JPH0789842B2 - Collagen casing manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a collagen casing, and more particularly to a tubular casing used in place of natural sheep intestine when producing sausage, which is particularly excellent in various characteristics. And a method of manufacturing a casing made of collagen.

[0002]

2. Description of the Related Art As an edible collagen casing that replaces natural sheep intestine, a collagen casing having characteristics close to those of natural sheep intestine has been used. As a method of manufacturing a collagen casing, for example, a raw material solution containing collagen is extruded from a cylindrical molding die into a coagulating liquid to prepare a collagen molded tube. A collagen casing can be manufactured by washing this collagen molded tube with water, drying it, and then thermosetting it. When the collagen-molded tube washed with water is plasticized with a plasticizer such as glycerin, dried, and then heat-cured, the collagen casing produced becomes soft and easy to handle, and during sausage production and cooking. It is said to be effective in preventing the collagen casing from breaking.

[0003]

However, the above-mentioned conventional method for producing a collagen casing has a problem that the above-mentioned cooking property greatly varies depending on the collagen raw material constituting the collagen casing. The variation in the quality performance of the collagen casing due to the difference in the collagen raw material has been a problem not only in the above-mentioned heat-cookability but also in the storage stability and quality stability.

Since collagen is extracted and produced from natural raw materials such as cowhide and pig skin, it is included in the raw materials depending on the conditions such as the place of origin of cows and pigs, type, sex, age, slaughter time, etc. The proportions of various components will differ. It is considered that such a difference in the raw materials causes a large difference in the components and characteristics of collagen, and the difference in the characteristics also has a great influence on the quality performance of the collagen casing.

Therefore, the inventors of the present application examined the relationship between the components of collagen obtained from various raw materials and the quality performance of the collagen casing. As a result, it has been found that the amount of fats and oils contained in collagen has a great influence on heat-cookability. Cookability means, for example, filling a collagen casing with sausage meat, etc. to produce sausage, stir-fry this sausage in a frying pan, boiling with boiling water, frying with oil, barbecue with open flame At the time, that is, when the food is cooked, the casing is not torn or peeled from the meat, which is an important characteristic for the casing.

The fats and oils contained in the collagen raw material are so-called lard or het, and it has been found that the higher the content of these fats and oils is, the better the cookability of the collagen casing is. When producing collagen, the raw materials may be defatted to remove the lard and het components as described above as much as possible, and then the collagen may be extracted.
Some oil and fat may remain. When a raw material having a large amount of oil and fat is used, the amount of oil and fat contained in collagen naturally increases. In addition, if the degreasing step is not performed, naturally, the amount of oil and fat remaining will increase.

Therefore, if cowhide or pork skin with a large amount of oil and fat is used as a raw material for collagen, or if a large amount of oil and fat remains as a raw material during collagen production, the above-mentioned heat-cookability can be improved. become. However, when the above-mentioned rich oil and fat is used as the collagen raw material, or when a large amount of oil and fat is left in the collagen, the cooking efficiency improves, but the storage stability and quality stability are improved. There is a new problem that other quality performances are degraded, such as deterioration in quality.

That is, since animal fats and oils such as lard or het do not contain natural antioxidants, they have poor stability and are easily subjected to air oxidation under the influence of temperature, light, moisture, microorganisms, etc. It becomes (acidification). Deteriorated oils and fats may not only cause coloration (browning), unpleasant rancid odor, decrease nutritional value, but also cause gastrointestinal disorders in terms of toxicity, which may cause food hygiene problems. Many. For this reason, if the collagen casing contains a large amount of lard or a het, it will be a major factor of quality deterioration.

Therefore, an object of the present invention is to provide a method for producing a collagen casing in the above-mentioned method for producing a collagen casing, which can improve the cooking efficiency and at the same time, does not deteriorate other quality performances. To provide.

[0010]

A method for producing a collagen casing according to the present invention, which solves the above-mentioned problems, is a method for producing a collagen casing by molding a collagen solution into a tube, wherein the collagen solution has a melting point of An edible oil / fat having a high oxidation stability at 20 ° C. or lower is added at a ratio of 2 to 30% by weight based on the dry weight of collagen in the collagen solution and mixed homogeneously.

As the material of the collagen casing, usual collagen materials obtained from various animal tissues can be used,
For example, a collagen solution or a collagen fiber material can be obtained from raw materials such as cowhide, pig skin, and the like through a usual manufacturing process. The solution-like collagen can be used as it is for forming a collagen casing, and the collagen fiber material may be used after being dissolved in a solution. If necessary, a material other than collagen can be added to the collagen solution.

In the present invention, the amount of fats and oils derived from the raw materials contained in the collagen material should be reduced.
Preferably, the fat content is 5% of the collagen dry weight.
The following collagen is used. As an edible oil / fat to be mixed with such a collagen solution, an edible oil / fat having high oxidation stability is selected from oils / fats that can be added to foods. Edible oils and fats having poor oxidative stability impair the quality stability and storage stability of the collagen casing, which is not preferable.
The oxidative stability of edible oils and fats depends on the components contained in the edible oils and fats. Specifically, fats and oils containing a large amount of unsaturated fatty acids having a plurality of double bonds such as linoleic acid are not preferable because they have low oxidative stability, and a double bond such as oleic acid is
Fats and oils containing only a large amount of unsaturated fatty acids are preferable because of high oxidative stability. More specifically, the ratio of unsaturated fatty acid residues having a plurality of double bonds to the total amount of fatty acids is 2
It is preferably 0% or less. Furthermore, iodine value 10
Those of 0 or less are preferable. Those containing a natural oxidation stabilizer as a component of edible oil and fat are preferable. Further, edible oil / fat having a melting point of 20 ° C. or lower is used. The high melting point makes it difficult to uniformly mix the edible oil and fat with the collagen solution.

The preferred edible oils and fats for use in the present invention which satisfy the above conditions are olive oil,
Examples include palm oil, palm kernel oil, and palm oil. However, since palm oil, palm kernel oil, and coconut oil have high melting points, it is preferable to use them by mixing with olive oil having a relatively low melting point. That is, in the present invention, as the edible oil and fat, one kind of edible oil and fat may be used alone, or a mixed oil in which a plurality of kinds of edible oil and fat are mixed may be used. As the characteristics of the edible oil / fat at the stage of mixing with the collagen solution, both the single oil and the mixed oil may be those having a high oxidation stability and a melting point of 20 ° C. or less. In practical use, the above-mentioned olive oil alone or an edible oil / fat containing olive oil as a main component and palm oil, palm kernel oil or coconut oil is most preferable. The above-mentioned het and lard are not preferable because they have poor stability as described above, but may be contained in the edible oil and fat as long as they are in a small amount so as not to affect the intended action and effect. Further, edible fats and oils that have been hydrogenated to improve their oxidation stability can also be used.

The above edible oils and fats are added in a proportion of 2 to 30% by weight, preferably 5 to 20% by weight, based on the dry weight of collagen in the collagen solution, and mixed homogeneously. If the amount of edible oil / fat added is too small, the desired effects such as the improvement of cooking properties cannot be achieved, and even if the amount of edible oil / fat added is too large, no further improvement in properties can be achieved, and taste and other This is not preferable because it may affect the quality.

To uniformly mix the edible oil / fat with the collagen solution, simply stirring and mixing may be performed, but in the case of edible oil / fat which is difficult to be homogeneously mixed with the collagen solution, mixed emulsification is preferable. As a concrete means of mixed emulsification, various ordinary means adopted when various oils and fats are mixed and emulsified in an aqueous liquid can be applied. As the emulsifier used for mixed emulsification, various ordinary emulsifiers can be used.

When gelatin is used as the emulsifier, the edible oil and fat can be well mixed in the collagen solution. In particular,
A first gelatin with an isoelectric point of 6.5 to 9.0 and an isoelectric point of 4.
It is preferable to use an emulsifier containing 5 to 5.5 second gelatin in a weight ratio of 1st gelatin: 2nd gelatin = 95: 5 to 10:90. Then, the edible oil and fat is mixed and emulsified in an aqueous solution in which this emulsifier is dissolved, and the pH of this solution is set to a value between the isoelectric points of the first gelatin and the second gelatin. Satisfactorily mixed and emulsified. This mixed emulsion may be added to the collagen solution. A method in which the gelatin and the edible oil and fat are directly added to the collagen solution and mixed and emulsified can also be adopted. As such an emulsifier made of gelatin and an emulsifying method of edible oils and fats, the technique disclosed in Japanese Patent Application No. 3-154939 filed by the applicant of the present application can be applied.

From a molding liquid containing such collagen,
The basic individual steps such as the step of producing a collagen molded tube, the subsequent plasticizing step, the drying step, and the final thermosetting step can be performed in the same manner as in the usual collagen casing manufacturing method. Therefore, the specific materials to be used, the treatment agent, the treatment apparatus, the treatment conditions and the like can be implemented by arbitrarily combining the known collagen casing manufacturing techniques and the like. For example, Japanese Patent Application No. 3-17849 filed previously by the applicant of the present patent application
By applying the method disclosed in No. 3 in which the plasticizing step and the drying step are repeated a plurality of times, a collagen casing having a thin film thickness can be obtained.

The produced collagen casing contains the edible oil and fat added as described above, and the oil and fat derived from the raw materials. The oil content contained in this collagen casing is 2 to 15% by weight, preferably 5 to 10% by weight, based on the dry weight of the collagen casing.
If the oil and fat content is included, the effects of the present invention can be satisfactorily exhibited.

The collagen casing obtained by the manufacturing method according to the present invention is suitably used as the above-mentioned casing for sausages, and can also be used for various processed foods and other uses for which collagen casings have been conventionally used. .

[0020]

[Function] When collagen, which is a material of the collagen casing, contains an oil and fat component, when the sausage or the like using the collagen casing is cooked, the casing may be broken or the meat may be separated from the casing. It has a good prevention effect. It is considered that this is because the oil and fat component imparts flexibility and durability to the collagen structure.

However, when the oil and fat component contained in collagen is an oil and fat derived from a collagen raw material, such as lard and het, there is a new defect that the storage stability and quality stability of the collagen casing are impaired. It is considered that this is because the oxidation stability of the fat and oil component is poor. Therefore, in the present invention, the edible oil / fat having a melting point of 20 ° C. or less and having high oxidation stability prepared separately from the collagen material is used instead of containing the oil / fat derived from the raw material in the collagen material. For 2 to 30
Add to the collagen solution at a weight percentage and mix homogeneously.

The edible oil / fat having high oxidation stability can improve the cooking efficiency without impairing the storage stability and quality stability of the collagen casing. By adjusting the type and amount of the edible oil / fat added to the collagen solution, the heat-cookability and other properties can be controlled within an appropriate range according to the application and required performance of the collagen casing. If the edible oil / fat has a high melting point, it is difficult to mix it with the collagen solution, and it takes time for the mixing operation to mix it uniformly. In addition, there is a problem that the edible oil / fat solidifies in the collagen solution after mixing. However, if the edible oil / fat has a melting point of 20 ° C. or lower, the above problems do not occur.

As the edible oil / fat having the above-mentioned characteristics, any one kind of oil / fat selected from olive oil, palm oil, palm kernel oil and coconut oil, or these edible oil / fat is contained as a main component. Mixed fats and oils are preferred. When edible oils and fats are added to the collagen solution, the properties of the produced collagen casing are not sufficiently improved unless they are homogeneously mixed, and the properties vary depending on places.

Therefore, if edible oils and fats are emulsified and mixed in a collagen solution, even edible oils and fats that are difficult to mix homogeneously by simply mixing can be uniformly and quickly mixed in the collagen solution, and the collagen casing It is effective for improving the characteristics of. When gelatin is used as the emulsifier, the edible fats and oils are well emulsified and mixed into the collagen solution. In particular, when two types of gelatin having different isoelectric points described above are combined and the pH of the solution is set to a pH value between the two isoelectric points, the coacervation reaction between the two types of gelatin occurs. It is considered that a so-called microcoacervate having fine particles of edible oil and fat as nuclei is formed, and the microcoacervate exists homogeneously and stably in the solution, so that a good mixed emulsion state can be obtained.

[0025]

[Examples] -Example 1- [Preparation of collagen molding material]
It was cut into a size of 10 cm square and immersed in lime milk having a concentration of 0.4% at a ratio of 1 part to 2 parts at a temperature of 20 ° C. for 30 days. The soaked raw material was washed with water and then neutralized with hydrochloric acid. In addition, 2 parts of this treated raw material per 1 part of beef bed
After dipping in an ammonium chloride aqueous solution having a concentration of 1% and a concentration of 1% for 5 hours, the product was washed with running water and purified. The obtained purified raw material was finely cut with a meat grinder equipped with a plate having pores with a diameter of 4 mm. Furthermore, using a defibrating machine in which flat plates having the same structure as the surface of the mortar face each other, and one of them rotates at a high speed, the cutting raw material is passed through the gap to be finely divided, and a collagen fiber dispersion is obtained. Got

20% by weight of this collagen fiber was made into an aqueous suspension having a solid content concentration of 8% and a sodium hydroxide concentration of 3% and kept at 20 ± 1 ° C. for 2 days. In this way, an emulsion containing solubilized collagen is obtained, and the pH of the emulsion is adjusted with hydrochloric acid, taking care not to exceed 20 ° C.
The fibrous substance was aggregated and deposited by lowering it to 4.0, and then dehydrated and separated.

The remaining amount of the above-mentioned collagen fiber (80% by weight) was added to the obtained dehydrated separated product, and this was swollen with an aqueous lactic acid solution so that the solid concentration of beef bed was 3.5% and the pH was 3.5. . To this was added 0.3% of edible oil and fat (melting point: 15 ° C.) consisting of a mixed oil of palm oil and hydrogenated olive oil, and they were mixed homogeneously. The ratio of edible oil / fat to the dry weight of collagen is (0.3 / 3.5) × 100 = 8.6%.
The homogenous mixture was passed through a homogenizer to obtain a gelatinous collagen mixture (collagen molding stock solution) which was a molding solution. [Production of Collagen Casing] The gelatinous collagen mixture was defoamed under reduced pressure and then extruded into a coagulating liquid into a tubular shape through an annular nozzle composed of dies rotating in opposite directions to form a tube. The molding coagulation liquid is 5% smoked liquid
It was composed of 20% saline (20 ° C., pH 10.0) containing (HCHO conversion concentration: 1.02 mg / ml).
The annular nozzle has a nozzle gap of 1.0 mm and a die diameter of 19
It was mm. The molded collagen molded tube was immersed in the molding coagulating liquid as it was for 60 minutes.

The collagen molding tube was taken out from the molding coagulation solution, washed with running water for 60 minutes, and then immersed in a plasticizing solution containing 2.0% glycerin at pH 5.0 at 10 ° C. for 30 minutes. Air was blown into the collagen molding tube taken out from the plasticizing solution to keep the collagen molding tube in a hollow cylindrical shape at 75 ° C (1
Drying with warm air was performed at 0% Rh).

A thermosetting process was performed on the collagen molded tube that had been dried. In the heat curing process, 3 at 40 ℃
After pre-heating for 8 hours, heat treatment was performed at 80 ° C. for 8 hours. As a result, a collagen casing was obtained. In the collagen casing obtained in the above example, sausage meat is packed to produce sausage, and the sausage is
The food was cooked in a frying pan, boiled in boiling water, fried in oil, or barbecue over an open flame, but no inconvenience such as rupture of the casing or separation of the meat from the casing occurred. A sausage was produced in the same manner after storing the collagen casing for a certain period of time, but no deterioration in quality was observed.

In the above examples, the amount of edible oil / fat added was changed variously, and the results were evaluated. The result is shown in FIG. In the figure, the amount of edible oil / fat added is indicated by% by weight of the amount of edible oil / fat added to the dry weight of collagen contained in the collagen raw material solution. The evaluation points are
The degree of breakage and peeling of the casing after heating and cooking was evaluated in five stages according to the following evaluation criteria. The evaluation score of 5 is the best for the heat-cooking property, and the smaller the evaluation score is, the worse the heating-cookability is.

<Evaluation Criteria> 1 = The casing was severely broken and completely peeled from the filled meat. 2 = The casing was severely broken, and the adhesiveness with the filling meat was poor. 3 = A small tear occurred in the casing, and the adhesion to the filling meat was somewhat poor. 4 = The casing did not break, but the adhesion to the filling meat was a little poor.

5 = No breakage of the casing, and good adhesion to the filling meat. From the evaluation results of FIG. 1, it can be seen that the effect of improving the cooking efficiency can be sufficiently exerted when the amount of the edible oil / fat added is 2% by weight or more. Further, FIG. 2 shows the relationship between the oil and fat content and the heat cookability of the collagen casing produced in the above Examples.

<Method of measuring oil content of collagen casing> (1) Put the sample in an appropriate container and put it in a dryer at 105 ° C for 6 minutes.
After drying for 3 hours and allowing to cool in a desiccator, promptly 3
Weigh ~ 5 g and place in a 200 ml Erlenmeyer flask with stopper. (2) Add 100 ml of 18% hydrochloric acid, stopper and decompose in a boiling water bath for 3 hours.

(3) After decomposition, the mixture was cooled to below 30 ° C., 50.0 ml of n-hexane was added, and the mixture was vigorously stirred in a water bath at 30 ° C. for 20 minutes. (4) After separating into two layers, the upper layer is No. After filtering with 5 A filter paper, 25.0 ml of the filtrate is collected in an evaporation dish (preliminarily dried at 105 ° C. for 1 hour, then cooled to room temperature in a desiccator and precisely weighed).

(5) This evaporation dish was heated on a water bath at 70 ° C. to evaporate n-hexane, and then 105
Dry in oven at 0 ° C for 1 hour. (6) The evaporation dish is allowed to cool to room temperature in a desiccator, weighed accurately, and the fat content is calculated by the following formula. Oil / fat content (%) = {remaining amount (g) × 2 / dry sample weight (g)} × 100 From the measurement data of the oil / fat content of the above-mentioned colagen casing, an oil / fat content of 2% by weight or more based on the dry weight of the collagen casing is contained. It can be seen that good performance can be achieved if this is done.

Example 2 In Example 1, 0.5% by weight of hydrogenated olive oil (melting point: 5-8 ° C.) was added as an edible oil and fat (5.7% based on the dry weight of colagen). A collagen casing was produced in the same manner as in Example 1 except for the above. As a result, as in Example 1, excellent performance could be exhibited.

Example 3 In Example 1, as an edible oil and fat, 0.5% by weight of a mixed oil of coconut oil and olive oil (melting point: 12 ° C.) (14.3% based on the dry weight of colagen) was added. A collagen casing was produced in the same manner as in Example 1 except that the above was performed. As a result, as in Example 1, excellent performance could be exhibited.

Example 4 In Example 1, the following steps were performed after obtaining the dehydrated product. The remaining amount of the collagen fiber (80% by weight) was added to the obtained dehydrated product. Here, an edible oil / fat (melting point 13) composed of a mixture of palm kernel oil and hydrogenated olive oil
An emulsifier consisting of gelatin was used for homogeneous mixing (° C.). First, an acid-processed gelatin having an isoelectric point of 8.5 and an alkali-processed gelatin having an isoelectric point of 5.0 were swollen and dissolved at a weight ratio of 50:50 to obtain an emulsifier. The edible fats and oils were mixed and emulsified in an aqueous solution in which this emulsifier was dissolved. This mixed emulsion was thoroughly stirred and mixed with the dehydrated separated product and the collagen fiber dispersion, then swollen with a lactic acid aqueous solution and uniformly mixed. At this time, the beef bed solid concentration was 3.5%, the edible oil and fat concentration was 0.5% (14.3% based on the dry weight of colagen), and the pH was 3.5. The homogenous mixture was passed through a homogenizer to obtain a gelatinous collagen mixture (collagen molding stock solution) which was a molding solution.

In the subsequent steps, when a collagen casing was produced in the same manner as in Example 1, the same excellent performance as in Example 1 could be exhibited. -Example 5-Performance comparison was made by different edible oils and fats. Lard and safflower oil were used as edible oils and fats having poor oxidation stability, and palm oil, olive oil, coconut oil, and palm kernel oil were used as edible oils and fats having good oxidation stability.

A collagen casing was produced in the same manner as in Example 1. It should be noted that edible oils and fats having a high melting point could not be mixed homogeneously with the collagen solution by themselves, so they were used as a mixed oil with olive oil having a low melting point. Regarding the performance immediately after production, all edible oils and fats,
There was no problem in practice. Then, the collagen casing was stored at 25 ° C.-70% RH for 4 months, and the change with time was measured. The same cooking property test as in Example 1 was performed. Table 1 shows the measurement results.

[0041]

[Table 1] ────────────────────────────────── Edible oil and fat Appearance state Color tone change Odor change Manufacturing → aging Later (Remarks) ────────────────────────────────── Comparative Example 5.1 Lard 5 → 3 (Tear, Peel) Comparative Example 5.2 Safflower oil 5 → 2 (breaking and peeling) Browning acidification and deodorization Example 5.1 Palm oil 5 → 5 (No change) No change No change + Hydrogenated olive oil Example 5.2 Hydrogenated olive oil 5 → 5 (No change) No change No change Example 5.3 Palm oil 5 → 5 (No change) No change No change + Olive oil Example 5.4 Palm kernel oil 5 → 5 (No change) No change No change + Hydrogenation Olive oil ────────────────────────────────── When using the stability bad oil, the cooking of immediately after production even be improved over time it can be seen that it is impossible to maintain the performance.

Example 6 The performance comparison was made between the commercially available collagen casing and the collagen casing according to the example of the present invention. A to C
Using the commercially available collagen casing manufactured by the company and the collagen casing produced in Example 1, sausages were produced and heat cookability was evaluated.

As a sausage manufacturing process, the following methods that are generally adopted were adopted. A: Filling the casing with meat → Boil (boiled) → Cooling → Product B: Filling the casing with meat → Steam cook (steaming) →
Cooling → Product C: Filling the casing with meat → Drying → Boiling (boiled) → Cooling → Product D: Filling the casing with meat → Drying → Steam cook (Cooking) → Cooling → Product In the above process, the drying temperature is 65 ~ 85 ° C, processing time 20
~ 60 minutes, boil and steam cook at a temperature of 70-85 ° C and a treatment time of 30-90 minutes. The manufacturing process of A and B, which omits the drying step, is said to be the most severe condition for the collagen casing, and hitherto, no collagen casing that can be well applied to such a manufacturing process has been found.

The obtained sausage was subjected to the same cooking test as in Example 1. The measurement results are shown in Table 2.
The measurement results were evaluated for 5 to 7 samples, and the average value of the evaluation points was shown.

[0045]

[Table 2] ─────────────────────────────── Manufacturing process Collagen casing Cookability ───────── ─────────────────────── Example 6.1 A or B Example 1 Example 5.0 5.0 Comparative Example 6.1 〃 Company A commercial product 3.4 Comparative Example 6.2 〃 Company B Commercial Product 3.1 Comparative Example 6.3 〃 Company C Commercial Product 2.2 ────────────────────────── ───── Example 6.2 C or D Example 1 Example 5.0 5.0 Comparative Example 6.4 〃 Company A Commercial Product 4.1 Comparative Example 6.5 〃 Company B Commercial Product 3.9 Comparative Example 6.6 〃 Company C Commercially available product 3.2 ─────────────────────────────── As a result of the above-mentioned test, it was obtained by the production method of the present invention. Collagen casing compared to commercially available collagen casing ,
It can be seen that it shows a far superior cooking property.

-Example 7- By the same procedure as in Example 6, the performance comparison between the commercially available collagen casing and the collagen casing according to the example of the present invention was carried out by changing the filling meat used for producing sausage. It was When the composition of various commercially available sausages was analyzed, there were considerable variations as shown below.

[Component composition of sausage] Moisture: 65.6 to 48.0% (average 57.7%) Protein: 17.5 to 9.1% (average 12.5%) Fat: 34.6 to 10 0.0% (Average 20.5%) Salt ... 2.6-0.9% (Average 1.6%) Even if the same collagen casing is used, the cooking efficiency will be different if the filling meat is different. Is known. Therefore, using various commercially available filled meat, sausage is manufactured,
The cookability was evaluated. As a sausage manufacturing process, a process of filling meat → boil (70 ° C., 45 minutes) → cooling was adopted.

[0048]

[Table 3] ─────────────────────────── Filled meat Casing Cookability ────────────── ────────────── Example 6.1 α company -1 Example 1 product 5.0 Comparative Example 6.1 α company -1 A company commercial product 4.8 Example 6.2 Manufactured by α company-2 Example 1 Example 5.0 5.0 Comparative example 6.2 Manufactured by α company-2 A Company Commercial product 1.8 Example 6.3 β company Manufactured example 1 Example 5.0 5.0 Comparative example 6.3 β company Manufactured by A company 1.3 Commercial product 6.4 manufactured by γ company Carried product of Example 1 5.0 Comparative example 6.4 γ manufactured by A company Commercial product 3.3 ────────────── ─────────────── As a result of the above test, the product of the present invention is not affected by the difference in the filling meat at all, and always shows good cookability. Therefore, it can be seen that even when various raw materials are used, depending on the type of sausage and the processor, the collagen casing obtained by the production method of the present invention can surely improve the heat cookability.

[0049]

The above-described method for producing a collagen casing according to the present invention is produced by adding the above-mentioned edible oil and fat to a collagen solution and mixing them homogeneously. The collagen casing can greatly improve the cooking efficiency without deteriorating the quality stability and the storage stability.

As a result, it becomes possible to provide a casing having excellent characteristics close to those of natural sheep intestine, which can greatly contribute to the improvement of the quality of foods using a casing such as sausage.

[Brief description of drawings]

FIG. 1 is a diagram showing the results of heat-cookability evaluation tests of Examples and Comparative Examples of the present invention in relation to the amount of edible fats and oils added.

FIG. 2 is a diagram showing the results of the heat-cookability evaluation test of Examples and Comparative Examples of the present invention in relation to the oil and fat content of the collagen casing.

Claims (4)

[Claims] 1. A method for producing a collagen casing by molding a collagen solution into a tube shape, wherein an edible oil / fat having a melting point of 20 ° C. or less and high oxidation stability is added to the collagen solution to obtain a dry weight of collagen in the collagen solution. The method for producing a collagen casing is characterized in that the collagen casing is added in an amount of 2 to 30% by weight and mixed homogeneously. 2. The method according to claim 1, wherein the edible oil / fat is any one kind of oil / fat selected from olive oil, palm oil, palm kernel oil, and coconut oil, or these edible oils / fats are the main ingredients. A method for producing a collagen casing using a mixed fat and oil containing the same. 3. The method for producing a collagen casing according to claim 1, wherein the edible oil and fat is mixed and emulsified in a collagen solution. 4. The method according to claim 3, wherein the emulsifying agent is a first gelatin having an isoelectric point of 6.5 to 9.0 and a second gelatin having an isoelectric point of 4.5 to 5.5. A method for producing a collagen casing using an emulsifier containing the first gelatin and the second gelatin in a weight ratio of 95: 5 to 10:90.