GB2346063A - An edible vegetarian casing for food products comprising plasticised gellan gum - Google Patents
An edible vegetarian casing for food products comprising plasticised gellan gum Download PDFInfo
- Publication number
- GB2346063A GB2346063A GB0001891A GB0001891A GB2346063A GB 2346063 A GB2346063 A GB 2346063A GB 0001891 A GB0001891 A GB 0001891A GB 0001891 A GB0001891 A GB 0001891A GB 2346063 A GB2346063 A GB 2346063A
- Authority
- GB
- United Kingdom
- Prior art keywords
- encasement
- food mass
- gellan gum
- glycerine
- plasticised
- 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.)
- Withdrawn
Links
- 229920002148 Gellan gum Polymers 0.000 title claims abstract description 17
- 235000010492 gellan gum Nutrition 0.000 title claims abstract description 15
- 239000000216 gellan gum Substances 0.000 title claims abstract description 15
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 235000013580 sausages Nutrition 0.000 claims abstract description 15
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 14
- 241001465754 Metazoa Species 0.000 claims abstract description 11
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- 125000002252 acyl group Chemical group 0.000 claims abstract description 7
- 235000011187 glycerol Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000004014 plasticizer Substances 0.000 claims abstract 2
- 239000011248 coating agent Substances 0.000 abstract description 5
- 238000000576 coating method Methods 0.000 abstract description 5
- 238000001125 extrusion Methods 0.000 abstract description 3
- 238000007598 dipping method Methods 0.000 abstract description 2
- 238000005507 spraying Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 description 8
- 239000000499 gel Substances 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000001816 cooling Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 208000018756 Variant Creutzfeldt-Jakob disease Diseases 0.000 description 2
- 208000005881 bovine spongiform encephalopathy Diseases 0.000 description 2
- 239000011247 coating layer Substances 0.000 description 2
- 239000003792 electrolyte Substances 0.000 description 2
- 230000002441 reversible effect Effects 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical group CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- RBNPOMFGQQGHHO-UWTATZPHSA-N D-glyceric acid Chemical group OC[C@@H](O)C(O)=O RBNPOMFGQQGHHO-UWTATZPHSA-N 0.000 description 1
- 241000790234 Sphingomonas elodea Species 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 238000010564 aerobic fermentation Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000008199 coating composition Substances 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 125000001424 substituent group Chemical group 0.000 description 1
- 235000019723 vegetarian product Nutrition 0.000 description 1
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
- A22C13/0003—Apparatus for making sausage casings, e.g. simultaneously with stuffing artificial casings
- A22C13/0006—Apparatus for making artificial collagen casings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
An edible animal free encasement for covering food mass comprises gellan gum and a plasticiser, which is preferably glycerine. The food mass is preferably a vegetarian sausage and the encasement preferably may be able to withstand conventional cooking processes and be frown and thawed without losing structure. The encasement preferably comprises 4% low acyl gellan gum, 1% glycerine and 95% water and has a coat weight of between 1 and 15 grams per square metre. The encasement is preferably applied to the food mass as a coating solution gel at elevated temperatures, preferably 80 {C, which cools within seconds on contact with the colder food mass to form a skin. The preferred method of application of the encasement is by extrusion but it may also be applied by dipping or spraying.
Description
Title : An animal free sausage encasement
Field of the Invention
This invention relates to the formulation and application of an encasement for meat free sausages.
Background to the invention
The provision of meat free foodstuffs for the growing numbers of individuals adopting an animal free diet is well established. Concern for animal welfare and certain diseases associated with the consumption of meat such as Bovine Spongiform
Encephalopathy (BSE) has led to dramatic increases in the market for vegetarian foods. In order give such products the appeal of their meat counterparts it is standard procedure to shape and colour the meat free products in a way which limits differentiation. With the range of vegetarian products expanding there exists a requirement for specialist animal free food components which impart specific characteristics normally only found in meat based products. Some products are inherently more difficult to mimic than others due to the fact that animal components within them provide structure or cause a distinctive appearance after cooking. An example of a particular product which is very difficult to produce animal free is a sausage skin. The outer skin in meat sausages is animal derived, has some unique characteristics and has a very distinctive appearance after cooking. To date this skin is absent in vegetarian sausages, causing them to lack integrity both before and after cooking, and to have a very different appearance from their meat counterparts. In addition it is usually necessary to flash fry or boil such sausages soon after production and prior to packing in order to impart sufficient strength to enable the sausages to be handled. It is these problems which this invention overcomes.
Summary of the Invention
The present invention provides the materials and methods for the production of an encasement for a food mass typified by vegetarian sausage mix. Surface application of a coating formulation applied at elevated temperatures causes a skin like formation around the mass as it cools which will withstand the rigours of cooking. The coating layer formed also imparts sufficient strength for general handling so as to make a flash fry prior to packaging unnecessary.
The coating solution based on Gellan gum can be applied by a variety of methods including, dipping, spraying, extrusion In a preferred aspect of this invention the coating is applied by extrusion onto the surface during production.
The coating layer sets within seconds as cooling occurs thus the manufacturing process does not have to be slowed down to incorporate the coating. Careful selection of the Gellan gum type and electrolyte added to the gum solution or within the protein food mass controls the rate at which the skin is formed and prevents it being destroyed during the reheating and cooking process. Any water in the skin is driven off during the cooking process and helps to strengthen the encasement still further.
Detailed description of the Embodiment Gellan gum is a polysaccharide obtained by the aerobic fermentation of the micro organism Sphingomonas elodea in a suitable nutrient medium and various grades are available. High acyl gellan gum has a number of its hydroxyl group on the glucose unit substituted by acetate and glycerate groups. This form tends to produce gels at a elevated temperatures of 70-80C which are thermally reversible. Low acyl gellan gum has its substituent groups removed and typically forms gels at temperatures between 30-60C.
Electrolytes present either in the gel solution or in contact with the gel itself can change the temperature at which it sets. On cooling a gellan gum to the setting temperature it will harden quickly, a term known as snap setting.
As the application of this invention requires films which survive the cooking process a form which is not thermally reversible is required. Consequently low acetyl gellan gum is chosen.
A mixture of 95% water, 4% Low acyl gellan gum and 1% glycerine is made up and heated to 80C until the gel becomes clear. This gel is then used to surface coat a food mass as it emerges from the manufacturing process. The gel snap sets once in contact with the cold food mass whereupon the coating forms a skin of high integrity over the whole surface of the food mass.
The resulting skin formed around the sausage will retain its integrity during frying, grilling, boiling, and microwave cooking. It can also be frozen and thawed without losing structure.
A preferred coat weight is 5 grams per square metre, of which around 0.2 gms is low acyl gellan gum.
Example
A protein mass typical of vegetarian sausage meat is prepared in the usual manner.
This is extruded into a rod of correct dimensions for sausage production and cut into lengths. The cut lengths are then dipped into a solution consisting of 95% water, 4% low acyl gellan gum and 1% glycerine which is at a temperature of 80C. On cooling to 60C the resultant solution forms an encasement around the protein mass which mimics a conventional sausage skin. This encasement will retain the appearance of a skin during all standard cooking methods.
Claims (7)
- Claims 1. An edible animal free encasement for covering food mass, consisting of plasticised gellan gum.
- 2. An encasement as in claim 1 where the food mass is a vegetarian sausage.
- 3. An encasement as in claim 1 where the plasticiser is glycerine.
- 4. A gellan based encasement for vegetarian sausages able to withstand conventional cooking processes.
- 5. An edible animal free sausage skin able to be frozen and thawed without losing structure.
- 6. An animal free food mass encased in gellan and glycerine mix at a coat weight between 1 and 15 grams per square metre.
- 7. A food mass encasement consisting 95% water, 4% low acyl gellan gum and 1% glycerine.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB9902034.9A GB9902034D0 (en) | 1999-01-30 | 1999-01-30 | An animal free sausage encasement |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB0001891D0 GB0001891D0 (en) | 2000-03-22 |
| GB2346063A true GB2346063A (en) | 2000-08-02 |
Family
ID=10846762
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GBGB9902034.9A Ceased GB9902034D0 (en) | 1999-01-30 | 1999-01-30 | An animal free sausage encasement |
| GB0001891A Withdrawn GB2346063A (en) | 1999-01-30 | 2000-01-28 | An edible vegetarian casing for food products comprising plasticised gellan gum |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GBGB9902034.9A Ceased GB9902034D0 (en) | 1999-01-30 | 1999-01-30 | An animal free sausage encasement |
Country Status (1)
| Country | Link |
|---|---|
| GB (2) | GB9902034D0 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB917965A (en) * | 1959-12-01 | 1963-02-13 | Ile Des Produits Lifine Soc Ci | Improvements in or relating to sausage casings and to methods of production thereof |
| JPH07322812A (en) * | 1994-05-30 | 1995-12-12 | Osaka Kagaku Gokin Kk | Edible casing film and preparation of processed food using the film |
| EP0808580A2 (en) * | 1996-05-22 | 1997-11-26 | Hercules Incorporated | No and low fat food coatings with crosslinkable hydrocolloids |
| WO1999055165A1 (en) * | 1998-04-24 | 1999-11-04 | Dsm N.V. | Foodstuff with skin containing protein and hydrocolloid |
-
1999
- 1999-01-30 GB GBGB9902034.9A patent/GB9902034D0/en not_active Ceased
-
2000
- 2000-01-28 GB GB0001891A patent/GB2346063A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB917965A (en) * | 1959-12-01 | 1963-02-13 | Ile Des Produits Lifine Soc Ci | Improvements in or relating to sausage casings and to methods of production thereof |
| JPH07322812A (en) * | 1994-05-30 | 1995-12-12 | Osaka Kagaku Gokin Kk | Edible casing film and preparation of processed food using the film |
| EP0808580A2 (en) * | 1996-05-22 | 1997-11-26 | Hercules Incorporated | No and low fat food coatings with crosslinkable hydrocolloids |
| WO1999055165A1 (en) * | 1998-04-24 | 1999-11-04 | Dsm N.V. | Foodstuff with skin containing protein and hydrocolloid |
Non-Patent Citations (1)
| Title |
|---|
| FROSTI abstract AN 415553 & JP 07 322 812 A (OSAKA) * |
Also Published As
| Publication number | Publication date |
|---|---|
| GB9902034D0 (en) | 1999-03-17 |
| GB0001891D0 (en) | 2000-03-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |