METHOD FOR TREATING FOOD WHICH IS IN AN INSULATING ENCAPSULATION OR CASING OR WHICH WILL BE INTRODUCED INTO SAME, USING NON-CONVENTIONAL OHMIC HEATING

Abstract

The invention relates to a method for treating a food which is in an insulating encapsulation or casing or which will be introduced into same, by means of non-conventional ohmic heating. The heating serves, in particular, to treat sausage products in an intestine, such as Brhwurst (scalded sausage), hot dogs or similar food products. The food is brought into contact with spaced electrically conductive electrodes, wherein the electrodes are connected to a controllable power source. According to the invention, the electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance A.sub.EG to one another. Each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighbouring individual electrodes of the comb-type set of needles are each at a distance A.sub.EE to one another. The distance A.sub.EG is greater than or max. equal to the distance A.sub.EE. The respective comb-like set of needles penetrates the insulating encapsulation or the casing of the food, wherein a penetration process is carried out in such a way that entry and exit points of the comb-like set of needles are formed in relation to the food and the encapsulation or casing.

Claims

1. A method for treating food which is in an insulating encapsulation or casing or which will be introduced into same, by means of non-conventional ohmic heating, for heating a sausage product such as scalded sausage, hot dogs or similar food products present in a casing, wherein the respective food is brought into contact with spaced electrically conductive electrodes, and the electrodes are connected to a controllable or regulatable current source, characterized in that the electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance (A.sub.EG) to one another, each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighboring individual electrodes of the comb-like set of needles are each at a distance (A.sub.EE) to one another, furthermore, the distance (.sub.AEG) is greater than or equal to the distance (A.sub.EE), and the respective comb-like set of needles is arranged to penetrate the insulating encapsulation or the casing and to pierce it or is moved to pierce through the food in such a way that entry and exit points of the comb-like set of needles are formed in relation to the food or the encapsulation or casing.

2. The method according to claim 1, characterized in that the individual electrodes of the comb-like set of needles are realized to be substantially in parallel to one another, and each individual electrode has a puncture sharpening, wherein the current source is only activated when all of or the vast majority of the individual electrodes have reached their exit point end position.

3. The method according to claim 1, characterized in that in case of a sausage product present in a flexible natural casing, the respective electrode group is entered in the tail area of the natural casing, and a corresponding puncture is produced there, wherein an at least end-side compaction occurs by means of exerting a pressing force in the longitudinal direction of the sausage product, and a cap formation at the natural casing ends is reduced.

4. The method according to claim 1, characterized in that after the removal of the respective electrode groups from the treated foodstuff by the action of tensile or compressive force, the remaining entry or passage points are closed.

5. The method according to claim 4, characterized in that closing may be performed by spraying, by gluing, coating or enclosing.

6. The method according to claim 4, characterized in that re-stretching, self-repairing film materials are used for closing, or the casing material itself has at least sections of a re-stretching, self-repairing material.

7. The method according to claim 1, characterized in that the current source provides high-frequency energy, wherein the ohmic heating may at least be performed until the respective foodstuff coagulates.

8. The method according to claim 1, characterized in that reheating is executed on a conventional basis.

9. The method according to claim 1, characterized in that the individual electrodes are movable or rotatable about their axes and execute a rotational movement during the piercing process, wherein a rotational movement in a respectively changed direction takes place during the removal of the individual electrodes.

10. The method according to claim 1, characterized in that the individual electrodes are formed as hollow electrodes, and the hollow electrode space accommodates or conducts a tempering agent/cooling agent.

11. The method according to claim 1, characterized in that the insulating encapsulation is at least in part configured to be rigid and has openings through which the individual electrodes penetrate, get into contact with the material of foodstuff to be treated and pierce it.

12. The method according to claim 1, characterized in that the individual electrodes are introduced such that a grid electrode is formed in at least one electrode group.

13. The method according to claim 1, characterized in that the insulating encapsulation is composed of half shells receiving the foodstuff, wherein the half shells will be moved toward one another to constitute a mold prior to the intrusion of the electrodes with respect to the foodstuff.

14. The method according to claim 1, characterized in that penetrating or piercing through is performed in an ultrasonic-assisted manner.

15. The method according to claim 1, characterized in that a post-treatment by means of conventional heat treatment, in particular infrared radiation, is performed at least in edge areas of the material to be treated.

16. The method according to claim 1, characterized in that the electrodes are arranged such that energizing and heating only occurs in partial sections of the material to be treated.

17. The method according to claim 1, characterized in that energizing and heating are performed in a stepwise manner with intermediary stop times.

18. The method according to claim 1, characterized in that at least one of the electrodes has an integrated temperature sensor.

19. The method according to claim 1, characterized in that the electrodes are made of a conductive plastic material.

20. The method according to claim 1, characterized in that the conductivity of the electrodes is adjustable.

21. The method according to claim 20, characterized in that the conductivity of the electrodes is adjustable to be different from electrode to electrode.

22. The method according to claim 1, characterized in that in addition, or as an alternative, at least one electrode group is formed as a gas-permeable cap electrode or flat electrode which merely touches the material to be treated in a contacting manner.

23. The method according to claim 1, characterized in that, for obtaining desired geometries, a water-permeable and current-permeable mold or membrane is introduced between the material to be treated and heated and a resistance-adjusted buffer material.

Description

[0061] The invention will be explained in more detail below based on an exemplary embodiment and with reference to Figures.

[0062] Shown are in:

[0063] FIG. 1 a side view of a device according to the invention for receiving a sausage product already present in a casing, in a first state without compaction in the longitudinal direction of the sausage product;

[0064] FIG. 2 a representation similar to that of FIG. 1 but with a compaction movement already executed by lateral plates, which at the same time serve the purpose of guiding the electrodes so that the formation of undesired caps in the end areas of the sausage product may be avoided;

[0065] FIG. 3 a representation similar to that of FIG. 2 but after a performed entry and penetration movement of the electrodes through the envelope and the very sausage product to be treated;

[0066] FIG. 4 a perspective view of a device according to the representations of FIGS. 1 to 3 for simultaneously treating a plurality of sausage products present in a casing, in particular in treating scalded sausage;

[0067] FIG. 5 a detailed representation in a side view of the device according to the invention for receiving a sausage product already present in a casing, in a state with a recognizable penetration electrode without compaction in the longitudinal direction of the sausage product; and

[0068] FIG. 6 a representation similar to that of FIG. 5 but as a result of compaction in the longitudinal direction.

[0069] The device for executing the method and shown in the Figures by way of example is composed of a rack 1 having guiding trays 2.

[0070] Each of a pair of spaced-apart guiding trays 2 receives a scalded sausage present in a casing.

[0071] A supporting frame, which is not shown, receives opposing spaced-apart plates 3 and 4.

[0072] A driving mechanism 5; 6 creates the possibility of moving the plates 3; 4 toward each other, so that a compaction of the scalded sausage may be realized at its ends as is illustrated by the sequence of FIGS. 1 and 2 or 5 and 6, respectively.

[0073] When the desired frontal compaction of the scalded sausage 7 has been reached, the first 8 and second 9 electrode group, each of which comprises a comb-like set of needles (see FIGS. 4 and 6), is moved downward in the direction of the arrow, so that the desired process of piercing the scalded sausage 7 may be performed.

[0074] As illustrated in FIG. 3, this piercing is implemented such that the tips 10 of the electrodes of the comb-like set of needles exit again from the foodstuffs to be treated, that is to say the scalded sausage 7. As compared to the solutions of the state of the art, not only a pricking but also a piercing through thus takes place in relation to the product.

[0075] In the shown example, the needle electrodes of the electrode groups 8; 9 are pierced through the product 7 to be treated essentially perpendicular to the longitudinal axis thereof. This kind of piercing has shown to be particularly advantageous. Of course, it is within the spirit of the invention to deviate from the perpendicular direction of piercing.

[0076] The advantage of the electrode groups employed according to the invention and having electrodes of a comb-like set of needles is that, as compared to extensive electrodes, disturbing insulating gaps may not develop, for example, due to gas formation or gas accumulations. The result is a particularly uniform and more rapid heating without any hot spots of the material to be treated.

[0077] The number of the electrodes of comb-like set of needles of the corresponding needle comb may be in the range from five to fifteen, for example, and may be adapted or matched to the diameter of the material to be treated.