METHOD FOR MANUFACTURING SAUSAGE PRODUCTS
The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases.
1 . Method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of:
A) providing a food dough;
B) providing a viscous paste;
C) producing by means of co-extrusion a sausage strand with a core of food dough enclosed by a casing of the paste;
D) subdividing the sausage strand into sausage products; and
E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases;
characterized in that a structure improver is added to the viscous paste during the co-extrusion.
2 . Method as claimed in claim 1 , characterized in that the structure improver comprises a chemically acting structure improver, such as a cross-linker in the form of aldehydes, calcium salts and carbonyls.
3 . Method as claimed in claim 1 , characterized in that the structure improver comprises a mechanically acting structure improver.
4 . Method as claimed in claim 1 , characterized in that the viscosity of the paste during co-extrusion is 5 to 1250 Newton, preferably between 10 and 1000 Newton.
5 . Method as claimed in claim 1 , characterized in that the structure improver is added to the viscous paste for a maximum period of time before co-extrusion such that the cohesion of the casing amounts at the moment of co-extrusion to less than 50%, preferably less than 25%, of the cohesion of the casing of the finished sausage product.
6 . Method as claimed in claim 5 , characterized in that the structure improver is added to the viscous paste a maximum of 20 seconds, preferably a maximum of 5 seconds, more preferably a maximum of 2 seconds, before the sausage strand is co-extruded.
7 . Method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of:
A) providing a food dough;
B) providing a viscous paste;
C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste;
D) subdividing the sausage strand into sausage products; and
E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases;
characterized in that within 50 seconds, preferably within 30 or within 10 seconds following co-extrusion as according to processing step C), at least the outer side of the sausage is heated with a liquid-containing medium to at least the initial temperature (T c1 ) of the coagulation range (T c1 -T c2 ) of the paste or the food dough.
8 . Method as claimed in claim 7 , characterized in that the sausage is heated in a liquid bath.
9 . Method as claimed in claim 8 , characterized in that the sausage strand is heated by being guided through a heated fixing bath during processing step E).
10 . Method as claimed in claim zany of the claim 7 , characterized in that the sausage is heated by means of steam.
11 . Method as claimed in claim 7 , characterized in that the sausage is heated by a gas flow saturated to at least 80% with liquid.
12 . Method as claimed in claim 7 , characterized in that the sausage strand is already heated before beginning the subdivision of the sausage strand into sausage products as according to processing step E).
13 . Method as claimed in claim 7 , characterized in that the sausage is heated locally to at least 40° C., preferably at least 48° C.
14 . Method as claimed in claim 7 , characterized in that a cooling step takes place after the heating, wherein the sausage strand is cooled locally to at least 35° C., preferably at least 25° C., or more preferably at least 7° C.
15 . Method as claimed in claim 14 , characterized in that the cooling step consists of cooling in a cooling bath.
16 . Method as claimed in claim 15 , characterized in that the cooling bath comprises positive divalent and/or trivalent ions.
17 . Method as claimed in claim 7 , characterized in that during the heating and/or cooling a solution containing a calcium salt is applied.
18 . Method as claimed in claim 17 , characterized in that the solution containing a calcium salt applied during the heating and/or cooling comprises calcium chloride (CaCl 2 ).
19 . Method as claimed in claim 7 , characterized in that the paste comprises, in addition to polysaccharide, a protein such as collagen.
20 . Method as claimed in claim 7 , characterized in that the viscous paste comprises polysaccharide.