EP2088868A1 - Method and device for producing portions of a string food product<0} - Google Patents

Method and device for producing portions of a string food product<0}

Info

Publication number
EP2088868A1
EP2088868A1 EP07870281A EP07870281A EP2088868A1 EP 2088868 A1 EP2088868 A1 EP 2088868A1 EP 07870281 A EP07870281 A EP 07870281A EP 07870281 A EP07870281 A EP 07870281A EP 2088868 A1 EP2088868 A1 EP 2088868A1
Authority
EP
European Patent Office
Prior art keywords
portions
end portion
wire
hanging
portioning
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP07870281A
Other languages
German (de)
French (fr)
Inventor
Jacques Le Paih
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Stork Townsend BV
Original Assignee
Stork Townsend BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Stork Townsend BV filed Critical Stork Townsend BV
Publication of EP2088868A1 publication Critical patent/EP2088868A1/en
Withdrawn legal-status Critical Current

Links

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)

Abstract

The invention relates to a method and a device for the production of portions of a food product, in particular of the meat type, in the shape of a string, and particularly sausage-type portions from a main sausage, comprised of minced meat or fish and/or vegetables, covered with a skin obtained by calcium gelling of a hydrocolloid. The method comprises the production of at least a string (8) of the food product, the substantially vertical hanging of the end portion (81) of the said string, and obtaining portions of said string by cutting said hanging end portion so as to obtain portions (6) which are separated from the string by gravity. <0}

Description

PROCEDE ET DISPOSITIF DE FABRICATION DE PORTIONS D'UN PRODUIT ALIMENTAIRE FILAIRE METHOD AND DEVICE FOR MANUFACTURING PORTIONS OF A WIRED FOOD PRODUCT
La présente invention concerne la fabrication de portions d'un produit alimentaire, en particulier de type carné, se présentant sous la forme d'un fil, et notamment la fabrication de portions de type saucisses à partir d'un boudin, constitué d'un hachis de viande ou poisson et/ou légumes, recouvert d'une peau obtenue par gélification calcique d' hydrocolloïde .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.
Il a été proposé dans le document brevet FR 2 852 207, un vrac de viande hachée sous la forme de petites portions ou tronçons comprenant un cœur de viande hachée enrobée d'une enveloppe en matériau hydrocolloïde gélifié, cette enveloppe limitant l'agglomération des petites portions entre elles . Le vrac est obtenu par découpe en portions de petite longueur d'une pluralité de boudins ou fils de viande hachée, extrudés parallèlement entre eux et recouverts d' hydrocolloïde gélifié, par pulvérisation successive d' hydrocolloïde puis d'agent de gélification. Les fils reposant sur une bande transporteuse sont scindés simultanément en portions par un outil de coupe unique. L'outil de coupe, formé par exemple d'une roue à plusieurs lames, est disposé au dessus de ladite bande transporteuse de sorte que les fils soient pinces entre la bande transporteuse et les lames .It has been proposed in patent document FR 2 852 207, 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.
Ce type d'outil de coupe ne garantit pas une bonne séparation des portions les unes par rapport aux autres. En effet, en raison de leur petite section et de leur faible poids, les portions ont tendance à rester collées à la bande transporteuse et/ou à l'outil de coupe. Par ailleurs, un tel outil de coupe opérant par pincement, ne peut couper de manière efficace les nerfs de la viande, et en particulier les aponévroses.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.
Il est également connu, notamment par le document brevet WO02/060264, de fabriquer des portions de type saucisses par coextrusion d'un boudin enduit d'une base de départ comportant un ou plusieurs hydrocolloïdes, tels qu'alginate ou pectate de sodium, pectine, carraghénates, etc., laquelle base est destinée à former la peau par gélification calcique dans un bain en aval des moyens de coextrusion. Dans un mode de fabrication en continu, plusieurs boudins sont coextrudés en parallèle et selon une même vitesse de coextrusion via une pluralité de têtes de coextrusion alignées transversalement, les boudins transitent dans un bain de gélification allongé horizontalement, et sont rapprochés côte à côte pour être ensuite mis en portions par des mêmes moyens agissant transversalement sur l'ensemble desdits boudins, afin de former des lots de produits identiques parfaitement regroupés et alignés pour être chargés dans leur barquette de conditionnement. Les moyens de mise en portions comprennent deux mêmes bandes sans fin synchronisées disposées l'une au-dessus de l'autre de manière à former entre elles pour lesdits boudins un passage se rétrécissant verticalement d'amont en aval. Les bandes sans fin comprennent des tasseaux transversaux passant en vis-à-vis dans ledit passage de manière à pincer progressivement d'amont en aval lesdits boudins pour chasser la viande de chaque côté, et d'aplatir complètement la peau sur elle-même sur la longueur de pincement, et finalement sectionner transversalement les boudins . Ce système de mise en portions peut s'avérer satisfaisant pour la fabrication de portions de type saucisses, ayant classiquement des diamètres d'environ 2 cm ou plus, et des longueurs d'au moins 15 cm. Toutefois, un tel système de mise en portions, consistant à chasser la viande pour ensuite sectionner uniquement l'enveloppe peut s'avérer inapproprié pour la fabrication de portions de longueur et de section réduites, et en tout état de cause ces petites portions auraient comme précédemment tendance à rester collées sur les tasseaux.It is also known, in particular from patent document WO02 / 060264, to manufacture sausage-type portions by coextrusion of a bead coated with a starting base comprising one or more hydrocolloids, such as alginate or sodium pectate, pectin. , carrageenates, etc., which base is intended to form the skin by calcium gelation in a bath downstream of the coextrusion means. In one continuous manufacturing mode, several 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. However, 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.
Le but de la présente invention est de proposer un nouveau procédé de fabrication de portions à partir d' un fil de produit alimentaire, en particulier de portions de type saucisses, à partir d'un boudin filaire de produit alimentaire de type carné, garantissant une bonne séparation des portions, en particulier dans le cas de portions de petites tailles.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.
A cet effet la présente invention a pour objet un procédé de fabrication de portions d'un produit alimentaire, en particulier de type carné, se présentant sous la forme d'un fil, caractérisé en ce qu'il comprend a) la fabrication d'au moins un fil de produit alimentaire, b) le fait de faire pendre librement, sensiblement verticalement, la partie d'extrémité dudit fil, et c) la mise en portions dudit fil par des découpes de ladite partie d'extrémité pendante, de manière à former des portions se séparant du fil par gravité, destinées à être conditionnées dans des barquettes de conditionnement, lesdites portions se séparant du fil étant avantageusement transférées par gravité dans des barquettes de conditionnement. Ce principe de découpe de partie d' extrémité pendante du procédé selon l'invention permet de garantir une mise en portions efficace de tout type de produit alimentaire filaire, notamment dans le cas de la fabrication de petites portions, ayant par exemple une section sensiblement circulaire de moins de 10 millimètres de diamètre, pour un poids de moins de 10 grammes, voir moins de 5 grammes, par exemple d'environ 2g. Selon une particularité, lesdites découpes à l'étape c) sont effectuées par cisaillement et, dans le cas de plusieurs fils, chaque partie d'extrémité pendantes est de préférence découper individuellement par cisaillement, afin notamment de garantir la coupe de nerfs dans le cas de produit alimentaire de type carné.For this purpose, 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. less than 10 millimeters in diameter, for a weight of less than 10 grams, see less than 5 grams, for example about 2g. According to one feature, 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.
Selon un mode de réalisation, dans le cas de la fabrication de portions de type saucisses, l'étape a) comprend la fabrication en continu d'au moins un boudin comprenant un hachis de viande et/ou de poisson et/ou de légumes, recouvert d'une peau obtenue par gélification calcique d'un ou plusieurs hydrocolloïdes. Dans la présente, on entend par « portion de type saucisse », tout produit formé à partir d'un boudin recouvert d'une enveloppe ou peau obtenue par gélification calcique d' hydrocolloïde, notamment les produits classiquement désignés sous le terme saucisse, dont la fonction de l'enveloppe est de maintenir la forme de la saucisse avant et pendant la cuisson, ainsi que les produits du type de ceux décrits dans le document brevet français précité, dont la fonction de l'enveloppe est simplement de limiter l'agglomération des produits entre eux. Selon un mode de réalisation, l'étape a) comprend la coextrusion en continu et en parallèle de plusieurs boudins enduits d'une base de départ comprenant un ou plusieurs hydrocolloïdes et la gélification calcique de la base de départ desdits boudins, de préférence par passage desdits boudins enduits dans un bain de gélification, les parties d'extrémités pendantes des boudins recouverts de leur peau qui résultent de l'étape c) pendent librement sensiblement parallèlement les unes aux autres, lesdites parties pendantes étant découpées individuellement, et de préférence simultanément.According to one embodiment, in the case of the manufacture of sausage-type portions, 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. In the present context, 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. According to one embodiment, 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.
Dans le cas de portions de petites sections, les portions peuvent être chargées directement en vrac dans des barquettes. Dans le cas d'un conditionnement par lot de portions rangées, les boudins sont découpés individuellement et simultanément, pour former des lots successifs de portions, les portions de chaque lot étant rapprochées transversalement côte à côte et amenées sensiblement horizontalement pour être chargées dans leur barquette de conditionnement.In the case of portions of small sections, the portions can be loaded directly in bulk in trays. In the case of a batch packaging of row portions, 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.
La présente invention a également pour objet un dispositif pour la mise en œuvre du procédé de fabrication de portions telle que décrit précédemment, caractérisé en ce qu'il comprend des moyens de fabrication pour la fabrication d' au moins un fil de produit alimentaire, des moyens aptes à faire pendre, sensiblement verticalement, la partie d'extrémité dudit fil, dans le champ d'action de moyens de mise en portions, et des moyens de mise en portions aptes à découper ladite partie d'extrémité pendante, de sorte que les portions se séparent du fil par gravité. Selon une autre particularité, les moyens de mise en portions sont aptes à agir de part et d' autre de la partie d'extrémité pendante pour effectuer des découpes par cisaillement. Selon une autre particularité chaque fil est coupé par un système de coupe individuel, lesdits moyens de mise en portions comprenant pour chaque partie d'extrémité pendante à découper au moins une paire de ciseaux, chaque paire ciseaux étant apte à recevoir entre ses lames la partie d'extrémité pendante d'un boudin.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. According to another feature, the portioning means are able to act on either side of the hanging end portion to make cuts by shearing. According to another particular feature, 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.
Selon une particularité, les moyens de mise en portions sont aptes à pincer individuellement progressivement la partie d'extrémité à la manière d'un diaphragme puis à la découper par cisaillement, lesdits moyens de mise en portions comprenant pour chaque partie d'extrémité pendante à découper deux paires de ciseaux disposées en vis-à-vis de sorte que les quatre lames des deux paires forment un système de type diaphragme.According to one feature, 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.
Selon un mode de réalisation, le dispositif comprend des moyens de fabrication en continu d' au moins un boudin, comprenant un hachis de viande et/ou de poisson et/ou de légumes, recouvert d'une peau obtenue par gélification calcique d'un ou plusieurs hydrocolloïdes.According to one embodiment, 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.
Selon un mode de réalisation, lesdits moyens de fabrication comprennent des moyens de coextrusion en continu et en parallèle, et de préférence à une même vitesse de coextrusion, de plusieurs boudins enduits d'une base de départ comprenant un ou plusieurs hydrocolloïdes, et des moyens de gélification calcique du ou desdits hydrocolloïdes, de préférence par immersion desdits boudins enduits dans un bain de gélification, - lesdits moyens pour faire pendre, comprenant par exemple un tambour aval en sortie des moyens de gélification, étant aptes à faire pendre les parties d'extrémités des boudins recouverts de leur peau, sensiblement parallèlement les unes aux autres,According to one embodiment, 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,
- lesdits moyens de mise en portions étant aptes à découper individuellement, et de préférence simultanément, les parties d'extrémités pendantes, lesdits moyens étant avantageusement formés de plusieurs paires de ciseaux alignées transversalement ou de plusieurs ensembles alignés transversalement chaque ensemble comprenant deux paires de ciseaux en vis-à-vis pour former un système de type diaphragme.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.
Avantageusement, le dispositif comprend des moyens de mise en barquette aptes à récupérer les portions qui tombent desdits moyens de mise en portions pour les charger dans des barquettes de conditionnement.Advantageously, the device comprises means for packaging trays able to recover the portions that fall from said portioning means for loading into packaging trays.
Dans le cas de vrac, les moyens de mise en barquette peuvent comprendre une simple trémie sous les moyens de mise en portions. Dans le cas d'un conditionnement par lot de portions rangées, les moyens de mise en portions sont avantageusement aptes à couper individuellement et simultanément les boudins pour former des lots successifs de portions, les moyens de mise en barquette comprenant une goulotte apte à récupérer les lots successifs de portions tombant verticalement, à les orienter progressivement sensiblement horizontalement, tout en les rapprochant progressivement transversalement les unes contre les autres, afin de les charger par gravité dans des barquettes.In the case of bulk, the bottling means may comprise a simple hopper under the portioning means. In the case of batch packaging of row portions, 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.
L'invention sera mieux comprise, et d'autres buts, détails, caractéristiques et avantages apparaîtront plus clairement au cours de la description explicative détaillée qui va suivre de deux modes de réalisation particuliers actuellement préférés de l'invention, en référence aux dessins schématiques annexés, sur lesquels :The invention will be better understood, and other purposes, details, features and benefits will become more apparent clearly in the following detailed explanatory description of two particular embodiments currently preferred of the invention, with reference to the appended diagrammatic drawings, in which:
- la figure 1 est une vue schématique en perspective d'un dispositif de fabrication de portions de type saucisse selon un premier mode de réalisation de l'invention ; - la figure 2 est une vue agrandie du détail A de la figure 1, illustrant les moyens de coupe ;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;
- la figure 3 est une vue schématique en perspective d'un dispositif de fabrication de portions de type saucisse selon un deuxième mode de réalisation de l'invention ; les figures 4 et 5 sont des vues à échelle réduite, respectivement de côté et de dessus du dispositif de la figure 3 ; et,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,
- les figures 6 et 7 sont respectivement des vues agrandies du détail B de la figure 3 et du détail C de la figure 5.FIGS. 6 and 7 are respectively enlarged views of detail B of FIG. 3 and detail C of FIG.
La figure 1 illustre un dispositif prévu pour la fabrication de petites portions de type saucisses, par exemple d'environ 5 millimètres de diamètre et d'environ 2 grammes chacune, destinées à être transférées en vrac dans des barquettes, lesdites portions étant obtenues à partir d'une pluralité de boudins 8 de viande hachée recouverts d'une peau en matériau hydrocolloïde, coextrudés en parallèle. Le dispositif comporte en son extrémité amont un système de coextrusion 1 comprenant une pluralité de têtes de coextrusion 10 identiques alignées transversalement, au nombre de 20 dans le présent mode de réalisation. Le système d' extrusion comprend une entrée 11 pour son alimentation en produit hydrocolloïde, tel que de l'alginate de sodium, et une entrée 12 pour son alimentation en viande hachée. Le système de coextrusion comprend des moyens de régulation pour réguler le débit de produit hydrocolloïde et le débit de viande hachée vers chacune desdites têtes de coextrusion, de sorte que la vitesse de coextrusion soit sensiblement identique sur l'ensemble des têtes de coextrusion.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.
Le dispositif comprend un tambour d' entraînement amont 21 d'axe horizontal et un tambour d'entraînement aval 22 d'axe horizontal, disposés respectivement en amont et en aval d'un bac de gélification 3, le bac de gélification comprenant par exemple un bain de gélification 310 à base de lactate de calcium. Les têtes de coextrusion sont disposées parallèlement et légèrement au dessus du tambour amont 21 de sorte qu'en sortie des têtes de coextrusion, les boudins viennent reposer par gravité sur ce tambour amont pour être amenés dans le bac de gélification. En sortie de bac, les boudins sont repris par le tambour aval 22. Les tambours sont entraînés par un moteur à une vitesse de rotation correspondant à la vitesse de coextrusion, de manière à entraîner positivement les boudins formés par les têtes de coextrusion. En variante, le dispositif comprend uniquement un tambour aval en sortie de bac de gélification, les boudins étant extrudés directement dans l'extrémité amont du bac de gélification. Le bac 3 est peu profond et à fond plat, et il est allongé longitudinalement, sa longueur étant déterminée en fonction de la vitesse de coextrusion et du temps de passage ou temps d'immersion requis pour les boudins 8 formés en sortie des têtes de coextrusion 10 dans le bain de gélification. Pour un meilleur guidage des boudins en entrée et en sortie de bac, le bac comprend des parois latérales amont 31 et aval 32 inclinées ou incurvées se prolongeant respectivement par des rebords amont 33 et aval 34 sensiblement horizontaux, les tambours amont et aval étant disposés sensiblement tangentiellement auxdits rebords amont et aval. Dans le bac 3, des couloirs de guidage (non représentés) peuvent être formés dans l'alignement longitudinal des têtes de coextrusion 10 pour guider individuellement les boudins parallèlement entre eux. Le bac peut comprendre des conduits de refoulement et d'aspiration réunis en un circuit de recyclage du bain de gélification, et disposés de manière à créer un flux ou courant dans le bain de gélification, qui contribuera à y faire avancer les boudins 8. Avantageusement, dès leur sortie des têtes de coextrusion, les boudins sont arrosés d'agent de gélification, un flux d'une solution de lactate de calcium tombant par exemple sur chaque boudin.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. At the outlet of the 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. In a variant, 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. For better guiding of the flanges at the inlet and outlet of the tank, 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. In the tray 3, guide channels (not shown) 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. Advantageously as soon as they leave the coextrusion heads, the strands are sprayed with a gelling agent, a stream of a solution of calcium lactate falling for example on each strand.
Selon un mode de réalisation, les deux tambours constituent des rouleaux de renvoi amont et aval d'une bande sans fin ajourée, par exemple sous la forme d'une grille. Le brin supérieur de la bande sans fin est guidé par des rives latérales pour passer dans la cuve, à proximité de la paroi de fond de celle-ci. Les boudins reposent sur le brin supérieur de la bande sans fin, au moins l'un des deux rouleaux est entraîné en rotation de sorte que la vitesse de défilement de la bande sans fin corresponde sensiblement à la vitesse d'extrusion des boudins pour entraîner positivement les boudins . Le tambour aval, sur lequel est éventuellement enroulée une bande sans fin, constitue les moyens selon l'invention pour faire pendre les boudins. En sortie de bac, les boudins sont reçus sur le tambour aval, ils s'enroulent partiellement sur ce dernier, sur un secteur angulaire d'environ 90° ou moins, et retombent librement, sensiblement verticalement. Chaque boudin présente ainsi en sortie du tambour aval une portion d'extrémité pendante 81, disposée sensiblement verticalement, qui pend librement dans l'air. Le pas d'écartement entre les boudins reste sensiblement identique, de la sortie des têtes d' extrusion à la sortie du tambour aval.According to one embodiment, 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. At the outlet of the tray, 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.
Le dispositif comprend des moyens de mise en portions disposés sous le tambour aval, de sorte que les portions d'extrémité pendantes 81 viennent naturellement par gravité dans le champ d'action des moyens de mise en portions. Les moyens de mise en portions comprennent vingt paires de ciseaux 41 alignées transversalement, chaque paire de ciseaux, également appelée ciseaux bi- lames, étant apte à recevoir entre ses deux lames en position ouverte une partie d'extrémité pendante 81 d'un boudin 8. Chaque paire de ciseaux comprend deux lames planes tranchantes 411, 412, disposées horizontalement, montées articulées autour d'un axe-charnière vertical, et actionnables entre une position ouverte, mieux visible à la figure 2, et une position fermée pour couper par cisaillement une partie d' extrémité pendante placée entre les deux lames. Les paires de ciseaux sont montées articulées sur une même rampe support 4, et actionnées simultanément, par des moyens d' actionnement communs (non visibles), entre leur position ouverte et leur position fermée pour couper simultanément les parties d'extrémités des vingt boudins, en portions 6 sensiblement identiques. En position ouverte, les paires de ciseaux adjacentes sont en contact par les bords extérieurs de leurs lames.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. The 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.
Pour le chargement des portions 6 dans des barquettes 9, le dispositif comprend un collecteur de type trémie 5 s' étendant transversalement pour récupérer la totalité des portions formées à partir des vingt boudins, et les orienter vers des barquettes. Les tambours amont et aval, le bac, la rampe support 4 ainsi que la trémie peuvent éventuellement être montés sur un même châssis support. Une bande convoyeuse (non représentée) transporte des barquettes 9 et les fait passer en position de chargement, immédiatement en dessous de la trémie. Les barquettes sont disposées sur la bande convoyeuse, bord à bord, en une ou plusieurs rangées, par exemple en deux rangées parallèles, tel qu'illustré sur la figure 1, la bande convoyeuse fonctionnant pas à pas ou en continu. La trémie est avantageusement compartimentée transversalement pour former des canaux aptes à orienter les portions vers les barquettes, le nombre de canaux correspondant au nombre de rangées de barquette.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.
En fonctionnement, les boudins 8 formés en sortie de tête de coextrusion 10 viennent sur le tambour amont 21, traversent le bain de gélification, et sont repris par le tambour aval 22 pour être mis en pendant, parallèlement les uns aux autres. Chaque partie d'extrémité pendante 81 est coupée individuellement en portions par une paire de ciseaux, les portions découpées tombant par gravité dans la trémie pour être chargées dans les barquettes.In operation, 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.
Les figures 3, 4 et 5 illustrent un dispositif pour la fabrication de portions 106 de type saucisses, tels que des merguez ou des chipolatas, de dimensions plus classiques, par exemple d'environ 2 centimètres de diamètre et de 15 à 20 centimètres de longueur, typiquement de 16,5 cm. Ces portions, formées comme précédemment à partir de boudins coextrudés en parallèle, sont destinées à être chargées dans des barquettes par lots de portions identiques, parfaitement regroupés et alignés .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. These 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.
Le dispositif comporte comme précédemment un système de coextrusion 101, un tambour d' entraînement amont 121, un tambour d'entraînement aval 122, et un bac de gélification 103. Le système de coextrusion comprend six têtes de coextrusion 110 alignées transversalement, ainsi qu'une entrée 111 et une entrée 112 respectivement pour l'alimentation en produit hydrocolloïde et en viande hachée. En sortie des têtes de coextrusion, les six boudins 108 viennent sur le tambour amont 121, traverse le bac de gélification 103, et sont repris en sortie de bac par le tambour aval 122, ce dernier permettant de faire pendre librement les parties d'extrémités 181 des six boudins.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. At the outlet of the coextrusion heads, 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.
Dans ce mode de réalisation les moyens de mise en portions comprennent pour chaque partie d' extrémité pendante un système de deux paires de ciseaux 141a, 141b disposé en vis-à-vis de sorte que les quatre lames 1411a, 1412a, 1411b, 1412b des deux paires de ciseaux forment un système de type diaphragme. Comme mieux visible sur les figures 6 et 7, la partie d'extrémité pendante 181 d'un boudin pend librement dans le passage 43 formé entre les quatre lames des deux paires de ciseaux en position ouverte. Les deux paires de ciseaux sont actionnées simultanément de leur position ouverte vers leur position fermée, de manière à obtenir une fermeture progressive du passage. La partie d'extrémité pendante 181 est ainsi pincée progressivement entre les quatre lames puis sectionnée . Ce système de coupe de type diaphragme pour chaque boudin permet d'obtenir des portions 106 avec des extrémités arrondies, comme illustré en particulier à la figure 6.In this embodiment, 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. As best seen in Figures 6 and 7, 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.
Le dispositif comprend ainsi six paires de ciseaux montées sur une première rampe support 104a, et six autres paires de ciseaux, venant en vis-à-vis des précédentes et montées sur une deuxième rampe support 104b, pour former six systèmes de deux paires de ciseaux en vis-à-vis, cette deuxième rampe support 104b étant représentée uniquement sur la figure 4, seules les parties tranchantes des paires de ciseaux de cette deuxième rampe étant représentées sur les figures 3 et 5.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.
Les deux paires de ciseaux en vis-à-vis des six systèmes sont commandées simultanément et alternativement entre leur position fermée et leur position ouverte pour former des lots successifs de six portions 106 identiques tombant simultanément.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.
Le dispositif comprend un collecteur en forme de goulotte 105 permettant de récupérer les lots successifs de six portions 6 tombant verticalement, et de les orienter progressivement sensiblement horizontalement, tout en les rapprochant progressivement transversalement les unes contre les autres, afin de les charger dans des barquettes. La goulotte s'étend longitudinalement sur un secteur angulaire d'environ 90° et présente une section transversale qui diminue progressivement de sa partie amont sensiblement verticale vers sa partie aval sensiblement horizontale. Pour le chargement des portions 106 dans des barquettes 109, une bande convoyeuse 107 représentée schématiquement sur la figure 4, transporte des barquettes les unes derrière les autres, selon une rangée, dans la même direction que la direction d'extrusion des boudins, et les fait passer en position de chargement, immédiatement en dessous de l'extrémité aval de la goulotte. Le lot de six portions 106 venant d'être découpé est transféré par gravité dans les barquettes. Les six portions tombent simultanément dans la goulotte, glissent sur cette dernière, et sont déposées en contact côte à côte, par simple gravité, dans une barquette. 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. For portion loading 106 in trays 109, 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.

Claims

REVENDICATIONS
1) Procédé de fabrication de portions d'un produit alimentaire, en particulier de type carné, se présentant sous la forme d'un fil, caractérisé en ce qu'il comprend a) la fabrication d'au moins un fil (8, 108) de produit alimentaire, b) le fait de faire pendre librement, sensiblement verticalement, la partie d'extrémité (81, 181) dudit fil, et c) la mise en portions dudit fil par des découpes de ladite partie d'extrémité pendante, de manière à former des portions (6, 106) se séparant du fil par gravité, lesdites découpes étant effectuées par cisaillement. 2) Procédé selon la revendication 1, caractérisé en ce que les portions se séparant du fil par gravité à l'étape c) sont récupérées pour être chargées par gravité dans des barquettes de conditionnement.1) Process 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 wire (8, 108 ) of food product, (b) free hanging, substantially vertically, the end portion (81, 181) of said wire, and c) portioning said wire by cuts of said hanging end portion, to form portions (6, 106) separating from the wire by gravity, said cuts being made by shearing. 2) Method according to claim 1, characterized in that the portions separating the wire by gravity in step c) are recovered to be loaded by gravity in packaging trays.
3) Procédé selon la revendication 1 ou 2, caractérisé en ce que l'étape a) comprend la réalisation d'au moins un fil de section sensiblement circulaire de moins de 10 millimètres de diamètre, les découpes de la partie d'extrémité pendante à l'étape c) étant réalisées de manière à former des portions de moins de 10 grammes. 4) Procédé selon la revendication 3, caractérisé en ce que les découpes de la partie d'extrémité pendante à l'étape c) sont réalisées de manière à former des portions de moins de 5 grammes .3) Method according to claim 1 or 2, characterized in that step a) comprises the production of at least one wire of substantially circular section of less than 10 millimeters in diameter, the cuts of the end portion hanging at step c) being made to form portions of less than 10 grams. 4) Method according to claim 3, characterized in that the cuts of the end portion in step c) are carried out so as to form portions of less than 5 grams.
5) Procédé selon l'une des revendications 1 à 4, pour la fabrication de portions de type saucisses, caractérisé en ce que l'étape a) comprend la fabrication en continu d'au moins un boudin (8, 108), comprenant un hachis de viande et/ou de poisson et/ou de légumes, recouvert d'une peau obtenue par gélification calcique d'un ou plusieurs hydrocolloïdes.5) Method according to one of claims 1 to 4, for the manufacture of sausage-type portions, characterized in that step a) comprises the continuous manufacture of at least one coil (8, 108), comprising a minced meat and / or fish and / or vegetables, covered with skin obtained by calcium gelation of one or more hydrocolloids.
6) Procédé selon l'une des revendications 1 à 5, caractérisé en ce que l'étape a) comprend la coextrusion en continu et en parallèle de plusieurs boudins (8, 108) enduits d'une base de départ comprenant un ou plusieurs hydrocolloïdes et la gélification calcique de la base de départ desdits boudins, les parties d'extrémités pendantes (81, 181) des boudins recouverts de leur peau qui résultent de l'étape c) pendent librement sensiblement parallèlement les unes aux autres, lesdites parties pendantes étant découpées individuellement.6) Method according to one of claims 1 to 5, characterized in that step a) comprises the continuous and parallel coextrusion of several strands (8, 108) coated with a starting base comprising one or more hydrocolloids and the calcium gelation of the starting base of said strands, the hanging end portions (81, 181) of the skin-covered strands which result from step c) hang freely substantially parallel to each other, said pendent portions being cut individually.
7) Procédé selon la revendication 6, caractérisé en ce qu'à l'étape c) , les boudins (8, 108) sont découpés individuellement et simultanément pour former des lots successifs de portions, les portions de chaque lot étant rapprochées transversalement côte à côte et amenées sensiblement horizontalement pour être chargées dans leur barquette de conditionnement.7) A method according to claim 6, characterized in that in step c), the flanges (8, 108) are cut individually and simultaneously to form successive batches of portions, the portions of each batch being transversally approximated side to side and brought substantially horizontally to be loaded in their packaging tray.
8) Dispositif pour la mise en œuvre du procédé de fabrication de portions selon l'une des revendications 1 à 7, caractérisé en ce qu'il comprend des moyens de fabrication (1, 3, 101, 103) pour la fabrication d'au moins un fil (8, 108) de produit alimentaire, des moyens (22, 122) aptes à faire pendre, sensiblement verticalement, la partie d'extrémité (81, 181) dudit fil, et des moyens de mise en portions (41, 141a, 141b) aptes à découper ladite partie d'extrémité pendante, de sorte que les portions se séparent du fil par gravité, lesdits moyens de mise en portions (41, 141a, 141b) étant aptes à agir de part et d' autre de la partie d' extrémité pendante (81, 181) pour effectuer des découpes par cisaillement.8) Device for implementing the method of manufacturing portions according to one of claims 1 to 7, characterized in that it comprises manufacturing means (1, 3, 101, 103) for the manufacture of least one wire (8, 108) of food product, means (22, 122) capable of hanging, substantially vertically, the end portion (81, 181) of said wire, and portioning means (41, 141a, 141b) adapted to cut said hanging end portion, so that the portions separate from the wire by gravity, said portioning means (41, 141a, 141b) being adapted to acting on either side of the hanging end portion (81, 181) to make shear cuts.
9) Dispositif selon la revendication 8, caractérisé en ce que lesdits moyens de mise en portions comprennent pour chaque partie d'extrémité pendante (81, 181) à découper au moins une paire de ciseaux (41, 141a, 141b) , chaque paire ciseaux étant apte à recevoir entre ses lames (411, 412, 1411a, 1412a, 1411b, 1412b) la partie d'extrémité pendante d'un boudin. 10) Dispositif selon la revendication 9, caractérisé en ce que lesdits moyens de mise en portions comprennent pour chaque partie d'extrémité pendante (181) à découper deux paires' de ciseaux (141a, 141b) disposées en vis-à- vis de sorte que les quatre lames (1411a, 1412a, 1411b, 1412b) des deux paires de ciseaux forment un système de type diaphragme.9) Device according to claim 8, characterized in that said portioning means comprise for each pendant end portion (81, 181) to cut at least one pair of scissors (41, 141a, 141b), each scissors pair being able to receive between its blades (411, 412, 1411a, 1412a, 1411b, 1412b) the hanging end portion of a flange. 10) Device according to claim 9, characterized in that said portioning means comprise for each pendent end portion (181) to cut two pairs ' of scissors (141a, 141b) arranged vis-à-vis so that the four blades (1411a, 1412a, 1411b, 1412b) of the two pairs of scissors form a diaphragm-type system.
11) Dispositif selon l'une des revendications 8 à 10, caractérisé en ce que les moyens de fabrication (1, 3) sont aptes à fabriquer au moins un fil (8) de produit alimentaire sensiblement circulaire de moins de 10 millimètres de diamètre.11) Device according to one of claims 8 to 10, characterized in that the manufacturing means (1, 3) are adapted to manufacture at least one wire (8) of substantially circular food product of less than 10 millimeters in diameter.
12) Dispositif selon l'une des revendications 8 à 11 pour la fabrication de portions de type saucisse, caractérisé en ce qu'il comprend des moyens (1, 101, 3, 103) de fabrication en continu d'au moins un boudin (8, 108), comprenant un hachis de viande et/ou de poisson et/ou de légumes, recouvert d'une peau obtenue par gélification calcique d'un ou plusieurs hydrocolloïdes.12) Device according to one of claims 8 to 11 for the manufacture of sausage-type portions, characterized in that it comprises means (1, 101, 3, 103) continuously manufacturing at least one coil ( 8, 108), comprising a minced meat and / or fish and / or vegetables, covered with a skin obtained by calcium gelation of one or more hydrocolloids.
13) Dispositif selon la revendication 12, caractérisé en ce que lesdits moyens de fabrication comprennent des moyens (1, 101) de coextrusion en continu et en parallèle de plusieurs boudins enduits d'une base de départ comprenant un ou plusieurs hydrocolloïdes, et des moyens de gélification calcique (3, 103) du ou desdits hydrocolloïdes, lesdits moyens (22, 122) pour faire pendre étant aptes à faire pendre les parties d'extrémités (81, 181) des boudins (8, 108) recouverts de leur peau, sensiblement parallèlement les unes aux autres, lesdits moyens de mise en portions (41, 141a, 141b) étant aptes à découper individuellement les parties d'extrémités pendantes. 14) Dispositif selon la revendication 13, caractérisé en ce qu'il comprend des moyens de mise en barquette (5, 105, 107) aptes à récupérer les portions qui tombent desdits moyens de mise en portions pour les charger dans des barquettes de conditionnement (9, 109). 15) Dispositif selon la revendication 14, caractérisé en ce que les moyens de mise en portions sont aptes à couper individuellement et simultanément les boudins pour former des lots successifs de portions, les moyens de mise en barquette comprenant une goulotte (105) apte à récupérer les lots successifs de portions (106) tombant verticalement, à les orienter progressivement sensiblement horizontalement, tout en les rapprochant progressivement transversalement les unes contre les autres, afin de les charger par gravité dans des barquettes de conditionnement (109).13) Device according to claim 12, characterized in that said manufacturing means comprise means (1, 101) of continuous coextrusion and in parallel of several rolls coated with a base starting material comprising one or more hydrocolloids, and calcium gelling means (3, 103) of said one or more hydrocolloids, said means (22, 122) for hanging being adapted to hang the end portions (81, 181) of strands (8, 108) covered with their skin, substantially parallel to each other, said portioning means (41, 141a, 141b) being adapted to individually cut the parts of the hanging ends. 14) Device according to claim 13, characterized in that it comprises tray means (5, 105, 107) adapted to recover the portions that fall from said portioning means for loading into packaging trays ( 9, 109). 15) Device according to claim 14, characterized in that the portioning means are adapted to individually and simultaneously cut the flanges to form successive batches of portions, the tray means comprising a chute (105) capable of recovering successive batches of portions (106) falling vertically, to orient them progressively substantially horizontally, while bringing them progressively transversely against each other, to load them by gravity in packaging trays (109).
16) Dispositif selon la revendication 14, caractérisé en ce que les moyens de mise en barquette comprennent un collecteur de type trémie (105) sous les moyens de mise en portions pour récupérer les portions et les orienter vers des barquettes de conditionnement. 16) Device according to claim 14, characterized in that the tray means comprise a hopper type collector (105) under the portioning means for recovering the portions and orienting them towards packaging trays.
EP07870281A 2006-11-17 2007-11-14 Method and device for producing portions of a string food product<0} Withdrawn EP2088868A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0610102A FR2908598B1 (en) 2006-11-17 2006-11-17 METHOD AND DEVICE FOR MANUFACTURING PORTIONS OF A WIRED FOOD PRODUCT
PCT/FR2007/001873 WO2008068415A1 (en) 2006-11-17 2007-11-14 Method and device for producing portions of a string food product<0}

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EP2088868A1 true EP2088868A1 (en) 2009-08-19

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EP (1) EP2088868A1 (en)
JP (1) JP2010509907A (en)
BR (1) BRPI0718888A2 (en)
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WO (1) WO2008068415A1 (en)

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WO2013067087A1 (en) * 2011-11-01 2013-05-10 Somal Hardev S Fluff pack portioning apparatus

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US20100068358A1 (en) 2010-03-18
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FR2908598A1 (en) 2008-05-23
FR2908598B1 (en) 2011-07-01

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