Edible collagen casing containing monoglyceride or acetylated monoglyceride softener

Abstract

Abstract AN EDIBLE SAUSAGE CASING HAVING IMPROVED STUFFING, LINKING, AND COOKING CHARACTERISTICS IS PREPARED FROM HIDE COLLAGEN. ANIMAL HIDES ARE SWOLLEN AND MECHANICALLY UNHAIRED AND SPLIT TO PRODUCE A COLLAGEN CONTAINING CORIUM LAYER. THE CORIUM IS GROUND INTO FINE PARTICLES, FORMED INTO A SLURRY AND SWOLLEN WITH WEAK ACID TO PRODUCE AN EXTRUDABLE COLLAGEN PASTE OR SLURRY HAVING A SOLIDS CONTENT OF ABOUT 2-6%. THE SLURRY IS EXTRUDED THROUGH AN ANNULAR DIE, COAGULATED WITH AMMONIUM SULFATE OR SODIUM SULFATE AND TANNED OR HARDENED IN A BATH CONTAINING ANY SUITABLE NON-TOXIC TANNING AGENT, SUCH AS ALUMINUM SALTS, FERRIC SALTS, NON-TOXIC DIALDEHYDES, ETC. THE TANNED CASING IS WASHED AND FINALLY PLASTICIZED USING AN AQUIEOUS SOLUTION OF GLYCERIN, OR EQUIVALENT PLASTICIZER, CONTAINING A SMALL AMOUNT OF A MONOGLYCERIDE OR AN ACETYLATED MONOGLYCERIDE. THE CASING IS THEN DRIED AND REELED AND EVENTUALLY SHIRRED ON A COMMERCIAL SHIRRING MACHINE FOR DELIVERY TO THE MEAT PACKER IN SHIRRED FORM. THE FINAL TREATMENT OF THE CASING, PRIOR TO DRYING, WITH THE SOLUTION CONTAINING A MONOGLYCERIDE OR AN ACETYLATED MONOGLYCERIDE IS EFFECTIVE TO IMPROVE THE ELASTICITY AND FEEL OF THE CASING AND ELIMINATES TACKINESS, DIFFICULTY IN LINKING, AND EXCESSIVE SPLITTING DURING COOKING.

Inventors

• 👤 Mauj A Cohly
• 👤 James W Sanner

Bibliographic Details