Coextrusion method with coextrusion hollow needles
AssigneeBongrain S.A.
InventorsHerve Roussel, Daniel Genton
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AssigneeBongrain S.A.
InventorsHerve Roussel, Daniel Genton
Estimating the term…
Method for producing a food product (5) including a solid casing coating at least one stuffing in a coextrusion device (1) including a coextrusion die (6) fed with the proteic base and the stuffing material(s) including the following stages: forming in a first section (S1) of the die (6) the casing which solidifies via a thermic effect, this first section being longitudinally traversed by at least one hollow needle (14) for transferring the stuffing, one hollow needle per stuffing material and penetrating into a second section (S2) of the die (6); stuffing in the second section (S2) of the die the solid casing formed in the first section of the die with the stuffing material(s) coming out of the hollow needle(s) (14,27,28,29) traversing the first section; recovery of the product including the external casing filled with the stuffing material(s) at the outlet (21) of the die.
Method for producing a food product (5) comprising a solid casing coating at least one stuffing from a food base (3) for forming the casing of the product and at least one stuffing food material (4) in a coextrusion device (1) comprising a coextrusion die (6) fed with the food base and the stuffing materials, characterised in that it comprises the following successive stages:
Stuffed food product comprising a solid casing with a cheese composition extending longitudinally coating at least one stuffing, the product having a cross section of less than 20 mm and typically between 10 and 20 mm, characterised in that the casing has a dry extract of between 40 and 60%, said product being thus able to be seized without sticking.
Dependencies are inferred from the claim text.