WO1995030518A1 - Method of dividing a food block into portions - Google Patents
Method of dividing a food block into portions Download PDFInfo
- Publication number
- WO1995030518A1 WO1995030518A1 PCT/EP1995/001332 EP9501332W WO9530518A1 WO 1995030518 A1 WO1995030518 A1 WO 1995030518A1 EP 9501332 W EP9501332 W EP 9501332W WO 9530518 A1 WO9530518 A1 WO 9530518A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cutting
- portions
- block
- process according
- dividing
- Prior art date
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
- B26D3/00—Cutting work characterised by the nature of the cut made; Apparatus therefor
- B26D3/24—Cutting work characterised by the nature of the cut made; Apparatus therefor to obtain segments other than slices, e.g. cutting pies
Definitions
- the invention relates to a process of cutting frozen fish blocks into a number of portions.
- NL 810051 describes a process for cutting frozen gateaux into slices. The cutting is performed by a slicing device which has a cutter head consisting of a central cylindrical knife with connected radial knives on its outer wall. NL 8100051 teaches that it is impossible to cut the gateaux into 14 wedge-shaped slices with a cutting tool consisting of 14 radial knives meeting in the centre because the central part of the hard gateaux would be entirely crushed upon cutting.
- the present invention provides a process of dividing a frozen food block into portions without substantial wastage comprising cutting the frozen food block along planes radiating outwardly from 1 or more common apex points, wherein the cutting technique is selected from liquid jet cutting, ultrasonic cutting, shear pressing, guillotine cutting and cleaving.
- each portion will contain an apex provided where the portion meets a common apex point.
- apex point is meant a point at which an apex of one of the portions is in contact with an apex of at least a number of the other portions.
- the block is divided into portions by means of from 1 to 3 common apex points.
- the portions are provided with a non-uniform shape.
- non-uniform shape is meant that the portions do not all have the same shape. However, one portion may have the same shape as other portions.
- the starting block may be of any suitable shape and dimension.
- the block may have a thickness equal to the thickness of the desired end-product.
- the portions so provided may be reduced to the required final thickness of the end-product.
- portions provided by cutting the block along planes radiating outwardly from one or more common apex points may be further reduced in size as required by one or more further cuts.
- the portions provided are of equal volume/weight.
- the blocks are portioned in such a way that none of the portions contain an angle of 90°.
- the liquid jet is a water jet.
- oils which are compressible to the required pressure without crystallisation are also suitable.
- the pressure of liquid provided by the liquid jet is preferably from 5,000 - 100,000 psi, more preferably from 5,000 - 55,000 psi, most preferably from 30,000 to 55,000 psi.
- Cutting is preferably carried out at a temperature of from -30°C to +20°C corresponding to the processing temperature for the food product being cut.
- the cutting speed will depend on the equipment being used but will generally be between O.lm/min to lOOm/min.
- the nozzle used to direct the liquid jet onto the food product will preferably have a diameter of from 0.1 to 0.25 mm, the distance between the nozzle and the food product being kept to a minimum to prevent the spread of the jet.
- Suitable ultrasonic cutting techniques are described in, for example, FR 2 620 071, EP 353 415, EP 584,670 and in our co-pending European application number EP 94307089.6.
- Figures 1 to 4 show examples of suitable cutting patterns.
- Figure 1 shows an example of dividing a block using 1 common apex point.
- Figure 2 shows a further example of dividing a block using 1 common apex point.
- Figure 3 shows an example of dividing a block using 2 common apex points.
- Figure 4 shows a further example of dividing a block using 2 common apex points wherein portions numbered 5 may optionally be further divided as shown by the dotted line A-A in order to provide portions all having the same volume/weight.
- FIG. 5 represents portions in Figure 4 which may be optionally divided along the dotted line A-A to provide portions all having the same weight/volume.
- a frozen fish block (254 x 241 x 11mm) was cut into 10 portions of equal volume as shown in Figure 2.
- the block was cut using a water-jet cutting system (ISIN CNC waterjet cutting system, Bordeaux, France) .
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- Life Sciences & Earth Sciences (AREA)
- Forests & Forestry (AREA)
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Perforating, Stamping-Out Or Severing By Means Other Than Cutting (AREA)
Abstract
A process of dividing a frozen food block (1) into portions (2) without substantial wastage is disclosed. The portions (2) provided preferably have a non-uniform shape. The process comprises cutting the block (1) along planes radiating outwardly from one or more common apex points (3) wherein the cutting technique is selected from liquid jet cutting, ultrasonic cutting, shear pressing, guillotine cutting and cleaving.
Description
METHOD OF DIVIDING A FOOD BLOCK INTO PORTIONS.
Field of the Invention
The invention relates to a process of cutting frozen fish blocks into a number of portions.
Background to the Invention and Prior Art
It is common practice in the food industry to prepare frozen coated fish products from frozen fish blocks. The blocks are currently divided into uniform trapezoidal or fish finger shapes, enabling portions to be provided with minimum wastage.
It is however highly desirable to be able to reduce a standard frozen fish block into portions having a non- uniform shape, without substantial wastage, each portion preferably having the same volume/weight. Such portions are more appealing to the consumer because they have a less manufactured or more natural appearance.
However, to date, no process has been provided which enables frozen food blocks to be portioned in this way.
NL 810051 describes a process for cutting frozen gateaux into slices. The cutting is performed by a slicing device which has a cutter head consisting of a central cylindrical knife with connected radial knives on its outer wall. NL 8100051 teaches that it is impossible to cut the gateaux into 14 wedge-shaped slices with a cutting tool consisting of 14 radial knives meeting in the centre because the central part of the hard gateaux would be entirely crushed upon cutting.
However, we have now been able to solve this problem and
are able to cut a frozen food product where the cutting process provides cutting planes which radiate from one or more central points.
Disclosure of the Invention
Accordingly the present invention provides a process of dividing a frozen food block into portions without substantial wastage comprising cutting the frozen food block along planes radiating outwardly from 1 or more common apex points, wherein the cutting technique is selected from liquid jet cutting, ultrasonic cutting, shear pressing, guillotine cutting and cleaving.
By cutting in this way each portion will contain an apex provided where the portion meets a common apex point.
By common apex point is meant a point at which an apex of one of the portions is in contact with an apex of at least a number of the other portions.
Preferably the block is divided into portions by means of from 1 to 3 common apex points.
Preferably the portions are provided with a non-uniform shape. By non-uniform shape is meant that the portions do not all have the same shape. However, one portion may have the same shape as other portions.
It is an essential feature of our invention that in order to produce portions as required, without substantial wastage, that the block is cut along planes radiating outwardly from 1 or more common apex points. It is not, however, necessary that all or some of the common apex points are in the centre of the block.
The starting block may be of any suitable shape and
dimension. Advantageously the block may have a thickness equal to the thickness of the desired end-product. However, alternatively, once the block has been cut along planes radiating outwardly from 1 or more common apex points, the portions so provided may be reduced to the required final thickness of the end-product.
Furthermore, the portions provided by cutting the block along planes radiating outwardly from one or more common apex points may be further reduced in size as required by one or more further cuts.
Preferably the portions provided are of equal volume/weight.
Preferably the blocks are portioned in such a way that none of the portions contain an angle of 90°.
It is very difficult, if not impossible, to achieve such cutting patterns with conventional sawing techniques because it is very difficult to achieve the required common apex point or points. It is therefore essential that known techniques such as, for example, liquid-jet cutting, ultrasonic cutting, shear pressing, guillotine cutting or cleaving are used. Most preferably liquid-jet cutting or ultrasonic cutting are used to provide the required portions.
Liquid jet cutting techniques are described in US 5 031 496.
Preferably the liquid jet is a water jet. However, oils which are compressible to the required pressure without crystallisation are also suitable.
The pressure of liquid provided by the liquid jet is preferably from 5,000 - 100,000 psi, more preferably from
5,000 - 55,000 psi, most preferably from 30,000 to 55,000 psi.
Cutting is preferably carried out at a temperature of from -30°C to +20°C corresponding to the processing temperature for the food product being cut.
The cutting speed will depend on the equipment being used but will generally be between O.lm/min to lOOm/min.
The nozzle used to direct the liquid jet onto the food product will preferably have a diameter of from 0.1 to 0.25 mm, the distance between the nozzle and the food product being kept to a minimum to prevent the spread of the jet.
It is preferred that once cut the individual portions are separated away from each other to prevent the edges from freezing together again.
Suitable ultrasonic cutting techniques are described in, for example, FR 2 620 071, EP 353 415, EP 584,670 and in our co-pending European application number EP 94307089.6.
Description of the Drawings
Figures 1 to 4 show examples of suitable cutting patterns.
Figure 1 shows an example of dividing a block using 1 common apex point.
Figure 2 shows a further example of dividing a block using 1 common apex point.
Figure 3 shows an example of dividing a block using 2 common apex points.
Figure 4 shows a further example of dividing a block using
2 common apex points wherein portions numbered 5 may optionally be further divided as shown by the dotted line A-A in order to provide portions all having the same volume/weight.
In the figures:
1 represents the block
2 represents a portion 3 represents a common apex point
4 represents an apex of a portion
5 represents portions in Figure 4 which may be optionally divided along the dotted line A-A to provide portions all having the same weight/volume.
Examples
The invention is illustrated by the following examples.
Example 1
A frozen fish block (254 x 241 x 11mm) was cut into 10 portions of equal volume as shown in Figure 2. The block was cut using a water-jet cutting system (ISIN CNC waterjet cutting system, Bordeaux, France) .
Each portion had 0% breakage and the wastage was very low.
Claims
1. A process of dividing a frozen food block into portions without substantial wastage comprising cutting the frozen food block along planes radiating outwardly from 1 or more common apex points, wherein the cutting technique is selected from liquid jet cutting, ultrasonic cutting, shear pressing, guillotine cutting or cleaving.
2. A process according to claim 1 wherein the block is divided by means of from 1 to 3 common apex points.
3. A process according to claim 1 or 2 wherein the block is divided into portions having a non-uniform shape.
4. A process according to any preceding claim wherein each portion is of equal volume/weight.
5. A process according to any preceding claim wherein none of the portions contains an angle of 90°.
6. A process according to any preceding claim wherein the block is cut using liquid-jet cutting or ultrasonic cutting.
7. A process according to claim 6 wherein the liquid used in liquid-jet cutting is water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU23061/95A AU2306195A (en) | 1994-05-05 | 1995-04-11 | Method of dividing a food block into portions |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP94303245.8 | 1994-05-05 | ||
| EP94303245 | 1994-05-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1995030518A1 true WO1995030518A1 (en) | 1995-11-16 |
Family
ID=8217692
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP1995/001332 WO1995030518A1 (en) | 1994-05-05 | 1995-04-11 | Method of dividing a food block into portions |
Country Status (2)
| Country | Link |
|---|---|
| AU (1) | AU2306195A (en) |
| WO (1) | WO1995030518A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0956929A2 (en) † | 1998-05-14 | 1999-11-17 | ALPMA Alpenland Maschinenbau GmbH | Apparatus for cutting a product in wedge-like pieces |
| US6032561A (en) * | 1997-09-18 | 2000-03-07 | Colborne Corporation | Apparatus for ultrasonic cutting of food products |
| US6070509A (en) * | 1997-09-18 | 2000-06-06 | Colbourne Corporation | Method for ultrasonic cutting of food products |
Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1657483A (en) * | 1925-02-27 | 1928-01-31 | Benjamin J Rabin | Cheese-cutting device |
| US2062170A (en) * | 1935-06-17 | 1936-11-24 | Jesse M Forester | Sandwich cutting machine |
| US3800363A (en) * | 1972-12-29 | 1974-04-02 | Laitram Corp | Tuna butchering method and system |
| NL8100051A (en) * | 1981-01-07 | 1981-08-03 | Op T Root Maschf B V | Deep-frozen gateau is cut into central piece and sectors - then decorated and re-frozen for storage and distribution to point of sale |
| US4386465A (en) * | 1981-03-31 | 1983-06-07 | Norio Ezaki | Cutting apparatus for frozen food |
| DE8509341U1 (en) * | 1985-03-28 | 1985-05-15 | Grenzdörffer, Volker, 8000 München | Device for marking the cake pieces on cakes |
| EP0144513A1 (en) * | 1983-11-03 | 1985-06-19 | Burkhard Topp | Device for the mechanical dividing of cheese loafs or blocks |
| FR2592830A1 (en) * | 1986-01-13 | 1987-07-17 | Daudignac Jean | Confectionery mould forming a plate to be cut out |
| DE3714677A1 (en) * | 1987-05-02 | 1988-11-10 | Messer Griesheim Gmbh | Method for processing meat and fish |
| WO1989008983A1 (en) * | 1988-03-22 | 1989-10-05 | Design Systems, Inc. | Method and apparatus for automatically cutting food products to predetermined weight or shape |
| EP0419372A1 (en) * | 1989-08-22 | 1991-03-27 | Fromageries Reybier | Method for portioning cheese and portions obtained |
| US5031496A (en) * | 1990-05-16 | 1991-07-16 | General Mills, Inc. | Apparatus and method utilizing a water jet for cutting frozen fish slabs into a plurality of individual portions |
| WO1993006010A1 (en) * | 1991-09-25 | 1993-04-01 | Walter Niemetz | Process and device for cutting a culinary preparation into portions and packaging said portions, applications of said process and device |
| EP0536507A2 (en) * | 1991-10-11 | 1993-04-14 | Burkhard Topp | Device for splitting a whole cheese |
| WO1994022646A1 (en) * | 1993-04-02 | 1994-10-13 | Geo Research S.A.R.L. | Cutting method and apparatus using a jet of cryogenic fluid |
-
1995
- 1995-04-11 WO PCT/EP1995/001332 patent/WO1995030518A1/en active Application Filing
- 1995-04-11 AU AU23061/95A patent/AU2306195A/en not_active Abandoned
Patent Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1657483A (en) * | 1925-02-27 | 1928-01-31 | Benjamin J Rabin | Cheese-cutting device |
| US2062170A (en) * | 1935-06-17 | 1936-11-24 | Jesse M Forester | Sandwich cutting machine |
| US3800363A (en) * | 1972-12-29 | 1974-04-02 | Laitram Corp | Tuna butchering method and system |
| NL8100051A (en) * | 1981-01-07 | 1981-08-03 | Op T Root Maschf B V | Deep-frozen gateau is cut into central piece and sectors - then decorated and re-frozen for storage and distribution to point of sale |
| US4386465A (en) * | 1981-03-31 | 1983-06-07 | Norio Ezaki | Cutting apparatus for frozen food |
| EP0144513A1 (en) * | 1983-11-03 | 1985-06-19 | Burkhard Topp | Device for the mechanical dividing of cheese loafs or blocks |
| DE8509341U1 (en) * | 1985-03-28 | 1985-05-15 | Grenzdörffer, Volker, 8000 München | Device for marking the cake pieces on cakes |
| FR2592830A1 (en) * | 1986-01-13 | 1987-07-17 | Daudignac Jean | Confectionery mould forming a plate to be cut out |
| DE3714677A1 (en) * | 1987-05-02 | 1988-11-10 | Messer Griesheim Gmbh | Method for processing meat and fish |
| WO1989008983A1 (en) * | 1988-03-22 | 1989-10-05 | Design Systems, Inc. | Method and apparatus for automatically cutting food products to predetermined weight or shape |
| EP0419372A1 (en) * | 1989-08-22 | 1991-03-27 | Fromageries Reybier | Method for portioning cheese and portions obtained |
| US5031496A (en) * | 1990-05-16 | 1991-07-16 | General Mills, Inc. | Apparatus and method utilizing a water jet for cutting frozen fish slabs into a plurality of individual portions |
| WO1993006010A1 (en) * | 1991-09-25 | 1993-04-01 | Walter Niemetz | Process and device for cutting a culinary preparation into portions and packaging said portions, applications of said process and device |
| EP0536507A2 (en) * | 1991-10-11 | 1993-04-14 | Burkhard Topp | Device for splitting a whole cheese |
| WO1994022646A1 (en) * | 1993-04-02 | 1994-10-13 | Geo Research S.A.R.L. | Cutting method and apparatus using a jet of cryogenic fluid |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6032561A (en) * | 1997-09-18 | 2000-03-07 | Colborne Corporation | Apparatus for ultrasonic cutting of food products |
| US6070509A (en) * | 1997-09-18 | 2000-06-06 | Colbourne Corporation | Method for ultrasonic cutting of food products |
| EP0956929A2 (en) † | 1998-05-14 | 1999-11-17 | ALPMA Alpenland Maschinenbau GmbH | Apparatus for cutting a product in wedge-like pieces |
| EP0956929B2 (en) † | 1998-05-14 | 2009-02-18 | ALPMA Alpenland Maschinenbau GmbH | Apparatus for cutting a product in wedge-like pieces |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2306195A (en) | 1995-11-29 |
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