DE102008057847A1 - Method for the production of food from two different pasty masses, comprises continuously pressing out first pasty mass such as sausage mass from a discharge opening and discarding from a storage place - Google Patents

Method for the production of food from two different pasty masses, comprises continuously pressing out first pasty mass such as sausage mass from a discharge opening and discarding from a storage place Download PDF

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Publication number
DE102008057847A1
DE102008057847A1 DE102008057847A DE102008057847A DE102008057847A1 DE 102008057847 A1 DE102008057847 A1 DE 102008057847A1 DE 102008057847 A DE102008057847 A DE 102008057847A DE 102008057847 A DE102008057847 A DE 102008057847A DE 102008057847 A1 DE102008057847 A1 DE 102008057847A1
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Germany
Prior art keywords
mass
discharge opening
pasty mass
pasty
storage place
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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.)
Ceased
Application number
DE102008057847A
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German (de)
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.)
Breuko Fleisch und Wurstw GmbH
Breuko Fleisch- und Wurstwarenvertrieb GmbH
Original Assignee
Breuko Fleisch und Wurstw GmbH
Breuko Fleisch- und Wurstwarenvertrieb GmbH
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.)
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Publication date
Application filed by Breuko Fleisch und Wurstw GmbH, Breuko Fleisch- und Wurstwarenvertrieb GmbH filed Critical Breuko Fleisch und Wurstw GmbH
Priority to DE102008057847A priority Critical patent/DE102008057847A1/en
Publication of DE102008057847A1 publication Critical patent/DE102008057847A1/en
Ceased legal-status Critical Current

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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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/06—Apparatus for filling pieces of dough such as doughnuts
    • A21C9/061—Making continuous filled tubular products, e.g. with subsequent cutting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62—Coating with a layer, stuffing or laminating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different foodstuffs

Abstract

The method comprises continuously pressing out first pasty mass (2) such as sausage mass from a discharge opening (1) and discarding from a storage place movable itself below the discharge opening in the form of a straight material strand or in the form of a spiral or pretzel, where the first pasty mass completely surrounds the further pasty mass. A further discharge opening (3) with small diameter is present in the storage place. From the further discharge opening, a further pasty mass (4) such as mustard or ketchup is simultaneously pressed out. The method comprises continuously pressing out first pasty mass (2) such as sausage mass from a discharge opening (1) and discarding from a storage place movable itself below the discharge opening in the form of a straight material strand or in the form of a spiral or pretzel, where the first pasty mass completely surrounds the further pasty mass. A further discharge opening (3) with small diameter is present in the storage place. From the further discharge opening, a further pasty mass (4) such as mustard or ketchup is simultaneously pressed out with regular self-repeating interruptions. The material strand is compressible in the area of further pasty mass through a device (5). The further pasty mass does not flow in the pressed region. The device is equipped with a knife by which the material strand discarded from the storage place is separatable respectively in the pressed region. The material strand discarded and if necessary separated from the storage place is brought for forming a natural skin and/or for stabilizing a heat treatment and/or a shock-freezing treatment.

Description

Die Erfindung betrifft ein Verfahren zum Herstellen von Nahrungsmitteln aus mindestens zwei unterschiedlichen pastösen Massen, wobei die erste pastöse Masse die mindestens eine weitere pastöse Masse vollständig umschließt.The The invention relates to a method for producing food from at least two different pasty masses, the first pasty mass the at least one more pasty mass Completely encloses.

Es ist bekannt, Nahrungsmittel aus zwei pastösen Massen herzustellen, beispielsweise Würste mit einem im Inneren der Würste konzentrisch angeordneten Strang aus Senf oder Ketchup. Dabei wird die Wurstmasse durch eine rohrförmige Abgabeöffnung in einen Natur- oder Kunstdarm abgefüllt, während durch eine konzentrisch innerhalb der Abgabeöffnung angeordnete weitere Abgabeöffnung mit kleinem Durchmesser Senf oder Ketchup gleichzeitig zusammen mit der Wurstmasse in den Darm abgefüllt wird. Der abgefüllte Wurststrang wird dann durch Abschnüren des Darms in gewünschte Längen geteilt und an den Abschnürstellen zerschnitten. Diese Wurst ist wegen des notwendigen Darms teuer und bereitet beim Verzehr und bei der Verdauung oftmals Probleme.It is known to produce food from two pasty masses, for example Sausages with one inside the sausages concentrically arranged strand of mustard or ketchup. Here is the Sausage mass through a tubular discharge opening bottled in a natural or artificial gut while passing through a concentric inside the delivery opening arranged further discharge opening small-diameter mustard or ketchup together at the same time filled with the sausage meat in the intestine. The bottled sausage skein is then pinched off of the intestine in desired lengths divided and at the Abschnürstellen cut. This sausage is expensive because of the necessary bowels and often causes problems when eating and digesting.

Ferner ist es bekannt, zum Backen gefüllter Teigwaren die gewünschte Füllung auf eine Teigplatte aufzubringen und danach mit einer weiteren Teigplatte abzudecken und zu der gewünschten Form auszustanzen. Diese Herstellung ist umständlich und teuer.Further It is known for baking stuffed pasta the desired filling Apply to a dough sheet and then with another dough sheet cover and to the desired To punch out form. This production is cumbersome and expensive.

Der Erfindung liegt die Aufgabe zugrunde, ein Nahrungsmittel aus mindestens zwei pastösen Massen in einem kontinuierlichen Abfüllvorgang herzustellen, und zwar ohne Verwendung von Därmen (bei Würsten) oder von Formen oder anderen Umhüllungen (bei anderen Nahrungsmitteln).Of the Invention is based on the object, a food of at least two pasty masses in a continuous filling process without the use of intestines (sausages) or of forms or other servings (other foods).

Diese Aufgabe wird mit den im Kennzeichen des Anspruchs 1 angegebenen Merkmalen gelöst.These The object is specified with the features in the characterizing part of claim 1 Characteristics solved.

Vorteilhafte Ausgestaltungen der Erfindung sind in den Unteransprüchen angegeben.advantageous Embodiments of the invention are specified in the subclaims.

Die mit der Erfindung erzielten Vorteile bestehen insbesondere darin, dass die Nahrungsmittel billiger in großen Stückzahlen hergestellt werden können.The particular advantages of the invention are that the food can be produced cheaper in large quantities.

Ein Ausführungsbeispiel eines Verfahrens gemäß der Erfindung, zum Beispiel zum Herstellen von Würsten mit einem Strang Senf oder Ketchup in ihrem Inneren, ist in der Zeichnung dargestellt und wird im Folgenden näher beschrieben. Es zeigenOne embodiment a method according to the invention, for example, for making sausages with a string of mustard or ketchup in its interior, is shown in the drawing and will be closer in the following described. Show it

1 eine schematische Darstellung eines abgelegten Massestranges während eines Quetschvorganges und 1 a schematic representation of a stored Massestranges during a squeezing and

2 eine schematische Darstellung dieses Massestranges nach dem Quetschvorgang. 2 a schematic representation of this Massestranges after squeezing.

Eine Abgabeöffnung 1, aus der eine erste pastöse Masse 2, beispielsweise eine Wurstmasse, kontinuierlich herausgepresst und auf einer unterhalb der Abgabeöffnung 1 sich bewegenden (nicht dargestellten) Ablage in Form eines Massestranges in einer geraden oder in einer beliebig anderen geometrischen Gestalt, beispielsweise in Gestalt einer Spirale oder Brezel, abgelegt wird, enthält in ihrem Inneren eine konzentrisch angeordnete weitere Abgabeöffnung 3 mit vergleichsweise kleinem Durchmesser, aus der gleichzeitig, jedoch mit regelmäßig sich wiederholenden Unterbrechungen, wenigstens eine weitere pastöse Masse 4, beispielsweise Senf oder Ketchup, herausgepresst wird. Dabei wird der Massestrang in den Bereichen fehlender weiterer pastöser Masse 4 durch eine Vorrichtung 5 soweit zusammengedrückt, dass die mindestens eine weitere pastöse Masse 4, hier also Senf oder Ketchup, in dem Quetschbereich 6 nicht Weiterfließen kann. Die Vorrichtung 5 kann auch mit einem Messer ausgerüstet sein, um den Massestrang jeweils in den Quetschbereichen 6 zu trennen.A discharge opening 1 , from which a first pasty mass 2 , For example, a sausage mass, continuously pressed out and on a below the discharge opening 1 Moving (not shown) tray in the form of a strand of material in a straight or in any other geometric shape, for example in the form of a spiral or pretzel, stored, contains in its interior a concentrically arranged further discharge opening 3 with comparatively small diameter, from the same time, but with regularly recurring interruptions, at least one more pasty mass 4 , such as mustard or ketchup, is squeezed out. The mass strand is in the areas of missing further pasty mass 4 through a device 5 so far compressed that the at least one more pasty mass 4 , here so mustard or ketchup, in the pinch area 6 can not continue. The device 5 can also be equipped with a knife to the mass strand in each of the crush areas 6 to separate.

Die auf der Ablage abgelegten Massestränge werden zur Bildung einer Eigenhaut bzw. zur Stabilisierung einer Wärmebehandlung bzw. einer Schockfrostbehandlung zugeführt.The mass strands deposited on the tray are used to form a Own skin or to stabilize a heat treatment or a shock freeze treatment fed.

Claims (3)

Verfahren zum Herstellen von Nahrungsmitteln aus mindestens zwei unterschiedlichen pastösen Massen, wobei die erste pastöse Masse (2) die mindestens eine weitere pastöse Masse (4) vollständig umschließt, dadurch gekennzeichnet, dass eine Abgabeöffnung (1), aus der die erste pastöse Masse (2), beispielsweise eine Wurstmasse, kontinuierlich herausgepresst und auf einer unterhalb der Abgabeöffnung (1) sich bewegenden Ablage in Form eines Massestranges in einer geraden oder in einer beliebig anderen Gestalt, beispielsweise in Gestalt einer Spirale oder Brezel, abgelegt wird, in ihrem Inneren mindestens eine weitere Abgabeöffnung (3) mit vergleichsweise kleinem Durchmesser enthält, aus der gleichzeitig, jedoch mit regelmäßig sich wiederholenden Unterbrechungen, wenigstens eine weitere pastöse Masse (4), beispielsweise Senf oder Ketchup, herausgepresst wird, wobei der Massestrang in den Bereichen fehlender weiterer pastöser Masse (4) durch eine Vorrichtung (5) soweit zusammendrückbar ist, dass die mindestens eine weitere pastöse Masse (4) in dem Quetschbereich (6) nicht weiterfließen kann.Process for producing foodstuffs from at least two different pasty masses, wherein the first pasty mass ( 2 ) the at least one further pasty mass ( 4 ) completely encloses, characterized in that a discharge opening ( 1 ), from which the first pasty mass ( 2 ), for example, a sausage dough, continuously pressed out and on a below the discharge opening ( 1 ) is deposited in the form of a mass strand in a straight or in any other shape, for example in the shape of a spiral or pretzel, in its interior at least one further discharge opening ( 3 ) of comparatively small diameter, from which at least one further pasty mass (at the same time but with regularly recurring interruptions) 4 ), for example mustard or ketchup, is pressed out, wherein the mass strand in the regions lacking further pasty mass ( 4 ) by a device ( 5 ) is compressible so far that the at least one further pasty mass ( 4 ) in the pinch area ( 6 ) can not continue. Verfahren nach Anspruch 1, dadurch gekennzeichnet, dass die Vorrichtung (5) mit einem Messer ausgerüstet ist, mit dem der auf der Ablage abgelegte Massestrang jeweils in den Quetschbereichen (6) trennbar ist.Method according to claim 1, characterized in that the device ( 5 ) is equipped with a knife, with the stored on the tray Mass strand respectively in the crush areas ( 6 ) is separable. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, dass der auf der Ablage abgelegte und gegebenenfalls geteilte Massestrang zur Bildung einer Eigenhaut bzw. zur Stabilisierung einer Wärmebehandlung bzw. einer Schockfrostbehandlung zugeführt wird.Method according to claim 1 or 2, characterized that of the stored on the tray and possibly split strand of ground for the formation of a natural skin or for stabilizing a heat treatment or a shock-free treatment is supplied.
DE102008057847A 2008-11-18 2008-11-18 Method for the production of food from two different pasty masses, comprises continuously pressing out first pasty mass such as sausage mass from a discharge opening and discarding from a storage place Ceased DE102008057847A1 (en)

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DE102008057847A DE102008057847A1 (en) 2008-11-18 2008-11-18 Method for the production of food from two different pasty masses, comprises continuously pressing out first pasty mass such as sausage mass from a discharge opening and discarding from a storage place

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DE102008057847A DE102008057847A1 (en) 2008-11-18 2008-11-18 Method for the production of food from two different pasty masses, comprises continuously pressing out first pasty mass such as sausage mass from a discharge opening and discarding from a storage place

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT26906B (en) 1906-05-25 1906-12-27 Krupp Ag Firing pin.
US3778209A (en) * 1971-12-16 1973-12-11 Dan Morrison Meat Pies Inc Extruder for food products such as tamales
ATE26906T1 (en) * 1984-07-30 1987-05-15 Frisco Findus Ag MANUFACTURE OF A FOOD.
EP1157613A1 (en) * 2000-05-25 2001-11-28 Kraft Foods, Inc. Co-extruded filled dough products and process for making same
AT500352A1 (en) * 2004-04-01 2005-12-15 Steirische Manufaktur Fuer Fei METHOD AND DEVICE FOR PRODUCING FILLED PASTA

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT26906B (en) 1906-05-25 1906-12-27 Krupp Ag Firing pin.
US3778209A (en) * 1971-12-16 1973-12-11 Dan Morrison Meat Pies Inc Extruder for food products such as tamales
ATE26906T1 (en) * 1984-07-30 1987-05-15 Frisco Findus Ag MANUFACTURE OF A FOOD.
EP1157613A1 (en) * 2000-05-25 2001-11-28 Kraft Foods, Inc. Co-extruded filled dough products and process for making same
AT500352A1 (en) * 2004-04-01 2005-12-15 Steirische Manufaktur Fuer Fei METHOD AND DEVICE FOR PRODUCING FILLED PASTA

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