Procedure for the production of raw sausage with accelerated ripening process*
The new procedure presented improves the ripening process of raw sausage by adding folic acid. For this purpose, folic acid is added to the sausage mass in the cutter while ensuring a homogeneous distribution. Folic acid induces a rapid increase in the numbers of microorganisms accompanied by a faster formation of lactic acid and other specific fermentation products. By adding folic acid, starter cultures can be omitted and the ripening process is accelerated. This drastically reduces processing and storage times.
At the same time, sensory qualities with regard to aroma, cutting consistency and colouring are improved, as demonstrated in sensory tests.
In addition to the financial advantages, folic acid is an important nutritional component since, as a B vitamin, it is essential for the formation and division of new cells as well as for DNA synthesis. Moreover, in metabolism folic acid helps lower the blood levels of homocysteine, a blood vessel damaging substance. For years, the German Nutrition Society (DGE) has been drawing attention to folic acid deficiencies in the population arising from a lack of fruit and vegetables in the diet. Salami enriched with folic acid can therefore also reach parts of the population with less healthy nutritional habits and who tend to eat more sausage.
The trend towards health-oriented nutrition in the Western world has a great market potential here.
- Raw sausage
- Salami
- Ripening process
- Folic acid
- Fit Food
- Functional Food
- Improved ripening process
- Enhancment of a typical raw sausage aroma
- Faster achievment of cutting consistency and a more homogeneous colouring
- Financial advantages through shortened processing and storage times
- Simplification and improved standardisation of the ripening process
- Improved edible mould formation
- Health-promoting effect of folic acid as a powerful sales argument for consumers
- Raw sausage production
Patent Nr.:
EP000001601257A1 applied
US020060105079A1 applied
Date of Priority: 16.1.2003
This innovation is one of the patent portfolios that was chosen for a patent value fund* and now has been further developed and subsequently commercialized as part of a processing strategy by IPB.
For further information please contact us (Ref.-No. P_Rohwurst_001766):
*The patents are the property of ZYLUM Beteiligungsgesellschaft mbH &Co. Patente II KG