Classifications

• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
  • A22C11/006—Separating linked sausages
• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
  • A22C11/02—Sausage filling or stuffing machines
  • A22C11/029—Sausage filling or stuffing machines with coating or lubricating means
• • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
  • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
  • Y10T83/00—Cutting
  • Y10T83/222—With receptacle or support for cut product
• • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
  • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
  • Y10T83/00—Cutting
  • Y10T83/929—Tool or tool with support
  • Y10T83/9411—Cutting couple type
  • Y10T83/9447—Shear type

Definitions

• the present invention relates to the manufacture of portions of a food product, in particular of meat type, in the form of a wire, and in particular the production of sausage-type portions from a bead, consisting of a minced meat or fish and / or vegetables, covered with a skin obtained by calcium gelation of hydrocolloid.
• a bulk of minced meat in the form of small portions or sections comprising a minced meat heart coated with a gelled hydrocolloid material envelope, this envelope limiting the agglomeration of small portions between them.
• the bulk is obtained by cutting into small portions of a plurality of chopped strands or minced meat son, extruded parallel to each other and covered with gelled hydrocolloid, by successive spraying of hydrocolloid then of gelling agent.
• the strands resting on a conveyor belt are split simultaneously in portions by a single cutting tool.
• the cutting tool formed for example of a wheel with several blades, is disposed above said conveyor belt so that the son are clamps between the conveyor belt and the blades.
• This type of cutting tool does not guarantee a good separation of the portions relative to each other. Indeed, because of their small section and their low weight, the portions tend to remain stuck to the conveyor belt and / or the cutting tool. By moreover, such a cutting tool operating by pinching, can not effectively cut the nerves of the meat, and in particular the aponeuroses.
• strands are coextruded in parallel and at the same coextrusion rate via a plurality of transversely aligned coextrusion heads, the strands pass through a horizontally elongated gelation bath, and are brought side by side to be then portioned by the same means acting transversely on all of said strands, to form batches of identical products perfectly grouped and aligned to be loaded in their packaging tray.
• the portioning means comprise two same synchronized endless bands arranged one above the other so as to form between them for said strands a passage narrowing vertically from upstream to downstream.
• the endless belts comprise transverse battens passing opposite each other in said passageway so as to progressively pinch upstream downstream said strands to drive the meat on each side, and to completely flatten the skin on itself. the pinch length, and finally cross section the rolls.
• This portioning system may be satisfactory for making sausage-type portions, typically having diameters of about 2 cm or more, and lengths of at least 15 cm.
• such a portioning system consisting of hunting the meat and then cutting only the shell, may be inappropriate for the production of portions of reduced length and section, and in any event these small portions would have previously tend to stick on the cleats.
• the object of the present invention is to propose a new method of manufacturing portions from a food product yarn, in particular sausage-type portions, from a meat-type wrap of meat-type food product, guaranteeing good portion separation, especially in the case of smaller portions.
• the subject of the present invention is a method for manufacturing portions of a food product, in particular of the meat type, in the form of a wire, characterized in that it comprises a) the manufacture of at least one yarn of food product, b) free hanging, substantially vertically, the end portion of said yarn, and c) portioning said yarn by cuts of said hanging end portion, so as to forming portions separating from the wire by gravity, intended to be packaged in packaging trays, said portions separating from the wire being advantageously transferred by gravity into packaging trays.
• This method of cutting the pendant end portion of the method according to the invention makes it possible to ensure efficient portioning of any type of wired food product, especially in the case of the production of small portions, having for example a substantially circular section.
• said cutouts in step c) are performed by shearing and, in the case of several threads, each pendant end portion is preferably cut individually by shearing, in particular to ensure the cutting of nerves in the case of meat type food product.
• step a) comprises the continuous manufacture of at least one sausage comprising minced meat and / or fish and / or vegetables, covered with a skin obtained by calcium gelation of one or more hydrocolloids.
• the term "sausage-type portion" is intended to mean any product formed from a coil covered with an envelope or skin obtained by calcium gelation of hydrocolloid, in particular the products conventionally referred to as sausage, the composition of which is function of the envelope is to maintain the shape of the sausage before and during cooking, as well as products of the type described in the aforementioned French patent, the function of the envelope is simply to limit the agglomeration of products between them.
• step a) comprises the continuous and parallel coextrusion of several flanges coated with a starting base comprising one or more hydrocolloids and the calcium gelling of the starting base of said flanges, preferably by passage. said coated strands in a gelling bath, the hanging end portions of the skin-covered strands which result from step c) hang freely substantially parallel to each other, said pendent portions being cut individually, and preferably simultaneously.
• the portions can be loaded directly in bulk in trays.
• the tubes are cut individually and simultaneously, to form successive batches of portions, the portions of each batch being brought transversely side by side and brought substantially horizontally to be loaded in their tray conditioning.
• the present invention also relates to a device for implementing the method of manufacturing portions as described above, characterized in that it comprises manufacturing means for the manufacture of at least one yarn of food product, means capable of making the end portion of said wire hang substantially vertically in the field of action of the portioning means, and the portioning means capable of cutting off said hanging end portion, so that the portions separate from the wire by gravity.
• the portioning means are able to act on either side of the hanging end portion to make cuts by shearing.
• each wire is cut by an individual cutting system, said portioning means comprising for each end portion that is to be cut to cut at least one pair of scissors, each pair of scissors being able to receive between its blades the portion hanging end of a pudding.
• the portioning means are adapted to individually individually pinch the end portion in the manner of a diaphragm and then to cut it by shearing, said portioning means comprising for each pendant end portion to cutting two pairs of scissors arranged vis-à-vis so that the four blades of the two pairs form a diaphragm type system.
• the device comprises means for continuously manufacturing at least one sausage, comprising a minced meat and / or fish and / or vegetables, covered with a skin obtained by calcium gelation of a or several hydrocolloids.
• said manufacturing means comprise means of coextrusion continuously and in parallel, and preferably at the same speed of coextrusion, of several strands coated with a starting base comprising one or more hydrocolloids, and means calcium gelling of said hydrocolloid (s), preferably by immersion of said coated rods in a gelling bath, said means for hanging, comprising for example a downstream drum at the outlet of the gelling means, being able to hang the end portions of the beads covered with their skin, substantially parallel to each other,
• said means for portioning being able to cut individually, and preferably simultaneously, the parts of the hanging ends, said means being advantageously formed of several pairs of scissors aligned transversely or of several sets transversely aligned each set comprising two pairs of scissors vis-à-vis to form a diaphragm-type system.
• the device comprises means for packaging trays able to recover the portions that fall from said portioning means for loading into packaging trays.
• the bottling means may comprise a simple hopper under the portioning means.
• the portioning means are advantageously able to individually and simultaneously cut the rolls to form successive batches of portions, the tray means comprising a chute adapted to recover the successive batches of vertically falling portions, to gradually orient them substantially horizontally, while bringing them progressively transversely against each other, in order to load them by gravity into trays.
• FIG. 1 is a schematic perspective view of a device for manufacturing sausage-type portions according to a first embodiment of the invention
• - Figure 2 is an enlarged view of detail A of Figure 1, illustrating the cutting means
• FIG. 3 is a schematic perspective view of a device for manufacturing sausage-type portions according to a second embodiment of the invention
• Figures 4 and 5 are views to a reduced scale, respectively side and top of the device of Figure 3; and,
• FIGS. 6 and 7 are respectively enlarged views of detail B of FIG. 3 and detail C of FIG.
• FIG. 1 illustrates a device intended for the production of small portions of the sausage type, for example about 5 millimeters in diameter and about 2 grams each, intended to be transferred in bulk into trays, said portions being obtained from a plurality of minced meat puddings 8 covered with a skin of hydrocolloid material, coextruded in parallel.
• the device comprises at its upstream end a coextrusion system 1 comprising a plurality of aligned identical coextrusion heads 10 transversely, 20 in the present embodiment.
• the extrusion system includes an inlet 11 for its supply of hydrocolloid product, such as sodium alginate, and an inlet 12 for its minced meat feed.
• the coextrusion system comprises regulating means for regulating the hydrocolloid product flow rate and the ground meat flow rate to each of said coextrusion heads, so that the coextrusion rate is substantially identical over all of the coextrusion heads.
• the device comprises an upstream drive drum 21 of horizontal axis and a downstream drive drum 22 of horizontal axis, arranged respectively upstream and downstream of a gelling tank 3, the gelling tank comprising for example a 310 gelation bath based on calcium lactate.
• the coextrusion heads are arranged parallel and slightly above the upstream drum 21 so that at the outlet of the coextrusion heads, the tubes come to rest by gravity on the upstream drum to be brought into the gelling tank.
• the flanges are taken up by the downstream drum 22.
• the drums are driven by a motor at a speed of rotation corresponding to the coextrusion speed, so as to positively entrain the flanges formed by the coextrusion heads.
• the device comprises only a downstream drum at the outlet of a gelling tank, the tubes being extruded directly into the upstream end of the gelling tank.
• Tray 3 is shallow and flat-bottomed, and is longitudinally elongated, its length being determined according to the speed of coextrusion and the time of passage or immersion time required for the rods 8 formed at the outlet of the coextrusion heads 10 in the gelling bath.
• the tank comprises upstream and downstream inclined or curved lateral walls 32 extending respectively by upstream and downstream edges 33 substantially horizontal, the upstream and downstream drums being arranged substantially tangentially to said upstream and downstream flanges.
• guide channels may be formed in the longitudinal alignment of the coextrusion heads 10 to individually guide the tubes parallel to each other.
• the tank may comprise discharge and suction ducts joined together in a recycling circuit of the gelling bath, and arranged so as to create a flow or current in the gelling bath, which will contribute to advance the tubes 8.
• the strands are sprayed with a gelling agent, a stream of a solution of calcium lactate falling for example on each strand.
• the two drums constitute upstream and downstream return rollers of a perforated endless band, for example in the form of a grid.
• the upper end of the endless belt is guided by side edges to pass into the tank, near the bottom wall thereof.
• the strands rest on the upper end of the endless belt, at least one of the two rollers is rotated so that the speed of travel of the endless belt substantially corresponds to the extrusion speed of the strands to result positively. the pudding.
• the downstream drum on which is optionally wound an endless belt, is the means according to the invention for hanging the flanges.
• the tubes are received on the downstream drum, they are partially wound on the latter, on an angular sector of about 90 ° or less, and fall freely, substantially vertically.
• Each flange thus has at the outlet of the downstream drum a pendant end portion 81, disposed substantially vertically, which hangs freely in the air.
• the spacing pitch between the flanges remains substantially identical, from the output of the extrusion heads to the output of the downstream drum.
• the device comprises portioning means arranged under the downstream drum, so that the hanging end portions 81 naturally come by gravity into the field of action of the portioning means.
• the portioning means comprise twenty pairs of scissors 41 transversely aligned, each pair of scissors, also called twin-blade scissors, being able to receive between its two blades in the open position a hanging end portion 81 of a coil 8
• Each pair of scissors comprises two planar blades 411, 412 arranged horizontally, mounted hinged about a vertical hinge axis, and operable between an open position, better visible in Figure 2, and a closed position for shear cutting. a pendant end portion placed between the two blades.
• pairs of scissors are mounted articulated on the same support ramp 4, and actuated simultaneously, by common actuating means (not visible), between their open position and their closed position to simultaneously cut the end portions twenty strands, in substantially identical portions 6. In the open position, adjacent pairs of scissors are in contact with the outer edges of their blades.
• the device For the loading of portions 6 in trays 9, the device comprises a hopper-type collector 5 extending transversely to recover all the portions formed from the twenty strands, and guide them to trays.
• the upstream and downstream drums, the tray, the support ramp 4 and the hopper can optionally be mounted on the same support frame.
• a conveyor belt (not shown) carries trays 9 and passes them to the loading position, immediately below the hopper.
• the trays are arranged on the conveyor belt, edge to edge, in one or more rows, for example in two parallel rows, as shown in Figure 1, the conveyor belt operating stepwise or continuously.
• the hopper is advantageously transversely compartmentalized to form channels capable of directing the portions to the trays, the number of channels corresponding to the number of trays rows.
• the flanges 8 formed at the outlet of the coextrusion head 10 come on the upstream drum 21, pass through the gelling bath, and are taken up by the downstream drum 22 to be suspended in parallel with each other.
• Each hanging end portion 81 is individually cut into portions by a pair of scissors, the cut portions falling by gravity into the hopper to be loaded into the trays.
• FIGS. 3, 4 and 5 illustrate a device for the production of sausage-type portions 106, such as merguez or chipolatas, of more conventional dimensions, for example about 2 centimeters in diameter and 15 to 20 centimeters in length, typically 16.5 cm.
• portions formed as previously from coextruded flanges in parallel, are intended to be loaded into trays in batches of identical portions, perfectly grouped and aligned.
• the device comprises as previously a coextrusion system 101, an upstream drive drum 121, a downstream drive drum 122, and a gelling tank 103.
• the coextrusion system comprises six transversely aligned coextrusion heads 110, as well as an inlet 111 and an inlet 112 respectively for the supply of hydrocolloid product and minced meat.
• the six strands 108 come on the upstream drum 121, pass through the gelling tank 103, and are taken out of the tank by the downstream drum 122, the latter allowing the end parts to hang freely. 181 of the six sausages.
• the portioning means comprise, for each pendant end part, a system of two pairs of scissors 141a, 141b disposed opposite each other so that the four blades 1411a, 1412a, 1411b, 1412b of the two pairs of scissors form a diaphragm-type system.
• the hanging end portion 181 of a flange freely hangs in the passage 43 formed between the four blades of the two pairs of scissors in the open position.
• the two pairs of scissors are simultaneously actuated from their open position to their position closed, so as to obtain a gradual closure of the passage.
• the hanging end portion 181 is thus pinched progressively between the four blades and then cut.
• This diaphragm type cutting system for each flange makes it possible to obtain portions 106 with rounded ends, as illustrated in particular in FIG.
• the device thus comprises six pairs of scissors mounted on a first support ramp 104a, and six other pairs of scissors, coming opposite one another and mounted on a second support ramp 104b, to form six systems of two pairs of scissors. in facing relation, this second support ramp 104b being only shown in FIG. 4, only the cutting parts of the scissors pairs of this second ramp being shown in FIGS. 3 and 5.
• the two pairs of scissors vis-à-vis the six systems are controlled simultaneously and alternately between their closed position and their open position to form successive batches of six identical portions 106 falling simultaneously.
• the device comprises a chute-shaped manifold 105 for recovering successive batches of six vertically falling portions 6, and to orient them progressively substantially horizontally, while bringing them progressively transversely against each other, in order to load them into trays. .
• the chute extends longitudinally over an angular sector of approximately 90 ° and has a cross section which decreases progressively from its substantially vertical upstream portion to its substantially horizontal downstream portion.
• a conveyor belt 107 shown schematically in Figure 4 carries trays one behind the other, in a row, in the same direction as the extrusion direction of the strands, and passes them in position loading, immediately below the downstream end of the chute.
• the batch of six portions 106 having just been cut is transferred by gravity into the trays.
• the six portions simultaneously fall into the chute, slide on the chute, and are deposited in contact side by side, by simple gravity, in a tray.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Food Science & Technology (AREA)
• Meat, Egg Or Seafood Products (AREA)
• Processing Of Meat And Fish (AREA)

Applications Claiming Priority (2)

Publications (1)

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ID=37872286

Family Applications (1)

Country Status (6)

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Family Cites Families (11)

• 2006
  • 2006-11-17 FR FR0610102A patent/FR2908598B1/fr not_active Expired - Fee Related
• 2007
  • 2007-11-14 WO PCT/FR2007/001873 patent/WO2008068415A1/fr active Application Filing
  • 2007-11-14 BR BRPI0718888-9A2A patent/BRPI0718888A2/pt not_active Application Discontinuation
  • 2007-11-14 US US12/514,848 patent/US20100068358A1/en not_active Abandoned
  • 2007-11-14 JP JP2009536761A patent/JP2010509907A/ja active Pending
  • 2007-11-14 EP EP07870281A patent/EP2088868A1/de not_active Withdrawn

Non-Patent Citations (1)

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