WO2011073375A1 - Saucisson sec au processus de maturation accéléré et procédé de production - Google Patents

Saucisson sec au processus de maturation accéléré et procédé de production Download PDF

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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
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WIPO (PCT)
Prior art keywords
raw sausage
raw
added
mass
folic acid
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Application number
PCT/EP2010/070036
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German (de)
English (en)
Inventor
Markus Seewald
Original Assignee
Hochschule Anhalt (FH); Hochschule für angewandte Wissenschaften
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Publication of WO2011073375A1 publication Critical patent/WO2011073375A1/fr

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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.

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  • Life Sciences & Earth Sciences (AREA)
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  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

L'invention concerne un procédé de production d'un saucisson sec au processus de maturation accéléré, et les saucissons secs produits selon ce procédé. Le procédé selon l'invention comprend les étapes consistant à : a) hacher de la viande et du lard pour constituer une garniture par apport d'épices, de sucre et de sel, b) introduire la garniture dans des boyaux artificiels ou naturels c) effectuer la maturation du saucisson. Le procédé selon l'invention est caractérisé en ce que de l'acide folique et au moins une vitamine, admissible selon la législation sur les denrées alimentaires et sélectionnée parmi la thiamine, la riboflavine, la pyridoxine et la niacine, sont ajoutées en dispersion fine lors de la production de la mêlée dans la quantité suivante par kilogramme de garniture : 1,4 mg à 36 mg d'acide folique, 4 mg à 100 mg de thiamine, 4,8 mg à 120 mg de riboflavine, 54 mg à 1350 mg de niacine, 5,2 mg à 130 mg de pyridoxine. L'invention concerne également un saucisson sec qui présente une teneur totale en acide folique et en ladite au moins une vitamine sélectionnée dans le groupe constitué de thiamine, de riboflavine, de pyridoxine et de niacine, ladite teneur totale étant supérieure à la teneur en la vitamine concernée issue de la viande utilisée, et qui peut être obtenu par un procédé selon l'invention.
PCT/EP2010/070036 2009-12-18 2010-12-17 Saucisson sec au processus de maturation accéléré et procédé de production WO2011073375A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102009055018A DE102009055018A1 (de) 2009-12-18 2009-12-18 Rohwurst mit beschleunigtem Reifeprozess und Verfahren zu deren Herstellung
DE102009055018.6 2009-12-18

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WO2011073375A1 true WO2011073375A1 (fr) 2011-06-23

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115251315A (zh) * 2022-06-16 2022-11-01 苏州烁焰生物科技有限公司 一种新型萨拉米香肠及其制备方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4230048A1 (fr) 2022-02-18 2023-08-23 Antje Albeck Procédé et dispositif de mise en uvre d'un processus de maturation de produits de charcuterie

Citations (3)

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