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    METHOD FOR PRODUCING REDUCED-FAT FOODS SUCH AS MEAT PRODUCTS AND SAUSAGE PRODUCTS
    1.
    发明申请
    METHOD FOR PRODUCING REDUCED-FAT FOODS SUCH AS MEAT PRODUCTS AND SAUSAGE PRODUCTS 审中-公开
    生产减肥食品的方法，如肉制品和食品

    公开(公告)号：US20140255588A1

    公开(公告)日：2014-09-11

    申请号：US14350733

    申请日：2012-09-28

    申请人： Fritz Kortschack ,  Volker Heinz ,  Bajo Bajovic

    发明人： Fritz Kortschack ,  Volker Heinz ,  Bajo Bajovic

    IPC分类号： A23L1/317 ,  A23J3/00 ,  A23J3/14 ,  A23L1/315

    CPC分类号： A23J3/14 ,  A23J3/04 ,  A23L5/30 ,  A23L13/426 ,  A23L13/52 ,  A23L13/65 ,  A23L33/20 ,  A23V2002/00 ,  A23V2200/124 ,  A23V2250/542 ,  A23V2250/548 ,  A23V2300/46

    摘要： The invention relates to a method for producing reduced-fat foods such as meat products and sausage products, in particular raw, cooked, or boiled sausages, on the basis of a sausage meat made from a ground amount of meat, optionally a water addition, and the addition of salt, spices, auxiliary substances, and additives. According to the invention, animal tissue, in particular lean meat, treated with high pressure and/or skin treated with high pressure is fed to the mixture cut to produce the sausage meat as an at least partial fat substitute, whereby the protein content of the mixture is increased and the structure of the product is appealing and not similar to reduced-fat products.

    摘要翻译： 本发明涉及一种生产例如肉制品和香肠制品，特别是原料，煮熟或煮沸的香肠的减肥食品的方法，其基于由地面量的肉制成的香肠肉，任选的添加水， 并添加盐，香料，辅助物质和添加剂。 根据本发明，将用高压处理和/或用高压处理的皮肤的动物组织，特别是瘦肉进料至混合物切割，以产生作为至少部分脂肪替代物的香肠肉，由此， 混合物增加，产品的结构吸引力并且与减肥产品不相似。

    METHOD FOR CONTROLLING PRODUCT CHARACTERISTICS IN THE PRODUCTION OF FOODSTUFFS
    2.
    发明申请
    METHOD FOR CONTROLLING PRODUCT CHARACTERISTICS IN THE PRODUCTION OF FOODSTUFFS 审中-公开
    食品生产中控制产品特性的方法

    公开(公告)号：US20130059037A1

    公开(公告)日：2013-03-07

    申请号：US13261416

    申请日：2011-02-11

    申请人： Volker Heinz ,  Fritz Kortschack ,  Stefan Töpfl ,  Christian Hertel

    发明人： Volker Heinz ,  Fritz Kortschack ,  Stefan Töpfl ,  Christian Hertel

    IPC分类号： A23L1/317

    CPC分类号： A23L3/0155 ,  A23B4/12 ,  A23L13/45 ,  A23L13/60 ,  A23L13/65 ,  A23L13/70 ,  A23L13/72 ,  A23V2002/00 ,  A23V2300/46

    摘要： The invention relates to a method for controlling the product features during the production of foodstuffs attributable to the product groups raw sausage and cooked sausage, pies, cooked meat products or similar products, in particular to obtain spreading properties or cutting properties. According to the invention, for the production of raw sausage the usual starting materials are salted, mixed and coarsely pre-chopped, not in a deep-frozen state, however. This mixture is subjected to fermentation and acidification, followed by a high-pressure treatment for the coagulation of protein, which simultaneously leads to an inactivation of microorganisms, with the mechanically separated raw meat materials remaining separated. This is followed by a fine comminution and filling. Similarly, for the production of cooked sausage usual starting materials are used, but are processed in the non-heated state, i.e. initially salted, mixed and coarsely pre-chopped. This mixture is subjected to a high-pressure treatment in order to predefine the later consistency of the end product by means of the pressure intensity and the treatment time and the resulting degree of protein denaturation, wherein the recipe mixture comminuted to the final grain size subsequently is filled into a sales wrapping and subjected to a second high-pressure treatment, so that altogether fat separations in the product are prevented and the spreadability of the product over a longer period is preserved. Surprisingly, the high-pressure treatment intensifies the perception of sensorially activated substances, so that the salt content in the product can be reduced in a health-promoting manner.

    摘要翻译： 本发明涉及一种在生产由原料香肠，熟香肠，熟肉制品，熟肉制品等产品组成的食品生产过程中控制产品特征的方法，特别是获得铺展性或切割性能。 根据本发明，为了生产原料香肠，通常的起始材料是盐渍的，混合的和粗糙的预切碎的，而不是处于深冻状态。 将该混合物进行发酵和酸化，接着进行高压处理以使蛋白质凝结，同时导致微生物的失活，机械分离的生肉原料残留分离。 之后是罚款和填补。 类似地，为了生产熟香肠，使用通常的起始材料，但是以非加热状态，即初始盐化，混合和粗切割预处理。 对该混合物进行高压处理，以便通过压力强度和处理时间以及由此得到的蛋白质变性程度预定义最终产品的后续稠度，其中将配方混合物随后粉碎至最终的粒度 填充到销售包装中并进行第二次高压处理，从而防止产品中的完全分离，并且保持产品在更长时间内的铺展性。 令人惊讶的是，高压处理增强了对感官活性物质的感知，从而可以以健康促进的方式降低产品中的盐含量。

    METHOD FOR CONTROLLING PRODUCT CHARACTERISTICS IN THE MANUFACTURE OF MEAT PRODUCTS
    3.
    发明申请
    METHOD FOR CONTROLLING PRODUCT CHARACTERISTICS IN THE MANUFACTURE OF MEAT PRODUCTS 审中-公开
    肉制品生产过程中产品特性的控制方法

    公开(公告)号：US20110223285A1

    公开(公告)日：2011-09-15

    申请号：US12737882

    申请日：2009-09-02

    申请人： Volker Heinz ,  Fritz Kortschack

    发明人： Volker Heinz ,  Fritz Kortschack

    IPC分类号： A23L1/317 ,  A23L1/314

    CPC分类号： A23B4/00 ,  A23L3/0155 ,  A23L13/03 ,  A23L13/65 ,  A23L13/67

    摘要： The invention relates to a method for controlling the product characteristics during the production of foodstuffs, which are attributable to the product groups raw and cooked sausages, pies, cooked meat products or the like, especially to obtain a spreadable or cuttable product. According to the invention, during the production of raw sausage usual starting materials are salted, mixed and coarsely pre-minced, however, not in a deep-frozen state. Then this mixture is subjected to a fermentation and acidification. According to the invention, a high-pressure treatment is performed subsequently so as to allow a protein coagulation and simultaneously inactivate microorganisms, while the mechanically separated raw meat materials remain separated. Then a fine mincing and a filling are performed.During the production of cooked sausage usual starting materials are used, however, are processed in a non-heated state, that is, salted, mixed and coarsely pre-minced. This mixture is then subjected to a high-pressure treatment so as to predetermine the later consistency of the end product by means of the pressure intensity and the treatment period and, thus, by the extent of the protein denaturation, wherein the recipe mixture subsequently minced to the final grain size is filled into a sales envelope and is subjected to a second high-pressure treatment so as to prevent fat and gel sediments in the product and maintain the spreadability of the product over a long period.

    摘要翻译： 本发明涉及一种在食品生产过程中控制产品特性的方法，其可归因于生产和生产的香肠，馅饼，熟肉制品等，特别是获得可铺展或可切割的产品。 根据本发明，在原料香肠生产期间，通常的起始材料是盐渍的，混合的和粗糙的预切碎的，然而，不是处于深冻状态。 然后将该混合物进行发酵和酸化。 根据本发明，随后进行高压处理以使蛋白质凝结并同时使微生物灭活，同时机械分离的生肉材料保持分离。 然后进行精细的切碎和填充。 在生产熟香肠期间，使用通常的起始材料，然后以非加热状态，即盐析，混合和粗预切碎处理。 然后将该混合物进行高压处理，以便通过压力强度和处理时间预先确定最终产物的后续稠度，并因此预先确定蛋白质变性的程度，其中配方混合物随后切碎 将最终的粒度填充到销售信封中，并进行第二次高压处理，以防止产品中的脂肪和凝胶沉积物长期保持产品的铺展性。

    Method for the Automatable Production of Raw Sausage
    4.
    发明申请
    Method for the Automatable Production of Raw Sausage 审中-公开
    生香肠自动生产方法

    公开(公告)号：US20110014323A1

    公开(公告)日：2011-01-20

    申请号：US12735058

    申请日：2008-11-24

    申请人： Volker Heinz ,  Fritz Kortschack

    发明人： Volker Heinz ,  Fritz Kortschack

    IPC分类号： A23L1/317

    CPC分类号： A22C17/0026 ,  A22C7/00 ,  A23L13/45 ,  A23L13/65

    摘要： The invention relates to a process for the automatable production of raw sausage by mincing and mixing parts or pieces of meat and adding starter cultures, spices or similar materials. According to the invention, the parts or pieces of meat are supplied as feed stock to the mincing and mixing space (14) over a transport system, especially a multi-piston/cylinder system (1, 2), which can be operated separately from the mincer on the drive side, as a function of the capacity of the mincer (5) or mincers (5) in such a manner, that damming up as well as an increase in temperature and, with that, damage to the feed stock, is avoided. A drying container (6), which takes up exchangeable adsorbents in order to take up water or water vapor from the material treated, is coupled to the mincing and mixing space. In the case of one embodiment, the pre-dried material, reduced in volume and having a loose structure, reaches a lower sheet (8) in scooped or weighed out portions; furthermore, an upper sheet (10) is applied and enclosed air is removed. The material or sausage meat remains exposed to a pressure treatment within a water-permeable film until the isoelectric point is reached in the material. In addition, the sausage meat in the film is subjected to a tempering treatment during the maturing phase, in order to control the activity of the microorganisms responsible for the maturing process. The pre-shaped sausage meat preforms are exposed to a high-pressure treatment in order to inactivate the microorganisms and then removed from the enveloping film, subjected to a drying step and then processed further.

    摘要翻译： 本发明涉及一种通过切割和混合肉或肉块并加入起子培养物，香料或类似材料来自动生产原料香肠的方法。 根据本发明，通过运输系统，特别是多活塞/气缸系统（1,2）将肉类的部分或者多种原料作为原料供应到切碎和混合空间（14），其可以与 驱动器侧的切割器作为破碎机（5）或切割器（5）的能力的函数，以这种方式阻止以及温度的升高以及因此对原料的损坏， 被避免。 吸收可交换吸附剂以从被处理材料中吸收水或水蒸气的干燥容器（6）与切碎和混合空间相连。 在一个实施例的情况下，体积减小并且具有松散结构的预干燥材料在舀取或称重部分中到达下片（8）; 此外，施加上片（10）并且去除封闭的空气。 材料或香肠肉在透水膜内保持暴露于压力处理直到材料中达到等电点。 此外，为了控制负责成熟过程的微生物的活性，在成熟阶段对薄膜中的香肠进行回火处理。 将预形状的香肠肉预制品暴露于高压处理以使微生物灭活，然后从包膜中取出，进行干燥步骤，然后进一步处理。

    METHOD FOR THE PREFERABLY CONTINUOUS PACKAGING OF PRODUCTS
    7.
    发明申请
    METHOD FOR THE PREFERABLY CONTINUOUS PACKAGING OF PRODUCTS 审中-公开
    用于优选连续包装产品的方法

    公开(公告)号：US20130133294A1

    公开(公告)日：2013-05-30

    申请号：US13643487

    申请日：2011-03-31

    申请人： Fritz Kortschack ,  Volker Heinz ,  Stefan Töpfl ,  Bernhard Hukelmann ,  Herbert Bader ,  Ralf Niepelt

    发明人： Fritz Kortschack ,  Volker Heinz ,  Stefan Töpfl ,  Bernhard Hukelmann ,  Herbert Bader ,  Ralf Niepelt

    IPC分类号： B65B11/06

    CPC分类号： B65B11/06 ,  A22C17/0093 ,  B65B9/04 ,  B65B25/065

    摘要： The invention relates to a method for the preferably continuous packaging of products, in particular foods, with or without an already stabilized inherent shape such as fresh meat, meat products and sausage products, sausage meat emulsion or similar products by encasing them on all sides with single-layer or multilayer films that can be fed from the web. According to the invention flexible films that can be deformed without the action of heating and are self-resetting, are used as bottom web films, wherein the bottom web films are temporarily deformed by the action of pressure in order to form troughs for receiving product. The respective product is introduced as portions into the trough and fixed there, wherein it is fixed by a top web film or covering film, optionally supported by a restrainer. When the action of pressure is released, preferably the bottom web film performs its resetting process and encloses the product thereby at least in part in such a manner that unwanted air inclusions are removed and also a certain product compaction occurs. Then, sealing between top and bottom web films is performed.

    摘要翻译： 本发明涉及一种用于优选地连续包装产品，特别是具有或不具有已经稳定的固有形状的产品，例如新鲜肉类，肉制品和香肠产品，香肠肉类乳制品或类似产品的方法，包括它们在所有方面 单层或多层薄膜，可以从网上进料。 根据本发明，可以在没有加热作用下变形并且自复位的柔性膜用作底部薄膜，其中底部薄膜通过压力的作用暂时变形，以形成用于接收产品的槽。 将各个产品作为部分引入槽中并固定在其中，其中通过顶部幅材膜或覆盖膜固定，任选地由限制器支撑。 当释放压力的作用时，优选地，底部薄膜膜进行其重新设定过程，并且至少部分地以不需要的空气夹杂物去除并且还产生某种产品压实的方式包围产品。 然后，进行顶部和底部薄膜之间的密封。

    Process for solidifying the surface of raw sausage emulsion by ultrasonic treatment
    8.
    发明授权
    Process for solidifying the surface of raw sausage emulsion by ultrasonic treatment 失效
    超声处理香肠肉表面硬化方法

    公开(公告)号：US06737093B1

    公开(公告)日：2004-05-18

    申请号：US09807412

    申请日：2001-08-30

    申请人： Fritz Kortschack ,  Volker Heinz

    发明人： Fritz Kortschack ,  Volker Heinz

    IPC分类号： A23B400

    CPC分类号： A23L13/60 ,  A23L5/32

    摘要： The invention relates to a proceed for solidifying the surface of raw sausage emulsion using ultrasound treatment and/or an adhesion-minimizing microstructure on the sonotrode interior surface while it is being transported, with, in the course of a continuous process, a substantial degassing of the raw product first being carried out. Subsequently, there is a direct contacting of the raw product with the surface of one or more ultrasonic sonotrodes, at least one of the ultrasonic sonotrodes being heated. As a result of the treatment, a thin, sealed, shape-stabilizing independent coagulation skin forms on the surface of the raw product. The ultrasonic energy is in the low frequency range, but has a high vibrational amplitude.

    摘要翻译： 本发明涉及使用超声波处理和/或超声波内部表面的粘附最小化微结构固化原料香肠乳液的表面的过程，同时在连续过程中，在连续过程中基本上脱气 原始产品首先进行。 随后，原始产品与一个或多个超声波超声波发生器的表面直接接触，至少一个超声波超声波发生器被加热。 作为处理的结果，在原始产品的表面上形成薄的，密封的，形状稳定的独立凝结皮肤。 超声能量处于低频范围，但振幅较高。

    Process for the simultaneous surface treatment, portioning and shaping as well as perservation of foodstuffs such as meat and sausage products, sausage meat or the like
    10.
    发明授权
    Process for the simultaneous surface treatment, portioning and shaping as well as perservation of foodstuffs such as meat and sausage products, sausage meat or the like 有权
    用于同时进行表面处理，分配和成形以及肉类和香肠产品，香肠肉等食品的维持的方法

    公开(公告)号：US08153179B2

    公开(公告)日：2012-04-10

    申请号：US11578446

    申请日：2005-04-05

    申请人： Fritz Kortschack

    发明人： Fritz Kortschack

    IPC分类号： A23B4/005

    CPC分类号： A23B4/0056 ,  A22C7/003 ,  A22C11/001 ,  A23L13/65

    摘要： Process for the simultaneous surface treatment, apportioning and shaping, as well as conservation of foodstuffs such as meat and sausage products, sausage meat or the like, even without the use of skins or case-shaped or bag-shaped foils. The product is first compacted between two shaping, at least partially structured plates. At the end of the compacting process, the product is separated into shaping sections by being mechanically brought into contact with corresponding zones of the shaping plates. A natural skin having a reduced aw value, shape-stabilizing and sterilizing properties is formed on the product surface by appropriately and controllably heating the product, preferably by means of the shaping plates.

    摘要翻译： 同时进行表面处理，分配和成型以及肉类和香肠制品，香肠肉等食品的保存方法，即使不使用皮肤或表壳形状或袋状箔。 该产品首先在两个成形，至少部分结构化的板之间压实。 在压实过程结束时，通过机械地与成形板的相应区域接触将产品分离成成形部分。 通过适当和可控地加热产品，优选通过成型板，在产品表面上形成具有降低的aw值，形状稳定和消毒性能的天然皮肤。