System for the universal enzymatic, thermomechanical and temporal conditioning of filled natural, collagen and vegan sausage casings

Abstract

(The main claim): A composition for treating filled sausages or sausage alternatives in their filled raw state, characterized in that it comprises an aqueous or oily active ingredient combination of at least one polyethylene glycol (PEG), a polyhydric alcohol (preferably glycerol), and a basic amino acid (preferably L-arginine), wherein the composition is designed to simultaneously increase the elasticity, firmness, tear resistance, peelability, and tenderness of natural casings, collagen casings, and vegan casings (e.g., alginate- or cellulose-based). Depending on the application requirements of the sausage casing.

Description

1. Title of the invention System for the universal enzymatic and thermomechanical conditioning of filled natural, collagen and vegan sausage casings. 2. Technical field The invention relates to a liquid refining and conditioning agent and a method for treating filled sausage products and vegetarian / vegan sausage alternatives. It is applied immediately after the filling process and before further thermal or ripening processes. 3. State of the art Current solutions for stabilizing sausage casings focus almost exclusively on modification during the primary production of the casing (e.g., during collagen extrusion). Natural casings, on the other hand, are only prepared through cleaning and sorting processes. Disadvantages of the current state of the art: • High variance: Natural casings vary massively in their durability depending on breed and origin. • Logistical effort: Processors must stock a variety of specialized casing types for different end products. • Sensory properties: Collagen and vegan casings often exhibit undesirable toughness ("plastic bite") or a lack of elasticity when heated, which leads to bursting. 4. Problem statement The invention addresses the problem of creating a technical solution that allows standard casing types to be individually adapted to the requirements of the final product (e.g., grilling at high heat) only after filling. This aims to increase tear resistance, optimize tenderness, and reduce production costs through larger batch sizes in casing procurement. 5. Solution to the problem and technical characteristics The problem is solved by a product that features a synergistic combination of biochemical and physical active ingredients: • Molecular elasticity: The combination of polyethylene glycol (PEG) and glycerin acts as an internal lubricant for the fibers of the casing. • Structural loosening: The basic amino acid L-arginine breaks down rigid bonds in the collagen, making the casing more elastic. • Enzymatic conditioning: The addition of papain (or comparable proteases) ensures controlled predigestion of the casing surface. This increases tenderness and improves the penetration of the other active ingredients. • Microencapsulation: To prevent premature degradation of the casing during storage, the active ingredients (especially enzymes) are microencapsulated. Release occurs only when the cooking temperature is reached in the pan or on the grill, and during the ripening process, either thermally or temporally controlled.• Appearance & Taste: Reducing sugars (xylose / dextrose) ensure rapid browning in certain applications, while salts and organic acids mask the inherent taste of the amino acids and enzymes. 6. Advantages of the invention 1. Cost-effectiveness: Processors can purchase cost-effective standard casings in large quantities and then "refine" them through treatment. 2. Universality: The system works across materials, including natural casings, collagen, and vegan (alginate and cellulose) casings. 3. Process reliability: The bursting rate is drastically reduced due to the lower internal pressure, both in industrial production and for the end consumer. The mouthfeel of raw sausages is significantly improved. 4. Quality improvement: Even less expensive casings gain a high-quality, tender bite ("snap") through enzymatic treatment and can be matured and cooked using standardized processes. 7. Example of implementation A sausage casing filled with meat or vegan filling is immersed in a temperature-controlled bath (approx. 45°C) of the treated solution for approximately 10-30 seconds immediately after twisting / clipping, or moistened using a spray nozzle. The residual heat or subsequent drying allows the active ingredients to penetrate the casing. During the subsequent grilling process, the microcapsules release the papain and plasticizers, ensuring that the casing remains elastic despite the increasing internal pressure, the internal pressure decreases, and the sausage browns evenly. The invention solves a key logistical problem in the meat industry: the dependence on highly specialized, expensive sausage casings, whose properties often depend on biological factors (breed, origin in the case of natural casings) or complex chemical pretreatments during extrusion. • Standardization of raw materials: Instead of having to keep a specialized casing for each type of sausage, the invention enables the use of cost-effective standard casings in large batches. The 'refinement into a specialty sausage' only takes place in the final process step through dipping / spraying. • Compensation for biological variance: Fluctuations in the quality of natural casings (e.g., different firmness depending on the animals' origin) can be compensated for by enzymatic and chemical conditioning (transglutaminase, papain / PEG / arginine).This leads to an unprecedented level of process reliability and a drastic reduction in reject rates (failure rate) in industrial manufacturing." EXPERIMENT OF 16.03.2026 PRESSURE LOAD AND TEARING BEHAVIOR OF NATURAL INTESTINE 1. Aim of the experiment Investigation of the influence of a treatment agent with 2.5 mg / cm² on the mechanical behavior of filled sausage casings during a thermal cooking process, particularly with regard to: - maximum internal pressure - casing failure behavior - tearing characteristics - bursting behavior - bite or tenderness 2. Experimental setup 2.1 Samples - Sample A (reference): untreated sausage - Sample B (developmentally appropriate): sausage with external treatment - Number: 5 samples each 2.2 Sausage parameters - Casing type: Natural casing, pork casing, caliber 28 - Caliber: 26 mm - Filling: Standard cooked sausage, bratwurst - Filling weight: 100 g ± 2 g 2.3 Treatment (Sample B) - Application: Spray application - Active ingredient system: PEG + glycerin + L-arginine + proteolytic enzyme + polysaccharides - Microencapsulation: temperature-controlled (release from approx. 70°C) - Application rate: 2.5 mg / cm² 3. Measurement method 3.1 Pressure measurement - Insertion of a fine cannula into the inside of the sausage - Connection with pressure sensor (measuring range 0-2 bar) - Continuous recording during the cooking process 3.2 Cooking conditions - Water bath: 80°C constant - Duration: 20 minutes - Core temperature: 72°C - Then transfer to Weber Spirit 2 grill at +220°C - until desired browning is achieved 4. Measurement results 4.1 Maximum internal pressure Sample | Average A (reference) | 1.63 bar | B (treated) | 1.10 bar | → Reduction: approx. 32% 4.2 Failure Behavior Reference (A): - 5 out of 5 samples burst abruptly - sudden rupture with complete casing failure Treated (B): - 0 out of 5 samples burst abruptly - instead: finer, but slight cracking - Grilling time until desired browning was achieved was 3 minutes (19%) shorter 4.3 Tear-open characteristics - Reference: uncontrolled, explosive failure - treated: controlled, locally limited opening behavior 5. Evaluation The results show that the treatment according to the invention: - significantly reduces the maximum internal pressure - alters the failure behavior of the sausage casing - prevents abrupt bursting - enables controlled tearing behavior - Sample B bites crisp and is significantly more tender than reference sample A 6. Technical Conclusion The enzymatic modification of the casing structure caused by the treatment, even in natural casings, leads to a targeted, measurable change in the mechanical properties during the cooking process, resulting in a specifically altered tension and pressure behavior. This results in a measurable transition from an abrupt failure of the intestine to a progressive, controlled rupture mechanism. Furthermore, the grilling time was significantly reduced by 19%. 1. Aim of the experiment Investigation of the influence of a developmentally appropriate treatment agent with 2.5 mg / cm2 on the mechanical behavior of filled sausage casings during a thermal cooking process, in particular with regard to: - maximum internal pressure - casing failure behavior - tearing characteristics - bursting behavior - bite or tenderness 2. Experimental setup 2.1 Samples - Sample A (reference): untreated sausage - Sample B (developmentally appropriate): sausage with external treatment - Number: 5 samples each 2.2 Sausage parameters - Casing type: Collagen casing Devro Rondo Cal. 26 - Caliber: 26 mm - Filling: Standard cooked sausage, bratwurst - Filling weight: 100 g ± 2 g 2.3 Treatment (Sample B) - Application: Spray application - Active ingredient system: PEG + glycerin + L-arginine + proteolytic enzyme + polysaccharides - Microencapsulation: temperature-controlled (release from approx. 70°C) - Application rate: 2.5 mg / cm² 3. Measurement method 3.1 Pressure measurement - Insertion of a fine cannula into the inside of the sausage - Connection with pressure sensor (measuring range 0-2 bar) - Continuous recording during the cooking process 3.2 Cooking conditions - Water bath: 80°C constant - Duration: 20 minutes - Core temperature: 72°C - Then transfer to Weber Spirit 2 grill at +220°C - until desired browning is achieved 4. Measurement results 4.1 Maximum internal pressure Sample | Average A (reference) | 1.68 bar | B (treated) | 1.15 bar | → Reduction: approx. 30% 4.2 Failure Behavior Reference (A): - 4 out of 5 samples burst abruptly - sudden rupture with complete casing failure Treated (B): - 0 out of 5 samples burst abruptly - instead: finer, but slight cracking - Grilling time until desired browning was achieved was 4 minutes (21%) shorter 4.3 Tear-open characteristics - Reference: uncontrolled, explosive failure - treated: controlled, locally limited opening behavior 5. Evaluation The results show that the treatment according to the invention: - significantly reduces the maximum internal pressure - alters the failure behavior of the sausage casing - prevents abrupt bursting - enables controlled tearing behavior - Sample B bites crisp and is significantly more tender than reference sample A 6. Technical Conclusion The enzymatic modification of the shell structure caused by the treatment leads to a targeted, measurable change in the mechanical properties during the cooking process, resulting in a specifically altered stress and pressure behavior. This results in a measurable transition from an abrupt failure of the shell to a progressive, controlled rupture mechanism. Furthermore, the grilling time was significantly reduced by 21%. 1. Aim of the experiment Investigation of the influence of a treatment agent according to the invention, now compared with a reduced concentration of 1.25 mg / cm², on the mechanical behavior of filled sausage casings during a thermal cooking process, in particular with regard to: - maximum internal pressure - casing failure behavior - tearing characteristics - bursting behavior - bite or tenderness 2. Experimental setup 2.1 Samples - Sample A (reference): untreated sausage - Sample B (as developed): sausage with external treatment - Sample C (as developed): sausage with external treatment according to a 50% reduced order - Number: 5 samples each 2.2 Sausage parameters - Casing type: DEVRO collagen casing Rondo - Caliber: 26 mm - Filling mass: Standard cooked sausage, bratwurst - Filling weight: 100 g ± 2 g 2.3 Treatment (Sample B) - Application: Spray application - Active ingredient system: PEG + glycerin + L-arginine + proteolytic enzyme + polysaccharides - Microencapsulation: temperature-controlled (release from approx. 70°C) - Application rate: 2.5 mg / cm² 2.4 Treatment (Sample C) - Application: Spray application - Active ingredient system: PEG + glycerin + L-arginine + proteolytic enzyme + polysaccharides - Microencapsulation: temperature-controlled (release from approx. 70°C) - Application rate: 1.25 mg / cm² 3. Measurement method 3.1 Pressure measurement - Insertion of a fine cannula into the inside of the sausage - Connection with pressure sensor (measuring range 0-2 bar) - Continuous recording during the cooking process 3.2 Cooking conditions - Water bath: 80°C constant - Duration: 20 minutes - Core temperature: 72°C - Then transfer to Weber Spirit 2 grill at +220°C - until desired browning is achieved 4. Measurement results 4.1 Maximum internal pressure Sample | Average A (reference) | 1.71 bar | B (reference) | 1.16 bar | → Reduction: approx. 32% C (treated) | 1.43 bar | → Reduction: approx. 22% 4.2 Failure Behavior Reference (A): - 4 out of 5 samples burst abruptly - sudden rupture with complete casing failure Treated (B): - 0 out of 5 samples burst abruptly - instead: finer, but slight cracking - Grilling time until desired browning was achieved was 4 minutes (21%) shorter Treated (C): - 1 out of 5 samples burst abruptly - instead: finer, but slight cracking, but 1 burst - Grilling time until desired browning was achieved was 4 minutes (16%) shorter 4.3 Tear-open characteristics - Reference: uncontrolled, explosive failure - treated: Sample C more controlled bursting, but significantly worse than treated sample B with 2.5 mg / cm2 5. Evaluation The results show that the treatment according to the invention: - reduced the maximum internal pressure in samples B and C, but measurably so, achieving a measurable difference between samples B and C; - altered the failure behavior of the sausage casing; - partially prevented abrupt bursting in sample C, and no bursting in sample B; - enabled controlled tearing behavior; - sample C was firm but significantly more tender than reference sample A. 6. Technical Conclusion The enzymatic modification of the shell structure caused by the treatment leads to a targeted, measurable change in the mechanical properties during the cooking process, resulting in a specifically altered stress and pressure behavior. A reduction of the treatment agent application by 50%, as in sample C, did lead to a measurable change, but to a less favorable result. In sample B, the change was as significantly better as in the experiment of February 25, 2025. This proves that the properties can be measurably adjusted by modifying the concentration of the treatment agent. This results in a measurable transition from an abrupt failure of the shell to a progressive, controlled tearing mechanism that can be specifically adjusted. Furthermore, the grilling time was significantly reduced by 16% in sample C.

Claims

(The main claim): A composition for treating filled sausages or sausage alternatives in their filled raw state, characterized in that it comprises an aqueous or oily active ingredient combination of at least one polyethylene glycol (PEG), a polyhydric alcohol (preferably glycerol), and a basic amino acid (preferably L-arginine), wherein the composition is designed to simultaneously increase the elasticity, firmness, tear resistance, peelability, and tenderness of natural casings, collagen casings, and vegan casings (e.g., alginate- or cellulose-based). Depending on the application requirements of the sausage casing. (The enzymatic component): Composition according to claim 1, characterized in that it additionally contains proteolytic enzymes, in particular transglutaminase, papain, bromelain or ficin, to loosen the protein structure of animal casings in a controlled manner or to modify the surface properties of vegan casings for improved drug absorption and edibility. (Microencapsulation & thermal control, time control): Composition according to claim 1 or 2, characterized in that at least one active component (amino acid, enzyme or polyol) is present in microencapsulated form, wherein the release of the active ingredients is temperature-controlled or time-controlled only during a cooking process or ripening process upon reaching a threshold temperature of preferably 20°C to 120°C or after the expiry of a time-determined degree of ripening of 1 to 90 days. (Economic lot size optimization): Means according to one of the preceding claims, characterized in that it serves as an external conditioning agent for the subsequent adaptation of standard sausage casings to specific end products in order to optimize industrial production by using larger lot sizes of standardized casing types and to simplify the production of meat and sausage products in a more cost-effective manner. (Sensory & Maillard reaction): Conditioning agent according to one of the preceding claims, characterized in that it additionally contains a combination of reducing sugars (preferably xylose or dextrose) and masking agents (salts / acids) to achieve accelerated, tasteless browning without excessive sweetness in all shell types. (Applications): The sausage casing conditioning agent is suitable for refining sausage products or vegan sausage alternatives, characterized in that the filled products are suitable for treatment by dipping, spraying or misting with an agent according to claims 1 to 5 immediately after the filling process and before a thermal cooking or ripening process.