MXNL05000101A - Process for the manufacture of a sausage-type or the like food product without wrapping, and the product obtained therewith - Google Patents

Abstract

Described herein is a process for manufacturing a sausage-type or the like food product without wrapping, where an emulsion-type sausage mixture having a gel-like viscosity is prepared;said mixture is subsequently extruded in predetermined portions having a predetermined shape which is maintained, and at least one generally flat surface;the upper and lower surfaces of the product are cooked so that a skin is formed due to the heat action exerted on the outer portion of the mixture, thereby remaining a core enclosed by the skin which includes a sausage mixture without intervening in the skin formation;a second cooking stage is carried out for fully cooking the core of the aforementioned portions, thereby obtaining the sausage-type food products;finally the sausages are cooled so as to be packed. The product thus obtained consists in a body having at least one generally flat surface, a skin obtained by the heat action, and a core contained into said skin, the core including a cooked sausage mixture without intervening in the skin formation.

Description

PROCESS FOR THE ELABORATION OF A SAUSED OR SIMILAR FOOD PRODUCT WITHOUT WRAPPING AND THE PRODUCT OBTAINED THEREOF TECHNICAL FIELD OF THE INVENTION The present invention relates to a process for the preparation of meat food products and particularly to a process for preparing a sausage-type or similar non-wrapping food product with a peculiar form different from the conventional conventional one, as well as the food product obtained through This process.

BACKGROUND OF THE INVENTION Numerous variants of sausages are currently known, such as sausages intended for baking and / or smoking, sausages for grilling, sausages for stewing, sausages, sausages, dry or semi-dry sausages, etc., with or without casings or envelope. These sausages can have different shapes: rectilinear; curved, annular or horseshoe shaped, the two ends of the sausage being more or less separated one from the other connected by means of ties or end and closing threads of the sausage, jointly associated directly or indirectly by means of a link supplementary; open ring, as described by Ercel Culp in US Pat. No. 3, 180,737; in the form of a round, oval, elliptical or flattened or rectangular parallelepiped disk, as described by Peter Pfleiderer in the German patent DE-2,406,090 and Busso Freres Salaisons Villett in the French patent FR-2,379,985.

The aforementioned sausages are made according to one of the following two methods: introduction into a casing or casing whose front end has been previously closed and whose rear end is closed after filling the tubular casing with the edible content, as described by Vytautas Kupcikevicius and Joseph A. Nausedas in the United States of America patent US-3, 860,996; molding by means of mold corresponding to that desired for the final product, as described in the aforementioned patents FR-2,379,985 and DE-2,406,090 which are detailed below.

German patent DE-2,406,090 discloses a sausage for cooking, flat in the form of an elliptical disc, wrapped in a skin. Sausage meat is molded, compressed and disposed in a disk-shaped form and then heated, until then found to be devoid of skin. Next, a skin such as an edible coagulable substance such as sodium alginate is applied to the sausage meat mass by spraying or dipping.

French patent FR-2,379,985 discloses a sausage product in the form of a circular or oval disc or in the form of a flat or rectangular parallelepiped. A cellophane wrapping sheet is placed at the bottom of a mold and then the sausage paste is compressed in the mold and the shell is closed around the pasta. The pre-molded paste is placed on a grid, cooked in an oven and then dried. Then proceed to remove the initial envelope that by its nature does not adhere to the edible content. Finally, the pasta cooked in this way is heated to an oven, dried and devoid of a casing in a food-grade gelatin bath and its flavoring is preferably carried out with spices.

In addition to the above, there are other types of systems and processes in the market for the production of sausages, such as the co-extrusion process, which is based on the principle of simultaneous extrusion of a sausage paste and one of collagen. . Such that a continuous flow of sausage paste and collagen are co-extruded through an injector by two separate pumps. Immediately after the co-extruded sausages leave the injector, they pass through a bath of potassium chloride to begin the formation of an external collagen matrix. From there the product goes through a rotary cutter to cut and give the conventional shape of the sausage, then a pre-drying is done for the formation of the initial cross-links of the protein, the liquid smoke is added, followed by another drying and later the cooking, cooling, packing and a probable pasteurization.

Timohty G. Mally, in Spanish patent ES-2,046,702, discloses an apparatus for forming an unwrapped sausage and the like, the apparatus has means for filling and forming pulp material capable of flowing to form a blank in a certain way; heating means for forming a protein skin from the paste material of a part of the surface of a blank in order to produce a blank having an outer surface that includes a protein skin and a core part that includes material paste that has not been formed in protein skin; ejecting means for removing one of the elementary pieces from the means for filling and shaping; and means of transport for receiving and driving a blank removed by the means for ejection; such that the means of transport have means for forming ends to be applied to the paste material on at least one end of a blank received by the conveying means and to shape the end of the stock material giving it a generally rounded configuration by relative rotation movement between one of the blanks and the means for forming ends, to thereby form a conventional sausage shaped product.

Timohty G. Mally, Gary A. Andel, Nilang Patel and Dean F. Shwarz, in the publication of the Mexican patent application MX-9204690, describe a system for the formation of a sausage or similar without wrapping, the system has producing means flow to provide an elongated flow of a protein paste material, the elongated flow of which has a protein cover on it and a core part, which includes paste material that has not intervened in the formation of the protein coat; cutting means for cutting the elongated flow of protein paste material into a plurality of blanks having two unfinished ends; means for forming the unfinished ends to form these ends to thereby form shaped sausage units; and cooking means for heating and cooking the shaped sausage units. In addition, the system has means of transport and permanence to receive and transport the elongated flow of protein paste material to the cutting means, and to provide a residence time during which the protein coat thickens; and means for transferring the plurality of blanks to the means for forming the unfinished ends.

Andrea Breu and Hubert Kott, in the Spanish patent ES-2,172,064, describe a process for the preparation of an edible sausage, especially a roasted sausage, in which a strip of sausage made of a sausage mixture containing protein or meat, is screw-shaped, spiral, cookie-shaped or other form of sausage, the sausage is made as a skinless sausage made from the sausage mixture, such that the processing of skin as well as the joining of individual turns are effected by modification of the sausage mixture by heat or steam treatment.

Lee Kramer, in US Pat. No. 6,203,832 Bl, discloses a method and apparatus for forming sausages without wrapping or skin and similar meat products. Such that a meat emulsion is extruded, in generally cylindrical form, under pressure, while at an ambient temperature of 170 ° F (76.66 ° C) a denatured solution is simultaneously applied to form a cohesive surface on the extruded emulsion. The extruded emulsion is then subjected to preliminary heating at a temperature of 140 ° F (60 ° C) to 180 ° F (82.22 ° C) to form segments of defined length between a first and a second end. Finally the segments are introduced to a cooking appliance at a temperature of 180 ° F (82.22 ° C) at 210 ° F (98.88 ° C).

Eugene R. Trippmann, in the Mexican patent MX-213, 399, describes a process for producing a crustless meat product, which includes a piece of meat that is heat treated so that it does not have an external crust around its surface. The meat is placed inside an air-tight cooking chamber and steam generated from a water source. The steam and pressure inside the chamber are regulated in order to create a 100% atmospheric humidity inside the chamber, so that any amount of water present inside the meat is prevented from evaporating into the atmosphere of the chamber. The pressure can be reduced to produce a low temperature vapor of 150 ° F (65.55 ° C) at 180 ° F (82.22 ° C) for the cooking of the meat product. In addition, a flavoring ingredient, for example liquid smoke, can be added to the water to flavor the meat product, and the pressure can be further reduced so that a thin crust can form on the surface of the meat product.

Richard A. Mueller et al., In Mexican patent application publication PA / a / 2002/003832, describe a method and apparatus for forming an emulsion or protein paste in a food product configured without the use of a casing. An adequate supply of emulsion is provided and transported under pressure into an elongated hollow filling tube to form a continuous length shaped emulsion. Subsequently, the configured emulsion is directed towards a molding tube, which is slidably mounted around said filling tube. A treatment fluid from a supply is directed to the inner surface of the refill tube to continuously wet the interior of the mold tube and thereby form a protein skin around the configured emulsion.

Martinus WJT Kujipers and Frederik FLH Ankersmit, in the Mexican patent application publication PA / a / 2004/003751, describe a method to create curved meat products that involve extruding an elongated meat strand that has linear protein fibers in it of an elongated hollow meat paste extrusion tube. The flow of meat paste through the tube is partially restricted by a restriction element within the tube. After passing the restriction element this results in a first longitudinal portion of meat dough mainly having longitudinally extended fibers, it gradually transforms into a second longitudinal portion comprised of fibers, arranged in a random orientation. When the meat strand is subjected to heat, the uninterrupted portion is tilted to have more contractions along in the presence of heat than the other layer, because this causes the meat product to assume a curved configuration. The machine carrying this method has an extrusion tube with the restriction element in it.

The state of the art described above, for making sausages or similar products without wrapping or cover, involves processes for preparing food products in a conventional manner, that is to say a sausage of generally cylindrical shape; while those processes that allow to form sausage products with singular or peculiar forms different from the tubular form, involve stages of mold casting or freezing stages before the cooking of the products. This implies limitations in a food industry where the form of the product and its cost is important, therefore it is necessary to provide a process to produce a sausage-type food product or similar without wrapping and having a singular form completely different from the conventional conventional, without the use of molds or stages of freezing in the process.

SUMMARY OF THE INVENTION In view of the above-described and with the purpose of solving the constraints encountered, it is the object of the invention to offer a process for preparing a sausage-type food product or the like without wrapping, the process has the steps of preparing a type sausage paste viscosity emulsion similar to gel; extruding the sausage dough in portions and in predetermined manner, such that the portions retain their shape and have at least one generally flat surface; cooking the portions both on its upper and lower surface to form its own skin obtained by the heat on the external sausage pasta of the portions, leaving a core contained by the skin itself, which includes sausage pasta that has not intervened in the formation of the skin itself; performing a second cooking step to cause the final cooking of the kernels of the portions with their own skin, thus forming the sausage type food products; and cooling said sausage type food products to proceed with their packaging.

It is also an object of the invention to offer a sausage or similar food product having a body formed by its own skin obtained by the action of heat; and a core contained by the skin itself, the core has cooked sausage pasta material that has not intervened in the formation of the skin itself; such that the body is characterized as having at least a generally flat surface.

Finally, it is also an object of the invention an emulsion-type sausage paste composition of viscosity similar to gel to be extruded in a predetermined form, the dough is formed by the mixture of one or more ground meat products; Water; Salt; nitrites; and one or more binders in a weight ratio of from about 1% to about 5% relative to the weight of the pulp.

BRIEF DESCRIPTION OF THE FIGURES The characteristic details of the invention are described in the following paragraphs in conjunction with the accompanying figures, which are for the purpose of defining the invention but without limiting the scope thereof.

Figure 1 is a block diagram describing a process for making a sausage or similar non-wrapper food product according to the invention.

Figure 2 illustrates a front view of a rectangular outlet extrusion nozzle according to the invention.

Figures 3A to 3D illustrate a side view, a front view, a top view and a sectional view respectively of an example of a sausage-type food product or the like without an enclosure similar to an elongated parallelepiped obtained by the process of the invention.

DETAILED DESCRIPTION OF THE INVENTION With reference to Figure 1, a process for making a sausage-type food product or the like without wrapping is illustrated, the process begins in step 10 where an emulsion-type sausage paste of viscosity similar to the gel is prepared from one or more meat products, such as pork or beef either frozen or thawed, which are mixed in a cutting machine with water, salt, nitrites, non-meat fillers and one or more binders or gums to cause the greatest protein extraction in order to obtain a emulsion-type sausage paste of a generally geneous and slightly glossy appearance. The binder or gum used in the mixture has a weight ratio of about 1% to about 5% relative to the weight of the sausage paste, such that the binder can be at least one hydrocolloid, such as starch, gelatin, agglutinates, carboxymethylcellulose sodium carrageenans, xanthan, guar or konjac, or combinations thereof, which allow to stabilize the emulsion of sausage pasta giving it a viscosity similar to gel in a range of approximately 1400 Pa-s to approximately 2550 Pa-s, which allows the sausage dough to be extruded in portions and in a predetermined manner without causing substantial deformation of these portions during the later stages of the process of the invention.

The viscosity of the sausage emulsion, with respect to variations in the weight percentage of the binder, can be seen in Table 1, which reflects the measurements made on a sausage emulsion sample of approximately 800 g and an approximate temperature of 7 ° C. at 8 ° C placed in a 1000 ml beaker. The measurements were made in triplicate in a programmable viscometer brand BROOKFIELD model DV-II Pro, using a RV07 spindle at a speed of 1.5 rpm.

Table 1 The emulsion-type sausage paste is fed into a machine with an extruder of the type which generally has a filling hopper and, inside, a press for extruding. Then, in step 20 and at an initial cooling temperature of about 0 ° C to about 12 ° C to maintain the emulsion, the sausage batter is extruded in portions and by default, by passing it through the mouth of the sausage. machine with extruder, which has one or more extrusion heads linked with one or more nozzles, and these latter in turn have a cutter that allows to dose in generally uniform portions the sausage pasta being extruded. The shape of the nozzle used makes it possible to form a portion of extruded sausage pasta with a peculiar shape, as an example of a round, oval, elliptical or flattened or rectangular or prism parallelepiped disc, or combinations of these forms, which in themselves have the particularity to have at least one generally flat surface. An example of an extruder nozzle 100 with rectangular outlet 110 is illustrated in Figure 2, which allows to extrude a sausage paste close to an elongated parallelepiped.

Returning to Figure 1, each portion of extruded and preformed sausage dough is deposited on a conveyor chain, which travels uninterruptedly on a drawn strip conductor, below the extrusion head, in the direction of the extrusion direction and at the speed Of the same. Such portions of extruded and preformed sausage pasta are transported and introduced by the conveyor chain into an oven of the type having an upper heating panel and a lower heating panel mounted in opposite relation to one another and spaced from each other, in an adjustable manner, at a distance slightly greater than the thickness of the portions of sausage pasta to be cooked.

In step 30, as portions of extruded and preformed sausage pasta are introduced into the interior of the oven, specifically between the space between the upper and lower heating panel, the portions of extruded and preformed sausage pasta are cooked , both on its upper and lower surface in a generally simultaneous and homogeneous way, to form a skin of its own obtained by the heat on the outer sausage paste of the portions, leaving a core contained by the skin itself, which includes sausage paste that has not intervened in the formation of the skin itself. The term "own skin" refers to the outer layer of sausage pasta that has been cooked by the effect of applied heat, forming a kind of surface crust. The cooking of the extruded and preformed sausage pasta portions, inside the oven, is carried out with a residence time of approximately 10 s to approximately 50 s and an operating temperature of approximately 150 ° C to approximately 200 ° C, usually the temperature of the upper heating panel is greater than or equal to the temperature of the lower heating panel.

Once the portions of sausage pasta are cooked, they come out with their own skin with an appearance and texture obtained according to the texture of the surface of the conveyor chain and heating panels used, that is, for example in the case of using Teflon-coated heating panels (PTFE) you get your own skin with generally smooth texture, while in the case of using a chain conveyor grid, then you get a texture of the skin itself type on the grill.

Next in step 40, the portions with their own skin are subjected to a second cooking stage, which contemplates a drying and steam cooking, to cause the final cooking of the kernels of the portions with their own skin, thus forming the products sausage type food. This is achieved by introducing the portions with their own skin to a drying chamber operating at a temperature of about 110 ° C to about 160 ° C, such that the dried skin portions themselves reach an internal product temperature of about 40 ° C. up to approximately 65 ° C. The drying in the drying chamber can be carried out with the help of hot air which is blown into the interior of the chamber. Afterwards, the portions with their own skin and dried are steamed when introduced to a steam chamber of the convection oven type operating at a temperature of approximately 110 ° C to approximately 160 ° C, in this step the product obtained is a food product sausage or similar type having an internal product temperature of approximately 80 ° C.

Finally in step 50, the sausage-type food product is cooled in a cooling chamber with cold air of about 4 ° C, until the sausage-type food product reaches an internal product temperature of about 10 ° C to about 15 ° C. to proceed to its packaging.

An example of a non-enveloped sausage or similar food product 60, close to an elongated parallelepiped, which is obtained by the process of the invention described above, is illustrated in Figures 3A to 3D showing a side view, a front view , a top view and a cut view respectively. The food product 60 obtained has a body 70 with at least one generally flat surface, the body 70 has its own skin 80 obtained by the action of heat; within this own skin 80 there is a core 90 formed of cooked sausage pasta that has not intervened in the formation of skin 80 itself. In this case the body 70 has an elongated parallelepiped shape, but may have another shape such as, example of round, oval, elliptical or prismatic disc or combinations of these forms depending on the shape of the extrusion nozzle employed during the sausage pasta extrusion step (step 20 of Figure 1).

The advantages of the invention with respect to the state of the art can be summarized in the following points: - Emulsion-type sausage paste of viscosity similar to gel, uses a range of binders or gums in a weight ratio of about 1% to about 5% in relation to the weight of said pulp, which provides body and viscosity in order to be extruded in portions and predetermined shape according to the shape of the nozzle used, without the need to use casings, co-extrusion processes, stages of mold in mold or stages of freezing to be able to give a peculiar form different from the classic form of sausage. By employing a furnace of the type having an upper heating panel and a lower heating panel to form the skin itself uniformly in the product, it implies having a very short residence time in the furnace, which represents a saving in time with respect to current conventional processes.

The unwrapped sausage-type food product obtained by the invention has a peculiar form different from the conventional conventional one, which represents a competitive advantage by providing, for example, a sausage-type product without wrapping in the form of a flattened parallelepiped which allows to cover all the internal surface of a piece of bread for "hot dog". Coupled with the above, by the fact that the sausage-type non-wrapper food product obtained by the invention has a skin of its own formed in the same product, it allows it to have a texture of peculiar appearance, such as, for example, smooth texture or type a Grill.

Based on the embodiments described above, it is contemplated that the modifications of the embodiments described, as well as the alternative embodiments, will be considered obvious to a person skilled in the art of the art under the present description. It is therefore contemplated that the claims encompass said modifications and alternatives that are within the scope of the present invention or its equivalents.

Claims (22)

REIVIN DIC ATION IS

1. A process for making a sausage-type food product or the like without wrapping, the process is characterized by comprising the steps of: preparing a sausage-type pasta emulsion of viscosity similar to the gel; extruding said sausage dough in portions and in a predetermined manner, such that said portions are characterized by maintaining their shape and having at least one generally flat surface; cooking said portions both on its upper and lower surface to form its own skin obtained by the action of heat on the external sausage paste of said portions, leaving a core contained by said own skin, which includes sausage pasta that has not intervened in the formation of said own skin; performing a second cooking step to cause the final cooking of the kernels of said portions with their own skin, thus forming sausage-type food products; and cooling said sausage type food products to proceed with their packaging.

2. The process of claim 1, wherein said emulsion type sausage paste of viscosity similar to the gel is characterized by comprising: one or more ground meat products; Water; Salt; nitrites; and one or more binders in a weight ratio of from about 1% to about 5% relative to the weight of said pulp.

3. The process of claim 1 and 2, wherein the gel-like viscosity of said emulsion-type sausage paste has a range of about 1400 Pa-s to about 2550 Pa-s.

4. The process of claim 2, wherein the binder is at least one hydrocolloid or mixtures thereof.

5. The process of claim 1, wherein the step of extruding said sausage paste in portions and in predetermined manner is carried out at an initial cooling temperature of about 0 ° C to about 12 ° C which allows the emulsion to be maintained.

6. The process of claim 1, wherein the step of extruding said sausage paste in portions and in predetermined form is characterized by giving a round, oval, elliptical or flattened or rectangular or prism-shaped parallelepiped or combinations of these forms to said portions through the use of nozzles.

7. The process of claim 1, wherein the step of cooking said portions both on its upper and lower surface to form a skin of its own in said portions is characterized by cooking said upper and lower surface in a generally simultaneous and homogeneous manner by the use of an oven characterized by including at least one upper heating panel and at least one lower heating panel.

8. The process of claim 7, wherein the cooking of said portions in said oven is carried out at a temperature of about 150 ° C to about 200 ° C.

9. The process of claim 7, wherein in said oven the temperature of the upper heating panel is greater than or equal to the temperature of the lower heating panel.

10. The process of claim 7, wherein the cooking of said portions in said oven is effected with a residence time of from about 10 s to about 50 s.

11. The process of claim 1, wherein the step of carrying out a second cooking step to cause the final cooking of the kernels of said portions with their own skin, thus forming the sausage-type food products, comprises the steps of: drying said portions with own skin; and steaming said portions with their own skin.

12. The process of claim 11, wherein the steps of drying and steaming said skin portions are performed at an operating temperature of about 110 ° C to about 160 ° C.

13. The process of claim 11, wherein in the step of drying said portions with their own skin, they reach an internal product temperature of approximately 40 ° C to approximately 65 ° C.

14. The process of claim 11, wherein in the step of steaming said portions with their own skin, they reach an internal product temperature of about 80 ° C.

15. A sausage type food product or the like which is characterized by comprising: a body that includes: a skin of its own obtained by the action of heat; and a core contained by said own skin, said core includes cooked sausage pasta material that has not intervened in the formation of said own skin; wherein the body is characterized as having at least one generally flat surface.

16. The sausage or similar food product of claim 15, wherein said body has a round, oval, elliptical or flattened or rectangular or prism-shaped parallelepiped or combinations of these forms.

17. The sausage or similar type food product of claim 15, wherein said body has its own skin with generally smooth or grilled type texture.

18. An emulsion-type sausage paste composition of viscosity similar to gel to be extruded in a predetermined form, said dough is characterized by comprising: one or more ground meat products; Water; Salt; nitrites; and one or more binders in a weight ratio of from about 1% to about 5% relative to the weight of said pulp.

19. The sausage pasta composition of claim 18, wherein the colloidal viscosity ranges from about 1400 Pa-s to about 2550 Pa-s.

20. The sausage pasta composition of claim 18, wherein said meat products can be frozen or thawed.

21. The sausage pasta composition of claim 18, wherein the binder is at least one hydrocolloid or mixtures thereof.

22. The sausage pasta composition of claim 18, which also includes non-meat products as filler.