EP2142017A1 - Method for shaping food products by cryo-extrusion - Google Patents
Method for shaping food products by cryo-extrusionInfo
- Publication number
- EP2142017A1 EP2142017A1 EP08788071A EP08788071A EP2142017A1 EP 2142017 A1 EP2142017 A1 EP 2142017A1 EP 08788071 A EP08788071 A EP 08788071A EP 08788071 A EP08788071 A EP 08788071A EP 2142017 A1 EP2142017 A1 EP 2142017A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- extruder
- extrusion
- food product
- screw
- cutting
- 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.)
- Withdrawn
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B30—PRESSES
- B30B—PRESSES IN GENERAL
- B30B11/00—Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses, tabletting presses
- B30B11/22—Extrusion presses; Dies therefor
- B30B11/24—Extrusion presses; Dies therefor using screws or worms
- B30B11/241—Drive means therefor; screw bearings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
- A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
- A23G9/285—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for extruding strips, cutting blocks and manipulating cut blocks
-
- 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
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
- B29C48/25—Component parts, details or accessories; Auxiliary operations
- B29C48/92—Measuring, controlling or regulating
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B30—PRESSES
- B30B—PRESSES IN GENERAL
- B30B11/00—Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses, tabletting presses
- B30B11/22—Extrusion presses; Dies therefor
- B30B11/24—Extrusion presses; Dies therefor using screws or worms
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C2948/00—Indexing scheme relating to extrusion moulding
- B29C2948/92—Measuring, controlling or regulating
- B29C2948/92009—Measured parameter
- B29C2948/92047—Energy, power, electric current or voltage
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C2948/00—Indexing scheme relating to extrusion moulding
- B29C2948/92—Measuring, controlling or regulating
- B29C2948/92323—Location or phase of measurement
- B29C2948/92457—Drive section, e.g. gearbox, motor or drive fluids
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C2948/00—Indexing scheme relating to extrusion moulding
- B29C2948/92—Measuring, controlling or regulating
- B29C2948/92504—Controlled parameter
- B29C2948/92542—Energy, power, electric current or voltage
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C2948/00—Indexing scheme relating to extrusion moulding
- B29C2948/92—Measuring, controlling or regulating
- B29C2948/92504—Controlled parameter
- B29C2948/9258—Velocity
- B29C2948/9259—Angular velocity
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C2948/00—Indexing scheme relating to extrusion moulding
- B29C2948/92—Measuring, controlling or regulating
- B29C2948/92819—Location or phase of control
- B29C2948/92857—Extrusion unit
- B29C2948/92876—Feeding, melting, plasticising or pumping zones, e.g. the melt itself
- B29C2948/92885—Screw or gear
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C2948/00—Indexing scheme relating to extrusion moulding
- B29C2948/92—Measuring, controlling or regulating
- B29C2948/92819—Location or phase of control
- B29C2948/92952—Drive section, e.g. gearbox, motor or drive fluids
Definitions
- the present invention relates to the field of the food industry, and more particularly relates to a cold extrusion process of food products for their shaping.
- the simplest technique is the technique of the punch or the mold.
- the major disadvantage of this technique is that it does not make it possible to obtain complex shapes or to use a liquid raw material, moreover it is an important source of waste that is difficult to reuse in view of food standards. more and more rigorous.
- a commonly used technique is the "ball machine”, consisting of two counter-rotating hollow cylinders between which a pre-frozen or non-frozen food paste is poured, which then comes out in the form of "balls", that is pellets. , which can then undergo a freezing step.
- Such a process is used for the manufacture of the products frozen food of the soup type in "blocks", spinach in portions, etc.
- the products thus obtained are not satisfactory because they not only have an unsightly external appearance, requiring the use of opaque packaging, but they also have a shape limited by the geometry of the machine that allows to make only balls, in no case playful shapes for example for children. Finally, it is impossible to accurately determine the amount of food product "balls". Product losses are also important.
- Another technique that can be used is the extrusion of food product, in particular cold extrusion.
- Many food products can be extruded, whether solid or semi-solid, such as pasta for bread, biscuits or appetizers, starches, vegetables, meat, ice cream, chocolate, soft candy, chewing gum ("chewing gum"), fruit paste, caramel, cereals, vegetable proteins, casein, processed cheese, animal feed, etc. this list is by no means exhaustive.
- an industrial extruder consists of a long cylinder comprising at least one extrusion screw inside, at one of its ends a feed hopper and at the other an outlet nozzle.
- the extruder screw is driven by a rotary motor whose rotation speed is controlled by a frequency converter.
- the products are cooled or even frozen upstream of the extrusion step, as described for example in US-4, 795, 650, or the products are directly cooled or frozen in the extruder itself.
- the cooling is carried out from outside the extruder, ie a cooling fluid circulates around the body of the extruder, for example brine, ammonia, brine, liquid nitrogen, carbon dioxide, as described for example in US2003 / 0211192 or US2005 / 0132902; or the cooling is carried out by direct contact by injecting a cooling fluid into the extruded product, as described for example in the documents EP-0250381 or US-2006/0283196.
- a cooling fluid circulates around the body of the extruder, for example brine, ammonia, brine, liquid nitrogen, carbon dioxide, as described for example in US2003 / 0211192 or US2005 / 0132902; or the cooling is carried out by direct contact by injecting a cooling fluid into the extruded product, as described for example in the documents EP-0250381 or US-2006/0283196.
- the present invention proposes an improvement of the cold extrusion process, also called cryoextrusion.
- the Applicant surprisingly and unexpectedly, was able to highlight during his research that when measuring an increase in the electrical intensity consumed by the engine of the extruder, due to the uncontrolled increase in the viscosity of the extruded food product, instead of stopping the motor or decreasing the rotational speed of the extruder screw, it is surprisingly advantageous to increase the rotational speed of the extruder screw, that is, to increase the intensity consumed by the engine.
- the present invention therefore relates to a process for shaping at least one food product by cryoextrusion using an extruder comprising at least one extrusion screw driven by a motor and a nozzle at the outlet of said at least one extrusion screw, characterized in that it comprises measuring in different times t ⁇ and t 1+ i the intensity I consumed by the engine, and increasing the speed of rotation of said at least an extrusion screw if the difference in intensity ⁇ I between t ⁇ and t i + i is positive.
- the control is not only by measuring the temperature, but also by monitoring the intensity consumed by the motor over time or by measuring the mechanical force that exerts itself on the screw (s).
- This mechanical effort expressed in torque added to the information on the speed of rotation of the screw or screws is related to the current absorbed by the electric motor. It is therefore possible to implement said regulation from the measurement of the mechanical force and the rotational speed instead of measuring the intensity of the current.
- intensity consumed by the engine but it was understood from the above that we can also implement the present invention from a mechanical stress information which is exerted on the screw or screws in combination with information on the speed of rotation of the screw or screws.
- the intensity I consumed by the motor is measured regularly, at a time interval t 1+ i - t ⁇ from 10 ⁇ 4 seconds to a few seconds, preferably from 5.10 ⁇ 4 to 1 second, more preferably still a few milliseconds, using an ammeter connected to the motor, and this throughout the cryoextrusion process.
- difference of .DELTA.I intensity between ti and ti + i refers to the difference of intensity Iti + i-IIT by I t i is the degree of the intensity consumed by the motor at a time t ⁇ .
- I tl + i is meant the measurement of the intensity consumed by the engine at a time t 1+ i, t 1+ i corresponding to a time subsequent to t ⁇ .
- the ⁇ I is measured in real time, and the slight increases / decreases in intensity corresponding to the normal operation of the extruder compensate for giving a globally zero ⁇ I over time. If the increase is abrupt and continuous over 2 or 3 consecutive measurements, or if ⁇ I is positive on a measurement during measurements spaced out in time, then the speed of the screw is increased.
- the intensity consumed is a value specific to each motor and the operator will be able to determine the time interval with which he wishes to make the intensity measurements, as well as the intensity variation to be considered as a sign of a dysfunction .
- the change of intensity is advantageously indicated by any alert system, and control of preferably increasing the rotational speed of the extrusion screw or screws.
- the frequency of the frequency generator (drive) associated with the motor for a given time, preferably for 5 to 10 seconds.
- the increase of the frequency is done automatically as soon as the difference ⁇ I of intensity is positive and higher than a predetermined setpoint value.
- cryoextrusion means an extrusion process carried out at low temperature, preferably around the freezing point of the food product, more preferably just below the freezing point starting from the food product, more preferably still between 0.1 0 C and 1 ° C or 2 ° C below the freezing point of the food product. It is obvious that the temperature used for the implementation of the cryoextrusion process according to the invention depends on the composition of the product to be extruded. Indeed, it is well known to those skilled in the art that the starting freezing temperature of a food product varies according to its composition, in particular according to its composition of water and lipids.
- a food product is for example rich in butter , whose melting temperature is close to 30 0 C, a temperature between 0 0 C and 30 0 C, varying according to the percentage of water and other constituents, will be sufficient for its shaping.
- the term "shaping" the action of conferring a specific shape on a food product.
- the cryoextrusion process according to the invention by bringing the extruded food product to a temperature slightly lower than its starting freezing point, makes it possible to give the product a texture that is both flexible enough to effect shaping, and sufficiently strong so that the shaping is kept at the output of the extruder.
- This shaping is carried out using the nozzle of the extruder, having a predetermined shape and being placed directly at the outlet of the extrusion screw.
- the most used nozzle shapes are the star, the square, the circle, the triangle, the numbers, the letters and other characters, but the person skilled in the art is able to imagine any other form likely to satisfy the demand of the end customer.
- the extruder is refrigerated using a means for circulating a refrigerant around the extruder.
- the refrigerant may be selected from fluids known to those skilled in the art, such as in particular liquid nitrogen, carbon dioxide, brine, ammonia, glycol water.
- the means for circulating a refrigerant fluid consists of a double envelope surrounding said at least one extrusion screw and in which circulates said refrigerant fluid.
- double jacket means the combination of a first inner envelope enveloping the extrusion screw or screws, one face of which is in direct contact with the food product, with a second outer envelope concentric with the first one. so that a space is created between the first and second envelope.
- the space between the two envelopes allows the circulation of a refrigerant.
- the refrigerant is not in direct contact with the food product, but in indirect contact via the inner casing.
- the jacket comprises an inlet orifice, through which the cooling fluid is introduced, and an outlet orifice through which the cooling fluid is discharged.
- the cooling fluid is recycled, either by reinjection into the double jacket, or not direct injection on the food product into the feed hopper of the extruder.
- the double envelope in the sense of the invention may also consist of several independent modules interconnected by pipes of the pipe type, allowing the passage of refrigerant from one module to another.
- the extrusion screw or screws are placed in the cylinder formed by the combination of the modules of the double envelope.
- Such an embodiment has the advantage of being able to quickly adapt the size of the extruder depending on the food product or the quantity of food product to be extruded.
- the surface of said inner double jacket in contact with the food product is maintained at a temperature of less than or equal to about -90 ° C. In fact, the Applicant, during his research, was able to determine that the maintenance a temperature below about -90 ° C.
- said coolant is liquid nitrogen which makes it easy to maintain the surface of the jacket in contact with the food product at a temperature of less than or equal to -90 ° C.
- the temperature of said food product is measured at the outlet of the extrusion screw using a thermometer.
- This temperature of the food product is preferably less than about 0.1 ° C. to about 1 ° C. at its initial freezing point.
- the temperature of said food product can be further measured in at least two other points of said at least one extrusion screw.
- the skilled person is able to increase or decrease the flow rate of cooling fluid injected into the jacket. If the temperature of the food product at the screw outlet is too high, that is to say if the food product is too soft to effect shaping, the injected cooling fluid flow rate is increased, so that the temperature the food product is lowered until a texture is strong enough for shaping.
- the extruder comprises two extrusion screws.
- the extruder comprises two counter-rotating extrusion screws.
- the extrusion screw (s) have a particular geometry, alternating portions of the "Archimedean” type, allowing the food product to advance towards the exit of the extruder, and portions of the "kneading" type, allowing mixing. of the food product so that a good homogenization of the product is obtained inside the extruder. Similarly, the mixing of the food product allows a better distribution of cold in the heart of the product.
- the extruder comprises two counter-rotating extrusion screws comprising at least one portion of the Archimedes type and at least one portion of the kneading type.
- a screw particularly adapted to the embodiment of the invention may comprise a first kneading portion and an Archimedean portion, or a first portion Archimedes and then a kneading portion.
- Another screw adapted to the invention may comprise several alternating portions, Archimedes / kneader, and it is up to those skilled in the art to choose the screw best suited to the extruded food product.
- the portion of the kneading screw has a screw pitch inverted with respect to the portion of the Archimedes type.
- FIG. 1 A nonlimiting and merely illustrative diagram of a kneading portion is given in FIG. 1: the kneading portion
- each thread (3) of this kneading portion (1) which is preferably attached to the end of each screw and not inverted, comprises indentations (2) through which the food product must pass.
- Each thread (3) of this kneading portion (1) advantageously of constant pitch, has notches (2) distributed helically, said notches (2) thus form between them at least one helix (4) whose not is inverted with respect to that of the thread (3) of the kneading portion (1).
- the kneading portion referred to above is generally reported and fixed by any known means at the end of an extrusion screw, but it may possibly be part of the screw itself.
- the screws used may optionally comprise a compression zone, that is to say for example a zone for progressively reducing the pitch of the screw or increasing the diameter of the shaft of the screw (for example a diameter the shaft of the screw growing at constant screw pitch).
- a compression zone that is to say for example a zone for progressively reducing the pitch of the screw or increasing the diameter of the shaft of the screw (for example a diameter the shaft of the screw growing at constant screw pitch).
- the method further comprises a step of cutting the extrudate using a cutting means placed directly at the outlet of the nozzle.
- a cutting means placed directly at the outlet of the nozzle.
- the operator can, by varying the rate of cutting and / or the extrusion rate, prepare doses of calibrated food products. If you increase the rate of cutting the doses will be smaller, and if you reduce the rate of cutting the doses will be larger.
- a cutting means within the meaning of the invention may be in particular a cutting wire, a blade, a chopper, scissors, a bevel, or any other means capable of achieving a clean and fast cut of the food product formed.
- a preferred cutting means is a rotary knife whose blade touches the exit nozzle of the extruder.
- the process as described above may consist of the simultaneous shaping of two food products by "coextrusion". Coextrusion is of particular interest in the coating of food products or in the manufacture of food products resulting from the combination of several food products, for example different layers so as to have unit doses aesthetically attractive.
- the invention also provides for the recording of the adjustment parameters relating to the extrusion.
- each food product requires special settings of the extruder ("recipes"), and these data can be recorded so that it is sufficient for the operator to indicate to the computer which product he wishes to extrude for the extruder is automatically adjusted accordingly.
- Two types of parameters can be recorded in particular:
- the parameters specific to the food product to be extruded namely, for example, the initial freezing temperature of the product, its variation of enthalpy as a function of temperature, which are in particular dependent on the water content of the product, the content of materials fat, these parameters to calculate the forming temperature of the product, and consequently the amount of liquid nitrogen to provide the system, and
- the parameters specific to the extruder namely the number and type of screws, the number and type of jacketed modules, the rotation speed of the screw, the blocking intensity of the motor.
- the operator with his prerecorded data, will only have to set the machine according to the characteristics of his product.
- the present invention also relates to any food product that can be obtained by the method as described above.
- the food product is in particular chosen from vegetable purees, vegetable timbales, vegetable pucks and patties, chopped spinach, soups, cream soups, soups, broths, sauces, prepared dishes, fish preparations, especially fish stir sticks. fish, pancake mixes, minced meat, sausages, nuggets, frozen herbs, portion cheeses, aperitif cakes, cereals, fruit, compotes, sweet sauces and toppings, water ices, ice creams and frozen desserts.
- the present invention finally relates to an installation for shaping at least one food product by cryoextrusion comprising - at least one extrusion screw driven by a motor,
- said means of detecting an increase in the intensity consumed by the motor conventionally consists of an ammeter coupled to the motor, allowing measurement at regular intervals, and throughout the cryoextrusion process, the intensity consumed by the engine. Still according to the installation of the invention, this means for measuring the intensity, when it detects an abnormal rise thereof (for example greater than a target value predetermined) controls a means for increasing the rotational speed of the extrusion screw or screws.
- This means of increasing the rotational speed conventionally consists in increasing the frequency, for a given time, of the order of a few seconds, of the current transmitted by the frequency generator to the motor of the screw. By increasing the transmitted frequency, the rotational speed of the screw increases.
- the installation further comprises a means for circulating a refrigerant fluid around said at least one extrusion screw.
- said means for circulating a refrigerant fluid consists of a double envelope surrounding said at least one extrusion screw and in which circulates said refrigerant fluid.
- the surface of said jacket in contact with the food product is maintained at a temperature of less than or equal to about -90 ° C.
- said coolant is liquid nitrogen.
- the installation as described above may further comprise at least one thermometer or other means for measuring a temperature for measuring the temperature of said food product at the outlet of the extrusion screw.
- the temperature of said food product is further measured in at least two other points of the extrusion screw.
- the installation is characterized in that the extruder comprises two counter-rotating extrusion screws. More preferably, the extruder comprises two counter-rotating extrusion screws comprising at least one portion of the Archimedes type and at least one portion of the kneading type.
- each of the extrusion screws further comprises a compression zone of the food product.
- the installation further comprises a cutting means placed directly at the outlet of the nozzle, said cutting means for cutting the food product formed into calibrated portions.
- said cutting means is chosen from a cutting wire, a blade, a chopper, scissors, a bevel, or a rotary knife.
- the installation further comprises means for recording the extrusion-related adjustment parameters, as described above.
- This recording means can conventionally consist of an onboard computer for controlling the extruder.
- FIG. 2 is a diagram of a particular installation according to the invention, sectional view.
- the installation (7) consists of an extrusion screw
- the installation (7) also comprises a double envelope (12) enveloping the extrusion screw (8).
- This double jacket comprises an inlet (13) for the cooling fluid, said fluid circulating all along the double jacket around the extrusion screw to the outlet orifice (14) connected to a duct ( 15) for the reinjection of the cooling fluid in the feed hopper (9) on the food product, thus allowing a recycling of the cooling fluid.
- the motor (11) is connected to an intensity measuring means (16) measuring, over time, the electrical intensity consumed by the motor (11). In the event of an abnormal increase in the intensity consumed by the motor, an order of increase of the rotational speed of the motor is given.
- the installation further comprises a cutting means (17) at the outlet of the nozzle (10) for cutting the extruded product and formed into regular portions.
- Figure 3 is a graph showing the change in the intensity consumed by the extruder motor as a function of time.
- EXAMPLE 1 Shaping chopped spinach The extrusion of chopped spinach having the following characteristics was carried out:
- an extruder 160 cm in length with a capacity of 300 kg / hour with a feed hopper, a star outlet nozzle and composed of 4 modules 40 cm in length, each having a double envelope, and two counter-rotating screws, each of the screws consisting of a first part (35cm) of the Archimedes type, and a second part of the kneading type (5cm), as described in FIG.
- the double jacket of each module is connected to the next by a pipe, and liquid nitrogen has been circulated inside the double envelopes in series, until the latter cool down to -90 ° C. 180 L of liquid nitrogen were required for cold extruder and 120 L / hour of liquid nitrogen for maintenance.
- the spinach hopper was then filled, the operation of the extruder started, and the extruder rotation speed was set at 10 Hertz using the frequency converter connected to the motor.
- a compact flock of spinach spinach in the form of a star whose temperature was between -1 ° C. and -2 ° C., was then recovered at the extruder outlet.
- the spinach thus star formed were then regularly cut out of the extruder with a cutting wire, so as to obtain a thickness of 3 cm, and then frozen.
- the electrical intensity consumed by the motor was measured every millisecond.
- the intensity curve as a function of time is given in FIG. 4.
- the intensity consumed by the motor was of the order of 12 amperes.
- an increase in the electric intensity consumed by the motor peak at about 25 amperes
- an increase of 6 Hz was applied for 6 seconds to the speed of the extrusion screws. No blockage of the screw was observed.
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- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
The invention relates to a method for shaping at least one food product by cryo-extrusion using an extruder that comprises at least one extrusion screw driven by a motor and a die at the outlet of said at least one extrusion screw, characterised in that it comprises measuring at different times ti and ti+1 the intensity I consumed by the motor, the rotation speed of said at least one extrusion screw being increased if the intensity difference ΔI between ti and ti+1 is positive and higher than a predetermined value.
Description
Procédé pour la mise en forme d'un produit alimentaire par crvoextrusion Method for shaping a food product by crvoextrusion
La présente invention est relative au domaine de l'industrie agro-alimentaire, et concerne plus particulièrement un procédé d' extrusion à froid de produits alimentaires pour leur mise en forme.The present invention relates to the field of the food industry, and more particularly relates to a cold extrusion process of food products for their shaping.
La mise en forme de produits alimentaires est devenue un enjeu majeur pour les industriels au cours des dernières années. En effet, les consommateurs demandent de plus en plus des produits alimentaires en portions, aux formes originales et variées, permettant de doser aisément les quantités nécessaires à leur repas et suscitant également le désir gustatif. Un autre enjeu est de fournir aux professionnels de l' alimentaires des produits dosés facilement utilisables.The shaping of food products has become a major issue for manufacturers in recent years. Indeed, consumers are increasingly asking for food products in portions, with original and varied forms, to easily measure the quantities necessary for their meal and also arouse the desire to taste. Another challenge is to provide food professionals with readily available dosed products.
Pour répondre à cette exigence, les industriels ont à leurs dispositions différentes techniques, qui ne sont pas toutefois pas pleinement satisfaisantes.In order to meet this requirement, manufacturers have different techniques available to them, which, however, are not entirely satisfactory.
La technique la plus simple est la technique de l'emporte pièce ou du moule. L'inconvénient majeur de cette technique est qu'elle ne permet pas d'obtenir des formes complexes ni d'utiliser une matière première liquide, par ailleurs elle est une source importante de déchets qu'il est difficile de réutiliser compte tenu des normes alimentaires de plus en plus rigoureuses.The simplest technique is the technique of the punch or the mold. The major disadvantage of this technique is that it does not make it possible to obtain complex shapes or to use a liquid raw material, moreover it is an important source of waste that is difficult to reuse in view of food standards. more and more rigorous.
Une technique couramment utilisée est la « machine à boulet », consistant en deux cylindres creux contrarotatifs entre lesquels on verse une pâte alimentaire pré-surgelée ou non, qui ressort ensuite sous forme de « boulets », c'est-à-dire de pellets, qui peuvent subir ensuite une étape de congélation. Un tel procédé est utilisé pour la fabrication des produits
alimentaires surgelés du type soupe en « blocs », épinards en portions, etc.. Les produits ainsi obtenus ne sont pas satisfaisants car non seulement ils présentent un aspect extérieur inesthétique, nécessitant l'utilisation d'emballages opaques, mais ils possèdent de plus une forme limitée par la géométrie de la machine qui ne permet de réaliser que des boulets, en aucun cas des formes ludiques par exemple pour les enfants. Enfin, il est impossible de doser de manière précise la quantité de produit alimentaire des « boulets ». Les pertes de produit sont également importantes.A commonly used technique is the "ball machine", consisting of two counter-rotating hollow cylinders between which a pre-frozen or non-frozen food paste is poured, which then comes out in the form of "balls", that is pellets. , which can then undergo a freezing step. Such a process is used for the manufacture of the products frozen food of the soup type in "blocks", spinach in portions, etc. The products thus obtained are not satisfactory because they not only have an unsightly external appearance, requiring the use of opaque packaging, but they also have a shape limited by the geometry of the machine that allows to make only balls, in no case playful shapes for example for children. Finally, it is impossible to accurately determine the amount of food product "balls". Product losses are also important.
Une autre technique pouvant être utilisée est l'extrusion de produit alimentaire, en particulier l'extrusion à froid. De nombreux produits alimentaires peuvent être extrudés, qu'ils soient solides ou semi- solides, comme par exemple les pâtes pour pain, biscuits ou produits apéritifs, les amidons, les légumes, les viandes, les glaces, le chocolat, les bonbons mous, le chewing-gum (« gomme à mâcher ») , la pâte de fruit, le caramel, les céréales, les protéines végétales, la caséine, le fromage fondu, les aliments pour animaux, etc cette liste n'étant bien sur nullement exhaustive.Another technique that can be used is the extrusion of food product, in particular cold extrusion. Many food products can be extruded, whether solid or semi-solid, such as pasta for bread, biscuits or appetizers, starches, vegetables, meat, ice cream, chocolate, soft candy, chewing gum ("chewing gum"), fruit paste, caramel, cereals, vegetable proteins, casein, processed cheese, animal feed, etc. this list is by no means exhaustive.
Classiquement, une extrudeuse industrielle consiste en un long cylindre comprenant au moins une vis d'extrusion à l'intérieur, à l'une de ses extrémités une trémie d'alimentation et à l'autre une buse de sortie. Généralement, la vis d'extrusion est entraînée par un moteur rotatif dont la vitesse de rotation est contrôlée par un variateur de fréquence. Lors de l'extrusion à basse température, soit les produits sont refroidis voire congelés en amont de l'étape d'extrusion, comme décrit par exemple dans le document US-4, 795, 650, soit les produits sont directement refroidis voire congelés dans l' extrudeuse elle même.
Dans ce dernier cas, soit le refroidissement est réalisé par l'extérieur de l' extrudeuse, c'est-à-dire qu'un fluide de refroidissement circule autour du corps de l' extrudeuse, par exemple de la saumure, de l'ammoniac, de l'eau glycolée, de l'azote liquide, du dioxyde de carbone , comme décrit par exemple dans US2003/0211192 ou US2005/0132902 ; soit le refroidissement est réalisé par contact direct en injectant un fluide de refroidissement dans le produit extrudé, comme décrit par exemple dans les documents EP-0250381 ou US-2006/0283196.Conventionally, an industrial extruder consists of a long cylinder comprising at least one extrusion screw inside, at one of its ends a feed hopper and at the other an outlet nozzle. Generally, the extruder screw is driven by a rotary motor whose rotation speed is controlled by a frequency converter. During the extrusion at low temperature, the products are cooled or even frozen upstream of the extrusion step, as described for example in US-4, 795, 650, or the products are directly cooled or frozen in the extruder itself. In the latter case, the cooling is carried out from outside the extruder, ie a cooling fluid circulates around the body of the extruder, for example brine, ammonia, brine, liquid nitrogen, carbon dioxide, as described for example in US2003 / 0211192 or US2005 / 0132902; or the cooling is carried out by direct contact by injecting a cooling fluid into the extruded product, as described for example in the documents EP-0250381 or US-2006/0283196.
Ces procédés, théoriquement attractifs, sont difficilement exploitables industriellement. En effet, ils présentent l'inconvénient majeur de bloquer la ou les vis de l' extrudeuse par une descente trop rapide de la température du produit. En effet, lorsque la température du produit alimentaire extrudé baisse trop rapidement, la viscosité du produit augmente très rapidement et entraîne une augmentation du couple sur la ou les vis et donc de l'intensité du moteur, déclenchant ainsi la sécurité thermique du moteur et donc le blocage de celui ci. Pour cette raison, ce type de procédé d'extrusion à froid est difficilement utilisable en tant que tel en industrie pour la mise en forme de produits alimentaires ayant une forte viscosité. Ainsi, le problème technique auquel se propose de répondre la présente invention est la mise à disposition d'un procédé industriel permettant de conférer une texture suffisamment solide à des produits alimentaires initialement liquides, semi-solides et/ou solides, pour effectuer une mise en forme de ceux-ci en portions calibrées et possédant un aspect esthétique satisfaisant.These methods, which are theoretically attractive, are difficult to use industrially. Indeed, they have the major disadvantage of blocking the screw or screws of the extruder by a descent too fast temperature of the product. Indeed, when the temperature of the extruded food product drops too rapidly, the viscosity of the product increases very rapidly and causes an increase in the torque on the screw (s) and therefore the intensity of the motor, thus triggering the thermal safety of the motor and therefore blocking this one. For this reason, this type of cold extrusion process is difficult to use as such in industry for the shaping of food products having a high viscosity. Thus, the technical problem to be addressed by the present invention is the provision of an industrial process for imparting a sufficiently solid texture to food products initially liquid, semi-solid and / or solid, to perform a form of these in calibrated portions and having a satisfactory aesthetic appearance.
Ce problème a été résolu par la présente invention, qui propose une amélioration du procédé d'extrusion à froid, encore appelé cryoextrusion . En
effet, la Demanderesse, de manière surprenante et inattendue, a pu mettre en évidence au cours de ses recherches qu'au moment où l'on mesure une augmentation de l'intensité électrique consommée par le moteur de l' extrudeuse, due à l'augmentation incontrôlée de la viscosité du produit alimentaire extrudé, au lieu d'arrêter le moteur ou de diminuer la vitesse de rotation de la vis d'extrusion, il est étonnamment avantageux d'augmenter la vitesse de rotation de la vis d'extrusion, c'est-à-dire d'augmenter l'intensité consommée par le moteur .This problem has been solved by the present invention, which proposes an improvement of the cold extrusion process, also called cryoextrusion. In Indeed, the Applicant, surprisingly and unexpectedly, was able to highlight during his research that when measuring an increase in the electrical intensity consumed by the engine of the extruder, due to the uncontrolled increase in the viscosity of the extruded food product, instead of stopping the motor or decreasing the rotational speed of the extruder screw, it is surprisingly advantageous to increase the rotational speed of the extruder screw, that is, to increase the intensity consumed by the engine.
La présente invention a donc pour objet un procédé pour la mise en forme d'au moins un produit alimentaire par cryoextrusion à l'aide d'une extrudeuse comprenant au moins une vis d'extrusion entrainée par un moteur et une buse en sortie de ladite au moins une vis d'extrusion, caractérisé en ce qu'il comprend la mesure en différents temps t± et t1+i de l'intensité I consommée par le moteur, et l'augmentation de la vitesse de rotation de ladite au moins une vis d'extrusion si la différence d'intensité ΔI entre t± et t1+i est positive.The present invention therefore relates to a process for shaping at least one food product by cryoextrusion using an extruder comprising at least one extrusion screw driven by a motor and a nozzle at the outlet of said at least one extrusion screw, characterized in that it comprises measuring in different times t ± and t 1+ i the intensity I consumed by the engine, and increasing the speed of rotation of said at least an extrusion screw if the difference in intensity ΔI between t ± and t i + i is positive.
Ainsi, contrairement à l'art antérieur, le contrôle ne se pas fait uniquement par la mesure de la température, mais également par le suivi de l'intensité consommée par le moteur au cours du temps ou par la mesure de l'effort mécanique qui s'exerce sur la ou les vis. Cet effort mécanique exprimé en couple ajouté à l'information sur la vitesse de rotation de la ou des vis est lié au courant absorbé par le moteur électrique. Il est donc possible de mettre en œuvre la dite régulation à partir de la mesure de l'effort mécanique et de la vitesse de rotation à la place de la mesure de l'intensité du courant.
Dans tout ce qui suit on parlera donc « d' intensité consommée par le moteur » mais on a compris à la lecture de ce qui précède que l'on peut également mettre en œuvre la présente invention à partir d'une information d'effort mécanique qui s'exerce sur la ou les vis en combinaison avec l'information sur la vitesse de rotation de la ou des vis.Thus, unlike the prior art, the control is not only by measuring the temperature, but also by monitoring the intensity consumed by the motor over time or by measuring the mechanical force that exerts itself on the screw (s). This mechanical effort expressed in torque added to the information on the speed of rotation of the screw or screws is related to the current absorbed by the electric motor. It is therefore possible to implement said regulation from the measurement of the mechanical force and the rotational speed instead of measuring the intensity of the current. In what follows we will talk about "intensity consumed by the engine" but it was understood from the above that we can also implement the present invention from a mechanical stress information which is exerted on the screw or screws in combination with information on the speed of rotation of the screw or screws.
L' intensité I consommée par le moteur est mesurée régulièrement, à un intervalle de temps t1+i - t± de 10~4 secondes à quelques secondes, de préférence de 5.10~4 à 1 seconde, plus préférentiellement encore de quelques millisecondes, à l'aide d'un ampèremètre branché sur le moteur, et cela pendant toute la durée du procédé de cryoextrusion . Par la « différence d'intensité ΔI entre ti et ti+i » on entend la différence d'intensité Iti+i-Iti- Par Iti on entend la mesure de l'intensité consommée par le moteur à un temps t±. Par Itl+i on entend la mesure de l'intensité consommée par le moteur à un temps t1+i, t1+i correspondant à un temps ultérieur à t±. Généralement, le ΔI est mesuré en temps réel, et les légères augmentations/diminutions d'intensité correspondant à la marche normale de l'extrudeuse se compensent pour donner un ΔI globalement nul au cours du temps. Si l'augmentation est brutale et continue sur 2 ou 3 mesures consécutives, ou si ΔI est positif sur une mesure lors de mesures espacées dans le temps, alors la vitesse de la vis est augmentée. L'intensité consommée est une valeur propre à chaque moteur et l'opérateur sera à même de déterminer l'intervalle de temps avec lequel il souhaite effectuer les mesures d'intensité, ainsi que la variation d'intensité à considérer comme signe d'un dysfonctionnement .The intensity I consumed by the motor is measured regularly, at a time interval t 1+ i - t ± from 10 ~ 4 seconds to a few seconds, preferably from 5.10 ~ 4 to 1 second, more preferably still a few milliseconds, using an ammeter connected to the motor, and this throughout the cryoextrusion process. By "difference of .DELTA.I intensity between ti and ti + i" refers to the difference of intensity Iti + i-IIT by I t i is the degree of the intensity consumed by the motor at a time t ±. By I tl + i is meant the measurement of the intensity consumed by the engine at a time t 1+ i, t 1+ i corresponding to a time subsequent to t ± . Generally, the ΔI is measured in real time, and the slight increases / decreases in intensity corresponding to the normal operation of the extruder compensate for giving a globally zero ΔI over time. If the increase is abrupt and continuous over 2 or 3 consecutive measurements, or if ΔI is positive on a measurement during measurements spaced out in time, then the speed of the screw is increased. The intensity consumed is a value specific to each motor and the operator will be able to determine the time interval with which he wishes to make the intensity measurements, as well as the intensity variation to be considered as a sign of a dysfunction .
Le changement d' intensité est avantageusement signalé par tout système d'alerte, et commande de
préférence l'augmentation de la vitesse de rotation de la ou des vis d'extrusion.The change of intensity is advantageously indicated by any alert system, and control of preferably increasing the rotational speed of the extrusion screw or screws.
Pour augmenter la vitesse de rotation de la vis d'extrusion il suffit classiquement d'augmenter la fréquence du générateur (variateur) de fréquence associé au moteur pendant un temps donné, de préférence pendant 5 à 10 secondes. Au niveau industriel, l'augmentation de la fréquence se fait automatiquement dès que la différence ΔI d' intensité est positive et supérieure à une valeur consigne prédéterminée.To increase the rotational speed of the extrusion screw it is usually sufficient to increase the frequency of the frequency generator (drive) associated with the motor for a given time, preferably for 5 to 10 seconds. At the industrial level, the increase of the frequency is done automatically as soon as the difference ΔI of intensity is positive and higher than a predetermined setpoint value.
Au sens de la présente invention, on entend par « cryoextrusion » un procédé d'extrusion réalisée à basse température, de préférence autour du point de congélation du produit alimentaire, plus préférentiellement juste au dessous du point de congélation commençant du produit alimentaire, plus préférentiellement encore entre 0,10C et 1°C voire 2°C au dessous du point de congélation du produit alimentaire. Il est bien évident que la température utilisée pour la mise en œuvre du procédé de cryoextrusion selon l'invention dépend de la composition du produit à extruder. En effet, il est bien connu de l'homme de l'art que la température de congélation commençante d'un produit alimentaire varie en fonction de sa composition, en particulier en fonction de sa composition en eau et en lipides. Plus le produit alimentaire sera riche en eau, plus la température nécessaire à sa mise en forme se rapprochera du point de solidification de l'eau, c'est à dire 00C. Si par ailleurs un produit alimentaire est par exemple riche en beurre, dont la température de fusion est proche de 300C, une température située entre 00C et 300C, variant en fonction du pourcentage en eau et des autres constituants, sera suffisante pour sa mise en forme.
Au sens de la présente invention, on entend par « mise en forme » l'action de conférer une forme déterminée à un produit alimentaire. Le procédé de cryoextrusion selon l'invention, en amenant le produit alimentaire extrudé à une température légèrement inférieure à son point de congélation commençant permet de conférer au produit une texture à la fois suffisamment souple pour effectuer une mise en forme, et suffisamment solide pour que la mise en forme soit conservée en sortie de l' extrudeuse . Cette mise en forme est réalisée à l'aide de la buse de l' extrudeuse, ayant une forme prédéterminée et étant placée directement en sortie de la vis d'extrusion. Les formes de buses les plus utilisées sont l'étoile, le carré, le rond, le triangle, les chiffres, les lettres et autres personnages, mais l'homme du métier est à même d'imaginer n'importe quelle autre forme susceptible de satisfaire la demande du client final.For the purposes of the present invention, the term "cryoextrusion" means an extrusion process carried out at low temperature, preferably around the freezing point of the food product, more preferably just below the freezing point starting from the food product, more preferably still between 0.1 0 C and 1 ° C or 2 ° C below the freezing point of the food product. It is obvious that the temperature used for the implementation of the cryoextrusion process according to the invention depends on the composition of the product to be extruded. Indeed, it is well known to those skilled in the art that the starting freezing temperature of a food product varies according to its composition, in particular according to its composition of water and lipids. The more the food product will be rich in water, the more the temperature necessary for its shaping will approach the point of solidification of the water, ie 0 0 C. If, on the other hand, a food product is for example rich in butter , whose melting temperature is close to 30 0 C, a temperature between 0 0 C and 30 0 C, varying according to the percentage of water and other constituents, will be sufficient for its shaping. For the purposes of the present invention, the term "shaping" the action of conferring a specific shape on a food product. The cryoextrusion process according to the invention, by bringing the extruded food product to a temperature slightly lower than its starting freezing point, makes it possible to give the product a texture that is both flexible enough to effect shaping, and sufficiently strong so that the shaping is kept at the output of the extruder. This shaping is carried out using the nozzle of the extruder, having a predetermined shape and being placed directly at the outlet of the extrusion screw. The most used nozzle shapes are the star, the square, the circle, the triangle, the numbers, the letters and other characters, but the person skilled in the art is able to imagine any other form likely to satisfy the demand of the end customer.
Avantageusement, l' extrudeuse est réfrigérée à l'aide d'un moyen de circulation d'un fluide réfrigérant autour de l' extrudeuse . Le fluide réfrigérant peut être choisi parmi les fluides connus par l'homme du métier, comme notamment l'azote liquide, le dioxyde de carbone , de la saumure, de l'ammoniac, de l'eau glycolée. De manière préférée, le moyen de circulation d'un fluide réfrigérant consiste en une double enveloppe entourant ladite au moins une vis d'extrusion et dans laquelle circule ledit fluide réfrigérant.Advantageously, the extruder is refrigerated using a means for circulating a refrigerant around the extruder. The refrigerant may be selected from fluids known to those skilled in the art, such as in particular liquid nitrogen, carbon dioxide, brine, ammonia, glycol water. Preferably, the means for circulating a refrigerant fluid consists of a double envelope surrounding said at least one extrusion screw and in which circulates said refrigerant fluid.
Au sens de l'invention, on entend par double enveloppe l'association d'une première enveloppe intérieure enveloppant la ou les vis d'extrusion dont une face est en contact direct avec le produit alimentaire, avec une deuxième enveloppe extérieure concentrique à la première de sorte qu'un espace soit ménagé entre la
première et la seconde enveloppe. Ainsi, l'espace ménagé entre les deux enveloppes permet la circulation d'un fluide réfrigérant. De cette manière, le fluide réfrigérant n'est pas en contact direct avec le produit alimentaire, mais en contact indirect par l'intermédiaire de l'enveloppe intérieure. Généralement, la double enveloppe comporte un orifice d'entrée, par lequel on introduit le fluide de refroidissement, et un orifice de sortie par lequel le fluide de refroidissement est évacué. Avantageusement le fluide de refroidissement est recyclé, soit par réinjection dans la double enveloppe, soit pas injection directe sur le produit alimentaire dans la trémie d'alimentation de l' extrudeuse .Within the meaning of the invention, the term "double jacket" means the combination of a first inner envelope enveloping the extrusion screw or screws, one face of which is in direct contact with the food product, with a second outer envelope concentric with the first one. so that a space is created between the first and second envelope. Thus, the space between the two envelopes allows the circulation of a refrigerant. In this way, the refrigerant is not in direct contact with the food product, but in indirect contact via the inner casing. Generally, the jacket comprises an inlet orifice, through which the cooling fluid is introduced, and an outlet orifice through which the cooling fluid is discharged. Advantageously, the cooling fluid is recycled, either by reinjection into the double jacket, or not direct injection on the food product into the feed hopper of the extruder.
La double enveloppe au sens de l'invention peut également être constituée de plusieurs modules indépendants reliés entre eux par des conduits du type tuyaux, permettant le passage du fluide réfrigérant d'un module à l'autre. Dans ce mode de réalisation particulier, la ou les vis d'extrusion viennent se placer dans le cylindre formé par l'association des modules de la double enveloppe. Un tel mode de réalisation présente l'avantage de pouvoir adapter de manière rapide la taille de l' extrudeuse en fonction du produit alimentaire ou de la quantité de produit alimentaire à extruder. De manière avantageuse, la surface de ladite double enveloppe intérieure en contact avec le produit alimentaire est maintenue à une température inférieure ou égale à environ -900C. En effet, la Demanderesse, au cours de ses recherches, a pu déterminer que le maintien d'une température inférieure à environ -900C de la surface de l'enveloppe en contact avec le produit alimentaire permet d'obtenir un phénomène de « zéro adhésion ». En d'autres termes, à des températures inférieures à -900C, le produit alimentaire n'adhère plus
à la surface de l'enveloppe. Ce type de phénomène n'est pas observable avec les appareils de l'art antérieur comportant une réfrigération mécanique, les températures atteintes n'étant pas assez basses. Ces appareils doivent donc faire face à un problème d' adhérence du produit alimentaire sur la surface de la double enveloppe. Le maintien de la surface de la double enveloppe intérieure en contact avec le produit alimentaire à une température inférieure ou égale à environ -900C constitue donc un réel avantage vis-à-vis de l'art antérieur.The double envelope in the sense of the invention may also consist of several independent modules interconnected by pipes of the pipe type, allowing the passage of refrigerant from one module to another. In this particular embodiment, the extrusion screw or screws are placed in the cylinder formed by the combination of the modules of the double envelope. Such an embodiment has the advantage of being able to quickly adapt the size of the extruder depending on the food product or the quantity of food product to be extruded. Advantageously, the surface of said inner double jacket in contact with the food product is maintained at a temperature of less than or equal to about -90 ° C. In fact, the Applicant, during his research, was able to determine that the maintenance a temperature below about -90 ° C. of the surface of the envelope in contact with the food product makes it possible to obtain a phenomenon of "zero adhesion". In other words, at temperatures below -90 ° C., the food product no longer adheres to on the surface of the envelope. This type of phenomenon is not observable with the apparatus of the prior art including mechanical refrigeration, the temperatures reached are not low enough. These devices must therefore face a problem of adhesion of the food product on the surface of the jacket. Maintaining the surface of the inner jacket in contact with the food product at a temperature less than or equal to about -90 ° C. is therefore a real advantage vis-à-vis the prior art.
De préférence, ledit fluide réfrigérant est de l'azote liquide qui permet de maintenir aisément la surface de la double enveloppe en contact avec le produit alimentaire à une température inférieure ou égale à -900C.Preferably, said coolant is liquid nitrogen which makes it easy to maintain the surface of the jacket in contact with the food product at a temperature of less than or equal to -90 ° C.
De manière préférée, la température dudit produit alimentaire est mesurée en sortie de la vis d'extrusion à l'aide d'un thermomètre. Cette température du produit alimentaire est de préférence inférieure d'environ 0,10C à environ 1°C à son point de congélation commençante. La température dudit produit alimentaire peut être en outre mesurée en au moins deux autres points de ladite au moins une vis d'extrusion. En fonction de la température mesurée en sortie de l' extrudeuse, l'homme du métier est à même d' augmenter ou de diminuer le débit de fluide de refroidissement injecté dans la double enveloppe. Si la température du produit alimentaire en sortie de vis est trop importante, c'est-à-dire si le produit alimentaire est trop mou pour effectuer une mise en forme, le débit de fluide de refroidissement injecté est augmenté, de sorte que la température du produit alimentaire soit abaissée jusqu'à obtention d'une texture suffisamment solide pour la mise en forme.
Préférentiellement, l'extrudeuse comprend deux vis d'extrusion. Avantageusement, l'extrudeuse comprend deux vis d'extrusion contrarotatives .Preferably, the temperature of said food product is measured at the outlet of the extrusion screw using a thermometer. This temperature of the food product is preferably less than about 0.1 ° C. to about 1 ° C. at its initial freezing point. The temperature of said food product can be further measured in at least two other points of said at least one extrusion screw. Depending on the temperature measured at the outlet of the extruder, the skilled person is able to increase or decrease the flow rate of cooling fluid injected into the jacket. If the temperature of the food product at the screw outlet is too high, that is to say if the food product is too soft to effect shaping, the injected cooling fluid flow rate is increased, so that the temperature the food product is lowered until a texture is strong enough for shaping. Preferably, the extruder comprises two extrusion screws. Advantageously, the extruder comprises two counter-rotating extrusion screws.
Avantageusement la ou les vis d' extrusion (s) possèdent une géométrie particulière, alternant portions du type « Archimède », permettant l'avancement du produit alimentaire vers la sortie de l'extrudeuse, et portions du type « malaxeuse », permettant le malaxage du produit alimentaire de sorte que l'on obtienne une bonne homogénéisation du produit à l'intérieur de l'extrudeuse. De même, le malaxage du produit alimentaire permet un meilleure répartition du froid au cœur du produit. Généralement, l'extrudeuse comprend deux vis d'extrusion contrarotatives comprenant au moins une portion du type Archimède et au moins une portion du type malaxeuse. Une vis particulièrement adaptée à la réalisation de l'invention peut comprendre une première portion malaxeuse puis une portion Archimède, ou alors une première portion Archimède puis une portion malaxeuse. Une autre vis adaptée à l'invention peut comprendre plusieurs portions alternées, Archimède/malaxeuse, et il appartient à l'homme de l'art de choisir la vis la mieux adaptée au produit alimentaire extrudé. Avantageusement, la portion de vis malaxeuse possède un pas de vis inversé par rapport à la portion du type Archimède. Un schéma non limitatif et simplement illustratif d'une portion malaxeuse est donné à la figure 1 : la portion malaxeuseAdvantageously, the extrusion screw (s) have a particular geometry, alternating portions of the "Archimedean" type, allowing the food product to advance towards the exit of the extruder, and portions of the "kneading" type, allowing mixing. of the food product so that a good homogenization of the product is obtained inside the extruder. Similarly, the mixing of the food product allows a better distribution of cold in the heart of the product. Generally, the extruder comprises two counter-rotating extrusion screws comprising at least one portion of the Archimedes type and at least one portion of the kneading type. A screw particularly adapted to the embodiment of the invention may comprise a first kneading portion and an Archimedean portion, or a first portion Archimedes and then a kneading portion. Another screw adapted to the invention may comprise several alternating portions, Archimedes / kneader, and it is up to those skilled in the art to choose the screw best suited to the extruded food product. Advantageously, the portion of the kneading screw has a screw pitch inverted with respect to the portion of the Archimedes type. A nonlimiting and merely illustrative diagram of a kneading portion is given in FIG. 1: the kneading portion
(1), qui est de préférence rapportée à l'extrémité de chaque vis et à pas inversé, comprend des échancrures (2) par les lesquelles le produit alimentaire doit passer. Chaque filet (3) de cette portion malaxeuse (1), avantageusement de pas constant, a des échancrures (2) réparties hélicoïdalement, lesdites échancrures (2) forment ainsi entre elles au moins une hélice (4) dont le
pas est inversé par rapport à celui du filet (3) de la portion malaxeuse (1) . La portion malaxeuse dont il est question ci-dessus est généralement rapportée et fixée par tout moyen connu à l'extrémité d'une vis d'extrusion, mais elle peut éventuellement faire partie de la vis elle-même .(1), which is preferably attached to the end of each screw and not inverted, comprises indentations (2) through which the food product must pass. Each thread (3) of this kneading portion (1), advantageously of constant pitch, has notches (2) distributed helically, said notches (2) thus form between them at least one helix (4) whose not is inverted with respect to that of the thread (3) of the kneading portion (1). The kneading portion referred to above is generally reported and fixed by any known means at the end of an extrusion screw, but it may possibly be part of the screw itself.
De même, les vis utilisées peuvent comprendre optionnellement une zone de compression, c'est-à-dire par exemple une zone de réduction progressive du pas de vis ou d'augmentation du diamètre de l'arbre de la vis (par exemple un diamètre de l'arbre de la vis croissant à pas de vis constant) .Likewise, the screws used may optionally comprise a compression zone, that is to say for example a zone for progressively reducing the pitch of the screw or increasing the diameter of the shaft of the screw (for example a diameter the shaft of the screw growing at constant screw pitch).
Dans un mode de réalisation de l'invention, le procédé comprend en outre une étape de coupe de l'extrudat à l'aide d'un moyen de coupe placé directement en sortie de la buse. A l'aide de ce moyen de coupe, l'opérateur peut, en faisant varier la cadence de la coupe et/ou la vitesse d'extrusion, préparer des doses de produits alimentaires calibrées. Si l'on augmente la cadence de coupe les doses seront plus petites, et si l'on diminue la cadence de coupe les doses seront plus importantes. Un moyen de coupe au sens de l'invention peut être notamment un fil à découpe, une lame, un couperet, des ciseaux, un biseau, ou tout autre moyen susceptible de réaliser une coupe nette et rapide du produit alimentaire formé. Un moyen de coupe préféré est un couteau rotatif dont la lame effleure la buse de sortie de l' extrudeuse .In one embodiment of the invention, the method further comprises a step of cutting the extrudate using a cutting means placed directly at the outlet of the nozzle. Using this cutting means, the operator can, by varying the rate of cutting and / or the extrusion rate, prepare doses of calibrated food products. If you increase the rate of cutting the doses will be smaller, and if you reduce the rate of cutting the doses will be larger. A cutting means within the meaning of the invention may be in particular a cutting wire, a blade, a chopper, scissors, a bevel, or any other means capable of achieving a clean and fast cut of the food product formed. A preferred cutting means is a rotary knife whose blade touches the exit nozzle of the extruder.
De manière alternative, le procédé tel que décrit plus haut peut consister en la mise en forme simultanée de deux produits alimentaires par « coextrusion ». La coextrusion trouve en particulier un intérêt dans l'enrobage des produits alimentaires ou dans la fabrication de produits alimentaires résultant de
l'association de plusieurs produits alimentaires, par exemple de couches différentes de façon à avoir des doses unitaires esthétiquement attrayantes.Alternatively, the process as described above may consist of the simultaneous shaping of two food products by "coextrusion". Coextrusion is of particular interest in the coating of food products or in the manufacture of food products resulting from the combination of several food products, for example different layers so as to have unit doses aesthetically attractive.
De manière particulièrement avantageuse, l'invention prévoit également l'enregistrement des paramètres de réglage relatifs à l'extrusion. En effet, chaque produit alimentaire nécessite des réglages particuliers de l'extrudeuse (« recettes ») , et ces données peuvent être enregistrées de sorte qu' il suffise à l'opérateur d'indiquer à l'ordinateur quel produit il souhaite extruder pour que l'extrudeuse soit réglée automatiquement en conséquence. Deux types de paramètres peuvent notamment être enregistrés :In a particularly advantageous manner, the invention also provides for the recording of the adjustment parameters relating to the extrusion. Indeed, each food product requires special settings of the extruder ("recipes"), and these data can be recorded so that it is sufficient for the operator to indicate to the computer which product he wishes to extrude for the extruder is automatically adjusted accordingly. Two types of parameters can be recorded in particular:
- les paramètres propres au produit alimentaire à extruder, à savoir par exemple la température de congélation commençante du produit, sa variation d' enthalpie en fonction de la température, qui sont notamment dépendantes de la teneur en eau du produit, de la teneur en matières grasses, ces paramètres permettant de calculer la température de formage du produit, et par voie de conséquence la quantité d'azote liquide à fournir au système, et- the parameters specific to the food product to be extruded, namely, for example, the initial freezing temperature of the product, its variation of enthalpy as a function of temperature, which are in particular dependent on the water content of the product, the content of materials fat, these parameters to calculate the forming temperature of the product, and consequently the amount of liquid nitrogen to provide the system, and
- les paramètres propres à l'extrudeuse, à savoir le nombre et le type de vis, le nombre et le type de modules de double enveloppe, la vitesse de rotation de la vis, l'intensité de blocage du moteur.the parameters specific to the extruder, namely the number and type of screws, the number and type of jacketed modules, the rotation speed of the screw, the blocking intensity of the motor.
L'opérateur, disposant de ses données préenregistrées, n'aura plus qu'à paramétrer la machine en fonction des caractéristiques de son produit.The operator, with his prerecorded data, will only have to set the machine according to the characteristics of his product.
La présente invention a également pour objet tout produit alimentaire susceptible d'être obtenu par le procédé tel que décrit plus haut.
De préférence, le produit alimentaire est notamment choisi parmi les purées de légumes, timbales de légumes, palets et galettes de légumes, les épinards hachés, les potages, veloutés, soupes, bouillons, sauces, plats préparés, préparations de poissons notamment les bâtonnets de poissons, préparations pour crêpes, viande hachée, saucisses, nuggets, herbes surgelées, fromages en portions, gâteaux apéritifs, céréales, fruits, compotes, sauces et nappages sucrés, glaces à l'eau, crèmes glacées et desserts glacés.The present invention also relates to any food product that can be obtained by the method as described above. Preferably, the food product is in particular chosen from vegetable purees, vegetable timbales, vegetable pucks and patties, chopped spinach, soups, cream soups, soups, broths, sauces, prepared dishes, fish preparations, especially fish stir sticks. fish, pancake mixes, minced meat, sausages, nuggets, frozen herbs, portion cheeses, aperitif cakes, cereals, fruit, compotes, sweet sauces and toppings, water ices, ice creams and frozen desserts.
La présente invention a enfin pour objet une installation pour la mise en forme d'au moins un produit alimentaire par cryoextrusion comprenant - au moins une vis d'extrusion entrainée par un moteur,The present invention finally relates to an installation for shaping at least one food product by cryoextrusion comprising - at least one extrusion screw driven by a motor,
- un moyen de détection d'une augmentation de l'intensité consommée par le moteur (ou de l'effort mécanique ainsi que de la vitesse comme on l'a vu plus haut), ledit moyen étant apte à commander un moyen d' augmentation de la vitesse de rotation de la au moins une vis d'extrusion, eta means of detecting an increase in the intensity consumed by the motor (or of the mechanical force as well as the speed as seen above), said means being able to control a means of increasing the rotational speed of the at least one extruder screw, and
- une buse en sortie de ladite au moins une vis d'extrusion.a nozzle at the outlet of said at least one extrusion screw.
Dans l'installation selon l'invention, ledit moyen de détection d'une augmentation de l'intensité consommée par le moteur consiste classiquement en un ampèremètre couplé au moteur, permettant une mesure à intervalles réguliers, et tout au long du procédé de cryoextrusion, de l'intensité consommée par le moteur. Toujours selon l'installation de l'invention, ce moyen de mesure de l'intensité, lorsqu'il détecte une hausse anormale de celle-ci (par exemple supérieure à une valeur consigne
prédéterminée) commande un moyen d'augmentation de la vitesse de rotation de la ou des vis d'extrusion. Ce moyen d'augmenter la vitesse de rotation consiste classiquement en l'augmentation de la fréquence, pendant un temps donné, de l'ordre de quelques secondes, du courant transmis par le générateur de fréquence au moteur de la vis. En augmentant la fréquence transmise, la vitesse de rotation de la vis augmente.In the installation according to the invention, said means of detecting an increase in the intensity consumed by the motor conventionally consists of an ammeter coupled to the motor, allowing measurement at regular intervals, and throughout the cryoextrusion process, the intensity consumed by the engine. Still according to the installation of the invention, this means for measuring the intensity, when it detects an abnormal rise thereof (for example greater than a target value predetermined) controls a means for increasing the rotational speed of the extrusion screw or screws. This means of increasing the rotational speed conventionally consists in increasing the frequency, for a given time, of the order of a few seconds, of the current transmitted by the frequency generator to the motor of the screw. By increasing the transmitted frequency, the rotational speed of the screw increases.
De manière avantageuse, l'installation comprend en outre un moyen de circulation d'un fluide réfrigérant autour de ladite au moins une vis d'extrusion.Advantageously, the installation further comprises a means for circulating a refrigerant fluid around said at least one extrusion screw.
Préférentiellement, ledit moyen de circulation d'un fluide réfrigérant consiste en une double enveloppe entourant ladite au moins une vis d'extrusion et dans laquelle circule ledit fluide réfrigérant.Preferably, said means for circulating a refrigerant fluid consists of a double envelope surrounding said at least one extrusion screw and in which circulates said refrigerant fluid.
Encore préférentiellement, la surface de ladite double enveloppe en contact avec le produit alimentaire est maintenue à une température inférieure ou égale à environ -900C. Toujours préférentiellement, ledit fluide réfrigérant est de l'azote liquide.More preferably, the surface of said jacket in contact with the food product is maintained at a temperature of less than or equal to about -90 ° C. Still preferably, said coolant is liquid nitrogen.
L' installation telle que décrite plus haut peut de plus comprendre au moins un thermomètre ou autre moyen de mesure d'une température permettant de mesurer la température dudit produit alimentaire en sortie de la vis d' extrusion .The installation as described above may further comprise at least one thermometer or other means for measuring a temperature for measuring the temperature of said food product at the outlet of the extrusion screw.
Préférentiellement, la température dudit produit alimentaire est en outre mesurée en au moins deux autres points de la vis d'extrusion. Préférentiellement, l'installation est caractérisée en ce que l'extrudeuse comprend deux vis d'extrusion contrarotatives . Plus préférentiellement, l'extrudeuse comprend deux vis d'extrusion contrarotatives comprenant au moins une portion du type Archimède et au moins une
portion du type malaxeuse. Optionnellement, chacune des vis d'extrusion comprend en outre une zone de compression du produit alimentaire.Preferably, the temperature of said food product is further measured in at least two other points of the extrusion screw. Preferably, the installation is characterized in that the extruder comprises two counter-rotating extrusion screws. More preferably, the extruder comprises two counter-rotating extrusion screws comprising at least one portion of the Archimedes type and at least one portion of the kneading type. Optionally, each of the extrusion screws further comprises a compression zone of the food product.
Avantageusement, l'installation comprend en outre un moyen de coupe placé directement en sortie de la buse, ledit moyen de coupe permettant la découpe du produit alimentaire formé en portions calibrées.Advantageously, the installation further comprises a cutting means placed directly at the outlet of the nozzle, said cutting means for cutting the food product formed into calibrated portions.
Préférentiellement, ledit moyen de coupe est choisi parmi un fil à découpe, une lame, un couperet, des ciseaux, un biseau, ou un couteau rotatif.Preferably, said cutting means is chosen from a cutting wire, a blade, a chopper, scissors, a bevel, or a rotary knife.
Dans un mode de réalisation particulier de l'invention, l'installation comprend en outre un moyen d'enregistrement des paramètres de réglages relatifs à l'extrusion, tels que décrits plus haut. Ce moyen d'enregistrement peut classiquement consister en un ordinateur de bord permettant de contrôler l' extrudeuse .In a particular embodiment of the invention, the installation further comprises means for recording the extrusion-related adjustment parameters, as described above. This recording means can conventionally consist of an onboard computer for controlling the extruder.
La figure 2 est un schéma d'une installation particulière selon l'invention, vue en coupe. L'installation (7) est constituée d'une vis d'extrusionFigure 2 is a diagram of a particular installation according to the invention, sectional view. The installation (7) consists of an extrusion screw
(8), d'une trémie d'alimentation (9) et d'une buse de sortie (10) . La vis d'extrusion (8) est entraînée par un moteur (11) . L'installation (7) comporte également une double enveloppe (12) enveloppant la vis d'extrusion (8). Cette double enveloppe comporte un orifice d'entrée (13) du fluide de refroidissement, ledit fluide circulant tout le long de la double enveloppe autour de la vis d'extrusion jusqu'à l'orifice de sortie (14) relié à un conduit (15) permettant la réinjection du fluide de refroidissement dans la trémie d'alimentation (9) sur le produit alimentaire, autorisant ainsi un recyclage du fluide de refroidissement. Le moteur (11) est relié à un moyen de mesure de l'intensité (16) mesurant au cours du temps l'intensité électrique consommée par le moteur
(11) . En cas d'augmentation anormale de l'intensité consommée par le moteur, un ordre d'augmentation de la vitesse de rotation du moteur est donné. L'installation comprend en outre un moyen de coupe (17) situé en sortie de la buse (10) permettant la découpe du produit extrudé et formé en portions régulières.(8), a feed hopper (9) and an outlet nozzle (10). The extruder screw (8) is driven by a motor (11). The installation (7) also comprises a double envelope (12) enveloping the extrusion screw (8). This double jacket comprises an inlet (13) for the cooling fluid, said fluid circulating all along the double jacket around the extrusion screw to the outlet orifice (14) connected to a duct ( 15) for the reinjection of the cooling fluid in the feed hopper (9) on the food product, thus allowing a recycling of the cooling fluid. The motor (11) is connected to an intensity measuring means (16) measuring, over time, the electrical intensity consumed by the motor (11). In the event of an abnormal increase in the intensity consumed by the motor, an order of increase of the rotational speed of the motor is given. The installation further comprises a cutting means (17) at the outlet of the nozzle (10) for cutting the extruded product and formed into regular portions.
La présente invention sera mieux comprise à la lecture d'un exemple de réalisation, donné à but illustratif et non limitatif de l'invention.The present invention will be better understood on reading an exemplary embodiment, given for illustrative and non-limiting purposes of the invention.
La figure 3 est un graphique représentant l'évolution de l'intensité consommée par le moteur de l'extrudeuse en fonction du temps.Figure 3 is a graph showing the change in the intensity consumed by the extruder motor as a function of time.
EXEMPLE 1 : Mise en forme d' épinards hachés On a réalisé l'extrusion d' épinards hachés possédant les caractéristiques suivantes :EXAMPLE 1: Shaping chopped spinach The extrusion of chopped spinach having the following characteristics was carried out:
- Quantité en eau des épinards : 90% — Protéine et matière sèche 4 %- Water quantity of spinach: 90% - Protein and dry matter 4%
- Lipides 1 %- Lipids 1%
- Glucides 5 %- Carbohydrates 5%
- Point de congélation commençant : -0.80C (voir graphe d' enthalpie ci-dessous).
- Freezing point starting: -0.8 0 C (see enthalpy graph below).
Pour cela, on a utilisé une extrudeuse de 160 cm de longueur, d'une capacité de 300kg/heure munie d'une trémie d'alimentation, d'une buse de sortie en étoile et composée de 4 modules de 40 cm de longueur, comportant chacun une double enveloppe, et deux vis contrarotatives, chacune des vis étant constituée d'une première partie (35cm) du type Archimède, et d'une deuxième partie du type malaxeuse (5cm), telle que décrite dans la figue 1. Chaque double enveloppe de chaque module est reliée à la suivante par un tuyau, et l'on a fait circuler de l'azote liquide à l'intérieur des doubles enveloppes en série, jusqu'à refroidir celles ci à -900C. 180 L d'azote liquide ont été nécessaires pour la mise en froid de l' extrudeuse et 120 L/heure d'azote liquide pour le maintien.For this, we used an extruder 160 cm in length, with a capacity of 300 kg / hour with a feed hopper, a star outlet nozzle and composed of 4 modules 40 cm in length, each having a double envelope, and two counter-rotating screws, each of the screws consisting of a first part (35cm) of the Archimedes type, and a second part of the kneading type (5cm), as described in FIG. The double jacket of each module is connected to the next by a pipe, and liquid nitrogen has been circulated inside the double envelopes in series, until the latter cool down to -90 ° C. 180 L of liquid nitrogen were required for cold extruder and 120 L / hour of liquid nitrogen for maintenance.
On a alors rempli la trémie d'épinards, enclenché le fonctionnement de l' extrudeuse, et on a fixé la vitesse de rotation de l' extrudeuse à 10 Hertz à l'aide du variateur de fréquence relié au moteur.
On a alors récupéré en sortie d'extrudeuse un boudin compact d' épinards hachés en forme d'étoile, dont la température était comprise entre -1°C et -2°C. Les épinards ainsi formés en étoile étaient alors découpés régulièrement en sortie de l'extrudeuse à l'aide d'un fil à découpe, de façon à obtenir une épaisseur de 3 cm, puis congelés .The spinach hopper was then filled, the operation of the extruder started, and the extruder rotation speed was set at 10 Hertz using the frequency converter connected to the motor. A compact flock of spinach spinach in the form of a star, whose temperature was between -1 ° C. and -2 ° C., was then recovered at the extruder outlet. The spinach thus star formed were then regularly cut out of the extruder with a cutting wire, so as to obtain a thickness of 3 cm, and then frozen.
Tout au long du procédé d'extrusion, on a mesuré toutes les millisecondes l'intensité électrique consommée par le moteur. La courbe d'intensité en fonction du temps est donnée à la figure 4. L'intensité consommée par le moteur était de l'ordre de 12 ampères. Lorsque l'on a observé au temps t une augmentation de l'intensité électrique consommée par le moteur (pic à environ 25 ampères) , on a appliqué une augmentation de 6 Hz pendant 6 secondes de la vitesse des vis d'extrusion. Aucun blocage de la vis n'a été observé.
Throughout the extrusion process, the electrical intensity consumed by the motor was measured every millisecond. The intensity curve as a function of time is given in FIG. 4. The intensity consumed by the motor was of the order of 12 amperes. When at time t an increase in the electric intensity consumed by the motor (peak at about 25 amperes) was observed, an increase of 6 Hz was applied for 6 seconds to the speed of the extrusion screws. No blockage of the screw was observed.
Claims
1. Procédé pour la mise en forme d' au moins un produit alimentaire par cryoextrusion à l'aide d'une extrudeuse comprenant au moins une vis d'extrusion entrainée par un moteur, et une buse en sortie de ladite au moins une vis d'extrusion, caractérisé en ce qu'il comprend la mesure en différents temps t± et ti+i de l'intensité I consommée par le moteur, la vitesse de rotation de ladite au moins une vis d'extrusion étant augmentée si la différence d' intensité ΔI entre t± et ti+i est positive et supérieure à une valeur prédéterminée.1. Process for shaping at least one food product by cryoextrusion using an extruder comprising at least one extrusion screw driven by a motor, and a nozzle at the outlet of said at least one screw extrusion, characterized in that it comprises measuring at different times t and t + ± i of the current I consumed by the motor, the rotational speed of said at least one extruder screw is increased if the difference intensity ΔI between t ± and ti + i is positive and greater than a predetermined value.
2. Procédé selon la revendication 1, dans lequel 1' extrudeuse est réfrigérée à l'aide d'un moyen de circulation d'un fluide réfrigérant autour de 1' extrudeuse, de préférence de l'azote liquide.2. The process according to claim 1, wherein the extruder is refrigerated with a means for circulating a coolant around the extruder, preferably liquid nitrogen.
3. Procédé selon la revendication 2, dans lequel le moyen de circulation d'un fluide réfrigérant consiste en une double enveloppe entourant ladite au moins une vis d'extrusion et dans laquelle circule ledit fluide réfrigérant, la surface de ladite double enveloppe en contact avec le produit alimentaire étant préférentiellement maintenue à une température inférieure ou égale à environ -900C. 3. Method according to claim 2, wherein the means for circulating a refrigerant is a double jacket surrounding said at least one extrusion screw and in which circulates said coolant, the surface of said jacket in contact with the food product being preferentially maintained at a temperature of less than or equal to approximately -90 ° C.
4. Procédé selon l'une quelconque des revendications précédentes, dans lequel le produit alimentaire est à une température inférieure d'environ 0,10C à environ 1°C à son point de congélation commençante en sortie de 1' extrudeuse . 4. A process according to any one of the preceding claims, wherein the food product is at a temperature of from about 0.1 ° C to about 1 ° C at its starting freezing point at the exit of the extruder.
5. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l' extrudeuse comprend deux vis d'extrusion, préférentiellement deux vis d'extrusion contrarotatives, et plus préférentiellement encore deux vis d'extrusion contrarotatives comprenant au moins une portion du type Archimède et au moins une portion du type malaxeuse.5. Method according to any one of the preceding claims, characterized in that the extruder comprises two extrusion screws, preferably two counter-rotating extrusion screws, and more preferably two counter-rotating extrusion screws comprising at least one less a portion of the Archimedes type and at least a portion of the kneader type.
6. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce qu'il comprend en outre une étape de coupe de l'extrudat à l'aide d'un moyen de coupe placé directement en sortie de la buse, ledit moyen de coupe permettant la découpe du produit alimentaire formé en portions calibrées, et étant de préférence choisi parmi un fil à découpe, une lame, un couperet, des ciseaux, un biseau, ou un couteau rotatif.6. Method according to any one of the preceding claims, characterized in that it further comprises a cutting step of the extrudate using a cutting means placed directly at the outlet of the nozzle, said means of cutting for cutting the food product formed into calibrated portions, and preferably being selected from a cutting wire, a blade, a chopper, scissors, a bevel, or a rotary knife.
7. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce qu'il consiste en la mise en forme simultanée de deux produits alimentaires par coextrusion . 7. Method according to any one of the preceding claims, characterized in that it consists in the simultaneous shaping of two food products by coextrusion.
8. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce qu'il comprend en outre une étape d'enregistrement des paramètres de réglages relatifs à l'extrusion pour un ou plusieurs produit (s) donné (s) dans un moyen de supervision, de sorte qu'il suffise à l'opérateur d'indiquer audit moyen de supervision quel produit il souhaite extruder pour que l'extrudeuse soit réglée automatiquement en conséquence.8. Method according to any one of the preceding claims, characterized in that it further comprises a step of recording extrusion setting parameters for one or more product (s) given (s) in a means of supervision, so that it is sufficient for the operator to indicate to said means of supervision which product he wishes to extrude so that the extruder is automatically adjusted accordingly.
9. Produit alimentaire susceptible d'être obtenu par le procédé selon l'une quelconque des revendications précédentes, de préférence choisi parmi les purées de légumes, timbales de légumes, palets et galettes de légumes, les épinards hachés, les potages, veloutés, soupes, bouillons, sauces, plats préparés, préparations de poissons notamment les bâtonnets de poissons, préparations pour crêpes, viande hachée, saucisses, nuggets, herbes surgelées, fromages en portions, gâteaux apéritifs, céréales, fruits, compotes, sauces et nappages sucrés, glaces à l'eau, crèmes glacées et desserts glacés . 9. Food product obtainable by the method according to any one of the preceding claims, preferably selected from vegetable purees, vegetable timbales, vegetable pucks and patties, chopped spinach, soups, soups, soups , broths, sauces, prepared dishes, fish preparations including fish sticks, pancake mixes, minced meat, sausages, nuggets, frozen herbs, portion cheeses, appetizer cakes, cereals, fruit, compotes, sauces and sweet toppings, ice cream with water, ice creams and frozen desserts.
10. Installation pour la mise en forme d'au moins un produit alimentaire par cryoextrusion comprenant10. Installation for shaping at least one food product by cryoextrusion comprising
- au moins une vis d'extrusion entrainée par un moteur, - un moyen de détection d'une augmentation de l'intensité consommée par le moteur, consistant de préférence en un ampèremètre couplé au moteur, ledit moyen étant apte à commander un moyen d'augmentation de la vitesse de rotation de ladite au moins une vis d'extrusion, etat least one extrusion screw driven by a motor; means for detecting an increase in the intensity consumed by the motor, preferably consisting of an ammeter coupled to the motor, said means being able to control a means of increasing the rotational speed of said at least one extruder screw, and
— une buse en sortie de ladite au moins une vis d' extrusion .A nozzle at the outlet of said at least one extrusion screw.
11. Installation selon la revendication 10, caractérisée en ce qu'elle comprend en outre un moyen de circulation d'un fluide réfrigérant autour de ladite au moins une vis d'extrusion, ledit moyen de circulation étant de préférence une double enveloppe, dans laquelle circule de préférence de l'azote liquide.11. Installation according to claim 10, characterized in that it further comprises a means for circulating a refrigerant fluid around said at least one extrusion screw, said circulation means preferably being a double envelope, in which preferably circulates liquid nitrogen.
12. Installation selon l'une quelconque des revendications 10 et 11, caractérisée en ce que l'extrudeuse comprend deux vis d'extrusion, préférentiellement deux vis d'extrusion contrarotatives, plus préférentiellement deux vis d'extrusion contrarotatives comprenant au moins une portion du type Archimède et au moins une portion du type malaxeuse.12. Installation according to any one of claims 10 and 11, characterized in that the extruder comprises two extrusion screws, preferably two counter-rotating extrusion screws, more preferably two counter-rotating extrusion screws comprising at least a portion of the Archimedes type and at least a portion of the kneader type.
13. Installation selon l'une quelconque des revendications 10 à 12, caractérisée en ce qu'elle comprend en outre un moyen de coupe placé directement en sortie de la buse, ledit moyen de coupe permettant la découpe du produit alimentaire formé en portions calibrées, et étant de préférence choisi parmi un fil à découpe, une lame, un couperet, des ciseaux, un biseau, ou un couteau rotatif. 13. Installation according to any one of claims 10 to 12, characterized in that it further comprises a cutting means placed directly at the outlet of the nozzle, said cutting means for cutting the food product formed into calibrated portions, and being preferably selected from a cutting wire, a blade, a chopper, scissors, a bevel, or a rotary knife.
14. Installation selon l'une quelconque des revendications 10 à 13, caractérisée en ce qu'elle comprend en outre un moyen d'enregistrement des paramètres de réglages relatifs à l'extrusion pour un ou plusieurs produit (s) donné (s) dans un moyen de supervision, de sorte qu'il suffise à l'opérateur d'indiquer audit moyen de supervision quel produit il souhaite extruder pour que l'extrudeuse soit réglée automatiquement en conséquence. 14. Installation according to any one of claims 10 to 13, characterized in that it further comprises means for recording the setting parameters relating to the extrusion for one or more product (s) given (s) in a supervisory means, so that it is sufficient for the operator to indicate to said supervisory means which product he wishes to extrude so that the extruder is automatically adjusted accordingly.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0754682A FR2915351B1 (en) | 2007-04-25 | 2007-04-25 | PROCESS FOR SHAPING A FOOD PRODUCT BY CRYOEXTRUSION |
PCT/FR2008/050545 WO2008142313A1 (en) | 2007-04-25 | 2008-03-28 | Method for shaping food products by cryo-extrusion |
Publications (1)
Publication Number | Publication Date |
---|---|
EP2142017A1 true EP2142017A1 (en) | 2010-01-13 |
Family
ID=38846985
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP08788071A Withdrawn EP2142017A1 (en) | 2007-04-25 | 2008-03-28 | Method for shaping food products by cryo-extrusion |
Country Status (6)
Country | Link |
---|---|
US (1) | US20100196560A1 (en) |
EP (1) | EP2142017A1 (en) |
AR (1) | AR066296A1 (en) |
BR (1) | BRPI0810818A2 (en) |
FR (1) | FR2915351B1 (en) |
WO (1) | WO2008142313A1 (en) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2932956B1 (en) * | 2008-06-25 | 2010-08-27 | Air Liquide | PROCESS FOR FORMING A FOOD PRODUCT BY CRYOEXTRUSION USING PREDICTIVE TEMPERATURE REGULATION |
US8926308B2 (en) | 2010-04-21 | 2015-01-06 | Intercontinental Great Brands Llc | Dough extruders and methods |
US8986774B2 (en) | 2011-11-29 | 2015-03-24 | Frito-Lay North America, Inc. | Supercritical fluid extruded food product |
US8877277B2 (en) | 2011-11-29 | 2014-11-04 | Frito-Lay North America, Inc. | Supercritical fluid extrusion method, apparatus and system for making a food product |
CN104055209B (en) * | 2014-06-27 | 2016-02-03 | 福建工程学院 | A kind of process equipment of Japanese Premna Herb jelly food |
WO2019236379A1 (en) * | 2018-06-06 | 2019-12-12 | Dippin' Dots Cryogenics, L.L.C. | Cryogenic meat processor |
Family Cites Families (14)
Publication number | Priority date | Publication date | Assignee | Title |
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SE453554B (en) | 1986-06-16 | 1988-02-15 | Frigoscandia Contracting Ab | PROCEDURE AND DEVICE FOR FREEZING FLUID OR semi-liquid food in the form of substantially uniform pellets |
US4795650A (en) | 1986-08-04 | 1989-01-03 | Food Trends, Inc. | Method of making extruded frozen cheesecake product |
DE68905071D1 (en) * | 1988-05-10 | 1993-04-08 | Unilever Nv | AUTOMATED METHOD FOR PRODUCING AN EDIBLE FAT PRODUCT AND APPARATUS FOR IT. |
EP0470326B1 (en) * | 1990-08-10 | 1995-09-06 | Nissei Refrigeration Ltd. | Apparatus for preparing a semifrozen confection |
US5536517A (en) * | 1995-05-26 | 1996-07-16 | Hannaford; Christopher S. | Multidie positive displacement metering apparatus and process |
US6613374B1 (en) * | 1995-11-14 | 2003-09-02 | Nestec S.A. | Frozen confectionery product and method of manufacture |
DE69712397T2 (en) * | 1996-03-26 | 2002-11-28 | Societe Des Produits Nestle S.A., Vevey | Continuous extrusion of chocolate masses |
TW350761B (en) * | 1996-08-30 | 1999-01-21 | Air Prod & Chem | Method and apparatus for moulding a food product |
US6004606A (en) * | 1998-02-23 | 1999-12-21 | Nestec S.A. | Process for preparation of extruded patterned frozen confectionery products |
GB9912629D0 (en) | 1999-05-28 | 1999-07-28 | Unilever Plc | Process and apparatus for production of a frozen food product |
JP2000356441A (en) * | 1999-06-17 | 2000-12-26 | Hoshizaki Electric Co Ltd | Controller for auger type ice making machine |
US7655265B2 (en) | 2003-07-07 | 2010-02-02 | Nestec S.A. | Process control scheme for cooling and heating compressible compounds |
US7047758B2 (en) * | 2003-10-15 | 2006-05-23 | Ross's Manufacturing, Llc | Ice cream machine with specialized motor |
US20060283195A1 (en) | 2005-06-16 | 2006-12-21 | Uwe Rosenbaum | Process and apparatus for continuous cooling of pumpable material with a liquid cryogen |
-
2007
- 2007-04-25 FR FR0754682A patent/FR2915351B1/en not_active Expired - Fee Related
-
2008
- 2008-03-28 EP EP08788071A patent/EP2142017A1/en not_active Withdrawn
- 2008-03-28 WO PCT/FR2008/050545 patent/WO2008142313A1/en active Application Filing
- 2008-03-28 US US12/595,420 patent/US20100196560A1/en not_active Abandoned
- 2008-03-28 BR BRPI0810818-8A2A patent/BRPI0810818A2/en not_active Application Discontinuation
- 2008-04-24 AR ARP080101746A patent/AR066296A1/en active IP Right Grant
Non-Patent Citations (1)
Title |
---|
See references of WO2008142313A1 * |
Also Published As
Publication number | Publication date |
---|---|
FR2915351B1 (en) | 2011-02-18 |
US20100196560A1 (en) | 2010-08-05 |
WO2008142313A1 (en) | 2008-11-27 |
FR2915351A1 (en) | 2008-10-31 |
AR066296A1 (en) | 2009-08-12 |
BRPI0810818A2 (en) | 2014-10-14 |
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