Method for producing a foodstuff by coextrusion

Patent metadata

Field	Value
Publication number	US-9433221-B2
Application number	US-201314087022-A
Country	US
Kind code	B2
Filing date	Nov 22, 2013
Priority date	Dec 14, 2012
Publication date	Sep 6, 2016
Grant date	Sep 6, 2016

Abstract

A method for producing a foodstuff, in particular sausages, produced by coextrusion, including extruding a paste mass, coextruding a casing, and where a bonding agent is fed between paste mass and coextruded casing.

First claim

What is claimed is:

1. A method for producing a foodstuff produced by coextrusion, the method comprising the steps of:
extruding a paste mass, coextruding a casing, feeding a bonding agent between the paste mass and the coextruded casing, wherein in coextruding the casing, the casing is extruded onto a filling tube and moved a distance towards the end of the filling tube, the bonding agent is introduced as a sliding agent between the casing and the filling tube, and the paste mass is ejected through the filling tube into the casing, and
wherein the bonding agent increases the bonding between the casing and the paste mass.

2. The method according to claim 1 , wherein the bonding agent is liquid.

3. The method according to claim 1 , wherein the bonding agent includes water.

4. The method according to claim 1 , the bonding agent, the casing and the paste mass each include at least one protein.

5. The method according to claim 1 , wherein the bonding agent ( 23 ) is a protein-containing liquid and the protein concentration is in a range of 3 to 30% by weight.

6. The method according to claim 5 , wherein the protein concentration is in a range of 5 to 20% by weight.

7. The method according to at least claim 4 , wherein the coextruded foodstuff is subjected to a thermal treatment.

8. The method according to claim 1 , wherein the bonding agent includes at least one enzyme.

9. The method according to claim 8 , wherein the at least one enzyme is transglutaminase.

10. The method according to claim 1 , wherein the casing includes at least one hydrocolloid.

11. The method according to claim 10 , and wherein the bonding agent includes at least one hydrocolloid.

12. The method according to claim 11 , wherein the at least one hydrocolloid comprises at least one polysaccharide.

13. The method according to claim 11 , wherein the at least one hydrocolloid is in a concentration of 0.2 to 5% by weight.

14. The method according to claim 10 , wherein the at least one hydrocolloid comprises at least one polysaccharide.

15. The method according to claim 1 , wherein a cross-sectional ring area of the bonding agent amounts to 0.1% to 2% of a cross-sectional area of the ejected paste mass.

16. The method according to claim 15 , wherein the cross-sectional ring area of the bonding agent amounts to 0.5% to 1.5% of the cross-sectional area of the rejected paste mass.

17. A method of using a bonding agent for the production of a foodstuff produced by coextrusion, wherein a paste mass is ejected, a casing is coextruded, and a bonding agent is fed between the paste mass and the coextruded casing, wherein in ejecting the paste mass,
the paste mass is ejected from a filling tube and the casing is extruded onto the filling tube and moved a distance towards the end of the filling tube, and
the bonding agent is used as a sliding agent, and
wherein the bonding agent increases the bonding between the casing and the paste mass.

18. The method of using a bonding agent according to claim 17 , wherein the bonding agent includes water as main component to which either
at least one protein,
at least one hydrocolloid,
at least one enzyme, and
a combination thereof,
was added.

19. The method of using a bonding agent according to claim 18 , wherein the water is distilled water.

20. The method of using a bonding agent according to claim 18 , wherein the at least one hydrocolloid comprises at least one polysaccharide.

21. The method of using a bonding agent according to claim 18 , wherein the at least one enzyme comprises transglutaminase.

22. The method according to claim 1 , wherein the amount of fed bonding agent is adjusted depending on the diameter of the extruded paste mass.

23. The method according to claim 1 , wherein the viscosity of the bonding agent used is <20 mPas.

24. The method according to claim 1 , wherein the foodstuff is sausage.

25. The method according to claim 1 , wherein the water is distilled water.

Assignees

• Handtmann Albert Maschf

Inventors

• Bächtle Manfred
• Buechele Armin
• Reutter Siegfried
• Schliesser Markus

Classifications

• A23L29/06

  Enzymes · CPC title

• A22C13/0013

  Chemical composition of synthetic sausage casings · CPC title

• A22C11/02 Primary

  Sausage filling or stuffing machines {(enclosing material in preformed tubular webs B65B9/10)} · CPC title

• A22C2013/0023

  coextruded together with the food product · CPC title

• A22C11/00

  Sausage making {(chemical aspects A23L13/00); Apparatus for handling or conveying sausage products during manufacture} · CPC title