WO2006051278A1 - Procede de production d’un produit alimentaire - Google Patents

Procede de production d’un produit alimentaire Download PDF

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Publication number
WO2006051278A1
WO2006051278A1 PCT/GB2005/004296 GB2005004296W WO2006051278A1 WO 2006051278 A1 WO2006051278 A1 WO 2006051278A1 GB 2005004296 W GB2005004296 W GB 2005004296W WO 2006051278 A1 WO2006051278 A1 WO 2006051278A1
Authority
WO
WIPO (PCT)
Prior art keywords
food product
mixture
filling
salt solution
collagen
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/GB2005/004296
Other languages
English (en)
Inventor
Carla Ponsen
Arie Boelens
Nicholas Charles Avery
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Loders Croklaan BV
Original Assignee
Loders Croklaan 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
Priority claimed from GB0507142A external-priority patent/GB0507142D0/en
Application filed by Loders Croklaan BV filed Critical Loders Croklaan BV
Publication of WO2006051278A1 publication Critical patent/WO2006051278A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0013—Chemical composition of synthetic sausage casings
    • A22C13/0016—Chemical composition of synthetic sausage casings based on proteins, e.g. collagen
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C2013/002—Sausage casings made by extrusion
    • A22C2013/0023—Sausage casings made by extrusion coextruded together with the food product

Definitions

  • This invention relates to a method of producing a food product, to a process for preparing an edible product from the food product, and to the products thereby produced.
  • Food products having a filling and an outer casing can be produced by pre- forming a casing and subsequently adding the filler to the preformed casing.
  • they can be produced by co-extrusion of the filling (such as uncooked sausage meat) together with a casing.
  • a collagen-containing mixture that is capable of forming a gel is generally extruded around the filler and is subsequently caused to gel or otherwise become more firm, for example by immersion in an aqueous salt solution.
  • the mechanism of gelling can involve dehydration of the gel in the relatively concentrated salt solution.
  • the co-extruded mass, after gel formation, is formed into separate sausages, for example by crimping.
  • US 3,993,790 discloses the formation of a tubular food casing and is thus an example of a process in which a casing is pre-formed and subsequently filled.
  • the casing is produced using a mixture containing collagen together with a strong acid and a weak acid.
  • a process for producing casings is also disclosed in GB 1493795.
  • a process for producing fresh sausage by co-extrusion is described in WO 00/02463.
  • the casing is treated with a flowable anti-dehydration agent before or after linking.
  • a disadvantage with conventional co-extrusion processes, such as described above, is that they require air drying before the sausage attains structural integrity. It is not possible to handle or manipulate the sausage directly before air drying. Air drying is energy intensive and can cause problems such as heating, or even partial cooking, of the sausage meat or other filler.
  • EP-A-882403 seeks to solve the problem of air drying by avoiding heated aii- drying.
  • a further disadvantage associated with conventional processes is that the collagen must be cross-linked before the collagen casing attains structural integrity.
  • the cross-linking is generally earned out using agents such as liquid smoke or aldehydes such as glutaraldehyde.
  • Cross-linking is also sometimes termed "coagulation" in the art.
  • cross-linking is a separate process from dehydration of the gel in the salt solution.
  • EP-A-0882403 avoids air drying, it employs liquid smoke as a cross-linking agent and the examples show that a process carried out in the absence of liquid smoke fails to give a useful product because the casing is too weak.
  • the present invention aims to alleviate the problems of using air drying and cross-linking agents in the co-extrusion of food products.
  • Cross-linking agents can have an adverse effect on the colour and/or the taste of a food product.
  • the use of some cross-linking agents is subject to legal constraints. Surprisingly, it has been found that co-extrusion can be carried out effectively without the need for drying or cross-linking agents if tartaric acid is employed in the mixture that is used to form the casing.
  • the present invention provides a method of producing a food product having an outer casing and a filling, which comprises co-extruding the filling together with a gel-forniing mixture comprising collagen such that the mixture encases the filling, and bringing the extrudate into contact with an aqueous salt solution to form the food product, wherein the mixture comprises tartaric acid such that the food product thus formed has structural integrity without substantial drying or cross-linking.
  • the invention also provides a process for preparing an edible food product which comprises cooking (e.g., baking, grilling and/or frying) the food product obtained or obtainable by the method of the invention.
  • cooking e.g., baking, grilling and/or frying
  • the food product of the invention is preferably a product of the "sausage" type. Sausages are typically formed by forming twists or links or other constrictions along a continuous length of filling and casing.
  • the filling in the sausage can comprise meat, fish, vegetables, dairy products (such as cheese) or combinations thereof.
  • the filling may optionally contain one or more conventional additives such as preservatives (eg, ascorbic acid or its salts), colouring agents and flavouring agents (eg, sodium chloride and pepper).
  • the food product is a sausage containing uncooked sausagemeat (eg, comprising a meat selected from pork, beef, lamb, chicken or turkey, most preferably pork, or mixtures thereof) ie, a fresh sausage.
  • Other conventional additives such as sugars (including sucrose and lactose), breadcrumbs and fat, can be included in the filling.
  • the casing for the food product of the invention comprises collagen and tartaric acid.
  • the collagen can be from any suitable source, it is preferably obtained from animal sources, such as bovine hide.
  • the casing typically constitutes from 1- 10% by weight of the food product and preferably has a thickness of from 0.1 mm to 0.5 mm, more preferably about 0.2 mm.
  • the casing is formed from a gel-forming mixture which is co-extruded with the filling.
  • gel is not necessarily used in its strict technical meaning and covers any structural change in the mixture that increases its strength.
  • the mixture preferably has a pH of less than 4, more preferably less than 3.
  • the protein (eg, collagen) content of the mixture is preferably 2 to 10% by weight, more preferably 3.5 to 5% by weight, such as 4.0 to 4.5% by weight.
  • the amount of tartaric acid in the mixture is preferably from 0.1 to 5% by weight, more preferably 0.2 to 4% by weight, such as 0.5 to 2% by weight.
  • the water content of the gel-forming mixture is typically 90 to 95% by weight.
  • the gel-forming mixture can be included in the gel-forming mixture, typically in an amount of less then 1% by weight.
  • Vegetable oil can optionally be included in the mixture.
  • Cellulose fibre preferably in an amount of up to 2% by weight of the mixture, is a further optional component.
  • the tartaric acid is preferably the sole acid in the mixture ie, the mixture preferably does not contain any other added inorgam ' c or organic acid ( apart from any residual acids derived from the extraction of the collagen).
  • the mixture may comprise other orgam ' c and/or inorgam ' c acids such as hydrochloric acid, sulphuric acid, phosphoric acid, lactic acid, acetic acid and citric acid. If the mixture contains other organic and/or inorganic acids, these are preferably present in an amount of less than 50 % by weight, more preferably less than 30 % by weight, most preferably less than 10 % by weight, based on total acids in the mixture.
  • tartaric acid may contribute to its effectiveness.
  • tartaric acid is capable of forming a mixed salt with sodium and potassium (Rochelle or Seignette salt) having four molecules of water of crystallisation, it may thus act to remove surrounding water from the casing during crystal formation.
  • the tartaric salts may also form a bridge between the filling (which ma ⁇ ' comprise sodium ions) and the casing (which may comprise potassium ions).
  • the gel -forming mixture is caused to form the casing in the process of the invention by contact with an aqueous salt solution.
  • the mixture may be cooled to below 20 0 C (eg, from 5 to 15 0 C) before extrusion.
  • the mixture and the solution may be brought into contact by immersion of the extradate (ie, the mixture and the filling after co-extrusion) into the solution (eg, in a bath), by spraying the solution onto the extradate, or in other ways.
  • the salt solution is preferably a solution of a neutral or alkaline salt (more preferably a food grade salt), such as sodium carbonate or sodium chloride, sodium hydroxide, sodium bicarbonate, ammonium sulphate, ammonium hydroxide or dipotassium hydrogen phosphate, with the latter being particularly preferred. Potassium salts are generally preferred.
  • the concentration of salt in the solution is typically from 5% to 70% w/v, more preferably 40% to 60% w/v, such as 45% to 55% w/v.
  • the pH of the salt bath is preferably 8 to 12 more preferably 9 to 10.
  • the temperature of the salt bath is preferably 5 to 40 0 C.
  • the contact time between the salt solution and the mixture is preferably 10 seconds to 5 minutes such as 10 seconds to 2 minutes, more preferably 20 seconds to 1 minute.
  • the method of the invention can be carried out using conventional apparatus for co-extrusion of sausages, such as that sold by Townsend Protecon.
  • the method can be operated as a batchwise or continuous process, preferably as a continuous process.
  • structural integrity means a structure that is self- supporting at 7 0 C (eg, the casing does not split or burst) when placed on a flat surface and that can be subsequently handled without the casing splitting or bursting.
  • Structural integrity can be alternatively or additionally defined in terms of the tensile strength of the food product.
  • the tensile strength is at least 3 N, more preferably 3 to 15 N 5 even more preferably 5 to 10 N.
  • Tensile strengths are measured in the extrusion direction and can be determined using methods that are well-known in the art, preferably using an Instron model 6022 Materials Testing Machine.
  • Tensile strength expressed in the units N represent the maximum weight that an individual sausage can support without fracture.
  • the food product of the invention preferably has a peelable skin after storage for 7 days (eg, at less than 10 0 C, such as 1 °C to 10 0 C, for example 7°C) and more preferably retains a peelable skin after storage under the same conditions for 14 days.
  • the feature that the casing is peelable means that the casing can be removed manually from the filling in pieces or strips.
  • the invention provides a method of producing a food product having an outer casing and a filling, which comprises co-extruding the filling together with a gel-forming mixture comprising collagen such that the mixture encases the filling, and bringing the extrudate into contact with an aqueous salt solution to form the food product, wherein the mixture comprises tartaric acid such that the food product thus formed has a tensile strength of at least 3 N, more preferably 3 to 15 N, even more preferably 5 to IO N.
  • a further embodiment of the invention is a method of producing a food product having an outer casing and a filling, which comprises co-extruding the filling together with a gel-forming mixture comprising collagen such that the mixture encases the filling, and bringing the extrudate into contact with an aqueous salt solution to form the food product, wherein the mixture comprises tartaric acid such that the food product thus formed has a peelable skin after storage for 7 days. More preferably, the product retains a peelable skin after storage under the same conditions for 14 days.
  • the method of the invention is preferably carried out in the substantial absence of drying of the food product ie, without a specific step of drying the food product (e.g., in air). More preferably, the method of the invention is carried out in the substantial absence of forced air drying of the food product i.e., in the absence of drying the food product in a moving stream of ail", In less preferred embodiments, some forced air drying may take place. More preferably, the process is carried out in the complete absence of drying the product after it exits the salt solution, other than allowing the excess salt solution to be removed from the surface (eg, by allowing it to drip off or by wiping). Conventional drying steps, such as forced air drying (ie, in a generated moving stream of air) at room temperature (20 0 C) or elevated temperature (>20°C) are preferably not involved in the method, but can be involved in the method of the invention.
  • forced air drying ie, in a generated moving stream of air
  • elevated temperature >20°C
  • the method of the invention is preferably carried out in the absence of a cross-linking agent.
  • Cross-linking agents may be used, but this is less preferred.
  • Cross-linking agents include liquid smoke (as defined in EP-A- 0822403), aldehydes such as glutaraldehyde and glyoxal, and mineral tanning agents.
  • Cross-Unking agents are also termed "coagulation agents" in the art and are used to strengthen the casing, for example by reaction with the collagen.
  • the method of the invention involves the use of less than 1% of a cross-linking agent, more preferably less than 0.5% even more preferably less than 0.1% based on the weight of the gel-forming mixture that comprises collagen.
  • the method is carried out in the substantial absence, or complete absence, of a cross-linking agent.
  • the collagen casing in the food product of the invention is preferably not cross-linked by cross-linking agents and is more preferably not cross-linked ' after the casing is formed.
  • the invention provides a method of producing a food product having an outer casing and a filling, which comprises co- extruding the filling together with a gel-forming mixture comprising collagen such that the mixture encases the filling, and bringing the extrudate into contact with an aqueous salt solution to fo ⁇ n the food product, wherein the mixture comprises tartaric acid and the collagen is not chemically modified during the process.
  • the food product is packaged after it is fo ⁇ ned (ie, after it exits the salt solution) without forced air drying and/or chemical treatment (eg, by treatment with cross- linking agents).
  • the food product is optionally washed (eg, with dilute salt solution or water), and any wash liquor removed, before packaging.
  • the invention provides a method which consists essentially of the following steps:
  • the food product is preferably formed into sausage links by twisi-linking, crimping or other mechanical separation before packing.
  • a plasticiser such as polyhydric alcohol containing 2 to 10 carbon atoms (eg, glycerol) can be 5 applied to the casing.
  • the food product can be packaged in conventional ways.
  • the food product can be wrapped in a layer of plastics material or coated paper.
  • the food product of the invention typically requires cooking before it can be eaten. Cooking can be effected by, for example, frying or heating in an oven.
  • All collagens are made from trimmed limed bovine splits. 3000 kg of hide- split collagen were introduced in a rotating drum processor (Dosemat®). After washing, de-liming (with acetic acid, pH 4.8) and washing again, the product was obtained.
  • an alkali treatment can be performed.
  • An example of an alkali treatment is:
  • All collagens are made from trimmed limed bovine splits. 3000 kg of hide- split collagen was introduced into a rotating drum processor (Dosemat®). After washing, de-liming (with acetic acid, pH 4.8) and washing again the product was equilibrated with a saturated sodium sulphate solution. The product resulting was alkali-treated (IN NaOH) and neutralised (aq. acetic acid). The product was washed.
  • TJie protein content is between 4.0 and 4.4 0/ ⁇
  • the pH is between 2.7 and 3.3.
  • the sausages are produced on the Coextrusion line produced by Townsend Protecon.
  • the sausages were produced with the following parameters.
  • Fresh sausages were produced with an extended brine bath of minimum 40 seconds containing DPP as dehydration agent.
  • the sausages were picked straight from the belt and judged fresh.
  • the sausages were put on a plate, wrapped with a plastic bag; a low vacuum is applied to the bag before sealing.
  • the sausages were stored cool at max. 7 0 C, and judged on appearance and frying properties after 7 and 14 days, The following methods were used for the evaluation:
  • Collagen A has fresh a strong skin. The skin is still peelable after 14 days and gives the best result for frying and deep frying.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

L’invention concerne un procédé de production d’un produit alimentaire constitué d’une enveloppe extérieure et d’un fourrage. Ledit procédé consiste à co-extruder du fourrage avec un mélange formant gel comprenant du collagène, de manière telle que ledit mélange encapsule le fourrage, puis à mettre l’extrudat en contact avec une solution saline aqueuse afin de former le produit alimentaire. Le mélange comprend de l’acide tartrique. Le produit alimentaire ainsi formé fait preuve d’intégrité structurelle sans séchage ni réticulation importants.
PCT/GB2005/004296 2004-11-09 2005-11-07 Procede de production d’un produit alimentaire Ceased WO2006051278A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP04256939.2 2004-11-09
EP04256939 2004-11-09
GB0507142A GB0507142D0 (en) 2005-04-08 2005-04-08 Food product and method for its production
GB0507142.8 2005-04-08

Publications (1)

Publication Number Publication Date
WO2006051278A1 true WO2006051278A1 (fr) 2006-05-18

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PCT/GB2005/004296 Ceased WO2006051278A1 (fr) 2004-11-09 2005-11-07 Procede de production d’un produit alimentaire
PCT/GB2005/004285 Ceased WO2006051274A1 (fr) 2004-11-09 2005-11-07 Produit alimentaire et procede pour le fabriquer

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2071959A1 (fr) 2007-12-19 2009-06-24 Kalle GmbH Concentré de collagène, son usage, ainsi que procédé pour sa fabrication
CN110946244A (zh) * 2019-12-07 2020-04-03 重庆汇光饲料有限公司 一种桔味香肠及其加工方法

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070218173A1 (en) * 2006-03-14 2007-09-20 Shulman Michael N Coextrusion process for producing a meat product
NL2004037C2 (en) * 2009-12-30 2011-07-04 Stork Townsend Bv Method for manufacturing sausage products, sausage and sausage production device.

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3993790A (en) 1976-03-22 1976-11-23 Tee-Pak Inc. Process of making collagen casings using mixed acids
GB1493795A (en) 1975-03-24 1977-11-30 Tee Pak Inc Process for producing tubular collagen casings
US4221821A (en) * 1976-12-01 1980-09-09 Hoechst Aktiengesellschaft Shaped article comprising a permanently plasticized cellulose composition of high mechanical strength and preparation thereof
US5199465A (en) * 1988-12-21 1993-04-06 Wolff Walsrode Aktiengesellschaft Tubular packing casings having improved peelability
WO1993012660A1 (fr) * 1991-12-28 1993-07-08 Devro Limited Produits alimentaires revetus de collagene extrudes
DE19540082A1 (de) * 1995-10-27 1997-04-30 Mudder H Europlast Abfüllfertiger konditionierter Folienschlauch zur Verpackung von Wurst- und/oder Fleischwaren
US5955126A (en) * 1993-09-21 1999-09-21 Viskase Corporation Self-coloring food casing
WO2000002463A1 (fr) 1998-07-10 2000-01-20 Townsend Engineering Company Procede de preparation de saucisse fraiche
US6054155A (en) * 1997-12-15 2000-04-25 Townsend Engineering Company Brine formulation for curing extruded sausage strand

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3782977A (en) * 1971-09-01 1974-01-01 Union Carbide Corp Method for preparing collagen compositions
US6482240B1 (en) * 1999-12-07 2002-11-19 Ed. Geistlich Soehne Ag Fur Chemische Industrie Method of making a collagen membrane from porcine skin

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1493795A (en) 1975-03-24 1977-11-30 Tee Pak Inc Process for producing tubular collagen casings
US3993790A (en) 1976-03-22 1976-11-23 Tee-Pak Inc. Process of making collagen casings using mixed acids
US4221821A (en) * 1976-12-01 1980-09-09 Hoechst Aktiengesellschaft Shaped article comprising a permanently plasticized cellulose composition of high mechanical strength and preparation thereof
US5199465A (en) * 1988-12-21 1993-04-06 Wolff Walsrode Aktiengesellschaft Tubular packing casings having improved peelability
WO1993012660A1 (fr) * 1991-12-28 1993-07-08 Devro Limited Produits alimentaires revetus de collagene extrudes
EP0882403A2 (fr) 1991-12-28 1998-12-09 Devro Plc Produits alimentaires revêtus de collagène co-extrudé
US5955126A (en) * 1993-09-21 1999-09-21 Viskase Corporation Self-coloring food casing
DE19540082A1 (de) * 1995-10-27 1997-04-30 Mudder H Europlast Abfüllfertiger konditionierter Folienschlauch zur Verpackung von Wurst- und/oder Fleischwaren
US6054155A (en) * 1997-12-15 2000-04-25 Townsend Engineering Company Brine formulation for curing extruded sausage strand
WO2000002463A1 (fr) 1998-07-10 2000-01-20 Townsend Engineering Company Procede de preparation de saucisse fraiche

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2071959A1 (fr) 2007-12-19 2009-06-24 Kalle GmbH Concentré de collagène, son usage, ainsi que procédé pour sa fabrication
DE102007061710A1 (de) 2007-12-19 2009-06-25 Kalle Gmbh Kollagen-Konzentrat, dessen Verwendung sowie Verfahren zu seiner Herstellung
US9504262B2 (en) 2007-12-19 2016-11-29 Kalle Gmbh Collagen concentrate, use thereof and also process for production thereof
CN110946244A (zh) * 2019-12-07 2020-04-03 重庆汇光饲料有限公司 一种桔味香肠及其加工方法

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