Abstract:
A method and apparatus of continuously processing an elongated strand (1) of plastic edible material coated with a coagulated coating. A co-extruder (6) has interchangeable parts (9B) to provide strands of varying diameter. The strand is conveyed through a closed tubular conveyor (106) through which a brine fluid is simultaneously passed. The drying of the strand includes an infrared drier (3). A linker and/or crimper (2) is provided.

Description:
BACKGROUND OF THE INVENTION 
     This invention relates to a continuous food processing system whereby an edible plastic food strand of meat or the like is co-extruded with a coated material to be processed into a casing. This coating material may consist of a mixture or gel with a coagulatable protein, and reinforcing means. More specifically this invention relates to a method for the manufacturing whereby the method includes the steps of co-extruding a principally equal layer of gel around an extruded edible product and the treatment of the extruded gel coating with chemical and physical means for coagulation. 
     Such a method is generally known. These known methods are mainly being used for the co-extrusion of sausage or sausage-like materials. In principal this method involves the extrusion of a cylindrical nucleus of a sausage mix and simultaneously the extrusion around the sausage mix of an outside coating which consists of a gel with a collagen protein. The proteins in the gel are coagulated with the aid of a coagulation means. 
     The term &#34;coagulation&#34; is a term of art in the production of collagen coated sausage material and is not strictly scientific in the sense in which it is used. Coagulation as it is used in this specification refers to the step involving hardening and stabilization of the casing. This is principally achieved in two ways; firstly by removal of water from the collagen gel, and secondly by cross-linking the collagen fibers. 
     In the generally known methods the water content gel coating is lowered with the assistance of osmosis by leading the strand of foodstuffs through a concentrated salt bath. Thereafter an air drying step is used to further enhance the strength of the sausage casing. After this treatment the mechanical properties of the casing are insufficient to allow for conventional twist linking, clipping, typing, or hanging of the foodstuff, i.e. sausage, strand. With this usual method it is habitual to crimp the co-extruded strand of foodstuff and cut it into independent elements and these elements are placed in a hot air dryer for the treatment of individual elements (for example drying, smoking etc.) 
     This known method has a number of disadvantages. The first disadvantage is that a sausage is manufactured in which the organoleptical properties are insufficiently equal to sausage which has been manufactured with a natural or artificial casing which are known in the trade. A second disadvantage is that the method limits itself to the manufacturing of smoked/cooked sausage and fresh sausage. Dried semi-dried and fresh sausage cannot be economically manufactured. A third disadvantage is that usual smoke-and/or cooking installations cannot be used economically in the further processing. With the known method the meat mix is provided with a collagen coverage while with the traditional methods a casing is used which strongly and flexibly encloses the meat mix entirely during the further processing and shapes the sausage. 
     Further, a similar method is known from the international patent application WO93/12660 whereby it is intended to avoid the aforementioned problems. This method equally includes the steps of coextruding a mainly equal layer of collagen gel around an extruded edible product and the chemical coagulation of the extruded collagen gel while using a chemical coagulation means, though without the step of drying with hot air in order to achieve a coagulated collagen casing around the edible product, which has sufficient strength to allow mechanical separation into individual foodstuff elements which are connected to each other, especially sausages. 
     Also, with this known method the aforementioned problems and disadvantages have not been resolved adequately. It has been demonstrated that a thus manufactured casing of collagen gel of co-extruded edible foodstuffs, i.e., sausages, has insufficient strength to allow traditional further processing. Furthermore a consequence of low casing strength is that the shape of the sausage rope is not consistent, principally in certain types of further processing. For instance, when strands of edible foodstuffs which are thus manufactured are being hung the partly &#34;fluid&#34; meat mix flows down which gives the edible foodstuffs a cone shape. Such a shape for sausages is undesirable. Additionally, due to the mechanical loading of the gel casing which is not strong enough rupture can occur. Also, the production speed with this known method is disadvantageously influenced by the still insufficient strength and shape rigidity of the casing. An additional disadvantage is that, due to the lengthy stay in the coagulation bath, the salt content in the casing and in the meat mix, is high. This results in unwanted organoleptical and physical changes of the sausage mix, such as in taste, consistency and firmness of the meat mix. 
     While this known method nevertheless has some attributes in spite of the above disadvantages, it is not capable of replicating the mechanical, physical and organoleptical properties of existing conventional sausages. 
     The principal purpose of the invention is a method for manufacturing of food strands with an edible casing in which the previous disadvantages of the known methods do not occur. 
     It is also the purpose of this invention to provide a novel linking method, advantageously used on continuous manufactured edible foodstuff strands, but can also be used in other sausage processing methods. 
     With the method according to the invention only the outside surface of the gel casing is being dried after the usual steps of co-extrusion and treatment with the coagulation means, by which moisture is being removed from the extruded gel, and the cross-linking of the collagen fibers is being facilitated, and thus the mechanical strength of the gel casing is increased. The strength which is achieved in this way is sufficient to provide a casing which can be further treated in the usual way. In the case of edible foodstuffs, i.e., sausage, manufacturing, it is possible to prepare in this way fresh smoked or cooked edible foodstuffs of which the properties are equal to those of known edible foodstuffs which have been manufactured in a natural or edible or non edible artificial casing. 
     The moisture content of the casing of the edible foodstuff after leaving the coagulation bath is approximately 90% or higher. With the drying of the outside surface of the gel casing the moisture content is lowered to a value whereby the casing will reach the desired mechanical strength. By adjusting the moisture content the mechanical strength of the casing can be adjusted to the desired value. Maximum strength of the casing can usually be achieved by lowering the moisture content to the range of 40-75%, for example, 50%. 
     The temperature of the meat under the casing will preferably stay low during the surface drying of certain types of sausages (for example below approximately 35 degrees C.) so that principally no coagulation of the food proteins such as meat proteins will occur. With other types of edible foodstuffs, the coagulation of the meat proteins can be desirable. 
     The drying of the surface of the formed casing can be effected with appropriate means. A device which is preferably being used for the drying is a surface dryer, whereby the casing is directly being irradiated by a radiation source whereby the moisture which is being removed out of the casing is being conducted away with the help of conditioned airflow. This conditioned airflow also prevents the sausage casing and the underlying meat mixture of being heated to unwanted temperatures. In this way a homogeneous drying of the casing is achieved down to for example 50% moisture in a short time of for example 30 seconds. An appropriate means of radiation is for example a source which emits middle wave infra red radiation. 
     Advantageously the method is provided with a separation step to separate the strand of foodstuffs into individual elements which are connected with each other. This can be effected in the usual way by crimping, twisting, clipping or tying before or after the surface drying of the strand of foodstuff which is provided with a casing. 
     In those places, where usually a twist, clip or such like is being used it is advantageous to isolate the individual elements with a chemical clip. In this application a chemical clip consists of a closure made up out of an edible or non-edible non-toxic material. Appropriate materials are for example, polyamide, polyethylene, cellulose and proteins and other natural or artificial polymers. Such a clip can for example occur by titrating, injecting, or spraying an appropriate quantity of an adequate material or materials so that in a short time by hardening a mechanical strong ring is being formed which holds the crimp during the following treatment steps of the strand of foodstuffs. 
     The invention also concerns a device for the manufacturing of strands of foodstuffs with a casing which is formed out of a protein, especially of sausage strands, which includes means for the co-extrusion of a principally homogeneous coating of gel around an edible product, as well as a coagulation bath for the chemical treatment of the extruded gel coating and transportation means for the transportation of the extruded strand of edible foodstuffs which is characterized in a surface dryer installed after the coagulation bath with a purpose of drying the gel casing. 
     Existing equipment and processes have other certain shortcomings. Among these shortcomings are extruders which are complex and cannot be easily adjusted so that the diameter of the food strand can be easily adjusted. Helical conveyors used for the strand are open and invite unwanted lateral movement of the strand during movement through the conveyer trough, and contamination is possible. Driers used are not highly efficient and are sometimes detrimental to the quality of the coating material. 
     It is therefore an object of this invention to provide a continuous food processing system that will permit an elongated strand of meat or the like to be coated with a coating material which is coagulated, crimped, dried, and conveyed in a rapid and efficient manner. 
     A further object of this invention is to provide an extruder which has a minimum number of parts and which can produce strands of different diameters. 
     A still further object of this invention is to provide an infrared drier to facilitate coagulation of the coating material. 
     A still further object of this invention is to provide an efficient crimping means for the coated strand which will not damage the coated edible strand. 
     A still further object of this invention is to provide a conveying system for an elongated strand of material that is sanitary and free from contamination. 
     These and other objects will be apparent to those skilled in the art. 
     The method for the manufacturing of foodstuff strands with a shaped casing of the aforementioned type according to the invention is characterized in fact that after the treatment with a chemical means moisture is being removed from the extruded gel casing through the drying of the exterior surface of the shaped gel casing. 
     SUMMARY OF THE INVENTION 
     A method and apparatus of continuously processing an elongated strand of plastic edible material coated with a coagulated coating. A co-extruder has interchangeable parts to provide strands of varying diameter. The strand is conveyed through a closed tubular conveyor through which a brine fluid is simultaneously passed. The drying of the strand includes an infrared drier. A linker and/or crimper is provided. 
    
    
     DESCRIPTION OF THE DRAWINGS 
     FIG. 1 is a schematic flow diagram of the continuous meat processing system of this invention; 
     FIG. 1B is a top plan view of the apparatus of this invention; 
     FIG. 1C is a side elevational view as seen from the bottom of FIG. 1B; 
     FIG. 1D is an end elevational view as seen from the left hand end of FIG. 1C; 
     FIG. 1E is an end elevational view as seen from the right hand end of FIG. 1D; 
     FIG. 1F is an enlarged scale sectional view taken on line 1F--1F of FIG. 1B; 
     FIG. 2 is a longitudinal sectional view of the extruder of this invention; 
     FIG. 3 is an exploded view of the extruder showing interchangeable parts of the extruder to alter the size of the sausage diameter; 
     FIG. 4 is a flow diagram of the crimper and sealer of this invention; 
     FIG. 5 is a plan view of the pre-crimper of FIG. 4 shown at an enlarged scale; 
     FIG. 6 is an exploded view of the crimper of FIG. 4; 
     FIG. 7 is a side elevational view of the infrared drier. 
     FIG. 8 is an end elevational view of the right hand end of the infrared drier of FIG. 7; and 
     FIG. 9 is an enlarged detail view of FIG. 7 taken on line 9--9 of FIG. 8. 
    
    
     DESCRIPTION OF THE PREFERRED EMBODIMENT 
     The principal components of the system shown in FIG. 1 are as follows: 
     Meatbatter pump 
     Gel pump 
     Coagulant injection 
     Extruder 
     Salt bath 
     Washer 
     Air dryer 
     Portioner 
     Surface dryer 
     Features of the above components are set forth in the following Table I. 
     
                                           TABLE I__________________________________________________________________________Processing steps of the Continuous Casing ProcessNr.  Description   Variables          Function           Process-sequence__________________________________________________________________________1 Meat batter   1 Comminuted and semi comminuted                      1 To form the sausage rope with strong   2 Fat, water, protein conteht                        gelling and binding properties while   3 Other non meat additives                        optimizing yield   4 Temperature 0 to 18 degrees celsius2 Gel   1 Kind of collagen 1 To coat the meat rope and to be   2 Percentage of collagen in gel                        manipulated in a continuous and   3 Percentage of non collagen additives                        edible casing     f.i. C.M.C., caramel, etc.   4 PH   5 Temperature 2 to 18 degrees celsius3 Coagulant   1 Kind and concentration of coagulant                      1 To start crosslinking of the collagen  Injection   2 Percentage of injection v. collagen                      2 To start coagulation of the collagen and   3 PH                 proteins of the meatbatter.   4 Percentage of salt                      1 To deswell and dehydrate the                                         See process step 5                        layer4 Extruder   1 Revolution per minute f.i. from 50-300                      1 To form a continuous rope of constant   2 Temperature 2 to 18 degrees celsius                        diameter and coated with a layer of   3 Diameter of the rope from 8 mm                        collagen gel of constant thickness f.i.     onwards            0.5 mm                      2 To orientate the fibres of the collagen                        gel to facillitate the cross linking.5 Salt bath   1 Kind and percentage of salt                      1 To deswell and dehydrate the                                         The salt bath may replace                                         the salt   2 Temperature from 5 to 40 degrees C.                        layer            injection via the coagulant                                         injection or   3 Time from 2 up to 60 seconds                      2 To allow time for coagulation of                                         visa versa                        collagen and the proteins of the meat6 Washing   1 Water or a less concentrated solution                      1 To reduce the percentage of salt                                         The washing may be                                         eliminated     of the salt and/or diluted sugar.                        the collagen layer   2 Temperature from 5-40 degrees C.   3 Time from 2 up to 60 sec.7 Air dryer   1 Air flow         1 to remove water from the coating                                         In the case the saltbath is                                         eliminated   2 Air temperature 10 up to 40 degrees C.                      2 To facillitate the strengthening of                                         by the coagulant injection,                                         the   3 Time f.i. 0.5 to several minutes.                        casing           positioning is directly                                         after the extruder8 Portioner  &amp; sealer  1. Pre-   1 The shape of the meatpusher                      1 To press the meat batter away from the  crimper   2 Rope speed, synchronised with the                        crimp location     crimper   3 Crimper speed  2. Crimper   1 Crimp speed      1 To form the definite crimp   2 Rope speed synchronised with the pre-                      2 To form the mold to shape the     crimper            polymer donut  3. Sealer   1 Kind of polymer f.i.:                      1 To form a donut to hold the                                         For some sausages it is                                         advantaguous     non edible: polyamide, LDDE                        during further processing                                         to use a heatseal instead                                         of a donut     edible: natural polymers            crimp. The heatseal may be                                         made   2 Temperature f.i. 120-230 degrees C. by means of ultrasonic                                         heating   3 Time to cool of the polymer9 Surface   1 Radiation intensity                      1 To strengthen the casing by heating                                         The surface dryer may                                         replace the air  dryer                      the casing above shrinktemperature                                         dryer or vice versa                        the collagen gel, up to 80 degrees C.                        without coagulating the proteins of the                        meatbatter, if desired__________________________________________________________________________ 
    
     The extruder 4 is best shown in FIGS. 2 and 3. The components of the extruder are as follows: 
     1B. Front plate 
     2B. Water seal 
     3B. Outside planer 
     4B. Bolt 
     5B. Inner planer 
     6B. Bolt 
     7B. Flange 
     8B. Bolt 
     9B. Dual extruder tube 
     10B. Casing 
     12B. Shaft 
     13B. Gears 
     14B. Cradle 
     15B. Tube 
     16B. (Arrow) 
     19B. Port 
     FIG. 3 shows how members 1B, 3B, 5B and 9B can be removed from extruder 4. They can be replaced with similar components which have a different set of discharge orifices 100, 101, 102 and 103 to create a strand or rope 1A (FIG. 1A) of varying diameters. 
     With reference to FIG. 2, casing 10B is stationary, shaft 12B and gears 13B rotate cradle 14B around tube 15B. Member 3B rotates in a direction opposite to member 5B. This causes the fibers in the coating gel to be oriented as the gel moves in the direction of arrow 16B between these two components to be coated on the meat strand exiting from orifice 103 on coextrusion horn 9B. A gel material mixed with a coagulation agent is introduced into horn 9B through port 19B. Meat emulsion or the like is introduced at 20B. 
     The collagen dough containing a cellulose ether (gel) and the meat batter are fed to the extruder by a stuffer with a constant volume frequency controlled motor. In the extruder the sausage batter and the collagen gel are extruded simultaneously, so that a continuous rope of sausage is formed with a collagen coating. 
     The method of extruding comprises feeding under pressure the fluid of collagen fibrils (gel) into a passage way (see arrow 16B) between opposed planer surfaces, rotating said surfaces relative to each other to provide shearing forces to the collagen mass before extrusion. A frequency controlled electro motor provides the rotation of the planer surfaces in opposite senses at 60 to 125 rpm. The two planer surfaces constitute an extrusion die, the gap between them being 0.5 mm. 
     The lay out crimper and sealer 104 are shown in FIGS. 4 and 5. The component parts and function thereof are shown in the following Table II. 
     
                       TABLE II______________________________________Crimper and SealerNr.     Description    Function______________________________________0C      Conveyor beltTo convey the sausage rope1C      PendulumTo adjust speed (to                  control the main drive on                  the crimp-seal machine).2C      Pre-crimperTo force the meat batter                  away from the location of                  the crimp.3C      Turning wheelTo guide the sausage                  rope.4C      Crimp-sealerTo make the crimp by                  lowering the crimper into                  the support plate by means                  of a cam construction.To lower the dosing unit                  and to press the nozzle on                  to the crimper.To lift the dosing unit,                  nozzle and crimper after                  donut is formed.To set the length of the                  individual sausages (number                  of units on the wheel).5C      Dosing unitTo inject an control the                  amount of polymer into the                  mould formed by the support                  plate and the crimper                  plate. In case of a heat                  seal, the dosing unit is                  replaced by a heating ele-                  ment f.i. a ultra sone                  welder.6C      Polymer PreparationTo mix and heat the   tank.          polymer.______________________________________ 
    
     The crimper 105 (FIG. 6) has the following components and functions: 
     
                       TABLE III______________________________________Crimper______________________________________1D       Polymer inletInlet port for polymer2D       ConnectionElectrical power line connected    electricity  to power source (not shown).3D       Dosing valveTo dose and control the                 amount of polymer per donut                 (crimp)4D       RollerGuided by a circular cam                 construction to control the                 vertical movement.5D       SpringTo press the nozzle away                 from the crimper.6D       NozzleTo extrude polymer7D       CrimperTo make the crimp and to                 form a die for the donut.8D       Support plateTo support the sausage                 rope and form the contra                 part of the crimper.9D       ChainTo transport the sausage                 rope.10D      V-shaped notchTo crimp strand11D      V-shaped notchTo crimp strand12D      Space______________________________________ 
    
     A frame (not shown) supports chain 9D to which is secured plate or die 8 which has a V-shaped groove 10D therein. The frame also supports elements 1D-7D. Crimper (die) 7 has an inverted V-shaped groove 11D therein and dwells in the same plane as die 8. Space 12D permits a strand of product to pass therethrough. Die 7D has notch 7D&#39; therein to receive die 8D. An adhesive or polymer deposits a donut-shaped quantity of adhesive in each crimp in the strand by action of 1D-6D. 
     The infrared drier is shown in FIGS. 7, 8 and 9, and has the following components and functions: 
     
                       TABLE IV______________________________________Infrared DrierNr.     Description   Function______________________________________1E      Sausage rope  On support plates2E      Transport chainTo carry the sausage rope                 through the dryer3E      Chain wheelTo pull the chain4E      Power unitTo provide a controlled                 speed5E      VentilatorTo provide airflow for                 cooling the IR radiators                 and the surface of the                 sausage rope, and to                 transport the vaporized                 moisture6E      Air recirculationTo control air   ducts with regu-                 recirculation   lation valves7E      Air inlet ductTo receive ambient air8E      Air pressureTo divide the air over   chamber       the functional openings9E      Air exhaustTo control the amount of   ventilator    circulation air10E     Support plateTo help support the sausage                 rope on transport chain 2E.11E     IR radiatorTo provide the energy for                 vaporizing the moisture in                 the casing.12E     Reflection mirrorTo reflect the radiation                 energy for effective use on                 the sausage rope.13E     Opening forTo control the   cooling IR radiator                 temperature.14E     Opening forTo control the rope   cooling sausage                 temperature and to take   rope          away the vaporized                 moisture.15E     Restriction plateTo provide overpressure                 in the drying zone.16E     Air recirculationTo receive air exiting the drier   chamber17E     Frequency controlTo regulate the frequency   unit          of the IR radiation18E     ArrowsTo indicate air flow19E     ArrowsTo indicate infrared                 radiation.______________________________________ 
    
     The arrows 18E indicates air flow, and the arrows 19E indicate infrared radiation. 
     FIGS. 1B-1E show the overall layout of the machine for processing the meat strand. Of particular importance is the serpentine (helix or spiral) tube 106 which receives the coated strand 1. The strand is conveyed by the brine through tube 106 to a depositing station 107. The tube is coiled horizontally, and a quantity of brine is flushed through tube 106 while the gel coated strand is floated downwardly therethrough to further assist in the curing and coagulation of the coating material. Because the interior of the tube is entirely closed, as compared to a U-shaped trough with an open top, contamination of the interior of the tube is avoided. (See FIG. 1F.) 
     Meat dough is introduced into the system at 108, and collagen dough (gel) is introduced into the system at 109. 
     From the foregoing it is seen that the device and method of this invention will accomplish at least all of the stated objectives.