Abrégé

A method and apparatus (10) for manufacturing sausages comprising a meat filler and a settable alginate gel casing paste forming a circumfused casing layer on the filler surface of the filler, includes a rotatable coextrusion head (12) for coextruding the filler and the casing paste so as to form a continuous sausage rope which is twisted and formed into sausage portions. The filler and the casing paste are fed to the coextrusion head via meat pump (28) and gel pump (32). A fixing solution for setting the casing paste is fed via a pump (34) onto the extruded casing paste as it is discharged from the coextrusion head. Two continuous belts (36.1) and (36.2) grip and pull the sausage rope from the coextrusion head while holding the sausage rope against rotation. Time intervals for formation of voids and twist between sausage portions, are controlled by a controller (38) to take place immediately after extrusion while the casing material is in a partially set state and prior to full solidification and setting of the casing material.

Classes IPC  ?

• A22C 11/02 - Machines à remplir ou bourrer les saucisses
• A22C 11/10 - Appareils pour tordre les saucisses
• A22C 13/00 - Enveloppes de saucisses

Abrégé

A sausage cutting apparatus 10 comprises a plastics base plate 36 defining a flat support base for a sausage rope to be cut, first and second cutting assemblies 38,42 including a number of cutting devices 40, a drive system for displacing the cutting devices and a guide rails 72 for guiding the displacement. The cutting assemblies 38, 42 are located at opposite sides of a feed path for the sausage rope and each includes a continuous flexible toothed belt 46 to which the cutting devices 40 are connected. The carrier belts 46 are mounted on the guide rails. The guide rails project upwardly from the support base and include arcuate guide surfaces along which the carrier belts are slidingly displaced, defining sequentially convergent and divergent cutter paths along which associated cutting devices are displaced inwardly for severing the sausage rope and thereafter away from one another for releasing severed sausage portions.

Classes IPC  ?

• A22C 11/10 - Appareils pour tordre les saucisses

Abrégé

A method and an oven 10 for browning a dough and an alginate based casing having a moisture content, which surrounds the dough. The method includes heating an outer surface of the dough in a heating chamber 12 of the oven, to a temperature in a range between 140°C and 165°C in order to induce a Maillard reaction; using a fan 24 of the oven, subjecting the food products to a forced air flow within the heating chamber by means of a fan 24 of the oven for drying the alginate based casing; and using an air extractor 16 of the oven, extracting a portion of the air within the heating chamber so as to reduce the humidity of the air within the heating chamber in order to promote drying of the alginate based casing so as to increase the rate at which the outer surface of the dough reaches the temperature range of between 140°C and 165°C.

Classes IPC  ?

• A23L 3/36 - Congélation; Dégel ultérieur; Refroidissement
• A21B 1/40 - Fours de boulangerie caractérisés par les moyens de régulation de la température
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23L 27/21 - Épices, agents aromatiques ou condiments synthétiques contenant des acides aminés

Abrégé

A sausage cutting apparatus 10 for cutting a sausage rope 11, includes a cutting head 27 including a first cutting assembly 28 having a plurality of cutting devices 30 and an identical second cutting assembly 32 having a plurality of cutting devices 30; an infeed guide system 33 for guiding displacement of the sausage rope between the cutting assemblies for cutting the sausage rope, an outfeed system 23 for conveying cut sausage portions from the cutting head and a transfer support formation 60 disposed between the cutting head and the infeed guide system for supporting the sausage rope as it is transferred to the cutting head from the infeed guide system. The apparatus 10 includes a height adjustment mechanism 64 for adjusting the height of the formation 60 so as to optimally align the sausage rope with the cutting devices 30.

Classes IPC  ?

• A22C 11/00 - Fabrication des saucisses
• A22C 11/10 - Appareils pour tordre les saucisses

Abrégé

A sausage cutting apparatus 10 for cutting a sausage rope 11 includes a cutting head 27 including a first cutting assembly 28 having a plurality of cutting devices 30 and a second cutting assembly 32 having a plurality of cutting devices 30; and an outfeed system 60 for conveying cut sausage portions 23 away from the cutting head. The cutting assemblies define a feed path for the sausage rope between them, with cutting blades of opposing pairs of cutting devices cutting the sausage rope. The outfeed system 60 includes an outfeed belt conveyor 62 including a belt 68 driven by a motor 72. The belt conveyor 62 is disposed in line with and below the feed path such that cut sausage portions drop under gravity onto an operative upper support surface 68 defined by the belt 68. The belt 68 is driven at a velocity greater than a velocity of the sausage rope 11 along the feed path thereby accelerating the sausage portions away from the cutting devices.

Classes IPC  ?

• A22C 11/00 - Fabrication des saucisses
• A22C 13/00 - Enveloppes de saucisses
• A22C 17/00 - Autres dispositifs pour le traitement de la viande ou des os
• A22C 11/10 - Appareils pour tordre les saucisses

Abrégé

A sausage cutting apparatus 10 for cutting a sausage rope 11, includes a cutting head 27 including a first cutting assembly 28 having a plurality of cutting devices 30 and an identical second cutting assembly 32 having a plurality of cutting devices 30; and an infeed guide system 33 for guiding displacement of the sausage rope between the cutting assemblies for cutting the sausage rope. Cutting blades of opposing pairs of cutting devices slide past one in a shearing action to cut the sausage rope. The infeed guide system 33 includes a driven upper infeed belt 45.1 and a driven lower infeed belt 45.2 which is spaced from the belt 45.1, the sausage rope being received in the space between the belts and frictionally engaged by the belts for displacing the sausage rope towards the cutting head. The spacing between the belts 45.1 and 45.2 is adjustable thereby to adjust a thickness and velocity of displacement of the sausage rope.

Classes IPC  ?

• A22C 11/00 - Fabrication des saucisses
• A22C 11/02 - Machines à remplir ou bourrer les saucisses

Abrégé

A sausage cutting apparatus (10) for cutting an extruded length of sausage into smaller sausage portions includes first and second cutting assemblies located at opposite sides of a feed path. The cutting assemblies include flexible toothed belts (38) driven by toothed pinions, to which a number of longitudinally-spaced cutting device (30) are fixedly attached. The apparatus includes a drive system for synchronously driving the belts (38) and a guide system for guiding displacement of the cutting devices into and out of meshing engagement with one another for cutting the length of sausage. Each cutting device includes a cutting blade defining a domed cutting face at an inner side thereof. The cutting devices are displaced along arcuate cutter paths during meshing engagement of the cutting blades wherein the cutting faces of opposing pairs of cutting blades mesh with a slight interference fit in a conjugate meshing action.

Classes IPC  ?

• A22C 11/10 - Appareils pour tordre les saucisses
• B26D 1/60 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément coupant qui se déplace avec la pièce et monté sur un chariot mobile

Abrégé

A sausage cutting apparatus for severing a sausage into separate sausage portions, includes first and second cutting assemblies (28, 32) located at opposite sides of a feed path for an extruded length of sausage. The cutting assembly (28) includes a flexible toothed belt (38) driven by toothed pinions, to which a number of longitudinally-spaced cutting devices (30) are hingedly connected. The second cutting assembly (32) is similar to the first cutting assembly with the only difference being that the cutting devices (34) have different configurations. The cutting devices (30) each have a pair of spaced parallel cutting blades while the cutting devices (34) each have a single cutting blade. The belts follow arcuate paths and are synchronized such that the cutting devices (30, 34) are displaced towards and away from one another such that the cutting blade of each device (34) is received between the pair of cutting blades of an opposed cutting device (30) thereby to sever the length of sausage.

Classes IPC  ?

• B26D 1/60 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément coupant qui se déplace avec la pièce et monté sur un chariot mobile
• B26D 3/16 - Coupe de tiges ou de tubes transversalement
• B26D 1/00 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet

Abrégé

A method of manufacturing a sausage including providing a sausage casing paste composition including sodium alginate, in a cartridge (23) and providing a sausage filler including a calcium containing compound. A force is applied to the sausage casing paste composition in the cartridge by means of a caulking device (22) so as to extrude the sausage casing past composition through a nozzle (28) of the cartridge. Thereafter, the sausage casing paste composition and the sausage filler is co-extruded in an extrusion head (16) so that the sausage casing paste composition forms a casing layer surrounding the sausage filler. The casing layer is then exposed to a setting agent which homogenises the casing layer around the sausage filler composition forming a circumfused casing for the sausage filler. The calcium containing compound is blended into the sausage filler and enhances cross-linking and binding of the alginate in the sausage paste composition after co-extrusion with the sausage filler.

Classes IPC  ?

• A22C 11/02 - Machines à remplir ou bourrer les saucisses
• A22C 11/04 - Machines à remplir ou bourrer les saucisses à piston mécanique à mouvement alternatif
• A22C 13/00 - Enveloppes de saucisses
• A23L 13/40 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement contenant des additifs
• A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement

Abrégé

A sausage manufacturing apparatus (10) includes an extrusion head (16), a feed pipe (18) for feeding a sausage filler composition to the extrusion head, a casing feed system (20) for feeding a sausage casing paste composition to the extrusion head and a setting agent feed system for feeding a setting agent to the sausage composition after extrusion by the extrusion head, for homogenising the sausage paste composition so as to form a circumfused casing layer surrounding the filler composition. The casing feed system includes a cartridge (23) comprising a deformable tubular body (24) holding the sausage casing paste composition and a nozzle (28), a pipe leading from the nozzle to the extrusion head, and a caulking device (22) for dispensing the sausage casing paste composition from the cartridge by exerting a force on the tubular body so as to deform the tubular body and extrude the sausage casing paste composition through the nozzle.

Classes IPC  ?

• A22C 11/02 - Machines à remplir ou bourrer les saucisses
• A22C 11/04 - Machines à remplir ou bourrer les saucisses à piston mécanique à mouvement alternatif
• A22C 13/00 - Enveloppes de saucisses

Abrégé

This invention relates to an alginate composition for coating food products, in particular cooked meat products such as sausages and a method for producing the alginate composition. Furthermore, the invention relates to a method for producing coated food products with the use of the alginate composition of the invention.

Classes IPC  ?

• A23L 1/317 - Produits à base de viande hachée ou émulsifiée, y compris les saucisses; Viande reconstituée à partir de viande hachée
• A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
• A23L 1/0532 - à partir d'algues, p.ex. alginates, agar-agar, carraghénane
• A22C 13/00 - Enveloppes de saucisses

Produits et services

(1) Sausage machines; assemblies, namely sausage machines, for processing, portioning, casing and conveying sausages (2) Cooking machines for sausages; drying machines for sausages and sausage casings; machines for use in processing meat (cooking or freezing), namely, vacuum packing machines, emulsifying machines, food mixers, meat grinders, meat tenderizers, machines for cooking meat and sausages, machines for chilling meat, machines for drying meat; refrigerating machines for sausages and sausage casings

Produits et services

Sausage machines; power-operated assembly for processing, portioning, casing and conveying sausages Machines for heating, cooking, drying and chilling sausages

Produits et services

Sausage machines; assembly for processing, portioning, casing and conveying sausages. Machines for heating, cooking and chilling sausages.

Produits et services

Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs; milk and milk products; edible oils and fats; prepared meals. Coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; flour and preparations made from cereals; bread, pastry and confectionery; ices; sugar, honey, treacle; yeast, baking-powder; salt; mustard; vinegar, sauces (condiments); spices; ice; prepared meals.

Produits et services

Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs; milk and milk products; edible oils and fats; prepared meals. Coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; flour and preparations made from cereals; bread, pastry and confectionery; ices; sugar, honey, treacle; yeast, baking-powder; salt; mustard; vinegar, sauces (condiments); spices; ice; prepared meals.

Abrégé

A food processing system 10 comprising a cooking apparatus 12 and a cooling apparatus 14. The apparatus 12, 14 are similar and are configured for processing sausages which have casings which are fragile and easily ruptured. The apparatus 12 comprises a processing vessel 16 for containing a cooking liquid, a feed chute 18, a guide means in the form of jets 56.1, 56.2 and 56.3, a screw conveyer 22 and a discharge conveyer 24. The sausages are fed into the vessel 16 via feed chute 18. The jets 56.1, 56.2 and 56.3 guide the sausages into optimal positions relative to the screw conveyer 22 which conveys the sausages to the discharge conveyer 24. The jets 56.1, 56.2 and 56.3 also separate the sausages ensuring that the sausages do not “bunch up” when deposited into the vessel 16 and also ensure that the sausages are aligned and travel in a direction substantially parallel to the axis of rotation of the screw conveyer 22 thereby to reduce impact forces applied to the sausages by the conveyer 22.

Classes IPC  ?

• A47J 37/12 - Friteuses, p. ex. pour la friture du poisson ou des frites
• A23B 4/00 - Conservation de la viande, des saucisses, du poisson ou de produits à base de poisson
• A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)

Abrégé

A food processing system 10 comprising a cooking apparatus 12 and a cooling apparatus 14. The apparatus 12, 14 are similar and are configured for processing sausages which have casings which are fragile and easily ruptured. The apparatus 12 comprises a processing vessel 16 for containing a cooking liquid, a feed chute 18, a guide means in the form of jets 56.1, 56.2 and 56.3, a screw conveyer 22 and a discharge conveyer 24. The sausages are fed into the vessel 16 via feed chute 18. The jets 56.1, 56.2 and 56.3 guide the sausages into optimal positions relative to the screw conveyer 22 which conveys the sausages to the discharge conveyer 24. The jets 56.1, 56.2 and 56.3 also separate the sausages ensuring that the sausages do not "bunch up" when deposited into the vessel 16 and also ensure that the sausages are aligned and travel in a direction substantially parallel to the axis of rotation of the screw conveyer 22 thereby to reduce impact forces applied to the sausages by the conveyer 22.

Classes IPC  ?

• A22C 11/08 - Machines à remplir ou bourrer les saucisses à pression par vis sans fin ou autres organes rotatifs
• A22C 11/00 - Fabrication des saucisses