EP1439755A1 - Device for producing sausage-type products - Google Patents
Device for producing sausage-type productsInfo
- Publication number
- EP1439755A1 EP1439755A1 EP02802317A EP02802317A EP1439755A1 EP 1439755 A1 EP1439755 A1 EP 1439755A1 EP 02802317 A EP02802317 A EP 02802317A EP 02802317 A EP02802317 A EP 02802317A EP 1439755 A1 EP1439755 A1 EP 1439755A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- tank
- gelation
- coextrusion
- bath
- path
- 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- Withdrawn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
- 238000001879 gelation Methods 0.000 claims abstract description 20
- 230000002093 peripheral effect Effects 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 235000013580 sausages Nutrition 0.000 claims description 11
- 238000001125 extrusion Methods 0.000 claims description 2
- 239000011324 bead Substances 0.000 abstract 3
- 238000010924 continuous production Methods 0.000 abstract 1
- 238000007654 immersion Methods 0.000 description 8
- 238000011144 upstream manufacturing Methods 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-M alpha-D-galacturonate Chemical compound O[C@H]1O[C@H](C([O-])=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-M 0.000 description 1
- 235000011920 black pudding Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
- A22C11/001—Machines for making skinless sausages, e.g. Frankfurters, Wieners
Definitions
- the present invention relates to the manufacture of sausage type products.
- these products consist of a sausage consisting of a minced meat or fish and / or vegetables, covered with a skin and cut into portions, the section of which can be arbitrary, although generally round. And concerning the manufacture of these products, they are obtained by coextrusion of a rod coated with a starting base comprising for example one or more hydrocolloids such as sodium alginate or pectate, pectin, carrageenans, etc., which base is intended to form the skin by gelation in a bath downstream of the coextrusion means. Following immersion over a fixed period in the bath, the sausage is portioned, rinsed, dried and then conditioned. In a continuous manufacturing mode, the rod at the outlet of the coextrusion head passes into the horizontally elongated gelation bath so as to determine the required immersion time.
- a starting base comprising for example one or more hydrocolloids such as sodium alginate or pectate, pectin, carrageenans, etc.
- a line for manufacturing such continuous products therefore typically comprises a device formed by a coextrusion head discharging into the upstream end of a gelation tank, which has a length determined as a function of the speed of coextrusion and the time of passage or immersion time required for sausage formed.
- the manufacturing line may most often include means common to the manufacture of traditional sausage or other products, such as a "push" type storage means upstream of the coextrusion head and a portioning machine downstream of the gelling tank, which are equipment that many manufacturers already have. For them, the problem is however to insert the aforementioned device therein because of the large length of the gelation bath. And in all cases, this length is excessive due to the space requirement on the ground.
- the invention results from research with a view to eliminating this drawback, in other words very significantly reducing the size of such a gelling tank, without this necessitating a change in the manufacturing parameters which are the speed of coextrusion and the immersion time in the bath, and taking into account that when leaving the coextrusion head, the rod formed remains fragile and brittle for a good part of the immersion time in the gelling bath.
- a device for continuously manufacturing sausage-type products consisting of a sausage covered with a skin obtained by gelation, comprising for this purpose a coextrusion head delivering into a tank containing a gelling bath, said tank has a circular shape and defines an annular peripheral path in which said tube leaving the coextrusion head can be wound in a plurality of turns around means internally delimiting said channel, before emerging from said gelation bath, means being furthermore provided for creating a current therein, for continuously driving said tube substantially at the speed of coextrusion.
- a simple and therefore preferred way of creating said driving current of the rod in the gelation bath is to provide that said tank is of circular shape and rotatable about its axis of revolution, to be driven in rotation so that the circumferential speed of the interior of said channel is substantially equal to the speed of coextrusion; which has the additional advantage of almost eliminating the relative movement between said tube and the means internally delimiting said annular track around which it is wound.
- said tank containing the gelation bath is a tank of substantially cylindrical shape, and it can comprise a dome centrally to define said peripheral annular path.
- said annular channel communicates with the interior of said dome, for example by perforations in the wall of the latter, to increase the volume and therefore the autonomy of the gelation bath.
- Figs. 1 and 2 are schematic views, respectively from above and from the side, of a device according to the invention; and Fig. 3 is a schematic view in axial section of a gelation tank forming part of the device of FIGS. 1 and 2.
- FIGs. 1 and 2 represent the essentials of a device according to the invention for the manufacture of sausages continuously, which comprises at its upstream end a coextrusion head 1 delivering a rod coated with a starting base in a bath of gelling contained in a tank 2.
- a certain time of immersion of the sausage is necessary so that the gelling of its skin is carried out, which will determine with the speed of extrusion an immersion length of this black pudding.
- the coextrusion head 1 can be supplied by means of conventional equipment called “pusher” for the formation of the rod, designated by the reference 3 in Figs. 1 and 2, and a set 4 consisting of a storage hopper and a pump for the formation of the surface layer.
- the tube with its skin is taken up for further processing, in the example shown, passing it through a portioning machine 6.
- a portioning machine 6 This can be a conventional machine, such as that which is the subject of French patent n ° 2 725 876 in the name of the company Nijal SA It is therefore seen that in practice, the device according to the invention may include a pusher and a portioning machine which potential users already have in conventional sausage manufacturing lines.
- one of the major interests of the invention is to allow easy integration into these already existing lines of a gelling tank.
- the gelation tank 2 as it appears better in FIG. 3 where it is shown in axial section, is a substantially cylindrical tank, preferably slightly flared upwards, the middle part of which is occupied by a dome 21, which is preferably slightly frustoconical with its large base on the bottom of the tank 2.
- the dome 21 therefore defines, in the tank 2, a peripheral annular path 20 in the form of a chute where the rod leaving the coextrusion head 1 will be received.
- the gelation bath in track 2 moves longitudinally at a speed substantially equal to the speed of coextrusion, to continuously drive the submerged rod; and this carrying current is advantageously obtained by rotating around its axis of revolution XX and in the direction of flow of the coextrusion head 1 the whole of the tank 2.
- the fact that the tank 2 is rotary also has the advantage that there is almost no relative displacement between the submerged tube and the side wall of the dome 21 which could then be replaced by another type of structure, such as a succession of vertical bars.
- the tank 2 can have an average diameter as small as 0.60 m, approximately, with a track 20 with an average width of 0.15 m, to admit so loose at least ten turns of the coil wound around the dome 21 corresponding to a length of 10 to 12 meters; and it can rotate at a speed of the order of 20 revolutions / minute.
- the entire volume of the tank 2 below the top of the dome 21, including the interior space of the latter is preferably available for the gelling bath, in order to increase its autonomy.
- track 20 must be designed to communicate with the interior of dome 21, by passages consisting for example of perforations in the wall thereof.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
The invention relates to a device that is used for the continuous production of sausage-type products comprising a bead which is covered with a skin that is obtained by means of gelation. For this purpose, the inventive device comprises a coextrusion head (1) which delivers into a gelation tub (2). According to the invention, said tub is circular in shape and defines an annular, peripheral channel (20) in which the bead exiting the coextrusion head (1) can be wound into a plurality of coils before leaving the gelation bath. Moreover, means are provided for creating a current in said bath so that the bead is driven continuously at more or less the coextrusion speed.
Description
DISPOSITIF DE FABRICATION DE PRODUITS DE TYPE SAUCISSE DEVICE FOR MANUFACTURING SAUSAGE TYPE PRODUCTS
La présente invention concerne la fabrication de produits de type saucisse.The present invention relates to the manufacture of sausage type products.
Dans le contexte de la présente invention, ces produits consistent en un boudin constitué d'un hachis de viande ou poisson et/ou légumes, recouvert d'une peau et débité en portions, dont la section peut être quelconque, bien que généralement ronde. Et concernant la fabrication de ces produits, ils sont obtenus par coextrusion d'un boudin enduit d'une base de départ comportant par exemple un ou plusieurs hydrocolloïdes tels qu'alginate ou pectate de sodium, pectine, carraghénates, etc., laquelle base est destinée à former la peau par gélification dans un bain en aval des moyens de coextrusion. Suite à une immersion sur une durée déterminée dans le bain, le boudin est mis en portions, rincé, séché, puis conditionné. Dans un mode de fabrication en continu, le boudin en sortie de la tête de coextrusion passe dans le bain de gélification allongé horizontalement de manière à déterminer le temps d'immersion requis.In the context of the present invention, these products consist of a sausage consisting of a minced meat or fish and / or vegetables, covered with a skin and cut into portions, the section of which can be arbitrary, although generally round. And concerning the manufacture of these products, they are obtained by coextrusion of a rod coated with a starting base comprising for example one or more hydrocolloids such as sodium alginate or pectate, pectin, carrageenans, etc., which base is intended to form the skin by gelation in a bath downstream of the coextrusion means. Following immersion over a fixed period in the bath, the sausage is portioned, rinsed, dried and then conditioned. In a continuous manufacturing mode, the rod at the outlet of the coextrusion head passes into the horizontally elongated gelation bath so as to determine the required immersion time.
Une ligne de fabrication de tels produits en continu comprend donc typiquement un dispositif formé d'une tête de coextrusion débitant dans l'extrémité amont d'un bac de gélification, lequel a une longueur déterminée en fonction de la vitesse de coextrusion et du temps de passage ou temps d'immersion requis pour le
boudin formé. Mais de part et d'autre de ce dispositif, la ligne de fabrication pourra comporter le plus souvent des moyens communs à la fabrication de saucisse traditionnelle ou autres produits, tels un moyen de stockage de type "poussoir" en amont de la tête de coextrusion et une machine de mise en portions en aval du bac de gélification, et qui sont des équipements que beaucoup d'industriels possèdent déjà. Pour eux, le problème est cependant d'y intercaler le dispositif précité en raison de la longueur importante du bain de gélification. Et dans tous les cas, cette longueur est excessive de par l'encombrement au sol qu'elle engendre .A line for manufacturing such continuous products therefore typically comprises a device formed by a coextrusion head discharging into the upstream end of a gelation tank, which has a length determined as a function of the speed of coextrusion and the time of passage or immersion time required for sausage formed. But on either side of this device, the manufacturing line may most often include means common to the manufacture of traditional sausage or other products, such as a "push" type storage means upstream of the coextrusion head and a portioning machine downstream of the gelling tank, which are equipment that many manufacturers already have. For them, the problem is however to insert the aforementioned device therein because of the large length of the gelation bath. And in all cases, this length is excessive due to the space requirement on the ground.
L'invention résulte d'une recherche en vue de supprimer cet inconvénient, autrement dit de diminuer très sensiblement l'encombrement d'un tel bac de gélification, sans que cela nécessite un changement des paramètres de fabrication que sont la vitesse de coextrusion et le temps d'immersion dans le bain, et compte tenu du fait qu'au sortir de la tête de coextrusion, le boudin formé reste fragile et cassant pendant une bonne partie du temps d'immersion dans le bain de gélification.The invention results from research with a view to eliminating this drawback, in other words very significantly reducing the size of such a gelling tank, without this necessitating a change in the manufacturing parameters which are the speed of coextrusion and the immersion time in the bath, and taking into account that when leaving the coextrusion head, the rod formed remains fragile and brittle for a good part of the immersion time in the gelling bath.
Selon l'invention, dans un dispositif de fabrication en continu de produits de type saucisse consistant en un boudin recouvert d'une peau obtenue par gélification, comprenant à cet effet une tête de coextrusion débitant dans un bac contenant un bain de gélification, ledit bac a une forme circulaire et définit une voie périphérique annulaire dans laquelle ledit boudin sortant de la tête de coextrusion peut
être enroulé en une pluralité de spires autour de moyens délimitant intérieurement ladite voie, avant de ressortir dudit bain de gélification, des moyens étant en outre prévus pour créer un courant dans celui-ci, pour entraîner continûment ledit boudin sensiblement à la vitesse de coextrusion.According to the invention, in a device for continuously manufacturing sausage-type products consisting of a sausage covered with a skin obtained by gelation, comprising for this purpose a coextrusion head delivering into a tank containing a gelling bath, said tank has a circular shape and defines an annular peripheral path in which said tube leaving the coextrusion head can be wound in a plurality of turns around means internally delimiting said channel, before emerging from said gelation bath, means being furthermore provided for creating a current therein, for continuously driving said tube substantially at the speed of coextrusion.
Une façon simple et donc préférée de créer ledit courant d'entraînement du boudin dans le bain de gélification est de prévoir que ledit bac soit de forme circulaire et rotatif autour de son axe de révolution, pour être entraîné en rotation de manière à ce que la vitesse circonférentielle de l'intérieur de la dite voie soit sensiblement égale à la vitesse de coextrusion ; ce qui présente l'avantage supplémentaire de quasiment supprimer le mouvement relatif entre ledit boudin et les moyens délimitant intérieurement ladite voie annulaire autour desquels il est enroulé.A simple and therefore preferred way of creating said driving current of the rod in the gelation bath is to provide that said tank is of circular shape and rotatable about its axis of revolution, to be driven in rotation so that the circumferential speed of the interior of said channel is substantially equal to the speed of coextrusion; which has the additional advantage of almost eliminating the relative movement between said tube and the means internally delimiting said annular track around which it is wound.
Dans une forme de réalisation préférée de l'invention, ledit bac contenant le bain de gélification est une cuve de forme sensiblement cylindrique, et il peut comporter centralement un dôme pour définir ladite voie annulaire périphérique. Avantageusement, ladite voie annulaire communique avec l'intérieur dudit dôme, par exemple par des perforations dans la paroi de ce dernier, pour augmenter le volume et par conséquent l'autonomie du bain de gélification.In a preferred embodiment of the invention, said tank containing the gelation bath is a tank of substantially cylindrical shape, and it can comprise a dome centrally to define said peripheral annular path. Advantageously, said annular channel communicates with the interior of said dome, for example by perforations in the wall of the latter, to increase the volume and therefore the autonomy of the gelation bath.
Ces caractéristiques et avantages de l'invention, ainsi que d'autres, apparaîtront plus clairement dans la description suivante, faite en relation avec les dessins joints, dans lesquels :
les Figs. 1 et 2 sont des vues schématiques, respectivement de dessus et de côté d'un dispositif selon l'invention ; et la Fig. 3 est une vue schématique en coupe axiale d'un bac de gélification faisant partie du dispositif des Fig. 1 et 2.These characteristics and advantages of the invention, as well as others, will appear more clearly in the following description, given in relation to the attached drawings, in which: Figs. 1 and 2 are schematic views, respectively from above and from the side, of a device according to the invention; and Fig. 3 is a schematic view in axial section of a gelation tank forming part of the device of FIGS. 1 and 2.
Considérant d'abord les Figs. 1 et 2, elles représentent l'essentiel d'un dispositif selon l'invention pour la fabrication de saucisses en continu, lequel comporte en son extrémité amont une tête de coextrusion 1 débitant un boudin enduit d'une base de départ dans un bain de gélification contenu dans un bac 2. Dans celui-ci, un certain temps d'immersion du boudin est nécessaire pour que la gélification de sa peau soit menée à bien, qui va déterminer avec la vitesse d'extrusion une longueur d'immersion de ce boudin.First considering Figs. 1 and 2, they represent the essentials of a device according to the invention for the manufacture of sausages continuously, which comprises at its upstream end a coextrusion head 1 delivering a rod coated with a starting base in a bath of gelling contained in a tank 2. In this, a certain time of immersion of the sausage is necessary so that the gelling of its skin is carried out, which will determine with the speed of extrusion an immersion length of this black pudding.
La tête de coextrusion 1 peut être alimentée au moyen d'un équipement classique dit "poussoir" pour la formation du boudin, désigné par la référence 3 aux Figs. 1 et 2, et d'un ensemble 4 constitué d'une trémie de stockage et d'une pompe pour la formation de la couche superficielle.The coextrusion head 1 can be supplied by means of conventional equipment called "pusher" for the formation of the rod, designated by the reference 3 in Figs. 1 and 2, and a set 4 consisting of a storage hopper and a pump for the formation of the surface layer.
En aval du bac de gélification 2, le boudin avec sa peau est repris pour traitement ultérieur, s 'agissant dans l'exemple représenté de le faire passer dans une machine de mise en portions 6. Celle-ci peut être une machine classique, telle celle faisant l'objet du brevet français n° 2 725 876 au nom de la société Nijal S.A.
On voit donc qu'en pratique, le dispositif selon l'invention peut comporter un poussoir et une machine de mise en portions dont disposent déjà des utilisateurs potentiels dans des lignes de fabrication de saucisse classique.Downstream of the gelling tank 2, the tube with its skin is taken up for further processing, in the example shown, passing it through a portioning machine 6. This can be a conventional machine, such as that which is the subject of French patent n ° 2 725 876 in the name of the company Nijal SA It is therefore seen that in practice, the device according to the invention may include a pusher and a portioning machine which potential users already have in conventional sausage manufacturing lines.
Et donc, un des intérêts majeurs de l'invention est de permettre d'intégrer facilement dans ces lignes déjà existantes un bac de gélification.And therefore, one of the major interests of the invention is to allow easy integration into these already existing lines of a gelling tank.
Pour ce faire et conformément à l'invention, le bac de gélification 2, tel qu'il apparaît mieux à la Fig. 3 où il est représenté en coupe axiale, est une cuve sensiblement cylindrique, de préférence légèrement évasée vers le haut, dont la partie médiane est occupée par un dôme 21, lequel est de préférence légèrement tronconique avec sa grande base sur le fond de la cuve 2. Le dôme 21 définit donc dans la cuve 2 une voie annulaire périphérique 20 en forme de goulotte où sera reçu le boudin sortant de la tête de coextrusion 1.To do this and in accordance with the invention, the gelation tank 2, as it appears better in FIG. 3 where it is shown in axial section, is a substantially cylindrical tank, preferably slightly flared upwards, the middle part of which is occupied by a dome 21, which is preferably slightly frustoconical with its large base on the bottom of the tank 2. The dome 21 therefore defines, in the tank 2, a peripheral annular path 20 in the form of a chute where the rod leaving the coextrusion head 1 will be received.
Celle-ci, comme le montrent les Figs. 1 et 2, débite selon une direction tangentielle et vers le bas dans la voie 20, laquelle a une hauteur et une largeur adéquate pour que le boudin puisse être enroulé de façon lâche plusieurs fois autour du dôme central 21, c'est-à-dire sur la longueur correspondant au temps d'immersion nécessaire, avant de ressortir en étant repris sur un convoyeur 5 lui aussi orienté selon une direction tangentielle. Il est représenté dans le même alignement que la tête de coextrusion 1, mais il peut bien entendu avoir une direction quelconque par rapport à elle.
Selon une autre caractéristique de l'invention, le bain de gélification dans la voie 2 se déplace longitudinalement à une vitesse sensiblement égale à la vitesse de coextrusion, pour entraîner continûment le boudin immergé ; et ce courant portant est avantageusement obtenu en faisant tourner autour de son axe de révolution X-X et dans le sens de débit de la tête de coextrusion 1 l'ensemble du bac 2. Le fait que le bac 2 soit rotatif a aussi pour avantage qu'il n'y a quasiment pas de déplacement relatif entre le boudin immergé et la paroi latérale du dôme 21 qui pourrait alors être remplacé par un autre type de structure, telle une succession de barreaux verticaux.This, as shown in Figs. 1 and 2, flows in a tangential direction and downward in the track 20, which has a height and a suitable width so that the rod can be loosely wound several times around the central dome 21, that is to say say on the length corresponding to the necessary immersion time, before leaving again by being taken up on a conveyor 5 also oriented in a tangential direction. It is shown in the same alignment as the coextrusion head 1, but it can of course have any direction relative to it. According to another characteristic of the invention, the gelation bath in track 2 moves longitudinally at a speed substantially equal to the speed of coextrusion, to continuously drive the submerged rod; and this carrying current is advantageously obtained by rotating around its axis of revolution XX and in the direction of flow of the coextrusion head 1 the whole of the tank 2. The fact that the tank 2 is rotary also has the advantage that there is almost no relative displacement between the submerged tube and the side wall of the dome 21 which could then be replaced by another type of structure, such as a succession of vertical bars.
A titre d'exemple non limitatif mais validé par des essais, le bac 2 peut avoir un diamètre moyen aussi petit que 0,60 m, environ, avec une voie 20 d'une largeur moyenne de 0,15 m, pour admettre de façon lâche une dizaine au moins de spires du boudin enroulé autour du dôme 21 correspondant à une longueur de 10 à 12 mètres ; et il peut tourner à une vitesse de l'ordre de 20 tours/minute. Néanmoins, on ne peut bien entendu que gagner en fiabilité en augmentant le diamètre du bac 2 et en diminuant en conséquence le nombre de tours du boudin. D'autre part, comme illustré schématiquement par le trait de niveau N à la Fig. 3, tout le volume du bac 2 au-dessous du sommet du dôme 21, y compris l'espace intérieur de ce dernier, est de préférence disponible pour le bain de gélification, afin d'augmenter son autonomie. A cet effet, la voie 20 doit être çrévue communicante avec l'intérieur du dôme 21,
par des passages consistant par exemple en des perforations dans la paroi de celui-ci.
By way of nonlimiting example but validated by tests, the tank 2 can have an average diameter as small as 0.60 m, approximately, with a track 20 with an average width of 0.15 m, to admit so loose at least ten turns of the coil wound around the dome 21 corresponding to a length of 10 to 12 meters; and it can rotate at a speed of the order of 20 revolutions / minute. However, we can of course only gain in reliability by increasing the diameter of the tank 2 and consequently reducing the number of turns of the flange. On the other hand, as illustrated schematically by the level line N in FIG. 3, the entire volume of the tank 2 below the top of the dome 21, including the interior space of the latter, is preferably available for the gelling bath, in order to increase its autonomy. To this end, track 20 must be designed to communicate with the interior of dome 21, by passages consisting for example of perforations in the wall thereof.
Claims
REVENDICATIONS
1) Dispositif de fabrication en continu de produits de type saucisse consistant en un boudin recouvert d'une peau obtenue par gélification, comprenant à cet effet une tête de coextrusion (1) débitant dans un bac (2) contenant un bain de gélification, caractérisé en ce que ledit bac (2) a une forme circulaire et définit une voie périphérique annulaire (20) dans laquelle ledit boudin sortant de la tête de coextrusion (1) peut être enroulé en une pluralité de spires autour de moyens délimitant intérieurement ladite voie (20) , avant de ressortir dudit bain de gélification, des moyens étant en outre prévus pour créer un courant dans celui-ci, pour entraîner continûment ledit boudin sensiblement à la vitesse de coextrusion.1) device for continuously manufacturing sausage-type products consisting of a sausage covered with a skin obtained by gelation, comprising for this purpose a coextrusion head (1) delivering into a tank (2) containing a gelation bath, characterized in that said tank (2) has a circular shape and defines an annular peripheral path (20) in which said tube leaving the coextrusion head (1) can be wound in a plurality of turns around means internally delimiting said path ( 20), before emerging from said gelling bath, means being furthermore provided for creating a current therein, for continuously driving said rod substantially at the speed of coextrusion.
2) Dispositif selon la revendication 1, caractérisé en ce que ledit bac (2) est de forme circulaire et rotatif autour de son axe de révolution (X-X) , pour être entraîné en rotation de manière à ce que la vitesse circonférentielle de l'intérieur de la dite voie (20) soit sensiblement égale à la vitesse de coextrusion. 3) Dispositif selon la revendication 1 ou 2, caractérisé en ce que ledit bac (2) contenant le bain de gélification est une cuve de forme • sensiblement cylindrique.2) Device according to claim 1, characterized in that said tank (2) is circular and rotatable around its axis of revolution (XX), to be driven in rotation so that the circumferential speed of the interior of said channel (20) is substantially equal to the coextrusion speed. 3) Device according to claim 1 or 2, characterized in that said tray (2) containing the solidifying bath is a form of tank • substantially cylindrical.
4) Dispositif selon la revendication 3, caractérisé en ce que ladite cuve comporte centralement
un dôme (21) pour définir ladite voie annulaire périphérique (20) .4) Device according to claim 3, characterized in that said tank comprises centrally a dome (21) for defining said peripheral annular path (20).
5) Dispositif selon la revendication 4, caractérisé en ce que ladite voie annulaire (20) communique avec l'intérieur dudit dôme (21) pour augmenter le volume et par conséquent l'autonomie du bain de gélification.5) Device according to claim 4, characterized in that said annular path (20) communicates with the interior of said dome (21) to increase the volume and therefore the autonomy of the gelation bath.
6) Dispositif selon la revendication 5, caractérisé en ce que ladite voie (20) est communicante avec l'intérieur du dôme (21) par des perforations dans la paroi de ce dernier.6) Device according to claim 5, characterized in that said channel (20) communicates with the interior of the dome (21) by perforations in the wall of the latter.
7) Dispositif selon l'une des revendications 1 à7) Device according to one of claims 1 to
6, caractérisé en ce que ladite tête d'extrusion débite selon une direction tangentielle et vers le bas dans ladite voie (20) du bac de gélification (2) .6, characterized in that said extrusion head flows in a tangential direction and downwards into said path (20) of the gelation tank (2).
8) Dispositif selon l'une des revendications 1 à8) Device according to one of claims 1 to
7, caractérisé en ce qu'un convoyeur (5) de reprise du boudin en sortie du bac de gélification (2) est prévu au-dessus de la voie (20), incliné et orienté selon une direction tangentielle.
7, characterized in that a conveyor (5) for taking up the tube at the outlet from the gelation tank (2) is provided above the track (20), inclined and oriented in a tangential direction.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0113998A FR2831394B1 (en) | 2001-10-30 | 2001-10-30 | DEVICE FOR MANUFACTURING SAUSAGE TYPE PRODUCTS |
| FR0113998 | 2001-10-30 | ||
| PCT/FR2002/003444 WO2003037089A1 (en) | 2001-10-30 | 2002-10-10 | Device for producing sausage-type products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP1439755A1 true EP1439755A1 (en) | 2004-07-28 |
Family
ID=8868861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP02802317A Withdrawn EP1439755A1 (en) | 2001-10-30 | 2002-10-10 | Device for producing sausage-type products |
Country Status (4)
| Country | Link |
|---|---|
| US (1) | US20050037703A1 (en) |
| EP (1) | EP1439755A1 (en) |
| FR (1) | FR2831394B1 (en) |
| WO (1) | WO2003037089A1 (en) |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB895101A (en) * | 1958-09-11 | 1962-05-02 | Paul Helmut Hilgeland | Improvements in or relating to methods for preparing sausages or the like |
| GB1481321A (en) * | 1974-05-16 | 1977-07-27 | Viskase Ltd | Sausage-processing apparatus |
| DE2937761A1 (en) * | 1979-09-19 | 1981-04-02 | Naturin-Werk Becker & Co, 6940 Weinheim | Mfr. and collection of sausages - by coiling into vessel which is rotated and removed on rod for subsequent processing |
| NL9201307A (en) * | 1992-07-21 | 1994-02-16 | Meyn Maschf | Device for treating an extruded strand of foodstuff |
| US5938520A (en) * | 1997-04-10 | 1999-08-17 | Townsend Engineering Company | Conveyor for supporting sausage strands during coagulation cycle, and method of rinsing and drying the same |
| DE19928014A1 (en) * | 1999-06-18 | 2000-12-21 | Breuko Vertriebsgmbh I G | Helical skinless sausage is prepared as elongated string of protein mass, beef or pork sausage meat |
-
2001
- 2001-10-30 FR FR0113998A patent/FR2831394B1/en not_active Expired - Fee Related
-
2002
- 2002-10-10 EP EP02802317A patent/EP1439755A1/en not_active Withdrawn
- 2002-10-10 WO PCT/FR2002/003444 patent/WO2003037089A1/en not_active Ceased
- 2002-10-10 US US10/494,112 patent/US20050037703A1/en not_active Abandoned
Non-Patent Citations (1)
| Title |
|---|
| See references of WO03037089A1 * |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2831394B1 (en) | 2004-01-09 |
| US20050037703A1 (en) | 2005-02-17 |
| WO2003037089A1 (en) | 2003-05-08 |
| FR2831394A1 (en) | 2003-05-02 |
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