WO2010017829A1

WO2010017829A1 - Drying raw sausage

Info

Publication number: WO2010017829A1
Application number: PCT/EP2008/006722
Authority: WO
Inventors: Friedrich Zehetner
Original assignee: Rhb Revitalisierungs-, Handels- Und Beteiligungsgesellschaft Mbh
Priority date: 2008-08-14
Filing date: 2008-08-14
Publication date: 2010-02-18
Also published as: EP2187751A1

Abstract

The invention relates to the use of an artificial sausage skin for drying raw sausage, wherein the artificial sausage skin is filled with a sausage mixture, thereby producing a sausage, the artificial sausage skin functioning as a membrane between the sausage mixture and the external environment of the sausage, so as to equilibrate the moisture content and avoid drying out. The filled, artificial sausage skin is exposed to a current of air for drying the raw sausage. Furthermore, the application relates to a method for drying raw sausage, comprising the steps of filling a sausage mixture into an artificial sausage casing, thereby producing a sausage, the artificial sausage skin functioning as a membrane between the sausage mixture and the external environment of the sausage, whereby a very moist sausage mass is prevented if the sausage skin is dry and the sausage is dried by exposure of the filled artificial sausage skin to a stream of air.

Description

Rohwursttrocknung

DESCRIPTION

FIELD OF THE INVENTION

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.

BACKGROUND OF THE INVENTION

Raw sausage drying is a well-known process for preserving sausages. Here, sausages can be dried with and without intestine.

SUMMARY OF THE INVENTION

In raw sausage drying, it can be considered practically impossible to achieve a consistent batch of raw sausages reproducible on all points. Even through the most accurate observation and compliance with all so-called standardization methods, it always comes back to defective products. Miscarous products here are sausages that differ from a desired ideal of finished raw sausage, very or at least significantly.

Raw sausage maturation is a very complex process. Already during the preparation of the sausage meat so-called ideal compromises have to be made. These compromises are with respect to the melting point of the bacon used, the temperature differences of the different types of meat used, the problem of condensed water effect through different temperatures of the raw materials used and the mixing, splitting and dissolving of the additives used to meet.

Another problem is the changing sharpness of the ground blades in the course of production. When using 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. After ten batches in production, there are blunt knives, resulting in more friction, higher heating, less air pockets and smearing of the temperature contours.

Normally, all these criteria, which can not be standardized to 100%, are also tolerated, because they deviate so far from the ideal process by subsequent, likewise not completely standardizable so-called processing methods, that it always comes back to defective products, even if the standard is best adhered to.

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 result of an ideal raw sausage production is quickly described: ideal color, ideal degree of drying after a certain maturing time, good peelable slice cohesion and ideal consistency.

Basically, the finished raw sausage consists of three important parts: From the prepared sausage meat, from the intestine and the various processing methods.

The diversity of the world's most diverse sausage masses is unmanageable. They can be coarse or fine grained, with high or low fat, with low minus temperatures, high or low grained, they can be too warm or too cold or too heavy lubricating, but also "ideal" lubricating dark meat or meat substitutes.

The three most important intestines in raw sausage production are: 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 Cellasebildung. 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.

In raw sausage drying in particular the treatment methods are of importance. 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.

The problem of the treatment methods is not very easy to understand. If the raw sausages lose 30% weight loss, you might think they just need to expose them to dry air for drying. If one were to do this by simply exposing the raw sausages to a very dry air, a so-called dry edge would form which seals so tightly that no moisture or only very little moisture can be drawn out from the center of the sausage mass. The dry edge would prove to be a moisture barrier. The result would be a very dry outside and moist sausage inside the sausage. The consumer would not appreciate such a sausage.

Therefore, it is tried by initially higher humidities to let the sausage slowly and evenly, so ideally dry. These high humidities, especially at the beginning of the drying of the raw sausages, are not necessarily ideal for the color stabilization of the sausage. It therefore follows that the three most important issues of raw sausage graining, color stabilization, drying and prevention of dry edge formation are in conflict with one another. That is, when optimizing the goal achievement of a goal, one moves away from another goal. The parameters for optimizing the final result must therefore always be selected with regard to all the desired partial goals. The raw sausage production parameters thus represent a coupled system. Furthermore, as raw sausage production takes place on a large scale, compliance with the selected parameters presents a constant challenge. If a parameter runs in one direction, a high scrap rate can always be expected. Therefore, it follows that 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.

Since a positive approach in one direction will negatively affect another, the processing of raw sausages is very complex. It results in such excrescences that there are paged "programs" for the raw sausage ripening: in hundreds of steps, with hours, minutes and even seconds instruction is described how the three factors temperature, humidity, air movement (prevention of dry edge, perhaps still in Connection with the pH development inside the raw sausage), should be adjusted.

It can be regarded as an object of the present invention to simplify the complex effects of raw sausage drying in order to improve the setting of the To simplify production parameters, whereby the three objectives, fast drying, avoiding the dry edge formation and color stabilization can be achieved with less effort at the same time reduced rejects.

Considering this background, it would be ideal to eliminate the problem of the emergence of the dry rim by a specialized colon. As a result, only two of the three objectives would have to be pursued. This would mean that if the dry edge problem disappears during the ripening process, higher temperatures could easily stabilize the color and also dry by drier climate and more air movement could accelerate the desired weight loss without the annoying dry edge.

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. As a result, 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.

In the present invention, the intestine serves as a membrane between the initially moist interior of the sausage and the environment.

Exemplary embodiments are described in the dependent claims.

According to an exemplary embodiment of the invention, 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. According to an exemplary embodiment of the invention, a use of an artificial intestine is described, wherein the artificial intestine has a high Rückschrumpfbarkeit to improve the membrane function.

In accordance with an exemplary embodiment of the invention, there is further described use of an artificial gut, wherein the artificial intestine comprises polyamide compounds.

According to an exemplary embodiment of the invention, a use of a Kunsiuarms is also described, wherein the Polyarnidvεrbindungεri 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.

In accordance with an exemplary embodiment of the invention, there is described use of an artificial gut wherein the artificial intestine is expandable or contractible in response to moisture or dryness.

According to an exemplary embodiment of the invention, there is described use of 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. There are so-called 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. According to an exemplary embodiment of the invention, a use of an artificial gut is described wherein the artificial intestine is used at about 15-40 degrees Celsius. Practical tests have shown that with this new intestinal material, at temperatures of 15 ° to 40 °, ie just below the coagulation temperature and up to 100 times more air movement in the room, it can come to no dry edge formations. All previous experiments show that at least half the drying time during raw sausage production is achieved by higher temperatures and also by the enormously accelerated air movement.

According to an exemplary embodiment of the invention, a use of an artificial intestine is described, wherein the artificial intestine is suitable for largely preventing an entry of oxygen into the sausage mass.

In accordance with an exemplary embodiment of the invention, a method is described wherein drying occurs at about 15-40 degrees Celsius.

As 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. According to the invention, 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.

It should be noted that the term "comprising" does not exclude other elements or method steps, just as the term "a" and "an" does not exclude multiple elements and steps.

Of course, the individual features can also be combined with each other, which can also be partially beneficial effects that go beyond the sum of the individual effects.

These and other aspects of the present invention are illustrated and clarified by reference to the exemplary embodiments hereinafter described.

BRIEF DESCRIPTION OF THE DRAWINGS

Exemplary embodiments will be described below with reference to the following drawings. It shows the

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. 5 cross-section of a sausage Fig. 6 cross-section of a sausage

Fig. 7 results of a series of experiments

DETAILED DESCRIPTION OF EXEMPLARY EMBODIMENTS

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. Here, 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). As a result, a dry edge 303, which prevents further continuous drying of the sausage meat 304, forms beneath the intestine 302. Here, 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. In this artificial intestine, therefore, the drying can be made such that the color stabilization is optimally achieved.

According to the raw sausage drying is carried out by the movement of air at elevated temperature. By increasing the air movement 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.

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. Instead, 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.

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. The 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). For the fifteenth day after the start of the drying, the pH for individual sausages of the test run is also shown in column 11.

As a result of the test series, it can be concluded that the artificial sausages with membrane function can dry the raw sausages much faster. Overall, the necessary drying time when using a Kunsidaπns with lvlcmbranfünktiön approximately at least be dreittelt.

The reference numerals used are for convenience of reference only and are not to be considered as limiting, the scope of the invention being indicated by the claims.

LIST OF REFERENCE SIGNS

101 sausage

201 clip

202 intestine

203 sausage meat

204 clip

205 sausage

301 clip

intestine

303 dry edge

304 sausage meat

305 clip

306 sausage

401 clip

402 artificial bowel

403 sausage mass

404 clip

405 sausage

501 Cross section of a sausage

502 Outer layer of a sausage

503 layer of a sausage

504 layer of a sausage

505 layer of a sausage

506 core of a sausage

507 intestine of a sausage

601 Cross section of a sausage

602 sausage 603 ray starting from the center of a sausage

604 section of a ray

605 artificial intestine

Claims

1. Use of an artificial casing (402, 605) for raw sausage drying, wherein the artificial casing (402, 605) is filled with a sausage mixture (203, 304, 403, 602), whereby a sausage (205, 306, 405, 601) is produced, wherein the artificial intestine (402, 605) has a membrane function between sausage mass (203, 304, 403, 602) and outside environment of the sausage (205, 306, 405) for moisture compensation, whereby a dry edge (303) is avoided, wherein the filled artificial intestine (30) 402, 605) is exposed to a stream of air for raw sausage drying.

2. A cowl saucer (402, 605) according to claim 1, wherein the sausage mass (203, 304, 403, 602) in the artificial gut (402, 605) has a high inflation pressure to improve membrane function.

3. Use of an artificial intestine (402, 605) according to any one of the preceding claims, wherein the artificial intestine (402, 605) has a high Rückschrumpfbarkeit to improve the membrane function.

4. Use of an artificial casing (402, 605) according to any one of the preceding claims, wherein the artificial casing (402, 605) comprises polyamide compounds.

5. Use of an artificial casing (402, 605) according to claim 4, wherein the polyamide compounds are hardly thermoelastic.

Use of an artificial colon (402, 605) according to any one of the preceding claims, wherein the artificial intestine (402, 605) is expandable or contractible in response to moisture or dryness.

Use of an artificial colon (402, 605) according to any one of the preceding claims, wherein the artificial gut (402, 605) comprises buffer particles for preventing rapid drying at one site of the artificial intestine (402, 605) while accumulating moisture at another site of the artificial casing (402, 605).

Use of an artificial intestine (402, 605) according to any one of the preceding claims, wherein the artificial intestine (402, 605) is used at about 15 to 40 degrees Celsius.

9. Use of an artificial intestine (402, 605) according to one of the preceding claims,

to prevent the sausage mass (203, 304, 403, 602).

10. artificial casing (402, 605) for use in raw sausage drying according to one of the preceding claims.

11. Process for raw sausage drying comprising the steps of:

- Filling a sausage mass (203, 304, 403, 602) in an artificial casing (402, 605) according to claim 10, whereby a sausage (205, 306, 405) is formed, wherein the artificial casing (402, 605) has a membrane function between sausage meat ( 203, 304, 403, 602) and external environment of the sausage (205, 306, 405), whereby a very moist sausage mass (203, 304, 403, 602) is prevented in dry artificial casing (402, 605), and

- drying the sausage (205, 306, 405) by exposing the filled artificial casing (402, 605) to an air flow.

12. The method of claim 11, wherein the drying is carried out at about 15 to 40 degrees Celsius.

13. sausage (205, 306, 405) produced by the steps of filling a sausage mass (203, 304, 403, 602) in an artificial casing (402, 605) according to claim 10, whereby a sausage (205, 306, 405) is formed wherein the artificial casing (402, 605) has a membrane function between sausage mass (203, 304, 403, 602) and outside environment of the sausage (205, 306, 405), whereby a very moist sausage mass (203, 304, 403, 602) at dry artisanal (402, 605) is prevented and drying the sausage (205, 306, 405) by exposing the filled artificial intestine to an airflow.

14. raw sausage drying apparatus for producing a sausage according to claim 13.