FI59700B - FOERFARANDE FOER UPPHETTNING OCH KOAGULERING AV LIVSMEDELSEMULSIONER GENOM ATT ANVAENDA STROEMLEDNINGSUPPHETTNING OCH YTUPPHETTNING - Google Patents

Description

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Patent · and registersrihsllitu · .... _ __. ',. _,. (44) Date of issue and of the date of publication. - -.

Patent · och regiaterstyrelaen v 7 Anekin uthfd och utlikrMtan publicarad 30.06.8l (32) (33) (31) Requested «produced km * —Bogftrd prlorltat (71) (72) Ilkka Ossi Tapio Vanhatalo, Rapoonmaki, lU200 Turenki,

Yrjö, Maikki, Lyökkiniemi 2k, 02l60 Espoo 16,

Seppo Kalevi Reinamo, Kaskenkaatajantie 1 C, 02100 Espoo 10,

Martti Elis Tiuri, Takojantie 1 F, 02130 Espoo 13> Finland -Finland (Fl). (7 * 0 Yrjö Maikki (5¾) Method for heating and coagulating food emulsions using electrically conductive heating and surface heating semi-solid or liquid emulsions.

According to the prior art, these are prepared by enclosing a semi-solid or liquid mass in a shell-forming material, such as in the manufacture of sausages or molds, such as meat and fish cakes and pastes, and heating them until the mass solidifies by thermal coagulation. For raw solid masses such as meatballs and meatballs, this heating step can also be performed without mold as surface heating in various ways. These procedures involve labor-intensive work steps, and the process is only partially mechanizable, slow, and requires a large amount of factory space and thermal energy. Often, during the process, work steps also take place in which nutrients, flavors and aromas are extracted into the heating or cooling water. The production of shellless sausage-type preparations is carried out using this technique, usually by enclosing the pulp in the casing during the heating and cooling steps and then removing the casing, which procedure involves not only additional work steps but also the cost of the casing material.

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For the production of small-diameter preparations such as sausages and Frankfurt sausages, semi-continuous processes have been developed (for example, U.S. Patent 3,163 5 ** 2) in which the pulp is injected into heating molds. Heating in the molds can be performed either as surface heating, or in the case of fast-acting production also as direct electrical conduction heating, whereby an electric current is passed through the mass to be heated, or by combining surface and conduction heating. When conductive heating is used, sparking between the electrode and the mass easily occurs, leading to local overheating and consequent taste defects, as well as corrosion of the electrodes and the transfer of electrode material to contaminate the surface of the preparation to be heated, as well as mass adhesion to the electrodes.

A method based on the use of ring electrodes and electrically conductive heating has been proposed for continuous heating, mainly for the production of sausage (U.S. Pat. No. 3,235,388). The method is characterized by temperature equalization periods interposed between several heating periods between the electrodes made of conductive metal, in which no heating takes place. The method proposes the use of a high-frequency current (10,000 Hz), whereby the surface part heats up faster than the middle part. As a result, thicker diameter preparations remain crude in the middle unless additional heating is performed by other methods.

The present method is based on continuous heating in a flow-through tube using alternately or simultaneously electrical conduction heating and surface heating. The invention is characterized in that the electrically conductive heating is performed using a low frequency electric current so that the mass is first heated from the center relative to the cross-section of the tube, and the resulting temperature difference is smoothed by introducing heat into the surface layer through the tube wall and / or directly into the mass. Conductive heating uses low-frequency alternating current (e.g. 30 Hz), which is applied to the mass to be heated by means of cylinder electrodes. In this case, the current density is more evenly distributed on the cross-section than in the example above. As a result of this and the cooling of the surface, the mass first begins to heat up in the middle, whereby the electrical conductivity -3-59700 in the middle increases, and the heating continues to be stronger in the middle part. At the same time, the thermal expansion of the mass causes the pressure in the tube to rise, and as a result the mass presses tightly against the walls of the tube, thus also making good contact with the surface of the electrodes and avoiding sparking and corrosion of the electrodes. The electrodes used are a moderately conductive material, such as graphite, which prevents local overheating of the mass on the surface of the electrode and consequent adhesion of the mass to the electrodes.

The surface layer is cured by heating the surface of the pipe. This is preferably done in at least two steps: when the temperature of the central part of the pulp is about 40-50 ° C, and at the outlet end of the apparatus. When the surface is heated - close to solidification, it joins The heating at the outlet end of the apparatus gives the surface of the preparation finally cooked and gives it a surface layer of the desired thickness but harder than the rest of the mass.

When using the method, no other temperature differences are formed in the pulp, so no special heat equalization periods are required.

As the pipe material of the apparatus according to the method, a non-conductive material having a low friction relative to the mass to be passed through, such as polytetrafluoroethylene, can be used.

For conduction heating, for example, 50 or 60 Hz alternating current can be used, the voltage of which has been converted to suit the heating device by transformers or thyristor controls.

The distance between the electrodes of the apparatus and the voltage used depend on the electrical properties of the mass to be heated, which in turn also depend on the temperature of the mass. The amount of thermal energy generated in the equipment is thus different in different parts of the equipment. Precise adjustment of the heating power is especially necessary in the coagulation phase. Excessive heating then causes the mass to decompose, with breakthroughs in the separated brine phase. Correspondingly, the already solidified mass can be heated more efficiently.

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Known methods, such as heat exchangers or heating elements, can be used to heat the surface. At the outlet end of the apparatus, heating can also be performed by infrared radiation or by blowing hot air or smoke onto the surface of the preparation, which also causes drying. At the outlet end of the apparatus, the preparation can be cut and packaged by known methods, including aseptic packaging.

An apparatus suitable for applying the method is shown in Figure 1.

The emulsion to be heated is fed to the apparatus at a constant rate using a device _1 ^, which may be, for example, a sausage syringe. The equipment has one or more electric heating parts, three are marked in the figure: A, B and C. The parts have electrodes 2 and the pipe parts 2. · The equipment also has surface heaters ji. Current of different voltages can be supplied to the electric heating parts according to the requirements of the electro-gaps of the part and the energy required therein. In Figure 1, the live conductors are marked with the number 2 and the ones at the zero potential with the number (>.

The use of the method is described in the following example:

Example

Hardware:

The apparatus according to Figure 1 had - 10 electrodes 2 heat exchangers 3 heating parts

The inner diameter of the tube was 21 mm

The distance between the electrodes was 150 mm in Part A, 150 and 200 mm in Part B, and 200 and 250 mm in Part C.

Polytetrafluoroethylene was used as the tube material, the electrodes were graphite.

'5' 5 9 7 0 0

Test performance:

Sausage was made from sausage mass with - 30% beef assortment Additives: - 20% pork assortment - 0.1% ascorbic acid - 28% water - 0.015% NaNO2 - 9.5% leather emulsion - 0.2% polyphosphate calculated as P20_ - 6% potato flour - 0.05% NaNO 2 - 2% salt - 0.5% spices and additives

According to the analytical values, the pulp contained: - - 66% water - \ k% fat - 9% protein - 2% salt The pulp was fed to the equipment at a speed of 15 kg / h, whereby its linear velocity in the pipe was 1.2 mm / s. In the heat exchangers used for water heating, the first heat exchanger, the heating-side temperature was 62 ° C, the second at 72 ° C.

The voltages and currents of the electrical heating parts of the equipment were: part voltage (V) current (A) A 130 2.2 B l60 1.7 C 180 1.6 The frequency of the alternating current used was 50 Hz.

The initial temperature of the sausage mass was 22 ° C, the final temperature was 71 ° C. The finished sausage had a uniform, typical cooking sausage color and consistency. The taste of the product was normal, the taste of the spices was stronger than normal. No fat or liquid separation was observed.

Claims (3)

A continuous process for preparing a sausage or other solid foodstuff from an emulsion, which method coagulates the emulsion into a solid state by passing it into a tube having cylindrical electrodes spaced apart and heating the emulsion by passing an electric current therethrough through the electrodes. surface heating, with the food mass in motion, characterized in that the electrically conductive heating is performed using a low frequency electric current so that the mass is first heated from the center with respect to the cross-section of the tube, and the resulting temperature difference is smoothed by introducing heat to the surface layer Method according to Claim 1, characterized in that an electric current of 50 or 60 Hz is used for the electrical conduction heating. Device for carrying out the method according to Claim 1 or 2, characterized in that the cylindrical electrodes used for conducting electricity are made of a moderately electrically conductive material with a resistivity of more than two tenths of a thousandth of an ohm / cm, for example graphite.