Sauce application device and application method

Abstract

A method for coating a skewered food with sauce, the method comprising the steps of: positioning the skewered food on an upper surface of a lower conveyor; transporting the skewered food towards a coating position of an automatic coating machine, the coating position comprising an upper conveyor having a bottom surface and a lower conveyor having a top surface, the upper conveyor and the lower conveyor being spaced a distance from each other such that the skewered food simultaneously contacts the bottom surface of the upper conveyor and the top surface of the lower conveyor at the coating position; and transferring sauce to an outer surface of the skewered food as the skewered food is transported through the coating position.

Description

[Technical field]

[0001] (CROSS REFERENCE TO RELATED APPLICATIONS) This application claims the benefit of U.S. Provisional Patent Application No. 63 / 224,053, filed July 21, 2021, which is incorporated by reference herein in its entirety.

[0002] FIELD OF THEINVENTION The present invention relates generally to an apparatus and method for applying sauces to food products, and more particularly to an apparatus and method for applying a coating of sauce (e.g., sweet soy sauce) to skewers of food products (e.g., meatballs) moving along a production line. [Background technology]

[0003] Tsukune or Japanese meatballs are a popular food that can be made with a wide variety of ingredients, such as ground meat (e.g., chicken, pork, fish, or other meat mixtures and / or products), eggs, ginger, grated onion, soy sauce, spices, and / or other ingredients. The mixture is desirably easily formable into individual meat products, such as meatballs or patties, which can then be optionally partially cooked, such as by boiling, grilling, or frying. The meatballs or patties can then be coated with sauce, which is generally accomplished by brushing the sauce onto the meat products by hand or by dipping each meat product into the sauce. The sauce-coated meat products can then be frozen and packaged, so that the consumer need only perform one or more final cooking steps to heat the sauce-coated meat products to the desired temperature for consumption.

[0004] At some point between the cooking step and the coating process, it is common for meat products to be skewered onto thin bamboo skewers or the like. These skewers provide a convenient way for the consumer to remove each product from its packaging, move it to the cooking site (e.g., a grill), and then eat the product after cooking without having to touch the product with their hands. However, the use of skewers complicates the coating process, as it is desirable for the skewers to be relatively clean or "saucy-free" and for there to be minimal sauce between adjacent meat products. Thus, it is generally undesirable to dip the skewered meat products into a container of sauce during their processing, as the sauce will be transferred to the skewers between the meat products and / or onto the skewer itself. In addition, when such application is performed by hand, it can be difficult for an operator to apply a consistent amount of sauce to the meat products. It is therefore desirable to provide an apparatus and method for automatically coating a skewered food product with a controlled amount of sauce that provides a product with a uniform coating or drizzle of a desired amount of sauce on the exterior surface. Summary of the Invention

[0005] Aspects of the invention described herein are directed to coating apparatus and methods for automatically applying or "dripping" a sauce or coating onto food products, such as skewered meatballs. In embodiments of the invention, the coating process controls the amount of sauce used and reduces variability in the amount and location of sauce applied to each food product. Such apparatus and methods can be automated, thereby increasing production capacity compared to manual coating of products. Additionally, eliminating the need for human handling of the product provides fewer opportunities for contaminants to enter the processing system.

[0006] In one embodiment, an automated sauce sprinkler is provided for applying sauce to at least one food product, the sauce sprinkler including a lower conveyor having a top surface moving in a first direction, an upper conveyor having a bottom surface moving in a second direction different from the first direction, the upper conveyor spaced from the lower conveyor at a sprinkling position by a distance that allows at least one food product to simultaneously contact the bottom surface of the upper conveyor and the top surface of the lower conveyor, and a sauce tray positioned below the lower conveyor for transferring sauce to the at least one food product at the sprinkling position.

[0007] The lower conveyor may be a mesh conveyor. The lower and upper conveyors may be configured to move at the same or different speeds. The applicator may further include a sauce supply pipe for pumping sauce from a sauce supply tank to the sauce tray.

[0008] In one embodiment, a method for coating a skewered food product with sauce is provided, the method including the steps of positioning the skewered food product on an upper surface of a lower conveyor; transporting the skewered food product toward a coating position of an automatic coating machine, the coating position comprising an upper conveyor having a bottom surface and a lower conveyor having a top surface, the upper conveyor and the lower conveyor being spaced a distance from each other such that the skewered food product simultaneously contacts the bottom surface of the upper conveyor and the top surface of the lower conveyor at the coating position; and transferring sauce to an outer surface of the skewered food product as the skewered food product is transported through the coating position.

[0009] In this method, at least one skewer of food may rotate about a central skewer as it is conveyed through the sprinkling location. The method may further include transferring sauce to a sauce tray positioned below the lower conveyor at the sprinkling location during the step of transferring sauce to the outer surface of the skewer of food. In this method, sauce may be continuously transferred to the sauce tray. The upper and lower conveyors may move in different directions and may move at the same or different speeds.

[0010] These and various other features and advantages will become apparent from a reading of the following detailed description. [Brief description of the drawings]

[0011] The present invention will be further described with reference to the accompanying drawings, in which like structure is referenced by like numerals throughout the several views. [Figure 1] 2 is a front view of an exemplary food skewer being coated and then conveyed using the sauce application apparatus and methods described herein. FIG. [Diagram 2] 2 is a top view of a plurality of skewers of an exemplary food product being coated and then conveyed using the sauce application apparatus and methods described herein. [Diagram 3] 1 is a flow chart of an exemplary series of steps for producing a food product using the sauce application apparatus and methods described herein. [Figure 4] 1 is a perspective view of an exemplary embodiment of an apparatus for coating or pouring sauce onto food products; [Diagram 5] FIG. 5 is a side view of the device illustrated in FIG. 4. [Figure 6] FIG. 5 is a perspective view of a portion of the device illustrated in FIG. 4. [Figure 7] 1 is a perspective side view of another exemplary embodiment of an apparatus for coating or pouring sauce onto food products; [Figure 8] FIG. 8 is a front view of the apparatus illustrated in FIG. 7, further illustrating a portion of the conveyor. [Figure 9] FIG. 8 is a front perspective view of the device illustrated in FIG. 7. [Figure 10] 1 is a front view of another exemplary embodiment of an apparatus for coating or pouring sauce onto food products; [Figure 11] FIG. 11 is a top view of the device illustrated in FIG. [Figure 12] FIG. 11 is a side view of the device illustrated in FIG. [Figure 13]13 is a cross-sectional side view of the device of FIG. 10 taken along section line AA of FIG. 12. [Figure 14] FIG. 14 is an enlarged view of the portion of the device of FIG. 13 designated by circle B. [Figure 15] FIG. 11 is a side view of a portion of the device illustrated in FIG. 10. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Referring now to the figures, where components are numbered similarly throughout the several views, and initially to Figures 1 and 2, there is shown a plurality of meatballs 10 on a skewer after a coating layer of sauce has been applied to the exterior surface thereof using the equipment and process described herein. Specifically, Figure 1 illustrates three meatballs 10 on a skewer with their exterior surfaces coated with sauce exiting the equipment, while Figure 2 illustrates the plurality of skewers with meatballs 10 as they move along a conveyor to another processing step after being coated with sauce.

[0013] In accordance with the exemplary embodiment of the equipment and process described herein, the portion of the skewer extending beyond the meatball 10 has minimal or no sauce applied, and the area of ​​the meatball 10 closest to the skewer has minimal or no sauce applied, i.e., sauce is generally applied to the outer periphery of the meatball 10 furthest from the skewer.

[0014] 3 is a flow chart of an exemplary method 20 for producing a food product using the sauce application equipment and methods described herein, which is intended to be illustrative. In some embodiments, method 20 may be accomplished with one or more additional operations not described and / or without one or more of the operations described. Additionally, the order in which operations of method 20 are illustrated in FIG. 3 and described below is not intended to be limiting.

[0015] In some embodiments, the steps of method 20 may be controlled by one or more processing devices that electronically process information to coordinate the various process steps. The processing devices may include one or more devices that perform some or all of the operations of method 20 in response to instructions electronically stored on an electronic storage medium. The processing devices may include one or more devices configured through hardware, firmware, and / or software specifically designed for performing one or more of the operations of method 20.

[0016] With continued reference to FIG. 3 , the illustrated method 20 generally involves providing a raw food mix (e.g., ground meat (e.g., chicken, pork, fish, or other meat mix and / or products), eggs, ginger, grated onion, soy sauce, spices, and / or other ingredients) to a production line where several processing steps take place. However, it is understood that such food mixes are intended to be representative only, and a wide variety of different ingredients may be used instead, including food mixes that do not include any meat products. For example, fruits, vegetables, and other food products or mixes may be used with the methods and apparatus described herein. Thus, it is understood that the description herein referring to meatballs is intended to encompass similar processing of other food products. In any event, after the processing steps described herein are completed, the processed food products will generally be frozen and packaged, so that the only further steps that a consumer would need to take are to remove these frozen foods from the packaging and cook the food products in some type of oven according to the instructions provided.

[0017] The method 20 includes a step or operation 22 of blending or mixing the raw food mixture until a desired consistency is achieved. The food mixture may also be optionally pickled or otherwise processed, as represented by step or operation 24. The pickle may include a wide variety of ingredients, such as a relatively homogenous solution including water, seasonings, spices, salt, sauces, sugars, starches, flavorings, emulsifiers, and the like. The pickle may vary widely depending on the recipe and the desired taste and texture of the final product. After mixing and optional incorporation of the pickle into the food mixture, it is ready for further processing.

[0018] The next step 26 involves forming the food mixture into individual balls, referred to herein as "meatballs", although it is understood that, as explained above, in some cases the mixture may not include any meat products, and may in fact include foodstuffs such as fruits or vegetables already provided in a final form. If a meat mixture is provided to step 26, the meatballs may be formed by hand, in one example. However, a forming machine may instead be used to automatically or semi-automatically form the meatballs into a particular desired shape and size. Additionally, a weighing and / or dispensing machine may be used to provide a metered portion of the food mixture to the forming operation. Often, the shape of the formed meatballs is generally spherical, although it is contemplated that the meatballs may be formed into different regular or irregular shapes. The formed meatballs are placed on a conveyor or other surface to carry them to the next stage of the process. In an exemplary embodiment, the weight of each piece or meatball may be in the range of approximately 35 grams to approximately 45 grams, although the size of each piece may be slightly or significantly smaller or larger than this exemplary weight.

[0019] Optionally, the meatballs may then pass through an inspection station where the food product may be weighed and / or visually inspected. Alternatively, the meatballs may be formed off-site or at a location that is not "in-line" with other processing steps. In such a case, the meatballs may be fed in bulk into a hopper or other large container that includes features that allow the meatballs to be deposited in a single layer on a conveyor in a controlled manner. Alternatively, the food product may be manually removed from the bulk container and placed at a specific location on a moving conveyor.

[0020] The formed meatballs are then conveyed to a first fryer where they are fried in edible oil in a first frying step or operation 28. These food products are fried at an appropriate temperature and time to provide the desired pre-cooking or exterior cooking (e.g., "high-temperature flash frying"). In this manner, the exterior of the meatballs is at least slightly hardened so that the product shape is "set" for the subsequent skewering step. One method of controlling the amount of frying can be to vary the speed of the conveyor that moves the food products through these processes. The meatballs can optionally be conveyed to a second fryer after the first frying step. In an exemplary process, the meatballs are fried in the first fryer in oil at a temperature of approximately 190 degrees Celsius for approximately 60 seconds, then fried in the second fryer in oil at a temperature of approximately 160 degrees Celsius for approximately 130 seconds. The times and temperatures can vary slightly or significantly from these exemplary frying parameters. At least a portion of the inside of the meatball may be uncooked after the frying step and may have a core temperature of, for example, approximately 50-60 degrees Celsius.

[0021] The fried or partially fried food products are then conveyed to a skewering station where a skewering operation 30 takes place. At this step, one or more operators may be positioned relative to the conveyor so that individual meatballs can be picked up and pierced with a skewer (e.g., a bamboo skewer). This skewering process may be performed manually or automatically. In the exemplary illustrated embodiment, three of such meatballs are placed on each skewer, although more or less than three meatballs are possible. It is generally desired that a portion of the skewer extend beyond the meatballs so that the consumer can grasp the skewer portion without having to touch the meatball.

[0022] The skewered meatballs are then transported to an oven where they are further cooked, as represented by step or operation 32. This step involves baking the skewered meatballs at an appropriate temperature and time to achieve the desired cooking of the meatballs. In an exemplary embodiment, the oven temperature is approximately 125 degrees Celsius, and the meatballs will be cooked at this temperature for approximately 11-14 minutes and / or until their core temperature is in the range of approximately 70-88 degrees Celsius. Cooking times and temperatures may vary slightly or significantly from this exemplary embodiment depending on the size of the meatballs, the amount of pre-cooking that has occurred, and a wide variety of other factors. In an exemplary operation, the meatballs are moved through the oven via a conveyor. Either before or after exiting the oven, the skewered meatballs can be manipulated, either manually or automatically, such that the length of the skewer is generally perpendicular to the direction in which the skewered meatballs are being transported.

[0023] The skewered meatballs are then conveyed to a basting machine where a basting or sauce is applied to the exterior surface of the skewered meatballs, as represented by basting step 34. Typically, such basting machines include one or more belts (e.g., mesh belts), conveyors, and / or rollers to move the skewered meatballs forward and through a lower sauce tray. The conveyor includes openings or spaces through which the sauce can contact the food product being conveyed on the upper surface of the conveyor. An upper conveyor or belt can be provided that includes multiple openings or a mesh pattern. The conveyor can be positioned such that the upper conveyor or belt contacts the product being conveyed by the lower conveyor. The speeds of the upper and lower conveyors can run at the same or different speeds such that when both conveyors are in contact with the meatballs, the skewered meatballs rotate about the axis of their associated skewer during the basting operation. Further details of exemplary equipment contemplated for this basting step are described and illustrated herein.

[0024] The sauce used with the equipment and methods for this pouring step described herein can have a wide variety of characteristics, depending on the desired taste, texture, etc. of the final product. A wide range of sauce viscosities can be used, with an exemplary sauce having a viscosity range of 40 seconds to 1 minute. In any case, the sauce used for pouring is selected to provide the desired texture and taste to the final food product.

[0025] After the baking step is complete, the meatballs may be further transported to a freezing station where they are held for a time required to sufficiently freeze the meatballs, as represented by freezing step 36. In an exemplary process, the products are flash frozen by a spiral freezer at a temperature approximately below -22 degrees Celsius. The frozen food product may then be removed from the freezer and packaged for shipment to the consumer, as represented by packaging step 38. The frozen food product may also be stored in a refrigerated location before or after shipment from the processing area.

[0026] 4-6, various views of an exemplary embodiment of a sprinkling machine or device 40 for coating or sprinkling a food product with sauce are provided. The machine 40 is designed to perform the sprinkling step 34 discussed above with respect to the exemplary method of FIG. 3. In general, the machine 40 includes a lower conveyor 42 along which the food product can move during the sprinkling process, and a guide support 44 for the upper conveyor (not illustrated in this figure to more clearly illustrate the other components of the machine 40). With reference to FIG. 5, for example, the upper conveyor can move in a clockwise direction, while the lower conveyor moves in a counterclockwise direction. The speed at which the upper and lower conveyors move relative to each other can be adjusted and regulated to rotate the food product, such as a skewered meatball, while the sauce is transferred to the outer surface of the meatball. In one embodiment, the conveyor speed is adjusted to cause at least one complete rotation of the meatball during the sprinkling operation, thereby allowing the sauce to be applied to the entire circumference of the meatball.

[0027] As best shown in FIG. 6, the upper part of the threader 40 includes an upper belt system 46 having two guide supports 44 positioned across the width of the machine 40. The upper belt system 46 includes several shaft rollers 48 extending between the guide supports 44 and at least one main shaft 50. The upper belt system 46 further includes an upper drive shaft 52 coupled to a motor 54 via a coupling 56 for controlling the rotation of the drive shaft 52. The motor 54 may be protected by a motor cover 58. For clarity of illustration, FIG. 6 does not show a conveyor belt positioned around these rollers and guide supports. However, during operation, a conveyor belt made of mesh or another material is supported by these rollers and guide supports for clockwise movement (as viewed from the right side of the upper belt system 46 in FIG. 6).

[0028] The runner 40 may also include a guide system 70 (see, e.g., FIG. 4) that includes a plurality of guide rails 72 spaced apart across the width of the lower conveyor 40 positioned to support a conveyor belt (e.g., a wire mesh conveyor belt). Below these rails 72 (and the conveyor belt) is a space into which sauce is provided from a supply tank (as described below).

[0029] The drizzler 40 includes a sauce fill pipe or tube 60 through which sauce is transferred from a main sauce supply tank 68 to move the sauce to a sauce dispenser or tray 62. A pump (not shown), covered by a pump cover 66, provides this transfer of sauce from the supply tank 68 to the sauce fill pipe or tube 60. The amount of sauce dispensed can be controlled by adjusting the speed of the pump, as desired. The space below the rail 72 and associated conveyor belt serves as a sauce tray into which sauce is dispensed from the supply tank 68. The sauce is deep enough to contact the lower conveyor 40 on which the meatballs are positioned. As the lower conveyor 40 is running, the meatballs being conveyed pass through the sauce. As the meatballs roll on the conveyor surface, the outer meatballs are coated or drizzled with the desired amount of sauce.

[0030] A gap or slot may be provided between the sauce dispenser 62 and the central area where the sauce is dispensed, the gap or slot being positioned above the path of the top or edge of the top or first meatball of the skewered meatball products. In this manner, sauce will flow through the gap or slot via gravity as the skewered meatballs move along the bottom conveyor, thereby applying sauce to the top or edge of the top or first meatball of each skewer.

[0031] The coating machine 40 may further include components and features for recirculating sauce that overflows or is otherwise not used by the coating process. Such recirculation may be facilitated by a pipe or tube 75 that returns excess sauce to the pump 66 to reuse the sauce in the coating process described above.

[0032] 7-9, various views of another exemplary embodiment of a sprinkling machine or device 140 for coating or sprinkling a food product with sauce are provided. The machine 140 is designed to perform the sprinkling step 34 discussed above with respect to the exemplary method of FIG. 3. In general, the machine 140 includes a lower conveyor 142 that can transport the food product during the sprinkling process, and a guide support 144 for an upper conveyor 145. With reference to FIG. 9, for example, the upper conveyor can move in a clockwise direction, while the lower conveyor moves in a counterclockwise direction. The speed at which the lower conveyor 142 and the upper conveyor 145 are moving relative to each other can be adjusted and regulated to rotate the food product in contact with both conveyors, such as a skewered meatball, while the sauce is applied to the outer surface of the meatball. In one embodiment, the conveyor speed is adjusted to cause at least one complete rotation of the meatball during the sprinkling operation, thereby allowing the sauce to be applied to the entire circumference of the meatball.

[0033] The upper part of the hanging machine 140 includes an upper belt system having two guide supports 144 positioned across the width of the machine 140. The upper belt system includes a number of shaft rollers extending between the guide supports 144 and at least one main shaft 150, similar to those described above with respect to the upper belt system 46. The upper belt system is driven by an upper belt motor (not visible in this view) for controlling the rotation of a drive shaft 152. The upper belt motor may be protected by a motor cover 158. The lower conveyor 142 is driven by a lower belt motor (not visible in this view) protected by a lower belt motor cover 159.

[0034] The drizzler 140 further includes a sauce fill pipe or tube 160 through which sauce is transferred from a main sauce supply tank to deliver the sauce to a sauce dispenser or tray 162. A pump (not shown), covered by a pump cover 166, provides this transfer of sauce from the supply tank to the sauce fill pipe or tube 160. The amount of sauce delivered can be controlled by adjusting the speed of the pump, as desired. A sauce tray or space is positioned below the lower conveyor belt so that the food products come into contact with the sauce as they move along the conveyor in the area of ​​this tray or space. This sauce is transferred to the meatballs to provide the desired amount of drizzle or sauce on the exterior surface of the meatballs.

[0035] 10-15, various views of another exemplary embodiment of a coating machine or apparatus 240 for coating or coating food products with sauce are provided. In this description of the coating machine 240, skewered meatballs 210 are shown in some of the views, with the movement of these meatballs from the right side of the machine or apparatus 240 in FIG. 10 to the left side of the machine or apparatus 240. This machine 240 is designed to perform the coating step 34 discussed above with respect to the exemplary method of FIG. 3. In general, the machine 240 includes a lower conveyor 242 and an upper conveyor 245 that can transport the food products during the coating process. The speed at which the lower conveyor 242 and the upper conveyor 245 are moving relative to each other can be adjusted and regulated to rotate food products in contact with both conveyors, such as the skewered meatballs 210, while the sauce is being applied to the exterior surface of the meatballs. In one embodiment, the conveyor speed is adjusted to cause at least one complete rotation of the meatball 210 during the basting process, thereby allowing the sauce to be applied to the entire periphery of the meatball.

[0036] The applicator 240 may also include a guide system 270 including a plurality of guide rails 272 spaced apart across the width of the lower conveyor positioned to support a conveyor belt (e.g., a wire mesh conveyor belt). A space is provided below the rails 272 (and the conveyor belt) into which the sauce is provided from a supply tank.

[0037] The upper part of the hanging machine 240 includes an upper belt having several shaft rollers extending between guide supports and at least one main shaft, similar to those described above with respect to the upper belt system 46. The upper belt system is driven by an upper belt motor (not visible in this view) for controlling the rotation of a drive shaft 252. The upper belt motor may be protected by an upper belt motor cover 258. The lower conveyor 242 is driven by a lower belt motor (not visible in this view) protected by a lower belt motor cover 259.

[0038] The present invention has been described above with reference to several embodiments thereof. The above detailed description and examples are given for clarity of understanding only. No unnecessary limitations should be taken from the description. It will be apparent to those skilled in the art that many changes can be made in the described embodiments without departing from the scope of the present invention. The above described implementations and other implementations are within the scope of the following claims.

Claims

1. An automatic sauce applicator for applying sauce to at least one food product, the applicator comprising: a lower conveyor including an upper surface that moves in a first direction; an upper conveyor including a bottom surface that moves in a second direction different from the first direction, the upper conveyor being spaced from the lower conveyor at an application position by a distance that allows the at least one food product to simultaneously contact the bottom surface of the upper conveyor and the upper surface of the lower conveyor; a sauce tray positioned below the lower conveyor for transferring sauce to the at least one food product at the application position.

2. The automatic sauce applicator according to claim 1, wherein the lower conveyor includes a mesh conveyor.

3. The automatic sauce applicator according to claim 1 or 2, wherein the lower conveyor and the upper conveyor are configured to move at different speeds.

4. The automatic sauce applicator according to claim 1 or 2, wherein the lower conveyor and the upper conveyor are configured to move at substantially the same speed.

5. The automatic sauce applicator according to claim 1 or 2, further comprising a sauce supply pipe for pumping sauce from a sauce supply tank to the sauce tray.

6. A method of coating a skewered food product with sauce, the method comprising: positioning the skewered food product on the upper surface of a lower conveyor; conveying the skewered food product towards an application position of an automatic sauce applicator, the application position comprising an upper conveyor including a bottom surface and a lower conveyor including an upper surface, the upper conveyor and the lower conveyor being spaced apart from each other by a distance such that the skewered food product simultaneously contacts the bottom surface of the upper conveyor and the upper surface of the lower conveyor at the application position; transferring sauce to the outer surface of the skewered food product as the skewered food product is conveyed through the application position.

7. The method according to claim 6, wherein the at least one skewered food product rotates about a central skewer as it is conveyed through the application position.

8. The method according to claim 6 or 7, further comprising transferring sauce to a sauce tray positioned below the lower conveyor at the application position during the step of transferring sauce to the outer surface of the skewered food product. Claim 9 The method according to claim 8, wherein the source is continuously transferred to the source tray. Claim 10 The method according to claim 6 or 7, wherein the upper conveyor and the lower conveyor are moving in different directions. Claim 11 The method according to claim 6 or 7, wherein the upper conveyor and the lower conveyor are moving at substantially the same speed. Claim 12 The method according to claim 6 or 7, wherein the upper conveyor and the lower conveyor are moving at different speeds.

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