EP2187751A1 - Séchage de saucisses brutes - Google Patents

Séchage de saucisses brutes

Info

Publication number
EP2187751A1
EP2187751A1 EP08785569A EP08785569A EP2187751A1 EP 2187751 A1 EP2187751 A1 EP 2187751A1 EP 08785569 A EP08785569 A EP 08785569A EP 08785569 A EP08785569 A EP 08785569A EP 2187751 A1 EP2187751 A1 EP 2187751A1
Authority
EP
European Patent Office
Prior art keywords
sausage
artificial
drying
intestine
casing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP08785569A
Other languages
German (de)
English (en)
Inventor
Friedrich Zehetner
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Rhb Revitalisierungs- Handels- und Beteiligungsgesellschaft MbH
Original Assignee
Rhb Revitalisierungs- Handels- und Beteiligungsgesellschaft MbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Rhb Revitalisierungs- Handels- und Beteiligungsgesellschaft MbH filed Critical Rhb Revitalisierungs- Handels- und Beteiligungsgesellschaft MbH
Publication of EP2187751A1 publication Critical patent/EP2187751A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0013—Chemical composition of synthetic sausage casings
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C2013/0063—Sausage casings containing polyamide, e.g. nylon, aramide

Definitions

  • the present invention relates to a use of an artificial intestine for raw sausage drying, an artificial casing for use in raw sausage drying, a method for raw sausage drying, a sausage, which is produced by the method and a raw sausage dryers for producing a sausage.
  • Raw sausage drying is a well-known process for preserving sausages.
  • sausages can be dried with and without intestine.
  • Another problem is the changing sharpness of the ground blades in the course of production.
  • the knife in the first batch of production can be assumed freshly cut knives, resulting in little increase in temperature, less friction, less binding, less lubrication, and increased air pockets result.
  • there are blunt knives resulting in more friction, higher heating, less air pockets and smearing of the temperature contours.
  • Every raw sausage producer knows the fine line on which he moves if he wants to produce consistently high quality raw sausage.
  • Each raw sausage manufacturer has developed his own "tricks" to avoid falling off the ridge, no matter where you are on the side.Without sausage production, so many books were written and given advice as on raw sausage production.
  • the raw sausage maturation in the factories almost always works only with certain Method of preparation of the meat, with certain additives, only of this specific company, preparation of the sausage meat only in these specific cutters and only with these knives, filling only with this filler, tires only with these equipment of a particular company, therefore it has considerable know-how Therefore, if you have determined a successful method, you will not deviate from this method in the future, even in details of the method to label a narrow ridge successfully long enough, one will never allow changes.
  • the finished raw sausage consists of three important parts: From the prepared sausage meat, from the intestine and the various processing methods.
  • fiber casings which are fiber-fleece-reinforced cellulose casings, collagen casings from the crevice of the cattle skin and natural casings.
  • the fiber-reinforced artificial skin is very often used for raw sausages without mold. Ideally without mold, as it can lead to mold formation in conjunction with high humidity to a Cellase Guess. The formation of cellulose in combination with excessive moisture destroys the cellulosic layer, which, however, can no longer be peeled off the sausage casing over its entire surface, which is why the fiber fleece remains as a shell. - A-
  • Collagen casings are very popular for raw sausages, with mold growth. They are somewhat thicker than fiber-reinforced cellulose casings and retain their function even at high humidities.
  • Natural casings can be obtained from all slaughter animals for traditional raw sausage varieties and specialties.
  • Treatment methods are, in principle, the climate, the length of stay, the treatment of the sausages after fieiien and cliffs.
  • climate means temperature, humidity and air movement.
  • Today's air conditioners can be programmed with countless "steps" and different lengths of time, for example, step 1: temperature 24 ° C, humidity 96%, air movement level 4 duration 2 h, 18 min, 30 sec, etc.
  • each of the three types of intestine mentioned has more or less the same problem. Focusing on the color stabilization, you have on the other hand, the problem with the dry edge. Focusing too much on the prevention of the dry edge, especially in fiber casings, there is the possibility of mold growth. If one concentrates too much on the dry edge, it looks bad with the color stabilization. In this case, it may also be difficult at the same time to achieve the desired weight loss in a given time.
  • This object of the invention is achieved by the use of an artificial intestine which provides sufficient membrane function, thereby avoiding the trade-off between rapid drying and avoiding a dry edge.
  • the raw sausage drying is simplified considerably, since a parameter (the speed of drying) becomes irrelevant (decoupling of a parameter). This leaves two parameters that are much easier to control than three mutually influencing parameters (only two parameters to consider and no longer three interlinked parameters).
  • a first aspect of the present invention relates to a use of an artificial casing for raw sausage drying, wherein the artificial casing is filled with a sausage meat, whereby a sausage is formed, wherein the artificial intestine has a membrane function between sausage mass and outside environment of the sausage for moisture compensation, whereby a dry edge is avoided the filled artificial casing is exposed to a stream of air.
  • a second aspect of the invention relates to an artificial casing for use in raw sausage drying according to one of claims 1 to 9.
  • a third aspect of the invention relates to a process for raw sausage drying, comprising the steps of filling a sausage meat in an artificial casing according to claim 10, whereby a sausage is produced, wherein the artificial intestine has a membrane function between sausage mass and outside environment of the sausage, whereby a very moist sausage mass in dry Artificial bowel is prevented, and dry the sausage by exposing the filled artificial bowels of an air stream.
  • a fourth aspect of the invention relates to a sausage made by the steps of: filling a sausage meat into an artificial casing according to claim 11, whereby a sausage is produced, whereby the artificial intestine has a membrane function between sausage mass and outside environment of the sausage, whereby a very moist sausage mass prevents with dry artificial intestine and dry the sausage by exposing the filled artificial casing to a stream of air.
  • a fifth aspect of the invention relates to a raw sausage drying apparatus for producing a sausage according to claim 13.
  • the intestine serves as a membrane between the initially moist interior of the sausage and the environment.
  • a use of an artificial intestine is described, wherein the sausage mass in the artificial intestine has a high filling pressure for improving the membrane function.
  • a use of an artificial intestine is described, wherein the artificial intestine has a high gearschrumpfhus to improve the membrane function.
  • an artificial gut wherein the artificial intestine comprises polyamide compounds.
  • a use of a Kunsiuarms is also described, wherein the Polyarnidv ⁇ ritati ⁇ ri are hardly thermoelastic.
  • the present artificial casing is designed and constructed in such a way that its polyamide compounds do not react thermoelastically, but only to moisture and dryness. This means that the intestine can expand or contract with moisture in any direction, if this is not prevented by the sausage meat.
  • the shrinkage from wet to dry intestine is higher by potencies than under unchanged wet conditions.
  • an artificial gut wherein the artificial intestine is expandable or contractible in response to moisture or dryness.
  • an artificial gut wherein the artificial intestine comprises buffer particles for preventing rapid drying at one site of the artificial gut while concurrently accumulating moisture at another location of the artificial intestine.
  • buffer particles incorporated in the new intestinal material, which should prevent the rapid drying of the intestine on the one hand and the rapid accumulation of moisture in the intestine from the inside on the other side.
  • a use of an artificial gut is described wherein the artificial intestine is used at about 15-40 degrees Celsius.
  • an artificial intestine is described, wherein the artificial intestine is suitable for largely preventing an entry of oxygen into the sausage mass.
  • an idea of the invention can be considered to provide a use of an artificial casing for raw sausage drying available, wherein the artificial casing is filled with a sausage meat, whereby a sausage is formed, wherein the artificial intestine has a membrane function between sausage meat and the outside environment of the sausage for moisture balance, whereby a Dry edge is avoided.
  • the avoidance of the dry edge in the production of raw sausages need not be considered further because of the artificial casing. Therefore, there is a considerable simplification of the control of the production process, since so far three coupled sizes (drying, avoiding dry edge, color stabilization) can be replaced by a system of only two sizes to be considered (drying, color stabilization). This results in a Acceleration of the production process and reduction of rejects in production.
  • Fig. 1 a sausage without intestine at a temperature TO
  • Fig. 2. a sausage with intestine at a temperature Tl
  • Fig. 3. a sausage with intestine at a temperature T2
  • Fig. 4. a sausage with intestine at a temperature T3
  • Fig. 1 shows a sausage 101, which is dried at a temperature TO and an air flow LO.
  • the sausage 101 has no intestine, which is why the temperature TO and the velocity of the air flow LO can be selected within wide ranges without fear of forming a dry edge.
  • the lack of a gut however, has particular production-related disadvantages. Furthermore, problems arise when transporting the sausage, since the supporting effect of the intestine is missing.
  • FIG. 2 shows a sausage 205 with a casing 202 and a sausage mass 203.
  • the ends of the sausage 205 are clipped with clips 201 and 204.
  • the sausage 205 is dried at a temperature Tl with an air flow Ll.
  • the sausage 205 must first be dried with a high-humidity air flow Ll, since otherwise a dry edge formation would be the undesirable consequence.
  • FIG. 3 shows a sausage 306 which is dried with an increased air flow L2 without sufficient humidity at high temperature T2 (T2 is greater than T1).
  • T2 high temperature
  • a dry edge 303 which prevents further continuous drying of the sausage meat 304, forms beneath the intestine 302.
  • the dry edge 303 acts as a moisture barrier.
  • the dry edge 303 is also undesirable because of taste disadvantages when eating the sausage 306. It may therefore result from the dry edge 303, the situation that the consumer of this sausage 306 a dry edge 303 is found in a humid interior of the sausage 306. Such a sausage 306 would not be perceived by the consumer as taste-beneficial.
  • FIG. 4 shows a sausage 405 with an artificial intestine 402 according to the invention.
  • This artificial intestine 402 has an increased membrane function and, therefore, despite the same temperature T3 (T3 is equal to T2, ie greater than T1) and also high airflow L3, which does not have high air humidity (L3 is equal to L2), to no dry edge.
  • T3 is equal to T2, ie greater than T1
  • L3 which does not have high air humidity
  • the raw sausage drying is carried out by the movement of air at elevated temperature.
  • an acceleration of the raw sausage drying is achieved, wherein the temperature is kept approximately constant. In particular, no drying is achieved without a corresponding air movement.
  • FIG. 5 shows the cross-section 501 of a sausage, the sausage having a bowel 507 which does not have a membrane function such that moisture can escape from the sausage unhindered and oxygen is prevented from entering the sausage.
  • the intestine 507 of the sausage forms an area 502 of the sausage that is very dry after an initially too strong drying due to an excessive air flow. As a result, further drying of the sausage is prevented. Therefore, portions of the sausages 503, 504, 505, and 506 are formed that are significantly wetter than the rim portion 502. The closer a layer of sausage is placed to the core 506 of the sausage, the wetter this area is. The core 506 of the sausage is therefore significantly wetter than the layers 505, 504, 503 and of course 502.
  • FIG. 6 shows the cross section 601 of a sausage, the sausage having an artificial intestine 605 with a membrane function.
  • the membrane function prevents formation of a drying edge even with very fast drying. A drying edge would be considered Moisture barrier act. This would prevent further drying of the inner area. The result would be a sausage with a dry rim and moist interior. Such a sausage would not meet the taste of the average consumer.
  • the sausage according to FIG. 6 has an artificial intestine 605.
  • This artificial gut 605 allows passage of moisture from the inside of the sausage to the outside of the sausage. On the outside of the sausage, the moisture escaping from the sausage is absorbed by the ambient air. The ambient air is circulated, so that on the outside of the sausage always air is to be found, which can still absorb moisture.
  • the drying process can be done very quickly because the artificial gut 605 prevents a moisture barrier.
  • the artificial intestine 605 also prevents the ingress of oxygen into the sausage. As a result, an oxidation of the sausage interior (graying) is prevented, whereby the sausage remains stable.
  • the inner region 602 has along an imaginary ray 603 emanating from the center of the sausage and directed towards the edge of the sausage, along the portion 604, an approximately equal consistency throughout.
  • This uniform consistency of the sausage in the range 602 is made possible by a continuous drying of the sausage.
  • This continuous drying of the sausage is the result of the use of an artificial intestine 605, which has a membrane function.
  • FIG 7 shows the test results of test series with the artificial intestine with membrane function.
  • Column 1 lists the names of the test sausages.
  • Column 2 lists the starting weight of the test sausages. Sausages with very different initial weights of about 450 grams to about 2400 grams were used in the tests.
  • Column 3 shows which drying chambers were used. Two different chambers, Appendix 1 and Appendix 2, were used in the test. In the other columns 4 to 12 the respective weight decreases are listed absolutely and in percentage decrease.
  • test results are for the second day (column 4: absolute weight, column 5: percentage weight loss), the eighth day (column 6: absolute weight, column 7: percentage weight gain), the tenth day (column 8: absolute weight, column 9: percentage weight loss) and for the fifteenth day after the start of drying (column 10: remaining total weight, column 12: percentage weight loss).
  • the pH for individual sausages of the test run is also shown in column 11.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La demande concerne l'utilisation d'un boyau synthétique pour le séchage de saucisses brutes, le boyau synthétique étant rempli d'une pâte à saucisse, ce qui fournit une saucisse, le boyau synthétique présentant la fonction d'une membrane entre la pâte à saucisse et l'environnement extérieur de la saucisse en vue de l'équilibrage de l'humidité, ce qui permet d'éviter la formation d'une bordure sèche lorsque le boyau synthétique rempli est exposé à un écoulement d'air pour le séchage de la saucisse brute. La demande concerne également un procédé de séchage de saucisse brute qui comprend les étapes qui consistent à placer une pâte à saucisse dans un boyau synthétique, ce qui fournit une saucisse, le boyau synthétique présentant une fonction de membrane entre la pâte à saucisse et l'environnement extérieur de la saucisse, ce qui permet d'éviter d'obtenir une pâte à saucisse trop humide avec un boyau synthétique sec, et le séchage de la saucisse en exposant à un écoulement d'air le boyau synthétique rempli.
EP08785569A 2008-08-14 2008-08-14 Séchage de saucisses brutes Withdrawn EP2187751A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2008/006722 WO2010017829A1 (fr) 2008-08-14 2008-08-14 Séchage de saucisses brutes

Publications (1)

Publication Number Publication Date
EP2187751A1 true EP2187751A1 (fr) 2010-05-26

Family

ID=40351674

Family Applications (1)

Application Number Title Priority Date Filing Date
EP08785569A Withdrawn EP2187751A1 (fr) 2008-08-14 2008-08-14 Séchage de saucisses brutes

Country Status (2)

Country Link
EP (1) EP2187751A1 (fr)
WO (1) WO2010017829A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115388633B (zh) * 2022-08-29 2024-03-08 澜海生态农业(杭州)有限公司 一种用于传统香肠制作的烘干装置及方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3526394A1 (de) * 1985-07-24 1987-02-05 Becker & Co Naturinwerk Rohwursthuelle, verfahren zu ihrer herstellung und verwendung fuer an der luft reifende wurstwaren
DE3539763A1 (de) * 1985-11-09 1987-05-21 Vemag Verdener Masch App Verfahren und vorrichtung zum reifen von lebensmitteln, insbesondere fleischerzeugnissen wie rohwurst o. dgl.
DE19854769A1 (de) * 1998-11-27 2000-05-31 Wolff Walsrode Ag Lasergestippter Kunststoffdarm
DE10337010A1 (de) * 2003-08-12 2005-03-17 Case Tech Gmbh & Co.Kg Rauchdurchlässige gereckte nahtlose Schlauchhülle sowie deren Verwendung als Nahrungsmittelhülle
DE10344867A1 (de) * 2003-09-26 2005-04-21 Kalle Gmbh & Co Kg Nahrungsmittelhülle auf Polyamidbasis mit Rauchübertrag
DE102006058635A1 (de) * 2006-12-13 2008-06-19 Kalle Gmbh Nahrungsmittelhülle auf Cellulosehydratbasis mit Nanopartikeln

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2010017829A1 *

Also Published As

Publication number Publication date
WO2010017829A1 (fr) 2010-02-18

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