• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Procedure for the preparation of natural or semicular casing and use thereof. The present invention relates to a process for the preparation of natural cylindrical or semicular casing. The present invention also relates to a natural cylindrical or semicular casing obtainable by said method. The present invention also relates to the use of a natural cylindrical or semi-solid casing for the preparation of sausages, preferably meat sausages. The present invention also relates to a sausage, preferably meat, comprising the natural cylindrical or semi-natural casing as a casing. The present invention also relates to a process for preparing a sausage, preferably meat, comprising the preparation of a natural cylindrical or semi-natural casing. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2707156A1
    申请号:ES201830819
    申请日:2018-08-10
    公开日:2019-04-02
    发明作者:Salmeron Antonio Caro
    申请人:Grupo Caro Salmeron S L U；
    IPC主号:
    专利说明:

    [0001]
    [0002]
    [0003]
    [0004] Field of the invention
    [0005]
    [0006] The present invention relates to the field of sausage casings and in particular it relates to a process for the preparation of natural or semi-natural casing with the characteristics of a regular size, absence of unpleasant odors, better resistance and reduced bacterial load.
    [0007]
    [0008] BACKGROUND OF THE INVENTION
    [0009]
    [0010] The cular or semicutant gut of cattle, and in particular, the cular or semicutant gut of swine, is usually used for the manufacture of sausages, as a cylindrical wrapper of natural origin that allows shaping and protection of sausages and food products. It is also used as raw material for some types of sausages and main ingredient of some dishes in different countries. The thick gut of cattle, unlike the small intestine, has the peculiarity that the gut or thick intestine sections are presented forming loops or folds that are joined together in a solidarity way forming a compact intestinal pack. Another peculiarity of the thick gut is in the dents or pouches of the walls of the intestine that give it a characteristic appearance. In pigs, these dents or bags are particularly abundant and can present accumulation of fats and bacteria.
    [0011]
    [0012] At present, said cular or semicular gut is subjected to a treatment with salt and because of the characteristics of the part of the intestine to which this gut belongs, it has a characteristic strong smell and quite unpleasant. Consequently, the workers of the sausage factories must remove the salt residues of the product, after using it, by applying water and changing it several times to ensure proper cleaning. Obviously, this entails a waste of time and a high water consumption. Sometimes, in addition to the process indicated for the elimination of salt, you can add natural deodorants, such as, for example, lemon, vinegar, spices, garlic ... However, the final results are usually not Expected as the characteristic smell of the product persists.
    [0013] In parallel, the current traditional cular or semicutant casings have a very irregular and non-homogeneous caliber, which makes their use in production very complex, requiring very experienced personnel for the correct filling of the pieces. Additionally, these irregularities of the original cular or semi-solid casings and of the pieces of fat that they have inside make it very complicated to correct their drying in the process of curing and maturing the product.
    [0014]
    [0015] In light of all these problems, the present inventors have developed a new process for the preparation of natural or semi-natural gut with the characteristics of a regular (uniform) caliber, absence of unpleasant odors, better resistance and reduced bacterial load.
    [0016]
    [0017] Brief description of the distributions
    [0018]
    [0019] Figure 1 shows a natural casing, whose strips are dirty, give off a bad smell, have a length and caliber not uniform and with pieces of fat.
    [0020]
    [0021] Figure 2 shows the final appearance of the cylindrical or semicutant gut obtained by the present invention, in which clean pieces with a homogeneous size and length are shown, as well as being free of unpleasant odors characteristic of this type of casing.
    [0022]
    [0023] Figure 3 shows a sausage obtained using cylindrical and semicutant casing by a method that is not the one of the present invention. As you can see they have an irregular shape.
    [0024]
    [0025] Figure 4 shows embossing obtained using the cylindrical or semi-circular casing by the present invention. As you can see they are perfect pieces, straight and with a perfect caliber which allows a perfect cure.
    [0026]
    [0027] Figure 5A shows a traditional cylindrical casing. Figure 5B shows a cylindrical or semi-circular casing manufactured by the present invention embedded. Figure 5C shows the visual comparison of the traditional cylindrical casing (right) and the cylindrical or semi-casing manufactured by the present invention embedded (left).
    [0028] Summary description of the invention
    [0029]
    [0030] In a first aspect, the present invention relates to a method for the preparation of natural cylindrical or semicular casing.
    [0031]
    [0032] In a second aspect, the present invention relates to a natural cylindrical or semicular casing obtainable by a method according to the first aspect.
    [0033]
    [0034] In a third aspect, the present invention relates to the use of a natural cylindrical or semi-natural casing obtained according to the first aspect for the preparation of sausages, preferably meat sausages.
    [0035]
    [0036] In a fourth aspect, the present invention relates to a sausage, preferably meat, comprising the natural cylindrical or semi-natural casing obtained according to the first aspect as a casing.
    [0037]
    [0038] In a fifth aspect, the present invention relates to a process for preparing a sausage, preferably meat, comprising the preparation of a natural cylindrical or semicular casing according to the first aspect.
    [0039]
    [0040] Detailed description of the invention
    [0041]
    [0042] The present invention relates in a first aspect to a method for the preparation of natural cylindrical or semicular casing comprising stage a) of desalting with water the natural cular or semicular casing and is characterized in that it comprises the steps of:
    [0043] b) to turn the natural cular or semicular gut to carry out the cleaning of fat inside;
    [0044] c) immerse the natural cular or semicular casing in hot water between 15 ° C and 40 ° C;
    [0045] d) immerse the natural cular or semicular casing obtained in step c) in cold water between 0 ° C and 5 ° C;
    [0046] e) reverting to its original shape the natural cular or semicular gut obtained in step d) and inserted into a mold;
    [0047] g) dehydrate the natural or semi-natural casing in the oven at a temperature between 15 ° C and 70 ° C until the desired size is obtained.
    [0048] The term "tripe" refers to the gut corresponding to the final section of the large intestine of the animal, preferably pig, that is, the part of the colon that is blind to the anal canal, and the "tripe semicular" refers to the gut corresponding to the final section of the intestine. thickness of the animal, preferably pig, to which the anal canal has been extracted.
    [0049]
    [0050] By "natural" it is understood that said cular or semicutant gut has been extracted from cattle and has been subjected to a previous cleaning and salting for its conservation, preferably said cattle is swine.
    [0051]
    [0052] By means of step c) it is possible to ensure the correct cleaning of the pieces of fat, making it easier to start and, in this way, a large part of the unpleasant odors that the original gut has is eliminated.
    [0053]
    [0054] Stage d) aims to finalize the cleaning of the grease.
    [0055]
    [0056] The mold of step e) is preferably adjusted to the desired gut diameter or gauge. This will depend on the final customer and can be, for example, 50 mm, 60 mm, etc. Said mold is of substantially tubular structure of circular section, preferably a tube, and is configured to support the natural and semicular casing already clean and defatted.
    [0057]
    [0058] Likewise, the length of the final piece of natural cylindrical or semi-natural gut can have the length desired by the final customer and can be, for example, 50 cm, 60 cm, 90 cm, etc. For this, the number of pieces of natural or semi-natural gut to be placed in the mold can vary and can be as many as necessary to achieve the desired length of the final product. To achieve said desired length, the different pieces of natural or semi-natural gut are placed one after the other with a small assembly, for example, of approximately 1 or 2 cm, of overlapping between pieces. During stage g) of dehydration this assembled to join the different pieces will be joined. In one embodiment, a single piece of casing or semi-casing is placed in the mold. In another embodiment, two pieces of cylindrical or semicular casing are placed in the mold. In another further embodiment, three or more pieces of cylindrical or semicular casing are placed in the mold.
    [0059]
    [0060] Additionally, the curing and maturation of the sausage, preferably meat, will be marked by the final customer depending on the needs of the product. In this way, If a fast cure is desired that lasts approximately 2 months, only one piece of casing or half-casing will be needed in the mold. If, on the other hand, an average cure is desired that lasts approximately 4 to 6 months, two pieces of casing or semicircular casings will be needed in the mold on top of each other to give more body to the product and slow down the dehydration. Finally, if a slow cure is desired that lasts approximately 12 months or more, three or more pieces of casing or semicircular casings will be needed in the mold one on top of the other to give more body to the product and slow down the dehydration even more.
    [0061]
    [0062] Step g) is preferably carried out for a period of 30 min to 2 hours. In the oven, hydration can be controlled using a suitable time, temperature and air speed depending on the casings.
    [0063]
    [0064] Optionally, in one embodiment of the invention, as a first piece in the mold, before placing the pieces of natural or semi-natural casing, small intestine gut is already desalted and cleaned with water at a temperature between 10 ° C and 30 ° C.
    [0065]
    [0066] In a second aspect, the present invention relates to a natural cular or semicular casing obtainable by a method according to any of the embodiments indicated above isolated or combined.
    [0067]
    [0068] In a third aspect, the present invention relates to the use of a natural cular or semi-natural casing obtained according to any of the embodiments indicated above isolated or combined for the preparation of sausages, preferably meat.
    [0069]
    [0070] In a fourth aspect, the present invention relates to a sausage, preferably meat, comprising the natural cylindrical or semi-natural casing obtained according to any of the embodiments indicated above isolated or combined, as a casing. By way of example, the following sausages, preferably meat products, prepared from the cylindrical or semi-solid casing of the present invention can be mentioned: cucumber sausage, cilantro loin, cured sausage.
    [0071]
    [0072] In a fifth aspect, the present invention relates to a process for preparing a sausage, preferably meat, comprising:
    [0073] a) preparing a natural cular or semicular casing, as defined in any of the embodiments of the present invention;
    [0074] b) introducing the food dough, preferably meat, into the natural cylindrical or semi-natural casing obtained in step a).
    [0075]
    [0076] Next, an example (s) which purports to illustrate the invention will be provided and, in no way, limit the scope of the invention, which is established by the appended claims.
    [0077]
    [0078] EXAMPLES
    [0079]
    [0080] Example 1. Preparation of traditional guts
    [0081]
    [0082] Two cylindrical skeins, caliber 55/60 of 60 centimeters, were prepared and the following stages were carried out:
    [0083] Desalted:
    [0084] 1. The skeins were placed in clean water, 20 liters, for the elimination of salt, making 4 changes of water, until the casings were perfectly desalted. 2. Deodorized: The desalinated skeins were introduced in a container with clean water, 20 liters, accompanied by different types of aromatic herbs, lemon and garlic in order to eliminate the characteristic odors of the product since these are very unpleasant.
    [0085]
    [0086] In many cases this process is not 100% effective and causes the odors to persist and be noticeable in the finished product, that is to say in the sausage in which this type of casing has been used.
    [0087]
    [0088] Example 2. Preparation of natural cylindrical or semicular casing according to the invention
    [0089]
    [0090] Two skeins of casing extracted from porcine cattle with an approximate size between 50 and 70 mm, preserved in salt, were prepared. They were put in clean water, 20 liters, for the elimination of salt, making 4 changes of water, until the casings were perfectly desalted.
    [0091]
    [0092] The already desalted strips were taken and the process of cleaning the internal fat of the pieces began. They were turned over and introduced into water at 35 ° C. With this water temperature, the casing strips are practically completely clean in a very simple way.
    [0093] They were then introduced in water at 5 ° C, which made the pieces perfectly clean of grease.
    [0094]
    [0095] Then, they were mounted on a 60 mm diameter mold for long healing. The culares were placed in the mold two by two on top of each other.
    [0096]
    [0097] Next, the molds were placed in the oven, for 2 hours and at a temperature of 40 ° C.
    [0098] The pieces were removed from the molds and cut into pieces of 60 centimeters.
    [0099]
    [0100] The casings obtained do not need to be salted. After receiving a small soak in warm water, they are ready for handling.
    [0101]
    [0102] Differences between the traditional gut and the cular or semicular gut in the process of drawing
    [0103]
    [0104] Traditional Cular Tripa
    [0105]
    [0106] They have a non-uniform caliber, which causes incidents when using them for stuffing and later in the drying phase.
    [0107]
    [0108] On the other hand, the pieces of fat that they possess, characteristic of this type of product, provoke strange flavors and smells, even though they carry out in a very exhaustive way the steps indicated for their elimination.
    [0109]
    [0110] Cular or semicular casing of the invention
    [0111]
    [0112] After using the cular or semicular casing of the invention in embossing processes, the benefits obtained after use can be evidenced since it has a uniform caliber and is easy to handle, which causes the non-occurrence of incidents during the processes of stuffing and increase the speed of these.
    权利要求:
    Claims (12)
    [1]
    1. - Procedure for the preparation of natural cylindrical or semicular casing comprising stage a) of desalting with water the natural cular or semicular casing and is characterized in that it comprises the steps of:
    b) to turn the natural cular or semicular gut to carry out the cleaning of fat inside;
    c) immerse the natural cular or semicular casing in hot water between 15 ° C and 40 ° C;
    d) immerse the natural cular or semicular casing obtained in step c) in cold water between 0 ° C and 5 ° C;
    e) reverting to its original shape the natural cular or semicular gut obtained in step d) and inserted into a mold;
    g) dehydrate the natural or semi-natural casing in the oven at a temperature between 15 ° C and 70 ° C until the desired size is obtained.
    [2]
    2. Method according to claim 1, characterized in that step g) is carried out for a period of 30 minutes to 2 hours.
    [3]
    3. Method according to any of claims 1 or 2, characterized in that the mold of step e) is adjusted to the desired casing diameter.
    [4]
    4. Method according to any of the preceding claims, characterized in that a single piece of casing or half-casing is placed in the mold.
    [5]
    5. Method according to any of claims 1 to 3, characterized in that two pieces of casing or semicircular casing are placed in the mold.
    [6]
    6. Method according to any of claims 1 to 3, characterized in that three or more pieces of cular or semicular casing are placed in the mold.
    [7]
    Method, according to any of the previous claims, characterized in that as a first piece in the mold, before placing the pieces of natural or semi-natural casing, small intestine gut is already desalted and cleaned with water at a temperature between 10 °. C and 30 ° C.
    [8]
    8. Natural cular or semicular casing obtainable by a method according to any of claims 1 to 7.
    [9]
    9. Use of the natural cylindrical or semi-natural casing, according to claim 8, for the preparation of sausages.
    [10]
    10. Sausage comprising the natural cylindrical or semi-natural casing, according to claim 8, as a casing.
    [11]
    11. Sausage, according to claim 10, which is loin cular, cured sausage or cured chorizo.
    [12]
    12. Process for preparing a sausage comprising:
    a) preparing a natural cylindrical or semi-natural casing according to any of claims 1 to 7;
    b) introducing the food dough into the natural cylindrical or semi-natural casing obtained in step a).
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    同族专利:
    公开号 | 公开日
    ES2707156B2|2021-08-19|
    EP3607827B1|2021-10-06|
    EP3607827A1|2020-02-12|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES340273A1|1967-04-20|1968-06-01|Roura Batet|Perfected process for the manufacture of molded triples coupled for sausages. |
    ES2387664A1|2012-07-26|2012-09-27|José Oriol COMAS MARTÍNEZ DE TEJADA|Method for preparing a natural casing with a uniform caliber, natural casing obtained by said method and filled product comprising said natural casing|
    DE652793C|1936-05-01|1937-11-09|Darmimp Und Sortieranstalt O H|Method for producing a fatty intestine substitute for sausages|
    DE697254C|1938-08-17|1940-10-09|Hugo Scholz|Process for the production of sausage casings|
    GB1057228A|1963-12-12|1967-02-01|Council Scient Ind Res|Processing of dry ready-to-wet sausage casings, surgical suture, sports guts or the like from cattle, goat, sheep, pig and other mammalian intestines|
    CN107114451A|2017-05-15|2017-09-01|南通天龙畜产品有限公司|A kind of production technology of dried casing|
    法律状态:
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201830819A|ES2707156B2|2018-08-10|2018-08-10|PROCEDURE FOR THE PREPARATION OF NATURAL CULAR OR SEMICULAR GUT AND USE OF THE SAME|ES201830819A| ES2707156B2|2018-08-10|2018-08-10|PROCEDURE FOR THE PREPARATION OF NATURAL CULAR OR SEMICULAR GUT AND USE OF THE SAME|
    EP19162817.1A| EP3607827B1|2018-08-10|2019-03-14|Natural fat end and after end casing, process for its obtention and use thereof|
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