WO2014080271A2 - Filière d'extrusion et procédé d'extrusion d'un produit alimentaire à l'aide de ladite filière - Google Patents

Filière d'extrusion et procédé d'extrusion d'un produit alimentaire à l'aide de ladite filière Download PDF

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Publication number
WO2014080271A2
WO2014080271A2 PCT/IB2013/002610 IB2013002610W WO2014080271A2 WO 2014080271 A2 WO2014080271 A2 WO 2014080271A2 IB 2013002610 W IB2013002610 W IB 2013002610W WO 2014080271 A2 WO2014080271 A2 WO 2014080271A2
Authority
WO
WIPO (PCT)
Prior art keywords
die
extrusion
section
tubular duct
cross
Prior art date
Application number
PCT/IB2013/002610
Other languages
English (en)
Other versions
WO2014080271A3 (fr
Inventor
Enrico Ferrari
Original Assignee
L.M.T. S.R.L.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by L.M.T. S.R.L. filed Critical L.M.T. S.R.L.
Publication of WO2014080271A2 publication Critical patent/WO2014080271A2/fr
Publication of WO2014080271A3 publication Critical patent/WO2014080271A3/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/16—Extruding machines
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • A22C11/02—Sausage filling or stuffing machines
    • A22C11/0209—Stuffing horn assembly
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • 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
    • 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
    • B29C48/03—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor characterised by the shape of the extruded material at extrusion
    • B29C48/07—Flat, e.g. panels
    • B29C48/08—Flat, e.g. panels flexible, e.g. films
    • 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
    • B29C48/15—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor incorporating preformed parts or layers, e.g. extrusion moulding around inserts
    • 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
    • B29C48/30—Extrusion nozzles or dies
    • B29C48/305—Extrusion nozzles or dies having a wide opening, e.g. for forming sheets

Definitions

  • the present invention concerns an extrusion die particularly suited to be used for extruding food products, in particular ground food products.
  • the present invention concerns also a method for extruding food products by means of said extrusion die.
  • some food products are obtained by extruding a raw material through a tubular duct of an extrusion die, whose outlet mouth is configured in such a way as to obtain a product with cross section in a pre-defined shape.
  • An example of such an extrusion die is provided in document EP 2 062 480, concerning the co-extrusion of a food product in a tubular shape and a filling material placed inside the former product.
  • Said method is particularly suitable for the preparation of minced meat-based products, as the extrusion pressure is such as to cause the agglomeration and homogenization of the minced meat.
  • the extrusion die is provided with a rectangular outlet mouth, whose height is much shorter than its width, in such a way as to obtain a sheet-like product resembling a very thin slice of meat.
  • the product obtained in this way can be very attractive for the market, since its reduced thickness allows it to be cooked very quickly.
  • the extrusion dies of the known type do not allow the thickness of the product to be reduced beyond a certain minimum limit compared to the width of the product itself.
  • the reduction of said thickness requires that the height of the tubular duct be reduced compared to its width, so that considerably non-homogeneous values of the extrusion pressure are produced in the different points of each cross section of the duct, due to the different friction values among said points. More precisely, in each cross section of the duct the extrusion pressure increases from the centre towards the sides of the cross section, in the direction corresponding to the length of the cross section itself.
  • Said non-homogeneous pressure involves the drawback of producing a non-homogeneous final product, which results to be more compact at the sides than at the centre, to the detriment of its quality.
  • the minimum limit established for the thickness of the product also poses a minimum limit to the time required to cook the product.
  • an extrusion die particularly suitable for ground food products, which makes it possible to obtain an extruded product whose thickness, compared to its width, is smaller than that obtainable from the extrusion dies of the known type, assuming that in the two cases the degree of homogeneity of the product is the same.
  • said object is equivalent to the object to provide an extrusion die that allows a more homogeneous extruded product to be obtained, meaning a higher quality product compared to that obtainable from the extrusion dies of the known type, assuming that in the two cases the thickness-width ratio of the product is the same.
  • the reduced thickness of the extruded product that can be obtained by means of the invention makes it possible to reduce the product's cooking time to a lower value compared to the time obtainable with the extrusion dies of the known type.
  • FIG. 1 shows an axonometric view of the die that is the subject of the invention
  • Figure 2 shows a side sectional view of the die shown in Figure 1 ;
  • Figure 5 shows a top view of a detail of the die shown in Figure 1 ;
  • FIG. 6 shows an axonometric view of a detail of a variant embodiment of the die of Figure 1 in the open configuration
  • - Figure 7 shows a side sectional view of the detail of Figure 6;
  • Figure 8 shows a front view of the detail of Figure 7.
  • the extrusion die of the invention is particularly suitable for the extrusion of a food product, in particular of minced meat.
  • the die 1 can be used to extrude minced fish, vegetable mixtures or other products.
  • the die 1 preferably but not necessarily comprises a main body 11 with which a cover 12 is slidingly associated, as can be seen in the exploded view of Figure 4.
  • the die 1 can be made in a single piece.
  • the extrusion die 1 defines a tubular duct 2 that extends along an extrusion trajectory X between an inlet mouth 3 and an outlet mouth 4.
  • the product to be extruded is introduced in the tubular duct 2 through said inlet mouth 3 and is pushed along the direction of the extrusion trajectory X until it emerges from the outlet mouth 4.
  • the inlet mouth 3 has preferably but not necessarily a circular shape, in such a way as to facilitate its connection to a product feeding duct.
  • the width of the outlet mouth 4, instead, is larger than its height, so that the extruded product will have a flattened shape in the direction corresponding to the height.
  • the tubular duct 2 has cross sections that are defined according to respective planes perpendicular to the extrusion trajectory X, having progressively decreasing heights and progressively increasing widths proceeding along the extrusion trajectory X, as can be observed in particular in Figures 3 and 5. It should be noted since now that here below the expression “cross section” will mean any cross section of the tubular duct 2 defined according to a corresponding plane perpendicular to the extrusion trajectory X.
  • width and height will mean, respectively, the large and the small dimension of a given cross section.
  • the extrusion trajectory X presents a localized deviation 5 at the level of a cross section 6 of the tubular duct 2 arranged in an intermediate position between the inlet mouth 3 and the outlet mouth 4, indicated with a dotted line in Figure 3.
  • the localized deviation 5 mainly takes place along the direction corresponding to the height of the intermediate cross section 6 and, even more preferably, exclusively along said direction.
  • the extrusion pressure is made more uniform in the direction corresponding to the width of the intermediate cross section 6, where the highest pressure variations are usually recorded.
  • the greater pressure uniformity along the width of the intermediate cross section 6 advantageously makes it possible to flatten the product to a greater extent than that obtainable with the extrusion dies of the known type, assuming that in the two cases the product has the same degree of homogeneity.
  • the width-height ratio of the outlet mouth 4 corresponding to the width-thickness ratio of the extruded product, can exceed 5:1.
  • the lateral surface 9 of the tubular duct 2 preferably comprises four plane portions, incident in pairs at the level of a corresponding one of said corners 7, 8.
  • the cross sections of the tubular duct 2 have progressively decreasing surface areas along the extrusion trajectory X.
  • said decreasing surface areas cause a corresponding increase in the speed of the extruded product, which favours the uniformity of the pressure field along the tubular duct 2 and the homogenization of the product.
  • the widths of the cross sections of the duct 2 increase more rapidly along the first portion of the duct 2 extending from the inlet mouth 3 to the intermediate cross section 6 with respect to that which happens along the second portion extending from the intermediate cross section 6 to the outlet mouth 4.
  • the overall widening angle between the side walls of the first portion may vary depending on the final width of the product to be obtained but is preferably smaller than 45°.
  • the widths of the respective cross sections are preferably the same over the entire portion, in such a way as to maintain the width of the extruded product unvaried and keep the pressure as uniform as possible up to the outlet mouth 4.
  • the intermediate cross section 6 is closer to the outlet mouth 4 than to the inlet mouth 3, in such a way as to make it easier to maintain a uniform pressure up to the outlet mouth 4.
  • the variant embodiment 1" differs from the previous embodiment in that it comprises also a projecting body 10 arranged in the tubular duct 2", between the inlet mouth 3 and the intermediate cross section 6.
  • Said projecting body 10 causes the flow of extruded product to be lifted, generating an helical motion of the latter and thus favouring the homogenization of the product.
  • said arrangement makes it possible to reduce the perturbation produced by the projecting body 10 on the pressure in proximity to the intermediate cross section 6, thus favouring pressure uniformity even downstream of said section.
  • said projecting body 10 has a triangular cross section that causes two mutually symmetrical helical motions in the flow of extruded product.
  • the tubular duct 2' is provided with an outlet mouth 4' that is narrower compared to the outlet mouth of the previous embodiment, by way of mere example.
  • the projecting body 10 can be used in a die having an outlet mouth 4 of any width, for example even in a die according to the first embodiment described above.
  • the product to be extruded is introduced through the inlet mouth 3 of any one of the dies 1 or 1' and is pushed along the respective tubular duct 2, 2' until it exits from the outlet mouth 4, 4'.
  • the product is compressed in the direction corresponding to the height of the tubular duct 2, 2' and at the same time is widened in the direction corresponding to the width, in such a way as to give the flow a flattened shape.
  • the pressures in each cross section of the duct 2, 2' upstream of the intermediate cross section 6 vary along the width and are lower at the centre than at the sides of the same cross section.
  • the friction increase produced by the localized deviation 5 modifies the pressure field in such a way as to give it a substantially uniform value at the level of the intermediate cross section 6, which is maintained even downstream of the latter.
  • the flow downstream of the intermediate cross section 6 the flow is pushed in a substantially uniform way and is further compressed along the direction corresponding to the height of the duct 2 until reaching the desired thickness at the level of the outlet mouth 4, 4'.
  • the more uniform extrusion pressure obtained thanks to the localized deviation of the duct makes it possible to obtain a product that is more homogeneous than that obtainable from the extrusion dies of the known type, assuming that in the two cases the final thickness is the same.
  • the greater pressure uniformity makes it possible to flatten the product to a greater extent, so that it has a thickness that, compared to its width, is lower than that obtainable with the dies of the known type, assuming that in the two cases the degree of homogeneity is the same.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Extrusion Moulding Of Plastics Or The Like (AREA)

Abstract

L'invention concerne une filière d'extrusion (1 ; 1') comprenant un conduit tubulaire (2 ; 2'), qui s'étend entre un embout d'entrée (3) et un embout de sortie (4 ; 4') le long d'une trajectoire d'extrusion (X), comportant des sections transversales successives ayant des largeurs progressivement croissantes et des hauteurs progressivement décroissantes. La trajectoire d'extrusion (X) a une déviation localisée (5) au niveau d'une section transversale intermédiaire (6) du conduit tubulaire (2 ; 2').
PCT/IB2013/002610 2012-11-22 2013-11-22 Filière d'extrusion et procédé d'extrusion d'un produit alimentaire à l'aide de ladite filière WO2014080271A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITVI2012A000314 2012-11-22
IT000314A ITVI20120314A1 (it) 2012-11-22 2012-11-22 Matrice di estrusione e metodo di estrusione di un prodotto alimentare mediante tale matrice

Publications (2)

Publication Number Publication Date
WO2014080271A2 true WO2014080271A2 (fr) 2014-05-30
WO2014080271A3 WO2014080271A3 (fr) 2014-07-24

Family

ID=47633485

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2013/002610 WO2014080271A2 (fr) 2012-11-22 2013-11-22 Filière d'extrusion et procédé d'extrusion d'un produit alimentaire à l'aide de ladite filière

Country Status (2)

Country Link
IT (1) ITVI20120314A1 (fr)
WO (1) WO2014080271A2 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016142788A3 (fr) * 2015-03-12 2016-11-03 Rodríguez González Aniceto Produits de protéine végétale et leurs procédés de fabrication
WO2024022799A1 (fr) * 2022-07-26 2024-02-01 Société des Produits Nestlé S.A. Extrudeuse et appareil à rouleaux

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2062480A1 (fr) 2007-11-21 2009-05-27 Nestec S.A. Ensemble de filière de co-extrusion, procédé de fabrication d'un produit alimentaire co-extrudé et produit alimentaire co-extrudé

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1192834B (it) * 1986-07-11 1988-05-12 Ferrero Spa Procedimento e dispositivo di estrusione particolarmente per l estrusione di masse alimentari
US5773043A (en) * 1997-03-11 1998-06-30 Kerry Ingredients, Inc. Extruder and die assembly for extruding shaped food pieces
ATE230566T1 (de) * 1997-08-31 2003-01-15 Nestle Sa Extrusionsdüse
PT1262106E (pt) * 1999-04-30 2004-05-31 Nestle Sa Cereal estrudido expandido em forma de agregado de bolas que se tocam
FR2936683B1 (fr) * 2008-10-06 2011-01-14 Clextral Dispositif de fabrication en continu par cuisson extrusion d'un produit alimentaire contenant des morceaux entiers et solides et machine d'extrusion equipee d'un tel dispositif

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2062480A1 (fr) 2007-11-21 2009-05-27 Nestec S.A. Ensemble de filière de co-extrusion, procédé de fabrication d'un produit alimentaire co-extrudé et produit alimentaire co-extrudé

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016142788A3 (fr) * 2015-03-12 2016-11-03 Rodríguez González Aniceto Produits de protéine végétale et leurs procédés de fabrication
WO2024022799A1 (fr) * 2022-07-26 2024-02-01 Société des Produits Nestlé S.A. Extrudeuse et appareil à rouleaux

Also Published As

Publication number Publication date
WO2014080271A3 (fr) 2014-07-24
ITVI20120314A1 (it) 2014-05-23

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