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Method and apparatus for making an helical food product

a technology of helical protein and production method, which is applied in the direction of food preservation, baking, containers, etc., can solve the problems of inability to manufacture continuous products, inability to re-anneal, and inadvertently miss surface areas,

Inactive Publication Date: 2001-07-12
BERNARD MATTHEWS FARMS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0005] Accordingly it is an object of the present invention to provide a skinless, helical food product in which the adjacent turns are substantially prevented from re-annealing during manufacture or subsequent cooking.

Problems solved by technology

A problem with the method of GB-A-2156727 is that by forming in situ a cohesive skin on the surface of the product by the application of acid or heat, the adjacent turns of the product tend to stick together where they touch to form a generally cylindrical product having a ribbed appearance.
Areas of the surface that are inadvertently missed with the acid or heat treatment during manufacture tend to re-anneal during subsequent cooking of the product.
Another disadvantage of the method of GB-A-2156727 is that it does not permit the continuous manufacture of product.
Furthermore, it is difficult to adjust the extrusion and nozzle withdrawal rates suitably to obtain an helical product.

Method used

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  • Method and apparatus for making an helical food product
  • Method and apparatus for making an helical food product
  • Method and apparatus for making an helical food product

Examples

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Embodiment Construction

[0041] Four product mixes were prepared to the following recipes:

1 Example 1 Example 2 Example 3 Example 4 Recipe % % % % 25.75Frozen Fresh MST.sup.1 51.5 -- 51.5 Fresh 25.75 Port Fat 16.5 -- 16.5 10.00 Rusk 13.5 -- 8.0 8.00 Ice 12.5 9.24 16.0 12.70 Pork Belly 3.5 --3.5 3.50 Seasoning 2.5 -- 2.5 2.50 Collagen Fibre -- -- 2.0 --Whey Protein -- -- -- 1.00 Concentrate Soya Protein -- -- -- 0.80 Isolate Water -- -- -- 4.00 Palm Oil -- 5.80 -- 4.00 Calcium Carbonate -- -- -- 2.00 Rehydrated TVP.sup.2 -- 19.81 -- --2:1 dry Tapioca Starch -- 4.00 -- --Chicken Flavouring -- 0.96 -- --Salt -- 0.97 -- --Herb Extract -- 0.02 -- --GW Pepper -- 0.05 -- --Sodium Caseinate -- 1.63 -- --Skimmed Milk -- 2.00 -- -- Powder Skin -- 10.00 -- --Red Trims -- 10.00 -- -- Oyster Meat -- 20.52 -- --Baardered White -- 15.00 -- --Trims 100.00% 100.00% 100.00% 100.00% Post Mix Temperature +4.degree. +4.degree. +7.degree. C. +5.6.degree. C. .sup.1MST = Mechanically separated turkey .sup.2TVP = Textured vegetable...

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Abstract

The present invention provides a food product comprising one or more plastic food substrates formed into a helical configuration and coated with a fluid barrier agent to prevent reannealing of adjacent turns of the product. The fluid barrier agent may be an edible vegetable oil such, for example, as hydrogenated vegetable oil, Soya oil, rape oil, sunflower oil, safflower oil, peanut oil or a mixture of such oils. The product may define a single helix or a multiple helix, e.g. a double or triple helix. The invention also provides a method and apparatus for making such a helical food product.

Description

[0001] The present invention relates to an helical food product, particularly an helical skinless sausage-like product. The present invention also provides a method and apparatus for extruding plastic food substrates, particularly meat substrates, to form food products of helical configuration.BACKGROUND TO THE INVENTION[0002] GB-A-2156727 (Pemberton Sintermatic SA) discloses a method for the production of helical protein products in which a proteinaceous product, such as meat or a meat-like product is injected into a cylindrical mould through a nozzle. As extrusion proceeds, the nozzle is withdrawn from the mould to form said helical product. Optionally the mould and nozzle may be rotated relative to one another, but according to GB-A-2156727 this is not necessary provided the rates of extrusion and nozzle withdrawal are correctly adjusted. The wall of the mould is porous and as the product is formed in the nozzle, an acid is applied through the wall onto the outer surfaces of the ...

Claims

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Application Information

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IPC IPC(8): A21C3/08A22C7/00A21C11/16A22C11/00A23L13/60A23P1/08A23P1/12B29C48/33
CPCA21C3/08A21C11/163
Inventor MATTHEWS, BERNARD TREVORJOLL, DAVID JOHNROBERTS, PETER ELWYNWILSON, DAVID NORMANBARKER, JOHN HARRY
Owner BERNARD MATTHEWS FARMS
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