WO2023161794A1 - Procédé de production d'une saucisse à manger avec les doigts - Google Patents

Procédé de production d'une saucisse à manger avec les doigts Download PDF

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Publication number
WO2023161794A1
WO2023161794A1 PCT/IB2023/051573 IB2023051573W WO2023161794A1 WO 2023161794 A1 WO2023161794 A1 WO 2023161794A1 IB 2023051573 W IB2023051573 W IB 2023051573W WO 2023161794 A1 WO2023161794 A1 WO 2023161794A1
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WO
WIPO (PCT)
Prior art keywords
fact
phase
procedure according
gum
sausage
Prior art date
Application number
PCT/IB2023/051573
Other languages
English (en)
Inventor
Franco RENZINI
Original Assignee
Dante Renzini S.R.L.
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 Dante Renzini S.R.L. filed Critical Dante Renzini S.R.L.
Publication of WO2023161794A1 publication Critical patent/WO2023161794A1/fr

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Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • A23L13/62—Coating with a layer, stuffing or laminating

Definitions

  • the present invention relates to a procedure for the production of a finger-food sausage.
  • finger food refers to a long-established trend that combines the pleasure of eating comfortably with the need to eat quickly without using cutlery.
  • this expression refers to food prepared in small portions and eaten without the use of cutlery generally through the use of one hand.
  • This type of food tends to be eaten during appetizers or in banquet services at ceremonies or events.
  • a sausage consists of a mixture of ground meat, fat, flavorings and additives, which is then placed in a natural or synthetic casing that must be removed before consumption.
  • Sausages, such as salami, are served cut into thin slices that are substantially discoidal in shape. Therefore, removal of the outer skin, i.e., the casing, is extremely difficult and often requires two hands and/or the use of cutlery.
  • the presence of the casing significantly reduces the possibility of flavoring the sausage, the latter being substantially solid and cylindrical in shape which does not allow flavoring substances to adhere thereto.
  • known sausage production procedures involve placing the meat-based mixture inside the casing whether it is of vegetable or animal origin, and subsequent drying and curing.
  • the main aim of the present invention is to devise a procedure for the production of a finger-food sausage which allows for the production of a sausage having different conformations by allowing it to be consumed through the use of one hand.
  • one object of the present invention is to devise a procedure for the production of a finger-food sausage which allows the sausage to be consumed while avoiding the removal of the outer casing.
  • Another object of the present invention is to devise a procedure for the production of a finger-food sausage which allows the flavoring of the sausage to be tailored to the needs of consumers.
  • Another object of the present invention is to devise a procedure for the production of a finger-food sausage which can overcome the aforementioned drawbacks of the prior art within the framework of a simple, rational, easy and effective to use as well as affordable solution.
  • finger-food refers to a sausage that is prepared in small portions and can be eaten without the use of cutlery, through the use of the hands alone.
  • the procedure comprises at least the following phases of: preparing at least one mixture comprising at least one of the following ingredients: meat, vegetables, cheese; extruding the mixture to obtain an extruded preparation having a predefined conformation; covering the extruded preparation with a hydro-colloidal liquid mixture; drying the hydro-colloidal liquid mixture, carried out at a temperature comprised between 5°C and 20°C, to obtain a sausage.
  • the mixture comprises at least one of: pork meat, present in a concentration by weight, evaluated with respect to the total weight of the mixture, greater than 50%; and poultry meat, present in a concentration by weight, evaluated with respect to the total weight of the mixture, greater than 50%.
  • the mixture is pork meat-based and comprises pork fat present in a concentration by weight, evaluated with respect to the total weight of the mixture, of substantially 30%.
  • the mixture is poultry meat-based and comprises poultry fat present in a concentration by weight, evaluated with respect to the total weight of the mixture, of substantially 35%.
  • Both embodiments for the production of the mixture also comprise: salt present in a concentration by weight, evaluated with respect to the total weight of the mixture, of substantially 3%. sugar present in a concentration by weight, evaluated with respect to the total weight of the mixture, of substantially 1%; natural flavorings present in a concentration by weight, evaluated with respect to the total weight of the mixture, of 0.5 percent.
  • phase of extrusion is adapted to allow the mixture to be molded, giving it the predefined shape.
  • the phase of extrusion is carried out at a temperature comprised between 0°C and 4°C.
  • the phase of extrusion is carried out by means of an extruder device of a type known to the technician in the field and adapted to extrude a plurality of extruded preparations of predefined shape.
  • the phase of extrusion comprises at least one step of forming the extruded preparation wherein the predefined shape is selected from the list comprising: sphere or parallelepiped.
  • the predefined shape consists of a sphere.
  • the sphere has a diameter comprised between 1 cm and 5 cm, preferably 2 cm.
  • the extruded preparation has a spherical shape greatly enhances the functional value of the present invention; the spherical shape, in fact, allows promoting considerably easier to handle and, therefore, to consume the sausage, which is easy to grasp with one hand.
  • the procedure comprises the phase of covering the extruded preparation with the hydro-colloidal mixture to obtain the sausage.
  • the liquid hydro-colloidal mixture comprises at least one gelling agent selected from the list comprising: pectin, starch, hydroxypropyl cellulose, methyl cellulose, guar gum, xanthan gum, agar agar, carob seed flour, inulin, carrageenan, alginate, curdlan gum, dextran, gellan gum, gum arabic, Karaya gum, ghatti gum, tragantah gum, locust bean gum, tara gum, tamarind gum, konjac, mannan.
  • gelling agent selected from the list comprising: pectin, starch, hydroxypropyl cellulose, methyl cellulose, guar gum, xanthan gum, agar agar, carob seed flour, inulin, carrageenan, alginate, curdlan gum, dextran, gellan gum, gum arabic, Karaya gum, ghatti gum, tragantah gum, locust bean gum, tara gum, tamarind
  • the liquid hydro-colloidal mixture comprises alginate.
  • the liquid hydro-colloidal mixture comprises calcium chloride present in a concentration by weight, evaluated with respect to the total weight of the liquid mixture, comprised between 2% and 5% and alginate present in a concentration by weight, evaluated with respect to the total weight of the liquid mixture, comprised between 0.5% and 5%.
  • the liquid hydro-colloidal mixture comprises calcium chloride present in a concentration by weight, evaluated with respect to the total weight of the liquid mixture, substantially equal to 3% and calcium chloride present in a concentration by weight, evaluated with respect to the total weight of the liquid mixture, substantially equal to 1.5%.
  • the procedure then comprises the phase of drying which is carried out at a temperature comprised between 10°C and 15°C.
  • the phase of drying is carried out at ambient conditions of humidity comprised between 50% and 80%.
  • the ambient humidity is comprised between 60% and 70%.
  • the phase of drying is carried out by means of the dispensing of a stream of heated air which is adapted to hit the sausage arranged to rest on a supporting surface.
  • the stream of heated air has a propagation direction with a first stretch substantially parallel to the supporting surface and a second stretch substantially perpendicular to the supporting surface.
  • the propagation direction of the stream of heated air has the first stretch arranged below and parallel to the supporting surface and the second stretch arranged perpendicular to the first stretch.
  • the propagation direction has an L-shaped trajectory where the second stretch is directed in such a way that it crosses the supporting surface and hits the sausage resting there from bottom to top.
  • the first stretch of the propagation direction of the stream of heated air is arranged above the supporting surface and the second stretch crosses the supporting surface from top to bottom.
  • the procedure comprises at least one phase of sterilization of the stream of heated air.
  • the phase of sterilization is carried out by means of a UV light treatment.
  • Such a film is edible and thus avoids the inconvenient and laborious removal operations of the outer casing typical of known sausages.
  • the procedure comprises at least one phase of flavoring the sausage by means of the application of one of: cheese, dried fruit, flavoring of plant origin, flavoring of animal origin, vegetables.
  • This phase of flavoring comprises a step of covering the sausage by means of a powdery or fluid composition comprising at least one of: fat of plant origin, cheese, dried fruit, flavoring of plant origin, flavoring of animal origin, vegetables.
  • the powdery composition may consist of only one of the aforementioned components or of the mixture of two or more of them.
  • the phase of covering makes it possible to obtain sausages having different flavors according to the needs of consumers.
  • phase of flavoring in combination with the spherical shape of the sausage allows for packages having a plurality of different flavorings.
  • Pork meat 65.5%
  • Pork fat 30%
  • the sausage obtained from the procedure in accordance with the present invention has undergone the bacteriological and shelf-life analysis reported below.
  • a sausage having the two different formulations have been tested.
  • the first formulation relates to a pork meat- based sausage (SAUSAGE 1 - Tables 1-4) and the second formulation relates to a pork meat-based sausage coated externally with fat of plant origin to define an external confection (SAUSAGE 2 - Table 5):
  • Pork meat 65.5%; - Pork fat: 30%
  • Pork meat 65.5%
  • Pork fat 30%

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dispersion Chemistry (AREA)
  • Biotechnology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Le procédé de production d'une saucisse à manger avec les doigts comprend au moins les phases suivantes : - préparation d'au moins un mélange contenant au moins l'un des ingrédients suivants : viande, légumes, fromage ; - extrusion du mélange pour obtenir une préparation extrudée ayant une conformation prédéfinie ; - au moins une phase de recouvrement de la préparation extrudée avec un mélange liquide hydrocolloïdal ; - au moins une phase de séchage, effectuée à une température comprise entre 5 °C et 20 °C, du mélange liquide hydrocolloïdal pour obtenir une saucisse.
PCT/IB2023/051573 2022-02-23 2023-02-21 Procédé de production d'une saucisse à manger avec les doigts WO2023161794A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT102022000003398A IT202200003398A1 (it) 2022-02-23 2022-02-23 Procedimento per la produzione di un insaccato finger-food
IT102022000003398 2022-02-23

Publications (1)

Publication Number Publication Date
WO2023161794A1 true WO2023161794A1 (fr) 2023-08-31

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IT (1) IT202200003398A1 (fr)
WO (1) WO2023161794A1 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB672035A (en) * 1950-01-21 1952-05-14 Graeme Hardie Improvements in or relating to the manufacture of sausages
WO1999055165A1 (fr) * 1998-04-24 1999-11-04 Dsm N.V. Produit alimentaires pourvu d'une peau a base de proteines et d'hydrocolloides
EP1386547A1 (fr) * 2002-07-30 2004-02-04 Organo Corporation Viandes et produits carnés transformés recouverts d'un film à base de gel de curdlan
US20040170745A1 (en) * 2003-02-27 2004-09-02 Newkirk Kyle A. Extruded dry and semi-dry sausage product processing and to products thereform
EP1964474A1 (fr) * 2005-12-16 2008-09-03 Sigma Alimentos, S.A. De C.V. Procede d'elaboration d'un produit alimentaire de type saucisse ou analogue sans enveloppe et produit ainsi obtenu
CN110024853A (zh) * 2019-05-27 2019-07-19 龙岩安萍科技有限公司 一种食品风干方法
EP3182839B1 (fr) * 2014-08-22 2020-03-04 Freddy Hirsch Group (PTY) Ltd. Boyau pour produits alimentaires

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB672035A (en) * 1950-01-21 1952-05-14 Graeme Hardie Improvements in or relating to the manufacture of sausages
WO1999055165A1 (fr) * 1998-04-24 1999-11-04 Dsm N.V. Produit alimentaires pourvu d'une peau a base de proteines et d'hydrocolloides
EP1386547A1 (fr) * 2002-07-30 2004-02-04 Organo Corporation Viandes et produits carnés transformés recouverts d'un film à base de gel de curdlan
US20040170745A1 (en) * 2003-02-27 2004-09-02 Newkirk Kyle A. Extruded dry and semi-dry sausage product processing and to products thereform
EP1964474A1 (fr) * 2005-12-16 2008-09-03 Sigma Alimentos, S.A. De C.V. Procede d'elaboration d'un produit alimentaire de type saucisse ou analogue sans enveloppe et produit ainsi obtenu
EP3182839B1 (fr) * 2014-08-22 2020-03-04 Freddy Hirsch Group (PTY) Ltd. Boyau pour produits alimentaires
CN110024853A (zh) * 2019-05-27 2019-07-19 龙岩安萍科技有限公司 一种食品风干方法

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
DATABASE GNPD [online] MINTEL; 17 December 2021 (2021-12-17), ANONYMOUS: "Orange, Tomato & Spinach Flavour Salami Bites", XP055958593, retrieved from https://www.gnpd.com/sinatra/recordpage/9257664/ Database accession no. 9257664 *
DATABASE GNPD [online] MINTEL; 21 April 2021 (2021-04-21), ANONYMOUS: "Italfini Italian Truffle Salami with Parmigiano Reggiano Coating", XP055958594, retrieved from https://www.gnpd.com/sinatra/recordpage/8643553/ Database accession no. 8643553 *
DATABASE GNPD [online] MINTEL; 9 December 2019 (2019-12-09), ANONYMOUS: "Small Sausage with Truffle Covered with Parmigiano Reggiano", XP055958599, retrieved from https://www.gnpd.com/sinatra/recordpage/7098573/ Database accession no. 7098573 *

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