Collagen sausage casing

Details Collagen sausage casing Collagen sausage casing

1981-01-23

1983-06-14

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

Proteolytic enzyme containing, e.g., papain, ficin,...

426 32, 426 57, 426105, 435177, A23J 300, C12N 1102

Patent

active

043883311

ABSTRACT:
There is disclosed an improved collagen sausage casing and a method to produce such a casing. The normal processes for manufacturing collagen casing are employed. Immediately prior to the point in the process where the collagen extrusion mass is extruded, a proteolytic enzyme is injected into the collagen gel stream. The proteolytic enzyme is immobilized and becomes non-functioning as the free water required for its activity is restricted by the further steps of the process. Upon stuffing the casing with a meat emulsion and subjecting the stuffed casing to the smokehouse or cookhouse cycles in the normal sausage manufacturing process or by cooking in the home, the enzyme is again reactivated and continues to breakdown the collagen thereby tenderizing the casing. The proteolytic enzyme may be papain, bromelain, ficin, fungal protease, bacterial protease, trypsin, chymotrypsin, pepsin and protease.

REFERENCES:
patent: 2365728 (1944-12-01), Redemske
patent: 3037870 (1962-06-01), Schleich et al.
patent: 3529530 (1970-09-01), Tsuzuki
patent: 3664844 (1972-05-01), Miller
patent: 3681093 (1972-08-01), Tsuzuki et al.

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