NL193716C - Method for preparing sausage. - Google Patents

Description

1 193716

Method for preparing sausage

The invention relates to a method for preparing sausages and similar products, in which a starting product consisting of parts of meat and material to be added thereto is introduced into a casing 5 and the stuffed casings are then allowed to mature at a suitable temperature for some time.

Such a method is known from the article in Food technology, vol. 10, No. 50, p.

10-13. In the article in particular the microbiological aspects of the preparation are discussed. A fermentation process occurs during maturation, which reduces the acidity of the sausage process. Among others, a seeding of the starting product with acid-forming cultures is discussed.

It is known from other publications, for example German Offeniegungsschrift 3,441,683, that the sausage also dries during ripening. Usually, an air-conditioned plant is used for ripening and drying, into which the prepared products are introduced and in which those products are subjected to a gradual drying, so that over time they slowly release a large part of the moisture contained therein. The Offeniegungsschrift shows that the drying process to be carried out during ripening must be followed very carefully in order to remove undesired phenomena such as mold, too rapid strengthening of the products and the like. In addition, the necessary drying is a lengthy process. The scriptures speak of a period of about seven days to several weeks.

The object of the invention is to provide a process for the preparation of sausages and similar products with which, without compromising on quality, ripening can take place in the shortest possible time and a long drying process can be avoided.

The stated aim is achieved with a method in which sausage meat or coarse meat pieces with added moisture-absorbing substances and fast-acid starter cultures and / or giuconodelta-lactone (GDL) are used as the starting product, whereby an amount of moisture-absorbing substances is added such that the heat vapor pressure a * , of the starting product is equal to the desired aw value of the final product, and wherein the starting product is placed in a casing which is impermeable to water, whereby the starting product is compressed and the casings filled with the starting product are vented and sealed under vacuum .

In the method according to the invention, the raw starting product is prepared in the usual manner, but moisture-absorbing substances such as, for example, freeze-dried meat, milk protein or flour are added. At the same time, fast-sourcing starter cultures and / or GDL are added. The raw starting material (sausage meat, coarse meat pieces) is introduced into the molds or casings of water-impermeable material as a filling. Immediately after the filling has been introduced, the mold or casing with contents is subjected to an underpressure to vent the raw starting product and subsequently tightly closed. The raw starting product must thereby be compressed.

The desired aw value (water vapor tension value) is set on the basis of the amount of moisture-binding substances added. By adding fast-acidifying starter cultures and / or GDL (giuconodelta-lactone), the required rapid decrease in pH value and thereby a gel formation is achieved. The filling material forms a durable connection.

It is noted that the preparation of freeze-dried meat is known per se from German Offeniegungsschrift 3,107,576. In that publication it is proposed to use such freeze-dried material as an additive in the preparation of fresh sausage, because this could cause the ripening time to be shorter. The casing of the sausage to be prepared is of course referred to as gut. A total maturation time 45 of 9 days is still required (see Example 1 on page 7 of the publication).

It is further noted that the addition of starter cultures to starting material for sausage preparation is well known, for example, from U.S. Patent 4,492,712. The addition of GDL is already known per se from European patent application 0.572.305. However, none of the documents discussed mention the use of an enclosure that is impermeable to water.

In the method according to the invention, the raw raw sausage meat must be subjected to a temperature treatment, that is to say brought to the correct temperature, after filling the molds or casings, after filling the molds or casings. to ensure that the ripening process can start and finish in the desired way.

The following can be done for the maturing process: maintain 55 * 24 hours at approx. 24 ° C-26 ° C; * Maintain 12 hours at approx. 22 ° C-24 ° C; and then maintain * at about 18 ° C for 48 hours.

Claims (2)

193716 2 Thereafter, the raw starting material has matured to such an extent that it can be sold as a finished finished product. Among other things, deep-drawn films can be used as casings, so that ready-to-serve self-service packaging can be produced in a similar manner as described in German Offenlegungsschrift 3,911,463 for cooking or boiled sausage. In the method according to the invention, the protein of the raw starting material does not coagulate as a result of the heat treatment, but gel formation takes place and thereby strengthening of the raw starting material by a drop in pH value to about pH 5.0. The end product is comparable to a product manufactured according to a usual method (air-conditioning chamber). The present method differs from all known maturing methods in that no maturation is required for maturation during the maturing phase, since the required extraction of water takes place by the addition of moisture-absorbing substances before the actual manufacturing process and in that a water dispensing during the maturing phase is also not possible. is because casings which are impermeable to water are used. As a result, the desired value of the water vapor pressure of the final product (the aw value) can already be set when the envelopes are filled prior to ripening. A method for preparing sausages and the like, in which a starting product consisting of parts of meat and material to be added thereto is introduced into a casing and the stuffed casings are then allowed to mature at a suitable temperature for some time, characterized in that as starting product sausage meat or coarse meat pieces with added moisture-absorbing substances and fast-acid starter cultures and / or gluconodelta-lactone (GDL) is used, wherein an amount of moisture-absorbing substances is added such that the water vapor pressure α of the starting product is equal to the desired aw- value of the finished product, and that the starting product is placed in a water-impermeable casing whereby the starting product is compressed and the envelopes filled with the starting product are vented and sealed under vacuum.