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1. 发明公开

EP2219463A1 VERFAHREN ZUR AUTOMATISIERBAREN HERSTELLUNG VON ROHWURST 失效
标题翻译：方法自动化生产原料的香肠
公开(公告)号：EP2219463A1
公开(公告)日：2010-08-25
申请号：EP08859019.5
申请日：2008-11-24
申请人： Deutsches Institut für Lebensmitteltechnik e.V. , Triton Gmbh
发明人： HEINZ, Volker , KORTSCHACK, Fritz
IPC分类号： A22C11/00 , A23L1/314 , 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.

2. 发明授权

EP2563153B1 VERFAHREN ZUM BEVORZUGT KONTINUIERLICHEN VERPACKEN VON PRODUKTEN 失效转让
标题翻译：优选产品连续包装的方法
公开(公告)号：EP2563153B1
公开(公告)日：2018-01-03
申请号：EP11711561.8
申请日：2011-03-31
申请人： Triton GmbH , Deutsches Institut für Lebensmitteltechnik e.V. , Mondi Consumer Packaging Technologies GmbH
发明人： KORTSCHACK, Fritz , HEINZ, Volker , TÖPFL, Stefan , HUKELMANN, Bernhard , BADER, Herbert , NIEPELT, Ralf
IPC分类号： A22C17/00 , B65B25/06
CPC分类号： B65B11/06 , A22C17/0093 , B65B9/04 , B65B25/065

3. 发明授权

EP2542102B1 VERFAHREN ZUR STEUERUNG DER PRODUKTEIGENSCHAFTEN BEI DER HERSTELLUNG VON LEBENSMITTELN 失效
标题翻译：为控制产品的方法特征，食品制造
公开(公告)号：EP2542102B1
公开(公告)日：2017-05-10
申请号：EP11704208.5
申请日：2011-02-11
申请人： Triton GmbH , Deutsches Institut für Lebensmitteltechnik e.V.
发明人： HEINZ, Volker , KORTSCHACK, Fritz , TÖPFL, Stefan , HERTEL, Christian
IPC分类号： A23L13/60 , A23L13/40 , A23L13/70 , A23B4/12 , A23L3/015
CPC分类号： A23L3/0155 , A23B4/12 , A23L13/45 , A23L13/60 , A23L13/65 , A23L13/70 , A23L13/72 , A23V2002/00 , A23V2300/46

4. 发明授权

EP2219463B1 VERFAHREN ZUR AUTOMATISIERBAREN HERSTELLUNG VON ROHWURST 失效
标题翻译：方法自动化生产原料的香肠
公开(公告)号：EP2219463B1
公开(公告)日：2011-07-20
申请号：EP08859019.5
申请日：2008-11-24
申请人： Deutsches Institut für Lebensmitteltechnik e.V. , Triton Gmbh
发明人： HEINZ, Volker , KORTSCHACK, Fritz
IPC分类号： A22C11/00 , A23L1/314 , 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.

5. 发明公开

EP2320755A1 VERFAHREN ZUR STEUERUNG DER PRODUKTEIGENSCHAFTEN BEI DER HERSTELLUNG VON FLEISCHWAREN 失效
标题翻译：方法用于控制产品功能上，肉类产品的制造
公开(公告)号：EP2320755A1
公开(公告)日：2011-05-18
申请号：EP09782526.9
申请日：2009-09-02
申请人： Triton GmbH , Deutsches Institut für Lebensmitteltechnik e.V.
发明人： KORTSCHACK,Fritz , HEINZ, Volker
IPC分类号： A23L1/317 , A23B4/00 , A23L3/015 , A23L1/31
CPC分类号： A23B4/00 , A23L3/0155 , A23L13/03 , A23L13/65 , A23L13/67
摘要： The invention relates to a method for controlling product characteristics in the manufacture of foods belonging to the products groups of raw sausage, cooked sausage, pates, cooked meats or the like, in particular for maintaining spreadability or sliceability. According to the invention, in the manufacture of raw sausage, the usual starting materials are salted, mixed and preliminarily coarsely chopped, but not in the refrigerated state. This then results in a fermenting and souring of the mixture. Then, according to the invention, a high-pressure treatment is carried out for the purposes of protein coagulation, said treatment leading to the deactivation of microorganisms at the same time, wherein the mechanically separated meat raw materials remain separated. Then, a fine chopping and filling takes place. In the manufacture of cooked sausage, common starting materials are likewise used, but are not processed, that is, salted, mixed or preliminarily coarsely chopped in a heated state. This mixture is then subjected to a high-pressure treatment in order to predetermine, by way of the degree of protein denaturation, the later consistency of the final product using the pressure level and the treatment time, wherein the formulation mixture, which is then chopped up to the final grain size, is filled into a retail packaging and subjected to a second high-pressure treatment so that fat and jelly portions in the product are avoided and so that the spreadability is maintained over a longer time period.

6. 发明公开

EP2613646A2 BESCHICKUNGSBEHÄLTER UND VERFAHREN ZUR ZEITGLEICHEN HOCHDRUCK- UND TEMPERATURBEHANDLUNG EINES NAHRUNGSMITTELS IN EINEM HOCHDRUCKKESSEL 失效
标题翻译：喂养食物的同时高的压力和温度处理容器和方法在高压容器
公开(公告)号：EP2613646A2
公开(公告)日：2013-07-17
申请号：EP12737230.8
申请日：2012-06-22
申请人： Deutsches Institut für Lebensmitteltechnik e.V. , Triton GmbH
发明人： HUKELMANN, Bernhard , TÖPFL, Stefan , HEINZ, Volker , KORTSCHACK, Fritz
IPC分类号： A23L1/01 , A47J27/00 , A22C7/00
CPC分类号： A23L3/0155 , A22C7/0046 , A23B4/012 , A23B5/01 , A23B7/012 , A23L3/005 , A23L3/10 , A23L5/10 , A23L5/15 , A23L5/17 , A47J27/00 , A47J37/041 , B65D35/30 , B65D79/005 , B65D81/2061 , B65D81/3476 , B65D81/3895 , B65D83/0022 , B65D85/72 , Y10T137/6416 , Y10T137/86035
摘要： The invention relates to a feed tank for use in a high-pressure system, said feed tank having a hollow space (3) for accommodating food items, a wall (1) and a temperature-control device (5). The invention further relates to a method for the simultaneous high-pressure and temperature treatment in a high-pressure tank.
摘要翻译：进料容器中的高压系统是有用的，包括一个腔（3）用于接收食品，壁（1）和回火装置（5）。因此独立权利要求中包括了：（1）同时高压和热在高压容器中的食品的治疗，包括：（A）填充的食料待处理的给料容器中，（b）任选预加热食品通过事先填充食品进料容器回火的食品，使所述进料容器通过一个加热区，和/或通过附接至所述壁和/或引入到壁回火装置回火进料容器的壁，并（c）形成在所述高压容器中高压和同时控制食品温度到由回火装置进行处理; 和（2）布置，其包括级联的方式设置用于接收加压介质的压力降低高度和使用存储在所述压力容器在高压容器增加压力的压力的多个压力容器。

7. 发明公开

EP2542102A1 VERFAHREN ZUR STEUERUNG DER PRODUKTEIGENSCHAFTEN BEI DER HERSTELLUNG VON LEBENSMITTELN 失效
标题翻译：为控制产品的方法特征，食品制造
公开(公告)号：EP2542102A1
公开(公告)日：2013-01-09
申请号：EP11704208.5
申请日：2011-02-11
申请人： Triton GmbH , Deutsches Institut für Lebensmitteltechnik e.V.
发明人： HEINZ, Volker , KORTSCHACK, Fritz , TÖPFL, Stefan , HERTEL, Christian
IPC分类号： A23L1/317 , A23L1/314 , A23L1/318 , A23B4/00 , A23L3/015
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 product characteristics in the production of foodstuffs belonging to the product groups of raw and cooked sausage, pates, cooked meat products or the like, in particular in order to preserve spreadability or sliceability. According to the invention, the usual starting material in the production of raw sausage is salted, mixed and coarsely chopped, however in a non-frozen state. Said mixture is then fermented and de-acidified. Protein coagulation, a high-pressure treatment, is then carried out, which at the same time leads to a deactivation of microorganisms, wherein the mechanically separated raw meat materials remain separated. Subsequently, fine chopping and filling take place. Conventional starting materials are likewise used in the production of cooked sausage, but processed in a non-heated state, that is, first salted, mixed and coarsely pre-minced. Said mixture is then subjected to a high pressure treatment in order to predetermine, by way of the degree of protein denaturation, the later consistency of the end product by means of the pressure level and the treatment time, wherein the recipe mixture, which is then chopped to the final size, is filled into a retail packaging and subjected to a second high pressure treatment, such that fat deposits are prevented in the product and spreadability is preserved over an extended period of time. Surprisingly, the high pressure treatment results in a heightened recognition of sensory activated substances so that the salt content in the product can be reduced in a manner that is more healthy.

8. 发明授权

EP2892357B1 VERFAHREN ZUR ERHÖHUNG DER PRODUKTQUALITÄT UND PRODUKTSICHERHEIT VON FLEISCH ODER LEBENSMITTELN TIERISCHEN ODER PFLANZLICHEN URSPRUNGS 失效
标题翻译：提高动物或蔬菜产品的质量和产品安全性的方法
公开(公告)号：EP2892357B1
公开(公告)日：2018-03-14
申请号：EP13745688.5
申请日：2013-08-08
申请人： Deutsches Institut für Lebensmitteltechnik e.V. , Triton GmbH
发明人： HEINZ, Volker , KORTSCHACK, Fritz
IPC分类号： A23B4/005 , A23B4/01 , A23B4/033 , A23B4/06 , A23B4/22 , A23L3/015 , A23L3/12 , A23L3/3463 , A23L3/36 , A23B4/16 , A23L3/3418 , A23L3/3427 , A22C7/00
CPC分类号： A23B4/18 , A22C7/0023 , A22C9/00 , A23B4/0056 , A23B4/012 , A23B4/033 , A23B4/06 , A23B4/16 , A23B4/22 , A23L3/0155 , A23L3/12 , A23L3/3418 , A23L3/3427 , A23L3/34635 , A23L3/362

9. 发明授权

EP2320755B1 VERFAHREN ZUR STEUERUNG DER PRODUKTEIGENSCHAFTEN BEI DER HERSTELLUNG VON FLEISCHWAREN 失效
标题翻译：方法用于控制产品功能上，肉类产品的制造
公开(公告)号：EP2320755B1
公开(公告)日：2015-11-11
申请号：EP09782526.9
申请日：2009-09-02
申请人： Triton GmbH , Deutsches Institut für Lebensmitteltechnik e.V.
发明人： KORTSCHACK,Fritz , HEINZ, Volker
IPC分类号： A23L1/317 , A23B4/00 , A23L3/015 , A23L1/31
CPC分类号： A23B4/00 , A23L3/0155 , A23L13/03 , A23L13/65 , A23L13/67

10. 发明公开

EP2906053A1 VERFAHREN ZUR ERHÖHUNG DER LEBENSMITTELSICHERHEIT DURCH HOCHDRUCKBEHANDLUNG VON ROHMATERIALIEN ODER HALBFERTIGWAREN 审中-公开
标题翻译：方法以提高食品安全通过原材料或半成品高压处理
公开(公告)号：EP2906053A1
公开(公告)日：2015-08-19
申请号：EP13765316.8
申请日：2013-09-11
申请人： DIL Deutsches Institut für Lebensmitteltechnik e.V , Triton GmbH
发明人： HEINZ, Volker , KORTSCHACK, Fritz
IPC分类号： A23L1/317 , A23L3/015 , A23L3/3418 , A23L1/025 , A23B4/22
CPC分类号： A23L3/0155 , A23B4/015 , A23B4/027 , A23B4/16 , A23B4/22 , A23J3/14 , A23L3/3409 , A23L3/3418 , A23L3/3571 , A23L3/358 , A23L5/10 , A23L5/36 , A23L13/426 , A23L13/60 , A23L13/65 , A23L33/185 , A23V2002/00
摘要： The invention relates to a method for increasing food safety by means of a high-pressure treatment of raw materials or semifinished products. A high-pressure treatment of the product is carried out during the production of the product while monitoring a product-specific dwell time in order to reduce the microbial count in a controlled manner without using heating processes. The products are then packed, stored, and transported to the consumer, where the product is thermally heated so as to be safe for human consumption, in particular with respect to the desired cut resistance.

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