USRE39943E1 - Method and means for making coextruded sausage strands - Google Patents
Method and means for making coextruded sausage strands Download PDFInfo
- Publication number
- USRE39943E1 USRE39943E1 US09/793,245 US79324501A USRE39943E US RE39943 E1 USRE39943 E1 US RE39943E1 US 79324501 A US79324501 A US 79324501A US RE39943 E USRE39943 E US RE39943E
- Authority
- US
- United States
- Prior art keywords
- tube
- pressure
- passageway
- meat emulsion
- restrictor
- 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.)
- Expired - Lifetime
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Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
- A22C7/0007—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products specially adapted for making multi-layered meat products
Definitions
- a further object of this invention is to provide a method and means for coextruding a sausage strand wherein the shape of the sausage strand will be maintained while the finished product is being handled and is being cooked.
- This invention involves a machine that has at least three concentrically located tubes which are spaced apart to provide at least three elongated passageways. Meat is pumped under pressure into the center and intermediate passageway with the center passageway being restricted in diameter so that meat emulsion entering therein, under a pressure of approximately 60 psi, will have a pressure of approximately 200 psi as the meat emulsion is passing therethrough.
- a second layer of meat emulsion moves through the intermediate passageway and is under a typical pump pressure of 60 psi.
- the meat emulsion therein is moved through a restricted channel as it is being extruded to provide a thin layer on the meat emulsion passing through the center passageway.
- This function compresses the meat particles and places them on the outer surface of the meat emulsion passing from the center passageway.
- the meat particles are very visible on the outer surface of the meat emulsion strand extruded from the center passageway.
- the decompression action as the meat emulsion moves out of the center passageway causes the salt soluble proteins to move to the outer layer of the center core of the product to enhance the cohesion of the finished product and to retain its shape during cooking.
- An additional passageway is formed concentrically by the outer tube with respect to the center passageway and the first passageway.
- a thin collagen material is extruded from this second passageway onto the surface of the product described above. This collagen emulsion is then subsequently hardened to provide stiffness and strength to the ultimate product.
- the method of the invention contemplates imposing a higher pressure on the center core of the ultimate product through the restrictor tube in the machine; thence compressing the outer meat layer existing at a lower pressure, to compress the meat particles therein to make the meat particles more visible in the final product, thus avoiding smearing of the fat particles. Movement of the high pressure emulsion to a lower pressure causes the salt soluble proteins in the outer layer to enhance the cohesion of the final product to insure that it retains its shape.
- FIG. 1 is a sectional view of the extrusion attachment of this invention as viewed from one side thereof;
- FIG. 2 is a top plan view of the device of FIG. 1 ;
- FIG. 3 is an exploded perspective view of the device of FIG. 1 ;
- FIG. 4 is a perspective view of the components of FIG. 3 in assembled condition
- FIG. 5 is a partial perspective view of the extrusion attachment with the outer sleeve or tube removed;
- FIG. 6 is a view similar to FIG. 5 but shows the outer sleeve in an assembled condition
- FIG. 7 is a sectional view taken on line 7 — 7 of FIG. 1 ;
- FIG. 8 is a sectional view taken on line 8 — 8 of FIG. 1 ;
- FIG. 9 is a schematic view showing the pump connections to the extrusion attachment.
- FIG. 10 is a sectional view through the finished strand of this invention.
- FIG. 11 is an enlargement of the right-hand end of FIG. 1 .
- the extrusion attachment 10 ( FIG. 1 ) has an elongated restrictor tube 12 which has an intake end 14 and a discharge end 16 .
- An inlet coupling 18 ( FIG. 1 ) has an internally threadable flange 20 on its outer end which is adapted to be connected to a meat emulsion pump as will be discussed hereafter.
- Coupling 18 has a center tapered bore 22 with a large outer diameter and a narrower inner diameter.
- a second threaded flange 24 similar to flange 20 , is secured to coupling 18 at its inner end as best shown in FIGS. 1 and 3 .
- a hollow tube 25 extends through flange 24 from the inner end of bore 22 (FIG. 3 ), and abuts end 14 of tube 12 .
- a coupling 26 has a horizontal hollow sleeve 28 with threaded flanges 30 and 32 secured to opposite ends thereof.
- Flanges 30 and 32 are similar to flanges 20 and 24 described above.
- flange 30 is adapted for threadable connection to flange 24 .
- the tube 34 on flange 24 extends through suitable apertures in the flanges 24 , 30 and in sleeve 28 .
- the connecting flanges herein are conventional, and the threads on the flanges have not been shown.
- a vertical inlet port 36 is in communication with the interior of sleeve 28 and has a threaded flange 38 on the lower end thereof.
- the flange 38 is adapted for connection to a meat pump as will be described hereafter and is adapted to introduce meat emulsion into the sleeve 28 around the restrictor tube 12 and downstream of the inner end of tube 34 .
- An extruder body 40 ( FIGS. 3 and 6 ) includes an elongated hollow tube 42 ( FIG. 1 ) which has a threaded flange 44 on one end adapted to be connected to the flange 32 on coupling 26 .
- An outlet port coupling 46 is located on the end of tube 42 opposite to the flange 44 (FIG. 1 ).
- Triangular shaped stabilizers 48 and 50 ( FIGS. 1 , 7 and 8 ) are mounted around the outer diameter of restrictor tube 12 with the points of the stabilizers bearing against the internal diameter of tube 42 .
- Each of the stabilizers 48 and 50 has a center opening 52 to receive the restrictor tube 12 .
- Meat emulsion as discussed hereafter, can pass by the stabilizers 48 and 50 within tube 42 by virtue of the spaces 53 shown in FIGS. 7 and 8 .
- An outer tube 54 is secured to mounting collar 56 which has a suitable aperture therein to receive the outer surface of tube 42 .
- Collar 56 is located on the end of tube 42 adjacent the flange 44 .
- a spacer sleeve 58 has one end abutted against collar 56 and the other end terminating in an angular edge.
- the outer tube 54 fits over the outer surface of spacer sleeve 58 and is secured thereto.
- a first passageway 60 exists between the outer surface of restrictor 12 and the inner surface of tube 42 (FIG. 1 ).
- a second space or passageway 62 exists between the inner surface of tube 54 and the outer surface of tube 42 .
- the radial thickness of passageway 62 is defined by the thickness of the spacer sleeve 58 .
- a meat emulsion pump 64 is conventionally connected to inlet coupling 18 .
- a meat emulsion pump 66 is conventionally connected to the flange 38 of inlet port 36 .
- collagen pump 68 is operatively connected to passageway 62 through tube 69 .
- meat emulsion 70 A enters coupling 18 under conventional pump pressure of approximately 60 psi. However, as this meat emulsion 70 A enters the elongated restrictor tube 12 through coupling 18 , the internal pressure thereof rises to approximately 200 psi. Meat emulsion 70 B enters port 36 at a conventional pressure of approximately 60 psi and remains at this pressure throughout its longitudinal movement through passageway 60 .
- the meat emulsion 70 A and 70 B can be of the identical composition, or can be of a different composition or different material.
- a collagen material 72 moves through the second passageway 62 where it is diverted by flanges 74 on the downstream end of tube 54 (FIG. 1 ).
- Meat emulsion from a single pump 64 can be pumped into both of the first and second passageways rather than being pumped from separate pumps 64 and 66 .
- the outlet port 46 has a shearing edge 76 just adjacent the tapered channel 78 (FIG. 1 ).
- the meat particles in meat emulsion 70 B are compressed from spherical shaped particles to flattened elliptical particles which serves the purpose of making them more visible on the surface of the inner strand 80 that is extruded from the end of restrictor tube 12 (FIG. 1 ).
- the meat emulsion 70 B leaves channel 78 and forms a layer 82 of meat emulsion 70 B on the strand 80 .
- the strand 80 coated with a layer of the meat emulsion 82 is then coated with a layer of collagen material 72 which is moved from the second passageway 62 through channel 83 ( FIG. 11 ) onto the layer 82 as the layer 82 and inner strand 80 pass underneath the flanges 74 on the discharge end of tube 54 .
- the resulting product 84 is comprised of the inner strand 80 with a thin layer of meat emulsion 82 on the outer surface thereof, and finally, with a thin layer of collagen 72 on the outer surface of the layer 82 .
- the layer 82 of low pressure meat emulsion moving through channel 78 decreases if not eliminates the smearing action that might otherwise take place as the layer 82 is formed.
- the expansion of the strand 80 as it leaves the discharge end 16 of restrictor tube 12 also enhances the surfacing of the salt soluble proteins in the strand. This activity causes the salt soluble protein to move to the layer 82 to help the cohesiveness of the finished product.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Processing Of Meat And Fish (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims (12)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/793,245 USRE39943E1 (en) | 1997-10-30 | 2001-02-26 | Method and means for making coextruded sausage strands |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US08/960,983 US5888131A (en) | 1997-10-30 | 1997-10-30 | Method and means for making coextruded sausage strands |
US09/793,245 USRE39943E1 (en) | 1997-10-30 | 2001-02-26 | Method and means for making coextruded sausage strands |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US08/960,983 Reissue US5888131A (en) | 1997-10-30 | 1997-10-30 | Method and means for making coextruded sausage strands |
Publications (1)
Publication Number | Publication Date |
---|---|
USRE39943E1 true USRE39943E1 (en) | 2007-12-18 |
Family
ID=25503916
Family Applications (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US08/960,983 Ceased US5888131A (en) | 1997-10-30 | 1997-10-30 | Method and means for making coextruded sausage strands |
US08/961,799 Expired - Lifetime US5951390A (en) | 1997-10-30 | 1997-10-31 | Method and means for making coextruded sausage strands |
US09/793,245 Expired - Lifetime USRE39943E1 (en) | 1997-10-30 | 2001-02-26 | Method and means for making coextruded sausage strands |
Family Applications Before (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US08/960,983 Ceased US5888131A (en) | 1997-10-30 | 1997-10-30 | Method and means for making coextruded sausage strands |
US08/961,799 Expired - Lifetime US5951390A (en) | 1997-10-30 | 1997-10-31 | Method and means for making coextruded sausage strands |
Country Status (3)
Country | Link |
---|---|
US (3) | US5888131A (en) |
KR (1) | KR100337729B1 (en) |
AR (1) | AR013015A1 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20070026777A1 (en) * | 2005-06-30 | 2007-02-01 | Albert H. Handtmann Maschinenfabrik Gmbh & Co. Kg | Device and method for the manufacture of a sausage skein with any geometrical external contour |
US8152506B1 (en) | 2008-05-21 | 2012-04-10 | Atoor Khoshaba | Pressure generating device with food compressing attachment |
US8945643B2 (en) | 2008-08-21 | 2015-02-03 | The Hillshire Brands, Company | System and method for forming a multi-layer extruded food product |
US9380804B2 (en) | 2012-07-12 | 2016-07-05 | The Hillshire Brands Company | Systems and methods for food product extrusion |
US10136656B2 (en) | 2010-10-01 | 2018-11-27 | The Hillshire Brands Company | Systems and methods for providing a food product with additives |
Families Citing this family (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB9626575D0 (en) * | 1996-12-20 | 1997-02-05 | Matthews Bernard Plc | Extrusion apparatus |
DE19800390C1 (en) * | 1998-01-08 | 1999-08-05 | Effem Gmbh | Process for the production of a lumpy feed or foodstuff and product which can be produced therefrom |
US6934684B2 (en) | 2000-03-24 | 2005-08-23 | Dialsurf, Inc. | Voice-interactive marketplace providing promotion and promotion tracking, loyalty reward and redemption, and other features |
US20030125958A1 (en) * | 2001-06-19 | 2003-07-03 | Ahmet Alpdemir | Voice-interactive marketplace providing time and money saving benefits and real-time promotion publishing and feedback |
US6511309B1 (en) | 2000-05-24 | 2003-01-28 | Kerry, Inc. | Extruder die and cutter assembly for extruding filled food pieces |
GB0211478D0 (en) * | 2002-05-18 | 2002-06-26 | Nelson David E | Method and apparatus for the extrusion of material |
US6964562B2 (en) * | 2002-06-11 | 2005-11-15 | Kerry, Inc. | Extruder die and cutter assembly for extruding filled food pieces |
US6669545B1 (en) * | 2002-08-23 | 2003-12-30 | Townsend Engineering Company | Method and means for stuffing natural casings with a food emulsion |
US20050048886A1 (en) * | 2003-08-28 | 2005-03-03 | Merctech Pty Ltd. | Net loader |
EP1563739B1 (en) * | 2004-02-10 | 2007-06-06 | Albert Handtmann Maschinenfabrik GmbH & Co. KG | Device and method for producing sausages |
FR2886104B1 (en) * | 2005-05-24 | 2007-12-21 | Sonjal Sas Soc Par Actions Sim | COEXTRUSION HEAD FOR THE CONTINUOUS MANUFACTURE OF SAUSAGE TYPE PRODUCTS |
US20070031542A1 (en) * | 2005-08-09 | 2007-02-08 | Harry Chu | Encased food product and process for producing the same |
US20080145495A1 (en) * | 2006-10-30 | 2008-06-19 | Sara Lee Corporation | System and method for conditioning food product |
US20090302491A1 (en) * | 2008-05-06 | 2009-12-10 | Kerry, Inc. | Extrusion die with extrusion port having a shaped extrusion outlet |
DE102010023963A1 (en) | 2010-06-16 | 2011-12-22 | Mars Inc. | Method and apparatus for producing a foamed meat or fish product |
PL2535277T3 (en) * | 2011-06-16 | 2015-04-30 | Poly Clip System Gmbh & Co Kg | Apparatus and method for producing explosives containing fuse |
DE202012009795U1 (en) * | 2012-10-15 | 2014-01-16 | Vemag Maschinenbau Gmbh | Device for producing a strand from a pasty mass |
US11388914B2 (en) | 2015-04-28 | 2022-07-19 | Mars, Incorporated | Process of preparing a wet pet food, wet pet food produced by the process and uses thereof |
US20200359666A1 (en) * | 2019-05-14 | 2020-11-19 | Original Round Dog LLC | Textured Hot Dog and a Method to Manufacture a Flat Dog |
Citations (17)
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GB807863A (en) | 1955-12-22 | 1959-01-21 | Wall & Sons Ltd T | Improvements in or relating to the manufacture of food products |
US3306754A (en) | 1965-10-05 | 1967-02-28 | Mayer & Co Inc O | Method of preparing a collagen-coated sausage product |
US3399423A (en) | 1966-10-14 | 1968-09-03 | Mayer & Co Inc O | Apparatus for forming collagen fiber coated products |
GB1232801A (en) | 1968-06-18 | 1971-05-19 | ||
GB1288111A (en) | 1970-06-16 | 1972-09-06 | ||
US3739427A (en) | 1970-11-05 | 1973-06-19 | H Niedecker | Sausage filling process and apparatus |
US3751202A (en) | 1971-04-15 | 1973-08-07 | Gen Mills Inc | Coextrusion apparatus |
US3752618A (en) | 1970-06-17 | 1973-08-14 | S Moreland | Apparatus for continuous sausage manufacture |
US4302489A (en) | 1979-11-19 | 1981-11-24 | Kohkoku Chemical Industry Co. Ltd. | Process for producing a foam sheet having an embossed pattern |
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WO1993012660A1 (en) | 1991-12-28 | 1993-07-08 | Devro Limited | Co-extruded collagen coated foodstuffs |
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EP0741973A1 (en) | 1995-05-11 | 1996-11-13 | Bernard Matthews Plc | Cooked, extruded meat product comprising additive |
Family Cites Families (4)
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DE2908496A1 (en) * | 1979-03-05 | 1980-09-18 | Niedecker Herbert | METHOD AND DEVICE FOR PREPARATORY TREATMENT OF GATHERED ARTIFICIAL ARMS |
GB8715409D0 (en) * | 1987-07-01 | 1987-08-05 | Matthews Bernard Plc | Food product |
US4905587A (en) * | 1987-12-16 | 1990-03-06 | Conagra, Inc. | Apparatus for applying a circumferential layer of liquid to a sausage |
BR9814058A (en) * | 1997-10-30 | 2000-09-26 | Townsend Engineering Co | Method and device for creating co-extruded sausage strings |
-
1997
- 1997-10-30 US US08/960,983 patent/US5888131A/en not_active Ceased
- 1997-10-31 US US08/961,799 patent/US5951390A/en not_active Expired - Lifetime
-
1998
- 1998-10-28 KR KR1020007004668A patent/KR100337729B1/en not_active IP Right Cessation
- 1998-10-30 AR ARP980105470A patent/AR013015A1/en unknown
-
2001
- 2001-02-26 US US09/793,245 patent/USRE39943E1/en not_active Expired - Lifetime
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GB807863A (en) | 1955-12-22 | 1959-01-21 | Wall & Sons Ltd T | Improvements in or relating to the manufacture of food products |
US3306754A (en) | 1965-10-05 | 1967-02-28 | Mayer & Co Inc O | Method of preparing a collagen-coated sausage product |
US3399423A (en) | 1966-10-14 | 1968-09-03 | Mayer & Co Inc O | Apparatus for forming collagen fiber coated products |
GB1232801A (en) | 1968-06-18 | 1971-05-19 | ||
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US4302489A (en) | 1979-11-19 | 1981-11-24 | Kohkoku Chemical Industry Co. Ltd. | Process for producing a foam sheet having an embossed pattern |
US4731906A (en) | 1984-02-03 | 1988-03-22 | Bernard Matthews Plc | Apparatus for making a simulated natural cut of meat |
US5104349A (en) | 1989-04-24 | 1992-04-14 | Stork Protecon B.V. | Apparatus for separating straight sausages from a string with removal means for the sausage |
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US5554401A (en) | 1992-10-01 | 1996-09-10 | Devro Limited | High moisture collagen casings |
US5573455A (en) | 1993-02-26 | 1996-11-12 | I.B.I.S. Industria Bussetana Insaccati Suini S.P.A. | Process for forming foodstuffs in sacks, in particular mortadella |
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Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20070026777A1 (en) * | 2005-06-30 | 2007-02-01 | Albert H. Handtmann Maschinenfabrik Gmbh & Co. Kg | Device and method for the manufacture of a sausage skein with any geometrical external contour |
US7524240B2 (en) * | 2005-06-30 | 2009-04-28 | Albert H. Handtmann Maschinenfabrik Gmbh & Co. Kg | Device and method for the manufacture of a sausage skein with any geometrical external contour |
US8152506B1 (en) | 2008-05-21 | 2012-04-10 | Atoor Khoshaba | Pressure generating device with food compressing attachment |
US8945643B2 (en) | 2008-08-21 | 2015-02-03 | The Hillshire Brands, Company | System and method for forming a multi-layer extruded food product |
US10952444B2 (en) | 2008-08-21 | 2021-03-23 | The Hillshire Brands Company | Systems and methods for providing a food product with additives |
US10136656B2 (en) | 2010-10-01 | 2018-11-27 | The Hillshire Brands Company | Systems and methods for providing a food product with additives |
US9380804B2 (en) | 2012-07-12 | 2016-07-05 | The Hillshire Brands Company | Systems and methods for food product extrusion |
US10716320B2 (en) | 2012-07-12 | 2020-07-21 | The Hillshire Brands Company | Systems and methods for food product extrusion |
Also Published As
Publication number | Publication date |
---|---|
AR013015A1 (en) | 2000-11-22 |
KR20010052094A (en) | 2001-06-25 |
US5951390A (en) | 1999-09-14 |
KR100337729B1 (en) | 2002-06-03 |
US5888131A (en) | 1999-03-30 |
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Owner name: STORK N. V.,NETHERLANDS Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:TOWNSEND ENGINEERING COMPANY;REEL/FRAME:017794/0887 Effective date: 20060327 Owner name: STORK N. V., NETHERLANDS Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:TOWNSEND ENGINEERING COMPANY;REEL/FRAME:017794/0887 Effective date: 20060327 |
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Owner name: STORK TOWNSEND INC.,IOWA Free format text: NUNC PRO TUNC ASSIGNMENT;ASSIGNOR:TOWNSEND ENGINEERING COMPANY;REEL/FRAME:017497/0228 Effective date: 20060418 Owner name: STORK TOWNSEND INC., IOWA Free format text: NUNC PRO TUNC ASSIGNMENT;ASSIGNOR:TOWNSEND ENGINEERING COMPANY;REEL/FRAME:017497/0228 Effective date: 20060418 |
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