CA1188563A - Manufacture of food products - Google Patents
Manufacture of food productsInfo
- Publication number
- CA1188563A CA1188563A CA000422359A CA422359A CA1188563A CA 1188563 A CA1188563 A CA 1188563A CA 000422359 A CA000422359 A CA 000422359A CA 422359 A CA422359 A CA 422359A CA 1188563 A CA1188563 A CA 1188563A
- Authority
- CA
- Canada
- Prior art keywords
- mandrel
- casing
- extrusion
- billet
- extruded
- 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
Links
Abstract
Abstract of the Disclosure A meat based product is extruded as an elongate billet from the head of a mandrel. The mandrel has inner and outer passages to dispense a meat core and a fat annular coating. The product comprises an outer casing of plastics dispensed from the mandrel on to the product as it emerges from the extrusion head.
Description
i3 ~ his invention relates to the manu~acture of a ~ood product of constant cross section with a rela-tivel~ solid main body or core and a thinner outer layer of less solid, relativel~ mobile materialv One exe~plary product with which the inven-tion is specially concerned comprises a core of turkey or o~her meat and a relatively thin outer layer of fat within which the meat is cookedO
Thi~; application i~ a division of application Serial No~ 354, 832, filed June 26, 1980 .
The mass-production of a food product of the kind set forth above presents a problem owing to the physical dissimilarity between the core and outer layer. ~he technique of rendering the core ;3 and outer layer physically homogenous hy, for example heating, is not appropriate to the food industry.
According to the present invention, a method of manufacturing a food product is provided by co-extruding forwardly a core and an outer annular layer, in their desired dimensions, into a flexible fitting casing from respective concentric orifices and in an extrusion head of an extrusion ma~ndrel, wherein the core is a relatively solid meat and the outer layer is a relatively fluid fatty material~ The casing gives the capability of producing elongate billets~ ~he casing materlal is stored on a body portion of the extrusion mandrel behind the extrusion head. The cross-sectional area of the meat core is increased, and the cross-sectional area of the fatty outer layer is reduced in a laterally enlarged extrusion head.
The invention also includes a method of manu-f~cturing a food product with a relatively solid core and a more mobile outer layer comprises co-extruding ~0 the core and outer layer into a casing dispensed from the extrusion head. The casing has a closed end i~mediately in front of the head before extrusion con~ences and as the extruded food product advances from the head, the casing is carried with it. The casing is a sufficiently close fit on the outer layer to preserve the coherent and even extruded form ~o provide a product such as would be obtained by the concentric co-extrusion of two physically similar extrudable substances.
~ hen the desired length of product has been extruded, the product is cut and the casing closed around the rear end, the means effecting the closure preferably also closes the front end of the casing of the product behind at a position immediately in front of the extrusion head.
I'hus the essence of the invention is the dis~
pensing of the casing from the extrusion head to contain the mobile outer layer and this can conveniently be contrived by extruding from an elongate mandrel with the ~asing stock stored around the outer peri-phery of the mandrel.
The invention also includes an apparatus for carrying out the method, comprising an extrusion head, an extrusion mandrel through which a relatively rigid core material can be fed from a container and the la~er material co-extruded thereover also being fed from a second container, and means for forming and securing the end of a casing over the so-formed billet as it advances from the extrusion head, and track means for receiving the elongate extruded and cased billet extruded from the mandrel.
The invention will now be described by way of example and with reference to the accompanying drawings wherein:
Figure 1 is a partially schematic elevation view of an apparatus for putting the present invention into effect, Figure 2 is a side view partly in section of the extrusion mandrel of the apparatus of Figure 1, Figures 3, 4 and 5 are sections on the lines III - III, IV -~ IV and V - V of Figure 2, Figure 6 is an elevation of the extrusion head of the mandrel, Figure 7 is a view of the extrusion head with a casing prior to closure and e~erging extruded food product, Figure 8 is a view similar to Figure 7 showing the meat product having advanced a short distance wit~ the casing closed, 8~ii63 ~i~ure 9 is a section of the food proàuct on the line IX - IX of Fi~ure 8; and ~igures 10, 11 and 12 are schematic plan views illustrating ho~- a ~ood proauct in the form of an elongate billet lea~es the n~nàrel and is discharged into a freezing tank~
Referring initially to Figure 1 of the draw~ngs the appara~us illustrated comprises an ext~usion mandrel 1 fed ~Jith turkey or other meat A f~om a first hopper 2 b~ a vane pump in housing 3 and -~ith liquified fat material B from a second hoppe~ 4 by a vane pump in housing 5O ~he meat is raw and deboned and prefer-ably mechanically massaged with salt to produce salt-soluble proteins which enhance the bending properties f the meat~ Pipes 6 and 7 extend from the hoppers
Thi~; application i~ a division of application Serial No~ 354, 832, filed June 26, 1980 .
The mass-production of a food product of the kind set forth above presents a problem owing to the physical dissimilarity between the core and outer layer. ~he technique of rendering the core ;3 and outer layer physically homogenous hy, for example heating, is not appropriate to the food industry.
According to the present invention, a method of manufacturing a food product is provided by co-extruding forwardly a core and an outer annular layer, in their desired dimensions, into a flexible fitting casing from respective concentric orifices and in an extrusion head of an extrusion ma~ndrel, wherein the core is a relatively solid meat and the outer layer is a relatively fluid fatty material~ The casing gives the capability of producing elongate billets~ ~he casing materlal is stored on a body portion of the extrusion mandrel behind the extrusion head. The cross-sectional area of the meat core is increased, and the cross-sectional area of the fatty outer layer is reduced in a laterally enlarged extrusion head.
The invention also includes a method of manu-f~cturing a food product with a relatively solid core and a more mobile outer layer comprises co-extruding ~0 the core and outer layer into a casing dispensed from the extrusion head. The casing has a closed end i~mediately in front of the head before extrusion con~ences and as the extruded food product advances from the head, the casing is carried with it. The casing is a sufficiently close fit on the outer layer to preserve the coherent and even extruded form ~o provide a product such as would be obtained by the concentric co-extrusion of two physically similar extrudable substances.
~ hen the desired length of product has been extruded, the product is cut and the casing closed around the rear end, the means effecting the closure preferably also closes the front end of the casing of the product behind at a position immediately in front of the extrusion head.
I'hus the essence of the invention is the dis~
pensing of the casing from the extrusion head to contain the mobile outer layer and this can conveniently be contrived by extruding from an elongate mandrel with the ~asing stock stored around the outer peri-phery of the mandrel.
The invention also includes an apparatus for carrying out the method, comprising an extrusion head, an extrusion mandrel through which a relatively rigid core material can be fed from a container and the la~er material co-extruded thereover also being fed from a second container, and means for forming and securing the end of a casing over the so-formed billet as it advances from the extrusion head, and track means for receiving the elongate extruded and cased billet extruded from the mandrel.
The invention will now be described by way of example and with reference to the accompanying drawings wherein:
Figure 1 is a partially schematic elevation view of an apparatus for putting the present invention into effect, Figure 2 is a side view partly in section of the extrusion mandrel of the apparatus of Figure 1, Figures 3, 4 and 5 are sections on the lines III - III, IV -~ IV and V - V of Figure 2, Figure 6 is an elevation of the extrusion head of the mandrel, Figure 7 is a view of the extrusion head with a casing prior to closure and e~erging extruded food product, Figure 8 is a view similar to Figure 7 showing the meat product having advanced a short distance wit~ the casing closed, 8~ii63 ~i~ure 9 is a section of the food proàuct on the line IX - IX of Fi~ure 8; and ~igures 10, 11 and 12 are schematic plan views illustrating ho~- a ~ood proauct in the form of an elongate billet lea~es the n~nàrel and is discharged into a freezing tank~
Referring initially to Figure 1 of the draw~ngs the appara~us illustrated comprises an ext~usion mandrel 1 fed ~Jith turkey or other meat A f~om a first hopper 2 b~ a vane pump in housing 3 and -~ith liquified fat material B from a second hoppe~ 4 by a vane pump in housing 5O ~he meat is raw and deboned and prefer-ably mechanically massaged with salt to produce salt-soluble proteins which enhance the bending properties f the meat~ Pipes 6 and 7 extend from the hoppers
2 and 3 respectively to the central passage and the surrounding annulus of mandrel 1 as will be described with reference to Figures 2 to 5. ~ipe 6 is sup-ported by stand 8. A cutting, closing a~d clipping apparatus 9 is positioned over the extrusion head 10 of mandrel 1 and has a reel 11 dispensing clipping stock 120 Thin, approximatel~ 20 microns, tubular casing stock 13 of non-toxic transparent plastics is threaded on to the mandrel 1.
~ tiltable track 15 supported on legs 16 receives the elongate cased billet 14 e~ruded fro~ nandrel 1~
.. , _ . ... .
5~;3 When finally discharged billet 14 is tipped sideways through flaps 17 into a freezing tank 18~ This tipping and the necessary starting ~nd stopping of the ex-trusion process 7 as will be described subse~uently with reference to Figuxes 10 to 12, is effected b~
microswitches 19 and 20~
~ he detailed construction of the extrusion mandrel 1 will no~J be descri.bed with reference to Figures 2 to 5 of the dra~ingsO
~ he elongate extrusion mandrel 1 has inner and outer concentric sections 20 and 21 of circular cross section~ The lnner section 20 provides the totally unobstructed passage necessary for the passage of turkey meat A which is solid in consis-tency ofte~ comprising large natural pieces~ An axial i.nlet 25 at the rear end of the inner sectio~
2 allows the entry of this meat from pipe 6 (see Figure 1). ~he mandrel outer section or casing 21 defines with the inner section 20 an annular space 22 through which the mcbile fluid fat B forming the outer layer of ~e food product flows~ A radially extending pipe 23 at the rear end of the mandrel 1 provides an inlet for the fat from pipe 7 (see Figuxe 1). ~s can well be seen from the sectional views vanes 24 connec.t the inner and outer sections 20 and 21u The extrusion head 10 is formed b~ the laterall~
enlarged front end part of the mandrel and is seen in section in Figure 2~ ~he space 22 is constricted here to define an annular frontwardly facing extrusion orifice 26. ~he main length of the space 22 through which the fat flows is relatively wide to allow free flow of the fat which, though fluid, may be quive viscous especially in the cool ambient conditions usual in the food industry~ ~he front-wardly facing extrusion orifice 27 of passage 20 is by contrast o~ enlarged area to allow the meat some degree of physical relaxation before it enters its casing., ~he operation of the apparatus will now be described ~iith reference to ~igures 6 to 12 of the drawings.
The extrusion head 10 o~ the m~ndrel 1 is shown empt~ in Fi~ure 6. On activation o~ the extrusivn pumps the extrusion product comprising the core o~
meat A and annular outer la~er of fat B advances to the front end of the mandrel 1 into the extrusion head 10~ This can be seen in ~igure 70 The tubular casing 13 is pulle~ forwz~d a short distance by ............... _ ........... .. .. ....... ............... . .................... ... ................................ . ................ . . .
5~
g hand from the front end of the man~rel and the apparatus 9 operated to draw the casin~ 13 around the front of the emerging billet 14 and to secure the casing with a front clip 280 This pocition is illustrated in FiguLre 8 ~d it will be noted that with the advance under extrusion pressure of the meat and fat the billet end part 29 becomes r~unded.
It shoulc be noted that the dimensions of the ex~rusion head~ i,e. the diameters of cen~ral orifice 27 and the width of annular passage 26 are those of the billet 14 and the ultimate food product, this be~ng a true extruslon. The casing 13 preserves this extruded configuration. ~igure 9 shows the cross section of the billet and the food productO
Referring now to ~igure 10 the extruded billet 14 with the closed and rounded ~ront end part 29 leaves the extrusion head 10 and apparatus 9 and travels along the track 15 in the direction x to-wards the microswitches 1j and 20. When the front end part of the billet 14 contacts and closes the first microswitch 19 extrusion ceases and the apparatus 9 operates to form, close and clip the rear end of the billet 14 and the front end ol the billet i~ediately behind. The billet then resumes .. .
its advance driven by mean~ on track 15 to close the second microswitch 20 which operates to tilt the track sideways in the direction of arrows y thereby tipping the billet through flap 17 into freezlng tanX 1~. The billets move transversel~ of their length through tal~ 18 and are retrieved frozen for cuttin5 to the àesired length and an~ packaging re~uired.
It should be appreciated that the billet 15 as discharged from the extruder is, in principle, a food produc~ in itself suitable for slicing a~à
cooking. The casin~ 14 remains on the product right through storage, sale and cooking to the plate~ The freezing operation envisaged above could thus be '15 supplemented or replaced by a cooking, smoking or other preparation.
It should be re-emphasised that although the invention has been described b~ way of example with reference to turkey meat it is applicable to an~ kind of solid raw meat~
The transparent non-toxic casing stock ma~
be of any suitable "skin" material typicâlly of cellulose, polyamide or polyester. One suitable poly-ester casing material is sold under the Trade Mark l~LOPHI~.
~ tiltable track 15 supported on legs 16 receives the elongate cased billet 14 e~ruded fro~ nandrel 1~
.. , _ . ... .
5~;3 When finally discharged billet 14 is tipped sideways through flaps 17 into a freezing tank 18~ This tipping and the necessary starting ~nd stopping of the ex-trusion process 7 as will be described subse~uently with reference to Figuxes 10 to 12, is effected b~
microswitches 19 and 20~
~ he detailed construction of the extrusion mandrel 1 will no~J be descri.bed with reference to Figures 2 to 5 of the dra~ingsO
~ he elongate extrusion mandrel 1 has inner and outer concentric sections 20 and 21 of circular cross section~ The lnner section 20 provides the totally unobstructed passage necessary for the passage of turkey meat A which is solid in consis-tency ofte~ comprising large natural pieces~ An axial i.nlet 25 at the rear end of the inner sectio~
2 allows the entry of this meat from pipe 6 (see Figure 1). ~he mandrel outer section or casing 21 defines with the inner section 20 an annular space 22 through which the mcbile fluid fat B forming the outer layer of ~e food product flows~ A radially extending pipe 23 at the rear end of the mandrel 1 provides an inlet for the fat from pipe 7 (see Figuxe 1). ~s can well be seen from the sectional views vanes 24 connec.t the inner and outer sections 20 and 21u The extrusion head 10 is formed b~ the laterall~
enlarged front end part of the mandrel and is seen in section in Figure 2~ ~he space 22 is constricted here to define an annular frontwardly facing extrusion orifice 26. ~he main length of the space 22 through which the fat flows is relatively wide to allow free flow of the fat which, though fluid, may be quive viscous especially in the cool ambient conditions usual in the food industry~ ~he front-wardly facing extrusion orifice 27 of passage 20 is by contrast o~ enlarged area to allow the meat some degree of physical relaxation before it enters its casing., ~he operation of the apparatus will now be described ~iith reference to ~igures 6 to 12 of the drawings.
The extrusion head 10 o~ the m~ndrel 1 is shown empt~ in Fi~ure 6. On activation o~ the extrusivn pumps the extrusion product comprising the core o~
meat A and annular outer la~er of fat B advances to the front end of the mandrel 1 into the extrusion head 10~ This can be seen in ~igure 70 The tubular casing 13 is pulle~ forwz~d a short distance by ............... _ ........... .. .. ....... ............... . .................... ... ................................ . ................ . . .
5~
g hand from the front end of the man~rel and the apparatus 9 operated to draw the casin~ 13 around the front of the emerging billet 14 and to secure the casing with a front clip 280 This pocition is illustrated in FiguLre 8 ~d it will be noted that with the advance under extrusion pressure of the meat and fat the billet end part 29 becomes r~unded.
It shoulc be noted that the dimensions of the ex~rusion head~ i,e. the diameters of cen~ral orifice 27 and the width of annular passage 26 are those of the billet 14 and the ultimate food product, this be~ng a true extruslon. The casing 13 preserves this extruded configuration. ~igure 9 shows the cross section of the billet and the food productO
Referring now to ~igure 10 the extruded billet 14 with the closed and rounded ~ront end part 29 leaves the extrusion head 10 and apparatus 9 and travels along the track 15 in the direction x to-wards the microswitches 1j and 20. When the front end part of the billet 14 contacts and closes the first microswitch 19 extrusion ceases and the apparatus 9 operates to form, close and clip the rear end of the billet 14 and the front end ol the billet i~ediately behind. The billet then resumes .. .
its advance driven by mean~ on track 15 to close the second microswitch 20 which operates to tilt the track sideways in the direction of arrows y thereby tipping the billet through flap 17 into freezlng tanX 1~. The billets move transversel~ of their length through tal~ 18 and are retrieved frozen for cuttin5 to the àesired length and an~ packaging re~uired.
It should be appreciated that the billet 15 as discharged from the extruder is, in principle, a food produc~ in itself suitable for slicing a~à
cooking. The casin~ 14 remains on the product right through storage, sale and cooking to the plate~ The freezing operation envisaged above could thus be '15 supplemented or replaced by a cooking, smoking or other preparation.
It should be re-emphasised that although the invention has been described b~ way of example with reference to turkey meat it is applicable to an~ kind of solid raw meat~
The transparent non-toxic casing stock ma~
be of any suitable "skin" material typicâlly of cellulose, polyamide or polyester. One suitable poly-ester casing material is sold under the Trade Mark l~LOPHI~.
Claims (4)
1. An apparatus for manufacturing a food product with a relatively solid core and a more mobile outer layer, whereby the core and outer layer are co-extruded into a casing dispensed from an extrusion head and the casing having a closed end immediately in front of the head so that the extruded food product carries the casing with it, comprising an extrusion mandrel, means for feeding core material from a container and outer layer material from a second container, means associated therewith for forming and securing the end of the casing ahead of the head, and a track is provided for receiving the elongate extruded and cased billet extruded from the mandrel.
2. An apparatus as defined in claim 1, wherein the mandrel. includes inner and outer concentric members and the passage defined by the inner member being free of obstruction to allow the passage of relatively solid core material.
3. An apparatus as defined in claim 2, wherein the mandrel has an extrusion head of enlarged diameter with the annular extrusion orifice for the outer layer being narrowed and the orifice for the core being made wider.
4. An apparatus as defined in claims 1, 2 or 3, including actuating means actuable by the advancing billet for actuating the securing device and for tilting the track to discharge the billet.
.
.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7922452 | 1979-06-28 | ||
| GB7922452 | 1979-06-28 | ||
| CA000354832A CA1150094A (en) | 1979-06-28 | 1980-06-26 | Manufacture of food products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1188563A true CA1188563A (en) | 1985-06-11 |
Family
ID=25669109
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000422359A Expired CA1188563A (en) | 1979-06-28 | 1983-02-24 | Manufacture of food products |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1188563A (en) |
-
1983
- 1983-02-24 CA CA000422359A patent/CA1188563A/en not_active Expired
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEC | Expiry (correction) | ||
| MKEX | Expiry |