An improved process for the manufacturing of emulsion-type sausages into a flattened form-factor that does not require the use of individual molds.

The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases.

The present invention relates to a method and production line for in-line processing of food products. The method comprises the step of co-extruding a food dough into a flow of co-extruded food products having a casing that comprises a protein, or a hybrid casing of a protein and a polymer, wherein the method subsequently comprises the successive steps of: a) subjecting the flow of co-extruded food products to a surface treating step, b) subjecting the flow of food products to a thermal treating step, and c) optionally, subjecting the thermally treated flow of food products to a post-thermal treating step, wherein in step b) the flow of food products is at least subsequently subjected to a first thermal treating step, and a second thermal treating step.

A fine emulsion sausage having an alginate coating having a thickness of 0.05 mm or less; said sausage substantially possessing the visible and organoleptic properties of a skinless sausage. Also, a method of manufacturing such sausages, which method comprises co-extruding a fine emulsion filling with a casing paste comprising alginate to form a coextruded product comprising 1.5% or less by weight of casing paste, based upon the total weight of the casing paste and filling; and contacting such coextruded product with a solution containing calcium ions, which solution has a pH below the pKa value of the alginate.

A system for producing food product may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes, alone or in conjunction with a nozzle or other extrusion mechanism, defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.

A sausage cutting apparatus 10 for cutting an extruded length of sausage into smaller sausage portions includes first and second cutting assemblies located at opposite sides of a feed path. The cutting assemblies include flexible toothed belts 38 driven by toothed pinions, to which a number of longitudinally-spaced cutting device 30 are fixedly attached. The apparatus includes a drive system for synchronously driving the belts 38 and a guide system for guiding displacement of the cutting devices into and out of meshing engagement with one another for cutting the length of sausage. Each cutting device includes a cutting blade defining a domed cutting face at an inner side thereof. The cutting devices are displaced along arcuate cutter paths during meshing engagement of the cutting blades wherein the cutting faces of opposing pairs of cutting blades mesh with a slight interference fit in a conjugate meshing action.

A sausage cutting apparatus 10 for cutting an extruded length of sausage into smaller sausage portions includes first and second cutting assemblies located at opposite sides of a feed path. The cutting assemblies include flexible toothed belts 38 driven by toothed pinions, to which a number of longitudinally-spaced cutting device 30 are fixedly attached. The apparatus includes a drive system for synchronously driving the belts 38 and a guide system for guiding displacement of the cutting devices into and out of meshing engagement with one another for cutting the length of sausage. Each cutting device includes a cutting blade defining a domed cutting face at an inner side thereof. The cutting devices are displaced along arcuate cutter paths during meshing engagement of the cutting blades wherein the cutting faces of opposing pairs of cutting blades mesh with a slight interference fit in a conjugate meshing action.

The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel.

The invention relates to a method for preparing a food product by means of co-extrusion, where a casing composition and a barrier composition are co-extruded as layers upon an edible filler, such that the edible filler is provided with a casing layer and a barrier layer. After co-extrusion, the barrier layer is present between the edible filler and the casing layer. Advantageously, the casing composition includes collagen, a polysaccharide and water. Further, the invention relates to a food product. The food product, for instance a sausage, includes an edible filler, a casing layer, and a barrier layer, where the edible filler is covered by the barrier layer at least partly, and where the barrier composition is coverer by the casing layer at least partly.

Provided is a multilayered coextruded thermoplastic food casing comprising a porous inner layer capable of absorbing, retaining, desorbing and transferring at least one functional additive to food encased in said casing; a layer having a barrier effect for water vapor; and an adhesive layer, wherein the porosity of said porous inner layer is generated by (co)extruding a composition comprising a polymer and a supercritical pore-forming agent, and a method for producing said multilayered coextruded thermoplastic food casing.