WO2023120417A1 - 食鳥腿肉筋入れ装置及び食鳥腿肉自動筋入れ方法 - Google Patents
食鳥腿肉筋入れ装置及び食鳥腿肉自動筋入れ方法 Download PDFInfo
- Publication number
- WO2023120417A1 WO2023120417A1 PCT/JP2022/046401 JP2022046401W WO2023120417A1 WO 2023120417 A1 WO2023120417 A1 WO 2023120417A1 JP 2022046401 W JP2022046401 W JP 2022046401W WO 2023120417 A1 WO2023120417 A1 WO 2023120417A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- knife
- poultry
- thigh
- incision
- creasing
- Prior art date
Links
- 244000144977 poultry Species 0.000 title claims abstract description 211
- 235000013372 meat Nutrition 0.000 title claims abstract description 92
- 238000000034 method Methods 0.000 title claims description 34
- 210000003423 ankle Anatomy 0.000 claims abstract description 99
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 86
- 238000003780 insertion Methods 0.000 claims abstract description 10
- 230000037431 insertion Effects 0.000 claims abstract description 10
- 210000000689 upper leg Anatomy 0.000 claims description 249
- 210000002303 tibia Anatomy 0.000 claims description 50
- 210000002414 leg Anatomy 0.000 claims description 40
- 210000004417 patella Anatomy 0.000 claims description 22
- 210000003205 muscle Anatomy 0.000 claims description 14
- 238000006073 displacement reaction Methods 0.000 claims description 10
- 230000000149 penetrating effect Effects 0.000 claims description 2
- 230000000452 restraining effect Effects 0.000 claims 1
- 238000005259 measurement Methods 0.000 description 16
- 239000012634 fragment Substances 0.000 description 11
- 210000000845 cartilage Anatomy 0.000 description 8
- 238000010586 diagram Methods 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 230000005484 gravity Effects 0.000 description 3
- 210000000629 knee joint Anatomy 0.000 description 3
- 238000013459 approach Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 240000000300 Zizania aquatica Species 0.000 description 1
- 210000001361 achilles tendon Anatomy 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003028 elevating effect Effects 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 210000001694 thigh bone Anatomy 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0069—Deboning poultry or parts of poultry
- A22C21/0076—Deboning poultry legs and drumsticks
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C15/00—Apparatus for hanging-up meat or sausages
-
- 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
- A22C17/02—Apparatus for holding meat or bones while cutting
-
- 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
- A22C17/06—Bone-shears; Bone-crushers
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0007—Poultry shackles
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0023—Dividing poultry
- A22C21/003—Filleting poultry, i.e. extracting, cutting or shaping poultry fillets
Definitions
- the present invention relates to a poultry thigh muscle making device and a poultry thigh automatic muscle making method.
- This application claims priority based on Japanese Patent Application No. 2021-206462 filed in Japan on December 20, 2021, the content of which is incorporated herein.
- a device for automatically deboning poultry thigh meat with bones (hereinafter simply referred to as poultry thigh meat) cut from the femur of a poultry carcass.
- this device has a holding mechanism for suspending the poultry thigh meat, and a creasing mechanism for the poultry thigh suspended from the ankle holding part. and a creasing mechanism.
- the holding mechanism consists of an ankle holding part (hanger) that holds the ankle of the edible poultry thigh and suspends the edible poultry thigh, an upper pusher that presses the Achilles tendon side of the edible poultry thigh, and a lower part of the edible poultry thigh. and a lower pusher for pressing the .
- the crease-making mechanism includes a crease-making knife, a back-and-forth moving part for piercing the poultry thigh with the crease-making knife, and an elevating part for cutting down the crease-making knife stuck into the poultry thigh.
- the automatic deboning device cuts the poultry thigh meat as a pre-process for the final process of stripping the meat from the bones.
- an incision knife is inserted along the bone near the ankle of the poultry thigh.
- the upper pusher is depressurized when cutting down the crease knife on the thigh.
- the upper and lower pushers are released to prevent dislocation of the knee joint and the incision knife is cut down.
- pressurize the lower pusher to push up the femur obliquely upward then depressurize and press the knife against the blade surface that descends along the femur below the knee joint.
- the pressure of is changed appropriately and rounded down.
- Poultry carcasses have different thicknesses of bones due to differences in chicken species, age, farm raising methods, etc. For this reason, the optimum position for inserting the creasing knife into the bone changes for each piece of poultry thigh. As a result, the creasing knife may damage the bone, or the incision may not be made along the bone. Therefore, in the final step of stripping the meat from the bones, there are problems such as bone fragments remaining in the deboned poultry thigh and difficulty in improving the yield of the deboned poultry thigh.
- the present invention provides a poultry thigh creasing device capable of suppressing the remaining of bone fragments in deboned poultry thigh meat and improving the yield of the deboned poultry thigh meat, and an automatic muscle muscle of poultry thigh meat. provide an entry method.
- the apparatus for incising poultry thigh meat includes an ankle holding part for holding the ankle of the poultry thigh cut from the femur of a carcass of a poultry carcass.
- a knife unit having an incision knife, and the knife unit so that the cutting edge of the incision knife is inserted into the edible poultry thigh held by the ankle holding portion along the side of the tibia opposite to the patella.
- a piercing driving part for driving the poultry thigh
- a thigh pressing part for elastically pressing the surface of the poultry thigh from the patella side, and an extending direction of the poultry thigh held by the ankle holding part.
- a moving part for moving at least one of the ankle holding part and the knife unit with respect to the other so that the creasing knife moves to make the creasing, wherein the knife unit moves the creasing knife to make the creasing.
- a knife holding portion that holds the creasing knife so that the cutting edge faces in the movement direction and on the side opposite to the ankle holding portion and that holds the creasing knife displaceably in the front and back directions; and an urging portion that elastically urges the incision knife toward the bone of the poultry thigh in the front and back direction.
- the creasing knife when the cutting edge of the incision knife is pierced along the side portion of the tibia by the piercing drive section, the incision knife hits the bone and escapes along the front-to-back direction. is displaced to At this time, the creasing knife is elastically biased toward the bone by the biasing portion. The creasing knife escapes against this elastic force. Therefore, it is possible to prevent the creasing knife from sticking into the bone. A creasing knife is pressed along the bone. Therefore, the creasing knife can be reliably aligned with the bone. When the crease knife hits the bone, the crease knife escapes from the bone. Therefore, the creasing knife can be stabbed aiming at the edge of the bone as much as possible.
- the thigh pressing portion prevents the bone and the creasing knife from being displaced in a direction away from each other.
- the creasing knife can be moved for creasing while the creasing knife is in close contact with the bone. Therefore, it is possible to prevent bone fragments from remaining in the deboned poultry thigh in the final step of peeling off the meat from the bones.
- the yield of deboned poultry leg meat can be improved.
- the ankle holding part suspends the poultry thigh, and the moving part moves the incision knife downward to make incisions with respect to the poultry thigh. At least one of the ankle holding portion and the knife unit may be vertically moved.
- gravity can be used to make it easier to control the posture of the poultry thigh. Makes it easier to cut along the bone with the crease knife.
- the thigh presser changes the pressing force applied to the poultry thigh in accordance with the amount of relative movement between the ankle holding part and the knife unit by the moving part.
- a pressing force adjusting unit may be provided for changing the posture of the bone of the poultry thigh so that the knife for making incisions follows the bone of the meat.
- the incision knife can be reliably applied to the bones from the tibia to the femur without damaging these bones. Therefore, it is possible to more reliably prevent bone fragments from remaining in the deboned poultry thigh. The yield of deboned poultry leg meat can be more reliably improved.
- the knife holding portion holds the creasing knife so that the creasing knife is swung around the rear of the blade base, and the cutting edge side is displaced in the front and back direction more than the blade base. good too.
- the knife holding portion may include a restricting portion that restricts the displacement range of the creasing knife.
- the restricting portion restricts the displacement range of the creasing knife. This makes it easier to pierce the edge of the creasing knife aiming at the edge of the bone. Therefore, the yield of deboned poultry leg meat can be further improved.
- a chopping board portion may be provided for suppressing escape of the incision knife in the poultry leg meat in the stabbing direction.
- a method for automatically incising poultry thigh comprises: an ankle holding step of holding an ankle of poultry thigh with bone cut from a femur of a poultry carcass; and said ankle of said poultry thigh.
- a knife inserting step of inserting the cutting edge of a creasing knife along the opposite side of the tibia to the patella of the poultry thigh and not penetrating the poultry thigh in the vicinity of
- a pressing step of elastically pressing the surface of the poultry thigh from the patella side, and while continuing the pressing step, the incision knife is applied to the femoral head of the poultry thigh.
- an incision-making step of moving in a straight line to make incisions along the bones of the poultry thigh;
- the creasing knife is elastically biased so that the flat faces.
- the pressing step when the amount of movement of the incision knife exceeds a predetermined amount during the incision step, the pressing force on the poultry thigh may be reduced.
- the incision knife By adopting such a method, it is possible to move the incision knife along the tibia and femur that are bent and connected. That is, by reducing the pressing force of the thigh pressing portion by the pressing force adjusting portion, the poultry thigh can be released before the cartilage portion of the joint is cut by the cartilage knife. As a result, the incision knife can be reliably placed along the bones from the tibia to the femur without damaging these bones. Therefore, the remaining bone fragments in the deboned poultry thigh can be more reliably suppressed, and the yield of the deboned poultry thigh can be more reliably improved.
- the poultry thigh may be suspended in the ankle holding step, and the incision knife may be vertically lowered in the incision step.
- gravity can be used to make it easier to control the posture of the poultry thigh. Makes it easier to cut along the bone with the crease knife.
- the knife stabbing step, the pressing step, and the creasing step may include a step of holding back the creasing knife in the poultry thigh in the stabbing direction.
- the present invention it is possible to prevent bone fragments from remaining in the deboned poultry thigh meat in the final step of peeling off the meat from the bones.
- the yield of deboned poultry leg meat can be improved.
- FIG. 2 is a perspective view of the incision-making device in the embodiment of the present invention, showing a state immediately after poultry thigh meat is conveyed to the incision-making device;
- FIG. 4 is a plan view of the holder unit in the embodiment of the present invention, viewed from above;
- FIG. 3 is a perspective view of the holder unit according to the embodiment of the present invention, viewed obliquely from above;
- FIG. 4 is a process diagram of making incisions in the embodiment of the present invention.
- FIG. 4 is a process diagram of making incisions in the embodiment of the present invention.
- FIG. 4 is a process diagram of making incisions in the embodiment of the present invention.
- FIG. 1 is an enlarged perspective view of the creasing device 1.
- FIG. The incision making device 1 is provided in an automatic deboning device 110 for automatically deboning bones (tibia T, femur F) from poultry thigh meat M.
- the automatic deboning device 110 has a plurality of work stations arranged in a circumferential direction. A plurality of work stations are work spaces set for each step of processing poultry leg meat in stages.
- the automatic deboning device 110 there are a station for inputting poultry thigh meat into the automatic deboning device 110, a station for incising the input poultry thigh meat (hereinafter referred to as an incision station), A station that cuts the meat around the ankle of the poultry thigh, a station that strips the meat to the joint of the poultry thigh, a station that cuts the joint muscles and knee cartilage, and finally peels off the meat from the bone.
- a bone-forming station and a remaining bone-ejecting station are arranged in this order in the circumferential direction.
- Each station is equipped with devices that have their own functions.
- the edible poultry thighs are sequentially conveyed to each station, whereby the edible poultry thighs are processed step by step.
- a creasing device 1 is provided at a creasing station.
- the vertical direction with the automatic deboning device 110 placed on the floor is simply referred to as the vertical direction
- the horizontal direction is simply referred to as the horizontal direction.
- the incision device 1 drives an ankle holding part 2 that holds the ankle A of the poultry thigh M, a knife unit 3 that incises the poultry thigh M, and the knife unit 3 . Movement to move the insertion driving part 4, the thigh pressing part 5 for pressing the poultry thigh M, the cutting board part 6, the ankle inner pressing part 7, the thigh inner pressing part 8, and the ankle holding part 2 in the vertical direction. A section 9 and a thigh measurement section 10 are provided.
- the ankle holding portion 2 includes a vertically extending cylindrical support bar 11 and a hanger 12 provided at the lower end 11 a of the support bar 11 .
- the hanger 12 hangs the leg meat of poultry.
- a moving part 9 is detachably connected to the upper end (not shown) of the support bar 11 .
- a rotary table (not shown) is connected to the upper end (not shown) of the support bar 11 . As a result, the ankle holding portion 2 is rotated along the circumferential direction.
- the moving part 9 is, for example, an electric linear actuator.
- the electric linear actuator is provided so that a slider (not shown) moves vertically.
- the ankle holding part 2 transported to the incision-making station is detachably connected at the upper end of the support bar 11 to, for example, a slider (not shown) of the moving part 9 . Accordingly, when the moving portion 9 is driven, the ankle holding portion 2 is pulled upward.
- the amount of lifting of the ankle holding part 2 by the moving part 9 is detected by a sensor (not shown) provided on the moving part 9 .
- This detection result is output as a signal to the control unit 130 that comprehensively controls the driving of the automatic deboning device 110 .
- the control section 130 the lifting amount of the ankle holding section 2 is set.
- the set lifting amount of the ankle holding portion 2 is an amount by which the incision knife 23, which will be described later, can pass through the poultry thigh.
- the amount to be pulled is set by assuming the maximum size of poultry leg meat that can be distributed.
- the control section 130 controls the operation of the moving section 9 based on the detection result from the moving section 9 .
- the knife unit 3 includes a vertically extending support pipe 15, a cylindrical drive bar 16 inserted through the support pipe 15 and projecting from above and below the support pipe 15, and a mounting block 18 attached to the lower end 16a of the drive bar 16. and a holder unit 17 attached via. It is rotatably supported by the drive bar 16 and the support pipe 15 .
- the support pipe 15 is fixed to a frame (not shown) of the automatic deboning device 110 .
- FIG. 2 is a plan view of the holder unit 17 viewed from above.
- FIG. 3 is a perspective view of the holder unit 17 viewed obliquely from above.
- the holder unit 17 is held by a support portion 21 attached to the mounting block 18, a knife holding portion 22 rotatably supported by the support portion 21, and a knife holding portion 22.
- the support portion 21 includes a horizontally elongated plate-shaped fixing portion 26 and a support portion main body 27 integrally formed on one side of the fixing portion 26 in the longitudinal direction.
- the fixed portion 26 is formed with a bolt hole 26 a through which a bolt (not shown) is inserted to fasten and fix the fixed portion 26 to the mounting block 18 .
- the supporting portion main body 27 includes a vertical wall 31 integrally formed on one longitudinal side of the fixing portion 26 and extending in the vertical direction, and extending from both ends of the vertical wall 31 in the vertical direction toward the side opposite to the fixing portion 26 . a lateral wall 32; The lateral wall 32 extends while bending so as to separate from the fixing portion 26 as it separates from the vertical wall 31 .
- the upper lateral wall 32 has two tongue portions 34 bent and extending downward horizontally arranged side by side at the end opposite to the vertical wall 31. As shown in FIG. These tongue portions 34 are for attaching the restricting portion 24 .
- the supporting portion main body 27 is provided with a cylindrical support shaft 36 connected to the two lateral walls 32 between the two tongue portions 34 .
- the support shaft 36 extends vertically.
- the knife holding portion 22 is rotatably supported by the support shaft 36 .
- the knife holding portion 22 includes a holding portion main body 37 and an attachment 38 for attaching the creasing knife 23 to the holding portion main body 37 .
- the holding portion main body 37 includes a plate-like holding base portion 41 arranged closer to the fixed portion 26 than the lateral wall 32, and a pair of leg portions 42a and 42b integrally formed on the rear surface 41a of the holding base portion 41 on the side of the lateral wall 32. And prepare. A back surface 41a of the holding base portion 41 and a surface 41b opposite to the back surface 41a extend in the vertical direction.
- the pair of legs 42a and 42b horizontally protrude from slightly inside the upper and lower ends of the back surface 41a.
- a pair of legs 42 a and 42 b are located between the two lateral walls 32 .
- the pair of leg portions 42 a and 42 b are arranged at the center of the holding base portion 41 in the horizontal direction.
- Through holes 43a and 43b are formed in the tip portions of the pair of leg portions 42a and 42b so as to extend therethrough in the vertical direction.
- Bushes 40 are attached to these through holes 43a and 43b.
- a spindle 36 is inserted through these bushes 40 .
- the holder main body 37 is rotatably supported by the support shaft 36 via the bush 40 .
- the knife holding portion 22 is swung (swinged) around the support shaft 36 .
- the attachment 38 includes an attachment base portion 44 attached to the surface 41b of the holding base portion 41, and a knife attachment portion 45 projecting from the attachment base portion 44 toward the side opposite to the leg portions 42a and 42b.
- the attachment base portion 44 is formed in a rectangular shape elongated in the vertical direction. Both ends of the attachment base portion 44 in the vertical direction are fastened and fixed to the holding base portion 41 by bolts 46 .
- the knife attachment portion 45 is arranged in the center of the attachment base portion 44 in the vertical direction. By attaching the creasing knife 23 to the knife attachment portion 45 , the creasing knife 23 is held by the attachment 38 .
- the knife mounting portion 45 holds the creasing knife 23 so that the flat surface 23a of the creasing knife 23 extends in the vertical direction.
- the flat portion 23a of the creasing knife 23 refers to a flat portion of the flat portion of the creasing knife 23 in the front-rear direction on which the cutting edge 23c is formed.
- the creasing knife 23 is single-edged.
- the creasing knife 23 is held by the knife mounting portion 45 so that the cutting edge 23 b protrudes toward the side opposite to the attachment base portion 44 .
- the creasing knife 23 is held by the knife mounting portion 45 so that the cutting edge 23c faces the fixed portion 26 side.
- the creasing knife 23 is held by the knife mounting portion 45 so that the cutting edge 23d faces downward.
- the creasing knife 23 swings (displaces) along the front and back directions of the creasing knife 23 about the support shaft 36 via the knife holding portion 22 .
- the creasing knife 23 has a cutting edge 23 b protruding toward the side opposite to the attachment base portion 44 .
- the creasing knife 23 has a blade base 23e positioned closer to the support shaft 36 than the cutting edge 23b. Therefore, when the creasing knife 23 swings, the cutting edge 23b is displaced more than the blade base 23e.
- the amount of protrusion of the creasing knife 23 from the knife mounting portion 45 can be adjusted by an adjusting screw 47 screwed from the back surface 41a of the holding base portion 41 and protruding from the center of the attachment base portion 44 in the vertical direction.
- the regulating portion 24 for regulating the displacement range of the knife holding portion 22 includes a first stopper screw 48a and a first nut 48b, which are separately attached to the two tongue portions 34, and a second stopper screw 49a and a second stopper screw 49a. 2 nuts 49b.
- Each stopper screw 48a, 49a is screwed into a female screw portion (not shown) formed in the tongue portion 34 from the side opposite to the knife holding portion 22, and is fixed by corresponding nuts 48b, 49b.
- the tips of the stopper screws 48a and 49a are positioned on both sides of the back surface 41a of the holding base 41 in the horizontal direction with the pair of legs 42a and 42b interposed therebetween. As a result, the stopper screws 48a and 49a regulate the swinging amount (swinging amount) of the knife holding portion 22 about the support shaft 36. As shown in FIG. The amount of swinging of the knife holding portion 22 is determined by the amount of protrusion of the stopper screws 48a and 49a from the tongue portion 34. As shown in FIG.
- the coil spring 25 is attached from above the spring retainer 50 attached to the first stopper screw 48a.
- the spring retainer 50 is composed of a cylindrical portion 50a loosely fitted to the first stopper screw 48a and a flange portion 50b integrally formed at the tongue portion 34 side end of the cylindrical portion 50a.
- the flange portion 50b is formed to have a diameter larger than that of the cylindrical portion 50a via a step.
- the coil spring 25 is mounted so that the end surface of the coil spring 25 is in contact with the end surface 50c of the flange portion 50b on the holding base portion 41 side.
- the coil spring 25 is mounted in a slightly compressed state between the flange portion 50b and the holding base portion 41. As a result, the elastic force of the coil spring 25 acts to urge the first stopper screw 48a side of the holding base portion 41 forward. That is, the coil spring 25 elastically urges the creasing knife 23 through the knife holding portion 22 so that the cutting edge 23c faces the fixing portion 26 side.
- the drive bar 16 is rotated about the axis C of the drive bar 16 within a predetermined range by the insertion drive unit 4 .
- the sticking drive unit 4 is composed of, for example, an actuator and a link mechanism.
- the holder unit 17 is swung about the axis C within a predetermined range (see arrow Y1 in FIG. 2).
- the holder unit 17 is swung about the axis C so that the cutting edge 23b of the creasing knife 23 is positioned directly below the hanger 12 and retracted from directly below the hanger 12.
- the holder unit 17 has a fixing portion 26 fixed to a mounting block 18 attached to the drive bar 16 . Therefore, the creasing knife 23 is elastically biased toward the axis C side by the coil spring 25 .
- the fully advanced position of the holder unit 17 (creasing knife 23) will be referred to as the advanced position, and the fully retracted position of the holder unit 17 (creasing knife 23) will be referred to as the retracted position.
- the cutting edge 23b of the incision knife 23 is pierced into the poultry thigh suspended on the ankle holding portion 2 (details will be described later).
- the thigh presser 5 includes a waterproof case 55 fixed to a frame (not shown) of the automatic deboning device 110, and a presser actuator (pressing force adjuster in the claims) housed in the waterproof case 55. an example) 56 and a pressing bar 57 connected to a rod (not shown) of the pressing actuator 56 .
- the thigh pressing part 5 presses the poultry thigh suspended on the hanger 12 from the outside of the hanger 12 in the radial direction.
- the pressing bar 57 protrudes outward through the waterproof case 55 .
- the pressing bar 57 is composed of a rod portion 57a that moves forward and backward with respect to the waterproof case 55, and a pressing bar main body 57b that bends and extends from the tip of the rod portion 57a at right angles to the rod portion 57a.
- the holding bar main body 57b holds down the poultry thigh meat from the hanger 12 from the outside in the radial direction.
- the presser bar main body 57b is positioned almost directly below the hanger 12 when the presser bar 57 is fully advanced by the presser actuator 56.
- the thigh presser 5 is provided so that the presser bar main body 57b does not come into contact with the waterproof case 55 when the presser bar 57 is fully retracted by the presser actuator 56 .
- the position where the pressing bar 57 is fully advanced is referred to as a pressing position
- the position where the pressing bar 57 is fully retracted is referred to as a retracted position.
- the pressing actuator 56 advances the pressing bar 57 while applying a predetermined elastic pressing force to the pressing bar 57 from the retracted position to the pressing position.
- the elastic pressing force of the pressing actuator 56 is not constant, but changes (for example, decreases) according to the amount by which the moving part 9 lifts the ankle holding part 2 .
- the pressing actuator 56 also functions as a pressing force adjusting portion that changes the pressing force of the pressing bar 57 in accordance with the amount by which the ankle holding portion 2 is lifted by the moving portion 9 . Information on the lifting amount of the ankle holding part 2 is acquired from the control part 130 .
- the chopping board 6 is attached to a frame (not shown) of the automatic deboning device 110 .
- the chopping board portion 6 is arranged on the opposite side of the knife unit 3 across the hanger 12 and below the hanger 12 .
- the chopping board part 6 is formed in a plate shape so as to be located in the lower part of the hanger 12 .
- the chopping board part 6 is arranged so as to face in the vertical direction and the radial direction.
- the ankle inner pressing part 7 is attached to a waterproof case 61 fixed to a frame (not shown) of the automatic deboning device 110, an inner pressing actuator 62 housed in the waterproof case 61, and a rod 62a of the inner pressing actuator 62. and an inner presser 63.
- the ankle inner pressing part 7 presses the vicinity of the ankle of the poultry thigh suspended on the hanger 12 from the radially inner side of the hanger 12 .
- the rod 62 a of the inner pressing actuator 62 protrudes outside the waterproof case 61 through a rod insertion hole (not shown) formed in the waterproof case 61 .
- the inner presser 63 attached to the projecting tip is formed in an L shape when viewed from the radial direction. That is, the inner pressing member 63 is composed of a base portion 63a attached to the rod 62a and a lower plate 63b integrally formed with the lower end of the base portion 63a.
- the lower plate 63b extends radially outward from the base portion 63a along the horizontal direction.
- the tip side 63c of the lower plate 63b is formed so as to be parallel to the pressing bar main body 57b of the thigh pressing portion 5. As shown in FIG.
- the lower plate 63b presses the ankle of the poultry thigh from the inside in the radial direction.
- the inner ankle pressing portion 7 is arranged so that the tip of the lower plate 63b is located immediately below the hanger 12 and slightly inside the hanger 12 in the radial direction when the inner pressing actuator 62 has fully advanced the inner pressing member 63. ing.
- the inner ankle presser 7 is provided so that the inner presser 63 does not come into contact with the waterproof case 61 when the inner presser 63 is fully retracted by the inner presser actuator 62 .
- the position where the inner pressing member 63 is fully advanced is referred to as the pressing position
- the position where the inner pressing member 63 is fully retracted is referred to as the retracted position.
- the inner thigh pressing part 8 is connected to a waterproof case 65 fixed to a frame (not shown) of the automatic deboning device 110 , an inner thigh pressing actuator 66 housed in the waterproof case 65 , and an inner thigh pressing actuator 66 . and a thigh retainer 68 .
- the inner thigh pressing part 8 presses the poultry thigh suspended on the hanger 12 from the side opposite to the chopping board part 6.
- the thigh retainer 68 includes a mounting block 71 attached to the inner thigh retainer actuator 66 and a retainer plate 72 fixed to the mounting block 71 .
- the inner thigh pressing portion 8 is swung by the inner thigh pressing actuator 66 so that the pressing plate 72 approaches and separates from the chopping board portion 6 .
- the swinging range of the presser plate 72 is the position where the presser plate 72 faces the chopping plate portion 6 and the presser plate 72 and the chopping plate portion 6 are substantially parallel to each other, and the cutting plate portion to such an extent that the presser plate 72 does not contact the waterproof case 65 . 6 to a position spaced apart.
- the pressing plate 72 advances to face the chopping board portion 6, and the position at which the pressing plate 72 is substantially parallel to the chopping plate portion 6 is referred to as a pressing position.
- a position at which the pressing plate 72 retreats and approaches the waterproof case 65 is referred to as a retracted position.
- the thigh measurement unit 10 includes a waterproof case 75 fixed to a frame (not shown) of the automatic deboning device 110, a thigh measurement actuator 76 housed in the waterproof case 75, and a and a measurement arm 77 connected to a thigh measurement actuator 76 .
- the thigh meat measurement unit 10 measures the external shape of the poultry thigh meat when the ankle holding unit 2 is pulled up by the moving unit 9 (details will be described later).
- the measurement arm 77 is formed so as to extend radially outward from the waterproof case 75 along the horizontal direction and then fold back upward.
- a contact plate 78 is provided at the tip of the measuring arm 77 to contact the poultry leg meat.
- the thigh measurement actuator 76 rotates the measurement arm 77 so that the contact plate 78 moves vertically around the proximal end of the measurement arm 77 . This rotational position is detected by an encoder (not shown).
- the position where the contact plate 78 is raised is called the measurement position
- the position where the contact plate 78 is lowered is called the retracted position.
- FIG. 1 first, the poultry thigh meat M conveyed to the incision apparatus 1 is caught by the hanger 12 provided on the ankle holding part 2 at the station where the poultry thigh meat M is introduced. Suspended like this. As a result, the ankle A of the poultry thigh M is held by the hanger 12 (ankle holding portion 2) (ankle holding step).
- the posture of the poultry thigh M is such that the tibia T is positioned above and the femur F is positioned below.
- the height direction of the poultry thigh M along which the tibia T and the femur F extend is the extending direction of the poultry thigh M.
- the extending direction of the edible poultry leg meat M suspended on the hanger 12 substantially coincides with the vertical direction.
- the posture of the poultry thigh meat M is such that the patella P faces radially outward.
- the holder unit 17 (knife unit 3), the thigh presser 5, the inner ankle presser 7, the inner thigh presser 8, and the thigh measuring part 10 are in their retracted positions.
- the thigh pressing part 5, the inner ankle pressing part 7 and the inner thigh pressing part 8 are moved to the pressing position. Then, the pressing bar body 57b of the pressing bar 57 of the thigh pressing portion 5 and the lower plate 63b of the inner pressing portion 63 of the inner ankle pressing portion 7 move the poultry thigh M directly below the hanger 12, that is, the ankle. The area immediately below A is clamped in the radial direction (in this process, the ankle presser by the presser bar 57 of the thigh presser 5 is the presser step). As a result, the poultry leg M is positioned around the ankle A.
- the chopping board 6 and the pressing plate 72 of the inner thigh pressing part 8 hold most of the lower part of the poultry thigh M below the ankle A in the circumferential direction. As a result, the posture of the poultry thigh M is maintained at a constant posture.
- the thigh measuring section 10 is moved to the measuring position. Then, the contact plate 78 of the thigh meat measuring part 10 is brought into contact slightly above the patella P of the poultry thigh meat M. As shown in FIG. After such a state, the holder unit 17 (knife unit 3) is moved to the forward position.
- FIGS. 1, 2 and 4A are incision process diagrams. As shown in FIGS. 1, 2 and 4A, when the holder unit 17 (knife unit 3) is in the advanced position, the creasing knife 23 is advanced (see arrow Y2 in FIG. 2). The cutting edge 23b of the creasing knife 23 is inserted into the poultry thigh M directly below the hanger 12 so as not to penetrate the poultry thigh M (knife inserting step).
- the cutting edge 23b of the incision knife 23 is inserted along the opposite side of the tibia T to the patella P, that is, along the inner side of the tibia T in the radial direction.
- the cutting edge 23b of the incision knife 23 is inserted into the tibia T on the side opposite to the axis C, which is the swing axis of the holder unit 17 (knife unit 3).
- the cutting edge 23c of the creasing knife 23 faces the fixed part 26 side. For this reason, the posture of the incision knife 23 when the incision knife 23 is inserted into the poultry thigh M is such that the flat 23a and the cutting edge 23c face the tibia T side. A cutting edge 23d of the creasing knife 23 faces downward.
- the piercing position of the incision knife 23 is along the tibia T so that the cutting edge 23b is as close as possible.
- the edible poultry thigh meat M has different thicknesses of bones depending on the breed of chicken, the age of the chicken, the breeding method of the farm, and the like. Therefore, even if the posture of the poultry thigh M around the ankle A is determined by the thigh pressing part 5 and the ankle inner pressing part 7, the position of the lateral side of the tibia T, that is, the incision is made for each poultry thigh M.
- the stabbing position of the cutting edge 23b of the knife 23 is slightly different.
- the piercing position of the incision knife 23 is adjusted by aiming at the edge of the tibia T as much as possible so that the cutting edge 23b contacts the tibia T, there is a possibility that the incision knife 23 will pierce the tibia T. rice field.
- the creasing knife 23 swings (displaces) along the front and back direction of the creasing knife 23 around the support shaft 36 via the knife holding portion 22 . Moreover, the creasing knife 23 is elastically biased toward the axis C side by the coil spring 25 . That is, the coil spring 25 elastically urges the flat 23a of the incision knife 23 toward the tibia T side.
- the cutting edge 23b of the incision knife 23 escapes in the front-back direction along the tibia T against the spring force of the coil spring 25 (see FIG. 2). See arrow Y3).
- the knife holding portion 22 holds the creasing knife 23 so that the creasing knife 23 swings about a support shaft 36 behind the blade base 23e.
- the creasing knife 23 is displaced in the front-back direction so that the cutting edge 23b side is more displaced than the blade base 23e. Therefore, when the incision knife 23 collides with the tibia T, the cutting edge 23b easily escapes from the tibia T. As shown in FIG.
- the cutting edge 23c of the incision knife 23 faces the tibia T side. Therefore, when the incision knife 23 hits the tibia T, a force is likely to be applied in a direction in which the knife 23 escapes from the tibia T. - ⁇ As a result, the incision knife 23 can easily escape along the tibia T. Therefore, the tibia T is not pierced by the incision knife 23. - ⁇ Moreover, the incision knife 23 is elastically biased toward the tibia T. Therefore, the incision knife 23 is displaced along the tibia T as much as possible.
- a chopping board part 6 is arranged on the opposite side of the poultry thigh M to the incision knife 23 with the poultry thigh M sandwiched therebetween when the poultry thigh meat M is pierced with the incision knife 23. - ⁇ Therefore, the chopping board portion 6 prevents the poultry thigh M from escaping in the stabbing direction of the incision knife 23 when the incision knife 23 is inserted into the poultry thigh M (relief holding step). ). Therefore, the incision knife 23 is surely inserted into the poultry leg M.
- a poultry thigh M is sandwiched between the chopping board portion 6 and the pressing plate 72 of the inner thigh pressing portion 8 . Therefore, the poultry thigh M does not flutter due to the impact when the knife 23 for incision is inserted into the poultry thigh M.
- the moving part 9 pulls up the ankle holding part 2 .
- the pressing process is continued.
- the ankle support part 2 is pulled up. Due to the relative movement between the poultry thigh M and the holder unit 17 (knife unit 3), the creasing knife 23 is vertically lowered with respect to the poultry thigh M (creasing step). That is, this vertical descent is the direction in which the creasing knife 23 moves.
- the pressing process is continued until the ankle holding part 2 is pulled up to a predetermined amount (until the incision process is completed).
- the poultry thigh M is pulled up while the surface of the poultry thigh M is elastically pressed from the radially outer side (patella P side) by the pressing bar 57 of the thigh pressing portion 5 . That is, the poultry thigh M is pulled up while the tibia T is always elastically pressed toward the incision knife 23 by the pressing bar 57 of the thigh pressing portion 5 . Therefore, the poultry thigh meat M is pulled up while the incision knife 23 is surely aligned with the tibia T.
- the posture of the poultry thigh M is such that the femur F positioned downward from the patella P is positioned more radially inward than the tibia T. Therefore, when the incision knife 23 passes the back side (radial direction inner side) of the patella P of the poultry thigh meat M (see FIG. 4B), the femur F is slightly bent along the vertical direction at the joint of the patella P. . The poultry thigh meat M tends to be displaced radially outward due to the reaction force of the thighbone F being pressed by the incision knife 23 .
- the pressing actuator 56 of the thigh pressing portion 5 also functions as a pressing force adjustment portion that changes (reduces) the pressing force of the pressing bar 57 according to the amount of lifting of the ankle holding portion 2 by the moving portion 9 . More specifically, the pressing force adjuster is set so that the pressing force of the pressing bar 57 on the poultry thigh M is minimized when the pressing bar 57 passes the patella P of the poultry thigh M. ing. Therefore, when the incision knife 23 passes behind the patella P, the poultry thigh meat M is properly allowed to displace radially outward (see arrow Y4 in FIG. 8(b)).
- the incision knife 23 is properly escaped from the back side of the patella P and the femur F according to the load applied to the incision knife 23. - ⁇ Therefore, the cartilage portion of the joint is not cut by the incision knife 23 from behind the patella P to the femoral head Fh of the femur F.
- the incision knife 23 is surely along the bones T and F (see FIG. 9(c)). That is, the pressing force of the pressing bar 57 is changed (reduced). As a result, the posture (position) of the bone of the poultry thigh M is changed so that the incision knife 23 is aligned with the bone of the poultry thigh M.
- the moving part 9 lifts the ankle holding part 2 up to a predetermined amount and the incision knife 23 has completely passed through the poultry thigh M, incision in the poultry thigh M is completed (see FIG. 4C).
- the contact plate 78 of the thigh measuring part 10 is displaced while following the shape of the poultry thigh M on the radially outer side.
- This displacement of the contact plate 78 causes the measurement arm 77 to rotate.
- an encoder not shown
- the outer shape of the portion of the poultry thigh M with which the contact plate 78 is in contact is measured.
- This measurement result is used at a deboning station by stripping meat from the bone.
- the incision making device 1 includes the ankle holding portion 2, the knife unit 3, the insertion driving portion 4, the thigh pressing portion 5, and the moving portion 9.
- the knife unit 3 has a knife holding portion 22 and a coil spring 25 . Therefore, when the cutting edge 23b of the incision knife 23 is pierced along the side of the tibia T by the piercing drive unit 4, when the incision knife 23 hits the tibia T, the incision knife 23 is pushed along the front and back direction. can escape. Therefore, it is possible to prevent the creasing knife from sticking into the bone.
- the coil spring 25 elastically biases the incision knife 23 along the tibia T. Therefore, the incision knife 23 can be reliably made to follow the tibia T. - ⁇ When the incision knife 23 hits the tibia T, the incision knife 23 escapes from the tibia T. Therefore, the incision knife 23 can be inserted aiming at the edge of the tibia T as much as possible.
- the thigh pressing part 5 prevents the bones T, F and the incision knife 23 from moving away from each other.
- the incision knife 23 can be moved to make incisions while the incision knife 23 is brought into close contact with the respective bones T and F. Therefore, it is possible to suppress the remaining bone fragments in the deboned poultry thigh meat M in the subsequent final step of peeling off the meat from the respective bones T and F.
- the yield of the deboned poultry leg meat M can be improved.
- the incision device 1 suspends the poultry thigh meat M by the ankle holding part 2 .
- the incision knife 23 is moved downward with respect to the poultry thigh meat M to make incisions. Therefore, the posture of the edible poultry leg M can be easily controlled using gravity.
- a creasing knife 23 is aligned along each of the bones T and F to facilitate cutting.
- the creasing knife 23 is single-edged.
- the knife holding part 22 holds the creasing knife 23 so that the cutting edge 23c faces the tibia T of the poultry thigh M.
- the cutting edge 23c it is possible to easily apply a force in a direction away from the bone to the incision knife 23 when it hits the tibia T. ⁇ For this reason, the creasing knife 23 can be stabbed toward the sides of the bones T and F as much as possible. Therefore, the yield of the deboned poultry leg meat M can be reliably improved.
- the pressing actuator 56 also functions as a pressing force adjuster that changes (reduces) the pressing force of the pressing bar 57 according to the amount by which the ankle holding portion 2 is lifted by the moving portion 9 . Therefore, even if the poultry thigh meat M is pulled up in a straight line, the incision knife 23 does not cut into the cartilage of the joint through the rear side of the patella P to the femoral head Fh of the femur F. . In other words, even if the incision knife 23 is cut down in a straight line in the extending direction of the poultry thigh meat M, the incision knife 23 passes through the back side of the patella P and reaches the femoral head Fh of the femur F.
- the posture (position) of the bone of the poultry thigh M can be changed so that the incision knife 23 is aligned with the bone of the poultry thigh M. can.
- the respective bones T and F are not damaged by the creasing knife 23. ⁇ The incision knife 23 can be reliably set along each of the bones T and F. Therefore, remaining bone fragments in the deboned poultry leg meat M can be more reliably suppressed. The yield of the deboned poultry leg meat M can be more reliably improved.
- the knife holding part 22 holds the creasing knife 23 so that the creasing knife 23 swings around a support shaft 36 behind the blade base 23e.
- the creasing knife 23 is displaced in the front-back direction so that the cutting edge 23b side is more displaced than the blade base 23e. Therefore, when the cutting edge 23b of the creasing knife 23 collides with the bones T, F, the creasing knife 23 can easily escape from the bones T, F.
- the swinging range (displacement range of the creasing knife 23 ) of the knife holding portion 22 is restricted by the restricting portion 24 . If the swinging range of the knife holding portion 22 is unnecessarily widened, the position of the cutting edge 23b of the creasing knife 23 is difficult to determine. It becomes difficult to pierce the edge of the tibia T with the incision knife 23. Therefore, by restricting the swinging range of the knife holding portion 22 by the restricting portion 24, it is possible to easily insert the cutting edge 23b of the creasing knife 23 aiming at the edge of the tibia T. As shown in FIG. Therefore, the yield of the deboned poultry leg meat M can be further improved.
- the restricting portion 24 is composed of a first stopper screw 48a and a first nut 48b, and a second stopper screw 49a and a second nut 49b. Therefore, the swinging range of the knife holding portion 22 can be easily adjusted.
- the stab driving part 4 drives the knife unit 3 around the axis C. As shown in FIG. Therefore, it is possible to easily retract the knife unit 3 while minimizing the amount of movement of the knife unit 3 . Therefore, a space for conveying the poultry leg meat M can be easily secured, and the incision making device 1 can be miniaturized.
- the creasing device 1 includes a chopping board portion 6. Therefore, the chopping board 6 can prevent the poultry thigh M from escaping in the direction in which the incision knife 23 is inserted into the poultry thigh M with the incision knife 23 . Therefore, the incision knife 23 can be surely pierced into the poultry leg M.
- a method for making incisions in the poultry thigh M includes an ankle holding process, a knife piercing process, a pressing process, and an incision process.
- the creasing knife 23 is elastically biased so that the flat surface 23a of the creasing knife 23 faces the bones T and F. Therefore, in the final step of peeling off the meat from the respective bones T and F, it is possible to suppress the remaining of bone fragments in the deboned edible poultry thigh M and increase the yield of the deboned edible poultry thigh M. can improve.
- the present invention is not limited to the above-described embodiments, but includes various modifications of the above-described embodiments within the scope of the present invention.
- the ankle holder 2 may hold the ankle A of the poultry thigh M.
- the chopping board 6 may be arranged along the horizontal direction, and the poultry leg meat M may be placed on the chopping board 6 . It may be configured to hold the ankle A of the placed poultry leg M.
- the knife unit 3 the insertion drive section 4, the thigh pressing section 5, the ankle inner pressing section 7, the thigh inner pressing section 8, the moving section 9, and the thigh measurement are performed.
- Section 10 may be provided.
- the moving part 9 may be configured to move the ankle holding part 2 in the horizontal direction.
- the moving part 9 is not limited to this, and the moving part 9 may be configured so that at least one of the ankle holding part 2 and the knife unit 3 moves relative to the other in the extending direction of the poultry thigh meat M. Just do it. It suffices to move the incision knife 23 with respect to the poultry thigh meat M by the moving part 9 to make incisions.
- the knife holding portion 22 holds the creasing knife 23 so that the creasing knife 23 swings about the support shaft 36 behind the blade base 23e has been described.
- the creasing knife 23 is displaced in the front-back direction has been described.
- the incision knife 23 escapes from the bones T and F when the cutting edge 23b of the incision knife 23 hits the bones T and F has been described.
- the configuration is not limited to this, and the knife holding portion 22 may be configured to hold the creasing knife 23 so as to be displaceable in the front-back direction.
- the entire creasing knife 23 may be configured to be displaced in parallel.
- the holder unit 17 moves between the forward position and the retracted position by rotating the knife unit 3 around the axis C by the insertion drive section 4 .
- the piercing drive section 4 may be configured to move the holder unit 17 linearly and pierce the poultry thigh M with the cutting edge 23b of the incision knife 23. .
- the coil spring 25 is used as the biasing portion that elastically biases the flat 23a of the incision knife 23 toward the tibia T side.
- any member that elastically biases the creasing knife 23 may be used as the biasing portion.
- the coil spring 25 instead of the coil spring 25, rubber, sponge, or the like may be used.
- the restricting portion 24 that restricts the displacement range of the knife holding portion 22 is composed of the first stopper screw 48a and the first nut 48b, and the second stopper screw 49a and the second nut 49b. explained. However, it is not limited to this, and the restricting portion 24 may be configured to restrict the displacement range of the knife holding portion 22 .
- protrusions may be formed instead of the stopper screws 48a and 49a.
- the creasing knife 23 is a so-called single-edged blade. However, it is not limited to this, and the creasing knife 23 may be double-edged. In this case, the flat surface 23a of the creasing knife 23 refers to both flat portions of the creasing knife 23 in the front and back directions.
- the above-described device for making poultry thigh muscles it is possible to prevent bone fragments from remaining in the deboned poultry thigh meat in the final step of peeling off the meat from the bones.
- the yield of deboned poultry leg meat can be improved.
Abstract
Description
本願は、2021年12月20日に、日本に出願された特願2021-206462号に基づき優先権を主張し、その内容をここに援用する。
保持機構は、食鳥腿肉の足首を保持して食鳥腿肉を懸吊する足首保持部(ハンガー)と、食鳥腿肉のアキレス腱側を押圧する上プッシャと、食鳥腿肉の下部を押さえる下プッシャと、を備える。筋入れ機構は、筋入れナイフと、食鳥腿肉に筋入れナイフを刺し込むための前後進部と、食鳥腿肉に刺し込んだ筋入れナイフを切り下げるための昇降部と、を備える。
図1は、筋入れ装置1の拡大斜視図である。
筋入れ装置1は、食鳥腿肉Mから自動で骨(脛骨T、大腿骨F)を脱骨する自動脱骨装置110内に設けられている。自動脱骨装置110は、円周方向に並ぶ複数の作業ステーションを有している。複数の作業ステーションとは、食鳥腿肉に、段階的に加工を施す工程ごとに設定された作業スペースである。
図1に示すように筋入れ装置1は、食鳥腿肉Mの足首Aを保持する足首保持部2と、食鳥腿肉Mに筋入れを行うナイフユニット3と、ナイフユニット3を駆動する刺し込み駆動部4と、食鳥腿肉Mを押さえる腿肉押さえ部5、まな板部6、足首内押さえ部7、及び腿肉内押さえ部8と、足首保持部2を上下方向に移動させる移動部9と、腿肉測定部10と、を備える。
足首保持部2は、上下方向に延びる円柱状の支持バー11と、支持バー11の下端11aに設けられたハンガー12と、を備える。以下の説明では、筋入れステーションに足首保持部2が搬送された状態について説明するものとする。
ハンガー12に食鳥腿肉が懸吊される。支持バー11の図示しない上端には、移動部9が着脱可能に連結されている。支持バー11の図示しない上端には、図示しない回転テーブルが連結されている。これにより、円周方向に沿って足首保持部2が周回される。
ナイフユニット3は、上下方向に延びる支持パイプ15と、支持パイプ15に挿通されてこの支持パイプ15の上下から突出された円柱状の駆動バー16と、駆動バー16の下端16aに取付けブロック18を介して取り付けられたホルダユニット17と、を備える。駆動バー16、支持パイプ15に回転自在に支持されている。支持パイプ15は、自動脱骨装置110の図示しないフレームに固定されている。
図2は、ホルダユニット17を上方からみた平面図である。図3は、ホルダユニット17を斜め上方からみた斜視図である。
図2、図3に示すように、ホルダユニット17は、取付けブロック18に取り付けられる支持部21と、支持部21に回転自在に支持されるナイフ保持部22と、ナイフ保持部22に保持される筋入れナイフ23と、ナイフ保持部22の変位範囲を規制する規制部24と、ナイフ保持部22を介して筋入れナイフ23を弾性的に付勢するコイルスプリング(請求項における付勢部の一例)25と、を備える。
支持部本体27は、固定部26の長手方向一側に一体成形された上下方向に延びる縦壁31と、縦壁31の上下方向両端から固定部26とは反対側に向かって延出された横壁32と、を備える。横壁32は、縦壁31から離間するに従って固定部26から離間するように屈曲しながら延出されている。
支持部本体27には、2つの舌片部34の間に、2つの横壁32に連結された円柱状の支軸36が設けられている。支軸36は、上下方向に延びている。この支軸36に、ナイフ保持部22が回転自在に支持されている。
筋入れナイフ23のナイフ取付部45からの突出量は、保持ベース部41の背面41aから螺合されアタッチベース部44の上下方向中央から突出する調整ねじ47によって調整可能である。
駆動バー16が回動されることにより、ホルダユニット17が軸心C回りに所定の範囲で揺動される(図2の矢印Y1参照)。具体的には、ホルダユニット17は、筋入れナイフ23の切先23bがハンガー12の真下に位置するように前進、及びハンガー12の真下から後退するように、軸心C回りに揺動される。ホルダユニット17は、駆動バー16に取り付けられた取付けブロック18に固定部26が固定されている。このため、筋入れナイフ23は、コイルスプリング25によって軸心C側に向かうように弾性的に付勢されている形になる。
図1に示すように、腿肉押さえ部5は、自動脱骨装置110の図示しないフレームに固定された防水ケース55と、防水ケース55内に収納された押さえアクチュエータ(請求項における押圧力調整部の一例)56と、押さえアクチュエータ56の図示しないロッドに連結された押さえバー57と、を備える。腿肉押さえ部5は、ハンガー12に懸吊された食鳥腿肉をハンガー12の径方向外側から押さえる。
まな板部6は、自動脱骨装置110の図示しないフレームに取り付けられている。まな板部6は、ハンガー12を挟んでナイフユニット3とは反対側で、かつハンガー12の下方に位置するように配置されている。まな板部6は、ハンガー12の下方の大部分に位置するように板状に形成されている。まな板部6は、上下方向及び径方向に面するように配置されている。
足首内押さえ部7は、自動脱骨装置110の図示しないフレームに固定された防水ケース61と、防水ケース61内に収納された内押さえアクチュエータ62と、内押さえアクチュエータ62におけるロッド62aの先端に取り付けられた内押さえ63と、を備える。足首内押さえ部7は、ハンガー12に懸吊された食鳥腿肉の足首付近をハンガー12の径方向内側から押さえる。
腿肉内押さえ部8は、自動脱骨装置110の図示しないフレームに固定された防水ケース65と、防水ケース65内に収納された腿肉内押さえアクチュエータ66と、腿肉内押さえアクチュエータ66に連結された腿押さえ68と、を備える。腿肉内押さえ部8は、ハンガー12に懸吊された食鳥腿肉をまな板部6とは反対側から押さえる。
以下の説明では、腿肉内押さえ部8において、押さえ板72が前進してまな板部6と対向され、押さえ板72がまな板部6とほぼ平行となる位置を押さえ位置と称する。押さえ板72が後退して防水ケース65に接近する位置を退避位置と称する。
腿肉測定部10は、自動脱骨装置110の図示しないフレームに固定された防水ケース75と、防水ケース75内に収納された腿肉測定アクチュエータ76と、腿肉測定アクチュエータ76に設けられた図示しないエンコーダと、腿肉測定アクチュエータ76に連結された測定アーム77と、を備える。腿肉測定部10は、移動部9によって足首保持部2を引き上げる際に食鳥腿肉の外形状を測定する(詳細は後述する)。
次に、図1、図2、図4A、図4B、図4Cに基づいて、筋入れ装置1の動作について説明する。
図1に示すように、まず、筋入れ装置1に搬送される食鳥腿肉Mは、食鳥腿肉Mを投入するステーションにおいて、足首保持部2に設けられたハンガー12に足首Aが引っ掛かるように懸吊する。これにより、ハンガー12(足首保持部2)に食鳥腿肉Mの足首Aが保持される(足首保持工程)。
腿肉測定部10を測定位置に移動する。すると、食鳥腿肉Mの膝蓋骨Pよりもやや上側に、腿肉測定部10の当接板78が当接される。
このような状態の後、ホルダユニット17(ナイフユニット3)を前進位置に移動する。
図1、図2、図4Aに示すように、ホルダユニット17(ナイフユニット3)の前進位置では、筋入れナイフ23が前進される(図2における矢印Y2参照)。食鳥腿肉Mのうち、ハンガー12の直下に筋入れナイフ23の切先23bが食鳥腿肉Mを貫通しないように刺し込まれる(ナイフ刺し込み工程)。
したがって、食鳥腿肉Mに確実に筋入れナイフ23が刺し込まれる。まな板部6と腿肉内押さえ部8の押さえ板72とによって食鳥腿肉Mを挟持する。このため、食鳥腿肉Mに筋入れナイフ23を刺し込む際の衝撃で食鳥腿肉Mがばたつくこともない。
移動部9によって足首保持部2を所定量まで引き上げ、筋入れナイフ23が食鳥腿肉Mを通過しきると、食鳥腿肉Mへの筋入れが完了する(図4C参照)。
刺し込み駆動部4は、軸心C回りにナイフユニット3を駆動している。このため、ナイフユニット3の移動量を最小限に抑えつつ、ナイフユニット3を退避しやすくできる。よって、食鳥腿肉Mの搬送スペースを確保しやすくでき、筋入れ装置1を小型化できる。
例えば上述の実施形態では、足首保持部2によって食鳥腿肉Mを懸吊する場合について説明した。しかしながらこれに限られるものではなく、足首保持部2は、食鳥腿肉Mの足首Aを保持すればよい。まな板部6を水平方向に沿うように配置し、このまな板部6上に食鳥腿肉Mを載置してもよい。この載置された食鳥腿肉Mの足首Aを保持するように構成してもよい。この場合、食鳥腿肉Mの姿勢に応じてナイフユニット3、刺し込み駆動部4、腿肉押さえ部5、足首内押さえ部7、腿肉内押さえ部8、移動部9、及び腿肉測定部10を設ければよい。移動部9は、足首保持部2を水平方向に移動させるように構成すればよい。
Claims (10)
- 食鳥屠体の大腿骨から切断された骨付きの食鳥腿肉の足首を保持する足首保持部と、
筋入れナイフを有するナイフユニットと、
前記足首保持部に保持された前記食鳥腿肉のうち、脛骨における膝蓋骨とは反対側に沿って前記筋入れナイフの切先を刺し込むように前記ナイフユニットを駆動する刺し込み駆動部と、
前記食鳥腿肉の表面を前記膝蓋骨側から弾性的に押さえる腿肉押さえ部と、
前記足首保持部に保持された前記食鳥腿肉の延在方向に前記筋入れナイフが筋入れ移動するように、前記足首保持部及び前記ナイフユニットの少なくともいずれか一方を他方に対して移動させる移動部と、
を備え、
前記ナイフユニットは、
前記筋入れナイフの筋入れ移動方向で、かつ前記足首保持部とは反対側に刃先が向くように前記筋入れナイフを保持するとともに、表裏方向に変位可能に前記筋入れナイフを保持するナイフ保持部と、
前記筋入れナイフの表裏方向で、かつ前記食鳥腿肉の骨に向かって前記筋入れナイフを弾性的に付勢する付勢部と、
を備える
食鳥腿肉筋入れ装置。 - 前記足首保持部は、前記食鳥腿肉を懸吊し、
前記移動部は、前記食鳥腿肉に対して前記筋入れナイフが下方に向かって筋入れ移動するように、前記足首保持部及び前記ナイフユニットの少なくともいずれか一方を上下移動させる
請求項1に記載の食鳥腿肉筋入れ装置。 - 前記腿肉押さえ部は、前記移動部による前記足首保持部と前記ナイフユニットとの相対移動量に応じて前記食鳥腿肉への押圧力を変化させることにより、前記食鳥腿肉の骨に前記筋入れナイフが沿うように前記食鳥腿肉の骨の姿勢を変化させる押圧力調整部を有する
請求項1又は請求項2に記載の食鳥腿肉筋入れ装置。 - 前記ナイフ保持部は、刃もとの後方を中心に前記筋入れナイフが揺動され、切先側が前記刃もとよりも大きく表裏方向に変位するように前記筋入れナイフを保持する
請求項1又は請求項2に記載の食鳥腿肉筋入れ装置。 - 前記ナイフ保持部は、前記筋入れナイフの変位範囲を規制する規制部を備える
請求項1又は請求項2に記載の食鳥腿肉筋入れ装置。 - 前記食鳥腿肉における前記筋入れナイフの刺し込み方向への逃げを押さえるまな板部を備える
請求項1又は請求項2に記載の食鳥腿肉筋入れ装置。 - 食鳥屠体の大腿骨から切断された骨付きの食鳥腿肉の足首を保持する足首保持工程と、
前記食鳥腿肉の前記足首の近傍で、前記食鳥腿肉のうち脛骨における膝蓋骨とは反対側に沿って、かつ前記食鳥腿肉を貫通しないように、筋入れナイフの切先を刺し込むナイフ刺し込み工程と、
前記ナイフ刺し込み工程の後、前記食鳥腿肉の表面を前記膝蓋骨側から弾性的に押さえる押さえ工程と、
前記押さえ工程を継続した状態で、前記食鳥腿肉の大腿骨頭まで前記筋入れナイフを一直線に筋入れ移動し、前記食鳥腿肉の骨に沿って筋入れを行う筋入れ工程と、
を有し、
前記ナイフ刺し込み工程及び前記筋入れ工程では、前記骨に前記筋入れナイフの平が向かうように前記筋入れナイフを弾性的に付勢している
食鳥腿肉自動筋入れ方法。 - 前記押さえ工程において、前記筋入れ工程の過程で前記筋入れナイフの移動量が所定量を超えたとき、前記食鳥腿肉への押圧力を低減する
請求項7に記載の食鳥腿肉自動筋入れ方法。 - 前記足首保持工程において、前記食鳥腿肉を懸吊し、
前記筋入れ工程において、前記筋入れナイフを鉛直下降させる
請求項7又は請求項8に記載の食鳥腿肉自動筋入れ方法。 - 前記ナイフ刺し込み工程、前記押さえ工程、及び前記筋入れ工程において、前記食鳥腿肉における前記筋入れナイフの刺し込み方向への逃げを押さえる逃げ押さえ工程を有する
請求項7又は請求項8に記載の食鳥腿肉自動筋入れ方法。
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202280029960.3A CN117177671A (zh) | 2021-12-20 | 2022-12-16 | 家禽腿肉分切装置及家禽腿肉自动分切方法 |
AU2022417978A AU2022417978A1 (en) | 2021-12-20 | 2022-12-16 | Poultry leg meat slit-forming device and poultry leg meat automatic slit-forming method |
KR1020237036047A KR20230160338A (ko) | 2021-12-20 | 2022-12-16 | 가금류 다릿살 슬라이싱 장치 및 가금류 다릿살 자동 슬라이싱 방법 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2021206462A JP2023091632A (ja) | 2021-12-20 | 2021-12-20 | 食鳥腿肉筋入れ装置及び食鳥腿肉自動筋入れ方法 |
JP2021-206462 | 2021-12-20 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2023120417A1 true WO2023120417A1 (ja) | 2023-06-29 |
Family
ID=86902640
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2022/046401 WO2023120417A1 (ja) | 2021-12-20 | 2022-12-16 | 食鳥腿肉筋入れ装置及び食鳥腿肉自動筋入れ方法 |
Country Status (5)
Country | Link |
---|---|
JP (1) | JP2023091632A (ja) |
KR (1) | KR20230160338A (ja) |
CN (1) | CN117177671A (ja) |
AU (1) | AU2022417978A1 (ja) |
WO (1) | WO2023120417A1 (ja) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6089882U (ja) * | 1983-11-29 | 1985-06-20 | 株式会社前川製作所 | 鶏肉の脱骨用切り割き装置 |
JP4073133B2 (ja) | 1999-11-25 | 2008-04-09 | 株式会社前川製作所 | 食鶏腿肉脱骨用自動筋入れ方法とその装置 |
WO2008136513A1 (ja) * | 2007-05-02 | 2008-11-13 | Mayekawa Mfg. Co., Ltd. | 食肉用家畜屠体の筋入れ方法及び装置、並びに筋入れ用切断動作プログラム |
WO2019131362A1 (ja) * | 2017-12-25 | 2019-07-04 | 株式会社前川製作所 | 骨付き肉の筋入れ装置及び骨付き肉の筋入れ方法 |
WO2021230072A1 (ja) * | 2020-05-12 | 2021-11-18 | 株式会社前川製作所 | ワーク計測装置及び筋入れシステム |
-
2021
- 2021-12-20 JP JP2021206462A patent/JP2023091632A/ja active Pending
-
2022
- 2022-12-16 WO PCT/JP2022/046401 patent/WO2023120417A1/ja active Application Filing
- 2022-12-16 AU AU2022417978A patent/AU2022417978A1/en active Pending
- 2022-12-16 KR KR1020237036047A patent/KR20230160338A/ko unknown
- 2022-12-16 CN CN202280029960.3A patent/CN117177671A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6089882U (ja) * | 1983-11-29 | 1985-06-20 | 株式会社前川製作所 | 鶏肉の脱骨用切り割き装置 |
JP4073133B2 (ja) | 1999-11-25 | 2008-04-09 | 株式会社前川製作所 | 食鶏腿肉脱骨用自動筋入れ方法とその装置 |
WO2008136513A1 (ja) * | 2007-05-02 | 2008-11-13 | Mayekawa Mfg. Co., Ltd. | 食肉用家畜屠体の筋入れ方法及び装置、並びに筋入れ用切断動作プログラム |
WO2019131362A1 (ja) * | 2017-12-25 | 2019-07-04 | 株式会社前川製作所 | 骨付き肉の筋入れ装置及び骨付き肉の筋入れ方法 |
WO2021230072A1 (ja) * | 2020-05-12 | 2021-11-18 | 株式会社前川製作所 | ワーク計測装置及び筋入れシステム |
Also Published As
Publication number | Publication date |
---|---|
JP2023091632A (ja) | 2023-06-30 |
AU2022417978A1 (en) | 2023-11-09 |
KR20230160338A (ko) | 2023-11-23 |
CN117177671A (zh) | 2023-12-05 |
TW202337322A (zh) | 2023-10-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101896854B1 (ko) | 닭안심 채취 장치 | |
JP5331244B2 (ja) | 骨付き腿肉の脱骨方法及び装置 | |
EP1929874A2 (en) | Method and device for removing a bone from an extremity of a slaughter animal | |
JP4908148B2 (ja) | 骨付き肉の自動脱骨装置 | |
CN106659173B (zh) | 用于处理脱羽的全腿家禽产品的方法和系统 | |
US4503587A (en) | Automatic poultry breast processing machine and method | |
KR20140120301A (ko) | 가금류를 처리하기 위한 방법 및 설비 | |
JPWO2009139032A1 (ja) | うで部位又はもも部位の脱骨方法及び装置 | |
JP4073133B2 (ja) | 食鶏腿肉脱骨用自動筋入れ方法とその装置 | |
EP3099179B1 (en) | Method and apparatus for measuring meat products moving sequentially along a meat processing line | |
JP4190705B2 (ja) | 腿肉分離方法とその装置 | |
WO2023120417A1 (ja) | 食鳥腿肉筋入れ装置及び食鳥腿肉自動筋入れ方法 | |
TWI834437B (zh) | 家禽腿肉切痕裝置以及家禽腿肉自動切痕方法 | |
JP4908147B2 (ja) | 骨付き肉の脱骨方法及び装置 | |
CA3105929C (en) | Support for carrying a chicken through a deboning process | |
CS226704B2 (en) | Apparatus for cropping slaughterhouse pigs | |
WO2023120419A1 (ja) | 食鳥腿肉脱骨装置及び食鳥腿肉脱骨方法 | |
US20230404089A1 (en) | Apparatus and method for processing poultry carcasses | |
JPH0467937B2 (ja) | ||
JP2000125752A (ja) | 屠殺した動物の頭から肉を回収する装置 | |
AU633050B2 (en) | A method and means for opening animal carcasses | |
WO1994019958A1 (en) | A method and means of boning meat | |
WO2019002255A1 (en) | CUTTING SYSTEM WITH CUTTER KNIFE BLADE FOR BONING MEAT | |
JPH0793861B2 (ja) | 屠体処理装置のレッグプロセッサー |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 22911120 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 20237036047 Country of ref document: KR Kind code of ref document: A |
|
WWE | Wipo information: entry into national phase |
Ref document number: 18287831 Country of ref document: US Ref document number: AU2022417978 Country of ref document: AU Ref document number: 1020237036047 Country of ref document: KR Ref document number: 2022417978 Country of ref document: AU |
|
ENP | Entry into the national phase |
Ref document number: 2022417978 Country of ref document: AU Date of ref document: 20221216 Kind code of ref document: A |