Food or edible material: processes – compositions – and products – Fermentation processes – Material is mammal or fowl derived
Patent
1982-01-07
1983-10-04
Yoncoskie, Robert A.
Food or edible material: processes, compositions, and products
Fermentation processes
Material is mammal or fowl derived
426 32, 426 92, 426140, 435273, A22C 1300, A23J 110, C07G 700
Patent
active
044078293
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a method of manufacturing a collagen slurry which can be used, inter alia, for making a casing for food products. Food products with casings are usually sausages and in this case it is desirable for the casing or sausage-skin to be edible. For this reason intestines from various animals have generally been used as sausage-skin. The dimensions of the sausages are in this case determined by the dimensions of the intestines. If sausage production is to be automated it is a drawback to use animal intestines as sausage-skin since the dimensions of the intenstines may always vary within certain limits. It is therefore desirable to be able to manufacture intestines mechanically, with exactly the dimensions desired by the sausage manufacturer. It has therefore also been suggested to manufacture sausage-skin from a slurrylike compound which is shaped to a tube by means of an extruder. The tube formed provides the sausage-skin and may be of either edible or inedible material. If the material is to be edible it should be made of collagen which is to be found, for instance, in intestines. Sausage-skin containing collagen is being produced. Collagen has always been extracted from cutaneous fissures. Since the cross-linking between the collagen fibrils in the cutaneous fissures is extremely strong, calcium must be used to release the collagen fibrils. The use of calcium in the manufacture of the collagen semi-manufacture is a drawback since treating the raw collagen product with calcium is both time-consuming and results in individual collagen molecules being released. This causes deterioration of the properties of the final product. Thus, obtaining a known collagen slurry involves the drawbacks mentioned above.
The object of the present invention is to obtain a collagen slurry using such parts of an animal as starting material in which the existing collagen fibrils can easily be released without a calcium process to assist in this. It has been discovered that the digestive organs contains collagen fibrils which are easier to release than the collagen fibrils in fissures, thus enabling release to be effected without affecting the physical properties of the fibrils. It has also proved easy to remove collagen fibrils from other slaughter products of an animal, such as the lungs, udders, etc. According to the invention, the organs of the digestive system of animals are preferably used, these being cleaned very carefully and reduced into strips or pieces which are then deep-frozen. The frozen product is minced and suspended in liquid together with an agent to release the collagen fibrils. Release collagen fibrils are collected and suspensed, a substance being preferably added which causes the collagen fibrils to mature, i.e. brings them into a form facilitating filming and subsequent cross-linking of the molecules. A collagen slurry has now been obtained.
A suitable period for maturing is about 24 hours. After maturing the slurry or composition containing matured collagen fibrils should be subjected to a treatment to remove air bubbles. This is preferably done by centrifuge.
The slurry obtained can be used for various purposes. It can be used to form either a layer or a casing. Either before or after the formation of the layer or casing, an agent may be added to the slurry to promote cross-linking, said agent consisting of glutaraldehyde, glyoxal, aluminium chloride, iron chloride or the like, so that an edible end product is obtained. Prior to coating the slurry is given a suitable consistency to provide a bath into which food products can be immersed and obtain a casing, or a consistency enabling it to be extruded through an extruder to form a tube.
In order to age or cure the casing or layer formed it may be subjected to heat at a temperature in the vicinity of 60.degree. C. or higher, within the range 70.degree.-80.degree. C. The curing or ageing is intended to reinforce the cross-linking already achieved and encouraged new cross-linking.
The following describes in more detail how a slur
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0D043-01704, Dairy Sc. Abs., "Observations Concerning the Effect of Chemical and Enzymatic Modification of Collagen Upon Enzyme Immobilization", Barndt, R. L., Dissertation Abs. Intl., B, vol. 40, No. 7, 1980.
0D038-01790, Dairy Sc. Abs., "Immobilized Enzymes in Food and Microbial Processes", Olson, A. et al., London U.K., Plenum Press, 1974, Abstract of pp. 41-49.
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