Abstract:
One aspect of the present invention relates to the spiral cutting of a meat product. The meat product is spirally cut to produce a food item that will cook more evenly, retain condiments better, fit a standard bun, and is healthier. In addition, a food item prepared in accordance with the present invention will be more pleasant to the gustatory senses.

Description:
RELATED APPLICATION  
       [0001]     This application is a Continuation-in-Part to U.S. patent application Ser. No. 10/870,822 filed 7 Jun. 2004, which was based on Provisional Patent Application No. 60/479,807 filed on 18 Jun. 2003. 
     
    
     FIELD OF THE INVENTION  
       [0002]     The present invention relates to the cutting of food, more particularly the spiral cutting of a tubular meat product.  
       BACKGROUND OF THE INVENTION  
       [0003]     Sausages and related meat products having an outer skin have many well known problems. The typical method for cooking them is to apply direct heat which unless done with extreme care, results in rupturing of the meat product and uneven cooking. Further, the methods of cooking retain much of the fat, producing an high fat food product. Additionally, the skin of the meat products often presents an unpleasant gustatory sensation due to the rubbery sensation on the teeth.  
         [0004]     There is a need for a method and device to prepare processed meat products to cook evenly, better retain condiments and fit a standard bun. Processed meat products also need a method and device to prepare them in a healthier manner resulting in a more gustatory pleasing food item.  
       SUMMARY OF THE INVENTION  
       [0005]     One aspect of the present invention relates to the spiral cutting of a meat product. The meat product is spirally cut to produce a food item that will cook more evenly, retain condiments better, fit a standard bun, and is healthier. In addition, a food item prepared in accordance with the present invention will be more pleasant to the gustatory senses. 
     
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
       [0006]      FIG. 1  is a perspective of one embodiment of the present invention showing the base and the blade.  
         [0007]      FIG. 2  is a perspective view of one embodiment of the present invention showing the guide member having a bottom surface design to frictionally engage the meat product.  
         [0008]      FIG. 3  is a perspective view of another embodiment of the present invention showing the guide member having a bottom surface design to frictionally engage the meat product.  
         [0009]      FIG. 4  is a perspective view of another embodiment of the present invention. 
     
    
     DETAILED DESCRIPTION OF THE INVENTION  
       [0010]     With reference to  FIG. 1 , one aspect of the present invention is a device for spirally cutting tubular meat products  10 . The cutting device  10  comprises a base  12 . The base  12  includes a top surface defining a plane  14 . The base  12  further includes at least one blade  16  disposed diagonally within. In another embodiment, a second blade  16 ′ can be provided parallel with the first blade  16 . The blade  16  is positioned relative to the base  12  so as to provide a cutting edge which is above the plane  14  of the base  12 . The cutting edge is aligned substantially orthogonal to the plane  14  of the base  12 . When the relative movement of the tubular meat product with respect to the blade  16  results in the cutting edge of the blade  16  contacting the tubular meat product at a point that rotates in relation to the motion to the tubular meat product forming a spiral cut.  
         [0011]     The cutting device  10  further comprises a means for moving the tubular meat product relative to the blade  16 . In a preferred embodiment, the movement means is a guide member  18  which frictionally engages the tubular meat product. The guide member  18  is adapted to slidably engage the base  12 . To this end, the base defines at least one guide slot  22  into which the guide member  18  engages. In one embodiment, more than one guide slot  22 ′ are provided to accommodate different diameter tubular meat products. The base  18  can provide stops  26 ,  26 ′. In one embodiment, the guide member can provide tabs  28 .  
         [0012]     The relative motion of guide member  18  engaging the tubular meat product and the base  12  may be generated by any means known in the art, for example but not limited to manual means and mechanical means. In one embodiment directed to manual generation, the guide member includes a handle  20 . Additionally, the guide member  18  may engage the tubular meat product using any means known in the art, for example but not limited to frictional forces and normal forces. Referring to  FIG. 2 , the guide member  18  may have a lower surface  24  having a high coefficient of friction. In one embodiment, this frictional surface comprises a food grade metal screen.  
         [0013]     Referring now to  FIG. 3 , a perspective view of another embodiment of the present invention is seen in which like elements are referenced with like numbers. In this embodiment, a pair of handles  20  are provided. The pair of handles are positioned to ergonomically locate the hands such that the finder tips apply the optimal forces to complete the spiral cut.  
         [0014]     Thus, one aspect of the present invention concerns a method for spirally cutting a meat product. The meat product is positioned on a base having a blade disposed diagonally in the base. The meat product is rolled relative the blade.  
         [0015]     Referring now to  FIG. 4 , a perspective view of another embodiment of the present invention is seen. In this embodiment, a separate knife member  33  and sleeve member  35  are provided. The sleeve member  35  defines therein a guide  37  for the knife member  33 . The guide  37  is generally spirally configured. The knife member  33  includes a narrower blade  38  housed in a broader housing  41 . In one embodiment the blade  38  is serrated. The guide  37  is sized to enable the blade  38  to extend there through while preventing the broader housing from extending there through, thereby regulating the depth of the cut. To use, the tubular meat product is placed in the sleeve member  35 , and one periphery of the blade  38  of the knife member  33  is inserted into the guide  37  thereby contacting the tubular meat product. When the knife member  33  is pulled the blade  38  “rides” in the guide  37  and the sleeve member  35  rotates. The relative movement of the sleeve member  35  and tubular meat product relative to the blade  38  and the blade  38  in the guide  37  results in the cutting edge of the blade  16  forming a spiral cut in the tubular meat product.  
         [0016]     By utilizing a method and apparatus for spiral cutting a tubular meat product in accordance with the principles of the present invention, tubular meat product increases the surface area subjected to the heat source. This in turn allows more caramelization to occur which results in a more intense flavor. In addition, a method and apparatus for spiral cutting a tubular meat product in accordance with the principles of the present enables a more uniform depth and distance between cuts.  
         [0017]     While the invention has been described with specific embodiments, other alternatives, modifications and variations will be apparent to those skilled in the art. For example, one of ordinary skill in the art would appreciate that any means for moving the meat product relative to the blade could be utilized. All such alternatives, modifications and variations are intended to be included within the spirit and scope of the appended claims.