WO2004019708A1 - Procede et dispositif de revetement de produits alimentaires avec des matieres de finissage de produits alimentaires - Google Patents

Procede et dispositif de revetement de produits alimentaires avec des matieres de finissage de produits alimentaires Download PDF

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Publication number
WO2004019708A1
WO2004019708A1 PCT/AT2003/000248 AT0300248W WO2004019708A1 WO 2004019708 A1 WO2004019708 A1 WO 2004019708A1 AT 0300248 W AT0300248 W AT 0300248W WO 2004019708 A1 WO2004019708 A1 WO 2004019708A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
spray
meat
fish
spray application
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/AT2003/000248
Other languages
German (de)
English (en)
Inventor
Wolfgang Dunst
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Schirnhofer GmbH
Original Assignee
Schirnhofer GmbH
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
Priority claimed from AT0128702A external-priority patent/AT500220A1/de
Application filed by Schirnhofer GmbH filed Critical Schirnhofer GmbH
Priority to AU2003258344A priority Critical patent/AU2003258344A1/en
Publication of WO2004019708A1 publication Critical patent/WO2004019708A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • 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
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
    • 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
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products

Definitions

  • the present invention relates to a new method and a new device for the flat application of food refining compositions which are present in the viscous, pulpy and / or viscous flowable state or in which the same has been added, or of solid particles which are edible, from the group of semen, Cereal and spice grains, particles of plants, vegetables, fruits, nuts or kernels, crumbs, flours, seasonings and sweeteners offset such masses from the group of dressings, dips, sauces, mayonnaise, marinades, breadcrumbs, breadcrumbs, glazes, creams and the like on meat, meat, sausage and smoked products, meat products, fish and fish products, meat substitute products and the like, as well as on other food products, baked goods or the like.
  • the object of the invention is to provide a method and a device for treating or coating the surface of, in particular fresh and unpacked, foods or foods, by means of which it is possible, preferably one Food finishing compound containing solid particles of the type mentioned at the outset, such as, for example such a marinade, a glaze, a breading or the like. to apply these foods as precisely and homogeneously as possible.
  • Food finishing compound containing solid particles of the type mentioned at the outset such as, for example such a marinade, a glaze, a breading or the like.
  • the application of these usually in (thin) pulp-like, relatively viscous, and / or viscous and flowable and often also containing the mentioned particles food processing compositions serves e.g. to make tasteful, beautify the appearance, and also extend the shelf life or the like. of the food treated in this way.
  • the new procedure. and the new device itself is suitable for coating a wide variety of foods, from baked dough to meat and meat products, although the range of possible uses cannot be comprehensively illustrated here.
  • These include applying a glaze containing, for example, sugar sprinkles to a baked cake, just like that Application of a marinade containing, for example, spice grains to fresh meat, such as, for example, to a chop, a square or the like, which is particularly preferred in the context of the invention.
  • the coating of foodstuffs and foodstuffs with food-processing products by means of dipping has the disadvantage that the surface of the foodstuff has to be post-treated by means of a blower after dipping in order to remove excess food-processing materials from the same, whereby it repeatedly occurs that parts the just applied marinade, glaze or the like. be blown away in an irregular manner.
  • a spray application method has become known from GB 2 332 134 for the application of preserving salt solutions to ham slices.
  • the invention has set itself the task of eliminating the dipping method and / or a manual application of, in particular mixed with particles, food finishing compositions adhering to disadvantages of food and thus reaching the consumers in a positive manner, preferably offered in packaged form, food products ,
  • the present invention thus relates to a method of the type mentioned at the outset, which is characterized in that - for the application of the food finishing compound in a uniform layer which can be controlled in the application quantity on the outer or surface of the meat, fish and or foodstuffs, - this mass by means of a thick or suspended matter mass spraying or spraying device, which has a plurality of spray direction-adjustable spraying application nozzles arranged in a Q spray application chamber and is equipped with compressed air or gas conveyance, onto the meat to be refined, , Fish or Food product is applied, at least one thick or 5 suspended matter, rubber membrane, peristaltic or monohump pump being used as the conveying element for conveying the food finishing compositions to the spray application nozzles.
  • plasters containing mineral or other particles as well as building materials and mortar or concrete compositions containing aggregates long-known method, for an entirely different purpose, namely for the surface finishing of food, in particular meat and meat products.
  • plastering compound contains granular solid material, by which a spraying of liquid material, as known from GB 2 332 134 A referred to above, would be substantially disturbed or made impossible.
  • the new process has made it possible, for the first time, to apply such inhomogeneous and therefore difficult to evenly apply food finishing compositions to Q food goods with little expenditure of time and money, with the formation of a uniform, optically demanding and structurally balanced surface coating structure.
  • a thick and suspended matter spraying and spraying device the heart of which is at least one per se conventional thick and suspended matter pump, particularly preferably a peristaltic pump, for conveying the finishing materials to the 5 Spray nozzles is formed. Furthermore, e.g. so-called “monoh” thick matter pumps are also used.
  • Peristaltic pumps with the trade name "INOMAT” from Inotec GmbH in Waldshut-Tiengen, DE may be mentioned as a preferred practical example. 5
  • a particularly advantageous embodiment of the new method consists in increasing the area coverage density of the food finishing compound on the food by regulating the opening widths of the spray application nozzles and / or the quantity of conveying air supplied and / or by varying the quantity of the spray application nozzles supplied Food-
  • the food goods which are preferably moved essentially in the horizontal direction, e.g. in the case of the application of marinades to meat products, to be sprayed with spray jets of the food finishing compound both from above and from below the food goods moved by the spray application device.
  • Food processing agent then turns out to be particularly even and excess food processing compound drips off the food product more quickly if, as provided for in claim 5, the food product emanates from inclined nozzles, i.e. with not exactly vertically downwards and upwards, 5 instead just with slanted spray cones, curtains or fans of the food-processing goods, is applied, and / or the spray cones arranged above the food goods and those of the nozzles or nozzle heads arranged below the food goods moving between them, once in and once against the direction of travel of the food are aligned at an angle or at an acute angle 0.
  • the A n s p r u c h 8 provides further information.
  • Another essential object of the invention is a new installation for carrying out the method according to A n s r u c h 9 described in a different embodiment, the essential features of this new installation being
  • the system contains a meat, fish or food product that is fed through a spray application chamber and is to be coated with Q, within this
  • Chamber comprises a substantially horizontally moving spray application section, flexible and liquid-flowable or liquid material-permeable or rust, mesh or grid-like circulating conveyor belt, and
  • each with said spray application section of the conveyor belt are arranged in the direction of their passage opening or gap width adjustable nozzle opening.
  • Spray application chamber with a device for collecting and returning the from the
  • a vibrating screen can serve well for the removal of oversized particles or food items, particle agglomerations or the like.
  • a training detail that is particularly gentle on the environment is provided by a separate suction device with filters for the fine spray particles from the spray application chamber.
  • FIG. 1 schematically shows a view of or view from the side into Plant (s) according to the invention for applying a food finishing compound of the type described above to a food good
  • FIG. 2 likewise shows schematically a view of and insight into the same plant in the direction of the movement of the food good to be refined.
  • the plant 100 shown in FIG. 1 for applying a flowable and pumpable food finishing compound Lv to lumpy food Lg, in particular meat products comprises a spray application chamber 2 mounted on a possibly mobile frame 9, the interior of which is downward with a liquid collecting channel, one such funnel 6 or the like. is completed.
  • the spray application chamber 2 is driven by a motor 12 or the like via rollers, rollers, wheels, gears 11 or the like.
  • conveyor belt 1 which is designed essentially as a flexible grid, network or such a grate, which conveyor belt 1 in FIG. 1 has an essentially flat, horizontally oriented laying section 101 on the left upward, onto which the lumpy food Lg, for example pieces of meat, are placed and then passed through the spray application chamber 2 and then removed or removed from the removal section 101 ', for example by hand.
  • the return section 102 of the conveyor belt 1 is within the spray application chamber 2 via correspondingly positioned deflection rollers 11 'or the like.
  • a buffer vessel 45 or the like is connected via a line 42. and a feed line 4 with a feed pump 41, in particular a peristaltic pump, and via a corresponding branch line system 401 to the assembly racks or the like (not shown in more detail).
  • a feed pump 41 in particular a peristaltic pump
  • a corresponding branch line system 401 to the assembly racks or the like (not shown in more detail).
  • the nozzle openings 31 of the nozzle heads 3 below the just mentioned, also supplied with compressed air or conveying air Fl, and the axes ak of the spray cones ks emanating from them with finely divided food finishing compound Lv are likewise at the same acute angles ⁇ here aligned about 80 ° in the direction of movement Rf of the food good Lg on the conveyor belt 1.
  • FIG. 1 also shows an advantageous embodiment of the hopper box 6, the upper wide opening 601 of which has a vibrating screen 7 which can be driven by a motor 70, through which coarser particles, particle agglomerates, parts or pieces of the food or meat good or.
  • a homogenization of the mass is achieved.
  • This homogenization can also be supported by a stirrer with drive 80, the stirrer 8 of which is arranged in the vicinity of the base of the funnel box.
  • a suction nozzle 25 goes upward for the suction of the fine particle spray ns forming in this chamber 2, a filter (not shown in detail) retaining this spray ns and thus ultimately delivering cleaned working air to the environment.
  • the corresponding height position and the angular position of the nozzle heads 3 above and below the conveyor belt section 10 in can be used via corresponding control lines (not shown in FIG. 1 for reasons of clarity) using appropriate sensors and actuators the spray application chamber 2, the width of the openings 31 of the spray nozzles 3 depending on the granularity of the solid particles present in the food finishing compound Lv, further the speed of the conveyor belt 1 and thus the conveying speed of the food material Lg, the conveying capacity of the pump 41 for conveying the - j Food finishing compound Lv to the nozzle heads 3 and also the quantity and pressure of the conveying air Fl fed to the same are regulated and controlled in each case in a manner coordinated with the desired result of the food coating process.
  • FIG. 2 it is shown - with otherwise the same reference numerals - how three nozzle heads 3 are arranged above and below the conveyor belt section 10 in the spray application chamber 2, of which in each case the nozzles 3 located in the middle position or the spray cones emanating from them are ks In this arrangement, each are directed perpendicularly to the surface of the food Lg '° and the two other, that is to say laterally arranged nozzle heads 3 and the axes ak of their spray cones ks are each inclined towards the center and towards the conveyor belt 1.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un procédé de revêtement de morceaux de viande, de poisson ou autres produits alimentaires (LG) avec des matières de finissage de produits alimentaires (LV) se présentant à sous forme épaisse, pâteuse et/ou visqueuse ou de telles matières contenant des particules solides consommables. Le procédé est caractérisé en ce que lesdites matières sont appliquées sur la viande, le poisson ou le produit alimentaire à préparer (LG) à l'aide d'un dispositif de pulvérisation de matières épaisses qui est équipé d'une alimentation en gaz comprimé et présente une pluralité de buses de pulvérisation (3 logées dans une chambre de pulvérisation (2), la direction de pulvérisation des buses étant réglable. Pour le transport des matière de finissage de produits alimentaires jusqu'aux buses de pulvérisation, on utilise au moins une pompe de liquide épais ou de matière en suspension, une pompe à membrane en caoutchouc, une pompe péristaltique, une pompe </= MONOH >/= ou équivalent comme organe de transport (41). L'invention concerne enfin un dispositif permettant de mettre en oeuvre ce procédé.
PCT/AT2003/000248 2002-08-28 2003-08-28 Procede et dispositif de revetement de produits alimentaires avec des matieres de finissage de produits alimentaires Ceased WO2004019708A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2003258344A AU2003258344A1 (en) 2002-08-28 2003-08-28 Method and device for coating food products with a finishing substance

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AT0128702A AT500220A1 (de) 2001-12-07 2002-08-28 Verfahren und vorrichtung für das aufbringen von lebensmittel-veredelungsmassen auf lebensmittelgut
ATA1287/2002 2002-08-28

Publications (1)

Publication Number Publication Date
WO2004019708A1 true WO2004019708A1 (fr) 2004-03-11

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AT2003/000248 Ceased WO2004019708A1 (fr) 2002-08-28 2003-08-28 Procede et dispositif de revetement de produits alimentaires avec des matieres de finissage de produits alimentaires

Country Status (2)

Country Link
AU (1) AU2003258344A1 (fr)
WO (1) WO2004019708A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2898246A1 (fr) * 2006-03-09 2007-09-14 Sarl Trois Mats Sarl Dispositif destine a l'enrobage et a la cuisson des beignets
EP1961314A1 (fr) * 2007-02-21 2008-08-27 FMC Technologies, Inc. Applicateur d'appareil d'un contrôle réglable de l'inclinaison pour mécanisme de submersion ou de revêtement
EP2140769A1 (fr) * 2008-07-01 2010-01-06 Henrik Schneider Dispositif de revêtement
DE102008035948A1 (de) * 2008-07-31 2010-02-04 Schröder Maschinenbau KG Vorrichtung zur Veredelung von Lebensmittelprodukten
US7934464B2 (en) 2007-02-21 2011-05-03 John Bean Technologies Corporation Batter applicator with vertically adjustable submerger or coating mechanism
CN103355734A (zh) * 2012-04-01 2013-10-23 林光湧 一种食物加工装置及加工方法
IT201900019547A1 (it) * 2019-10-22 2021-04-22 Emmanuele Guido Apparecchio di trattamento di prodotti alimentari

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4141287A (en) * 1977-09-15 1979-02-27 Scm Corporation Apparatus for the production of reconstituted pimiento
GB2332134A (en) * 1997-12-09 1999-06-16 Mozemo Limited Preparation of cooked bacon slices
WO2001005256A1 (fr) * 1999-07-16 2001-01-25 Kerry Ingredients (Uk) Limited Suspension alimentaire liquide

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4141287A (en) * 1977-09-15 1979-02-27 Scm Corporation Apparatus for the production of reconstituted pimiento
GB2332134A (en) * 1997-12-09 1999-06-16 Mozemo Limited Preparation of cooked bacon slices
WO2001005256A1 (fr) * 1999-07-16 2001-01-25 Kerry Ingredients (Uk) Limited Suspension alimentaire liquide

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2898246A1 (fr) * 2006-03-09 2007-09-14 Sarl Trois Mats Sarl Dispositif destine a l'enrobage et a la cuisson des beignets
EP1961314A1 (fr) * 2007-02-21 2008-08-27 FMC Technologies, Inc. Applicateur d'appareil d'un contrôle réglable de l'inclinaison pour mécanisme de submersion ou de revêtement
US7934464B2 (en) 2007-02-21 2011-05-03 John Bean Technologies Corporation Batter applicator with vertically adjustable submerger or coating mechanism
US7975644B2 (en) 2007-02-21 2011-07-12 John Bean Technologies Corporation Batter applicator with adjustable tilt control for submerger or coating mechanism
EP2140769A1 (fr) * 2008-07-01 2010-01-06 Henrik Schneider Dispositif de revêtement
DE102008035948A1 (de) * 2008-07-31 2010-02-04 Schröder Maschinenbau KG Vorrichtung zur Veredelung von Lebensmittelprodukten
CN103355734A (zh) * 2012-04-01 2013-10-23 林光湧 一种食物加工装置及加工方法
CN103355734B (zh) * 2012-04-01 2015-01-21 林光湧 一种食物加工装置及加工方法
IT201900019547A1 (it) * 2019-10-22 2021-04-22 Emmanuele Guido Apparecchio di trattamento di prodotti alimentari

Also Published As

Publication number Publication date
AU2003258344A1 (en) 2004-03-19

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