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WO2017081652A2 - Method of manufacturing a sausage - Google Patents

Method of manufacturing a sausage Download PDF

Info

Publication number
WO2017081652A2
WO2017081652A2 PCT/IB2016/056804 IB2016056804W WO2017081652A2 WO 2017081652 A2 WO2017081652 A2 WO 2017081652A2 IB 2016056804 W IB2016056804 W IB 2016056804W WO 2017081652 A2 WO2017081652 A2 WO 2017081652A2
Authority
WO
WIPO (PCT)
Prior art keywords
sausage
composition
casing
cartridge
calcium
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/IB2016/056804
Other languages
French (fr)
Other versions
WO2017081652A3 (en
Inventor
Johannes Gerhardus Maria GOORHUIS
Hermann August Schultz
Johannes Christiaan DU PREEZ
Andries Wynand VAN ZYL
Alistair Douglas
Neville BEZUIDENHOUT
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.)
Freddy Hirsch Group AG
Freddy Hirsch Group Pty Ltd
Original Assignee
Freddy Hirsch Group AG
Freddy Hirsch Group Pty Ltd
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 Freddy Hirsch Group AG, Freddy Hirsch Group Pty Ltd filed Critical Freddy Hirsch Group AG
Publication of WO2017081652A2 publication Critical patent/WO2017081652A2/en
Publication of WO2017081652A3 publication Critical patent/WO2017081652A3/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • A22C11/02—Sausage filling or stuffing machines
    • 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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present 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 specification to a "paste" must be interpreted sufficiently broadly to include a gel or a gel-like substance.
  • Synthetic coatings for food products 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 some cases, the coating is inedible. This means that synthetic coatings often have to be removed from the food product before consumption, particularly where an imperceptible coating is desirable such as with a skinless sausage.
  • Anionic polymers have 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 circular 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 gelification process in which matrices of cross-linked alginate chains form.
  • 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.
  • 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 salt.
  • the calcium salt may be selected from a group consisting of calcium chloride (CaCl2), calcium chloride dihydrate (CaCl2.2H20), calcium lactate (Ca-Lactate) and calcium acetate (Ca-Acetate).
  • the food filler material may include a starch constituent selected from any one or more 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 compound] by mass in the sausage filler composition.
  • 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 salt.
  • the phosphate salt may be sodium tripolyphosphate (NasP30io).
  • the food filler material may include meat.
  • 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 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 deformable, 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.
  • 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 1 ;
  • 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 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.
  • Figures 8-13 show three-dimensional views of the caulking device and a cartridge loaded therein, illustrating, in sequence, the operation of the caulking device and cartridge for extruding a sausage casing composition from the cartridge.
  • 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 designated generally by the reference numeral 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 deformable tube 24 containing the sausage casing composition in a 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 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 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 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 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 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 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 salt known as sodium alginate.
  • Sodium alginate is a polymer chain that consists of monomer units linked together by ⁇ 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.
  • the carboxylic acid group carries a negative 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 (Ca 2+ ) can be bound between two monomer units, thereby binding the chains together.
  • COO carboxylate ion
  • a divalent cation such as calcium (Ca 2+ ) can be bound between two monomer units, thereby binding the chains together.
  • 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 salt.
  • the calcium salt may be selected from a group consisting of calcium chloride (CaCl2), calcium chloride dihydrate (CaCl2.2H20), calcium lactate (Ca-Lactate) and calcium acetate (Ca- Acetate).
  • the food filler composition further includes a starch constituent selected from one or 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 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.
  • the sausage filler compositions include the phosphate containing compound(s) in an amount comprising about 50% by mass of the calcium containing compound(s).
  • the phosphate containing compound(s) is/are in the form of a phosphate salt.
  • the phosphate salt may be sodium tripolyphosphate (NasP30io).
  • the food filler material further includes meat.
  • the food filler material further includes flavourants, colourants, spices, fillers and preservatives.
  • the invention extends to a blend of food ingredients 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 promotes cross-linking of the alginate in the sausage casing paste composition after co-extrusion with the sausage filler composition.
  • 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.

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

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 present 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 specification 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 some cases, the coating is inedible. This means that synthetic coatings often have to be removed from the food product before consumption, particularly where an imperceptible coating is desirable such as with a skinless sausage. Anionic polymers have 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 circular 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 gelification process in which matrices of cross-linked alginate chains form.
It is an object of the present 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 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.
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 salt. The calcium salt may be selected from a group consisting of calcium chloride (CaCl2), calcium chloride dihydrate (CaCl2.2H20), calcium lactate (Ca-Lactate) and calcium acetate (Ca-Acetate).
The food filler material may include a starch constituent selected from any one or more 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 compound] by mass in the sausage filler composition. 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 salt. The phosphate salt may be sodium tripolyphosphate (NasP30io).
The food filler material may include meat. 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 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 deformable, 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. 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 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 1 ;
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 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 loaded therein, illustrating, in sequence, the operation of the caulking device and cartridge for extruding a sausage casing composition from the cartridge. 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 numeral 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 designated generally by the reference numeral 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 deformable tube 24 containing the sausage casing composition in a 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 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 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 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 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 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 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 salt 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 negative 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 salt. The calcium salt may be selected from a group consisting of calcium chloride (CaCl2), calcium chloride dihydrate (CaCl2.2H20), calcium lactate (Ca-Lactate) and calcium acetate (Ca- Acetate).
The food filler composition further includes a starch constituent selected from one or 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 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 compound(s). The phosphate containing compound(s) is/are in the form of a phosphate salt. The phosphate salt may be sodium tripolyphosphate (NasP30io).
The food filler material further includes meat. The food filler material further includes flavourants, colourants, spices, fillers and preservatives.
The invention extends to a blend of food ingredients 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 promotes cross-linking of the alginate in the sausage casing 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.
Illustrative examples of blends of food ingredients are provided in the examples below:
Example 1
Description Qty / %
SALT 17.83
Ca -CHLORIDE DIHYDRATE 3.30
PEPPER WHITE 0.69
CELERY SEED 0.53
ONION DURAROME 0.08
GARLIC LIQUID 0.03
CH ICKEN FLAVOUR 17.84
NUTMEG OLEORESIL 0.07
M.S.G. 4.30
SODIUM SULPHITE 1.05
DEXTROSE MONOHYDRATE 7.82
SODIUM TRIPOLY PHOSPHATE 1.66
PROPYLENE GLYCOL 0.19
TAPIOCA STARCH 44.62
100.00
Example 2
Description Qty / %
SALT 21.77
TAPIOCA STARCH 47.77
ANTI-CAKING AGENT 1.00
CARAMEL COLOUR POWDER 1.41
PROPYLENE GLYCOL 0.57
CORIANDER OLEORESIN 0.12
CORIANDER 5.63
PEPPER BLACK 1.70
PEPPER BLACK OLEORESIN 0.11
NUTMEG OLEORESIN 0.14
EUGENOL EXTRA OLEORESIN 0.12
BEEF STOCK 10.60
SODIUM TRIPOLY PHOSPHATE 2.00
Ca -CHLORIDE DIHYDRATE 4.10
QUICK RED CURE 2.96
100.00
Example 3
Description Qty / %
SALT 27.31
BEEF STOCK 5.00
MEATY BASE BLEND 6.60
SODIUM TRIPOLY PHOSPHATE 2.50
NUTMEG OLEORESIN 0.06
ASCORBIC ACID 0.70
CORIANDER OLEORESIN 0.10
GINGER OLEORESIN 0.08
HICKORY SMOKE POWDER 1.60
TAPIOCA STARCH 13.54
SUGAR BROWN 22.00
FRIED ONION CONC POWDER 0.01
ONION POWDER 3.50
GARLIC POWDER 2.80
Ca -CHLORIDE DIHYDRATE 5.50
WHEY POWDER 2.20
M.S.G. 2.50
QUICK RED CURE 4.00
100.00

Claims

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.
4. The method as claimed in any one of claims 1 to 3, wherein the calcium containing compound is in the form of a calcium salt.
5. The method as claimed in claim 4, wherein the calcium salt is selected from a group consisting of calcium chloride (CaCl2), calcium chloride dihydrate (CaCl2.2H20), 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 claims 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 claims 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.
1 1. The method as claimed in claim 9 or claim 10, wherein the phosphate containing compound is in the form of a phosphate salt.
12. The method as claimed in claim 11 , wherein the phosphate salt is sodium tri polyphosphate (NasP30io).
13. The method as claimed in any one of claims 1 to 12, wherein the food filler material includes meat.
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 of the 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 deformable, 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. The method as claimed in any one of claims 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.
PCT/IB2016/056804 2015-11-13 2016-11-11 Method of manufacturing a sausage Ceased WO2017081652A2 (en)

Applications Claiming Priority (4)

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ZA2015/08385 2015-11-13
ZA201508385 2015-11-13
ZA201604156 2016-06-21
ZA2016/04156 2016-06-21

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WO2010022764A1 (en) * 2008-08-26 2010-03-04 Nestec S.A. A method of reducing the enzymatic digestion rates of starch granules in food and food products produced therefrom
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Publication number Priority date Publication date Assignee Title
CN111903927A (en) * 2020-08-14 2020-11-10 河南双汇投资发展股份有限公司 Small-diameter plant casing sausage and preparation method thereof

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