2H] XLYOFNOQVPJJNP-ZSJDYOACSA-N 0.000 claims 1
- 238000001125 extrusion Methods 0.000 abstract description 12
- 238000005520 cutting process Methods 0.000 description 7
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 230000000712 assembly Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000178 monomer Substances 0.000 description 3
- 229920000642 polymer Polymers 0.000 description 3
- 125000000129 anionic group Chemical group 0.000 description 2
- 125000002843 carboxylic acid group Chemical group 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- IAJILQKETJEXLJ-KLVWXMOXSA-N (2S,3R,4R,5R)-2,3,4,5-tetrahydroxy-6-oxohexanoic acid Chemical compound O=C[C@H](O)[C@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-KLVWXMOXSA-N 0.000 description 1
- IAJILQKETJEXLJ-MBMOQRBOSA-N (2S,3S,4S,5S)-2,3,4,5-tetrahydroxy-6-oxohexanoic acid Chemical compound O=C[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-MBMOQRBOSA-N 0.000 description 1
- XJKJWTWGDGIQRH-BFIDDRIFSA-N Alginic acid Chemical compound O1[C@@H](C(O)=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C(O)=O)O[C@@H](C)[C@@H](O)[C@H]1O XJKJWTWGDGIQRH-BFIDDRIFSA-N 0.000 description 1
- SXVBHNXTPNLOKR-FCLWLKJISA-L Calcium alginate Chemical compound [Ca+2].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O SXVBHNXTPNLOKR-FCLWLKJISA-L 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 235000010410 calcium alginate Nutrition 0.000 description 1
- 239000000648 calcium alginate Substances 0.000 description 1
- 229960002681 calcium alginate Drugs 0.000 description 1
- LLSDKQJKOVVTOJ-UHFFFAOYSA-L calcium;dichloride;dihydrate Chemical compound O.O.[Cl-].[Cl-].[Ca+2] LLSDKQJKOVVTOJ-UHFFFAOYSA-L 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000004432 carbon atoms Chemical group C* 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- NSNHWTBQMQIDCF-UHFFFAOYSA-M chloride;dihydrate Chemical compound O.O.[Cl-] NSNHWTBQMQIDCF-UHFFFAOYSA-M 0.000 description 1
- 229960005188 collagen Drugs 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005824 corn Nutrition 0.000 description 1
- 150000004676 glycans Polymers 0.000 description 1
- 230000001264 neutralization Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Abstract
A method of manufacturing a sausage including providing a sausage casing paste composition including sodium alginate, in a cartridge 23 and providing a sausage filler including a calcium containing compound. A force is applied to the sausage casing paste composition in the cartridge by means of a caulking device 22 so as to extrude the sausage casing past composition through a nozzle 28 of the cartridge. Thereafter, the sausage casing paste composition and the sausage filler is co-extruded in an extrusion head 16 so that the sausage casing paste composition forms a casing layer surrounding the sausage filler. The casing layer is then exposed to a setting agent which homogenises the casing layer around the sausage filler composition forming a circumfused casing for the sausage filler. The calcium containing compound is blended into the sausage filler and enhances cross-linking and binding of the alginate in the sausage paste composition after co-extrusion with the sausage filler.
Description
METHOD OF MANUFACTURING A SAUSAGE
FIELD OF INVENTION
The présent invention relates to a method of manufacturing a sausage. More specifically, the invention relates to a method of manufacturing a sausage having an alginate food coating forming a casing.
Any reference in this spécification to a “paste” must be interpreted sufficiently broadly to include a gel or a gel-like substance.
BACKGROUND TO THE INVENTION
Synthetic coatings for food products, such as sausage casing, are well known in the art. Synthetic coatings are typically made from cellulose, though collagen and even plastics may also be used. A disadvantage of these coating materials is that they tend to confer an unnatural and unappealing texture to the outside of a food product and, in 20 some cases, the coating is inedible. This means that synthetic coatings often hâve to be removed from the food product before consumption, particularly where an imperceptible coating is désirable such as with a skinless sausage.
WO 2017/081652 PCT/IB2016/056804
Anionic polymers hâve been used in synthetic food coatings, such as sausage casings, for some time. Alginate is an edible anionic polymer which is made up of two different uronic acid monomers, namely guluronic acid and mannuronic acid.
Alginate is commonly used to form sausage casings as part of a process in which a solution of alginate is extruded through a circulât die around a food product and subsequently treated with calcium chloride (see e.g. WO 2016/027261). During this process, the alginate solution undergoes a gélification process in which matrices of cross-linked alginate chains form.
It is an object of the présent invention to provide an optimal method of manufacturing a sausage having an alginate sausage casing.
SUMMARY OF INVENTION
According to the invention there is provided a method of manufacturing a sausage which includes:
providing a sausage casing paste composition including an alginate composition, in a cartridge comprising a tubular body within which the sausage casing composition is hermetically contained and a nozzle at one end of the tube;
providing a sausage filler composition including a food filler material and at least one 25 calcium containing compound in an amount effective to enhance cross-linking and binding of the alginate in the sausage paste composition to the sausage filler composition;
applying a force to the sausage casing paste composition within the cartridge for 30 discharging the sausage casing paste composition through the nozzle of the cartridge;
WO 2017/081652 PCT/1B2016/056804 co-extruding the sausage casing paste composition and the sausage filler composition so that the sausage casing paste composition forms a casing layer substantially surrounding the sausage filler composition; and exposing the casing layer to a setting agent which homogenises the casing layer around the sausage filler composition so as to form a circumfused casing for the sausage filler composition.
The sausage filler composition may include between 0.01% and 0.06% by mass of the calcium containing compound. More specifically, the sausage filler composition may include about 0.03% by mass of the calcium containing compound.
The calcium containing compound may be in the form of a calcium sait.
The calcium sait may be selected from a group consisting of calcium chloride (CaCb), calcium chloride dihydrate (CaCb^HaO), calcium lactate (Ca-Lactate) and calcium acetate (Ca-Acetate).
The food filler material may include a starch constituent selected from any one or more 20 of: tapioca starch, pollard, maize meal and maize starch.
The method may include adding the starch constituent to the sausage filler composition in an amount comprising more than 10% of the mass of the sausage filler composition.
The method may include blending the food filler material with the calcium containing compound so as to form a generally homogenous mixture.
The sausage filler composition may further include at least one phosphate containing compound in a ratio of between about 1:1 and 3:1 [calcium compound: phosphate 30 compound] by mass in the sausage filler composition.
WO 2017/081652 PCT/IB2016/056804
The sausage filler composition may include the phosphate containing compound in an amount comprising about 50% by mass of the calcium containing compound.
The phosphate containing compound may be the form of a phosphate sait. The 5 phosphate sait may be sodium tripolyphosphate (NasPaOio).
The food filler material may include méat. The food filler material may further include flavourants, colourants, spices, fillers and preservatives.
The method may include providing a caulking device for dispensing the sausage casing composition from the cartridge.
The caulking device may include a barrel for holding the tubular body of the cartridge and a plunger having a plunger head for exerting a force on the tubular body for 15 extruding the sausage casing composition through the nozzle of the cartridge.
The cartridge may be configured so as to be removably locatable in the barrel of the caulking device.
The tubular body of the cartridge may be flexible and déformable, the method including locating the cartridge in the barrel of the caulking device and the plunger exerting a force on discharging the sausage casing paste composition through the nozzle of the cartridge.
The setting agent may be a calcium containing compound. More specifically, the setting agent may be in the form of calcium chloride.
The alginate of the sausage paste composition may be selected from a group consisting of sodium alginate, potassium alginate, ammonium alginate or any combination thereof.
WO 2017/081652 PCT/IB2016/056804
BRIEF DESCRIPTION OF THE DRAWINGS
Further features of the invention are described hereinafter by way of a non-limiting example of the invention, with reference to and as illustrated in the accompanying 5 diagrammatic drawings. In the drawings:
Figure 1 shows a three-dimensional view of a sausage manufacturing apparatus in accordance with the invention, with top covers removed from the cutting assemblies;
Figure 2 shows a top plan view of the sausage manufacturing apparatus of Figure 1, with top covers removed from the cutting assemblies;
Figure 3 shows another three-dimensional view of the sausage manufacturing apparatus of Figure T, 15
Figure 4 shows yet another three-dimensional view of the sausage manufacturing apparatus of Figure 1;
Figure 5 shows a further three-dimensional view of the sausage manufacturing 20 apparatus of Figure 1 ;
Figures 6A-6C show three-dimensional views of a caulking device and a cartridge of the sausage manufacturing apparatus of Figure 1, illustrating, in sequence, the manner in which the cartridge is loaded into the caulking device;
Figure 7 shows a three-dimensional view of the cartridge of the sausage manufacturing apparatus; and
Figures 8-13 show three-dimensional views of the caulking device and a cartridge 30 loaded therein, illustrating, in sequence, the operation of the caulking device and cartridge for extruding a sausage casing composition from the cartridge.
WO 2017/081652 PCT/IB2016/056804
DETAILED DESCRIPTION OF THE INVENTION
With reference to the drawings, a sausage manufacturing apparatus for use in the method of manufacturing a sausage in accordance with the invention, is designated generally by the reference numéral 10. The sausage manufacturing apparatus is adapted for manufacturing a sausage in an elongate continuous form and for cutting the elongate sausage into separate sausage portions.
The sausage manufacturing apparatus includes a stand 12 and sausage manufacturing structure 14 mounted on the stand. The sausage manufacturing structure includes an extrusion head 16 for co-extruding a sausage filler composition with a sausage casing composition which is supplied in the form of a paste. The sausage manufacturing apparatus includes a filler feed System including a filler feed pipe 18 for feeding the sausage filler composition which is contained within a hopper, from the hopper to the extrusion head 16.
The sausage manufacturing apparatus further includes a casing feed System 20 designated generally by the reference numéral 20 for feeding the sausage casing paste composition to the extrusion head and a setting agent feed System for feeding a setting agent to the sausage casing composition after extrusion by the extrusion head for setting the paste composition so as to form a layer surrounding the filler composition.
The extruded sausage with the casing set around the filler, is conveyed and supported along a channel 21 along a path towards a sausage cutting apparatus having two cutting assemblies 23.1 and 23.2 including cutting blades, for cutting the sausage into smaller sausage portions.
The casing feed System 20 comprises a caulking device 22 and a cartridge 23 including a flexible and déformable tube 24 containing the sausage casing composition in a
WO 2017/081652
PCT/1B2016/056804 flowable form, and a pipe 26 for conveying the extruded sausage casing composition to the extrusion head 16.
The cartridge includes a nozzle 28 at an end of the tube 24 which defines an external 5 screw thread and internally screw threaded cap 30 which is initially screwed onto the nozzle so as to hermetically seal the sausage paste composition within the tube. The caulking device includes a housing structure 32, a barrel 34 for holding the tube, a plunger including a piston rod 36 and a plunger head 38 which is attached to the piston rod for exerting a force on the tube 24 under the action of the piston rod for deforming 10 the tube thereby to extrude the sausage casing composition through the nozzle 28.
The barrel 34 is pivotally connected between two housing plates of the housing 32 at a front end thereof so as to be pivotally displaceable between a raised loading position as shown in Figures 6A and 6B of the drawings for loading a cartridge 34 into the barrel 15 and a lowered operative position as shown in Figure 6C in which the barrel having the cartridge 23 loaded therein, is received between the side plates of the housing such that the tube 24 is aligned with the push plate 38 of the caulking device.
The caulking device 22 includes a ratchet drive mechanism comprising a row of ratchet 20 teeth 40 defined along the length of the piston rod 36 and a driven pinion wheel 42 which engages the teeth 40 of the piston rod for axially displacing the piston rod and thereby the push plate 38, relative to the barrel 34 for exerting a force on the tube for extruding the sausage casing composition through the nozzle 28. The extruded sausage casing composition is conveyed to the extrusion head via the pipe 26.
The invention extends to the cartridge.
The method of manufacturing a sausage includes providing a sausage paste composition in the cartridge wherein the sausage casing composition is hermetically 30 contained and providing a sausage filler composition. The method includes applying a force to the tube 24 of the cartridge for discharging the sausage casing paste
WO 2017/081652
PCT/IB2016/056804 composition through the nozzle 28, co-extruding the sausage paste composition and the sausage filler composition by means of the extrusion head 16 so that the sausage paste composition forms a layer surrounding the sausage filler composition, and thereafter exposing the casing layer to a setting agent which homogenises the casing layer around the sausage filler composition so as to form a circumfused casing for the filler composition.
The sausage casing paste composition is in the form of a sodium alginate based mixture.
Sodium alginate is a polysaccharide. It is typically extracted as alginic acid from brown seaweed and it is converted to the water soluble sait known as sodium alginate. Sodium alginate is a polymer chain that consists of monomer units linked together by β 1-4 glycosidic linkages. The monomer units are divided into mannuronic and guluronic units. Each mannuronic and guluronic unit has a carboxylic acid group on the fifth carbon atom. At neutral and basic pH, the carboxylic acid group carries a négative charge (carboxylate ion; COO) which allows the alginate chains to cross-link with one another through electrostatic interactions where a divalent cation such as calcium (Ca2*) can be bound between two monomer units, thereby binding the chains together. When the interaction occurs, the sodium alginate solution or paste is converted to a calcium alginate gel/solid, whereby sodium is replaced by calcium.
The sausage filler composition includes a food filler material and at least one calcium containing compound in an amount effective to enhance cross-linking and binding of the alginate chains of the sausage paste composition in order to set the casing layer. More specifically, the sausage filler composition includes 0.01% to 0.06% by mass of the calcium containing compound(s). Preferably, the sausage filler composition may include about 0.03% by mass of the calcium containing compound(s).
The calcium containing compound(s) is/are in the form of a calcium sait. The calcium sait may be selected from a group consisting of calcium chloride (CaCk), calcium
WO 2017/081652
PCT/IB2016/056804 chloride dihydrate (CaCl2.2H2O), calcium lactate (Ca-Lactate) and calcium acetate (CaAcetate).
The food filler composition further includes a starch constituent selected from one or 5 more of: tapioca starch, pollard, maize meal and maize starch. More specifically, the method includes adding the starch constituent to the sausage filler composition in an amount comprising more than 10% of the mass of the sausage filler composition.
The method further includes blending the food filler material with the calcium containing 10 compound(s) so as to form a generally homogenous mixture.
The sausage filler composition further includes phosphate containing compound(s) in a ratio of between about 1:1 and 3:1 [calcium compound(s) : phosphate compound(s)] by mass in the sausage filler composition.
Preferably, the sausage filler compositions include the phosphate containing compound(s) in an amount comprising about 50% by mass of the calcium containing corn pou nd(s).
The phosphate containing compound(s) is/are in the form of a phosphate sait. The phosphate sait may be sodium tripolyphosphate (NasPaOio).
The food filler material further includes méat. The food filler material further includes flavourants, colourants, spices, fillers and preservatives.
The invention extends to a blend of food ingrédients having a predefined amount of calcium and/or phosphate containing compound(s) for blending into a sausage filler composition.
The provision of at least one calcium containing compound in the sausage filler composition enhances and promûtes cross-linking of the alginate in the sausage casing
WO 2017/081652
PCT/IB2016/056804 paste composition after co-extrusion with the sausage filler composition. In addition, the provision of at least one calcium containing compound in the sausage filler composition enhances bonding of the sausage casing paste composition to the underlying sausage filler composition after co-extrusion therewith.
Claims (21)
- CLAIMS:: 1. A method of manufacturing a sausage which includes:providing a sausage casing paste composition including an alginate composition, in a cartridge comprising a tubular body within which the sausage casing composition is hermetically contained and a nozzle at one end of the tube;providing a sausage filler composition including a food filler material and at least one calcium containing compound in an amount effective to enhance cross-linking and binding of the alginate in the sausage paste composition to the sausage filler composition;applying a force to the sausage casing paste composition within the cartridge for discharging the sausage casing paste composition through the nozzle of the cartridge;co-extruding the sausage casing paste composition and the sausage filler composition so that the sausage casing paste composition forms a casing layer substantially surrounding the sausage filler composition; and exposing the casing layer to a setting agent which homogenises the casing layer around the sausage filler composition so as to form a circumfused casing for the sausage filler composition.
- 2. The method as claimed in claim 1, wherein the sausage filler composition includes between 0.01% and 0.06% by mass of the calcium containing compound.
- 3. The method as claimed in claim 2, wherein the sausage filler composition includes about 0.03% by mass of the calcium containing compound.WO 2017/081652 PCT/1B2016/056804
- 4. The method as claimed in any one of daims 1 to 3, wherein the calcium containing compound is in the form of a calcium sait.
- 5. The method as claimed in claim 4, wherein the calcium sait is selected from a group consisting of calcium chloride (CaCb), calcium chloride dihydrate (CaCh 2H2O), calcium lactate (Ca-Lactate) and calcium acetate (Ca-Acetate).
- 6. The method as claimed in claim 5, wherein the food filler material includes a starch constituent selected from any one or more of: tapioca starch, pollard, maize meal and maize starch.
- 7. The method as claimed in claim 6, which includes adding the starch constituent to the sausage filler composition in an amount comprising more than 10% of the mass of the sausage filler composition.
- 8. The method as claimed in any one of daims 5 to 7, which includes blending the food filler material with the calcium containing compound so as to form a generally homogenous mixture.
- 9. The method as claimed in any one of daims 1 to 8, wherein the sausage filler composition further includes at least one phosphate containing compound in a ratio of between about 1:1 and 3:1 [calcium compound: phosphate compound] by mass in the sausage filler composition.
- 10. The method as claimed in claim 9, wherein the sausage filler composition includes the phosphate containing compound in an amount comprising about 50% by mass of the calcium containing compound.
- 11. The method as claimed in claim 9 or claim 10, wherein the phosphate containing compound is in the form of a phosphate sait.WO 2017/081652 PCT/IB2016/056804
- 12. The method as claimed in claim 11, wherein the phosphate sait is sodium tripolyphosphate (NasPaOio).
- 13. The method as claimed in any one of claims 1 to 12, wherein the food filler material includes méat.
- 14. The method as claimed in claim 13, wherein the food filler material further includes flavourants, colourants, spices, fillers and preservatives.
- 15. The method as claimed in any one of claims 1 to 14, which includes providing a caulking device for dispensing the sausage casing composition from the cartridge.
- 16. The method as claimed in claim 15, wherein the caulking device includes a barrel for holding the tubular body of the cartridge and a plunger having a plunger head for exerting a force on the tubular body for extruding the sausage casing composition through the nozzle ofthe cartridge.
- 17. The method as claimed in claim 16, wherein the cartridge is configured so as to be removably located in the barrel of the caulking device.
- 18. The method as claimed in claim 16 or claim 17, wherein the tubular body of the cartridge is flexible and déformable, the method including locating the cartridge in the barrel of the caulking device and the plunger exerting a force on discharging the sausage casing paste composition through the nozzle of the cartridge.
- 19. The method as claimed in any one of claims 1 to 18, wherein the setting agent is a calcium containing compound.
- 20. The method as claimed in claim 19, wherein the setting agent is in the form of calcium chloride.WO 2017/081652 PCT/IB2016/056804
- 21. The method as claimed in any one of daims 1 to 20, wherein the alginate of the sausage paste composition is selected from a group consisting of sodium alginate, potassium alginate, ammonium alginate or any combination thereof.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ZA2015/08385 | 2015-11-13 | ||
| ZA2016/04156 | 2016-06-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| OA18653A true OA18653A (en) | 2019-01-31 |
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