PROCEDE ET DISPOSITIF POUR PRODUIRE DES SAUCISSES ET ARTICLE DE BOULANGERIE PREPARE AVEC UNE TELLE SAUCISSE

METHOD AND DEVICE FOR PRODUCING SAUSAGES AND BAKERY ARTICLE PREPARED WITH THIS SAUSAGE

Abrégé français

L'invention concerne un procédé d'un genre nouveau permettant de préparer des saucisses, notamment des saucisses composées d'une préparation appropriée.

Abrégé anglais

The present invention relates to a new method for producing sausages, mainly
sausages made from an adequate sausage-mass
preparation.

Revendications

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WE CLAIM:
1. Apparatus for the manufacture of sausages consisting
of a sausage mass (102) containing meat and protein,
characterized
.cndot. by several discharge openings (10) provided for
on a sustainer (6) for delivering the sausage
mass (102) as sausage lengths (2) without animal
gut or separate skin
.cndot. by a tray (4) located beneath the discharge
openings (10) for placing the sausage lengths
(2) made of the sausage mass (102),
.cndot. by a driving device (7) for moving the sustainer
(6) and the tray (4) relatively to each other in
at least two axis directions (A, B) that extend
perpendicular to each other and that lie in a
plane parallel to the tray (4) and
.cndot. by a transporter (3) with an upper, horizontal
surface for moving the trays (4) through a
station (5) for heat treatment of the placed
sausage length (2) for forming an inherent skin
(103) which interconnects the touching or
overlapping sections of each sausage length (2).
2. Apparatus according to claim 1, characterized in that
the tray (4) is formed by a transporter (3) or tray
elements or metal sheets located on said transporter
(3).
3. Apparatus according to claim 1 or 2, characterized in
that the discharge openings (10) on the sustainer (6)

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are arranged in several groups, whereby each group
possesses at least two discharge openings (10).
4. Apparatus according to claim 3, characterized in that
the discharge openings (10) of the groups are
arranged in an axis direction parallel to the
conveyance direction of the transporter (3).
5. Apparatus according to one of the claims 1 to 4,
characterized in that the discharge openings (10) are
each formed by the open end of a flexible feed
channel.
6. Apparatus according to one of the claims 1 to 5,
characterized in that the discharge openings (10) are
each connected to an output (11) of a sausage
machine.
7. Apparatus according to one of the claims 1 to 6,
characterized in that the transporter (3) is actuated
by a cyclical drive.
8. Apparatus according to any one of claims 1 to 6
wherein after forming sausages on said tray, the
further delivery of sausage mass is interrupted until
a further tray is moved by the transporter under the
sustainer.
9. Apparatus according to claim 1 wherein said sausage
mass includes pork.

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10. Appartus according to claim 1 wherein said sausage
mass includes beef.
11. Apparatus as recited in claim 5 wherein said flexible
feed channel is a hose (9).
12. A process for producing a helical or spiral shaped
sausage, the sausage consisting of: a protein-containing
sausage mixture, a meat-containing sausage mixture,
or a blend thereof, and the sausage having a sausage
skin which surrounds the mixture or blend thereof;
the process comprising modifying the sausage mixture,
or blend thereof, by a heat or steam treatment to
form a strand of sausage mixture, or blend thereof,
into a helical or spiral shaped sausage with
individual turns which adjoin one another or which
touch one another, wherein a plurality of discharge
openings are provided on a carrier for delivering the
sausage mixture, or blend thereof, as a length of a
sausage strand, and depositing the sausage strand on
a deposition side located under the plurality of
discharge openings on the carrier, and wherein the
carrier is moving in at least two axial directions
extending perpendicular to one another.
13. The process as claimed in claim 12, wherein the turns
which adjoin one another of the helical or spiral
shaped sausage are connected simultaneously with
production of the sausage skin.

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14. The process as claimed in claim 12 or 13, wherein the
meat-containing sausage mixture is pork-containing or
beef-containing.
15. The process as claimed in claim 12, wherein the
modification of the sausage mixture, or blend
thereof, takes place to form the sausage skins and
connect the individual turns of the helical- or
spiral-shaped sausage, and wherein the heat
treatment, is selected from hot water or boiling
water.
16. The process according to claim 12, wherein the
plurality of discharge openings are located on the
carrier in several groups, each group having at least
one delivery opening.
17. A process for producing a shaped sausage, the sausage
consisting of a protein-containing sausage mixture, a
meat-containing sausage mixture, or a blend thereof
and having a sausage skin which surrounds the mixture
or blend thereof; the process comprising modifying
the sausage mixture, or blend thereof by a heat or
steam treatment to form a strand of the sausage
mixture, or blend thereof, having individual turns
which adjoin one another or which touch one another,
wherein a plurality of discharge openings are
provided on a carrier for delivering the sausage
mixture, or blend thereof, as a length of a sausage
strand, and depositing the sausage strand on a
deposition side located under the plurality of
discharge openings on the carrier, and moving the

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carrier in at least two axial directions extending
perpendicular to one another.
18. The process according to claim 17, wherein the
plurality of discharge openings are located on the
carrier in several groups, each group having at least
one delivery opening.

Description

CA 02339171 2004-05-25
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Method and Device for producing Sausages
The invention pertains to a Method and to a device for
producing sausages consisting of a sausage mass
containing meat and protein.
There are known roasting or grill sausages of different
kinds (German utility model 91 05 242.4), in particular
also grill sausages in snail and/or spiral form, with
which an elongated sausage with the outside sausage skin
formed by an animal gut or separate skin is rolled up to
a snail or a spiral and is fixed by a wooden spit. This
well-known sausage is not suitable for production in
larger numbers of items and can be produced only in
expensive machines, since fixing the sausage with the
wooden spits requires a complicated procedure.
The object of the invention is to present a process and
an apparatus by which an effective production with high
capacity is possible in an especially simple and
economical embodiment. In order to achieve this object, a
process according to patent claim 1 and an apparatus
according to patent claim 6 are embodied.
Further embodiments of the invention are the subject of
the dependent claims. The invention is described below in
a sample embodiment based on the figures, which depict:

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Fig. 1 in simplified representation and in side view,
an apparatus according to the invention;
Fig. 2 a top view of the apparatus of Figure 1;
Fig. 3 in simplified representation and in top view, a
skinless sausage in the shape of a coil
manufactured with the apparatus of Fig. 1 and 2;
and
Fig. 4 a cross-section of the sausage of Fig. 3.
The apparatus that is schematically represented in
Figures 1 anal 2 and generally designated 1 is used for
the manufacture or shaping of sausages 2 in spiral or
coil form. The sausages are formed from a sausage mass
containing protein and/or meat by extrusion without a
skin as spiral- or coil-shaped sausage lengths and then
subjected to~ heat treatment, for example by steam, for
modification. of the sausage on the outer surface for the
formation of an inherent skin and also for connection of
the winding of the coil or spiral form, i.e. for fixing
of this form.
The apparatus 1 consists essentially of a transporter 3
formed by a belt or other suitable element, forming an
upper, horizontal surface for trays 4 or other suitable
deposit surfaces on which a number of sausages 2 can be
formed and on which these sausages 2 are moved by means

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of further movement of the transporter 3 through a
station for heat treatment generally designated 5 in
Figure 2.
A sustainer 6 is located above the transport level of the
transporter 3, at a distance from and essentially
parallel to the horizontal top side of the transporter 3
and therefore also at a certain distance above the
respective tray 4. The sustainer 6, which is designed as
a frame in the depicted embodiment, is moveable in an
oscillating manner by means of a drive 7 corresponding to
the double arrow A both in the direction of transport of
the transporter 3 and in the opposite direction of this
transport direction and corresponding to the double arrow
B in a horizontal direction and crossways to the
transport direction of the transporter 3, controlled by
an electronic control device 8 or by a program located in
said control device.
Several hosea 9 are each fastened to the sustainer 6 with
the open endl in such a manner that each open end 10 is
opposite the: top of the transporter 3, with the axis of
its opening perpendicular or approximately perpendicular
to the top of the transporter 3 and at a certain distance
from this top or from the top of the trays 4 located on
the transporter 3. In the depicted embodiment the hoses 9
are arrangedl with their ends on the sustainer 6 in such a
manner that they form several groups crossways to the
transport direction of the transporter 3, in the depicted
embodiment a~ total of four groups, whereby each group in

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the depicted embodiment possesses a total of three hoses
or hose ends 10, which are then arranged in each group in
the transport direction of the transporter 3. In the
depicted embodiment therefore, a total of 12 hoses 9 or
hose ends 10 are provided for on the sustainer 6. The
hoses 10 are each connected to the output 11 of a sausage
machine not depicted, which delivers the sausage mass
under a certain pressure into the hoses 9, so that this
sausage mass then is emitted from each hose end 10 and
can be placed as a sausage length on a tray 4 located
under the sustainer 6. During this process, the sustainer
6 is moved by a drive 7 in such a manner that each
sausage length that is deposited forms a coil- or spiral-
shaped sausage 2.
In this way, several sausages 2, i.e. in the depicted
embodiment a total of 12 sausages, can be formed on the
waiting trays 4 in one processing step. Of course, the
number of rows and groups of hose ends 10 or the number
of hoses 9 can be considerably larger, particularly
depending on. the size of the trays 4 used, so that the
entire tray 4 is covered with sausages 2 in one
processing step.
It is also evident that the sausage machine is controlled
intermittently, i.e. after forming the sausages 2 on a
tray 4, the further supply of sausage mass to the hoses 9
is interrupted, until a new tray 4 has been moved by the
transporter 3 under the sustainer 6. It is also evident
that the transporter 3 is actuated intermittently or

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cyclically, i.e. the transporter is switched off during
the forming of the sausages 2. As soon as the process is
completed, i.e. sausages 2 have been placed on the tray 4
in the form of a coil or spiral, the transporter 3 is
switched on and moved at least until a new tray 4 is
located under the sustainer 6.
Figures 3 and 4 depict another sausage 2 that was
manufactured as a skinless sausage from a sausage mass or
filling with a meat base. Skinless according to the
present invention means that the outer covering or skin
103 of the sausage 2 is formed neither by a natural skin
nor by an artificial skin, but rather that this outer
skin 103 is produced from the mass 102 by appropriate
modification of the sausage mass, i.e. by scalding in hot
or boiling water or in steam, whereby in particular the
protein of the mass 102 on the outer surface of the
sausage 2 forms the skin 103 that holds the sausage or
the mass together. Suitable for the manufacture of the
mass are the varieties of meat normally used for
sausages, such as beef and pork. Moreover, the mass 102
receives the usual additives and spices.
As described. above, the grill sausage 2 is formed in the
shape of a coil or spiral, i.e. it consists of an
extended sausage length that is rolled together into a
coil, whereby the connection 104 between adjacent
windings of the coil is also produced by the modification
of the mass 102 that forms the skin 3, i.e. by scalding
in hot or boiling water and/or in steam.

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The invention was described above using sample
embodiments. Of course, numerous modifications and
adaptations are possible without abandoning the
underlying inventive idea of the invention.
Thus it is possible, for example, to arrange the hose
ends 10 on a slide that is guided on the sustainer or
frame 6 for example in the direction of the double arrow
B and moved by a drive, while the drive of the sustainer
6 is moved in the horizontal axis direction extending
perpendicular to this movement, for example in the
direction of the double arrow A. Both drives are then
controlled b~y the control device 8.
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List of reference Symbols
1 apparatus
2 sausage length
3 transporter
4 tray
5 station for heat treatment
6 sustainer
7 drive
8 control device
9 hose
10 end of hose
11 sausage machine connection
102 sausage mass
103 sausage skin
104 connecting area

Dessin représentatif