Sausage production machine comprising a device for the coagulation of the sausage casing and production line comprising said machine

Abstract

A machine including a supply of gelling agent (45), a supply of acidic buffer solution (47), a third supply of food inlet (51) connected to a source of food (53), a mixer (27) connected to the gelling agent and acidic buffer solution supplies, for delivering a mixture of gelling agent and acidic buffer solution, and a co-extruder (31) fed with food (51) and with said mixture, for extruding the food at the center and the mixture at the periphery, so as to obtain the expected food product at the outlet.

Claims

1. A machine for supplying food product to a device for putting said food product in contact with a coagulation product for coating said food product with a hardened material forming a skin, the machine being characterized in that it comprises: a first gelling agent supply connected to a source of gelling agent, a second acidic buffer solution supply connected to a source of acidic buffer solution, a third food supply connected to a source of food, a mixer comprising: a first inlet connected to the first gelling agent supply, a second inlet connected to the second acidic buffer solution supply, and an outlet for mixed acidic buffer solution and gelling agent, a co-extruder a first inlet of which is connected to the third food supply and a second inlet of which is connected to the outlet for mixed acidic buffer solution and gelling agent, for extruding the food product at the centre and the mixture of acidic buffer solution and gelling agent at the periphery, so as to obtain said food product at the outlet of the co-extruder, a second mixer positioned between a first dosing pump and the co-extruder.

2. The machine according to claim 1, wherein the third food product supply feeds the first inlet of the co-extruder with pieces of ground food.

3. The machine according to claim 1, wherein the gelling agent of the first supply comprises polysaccharides and/or at least one protein.

4. The machine according to claim 1, wherein the acidic buffer solution has a pH of about 3.0 to 6.0, preferably about 3.1 to 4.5.

5. The machine according to claim 1, wherein the acidic buffer solution has a total concentration of gelling agent of about 50 to 500 mM, preferably about 100 to 400 mM.

6. The machine according to claim 1, wherein the acidic buffer solution is formulated as a gel or paste comprising a thickening agent.

7. The machine according to claim 1, wherein the mixer comprises a dynamic mixer.

8. The machine according to claim 1, wherein the first dosing pump regulates the proportion between the food and the mixture of acidic buffer solution and gelling agent.

9. The machine according to claim 1, wherein a grinder is disposed between the third food supply and the first inlet of the co-extruder.

10. The machine according to claim 1, which further comprises a second dosing pump upstream the mixer, for regulating the proportion between the acidic buffer solution and the gelling agent.

11. The machine according to claim 1, which further comprises first measuring means for automatically measuring proprieties of the food and the gelling agent.

12. The machine according to claim 1, which further comprises an intelligent control unit for automatically adjusting an ionic resistance of the acidic buffer solution.

13. The machine according to claim 1, which further comprises a first food pusher and a second gelling agent pusher.

14. The machine according to claim 1, which further comprises measuring means for automatically measuring viscosities of the acidic buffer solution and the gelling agent.

15. A line for the continuous manufacture of long flexible food products able to curve naturally, comprising: a machine for supplying food product to a first device for putting said food product in contact with a coagulation product for coating said food product with a hardened material forming a skin, the machine comprising: a first gelling agent supply connected to a source of gelling agent, a second acidic buffer solution supply connected to a source of acidic buffer solution, a third food supply connected to a source of food, a mixer comprising: a first inlet connected to the first gelling agent supply, a second inlet connected to the second acidic buffer solution supply, and an outlet for mixed acidic buffer solution and gelling agent, a co-extruder a first inlet of which is connected to the third food supply and a second inlet of which is connected to the outlet for mixed acidic buffer solution and gelling agent, for extruding the food product at the centre and the mixture of acidic buffer solution and gelling agent at the periphery, so as to obtain said food product at the outlet of the co-extruder, a second mixer positioned between a first dosing pump and the co-extruder, The line further comprising: the first device for putting the food product issuing from said machine in contact with a coagulation solution, to obtain a food product provided with a coating of hardened material forming a skin, and a second device for putting in longitudinal portions the food product provided with the coating, wherein the first device for putting in contact with a coagulation solution comprises a bath having a length between approximately 10 cm and 30 cm.

16. The manufacturing line according to claim 15, wherein the co-extruder is configured to be switched with other extrusion means without modification to an arrangement of the manufacturing line.

17. The machine of claim 14, wherein the measuring means are configured to measure an electrical property and a mechanical strength of the food and of the gelling agent.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) Hereinafter, a preferred example of an embodiment is described, with reference to the accompanying figures provided as non-limiting examples, wherein:

(2) FIG. 1 shows a block diagram of the meat sausage manufacturing method,

(3) FIGS. 2, 3, 4 are views of a machine and a production line according to the solution described herein,

(4) FIG. 5 is a sectional view along the section V-V, and

(5) FIGS. 6 and 7 are views of a machine and a manufacturing line according to a variant embodiment of the solution described here.

(6) In the production or processing method in FIG. 1, the following substances are used, to obtain a final food product 1, such as sausages 1a, 1b, 1c . . . in this case (see FIGS. 2, 3):

(7) Meat 3: this may comprise or consist of beef, pork, mutton, poultry, lamb, etc. The recipes are varied with a variable percentage of water according to regulations. These food blends may comprise various preservatives and/or antioxidants. In principle, there is no (noteworthy) buffer solution or gel (gelling agent) in the blend. The mixture thereof is contained in the outer casing 5 (FIG. 5).

DETAILED DESCRIPTION OF THE PREFERRED EMOBODIMENTS

(8) The ionic balance of the blend plays a major role in the presence and resistance of the casing 5 with respect to cooking or not. The higher the sodium (Na), or potassium (K) or magnesium (Mg) content of the food product 3 preparation, the greater the rate of gel degradation. For this reason, a possible adjustment is deemed necessary. The presence of an excessively high source of calcium in the blend may thus cause damage during cooking, excess calcium renders the casing 5 too rigid, which gives rise to the appearance of slits in the casing during cooking and a detachment thereof, but not the degradation thereof.

(9) The strength of the casing 5 during cooking is also associated with water retention during cooking. It is possible to use water-retaining ingredients such as fibre or starch in the blend to enhance the strength of the casing during cooking.

(10) The gel (also referred to as gelling agent) 7: in this case, the gel consists of alginate. Alginate consists of two types of monomers (G and M for guluronic acid and mannuronic acid, respectively). These two acids are responsible for the formation of three types of blocks (M, G and M-G blocks). Depending on the marine alga species, the proportion of M and G blocks varies. The quality of alginates can be measured by testing certain parameters such as the viscosity, pH, Brix degree, particle size, texture, microbiology.

(11) The calcium chloride solution 9: this solution (CaCl2) enables the alginate gelling reaction. The concentration of the calcium chloride solution enabling alginate gelling should be measured regularly during production. The gelling of alginates depletes same of calcium ions and an excessive decrease in calcium would weaken the casing 5.

(12) The buffer solution 11: the buffer solution in this case consists of citric acid monohydrate and sodium citrate. These two compounds are in powder form. To produce the solution, it is necessary to dissolve these two powders in water, according to the solubility coefficient of the two compounds.

(13) During tests, a buffer solution at a pH of 3.5 and having a concentration of 250 mM was used. The proportions were as follows: Citric acid: 39 g/L (kg) of total gel, Sodium citrate: 20 g/L (kg) of total gel.

(14) One aim in this case is thus that of manufacturing sausages 1a, 1b . . . with a plant-based casing 5 supplemented with an acid contained in the buffer solution, in a mixture.

(15) Due to the acidic conditions of the buffer solution 11 contained in the gel 7, adhesion of the meat to the gel via an intermolecular hydrogen bond is obtained. This feature makes it possible to obtain products which are stable over time, with a satisfactory overall texture and a significant improvement when cooking the products 1, the casing 5 thereof following the shrinkage of the product after cooking.

(16) The implementation of the method according to FIG. 1 is as follows, with reference to FIGS. 2-4 thus showing a machine 13 for feeding, with the food product 1′ (product 1 with casing 5 which has not yet gelled/set around the blend 3 and in this case not yet portioned in the machine 13), the device or machine 13 for placing the food product in contact with a coagulation product 9, in the coating bath 19.

(17) The alginate-based gel 7 is placed in a driver via the hopper 170; the gel 7 passes through an approximately 150-250 micron filter 21, to expel any air bubbles and retain large particles liable to impair co-extrusion.

(18) The liquid acidic buffer solution 1, stored in an adjacent tank 23, is actuated using a dosing pump 25 (or second pump) dosing or regulating the proportion between the gel 7 and the liquid buffer solution 11; in this respect, an output proportion of approximately 90% gel 7 for 10% liquid buffer solution 11 is envisaged; in this case, the pump 25 is a corkscrew pump.

(19) The two viscous gel/liquid buffer solution products are then mixed, in this case, therefore, downstream from the pump 25, using a mixer 27, which is preferably a dynamic mixer, so as to obtain a homogeneous gel. It is then possible to obtain 100% of the gel mixed with the liquid buffer solution. The whole arrives at a dosing pump 29 (or first pump) situated between the mixer 27 and the co-extruder (or co-extruding head). The dosing pump is suitable for dosing and regulating the proportion between the food product 1″ (product 1′ before co-extrusion) and the mixture of gelling agent and acidic buffer solution from the mixer 27. In FIG. 4, this mixture circulates in the feed conduit 33. The dosing pump 29 is in this case a lobe pump. It thus regulates the flow rate of the mixture of gel and buffer solution. This mixer then preferably passes through a static mixer 35 to finalise mixing and ensure that it is complete.

(20) The food product 1″, in this case a meat blend, stored in the driver 37 via the hopper 370, is conveyed to the grinder 39. This grinder comprises a pre-cutting screen, cutters and a grinder screen of variable diameter according to the desired meat grain. The meat then reaches the co-extruding nozzle 31, with the mixture of gel and buffer solution. The co-extruding nozzle 31 advantageously comprises an expansion tube so as to orient the meat fibres vertically in order to limit the reduction in length after cooking.

(21) The meat and coating gel mixture (gel÷acidic buffer solution) are thus in contact in this co-extruding nozzle 31.

(22) The rule in respect of proportion between the gel mixture and the meat blend is dependent on the applicable regulations in each country. The strip of meat 3 coated with the casing (which has not yet gelled), which may be plant-based, is then placed in contact with the calcium chloride solution 9, in the bath 19, to carry out gelling.

(23) For this purpose, it may advantageously be envisaged to provide an outlet flow of the solution 9 from the co-extruding nozzle 31 and leave the strip of meat 1′/3 immersed in the calcium chloride solution, for a few seconds. The casing acting as a set or fixed outer skin 5 is then formed. The device 13, with the bath 19, thus places the food product from the machine 11 in contact with the coagulation solution 9.

(24) At the outlet of this device 13, the strip of meat coated with the gelled outer skin or casing thereof may then, particularly in the case of sausages, be separated into longitudinal portions 1a, 1b . . . by the portioning device 15.

(25) With reference to FIGS. 6 and 7, we shall now describe a variant embodiment of a manufacturing line implementing the invention. The elements that are common with the manufacturing line illustrated in FIGS. 2 to 4 bear the same references. As can be seen in the two FIGS. 6 and 7, the arrangement of the manufacturing line is compact. This is because, when a manufacturing line illustrated in FIGS. 2 to 4 was used, it was discovered that, during the step where the strip of meat 1′/3 is immersed in the calcium chloride solution 9 to form, by gelling, the coating forming the hardened or stiffened skin 5, a very short immersion time in the solution 9 sufficed. Because of this, the bath 19 of the device 13 may have a very short length. This length may be between approximately 10 cm and 30 cm, in particular around twenty centimetres. By way of comparison, in the manufacturing line illustrated in FIGS. 2 and 3, a length of the bath 19 is around 2 m.

(26) The consequence of this short length of the bath 19 is being able to arrange the various machines 11, 13, 15, 17 forming the manufacturing line in a compact manner and thus to save on the surface area occupied by said manufacturing line. It is then possible to have a larger number of manufacturing lines for a given production site.

(27) This compactness of arrangement of the manufacturing line makes it possible to move the portioning device 15 closer to the discharge 390 of the grinder 39. Consequently it is then possible, without modifying this arrangement, to change to the manufacture of a food product by implementing the invention that has just been described (via the arrangement of the manufacturing line illustrated in FIG. 6) to a conventional known manufacture of a similar food product. The change then consists of removing the bath 19 and the co-extruding head 31 mounted on the discharge 390 of the grinder 39 and to mount, instead by switching, a conventional extrusion head 310 as illustrated in FIG. 7. In the case where the food product is a sausage, the conventional extruding head 310 makes it possible to produce pork or mutton casing sausages for example, without modifying the arrangement of the manufacturing line.

(28) Thus a versatile manufacturing line easily adaptable to production demands is obtained. This avoids the establishment of two separate manufacturing lines, one for implementing the invention and illustrated in FIG. 3 and one for implementing a conventional known manufacture.

(29) In the above description, it is clear that the machine 11 thus comprises: a first gelling agent inlet 45 connected to a source of gelling agent 43, a second acidic buffer solution inlet 47 connected to a source of acidic buffer solution 49, a third food inlet 51 connected to a source of food 53, a mixer 27 comprising: a first inlet 55 connected to the first gelling agent inlet 45, a second inlet 57 connected to the second acidic buffer solution inlet 47, and an outlet 59 for a mixture of acidic buffer solution and gelling agent, a co-extruder or co-extruding head 31 wherein a first inlet 61 is connected to the third food inlet 51 and a second inlet 63 is connected to the acidic buffer solution and gelling agent mixture outlet 59, for extruding the food product at the centre and the mixture of acidic buffer solution and gelling agent at the periphery, so as to obtain said food product at an outlet 65 of the co-extruder.

(30) It should further be noted that the machine 11 advantageously further comprises measuring means 67, 69, for automatically measuring the electric proprieties and/or the mechanical resistance of the food particles and/or the gelling agent, using a processing/computing unit 71.

(31) An intelligent control unit 73 for automatically adjusting the ionic strength of the acidic buffer solution, via the line 75 connected to the tank 23, may also be advantageously envisaged.

(32) The use of measuring means 77, 79 for automatically measuring the viscosities of the gelling agent and the acidic buffer solution is also recommended.