DK3021675T3 - Produktionslinje og fremgangsmåde til inline-forarbejdning af fødevareprodukter - Google Patents

Produktionslinje og fremgangsmåde til inline-forarbejdning af fødevareprodukter Download PDF

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Publication number
DK3021675T3
DK3021675T3 DK14741976.6T DK14741976T DK3021675T3 DK 3021675 T3 DK3021675 T3 DK 3021675T3 DK 14741976 T DK14741976 T DK 14741976T DK 3021675 T3 DK3021675 T3 DK 3021675T3
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DK
Denmark
Prior art keywords
food products
brine
food
smoke
liquid smoke
Prior art date
Application number
DK14741976.6T
Other languages
English (en)
Inventor
Sanne Reuling
Johannes Martinus Meulendijks
Johannes Marinus Quirinus Kools
Original Assignee
Marel Townsend Further Proc Bv
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Publication of DK3021675T3 publication Critical patent/DK3021675T3/da

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/021—Preserving by means of inorganic salts with apparatus adapted for gaseous preserving agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/031—Apparatus for drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A23B4/052—Smoke generators ; Smoking apparatus
    • A23B4/0526—Smoke generators or smoking apparatus using liquid smoke in gaseous or liquid form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/30—Apparatus for preserving using liquids ; Methods therefor by spraying of liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/30—Apparatus for preserving using liquids ; Methods therefor by spraying of liquids
    • A23B4/305—Apparatus for preserving using liquids ; Methods therefor by spraying of liquids with inorganic salts
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Noodles (AREA)
  • Processing Of Meat And Fish (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Claims (13)

1. Produktionslinje til inline-forarbejdning af fødevareprodukter, hvilken produktionslinje omfatter: - en fødevaretransportbane til transport af co-ekstruderede fødevareprodukter, og - en co-ekstruderingsenhed forud for fødevaretransportbanen, til ekstrudering af en fødevaredej til co-ekstruderede fødevareprodukter med en coating, der omfatter kollagen, alginat og/eller hybridcoatings, hvor førevaretransportbanen successivt fører gennem: Al) en saltlageenhed til tilførsel af en saltlageopløsning til fødevare-produkterne og efterfølgende en flydende-røg-enhed til tilførsel af en flydende røg til de saltlagebehandlede fødevareprodukter, eller A2) en kombineret saltlage-/flydende-røg-enhed til påførsel af både saltlage og flydende røg på fødevareprodukteme, og efterfølgende, B) en transitovn til tørring og opvarmning af de saltlage- og røgbehandlede fødevareprodukter, og hvor transportbanen er konfigureret til at behandle de saltlagebehandlede fødevareprodukter med flydende røg uden termisk fortørring af de saltlagebehandlede fødevareprodukter.
2. Produktionslinje ifølge krav 1, kendetegnet ved, at transportbanen indbefatter flere forbindende fødevaretransportbånd, hvoraf et fødevaretransportbånd, der fører gennem flydende-røg-enheden, er adskilt fra et fødevaretransportbånd, der fører gennem transitovnen.
3. Produktionslinje ifølge krav 1 eller 2, kendetegnet ved, at transitovnen er valgt fra gruppen bestående af lineære transitovne og spiraltransitovne.
4. Produktionslinje ifølge et hvilket som helst af de foregående krav, kendetegnet ved, at flydende-røg-enheden er tilvejebragt med en flydende-røg-dispenser.
5. Produktionslinje ifølge et hvilket som helst af de foregående krav, kendetegnet ved, at produktionslinjen omfatter en UV-kilde til bestråling af fødevareprodukterne, hvilken UV-kilde er anbragt forud for ovnen.
6. Fremgangsmåde til inline-forarbejdning af fødevareprodukter, hvilken fremgangsmåde omfatter trinnet til co-ekstrudering af en fødevaredej til co-ekstruderede fødevareprodukter med en coating, der omfatter kollagen, alginat og/eller hybridcoatings, hvor fremgangsmåden efterfølgende omfatter de på hinanden følgende procestrin: 1.1) befugtning af en strøm af fødevareprodukter med en saltlage og efterfølgende befugtning af den saltlagebehandlede strøm af fødevareprodukter med en flydende røg, eller 1.2) befugtning af en strøm af fødevareprodukter i et enkelt trin med en kombineret saltlage- og flydende-røg-væske, og efterfølgende, ii) tørring og opvarmning af den røg- og saltlagebehandlede strøm af fødevareprodukter ved at føre dem gennem en ovn, og hvor den saltlagebehandlede strøm af fødevareprodukter i trin i.l) befugtes med den flydende røg uden termisk fortørring af den saltlagebehandlede strøm af fødevareprodukter.
7. Fremgangsmåde ifølge krav 6, kendetegnet ved, at de røg- og saltlagebehandlede fødevareprodukter opvarmes i ovnen til en overfladetemperatur på 50-200 °C.
8. Fremgangsmåde ifølge krav 6 eller 7, kendetegnet ved, at hastigheden af en gasstrøm i ovnen er 3,5-6,5 m/s.
9. Fremgangsmåde ifølge et hvilket som helst af kravene 6-8, kendetegnet ved, at dugpunktet for gassen i ovnen er 25-98 °C.
10. Fremgangsmåde ifølge et hvilket som helst af kravene 6-9, kendetegnet ved, at det ekstruderede fødevareprodukt er en fødevarestreng, der underinddeles i enkelt-opdelte produkter, før fødevareprodukteme kommer ind i ovnen.
11. Fremgangsmåde ifølge et hvilket som helst af kravene 6-10, kendetegnet ved, at varigheden af forarbejdningstrin ii), hvor den saltlagebehandlede strøm af fødevareprodukter befugtes med en flydende røg, er 1-3 sekunder.
12. Fremgangsmåde ifølge et hvilket som helst af kravene 6-11, kendetegnet ved, at den flydende røg, der anvendes i forarbejdningstrin ii) til befugtning af den saltlagebehandlede strøm af fødevareprodukter, recirkuleres med mere end 95 %.
13. Fremgangsmåde ifølge et hvilket som helst af kravene 6-12, kendetegnet ved, at den røg- og saltlagebehandlede strøm af fødevareprodukter føres langs en lineær eller spiralformet bane gennem ovnen.
DK14741976.6T 2013-07-19 2014-07-11 Produktionslinje og fremgangsmåde til inline-forarbejdning af fødevareprodukter DK3021675T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL2011200A NL2011200C2 (en) 2013-07-19 2013-07-19 Production line and method for in-line processing of food products.
PCT/NL2014/050473 WO2015009143A1 (en) 2013-07-19 2014-07-11 Production line and method for in-line processing of food products

Publications (1)

Publication Number Publication Date
DK3021675T3 true DK3021675T3 (da) 2019-03-18

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US (1) US11026436B2 (da)
EP (1) EP3021675B1 (da)
JP (1) JP6482089B2 (da)
BR (1) BR112016001180B1 (da)
CA (1) CA2950591C (da)
DK (1) DK3021675T3 (da)
NL (1) NL2011200C2 (da)
WO (1) WO2015009143A1 (da)

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CN106819935B (zh) * 2017-02-09 2024-06-04 佛山恒道致极科技有限公司 一种香肠类食品自动化生产线
NL2021243B1 (en) 2018-07-04 2020-01-15 Marel Further Proc Bv Brine solution and method for in-line processing food products
US11425922B2 (en) * 2019-11-18 2022-08-30 Intercontinental Great Brands Llc Methods and systems for reducing acrylamide concentration in heat-processed products

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Also Published As

Publication number Publication date
JP2016531565A (ja) 2016-10-13
WO2015009143A1 (en) 2015-01-22
US11026436B2 (en) 2021-06-08
CA2950591C (en) 2022-03-08
NL2011200C2 (en) 2015-01-21
EP3021675A1 (en) 2016-05-25
CA2950591A1 (en) 2015-01-22
JP6482089B2 (ja) 2019-03-13
BR112016001180A2 (pt) 2017-07-25
EP3021675B1 (en) 2018-11-21
BR112016001180B1 (pt) 2021-11-30
US20160150799A1 (en) 2016-06-02

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