WO2011073375A1 - Raw sausage with accelerated maturing process, and method for the production thereof - Google Patents
Raw sausage with accelerated maturing process, and method for the production thereof Download PDFInfo
- Publication number
- WO2011073375A1 WO2011073375A1 PCT/EP2010/070036 EP2010070036W WO2011073375A1 WO 2011073375 A1 WO2011073375 A1 WO 2011073375A1 EP 2010070036 W EP2010070036 W EP 2010070036W WO 2011073375 A1 WO2011073375 A1 WO 2011073375A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- raw sausage
- raw
- added
- mass
- folic acid
- Prior art date
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 166
- 238000000034 method Methods 0.000 title claims abstract description 97
- 230000008569 process Effects 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 45
- 229940088594 vitamin Drugs 0.000 claims abstract description 84
- 229930003231 vitamin Natural products 0.000 claims abstract description 84
- 235000013343 vitamin Nutrition 0.000 claims abstract description 84
- 239000011782 vitamin Substances 0.000 claims abstract description 84
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims abstract description 78
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims abstract description 51
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims abstract description 48
- 235000019152 folic acid Nutrition 0.000 claims abstract description 46
- 239000011724 folic acid Substances 0.000 claims abstract description 41
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims abstract description 40
- 229960000304 folic acid Drugs 0.000 claims abstract description 40
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 39
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000019157 thiamine Nutrition 0.000 claims abstract description 32
- 239000011721 thiamine Substances 0.000 claims abstract description 32
- 229960003495 thiamine Drugs 0.000 claims abstract description 30
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000001968 nicotinic acid Nutrition 0.000 claims abstract description 29
- 229960003512 nicotinic acid Drugs 0.000 claims abstract description 29
- 239000011664 nicotinic acid Substances 0.000 claims abstract description 29
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims abstract description 29
- 150000003839 salts Chemical class 0.000 claims abstract description 28
- 235000008160 pyridoxine Nutrition 0.000 claims abstract description 26
- 239000011677 pyridoxine Substances 0.000 claims abstract description 26
- 229940011671 vitamin b6 Drugs 0.000 claims abstract description 26
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229960002477 riboflavin Drugs 0.000 claims abstract description 24
- 235000019192 riboflavin Nutrition 0.000 claims abstract description 24
- 239000002151 riboflavin Substances 0.000 claims abstract description 24
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 230000005070 ripening Effects 0.000 claims description 47
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 claims description 38
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 claims description 37
- 239000007858 starting material Substances 0.000 claims description 26
- 230000035800 maturation Effects 0.000 claims description 20
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 claims description 19
- 229960002685 biotin Drugs 0.000 claims description 19
- 235000020958 biotin Nutrition 0.000 claims description 19
- 239000011616 biotin Substances 0.000 claims description 19
- ASARMUCNOOHMLO-WLORSUFZSA-L cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2s)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@H](C)OP([O-])(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O ASARMUCNOOHMLO-WLORSUFZSA-L 0.000 claims description 19
- 229940055726 pantothenic acid Drugs 0.000 claims description 19
- 235000019161 pantothenic acid Nutrition 0.000 claims description 19
- 239000011713 pantothenic acid Substances 0.000 claims description 19
- MECHNRXZTMCUDQ-UHFFFAOYSA-N Vitamin D2 Natural products C1CCC2(C)C(C(C)C=CC(C)C(C)C)CCC2C1=CC=C1CC(O)CCC1=C MECHNRXZTMCUDQ-UHFFFAOYSA-N 0.000 claims description 16
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 16
- 229960002061 ergocalciferol Drugs 0.000 claims description 16
- 229960001295 tocopherol Drugs 0.000 claims description 16
- 235000010384 tocopherol Nutrition 0.000 claims description 16
- 229930003799 tocopherol Natural products 0.000 claims description 16
- 239000011732 tocopherol Substances 0.000 claims description 16
- MECHNRXZTMCUDQ-RKHKHRCZSA-N vitamin D2 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)/C=C/[C@H](C)C(C)C)=C\C=C1\C[C@@H](O)CCC1=C MECHNRXZTMCUDQ-RKHKHRCZSA-N 0.000 claims description 16
- 235000001892 vitamin D2 Nutrition 0.000 claims description 16
- 239000011653 vitamin D2 Substances 0.000 claims description 16
- 235000015241 bacon Nutrition 0.000 claims description 15
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 7
- -1 riboflavm Chemical compound 0.000 claims description 4
- AEDORKVKMIVLBW-BLDDREHASA-N 3-oxo-3-[[(2r,3s,4s,5r,6r)-3,4,5-trihydroxy-6-[[5-hydroxy-4-(hydroxymethyl)-6-methylpyridin-3-yl]methoxy]oxan-2-yl]methoxy]propanoic acid Chemical compound OCC1=C(O)C(C)=NC=C1CO[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](COC(=O)CC(O)=O)O1 AEDORKVKMIVLBW-BLDDREHASA-N 0.000 claims description 3
- 239000011833 salt mixture Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 description 28
- 239000000203 mixture Substances 0.000 description 27
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 24
- 241001237745 Salamis Species 0.000 description 20
- 235000015175 salami Nutrition 0.000 description 20
- 244000005700 microbiome Species 0.000 description 17
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 12
- 235000014655 lactic acid Nutrition 0.000 description 12
- 239000004310 lactic acid Substances 0.000 description 12
- 244000203593 Piper nigrum Species 0.000 description 11
- 235000008184 Piper nigrum Nutrition 0.000 description 11
- 235000013614 black pepper Nutrition 0.000 description 10
- 238000009472 formulation Methods 0.000 description 10
- 235000015278 beef Nutrition 0.000 description 9
- 238000002156 mixing Methods 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 8
- 230000012010 growth Effects 0.000 description 8
- 241000283690 Bos taurus Species 0.000 description 7
- 238000011161 development Methods 0.000 description 7
- 230000018109 developmental process Effects 0.000 description 7
- 238000005554 pickling Methods 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- 241000295644 Staphylococcaceae Species 0.000 description 6
- 235000010323 ascorbic acid Nutrition 0.000 description 6
- 229960005070 ascorbic acid Drugs 0.000 description 6
- 239000011668 ascorbic acid Substances 0.000 description 6
- 230000008901 benefit Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 229910002651 NO3 Inorganic materials 0.000 description 5
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 150000002224 folic acids Chemical class 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 4
- 238000009826 distribution Methods 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 230000002950 deficient Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000005469 granulation Methods 0.000 description 3
- 230000003179 granulation Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 230000033001 locomotion Effects 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 230000008092 positive effect Effects 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 3
- 230000002269 spontaneous effect Effects 0.000 description 3
- 241000235036 Debaryomyces hansenii Species 0.000 description 2
- 241000192132 Leuconostoc Species 0.000 description 2
- 241000192001 Pediococcus Species 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 238000005899 aromatization reaction Methods 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000009739 binding Methods 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000001419 dependent effect Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000010333 potassium nitrate Nutrition 0.000 description 2
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 2
- 239000004323 potassium nitrate Substances 0.000 description 2
- 235000010289 potassium nitrite Nutrition 0.000 description 2
- 239000004304 potassium nitrite Substances 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 235000010344 sodium nitrate Nutrition 0.000 description 2
- 239000004317 sodium nitrate Substances 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000442425 Aristeomorpha foliacea Species 0.000 description 1
- 241000282461 Canis lupus Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 244000057399 Dalea candida Species 0.000 description 1
- 241000305071 Enterobacterales Species 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000192041 Micrococcus Species 0.000 description 1
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 241000864269 Penicillium nalgiovense Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 241000191965 Staphylococcus carnosus Species 0.000 description 1
- 241000191973 Staphylococcus xylosus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- AZFNGPAYDKGCRB-XCPIVNJJSA-M [(1s,2s)-2-amino-1,2-diphenylethyl]-(4-methylphenyl)sulfonylazanide;chlororuthenium(1+);1-methyl-4-propan-2-ylbenzene Chemical compound [Ru+]Cl.CC(C)C1=CC=C(C)C=C1.C1=CC(C)=CC=C1S(=O)(=O)[N-][C@@H](C=1C=CC=CC=1)[C@@H](N)C1=CC=CC=C1 AZFNGPAYDKGCRB-XCPIVNJJSA-M 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000003698 anagen phase Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229940014144 folate Drugs 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000015784 hyperosmotic salinity response Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
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- 239000008101 lactose Substances 0.000 description 1
- 230000004807 localization Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the invention relates to processes for the production of raw sausage with an accelerated ripening process and raw sausage produced by this process.
- Raw sausages are produced on the basis of known recipes and according to the guidelines of typical types of raw sausage (see the Guidelines in the German Food Book 27728.1 1.1974, Sections 2.211 and 2.212).
- lactic acid bacteria such as Lactobacillus, Leuconostoc, Pediococcus, Laktococcus and Streptococcus
- micrococci and staphylococci such as Micrococcus and Staphylococcus, eg Staphylococcus carnosus and Staphylococcus xylosus
- fen such as Debaromyces hansenii and Candida famata
- noble mold cultures such as various Penicillium spp., eg P. nalgiovense, P. camembertü and P. candidum).
- the raw sausage mass is filled into artificial or natural casings.
- the filled raw sausages are matured in a known manner in climatic chambers or ripening rooms at a controlled temperature, humidity and air movement. In some cases, the product is also smoked.
- the most important processes in the ripening of the raw sausage are reddening, pH reduction, binding, drying and aromatization. The individual processes run side by side and one after the other and are also interdependent.
- EP 1048227 B1 discloses meat products containing omega-3 complementary fatty acids and which are additionally enriched with vitamins and fiber.
- the enrichment of the raw sausage aims at a healthy diet of the end user.
- vitamins with a total content of 0, 1 to 0.3 percent by weight of the raw sausage are added.
- One Effect on the ripening of raw sausage was not observed.
- the ripening process of raw sausage is highly dependent on the type of meat used and the ripening conditions, which leads to a highly batch-dependent quality of raw sausage.
- EP 1 601 257 B1 discloses a process for producing raw sausage with an accelerated ripening process, in which folic acid and / or folates are preferably added to the raw sausage mass in the step of adding the spice.
- the vitaminization of the meat with folic acid has been shown to promote an improved ripening process by stimulating the growth of the lactic acid bacteria involved in the ripening process, such as lactobacilli and / or micrococci. Activation of lactic acid production resulted in faster maturation of the raw sausage.
- positive product properties such as a significant improvement of taste and smell, a better cut resistance and a fast and uniform color development as well as good storage properties were found.
- the addition of folic acid and / or folates for the production of the risk of defective production can be reduced.
- the maturation of the raw sausage is known to climatic chambers or ripening rooms at a controlled temperature, humidity and air movement.
- the provision of appropriately equipped climatic chambers or ripening rooms is associated with considerable investment costs and technical effort for the manufacturer.
- the operation of the climatic chambers or ripening rooms is also a considerable expense in the production of raw sausage.
- the object of the invention is therefore to provide an improved process for the production of raw sausage, in which the maturing process proceeds stably even in the event of environmental variations.
- the object is achieved by a process for the production of raw sausage with an accelerated ripening process, in which a) meat and bacon are minced with the addition of spices, sugar and salt to a raw sausage mass, b) the raw sausage mass is then filled into artificial or natural casings and c) the resulting raw sausage is subjected to ripening.
- the inventive method is characterized in that folic acid and one or more food-legally approved vitamins selected from thiamine, riboflavm, pyridoxine and niacin in the production of raw sausage mass in the following amount per kilogram Rohwurstmasse be added finely divided: 1.4 mg to 36 mg folic acid, 4th mg to 100 mg thiamin, 4.8 mg to 120 mg riboflavin, 54 mg to 1350 mg niacin, 5.2 mg to 130 mg pyridoxine.
- the following amounts (stated per kilogram raw sausage mass) of the vitamins mentioned are preferred for use in a method according to the invention: 4-25 mg, more preferably 10-25 mg, most preferably 15-20 mg folic acid; 10 to 50 mg, more preferably 10 to 30 mg of thiamine; 12-80 mg, more preferably 12-50 mg riboflavin; 120-1000 mg, more preferably 120-400 mg niacin; 15-100 mg, more preferably 15-70 mg pyridoxine. It was found that raw sausage maturation was very stable and less susceptible to changing environmental conditions, especially with the addition of folic acid (folate included in the term) and at least one vitamin from thiamine, riboflavin, pyridoxine and niacin in the preferred amounts.
- Raw sausage according to the invention consists of raw meat, bacon and spices and is either eaten fresh or preserved by drying or smoking.
- Preferred raw sausages according to the invention are spreadable raw sausages such as mettwurst and tea sausage as well as hard sausages such as salami, Zervelat sausage, chorizo, kulen or landhunter.
- Raw sausage graining is followed by reddening of the sausage, as well as the development of consistency and aroma.
- the maturation process also involves microorganisms, in particular lactic acid bacteria, micrococci and staphylococci. Also on the surface of the intestines applied noble molds are involved in the maturation process.
- Lactic acid bacteria form lactic acid, which leads to a lowering of the pH of the raw sausage mass and thus provides suitable growth conditions for the participating microorganisms. Furthermore, they contribute to the formation of aroma. Micrococci and staphylococci form the enzyme nitrate reductase, which supports reddening. In addition, they contribute to aroma formation through their protease lipase peptidase activity.
- Yeasts have a positive effect on the stabilization of the red pickle dye and further contribute to the overall taste impression of the raw sausage by a certain yeast flavor.
- the yeasts involved in the maturation process have a high salt tolerance and preferably grow on the surface of the sausage or in the surface layer of the product. This localization is determined by the aerobic metabolism of the yeasts.
- the preparation of the raw sausage in a method according to the invention is based on known recipes and according to the principles of typical raw sausage varieties.
- heating would result in the killing of microorganisms
- heat-labile vitamins would denature during the manufacturing process.
- raw sausage is made from raw meat and bacon, which are comminuted to a raw sausage mass.
- spices in particular pepper, sugar, in particular glucose, dextrose and / or lactose, and ascorbic acid and salt are added.
- Salt in this context includes common salt as well as curing agents, in particular nitrite pickling salt or nitrate.
- Nitrate or nitrite serve to preserve the raw sausage by suppressing pathogenic germs and cause the reddening of the raw sausage and contribute to the formation of the desired Pökelaromas.
- Nitrate is preferably used as sodium nitrate (E 251) and / or potassium nitrate (E 252), nitrite in the form of sodium nitrite (E 250) and / or potassium nitrite (E 249).
- folic acid and / or folates and at least one vitamin selected from thiamine, riboflavin, pyridoxine or niacin are distributed in a finely divided manner to the raw sausage mass.
- the vitamin mixture is mixed evenly into the salt (common salt or nitrite curing salt or nitrate) and added with the salt mixture thus obtained.
- the raw sausage mass is then bottled, being used as casings art or natural casings.
- the reddening, binding, drying, preservation and aromatization takes place.
- the onset by the lactic acid bacteria lactic acid causes a drop in the pH.
- Micrococci and staphylococci are involved in microbial reddening.
- the growth and activity of all the microorganisms involved produces specific natural flavorings.
- the filled raw sausages are stored for maturing at a temperature of 16 ° C. and optionally at about 90% relative humidity. After about 24 hours, the temperature is increased to about 23 ° C, possibly with about 73% relative humidity. The beginning of ripening falls into this time window. The proliferation of microorganisms involved in the maturation process begins.
- folic acid and at least one vitamin from thiamine, riboflavin, pyridoxine and niacin in the amounts mentioned in a method according to the invention reproducibly causes improved maturation in raw sausage production.
- the ripening process can be shortened from about 60 days (without vitamin mixture) or 21 days (with addition of folic acid) to about 15 days (see example 3).
- the added by the novel process vitamin mixture the growth of microorganisms is stimulated (booster effect).
- Microorganisms are also present in the spontaneous flora of the meat except in starter cultures, which are optionally added to the process.
- the spontaneous flora also includes undesired enterobacteria and pseudomonads.
- the vitamin mixture stimulates the growth of the entire microorganism flora. Due to the excess of desired microorganisms present their number increases in the exponential growth phase massively, so that advantageous unwanted germs are displaced.
- the obtained raw sausages showed a particularly rounded taste pattern, which in sensory tests was confirmed.
- the addition of the vitamin mixture according to the method of the invention is also advantageously suitable for the production of low-fat products.
- low-fat raw sausages can be produced with a surprisingly significantly improved sensor technology compared to low-fat raw sausages according to the conventional method of preparation without added vitamin.
- the raw sausage mass is preferably added to at least one vitamin-approved vitamin selected from cobalamin, pantothenic acid and biotin.
- the addition is carried out in the same way as the addition of folic acid and at least one vitamin from thiamine, riboflavin, pyridoxine and niacin, so that they are finely distributed in the raw sausage mass.
- cobalamin, pantothenic acid and / or biotin the quality of the raw sausage obtained can be further improved.
- cobalamin, pantothenic acid and / or biotin are preferably added in the following amounts (stated per kilogram of raw sausage mass): 10.8-270 ⁇ g, more preferably 10.8-50 ⁇ g of cobalamin; 21.6-540 mg, more preferably 60-200 mg pantothenic acid; 160-4000 ⁇ g, more preferably 160-1000 ⁇ g, most preferably 160-300 ⁇ g biotin.
- calciferol and / or tocopherol are preferably added to the raw sausage mass in a finely divided manner in a process according to the invention.
- the addition of calciferol and / or tocopherol enhances the health value of the preserved raw sausage so that it also provides a nutritional benefit to the consumer.
- the following amounts per kilogram of raw sausage mass are preferably added in the process according to the invention: 18-450 ⁇ g, more preferably 18-200 ⁇ g, most preferably 18-100 ⁇ g of calciferol; 21.6-450 mg, more preferably 30-200 mg tocopherol.
- Preferred combinations in which the vitamins are added to the raw sausage mass in the process according to the invention are in the amounts stated in each case:
- folic acid thiamine, riboflavin, pyridoxine, niacin, cobalamin, pantothenic acid, biotin, calciferol and tocopherol.
- the proliferation of the microorganisms promoted by the vitamin mixture added in the method according to the invention contributes to the fact that the use of starter cultures can be reduced, preferably it is entirely unnecessary to do so. Therefore, reduced amounts of starter cultures are preferably added than in known production processes. Preferably, at most half, more preferably at most one third of the manufacturer of the starter cultures specified, usually used starter culture amount in the raw sausage production according to the invention is added.
- the ripening of the raw sausage is carried out outside of ripening rooms or climatic chambers.
- the invention further comprises a raw sausage containing a total content of folic acid and one or more vitamins selected from the group of thiamine, riboflavin, pyridoxine and niacin, which is higher than that of the meat itself derived content of the respective vitamin and which by a inventive method is available.
- the raw sausage according to the invention contains one or more food-legally approved vitamins selected from cobalamin, pantothenic acid and biotin having a total content which is higher than that of the meat itself derived content of the respective vitamin.
- the raw sausage according to the invention particularly preferably contains calciferol and / or tocopherol with a total content which is higher than the content of the respective vitamin derived from the meat itself.
- the higher total content of vitamins in the raw sausage according to the invention in comparison with the meat used results from the finely divided addition of the vitamins to the raw sausage mass in the production.
- the vitamins are distributed homogeneously in the raw sausage mixture by the mixing in the cutter or in the wolf and are not completely consumed during maturation by the microorganisms.
- the added vitamins are contained in the raw sausage in such amounts that the raw sausage according to the invention advantageously has a balanced nutritional balance. Since the vitamins which are added to the raw sausage mass in the process according to the invention are at least partially consumed by the growth of the microorganisms during the ripening phase, the proportion of vitamins per kilogram (mature) raw sausage is less than the proportion of vitamins in the raw sausage mass. Preferably, the proportion of the respective added vitamin per kilogram raw sausage is at most 3/4, more preferably at most 2/3 of the amount of the vitamin added per kilogram of raw sausage mass during production.
- Preferred raw sausage according to the invention contains per kilogram the following vitamin amounts:
- Folic acid 1.4-36 mg, preferably 4-25 mg, more preferably 10-25 mg, most preferably 15-20 mg,
- - thiamine 4 - 100 mg, preferably 10 - 50 mg, more preferably 10 - 30 mg,
- Riboflavin 4.8-120 mg, preferably 12-80 mg, more preferably 12-50 mg,
- Niacin 54-1350 mg, preferably 120-1000 mg, more preferably 120-400 mg,
- - Pyridoxine 5.2-130 mg, preferably 15-100 mg, more preferably 15-70 mg.
- the raw sausage according to the invention contains cobalamin, pantothenic acid and / or biotin, these are preferably contained in the following quantities per kilogram of raw sausage:
- Cobalamin 10.8 ⁇ g to 270 ⁇ g, more preferably 10.8-50 ⁇ g,
- Pantothenic acid 21.6-540 mg, more preferably 60-200 mg,
- - Biotin - 4000 ⁇ g, more preferably 160-1000 ⁇ g, most preferably 160-300 ⁇ g. If the raw sausage according to the invention contains calciferol and / or tocopherol, these are preferably contained in the following quantities per kilogram of raw sausage:
- Calciferol 18-450 ⁇ g, more preferably 18-200 ⁇ g, most preferably 18-100 ⁇ g,
- the raw sausage contains the vitamins folic acid, thiamine, riboflavin, pyridoxine and niacin.
- the raw sausage contains the vitamins folic acid, thiamine, riboflavin, pyridoxine, niacin, cobalamin, pantothenic acid and biotin.
- the raw sausage contains folic acid, thiamine, riboflavin, pyridoxine, niacin, cobalamin, pantothenic acid, biotin and calciferol and tocopherol.
- the raw sausage according to the invention is characterized by a uniform color development and increased color stability.
- the raw sausage has a significantly improved sensor technology, as raw sausage, which was prepared with the same process steps without the addition of vitamins.
- Raw sausage according to the invention has a positive raw sausage aroma, which manifests itself on the basis of generally customary standardized sensory tests in a significant improvement of smell and taste.
- raw sausages according to the invention have improved properties, as raw sausages, which are prepared according to the same recipe, but without the addition of vitamins added in the process according to the invention.
- Another advantage offered by the raw sausage according to the invention is the high health value due to the vitamins added during the manufacturing process.
- the raw sausage according to the invention shows very little to no signs of ripening, in the sense of a continued lactic acid fermentation after completion of the ripening process.
- the raw sausage according to the invention is particularly stable in storage, which characterizes the raw sausage according to the invention as a particularly high quality product.
- the storage stability is significantly improved, especially in hard raw sausages, so that inventive raw sausages meet the requirements of a top product.
- a Edelschimmelsalami invention is characterized by a particularly fast developed and even noble mold coating on the surface.
- the combination of folic acid and thiamine has proved to be particularly advantageous for the preparation of bovine salami. Especially when processing beef, the positive effect of thiamine on maturation is particularly significant.
- Embodiment 1 the solution according to the invention will be explained in more detail.
- cervelat sausages were prepared according to the standard cervelat sausage base formulation given in the following table (data in percentages by weight unless otherwise stated).
- Pantothenic acid in mg / kg 100
- Tocopherol in mg / kg 200 For the above formulation, a commercially available starter culture was added in the amount specified by the manufacturer. The meat and bacon were crushed in the cutter and mixed, the salt and spices were added to the resulting raw sausage mass in the cutter and distributed by further mixing in the mixing process of the cutter homogeneously in the raw sausage mass. The vitamins were mixed into the nitrite curing salt and added to the manufacturing process during the salt addition step. This ensured a homogeneous distribution of the vitamin mixture in the raw sausage mass. The comminution of the meat in the cutter took place until the desired degree of granulation of the raw sausage mass was achieved.
- the produced according to the invention Cervelatwurst from the production with the o.a. Vitamin mixture was characterized by a high cut resistance and a fast color development and high color stability and was far superior to batches of a Kontrollcervelatwurst without added vitamins. Likewise, these batches of cervelat sausage with the vitamin mixture were technologically superior to such raw sausages, in their production folic acid alone in the o.a. Amount was added.
- the CervelatTALste produced with the vitamin mixture according to the invention are characterized by a sensed as excellent sensor. This was tested by repeated standardized, scientifically common sensory tests performed 3, 4, 6, 12 and 24 weeks after sausage production. It compared the CervelatTALste according to the invention according to the above formulation with CervelatHzsten after the same basic recipe with starter culture, however, without added vitamins, and CervelatTALsten according to the above formulation with the addition of folic acid. For this purpose, the cervelat sausages were tested by a group of 12 lay auditors, whereby blind analyzes were carried out, ie the tested products were anonymized. The batches according to the invention were able to achieve the best rating. They were significantly superior to the other batches of taste and odor prepared by known methods.
- the Cervelatrtzste invention characterized by a particularly high storage stability, especially compared to a standard Cervelatwurst.
- Embodiment 2 is a diagrammatic representation of Embodiment 1:
- cervelat sausages were prepared according to the standard Cervelat sausage basic formulation given in the following table (data in% unless otherwise stated).
- the used meat and bacon were minced in the cutter, the salt and the spices were added to the resulting raw sausage mass in the cutter and by further mixing in the Mixing course of the cutter homogeneously distributed in the raw sausage mass.
- the vitamins were mixed into the nitrite curing salt and added to the manufacturing process during the salt addition step. This ensured a homogeneous distribution of the vitamin mixture in the raw sausage mass.
- the comminution of the meat in the cutter took place until the desired degree of granulation of the raw sausage mass was achieved.
- the ripening process was comparable in both batches.
- the embodiment 2 thus shows that by a suitable amount of vitamin, the starter culture amount can be reduced. This represents in particular significant economic benefits for the manufacturer.
- CervelatTALste were prepared according to the recipe of Example 1 by a method according to the invention. It was dispensed with the use of starter cultures.
- noble mold salami were prepared according to a method according to the invention after u.a. Recipe (data unless otherwise indicated in weight percent) prepared. The production took place according to the standardized recipes and guidelines for the production of noble mold salami.
- Pantothenic acid in mg / kg 100
- the approx. -4 ° C cold beef and pork was first minced in the cutter with very fine grain, bacon was added and the mass further reduced.
- the comminution of the meat in the cutter took place until the desired degree of granulation of the raw sausage mass was achieved.
- the mass was bottled in natural intestines, the salamis were washed in hand-warm salt water and hung on incense sticks.
- the Edelschirnmelsalamis prepared by the process according to the invention require for the last maturation phase, the period of about 15 days and are then ready for sale.
- a conventionally produced noble mold salami o.a. Recipe without vitamins up to 60 days maturity, one after o.a. Recipe produced noble mold salami, in their production only folic acid in o.a. Amount was added, 21 days.
- Embodiment 5 is a diagrammatic representation of Embodiment 5:
- Bovine salami was prepared by a method according to the invention having a formulation according to the following table (data in% unless stated otherwise).
- a commercially available starter culture was added in the amount specified by the manufacturer.
- the beef was first minced very fine-grained in the cutter, then the bacon was added and the mass further crushed.
- the salt was added to the resulting raw sausage mass in the cutter and distributed homogeneously in the Rohwurstmasse by further mixing in the mixing cycle of the cutter.
- the vitamins were mixed into the nitrite curing salt and added to the manufacturing process during the salt addition process. This ensured a homogeneous distribution of the vitamin mixture.
- the bovine salamis produced by the process according to the invention were distinguished by an improved ripening process, as a control salami, in whose preparation o.a. Recipe was added only to folic acid. A more stable flavor development was noted during the ripening process, which is characterized in particular by the fact that in the end a rounder taste was present. This has been confirmed by independent sensory tests, which were carried out analogously to those in Example 1, proven.
- the bovine salamis according to the invention are characterized by uniform coloring, which results from the improved reddening process.
- the ripening could be carried out without ripening rooms with a comparable result. No bad batches were produced.
- Embodiment 6 is a diagrammatic representation of Embodiment 6
- Bovine salami was prepared by a process according to the invention having a formulation according to the following table (data indicating unless otherwise stated):
- a commercially available starter culture was added in the amount specified by the manufacturer.
- the beef was first vorgewolft and then minced in the cutter very fine-grained, then added the bacon and further crushed the mass.
- the salt was added to the resulting raw sausage mass in the cutter and distributed homogeneously in the Rohwurstmasse by further mixing in the mixing cycle of the cutter.
- the vitamins were mixed into the nitrite curing salt and added to the manufacturing process during the salt addition process. This ensured a homogeneous distribution of the vitamin mixture.
- the ripening was carried out outside a ripening room at about 20 ° C and ran smoothly without problems.
- Bovine salami from both batches were characterized by uniform coloring and positive sensor technology.
Abstract
The invention relates to methods for producing raw sausage with an accelerated maturing process, and to raw sausages produced using said methods. The method according to the invention has the following steps: a) comminuting meat and fat to a raw sausage mass with the addition of spices, sugar, and salt, b) filling the raw sausage mass into artificial or natural casings, and c) maturing the raw sausage. The method according to the invention is characterized in that folic acid and one or more vitamins which are approved for food use and which are selected from thiamine, riboflavin, pyridoxine, and niacin are added in a finely distributed manner during the production of the raw sausage mass in the following quantities per kilogram of raw sausage mass: 1.4 mg to 36 mg of folic acid, 4 mg to 100 mg of thiamine, 4.8 mg to 120 mg of riboflavin, 54 mg to 1350 mg of niacin, and 5.2 mg to 130 mg of pyridoxine. The invention further relates to a raw sausage that contains a total content of folic acid and of one or more vitamins selected from the group of thiamine, riboflavin, pyridoxine, and niacin which is higher than the content of the respective vitamin present in the meat used, and said raw sausage can be obtained by a method according to the invention.
Description
Rohwurst mit beschleunigtem Reifeprozess und Verfahren zu deren Herstellung Raw sausage with accelerated ripening process and process for its preparation
Die Erfindung betrifft Verfahren zur Herstellung von Rohwurst mit beschleunigtem Reifeprozess und durch diese Verfahren hergestellte Rohwurst. The invention relates to processes for the production of raw sausage with an accelerated ripening process and raw sausage produced by this process.
Rohwürste werden auf Basis bekannter Rezepturen und gemäß den Leitsätzen typischer Rohwurstsorten hergestellt (vgl. dazu Leitsätze im Deutschen Lebensmittelbuch vom 27728.1 1.1974, Abschnitte 2.211 und 2.212). Raw sausages are produced on the basis of known recipes and according to the guidelines of typical types of raw sausage (see the Guidelines in the German Food Book 27728.1 1.1974, Sections 2.211 and 2.212).
Zur Rohwurstherstellung werden gekühltes oder gefrorenes Fleisch und Speck unter Zugabe von Gewürzen, Zucker und Kochsalz bzw. Nitritpökelsalz oder Nitrat durch wolfen und/oder kuttern zerkleinert. Üblicherweise werden dem Prozess Mikroorganismen in Form von Starterkulturen zugesetzt, die der schnellen Initiierung des Reifungsprozesses dienen. Hierzu zählen Milchsäurebakterien (wie beispielsweise Lactobacillus , Leuconostoc, Pediococcus, Laktococcus und Streptococcus), Mikrokokken und Staphylokokken (wie beispielsweise Micrococcus und Staphylococcus, z.B. Staphylococcus carnosus und Staphylococcus xylosus) , He fen (wie beispielsweise Debaromyces hansenii und Candida famata) und/oder Edelschimmelkulturen (wie beispielsweise verschiedene Penicillium spp. z.B. P. nalgiovense, P. camembertü und P. candidum). For raw sausage production chilled or frozen meat and bacon are crushed by adding spices, sugar and common salt or nitrite or nitrate by wolfen and / or cutting. Usually microorganisms in the form of starter cultures are added to the process, which serve for the rapid initiation of the maturation process. These include lactic acid bacteria (such as Lactobacillus, Leuconostoc, Pediococcus, Laktococcus and Streptococcus), micrococci and staphylococci (such as Micrococcus and Staphylococcus, eg Staphylococcus carnosus and Staphylococcus xylosus), fen (such as Debaromyces hansenii and Candida famata) and / or noble mold cultures (such as various Penicillium spp., eg P. nalgiovense, P. camembertü and P. candidum).
Die Rohwurstmasse wird in Kunst- oder Naturdärme eingefüllt. Die gefüllten Rohwürste werden in bekannter Weise in Klimakammern oder Reiferäumen bei einer geregelten Temperatur, Luftfeuchtigkeit und Luftbewegung gereift. Teilweise erfolgt auch eine Räucherung des Produkts. Die bei der Reifung der Rohwurst wichtigsten Vorgänge sind die Umrötung, pH- Wert-Absenkung, Bindung, Trocknung und die Aromatisierung. Die einzelnen Vorgänge laufen nebeneinander und nacheinander ab und sind auch voneinander abhängig. The raw sausage mass is filled into artificial or natural casings. The filled raw sausages are matured in a known manner in climatic chambers or ripening rooms at a controlled temperature, humidity and air movement. In some cases, the product is also smoked. The most important processes in the ripening of the raw sausage are reddening, pH reduction, binding, drying and aromatization. The individual processes run side by side and one after the other and are also interdependent.
Zur Erhöhung des Gesundheitswertes gibt es Verfahren, bei denen Rohwurst Vitamine zugesetzt werden. So offenbart die EP 1048227 B l Fleischprodukte, die ergänzende Omega-3 -Fettsäuren enthalten und welche zusätzlich dazu mit Vitaminen und Ballaststoffen angereichert sind. Die Anreicherung der Rohwurst zielt auf eine gesunde Ernährung des Endverbrauchers ab. Dafür werden Vitamine mit einem Gesamtgehalt von 0, 1 bis 0,3 Gewichtsprozent der Rohwurst beigemengt. Ein
Effekt auf die Reifung der Rohwurst wurde nicht beobachtet. To increase the health value, there are procedures in which raw sausage vitamins are added. Thus, EP 1048227 B1 discloses meat products containing omega-3 complementary fatty acids and which are additionally enriched with vitamins and fiber. The enrichment of the raw sausage aims at a healthy diet of the end user. For this purpose, vitamins with a total content of 0, 1 to 0.3 percent by weight of the raw sausage are added. One Effect on the ripening of raw sausage was not observed.
Der Reifeprozess von Rohwurst ist stark von der Art des eingesetzten Fleisches und den Reifungsbedingungen abhängig, was zu einer stark chargenabhängigen Qualität von Rohwurst führt. The ripening process of raw sausage is highly dependent on the type of meat used and the ripening conditions, which leads to a highly batch-dependent quality of raw sausage.
Zur Verbesserung des Reifeprozesses offenbart die EP 1 601 257 Bl ein Verfahren zur Herstellung von Rohwurst mit einem beschleunigten Reifeprozess, bei dem Folsäure und/oder Folate vorzugsweise im Arbeitsschritt der Gewürzzugabe zur Rohwurstmasse zugegeben werden. Die Vitaminisierung des Fleischs mit Folsäure trägt durch das Anregen des Wachstums der am Reifeprozess beteiligten Milchsäurebakterien, wie Laktobazillen und/oder Mikrokokken, nachweislich zu einem verbesserten Reifeprozess bei. Die Aktivierung der Milchsäureproduktion hatte eine schnellere Reifung der Rohwurst zur Folge. Weiterhin konnten positive Produkteigenschaften, wie eine signifikante Verbesserung von Geschmack und Geruch, eine bessere Schnittfestigkeit und eine schnelle und gleichmäßige Farbentwicklung sowie gute Lagereigenschaften festgestellt werden. Durch die Zugabe von Folsäure und/oder Folaten zur Herstellung kann die Gefahr von Fehlproduktionen vermindert werden. To improve the ripening process, EP 1 601 257 B1 discloses a process for producing raw sausage with an accelerated ripening process, in which folic acid and / or folates are preferably added to the raw sausage mass in the step of adding the spice. The vitaminization of the meat with folic acid has been shown to promote an improved ripening process by stimulating the growth of the lactic acid bacteria involved in the ripening process, such as lactobacilli and / or micrococci. Activation of lactic acid production resulted in faster maturation of the raw sausage. Furthermore, positive product properties, such as a significant improvement of taste and smell, a better cut resistance and a fast and uniform color development as well as good storage properties were found. The addition of folic acid and / or folates for the production of the risk of defective production can be reduced.
Die Reifung der Rohwurst erfolgt bekanntermaßen Klimakammern oder Reiferäumen bei einer geregelten Temperatur, Luftfeuchtigkeit und Luftbewegung. Die Bereitstellung der entsprechend ausgestatteten Klimakammern bzw. Reiferäumen ist für die Hersteller mit erheblichen Investitionskosten und technischem Aufwand verbunden. Zusätzlich stellt der Betrieb der Klimakammern bzw. Reiferäume auch bei der Herstellung der Rohwurst einen erheblichen Aufwand dar. The maturation of the raw sausage is known to climatic chambers or ripening rooms at a controlled temperature, humidity and air movement. The provision of appropriately equipped climatic chambers or ripening rooms is associated with considerable investment costs and technical effort for the manufacturer. In addition, the operation of the climatic chambers or ripening rooms is also a considerable expense in the production of raw sausage.
Aufgabe der Erfindung ist es daher, ein verbessertes Verfahren zur Herstellung von Rohwurst bereitzustellen, bei dem der Reifeprozess stabil auch bei Schwankungen der Umgebungsbedingungen abläuft. The object of the invention is therefore to provide an improved process for the production of raw sausage, in which the maturing process proceeds stably even in the event of environmental variations.
Erfindungsgemäß wird die Aufgabe durch ein Verfahren zur Herstellung von Rohwurst mit beschleunigtem Reifeprozess gelöst, bei dem a) Fleisch und Speck unter Zugabe von Gewürzen, Zucker und Salz zu einer Rohwurstmasse zerkleinert werden,
b) die Rohwurstmasse anschließend in Kunst- oder Naturdärme eingefüllt wird und c) die dadurch erhältliche Rohwurst einer Reifung unterzogen wird. According to the invention, the object is achieved by a process for the production of raw sausage with an accelerated ripening process, in which a) meat and bacon are minced with the addition of spices, sugar and salt to a raw sausage mass, b) the raw sausage mass is then filled into artificial or natural casings and c) the resulting raw sausage is subjected to ripening.
Das erfindungsgemäße Verfahren ist dadurch gekennzeichnet, dass Folsäure und eines oder mehrere lebensmittelrechtlich zugelassene Vitamine ausgewählt aus Thiamin, Riboflavm, Pyridoxin und Niacin bei der Herstellung der Rohwurstmasse in folgender Menge je Kilogramm Rohwurstmasse feinverteilt zugegeben werden: 1,4 mg bis 36 mg Folsäure, 4 mg bis 100 mg Thiamin, 4,8 mg bis 120 mg Riboflavin, 54 mg bis 1350 mg Niacin, 5,2 mg bis 130 mg Pyridoxin. The inventive method is characterized in that folic acid and one or more food-legally approved vitamins selected from thiamine, riboflavm, pyridoxine and niacin in the production of raw sausage mass in the following amount per kilogram Rohwurstmasse be added finely divided: 1.4 mg to 36 mg folic acid, 4th mg to 100 mg thiamin, 4.8 mg to 120 mg riboflavin, 54 mg to 1350 mg niacin, 5.2 mg to 130 mg pyridoxine.
Überraschend wurde festgestellt, dass der Reifeprozess der Rohwurst durch den Zusatz von Folsäure und/oder Folaten und mindestens eines Vitamins ausgewählt aus Thiamin, Riboflavin, Pyridoxin und Niacin in den erfindungsgemäß eingesetzten Mengen so robust abläuft, dass eine Reifung auch außerhalb von Reiferäumen und Klimakammern möglich ist. Surprisingly, it was found that the maturation process of the raw sausage by the addition of folic acid and / or folates and at least one vitamin selected from thiamine, riboflavin, pyridoxine and niacin in the amounts used in the invention so robust that maturation also outside of maturing rooms and climatic chambers possible is.
Die folgenden Mengen (Angabe je Kilogramm Rohwurstmasse) der genannten Vitamine sind zum Einsatz in einem erfindungsgemäßen Verfahren bevorzugt: 4 - 25 mg, besonders bevorzugt 10 - 25 mg, ganz besonders bevorzugt 15 - 20 mg Folsäure; 10 - 50 mg, besonders bevorzugt 10 - 30 mg Thiamin; 12 - 80 mg, besonders bevorzugt 12 - 50 mg Riboflavin; 120 - 1000 mg, besonders bevorzugt 120 - 400 mg Niacin; 15 - 100 mg, besonders bevorzugt 15 - 70 mg Pyridoxin. Es wurde festgestellt, dass die Rohwurstreifung besonders bei der Zugabe von Folsäure (wobei unter dem Begriff die Folate eingeschlossen sind) und mindestens einem Vitamin aus Thiamin, Riboflavin, Pyridoxin und Niacin in den b evorzugten Mengen sehr stabil und gegen wechselnde Umgebungsbedingungen wenig anfällig war. The following amounts (stated per kilogram raw sausage mass) of the vitamins mentioned are preferred for use in a method according to the invention: 4-25 mg, more preferably 10-25 mg, most preferably 15-20 mg folic acid; 10 to 50 mg, more preferably 10 to 30 mg of thiamine; 12-80 mg, more preferably 12-50 mg riboflavin; 120-1000 mg, more preferably 120-400 mg niacin; 15-100 mg, more preferably 15-70 mg pyridoxine. It was found that raw sausage maturation was very stable and less susceptible to changing environmental conditions, especially with the addition of folic acid (folate included in the term) and at least one vitamin from thiamine, riboflavin, pyridoxine and niacin in the preferred amounts.
E s wurde gez eigt, das s durch die Zug ab e der Vitamine ein rapider Anstieg der Mikroorganismenanzahl von für den Reifeprozess erwünschten Mikroorganismen erfolgt. Besonders Milchsäurebakterien, wie Lactobacillus, Leuconostoc, Pediococcus, Laktococcus und/oder Streptococcus, Mikrokokken, Staphylokokken und/oder Hefen zeigen ein beschleunigtes Wachstum. It has been shown that by the action of the vitamins a rapid increase in the number of microorganisms of microorganisms desired for the ripening process takes place. Especially lactic acid bacteria such as Lactobacillus, Leuconostoc, Pediococcus, Lactococcus and / or Streptococcus, micrococci, staphylococci and / or yeasts show accelerated growth.
Erfindungsgemäße Rohwurst besteht aus rohem Fleisch, Speck und Gewürzen und wird entweder frisch verzehrt oder durch Trocknen oder Räuchern konserviert. Bevorzugte erfindungsgemäße Rohwürste sind streichfähige Rohwürste wie Mettwurst und Teewurst sowie harte Würste wie Salami,
Zervelatwurst, Chorizo, Kulen oder Landjäger. Raw sausage according to the invention consists of raw meat, bacon and spices and is either eaten fresh or preserved by drying or smoking. Preferred raw sausages according to the invention are spreadable raw sausages such as mettwurst and tea sausage as well as hard sausages such as salami, Zervelat sausage, chorizo, kulen or landhunter.
Bei Rohwurstreifung erfolgt eine Umrötung der Wurst, ebenso wie die Entwicklung von Konsistenz und Aroma. Am Reifeprozess sind auch Mikroorganismen, insbesondere Milchsäurebakterien, Mikrokokken und Staphylokokken beteiligt. Auch auf die Oberfläche der Därme aufgetragene Edelschimmel sind am Reifeprozess beteiligt. Raw sausage graining is followed by reddening of the sausage, as well as the development of consistency and aroma. The maturation process also involves microorganisms, in particular lactic acid bacteria, micrococci and staphylococci. Also on the surface of the intestines applied noble molds are involved in the maturation process.
Milchsäurebakterien bilden Milchsäure, was zu einer Absenkung des pH- Werts der Rohwurstmasse führt und so geeignete Wachstumsbedingungen für die beteiligten Mikroorganismen liefert. Weiterhin tragen sie zur Aromabildung bei. Mikrokokken und Staphylokokken bilden das Enzym Nitratreduktase, welches die Umrötung unterstützt. Außerdem tragen sie durch ihre Protease-Lipase- Peptidaseaktivität zur Aromabildung bei. Lactic acid bacteria form lactic acid, which leads to a lowering of the pH of the raw sausage mass and thus provides suitable growth conditions for the participating microorganisms. Furthermore, they contribute to the formation of aroma. Micrococci and staphylococci form the enzyme nitrate reductase, which supports reddening. In addition, they contribute to aroma formation through their protease lipase peptidase activity.
Hefen besitzen einen positiven Effekt auf die Stabilisierung des roten Pökelfarbstoffs und tragen weiterhin durch ein gewisses Hefearoma zum Gesamtgeschmackseindruck der Rohwurst bei. Die am Reifungsprozess beteiligten Hefen besitzen eine hohe Salztoleranz und wachsen bevorzugt auf der Oberfläche der Wurst oder in der Randschicht des Produkts. Diese Lokalisation wird durch den aeroben Stoffwechsel der Hefen vorgegeben. Yeasts have a positive effect on the stabilization of the red pickle dye and further contribute to the overall taste impression of the raw sausage by a certain yeast flavor. The yeasts involved in the maturation process have a high salt tolerance and preferably grow on the surface of the sausage or in the surface layer of the product. This localization is determined by the aerobic metabolism of the yeasts.
Die Herstellung der Rohwurst in einem erfindungsgemäßen Verfahren erfolgt auf der Basis bekannter Rezepturen und gemäß den Leitsätzen typischer Rohwurstsorten. Bei der erfindungsgemäßen Herstellung von Rohwurst gibt es keine Arbeitsschritte, die auf Hitzeeinwirkung beruhen, wie beispielsweise bei der Brühwurst oder Kochwurst. Ein Erhitzen hätte einerseits die Abtötung von Mikroorganismen zur Folge, andererseits würden hitzelabile Vitamine während des Herstellungsprozesses denaturieren. The preparation of the raw sausage in a method according to the invention is based on known recipes and according to the principles of typical raw sausage varieties. In the production of raw sausage according to the invention, there are no work steps that are based on heat, such as in the boiled sausage or cooked sausage. On the one hand, heating would result in the killing of microorganisms, on the other hand heat-labile vitamins would denature during the manufacturing process.
Mit einem erfindungsgemäßen Verfahren wird Rohwurst aus rohem Fleisch und Speck hergestellt, welche zu einer Rohwurstmasse zerkleinert werden. Dabei werden Gewürze, insbesondere Pfeffer, Zucker, insbesondere Glucose, Dextrose und/oder Laktose, sowie Ascorbinsäure und Salz zugegeben. Salz in diesem Zusammenhang umfasst Kochsalz ebenso wie Pökelstoffe, insbesondere Nitritpökelsalz oder Nitrat. Nitrat bzw. Nitrit dienen der Haltbarmachung der Rohwurst durch die Unterdrückung von pathogenen Keimen und bewirken die Umrötung der Rohwurst und tragen zur Bildung des erwünschten Pökelaromas bei. Nitrat wird vorzugsweise als Natriumnitrat (E 251)
und/oder Kaliumnitrat (E 252) zugegeben, Nitrit in Form von Natriumnitrit (E 250) und/oder Kaliumnitrit (E 249). With a method according to the invention raw sausage is made from raw meat and bacon, which are comminuted to a raw sausage mass. In this case, spices, in particular pepper, sugar, in particular glucose, dextrose and / or lactose, and ascorbic acid and salt are added. Salt in this context includes common salt as well as curing agents, in particular nitrite pickling salt or nitrate. Nitrate or nitrite serve to preserve the raw sausage by suppressing pathogenic germs and cause the reddening of the raw sausage and contribute to the formation of the desired Pökelaromas. Nitrate is preferably used as sodium nitrate (E 251) and / or potassium nitrate (E 252), nitrite in the form of sodium nitrite (E 250) and / or potassium nitrite (E 249).
Im erfindungsgemäßen Verfahren werden Folsäure und/oder Folate und mindestens ein Vitamin ausgewählt aus Thiamin, Riboflavin, Pyridoxin oder Niacin feinverteilt der Rohwurstmasse zugegeben. Vorzugsweise wird die Vitaminmischung gleichmäßig in das Salz (Kochsalz bzw. Nitritpökelsalz oder Nitrat) eingemischt und mit der so erhaltenen Salzmischung zugegeben. In the process according to the invention, folic acid and / or folates and at least one vitamin selected from thiamine, riboflavin, pyridoxine or niacin are distributed in a finely divided manner to the raw sausage mass. Preferably, the vitamin mixture is mixed evenly into the salt (common salt or nitrite curing salt or nitrate) and added with the salt mixture thus obtained.
Die Rohwurstmasse wird anschließend abgefüllt, wobei als Hüllen Kunst- oder Naturdärme verwendet werden. The raw sausage mass is then bottled, being used as casings art or natural casings.
Im anschließenden Reifeprozess erfolgt unter Beteiligung von Mikroorganismen die Umrötung, Bindung, Trocknung, Haltbarmachung und die Aromatisierung. Die durch die Milchsäurebakterien einsetzende Milchsäuregärung verursacht dabei ein Absinken des pH-Wertes. Mikrokokken und Staphylokokken sind an der mikrobiologischen Umrötung beteiligt. Parallel dazu werden durch das Wachstum und die Aktivität aller beteiligten Mikroorganismen spezifische natürliche Aromastoffe entwickelt. Durch die Zugabe der im erfindungsgemäßen Verfahren zugesetzten Vitamine wird das Wachstum der Mikroorganismen angeregt. In the subsequent ripening process with the participation of microorganisms, the reddening, binding, drying, preservation and aromatization takes place. The onset by the lactic acid bacteria lactic acid causes a drop in the pH. Micrococci and staphylococci are involved in microbial reddening. At the same time, the growth and activity of all the microorganisms involved produces specific natural flavorings. By adding the vitamins added in the process according to the invention, the growth of the microorganisms is stimulated.
Nach einer bevorzugten Ausgestaltung des erfindungsgemäßen Verfahrens zur Herstellung von Salami werden die gefüllten Rohwürste zur Reifung bei einer Temperatur von 16 °C und gegebenenfalls bei ca. 90 % relativer Luftfeuchte gelagert. Nach ca. 24 Stunden erfolgt eine Erhöhung der Temperatur auf ca. 23 °C, gegebenenfalls mit ca. 73 % relativer Luftfeuchte. Der Beginn der Reifung fällt in dieses Zeitfenster. Die Vermehrung der am Reifungsprozess beteiligten Mikroorganismen setzt ein. According to a preferred embodiment of the method according to the invention for the production of salami, the filled raw sausages are stored for maturing at a temperature of 16 ° C. and optionally at about 90% relative humidity. After about 24 hours, the temperature is increased to about 23 ° C, possibly with about 73% relative humidity. The beginning of ripening falls into this time window. The proliferation of microorganisms involved in the maturation process begins.
Die Zugabe von Folsäure und mindestens einem Vitamin aus Thiamin, Riboflavin, Pyridoxin und Niacin in den genannten Mengen in einem erfindungsgemäßen Verfahren bewirkt reproduzierbar eine verbesserte Reifung bei der Rohwurstherstellung. The addition of folic acid and at least one vitamin from thiamine, riboflavin, pyridoxine and niacin in the amounts mentioned in a method according to the invention reproducibly causes improved maturation in raw sausage production.
Die Reifung der Rohwurst ist beschleunigt. Dadurch wird vorteilhaft die Dauer des Herstellungsprozesses signifikant verkürzt. Bei der erfindungsgemäßen Herstellung von Edelschimmelsalami kann der Reifeprozess von ca. 60 Tagen (ohne Vitaminmischung) bzw. 21 Tagen (mit Folsäurezusatz) auf ca. 15 Tage verkürzt werden (vgl. Ausführungsbeispiel 3).
Durch die nach dem erfindungsgemäßen Verfahren zugegebene Vitaminmischung wird das Wachstum der Mikroorganismen angeregt (Boostereffekt). Mikroorganismen sind außer in Starterkulturen, welche dem Verfahren fakultativ zugesetzt werden, auch in der Spontanflora des Fleischs enthalten. Zur Spontanflora zählen neben den Milchsäurebakterien und denen an der Umrötung beteiligten Mikrokokken und Staphylokokken, die für den Reifeprozess erwünscht sind, auch unerwünschte Enterobakterien und Pseudomonaden. Durch die Vitaminmischung wird das Wachstum der gesamten Mikroorganismenflora angeregt. Aufgrund des vorhandenen Überschusses an erwünschten Mikroorganismen erhöht sich deren Anzahl in der exponentiellen Wachstumsphase massiv, so dass vorteilhaft unerwünschte Keime verdrängt werden. Durch die Anregung der Milchsäurebakterien der Spontanflora des Fleischs kann die eingesetzte Menge an Starterkulturen minimiert werden. Es ist im erfindungsgemäßen Verfahren sogar möglich, auf den Einsatz von Starterkulturen komplett zu verzichten. The ripening of the raw sausage is accelerated. As a result, the duration of the production process is advantageously shortened significantly. In the production of noble mold salami according to the invention, the ripening process can be shortened from about 60 days (without vitamin mixture) or 21 days (with addition of folic acid) to about 15 days (see example 3). The added by the novel process vitamin mixture, the growth of microorganisms is stimulated (booster effect). Microorganisms are also present in the spontaneous flora of the meat except in starter cultures, which are optionally added to the process. In addition to the lactic acid bacteria and the micrococci and staphylococci involved in the reddening, which are desirable for the ripening process, the spontaneous flora also includes undesired enterobacteria and pseudomonads. The vitamin mixture stimulates the growth of the entire microorganism flora. Due to the excess of desired microorganisms present their number increases in the exponential growth phase massively, so that advantageous unwanted germs are displaced. By stimulating the lactic acid bacteria of the spontaneous flora of the meat, the amount of starter cultures used can be minimized. It is even possible in the process according to the invention to completely dispense with the use of starter cultures.
Besonders überraschend bei dem erfindungsgemäßen Verfahren war der Effekt, dass die Reifephase besonders stabil war. Dadurch wird vorteilhaft die Anzahl an Fehlproduktionen deutlich minimiert. Es ist dadurch mit einem erfindungsgemäßen Verfahren möglich, eine besonders zuverlässige Qualität der Rohwurst zu erhalten. Überraschend wurde festgestellt, dass die Zugabe von Folsäure und/oder Folaten sowie mindestens einem weiteren Vitamin aus Thiamin, Riboflavin, Pyridoxin und Niacin zur Rohwurstmasse in den genannten Mengen bewirkt, dass der Reifungsprozess auch außerhalb von Klimakammern und Reiferäumen zuverlässig erfolgt. Es ist mit einem erfindungsgemäßen Verfahren möglich, die Reifung auch bei niedrigeren Temperaturen durchzuführen, als dies nach dem konventionellen Verfahren notwendig wäre. Dieser Effekt war nicht zu erwarten, da nicht bekannt war, dass durch die Beimischung der genannten Vitamine in den definierten Mengen die Reifung so stabilisiert wird, dass Schwankungen in Umgebungsbedingungen, insbesondere der Temperatur, Luftfeuchtigkeit und Luftbewegung, die Reifung nicht nachteilig beeinflussen. Dies stellt eine entscheidende Verbesserung des Herstellungsprozesses dar. Durch den verkürzten Herstellungsprozess auch außerhalb von Reiferäumen und die Minimierung von Fehlchargen werden erhebliche wirtschaftliche Vorteile für den Rohwursthersteller erzielt. Particularly surprising in the method according to the invention was the effect that the maturation phase was particularly stable. As a result, the number of defective productions is advantageously minimized. It is thus possible with a method according to the invention to obtain a particularly reliable quality of the raw sausage. Surprisingly, it has been found that the addition of folic acid and / or folates and at least one other vitamin from thiamine, riboflavin, pyridoxine and niacin to the raw sausage mass in the stated amounts causes the ripening process to take place reliably even outside climatic chambers and ripening rooms. It is possible with a method according to the invention to carry out the ripening at lower temperatures than would be necessary according to the conventional method. This effect was not to be expected since it was not known that the incorporation of the said vitamins in the defined amounts ripened the maturation so that fluctuations in ambient conditions, in particular the temperature, atmospheric humidity and air movement, did not adversely affect the ripening. This represents a significant improvement in the manufacturing process. The shortened production process, even outside of ripening areas and the minimization of defective batches, results in considerable economic benefits for the raw sausage manufacturer.
Weiterhin wurde bei der Reifung eine stabile Geschmacksentwicklung festgestellt. Die erhaltenen Rohwürste zeigten ein besonders abgerundetes Geschmacksbild, welches in sensorischen Tests
bestätigt wurde. Furthermore, a stable flavor development was found in the maturation. The obtained raw sausages showed a particularly rounded taste pattern, which in sensory tests was confirmed.
Es wurde auch eine beschleunigte Bildung eines Edelschimmelrasens auf der Rohwurstoberfläche bei der Herstellung von Edelschimmelsalami festgestellt. Also, accelerated formation of a noble mold lawn on the raw sausage surface was observed in the production of noble mold salami.
Die Zugabe der Vitaminmischung nach dem erfindungsgemäßen Verfahren eignet sich vorteilhaft auch für die Herstellung von fettarmen Produkten. Mit dem erfindungsgemäßen Verfahren können auch fettarme Rohwürste mit einer überraschenderweise signifikant verbesserten Sensorik hergestellt werden im Vergleich zu fettarmen Rohwürsten nach konventioneller Herstellungsweise ohne Vitaminzusatz. The addition of the vitamin mixture according to the method of the invention is also advantageously suitable for the production of low-fat products. With the method according to the invention, low-fat raw sausages can be produced with a surprisingly significantly improved sensor technology compared to low-fat raw sausages according to the conventional method of preparation without added vitamin.
Weitere positive Effekte auf die Rohwurstreifung bei der Rohwurstherstellung in einem erfindungsgemäßen Verfahren werden durch die folgenden Ausgestaltungen des Verfahrens bewirkt. Further positive effects on raw sausage graining during raw sausage production in a method according to the invention are brought about by the following embodiments of the method.
Der Rohwurstmasse wird in einem erfindungsgemäßen Verfahren bevorzugt mindestens ein lebensmittelrechtlich zugelassenes Vitamin ausgewählt aus Cobalamin, Pantothensäure und Biotin zugesetzt. Die Zugabe erfolgt in gleicher Weise wie der Zusatz von Folsäure und mindestens einem Vitamin aus Thiamin, Riboflavin, Pyridoxin und Niacin, so dass diese feinverteilt in der Rohwurstmasse vorliegen. Durch die Zugabe von Cobalamin, Pantothensäure und/oder Biotin kann die Qualität der erhaltenen Rohwurst noch weiter verbessert werden. Dafür werden Cobalamin, Pantothensäure und/oder Biotin bevorzugt in folgenden Mengen zugegeben (Angabe je Kilogramm Rohwurstmasse): 10,8 - 270 μg, besonders bevorzugt 10,8 - 50 μg Cobalamin; 21,6 - 540 mg, besonders bevorzugt 60 - 200 mg Pantothensäure; 160 - 4000 μg, besonders bevorzugt 160 - 1000 μg, ganz besonders bevorzugt 160 - 300 μg Biotin. In a process according to the invention, the raw sausage mass is preferably added to at least one vitamin-approved vitamin selected from cobalamin, pantothenic acid and biotin. The addition is carried out in the same way as the addition of folic acid and at least one vitamin from thiamine, riboflavin, pyridoxine and niacin, so that they are finely distributed in the raw sausage mass. By adding cobalamin, pantothenic acid and / or biotin, the quality of the raw sausage obtained can be further improved. For this purpose, cobalamin, pantothenic acid and / or biotin are preferably added in the following amounts (stated per kilogram of raw sausage mass): 10.8-270 μg, more preferably 10.8-50 μg of cobalamin; 21.6-540 mg, more preferably 60-200 mg pantothenic acid; 160-4000 μg, more preferably 160-1000 μg, most preferably 160-300 μg biotin.
Ferner werden in einem erfindungsgemäßen Verfahren vorzugsweise Calciferol und/oder Tocopherol der Rohwurstmasse feinverteilt zugegeben. Durch die Zugabe von Calciferol und/oder Tocopherol wird der Gesundheitswert der erhaltenen Rohwurst erhöht, so dass diese zusätzlich einen ernährungsphysiologischen Vorteile für den Verbraucher bietet. Dazu werden im erfindungsgemäßen Verfahren bevorzugt die folgenden Mengen je Kilogramm Rohwurstmasse zugegeben: 18 - 450 μg, besonders bevorzugt 18 - 200 μg, ganz besonders bevorzugt 18 - 100 μg Calciferol; 21,6 - 450 mg, besonders bevorzugt 30 - 200 mg Tocopherol.
Bevorzugte Kombinationen, in denen die Vitamine im erfindungsgemäßen Verfahren der Rohwurstmasse zugesetzt werden sind in den jeweils genannten Mengen: Furthermore, calciferol and / or tocopherol are preferably added to the raw sausage mass in a finely divided manner in a process according to the invention. The addition of calciferol and / or tocopherol enhances the health value of the preserved raw sausage so that it also provides a nutritional benefit to the consumer. For this purpose, the following amounts per kilogram of raw sausage mass are preferably added in the process according to the invention: 18-450 μg, more preferably 18-200 μg, most preferably 18-100 μg of calciferol; 21.6-450 mg, more preferably 30-200 mg tocopherol. Preferred combinations in which the vitamins are added to the raw sausage mass in the process according to the invention are in the amounts stated in each case:
- Folsäure, Thiamin, Riboflavm, Pyridoxin und Niacin oder - folic acid, thiamine, riboflavm, pyridoxine and niacin or
- Folsäure, Thiamin, Riboflavm, Pyridoxin, Niacin, Cobalamin, Pantothensäure und Biotin oder - Folic acid, thiamine, riboflavm, pyridoxine, niacin, cobalamin, pantothenic acid and biotin or
- Folsäure, Thiamin, Riboflavin, Pyridoxin, Niacin, Cobalamin, Pantothensäure, Biotin, Calciferol und Tocopherol. - folic acid, thiamine, riboflavin, pyridoxine, niacin, cobalamin, pantothenic acid, biotin, calciferol and tocopherol.
Die durch die im erfindungsgemäßen Verfahren zugegebene Vitaminmischung geförderte Proliferation der Mikroorganismen trägt dazu bei, dass der Einsatz von Starterkulturen reduziert werden kann, vorzugsweise kann völlig darauf verzichtet werden. Daher werden bevorzugt verringerte Mengen an Starterkulturen zugegeben, als in bekannten Herstellungsverfahren. Vorzugsweise wird höchstens die Hälfte, weiter bevorzugt wird höchstens ein Drittel der vom Hersteller der Starterkulturen angegebenen, üblicherweise eingesetzten Starterkulturmenge bei der erfindungsgemäßen Rohwurstherstellung zugegeben. The proliferation of the microorganisms promoted by the vitamin mixture added in the method according to the invention contributes to the fact that the use of starter cultures can be reduced, preferably it is entirely unnecessary to do so. Therefore, reduced amounts of starter cultures are preferably added than in known production processes. Preferably, at most half, more preferably at most one third of the manufacturer of the starter cultures specified, usually used starter culture amount in the raw sausage production according to the invention is added.
In einem bevorzugten erfindungsgemäßen Verfahren werden keine Starterkulturen zur Rohwurstmasse gegeben. Dadurch wird vorteilhaft eine auftretende Übersäuerung, wie sie teilweise bei dem Einsatz von Starterkulturen festgestellt wird, verhindert. Der Verzicht auf Starterkulturen bietet zudem einen wirtschaftlichen Vorteil. In a preferred method according to the invention no starter cultures are added to the raw sausage mass. As a result, an overacidification which occurs, as is partly found in the use of starter cultures, is advantageously prevented. The renunciation of starter cultures also offers an economic advantage.
In einem weiter bevorzugten erfindungsgemäßen Verfahren wird die Reifung der Rohwurst außerhalb von Reiferäumen oder Klimakammern durchgeführt. In a further preferred process according to the invention, the ripening of the raw sausage is carried out outside of ripening rooms or climatic chambers.
Die Erfindung umfasst weiterhin eine Rohwurst, die einen Gesamtgehalt an Folsäure und einem oder mehreren Vitaminen ausgewählt aus der Gruppe von Thiamin, Riboflavin, Pyridoxin und Niacin enthält, der höher ist, als der vom eingesetzten Fleisch selber stammende Gehalt des jeweiligen Vitamins und welche durch ein erfindungsgemäßes Verfahren erhältlich ist. The invention further comprises a raw sausage containing a total content of folic acid and one or more vitamins selected from the group of thiamine, riboflavin, pyridoxine and niacin, which is higher than that of the meat itself derived content of the respective vitamin and which by a inventive method is available.
Bevorzugt enthält die erfindungsgemäße Rohwurst eines oder mehrere lebensmittelrechtlich zugelassene Vitamine ausgewählt aus Cobalamin, Pantothensäure und Biotin mit einem Gesamtgehalt, der höher ist, als der vom eingesetzten Fleisch selber stammende Gehalt des jeweiligen Vitamins.
Besonders bevorzugt enthält die erfindungsgemäße Rohwurst Calciferol und/oder Tocopherol mit einem Gesamtgehalt, der höher ist, als der vom eingesetzten Fleisch selber stammende Gehalt des jeweiligen Vitamins. Preferably, the raw sausage according to the invention contains one or more food-legally approved vitamins selected from cobalamin, pantothenic acid and biotin having a total content which is higher than that of the meat itself derived content of the respective vitamin. The raw sausage according to the invention particularly preferably contains calciferol and / or tocopherol with a total content which is higher than the content of the respective vitamin derived from the meat itself.
Der höhere Gesamtgehalt der Vitamine in der erfindungsgemäßen Rohwurst im Vergleich zum eingesetzten Fleisch resultiert aus der feinverteilten Zugabe der Vitamine zur Rohwurstmasse bei der Herstellung. Die Vitamine werden durch die Vermischung im Kutter oder im Wolf homogen in der Rohwurstmasse verteilt und werden bei der Reifung durch die Mikroorganismen nicht vollständig verbraucht. The higher total content of vitamins in the raw sausage according to the invention in comparison with the meat used results from the finely divided addition of the vitamins to the raw sausage mass in the production. The vitamins are distributed homogeneously in the raw sausage mixture by the mixing in the cutter or in the wolf and are not completely consumed during maturation by the microorganisms.
Die zugesetzten Vitamine sind dabei in der Rohwurst in solchen Mengen enthalten, dass die erfindungsgemäße Rohwurst vorteilhaft eine ausgewogene Ernährungsbilanz aufweist. Da die Vitamine, die der Rohwurstmasse im erfindungsgemäßen Verfahren zugesetzt werden, durch das Wachstum der Mikroorganismen während der Reifephase zumindest teilweise verbraucht werden, ist der Anteil der Vitamine je Kilogramm (ausgereifter) Rohwurst geringer als der Anteil der Vitamine an der Rohwurstmasse. Vorzugsweise beträgt der Anteil des jeweiligen zugesetzten Vitamins je Kilogramm Rohwurst höchstens 3/4, besonders bevorzugt höchstens 2/3 der bei der Herstellung je Kilogramm Rohwurstmasse zugegebenen Menge des Vitamins. The added vitamins are contained in the raw sausage in such amounts that the raw sausage according to the invention advantageously has a balanced nutritional balance. Since the vitamins which are added to the raw sausage mass in the process according to the invention are at least partially consumed by the growth of the microorganisms during the ripening phase, the proportion of vitamins per kilogram (mature) raw sausage is less than the proportion of vitamins in the raw sausage mass. Preferably, the proportion of the respective added vitamin per kilogram raw sausage is at most 3/4, more preferably at most 2/3 of the amount of the vitamin added per kilogram of raw sausage mass during production.
Bevorzugte erfindungsgemäße Rohwurst enthält je Kilogramm die folgenden Vitaminmengen: Preferred raw sausage according to the invention contains per kilogram the following vitamin amounts:
- Folsäure: 1,4 - 36 mg, vorzugsweise 4 - 25 mg, besonders bevorzugt 10 - 25 mg, ganz besonders bevorzugt 15 - 20 mg, Folic acid: 1.4-36 mg, preferably 4-25 mg, more preferably 10-25 mg, most preferably 15-20 mg,
- Thiamin: 4 - 100 mg, vorzugsweise 10 - 50 mg, besonders bevorzugt 10 - 30 mg, - thiamine: 4 - 100 mg, preferably 10 - 50 mg, more preferably 10 - 30 mg,
- Riboflavin: 4,8 - 120 mg, vorzugsweise 12 - 80 mg, besonders bevorzugt 12 - 50 mg, Riboflavin: 4.8-120 mg, preferably 12-80 mg, more preferably 12-50 mg,
- Niacin: 54 - 1350 mg, vorzugsweise 120 - 1000 mg, besonders bevorzugt 120 - 400 mg, Niacin: 54-1350 mg, preferably 120-1000 mg, more preferably 120-400 mg,
- Pyridoxin: 5,2 - 130 mg, vorzugsweise 15 - 100 mg, besonders bevorzugt 15 - 70 mg. - Pyridoxine: 5.2-130 mg, preferably 15-100 mg, more preferably 15-70 mg.
Enthält die erfindungsgemäße Rohwurst Cobalamin, Pantothensäure und/oder Biotin, so sind diese vorzugsweise in folgenden Mengen je Kilogramm Rohwurst enthalten: If the raw sausage according to the invention contains cobalamin, pantothenic acid and / or biotin, these are preferably contained in the following quantities per kilogram of raw sausage:
- Cobalamin: 10,8 μg bis 270 μg, besonders bevorzugt 10,8 - 50 μg, Cobalamin: 10.8 μg to 270 μg, more preferably 10.8-50 μg,
- Pantothensäure: 21,6 - 540 mg, besonders bevorzugt 60 - 200 mg, Pantothenic acid: 21.6-540 mg, more preferably 60-200 mg,
- Biotin: - 4000 μg, besonders bevorzugt 160 - 1000 μg, ganz besonders bevorzugt 160 - 300 μg.
Enthält die erfindungsgemäße Rohwurst Calciferol und/oder Tocopherol, so sind diese in vorzugsweise in folgenden Mengen je Kilogramm Rohwurst enthalten: - Biotin: - 4000 μg, more preferably 160-1000 μg, most preferably 160-300 μg. If the raw sausage according to the invention contains calciferol and / or tocopherol, these are preferably contained in the following quantities per kilogram of raw sausage:
- Calciferol: 18 - 450 μg, besonders bevorzugt 18 - 200 μg, ganz besonders bevorzugt 18 - 100 μg, Calciferol: 18-450 μg, more preferably 18-200 μg, most preferably 18-100 μg,
- Tocopherol: 21,6 - 450 mg, besonders bevorzugt 30 - 200 mg. - Tocopherol: 21.6-450 mg, more preferably 30-200 mg.
In einer bevorzugten Ausgestaltung der Erfindung enthält die Rohwurst die Vitamine Folsäure, Thiamin, Riboflavin, Pyridoxin und Niacin. In einer weiteren vorteilhaften Ausgestaltung der Erfindung enthält die Rohwurst die Vitamine Folsäure, Thiamin, Riboflavin, Pyridoxin, Niacin, Cobalamin, Pantothensäure und Biotin. In einer weiteren vorteilhaften Ausgestaltung der Erfindung enthält die Rohwurst Folsäure, Thiamin, Riboflavin, Pyridoxin, Niacin, Cobalamin, Pantothensäure, Biotin sowie Calciferol und Tocopherol. In a preferred embodiment of the invention, the raw sausage contains the vitamins folic acid, thiamine, riboflavin, pyridoxine and niacin. In a further advantageous embodiment of the invention, the raw sausage contains the vitamins folic acid, thiamine, riboflavin, pyridoxine, niacin, cobalamin, pantothenic acid and biotin. In a further advantageous embodiment of the invention, the raw sausage contains folic acid, thiamine, riboflavin, pyridoxine, niacin, cobalamin, pantothenic acid, biotin and calciferol and tocopherol.
Die erfindungsgemäße Rohwurst zeichnet sich durch eine gleichmäßige Farbentwicklung und eine erhöhte Farbstabilität aus. Die Rohwurst weist eine signifikant verbesserte Sensorik auf, als Rohwurst, die mit denselben Verfahrensschritten ohne Zugabe der Vitamine hergestellt wurde. Erfindungsgemäße Rohwurst weist ein positives Rohwurstaroma auf, welches sich auf der Basis von allgemein üblichen standardisierten sensorischen Prüfungen in einer signifikanten Verbesserung von Geruch und Geschmack äußert. Sowohl hinsichtlich des Geschmacks, der Textur und der Farbe, als auch im Gesamteindruck des Produkts und im Schnittbild weisen die erfindungsgemäßen Rohwürste verbesserte Eigenschaften auf, als Rohwürste, welche nach der gleichen Rezeptur, jedoch ohne den beim erfindungsgemäßen Verfahren zugegebenen Vitaminzusatz hergestellt werden. Ein weiterer Vorteil, den die erfindungsgemäße Rohwurst bietet, ist der hohe Gesundheitswert, bedingt durch die während des Herstellungsprozesses zugesetzten Vitamine. The raw sausage according to the invention is characterized by a uniform color development and increased color stability. The raw sausage has a significantly improved sensor technology, as raw sausage, which was prepared with the same process steps without the addition of vitamins. Raw sausage according to the invention has a positive raw sausage aroma, which manifests itself on the basis of generally customary standardized sensory tests in a significant improvement of smell and taste. Both in terms of taste, texture and color, as well as in the overall impression of the product and in the sectional view, raw sausages according to the invention have improved properties, as raw sausages, which are prepared according to the same recipe, but without the addition of vitamins added in the process according to the invention. Another advantage offered by the raw sausage according to the invention is the high health value due to the vitamins added during the manufacturing process.
Die erfindungsgemäße Rohwurst zeigt sehr geringe bis keine Anzeichen einer Nachreifung, im Sinne einer fortgesetzten Milchsäuregärung nach Abschluss des Reifeprozesses. Dadurch ist die erfindungsgemäße Rohwurst besonders lagerstabil, was die erfindungsgemäße Rohwurst als besonders hochwertiges Produkt kennzeichnet. Die Lagerstabilität ist insbesondere bei harten Rohwürsten signifikant verbessert, so dass erfindungsgemäße Rohwürste die Anforderungen eines Spitzenprodukts erfüllen. The raw sausage according to the invention shows very little to no signs of ripening, in the sense of a continued lactic acid fermentation after completion of the ripening process. As a result, the raw sausage according to the invention is particularly stable in storage, which characterizes the raw sausage according to the invention as a particularly high quality product. The storage stability is significantly improved, especially in hard raw sausages, so that inventive raw sausages meet the requirements of a top product.
Eine erfindungsgemäße Edelschimmelsalami zeichnet sich durch einen besonders schnell entwickelten
und gleichmäßigen Edelschimmelüberzug auf der Oberfläche aus. A Edelschimmelsalami invention is characterized by a particularly fast developed and even noble mold coating on the surface.
Diese positiven Merkmale der erfindungsgemäßen Rohwurst ergeben sich aus der robusten und gleichmäßigen Reifephase, die aus der Zugabe der Vitamine Folsäure und mindestens einem Vitamin aus Thiamin, Riboflavin, Pyridoxin und Niacin resultiert. These positive characteristics of the raw sausage according to the invention result from the robust and uniform maturity phase which results from the addition of the vitamins folic acid and at least one vitamin from thiamine, riboflavin, pyridoxine and niacin.
Als besonders vorteilhaft für die Herstellung von Rindersalami hat sich die Kombination von Folsäure und Thiamin erwiesen. Gerade bei der Verarbeitung von Rindfleisch ist der positive Effekt von Thiamin auf die Reifung besonders signifikant. The combination of folic acid and thiamine has proved to be particularly advantageous for the preparation of bovine salami. Especially when processing beef, the positive effect of thiamine on maturation is particularly significant.
In den folgenden Ausfuhrungsbeispielen soll die erfindungsgemäße Lösung näher erläutert werden. Ausführungsbeispiel 1 In the following exemplary embodiments, the solution according to the invention will be explained in more detail. Embodiment 1
Im ersten Ausführungsbeispiel wurden in einem erfindungsgemäßen Verfahren Cervelatwürste gemäß der in der folgenden Tabelle angegebenen Standard-Cervelatwurst-Grundrezeptur hergestellt (Angaben wenn nicht anders angegeben in Gewichtsprozent). In the first embodiment, in a method according to the invention, cervelat sausages were prepared according to the standard cervelat sausage base formulation given in the following table (data in percentages by weight unless otherwise stated).
Cervelatwurst-Grundrezeptur Eingesetzte Menge Cervelatwurst-Grundrezeptur Amount used
Rindfleisch in % 20 Beef in% 20
Mageres Schweinefleisch in % 50 Lean pork in% 50
Speck in % 30 Bacon in% 30
Nitritpökelsalz in g/kg 28 Nitrite pickling salt in g / kg 28
Gemahlener schwarzer Pfeffer in 2,5 Ground black pepper in 2.5
Schwarzes Pfefferschrot in g/kg 1 Black pepper in g / kg 1
Glukose in g/kg 6 Glucose in g / kg 6
Ascorbinsäure in g/kg 0,2 Ascorbic acid in g / kg 0.2
Vitamine: vitamins:
Folsäure in mg/kg 20 Folic acid in mg / kg 20
Thiamin in mg/kg 14 Thiamine in mg / kg 14
Riboflavin in mg/kg 18 Riboflavin in mg / kg 18
Pyridoxin in mg/kg 20 Pyridoxine in mg / kg 20
Niacin in mg/kg 220 Niacin in mg / kg 220
Cobalamin in μg/kg 40 Cobalamin in μg / kg 40
Pantothensäure in mg/kg 100 Pantothenic acid in mg / kg 100
Biotin in mg/kg 1 Biotin in mg / kg 1
Calciferol in μg/kg 60 Calciferol in μg / kg 60
Tocopherol in mg/kg 200
Bei obenstehender Rezeptur wurde eine handelsübliche Starterkultur in der vom Hersteller angegebenen Menge zugegeben. Das eingesetzte Fleisch und der Speck wurden im Kutter zerkleinert und gemischt, das Salz und die Gewürze wurden zur entstehenden Rohwurstmasse in den Kutter gegeben und durch weiteres Vermischen im Mischgang des Kutters homogen in der Rohwurstmasse verteilt. Die Vitamine wurden in das Nitritpökelsalz eingemischt und so beim Arbeitsschritt der Salzzugabe in den Herstellungsprozess gegeben. Dadurch wurde eine homogene Verteilung der Vitaminmischung in der Rohwurstmasse sichergestellt. Die Zerkleinerung des Fleischs im Kutter erfolgte bis zum Erreichen des gewünschten Körnungsgrads der Rohwurstmasse. Tocopherol in mg / kg 200 For the above formulation, a commercially available starter culture was added in the amount specified by the manufacturer. The meat and bacon were crushed in the cutter and mixed, the salt and spices were added to the resulting raw sausage mass in the cutter and distributed by further mixing in the mixing process of the cutter homogeneously in the raw sausage mass. The vitamins were mixed into the nitrite curing salt and added to the manufacturing process during the salt addition step. This ensured a homogeneous distribution of the vitamin mixture in the raw sausage mass. The comminution of the meat in the cutter took place until the desired degree of granulation of the raw sausage mass was achieved.
Die erfindungsgemäß hergestellte Cervelatwurst aus der Produktion mit der o.a. Vitaminmischung zeichnete sich durch eine hohe Schnittfestigkeit und eine schnelle Farbentwicklung und hohe Farbstabilität aus und war darin Chargen einer Kontrollcervelatwurst ohne Vitaminzusatz weit überlegen. Ebenso waren diese Chargen der Cervelatwurst mit der Vitaminmischung technologisch solchen Rohwürsten überlegen, bei deren Herstellung Folsäure allein in der o.a. Menge zugegeben wurde. The produced according to the invention Cervelatwurst from the production with the o.a. Vitamin mixture was characterized by a high cut resistance and a fast color development and high color stability and was far superior to batches of a Kontrollcervelatwurst without added vitamins. Likewise, these batches of cervelat sausage with the vitamin mixture were technologically superior to such raw sausages, in their production folic acid alone in the o.a. Amount was added.
Im Vergleich dazu konnte ein noch stabilerer Herstellungsprozess gewährleistet werden, die Reifung der Cervelatwurst war beschleunigt. Durch den Einsatz der Vitaminmischung ist der Herstellungsprozess signifikant zuverlässiger und die Cervelatwürste besitzen damit eine zuverlässige, stabile Qualität. Besonders vorteilhaft war, dass Reifeprozess auch außerhalb von Klimakammern und Reiferäumen zuverlässig ablief. In comparison, an even more stable manufacturing process was ensured, the maturation of Cervelatwurst was accelerated. By using the vitamin mixture, the manufacturing process is significantly more reliable and the cervelat sausages thus have a reliable, stable quality. It was particularly advantageous that the ripening process also ran reliably outside of climatic chambers and ripening rooms.
Die erfindungsgemäß hergestellten Cervelatwürste mit der Vitaminmischung zeichnen sich durch eine als hervorragend beurteilte Sensorik aus. Dies wurde durch wiederholte standardisierte, wissenschaftlich allgemein übliche sensorische Prüfungen getestet, welche 3, 4, 6, 12 und 24 Wochen nach der Wurstherstellung durchgeführt wurden. Verglichen wurden darin die erfindungsgemäßen Cervelatwürste nach o.a. Rezeptur mit Cervelatwürsten nach gleicher Grundrezeptur mit Starterkultur jedoch ohne Vitaminzusatz, sowie Cervelatwürsten nach o.a. Rezeptur mit dem Zusatz von Folsäure. Dazu wurden die Cervelatwürste durch eine Gruppe aus 12 Laienprüfern getestet, wobei Blindanalysen durchgeführt wurden, also die getesteten Produkte anonymisiert wurden. Die erfindungsgemäßen Chargen konnten dabei die beste Beurteilung erzielen. Sie waren den anderen, nach bekannten Verfahren hergestellten, Chargen in Geschmack und Geruch signifikant überlegen.
Die erfindungsgemäßen Cervelatwürste zeichneten sich durch eine besonders hohe Lagerstabilität aus, insbesondere gegenüber einer Standard-Cervelatwurst. The Cervelatwürste produced with the vitamin mixture according to the invention are characterized by a sensed as excellent sensor. This was tested by repeated standardized, scientifically common sensory tests performed 3, 4, 6, 12 and 24 weeks after sausage production. It compared the Cervelatwürste according to the invention according to the above formulation with Cervelatwürsten after the same basic recipe with starter culture, however, without added vitamins, and Cervelatwürsten according to the above formulation with the addition of folic acid. For this purpose, the cervelat sausages were tested by a group of 12 lay auditors, whereby blind analyzes were carried out, ie the tested products were anonymized. The batches according to the invention were able to achieve the best rating. They were significantly superior to the other batches of taste and odor prepared by known methods. The Cervelatwürste invention characterized by a particularly high storage stability, especially compared to a standard Cervelatwurst.
Ausführungsbeispiel 2: Embodiment 2:
Im zweiten Ausführungsbeispiel wurden in einem erfindungsgemäßen Verfahren Cervelatwürste gemäß der in der folgenden Tabelle angegebenen Standard-Cervelatwurst-Grundrezeptur hergestellt (Angaben wenn nicht anders angegeben in Gewichtsprozent). In the second embodiment, in a method according to the invention, cervelat sausages were prepared according to the standard Cervelat sausage basic formulation given in the following table (data in% unless otherwise stated).
Cervelatwurst-Grundrezeptur Eingesetzte Menge Cervelatwurst-Grundrezeptur Amount used
Rindfleisch in % 20 Beef in% 20
Mageres Schweinefleisch in % 50 Lean pork in% 50
Speck in % 30 Bacon in% 30
Nitritpökelsalz in g/kg 28 Nitrite pickling salt in g / kg 28
Gemahlener schwarzer Pfeffer in g/kg 2,5 Ground black pepper in g / kg 2.5
Schwarzes Pfefferschrot in g/kg 1 Black pepper in g / kg 1
Glukose in g/kg 6 Glucose in g / kg 6
Ascorbinsäure in g/kg 0,2 Ascorbic acid in g / kg 0.2
Vitamine: vitamins:
Folsäure in mg/kg 7 Folic acid in mg / kg 7
Thiamin in mg/kg 10 Thiamine in mg / kg 10
Riboflavin in mg/kg 15 Riboflavin in mg / kg 15
Pyridoxin in mg/kg 15 Pyridoxine in mg / kg 15
Niacin in mg/kg 150 Niacin in mg / kg 150
Cobalamin in μg/kg 30 Cobalamin in μg / kg 30
Pantothensäure in mg/kg 80 Pantothenic acid in mg / kg 80
Biotin in mg/kg 0,8 Biotin in mg / kg 0.8
Calciferol in μg/kg 40 Calciferol in μg / kg 40
Tocopherol in mg/kg 150 Tocopherol in mg / kg 150
Bei obenstehender Rezeptur wurde eine handelsübliche Starterkultur zugegeben. Dabei wurde lediglich 1/3 der vom Hersteller angegebenen Menge zugegeben. Vergleichsweise wurden Cervelatwürste mit o.a. Rezeptur unter Zugabe einer normalen, vom Hersteller angegebenen Menge an Starterkultur hergestellt. For the above formulation, a commercially available starter culture was added. Only 1/3 of the amount specified by the manufacturer was added. By comparison, cervelat sausages were topped with o.a. Formulated with the addition of a normal, specified by the manufacturer amount of starter culture.
Das eingesetzte Fleisch und der Speck wurden im Kutter zerkleinert, das Salz und die Gewürze wurden zur entstehenden Rohwurstmasse in den Kutter gegeben und durch weiteres Vermischen im
Mischgang des Kutters homogen in der Rohwurstmasse verteilt. Die Vitamine wurden in das Nitritpökelsalz eingemischt und so beim Arbeitsschritt der Salzzugabe in den Herstellungsprozess gegeben. Dadurch wurde eine homogene Verteilung der Vitaminmischung in der Rohwurstmasse sichergestellt. Die Zerkleinerung des Fleischs im Kutter erfolgte bis zum Erreichen des gewünschten Körnungsgrads der Rohwurstmasse. The used meat and bacon were minced in the cutter, the salt and the spices were added to the resulting raw sausage mass in the cutter and by further mixing in the Mixing course of the cutter homogeneously distributed in the raw sausage mass. The vitamins were mixed into the nitrite curing salt and added to the manufacturing process during the salt addition step. This ensured a homogeneous distribution of the vitamin mixture in the raw sausage mass. The comminution of the meat in the cutter took place until the desired degree of granulation of the raw sausage mass was achieved.
Es wurde festgestellt, dass bei der Rohwurstherstellung nach dem erfindungsgemäßen Verfahren beim Einsatz von o.a. Vitaminmenge die Starterkulturmenge deutlich reduziert werden kann. Die Cervelatwürste, die mit lediglich einem Drittel der Menge an Starterkultur hergestellt wurden, zeigten eine vergleichbare Qualität, wie Cervelatwürste, welche unter Zugabe der normalen Menge an Starterkultur hergestellt wurden. It has been found that in raw sausage production by the process according to the invention when o.a. Vitamin Amount the starter culture amount can be significantly reduced. The cervelat sausages, which were made with only one-third of the amount of starter culture, showed comparable quality, such as cervelat sausages, made with the addition of the normal amount of starter culture.
Der Reifungsprozess lief in beiden Chargen vergleichbar ab. Das Ausführungsbeispiel 2 zeigt folglich, dass durch eine geeignete Vitaminmenge die Starterkulturmenge reduziert werden kann. Dies stellt insbesondere erhebliche wirtschaftliche Vorteile für den Hersteller dar. The ripening process was comparable in both batches. The embodiment 2 thus shows that by a suitable amount of vitamin, the starter culture amount can be reduced. This represents in particular significant economic benefits for the manufacturer.
Ausführungsbeispiel 3 Embodiment 3
Im dritten Ausführungsbeispiel wurden Cervelatwürste nach der Rezeptur aus Ausführungsbeispiel 1 nach einem erfindungsgemäßen Verfahren hergestellt. Dabei wurde auf den Einsatz von Starterkulturen verzichtet. In the third embodiment Cervelatwürste were prepared according to the recipe of Example 1 by a method according to the invention. It was dispensed with the use of starter cultures.
Dabei wurde festgestellt, dass bei der Herstellung von Cervelatwurst nach dem erfindungsgemäßen Verfahren bei o.a. Einsatz von Vitaminen auf die Zugabe von Starterkulturen verzichtet werden kann, und dennoch eine vergleichbare Qualität erzielt wird, wie bei Cervelatwürsten bei denen Starterkulturen zugesetzt wurden. Ein Verzicht auf Starterkulturen kann ein möglicherweise auftretendes Übersäuern der Cervelatwurst verhindern, insbesondere bietet es einen wirtschaftlichen Vorteil für den Hersteller.
Ausführungsbeispiel 4 It was found that in the production of Cervelatwurst by the process according to the invention in the use of vitamins above can be dispensed with the addition of starter cultures, and yet a comparable quality is achieved as in Cervelat sausages where starter cultures were added. Dispensing with starter cultures may prevent over-acidification of the cervelat sausage, in particular, providing an economic advantage to the manufacturer. Embodiment 4
Im vierten Ausführungsbeispiel wurden Edelschimmelsalamis nach einem erfindungsgemäßen Verfahren nach u.a. Rezeptur (Angaben wenn nicht anders angegeben in Gewichtsprozent) hergestellt. Die Herstellung erfolgte nach den standardisierten Rezepturen und Leitsätzen zur Produktion von Edelschimmelsalami. In the fourth embodiment, noble mold salami were prepared according to a method according to the invention after u.a. Recipe (data unless otherwise indicated in weight percent) prepared. The production took place according to the standardized recipes and guidelines for the production of noble mold salami.
Edelschimmelsalami-Grundrezeptur Eingesetzte Menge Edelschimmelsalami-Grundrezeptur Amount used
Rindfleisch in % 20 Beef in% 20
Mageres Schweinefleisch in % 60 Lean pork in% 60
Speck in % 20 Bacon in% 20
Nitritpökelsalz in g/kg 21 Nitrite pickling salt in g / kg 21
Gemahlener schwarzer Pfeffer in g/kg 2,25 Ground black pepper in g / kg 2.25
Schwarzes Pfefferschrot in mg/kg 750 Black pepper in mg / kg 750
Ascorbinsäure 80 %ig in mg/kg 375 Ascorbic acid 80% in mg / kg 375
Edelschimmelsalami-Grundrezeptur Eingesetzte Menge Edelschimmelsalami-Grundrezeptur Amount used
Vitamine: vitamins:
Folsäure in mg/kg 20 Folic acid in mg / kg 20
Thiamin in mg/kg 14 Thiamine in mg / kg 14
Riboflavin in mg/kg 18 Riboflavin in mg / kg 18
Pyridoxin in mg/kg 20 Pyridoxine in mg / kg 20
Niacin in mg/kg 220 Niacin in mg / kg 220
Cobalamin in μg/kg 40 Cobalamin in μg / kg 40
Pantothensäure in mg/kg 100 Pantothenic acid in mg / kg 100
Biotin in mg/kg 1 Biotin in mg / kg 1
Calciferol in μg/kg 60 Calciferol in μg / kg 60
Tocopherol in mg/kg 200 Tocopherol in mg / kg 200
Zur Herstellung von Edelschimmelsalami wurde das ca. -4 °C kalte Rind- und Schweinefleisch zunächst im Kutter sehr feinkörnig zerkleinert, Speck zugegeben und die Masse weiter zerkleinert. Im folgenden Arbeitsschritt wurde die o.a. Vitaminmischung mit dem Nitritpökelsalz homogen vermischt und, ebenfalls im Kutter, zur Rohwurstmasse gegeben, so dass sie feinverteilt in der Rohwurstmasse vorlag. Die Zerkleinerung des Fleischs im Kutter erfolgte bis zum Erreichen des gewünschten Körnungsgrads der Rohwurstmasse. Die Masse wurde in Naturdärme abgefüllt, die Salamis wurden im handwarmen Salzwasser abgewaschen und auf Räucherstäbe gehangen. For the production of noble mold salami, the approx. -4 ° C cold beef and pork was first minced in the cutter with very fine grain, bacon was added and the mass further reduced. In the following step, the o.a. Homogenously mixed vitamin mixture with the nitrite pickling salt and, also in the cutter, added to the raw sausage mass so that it was finely distributed in the raw sausage mass. The comminution of the meat in the cutter took place until the desired degree of granulation of the raw sausage mass was achieved. The mass was bottled in natural intestines, the salamis were washed in hand-warm salt water and hung on incense sticks.
Anschließend wurden käuflich erworbene Edelschimmelkulturen nach Vorschrift in Trinkwasser gelöst und anschließend gleichmäßig im Sprühverfahren auf die Salamioberflächen aufgebracht.
Die so behandelten Edelschirnmelsalamis wurden bei einer relativen Luftfeuchte von ca. 93 % und ca. 23 °C Raumtemperatur für 3 Tage gelagert. Nach ca. 2 Tagen war der Schimmelrasen entstanden und nach ca. 3 Tagen sichtbar. Anschließend wurde die relative Luftfeuchte auf ca. 88 % und die Temperatur auf ca. 22 °C gesenkt. Diese Einstellung im Reiferaum wurde 2 Tage lang aufrecht erhalten. Danach wurde die relative Luftfeuchte auf ca. 74 % bei einer Temperatur von ca. 13 °C gehalten. Dabei reift die Edelschimmelsalami aus, wobei der Schimmelrasen nicht mehr wächst, aber weiterhin zur Entwicklung der typischen Aromastoffe beiträgt. Die Reifung ist bei Verwendung der Vitaminmischung signifikant verkürzt. Subsequently, commercially obtained noble mold cultures were dissolved in drinking water according to the instructions and then applied uniformly by spraying to the salami surfaces. The Edelschirnmelsalamis thus treated were stored at a relative humidity of about 93% and about 23 ° C room temperature for 3 days. After approx. 2 days the mold lawn was created and visible after approx. 3 days. Subsequently, the relative humidity was reduced to about 88% and the temperature to about 22 ° C. This setting in the ripening room was maintained for 2 days. Thereafter, the relative humidity was maintained at about 74% at a temperature of about 13 ° C. The noble mold salami matures, whereby the mold lawn no longer grows, but continues to contribute to the development of the typical flavorings. The maturation is significantly shortened when using the vitamin mixture.
Die nach dem erfindungsgemäßen Verfahren hergestellten Edelschirnmelsalamis benötigen für die letzte Reifungsphase die Zeitdauer von ca. 15 Tagen und sind dann verkaufsfertig. Dem gegenüber beansprucht eine konventionell hergestellte Edelschimmelsalami nach o.a. Rezeptur ohne Vitamine bis zu 60 Tage Reifezeit, eine nach o.a. Rezeptur hergestellte Edelschimmelsalami, bei deren Herstellung lediglich Folsäure in o.a. Menge zugegeben wurde, 21 Tage. The Edelschirnmelsalamis prepared by the process according to the invention require for the last maturation phase, the period of about 15 days and are then ready for sale. On the other hand claimed a conventionally produced noble mold salami o.a. Recipe without vitamins up to 60 days maturity, one after o.a. Recipe produced noble mold salami, in their production only folic acid in o.a. Amount was added, 21 days.
Ausführungsbeispiel 5: Embodiment 5:
Rindersalami wurde mit einem erfindungsgemäßen Verfahren mit einer Rezeptur gemäß der folgenden Tabelle hergestellt (Angaben wenn nicht anders angegeben in Gewichtsprozent). Bovine salami was prepared by a method according to the invention having a formulation according to the following table (data in% unless stated otherwise).
Cervelatwurst-Grundrezeptur Eingesetzte Menge Cervelatwurst-Grundrezeptur Amount used
Rindfleisch in % Beef in%
Speck in % Bacon in%
Nitritpökelsalz in g/kg Nitrite pickling salt in g / kg
Gemahlener schwarzer Pfeffer in Ground black pepper in
Schwarzes Pfefferschrot in g/kg Black pepper in g / kg
Glukose in g/kg Glucose in g / kg
Ascorbinsäure in g/kg Ascorbic acid in g / kg
Vitamine: vitamins:
Folsäure in mg/kg Folic acid in mg / kg
Thiamin in mg/kg Thiamine in mg / kg
Bei obenstehender Rezeptur wurde eine handelsübliche Starterkultur in der vom Hersteller angegebenen Menge zugegeben.
Das Rindfleisch wurde zunächst im Kutter sehr feinkörnig zerkleinert, anschließend der Speck zugegeben und die Masse weiter zerkleinert. Das Salz wurde zur entstehenden Rohwurstmasse in den Kutter gegeben und durch weiteres Vermischen im Mischgang des Kutters homogen in der Rohwurstmasse verteilt. Die Vitamine wurden dabei in das Nitritpökelsalz eingemischt und so beim Arbeitsschritt der Salzzugabe in den Herstellungsprozess gegeben. Dadurch wurde eine homogene Verteilung der Vitaminmischung sichergestellt. For the above formulation, a commercially available starter culture was added in the amount specified by the manufacturer. The beef was first minced very fine-grained in the cutter, then the bacon was added and the mass further crushed. The salt was added to the resulting raw sausage mass in the cutter and distributed homogeneously in the Rohwurstmasse by further mixing in the mixing cycle of the cutter. The vitamins were mixed into the nitrite curing salt and added to the manufacturing process during the salt addition process. This ensured a homogeneous distribution of the vitamin mixture.
Die nach dem erfindungsgemäßen Verfahren hergestellten Rindersalamis zeichneten sich durch einen verbesserten Reifeprozess aus, als Kontrollsalamis, bei deren Herstellung nach o.a. Rezeptur ausschließlich Folsäure zugesetzt wurde. Es wurde eine stabilere Geschmacks entwicklung im Laufe des Reifeprozesses festgestellt, was sich besonders dadurch auszeichnet, dass im Endeffekt ein runderes Geschmacksbild vorlag. Dies wurde durch unabhängige sensorische Tests, welche analog zu denen in Ausführungsbeispiel 1 durchgeführt wurden, nachweislich bestätigt. The bovine salamis produced by the process according to the invention were distinguished by an improved ripening process, as a control salami, in whose preparation o.a. Recipe was added only to folic acid. A more stable flavor development was noted during the ripening process, which is characterized in particular by the fact that in the end a rounder taste was present. This has been confirmed by independent sensory tests, which were carried out analogously to those in Example 1, proven.
Die erfindungsgemäßen Rindersalamis zeichnen sich durch eine gleichmäßige Farbgebung aus, was aus dem verbesserten Umrötungsprozess resultiert. Die Reifung konnte ohne Reiferäume mit einem vergleichbaren Ergebnis durchgeführt werden. Es wurden keine Fehlchargen produziert. The bovine salamis according to the invention are characterized by uniform coloring, which results from the improved reddening process. The ripening could be carried out without ripening rooms with a comparable result. No bad batches were produced.
Ausführungsbeispiel 6: Embodiment 6:
Rindersalami wurde nach einem erfindungsgemäßen Verfahren mit einer Rezeptur gemäß der folgenden Tabelle hergestellt (Angaben wenn nicht anders angegeben in Gewichtsprozent): Bovine salami was prepared by a process according to the invention having a formulation according to the following table (data indicating unless otherwise stated):
Cervelatwurst-Grundrezeptur Eingesetzte Menge Cervelatwurst-Grundrezeptur Amount used
Rindfleisch in % Beef in%
Speck in % Bacon in%
Nitritpökelsalz in g/kg Nitrite pickling salt in g / kg
Gemahlener schwarzer Pfeffer in Ground black pepper in
Schwarzes Pfefferschrot in g/kg Black pepper in g / kg
Glukose in g/kg Glucose in g / kg
Ascorbinsäure in g/kg
Vitamine: Ascorbic acid in g / kg vitamins:
Folsäure in mg/kg 10 Folic acid in mg / kg 10
Thiamin in mg/kg 10 Thiamine in mg / kg 10
Riboflavin in mg/kg 12 Riboflavin in mg / kg 12
Pyridoxin in mg/kg 15 Pyridoxine in mg / kg 15
Niacin in mg/kg 120 Niacin in mg / kg 120
Cobalamin in μg/kg 11 Cobalamin in μg / kg 11
Pantothensäure in mg/kg 60 Pantothenic acid in mg / kg 60
Biotin in mg/kg 160 Biotin in mg / kg 160
Calciferol in μg/kg 18 Calciferol in μg / kg 18
Tocopherol in mg/kg 30 Tocopherol in mg / kg 30
Bei obenstehender Rezeptur wurde eine handelsübliche Starterkultur in der vom Hersteller angegebenen Menge zugegeben. Das Rindfleisch wurde zunächst vorgewolft und anschließend im Kutter sehr feinkörnig zerkleinert, anschließend der Speck zugegeben und die Masse weiter zerkleinert. Das Salz wurde zur entstehenden Rohwurstmasse in den Kutter gegeben und durch weiteres Vermischen im Mischgang des Kutters homogen in der Rohwurstmasse verteilt. Die Vitamine wurden dabei in das Nitritpökelsalz eingemischt und so beim Arbeitsschritt der Salzzugabe in den Herstellungsprozess gegeben. Dadurch wurde eine homogene Verteilung der Vitaminmischung sichergestellt. For the above formulation, a commercially available starter culture was added in the amount specified by the manufacturer. The beef was first vorgewolft and then minced in the cutter very fine-grained, then added the bacon and further crushed the mass. The salt was added to the resulting raw sausage mass in the cutter and distributed homogeneously in the Rohwurstmasse by further mixing in the mixing cycle of the cutter. The vitamins were mixed into the nitrite curing salt and added to the manufacturing process during the salt addition process. This ensured a homogeneous distribution of the vitamin mixture.
Die Reifung wurde außerhalb eines Reiferaums bei etwa 20 °C durchgeführt und lief ohne Probleme stabil ab. Die Vergleichsprobe, bei der die Reifung im Reiferaum bei 23 °C durchgeführt wurde, war qualitativ von der Rindersalami, die nicht im Reiferaum gereift wurde, nicht zu unterscheiden. The ripening was carried out outside a ripening room at about 20 ° C and ran smoothly without problems. The control sample, which ripened in the ripening room at 23 ° C, was qualitatively indistinguishable from the bovine salami which had not ripened in the ripening room.
Rindersalamis aus beiden Chargen zeichneten sich durch eine gleichmäßige Farbgebung und eine positive Sensorik aus.
Bovine salami from both batches were characterized by uniform coloring and positive sensor technology.
Claims
1. Verfahren zur Herstellung von Rohwurst mit beschleunigtem Reifeprozess, wobei a) Fleisch und Speck unter Zugabe von Gewürzen, Zucker und Salz zu einer Rohwurstmasse zerkleinert werden, b) die Rohwurstmasse anschließend in Kunst- oder Naturdärme eingefüllt wird und c) die dadurch erhältliche Rohwurst einer Reifung unterzogen wird, dadurch gekennzeichnet, dass Folsäure und eines oder mehrere lebensmittelrechtlich zugelassene Vitamine ausgewählt aus Thiamin, Riboflavm, Pyridoxin und Niacin bei der Herstellung der Rohwurstmasse in folgender Menge je Kilogramm Rohwurstmasse feinverteilt zugegeben werden: 1 ,4 mg bis 36 mg Folsäure, 4 mg bis 100 mg Thiamin, 4,8 mg bis 120 mg Riboflavm, 54 mg bis 1350 mg Niacin, 5,2 mg bis 130 mg Pyridoxin. 1. A process for the production of raw sausage with an accelerated ripening process, wherein a) meat and bacon with addition of spices, sugar and salt are comminuted to a raw sausage mass, b) the raw sausage mass is then filled in artificial or natural casings and c) the raw sausage obtainable thereby is subjected to ripening, characterized in that folic acid and one or more food-legally approved vitamins selected from thiamine, riboflavm, pyridoxine and niacin are added in the preparation of raw sausage mass in the following amount per kilogram raw sausage mass finely divided: 1, 4 mg to 36 mg folic acid, 4 mg to 100 mg thiamin, 4.8 mg to 120 mg riboflavm, 54 mg to 1350 mg niacin, 5.2 mg to 130 mg pyridoxine.
2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, dass bei der Herstellung der Rohwurstmasse eines oder mehrere lebensmittelrechtlich zugelassene Vitamine ausgewählt aus Cobalamin, Pantothensäure und Biotin feinverteilt zugegeben werden. 2. The method according to claim 1, characterized in that in the production of raw sausage mass one or more food-legally approved vitamins selected from cobalamin, pantothenic acid and biotin are added finely divided.
3. Verfahren nach Anspruch 2, dadurch gekennzeichnet, dass je Kilogramm Rohwurstmasse 10,8 μg bis 270 μg Cobalamin, 21,6 mg bis 540 mg Pantothensäure und/oder 160 μg bis 4000 μg Biotin zugegeben werden. 3. The method according to claim 2, characterized in that per kilogram Rohwurstmasse 10.8 micrograms to 270 micrograms of cobalamin, 21.6 mg to 540 mg of pantothenic acid and / or 160 micrograms to 4000 micrograms of biotin are added.
4. Verfahren nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass bei der Herstellung der Rohwurstmasse Calciferol und/oder Tocopherol feinverteilt zugegeben werden. 4. The method according to any one of the preceding claims, characterized in that in the preparation of the raw sausage mass calciferol and / or tocopherol are added finely divided.
5. Verfahren nach Anspruch 4, dadurch gekennzeichnet, dass je Kilogramm Rohwurstmasse 18 μg bis 450 μg Calciferol und/oder 21,6 mg bis 450 mg Tocopherol zugegeben werden. 5. The method according to claim 4, characterized in that per kilogram raw sausage mass 18 micrograms to 450 micrograms calciferol and / or 21.6 mg to 450 mg tocopherol are added.
6. Verfahren nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass Folsäure und das oder die Vitamine gleichmäßig in Salz eingemischt werden und mit dabei der erhaltenen Salzmischung zur Rohwurstmasse zugegeben werden. 6. The method according to any one of the preceding claims, characterized in that folic acid and the or the vitamins are uniformly mixed in salt and thereby added to the resulting salt mixture to Rohwurstmasse.
7. Verfahren nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass keine Starterkulturen zur Rohwurstmasse zugegeben werden. 7. The method according to any one of the preceding claims, characterized in that no starter cultures are added to Rohwurstmasse.
8. Verfahren nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass die Reifung der Rohwurst außerhalb von Reiferäumen oder Klimakammern durchgeführt wird. 8. The method according to any one of the preceding claims, characterized in that the maturation of the raw sausage is performed outside of ripening rooms or climatic chambers.
9. Rohwurst, enthaltend einen Gesamtgehalt an Folsäure und einem oder mehreren Vitaminen ausgewählt aus der Gruppe von Thiamin, Riboflavin, Pyridoxin und Niacin, der höher ist, als der vom eingesetzten Fleisch selber stammende Gehalt des jeweiligen Vitamins, erhältlich durch ein Verfahren nach einem der vorhergehenden Ansprüche. 9. Raw sausage containing a total content of folic acid and one or more vitamins selected from the group of thiamine, riboflavin, pyridoxine and niacin, which is higher than that derived from the meat itself derived content of the respective vitamin, obtainable by a method according to one of previous claims.
10. Rohwurst nach Anspruch 9, dadurch gekennzeichnet, dass sie eines oder mehrere lebensmittelrechtlich zugelassene Vitamine ausgewählt aus Cobalamin, Pantothensäure und Biotin mit einem Gesamtgehalt des jeweiligen Vitamins, der höher ist, als der vom eingesetzten Fleisch selber stammende Gehalt des jeweiligen Vitamins, enthält. 10. Raw sausage according to claim 9, characterized in that it contains one or more food-legally approved vitamins selected from cobalamin, pantothenic acid and biotin with a total content of the respective vitamin, which is higher than that of the meat itself derived content of the respective vitamin.
11. Rohwurst nach einem der Ansprüche 9 oder 10, dadurch gekennzeichnet, dass sie Calciferol und/oder Tocopherol mit einem Gesamtgehalt des jeweiligen lebensmittelrechtlich zugelassenen Vitamins, der höher ist, als der vom eingesetzten Fleisch selber stammende Gehalt des jeweiligen Vitamins, enthält. 11. Raw sausage according to any one of claims 9 or 10, characterized in that it contains calciferol and / or tocopherol with a total content of the respective food-legally approved vitamin, which is higher than that of the meat itself derived content of each vitamin.
12. Rohwurst nach einem der Ansprüche 9 bis 11, dadurch gekennzeichnet, dass je Kilogramm Rohwurst 1 ,4 mg bis 36 mg Folsäure, 4 mg bis 100 mg Thiamin, 4,8 mg bis 120 mg Riboflavin, 54 mg bis 1350 mg Niacin und/oder 5,2mg bis 130 mg Pyridoxin enthalten sind. 12. Raw sausage according to one of claims 9 to 11, characterized in that per kilogram raw sausage 1, 4 mg to 36 mg folic acid, 4 mg to 100 mg thiamine, 4.8 mg to 120 mg riboflavin, 54 mg to 1350 mg niacin and / or 5.2mg to 130mg of pyridoxine are included.
13. Rohwurst nach Anspruch 9 bis 12, dadurch gekennzeichnet, dass je Kilogramm Rohwurst 10,8 μg bis 270 μg Cobalamin, 21,6 mg bis 540 mg Pantothensäure und/oder 160 μg bis 4000 μg Biotin enthalten sind. 13. Raw sausage according to claim 9 to 12, characterized in that each kilogram of raw sausage 10.8 μg to 270 μg of cobalamin, 21.6 mg to 540 mg of pantothenic acid and / or 160 micrograms to 4000 micrograms of biotin are included.
14. Rohwurst nach Anspruch 9 bis 13, dadurch gekennzeichnet, dass je Kilogramm Rohwurst 18 μg bis 450 μg Calciferol und/oder 21,6 mg bis 450 mg Tocopherol enthalten sind. 14. Raw sausage according to claim 9 to 13, characterized in that per kilogram of raw sausage 18 ug to 450 ug calciferol and / or 21.6 mg to 450 mg tocopherol are included.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
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| DE102009055018A DE102009055018A1 (en) | 2009-12-18 | 2009-12-18 | Raw sausage with accelerated ripening process and process for its preparation |
| DE102009055018.6 | 2009-12-18 |
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| WO2011073375A1 true WO2011073375A1 (en) | 2011-06-23 |
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| WO (1) | WO2011073375A1 (en) |
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| CN115251315A (en) * | 2022-06-16 | 2022-11-01 | 苏州烁焰生物科技有限公司 | Novel salami sausage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| EP4230048A1 (en) | 2022-02-18 | 2023-08-23 | Antje Albeck | Method and device for implementing a maturation process of sausage goods |
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| EP1048227B1 (en) | 1999-04-29 | 2002-01-02 | European FoodTec GmbH | Meat products with omega-3-fatty acids and vitamins |
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| EP1601257A1 (en) * | 2003-01-16 | 2005-12-07 | Esa Patentverwertungsa Gentur Sachsen-Anhalt Gmbh | Method for the production of raw sausage, comprising an accelerated maturing process |
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| NZ232238A (en) | 1989-02-16 | 1991-07-26 | Wrigley W M Jun Co | Food products containing porous polymeric beads impregnated with a vitamin |
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| EP1048227B1 (en) | 1999-04-29 | 2002-01-02 | European FoodTec GmbH | Meat products with omega-3-fatty acids and vitamins |
| DE10047515A1 (en) * | 2000-09-22 | 2002-04-18 | Stolle Gmbh & Co Kg Geb | Vitaminized meat products for healthier eating are obtained by tumbling the meat with a vegetable oil-coated vitamin mixture |
| EP1601257A1 (en) * | 2003-01-16 | 2005-12-07 | Esa Patentverwertungsa Gentur Sachsen-Anhalt Gmbh | Method for the production of raw sausage, comprising an accelerated maturing process |
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Cited By (1)
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| CN115251315A (en) * | 2022-06-16 | 2022-11-01 | 苏州烁焰生物科技有限公司 | Novel salami sausage and preparation method thereof |
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