EP0565710A1

EP0565710A1 - Process and device for reforming and shaping meat, offal, fish or other edible flesh food products

Info

Publication number: EP0565710A1
Application number: EP92924758A
Authority: EP
Inventors: Maurice Fradin; Christian Fradin; Jean-Louis Laudrin; Francis Marquer
Original assignee: LAUDRIN JEAN LOUIS
Priority date: 1991-11-04
Filing date: 1992-11-04
Publication date: 1993-10-20
Also published as: FR2683124B1; FR2683124A1; CA2099363A1; WO1993008695A1

Abstract

Procédé de fabrication de chairs restructurées, caractérisé par la mise en forme sous vide, en vue d'obtenir le produit final, des morceaux élémentaires dans une extrudeuse comportant deux vis hélicoïdales (20-21) d'axes parallèles, à filetages inverses l'un de l'autre et entraînées en rotation dans des sens inverses tels que les filetages s'enroulent l'un vers l'autre, ces vis débouchant dans deux buses de sortie respectives (200-210).Method for manufacturing restructured flesh, characterized by vacuum forming, in order to obtain the final product, elementary pieces in an extruder comprising two helical screws (20-21) with parallel axes, with reverse threads l ' one from the other and driven in rotation in opposite directions such that the threads wind towards one another, these screws opening into two respective outlet nozzles (200-210).

Description

PROCESS AND DEVICE FOR RESTRUCTURING AND FORMING MEAT, OFFAL. OF FISH. OR OTHER CHAIRS

CONSUMABLES.

The invention relates to the restructuring and shaping of meat, offal, fish or other flesh with a view to presenting them in the form of a consumable product such as steak, roast, slices, steaks or other portions or pieces of presentation conforming to the requirements of the final consumer.

More precisely, it mainly applies to processes in which one starts from non-homogeneous elementary pieces which can have various sizes, shapes and origins to reconstitute the portion delivered to the consumer, these elementary pieces, which can be relatively large having, unlike to the particles of minced meat, retained their initial texture, for example that of the fibers of the muscle and in which their assembly must be conducted so as to give the final product a structure, appearance and organoleptic quantities comparable to that of a portion which would be taken directly from the animal, in a noble part of its flesh. The products obtained with 1 ^τ using such processes will be designated in the following under the name of "restructured chairs",

A particular process for manufacturing restruc¬ tured flesh has been described in French patent No 86 02793 of February 28, 1986, for: "Process for the manufacture of roasts, cutlets, steaks or the like by shaping ultra fine meatballs with binder." and devices intended for the restructuring of the leaves of meat were the subject of French patent No 88 03315 of March 15, 1988, for: "Process and apparatus for the preparation of food products composed of leaves of meat."

In particular, this latter patent provides for the shaping of the ultrafine sheets which will constitute the final product, either by pressing said sheets in a mold, or by means of a helical screw extruder.

One aim of the invention is to replace these pro¬ sold prior devices and a method and a tif disposi¬ ^"more effective on an industrial scale and suscep- patible improve the texture of the final laminated product.

More generally, the subject of the invention is a process and a device for restructuring and shaping under vacuum intended for the manufacture of restructured flesh, capable of imparting to the final product a texture and organoleptic properties better than those which allow obtain the known methods and devices, even if the elementary pieces are not ultrafine sheets as defined in the abovementioned patents.

If it is indeed possible to make laminated meat from relatively firm flesh, such as than that of beef, the lamination process is much more difficult when it comes to softer flesh and it cannot be used in the case of organ meats.

The process for manufacturing restructured flesh according to the invention, whether it is applied to ultrafine sheets or to pieces of any shape, is characterized by vacuum forming, in order to obtain the final product. , elementary pieces in an extruder comprising two helical screws of parallel axes, with reverse threads one from the other and driven in rotation in opposite directions such that the threads wind towards one another , these screws opening into a common outlet nozzle or, preferably, two respective outlet nozzles.

Twin helical screw extruders have previously been used for casing sausage meat, but neither the problem to be solved, nor the structure of the device, nor the function which it fulfills were comparable to the invention.

According to FR-A-1 171 397, the problem to be solved is to deaerate the sausage meat while avoiding crushing it by subjecting it to strong constraints.

The solution chosen consists in using two screws, the threads of which intersect closely, and, in a central part (b), gradually widen until they exactly fill the intervals between two successive threads.

From the limit between zones b and c, the dough can no longer pass between the threads of the two screws (page 3, left column, penultimate paragraph). It is obvious that such a structure is totally unusable for treating relatively large sheets or pieces which are used in the manufacture of restructured flesh.

The problem solved by the invention is in no way to deaerate the flesh to be shaped. Indeed, it is introduced already deaerated and its shaping is carried out under vacuum.

The technical function of the screws, in addition to the banal one, of pushing the flesh towards the outlet nozzle by giving it the desired shape, is to make it a homogeneous and coherent mass whose holding does not require it to be put in a hose and, this effect, to wrap the mass (which is, in any case, relatively soft since, when the starting pieces are hard, we proceed to a preliminary kneading operation) around the screws. When it comes to pieces of meat, this winding causes a real texturing of the final product: the fibers of the muscle are oriented parallel to the axis of each screw in a continuous sheet which rolls up on itself. The final product clearly shows this winding, which contributes to its cohesion, its homogeneity from one slice to another and its organoleptic qualities.

It is clear that the prior device neither searches for nor fulfills such a texturing function. The structure of the double screw, whose threads interpenetrate closely, which he describes is not suitable for this purpose and the axial displacement of the screws in the cylinders completely prohibits it.

When the process is applied to the shaping of ultrafine sheets, these are directly introduced from a vacuum supply chamber at a supply end of the screws by means which prevent the vacuum from breaking during transfer.

The invention also relates to a process for manufacturing restructured flesh from elementary pieces of any shape, characterized by an operation, prior to final shaping in the twin-screw extruder, of kneading said pieces, preferably with a binder, conducted with a view to preparing a mass of flesh which is sufficiently tender and coherent to be able to be shaped by the extruder, but in which the integrity of the fibers has been respected.

Another object of the invention is a process for manufacturing minced restructured flesh, characterized by an additional operation, prior to kneading, of mincing the pieces of meat to form a mass of minced meat which is then introduced into the kneading device which itself precedes the extruder.

On leaving the extruder, the mass of chopped and textured flesh is then able to be either used as it is or sliced and packaged in a controlled atmosphere.

The invention also relates to devices for implementing the above methods.

According to the invention, the device for implementing the process for manufacturing restructured flesh from elementary pieces of any shape is mainly characterized by the combination of at least one tank provided with a kneading member under vacuum rotating around its own vertical axis and around the vertical axis of the tank, of a vacuum extrusion tunnel comprising two helical screws of parallel axes, with reverse threads one from the other and driven rotating in opposite directions such as threads are wound towards each other, these screws opening into a common outlet nozzle or, preferably, two respective outlet nozzles, the pitches of the two respective screws being advantageously offset relative to each other, a chamber for transferring the mass of kneaded flesh to the extrusion tunnel and means for ensuring the continuity of the vacuum during the transfer.

Other features, as well as the advantages of the invention, will become apparent in the light of the description below.

In the attached drawing:

Figure 1 shows schematically, seen in elevation, a device for manufacturing flesh restructured from elementary pieces of any shape, in accordance with a preferred embodiment of the invention;

FIG. 2 represents a preferred embodiment of the extrusion tunnel that such a device includes, seen along arrow F in FIG. 1;

FIG. 3 represents an alternative embodiment of said tunnel;

FIG. 4 shows, in elevation view, a variant of the device of FIG. 1, in which two kneading tanks cooperate with a single extrusion tunnel; and

FIG. 5 represents a variant intended for the manufacture of restructured chopped flesh.

In Figures 1 and 2, there is shown a machine consisting essentially of a tank 1 provided with a kneading member sage 10 and an extrusion tunnel 2 provided with two helical screws 20 and 21.

The tank 1, having a capacity of approximately 100 kg of meat for example, is provided in its upper wall with a loading door which is not shown and, at its base, with a hatch 11 which makes it possible to pass the meat through an intermediate chamber 3 for supplying the extrusion tunnel. The hatch 11 cooperates with an actuator 110 which allows, for this purpose, to retract.

The tank 1 and the chamber 3 are connected by respective outlets 12 and 30 to means, not shown, of realizing the vacuum there.

The kneading member 10 is shown in the form of a vertical helical screw capable of being driven in rotation about its axis and mounted at the end of a horizontal arm 101, itself driven in rotation around the vertical axis of the tank. An assembly 102, the realization of which is within the reach of those skilled in the art, performs the motorization of these two rotational movements at adjustable speeds between a few revolutions / min and a few tens of revolutions / min.

It should be clearly understood that the kneading member may take various forms (in particular those used in known kneaders) depending on the nature and the consistency of the pieces to be kneaded (meat, fish or offal) and that the rotational speeds and the residence times in the tank will themselves depend on the nature of these parameters.

By way of example, to make reconstituted meat from non-homogeneous elementary pieces, a first kneading under vacuum may be carried out for 10 to 15 minutes, after which a suitable binder composed for example of 1 will be introduced. / 3 of lactic protein and 2/3 egg white and possibly other additives, and a new kneading will then be carried out for a period of 4 to 5 minutes.

Kneading under vacuum, in addition to softening the hardest chunks, which is essential for the subsequent structuring in the extrusion tunnel, causes the collagen to exude from the meat, thereby ensuring a certain cohesion between the pieces, so as to favor the creation of a pasty mass. In certain cases, the cohesion will be sufficient without the use of a binder. Under no circumstances will kneading be carried out at such speeds that the meat fibers can be broken or crushed.

When the kneading is finished, it is essential that the transfer of the mass of meat to the extrusion tunnel takes place without breaking the vacuum, so as not to destroy the cohesion.

A porthole 31 formed in the wall of the chamber 3 and associated with a lighting device makes it possible to control the transfer.

Before this, an appropriate quantity of dry ice will advantageously be introduced into the tank, to lower the temperature of the mass to values between ± 2 ° C.

In FIG. 2, it can be seen that the two screws 20 and 21 which the extrusion tunnel carries have parallel axes situated at a distance from one another such that the screws are inscribed in substantially tangent cylinders .

These two screws, the threads of which are opposite to each other and are advantageously covered with "Teflon", are driven by a motorization assembly 22 (FIG. 1) arranged so as to allow their rotation in reverse direction from one another by winding one towards the other towards the inside of the assembly (that is to say that the screw 21 will turn clockwise and screw 20 in reverse). Such a movement is in fact the only one which will allow the engagement of the mass of meat in the interval between the threads of the screws.

Said mass, introduced at the inlet end of the tunnel, is pushed towards the outlet by the screws and compressed in the end section thereof, where it can be seen that the pitch of the screws is more reduced . Each end section is, in the preferred embodiment of Figure 2, connected to a separate outlet nozzle (200-210 respectively) which has a frustoconical inlet portion, such as 2100, in which s 'engages the end, of decreasing diameter, of the screw, followed by a cylindrical portion.

The screws exert on the mass which they transfer, a complementary kneading action, the rotational speeds, for example adjustable between 50 and 300 revolutions / min, remaining - as in the kneader - sufficiently low to preserve the integrity of the fibers. meat.

In addition, each screw orients the meat fibers parallel to its axis in a continuous sheet which is wound on itself, so that at the exit of the corresponding nozzle, the texture of the final product is close to that of a natural muscle, in any case substantially constant in all portions.

According to an advantageous characteristic, when, being a mass of meat obtained by kneading pieces of relatively hard shape, one seeks to make it more tender, the pitch of the two screws will be offset one relative to 1 ' other of an adjustable distance between 5 and 20 mm for example, for a diameter 90 mm screws. Experience has shown that such a shift, obtained by means of a mechanical device incorporated in the motor assembly 22, which also comprises means for adjusting the speeds of rotation, and the production of which is the scope of the skilled person, has the effect of kneading the meat in a particularly energetic manner. For the same purpose, the axes of the screws (secant screws) can advantageously be brought closer to one another.

It will be noted that the sets of screws will preferably be demon¬ table in order to replace them with sets of sets of different pitches according to the products to be treated (the pitch should be all the smaller as the product is softer and more fragile ). At the exit of the extrusion tunnel, the product will be cut into pieces of the desired size and packaged in a manner known per se.

When the texturing effect by winding the sheet of fibers is not sought (for example for organ meats), it is possible to use a single outlet nozzle common to the two screws, as shown in FIG. 3.

In the variant of FIG. 4, intended for increased production, the extrusion tunnel, which will be of one of the types described above, are associated with two tanks extended by respective transfer chambers singing on entrance portions of the tunnel offset from each other. The two kneading assemblies thus associated with the same extrusion tunnel will obviously have to be put into service alternately, the transfer of the kneaded mass from one of them taking place during the kneading carried out by the other, this which removes downtime.

In FIG. 5, a chopper is disposed laterally with respect to the tank 1. It comprises, in a manner known per se, a helical screw 40 driven in rotation by a motor 41 inside a tubular casing 42 into which the pieces of meat are brought by means of a hopper 43.

The pitch of the screw 40 is decreasing and, at its end, connected to an opening in the side wall of the tank 1, a knife 44 placed in front of a grid 45 transforms the mass of ground meat into elementary particles similar to flesh sausage.

It is this mass of chopped flesh which undergoes the kneading and extrusion operations already described, to give, at the outlet of the extruder 2, a mass of chopped and textured flesh which, thanks to its behavior, can be, either used as is (sausage without casing), or sliced and packaged in a controlled atmosphere. The shape of the outlet nozzles will obviously be adapted accordingly.

It goes without saying that various modifications may be made to the devices described and shown, without departing from the spirit of the invention.

Claims

claims

1. Process for manufacturing restructu¬ reed flesh, characterized by vacuum forming, in order to obtain the final product, elementary pieces in an extruder comprising two helical screws (20-21) with parallel axes, threads reversed from one another and driven in rotation in opposite directions such that the threads wind towards each other, these screws opening into a common outlet nozzle (FIG. 3) or, preferably, two respective outlet nozzles (200-210).

2. Method according to claim 1, characterized in that the axes of the two screws are located at a distance from each other such that the screws are inscri¬ wind in substantially tangent cylinders.

3. Method according to claim 1, applied to the manufacture of restructured flesh ^' from elementary chunks of any shape, characterized by an operation, prior to final shaping in the twin-screw extruder, of kneading wise of said pieces, preferably with a binder, in order to prepare a mass of flesh which is sufficiently tender and coherent to be able to be shaped by the extruder, but in which the integrity of the fibers has been respected.

4. Method according to claim 3, characterized in that the kneading is preceded by the chopping of the pieces of meat.

5. Method according to claim 1, characterized in that the pitches of the two respective screws are offset relative to each other.

6. Method according to claim 1, characterized in that the kneading is carried out in two stages of which a first precedes the introduction of the binder, and that the transfer of the meat mass to the extruder is preceded by an introduction of carbon dioxide in the mass of kneaded meat, to cool it to a temperature between ± 2 ° C.

7. Device for implementing the method according to one of claims 3 to 5, characterized by the association of at least one tank (1) provided with a vacuum kneading member (10) in rotation around its own vertical axis and around the vertical axis of the tank, a vacuum extrusion tunnel (2) comprising two helical screws (20-21) of parallel axes, with reverse threads one of the other and driven in rotation in opposite directions such that the threads wind towards each other, these screws opening into a common outlet nozzle or, preferably, two respective outlet nozzles (200- 210), the pitches of the two respective screws being advantageously offset from one another, with a chamber (3) for transferring the mass of kneaded flesh to the extrusion tunnel and means for ensure continuity of the vacuum during transfer.

8. Device according to claim 7, characterized in that said means of ensuring the conti¬ nuity of the vacuum during transfer comprises a hatch (11) separating the kneading tank (1) from the transfer chamber (3), and cooperating with actuating means (110) and means (12-30) of successively creating a vacuum in the kneading tank and in the assembly constituted by the transfer chamber and the extrusion tunnel, connected between them at the feed end of the screws (20-21).

9 »Device according to claim 7 or 8, characterized by means (103-22) for adjusting the speed of rotation of the kneading members (10) about their axis and, respectively, of the axis of the tank, and rotational speeds of the two screws (20-21) of the extruder.

10. Device according to claim 9, further characterized by means (22) for adjusting the relative offset of the pitch of the two screws.

11. Device according to one of claims 7 to 10, characterized by an end portion of the output of the two screws (20-21) in which their pitch is reduced.

12. Device according to claim 7, characterized in that it comprises (FIG. 4) two kneading tanks and two transfer chambers cooperating alternately with a single extrusion tunnel. ^'