# US 9,433,221 B2 · Method for producing a foodstuff by coextrusion > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 9,433,221 B2 - Document ID: US9433221B2 - Status: Granted - Kind: B2 - Application number: 14/087,022 - Filed: 2013-11-22 - Published: 2014-06-19 - Granted: 2016-09-06 - Earliest claimed: 2012-12-14 - Assignees: Albert Handtmann Maschinenfabrik GmbH & Co. KG - Applicants: Albert Handtmann Maschinenfabrik GmbH & Co. KG - Inventors: Manfred Bächtle; Armin Buechele; Siegfried Reutter; Markus Schliesser - Web page: https://patentgrep.com/patent/US9433221B2 ## CPC - A22C 11/02: Sausage filling or stuffing machines {(enclosing material in preformed tubular webs B65B9/10)} - A22C 11/00: Sausage making {(chemical aspects A23L13/00); Apparatus for handling or conveying sausage products during manufacture} - A22C 13/0013: {Chemical composition of synthetic sausage casings} - A22C 2013/0023: {coextruded together with the food product} - A22C: PROCESSING MEAT, POULTRY, OR FISH (preserving A23B; obtaining protein compositions for foodstuffs A23J1/00; fish, meat or poultry preparations A23L; disintegrating, e.g. chopping meat, B02C18/00; preparation of proteins C07K1/00) ## Abstract A method for producing a foodstuff, in particular sausages, produced by coextrusion, including extruding a paste mass, coextruding a casing, and where a bonding agent is fed between paste mass and coextruded casing. ## Claims ### Claim 1 A method for producing a foodstuff produced by coextrusion, the method comprising the steps of: extruding a paste mass, coextruding a casing, feeding a bonding agent between the paste mass and the coextruded casing, wherein in coextruding the casing, the casing is extruded onto a filling tube and moved a distance towards the end of the filling tube, the bonding agent is introduced as a sliding agent between the casing and the filling tube, and the paste mass is ejected through the filling tube into the casing, and wherein the bonding agent increases the bonding between the casing and the paste mass. ### Claim 2 (depends on 1) The method according to claim 1, wherein the bonding agent is liquid. ### Claim 3 (depends on 1) The method according to claim 1, wherein the bonding agent includes water. ### Claim 4 (depends on 1) The method according to claim 1, the bonding agent, the casing and the paste mass each include at least one protein. ### Claim 5 (depends on 1) The method according to claim 1, wherein the bonding agent (23) is a protein-containing liquid and the protein concentration is in a range of 3 to 30% by weight. ### Claim 6 (depends on 5) The method according to claim 5, wherein the protein concentration is in a range of 5 to 20% by weight. ### Claim 7 (depends on 4) The method according to at least claim 4, wherein the coextruded foodstuff is subjected to a thermal treatment. ### Claim 8 (depends on 1) The method according to claim 1, wherein the bonding agent includes at least one enzyme. ### Claim 9 (depends on 8) The method according to claim 8, wherein the at least one enzyme is transglutaminase. ### Claim 10 (depends on 1) The method according to claim 1, wherein the casing includes at least one hydrocolloid. ### Claim 11 (depends on 10) The method according to claim 10, and wherein the bonding agent includes at least one hydrocolloid. ### Claim 12 (depends on 11) The method according to claim 11, wherein the at least one hydrocolloid comprises at least one polysaccharide. ### Claim 13 (depends on 11) The method according to claim 11, wherein the at least one hydrocolloid is in a concentration of 0.2 to 5% by weight. ### Claim 14 (depends on 10) The method according to claim 10, wherein the at least one hydrocolloid comprises at least one polysaccharide. ### Claim 15 (depends on 1) The method according to claim 1, wherein a cross-sectional ring area of the bonding agent amounts to 0.1% to 2% of a cross-sectional area of the ejected paste mass. ### Claim 16 (depends on 15) The method according to claim 15, wherein the cross-sectional ring area of the bonding agent amounts to 0.5% to 1.5% of the cross-sectional area of the rejected paste mass. ### Claim 17 A method of using a bonding agent for the production of a foodstuff produced by coextrusion, wherein a paste mass is ejected, a casing is coextruded, and a bonding agent is fed between the paste mass and the coextruded casing, wherein in ejecting the paste mass, the paste mass is ejected from a filling tube and the casing is extruded onto the filling tube and moved a distance towards the end of the filling tube, and the bonding agent is used as a sliding agent, and wherein the bonding agent increases the bonding between the casing and the paste mass. ### Claim 18 (depends on 17) The method of using a bonding agent according to claim 17, wherein the bonding agent includes water as main component to which either at least one protein, at least one hydrocolloid, at least one enzyme, and a combination thereof, was added. ### Claim 19 (depends on 18) The method of using a bonding agent according to claim 18, wherein the water is distilled water. ### Claim 20 (depends on 18) The method of using a bonding agent according to claim 18, wherein the at least one hydrocolloid comprises at least one polysaccharide. ### Claim 21 (depends on 18) The method of using a bonding agent according to claim 18, wherein the at least one enzyme comprises transglutaminase. ### Claim 22 (depends on 1) The method according to claim 1, wherein the amount of fed bonding agent is adjusted depending on the diameter of the extruded paste mass. ### Claim 23 (depends on 1) The method according to claim 1, wherein the viscosity of the bonding agent used is <20 mPas. ### Claim 24 (depends on 1) The method according to claim 1, wherein the foodstuff is sausage. ### Claim 25 (depends on 1) The method according to claim 1, wherein the water is distilled water.