AU6186399A

AU6186399A - Method and device for producing sausages

Info

Publication number: AU6186399A
Application number: AU61863/99A
Authority: AU
Inventors: Andreas Breu; Hubert Kott
Original assignee: Breuko Fleisch und Wurstwarenvertrieb GmbH
Current assignee: Breuko Fleisch- und Wurstwarenvertrieb GmbH
Priority date: 1998-08-01
Filing date: 1999-07-28
Publication date: 2000-02-28
Anticipated expiration: 2019-07-28
Also published as: CN1317935A; WO2000007449A3; BR9912843A; CZ2001369A3; WO2000007449A2; CZ300319B6; PL195241B1; HUP0103588A3; AU766423B2; CA2339171A1; JP2002522034A; CA2339171C; HUP0103588A2; CN1235488C; PL347317A1

Description

Method and Device for producing Sausages and Bakery Article prepared with this Sausage The invention pertains to a process according to preamble, patent claim 1, to an apparatus according to preamble, patent claim 7 and to a baked good. It has already been suggested to manufacture sausage in a spiral or coil shape by placing a predetermined length of a sausage mass containing protein and/or meat by extrusion on a surface and hereby forming it into the shape of a coil or spiral or other form by moving the discharge opening relative to the surface. Afterwards the sausage mass is modified on the outer surface by heat treatment, for example by scalding or treatment with steam, in order to form an inherent skin, and hereby also causing the form of the sausage to be fixed by connection of the windings. The object of the invention is to present a process and an apparatus by which an effective production with high capacity is possible in an especially simple and economical embodiment. In order to achieve this object, a process according to patent claim 1 and an apparatus according to patent claim 7 are embodied. A baked good manufactured using a sausage manufactured using the process is the subject of patent claim 16. Further embodiments of the invention are the subject of the dependent claims. The invention is described below in a sample embodiment based on the figures, which depict: Fig. 1 in simplified representation and in side view, an apparatus according to the invention; Fig. 2 a top view of the apparatus of Figure 1; A19979.DOC 31.01.2001 2 Fig. 3 in simplified representation and in top view, a skinless sausage in the shape of a coil manufactured with the apparatus of Fig. 1 and 2; Fig. 4 a cross-section corresponding to the line I - I of Figure 1; Fig. 5 in a profile representation similar to Figure 3, a baked good according to the invention containing the sausage. The apparatus that is schematically represented in Figures 1 and 2 and generally designated 1 is used for the manufacture or shaping of sausages 2 in spiral or coil form. The sausages are formed from a sausage mass containing protein and/or meat by extrusion without a skin as spiral- or coil-shaped sausage lengths and then subjected to heat treatment, for example by steam, for modification of the sausage on the outer surface for the formation of an inherent skin and also for connection of the winding of the coil or spiral form, i.e. for fixing of this form. The apparatus 1 consists essentially of a transporter 3 formed by a belt or other suitable element, forming an upper, horizontal surface for trays 4 or other suitable deposit surfaces on which a number of sausages 2 can be formed and on which these sausages 2 are moved by means of further movement of the transporter 3 through a station for heat treatment generally designated 5 in Figure 2. A sustainer 6 is located above the transport level of the transporter 3, at a distance from and essentially parallel to the horizontal top side of the transporter 3 and therefore also at a certain distance above the respective tray 4. The sustainer 6, which is designed as a frame in the depicted embodiment, is moveable in an oscillating manner by means of a drive 7 corresponding to the double arrow A both in the direction of transport of the transporter 3 and in the opposite direction of this transport direction and corresponding to the double arrow B in a horizontal direction and crossways to the transport direction of the transporter 3, controlled by an electronic control device 8 or by a program located in said control device. A19979.DOC 3 Several hoses 9 are each fastened to the sustainer 6 with the open end in such a manner that each open end 10 is opposite the top of the transporter 3, with the axis of its opening perpendicular or approximately perpendicular to the top of the transporter 3 and at a certain distance from this top or from the top of the trays 4 located on the transporter 3. In the depicted embodiment the hoses 9 are arranged with their ends on the sustainer 6 in such a manner that they form several groups crossways to the transport direction of the transporter 3, in the depicted embodiment a total of four groups, whereby each group in the depicted embodiment possesses a total of three hoses or hose ends 10, which are then arranged in each group in the transport direction of the transporter 3. In the depicted embodiment therefore, a total of 12 hoses 9 or hose ends 10 are provided for on the sustainer 6. The hoses 10 are each connected to the output 11 of a sausage machine not depicted, which delivers the sausage mass under a certain pressure into the hoses 9, so that this sausage mass then is emitted from each hose end 10 and can be placed as a sausage length on a tray 4 located under the sustainer 6. During this process, the sustainer 6 is moved by a drive 7 in such a manner that each sausage length that is deposited forms a coil- or spiral shaped sausage 2. In this way, several sausages 2, i.e. in the depicted embodiment a total of 12 sausages, can be formed on the waiting trays 4 in one processing step. Of course, the number of rows and groups of hose ends 10 or the number of hoses 9 can be considerably larger, particularly depending on the size of the trays 4 used, so that the entire tray 4 is covered with sausages 2 in one processing step. It is also evident that the sausage machine is controlled intermittently, i.e. after forming the sausages 2 on a tray 4, the further supply of sausage mass to the hoses 9 is interrupted, until a new tray 4 has been moved by the transporter 3 under the sustainer 6. It is also evident that the transporter 3 is actuated intermittently or cyclically, i.e. the transporter is switched off during the forming of the sausages 2. As soon as the process is completed, i.e. sausages 2 have been placed on the tray 4 in the form of a coil or A19979.DOC 4 spiral, the transporter 3 is switched on and moved at least until a new tray 4 is located under the sustainer 6. Figures 3 and 4 depict another sausage 2 that was manufactured as a skinless sausage from a sausage mass or filling with a meat base. Skinless according to the present invention means that the outer covering or skin 103 of the sausage 2 is formed neither by a natural skin nor by an artificial skin, but rather that this outer skin 103 is produced from the mass 102 by appropriate modification of the sausage mass, i.e. by scalding in hot or boiling water or in steam, whereby in particular the protein of the mass 102 on the outer surface of the sausage 2 forms the skin 103 that holds the sausage or the mass together. Suitable for the manufacture of the mass are the varieties of meat normally used for sausages, such as beef and pork. Moreover, the mass 102 receives the usual additives and spices. As described above, the grill sausage 2 is formed in the shape of a coil or spiral, i.e. it consists of an extended sausage length that is rolled together into a coil, whereby the connection 104 between adjacent windings of the coil is also produced by the modification of the mass 102 that forms the skin 3, i.e. by scalding in hot or boiling water and/or in steam. As depicted in Figure 5, the sausage 2 is baked in a dough 105 that is manufactured from flour and other ingredients and together with this dough forms a baked good 106 similar to a roll. Before baking, pre-treatment of the sausage 2 takes place by means of scalding and/or frying and/or grilling. For transport and/or storage the baked good is, for example, deep or shock frozen. The invention was described above using sample embodiments. Of course, numerous modifications and adaptations are possible without abandoning the underlying inventive idea of the invention. A19979.DOC 5 Thus is it possible, for example, that the fixing of the sausages 2 in their form takes place by means of shock freezing or frosting, either of the raw sausages 2 or of the treated sausages (after modification). If the fixing takes place by frost, then the station 5 is a freezing station, for example. Furthermore, it is possible, for example, to arrange the hose ends 10 on a slide that is guided on the sustainer or frame 6 for example in the direction of the double arrow B and moved by a drive, while the drive of the sustainer 6 is moved in the horizontal axis direction extending perpendicular to this movement, for example in the direction of the double arrow A. Both drives are then controlled by the control device 8. A19979.DOC 6 List of reference symbols 1 apparatus 2 sausage 3 transporter 4 tray 5 station for heat treatment 6 sustainer 7 drive 8 control device 9 hose 10 end of hose 11 sausage machine connection 102 sausage mass 103 sausage skin 104 connecting area 105 baked good 106 dough A19979.DOC

Claims

1. Process for the manufacture of sausages, especially of sausages made of a sausage mass, characterized in that the sausage mass is placed as sausage lengths by means of several delivery or discharge openings on a sustainer onto a tray located below the discharge openings and hereby the sustainer and the tray are moved relative to one another for deposit of the sausage lengths in forms corresponding to the relative movement, and that these forms are fixed by modifying the sausage mass for example through the effect of caogulating and/or heat treating and/or deep or shock freezing.

2. Process according to claim 1, characterized in that the discharge openings (10) are moved in at least two axis directions (A, B) extending perpendicular to each other and that lie in a plane parallel to the tray (4).

3. Process according to claim 1 or 2, characterized in that sausage lengths are placed in such a way that each length forms sections that touch or overlap.

4. Process according to one of the foregoing claims, characterized in that a transporter (3) or tray or metal sheet elements (4) located on said transporter are used as a tray (4).

5. Process according to one of the foregoing claims, characterized by the use of a cyclic drive for the transporter (3).

6. Process according to one of the foregoing claims, characterized in that the sausage (2) is baked in a dough, for example after additional pre-processing, preferably after pre-scalding and/or pre-frying and/or pre-grilling. A19979.DOC 8

7. Apparatus for the manufacture of sausages, especially sausages with an intrinsic skin formed by modification of the sausage mass used, characterized by several delivery or discharge openings (10) provided for on a sustainer (6) for placing the sausage mass used as sausage lengths on a tray (4) located beneath the discharge openings (10), and by a drive for moving the sustainer (6) with the discharge openings (10) in at least two axis directions (A, B) that extend perpendicular to each other and that lie in a plane parallel to the tray (4).

8. Apparatus according to claim 7, characterized in that the tray (4) is formed by a transporter (3) or tray elements or metal sheets (4) located on said transporter.

9. Apparatus according to claim 7 or 8, characterized in that the discharge openings (10) on the sustainer (6) are arranged in several groups, whereby each group possesses at least one discharge opening (10).

10. Apparatus according to claim 3, characterized in that each group possesses at least two, preferably more than two discharge openings (10).

11.Apparatus according to one of the foregoing claims, characterized in that the discharge openings (10) of the groups are arranged in an axis direction parallel to the conveyance direction of the transporter (3).

12.Apparatus according to one of the foregoing claims, characterized in that the discharge openings are each formed by the open end of a flexible feed channel, for example a hose (9).

13.Apparatus according to one of the foregoing claims, characterized in that the discharge openings (10) are each connected to an output (11) of a sausage machine. A19979.DOC 9

14. Apparatus according to one of the foregoing claims, characterized by a cyclic drive for the transporter (3).

15.Apparatus according to one of the foregoing claims, characterized by a cyclic control of the sausage machine.

16. Baked good, characterized by a sausage baked in dough, said sausage consisting of a sausage length that is formed by a sausage mass (102) containing protein or meat and a skin (103) enclosing this sausage and formed into a shape, e.g. a coil or spiral, whereby the sausage is manufactured as a skinless sausage, with a skin (103) formed by the sausage mass through modification of said mass and the single windings of the coil or spiral are connected with each other through the modified sausage mass.

17. Baked good according to claim 16, characterized in that the sausage (1) is baked in the dough after pre-treatment, preferable after pre-scalding and/or pre-frying.

18. Baked good according to claim 16 or 17, characterized in that the sausage mass (2) is manufactured on a meat base, for example using pork or beef.

19. Baked good according to one of the foregoing claims, characterized in that the sausage length has a diameter in the range between 0.1 and 2.0 cm.

20. Baked good according to one of the foregoing claims, characterized in that it is deep frozen. A19979.DOC