Classifications

• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
  • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
  • B02C18/00—Disintegrating by knives or other cutting or tearing members which chop material into fragments
  • B02C18/30—Mincing machines with perforated discs and feeding worms
  • B02C18/36—Knives or perforated discs
  • B02C18/365—Perforated discs
• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C17/00—Other devices for processing meat or bones
  • A22C17/0006—Cutting or shaping meat
  • A22C17/0026—Mincing and grinding meat
• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
  • A22C7/0023—Pressing means
  • A22C7/003—Meat-moulds
  • A22C7/0076—Devices for making meat patties
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P10/00—Shaping or working of foodstuffs characterised by the products
  • A23P10/10—Securing foodstuffs on a non-edible supporting member
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
  • A23L13/67—Reformed meat products other than sausages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2300/00—Processes
  • A23V2300/26—Homogenisation
• • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
  • F41—WEAPONS
  • F41A—FUNCTIONAL FEATURES OR DETAILS COMMON TO BOTH SMALLARMS AND ORDNANCE, e.g. CANNONS; MOUNTINGS FOR SMALLARMS OR ORDNANCE
  • F41A21/00—Barrels; Gun tubes; Muzzle attachments; Barrel mounting means
  • F41A21/32—Muzzle attachments or glands
  • F41A21/36—Muzzle attachments or glands for recoil reduction ; Stabilisators; Compensators, e.g. for muzzle climb prevention

Definitions

• the present invention relates to an apparatus and method for creating a venturi effect in a food product molding machine.
• the venturi effect accelerates food product in order to cause the product to be stretched aligning the fibers of the product.
• actin In muscle, actin is the major component of thin filaments, which together with the motor protein myosin (which forms thick filaments), are arranged into actomyosin myofibrils. These fibrils comprise the mechanism of muscle contraction. Using the hydrolysis of ATP for energy, myosin heads undergo a cycle during which they attach to thin filaments, exerting a tension, and then depending on the load, perform a power stroke that causes the thin filaments to slide past, shortening the muscle.
• Muscle fibril structure is measured from micrometers to several millimeters in length. These fibril structures are bundled together to form muscles. Myofibril proteins are the largest group and probably more is known about these proteins than any other. In muscle cells actin is the scaffold on which myosin proteins generate force to support muscle contraction. Myosin is the major protein that is extracted from the muscle cells by mechanical means.
• An important purpose of tumbling and massaging is to solubiliize and extract myofibril proteins to produce a protein exudate on the surface of the meat.
• the exudates bind the formed pieces together upon heating. Binding strength also increases with increased massaging or blending time. This is due to increased exudate formation on the surface of the meat. Crude myosin extraction is increased with increased blending time.
• Grinding/chopping utilizes the concept of rupturing the cell to release protein. This mechanical chopping or shearing takes place at the shear/fill plate hole. This process extracts myosin from muscle cells.
• Mixing utilizes friction and kinetic energy to release protein exudate. Fill hole shape and spacing can cause dead spots and turbulence in the meat flow. This change of direction is a form of mixing and massaging. This is another process, which extracts myosin from muscle cells.
• Massaging takes place almost anywhere meat comes in contact with processing equipment and is moved or has a change of direction via pressure. This is also a procedure which involves extracting myosin from muscle cells.
• the fiber orientation technology to reduce the release and mixing of myosin with actin. It is an object of the present invention for the fiber orientation technology to control orientation of the fiber. It is an object of the present invention for the fiber orientation technology to provide less myosin activity resulting in a better bite/bind and control over the final cook shape.
• the present invention relates to an apparatus and method for accelerating food product in order to cause the product to be stretched aligning the fibers of the product. It is an object of the present invention for a hole or orifice to change size from a larger to a smaller diameter with vertical or concave sides. It is an object of the present invention for the said to have a sharp edge.
• the principle has design similarities to a venturi. It is referred to as a nozzle, venturi, orifice, or a restriction to flow which results in product acceleration with a corresponding pressure drop through the orifice.
• a venturi allows a smooth transition from a larger orifice to a smaller one. This transition minimizes flow transitions and thereby reduces restrictions in the system. The transition minimizes energy loss and supports fiber alignment.
• Spheres have maximum volume with minimum surface area. All of the above properties allow meat to flow with minimum interruptions. There are no static or dead zones. No matter what angle the cylinder intersects the sphere, the cross section is always a perfect circle.
• the present invention relates to a food molding machine having a breather plate.
• a breather plate normally has a thickness less than 3/16" in the area of the breather holes.
• a breather plate is positioned adjacent to the mold plate and opposite the fill slot plate.
• the breather plate is designed to evacuate air from the patty cavities and collect and route excess food matter back to a food supply source.
• the breather plate contains various ports which allow evacuation of air and accumulation of excess food matter from the filled patty cavities. The ports feed into a channel of openings which is cut into the back side of the breather plate.
• a breather plate sits adjacent to the mold plate on the opposite side of the fill slot, and slideably engages the mold plate.
• the breather plate includes at least one air pressure release passage, wherein a plurality of small breather holes enable the cavities of the mold plate to fluidly communicate with the passage.
• the air passage enables air in the cavities to escape as the machine pumps the cavities full of meat.
• the mold cover plate is adjacent the breather plate and its associated passage.
• the orifices are cylindrical and vary in number of orifices and diameters.
• the air can achieve acceleration by intersecting a cylinder with a sphere of a larger diameter.
• the spherical cut creates equal pressure in all directions. It is an object of the present invention to have a spherical hemisphere or curved structure which has a diameter which is no greater than the choke flow for the liquid gas or solid used and is no less than the diameter of the connected cylindrical portion. It is an object of the present invention for the spherical hemisphere or curved structure to have a diameter between 1.1 to 2.5 times greater than a cylindrical portion which intersects the same. It is preferred to have a sharper edge from the edge to the hole.
• the present invention relates to a food molding machine having a mold plate and at least one mold cavity therein.
• a mold plate drive is connected to the mold plate for driving the mold plate along a given path, and a repetitive cycle, between a fill position and a discharge position.
• a food pump is provided for pumping a moldable food product through a fill passage connecting the food pump to the mold cavity when the mold plate is in the fill position.
• a fill plate, interposed in the fill passage adjacent to the mold plate has a fill slot, fill horn, or multiplicity of fill orifices distributed in a predetermined pattern throughout an area aligned with the mold cavity when the mold plate is in fill position.
• the fill orifices to define paths through the fill plate, wherein some of the paths each have a path portion obliquely angled or perpendicular to the fill side of the mold plate. It is an object of the present invention for the paths to comprise spherical intersections or a curved structure. It is an object of the present invention to have a spherical hemisphere or curved structure which has a diameter which is no greater than the choke flow for the liquid gas or solid used and is no less than the diameter of the connected cylindrical portion. It is an object of the present invention for the side of the fill plate which is in contact with the stripper plate to comprise a spherical hemisphere or curved structure which has a diameter between
• the fill plate prefferably be chrome coated on the side adjacent to the stripper plate with a material significantly harder than the fill plate material. This is because the stripper plate wears out.
• the piece is approximately 39 Rockwell C. It becomes approximately 60-65 Rockwell C.
• the material to be applied in a thickness to facilitate a surface which cuts the food product upon movement of a stripper plate. The material goes from about l/1000 th of an inch to about 10/1000* of an inch with the chrome. A cutting hemisphere into bottom of plate, with a cylinder.
• the stripper plate prefferably interposed in the fill passage immediately adjacent to the fill plate. It is an object of the present invention for the stripper plate to be movable between the fill and discharge locations. It is an object of the present invention for the stripper plate to have a multiplicity of fill openings aligned one-for-one with the fill orifices in the fill plate when the stripper plate is in fill position. It is an object of the present invention for the stripper plate drive to be synchronized with the mold plate drive, such that the movement of the stripper plate facilitates the cutting of the meat product, which was pushed through the fill plate by the food pump.
• the stripper plate drive to move the stripper plate to its discharge position, in each mold cycle, before the mold plate moves appreciably toward the discharge location. It is an object of the present invention for the stripper plate drive to maintain the stripper plate in the discharge position until the mold plate cavity is displaced beyond the fill orifices.
• the fill paths prefferably be in a direction to the front, vertical or rear of the machine. It is an object of the present invention for all fill paths to consist of a hemispherical shape which is intersected by a cylindrical shape at an angle less or equal to about +/- 75 degrees of vertical, and preferably about +/- 45 degrees of vertical.
• Irregular shapes do not have diameters, but they do have areas. For a given ratio of a linear item, the ratio becomes the square of the linear ratio. For curved and irregular shapes, the ratio of the initial area and the reduced area is from approximately 1.2 to 6.25.
• Figure 1 is an unassembled view of a fill plate and stripper plate of the present invention.
• Figure 2 is an assembled view of a fill plate and stripper plate of the present invention.
• Figure 3 shows a side view of an embodiment of the invention.
• Figure 4 shows a top view of an embodiment of the invention.
• Figure 5 is a top view of the breather plate design of the present invention.
• Figure 6 is a side view of the breather plate design of the present invention.
• Figure 7 is a view of a single hole of the breather plate design of the present invention.
• Figure 8 is a top view of the breather plate design of the present invention.
• Figure 9 is a top view of the breather plate design of the present invention.
• Figure 10 is an illustration of a venturi.
• Figure 1 shows an unassembled view of a fill plate 10, stripper plate 12 and a top plate 14.
• Figure 2 shows an assembled view of the fill plate 10, stripper plate 12 and top plate 14, further comprising a stripper plate spacer and hold down 16, a cylindrical section 18 and a curved section 20.
• Figure 3 shows a side view of the patty molding machine having an auger driver motor 30 an auger 32, knockouts 34 and a shear plate drive cylinder 36.
• Figure 4 shows a top view of an embodiment of the present invention, having a stripper plate drive 40, a fill and stripper plate assembly 42, a mold plate 44 and a draw bar 46.
• Figure 5 shows a breather plate 60 having orifices 62 and 64 in the breather plate 60.
• Figure 6 shows the breather plate 70 having orifices 72 and 74.
• the channels are made up of a spherical section 76 intersecting a cylindrical section 78.
• Figure 7 further shows the orifice 74 having the spherical section 76 and a cylindrical section 78.
• Figure 8 shows the breather plate 80 having the orifices 82.
• Figure 9 shows the breather plate 90 having the orifices 92.
• Figure 10 shows a venturi 100 comprising a diameter 102 angle transition 104, throat length 106 and discharge 108.
• the present invention relates to fiber orientation technology.
• the fiber orientation technology drops pressure across the fill plate, aligns the fibers of meat so that the contraction of the muscle fiber that does take place is in a direction of choice controlling both bite and shrinkage.
• the fiber orientation technology provides a lower resistance to product flow using a venturi.
• the fiber orientation technology provides a better shear surface for a cleaner cut.
• the fiber orientation technology aligns the fibers in the fill hole so the shearing action disrupts as few muscle cells as possible.
• the fiber orientation technology decreases the total area of metal fill plate blocking the meat flow resulting in less direction change to the product which works the meat.
• the fiber orientation technology pulls the meat fiber through the fill hole instead of pushing using the principles of the venturi.
• Spherical geometry in fill or stripper plate creates venturi effects.
• a food molding machine has a mold plate and at least one mold cavity therein.
• a mold plate drive is connected to the mold plate for driving the mold plate along a given path, and a repetitive cycle, between a fill position and a discharge position.
• a food pump pumps a moldable food product through a fill passage connecting the food pump to the mold cavity when the mold plate is in the fill position.
• a fill plate, interposed in the fill passage immediately adjacent to the mold plate has a fill slot, fill horn, or multiplicity of fill orifices distributed in a
• the fill orifices define paths through the fill plate, wherein some of the paths each have a path portion obliquely angled or
• the paths consist of spherical intersections or a curved structure.
• the side of the fill plate which is in contact with the stripper plate consists of a spherical hemisphere or curved structure has a diameter which is no greater than the choke flow for the liquid gas or solid used and is no less than the diameter of the connected cylindrical portion.
• the side of the fill plate which is in contact with the stripper consists of a spherical hemisphere or curved structure which has a diameter approximately 1.1 to 2.5 times greater than a cylindrical portion which intersect the top of the mold plate perpendicularly or at an angle of less than or equal to about +/-75 degrees, or about +/- 45 degrees in a preferred embodiment as measured from vertical in the longitudinal direction of the mold plate.
• a "venturi" condition is created.
• intersections between cylinder and spheres or curved structures create transitions which can be manufactured whose geometry approaches a venturi style system. It is preferred to have a sharper edge from the edge to the hole. To get a perfect edge it is preferred to sharpen with a grinder.
• the fill plate is chrome coated on the side adjacent to the stripper plate with a material significantly harder than the fill plate material. This is because the stripper plate wears out.
• the piece is approximately 39 Rockwell C. It becomes approximately 60-65 Rockwell C.
• the material is applied in a thickness to facilitate a surface which cuts the food product upon movement of a stripper plate. The material goes from l/1000 th of an inch to about lO/lOOO* of an inch with the chrome. A cutting hemisphere into bottom of plate, with a cylinder.
• a stripper plate is interposed in the fill passage immediately adjacent to the fill plate.
• the stripper plate is movable between the fill and discharge locations.
• the stripper plate has a multiplicity of fill openings aligned one-for-one with the fill orifices in the fill plate when the stripper plate is in fill position.
• a stripper plate drive is synchronized with the mold plate drive, such that the movement of the stripper plate facilitates the cutting of the meat product, which was pushed through the fill plate by the food pump.
• the stripper plate drive moves the stripper plate to its discharge position, in each mold cycle, before the mold plate moves appreciably toward the discharge location.
• the stripper plate drive maintains the stripper plate in the discharge position until the mold plate cavity is displaced beyond the fill orifices.
• the fill paths can be in a direction to the front, vertical or rear of the machine. All fill paths consist of a hemispherical shape which is intersected by a cylindrical shape at an angle less or equal to about +/- 75 degrees of vertical, and preferably about +/- 45 degrees of vertical.
• a spherical geometry feeding into a circular cross section creates a product velocity increase while maintaining more consistent pressure on the food product.
• a sphere has the following properties: > All points on a sphere are the same distance from a fixed point.
• Spheres have maximum volume with minimum surface area.

Landscapes

• Engineering & Computer Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Food Science & Technology (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Polymers & Plastics (AREA)
• Chemical & Material Sciences (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Meat, Egg Or Seafood Products (AREA)
• Spinning Methods And Devices For Manufacturing Artificial Fibers (AREA)
• Nozzles (AREA)
• Formation And Processing Of Food Products (AREA)
• Crushing And Pulverization Processes (AREA)
• General Preparation And Processing Of Foods (AREA)
• Processing Of Meat And Fish (AREA)
• Surgical Instruments (AREA)

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Citations (7)

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