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WO2025109186A1 - Chaîne de production pour produire des produits alimentaires individuels et procédé de production de produits alimentaires individuels - Google Patents

Chaîne de production pour produire des produits alimentaires individuels et procédé de production de produits alimentaires individuels Download PDF

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Publication number
WO2025109186A1
WO2025109186A1 PCT/EP2024/083323 EP2024083323W WO2025109186A1 WO 2025109186 A1 WO2025109186 A1 WO 2025109186A1 EP 2024083323 W EP2024083323 W EP 2024083323W WO 2025109186 A1 WO2025109186 A1 WO 2025109186A1
Authority
WO
WIPO (PCT)
Prior art keywords
food mass
food
production line
heat treatment
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.)
Pending
Application number
PCT/EP2024/083323
Other languages
English (en)
Inventor
Joost Van Erp
Johannes Matheus Martinus Petrus VAN DEN HANENBERG
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
GEA Food Solutions Bakel BV
Original Assignee
GEA Food Solutions Bakel BV
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 GEA Food Solutions Bakel BV filed Critical GEA Food Solutions Bakel BV
Priority to DE212024000120.1U priority Critical patent/DE212024000120U1/de
Publication of WO2025109186A1 publication Critical patent/WO2025109186A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C17/00—Other devices for processing meat or bones
    • A22C17/0006—Cutting or shaping meat
    • A22C17/002—Producing portions of meat with predetermined characteristics, e.g. weight or particular dimensions
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C5/00—Apparatus for mixing meat, sausage-meat, or meat products
    • 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

Definitions

  • the present invention relates to a production line for producing individual food products and a method for producing individual food products.
  • Food products especially protein containing food products, such as meat, fish, the like or substitute products for these, petfood, pasta, potatoes are often heat treated, for example heated, cooked, fried or dried during production.
  • this heat treatment takes place in a heat-treatment device, for example an oven, which comprises a transportation means, for example a conveyor belt, preferably an endless belt, which moves the individual products through the heat treatment device, where they are subjected to heat.
  • a heat-treatment device for example an oven
  • a transportation means for example a conveyor belt, preferably an endless belt, which moves the individual products through the heat treatment device, where they are subjected to heat.
  • the conveyor belts are arranged typically in vertical spirals.
  • such a heat treatment device comprises at least two chambers in which different cooking conditions for the products can be set, whereby these chambers are supplied with air, water-steam or water vapor. Both of these chambers are linked with a conveyor belt, wherein one of these chambers comprises an upward leading vertical spiral and the other chamber has a downward leading vertical spiral.
  • These conventional ovens require much space and the conveyor belts are in need of constant maintenance. Even more so, conveyor belts for transportational use are of high complexity and require a lot of assembly time. Due to their complexity, conveyor belt ovens are hard to clean after the production of the individual food products leading to an increased risk of cross contamination. Hence, the cleaning of a conveyor belt oven after use is often conducted with a lot of water and cleaning agents. Additionally, conventional conveyor belt ovens require high amounts of energy for the heat treatment process.
  • a production line for producing individual food products from a pumpable food mass comprising a heat treatment device, a cutting device and a food mass pump for conveying at least one food mass stream through the heat treatment device to the cutting device, wherein the cutting device is arranged downstream of the heat treatment device and configured for cutting the at least one food mass stream leaving the heat treatment device into individual food products.
  • the food product line for producing individual products comprises at least one heat treatment device, at least one cutting device and a food mass pump.
  • the food mass pump can provide a continuous or semi-continuous flow of the pumpable food mass, whereby the food mass stream is pumped through the heat treatment device. Varying the speed of the pump may allow for a variation of the residence time of the food mass stream within the heat treatment device.
  • the pump may be supplied with a food mass from a grinder, a hopper or stuffer, wherein the pump can then force the food mass stream through the heat treatment device.
  • the heat treatment device can be used for cooking, heating, drying or the like.
  • a cutting device is arranged downstream of the heat treatment device, wherein the cutting device may cut the food mass stream into the desired sizes or portions of food products.
  • the inventive production line is advantageous as it requires less space than conventional production lines while simultaneously allowing for an easier cleaning and maintenance of the heat treatment device.
  • Pumping the food mass stream through the heat treatment device and only cutting the given stream into individual food products after the heat treatment device allows for simplified transport through the heat treatment device. There is no need for complex transport structures, which require higher maintenance costs and increased cleaning efforts.
  • the inventive production line allows to decrease downtimes and therefore increase production. Also, the amount of water and cleaning agents can be reduced. Even more so, the production line according to the invention is easier and faster to install due to the reduced complexity.
  • the food mass pump conveys the food mass stream through the heat treatment device via a transport means.
  • the conveyance speed of the food mass pump may be adjustable.
  • the production line comprises a food mass transport tube, which is configured to guide the food mass stream through the heat treatment device.
  • the food mass transport tube which may be substantially comprised by the heat treatment device, e.g., may have a circular cross-sectional area.
  • the food mass transport tube may extend from the food mass pump to downstream of the heat treatment device, wherein the food mass transport tube extends further than a downstream end of the heat treatment device.
  • the food mass transport tube may extend up to a location within the cutting device, preferably may extend up to a cutting means of the cutting device.
  • the food mass pump may control the residence time of the food mass within the food mass transport tube.
  • the heat treatment device is a solid- state radio frequency, RF, heat treatment device.
  • radio frequency and “RF” refer to frequencies in the range from 20 kHz to 300 GHz.
  • Electromagnetic waves in this frequency band typically are capable of causing dielectric heating in food.
  • the heat treatment device is configured to operate in the frequency range from 300 MHz to 300 GHz. Electromagnetic radiation in this is frequency range is also referred to as microwave radiation.
  • the heat treatment device is configured to operate in the frequency range from 20 kHz to 300 MHz, in particular in the frequency range from 10 MHz to 100 MHz.
  • the heat treatment device may comprise at least one, preferably a multitude of, solid-state radio frequency sources.
  • the food product may be conveyed through the heat treatment device through one or more tubes that are at least partially made from a material, that is at least partially permeable, preferably transparent for radio frequency radiation.
  • the tube can for example be made from a plastic material, preferably from a food grade plastic material.
  • the at least one solid-state radio frequency source may comprise a solid-state radio frequency transistor, wherein the transistor is preferably arranged within a radio frequency power amplifier.
  • a radio frequency power amplifier is an electronic amplifier, that converts a low power radio frequency signal into a higher power signal.
  • the radio frequency power amplifier can drive an antenna of a transmitter.
  • the antenna may be arranged in a cavity next to the food mass transport tube or in a cavity the food mass transport tube runs through.
  • the antenna can be coupled to and/or located in a waveguide, wherein the antenna can radiate the radio waves into the waveguide, which is preferably designed of reflective material and can guide the radio waves to a desired location.
  • the desired location may be the at least one food mass transport tube.
  • the solid-state radio frequency source has a lower energy consumption.
  • the heat treatment device can be used for heating, cooking, drying, disinfecting, pasteurizing and/or sterilizing the food mass conveyed through the heat treatment device.
  • the heat treatment device comprises a magnetron or a heat carrier that is a thermal oil, steam or heated air.
  • the food product may be conveyed through the heat treatment device through one or more tubes that are directly or indirectly heated by the heat carrier.
  • the heat treatment device is configured to apply less heat to a first region of the food mass stream which is arranged near the peripheral surface of the food mass stream than to a second region which is arranged further away from the peripheral surface of the food mass stream, e.g. arranged at the centre of the food mass stream.
  • edge heating of the food mass stream may be reduced, preferably an equal distribution of heat with respect to the cross section of the food mass stream may be obtained.
  • the production line comprises a mass flow divider arranged between the food mass pump and the heat treatment device for dividing the food mass stream delivered by the food mass pump into multiple food mass streams, wherein the heat treatment device is configured for the passage of said multiple food mass streams and the cutting device is configured for cutting said multiple food mass streams.
  • the flow divider may split up the food mass stream leaving the pump into multiple food mass streams.
  • each of these multiple food mass streams is arranged within a food mass transport tube, wherein the food mass transport tubes can lead the food mass streams through the heat treatment device.
  • the flow divider may split the food mass stream into two, three, four, five or more multiple food mass streams, which are arranged substantially parallel in the direction of conveyance of the food mass stream.
  • the cutting device is favourably arranged downstream the heat treatment device, wherein the cutting device may cut one or more of the multiple flow streams leaving the heat treatment device simultaneously.
  • the flow divider may allow to process an increased amount of food mass in the heat treatment device and thus, results in a higher food product output of the product line.
  • the food mass transport tube in particular as part of the food mass pump and/or the mass flow divider, is configured for guiding at least two different food mass streams at the same time. Therefore, the food mass transport tube may comprise a die element to separate the at least two different food mass streams. This allows to obtain multi-tone and/or multi-product food products.
  • the food production line includes a flow divider, preferably exiting food mass transport tubes each comprise a die element, so that all food mass streams may provide multi-tone and/or multi-product food products.
  • the food mass transport tube may have two different inlets for food mass streams, wherein each inlet may be supplied via a different food mass pump.
  • the food mass transport tube comprises an inlet and a guiding part, wherein these two parts may comprise different cross-sections.
  • the inlet part is favourably designed in a ring-like structure, wherein one food mass stream is supplied to an inner-part of the ring-like structure and the other food mass stream is supplied to the outer-part of the ring-like structure.
  • These at least two food mass streams may be combined within the guiding part.
  • the production line comprises at least one static mixer element for mixing the at least one food mass stream, wherein the at least one static mixer element is preferably arranged upstream the heat treatment device.
  • the static mixer element allows for a mixing of the food mass stream while it is conveyed. Furthermore, fibres contained within the food mass stream may be aligned in a predetermined direction by the static mixer element. This may result in a more homogenous individual food product and a better bite of the food product to be produced by the product line.
  • a static mixer element is, e.g., advantageous for applications of the production line in which vegan food products are produced.
  • the static mixer element may be arranged inside a transport tube of the production line, e.g., a transport tube upstream the heat treatment device.
  • the static mixer element may be configured to be removable from the food mass transport tube thereby facilitating reconfiguration and/or cleaning of the food processing line.
  • each of said transport tubes includes a static mixer element so that all food mass streams can be mixed, e.g., in parallel.
  • the static mixer element may be configured as part of the food mass pump or as part of the heat treatment device or as part of a device connecting the food mass pump and the heat treatment device, e.g., a flow divider. If the static mixer element is configured as part of the heat treatment device, it is preferred that the static mixer element is arranged closer to an inlet of the heat treatment device than to an outlet of the heat treatment device.
  • the static mixer element may be arranged at a position in the food mass stream where proteins inside the stream are not yet coagulated.
  • the production line includes a flow divider arranged between the food mass pump and the heat treatment device for dividing the food mass stream delivered by the food mass pump into multiple food mass streams, wherein said multiple food mass streams are preferably each located within a food mass transport tube, wherein each of the multiple food mass streams comprises a static mixer element.
  • a static mixer element is arranged between the food pump and the flow divider.
  • the heat treatment device preferably comprises multiple food mass transport tubes, e.g., arranged in parallel.
  • the multiple food mass transport tubes may have identical cross-sections. Alternatively, the multiple food mass transport tubes may have different cross-sections so that individual food products of different width can be produced.
  • the multiple food mass transport tubes may each comprise a static mixer element, whereby the static mixer elements may differ for each food mass transport tube depending on the desired structure of the individual food product to be created.
  • the production line comprises a first cooling device arranged upstream the heat treatment device.
  • the first cooling device is configured for cooling, in particular for freezing, at least a part of the peripheral surface of the at least one food mass stream before entering the heat treatment device.
  • the first cooling device is configured for cooling, in particular for freezing, the complete peripheral surface of the at least one food mass stream, that means the complete circumference of the food mass stream, before entering the heat treatment device.
  • the production line comprises a second cooling device arranged downstream the heat treatment device and upstream the cutting device.
  • the second cooling device is preferably configured for cooling, in particular for freezing, at least a part of the peripheral surface of the at least one food mass stream before entering the cutting device.
  • the second cooling device is configured for cooling, in particular for freezing, the complete peripheral surface of the at least one food mass stream, that means the complete circumference of the food mass stream, before entering the cutting device. Cooling, in particular freezing, at least a thin outer layer of the food mass stream prior to cutting has the advantage that a cleaner cut can be obtained and/or that less food mass accumulates at the cutting device.
  • the heat treatment device comprises at least one forming insert assigned to each of the at least one food mass streams, wherein the forming insert is configured for forming the contour of the food mass stream.
  • the food mass streams are each arranged within a food mass transport tube, wherein the insert may be arranged at the end of the food mass transport tube.
  • the forming insert is at least partially made from a material that is at least partially permeable, more preferably transparent, for radio frequency radiation.
  • the forming insert may be arranged inside the food mass transport tube with an opening area substantially perpendicular to the direction of conveyance of the food mass stream. The pressure induced by the pump can force the food mass stream through the opening of the forming insert.
  • the opening of the forming insert may have specific cross-sectional surface area, preferably round, oval, polygonal or a star-shape, so that the food products after production have the form of the opening of the forming insert. If a static mixer element is present, it may at least partially extend into the forming insert.
  • the forming insert can be manufactured by 3D printing. 3D printing offers the possibility to allow a complex geometry that results in improved fit and functionality.
  • the forming insert is removably attachable to the food mass transport tube.
  • the forming insert may easily be removed from the heat treatment device in order to allow for easy cleaning of the apparatus.
  • the forming insert is arranged at a distance from the inlet of the food mass transport tube of the heat treatment device so that the food mass can heat up before entering the forming insert.
  • the forming insert can be arranged such that it extends until the outlet of the heat treatment device.
  • the forming insert can also be arranged at a distance from the outlet of the heat treatment device.
  • the food mass pump comprises a forming insert, wherein the forming insert is configured for forming the contour of the food mass stream.
  • At least one forming insert is arranged downstream the food mass pump and upstream the heat treatment device, wherein the forming insert is assigned to each of the at least one food mass streams, wherein the forming insert is configured for forming the contour of the respective food mass stream.
  • the heat treatment device comprises at least one cutting insert assigned to each of the at least one food mass streams, wherein the insert is configured for cutting the respective food mass stream in a direction parallel to the direction of conveyance of the food mass stream.
  • the cutting insert may comprise one or more blade-like elements located within the food mass stream, wherein the blade-like element is preferably arranged substantially parallel to the direction of conveyance of the food mass stream.
  • the cutting insert is preferably arranged within the food mass stream and either in the heat treatment device or between the heat treatment device and the cutting device or within the first or second cooling device or within the cutting device just before the location of the cutting blade or cutting wire.
  • the cutting insert is at least partially made from a material that is at least partially permeable, more preferably transparent, for radio frequency radiation.
  • the cutting insert enables the food mass stream to be cut into slices, stripes or cubes or the like.
  • the multiple food streams may comprise different cutting inserts, in order to simultaneously produce food products with different shapes.
  • the food mass pump comprises a cutting insert, wherein the cutting insert is configured for cutting the food mass stream in a direction parallel to the direction of conveyance of the food mass stream.
  • At least one cutting insert is arranged downstream the food mass pump and upstream the heat treatment device, wherein the cutting insert is assigned to each of the at least one food mass streams, wherein the cutting insert is configured for cutting the respective food mass stream in a direction parallel to the direction of conveyance of the food mass stream.
  • Naturally shaped products can be produced with an embodiment of a production line comprising a food mass pump, a heat treatment device, a cutting device and a freezing apparatus.
  • a cutting insert can be located in an end region of the heat treatment device or within the cutting device just before the location of the cutting means.
  • Products with a smooth texture such as ham cubes can be produced with an embodiment of a production line comprising a food mass pump, a heat treatment device, a cooling device, a cutting device and a freezing apparatus.
  • a cutting insert will be located close to the exit of the cooling device or within the cutting device just before the location of the cutting means.
  • the heat treatment device comprises at least one forming-and-cutting-insert configured for forming at least one food mass stream and cutting the respective food mass stream in a direction parallel to the direction of conveyance of the food mass stream at the same time.
  • This embodiment allows to obtain structured individual products, e.g., products having a lamellae, herringbone or other desired appearance.
  • the forming-and-cutting-insert may comprise multiple openings so that the food mass stream is forced through the multiple openings in parallel. After passing the forming-and cutting-insert, the food mass may partially re-bond so that structured food products is obtained.
  • the forming-and cutting insert can be manufactured by 3D printing. 3D printing offers the possibility to allow a complex geometry that results in improved fit and functionality.
  • the food mass pump comprises a forming-and-cutting insert configured for forming the contour of at least one food mass stream and cutting the respective food mass stream in a direction parallel to the direction of conveyance of the food mass stream at the same time.
  • at least one forming-and-cutting insert is arranged downstream the food mass pump and upstream the heat treatment device, wherein the forming-and-cutting insert is assigned to each of the at least one food mass streams, wherein the forming-and-cutting insert is configured for forming the contour of the respective food mass stream and cutting the respective food mass stream in a direction parallel to the direction of conveyance of the food mass stream at approximately the same time.
  • the afore-mentioned forming insert and/or cutting insert is arranged between the food mass pump and the heat treatment device and preferably arranged downstream of the static mixer , more preferably directly after the static mixer.
  • the forming insert is preferably arranged within the food mass pump or between the food mass pump and the heat treatment device or close to the inlet of the heat treatment device where the respective food mass is not yet solidified
  • the afore-mentioned forming insert and/or cutting insert is arranged, between the heat treatment device and the cutting device.
  • the forming insert is preferably arranged upstream of the cutting insert.
  • the food production line preferably includes a retaining insert arranged downstream the respective forming insert or forming-and-cutting insert.
  • the retaining insert may improve guidance of the food mass stream, in particular a solidified food mass stream, after leaving the respective forming insert or forming-and-cutting insert.
  • the retaining insert may be arranged in contact with the respective forming insert or forming-and-cutting insert.
  • the retaining insert may extend to within the cutting device, in particular to a cutting means of the cutting device.
  • the retaining insert may comprise an opening for the food mass stream that has a similar shape as the respective forming insert or forming-and-cutting insert.
  • the opening of the retaining insert may be slightly larger than the opening of the respective forming insert or forming-and-cutting insert so that the food mass stream leaving the respective forming insert or forming-and-cutting insert may face less resistance during flow.
  • the cutting device comprises a cutting blade or a cutting wire.
  • the cutting device may comprise one or more cutting blades or cutting wires to cut one food mass stream or multiple food mass streams, whereby preferably each cutting blade or cutting wire is controlled individually and configured for cutting a food mass stream leaving the heat treatment device into individual food products. This advantageously allows for different simultaneous portioning for the multiple food mass streams. If multiple food mass streams are present, such embodiment allows for producing individual products from a first food mass stream having a different thickness as compared to products from a second food mass stream. E.g., such embodiment allows for producing a diversity of snack product shapes with different thickness in a convenient way.
  • the cutting device is arranged downstream of the heat treatment device and the cutting blade or cutting wire is preferably configured to cut the food mass stream(s) substantially perpendicular to the direction of conveyance of the food mass stream.
  • the cutting device comprises a cutting blade or cutting wire that is configured to vary its speed at the time it is cutting the food mass stream to separate individual food products.
  • the cutting blade or wire may cut a first part of the food mass stream at a first speed and reduce its speed while cutting the remaining part of the food mass stream.
  • the products obtained from the first part will have a shorter length than the individual products obtained from the remaining part of the food mass stream.
  • the food production line comprises an inline temperature measurement device configured to measure the outside temperature but more preferably the core temperature of at least one food mass stream.
  • the food production line comprises an infrared-camera, IR-camera, arranged to detect the core temperature and/or core temperature distribution at the end face of the food mass stream just before, during or just after an individual product has been separated from the food mass stream by the cutting device.
  • the inline temperature measurement device may include a temperature probe or an apparatus to determine dielectric properties of the food mass stream, e.g., the relative permittivity of the food mass stream.
  • the inline temperature measurement device is located in the same center line as the direction of the food mass stream. In another embodiment the temperature measurement device is located under an angle relative to the direction of the food mass stream.
  • the food production line is configured to control the operation of the food mass pump as a function of the determined core temperature and/or core temperature distribution.
  • the conveyance speed of the food mass stream may be adapted to reach a predetermined target core temperature and/or predetermined target core distribution.
  • the food production line is configured to control the operation of the heat treatment device or of the food mass pump as a function of the determined core temperature and/or core temperature distribution.
  • the energy output of the heat treatment device may be adapted to reach a predetermined target core temperature and/or predetermined target core distribution.
  • the production line comprises a coating apparatus for coating the individual food products arranged downstream the cutting device.
  • the individual food products cut by the cutting device fall onto a conveyor belt, wherein the conveyor belt transports the individual food products to the coating apparatus.
  • the production line comprises a frying apparatus for frying the individual food products arranged downstream the cutting device, and, if applicable, arranged downstream of the coating device.
  • the coated individual food products are preferably transported to the frying apparatus via a conveyor belt, whereby the conveyor belt comprises a mesh or grid-like structure.
  • the conveyor belt comprises a mesh or grid-like structure.
  • any coating fallen off the individual food products may pass through the mesh or grid-like structure.
  • the coating may be reused or removed from the production line.
  • the production line comprises a freezing apparatus for freezing the individual food products arranged downstream the cutting device.
  • the freezing apparatus may freeze the individual food products, whereby the individual food products pass through the freezing apparatus via a conveyor belt.
  • the freezing apparatus can be arranged downstream of the frying apparatus. The finished individual product may thus be frozen in order to improve the shelf-life of the individual food products.
  • the freezing apparatus shock-freezes the individual food products.
  • the individual food products shock-freezes the individual food products.
  • the production line comprises a packaging apparatus for packaging the individual food products arranged downstream of the cutting device.
  • the individual food products may be portioned, counted or weighed prior to being filled into a package or within a package for the individual food products, wherein after the packaging apparatus air-tightly seals the portioned, counted or weighed individual food products.
  • the packaging apparatus is arranged downstream of the freezing apparatus.
  • the food production line includes a wet coating apparatus downstream of the cutting device and a dry coating apparatus downstream of the wet coating apparatus and a frying apparatus downstream of the dry coating apparatus and a freezing apparatus downstream of the frying apparatus and a packaging apparatus downstream of the freezing apparatus.
  • the food production line according to embodiment A is suitable for producing coated vegan, vegetarian, meat, cheese or hybrid products in the form of burgers, sticks, schnitzels, chunks or nuggets.
  • the food production line includes a pre-dusting apparatus downstream of the cutting device and first wet coating apparatus downstream of the pre-dusting apparatus and a dry coating apparatus downstream of the first wet coating apparatus and second wet coating apparatus downstream of the dry coating apparatus and a frying apparatus downstream of the second wet coating apparatus and a freezing apparatus downstream of the frying apparatus and a packaging apparatus downstream of the freezing apparatus.
  • the food production line according to embodiment B is suitable for producing coated vegan, vegetarian, meat, cheese or hybrid products in the form of burgers, sticks, schnitzels, chunks or nuggets.
  • the food production line includes a frying apparatus downstream of the cutting device and a freezing apparatus downstream of the frying apparatus and a packaging apparatus downstream of the freezing apparatus.
  • the food production line according to embodiment C is suitable for producing vegan, vegetarian, meat, cheese or hybrid products in the form of burgers, sticks, schnitzels, chunks or nuggets.
  • the food production line includes a grilling and/or smoking apparatus downstream of the cutting device and a freezing apparatus downstream of the frying apparatus and a packaging apparatus downstream of the freezing apparatus.
  • the food production line according to embodiment D is suitable for producing grilled and/or smoked vegan, vegetarian, meat, cheese or hybrid products in the form of strips, cubes sausages or burgers.
  • the food production line includes a pre-dusting apparatus downstream of the cutting device and wet coating apparatus downstream of the pre-dusting apparatus and a dry coating apparatus downstream of the wet coating apparatus and a frying apparatus downstream of the dry coating apparatus and a freezing apparatus downstream of the frying apparatus and a packaging apparatus downstream of the freezing apparatus.
  • the food production line according to embodiment E is suitable for producing vegan, vegetarian, meat, cheese or hybrid products in the form of burgers, sticks, schnitzels, chunks or nuggets.
  • the food production line includes a freezing apparatus downstream of the cutting device and a packaging apparatus downstream of the freezing apparatus.
  • the food production line according to embodiment F is suitable for producing vegan, vegetarian, meat, cheese or hybrid products in the form of burgers, sticks, schnitzels, chunks or nuggets.
  • the food production line includes a wet coating apparatus downstream of the cutting device and a dry coating apparatus downstream of the wet coating apparatus and a freezing apparatus downstream of the dry coating apparatus and a packaging apparatus downstream of the freezing apparatus.
  • the food production line according to embodiment G is suitable for producing coated vegan, vegetarian, meat, cheese or hybrid products in the form of burgers, sticks, schnitzels, chunks or nuggets.
  • the food production line includes a first wet coating apparatus downstream of the cutting device and a pre-dusting apparatus downstream of first wet coating apparatus and second wet coating apparatus downstream of the pre-dusting apparatus and a dry coating apparatus downstream of the second wet coating apparatus and a frying apparatus downstream of the dry coating apparatus and a freezing apparatus downstream of the frying apparatus and a packaging apparatus downstream of the freezing apparatus.
  • the food production line according to embodiment H is suitable for producing coated vegan, vegetarian, meat, cheese or hybrid products in the form of burgers, sticks, schnitzels, chunks or nuggets.
  • Another aspect of the invention is a method for producing individual food products from a pumpable food mass, wherein a food mass pump pumps a food mass stream through a downstream heat treatment device to a cutting device, wherein the cutting device cuts the food mass stream into individual food products.
  • the pumpable food mass comprises chicken meat and the individual food products are chicken nuggets.
  • the chicken nuggets may be formed by cutting with the cutting device and optional forming inserts. After being cut by the cutting device, the chicken nuggets can be coated in the coating apparatus before being fried within the frying apparatus. Preferably, the fried nuggets are frozen in the freezing apparatus and after packaged by the packaging apparatus.
  • the pumpable food mass is vegan or vegetarian and the individual food products are vegan or vegetarian nuggets, respectively.
  • the food mass pump and the heat treatment device are rinsed by a cleaning fluid.
  • the cleaning fluid is preferably a mixture of water and cleaning agents. If any forming or cutting inserts were used in the production step, these may be taken out prior to the cleaning step and are cleaned in a separate cleaning step.
  • the food mass pump and/or the heat treatment device may be switched on in order to allow for better cleaning. Any rotating parts within the food mass pump may be cleaned more efficiently. Switching the heat treatment device on may allow for the cleaning fluid to be warmed up and thus, allow for better cleaning. If the production line comprises a flow divider and/or food mass transport tubes, these may also be rinsed by the cleaning fluid.
  • Fig. 1 is a schematic representation of an embodiment of the production line according to the invention.
  • Fig. 2 is a schematic representation of an embodiment of a flow divider
  • Fig. 3 is a schematic front and a side view of different embodiments of a food mass transport tube with a cutting insert
  • Fig. 4 is a cross-sectional view of different embodiments of a food mass transport tube with a static mixer
  • Fig. 5 is a front view of different embodiments of a food mass transport tube with a forming insert
  • Fig. 6 is a schematic representation of a production line including further processing steps of the individual food products
  • Fig. 7 is a schematic representation of multi-tone and/or multi-product products obtained with an embodiment of a production line according to the present invention.
  • Fig. 8 a schematic representation of an embodiment of a forming-and cutting-insert
  • Fig. 9a a schematic representation of a first arrangement of a cutting device and an inline temperature measurement device
  • Fig. 9b an schematic representation of an alternative arrangement of a cutting device and an inline temperature measurement device
  • Fig. 10a a schematic representation of another embodiment of the production line according to the invention
  • Fig. 10b a schematic representation of another embodiment of the production line according to the invention
  • Fig. 11a a schematic representation of another embodiment of the production line according to the invention.
  • FIG. 11 b a schematic representation of another embodiment of the production line according to the invention.
  • Fig. 12 is a schematic representation of another embodiment of a flow divider.
  • Fig. 1 illustrates a schematic representation of an embodiment of the production line 1 according to the invention.
  • the production line 1 is used for producing individual food products 2’ from a pumpable food mass.
  • the production line 1 comprises a heat treatment device 5, a cutting device 7 and a food mass pump 3.
  • the food mass pump 3 can convey the pumpable food mass in the form of a food mass stream 2 through the heat treatment device 5 to the cutting device 7.
  • the cutting device 7 is configured to cut the food mass stream 2 leaving the heat treatment device 5 into individual food products 2’.
  • the cutting device 7 has a cutting blade or a cutting wire 12 in order to cut the food mass stream 2, wherein the blade or the wire are arranged movable in a direction substantially perpendicular to the direction of conveyance of the food mass stream 2.
  • This embodiment shows a heat treatment device 5, wherein said heat treatment device 5 is preferably a solid-state radio frequency heat treatment device.
  • the heat treatment device 5 may comprise one or more solid-state radio frequency sources, which emit radio waves.
  • the solid-state radio frequency sources are more preferably combined with an antenna. Via the antenna, the electromagnetic radiation is lead towards the food mass stream 2, so that the food mass can either be cooked, heated, dried or pasteurized or the like.
  • Using a solid- state radio frequency source instead of a magnetron is advantageous as it allows for an improved power control and better feedback possibilities.
  • Using a solid-state radio frequency heat treatment device 5 further allows for a reduced energy consumption, reduced cleaning water consumption and less space needed for the apparatus.
  • the production line 1 and/or the heat treatment device 5 comprises at least one food mass transport tube 6.
  • the food mass transport tube 6 extends from upstream the heat treatment device 5 to downstream the heat treatment device 5, whereby the transport tube 6 originates at the food mass pump 3 and ends at the cutting device 7.
  • the plurality of solid-state radio frequency sources within the heat treatment device can be arranged equidistantly around the circumference of the food mass transport tube 6, in order to evenly irradiate the food mass stream 2 within the food mass transport tube 6.
  • the antenna and/or the solid-state radio frequency sources are preferably arranged substantially along the food mass transport tube 6, even more preferably parallel to the tube 6.
  • the food mass pump 3, as shown in Fig. 1 may comprise a grinder, hopper or stuffer in order to be supplied with a pumpable food mass.
  • the food mass pump 3 can allow for a continuous or semi-continuous food mass stream 2, as the pump 3 exerts a pressure on the stream 2 in order for the mass to be pumped through the heat treatment device 5 and towards the cutting device 7.
  • a food product Prior to entering the food mass pump 3, a food product may be processed by a grinder into a pumpable food mass.
  • Fig. 2 shows a schematic representation of an embodiment of a mass flow divider 4, wherein the mass flow divider 4 may be used to split up a single food mass stream 2 into multiple food mass streams 2.
  • the heat treatment device 5 is configured for the passage of said multiple food mass streams 2 and even more preferably, the cutting device 7 is also configured to cut the multiple food mass streams 2.
  • the flow divider 4 is illustrated, wherein the flow divider 4 has an inlet for the food mass stream 2, via a food mass transport tube 6, and a plurality of outlets for the food mass streams 2 via multiple food mass transport tubes 6, in this case five transport tubes 6.
  • the food mass transport tubes 6 for the outlet of the flow divider 4 may be arranged substantially parallel.
  • the front view of the cross-section of the mass flow divider 4. It is especially desired to arrange the flow divider 4 between the food mass pump 3 and the heat treatment device 5. Further, the front view of the multiple food mass transport tubes 6 shows that it may be desired to have a round cross-sectional area. It may lead to easier cleaning, as no remainders of the food mass stream 2 may get stuck at more difficult to clean edges or corners.
  • the form of the food mass stream 2 is mainly influenced by the form of the food mass transport tube 6, so that the cross-sectional area of the food mass transport tube 6 may also be polygonal, oval or any other desired shape, in order to influence the contour of the individual food product 2.
  • the heat treatment device 5 is preferably configured to comprise the multiple of food mass transport tubes 6, whereby the heat treatment device 5 may also partially or fully comprise the mass flow divider 4.
  • the food mass transport tube 6, and/or the flow divider 4, may at least partially be made from a material, that is at least partially transmittable, preferably transparent for radio frequency radiation.
  • the tube 6 can for example be made from a plastic material, preferably from a food grade plastic material. If the mass flow divider 4 is located upstream of the heat treatment device 5, the mass flow divider 4 may be made from any material best suited for the situation in terms of production cost, hygiene and stability of the mass flow divider 4.
  • a plurality of schematic embodiments of a food mass transport tube 6 are shown.
  • the food mass transport tube 6 may be understood as being part of the heat treatment device 5, as it is preferably substantially located within the heat treatment device 5.
  • the food mass transport tube 6 may extend beyond the heat treatment device 5 in an upstream and/or downstream direction of conveyance of the food mass stream 2, more preferably extend from the food mass pump 3 to the cutting device 7.
  • cutting inserts 61 may be a blade or wire or any blade-like or wire-like structure arranged within the food mass stream 2 within the given food mass transport tube 6.
  • the cutting inserts 61 are preferably reversibly attachable to the food mass transport tube 6, which means they can be taken out of the transport tube 6 for cleaning purposes.
  • the cutting inserts 61 allow for the making of cubes, stripes or slices of the given food mass.
  • the cutting inserts 61 are arranged substantially perpendicular to the direction of conveyance of the food mass stream 2.
  • a cutting insert 61 may comprise at least one blade or wire or any blade-like or wire-like structure 12 arranged within, whereby Fig. 3 shows embodiments comprising two to four blades.
  • the multiple blades within the cutting insert 61 are especially arranged parallel and/or perpendicular to one another.
  • FIG. 3a and 3b cross sectional views of embodiments of food mass transport tube 6 are shown which either have a circular or rectangular cross section and include a cutting insert 61 .
  • the cutting insert 61 comprises blades oriented in a direction parallel to the conveying direction of the food mass stream so that strips of the food mass are formed.
  • Fig. 3c shows embodiments of food mass transport tubes 6 having a circular or rectangular cross section without a cutting insert.
  • Fig. 3d depicts a side elevation of food mass transport tube 6 according to Fig. 3a, wherein the arrangement of the cutting insert 61 is indicated.
  • the cutting insert 61 is preferably arranged in an end region of the heat treatment device 5 or downstream of the heat treatment device 5. Preferably the cutting insert 61 is arranged close to the cutting device 7 or within cooling/freezing device 25 or within the cutting device 7 just before the location of the cutting means 12
  • Naturally shaped products can be produced with a production line comprising food mass pump 3, heat treatment device 5, cutting device 7 and freezing apparatus 10.
  • Cutting insert 61 will be located in an end region of heat treatment device 5 or within cutting device 7 just before the location of the cutting means 12.
  • Products with a smooth texture such as ham cubes can be produced with a production line comprising food mass pump 3, heat treatment device 5, cooling/freezing device 25, cutting device 7 and freezing apparatus 10.
  • Cutting insert 61 will be located close to the exit of cooling/freezing device 25 or within cutting device 7 just before the location of the cutting means 12.
  • Fig. 4a-c illustrate three different embodiments of a food mass transport tube 6 with a static mixer element 62.
  • the static mixer element 62 may be provided additionally or alternatively to the cutting inserts 61 .
  • the static mixer element 62 is preferably arranged upstream of the cutting insert 61 .
  • the static mixer element 62 is arranged upstream of the heat treatment device, e.g., as part of the mass flow divider 4, or as part of the heat treatment device at the inlet side, that means at a position inside the heat treatment device where the respective food mass is not yet solidified.
  • a static mixer 62 can act as a twister, such that the fibres within the food mass stream 2 will be orientated in order to improve the bite of the final product.
  • the production line 1 may comprise at least one static mixer element 62, whereby if the production line 1 has a mass flow divider 4, a static mixer element 62 may be arranged upstream of the flow divider 4 and/or within each of the multiple food mass streams 2, preferably in the food mass transport tubes 6, leaving the mass flow divider 4. If a static mixer element 62 is arranged upstream of the mass flow divider 4, the aligned fibres within the food mass stream 2 may be disorientated again by the division of the food mass stream 2 within the mass flow divider 4. Thus, a static mixer 4 within the multiple food mass streams 2 may orientate the fibres again.
  • a static mixer element 62 may comprise a twisted structure, which allows for the mixing and/or aligning of the food mass stream 2 and/or the fibres of the food mass.
  • the static mixer 62 may be located upstream of the heat treatment device 5, preferably between the food mass pump 3 and the heat treatment device 5 or if the production line 1 comprises a mass flow divider 4 between the flow divider 4 and the heat treatment device 5. It can be advantageous to align the fibres within the food mass stream 2 before heat treating the food mass stream 2 via the heat treatment device 5. Any dried, heated or cooked food mass stream 2 may be more difficult to align with a static mixer element 62.
  • the forming inserts may be comprised by the heat treatment device 5 or the food mass transport tube 6 and are configured to form the contour of a food mass stream 2.
  • a forming insert 63 is preferably arranged inside the heat treatment device 5, more preferably at a distance from the inlet of the food transport tube 6 of the heat treatment device 5.
  • the opening 63’ of the forming insert 63 may be shaped in a desired way causing the contour of the food mass stream 2 to be shaped according to the shape of the opening 63’.
  • the opening 63’ may be round, oval, polygonal, star-shaped or any other shape.
  • the food mass pump 3 may exert a pressure on the food mass stream 2, which then forces the food mass stream 2 through the forming insert 63 and allows the food mass stream 2 to be formed according to the opening 63’ of the forming insert 63.
  • the opening area of the forming insert 63 is especially arranged substantially perpendicular to the direction of conveyance of the food mass stream 2.
  • the forming insert 63 is arranged between the food mass pump and heat treatment device and preferably arranged downstream of the static mixer 62, more preferably directly after the static mixer but prior to the cutting device 7. In case no static mixer 62 is used the forming insert 63 is arranged within food mass pump (3) or between the food mass pump and heat treatment device (5) or close to the inlet of the heat treatment device where the respective food mass is not yet solidified.
  • the forming insert 63 may be removably attached to the food mass transport tube 6, allowing for better cleaning. Further, the forming insert 63 may extend substantially parallel to the direction of conveyance of the food mass stream.
  • the forming insert 63 may have a length in the direction of conveyance of the food mass stream in the region from 50 to 200 cm. Depending on the density of the pumpable food mass, the forming insert 63 may need to be longer in order to allow for the pumpable food mass to be formed into the desired shape while being cooked and/or solidified.
  • Fig. 6 shows an embodiment of the production line 1 , whereby the production line 1 comprises at least one coating apparatus 8, a frying apparatus 9, a freezing apparatus 10 and a packaging apparatus 11.
  • the coating apparatus 8, the frying apparatus 9, the freezing apparatus 10 and the packaging apparatus 11 may all be arranged downstream of the cutting device 7. Only after cutting the individual food products 2’, the food products 2’ may be further processed by the coating apparatus 8, the frying apparatus 9, the freezing apparatus 10 and/or the packaging apparatus 11 .
  • the production line 1 comprises a coating apparatus 8
  • the frying apparatus 9 is provided downstream of the coating apparatus 8.
  • the freezing apparatus 10 may then be arranged downstream of the frying apparatus 9.
  • the packaging apparatus 11 may then be arranged downstream of the freezing apparatus 10.
  • Each processing step for the individual food product 2’, coating, frying, freezing, packaging, is to be arranged in that order, whereby one or more of these further processing steps may be left out, leaving the order of the steps the untouched.
  • the different apparatus 8, 9, 10, 11 may be connected via conveyor belts, allowing for the individual food products to be transported from one to the other apparatus.
  • a food mass can at first be made, by a grinder or the like.
  • the food mass comprises chicken meat.
  • the pumpable food mass is pumped via the food mass pump 3, in the form of a food mass stream 2, through a downstream heat treatment device 5.
  • a cutting device 7 is arranged downstream of the heat treatment device 5 configured to cut the food mass stream 2 into individual food products 2’.
  • These individual food products 2’ may then be further processed, for example coated, fried, frozen and then packed into a package. It is conceivable that the further processing only includes freezing and packaging, or frying, freezing and packaging.
  • the finished individual product at the end may be a chicken nugget.
  • a cleaning step may be initiated within the production line 1 .
  • the heat treatment device 5 and preferably the food mass transport tubes 6 are rinsed using a cleaning fluid.
  • the cleaning fluid may be a mixture of water and cleaning agents.
  • Any further apparatus 8, 9, 10, 11 , forming inserts 63, cutting inserts 61 and static mixers 62 may be cleaned in a separate step.
  • Fig. 7 depicts examples of multi-tone and/or multi-product products obtained by an embodiment of a production line according to the present invention.
  • the production line according to this embodiment includes a food mass transport tube having a die so that two different food mass streams can be joined to form the final product.
  • the food production line includes a flow divider, preferably exiting food mass transport tubes each comprise a die element, so that all food mass streams may provide multi-tone and/or multi-product food products.
  • Fig. 8 depicts a forming-and-cutting-insert 64 that can be included in the heat treatment device 5 in order to produce individual food products having herringbone structure.
  • the forming-and- cutting-insert 64 is configured for forming a food mass stream and cutting said food mass stream in a direction parallel to the direction of conveyance of the food mass stream at the same time.
  • the forming-and-cutting-insert 61 comprises multiple openings 65 so that the food mass stream is forced through the multiple openings in parallel.
  • the forming-and-cutting-insert 64 may be configured to be transparent for radio frequency radiation in case the insert is located within heat treatment device 5 and heat treatment device 5 is heated by microwaves.
  • Fig. 9a depict a preferred location of inline temperature measurement device 30 which is located in the same center line as the direction of the food mass stream.
  • Figure 9b depicts another embodiment wherein the temperature measurement device is located under an angle relative to the direction of the food mass stream.
  • Fig.10a and Fig. 10b depicts embodiments of a production line according to the invention, wherein a cooling device 25 is arranged downstream the heat treatment device 5 and upstream the cutting device 7.
  • a cooling device 25 is arranged downstream the heat treatment device 5 and upstream the cutting device 7.
  • the outer circumference of the extruded food mass stream 2 over a certain thickness will be cooled, in particular frozen, by the cooling device 25 such that a relative thin cold, in particular frozen, layer is obtained at the circumference of the food mass stream.
  • the colder temperature of the thin outer layer is advantageous when cutting the extruded food mass stream at the end of the extruding process in cutting device 7 while a cleaner cut will be achieved and the cutting means 12 will be less accumulated by food mass.
  • Cooling is also advantageously further downstream the production line 1.
  • the coating material will adhere better to the outer surface of the food product.
  • the improved adhesion of coating material against the food product will result in less floating particles and less particle debris in the fryer which will increase the lifetime of the frying oil.
  • the cooling device 25 surrounds food mass transport tube(s) 6 which extend(s) from food mass pump 3, through heat treatment device 5, through cooling device 25 as far as the cutting device 7.
  • Food mass stream 2 is cooled, in particular frozen, during transport through the cooling device 25 which preferably comprises an circulating heat transfer medium.
  • Fig.10a depicts an embodiment with one food mass stream layout and Fig.10b depicts a multiple food mass streams layout including a mass flow divider 4 upstream the heat treatment device 5..
  • Fig. 11a and Fig. 11 b depict embodiments of the production line 1 , wherein a cooling device 20 is arranged upstream the heat treatment device 5.
  • the cooling device 20 serves to cool, in particular to freeze, the outer circumference of the food mass stream 2 over a certain thickness before entering the heat treatment device 5.
  • a relatively thin cold or frozen layer may be obtained at the circumference of the food mass stream. This layer minimizes the negative results of edge heating.
  • the cooling device 20 can be configured such that not the entire surface but only a limited part of the surface of the food mass stream is cooled, in particular frozen.
  • Fig.11a depicts an embodiment of a production line according to the invention, wherein the cutting device is not shown.
  • one food mass stream is conveyed by a food mass pump 3 through the heat treatment device 5 to the non-shown cutting device.
  • the cooling device 20 is arranged upstream of heat treatment device 5 and surrounds food mass transport tube 6.
  • the cooling device 20 can be arranged over at least a part of the length of food mass tube 6. Alternatively, the cooling device 20 may span over the whole length of the food mass tube 6.
  • Fig.11b depicts an embodiment of a production line according to the invention, wherein the cutting device is not shown.
  • the cooling device 20 is arranged upstream of the heat treatment device 5 and surrounds at least a part of the length of mass flow divider 4, so that multiple food mass streams (2) are cooled by the cooling device 20.
  • Another way to reduce the result of edge heating is by applying more or less energy via the heat treatment device Stewards certain parts of the circumference of the food mass stream 2 in order to obtain an equal distribution of heat towards the food product mass stream 2.
  • the distribution of microwaves towards certain parts of the circumference of the food mass stream can be arranged via a control unit.
  • Fig. 12 shows a another schematic representation of an embodiment of a mass flow divider 4, wherein the mass flow divider 4 may be used to split up a single food mass stream 2 into multiple food mass streams 2.
  • the heat treatment device 5 is configured for the passage of said multiple food mass streams 2 and even more preferably, the cutting device 7 is also configured to cut the multiple food mass streams 2.
  • the flow divider 4 is illustrated, wherein the flow divider 4 has an inlet for the food mass stream 2, via a food mass transport tube 6, and a plurality of outlets for the food mass streams 2 via multiple food mass transport tubes 6, in this case five transport tubes 6.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne une chaîne de production (1) destinée à produire des produits alimentaires individuels (2') à partir d'une masse alimentaire pouvant être pompée, ladite chaîne de production comprenant un dispositif de traitement thermique (5), un dispositif de coupe (7) et une pompe de masse alimentaire (3) pour transporter au moins un flux de masse alimentaire (2) à travers le dispositif de traitement thermique (5) jusqu'au dispositif de coupe (7), le dispositif de coupe (7) étant disposé en aval du dispositif de traitement thermique (5) et conçu pour couper ledit flux de masse alimentaire (2) sortant du dispositif de traitement thermique (5) en produits alimentaires individuels (2'). L'invention concerne en outre un procédé de production de produits alimentaires individuels (2') à partir d'une masse alimentaire pouvant être pompée, une pompe de masse alimentaire pompant un flux de masse alimentaire (2) à travers un dispositif de traitement thermique aval (5) jusqu'à un dispositif de coupe (7), le dispositif de coupe (7) coupant le flux de masse alimentaire (2) en produits alimentaires individuels (2').
PCT/EP2024/083323 2023-11-24 2024-11-22 Chaîne de production pour produire des produits alimentaires individuels et procédé de production de produits alimentaires individuels Pending WO2025109186A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE212024000120.1U DE212024000120U1 (de) 2023-11-24 2024-11-22 Produktionslinie zur Herstellung einzelner Nahrungsmittel

Applications Claiming Priority (2)

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EP23211988 2023-11-24
EP23211988.3 2023-11-24

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WO2025109186A1 true WO2025109186A1 (fr) 2025-05-30

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PCT/EP2024/083323 Pending WO2025109186A1 (fr) 2023-11-24 2024-11-22 Chaîne de production pour produire des produits alimentaires individuels et procédé de production de produits alimentaires individuels

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5077074A (en) * 1989-06-07 1991-12-31 Nabisco Brands, Inc. Preparation of cookie products involving extrusion heating and wire cutting
US5776534A (en) * 1996-04-03 1998-07-07 General Mills, Inc. Food apparatus for forming multiple colored extrudates and method of preparation
WO2002052946A2 (fr) * 2000-12-29 2002-07-11 Societe Des Produits Nestle S.A. Procede, appareil et produit d'extrusion
WO2015075633A1 (fr) * 2013-11-19 2015-05-28 Nestec Sa Système d'échangeur de chaleur ramifié, symétrique et concentrique
WO2017174517A1 (fr) * 2016-04-06 2017-10-12 Nestec S.A. Procédé de préparation d'un en-cas protéique stable au stockage
WO2020212798A1 (fr) * 2019-04-18 2020-10-22 Societe Des Produits Nestle Sa Dispositifs et procédés de chauffage d'émulsions
WO2021110750A1 (fr) * 2019-12-02 2021-06-10 Sp Steel Aps Appareil de traitement thermique de produits alimentaires semi-liquides ou pâteux
WO2023275305A1 (fr) * 2021-06-30 2023-01-05 Société des Produits Nestlé S.A. Système amélioré pour une production de produits-analogues de viande

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5077074A (en) * 1989-06-07 1991-12-31 Nabisco Brands, Inc. Preparation of cookie products involving extrusion heating and wire cutting
US5776534A (en) * 1996-04-03 1998-07-07 General Mills, Inc. Food apparatus for forming multiple colored extrudates and method of preparation
WO2002052946A2 (fr) * 2000-12-29 2002-07-11 Societe Des Produits Nestle S.A. Procede, appareil et produit d'extrusion
WO2015075633A1 (fr) * 2013-11-19 2015-05-28 Nestec Sa Système d'échangeur de chaleur ramifié, symétrique et concentrique
WO2017174517A1 (fr) * 2016-04-06 2017-10-12 Nestec S.A. Procédé de préparation d'un en-cas protéique stable au stockage
WO2020212798A1 (fr) * 2019-04-18 2020-10-22 Societe Des Produits Nestle Sa Dispositifs et procédés de chauffage d'émulsions
WO2021110750A1 (fr) * 2019-12-02 2021-06-10 Sp Steel Aps Appareil de traitement thermique de produits alimentaires semi-liquides ou pâteux
WO2023275305A1 (fr) * 2021-06-30 2023-01-05 Société des Produits Nestlé S.A. Système amélioré pour une production de produits-analogues de viande

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