Method for forming small diameter ropes of gelled aqueous product

• US 5,549,921 A
• Filed: 04/18/1995
• Issued: 08/27/1996
• Est. Priority Date: 04/18/1995
• Status: Expired due to Fees

• Current Assignee: Jasper Wyman & Sons
• Original Assignee: Jasper Wyman & Sons
• Inventors: Kuhni, Michael A., Hedberg, Ernest J., Ramsdell, Everett L., Robinson, Frederick L.
• Primary Examiner(s): Kepplinger, Esther
• Assistant Examiner(s): TRAN, LIEN THUY
• Application Number:
  US08/423,815
• Time in Patent Office: 497 Days
• Field of Search: 426/573, 426/575, 426/576, 426/577, 426/512, 426/514, 426/516, 426/517, 426/518
• US Class Current: 426/573
• CPC Class Codes: A01K 97/045 Preparation of bait; Ingredients
• CPC Class Codes: A23G 2200/06 containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
• CPC Class Codes: A23G 3/346 Finished or semi-finished products in the form of powders, paste or liquids A23G3/343 takes precedence
• CPC Class Codes: A23L 21/12 derived from fruit or vegetable solids
• CPC Class Codes: A23L 21/18 Simulated fruit products
• CPC Class Codes: A23L 29/231 Pectin; Derivatives thereof
• CPC Class Codes: A23L 29/256 from seaweeds, e.g. alginates, agar or carrageenan
• CPC Class Codes: A23L 29/272 Gellan
• CPC Class Codes: A23L 29/284 Gelatin; Collagen
• CPC Class Codes: A23P 30/20 Extruding

Abstract

A method of making long ropes of a gelled water-based formed product on a substantially continuous basis by mixing together a thermal-gelling gum and an aqueous product base, filling under pressure a plurality of confining conduits maintained at a temperature below the gelation temperature of the mixture, and controlling the filling of the conduits sequentially to provide a selected static residence time of the mixture in the conduits and to sequentially push the formed product out of the conduits after that time so formed product emerges substantially continuously from the conduits collectively.

Claims

1. A method of making a gelled aqueous formed product comprising the steps of

mixing together at least one thermal-gelling gum and an aqueous product base at a temperature below the solubilization temperature of the gum to disperse the at least one gum in the base;

heating the mixture to a temperature above the solubilization temperature of the gum;

cooling the mixture to a temperature just above the gelation temperature of the mixture;

pumping the mixture through at least one confining conduit maintained at a temperature below the gelation temperature of the mixture, and

controlling the pumping so that the mixture has a static residence time in said at least one conduit sufficient to produce substantially uniform cross-sectional gelation of the mixture within said at least one conduit to produce said gelled aqueous formed product and pumping said gelled product from said at least one conduit.

2. The method defined in claim 1 wherein

the mixture is pumped through a plurality of conduits connected in parallel, and

the pumping is controlled so that the mixture is pumped into the conduits sequentially so that formed product emerges substantially continuously from the conduits collectively.

3. The method defined in claim 1 and including the additional step of cutting the formed product pumped from each conduit into substantially equal lengths.

4. The method defined in claim 1 wherein the at least one gum is selected from the group consisting of carrageenans, high-methoxyl pectins, agars, gelan gums and gelatins.

5. The method defined in claim 1 wherein the pumping is controlled so as to leave a plug of formed product from a previous filling in an exit end segment of each conduit.

6. A method of making long ropes of a gelled water-based formed product on a substantially continuous basis comprising the steps of

mixing together a thermal-gelling gum and an aqueous product base to form a mixture;

filling said mixture under pressure into a plurality of confining conduits maintained at a temperature below the gelation temperature of the mixture, and

controlling the filling of the conduits sequentially to provide a selected static residence time of the mixture in the conduits to cause gelation of said mixture to form said gelled formed product and sequentially pushing said gelled formed product out of the conduits after said time so that gelled formed product emerges substantially continuously from the conduits collectively.

7. The method defined in claim 6 wherein the filling is controlled so as to leave a plug of formed product from a previous filling in an exit end segment of each conduit.

8. A method of making a gelled aqueous formed product comprising the steps of

mixing together at least one thermal-gelling gum and an aqueous product base to form a mixture;

heating the mixture to a temperature above the solubilization temperature of the gum to form an ungelled mixture;

pumping a selected volume of said ungelled mixture into one end of a conduit having two ends and maintained under a controlled temperature so that the ungelled mixture has a static residence time in the conduit sufficient to thermally set the ungelled mixture throughout its cross-sectional area thereby forming a gelled product within the conduit;

pumping a succeeding selected volume of the ungelled mixture into the conduit one end to forcibly eject the gelled product from the conduit other end.

9. The method defined in claim 8 and including the additional step of cutting the gelled product pumped from the conduit into substantially equal lengths.

10. The method defined in claim 8 wherein the at least one gum is selected from the group consisting of carrageenans, high-methoxyl pectins, agars, gelan gums and gelatins.