BE1024422B1 - METHOD FOR FORMING MILLED IN DOSTABLE FORM - Google Patents

Abstract

This invention relates to a method for forming minced meat in a dosable form, wherein one or more types of meat in a meat grinder are ground into minced meat, and wherein the minced meat formed is further reduced to minced meat particles with a maximum length of 6 mm, which is subsequently frozen individually become dosable minced meat particles. By freezing the minced meat in individual minced meat particles that are then packed together in a certain quantity, a frozen product is obtained that can be dosed perfectly later.

Description

Priority date:

International classification: A22C 17/00, A23B 4/06, A23L 13/10 Application number: BE2016 / 5608

Date of submission: 20/07/2016

Holder:

DEKEYZER-OSSAER NV 8680, KOEKELARE Belgium

Inventor:

DEKEYZER Johan 8680 KOEKELARE Belgium

DEKEYZER Steven 8680 KOEKELARE Belgium

DEKEYZER Kurt 8680 KOEKELARE Belgium

DEKEYZER Stijn 8680 KOEKELARE Belgium

DEKEYZER Kevin 8680 KOEKELARE Belgium

OSSAER Marie-Rose 8680 KOEKELARE Belgium

METHOD FOR FORMING MEAT IN DOSABLE FORM

This invention relates to a method for forming minced meat in a dosable form, wherein one or more meats are ground into minced meat in a meat grinder, and the minced meat is further reduced to minced meat particles with a maximum length of 6 mm, which are then frozen individually into dosable mincemeat particles. By freezing the minced meat in individual minced meat particles, which are then packed together in a certain amount, a frozen product is obtained that can be dosed perfectly later.

BELGIAN INVENTION PATENT

FPS Economy, K.M.O., Self-employed & Energy

Publication number: 1024422 Filing number: BE2016 / 5608

Intellectual Property Office

International classification: A22C 17/00 A23B 4/06 A23L 13/10 Date of issue: 20/02/2018

The Minister of Economy,

Having regard to the Paris Convention of 20 March 1883 for the Protection of Industrial Property;

Having regard to the Law of March 28, 1984 on inventive patents, Article 22, for patent applications filed before September 22, 2014;

Having regard to Title 1 Invention Patents of Book XI of the Economic Law Code, Article XI.24, for patent applications filed from September 22, 2014;

Having regard to the Royal Decree of 2 December 1986 on the filing, granting and maintenance of inventive patents, Article 28;

Having regard to the application for an invention patent received by the Intellectual Property Office on 20/07/2016.

Whereas for patent applications that fall within the scope of Title 1, Book XI, of the Code of Economic Law (hereinafter WER), in accordance with Article XI.19, § 4, second paragraph, of the WER, the granted patent will be limited. to the patent claims for which the novelty search report was prepared, when the patent application is the subject of a novelty search report indicating a lack of unity of invention as referred to in paragraph 1, and when the applicant does not limit his filing and does not file a divisional application in accordance with the search report.

Decision:

Article 1

DEKEYZER-OSSAER NV, Barnestraat 1, 8680 KOEKELARE Belgium;

represented by

CHIELENS Kristof, Pres. Kennedypark 31c, 8500, KORTRIJK;

OSTYN Frans, Pres. Kennedypark 31c, 8500, KORTRIJK;

HOSTENS Veerle, Pres. Kennedypark 31c, 8500, KORTRIJK;

CARDOON Annelies, Pres. Kennedypark 31c, 8500, KORTRIJK;

a Belgian invention patent with a term of 20 years, subject to payment of the annual fees as referred to in Article XI.48, § 1 of the Code of Economic Law, for: METHOD

FOR FORMING MEAT IN DOSABLE FORM.

INVENTOR (S):

DEKEYZER Johan, Barnestraat 1, 8680, KOEKELARE;

DEKEYZER Steven, Barnestraat 1, 8680, KOEKELARE;

DEKEYZER Kurt, Barnestraat 1, 8680, KOEKELARE;

DEKEYZER Stijn, Barnestraat 1, 8680, KOEKELARE;

DEKEYZER Kevin, Barnestraat 1, 8680, KOEKELARE;

OSSAER Marie-Rose, Barnestraat 1, 8680, KOEKELARE;

PRIORITY:

BREAKDOWN:

Split from basic application: Filing date of the basic application:

Article 2. - This patent is granted without prior investigation into the patentability of the invention, without warranty of the Merit of the invention, nor of the accuracy of its description and at the risk of the applicant (s).

Brussels, 20/02/2018,

With special authorization:

BE2016 / 5608

METHOD FOR FORMING MEAT IN DOSABLE

FORM

This invention relates to a method for forming minced meat in a dosable form, wherein one or more types of meat are ground into minced meat in a meat grinder.

Minced meat is ground meat and is a well-known food product that is sold in various forms and is used in countless preparations such as sausages or hamburgers. For the preparation of minced meat, one or more types of meat, usually beef or pork, are pressed into a meat or meat grinder through a multi-opening die plate.

In order to be able to consume or use minced meat in some preparation at a later time, the minced meat is frozen in blocks of a specified weight (eg 500 gr. To 2 kg.). The disadvantage here is that such frozen minced meat blocks are difficult to process when one only wants to use part of them in a preparation. For example, it is difficult to cut a piece of 200 gr. from a frozen block of 500 gr. without extra action.

The object of the present invention is therefore to provide a method which permits the production of ready-to-use frozen minced meat which is easier to handle, weigh, and dose.

The object of the invention is achieved by providing a method for forming minced meat in a dosable form, wherein one or more meats are ground into minced meat in a meat grinder, and wherein the minced meat is further reduced to minced meat particles of maximum length of 6 mm, which are then individually frozen into dosable mincemeat particles with a core temperature of at least -18 ° C. By freezing the minced meat in individual minced meat particles, which are then packed together in a certain amount, one becomes

BE2016 / 5608 frozen product that can be dosed perfectly later. The minced meat particles are preferably in motion during freezing. This has the advantage that the individual minced meat particles do not stick together. This so-called dynamic freezing is realized in a special embodiment of the invention by a cryogenic air flow of preferably between - 30 ° C and - 45 ° C, more in particular from -38 ° C, from below, through the minced meat particles, to blow upstairs.

The individual minced meat particles preferably have a random shape. It is important that the minced meat particles obtained fit within a volume of 6 mm x 6 mm x 6 mm (1 x h x w). The randomly shaped minced meat particles give an artisanal look to the product.

The reduction of the formed minced meat into minced meat particles will preferably be done by: cutting, grinding and / or mincing.

The minced meat particles are frozen individually and very quickly (IQF) at appropriate cryogenic temperatures (down to at least -18 ° C core temperature). Freezing is stepwise from 4 ° C to - 5 ° C and then to at least - 18 ° C. Preferably, the freezing process will take place in a freezing tunnel in which the minced meat particles travel on a conveyor belt or plate, and from below a continuous cryogenic air flow is sent through openings in the conveyor belt or plate so that the minced meat particles are continuously in motion during freezing. As a result, the frozen minced meat particles will not stick together, making them perfectly dosable and manipulable later on.

In a preferred embodiment of the method, one or more spice mixtures are added to the minced meat formed. Preferably use is made of mace, pepper, nutmeg, paprika, cardamom, coriander, ginger, parsley, ...

BE2016 / 5608

In a more preferred embodiment of the method according to the invention, the minced meat is first cooked (baked) before comminuting. In this way, frozen minced meat particles are obtained that have already been pre-baked, which makes it easier for the user to realize certain preparations.

In a special embodiment of the method according to the invention, the meat is selected from one or more of the following types: beef, veal, pork, lamb and / or poultry.

According to a more special embodiment of the method according to the invention, the minced meat particles have a maximum diameter of 6 mm.

In an advantageous embodiment of the method according to the invention, the frozen minced meat particles are packaged in a packaging unit.

The present invention will now be explained in more detail with reference to the following detailed description of a preferred embodiment of the method for forming dosable mincemeat particles according to the invention. The purpose of this description is only to provide illustrative examples and to indicate further advantages and details of the invention, and thus cannot be construed as limiting the scope of the invention or the patent rights claimed in the claims.

Minced meat is made by pressing meat chunks of one or more types of meat in a meat or meat grinder through a mold plate (disc) with multiple openings (holes). There are different types of minced meat, mixed minced meat consists of 60% pork and 40% veal. Minced pork and beef consists of 70% pig and 30% beef. In addition, herbs are added, such as mace, pepper, nutmeg, bell pepper, cardamom, coriander, ginger, parsley, ... and one egg per kilogram for the binding. Within the scope of this invention is used

BE2016 / 5608 made from one (or a mixture) of the following meats: beef, pork, lamb, veal, poultry, etc.

What is innovative about the method according to the invention is that the minced meat is further reduced to minced meat particles with a maximum length of 6 mm, which are then individually frozen into dosable minced meat particles. The comminution is done by cutting, grinding, mincing or a combination of one or more of these comminution techniques. This gives minced meat particles of any shape, which gives the product a traditional appearance.

The minced meat particles obtained fit within a volume of 6 mm x 6 mm x 6 mm (1 x h x w). If such frozen minced meat particles are used at a later time, they can be dosed perfectly.

Freezing is done using a cryogenic air flow. Freezing is preferably done in an enclosed space such as a freezing chamber or freezing tunnel. The minced meat particles are in continuous motion during freezing. The minced meat particles are frozen until they have a core temperature of at least -18 ° C.

Before the minced meat is comminuted, it can first be cooked or baked. During or before baking any still spices can be added. In this way, frozen minced meat particles that have already been pre-baked are obtained, which makes it easier for the user to prepare certain preparations quickly without having to fry the minced meat particles.

The obtained frozen minced meat particles are packed in a suitable packaging unit, such as e.g. bags, trays, boxes, etc.

BE2016 / 5608

Claims (7)

CONCLUSIONS Method for forming minced meat in a dosable form, wherein one or more meats are ground into minced meat in a meat grinder, characterized in that the minced meat is further reduced to minced meat particles with a maximum length of 6 mm. which are then individually frozen into dosable mincemeat particles with a core temperature of at least -18 ° C. A method according to claim 1, characterized in that the minced meat particles are frozen by means of a cryogenic air flow, whereby the minced meat particles move during freezing. Method according to claim 1 or 2, characterized in that one or more spice mixtures are added to the minced meat formed. Method according to one of the preceding claims, characterized in that before mincing, the minced meat is first cooked. Method according to one of the preceding claims, characterized in that the meat is selected from one or more of the following types: beef, veal, pork, lamb and / or poultry. Method according to one of the preceding claims, characterized in that the minced meat particles have a diameter of maximum 6 mm. Method according to any one of the preceding claims, characterized in that the frozen minced meat particles are packed in a packaging unit. 2016/5608 BE2016 / 5608