WO1999064831A1 - Minuteur pour viande dote d'un indicateur se deplaçant vers le bas - Google Patents

Minuteur pour viande dote d'un indicateur se deplaçant vers le bas Download PDF

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Publication number
WO1999064831A1
WO1999064831A1 PCT/US1999/012726 US9912726W WO9964831A1 WO 1999064831 A1 WO1999064831 A1 WO 1999064831A1 US 9912726 W US9912726 W US 9912726W WO 9964831 A1 WO9964831 A1 WO 9964831A1
Authority
WO
WIPO (PCT)
Prior art keywords
barrel
timer according
meat
timer
cartridge
Prior art date
Application number
PCT/US1999/012726
Other languages
English (en)
Inventor
Gary M. Thompson
Original Assignee
Volk Enterprises, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Volk Enterprises, Inc. filed Critical Volk Enterprises, Inc.
Priority to AU43360/99A priority Critical patent/AU4336099A/en
Publication of WO1999064831A1 publication Critical patent/WO1999064831A1/fr

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Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K3/00—Thermometers giving results other than momentary value of temperature
    • G01K3/02—Thermometers giving results other than momentary value of temperature giving means values; giving integrated values
    • G01K3/04—Thermometers giving results other than momentary value of temperature giving means values; giving integrated values in respect of time
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K11/00—Measuring temperature based upon physical or chemical changes not covered by groups G01K3/00, G01K5/00, G01K7/00 or G01K9/00
    • G01K11/06—Measuring temperature based upon physical or chemical changes not covered by groups G01K3/00, G01K5/00, G01K7/00 or G01K9/00 using melting, freezing, or softening

Definitions

  • This invention relates to a new and improved meat timer having a downward moving indicator. More particularly the invention relates to a timer having a barrel which is inserted into meat so that the lower end of the timer is responsive to the temperature of the interior of meat during roasting. Within the barrel is a wax material which melts at a preselected temperature. An indicator such as a chain which is initially at the top of the barrel slides down as the wax melts, thereby indicating that the desired temperature of the interior of the meat has been reached.
  • telltale indicators are known in the art. Such indicators are placed within a shipment of frozen food (for example) and have a meltable substance such as a mixture of water and alcohol which melts if the temperature has exceeded a preselected degree.
  • a meltable substance such as a mixture of water and alcohol which melts if the temperature has exceeded a preselected degree.
  • telltale devices are U.S. Patents 2,788,282; 2,856,930; 3,518,961; 3,965,741; 3,965,848; and 4,187,799.
  • a similar device shown in U.S. 2,915,405 uses a spring to push a weight upward through water and a chemical which are initially frozen and which melt if frozen food or the like exceeds a predetermined temperature.
  • Timers for turkey and other meats are also well known in the art. Such devices have a barrel which is inserted into the meat.
  • Slidable in the barrel is a rod which is biased upward by a spring.
  • the rod is initially held in retracted position by an alloy or organic substance which melts when the interior of the meat reaches a predetermined temperature, allowing the rod to move upwardly.
  • One of the problems with such devices is that escape of the alloy or other material into the meat being cooked may have a deleterious effect.
  • the contents of the barrel are sealed.
  • Still another disadvantage of timers heretofore commercially available has been that juices from the meat may enter the open end of the barrel, thereby interfering with proper operation of the timer. Typical of such timers are U.S. Patents 5,537,950 and 4,748,931.
  • the barrel of the present invention is intended to be inserted deep within meat such as turkey, beef, pork and the like so that the temperature of the interior of the meat is conducted upward throughout the barrel.
  • meat such as turkey, beef, pork and the like
  • a substance which melts at a preselected temperature Above this material is an indicator such as a bead chain of the type used to manufacture key chains. As the wax melts, the chain slides down the inside of the barrel, giving a visual indication that the interior of the meat has attained the desired degree.
  • a feature and advantage of the present invention is that the barrel or tube is sealed. Hence the contents of the barrel do not contaminate the meat and, further, there is no leakage of juices from the meat into the interior of the barrel.
  • Another feature of the invention is the use of a movable indicator within the sealed barrel such as a chain or rod which is visible to the cook. Still another feature of the invention is that the barrel is shaped to be inserted within the meat to the desired depth so that the timer is responsive to the temperature of the interior rather than to the ambient temperature within the oven or the temperature at the skin of the carcass.
  • a spring supplements the force of gravity in allowing the chain or rod to move from one end of the barrel to the other.
  • Such a spring is particularly desirable when the timer is inserted at an angle to the vertical or even upside down.
  • a mark may be formed on the barrel or a flange may extend outwardly from the barrel to indicate or limit proper insertion depth.
  • FIG. 1 is an elevational view of the present invention partially broken away to reveal internal construction showing the device below a preselected temperature.
  • Fig. 1 A is an enlarged fragmentary sectional view of the chain shown in Fig. 1.
  • Fig. 2 is a view similar to Fig. 1 showing the device above the preselected temperature.
  • Fig. 3 is a view similar to Fig. 1 of a modification.
  • Fig. 4 is a view similar to Fig. 2 of the modification of Fig. 3.
  • Fig. 5 is a sectional view of a modified device.
  • Fig. 6 is a sectional view of a further modified device.
  • Fig. 7 is a sectional view of still another modified device.
  • Fig. 8 is a sectional view of another modification of the invention.
  • Fig. 9 is a sectional view showing still another modification.
  • Fig. 10 is an exploded sectional view of a still further modification.
  • a barrel 11 consisting of a tube of a transparent plastic such as TEFLON ® or similar material which is transparent and heat resistant.
  • Barrel 11 is formed with its lower end 12 open and sealed by lower cap 13 having a pointed end 14 and a retainer portion 16 which fits inside the lower end 12 and seals the device and secures cap 13 to the barrel.
  • Upper end 17 is also open and is closed with an upper cap 18 having a flat end 19.
  • Cap 18 is held within the barrel 11 by a retainer 21 which seals the upper end of barrel 11.
  • a marker 29 is formed on barrel 11.
  • the interior of barrel 11 is filled with a wax 22 characterized in that it melts at a predetermined temperature, depending upon the particular meat with which the timer is used.
  • a typical example of wax 22 for turkey would be a timer which melts at 180° F and may have the following specification: Microcrystalline Wax 170 with a typical melt point of 180°F and commercially available from Luxco Wax.
  • the melting temperature of wax 22 is preferably 144°F and may be a material such as Paraffm wax.
  • Luxco F/R 143 with a typical melt point of 142° and is commercially available from Luxco Wax.
  • For pork wax 22 would melt at approximately 163 °F and may consist of a wax of the following specifications Paraffin wax.
  • Luxco F/R 160 with a typical melt point of 161 ° and is commercially available from Luxco Wax.
  • wax a material such as organic compounds selected from hydrocarbons, fatty acids, fatty alcohols, fatty esters, fatty amines, fatty anilides, fatty ketones, carboxyl groups, or any mixture of these may be used, however, this is not an exhaustive list, and many other compounds may be suitable may be used.
  • wax 22 is a chain 24 of the type used in conventional key chains consisting of a series of hollow balls 26 interconnected by links 27, formed with heads 28 to connect adjacent balls together.
  • the diameter of balls 26 is slightly less than the inside diameter of barrel 11 to permit the chain to slide past melted wax.
  • the point 14 is forced into the carcass 33 or other object whose cooking temperature is to be timed.
  • the indicator may be inserted as far as needed so long as it does not pass marker 29.
  • An additional marker may be formed on the tube to indicate proper insertion depth.
  • the chain 24 is in up position as shown in Fig. 1 and is supported in such position by wax 22.
  • Point 13 is embedded within the carcass 33 so that it transmits to wax 22 the temperature of the interior of the meat.
  • wax 22 begins to melt, causing the chain 24 to slide partially down the barrel 11 indicating to the cook that the proper cooking temperature is approaching. The cook may observe this fact by noting that the chain 24 has begun to travel down the barrel 11.
  • the chain 24 slides all the way down barrel 11 as shown in Fig. 2 and the top of chain 24 is below marker 29.
  • a helical coil spring 31 is inserted above bead chain 24a with a spacer 32 interposed between the lower end of spring 31 and the top of chain 24a.
  • spring 31 expands, forcing chain 24a to the lower end of barrel 11a.
  • the modification of Figs. 3 and 4 is particularly useful when the barrel 11a is not vertically disposed since it supplements the force of gravity in causing the chain 24a to descend.
  • Fig. 5 shows an elongated tube 36 having a pointed tip 37 at its upper end held in the upper end of barrel 36 by retainer 38.
  • the timer shown in Fig. 5 may be reused.
  • the device shown in Fig. 5 has been used to time meat and the chain 24b has descended to lower position, the device may be cooled until wax 22b solidifies and then reused, inverting the tube 36 for reuse.
  • Fig. 6 shows a timer which differs in two respects from that shown in Fig. 1.
  • Barrel lie is formed with a flange 41 which controls the depth of insertion of the device into the carcass.
  • the lower end of the barrel lie is formed with an integral point 42 which replaces the pointed cap 13 shown in Fig. 1.
  • the flange 41 may function for the same purpose as the marker 29 in Fig. 1 or a separate marker (not shown) may be used. Since the upper end of the barrel projects above the surface of the meat, the cook can readily observe the position of chain 24c.
  • Fig. 7 is similar to Fig. 6 except that spring 3 Id and spacer 32d are employed in the same manner and for the same purpose as spring 31 and spacer 32 of Fig. 3.
  • Fig. 8 shows a modification wherein the chain 24 of Fig. 1 is replaced by a rod 46, typically stainless steel with a diameter slightly less than the inside diameter of barrel lie. Instead of a stainless steel material, mild steel or other heavy material may be used. When the wax 22e melts, the rod moves to the bottom of barrel lie by gravity or, as is the case in Figs. 3-4, the force of gravity may be augmented by spr ing 31e.
  • Fig. 9 is essentially the same as Fig. 8 except that the spring 31e of Fig. 8 is omitted.
  • Fig. 10 shows a barrel llg having a point 42g at its lower end and an open upper end having a peripheral flange 51.
  • a temporary cap 52 may close off the upper end of barrel llg.
  • Cartridge 53a is formed of a tube 54a of a diameter to fit inside barrel 1 lg and rest on the bottom of the barrel 1 lg. The length of cartridge 53 is such that it projects above flange 51.
  • the upper end of tube 54a may be closed off by a cap 57a or by other means.
  • Within tube 54a are bead chain 59a resting on wax 58a.
  • the three cartridges 53a, 53b, and 53c are substantially identical except for the melting points of waxes 58a, 58b, and 59c.
  • one cartridge may be used for turkey, another for beef and a third for pork, etc. Other cartridges having different melting points may be chosen for different products.
  • the processor inserts barrel l lg into meat until flange 51 contacts the surface of the meat. Temporary cap 52 is left in place.
  • the consumer removes cap 52 and inserts a cartridge 53a, 53b, or 53c in barrel llg. Since the upper end of the cartridge projects above flange 51m the cook can readily observe when bead chain 59a slides down by reason of the desired cooking temperature causing wax 58a to melt.
  • the consumer chooses the proper cartridge, depending upon the meat being prepared. It is possible to re-use the cartridges by inverting the tube from its original position.
  • Fig. 10 does not create pr oblems if the meat is packaged in a shrink-type plastic wrap. If the cartridge were placed inside the barrel and projected above the surface of the meat, various problems would occur. Shrinking of the wrap might cause breakage of the tube. Alternatively the tube might puncture the wrap. In any event, presence of the tube projecting above the surface of the meat would create an unsightly lump in the wrapping.

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  • Physics & Mathematics (AREA)
  • General Physics & Mathematics (AREA)
  • Food-Manufacturing Devices (AREA)

Abstract

Ce minuteur, destiné à indiquer au cuisinier (à la cuisinière) quand la viande (par exemple de la dinde) est cuite par atteinte d'une température correcte, comprend un tube ou cylindre fermé (11) contenant une substance (22) telle que de la cire, laquelle fond à ladite température. On insère ce tube (11) dans la viande de façon qu'il représente la température de l'intérieur de la viande plutôt que la température ambiante. Dans l'extrémité supérieure (17) du tube (11) se trouve un indicateur tel qu'une chaînette de billes (24) du type utilisé pour les chaînettes de porte-clés. Lorsque la cire atteint la température adéquate, la chaînette (24) glisse vers le fond du tube (11). Un ressort (31) peut apporter plus de gravité, afin de pousser la chaînette (24) vers le bas, notamment lorsque le tube (11) n'est pas placé verticalement.
PCT/US1999/012726 1998-06-11 1999-06-07 Minuteur pour viande dote d'un indicateur se deplaçant vers le bas WO1999064831A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU43360/99A AU4336099A (en) 1998-06-11 1999-06-07 Meat timer having downward moving indicator

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US9626698A 1998-06-11 1998-06-11
US09/096,266 1998-06-11

Publications (1)

Publication Number Publication Date
WO1999064831A1 true WO1999064831A1 (fr) 1999-12-16

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1999/012726 WO1999064831A1 (fr) 1998-06-11 1999-06-07 Minuteur pour viande dote d'un indicateur se deplaçant vers le bas

Country Status (2)

Country Link
AU (1) AU4336099A (fr)
WO (1) WO1999064831A1 (fr)

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2677278A (en) * 1950-03-21 1954-05-04 Smith & Underwood Fusible thermometer
US2788282A (en) * 1954-06-11 1957-04-09 Jr John Hays Hammond Thermal indicators
US2856930A (en) * 1957-04-15 1958-10-21 Willard M Huyck Temperature indicator for blood storage container
US2915405A (en) * 1958-03-17 1959-12-01 Hammond Jr Frozen food indicator
US2983247A (en) * 1960-03-31 1961-05-09 Rand D Corp Temperature tell-tale
US3518961A (en) * 1968-05-14 1970-07-07 Atomic Power Dev Ass Inc Temperature indicating device
US3820499A (en) * 1971-02-25 1974-06-28 Minnesota Mining & Mfg Thermally responsive cooking indicator
US4187799A (en) * 1978-04-21 1980-02-12 Propper Manufacturing Co., Inc. Temperature indicator
US5181536A (en) * 1990-04-19 1993-01-26 Long Manufacturing Limited Coolant corrosiveness indicator

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2677278A (en) * 1950-03-21 1954-05-04 Smith & Underwood Fusible thermometer
US2788282A (en) * 1954-06-11 1957-04-09 Jr John Hays Hammond Thermal indicators
US2856930A (en) * 1957-04-15 1958-10-21 Willard M Huyck Temperature indicator for blood storage container
US2915405A (en) * 1958-03-17 1959-12-01 Hammond Jr Frozen food indicator
US2983247A (en) * 1960-03-31 1961-05-09 Rand D Corp Temperature tell-tale
US3518961A (en) * 1968-05-14 1970-07-07 Atomic Power Dev Ass Inc Temperature indicating device
US3820499A (en) * 1971-02-25 1974-06-28 Minnesota Mining & Mfg Thermally responsive cooking indicator
US4187799A (en) * 1978-04-21 1980-02-12 Propper Manufacturing Co., Inc. Temperature indicator
US5181536A (en) * 1990-04-19 1993-01-26 Long Manufacturing Limited Coolant corrosiveness indicator

Also Published As

Publication number Publication date
AU4336099A (en) 1999-12-30

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