METHOD OF EXTRUDING SAUSAGE SLEEVES OF AT LEAST PARTIAL COLLAGEN, EXTRUSION HEAD AND EXTRUDED COLLAGEN SLEEVES

Abstract

The invention relates to a method of extruding sleeves extruded of collagen for encasing sausages, wherein a collagen fluid is fed to an extrusion head; the collagen fluid is guided through the extrusion head; and the collagen fluid is discharged from the extrusion head. The invention also relates to an extrusion head for performing such a process as well as a co-extrusion sausage line. Finally also the sleeve extruded with this method or devices is part of the invention.

Claims

1. Method of extruding sleeves of collagen or a collagen comprising mixture for encasing sausages, comprising the successive method steps: A) feeding a collagen fluid to an extrusion head; B) guiding the collagen fluid through the extrusion head; C) discharging the collagen fluid from the extrusion head; wherein during processing step B) the collagen fluid is transported between two rotatable and co-operating jackets which co-operating jackets are rotated in opposite directions, characterised in that the counter rotating jackets are rotated each with a rotation speed of 150-300 rpm.

2. Method according to claim 1, characterised in that the rotation speed of at least one of the rotating jackets is individually controllable.

3. Method according to claim 1, characterised in that simultaneous with the extrusion of the collagen fluid and from the inside of the co-operating jackets a food dough is extruded and the collagen fluid when being discharged is applied onto the extruded food dough.

4. Method according to claim 1, characterised in that the collagen fluid when being discharged is applied onto a core.

5. Method according to claim 1, characterised in that at least one of the collagen fluid guiding jackets is interchanged for an alternative collagen fluid guiding jacket, which interchanged jackets have contact surfaces to the collagen with different properties.

6. Extrusion head for sleeves of collagen or a collagen comprising mixture for encasing sausages, comprising: a collagen fluid feed aperture; a collagen fluid guide connecting to the collagen fluid feed aperture having an internal and an external guide jacket; a collagen fluid discharge connecting to the collagen fluid guide; and at least one drive for rotating the internal and external guide jackets in opposite directions each with a rotation speed of 150-300 rpm.

7. Extrusion head according to claim 6, characterised in that at least one of the guide jackets is an exchangeable part of the extrusion head.

8. Extrusion head according to claim 6, characterised in that at least one of the guide jackets has a circle-cylindrical shape.

9. Extrusion head according to claim 6, characterised in that at least one of the rotatable jackets has a contact surface to the collagen with a profiled surface.

10. Extrusion head according to claim 6, characterised in that inside the rotatable jackets a food dough extrusion passage is provided.

11. Extrusion head according to claim 6, characterised in that the extrusion head is provided with a control system that enables to modify rotation speed of at least one of the guide jackets.

12. Co-extrusion sausage line, for the extrusion of edible sleeves of collagen or a collagen comprising mixture around an extruded food dough string, comprising: an extrusion head according to claim 11; a food dough feed connecting to the food dough extrusion passage of the extrusion head; a collagen fluid feed connecting to the collagen fluid feed aperture; and a transporter connecting to the extrusion head for the discharge of the co-extruded food string.

13. Extruded collagen sleeve produced with an extrusion method according to claim 1.

14. Sausage provided with an extruded collagen sleeve according to claim 13 as produced on a co-extrusion sausage line according to claim 12.

Description

[0026] FIG. 1A shows a schematic represented extrusion head 1 with independently counter-rotating jackets 2, 3 (for direction of rotation see P1, P2). A collagen fluid to be extruded form the extrusion head 1 travels from a pump (not shown here) through the rotating extrusion head 1, in-between the jacket 2, 3 and is eventually extruded through a circular slit 4 (e.g. with an aperture in the order of 250-400 m). For feeding the collagen fluid to the extrusion head apertures 5 in the outer jacket 2 are provided of which only one is visible in this figure.

[0027] FIG. 1B shows a perspective view on a segment 6 of the extrusion head 1 of FIG. 1A in which a collagen fluid 7 is inserter via the aperture 5 in the outer jacket 2 in between the counter-rotating jackets 2, 3 so that in two opposite directions (P1, P2) shear forces are exerted on a collagen film 8 that flows though the extrusion head 1.

[0028] FIG. 2A shows another embodiment of an extrusion head 10 according the present invention having an out jacket 11 and an inner jacket 12 that are counter-rotatable (see bearings 13, 14). Via a central feed 15 a food dough is extruded as a food dough core 16 and via a collagen fluid feed 17 a collagen fluid is fed (see P3) is fed in between the counter-rotating jackets 11, 12 so as to form a casing 18 of the co-extruded sausage 19.

[0029] FIG. 2B shows a co-extrusion head 20 according the present invention including a collagen fluid feed 21. Collagen fluid 22 may before the extrusion takes place be mixed at a low temperature (e.g. 4 C.) for some period of time (e.g. 30 minutes) and subsequently be loaded into an extrusion system 23 which applies a constant collagen pressure (e.g. 5 bar) to a metering pump 24 (e.g. set at 55 rpm). The collagen fluid 22 travels from the pump 23 through the counter-rotating extrusion head 20 and is eventually extruded. A resulting collagen sleeve 25 (e.g. with a thickness between 160-220 m) may after extrusion be placed in a brine solution (e.g. 6M NaCl) to set (not shown here).

[0030] FIG. 3 shows a part 30 of a sausage co-extruded according the present invention. The core 31 of the sausage 30 is made out of food dough (e.g.but not exclusivemeat dough). On the meat dough core 31 is a casing (sleeve) 32 of collagen fluid (gel) extruded. In the casing 32 various fibre (e.g.but not exclusivecollagen fibres) are embedded. The fibres 33 on the outside of the casing 31 (e.g. with fibre directions ranging from of 15 to 45) are oriented in a different direction than the fibres 34 on the inside of the casing 31 being close to the meat dough core 31 (e.g. with fibre directions ranging from of 10 to 35). The direction of the fibres 33 on the outside of the casing 31 gradually changes over the thickness of the sleeve 32. Somewhere in the middle of the casing 31 the fibres 35 will be oriented neutrally (fibre direction of 0), so in between the two extreme orientation directions of the fibres 33 and 34). The properties of the resulting sleeve 32 (and more specific the positioning (alignment) of the collagen fibres 33, 34, 35 in the sleeve 32) are among others dependent on a plurality of variable like for instance; the amount of mixing of a collagen fluid, the type of mixing, the collagen fluid characteristics, the collagen fibre lengths, the rotation speeds of the counter rotating jackets, the relative difference of jacket rotation speeds, the shape and structure of the contact surfaces of the rotating jackets. For the characterization of the extruded sleeves a combination of scanning electron and multi-photon microscopy with subsequent image analysis may be used. For determining the mechanical characterization and the degree of fibre alignment use may be made of e.g. multi-photon microscopy, image analysis, confocal microscopy, angle-sensitive magnetic resonance imaging, small angle light scattering, quantitative polarized light microscopy, nonlinear optical microscopic imaging and multi-photon microscopy.