BRPI0612144A2 - proceso para preparação de produtos alimentìcios através de coextrusão, em particular salsicha, e produtos alimentìcios obtidos através deste processo - Google Patents

proceso para preparação de produtos alimentìcios através de coextrusão, em particular salsicha, e produtos alimentìcios obtidos através deste processo Download PDF

Info

Publication number
BRPI0612144A2
BRPI0612144A2 BRPI0612144-6A BRPI0612144A BRPI0612144A2 BR PI0612144 A2 BRPI0612144 A2 BR PI0612144A2 BR PI0612144 A BRPI0612144 A BR PI0612144A BR PI0612144 A2 BRPI0612144 A2 BR PI0612144A2
Authority
BR
Brazil
Prior art keywords
food products
coextrusion
preparation
wrapper
mass
Prior art date
Application number
BRPI0612144-6A
Other languages
English (en)
Inventor
Marcus Bernhard Hubert Bontjer
Martinus Wilhelmus Johannes Theodorus Kuijpers
Den Berg Kasper Willem Van
Original Assignee
Stork Townsend Bv
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Stork Townsend Bv filed Critical Stork Townsend Bv
Publication of BRPI0612144A2 publication Critical patent/BRPI0612144A2/pt
Publication of BRPI0612144B1 publication Critical patent/BRPI0612144B1/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0013—Chemical composition of synthetic sausage casings
    • A22C13/0016—Chemical composition of synthetic sausage casings based on proteins, e.g. collagen
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • A22C11/02—Sausage filling or stuffing machines
    • A22C11/0209—Stuffing horn assembly
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different foodstuffs
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C2013/002—Sausage casings made by extrusion
    • A22C2013/0023—Sausage casings made by extrusion coextruded together with the food product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Biotechnology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

PROCESSO PARA PREPARAçAO DE PRODUTOS ALIMENTìCIOS ATRAVéS DE COEXTRUSãO, EM PARTICULAR SALSICHA, E PRODUTOS ALIMENTìCIOS OBTIDOS ATRAVéS DESTE PROCESSO. A invenção refere-se a um processo para preparação de produtos alimentícios através de coextrusão, compreendendo produção de produto alimentício a partir de uma massa de enchimento e uma massa de invólucro que é liquida antes de coextrusão, onde a massa invólucro compreende pelo menos colágeno e algínato. A invenção também refere-se a um produto alimentício obtido através de coextrusão, compreendendo uma massa de carne e um invólucro, onde o invólucro compreende pelo menos colágeno e alginato.
BRPI0612144A 2005-06-17 2006-06-15 processo para preparação de produtos alimentícios através de coextrusão, em particular salsicha, e produtos alimentícios obtidos através deste processo BRPI0612144B1 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL1029272A NL1029272C2 (nl) 2005-06-17 2005-06-17 Werkwijze voor het door coextrusie bereiden van voedselproducten, in het bijzonder worst, en door deze werkwijze verkregen voedselproducten.
PCT/NL2006/050136 WO2006135238A2 (en) 2005-06-17 2006-06-15 Method for preparing food products by co-extrusion, in particular sausage, and food products obtained with this method

Publications (2)

Publication Number Publication Date
BRPI0612144A2 true BRPI0612144A2 (pt) 2010-10-19
BRPI0612144B1 BRPI0612144B1 (pt) 2016-09-13

Family

ID=35539518

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0612144A BRPI0612144B1 (pt) 2005-06-17 2006-06-15 processo para preparação de produtos alimentícios através de coextrusão, em particular salsicha, e produtos alimentícios obtidos através deste processo

Country Status (14)

Country Link
US (1) US8703221B2 (pt)
EP (1) EP1893030B1 (pt)
JP (1) JP5075814B2 (pt)
KR (1) KR20080018910A (pt)
AR (1) AR053916A1 (pt)
AT (1) ATE521240T1 (pt)
AU (1) AU2006258309A1 (pt)
BR (1) BRPI0612144B1 (pt)
CA (1) CA2610153A1 (pt)
DK (1) DK1893030T3 (pt)
MX (1) MX2007016069A (pt)
NL (1) NL1029272C2 (pt)
NO (1) NO20080332L (pt)
WO (1) WO2006135238A2 (pt)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090061051A1 (en) * 2007-08-08 2009-03-05 Visser Peter R Casings for Foodstuffs
NL2001619C2 (nl) 2008-05-26 2009-11-27 Stork Townsend Bv Werkwijze en inrichting voor het vervaardigen van worstproducten.
GB0811443D0 (en) * 2008-06-20 2008-07-30 Isp Alginates Uk Ltd Food product having a casing
DE102008036850A1 (de) * 2008-08-07 2010-02-11 Kalle Gmbh Eßbare Nahrungsmittelhülle auf Basis von Proteinen und Verfahren zu deren Herstellung
KR101724523B1 (ko) * 2009-04-01 2017-04-07 프레디 허쉬 그룹 (프러프라이어테리) 리미티드 식품 가공을 위한 시스템, 방법 및 장치
NL2004037C2 (en) * 2009-12-30 2011-07-04 Stork Townsend Bv Method for manufacturing sausage products, sausage and sausage production device.
PL2510813T3 (pl) * 2011-04-12 2015-12-31 Sonjal Kompozycja roślinnej osłonki spożywczej, proces przygotowania i proces powlekania żywności
FR2973988B1 (fr) * 2011-04-12 2013-04-26 Sonjal Composition pour boyau vegetal alimentaire, procede de preparation et procede d'enrobage d'une preparation alimentaire correspondants
FR3002115B1 (fr) 2013-02-15 2015-03-06 Marel France Machine de production de saucisses avec son dispositif de coagulation du boyau
EP2869705B1 (en) * 2012-07-04 2016-11-02 Marel Townsend Further Processing B.V. Stabilized meat products
NL2009121C2 (en) * 2012-07-04 2014-01-07 Marel Townsend Further Proc Bv Stabilized meat products.
CN103518819B (zh) * 2013-11-01 2015-04-15 青岛明月海藻生物科技有限公司 一种海藻酸钠可食性肠衣及其制备方法
US20160324198A1 (en) * 2014-01-17 2016-11-10 Devro (Scotland) Limited Food Product and Method of Preparation
ZA201406178B (en) * 2014-08-22 2018-12-19 Freddy Hirsch Group Pty Ltd Artificial casing for food products

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1040770A (en) * 1963-11-20 1966-09-01 Unilever Ltd Foodstuffs
US3366495A (en) * 1964-10-19 1968-01-30 Mayer & Co Inc O Method of preserving fresh frozen prok sausage
GB1232801A (pt) 1968-06-18 1971-05-19
US3695902A (en) * 1969-09-18 1972-10-03 Joseph L Shank Edible films and casings of collagen and casein
US3782977A (en) * 1971-09-01 1974-01-01 Union Carbide Corp Method for preparing collagen compositions
ZA735890B (en) * 1972-09-18 1974-10-30 L Daniel A method for the formation of articles from collagenous material
JP2854914B2 (ja) * 1989-03-24 1999-02-10 ニッピコラーゲン工業株式会社 コラーゲンから成るクラゲ様食品及びその製造方法
NL9400602A (nl) * 1994-04-15 1995-11-01 Townsend Engineering Co Werkwijze voor het vervaardigen van voedselstrengen met een uit eiwit gevormde huls en inrichting voor het uitvoeren van de werkwijze.
AU3823099A (en) * 1998-04-24 1999-11-16 Gist-Brocades B.V. Foodstuff with skin containing protein and hydrocolloid
JP2004159659A (ja) * 1999-09-14 2004-06-10 Ajinomoto General Foods Inc マンノオリゴ糖類を主成分とする組成物
NL1016018C2 (nl) 2000-08-25 2002-03-01 Ruitenberg Czn N V Werkwijze voor het bereiden van een eetbaar omhuld voedingsmiddel.
US20050064118A1 (en) * 2001-11-14 2005-03-24 Damstetter Robert W. Gel for creating a coating for extruded sausage comprised of starch and an edible vegetable based material
EP1371293B1 (de) * 2002-06-10 2007-04-11 Albert Handtmann Maschinenfabrik GmbH & Co. KG Vorrichtung und Verfahren zur Herstellung eines Stranges aus einer pastösen Masse und Extrudierkopf für eine derartige Vorrichtung bzw. Verfahren
US20040091581A1 (en) * 2002-11-08 2004-05-13 Ghislaine Joly Starch/collagen casings for co-extruded food products

Also Published As

Publication number Publication date
KR20080018910A (ko) 2008-02-28
JP5075814B2 (ja) 2012-11-21
BRPI0612144B1 (pt) 2016-09-13
WO2006135238A3 (en) 2007-03-22
JP2008543305A (ja) 2008-12-04
NL1029272C2 (nl) 2006-12-19
EP1893030A2 (en) 2008-03-05
ATE521240T1 (de) 2011-09-15
US8703221B2 (en) 2014-04-22
US20080220130A1 (en) 2008-09-11
EP1893030B1 (en) 2011-08-24
AU2006258309A1 (en) 2006-12-21
MX2007016069A (es) 2008-03-10
NO20080332L (no) 2008-01-16
AR053916A1 (es) 2007-05-23
CA2610153A1 (en) 2006-12-21
DK1893030T3 (da) 2011-11-21
WO2006135238A2 (en) 2006-12-21

Similar Documents

Publication Publication Date Title
MX2009003064A (es) Proceso para elaborar productos de proteina vegetal estructurada coloreados.
BRPI0607633A2 (pt) mistura de oligossacarìdeo
BRPI0717997A2 (pt) Processo para preparar produtos alimentícios substituídos de carne, pasta para preparar produtos alimentícios, substituídos de carne, processo para preparar uma pasta, e, produto alimentício substituído de carne cozido.
WO2008064224A3 (en) Use of structured plant protein products to produce emulsified meat products
BR112013012724A2 (pt) "aparelho e processo para a formação de prudutos".
MX2009003521A (es) Uso de ph bajo para modificar la textura de productos de proteina vegetal estructurada.
AR061035A1 (es) Productos de adicion de azucar flavonoides, metodos para su fabricacion y su uso
BR112012027217A2 (pt) aparelho de formação de produto alimentício.
BRPI0821576A2 (pt) Processo para degradar uma micotoxina em um produto alimentício, e, uso de uma lacase.
PL1988783T3 (pl) Sposób wytwarzania formowanych produktów spożywczych z pojedynczych kawałków warzyw, mięsa lub innych produktów spożywczych
RU2007112092A (ru) Способ производства колбасных изделий
UY32706A (es) Método de preparación de productos a base de carne que contienen aceite incluyendo una reducida cantidad de aditivos
NO20084128L (no) Smaksfrigivelsesmateriale og dets anvendelse i naeringsmidler
NO20080332L (no) Fremgangsmate for fremstilling av naeringsmiddelprodukter ved koekstrudering, spesielt polser, og naeringsmiddelprodukter fremstilt ved fremgangsmaten
AR077608A1 (es) Composiciones alimenticias que contienen flavanonas
FI20065109A0 (fi) Pienten ainespitoisuuksien lihatuotteita ja menetelmä niiden valmistamiseksi
MX2008014253A (es) Procedimiento de obtencion de una tripa con marcas y de un producto carnico con marcas tripa y productos carnicos asi obtenidos.
MY173957A (en) Enzyme preparation for adhesion-molded foods and method for producing adhesion-molded food
WO2007132043A3 (es) Tripa coloreante para embutidos cárnicos y procedimiento de obtención
EP1933628A4 (en) PANIFIED PRODUCT LIFTED WITH FROZEN FROZEN YEAST AND METHOD FOR ITS PRODUCTION
AR053070A1 (es) Kit mejorador para productos comestibles
FI20065096A7 (fi) Kuitulujitettu kalvo, menetelmä sen valmistamiseksi ja käyttö elintarvikkeiden pakkaamisessa
BRPI1015331A8 (pt) "preparação de amaciamento/modificação de carne, método para produzir um alimento de carne processado, e, alimento de carne processado"
BR112014008454A2 (pt) processo para a fabricação de produtos alimentícios, produto de carne e lanche
WO2007072064A3 (en) Defatting collagen

Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 10 (DEZ) ANOS CONTADOS A PARTIR DE 13/09/2016, OBSERVADAS AS CONDICOES LEGAIS.

B15K Others concerning applications: alteration of classification

Free format text: PROCEDIMENTO AUTOMATICO DE RECLASSIFICACAO. AS CLASSIFICACOES IPC ANTERIORES ERAM: A22C 13/00; A23L 1/317; A23L 1/00.

Ipc: A22C 13/00 (2006.01), A22C 11/00 (2006.01), A22C 1

Ipc: A22C 13/00 (2006.01), A22C 11/00 (2006.01), A22C 1

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time

Free format text: REFERENTE A 14A ANUIDADE.

B24J Lapse because of non-payment of annual fees (definitively: art 78 iv lpi, resolution 113/2013 art. 12)

Free format text: EM VIRTUDE DA EXTINCAO PUBLICADA NA RPI 2594 DE 24-09-2020 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDA A EXTINCAO DA PATENTE E SEUS CERTIFICADOS, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.