JP6084825B2 - How to slice breast - Google Patents

Description

  The present invention relates to a breast slicing method that can slice chicken breast while suppressing the occurrence of cracks and defective shapes.

  Chicken breasts are less expensive than thighs and are less frequently used at the table despite being low in calories and good for health.

  The reason for the low use frequency is that the breast itself is thick and difficult to cook, and depending on the cooking method, it becomes hard and crunchy.

  Therefore, a shape that has not been distributed so far, is easy to cook, and can be used for various cooking methods, specifically for thin slices (for example, about 5 mm thick) and cutlets (for example, about 10 mm thick). Slicing was highly desired.

  Here, as a device for slicing a block meat, a slicing device that travels and rotates an endless belt-shaped blade is known (for example, Patent Documents 1 to 4).

Japanese Patent Laid-Open No. 2001-300893 JP 2004-034281 A JP 2005-193314 A JP 2007-054952 A

  However, breast meat generally has a thick portion and a thin portion, has white stripes, and has a certain orientation with respect to meat fibers.

  For this reason, when the belt-like blade as proposed in the above-mentioned Patent Documents 1 to 4 is rotated and sliced, when it cannot be supplied in a suitable direction to the blade that rotates and rotates, There is a risk of cracks and poor shape in the breast.

  This invention is made | formed in view of the situation mentioned above, and it aims at providing the slice method of a breast which can suppress generation | occurrence | production of a crack and a shape defect.

The invention according to claim 1 is a method of slicing chicken breast having a non-uniform thickness in a direction perpendicular to the thickness direction, wherein the breast placed on the placement surface is described above A transport member transported by movement of the mounting surface, and breasts that are opposed to the transport member via a gap and are biased toward the transport member and are carried into the gap by the transport member; A clamping member that is clamped between the member and the gap is moved in a direction that is parallel to the mounting surface and perpendicular to the moving direction of the conveying member. A slicing device having a blade portion for slicing the breast being sandwiched and transported, and using the slicer as a one end portion with a thin and pointed end portion of the breast, the one end portion The full length of the breast is maximized between the one end and the other side When the breast is placed on the placement surface when the end is the other end and a straight line connecting the one end and the other end is the processing reference line, the one end is the other end. The processing reference line is directed so as to be positioned closer to the clamping member than the portion and upstream of the blade portion in the moving direction.

The invention according to claim 2 is the breast slicing method according to claim 1 , wherein the placement surface is assumed to have xy coordinates, and the upstream side along the moving direction of the blade portion is set in the positive direction of the x-axis. When the breast is placed on the mounting surface, the downstream side along the moving direction of the conveying member is made to correspond to the positive direction of the y-axis, and the center of the processing reference line is made to correspond to the origin. Further, the machining reference line is oriented so that the one end of the machining reference line is located in a region sandwiched between a straight line that bisects the first quadrant through the origin and the positive part of the y-axis. It is characterized by that.

According to a third aspect of the present invention, in the breast meat slicing method according to the first or second aspect , the clamping member moves in the same direction as the conveying member at a higher speed than the conveying member. .

According to a fourth aspect of the present invention, in the breast slicing method according to the third aspect , the gap between the clamping member and the conveying member is downstream from the upstream side in the moving direction of the clamping member. It is characterized in that the side is inclined so as to become narrower.

The invention according to claim 5 is the method of slicing breast according to any one of claims 1 to 4 , wherein the sliced breast is disintegrated after death after the chicken is dismantled and begins to be hardened. It is characterized by being breast.

The invention according to claim 6 is the method of slicing breast according to any one of claims 1 to 5 , wherein the sliced breast is rapidly cooled or gradually cooled after being disassembled and held in a chilled state. It is characterized by being breast that had been.

According to the first aspect of the present invention, the breast having a non-uniform thickness is transported by the transport member, and the one end portion whose thickness is thinner than the other part first enters the gap between the transport member and the sandwiching member. Therefore, conversely, compared with the case of entering from the thicker other end side, it is favorably clamped at the time of clamping. That is, when the gap enters the gap from the thick other end side, the gap is widened by the other end side, so that the thin one end side is not sufficiently pinched by the pinching member, and after slicing Form defects are likely to occur. Such a shape defect can be suppressed by entering from one end side where the thickness is small.
Furthermore, according to the invention of claim 1 , the moving direction of the blade part is smaller than the other end part side where the thickness is thin and the clamping part is insufficiently clamped, and the other end part side is thick and satisfactorily clamped. Since it is located on the upstream side, when one end side is cut, the one end side is cut while being pressed against the other end side, so the opposite one end side is cut while being pulled away from the other end side. Compared with the case where it is done, generation | occurrence | production of a shape defect can be suppressed.

According to invention of Claim 2 , generation | occurrence | production of a shape defect can further be suppressed.

According to the invention of claim 3 , the upper surface side of the breast, which tends to be delayed by the resistance at the time of cutting by the blade portion, is compared with the case where the clamping member does not move or the movement speed of the clamping member is the same as that of the conveying member. Since it can be moved positively, the occurrence of shape defects can be suppressed. That is, by providing a relative speed between the conveying member and the sandwiching member, a shearing force (a force acting so as to shift the lower surface side and the upper surface side of the breast in the opposite direction) is generated by the both. Thus, cutting by the blade portion can be promoted.

According to the invention of claim 4 , compared with the case where the clamping member is not inclined, the clamping member has a greater force even on the side where the breast is thin, between the loading surface and the loading surface. It can be held.

According to the fifth aspect of the present invention, since the slicing can be performed in a state in which dehardening has started, that is, in a state in which softening has started, the occurrence of shape defects can be suppressed. Furthermore, since the start of de-hardening is also the start of ripening, it can be sent to the next step in a savory state after slicing.

According to the invention of claim 6 , the freshness of the breast can be maintained until immediately before the slice processing.

(A) is a side view of the left breast B, (B) is a top view of the breast B, and (C) is a diagram illustrating a slice of the breast B. It is a figure explaining the position and running direction of muscle B1 and fiber B2 of breast B after slicing. (A) is the schematic diagram which looked at the principal part of the slicing apparatus 1 from the diagonally upper side of the upstream side (front side) along the moving direction (arrow K1 direction) of the conveyance belt 13, and (B) is also sliced. It is the schematic diagram which looked at the apparatus 1 from the right side in (A). (A) is a figure explaining the movement of the clamping belt 13 when the end part c of the breast B enters the gap G between the conveying belt 13 and the clamping belt 23 first, and (B) is also the same. It is a figure explaining the motion of the clamping belt 23 when the edge part d of the breast B approachs first. It is a figure explaining the substantial moving direction of the blade part 33a with respect to the breast B. FIG. It is a figure explaining six different directions (how to flow (1)-(6)) at the time of mounting the breast B on the mounting surface 13a of the conveyance belt 13. FIG. It is the figure which displayed the direction of the breast B of (1)-(6) of FIG. 6 on the xy coordinate assumed on the mounting surface 13a of the conveyance belt 13. FIG. The figure explaining the verification result of an average thickness difference and a shape defect when changing the direction and direction (how to flow (1)-(6)) of six types of processing reference lines S1-S6 from which a direction and direction differ. It is. It is a figure explaining processing reference line S with a suitable direction and direction on xy coordinates hypothesized on mounting surface 13a. (A) shows the first sliced meat when the raw material (breast B on the next day after dismantling) and the raw material (breast B on the day of dismantling) on the day were sliced to a thickness of 5 mm each. The average thickness difference and the shape defect rate are compared for B1, and (B) is also a diagram comparing the second thin slice B1. (A) is the figure which compared the difference in the shape defect rate by the difference in temperature at the time of slicing about the 1st thin sliced meat B1, (B) is also the figure compared about the 2nd thin sliced meat B1. It is. It is a figure explaining the example which anneals the raw material for horizontal slices (breast meat B) with a disassembly room refrigerator.

Hereinafter, embodiments to which the present invention is applied will be described in detail with reference to the drawings. In addition, in each drawing, the member etc. which attached | subjected the same code | symbol are the things of the same or similar structure, The duplication description about these shall be abbreviate | omitted suitably. Moreover, in each drawing, members and the like that are not necessary for the description are omitted as appropriate.
<Embodiment 1>

  The breast slicing method according to the first embodiment to which the present invention is applied will be described with reference to FIGS.

  Here, FIG. 1 (A) is a side view of the left breast B of the breast B on the left and right sides of one chicken, and (B) is the upper surface of the breast B. (C) is a figure explaining the slice of breast B. FIG.

  The chicken breast B is a flat surface where the lower surface a in FIG. 1A is the lower surface a, and the upper surface opposite the upper surface is the upper surface b. When placed on the upper surface b, the upper surface b is gently curved in a convex shape substantially upward, so that the thickness T becomes non-uniform.

  As shown in FIG. 1B, the breast B has an end (one end) c, an end (other end) d, an end e, and an end f on the periphery of the lower surface a. Yes. Here, the end c is an end located on the foot side before the chicken is dismantled, and is an end having a thin thickness T and a pointed end. Further, the end d is an end located on the opposite side of the end c, and is an end having the maximum total length L between the end c. Furthermore, the end e is an end located on the wing side before disassembly, and the end f is an end located on the center side of the body before disassembly.

  Here, a straight line connecting the end c and the end d of the breast B is referred to as a processing reference line S.

  As shown in FIG. 1A, the thickness B of the breast meat B tends to be thin on the end c side and thick on the end d side.

  In the following, as shown in FIG. 1 (C), the case where the breast B is sliced in the direction orthogonal to the thickness T direction and two thin slices B1 having a thickness t1 of 5 mm is taken as an example. explain. In this case, the remaining part B3 remains on the upper surface b side.

  Alternatively, for example, the meat B2 for cutlet having a thickness t2 of 10 mm can be taken from the breast meat B, but two pieces of sliced meat B1 are used rather than the case of taking one piece of cut meat B2. The rate of occurrence of shape defects is higher in the case of taking. Therefore, in the following description, a case will be described in which two pieces of thin meat B1 having a thickness t1 of 5 mm are taken from one breast B.

In addition, a shape defect is judged from three viewpoints of a shape defect, a hole, and a crack.
Here, the shape defect means that the shape of the thin sliced meat B1 after slicing is greatly different from the shape when ideally sliced. Further, “perforated” means that there is a hole in the thin sliced meat B1 after slicing, and “cracking” means that a notch can be formed in the peripheral portion of the sliced thin meat B1 after slicing. About the shape defect, the pass / fail of the thin sliced meat B1 after slicing shall be judged visually.

  FIG. 2 shows a thin slice B1 that is well sliced and has no cracks or shape defects. In the thin sliced meat B1, a large number of fibers Bb extending toward the peripheral edge from the line Ba and the line Ba are seen. The line Ba is gently curved in a convex shape toward the end f side. The line Ba has one end portion Ba1 and the other end portion Ba2, and the one end portion Ba1 substantially coincides with the end portion c, and from this one end portion Ba1 to about half of the total length. , Substantially coincides with the machining reference line S, and thereafter, the distance from the machining reference line S becomes closer to the other end Ba2.

  Here, if the direction of the straight line connecting one end Ba1 and the other end Ba2 of the line Ba is assumed to be the direction of the line Ba, roughly, the direction of the line Ba is substantially the same as the machining reference line S. It can be said that they match.

  Therefore, it can be considered that the direction of the processing reference line S described below is substantially the direction of the line Ba.

  In general, the cracks that occur when the breast B is sliced often occur in the vicinity of the above-described muscle Ba.

Next, the slice device 1 will be described.
FIG. 3 (A) is a schematic view of the main part of the slicing apparatus 1 as viewed from the upper oblique side (front side) along the moving direction (arrow K1 direction) of the conveyor belt 13, and (B). It is the schematic diagram which looked at the slicing apparatus 1 from the right side in (A).

  The slicing device 1 includes a transport device 10, a clamping device 20, and a cutting device 30.

  The conveying device 10 includes a driving roller 11, a driven roller 12, a conveying belt (conveying member) 13 spanned between these, and a support plate 14.

  The conveyor belt 13 is stretched between the driving roller 11 and the driven roller 12 in an endless manner, and has a forward side corresponding to the upper half and a return side corresponding to the lower half. The upper surface on the forward side of the conveyor belt 13 is a horizontal placement surface 13a. The breast B to be sliced is placed on the placement surface 13a in a state where the lower surface a is in contact. The conveyor belt 13 rotates endlessly in the direction of the arrow K1 due to the rotation of the driving roller 11, so that the breast B placed on the placement surface 13a moves from the upstream side to the downstream side in the direction of the arrow K1. It has become. The moving speed of the conveyor belt 13 is set to 6.27 m / min, for example.

  The support plate 14 is disposed so as to be in close contact with the back surface of the transport belt 13 on the forward side. The support plate 14 supports the forward side from the back side to prevent unnecessary deformation. Thereby, the breast B is accurately conveyed horizontally.

  The clamping device 20 includes a driving roller 21, a driven roller 22, a clamping belt 23 spanned between them, and a support rod 24.

The clamping belt 23 is disposed opposite to the conveying belt 13 via a gap G, and is supported by an apparatus main body (not shown) so as to be movable up and down in the direction of an arrow K5 via a support rod 24 extending in the vertical direction. . The clamping belt 23, the driving roller 21, and the driven roller 22 are integrally formed, and are lifted and lowered by the support rod 24 while maintaining the same posture, and are conveyed by a biasing member (not shown) such as a spring. The belt 13 is biased toward the placement surface 13a. As a result, when the part of the breast B that is transported by the transport belt 13 and enters the gap G is brought into contact with the clamping belt 23, the height position is changed according to the thickness thereof, and transported at that position. The breast B is sandwiched between the belt 13 and the belt 13.
The clamping belt 23 rotates (moves) in the movement direction (arrow K4 direction) substantially the same as the movement direction (arrow K1 direction) of the transport belt 13 by the rotation of the driving roller 21. The moving speed of the clamping belt 23 is set to 7.4 m / min, for example. This moving speed is set to a speed higher than the moving speed (6.27 m / min) of the conveyor belt 13 described above.

  Thus, since the moving speed of the clamping belt 23 is set to be higher than the moving speed of the conveying belt 13, the moving speed of the clamping belt 23 is the same as the moving speed of the conveying belt 13 when the clamping belt 23 does not move. Compared to the case, since the upper surface b side of the breast B, which tends to be delayed due to the resistance at the time of cutting the breast B by the blade 33a described later, can be positively moved, the occurrence of defective shapes is suppressed. be able to. That is, by providing a relative speed between the conveying belt 13 and the sandwiching belt 23, a shearing force (a force acting so as to shift the lower surface a and the upper surface b of the breast B in the opposite directions) is applied to the breast B by both. ) Can be generated, and cutting by the blade 33a can be promoted.

  The cutting device 30 has a drive pulley 31, a driven pulley 32, and a belt-like blade 33 spanned between them.

  The band-shaped blade 33 rotates endlessly (endlessly moves) as the driving pulley 31 rotates. A portion of the belt-like blade 33 located in the gap G between the conveyance belt 13 and the sandwiching belt 23 is horizontal in a direction (arrow K2 direction) orthogonal to the movement direction (arrow K1 direction) of the conveyance belt 13. To move to. The band-shaped blade 33 is formed with a blade portion 33a on one edge in the width direction, that is, on the edge located on the upstream side of the conveying belt 13 out of two edges facing in the width direction. . The blade 33a moves in the direction of the arrow K2, and the breast B on the placement surface 13a of the transport belt 13 moves in the direction of the arrow K1, so that the breast B is in a direction perpendicular to the thickness T direction. Can be sliced.

  As shown in FIG. 3B, the belt-like blade 33 is located upstream in the gap G formed between the conveyor belt 13 and the sandwich belt 23, that is, along the moving direction of the conveyor belt 13 (arrow K1 direction). The gap G is disposed at a position closer to the upstream side than the center of the gap G. That is, the belt-like blade 33 is disposed in the vicinity of the entrance Ga of the gap G.

  The moving speed (rotational speed) of the belt-like blade 33 is set to 408 m / min, for example. The moving speed of the belt-like blade 33 is 60 times or more the moving speed (6.27 m / min) of the conveyor belt 13 described above.

  FIG. 4A is a diagram for explaining the movement of the sandwiching belt 13 when the end c of the breast B first enters the gap G between the transport belt 13 and the sandwiching belt 23. Similarly, it is a figure explaining the movement of the clamping belt 23 when the edge part d of the breast B approaches first.

  As described above, when the breast B that has entered the gap G comes into contact with the clamping belt 23, the clamping belt 23 is raised in the direction of the arrow K4 to widen the gap G.

  For this reason, as shown in (a) to (c) of FIG. 4 (A), the clamping belt 23 has an end c on the thinner side of the thickness T than an end d on the thicker side of the thickness T. In the case of entering the gap G first, as shown in (a) to (c) of FIG. 4B, conversely, the end d entered the gap G earlier than the end c. As compared with the case, the breast B can be pinched securely (sufficiently). That is, in (B), as is clear from (c), the breast B is hardly clamped by the clamping belt 23 on the end c side (thin side) while being cut by the band-shaped blade 33 ( In A), as is clear from (a) and (b), the end c side (thin side) is also appropriately held.

  This is the main cause of the difference in shape defect rate depending on the mounting direction when the breast B is mounted on the mounting surface 13a of the conveyor belt 13 during slicing, which will be described next.

FIG. 5 is a view for explaining a substantial movement direction of the blade 33a with respect to the breast B. FIG.
The moving direction of the blade portion 33a is an arrow K2 direction orthogonal to the moving direction of the conveying belt 13 (arrow K1 direction).

  Here, the relative movement direction of the blade 33a with respect to the breast B is the arrow K1 'direction opposite to the movement direction of the conveyor belt 13 (arrow K1 direction). For this reason, the substantial moving direction of the blade 33a with respect to the breast B is an arrow K3 direction which is a direction in which the arrow K2 direction and the arrow K1 ′ direction are combined. When determining the direction of the arrow K3, it is necessary to determine the resultant vector as a combined vector of the vector of the moving speed of the blade 33a in the direction of the arrow K2 and the vector of the moving speed of the blade 33a in the direction of the arrow K1 '.

  In the present embodiment, as described above, since the moving speed of the blade portion 33a is 60 times the moving speed of the conveyor belt 13, the substantial moving direction (the direction of the arrow K3) is the movement of the blade portion 33a. Even if it is assumed that the direction substantially coincides with the direction (the direction of the arrow K2), the shape defect described later is hardly affected.

  Therefore, in the following description, it is assumed that the moving direction of the blade 33a with respect to the breast B is the direction of the arrow K2. In addition, when the moving speed of the conveyance belt 13 is comparatively large with respect to the moving speed of the blade part 33a, the moving direction of the blade part 33a with respect to the breast B is assumed to be the arrow K3 direction, and the relationship with the shape defect. Need to be considered.

  Next, using the slicing apparatus 1 having the above-described configuration, the difference in shape defect generated in the sliced thin meat B1 depending on the placement direction of the breast B when slicing the breast B is verified. .

FIG. 6 is a diagram for explaining six different orientations (how to flow (1) to (6)) when the breast B is placed on the placement surface 13a of the conveyor belt 13. FIG.
FIG. 7 is a diagram in which the orientation of the breast B in (1) to (6) of FIG. 6 is displayed on the xy coordinates assumed on the placement surface 13 a of the conveyance belt 13.

  Here, for convenience of explanation, the xy coordinates correspond to the positive direction of the x-axis on the upstream side along the moving direction (arrow K2 direction) of the blade portion 33a, and the moving direction of the conveying belt 13 (arrow K2 direction). The downstream side of the conveyor belt 13 corresponds to the positive direction of the y-axis, and the center of the processing reference line S corresponds to the origin O, and is set to approximately the center in the width direction of the conveyor belt 13 (the horizontal direction in the figure). doing. Moreover, as shown in FIGS. 6 and 7, the machining reference lines S1 to S6 are machining reference lines S including the direction and direction as attributes, and the arrows of the machining reference lines S1 to S6 indicate the end c. Show. And in FIG. 7, the direction and direction of the breast B are shown only by the processing reference lines S1 to S6 on the xy coordinates.

  As shown in FIGS. 6 and 7, the breast B is placed on the placement surface 13 a of the conveyor belt 13 in the directions (1) to (6), and slice processing (verification) is performed. The relationship between the direction and direction of B and the shape defect was examined.

  FIG. 8 shows the verification results of average thickness difference and shape defect when the direction and direction of the six processing reference lines S1 to S6 having different directions and directions (flowing methods (1) to (6)) are changed. FIG. The conditions other than the directions and orientations of the six processing reference lines S1 to S6 were all the same.

Here, the items in the left column of the table will be briefly described.
The dismantling date is the date and time when the chicken B was dismantled and the breast B was taken out. The processing date is the date and time when slice processing is performed, that is, the date and time when verification is performed. The processing date and the measurement date are the day after the dismantling date, as will be described later. Because it was used. This eliminates the effects of postmortem stiffness.

  There are six ways of flowing as shown in FIGS. For the core temperature, the temperature at the center of the entire breast B was measured. The slice width was such that the thickness t1 shown in FIG. 1 was 5 mm. The presser gap is a gap G between the conveyor belt 13 and the clamping belt 23, and is set to 10 mm. The “second sheet” in the remark is a thin slice B1 located on the upper side of two thin slices B1 having a thickness t1 of 5 mm shown in FIG. Since the second sheet is more likely to have a shape defect than the first thin slice B1 on the lower side, it is suitable for verification.

  The “thickest part P1” of the measurement part is the thickness of the part having the thickest thickness T in the vicinity of the part surrounded by the circle P1 in FIG. It is the thickness of the part which entered inside 3 cm from the end c in the vicinity of the part surrounded by the mark P2. Regarding the number of sheets, for each flow method (1) to (6), the thickest portion P1 of 50 thin slices B1 was measured, and the thinnest portion P2 of another 50 thin slices B1 was measured. The average mm is an average of 50 sheets for both the thickest portion P1 and the thinnest portion P2. The average thickness difference mm is the difference between these averages. The standard deviation (thickness) is calculated from data on the thickness. The number of surveys is 100 for each of the flow methods (1) to (6), and the number of defective shapes is the number of items that are visually determined as described above and that are determined to have a defective shape. The shape defect occurrence rate is displayed as a percentage obtained by dividing the number of shape occurrences by 100.

  (A) The flow method (4) (processing reference line S4) and the flow method (5) (processing reference line S5) are compared.

  The flow method (4) and the flow method (5) are the same in the direction of the processing reference lines S4 and S5 along the moving direction (arrow K1 direction) of the conveyor belt 13. However, they have different orientations and are opposite. That is, in the flow method (4), the end portion c faces the upstream side along the moving direction of the conveying belt 13 (the direction of the arrow K1), and the end portion d faces the downstream side. On the other hand, in the flow method (5), on the contrary, the end portion c faces the downstream side, and the end portion d faces the upstream side.

  As a result, in the flow method (4), the thick end portion d side enters the gap G first, and in the flow method (5), the thin end portion c side enters the gap G first. To enter.

  Due to the difference in orientation, as shown in FIG. 8, the average thickness difference is 2.0 mm for the flow method (4) and 1.8 mm for the flow method (5), and there is no significant difference between the two. However, regarding the shape defect occurrence rate, the flow method (4) was 18%, and the flow method (5) was 1%, and there was a large difference between the two.

The cause of the large difference is as described above with reference to FIGS. 4 (A) and 4 (B).
(B) The flow method (3) (processing reference line S3) and the flow method (6) (processing reference line S6) are compared.

  The flow method (3) and the flow method (6) are the same in the direction of the machining reference lines S3 and S6 along the moving direction (arrow K2 direction) of the blade portion 33a. However, they have different orientations and are opposite. That is, in the flow method (3), the end portion c faces the upstream side along the moving direction (arrow K2 direction) of the blade portion 33a, and the end portion d faces the downstream side. On the other hand, in the flow method (6), on the contrary, the end portion c faces the downstream side, and the end portion d faces the upstream side. That is, the end d side where the clamping force is strong is positioned downstream from the end c side where the clamping force is weak in the flow direction (3), and conversely, in the flow direction (6), the end d side is more than the end portion c. Located upstream.

  Due to the difference in direction, as shown in FIG. 8, the average thickness difference is 2.4 mm for the flow method (3) and 2.8 mm for the flow method (6). However, regarding the shape defect occurrence rate, the flow method (3) was 2%, and the flow method (6) was 8%.

The cause of this large difference will be described later.
(C) The flow method (1) (processing reference line S1) and the flow method (2) (processing reference line S2) are compared.
In the flow method (1), the processing reference line S1 is inclined at an angle of 45 degrees to the right with respect to the moving direction of the conveying belt 13 (the direction of the arrow K1). That is, it faces the upstream side in the moving direction (arrow K2 direction) of the blade portion 33a. On the other hand, in the flow method (2), the processing reference line S2 is inclined at an angle of 45 degrees to the left with respect to the moving direction of the conveying belt 13 (the direction of the arrow K1). That is, it faces the downstream side in the moving direction (arrow K2 direction) of the blade portion 33a. Note that both the way of flowing (1) and the way of flowing (2) are the same in that the end c side is located downstream of the end d side along the moving direction of the conveyor belt 13 (arrow K1 direction). It is.

  Due to the difference in direction and direction, as shown in FIG. 8, the average thickness difference is 1.3 mm for the flow method (1) and 1.4 mm for the flow method (2). . However, the shape defect occurrence rate was 1% for the flow method (1) and 8% for the flow method (2).

The cause of this large difference will be described later.
The cause of a large difference is considered about said (a)-(c).
(A) is as described with reference to FIG. That is, when the thick end d side first enters the gap G between the conveying belt 13 and the sandwich belt 23, the gap G is widened by the end d side, so the thickness is thin. The end c side is not sufficiently clamped by the clamping belt 23. For this reason, since the vicinity of the end c moves unnecessarily at the time of cutting, a shape defect is likely to occur after slicing. Such a shape defect can be suppressed by entering from the end c side where the thickness is thin.

  From this, when the breast B is placed on the placement surface 13a of the conveyor belt 13, the movement direction of the conveyor belt 13 (the end c side where the thickness is thinner than the end d side where the thickness is thicker) It can be seen that it is preferable to place the breast B so as to be positioned downstream along the arrow K1 direction.

  Regarding (b), the direction of movement of the blade 33a (arrow) is smaller on the end c side where the thickness is thin and the clamping force by the clamping belt 23 is insufficient than on the end d side where the thickness is thick and the clamping force is large. Since the end c side is cut while being pressed against the end d side when the end c side is cut by being positioned upstream along the (K2 direction), the opposite end c side is It is considered that the shape defect is suppressed as compared with the case of cutting while being separated from the end d side.

  As for (c), the flow method (1) satisfies the above-mentioned condition (b), and the flow method (2) does not satisfy the above-mentioned condition (2). It is conceivable that the method (1) gives better results.

  From the above (a) to (c), as shown in FIG. 9, when the breast B is placed on the placement surface 13 a of the transport belt 13, the direction and direction of the processing reference line S are as follows. It is preferable to face so. The end c side where the thickness is thin is the position on the end d side where the thickness is thick, and the end c side is the downstream side along the moving direction (arrow K1 direction) of the conveying belt 13 with respect to the end d side. And it turns out that it is preferable to mount the breast B so that it may be located in the upstream along the moving direction (arrow K2 direction) of the blade part 33a.

That is, it is preferable to place the breast B so that the end c which is one end of the processing reference line S is located in the first quadrant with respect to the xy coordinates in FIG.
This condition satisfies the above-described processing reference lines S1, S3, and S5 when the positions of the end portion c and the end portion d are allowed even when the position is the same along the moving direction of the conveying belt 13 and the blade portion 33a.

Therefore, these are further considered.
Comparing the three processing reference lines S1, S3, and S5, the processing reference line S1 is the best for both thickness difference and shape defect occurrence rate. Therefore, when the machining reference line S3 centered on the machining reference line S1 is compared with the machining reference line S5, the machining reference line S5 is better for both the thickness difference and the shape defect occurrence rate. From these, when considering a straight line Q that bisects the first quadrant R1 into two regions R1 and R2 through the origin O of the xy coordinates, the end c is the straight line Q and the positive part of the y-axis. It can be said that the result is better in the case of being located in the region R2 between the two than in the case of being located in the region R1.

Next, the relationship between the time for slicing the breast meat B (the elapsed time from slicing to slicing), the average thickness difference and the shape defect will be verified.
FIG. 10 (A) shows the first piece when the raw material (breast B on the next day after dismantling) and the raw material (breast B on the day of dismantling) on the day are sliced to a thickness of 5 mm each. It is the figure which compared the average thickness difference and the shape defect rate about thin sliced meat B1. FIG. 10B similarly compares the second sliced meat B1.

Here, the raw material that has been aged overnight (hereinafter referred to as “the raw material on the previous day”) is specifically the breast B1 that has been cured after death and has already started to be cured. Moreover, the raw material on that day is breast B1 in which postmortem rigidity is ongoing.
Look at the first piece of (A). The average thickness difference is 1.7 mm for the raw material on the previous day and 2.6 mm for the raw material on the day. The shape defect occurrence rate is 2% for the raw material on the previous day and 5% for the raw material on the day.
Regarding the second sheet of (B), the average thickness difference is 1.0 mm for the raw material on the previous day and 1.2 mm for the raw material on that day. The shape defect occurrence rate is 4% for the raw material on the previous day and 12% for the raw material on the day.

  Thus, for the first sheet, both the average thinness difference and the shape defect rate are greatly different between the raw material on the previous day and the raw material on the day, and both the raw materials on the previous day are better than the raw material on the day. .

  For the second sheet, the average thickness difference is not significantly different between the raw material on the previous day and the raw material on the day, but the raw material on the previous day is a better result than the raw material on the day. Regarding the shape defect rate, the raw material of the previous day is considerably better than the raw material of the day.

  That is, for both the first sheet and the second sheet, the average thickness difference and the shape defect rate were better for the previous day raw material than for the current day raw material.

  From the above, it can be seen that it is better for the breast B to use the raw material on the previous day when the post-mortem stiffness has been completed, rather than the raw material on the same day that the post-mortem stiffness is in progress.

  As for the raw material on the previous day, considering that the freshness decreases as the elapsed time after dismantling increases, it is desirable that the elapsed time is sliced quickly and inferiorly after postmortem stiffening is completed.

A specific elapsed time is preferably about 10H to 16H.
Next, the relationship between the temperature during slicing and the shape defect will be verified.

  FIG. 11A is a diagram comparing the difference in shape defect rate due to the difference in temperature during slicing with respect to the first thin slice B1, and FIG. 11B is also a comparison with respect to the second slice B1. FIG. In all cases, the slice processing date is the day after the dismantling date.

  From the same figure, it can be seen that both the first and second sheets have better shape defect rates at 3 ° C. than at 9 ° C. In addition, 3 degreeC is what is called the temperature of a chilled state, and when this temperature is maintained, the fall of freshness can be suppressed as much as possible. That is, after disassembling, the breast B in a state of being kept at 3 ° C. using a refrigerator or the like is sliced immediately, so that it is found that the shape defect and the freshness are also good.

FIG. 12 is a diagram for explaining an example in which the horizontal slice raw material (breast meat B) is gradually cooled in the dismantling chamber refrigerator.
(A) It is preferable that the breast B after being disassembled is kept in a chilled state (for example, about 3 ° C.) to suppress a decrease in freshness.
Here, as a method for lowering the breast meat B to about 3 ° C., it is possible to employ either rapid cooling or slow cooling, but in order to rapidly cool, the cooling is performed on equipment such as a refrigerator. The burden increases.
(B) On the other hand, as apparent from FIG. 10 described above, the breast B to be sliced is reduced in average thickness difference and shape defect of the sliced meat B1 after slicing. The one that has been de-hardened is preferred.
(C) Further, as is clear from FIG. 11 described above, the breast B at the time of slicing can obtain better results for shape defects when the core temperature is around 3 ° C. than at around 9 ° C.
Considering the above (a) to (c) comprehensively, the breast B just before slicing has already been cured after death and has already started to be hardened, and the temperature is desirably around 3 ° C., In order to lighten the burden on equipment such as a refrigerator, it is sufficient to cool to around 3 ° C. by slow cooling before the end of rigor after death.

The elapsed time that satisfies the above conditions is preferably 10H to 16H.
FIG. 12 shows that breast B which was disassembled at 11:20 on the previous day (July 26) and was 12.3 ° C. was gradually cooled to 3.5 ° C. by 7:40 on the next day (July 27) After that, an example is shown in which slice processing is performed promptly. That is, since it cools slowly over 20 hours and 20 minutes, compared with the case where it cools rapidly in this for a short time, what has low ability, such as a refrigerator, can be used effectively.

In the above-described slicing device 1 (see FIG. 3), the gap G between the clamping belt 23 and the conveying belt 13 is more downstream than the upstream side in the movement direction (arrow K4 direction) of the clamping belt 23. You may make it incline so that the direction may become narrow. The inclination in this case is a state in which the breast B is placed on the placement surface 13a of the conveyor belt 13 so that the end c of the processing reference line S enters the region R2 in the first quadrant of the xy coordinates shown in FIG. It is good to match the shape (inclination) of the upper surface of the breast B.

  As a result, the clamping belt 23 can be clamped not only with the thick part on the end d side of the breast B but also with the thin part on the end c side between the holding surface 13a of the transport belt 13. Become.

1 Slicing device 13 Conveying belt (conveying member)
13a Placement surface 23 Clamping belt (clamping member)
33 Band-shaped blade 33a Blade portion B Breast a Lower surface b Upper surface c End (one end)
d End (other end)
G Gap K1 Movement direction of conveyor belt K2 Movement direction of blade part L Total length of breast R2 region S, S1 to S6
Processing line T Thickness of breast t1 Thickness of sliced meat

Claims (6)

In a method for slicing chicken breasts of uneven thickness, the slices are sliced in a direction perpendicular to the thickness direction.
A transport member for transporting the breast placed on the placement surface by moving the placement surface;
A sandwiching member that is opposed to the transporting member via a gap and is biased toward the transporting member and sandwiches the breast that is carried into the gap by the transporting member;
A blade portion for slicing the breast being nipped and conveyed between the conveying member and the nipping member by moving the gap in a direction parallel to the placement surface and perpendicular to the moving direction of the conveying member A slicing device comprising
One end of the breast that is thin and pointed is one end, and the other end that is located on the opposite side of the one end and has the maximum length of the breast is the other end. When a straight line connecting the one end and the other end is used as a processing reference line,
When placing the breast on the placement surface, the one end is positioned closer to the clamping member than the other end , and on the upstream side along the moving direction of the blade. Direct the processing reference line,
A method for slicing breast meat. Assuming that the placement surface has an xy coordinate, the upstream side along the moving direction of the blade portion corresponds to the positive direction of the x axis, and the downstream side along the moving direction of the conveying member is set as the positive side of the y axis. The one end of the processing reference line passes through the origin in the first quadrant when the breast is placed on the placement surface with the direction corresponding to the center of the processing reference line corresponding to the origin. The processing reference line is directed so as to be located in a region sandwiched between a straight line that bisects and a positive part of the y-axis,
The method for slicing breast meat according to claim 1 . The clamping member moves in the same direction as the conveying member at a faster speed than the conveying member;
The method for slicing breast meat according to claim 1 or 2 . The clamping member is inclined so that a gap between the holding member and the conveying member is narrower on the downstream side than on the upstream side along the moving direction of the clamping member.
The method for slicing breast meat according to claim 3 . The breast that is sliced is the breast that has been stiffened after death after the chicken has been disassembled.
The method for slicing breast meat according to any one of claims 1 to 4 , wherein: The breast to be sliced is a breast that has been kept in a chilled state after being disassembled by rapid cooling or slow cooling.
The method for slicing breast meat according to any one of claims 1 to 5 .

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