• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    System for the elaboration of boiled blood of birds that being able to guarantee food safety in the terms demanded by both the market and the health authorities, without overlooking the traditional qualities of the product, and which includes a thermo-adjustable transfer line (1) connected to a fast exchanger (2) associated with a pumping system (3) that sends the production to a tank (4) from where it is sent to the cooking room by means of tray-carrying trolleys (5)) to finally go to the area where the cutting machine (7) is located; all this commanded by an automated management system (8), which comprises automatic logical control means, which are associated with a series of actuators, valves, etc., which control and manage the operation of the system, and constantly monitor values temperature, pH, conductivity and blood flow at each point in the system. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2767025A1
    申请号:ES201831214
    申请日:2018-12-14
    公开日:2020-06-15
    发明作者:Ponce Patricio Pujante；Torres M Carmen Pujante
    申请人:Hijos De Juan Pujante S A；
    IPC主号:
    专利说明:

    [0001] System for making boiled blood from birds.
    [0002] Object of the invention
    [0003] The object of the present specification is a system for the elaboration of boiled blood of birds, such as, for example, chicken blood; capable of guaranteeing food safety in the terms demanded by both the market and the health authorities, without overlooking the traditional qualities of the product.
    [0004] Background of the Invention
    [0005] In an increasingly demanding consumer market in guaranteeing food safety for traditional products, the need arises to obtain chicken blood, with the texture and properties of traditional boiled blood.
    [0006] Currently, in the state of the art, there are mainly two types of products that are specified in this regard. On the one hand, there is a cooked product available whose main distinctive feature lies in the fact that the blood has coagulated, and, therefore, said product does not offer the characteristics in terms of flavor, texture, etc. typical of traditional blood. This product has as main advantage that it does more than meet the requirements of the market in food safety.
    [0007] On the other hand, traditional boiled blood is available, which does offer the traditional texture and flavor without reaching the food safety standards' that the current market is demanding, since to obtain coagulated blood it was necessary to collect the blood directly to the cooking mold at the throat of the bird.
    [0008] Therefore, to get boiled chicken blood that meets food standards and, in turn, can meet its qualitative standards, among others, there are several technical problems to be solved both when handling such complex organic matter ( such as bird blood), as in its industrial processing (for its treatment and packaging, maintaining a maximum sanitary hygienic condition that rigorously complies with all applicable regulations).
    [0009] It should be borne in mind that, in the practical example of chicken blood, its handling is more problematic than in the case of mammals, since birds have a circulatory system very similar to mammals (it contains both red blood cells for the oxygen transport, such as white blood cells for the defense of the organism), but less evolved.
    [0010] Birds have a higher oxygen (O 2 ) requirement than mammals, therefore, they have larger red blood cells (erythrocytes) to carry more O 2 . This makes their capillaries (an animal's smallest blood vessels) larger than ours.
    [0011] As for mammalian red blood cells, they are disk-shaped and do not have a cell nucleus, while avian cells are oval and have a nucleus (large size).
    [0012] Human coreless red blood cells are more elastic, this allows them to fold on themselves and adapt better to where they are, especially if it is smaller. However, erythrocytes in chickens do not have these characteristics, which seems to make them more vulnerable to rupture due to poor pumping and incorrect transfer.
    [0013] It will therefore be one of the issues to be solved seeking to adapt the blood pumping or transfer systems from the collection area in the poultry cut-off area to the treatment and packaging area of the same.
    [0015] Trying to overcome the inconveniences of the distance between these areas and ensuring their subsequent cleaning and sanitization of the entire transfer system.
    [0017] Therefore, regarding the handling and preservation of chicken blood, it will be necessary to maintain a series of parameters to achieve an optimal result, in the product obtained, among others:
    [0019] - The temperature of chicken blood is 40.6 —41.9 ° C.
    [0021] - The temperature of the blood in the collection channel must be controlled in such a way that it assures a fast descending vector until it reaches the reactor that is responsible for lowering the temperature in a very short time ratio.
    [0023] - To avoid coagulation kinetics and degeneration of the proteins that form clotting factors, chicken blood should be handled at an ideal temperature of 4 ° C.
    [0025] - Blood should never freeze: The lower limit of the temperature drop will be 2 ° C, and this is relevant, since red blood cells are very sensitive to freezing. If this occurs, the red cell membranes will be destroyed and the hemoglobin will be released, causing hemolysis.
    [0027] - Temperature, pressure and speed. Cold blood is more capable of storing gases than hot. When studying the kinetics of heat recovery at room temperature the blood produces a bubbling, that kinetics of recovery will be another determining point to achieve the traditional format. By subjecting the blood to a pressure higher than atmospheric pressure, a clotting reaction occurs in lumps, being another factor to take into account to maintain the traditional format required. The transfer rate produces a friction of the blood on the inner surface of the conduit that causes a coagulation of the blood in the form of fibers or small strands that deteriorate the subsequent homogeneous coagulation in the packaging area. It will therefore be one more point to control.
    [0029] - The storage time of chicken blood at 4 ° C has yet to be determined, in the chilled and stirred tanks the coagulation factors are denatured and, subsequently, in the tub it could be less intense. It is a time to define to adapt the maximum collection in production and maintain the artisan presentation of the product. If we compare data with human blood, for example, it can be stored refrigerated (4 ° C) between 21 and 35 days depending on the preservative and anticoagulant solution used with dextrose, citrate, adenine, phosphate and which serve to extend the life of red blood cells also maintains constant blood volume in the transfusion bag. In human blood the viability of red blood cells depends mainly on glucose and adenosine triphosphate (ATP) and it is necessary to achieve a balance between glucose, ATP and pH. One of the most common anticoagulants is citro-phosphate-dextrose with adenine. Dextrose and adenine collaborate in the preservation of ATP, while citrate prevents coagulation. In order for dextrose not to be consumed too quickly, blood or red blood cells must remain between 2 and 8 ° C. This temperature also limits bacterial development. potential. If blood is stored above 8 ° C, the growth of microorganisms can be critical.
    [0031] Description of the Invention
    [0033] The technical problem solved by the present invention is to achieve a system for the production of boiled blood from birds, such as chicken blood, capable of obtaining a product that contains the qualities of traditional boiled blood, in terms of texture, flavor etc. and that, in turn, meets the required food safety parameters, essential in this type of product. For this, the system for the preparation of boiled blood from birds, object of the present invention, comprises a thermoregulable transfer line that is connected to a rapid exchanger associated with a pumping system that sends the production to a tank from where by means of tray trolleys are sent to the baking room to finally go to the area where the cutting machine is located; all this commanded by an automated management system, which includes automatic logical control means, which are associated with a series of actuators, valves and / or equivalent means, to control and manage the correct operation of the system, as well as monitor constantly temperature, pH, conductivity and blood flow values that are managed at each point of the system, meeting the optimized parameters to achieve the desired result.
    [0035] Brief description of the figures
    [0037] In the following, a series of drawings that help to better understand the invention and that expressly relate to an embodiment of said invention that is presented as a non-limiting example of it, is briefly described.
    [0039] FIG 1. Shows a schematic view of the system for preparing boiled blood from birds, object of the present invention.
    [0041] FIG 2. Shows a first view of the mode of operation of the system for preparing boiled blood from birds, object of the present invention, in its resting function.
    [0042] FIG 3. Shows a second view of the operating mode of the system for preparing boiled blood from birds, in its collection function.
    [0044] FIG 4. Shows a third view of the operating mode of the system for the preparation of boiled blood from birds, in its prewash function.
    [0046] FIG 5. Shows a fourth view of the operating mode of the system for preparing boiled blood from birds, in its washing function.
    [0048] FIG 6. Shows a view of the agitation system (4a), as part of the system for preparing boiled blood from birds.
    [0050] FIG 7. Shows a view of the rotating ball of the CIP (4b), as part of the system for making boiled blood from birds.
    [0052] Disclosure of a detailed embodiment of the invention
    [0054] A preferred embodiment of the invention is shown in the attached figures. More specifically, the system for the preparation of boiled blood from birds, object of the present memory, is characterized by comprising a thermo-adjustable transfer line (1) that is connected to a rapid exchanger (2) associated with a pumping system (3 that The production is sent to a warehouse (4) from where by means of tray-carrying trolleys (5) the cutting machine (7) is sent to the cooking room (6) to finally go to the area where it is located. All this commanded by an automated management system (8). And where, in a preferred embodiment, it includes a thermo-regulated return path (9), in charge of cleaning possible impurities in the system.
    [0056] The thermo-adjustable transfer line (1) is made up of thermo-adjustable collection channels (1a) that collect blood in the collection area, and a transfer path (1 b), as a way of keeping the temperature stabilized. of blood on its way.
    [0057] The channels (1a) are preferably made of stainless steel and incorporate an internal circulation jacket that adjusts the temperature of the blood transfer surface, and that maintains the temperature much lower than the blood that falls on them, improving coagulation Of the same.
    [0059] The transfer path (1b) is configured as a line that maintains the temperature of the blood in its path stabilized, which is why it is configured as a jacketed pipe that will serve as an exchanger by means of recirculating flow around a concentric pipe. The fluids circulate completely isolated from each other, transferring their heat through the walls of the tubes. Thus obtaining a control over the temperature of the blood inside the pipe.
    [0061] In a preferred embodiment, the transfer path (1b) will be externally insulated by means of an elastomeric foam based on synthetic rubber.
    [0063] The pumping system (3) will be made up of a peristaltic system that displaces the fluid without mechanically blocking it.
    [0065] The tank (4) will be a jacketed tank that will serve as a production lung and a temperature stabilizer to supply the operator who will take care of filling the blood vessels for subsequent cooking. Said tank (4) is arranged at a convenient height so that the product outlet occurs by gravity.
    [0067] In a preferred embodiment, the tank (4) in turn incorporates a stirring system (4a) specifically designed for blood, since any uncontrolled turbulence will cause denaturation and degassing thereof, affecting the final quality and appearance of the blood. product. Said stirring system (4a) essentially comprises open and U-shaped stirring blades, so as to reduce the possibility of creating a chaotic turbulent flow, which produces the undesired denaturation of the fluid.
    [0069] Finally, the tank (4) incorporates an internal cleaning system by means of a rotating ball for CIP (4b), which together with a system that automatically varies the height at which it works inside the tank, makes its self-cleaning offers the maximum guarantees. Said cleaning system is installed in the upper part of a cabin where both the pump and the control valves for flow, filling, emptying and cleaning of the entire tank system and its auxiliary facilities will be located.
    [0071] It also has an access for inspection and maintenance with a security lock system to prevent accidental or unauthorized access to the interior of the tank.
    [0073] From the tank (4) a thermo-regulated return route (9) is installed, which will serve as a route for the return of rejected blood and cleaning residues to the by-product area for treatment and subsequent removal. For this, it is materialized by a double pump diaphragm whose purpose is to end the problem of coagulated blood within this pathway.
    [0075] The cleaning system integrated into the tank and its auxiliaries is provided with an automated soap, disinfectant and sanitizer dispensing equipment. And it incorporates a five-stage security system to prevent the addiction of any of these products during the production phase.
    [0077] Pulse pumps are installed to control the correct amounts of product to contribute in the cleaning phase, these being automatically controlled by an Automated Management System.
    [0079] The tray trolleys (5) have been completely made of stainless steel. They are made up of a structure with rails and 8 removable trays, also in stainless steel. The trays are the ones that support the containers with fresh blood. In the upper part some rings have been installed to be able to suspend them above the kettles so that they can be placed in the water of the cooking zone (6).
    [0081] Once the carts have been filled with the blood trays, and after a stabilization time. They are moved to the cooking area (6), where an automatic lift will be installed on their axis to help their introduction.
    [0083] The cooking zone (6) will be made up of a series of hot water boiling pans (6a), where the tray-carrying trolleys (5) that house the blood to be boiled will be introduced. Said area (6) will incorporate an extractor that will evacuate the steam from the cooking of the kettles.
    [0085] The kettles (6a) are provided with a validated temperature control system to comply with the protocols to be followed in order to ensure that the standards are maintained throughout the process and all the hygienic-sanitary regulations that affect this process are met.
    [0086] Once the blood has been cooked and removed from its containers, and after a period of cooling in the refrigeration chamber, it will go to the area where the cutting machine (7) is located, which will give the final shape to the cooked blood.
    [0088] The cutting machine (7) will have a stainless steel wire as a disconnecting element. This machine has the necessary elements to make in just two movements all the cuts necessary to divide a large and irregular piece of cooked blood into portions of specific measures and clean finish ready to pack, and is made up of at least two sets of guides orthogonal endowed with cutting threads, to make in just two movements the precise cuts to the blood block, one horizontally (peeled) and the other vertically for the final slicing.
    [0090] This machine is located on a work table that has a lower opening through which all cuttings and cooked blood remains are evacuated to a container.
    [0092] The entire system will be controlled by an automated management system (8) that includes automatic logical control means, which are associated with a series of actuators, valves and / or equivalent means, to control and manage the correct operation of the system, as well as constantly monitoring temperature, pH, conductivity and blood flow values that are managed at each point in the system, meeting the optimized parameters to achieve the desired result.
    权利要求:
    Claims (14)
    [1]
    1. - System for the preparation of boiled blood from birds, characterized in that it includes a thermo-adjustable transfer line (1) that is connected to a rapid exchanger (2) associated with a pumping system (3) that sends the production to a tank (4) from where by means of tray-carrying trolleys (5) it is sent to the cooking room (6) to finally go to the area where the cutting machine (7) is located; all this commanded by an automated management system (8), which includes logical automatic control means, which are associated with a series of actuators, valves and / or equivalent means, to control and manage the correct operation of the system, thus such as constantly monitoring temperature, pH, conductivity and blood flow values that are managed at each point in the system, meeting the parameters, optimized to achieve the desired result.
    [2]
    2. - System for the preparation of boiled blood from birds according to claim 1, where it incorporates a thermo-regulated return path (9), responsible for cleaning any possible impurities in the system.
    [3]
    3. - System for the preparation of boiled blood from birds according to claim 1, wherein the thermo-adjustable transfer line (1) is made up of thermo-adjustable collection channels (1a) that collect blood in the collection area, and a transfer route (1 b), as a way of keeping the temperature of the blood stabilized on its way.
    [4]
    4. - System for the preparation of boiled blood from birds according to claim 3, where the channels (la) are preferably made of stainless steel and incorporate an internal circulation jacket that adjusts the temperature of the blood transfer surface.
    [5]
    5. - System for the preparation of boiled blood from birds according to claim 3, where the transfer path (1b) is configured as a jacketed pipe that will serve as an exchanger by means of recirculating flow around a concentric pipe, and where a in turn, said transfer path (1b) is externally insulated by means of an elastomeric foam based on synthetic rubber.
    [6]
    6. - System for the preparation of boiled blood from birds according to claim 1, wherein the pumping system (3) is made up of a peristaltic system that displaces the fluid without mechanically blocking it.
    [7]
    7. - System for the preparation of boiled blood from birds according to claim 1, wherein the tank (4) incorporates a stirring system (4a) that essentially comprises open and U-shaped stirring blades.
    [8]
    8. - System for the preparation of boiled blood of birds according to any of claims 1 and 7, wherein the tank (4) incorporates an internal cleaning system by means of a rotating ball for CIP (4b), which together with a system that it allows to automatically vary the height at which it works inside the tank, makes its self-cleaning offer the maximum guarantees; and where said cleaning system is installed on top of a cabin where both the pump and the control valves for flow, filling, emptying and cleaning of the entire tank system and its auxiliary facilities will be located.
    [9]
    9. - System for the elaboration of boiled blood of birds according to any of claims 1 and 7 - 8 wherein the tank (4) incorporates a cleaning system provided with an equipment for the supply of soap, disinfectants and automated sanitizers, which It also incorporates a five-stage security system to prevent the addiction of any of these products during the production phase.
    [10]
    10. - System for the preparation of boiled blood from birds according to claim 1, wherein the thermo-regulated return path (9) is materialized by means of a double diaphragm pump.
    [11]
    11. - System for the preparation of boiled blood from birds according to claim 1, where the tray-carrying trolleys (5) have been completely made of stainless steel, and are made up of a structure with rails and 8 removable trays, also made of stainless steel. ; additionally they incorporate some rings in their upper part to be able to be suspended.
    [12]
    12. - System for the preparation of boiled blood from birds according to claim 1, where the cooking zone (6) is made up of a series of hot water kettles (6a), where the tray-carrying trolleys (5) are introduced. that house the blood to be boiled; and where, in turn, said cooking zone (6) incorporates an extractor that evacuates the steam from the cooking of the kettles (6a).
    [13]
    13. - System for the preparation of boiled blood from birds according to claim 1, where the cutting machine (7) comprises at least two sets of orthogonal guides equipped with cutting threads, to make the precise cuts to the block in just two movements. of blood, one horizontally for peeling, and one vertically for final chopping.
    [14]
    14. - System for the preparation of boiled blood of birds according to claim 13, where the cutting machine (7) is located on the work table, which has a lower opening through which all cuttings and cooked blood remains are evacuated. towards a container.
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    同族专利:
    公开号 | 公开日
    ES2767025B2|2021-01-21|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    FR2259541A1|1974-02-06|1975-08-29|Int Basic Economy Corp|Continuous protein coagulation process - with rotating blade producing turbulent flow at high rate of shear|
    ES463346A1|1976-10-20|1978-07-01|Glen Overton|Method of drying blood|
    US4666725A|1983-07-21|1987-05-19|Seiji Yamashita|Process for producing blood powder|
    DE3916258A1|1989-05-19|1990-11-22|Dirk Dipl Ing Schwaner|Device and procedure for treatment of fresh animal blood - blood is agitated and cooled ready for transport or processing, using compact appts. and without addn. of anti coagulants|
    WO2001008501A1|1999-08-02|2001-02-08|Bruno Thuilliez|Method and device for collecting blood without coagulation, in particular poultry blood|
    法律状态:
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201831214A|ES2767025B2|2018-12-14|2018-12-14|SYSTEM FOR THE PREPARATION OF BOILED BLOOD OF BIRDS|ES201831214A| ES2767025B2|2018-12-14|2018-12-14|SYSTEM FOR THE PREPARATION OF BOILED BLOOD OF BIRDS|
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