Casingless food production methods, systems, and associated traveling matable mold shells

• US 7,040,974 B2
• Filed: 08/30/2002
• Issued: 05/09/2006
• Est. Priority Date: 08/30/2002
• Status: Active Grant

• Current Assignee: ConAgra Foods (Conagra Brands, Inc.)
• Original Assignee: ConAgra Foods (Conagra Brands, Inc.)
• Inventors: Shefet, Sarid M.
• Primary Examiner(s): PRICE, RICHARD THOMAS JR
• Application Number:
  US10/232,141
• Publication Number:
  US 20040043718A1
• Time in Patent Office: 1,348 Days
• Field of Search: 994/26, 994/27, 994/39, 994/28, 994/506, 994/507, 994/51, 994/52, 993/74, 993/77, 993/78, 996/45, 993/62, 99381-383, 994/42, 994/508, 426/238, 426/92, 426241-243, 426/245, 426/246, 426/247, 426/277, 426282-284, 426/383, 426512-517, 426/519, 426/520, 452 30- 35, 452/37, 452/46, 452/51, 452/21, 452/22
• US Class Current: 452/35
• CPC Class Codes: A22C 11/001 Machines for making skinless sausages, e.g. Frankfurters, Wieners

Abstract

Systems, methods, and associated devices for casingless production of food products include: (a) providing a series of shells, the shells having sufficient structural rigidity to define an enclosed cavity space of predetermined substantially constant size and shape; (b) injecting a quantity of flowable food emulsion into the shells in serial order; (c) moving the shells forward along a predetermined travel path with the emulsion in the enclosed cavities; (d) exposing the emulsion in the shells to predetermined processing conditions that alter the emulsion held in the respective shells to a non-flowable edible food product having the molded shape of their respective shell cavities; and then (e) releasing the non-flowable food products from their respective shells.

Claims

1. A method for producing food products, comprising:

providing a series of shells, the shells having sufficient structural rigidity to define an enclosed cavity space of predetermined substantially constant size and shape;

injecting a quantity of flowable food emulsion into the shells at an injection location along a predetermined travel path;

moving the shells forward along the predetermined travel path with the emulsion in the enclosed cavities;

exposing the emulsion in the shells to predetermined processing conditions that alter the emulsion held in the respective shells to a non-flowable edible food product having the molded shape of their respective shell cavities; and

then

releasing the non-flowable food products from their respective shells at a second location spaced apart from the injection location along the predetermined travel path;

wherein the shells comprise shell portions that mate together prior to the injecting step to encase the flowable emulsion and separate during the releasing step to release the non-flowable food product, and wherein, when the shell portions are mated together, adjacent shells travel generally in concert and generally aligned with the emulsion therein along at least a portion of the predetermined travel path.

2. A method according to claim 1, wherein the moving step is substantially constant, and wherein the shells are aligned and configured to travel along one or more endless paths associated with the predetermined travel path.

3. A method according to claim 2, wherein the matable shell portions are matable first and second shell portions that mate together to encase the flowable emulsion and separate to release the non-flowable food product.

4. A method according to claim 3, wherein the first and second shell portions are configured to serially travel in the predetermined travel path so as to mate together at a first location to define an enclosed elongate cavity and travel together for a first portion of the predetermined travel path, then separate at a second location and travel separately and spaced apart for a second portion of the predetermined travel path, the second portion of the travel path being configured to return the first and second shell portions to the first location.

5. A method according to claim 1, wherein the shells have opposing top and bottom portions and opposing end portions, and wherein the step of injecting is carried out by injecting the emulsion into a port on an end portion of the shell to generally fill the enclosed shell cavity.

6. A method according to claim 1, wherein the shells have opposing top and bottom portions and opposing end portions, and wherein the step of injecting is carried out by injecting the emulsion into a port on at least one of the top or bottom portion of the shell with the shell portions mated together.

7. A method according to claim 1, wherein the step of moving comprises moving the enclosed shell with the emulsion in a substantially vertical orientation along at least a portion of the predetermined travel path.

8. A method according to claim 1, wherein the step of moving comprises moving the enclosed shell with the emulsion in a substantially horizontal orientation along at least a portion of the predetermined travel path.

9. A method according to claim 1, further comprising injecting the emulsion with sufficient pressure that surface indicia positioned on the inner surface of the respective shell cavities imprints a desired pattern onto the exterior of the food product as the emulsion is moved along the predetermined travel path during the exposing step.

10. A method according to claim 9, wherein the surface indicia comprises alphanumeric indicia.

11. A method according to claim 9, wherein the surface indicia comprises a logo.

12. A method according to claim 1, wherein the step of molding is carried out to provide a product with an irregular cross-sectional profile.

13. A method according to claim 1, wherein the step of molding is carried out to provide a product with a non-circular cross-sectional profile.

14. A method according to claim 1, wherein the step of molding is carried out to provide a product with an irregular side profile.

15. A method according to claim 1, wherein the step of molding is carried out to provide a product with a non-cylindrical shape.

16. A method according to claim 1, wherein the exposing step comprises heating the emulsion for predetermined times and temperatures as the emulsion travels enclosed in the shells along the predetermined travel path.

17. A method according to claim 16, wherein the heating step is carried out to raise the internal temperature of the enclosed emulsion to at least about 150 degrees F.

18. A method according to claim 1, wherein the exposing step comprises cooling the emulsion for predetermined times and temperatures as the emulsion travels enclosed in the shells along the predetermined travel path.

19. A method according to claim 1, wherein the exposing step comprises directing microwave energy at the emulsion in the shells for predetermined times and energy levels as the emulsion travels enclosed in the shells along the predetermined travel path.

20. A method according to claim 1, wherein the exposing step comprises directing RF energy at the emulsion in the shells for predetermined times and energy levels as the emulsion travels enclosed in the shells along the predetermined travel path.

21. A method according to claim 1, wherein the injecting is carried out at a flow rate of at least about 1 fps.

22. A method according to claim 1, wherein the injecting step is carried out to at a sufficient pressure to cause the emulsion to fill the volume of the cavity.

23. A method according to claim 1, wherein the flowable emulsion in the injecting step is a flowable meat based emulsion having an associated viscosity.

24. A method according to claim 1, wherein the emulsion comprises at least one type of meat.

25. A method according to claim 24, wherein the emulsion comprises at lent one of pork, beef lamb, veal, and poultry and/or analogs or derivatives thereof.

26. A method according to claim 24, wherein the emulsion comprises ground pork, ground beef and ground veal and/or selected ones or combinations of analogs or derivatives thereof.

27. A method according to claim 1, wherein the non-flowable edible food product comprises hot dogs.

28. A method according to claim 1, wherein the non-flowable edible food product comprises sausages.

29. A method according to claim 1, further comprising introducing a simulated skin onto the outer surface of the emulsion during said exposing step prior to said releasing step.

30. A system for producing food products, comprising:

means for automatically providing a series of discrete shells with alignable releasably matable shell members, the shells having sufficient structural rigidity to define an enclosed cavity space of predetermined substantially constant size and shape, with a plurality of shells being configured to travel generally in concert along at least a portion of a predetermined travel path;

means for injecting a quantity of flowable food emulsion into the shells in serial order;

means for automatically moving the shells forward along the predetermined travel path with the emulsion in the enclosed cavities;

means for exposing the emulsion in the shells to predetermined processing conditions that alter the emulsion held in the respective shells to a non-flowable edible food product having the molded shape of their respective shell cavities; and

means for automatically releasing the non-flowable food products from their respective shells after the means for exposing exposes the emulsion to desired processing conditions.

31. A system according to claim 30, wherein the means for automatically providing a series of discrete shells with alignable releasably matable shell members comprises first and second releasably matable shell members that are configured to generally continuously travel first and second predetermined endless travel paths, the first and second endless travel paths being configured to bring the first and second shell members matably together at a first location of the predetermined travel path to define an enclosed elongate shell cavity that remains intact for a distance along the predetermined travel path, then separates the first and second shell members at a second location, allowing the respective first and second shell members to complete their respective endless paths before again meeting at the first location.

32. A method for producing food products, comprising:

providing a series of shells, the shells having cooperating members that mate and provide sufficient structural rigidity to define an enclosed cavity space of predetermined substantially constant size and shape;

injecting a quantity of flowable food emulsion into the shells in serial order;

moving the shells forward along a predetermined travel path with the emulsion in the enclosed cavities contacting a respective shell inner wall without a deformable reusable support held between the shell and the food emulsion;

exposing the emulsion in the shells to predetermined processing conditions that alter the emulsion held in the respective shells to a non-flowable edible food product having the molded shape of their respective shell cavities;

then

releasing the non-flowable food products from their respective shells at a location that is downstream of where the injecting is carried out along the predetermined travel path.

33. A method according to claim 32, further comprising injecting the emulsion with sufficient pressure such that surface indicia positioned on the inner surface of the respective shell cavities imprints a desired pattern onto the exterior of the food product as the emulsion is moved along the predetermined travel path during the exposing step.

34. A method according to claim 33, wherein the surface indicia comprises alphanumeric indicia.

35. A method according to claim 33, wherein the surface indicia comprises a logo.

36. A method according to claim 32, wherein the step of molding is carried out to provide a product with an irregular cross-sectional profile.

37. A method according to claim 32,wherein the step of molding is carried out to provide a product with a non-circular cross-sectional profile.

38. A method according to claim 32, wherein the step of molding is carried out to provide a product with an irregular side profile.

39. A method according to claim 32, wherein the step of molding is carried out to provide a product with a non-cylindrical shape.

40. A method according to claim 32, further comprising introducing a simulated skin onto the outer surface of the emulsion during and/or after said exposing step prior to said releasing step.

41. A method according to claim 32, wherein respective shell cooperating members include first and second shell portions that are configured to generally continuously travel first and second predetermined endless travel paths, the first and second endless travel paths being configured to bring the first and second shell portions matably together at a first location of the predetermined travel path to define an enclosed elongate shell cavity that remains intact for a distance along the predetermined travel path, then separates the first and second shell portions at a second location, allowing the respective first and second shell portions to complete their respective endless paths before again meeting at the first location.