Agitating – With sampling
Patent
1997-08-21
1999-07-06
Soohoo, Tony G.
Agitating
With sampling
B01F 1500
Patent
active
059189770
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a method of mixing inhomogeneous flowable food material, fodder material or pharmaceutical material in a tank provided with mixing devices, said method comprising measuring and registering the content of one or a number of components in samples taken from the material in the tank.
BACKGROUND ART
Minced or comminuted meat, e.g. for use in hamburgers, is traditionally produced from raw materials in the form of meat and fat obtained when processing or trimming carcass cuts and the like. The raw materials are coarsely comminuted down to a particle size of 10-15 mm and are placed in respective tanks or tubs, of which one e.g. contains pure meat and another one fat-containing meat or possibly pure fat. The desired composition of the finished product is provided by mixing the various types of meat and fat raw material in predetermined ratios, so that the mixture will fulfil certain specifications with regard to fat, protein etc. When the correct ratio has been achieved, the raw materials are mixed in the best possible manner without spoiling them by "overmixing". Then, the mixture is discharged from the tank and finally comminuted to the desired particle size, after which the product is used for making hamburgers, sausage meat or other products.
Especially the fat content in the raw materials can vary considerably, and for this reason it is necessary to determine the fat content once or a number of times to ensure that the finished product fulfils the specifications. Either a direct or an indirect method may be used to ensure that the finished product has the specified fat content.
The direct method consists in that the operator, on the basis of her or his experience, will introduce the various types of raw materials in the mixer in proportions estimated to make the mixture contain a surplus of meat. When the ingredients have been mixed, the operator takes a sample that is analysed for fat content. Based on the result of the analysis, the operator adjusts the mixture by adding a calculated amount of fat-containing raw material. After renewed mixing, a new sample is taken and analysed. The result of this analysis will normally fulfil the specifications, so that all that now remains is to complete the mixing process.
The method requires much time and effort to ensure that the finished product complies with the specifications. Even then, the content of the various ingredients in the finished product will vary considerably within the limits of the specifications, so that in may cases, the product will lie relatively far from the optimum. If adjustments and mixing operations have to be repeated too often, problems with so-called "overmixing" can arise, manifesting themselves as formation of fat smears and exudates, impairing the quality of the product. In many establishments, however, the method is preferred, as it is flexible and makes it possible to use the raw materials in their original state and without having to analyse them.
The indirect method consists in that each and every batch of raw materials is analysed for its content of fat, protein and water. In other words: from each and every container or tub containing raw material, samples have to be taken and analysed. After this, the results of the analyses are used to calculate the quantity of each type of raw material to be used for producing a finished product with predetermined specifications. The calculation is preferably carried out using a special computer program, as it may be necessary to use 5-10 different types of raw materials. If all instructions are followed, the finished product will comply with the specifications.
This method tends to be preferred by an increasing number of establishments, as it makes it possible to avoid "overmixing" and to come closer to the optimum composition or to comply with stricter specifications.
With both methods, the fat content is determined by means of one of the usual methods of analysis in the meat-processing industry, of which some are carried out "at line", i.e
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Reichert et al. "Kostenersparnis bei der Fertigung von Wurstwaren durch programmgesteuerte Rezepturoptimierung", Fleischerei-Technik, 1993, vol. 44(6), pp. 438-440, pp. 443.
Borggaard Claus
Jensen Hilmer
Petersen Freddy
Thorup Jens Havn
Soohoo Tony G.
Wolfking Danmark A/S
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