Process of rapidly preparing a fermented dry or semi-dry sausage product and products therefrom

Abstract

The present invention provides a process for rapidly producing dry and / or semi-dry sausage products through the use of a single extrusion step that is capable of both drying and cooking the sausage product. The present invention is capable of producting non-conventionally shaped sausage products for use as food and pizza toppings, snacks and ready to eat meal pieces.

Description

CROSS-REFERENCES TO RELATED APPLICATIONS [0001] None. FIELD OF THE INVENTION [0002] The field of the present invention relates to a process of accelerating meat product fermentation. More particularly, it has been found that through the utilization of a combination of slow release acidulants and bacterial cultures that dry or semi-dry sausage products may be obtained in a more expeditious manner when compared with conventionally prepared sausage products without the loss of desirable textural properties. BACKGROUND OF THE INVENTION [0003] Ingredient costs are typically one of the highest economical components encountered when producing products intended for human or animal consumption. Processes such as aging, drying, curing, etc. slow the availability of such ingredients to the manufacturer as well as increase the overall costs due to the added inventory carrying time and treatment steps that are necessary to produce such a product. [0004] A typical dry or semi-dry sausage fermenta...

AI Technical Summary

Benefits of technology

[0019] It is a primary object of this invention to provide a significantly reduced processing time for the likes of a traditional pepperoni from several days to less than five hours and ideally, less than about 3 hours. The reduced time frame significantly decreases the processing costs and enables increased throughput of the sausage product.

[0020] To accomplish these and other related objects of the invention, in one exemplary aspect, the present invention provides a process for rapidly preparing a fermented dry or semi-dry sausage product that includes the steps of initially admixing an amount of ground meat, containing a source of at least one fermentable carbohydrate, with an amount of an edible acidulant to lower the pH of the ground meat to a level below its buffering ability. Next, an amount of a bacterial culture is added to enable the fermentation of the ground meat. Then the meat admixture is formed into a desired shape; and finally, the formed meat admixture is fermented to achieve the desired dry sausage or semi-dry sausage product. The amount of the acidulant is selected so as to minimize denaturation of proteins in the ground meat admixture thereby retaining the textural quality of the fermented dry sausage or semi-dry sausage product.

Problems solved by technology

Ingredient costs are typically one of the highest economical components encountered when producing products intended for human or animal consumption.

Processes such as aging, drying, curing, etc. slow the availability of such ingredients to the manufacturer as well as increase the overall costs due to the added inventory carrying time and treatment steps that are necessary to produce such a product.

However, fermentation using this method is very slow because of the time required for bacteria to grow and produce acids (usually lactic acid) which eventually lower the food pH to the desired level required for dry and semi-dry sausage products.

This process, which quickly facilitates the reduction of the pH of the meat mixture has negative implications on the resulting flavor and texture of the resulting meat product and may destroy valuable textural properties if the process is not constantly monitored.

The bacterial culture or acidulant quickly lowers the pH of the admixture making the meat non-pliable and difficult to shape.

Unfortunately, maintenance of the required conditions during the extended fermenting and drying steps can make mass production of dry and semi-dry sausage products somewhat difficult.

Images