Belt run control device, in particular of a forming and cooling device

The invention relates to a belt run control device of an endless belt ( 2 ) revolving over at least one cylindrical roller ( 1 ), wherein the rollers ( 1 ) are each designed as deflection rollers around which the belt ( 2 ) is wrapped, and wherein for the purpose of tensioning the belt ( 2 ) at least one cylindrical roller ( 1 ) is preloaded on both sides by way of elastic elements ( 3 ) designed to be equally acting in order to center the belt ( 2 ) relative to the roller ( 1 ), and wherein a position measuring device is provided in the region of the belt ( 2 ), wherein an adjusting element ( 5 ) that can be actuated using a pneumatic piston-cylinder unit ( 4 ) is disposed on at least one side of the roller ( 1 ), characterized in that the adjusting element ( 5 ) is designed to apply a force that acts additively or subtractively with respect to the preloading force of at least one of the elastic elements ( 3 ).

TRANSVERSE CUTTING OF A MOVING FOOD PRODUCT

A cutting device, knife carrier suitable for use in the cutting device, a cutting system and method for cutting a strand of stacked bands of a food product are disclosed. The cutting device, knife carrier, cutting system and method combine a transverse cutting knife with a diagonal cutting knife disposed at an oblique angle with respect to the transverse cutting knife. The diagonal cutting knife diagonally cuts the stack simultaneously with transverse cutting of the stack by the transverse cutting knife to form substantially triangular prism shaped stacks made of corresponding substantially triangular shaped slices. A food product obtainable by the method is disclosed, wherein (a) the food product comprises at least two stacks of food product, wherein the edges of individual slices forming the hypotenuse of one substantially triangular prism shaped stack are disposed adjacent to the edges of the individual slices forming the hypotenuse of the other substantially triangular prism shaped stack in one-to-one relation to one another and/or (b) the substantially triangular footprint of each stack is in the form of a quadrilateral, wherein at least 80 percent of the surface area of the quadrilateral is triangular. 1. A cutting device for cutting a strand of stacked bands of a food product comprising:a knife carrier adapted for mounting two cutting knives at an oblique angle to each other,a transverse cutting knife having a cutting edge mounted on the knife carrier,a diagonal cutting knife having a cutting edge mounted on the knife carrier at the oblique angle relative to the transverse cutting knife,wherein the cutting edge of the transverse cutting knife is oriented in the same cutting direction as the cutting edge of the diagonal cutting knife.2. The cutting device according to claim 1 , wherein the diagonal cutting knife is disposed at an angle between 40° and 50° with respect to the transverse cutting knife.31111. The cutting device according to claim 1 , wherein the ...

Method and apparatus for separating and stacking slices of food

Disclosed is a method for separating and stacking slices of food, in particular slices of cheese ( 2 ). In said method, a plurality of slices of food ( 2 ) is continuously conveyed by a feeding belt conveyor ( 3 ) such that the slices of food adjoin each other in rows. A rotating transfer roll ( 5 ) picks up the slices of food ( 2 ) from the feeding belt conveyor ( 3 ) and places same on top of each other in a stacking zone ( 4 ), the transfer roll ( 5 ) jointly accommodating a row of slices of food by means of a corresponding plurality of holding units ( 6 ). During rotation of the transfer roll, the individual slices of food ( 2 ) are separated from each other as a result of a relative movement of the holding units in the axial direction, and the separated individual slices ( 2 ) detach from the holding units ( 6 ) and are stacked on top of each other in the stacking zone ( 4 ).

METHOD FOR COATING CHEESE PRODUCTS

A method for preparing a coated cheese product, includes: 115-. (canceled)16. Method for preparing a coated cheese product , the said method comprising the steps of:a) injection of a cheese material in the viscous state between two coating films in contact with the said films, wherein the said films are malleable at the storage temperature of the said coated cheese product, and wherein each comprises, on the outer face, at least one external layer consisting of a coating composition C1 in the gelled state, wherein the said coating composition comprises at least one hydrophobic polymer, andb) shaping of at least a coated cheese product by pressure on the outer face of each of the two said coating films in order to obtain a coated cheese product comprising a cheese core comprising the said cheese material and a coating that is malleable at the storage temperature of the said coated cheese product and sealed against moisture and microorganisms, and completely surrounds the core at its periphery, wherein the said coating is formed by assembly by pressure of the two said coating films comprising at least an outer layer of the said coating composition C1.17. Method according to claim 16 , wherein the said films each further comprises claim 16 , on its inner face claim 16 , at least one inner layer of a coating composition C2 in the gelled state claim 16 , which is different from the said coating composition C1 claim 16 , and wherein the coating obtained after the shaping step b) comprises at least an outer layer of the said coating composition C1 claim 16 , and at least one inner layer claim 16 , which is different from the said at least one outer layer claim 16 , consisting of a coating composition C2 claim 16 , between the core and the said at least one outer layer.18. Method according to claim 16 , further comprising claim 16 , prior to the injection step a) claim 16 , a step to form the two coating films including the provision of at least the said coating composition ...

SLICED, GRATED OR SHREDDED CHEESE AND METHOD FOR THE PRODUCTION THEREOF

The invention is concerned with a method for producing a sliced, grated or shredded cheese, wherein the cheese is of the semi-hard or hard type and wherein said cheese is prepared with a starter culture comprising polysaccharide producing lactic acid bacteria. The cheese preferably has a reduced fat content. The sliced or grated cheese advantageously has a reduced tendency to stick or lump together. 118-. (canceled)20. The method according to claim 19 , wherein the shaped curd mass is allowed to ripen for at least 14 days.21. The method according to wherein the cheese has a fat content of 40 wt. % or less relative to the dry weight of the cheese.22. The method according to wherein the cheese has a fat content of 20 wt. % or less relative to the dry weight of the cheese.23Lactococcus lactisLactococcus lactislactisLactococcus lactiscremoris.. The method according to claim 19 , wherein the strain of subsp. comprises a strain of subsp. and optionally a further a strain of subsp.24. The method according to claim 19 , wherein the starter culture comprises a total count of mesophilic lactococci of at least 1.10cfu/g relative to the weight of the starter culture.25. The method according to claim 19 , wherein the starter culture further comprises thermophilic lactobacilli.26Streptococcus thermophilus. The method according to claim 19 , wherein the starter culture comprises 1.10or more cfu/g with respect to the weight of the starter culture.27. The method according to claim 19 , wherein the starter culture is provided in frozen or dried form.28. The method according to claim 19 , wherein the further ingredients are chosen as one or more ingredients selected from the group consisting of a calcium salt claim 19 , a nitrate salt claim 19 , and a colorant.29. The method according to claim 28 , wherein the colorant comprises annatto or beta-carotene.30. A stack of at least two cheese slices obtainable by the method according to claim 19 , wherein the cheese slices have a fat ...

METHOD OF PRODUCTION OF A FOOD PRODUCT PACKAGED IN TUBES

The invention refers to the nutrition industry. A tube is used for packing, storing, transportation and sale of a food product. A method of production of the food product packaged in tubes is disclosed, the tube being injected by bread, with that the tuba is either single-chambered or consists of two and more chambers. The method is characterized by the fact that bread is used in the form of paste or small fragments. The bread is crushed to formation of a paste-like condition, proportion per 100 g of the product is 50-90 g of bread, 10-50 g of the processed or other cheese. Alternatively, the proportion per 100 g of the product is 50-90 g of bread, 10-50 g of meat, fish or other type of paste. Additionally the tube is filled in, depending on recipe, with ketchup, mayonnaise, mustard. 1. A method of production of a food product , comprising:packaging a product in tubes, wherein the tube being injected by a bread.2. The method according to claim 1 , wherein the tube has at least a single chamber.3. The method according to claim 1 , further comprising preparing the bread in a form of paste or small fragments prior to injecting.4. The method according to claim 3 , further comprising mixing the bread with a processed or soft cheese having a proportion per 100 g of the food product: 50-90 g of the bread and 10-50 g of the processed cheese.5. The method according to claim 3 , further comprising mixing the bread with a paste claim 3 , having a proportion per 100 g of the food product: 50-90 g of the bread; 10-50 g of a meat or a fish paste.6. The method according to claim 3 , further comprising mixing the bread with a paste and a processed or soft cheese claim 3 , having a proportion per 100 g of the food product: 50-90 g of the bread claim 3 , 5-25 g of a meat or a fish paste claim 3 , 5-25 g of a processed or soft cheese.7. The method according to claim 1 , wherein the tube has at least two chambers claim 1 , a first chamber containing the bread.8. The method according to ...

DEVICE AND KIT FOR CUTTING A FLAT FOOD PRODUCT TRANSVERSE TO A CONVEYANCE DIRECTION

A transverse cutting roller for the transverse cutting of a flat product moving in a transport direction, in particular a viscous foodstuff, such as industrially produced cheese , wherein a transverse cutting blade , which bridges the product, which is intended to be cut, transversely to the transport direction, is held on a carrier shaft by a plurality of axially spaced blade carriers mounted on the carrier shaft , wherein each blade carrier has at least one carrier element , which extends radially outward with respect to the rotational axis A of the carrier shaft when the blade carrier is installed, wherein provided on the outer end of each carrier element is a blade attachment section , on which the strip-type blade is detachably attached so as to be radially spaced from the carrier shaft 23. The transverse cutting roller according to claim 1 , wherein each transverse cutting blade () is a strip-type blade.3134413. The transverse cutting roller according to claim 2 , wherein the carrier shaft comprises a plurality of receptacles () spaced apart radially about the carrier shaft claim 2 , which are adapted to engage with each fixing device of each blade carrier () and the blade carriers () are axially spaced apart from each other at defined positions along the rotational axis (A) of the carrier shaft to facilitate engagement of the plurality of receptacles () with the respective fixing device.41321313. The transverse cutting roller according to claim 3 , wherein the receptacles () are distributed on the carrier shaft () in a plurality of groups claim 3 , wherein each group of receptacles () are aligned in the form of a helix in the axial direction which is parallel to the helix in the axial direction formed by the other groups of receptacles ().513. The transverse cutting roller according to claim 4 , wherein each group of receptacles () is disposed at an angle between 0 and 5 degrees between the first and last receptacle of the group of receptacles.67. The ...

METHOD AND PLANT FOR PRODUCTION OF A DAIRY-BASED PRODUCT IN PIECES

A method for producing a dairy-based product in pieces, said product being mozzarella cheese or a preparation based on dairy products. The method comprises the steps of: —realising a first portion of a sheet () of said product; —cooling said first portion of the sheet (); —obtaining pieces of said product from said first portion of the sheet (). 1. A method for producing a dairy based product in pieces , said product being mozzarella or a dairy based preparation comprising steps of:{'b': '10', 'realising a sheet () of said product, said sheet comprising a first portion;'}{'b': 10', '10', '10', '4, 'cooling said first portion of the sheet (); the step of cooling said first portion of the sheet () comprising a step of advancing said sheet () into a cooling tunnel (), a speed of cooling is such that air is an operating fluid, without having to immerse the product in water;'}{'b': '10', 'obtaining pieces of said product from said first portion of the sheet ().'}210. The method according to claim 1 , characterised in that the step of obtaining pieces of said product comprises a step of cutting the first portion of the sheet ();said method comprising a step of packing together, in a same recipient, a plurality of said pieces of said product.310. The method according to claim 1 , characterised in that the step of realising a first portion of the sheet () of said product comprises steps of:{'b': '10', 'realising said first portion of the sheet () having a first thickness by extrusion;'}reducing said first thickness by crushing.4103313210. The method according to claim 3 , characterised in that the first thickness is greater than 13 millimetres; the step of reducing by crushing the first thickness includes causing said first portion of the sheet () to transit into one or more calibrating stations () comprising two counter-rotating crushing rollers ( claim 3 , ) claim 3 , obtaining for said first portion a sheet () having a thickness of less than 6 millimetres.5. (canceled) ...

Transverse Cutting of a Moving Food Product

A cutting device, knife carrier suitable for use in the cutting device, a cutting system and method for cutting a strand of stacked bands of a food product are disclosed. The cutting device, knife carrier, cutting system and method combine a transverse cutting knife with a diagonal cutting knife disposed at an oblique angle with respect to the transverse cutting knife. The diagonal cutting knife diagonally cuts the stack simultaneously with transverse cutting of the stack by the transverse cutting knife to form substantially triangular prism shaped stacks made of corresponding substantially triangular shaped slices. A food product obtainable by the method is disclosed, wherein (a) the food product comprises at least two stacks of food product, wherein the edges of individual slices forming the hypotenuse of one substantially triangular prism shaped stack are disposed adjacent to the edges of the individual slices forming the hypotenuse of the other substantially triangular prism shaped stack in one-to-one relation to one another and/or (b) the substantially triangular footprint of each stack is in the form of a quadrilateral, wherein at least 80 percent of the surface area of the quadrilateral is triangular.

Cheese-Melting and Shaping Device

A device for melting cheese in a microwave or oven and then shaping the melted cheese into a bowl-shape form as it cools and hardens to contain salads, snacks, eggs, and the like. The self-supporting base component has dowel-affixing mechanisms to couple a sheet of non-stick flexible heat-resistant material taut over the hollow center of the self-supporting base. A layer of cheese is placed on the sheet of non-stick flexible heat-resistant material and melted in a microwave or oven. Once melted and removed from the microwave or oven, the sheet of non-stick flexible heat-resistant material is decoupled and the bowl-shape form is pressed into the melted cheese on the sheet of non-stick flexible heat-resistant material and into the void beneath the self-supporting base component, conforming the cheese to the bowl-shape form. The cheese cools and hardens permanently taking on the bowl shape. 1. A device for melting cheese in a microwave or oven and shaping the melted cheese into a rigid bowl-shape form comprising:a. a self-supporting base component with a plate-like horizontal surface with a hollow center;b. a sheet of flexible heat-resistant material;c. a bowl-shape form.2. The device according to wherein said self-supporting base component is made of a heat-resistant and microwaveable material.3. The device according to wherein said self-supporting base component has a plurality of elongated support members with a length to allow said bowl-shape form to pass into said hollow center from above until it rests on said plate-like horizontal surface.4. The device according to wherein said sheet of flexible heat-resistant material couples and decouples to the topside of said plate-like horizontal surface of said self-supporting base component to keep it taut over said hollow center.5. The device according to wherein said sheet of flexible heat-resistant material is of sufficient size to cover said plate-like horizontal surface.6. The device according to wherein said sheet ...

Forming Device and Method

Disclosed is a device for forming cheese blocks of dimensions that facilitate slicing without first having to larger cut blocks of cheese to appropriate dimensions. Also disclosed is a method for forming and packaging sliceable blocks of cheese. 1. A device for forming extruder-processed cheese , comprising (a) a pipe adapter comprising a proximal end and a distal end; (b) a forming chamber of internal dimensions for forming a sliceable cheese loaf , the forming chamber having a proximal end and a distal end , the proximal end being fluidly connected to the distal end of the pipe adapter; (c) a portal cover , positioned to open or close a portal located at the distal end of the forming chamber; and (d) a packaging attachment adapter located at the distal end of the forming chamber; wherein the device attaches to the extruder at the proximal end of the pipe adapter.2. The device of further comprising a packaging support device claim 1 , the packaging support device supporting a package positioned to receive the cheese loaf after it has been formed in the forming chamber.3. The device of wherein the packaging attachment adapter additionally comprises a fitted metal filler head.4. A method for forming cheese blocks claim 1 , the method comprising the steps of (a) transferring extruded cheese constituents from an extruder through an adapter to a forming chamber of internal dimensions suitable for forming a sliceable cheese loaf claim 1 , and (b) transferring a formed cheese loaf from the forming chamber directly into a package.5. The method of further comprising an intermediate step of detecting an increase in pressure to at least about 3 bar within the forming chamber claim 4 , whereupon a portal at the distal end of the forming chamber is opened.6. A method for incorporating inclusions into a finished cheese or cheese product claim 4 , the method comprising the steps of:(a) admixing cheese constituents with at least one inclusion;(b) processing the admixed cheese ...

TOWER SCREEN RELIEF STEP

A block former () for the production of blocks of cheese () includes an upright drainage column () having a feed opening () for curd particles () at an upper end () of the drainage column (). The drainage column () includes an inner wall () having an interior surface () against which a pillar of curd () formed of the curd particles () slides as the pillar of curd () moves downwardly through the drainage column (). The upright drainage column () is divided into an upper part () and a lower part (). The upper part () has an inner cross-sectional area that is less than an inner cross-sectional area of the lower part (). 1. A block former for the production of blocks of cheese , the block former comprising an upright drainage column having a feed opening for curd particles at an upper end of the drainage column , the drainage column including an inner wall having an interior surface against which a pillar of curd formed of the curd particles slides as the pillar of curd moves downwardly through the drainage column , the upright drainage column being divided into an upper part and a lower part , wherein the upper part has an inner cross-sectional area that is less than an inner cross-sectional area of the lower part.2. The block former according to claim 1 , wherein the lower part of the drainage column forms more than half of the drainage column.3. The block former according to claim 2 , wherein the lower part of the drainage column forms 60% to 70% of the drainage column.4. The block former according to claim 1 , wherein the upper part transitions into the lower part over a distance that is less than 10% of the height of the upper part.5. The block former according to claim 1 , further comprising:a closed casing that surrounds the inner wall, wherein a space is defined between the casing and the inner wall; anda vacuum device connected to the space for filling under reduced pressure the drainage column with curd particles via the feed opening and creating a vacuum in ...

PRESSING EQUIPMENT AND PROCESS FOR THE PRODUCTION OF MOZZARELLA HAVING SUBSTANTIALLY BIDIMENSIONAL GEOMETRY

Press machine for producing mozzarellas having a substantially two-dimensional geometry, comprising a station for sorting preformed balls of mozzarella and obtained with a milk-based paste and a press station for shaping said preformed mozzarella balls in pieces of mozzarella having a substantially two-dimensional geometry, said press station comprising an alveolar plane defining at least one alveolar seat suitable for at least one of said preformed balls of mozzarella and coming from said sorting station, also comprising at least one pressing element that is mobile between a resting position, wherein said pressing element is located distant from said alveolar plane for arranging said preformed ball of mozzarella in said alveolar seat, and a pressing position, wherein said pressing element is located above said alveolar seat for pressing said preformed ball of mozzarella. Furthermore, a production process using the above press machine for producing mozzarella having a substantially two-dimensional geometry. 1. Press machine for producing mozzarellas having a substantially two-dimensional geometry , comprising a station for sorting preformed balls of mozzarella and obtained with a milk-based paste and a press station for shaping said preformed mozzarella balls into pieces of mozzarella having a substantially two-dimensional geometry , said press station in turn comprising an alveolar plane defining at least one alveolar seat suitable for containing at least one of said preformed mozzarella balls and coming from said sorting station , also comprising at least one pressing element that is mobile between a resting position , in which said pressing element is located distant from said alveolar plane for arranging said preformed ball of mozzarella in said alveolar seat , and a pressing position , wherein said pressing element is located above said alveolar seat for pressing said preformed ball of mozzarella.2. Press machine according to claim 1 , for producing mozzarellas ...

Method and device for removing a plastic coating from a block of food

A method for removing a plastics coating from a block of food, in particular a whole cheese, operates with the following steps: the block of food, in particular the whole cheese with its plastics coating is fed to the method. A laser beam is then directed onto the plastics coating of the block of food. Herein the output of the laser which emits the laser beam is adjusted so that a removal of the plastics coating takes place by separation of a region of the plastics coating and/or by erosion or vaporisation of the plastics coating. A device for removing a plastics coating from a block of food, in particular a whole cheese, comprises a transport apparatus for the block of food and a laser apparatus for applying a laser beam to the block of food.

Cutting of a soft food mass

Method and device for cutting a soft food mass, in particular for cutting machine-processed cheese, such as processed cheese or mozzarella, whereby the food mass is present as a broad food ribbon of small ribbon thickness, whereby the food ribbon is fed by means of a conveyor belt with a travel speed leading to a longitudinal cutting system, in particular in the form of a cutting roller, which cuts the food ribbon with axially arranged cutting disks into parallel longitudinal strips, whereby the direction of rotation of the longitudinal cutting system corresponds to the travel direction of the food ribbon, whereby the cutting disks in each case have blades that are provided with at least one tooth, whereby the tooth height is greater than the ribbon thickness, whereby the peripheral speed of the cutting roller is adjusted in such a way that a tooth is immersed in the food ribbon when cutting with the tips of the teeth and creates a slot of a specific slot length in the food ribbon that moves in the same direction, whereby the slot created by the subsequent tooth is adjacent to the preceding slot.

METHOD FOR MAKING A PARTIALLY COOKED CHEESE PRODUCT AND USES THEREOF

The invention relates to a method for preparing a partially cooked cheese product, as well as the partially cooked cheese product itself. The method appears applies specific times and temperatures to produce a pliable, carbohydrate free cheese product, which is free of carbohydrates. The product can be used, for example, as a carbohydrate free all cheese bread substitute in “sandwich wraps” or other applications.' 1. An edible food product , the edible food product being formed of grated cheese that is partially melted to form an interconnected flexible and pliable integrated cheese product at ambient temperature.2. The edible food product of that is thin compared to its length or width.3. The edible food product of that is flat.4. The edible food product of formed into a shape having a length of from about 3 to about 10 inches at its greatest linear dimension.5. The edible food product of formed into a disc shape.6. The edible food product of formed from at least one of the group consisting of parmesan cheese claim 1 , cheddar cheese claim 1 , Jarlsberg cheese and combinations thereof.7. The edible food product of formed essentially of parmesan cheese.8. The edible food product of free from any flour.9. The edible food product of claim 1 , further comprising at least one of the group consisting of black pepper claim 1 , vegetables claim 1 , herbs claim 1 , and combinations thereof.10. The edible food product of consisting essentially of cheese.11. The edible food product of comprising flour.12. An edible food product comprising a substrate formed of interconnected partially melted pieces of cheese claim 1 , wherein the substrate is an integrated structure that is flexible and pliable claim 1 , and thin compared to its length or width.13. The edible food product of claim 12 , wherein the substrate is disc shaped claim 12 , flat claim 12 , and is capable of being rolled without crumbling.14. The edible food product of claim 13 , wherein the substrate is formed ...

LONGITUDINAL CUTTING OF A BAND OF A SOFT FOOD MASS

A device for the longitudinal cutting of a wide food band of a soft food mass, in particular a cheese mass, which is moved in a conveyance direction F on a conveyor belt , into a number of narrow strips, 114. A device () for longitudinal cutting of a food band () of a soft food mass , which is moved on a conveyance device in a conveyance direction (F)) , into a number of strips ,{'b': 2', '2', '7', '4', '5', '6', '7', '2, 'wherein a cutting cylinder rotatable about a rotational axis (A) is provided, on which cutting cylinder a number of cutting disks () corresponding to the number of strips to be produced is mounted for longitudinal cutting, wherein the cutting disks () are disposed coaxially to the rotational axis (A) in spaced apart relation to each other to form intermediate spaces () and positioned to cut into a food band (), wherein a comb (), or comb elements, having a plurality of comb tines () is provided, which comb tines, in an operating position, are located in the intermediate spaces () between the cutting disks () during longitudinal cutting in order to hold down cut strips on a conveyance device during operation of the device, wherein'}{'b': 5', '8', '8, 'the comb () is, or comb elements are, held on a comb holder (), which is pivotably mounted so as to be pivotable about the rotational axis (A), wherein the comb holder () can be transferred from the operating position to a maintenance position by pivoting about the rotational axis (A).'}2. The device according to claim 1 , wherein{'b': 8', '9', '1', '14, 'the comb holder () is pivotally mounted on a housing () of the device () coaxially to the rotational axis (A) via a rotary bearing ().'}3. The device according to claim 2 , wherein{'b': 13', '8, 'a fixing device () is provided with which the comb holder () can be fixed in the operating position and in the maintenance position.'}4. The device according to claim 3 , wherein{'b': 13', '9', '1, 'the fixing device () is adjustably held on the housing () ...

CHEESE RIPENING

A method for providing a naturally ripened, cylindrically shaped cheese of the hard or semi-hard type is provided. The method comprises: (i) forming a cylindrically shaped cheese from a curd by conventional means; (ii) applying a protective water-permeable coating layer onto the entire surface of the cheese, thereby obtaining a coated cheese; (iii) partially enclosing the coated cheese with a further coating of a water-impermeable material such that the convex, circumferential sides and the curved area are covered while leaving the flat bottom and top surfaces uncovered, thereby obtaining a partially enclosed coated cheese; and (iv) allowing the partially enclosed coated cheese to ripen. A naturally ripened, cylindrically shaped, coated cheese of the hard or semi-hard type obtainable by the method is also provided. 1. A method for providing a naturally ripened , cylindrically shaped cheese of the hard or semi-hard type , comprising:(i) forming a cylindrically shaped cheese from a curd by conventional means;(ii) applying a protective water-permeable coating layer onto the entire surface of the cheese, thereby obtaining a coated cheese;(iii) partially enclosing the coated cheese with a further coating of a water-impermeable material such that the convex, circumferential sides and the curved area are covered while leaving the flat bottom and top surfaces uncovered, thereby obtaining a partially enclosed coated cheese; and(iv) allowing the partially enclosed coated cheese to ripen.2. The method according to claim 1 , wherein the partial enclosing (iii) is carried out at least 2 weeks after (ii).3. The method according to claim 2 , wherein the partial enclosing (iii) is carried out at least 4 weeks after (ii).4. The method according to claim 1 , wherein the further coating comprises a layer of wax.5. The method according to claim 4 , wherein the partial enclosing (iii) comprises contacting the convex claim 4 , circumferential sides and the curved area of the ...

LONGITUDINAL CUTTING OF A BAND OF A SOFT FOOD MASS

A device for the longitudinal cutting of a wide food band of a soft food mass which is moved in a conveyance direction on a conveyor belt, wherein a cutting cylinder rotating in the conveyance direction is provided on which is mounted a number of cutting disks disposed coaxially to the rotational axis A for cutting into the food band with the edge thereof, wherein a comb having a plurality of comb tines is provided, which in an operating position engage into the intermediate spaces between the cutting disks during the longitudinal cutting in order to hold down the cut strips on the conveyor belt, wherein the comb is held on a comb holder so as to be pivotable about the rotational axis, wherein the comb holder can be transferred from the operating position and a maintenance position by pivoting about the rotational axis. 14814. The device according to claim 13 , wherein the comb holder () is pivotally mounted coaxially to the rotational axis (A) via a rotary bearing ().15. The device according to claim 13 , wherein the maintenance position is a position elevated above the operating position.168. The device according to claim 13 , wherein the comb holder () comprises a height adjustment device for adjusting the height of the comb holder in the operating position tangentially to the rotational axis.1758. The device according to claim 13 , wherein the device further comprises a comb () or comb elements mounted on the comb holder ().18728. The device according to claim 17 , wherein the comb tines are located in the intermediate spaces () between the cutting disks () when the comb holder () is in the operating position.198105. The device according to claim 13 , wherein the comb holder () comprises a guide rail () oriented parallel to the rotational axis (A) for mounting the comb () or comb elements.205510111011. The device according to claim 19 , wherein the device further comprises a comb () claim 19 , or comb elements and the comb () claim 19 , or the comb elements ...

Forming and cooling device

Vorrichtung zum Kühlen einer fließfähigen aufgeschmolzenen Lebensmittelmasse 1, insbesondere einer Käseschmelze, die zu einem kontinuierlichen Band 2 geformt ist, wobei die Vorrichtung zwei parallel gegeneinander laufende endlose Kühlriemen 3 aufweist, die das laufende Band 2 mit beidseitigem Berührungskontakit führen und damit kühlen, wobei die Kühlriemen 3 in einem Winkel zwischen 45 DEG und 90 DEG gegen die Horizontale ausgerichtet sind und das Band 2 in dem entsprechenden Winkel führen. Device for cooling a flowable melted food mass 1, in particular a cheese melt, which is formed into a continuous band 2, wherein the device has two parallel against each other running endless cooling belts 3, which guide the running belt 2 with double-sided Kontakkontakit and thus cool, the cooling belts 3 are oriented at an angle between 45 ° and 90 ° to the horizontal and guide the band 2 at the appropriate angle.

IMPROVED CHEESE RIPENING

The present disclosure relates to a naturally ripened, block-shaped cheese of the hard or semi-hard type comprising a water-permeable coating applied onto the entire surface of the cheese and a water-impermeable material applied onto the water-permeable coating, wherein at least all vertices and the four edges that connect the top face and bottom face of the block-shaped coated cheese are covered with a layer of the water-impermeable material while leaving the bottom face and top face of the block-shaped coated cheese largely uncovered. The present disclosure also relates to a method of making said naturally ripened, cylindrically shaped cheese of the hard or semi-hard type. 1. A method for providing a naturally ripened , block-shaped cheese of the hard or semi-hard type , comprising the steps of:(i) forming a block-shaped cheese from a curd by conventional means;(ii) applying a protective water-permeable coating layer onto the entire surface of the cheese, thereby obtaining a coated cheese;(iii) partially covering the coated cheese with a layer of a water-impermeable material thereby obtaining a partially covered coated cheese; and(iv) allowing the partially covered coated cheese to ripen,wherein the block-shaped cheese comprises a top face, a bottom face and four faces that form the circumference of the block-shaped cheese, andwherein in step (iii) at least all vertices and the four edges that connect the top face and bottom face of the block-shaped coated cheese are covered with the layer of the water-impermeable material while leaving the top face and bottom face largely uncovered.2. Method according to claim 1 , wherein in step (iii) the two oppositely positioned largest faces of the four faces that together form the circumferential surface of the block-shaped cheese claim 1 , including all vertices and edges positioned therein claim 1 , are entirely covered with the layer of the water-impermeable material.3. Method according to claim 1 , wherein step (iii) is ...

Food processor

Apparatus for kneading food pieces includes a rotatable drum mounted on an inclined axis. There are spiral flights along the side wall of the drum. Charging and discharging the drum is effected through an open end and the drum includes a door for airtight sealing of the drum. A vacuum can be drawn inside the drum for different types of food processing. The processor can be used for blending constituents for food products. The kneading action can be applied to massaging or tumbling meat chunks, and treatment liquids can be added to the drum and/or the food pieces for processing.

Фильтр для использования при переработке пищевых продуктов

Изобретение относится к фильтру и его применению для использования в переработке пастообразных пищевых продуктов, в частности в производстве плавленого сыра. Фильтр имеет закрытый корпус (12) с приемным отверстием (16) для фильтруемого продукта, корпус (12) выполнен со стоком (20) для отфильтрованного продукта, выходом для отфильтрованного остатка и расположенной между приемным отверстием (16) и стоком (20) фильтровальной вставкой (14) с цилиндрической фильтрующей стенкой, через которую в радиальном направлении изнутри наружу пропускается продукт, причем предусмотрен основной элемент (30), выполненный с возможностью вращения и расположенный соосно в фильтровальной вставке (14). Между основным элементом (30) и фильтрующей стенкой образовано кольцевое пространство (36). Основной элемент (30) имеет такие размеры, что кольцевое пространство (36) делает возможным постоянное течение продукта, причем на внешнем периметре основного элемента (30) расположена, по крайней мере, одна скребковая пластинка (38), которая при вращающемся основном элементе (30) скребет внутреннюю поверхность фильтрующей стенки для отвода остатка. Изобретение позволяет увеличить срок службы фильтра, предотвратить возникновение изменений продукта, обеспечить при высокой пропускной способности и эффективности фильтра вывод остатков из непрерывно перерабатываемого продукта с низкими потерями. 2 н. и 9 з.п. ф-лы, 2 ил. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 476 068 (13) C1 (51) МПК A01J 25/00 (2006.01) B01D 25/38 (2006.01) B01D 33/46 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2011129808/10, 18.12.2009 (24) Дата начала отсчета срока действия патента: 18.12.2009 (72) Автор(ы): ПРИНЦ Артур (DE), КНАПП Флориан (DE) (73) Патентообладатель(и): ХОХЛАНД СЕ (DE) R U Приоритет(ы): (30) Конвенционный приоритет: 19.12.2008 DE 102008063972.9 (45) Опубликовано: 27.02.2013 Бюл. № 6 2 4 7 6 0 6 8 (56) Список документов, цитированных в отчете о поиске: ...

Method and device for production of melted cheese

FIELD: dairy industry. SUBSTANCE: method involves disintegrating cheese mass, mixing it with required ingredients, heating the mixture in a mixing chamber with water steam to 95 to 140 C so as to ensure complete condensing at continuous mixture supply, and mixing it at a working tool rotation speed of 1000-4000 rpm, emulsifying the mixture delivered by portions into the emulsification zone, cooling and converting it into paste-like condition with paste-forming tools rotating at a speed of 5-50 rpm. The device for realization of the method comprises a mixing chamber with a steam-delivery means, and a mixing-and-transportation shaft connected with the drive. The shaft axle has an admission pipe for the mixture of source cheeses and a series-connected emulsification chamber, and there are means for heating and subsequent cooling of the cheese mass. The set of homogenizing and emulsifying tools includes a stator rigidly installed in the emulsification chamber around a rotor arranged concentrically and in a spaced relation therewith. The stator and rotor have axially-directed teeth. EFFECT: improved functional and operating characteristics. 17 cl, 6 dwg Ь9599$550с ПЧ ГЭ РОССИЙСКОЕ АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (19) (51) МПК ВИ” 2 053 655 ' 13) Сл А 01 ./ 27/04 12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ (21), (22) Заявка: 5010896/13, 06.02.1992 (30) Приоритет: 15.02.1991 ОЕ Р 4104686.2 (46) Дата публикации: 10.02.1996 (56) Ссылки: Патент США М 4112131, кл. 426 - 1992. (71) Заявитель: А.Штефан унд Зене ГмбХ унд Ко. (ОЕ) (72) Изобретатель: Фридрих Отто[ОЕ], Альберт Дубильцик[ОЕ] 582, (73) Патентообладатель: А Штефан унд Зене ГмбХ унд Ко. (0Е) (54) СПОСОБ ИЗГОТОВЛЕНИЯ ПЛАВЛЕНОГО СЫРА И УСТРОЙСТВО ДЛЯ ЕГО ОСУЩЕСТВЛЕНИЯ (57) Реферат: Использование: В МОЛОЧНОЙ промышленности при производстве плавленых сыров. Сущность изобретения: способ предусматривает измельчение сырной массы и смешивание ее с необходимыми ингредиентами, нагревание смеси В смесительной ...

Device to control belt movement, in particular, in device for forming and cooling

FIELD: machine building. SUBSTANCE: continuous belt (2) rotates via guiding cylindrical shafts (1). The cylindrical shaft (1) is previously loaded at both sides for tightening of the belt by means of two elastic elements (3), made as acting similarly for alignment of the belt relative to the shaft. In the field of the belt there is a device (20) for position measurement. At one side of the shaft there is a control element (5), driven by means of a pneumatic unit (4) "piston-cylinder". The control element is made to create force acting additively or subtractively relative to the force of pre-tension in one of elastic elements. The device is used to control motion of the belt in the device for forming and cooling of the liquid molten mass (12) of food, in particular, processed cheese. EFFECT: simplicity and reliability of tape adjustment. 11 cl, 6 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 509 046 (13) C1 (51) МПК B65G 39/16 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2012135693/11, 17.01.2011 (24) Дата начала отсчета срока действия патента: 17.01.2011 (73) Патентообладатель(и): ХОХЛАНД СЕ (DE) R U Приоритет(ы): (30) Конвенционный приоритет: 21.01.2010 DE 102010005301.5 (72) Автор(ы): БИГГЕЛЬ Андреас (DE) (45) Опубликовано: 10.03.2014 Бюл. № 7 2 5 0 9 0 4 6 (56) Список документов, цитированных в отчете о поиске: DE 19647763 A1, 20.05.1998. EP 0443799 A2, 28.08.1991. US 5979641 A, 09.11.1999. EP 1324933 B1, 29.09.2004. US 5471289 A, 28.11.1995. WO 2005028349 A1, 31.03.2005. WO 2005000012 A1, 06.01.2005. JP 59172313 A, 29.09.1984. 2 5 0 9 0 4 6 R U (86) Заявка PCT: EP 2011/000166 (17.01.2011) C 1 C 1 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 21.08.2012 (87) Публикация заявки РСТ: WO 2011/088978 (28.07.2011) Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры" (54) УСТРОЙСТВО РЕГУЛИРОВАНИЯ ДВИЖЕНИЯ ЛЕНТЫ, В ЧАСТНОСТИ ...

Process and device for removing the plastic coating from cheese

The invention relates to a process for removing the plastic coating from cheese by peeling, which process comprises the steps of a) providing a ripened cheese with a plastic coating suitable for ripening, where the "force before rupture" (F rupture ) of the plastic coating is greater than the force of adhesion (F adhesion ) between the said plastic coating and the cheese; and b) peeling said cheese with a peeling force (F peeling ) that is greater than F adhesion but smaller than F rupture , wherein said plastic coating also has a "force for a 10% elongation" (F elongation ) that is greater than F peeling , and wherein said plastic coating directly prior to peeling is subjected to an TR heat treatment, to obtain a plastic coating having a temperature higher than the glass temperature of said plastic coating but lower than 30°C in subsequent peeling step b), wherein said IR heat treatment comprises a first heating step and a response period of at least 0.5 seconds in which IR radiation, if at all, is applied in an amount of less than 10 kW/m 2 . The invention also relates to a device for carrying out this process, and to peeled slices of cheese with a drying edge.

佛手山药芝士条及其制备方法

本发明公开了一种佛手山药芝士条及其制备方法。具体为：将佛手山药粉20‑40份，芝士260‑300份，百合粉3‑5份，茯苓粉1‑3份，牛奶60‑100份，鸡蛋100‑120份，芦荟粉0.1‑0.3份，黄油20‑40份，柠檬汁15‑20份，巧克力20‑40份，木糖醇30‑50份，六安瓜片茶5‑10份，苏打饼干100‑120份，经过混匀，打发，蒸烤，冷藏后制备成佛手山药芝士条。通过本发明的方法做出的佛手山药芝士条营养丰富，口感绵密，甜度适中，带有淡淡山药味。具有补中益气，美容养颜等功效。

Method for coating cheese products

A method for preparing a coated cheese product, includes: a) injecting a cheese material in the viscous state between two coating films, the films being malleable at the storage temperature of the coated cheese product, and each including, on the outer face, at least one external layer of a coating composition C1 in the gelled state, the coating composition including at least one hydrophobic polymer, and b) shaping at least a coated cheese product by pressure on the outer face of each coating film to obtain a coated cheese product including a cheese core including the material and a coating that is malleable at the storage temperature of the coated cheese product and sealed against moisture and microorganisms, and completely surrounds the core at its periphery, the coating being formed by assembly by pressure of the two coating films including at least an outer layer of the coating composition C1.

Process for manufacture of grated cheese and uses thereof

Process for grinding cheese material in a short duration single unit operation. The grated cheese material obtained from the single-stage treatment of cheese material retains flavor and functional suitability for comestibles and food manufacture.

Method and device for seasonings application during food products manufacture

FIELD: food industry. SUBSTANCE: unsprinkled food product fluid mass is introduced into the gap between the guide roller (2) and the parallel positioned size roller (3) and moulded into the food product ribbon of specified thickness. Downstream the roll gap, while adherent to the guide roller (2), the food product ribbon is sprinkled with (7) seasoning by means of a sprinkling device (5) on one side. The food product ribbon sprinkled on one side is supplied to another gap created by the guide roller (2) and the press roller (8); the seasoning (7) is impressed into the surface by way of the press roller (8). The food product ribbon is cut into individual slices. EFFECT: seasonings introduction into the product surface. 10 cl, 2 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23P 1/08 (13) 2 526 273 C1 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2013112875/13, 19.07.2011 (24) Дата начала отсчета срока действия патента: 19.07.2011 (72) Автор(ы): ШМИДТ Себастиан (DE) (73) Патентообладатель(и): ХОХЛАНД СЕ (DE) Приоритет(ы): (30) Конвенционный приоритет: R U 25.08.2010 DE 102010035521.6 (45) Опубликовано: 20.08.2014 Бюл. № 23 DE836138С, 01.04.1952. WO2006073598А1, 13.07.2006. US4626439А, 02.12.1986. DE3803756C1, 27.04.1989. US6117235A, 12.09.2000. DE10328905A1, 13.01.2005. RU2498623C2, 20.11.2013 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 25.03.2013 2 5 2 6 2 7 3 (56) Список документов, цитированных в отчете о поиске: DE10328905A1, 13.01.2005. EP 2011/062292 (19.07.2011) C 1 C 1 (86) Заявка PCT: (87) Публикация заявки PCT: R U 2 5 2 6 2 7 3 WO 2012/025307 (01.03.2012) Адрес для переписки: 109012, Москва, ул. Ильинка, 5/2, ООО "Союзпатент", А.А. Силаевой (54) СПОСОБ И УСТРОЙСТВО ДЛЯ НАНЕСЕНИЯ ПРИПРАВ ПРИ ПРОИЗВОДСТВЕ ПРОДУКТОВ ПИТАНИЯ (57) Реферат: Текучая масса непосыпанного продукта Посыпанная с одной стороны лента продукта питания вводится в зазор между направляющим питания ...

Cutting a soft food mass

Verfahren zum Schneiden einer weichen Lebensmittelmasse, insbesondere zum Schneiden von maschinell bearbeitetem Käse, wie Schmelzkäse oder Mozzarella, wobei die Lebensmittelmasse als breites Lebensmittelband 15 geringer Banstärke vorliegt, wobei das Lebensmittelband 15 mittels eines Förderbandes 16 mit Fördergeschwindigkeit einer Schneidwalze 1, 25 zugeführt wird, die das Lebensmittelband 15 mit axial angeordneten Schneidscheiben 5 in parallele Längsstreifen schneidet, wobei die Drehrichtung der Schneidwalze 1, 25 entsprechend der Förderrichtung des Lebensmittelbandes 15 ist, wobei die Schneidscheiben 5 mit Zähnen 7 versehene Klingen aufweisen, deren Zahnhöhe 10 größer als die Bandstärke ist, wobei die Umfangsgeschwindigkeit der Schneidwalze 1, 25 so eingestellt wird, wobei ein Zahn 7 beim Schneiden mit der Zahnspitze in das Lebensmittelband 15 abtaucht und einen Schlitz bestimmter Schlitzlänge in dem sich in derselben Richtung bewegenden Lebensmittelband 15 verursacht, wobei der durch vorangehenden Schlitz anschließt. Method for cutting a soft food mass, in particular for cutting processed cheese, such as processed cheese or mozzarella, wherein the food mass is present as a broad food band 15 low Banstärke, the food belt 15 is fed by means of a conveyor belt 16 with conveying speed of a cutting roller 1, 25, the the food band 15 with axially arranged cutting discs 5 in parallel longitudinal strips, wherein the direction of rotation of the cutting roller 1, 25 corresponding to the conveying direction of the food belt 15, wherein the cutting discs have 5 teeth provided with 7 teeth, the tooth height 10 is greater than the strip thickness, said the peripheral speed of the cutting roller 1, 25 is adjusted so that a tooth 7 dips into the food belt 15 when cutting with the tooth tip and causes a slit of a certain slit length in the food belt 15 moving in the same direction, w obei which connects by preceding slot.

Method for coating cheese products

본 발명은 코팅된 치즈 제품을 제조하는 방법에 관한 것으로서, 상기 방법은 하기 단계들을 포함한다: a) 점성 상태의 치즈 물질(cheese material)을 두 개의 코팅 필름 사이에 주입하여 상기 필름과 접촉시키는 단계로서, 상기 필름은 상기 코팅된 치즈 제품의 보관 온도에서 가단성 있고(malleable), 각각은 외부 표면에 겔화 상태의 코팅 조성물 C1으로 구성된 하나 이상의 외부층을 포함하고, 상기 코팅 조성물은 하나 이상의 소수성 중합체를 포함하는 것인 단계, 및 b) 상기 두 개의 코팅 필름 각각의 외부 표면에 가압하여 하나 이상의 코팅된 치즈 제품을 성형하여, 상기 재료를 포함하는 치즈 코어(cheese core) 및 상기 코팅된 치즈 제품의 보관 온도에서 가단성 있고, 수분 및 미생물로부터 밀봉시키고, 그의 주변부에서 상기 코어를 완전히 둘어싸는 코팅을 포함하는 코팅된 치즈 제품을 수득하는 단계로서, 상기 코팅은 적어도 상기 코팅 조성물 C1의 외부층을 포함하는 두 개의 상기 코팅 필름의 가압 조립(assembly by pressure)에 의해 형성되는 것인 단계. The present invention relates to a method for preparing a coated cheese product, said method comprising the steps of: a) pouring a cheese material in a viscous state between two coating films to contact the films, wherein the films are malleable at the storage temperature of the coated cheese product, each having an outer surface at least one outer layer comprising a coating composition C1 in a gelled state, wherein the coating composition comprises at least one hydrophobic polymer, and b) pressing to the outer surface of each of the two coated films to form one or more coated cheese products, such that a cheese core comprising said material and a storage temperature of said coated cheese product are malleable, moisture and pressure assembly of two said coating films comprising at least an outer layer of said coating composition C1, said coating comprising a coating which seals against microorganisms and completely surrounds said core at its periphery; (assembly by pressure) is formed by the step.

Forming and cooling device

Vorrichtung zum Kühlen einer fließfähigen aufgeschmolzenen Lebensmittelmasse (1), insbesondere einer Käseschmelze, die zu einem kontinuierlichen Band (2) geformt ist, wobei die Vorrichtung zwei parallel gegeneinander laufende endlose Kühlriemen (3) aufweist, die das laufende Band (2) mit beidseitigem Berührungskontakt führen und damit kühlen, dadurch gekennzeichnet, dass die Kühlriemen (3) in einem Winkel zwischen 45° und 90° gegen die Horizontale ausgerichtet sind und das Band (2) in dem entsprechenden Winkel führen, wobei die Bewegungsrichtung der Kühlriemen (3) von oben nach unten ist, dass einer der Kühlriemen (3b) eine untere Führungswalze (6b) aufweist, um die herum das Band (2) in eine Klemmung zwischen den Kühlriemen (3b) und einen nach oben laufenden Übergaberiemen (8) geführt wird. Apparatus for cooling a flowable melted food mass (1), in particular a cheese melt, which is formed into a continuous band (2), the apparatus comprising two endless endless cooling belts (3) running parallel to each other, contacting the moving band (2) with contact on both sides lead and thus cool, characterized in that the cooling belts (3) are aligned at an angle between 45 ° and 90 ° to the horizontal and the belt (2) at the appropriate angle, wherein the direction of movement of the cooling belt (3) from above downwards, one of the cooling belts (3b) has a lower guide roller (6b) around which the belt (2) is guided in a clamping between the cooling belts (3b) and an upwardly extending transfer belt (8).

Moulding and cooling device

The invention relates to a device for cooling a flowable melted food material (1), especially a cheese melt. Said device forms a continuous strip (2) and comprises two parallel, cooling belts (3) which extend counter to each other and which bring the continuous strip (2) into contact with both sides thereof, in order to cool it. The cooling belts (3) are oriented at an angle of between 45~ and 90~ in relation to the horizontal and guide the strip (2) at a corresponding angle.

Molding and cooling device

Moulding and cooling device

The invention relates to a device for cooling a flowable melted food material ( 1 ), especially a cheese melt. Said device forms a continuous strip ( 2 ) and comprises two parallel, cooling belts ( 3 ) which extend counter to each other and which bring the continuous strip ( 2 ) into contact with both sides thereof, in order to cool it. The cooling belts ( 3 ) are oriented at an angle of between 45° and 90° in relation to the horizontal and guide the strip ( 2 ) at a corresponding angle.

Moulding and cooling device

Vorrichtung zum Kühlen einer fliessfähigen aufgeschmolzenen Lebensmittelmasse (1), insbesondere einer Käseschmelze, die zu einem kontinuierlichen Band (2) geformt ist, wobei die Vorrichtung zwei parallel gegeneinander laufende endlose Kühlriemen (3) aufweist, die das laufende Band (2) mit beidseitigem Berührungskontakt führen und damit kühlen, wobei die Kühlriemen (3) in einem Winkel zwischen 45° und 90° gegen die Horizontale ausgerichtet sind und das Band (2) in dem entsprechenden Winkel führen.

DEVICE FOR CONFORMATION AND REFRIGERATION.

Dispositivo para la refrigeración de una masa de producto alimenticio con capacidad de flujo (1), en particular queso fundido, que es moldeado para formar una banda de producto alimenticio (2), en el que el dispositivo tiene dos bandas de refrigeración sin fin (3a, 3b) que discurren en paralelo, guiando la banda de producto alimenticio (2) con contacto en ambas caras y enfriando por lo tanto las mismas, caracterizado por dos rodillos de guiado superiores (4a, 4b) que forman un intersticio de llenado (5), que recibe producto (1) entre las bandas de refrigeración guiadas, cuyos rodillos de guía (4a, 4b) giran en sentido contrario uno con respecto al otro y están cubiertos por las bandas de refrigeración (3a, 3b) efectuando un moldeo, a modo de un dispositivo de calibrado, del producto colocado en el intersticio de llenado (5) para formar la banda de producto alimenticio y estando orientadas las bandas de refrigeración (3a, 3b) con un ángulo comprendido entre 45º y 90º con respecto a la horizontal y guiando a la banda (2) según el ángulo correspondiente. Device for cooling a mass of food product with flow capacity (1), in particular melted cheese, which is molded to form a band of food product (2), in which the device has two endless cooling bands ( 3a, 3b) running in parallel, guiding the food product band (2) with contact on both sides and thereby cooling them, characterized by two upper guide rollers (4a, 4b) that form a filling gap ( 5), which receives product (1) between the guided cooling bands, whose guide rollers (4a, 4b) rotate in the opposite direction with respect to each other and are covered by the cooling bands (3a, 3b) by molding , by way of a calibration device, of the product placed in the filling gap (5) to form the food product band and the cooling bands (3a, 3b) being oriented with an angle between 45 ° and 90 ° with respect cto to the horizontal and guiding the band (2) according to the corresponding angle.

Molding / cooling device

MOLDING AND COOLING DEVICE

Moulding and cooling device

Moulding and cooling device

Shaping and cooling device

The invention relates to a method for cooling a flowable melted food material including: (a) providing a device comprising a first cooling belt and a second cooling belt parallel to the first cooling belt, wherein each cooling belt is continuous and has an outer surface and an inner surface, the first and second cooling belts are aligned at an angle between 45° and 90° relative to horizontal, and the outer surface of the first cooling belt and the outer surface of the second cooling belt are spaced apart to form a gap having a top end and a bottom end; (b) introducing a free-flowing molten food product capable of forming a food product having a pasty consistency is cooling at the top end of the gap; (c) counter-rotating the first and second cooling belts toward each other at the top end of the gap to draw the molten food product between the downward moving outer surfaces of the first and second cooling belts to form a strip of molten food product between the downward-moving outer surfaces of the first and second cooling belts: and (d) applying a cooling liquid to the inner surfaces of the first and second cooling belts to cool the free-flowing molten food product to form a strip of food product having a pasty consistency, whereby the strip of food is cooled simultaneously on both sides.

Strip running control device, in particular a shaping and cooling device

Die Erfindung bezieht sich auf eine Bandlaufregelvorrichtung eines über zumindest eine zylindrische Walze 1 umlaufenden endlosen Bandes 2, wobei die zylindrische Walze 1 beidseitig mittels elastischer Elemente 3, welche gleichwirkend zur Zentrierung des Bandes 2 relativ zur Walze 1 ausgebildet sind, zur Spannung des Bandes 2 vorgespannt ist, und wobei eine Lagemessvorrichtung im Bereich des Bandes 2 vorgesehen ist, wobei an zumindest einer Seite der Walze 1 ein mittels einer pneumatischen Kolben-Zylinder-Einheit 4 betätigbares Verstellelement 5 angeordnet ist, dadurch gekennzeichnet, dass das Verstellelement 5 zur Aufbringung einer additiv oder subtraktiv zur Vorspannkraft zumindest eines der elastischen Elemente 3 wirkenden Kraft ausgebildet ist. The invention relates to a belt guiding device of an endless belt 2 rotating over at least one cylindrical roller 1, the cylindrical roller 1 being biased on both sides by means of elastic elements 3, which are designed to center the belt 2 relative to the roller 1, for tensioning the belt 2 is, and wherein a position measuring device is provided in the area of the belt 2, wherein on at least one side of the roller 1 an actuating element 5 which can be actuated by means of a pneumatic piston-cylinder unit 4 is arranged, characterized in that the adjusting element 5 for applying an additive or is designed to be subtractive to the biasing force of at least one of the elastic elements 3.

Method and device for applying ingredients in food production

Verfahren und Vorrichtung zum Einbringen einer sichtbaren Zutat 7, 12 in die Oberfläche eines als fließfähige Masse vorliegenden Lebensmittels, insbesondere einer heißen Käseschmelze 1, wobei die fließfähige Masse des unbestückten Lebensmittels in den Walzenspalt zwischen einer Führungswalze 2 und einer parallel angeordneten Kalibrierungswalze 3 eingebracht und zu einem Lebensmittelband definierter Stärke geformt wird, wobei das Lebensmittelband hinter dem Walzenspalt während der Auflage auf der Führungswalze 2 mittels einer Streuvorrichtung 5 einseitig mit der Zutat 7 bestreut wird, wobei das einseitig bestreute Lebensmittelband 4 einem weiteren Walzenspalt zugeführt wird, der zwischen der Führungswalze 2 und einer Andruckwalze 8 ausgebildet wird, wobei die Zutat 7 mittels der Andruckwalze 8 in die Oberfläche eingedrückt wird und wobei das Lebensmittelband, insbesondere nach einer Kühlung, in einzelne Scheiben geschnitten wird. A method and apparatus for introducing a visible ingredient 7, 12 into the surface of a present as a flowable food, in particular a hot melted cheese 1, wherein the flowable mass of the unequipped food in the nip between a guide roller 2 and a parallel arranged Kalibrierungswalze 3 and introduced a food band defined thickness is formed, wherein the food band behind the nip during the overlay on the guide roller 2 by means of a scattering device 5 is sprinkled on one side with the ingredient 7, wherein the one side sprinkled food belt 4 is fed to a further nip between the guide roller 2 and a pressure roller 8 is formed, wherein the ingredient 7 is pressed by means of the pressure roller 8 in the surface and wherein the food belt, in particular after cooling, is cut into individual slices.

Apparatus and method for longitudinally cutting a ribbon of food, in particular a ribbon of cheese, into strips

The present invention relates to an apparatus, a system and to a method for cutting a ribbon of food, in particular for longitudinally cutting a ribbon of cheese into strips, comprising: a longitudinal cutting apparatus (45) towards which the ribbon of food (50) is moved at a transport speed and in a transport direction, wherein the longitudinal cutting apparatus (45) comprises: a grooved shaft (1) having a grooved shaft axis (10) arranged transverse to the transport direction, wherein a plurality of grooves (5) run around the grooved shaft (1) in the transport direction of the ribbon of food (50), the grooved shaft (1) being designed to receive the approaching ribbon of food (50), a cutting shaft (20) having a cutting shaft axis (25) arranged transverse to the transport direction, wherein a plurality of cutting knives (30) run around the cutting shaft in the transport direction of the ribbon of food (50), the cutting shaft (20) being arranged opposite the grooved shaft (1) and the ribbon of food (50) being guided between the cutting shaft (20) and the grooved shaft (1), and wherein each cutting knife (30) engages slightly in an opposite groove (5) and the ribbon of food (50) is thus cut into strips along the transport direction.

Diced cheese production from a continuous molten cheese belt

In a process to cut diced cheese from a continual speed- controlled supply of pre-cooled process cheese, a belt of cheese is fed to a cutter in which it is cut into strips which are continually surrendered to a second rotating cutter blade. The cheese strips are then cut in a plane which is vertical with respect to the transport plane, producing diced blocks which are captured in a suitable assembly for onward transport. An Independent claim is also included for a suitable assembly.

Method and apparatus for forming a continuous sheet of cheese

A method and apparatus for forming a continuous sheet of molten, moldable or plasticized material, especially a food product such as cheese. The invention may also be used to form a continuous sheet of other food products, such as noodles, peanut butter, jellies and the like. The apparatus comprises at least two sets of opposed rollers and a pair of endless belts. At least one of the first set of rollers, defined as forming rollers for purposes of distinction, has a concave surface. Each of another set of rollers, defined as discharge rollers for purposes of distinction, is disposed downstream from the first set of rollers and has a substantially flat surface. Each endless belt circulates about a group of rollers comprised of a forming roller and a discharge roller. In the region between opposed roller sets, the endless belts cooperate with each other and with the rollers to form a pocket that receives and maintains the cheese. The distance between the outer surfaces of the belts corresponds to the desired thickness of the sheet of cheese. A motor causes the forming and discharge rollers to spin about their longitudinal axes and the first and second endless belts to revolve about the rollers.

Belt run control device, in particular of a forming and cooling device

The invention relates to a belt run control device of a continuous belt (2) revolving over at least one cylindrical roller (1), wherein the rollers (1) are each designed as deflection rollers around which the belt (2) is wrapped, and wherein for the purpose of loading the belt (2) at least one cylindrical roller (1) is preloaded on both sides by means of elastic elements (3) designed to be equally acting for centering the belt (2) relative to the roller (1), and wherein a position measuring device is arranged in the region of the belt (2), wherein an adjustment element (5) that can be actuated by means of an pneumatic piston-cylinder unit (4) is arranged on at least one side of the roller (1). The belt run control device is characterized in that the adjustment element (5) is designed to apply a force that acts additively or subtractively in relation to the preloading force of at least one of the elastic elements (3).

Method and device for applying ingredients in food production

The invention relates to a method and device for introducing a visible ingredient (7, 12) into the surface of a food present as a flowable composition, in particular a hot cheese melt (1), wherein the flowable composition of the food without ingredient application is introduced into the roller gap between a guide roller (2) and a calibration roller (3) which is arranged parallel thereto, and shaped to form a food strip having a defined thickness, wherein the food strip, downstream of the roller gap, is spread on one side with the ingredient (7), by means of a spreading device (5), as same is placed on the guide roller (2), wherein the food strip (4), which has been spread on one side, is led to a further roller gap which is formed between the guide roller (2) and a pressing roller (8), wherein the ingredient (7) is pressed by means of the pressing roller (8) into the surface, and wherein the food strip is cut into individual disks, in particular after cooling.

Method and device for applying ingredients in food production

The invention relates to a method and device for introducing a visible ingredient (7, 12) into the surface of a food present as a flowable composition, in particular a hot cheese melt (1), wherein the flowable composition of the food without ingredient application is introduced into the roller gap between a guide roller (2) and a calibration roller (3) which is arranged parallel thereto, and shaped to form a food strip having a defined thickness, wherein the food strip, downstream of the roller gap, is spread on one side with the ingredient (7), by means of a spreading device (5), as same is placed on the guide roller (2), wherein the food strip (4), which has been spread on one side, is led to a further roller gap which is formed between the guide roller (2) and a pressing roller (8), wherein the ingredient (7) is pressed by means of the pressing roller (8) into the surface, and wherein the food strip is cut into individual disks, in particular after cooling.

Device and method for longitudinally cutting a strip of food, in particular a strip of cheese, into strips

Die vorliegende Erfindung betrifft eine Vorrichtung, ein System sowie ein Verfahren zum Zerschneiden eines Lebensmittelbandes, insbesondere zum Längsschneiden eines Käsebandes in Streifen, aufweisend:eine Längsschneidevorrichtung an die das Lebensmittelband mit einer Transportgeschwindigkeit in einer Transportrichtung herangeführt wird, wobei die Längsschneidevorrichtung umfasst:eine Nutenwelle mit einer quer zur Transportrichtung angeordneten Nutenwellenachse, wobei eine Vielzahl an Nuten die Nutenwelle in Transportrichtung des Lebensmittelbandes umlaufen, wobei die Nutenwelle eingerichtet ist, das herangeführte Lebensmittelband zu übernehmen,eine Schneidewelle mit einer quer zur Transportrichtung angeordneten Schneidewellenachse, wobei eine Vielzahl von Schneidemessern die Schneidewelle in Transportrichtung des Lebensmittelbandes umlaufen,wobei die Schneidewelle gegenüber der Nutenwelle angeordnet ist und das Lebensmittelband zwischen der Schneidewelle und der Nutenwelle geführt wird und dass jeweils ein Schneidemesser geringfügig in eine gegenüberliegende Nut eingreift und dadurch das Lebensmittelband entlang der Transportrichtung in Streifen geschnitten wird. The present invention relates to a device, a system and a method for cutting a strip of food, in particular for longitudinally cutting a strip of cheese into strips, comprising: a longitudinal cutting device to which the strip of food is fed at a transport speed in a transport direction, the longitudinal cutting device comprising: a grooved shaft with a grooved shaft axis arranged transversely to the transport direction, with a multiplicity of grooves running around the grooved shaft in the transport direction of the food belt, the grooved shaft being set up to take over the fed food belt, a cutting shaft with a cutting shaft axis arranged transversely to the transport direction, with a multiplicity of cutting knives in the cutting shaft Rotate the transport direction of the food belt, the cutting shaft ...

Moulding and cooling device

The invention relates to a device for cooling a flowable melted food material (1), especially a cheese melt. Said device forms a continuous strip (2) and comprises two parallel, cooling belts (3) which extend counter to each other and which bring the continuous strip (2) into contact with both sides thereof, in order to cool it. The cooling belts (3) are oriented at an angle of between 45~ and 90~ in relation to the horizontal and guide the strip (2) at a corresponding angle.

Moulding and cooling device

The invention relates to a device for cooling a flowable melted food material (1), especially a cheese melt. Said device forms a continuous strip (2) and comprises two parallel, cooling belts (3) which extend counter to each other and which bring the continuous strip (2) into contact with both sides thereof, in order to cool it. The cooling belts (3) are oriented at an angle of between 45° and 90° in relation to the horizontal and guide the strip (2) at a corresponding angle.

Strip running control device, in particular a shaping and cooling device

Bandlaufregelvorrichtung eines über zwei zylindrische Walzen (1) umlaufenden endlosen Bandes (2), wobei die Walzen (1) jeweils als von dem Band (2) umschlungene Umlenkwalzen ausgebildet sind und wobei zumindest eine zylindrische Walze (1) beidseitig mittels elastischer Elemente (3), welche gleichwirkend zur Zentrierung des Bandes (2) relativ zur Walze (1) ausgebildet sind, zur Spannung des Bandes (2) vorgespannt ist, und wobei eine Lagemessvorrichtung (20) im Bereich des Bandes (2) vorgesehen ist, wobei an zumindest einer Seite der Walze (1) ein mittels einer pneumatischen Kolben-Zylinder-Einheit (4) betätigbares Verstellelement (5) angeordnet ist, wobei das Verstellelement (5) zur Aufbringung einer additiv oder subtraktiv zur Vorspannkraft zumindest eines der elastischen Elemente (3) wirkenden Kraft ausgebildet ist, dadurch gekennzeichnet, dass das Verstellelement (5) in Form eines einseitigen Hebels ausgebildet ist, der an einem Endbereich (6) schwenkbar gelagert ist und an seinem anderen Endbereich (7) mit der Kolben-Zylinder-Einheit (4) gekoppelt ist, während ein mittlerer Bereich mit dem elastischen Element (3) gekoppelt ist und einen Lagerzapfen (15) der Walze (1) lagert. Belt running control device of an endless belt (2) circulating over two cylindrical rollers (1), wherein the rollers (1) are in each case designed as deflection rollers wrapped around the belt (2) and at least one cylindrical roller (1) is secured on both sides by means of elastic elements (3). which are designed to be equally effective for centering the strip (2) relative to the roll (1), to tension the strip (2), and wherein a position measuring device (20) is provided in the region of the strip (2), at least one Side of the roller (1) by means of a pneumatic piston-cylinder unit (4) operable adjusting element (5) is arranged, wherein the adjusting element (5) for applying an additive or subtractive to the biasing force of at least one of the elastic elements (3) acting force is formed, ...

FILTER FOR USE IN PROCESSING FOOD

1. Фильтр для использования при переработке пастообразных пищевых продуктов, в частности при производстве плавленого сыра, имеющий закрытый корпус (12) с приемным отверстием (16) для фильтруемого продукта и со стоком (20) для отфильтрованного продукта, выходное отверстие для отфильтрованного остатка и расположенную между приемным отверстием (16) и стоком (20) фильтровальную вставку (14) с цилиндрической фильтрующей стенкой, через которую в радиальном направлении изнутри наружу проходит продукт, отличающийся тем, что вращающийся основной элемент (30), который соосно расположен в фильтровальной вставке (14), причем между основным элементом (30) и фильтрующей стенкой образовано определенное кольцевое пространство (36), причем основной элемент (30) имеет такие размеры, что образующееся кольцевое пространство (36) делает возможным постоянное течение продукта, причем на внешнем периметре основного элемента (30) расположен, по меньшей мере, один скребок (38), который при вращающемся основном элементе (30) зачищает внутреннюю поверхность фильтрующей стенки для выведения остатка.2. Фильтр по п.1, отличающийся тем, что фильтровальная вставка (14) имеет отверстия размером от 10 до 400 мкм, причем образованная отверстиями полная площадь соответствует 1,5-2,5-кратной, в частности, приблизительно удвоенной площади поперечного сечения приемного отверстия.3. Фильтр по п.1 или 2, отличающийся тем, что внутренняя поверхность фильтрующей стенки обрабатывается резанием и поэтому не имеет швов, причем отверстия в фильтрующей стенке образуются сверлением, в частности, механически или лазером.4. Фильтр по п.1, отличающийся тем, что основной элемент (30) оснащен РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (51) МПК A01J 25/00 (11) (13) 2011 129 808 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2011129808/10, 18.12.2009 (71) Заявитель(и): ХОХЛАНД СЕ (DE) Приоритет(ы): (30) Конвенционный приоритет: 19.12.2008 DE 102008063972.9 (85) Дата начала ...

MANUFACTURING PROCEDURE OF DAIRY PRODUCTS, PARTICULARLY OF MOZZARELLE AND SIMILAR.

Press machine (13), particularly for producing mozzarellas having a substantially two-dimensional geometry, comprising a station for sorting (14) preformed balls of mozzarella (6) and obtained with a milk- based paste and a press station (15) for shaping said preformed mozzarella balls (6) in pieces of mozzarella (8) having a substantially two- dimensional geometry, said press station (15) comprising an alveolar plane (18) defining at least one alveolar seat (21) suitable for containing at least one of said preformed balls of mozzarella (6) and coming from said sorting station (14), also comprising at least one pressing element (22) that is mobile between a resting position, wherein said pressing element (22) is located distant from said alveolar plane (18) for arranging said preformed ball of mozzarella (6) in said alveolar seat (21), and a pressing position, wherein said pressing element (22) is located above said alveolar seat (21) for pressing said preformed ball of mozzarella (6). Furthermore, a production process using the above press machine for producing mozzarella having a substantially two-dimensional geometry

Method of making a milk or cheese product by molding

Cheese from two cheese masses and method for producing the same

Ein Verfahren zur Herstellung eines Käse aus zwei mit unterschiedlicher Rezeptur gefertigter Käsemassen, wobei eine erste Käsemasse einen Kern (8a) des Käse ausbildet und wobei eine zweite Käsemasse eine Hülle (8b) des Käse ausbildet, welche den Kern (8a) vollständig umhüllt, umfasst die folgenden Schritte: (a) Herstellung (1.1, 1.2, 2.1, 2.2) eines ersten Käsebruchs gemäss einer ersten Rezeptur und eines zweiten Käsebruchs gemäss einer zweiten Rezeptur, die sich von der ersten Rezeptur unterscheidet; (b) Behandeln (3) des ersten Käsebruchs und Formen eines ersten Käselaibs (3a) aus dem ersten Käsebruch; (c) Bereitstellen (4) einer Käseform (4a) und (4) Abfüllung einer ersten Teilmenge (2.2a) des zweiten Käsebruchs in die Käseform (4a); (d) Einlegen (5) des ersten Käselaibs (3a) in die Käseform (4a) auf die erste Teilmenge (2.2a) des zweiten Käsebruchs zur Ausbildung des Kerns (8a); (e) Abfüllung (5) einer zweiten Menge (2.2b) des zweiten Käsebruchs in die Käseform (4a) zur vollständigen Umhüllung des Kerns (8a); (f) Pressen des abgefüllten zweiten Käsebruchs zu einem Käse mit dem eingeschlossenen Kern (8a) aus der ersten Käsemasse, wobei der Kern (8a) vollständig von der Hülle (8b) aus der zweiten Käsemasse umhüllt ist.

Machine for removing artificial casing from cheese

Изобретение относитс  к сыроперерабатывающей промышленности и может быть использовано при производстве плавленных сыров. Цель изобретени  - повышение надежности работы и упрощение конструкции. Машина состоит из транспортеров, режущего механизма и механизма отделени  и транспортировани  оболочки. Транспортер подает головки сыра в оболочке в зону резани . При попадании сыра в зев между центрирующими направл ющими на нож сыр удар етс  о плоскость направл ющих, которые разъедин ют контакт с путевым конечным выключателем, тем самым подаетс  команда на включение привода, св занного с прижимом. Прижим давит на сыр, наход щийс  на острие ножа, при этом сыр вместе с оболочкой разрезаетс  на две части. Разрезанные части сыра подают вниз на игольчатые барабаны, которые вращаютс  в противоположные стороны навстречу движению сыра. Иглы зацепл ют оболочку и сдирают ее. Далее бесконечные ремни снимают оболочку с игл и транспортируют ее в тару, а очищенные части сыра скольз т по дугообразным направл ющим на транспортеры. 2 ил. The invention relates to the cheese processing industry and can be used in the manufacture of processed cheeses. The purpose of the invention is to increase reliability and simplify the design. The machine consists of conveyors, a cutting mechanism and a mechanism for separating and transporting the casing. The conveyor feeds the cheese heads in the casing to the cutting zone. When cheese enters the mouth of the centering guides on the knife, the cheese hits the plane of the guides, which disconnect the contact with the limit switch, thereby giving the command to turn on the drive associated with the clamp. The pressing presses on the cheese located on the knife edge, while the cheese, together with the shell, is cut into two parts. The sliced pieces of cheese are fed down to the needle drums, which rotate in opposite directions to meet the movement of the cheese. The needles hook the shell and peel it off. Next, the endless belts remove the shell from the ...

Belt run control device, in particular of a forming and cooling device

PROCESS FOR THE MANUFACTURE, BY MOLDING, OF A DAIRY OR CHEESE PRODUCT

Cleaning small millstone shaped cheeses by surface abrasion - in machine which automatically brushes both end faces and edge wall

A process and a machine for cleaning small cheeses of millstone shape, i.e. having two spaced, parallel, circular faces spaced by a bellied, circumferential edge wall. The machine comprises a support on which the cheese initially is carried with its circular end faces horizontal. The cheese is then held in a clamp which grips it around its edge wall while the upper face is mechanically cleaned, e.g. with a rotary brush. The cheeses opposite end faces are then clamped between a pair of horizontal, rotary plates which rotate the cheese about its central, vertical axis while the edge wall of the cheese is abrasively cleaned. After the upper face has been cleaned the cheese may be edge gripped once more, turned over through 180 deg. and held thus while the second face is cleaned. A motorised carousel is pref. employed to carry a cheese successively to separate work stations for first face cleaning, edge cleaning, second face cleaning and discharge. The abrasive cleaning of faces and edge wall is pref. carried out by rotary brushes applied with limited pressure by fluid power cylinders. The complete cleaning cycle of all surface areas of the cheese is completely automatic. The crust is thoroughly cleaned without chipping or splintering the edge wall. The machine can be reset to deal with a wide range of sizes of cheese.

Flat cheese painting equipment - has inclined conveyor belt and return chute for coating both sides

MATURED CHEESE AND PROCESS FOR PRODUCING SUCH CHEESE

Moulding reworked waste fragments of cut cheese - under pressure of plastic package sealed in vacuum conditions

Waste fragments of cheese from cutting operations are crused or chopped, then moulded under pressure of 0.5-1.5, pref. about 1 atmos. for several days, pref. about a week. The fragments are size-reduced, e.g. in a meat-chopping machine, to particles which are pref. of about 12 mm dia. Process reworks fragments of cut cheese left over from cutting matured cheeses into portions and slices for prepacking.

IMPROVEMENTS IN PARAFFIN ENVELOPES PROTECTING CHEESES AND THEIR PROCESSES

NEW COATING COMPOSITION, USES THEREOF AND PROCESS FOR PREPARING THE SAME

La présente invention concerne une composition d'enrobage d'un produit alimentaire, notamment de fromage, et plus particulièrement de fromage à pâte ferme, et notamment à pâte pressée, comprenant de la cire d'enrobage et un agent de charge. The present invention relates to a coating composition of a food product, especially cheese, and more particularly of firm cheese, and in particular pressed cheese, comprising coating wax and a filler.

Semi-automatic cheese washing and treatment machine - for easy cleaning and handling cheeses of different sizes

Machine for washing and/or physically or chemically treating cheeses, consists of a framework supported on the floor by rollers and feet. A girder supports conveyor belts. The receptacle receives the water or othe rprods. used during the treatment; these are recycled by the pump to the tank at the top of the frame. A plate of corrosion resistant material, carries the star-shaped mechanism with its radii, and the brushes which clean the outside of the cheeses delivered by the conveyor. A row of spraying nozzles regulates the amount of water passing through the machine to the walls and the brushes. A slider adjusts the outflow of the treatment prod. from the tank which is covered by the lid. The machine replaces the tedious manual cleaning operations required hitherto; different cheese can be dealt with by changing standard components such as the cylindrical brushes and the star wheel which moves the cheeses forward.

PROCESS FOR MANUFACTURING COATED CHEESE AND ENROBE CHEESE OBTAINED

PROCESS FOR CUTTING CHEESE BY JET OF PRESSURE LIQUID AND APPLICATIONS

L'invention concerne un procédé de découpe d'un fromage au moyen d'un jet de liquide sous très haute pression, caractérisé en ce qu'on utilise comme liquide une solution saline ayant une force ionique suffisante.

Process for the preservative coating of food products, in particular cheeses, meats and sausages, pharmaceuticals, cosmetics and other perishable products

METHOD AND DEVICE FOR CLEANING LOW GRINDER CHEESE

NOVEL COPOLYMER COATING COMPOSITION, USES THEREOF AND PROCESS FOR PREPARING THE SAME

La présente invention concerne une composition d'enrobage d'un produit alimentaire, comprenant au moins un copolymère à blocs constitué d'au moins un bloc de polymère (A) issu de la polymérisation d'au moins deux monomères (MA), identiques ou différents, dérivés d'acides gras à chaîne longue, ladite chaîne longue comprenant de 14 à 34 atomes de carbone ; et d'au moins un bloc de polymère (B), différent de (A), issu de la polymérisation d'au moins deux monomères (MB), identiques ou différents, dérivés d'acides gras à chaîne courte. The present invention relates to a composition for coating a food product, comprising at least one block copolymer consisting of at least one polymer block (A) resulting from the polymerization of at least two monomers (MA), which are identical or different long-chain fatty acid derivatives, said long chain comprising from 14 to 34 carbon atoms; and at least one polymer block (B), different from (A), resulting from the polymerization of at least two monomers (MB), identical or different, derived from short chain fatty acids.

Patent FR2310808B1

Process for the manufacture of small-sized cooked pressed cheeses

Process for the manufacture of small-sized cooked pressed cheeses, according to Claim 1 of the parent patent. The partial pressing of the curd in the large-sized mould is limited to a duration of 1/2 h to 1 h maximum, the additional pressing of the curd in the small-sized moulds is carried out in two stages, namely: - a first pressing for a duration of 2 to 5 minutes under a pressure of the order of 0.4 to 0.6 bar; - a second pressing for a duration of 2.5 to 3 hours under a pressure of the order of 0.02 bar.

PROCESS FOR MANUFACTURING ORIGINALLY TEXTURED CHEESE PROCESSED AND PROCESSED CHEESE OBTAINED BY THIS PROCESS

PROCESS FOR THE MANUFACTURE OF PRESSED PASTA CHEESES COOKED WITH REDUCED DIMENSIONS

Adjustable device for holding cheeses during the treatment of their rind on a machine of vertical type

A carousel (5) with a horizontal axis conveys and presents the cheeses (6) to a treatment station (3, 4). During its treatment, each cheese (6) is held axially by an assembly (10, 11, 12, 13) carried by a plate (8) concentric with the carousel (5) and rotating with it. Each assembly (10, 11, 12, 13) has a sliding spindle (10) carrying at one end a bearing disc (11) for the cheese (6) and being stressed by a spring (13) towards this bearing disc and, at the other end, a washer (12) which interacts with a stationary ramp (9) so as to control the sliding of the spindle (10). The device enables cheeses (6) with a wide range of widths to be treated without adjusting or stopping the machine.

CHEESE MAKING PROCESS

Cleaning of large round cheeses - by rotating cheese carrier between rotating side cleaning end cleaning brush and brushes

In the cleaning process flat round cheeses are brought to a cleaning station and introduced in succession to a carrier structure. The structure is turned through 90 deg. to bring the cheese into a vertical position where it is turned around its axis of symmetry. The two sides of the cheese are cleaned simultaneously by contra-rotating nylon pile brushes (6,6') and the ends are cleaned by a brush (16). Rotation of the cheese is then stopped and a further rotation of the structure is effected to discharge the cleaned cheese.

Packing of melted cheese - by pouring molten cheese into containers partly filled with brine

Melted cheese is packed by pouring it preferably at 80 degrees - 85 degrees C. into liquid and packing it in containers after cooling in the liquid. Eliminates the tendency of the molten cheese to become discoloured and to ferment if not stored in a cold room. The molten cheese is heated quickly to ca. 125 degrees C. then cooled to 80 degrees - 85 degrees C. prior to pouring into the liquid, which is preferably brine, at 10 degrees - 20 degrees C. Pref. the cheese is poured directly into containers partly filled with liquid and vibrated during packing.

Filled cheese manufacturing process has culinary substance injected by a pump and cannula between moulding and packaging stages

The process, which comprises curdling (30), moulding (31), drying (32, 35, 37, 39), unmoulding (38) and packing (40) stages, includes a stage (33) in which the cheese (1) is injected with a filling. The filling is of a culinary substance (8) made from citrus fruits, vegetables and/or spices, injected through a cannula (9) by a dosing pump, the cannula being fitted with a guard to control its penetration depth. Following the injection the cannula is withdrawn and the hole in the cheese is closed by the elasticity of the cheese or with a quantity of fresh clotted cheese.

Programmable prewashing, washing, spraying, atomising, rinsing, blowing or drying cabin for industry

Programmable prewashing, washing, rinsing, drying, blowing, atomising or spraying cabin. This invention provides novel and economic solutions in washing, spraying, atomising, rinsing, blowing and drying operations for components or products to be treated for all industries. The prior equipment enables one of the aforementioned operations to be performed at a time. A cylindrical cabin 1, closed top and bottom by covers 2, 3, fitted with an access door and comprising a boom (rack) 7 surrounding the components or products 8 to be treated and fitted with nozzles 9. The boom (rack) 7 is guided by sleeves 10 and moves on pillars 11 from the top down and then from the bottom up, permitting complete scanning of the components or products to be treated: agricultural food productions, industrial components, decontamination, etc. A plurality of cabins may be grouped together so as to carry out multiple operations programmed in a cycle with automatic step-wise advance of the products.

Patent FR2260293B3

PROCESS FOR THE CONTINUOUS INDUSTRIAL MANUFACTURE OF PRODUCTS AND IN PARTICULAR FOOD PRODUCTS, THE MEANS FOR CARRYING OUT THIS PROCESS AND THE PRODUCTS THEREFROM

The invention relates to a process to be used for the continuous industrial manufacture of products, in particular foodstuffs, by continuous or discontinuous transport by one or more tubular elements of suitable length, the protein coagulation or the gel formation of the initial base materials or base substances proceeding by means of the action of one or more known treatments, so that the product or products result in an industrial type of operation, characterised in that, starting from a supply of initial materials or initial substances which are more or less rich in proteins and are liquid, viscous or pasty, are single or composite, and are apportioned in terms of quantity during input into the plant, the uniform quantity of the desired finished product or semi-finished product at the outlet of the apparatus can be determined, and in that various industrial processes can be assigned to this initial metering between the entry and the outlet.

Process for reconstituting downgraded cheeses or in pieces.

The present invention relates to a method for fabricating cheese by reconstitution from curded pressed paste cheese, which is downgraded or in lumps, when the cheese (1) forming the starting material is divided initially in small lumps (1<u>c</u>) of regular shape, characterized in that the divided cheese is subjected, without addition of water or any other ingredient, to a series of operations such as kneading and controlled shearing, and curing at a temperature comprised between 70 DEG C and 80 DEG C.

Protective casing, more especially for cheeses, its production process and its applications

Block cheese made from melted cheese - and pieces of natural cheese not completely enclosed

A cheese in the form of a block consists of layers of molten cheese (A) and portions of at least one natural cheese (B) which are not completely enclosed within (A). The dry extract content of (A) is lower than that of (B). Pref. (B) is a blue cheese, specifically mimolette. The block is made by pouring (A) at 80-90 deg.C into a mould and placing layers of (B) between successive layers of (A). The salts present in (A) have sufficient bacteriostatic effect to inhibit further fermentation of (B) even though it is not completely enclosed.

PROCESS AND INSTALLATION FOR DISRUPTING BLOCKS OF SOFT CHEESE

L'objet de l'invention est de fournir un procédé et installation d'écroutage adaptée à la nature molle et collante du fromage et en particulier au fromage à raclette. Le procédé consiste à positionner chacun des angles longitudinaux du bloc de fromage avant d'écrouter les faces F1 et F2 le constituant. L'installation comprend deux postes de travail indépendants A et B disposés chacun au dessus de convoyeurs de transfert 4 et 7 et de convoyeurs à rouleaux 5a-6a ou 5b-6b et un poste R de retournement du bloc de fromage à demi écrouté, chaque poste de travail A et B comprenant des moyens de positionnement de deux des faces longitudinales perpendiculaires F1-F2 ou F3-F4 du bloc de fromage 1, poussé transversalement contre eux par un poussoir 26 et verticalement par des moyens d'appui 40-42, des moyens 35 de poussage longitudinal sur les convoyeurs à rouleaux 5a-6a ou 5b-6b et des moyens d'écroutage constitués par au moins une sonotrode 51. The object of the invention is to provide a method and installation of peeling adapted to the soft and sticky nature of cheese and in particular to raclette cheese. The method consists in positioning each of the longitudinal angles of the block of cheese before the faces F1 and F2 constituent thereof are drilled. The installation comprises two independent work stations A and B each disposed above transfer conveyors 4 and 7 and roller conveyors 5a-6a or 5b-6b and a station R for turning over the block of semi-hardened cheese, each work station A and B comprising means for positioning two perpendicular longitudinal faces F1-F2 or F3-F4 of the cheese block 1, pushed transversely against them by a pusher 26 and vertically by bearing means 40-42, longitudinal thrusting means 35 on the roller conveyors 5a-6a or 5b-6b and the crushing means constituted by at least one sonotrode 51.

Coating and cording machine for food prods - such as cheeses

Protective film envelopes are manufactured on prods. such as cheeses by a coating process. The envelopes have at least two cords with a corresponding crossing point; the cords are buried in the coating and serve to divide the cheeses into detachable sectors. These can be removed in succession for immediate consumption whilst keeping the remainder of the envelope intact, thus preserving its protective properties. The cords are applied in a fixed gripping device and the prod. is maintained in suspension by the cords and conveyed to a coating tank where it receives a wax coating. The coating bath is heated by an electric resistance and the contents circulated by a pump.

FOOD PACKAGING, IN PARTICULAR FOR MILK OR CHEESE PRODUCTS, AND PROCESS FOR MANUFACTURING THE SAME

L'invention concerne un emballage alimentaire (10), notamment pour produit laitier ou fromager (20), comprenant deux coques (12, 14), creuses, chacune des deux coques (12, 14) présentant un plan de symétrie (S) et s'étendant sur une profondeur (p12, p14) et une épaisseur (e) prédéfinies, ledit plan de joint (16) étant sensiblement orthogonal au plan de symétrie (S), ledit emballage étant caractérisé par le fait qu'au moins l'une desdites deux coques (12, 14) présente une profondeur (p12, p14), mesurée dans ledit plan de symétrie (S), qui est supérieure ou égale à son épaisseur (e), mesurée dans ledit plan de joint (16). L'invention concerne aussi un procédé de fabrication d'un emballage alimentaire (10), notamment pour produit laitier ou fromager (20).

PROCESS FOR THE MANUFACTURE OF PRESSED BAKED CHEESES OF REDUCED DIMENSIONS.

Automatic machine for machining Roquefort cheeses

Method for manufacturing a cheese based on processed cheese

The subject of the invention is a method for manufacturing a cheese based on processed cheese and elements of at least one natural cheese, characterised in that a block of cheese is formed by superposition of layers of processed cheese and of elements of at least one natural cheese, the surface of this block is seeded with a Penicillium culture and this culture is left to develop on the surface of the block, thus obtaining a cheese having the appearance of a soft cheese with a mouldy rind.

Non-protein cattle food - containing nitrogenous matter, esp. urea, whey and carbohydrate

Cattle food comprising a non-protein nitrogens cpd. coated with whey and carbohydrate matter allowing rapid conversion of non-protein- into protein-nitrogen by the microorganisms in the rumen, the foodstuff having an acid or neutral pH. This non-protein food is capable of assimilation by ruminants to form protein. Prefd. source of nitrogen is urea, prefd. carbohydrates are cereal, potato and manioc starches. Whey is collected during mfr. of cheese and casein. Coating of urea with whey prevents the evolution of unpleasant smells and maintains an appetizing product.

Patent FR2144959A5

Machine for machining Roquefort cheeses and other similar cheeses

METHOD FOR TREATING A CHEESE, FACILITY FOR TREATING A CHEESE, CHEESE SPECIALTY AND FOOD PRODUCTS COMPRISING SUCH CHEESE SPECIALTY

PROCEDE DE TRAITEMENT D'UN FROMAGE AFFINE, NOTAMMENT UN FROMAGE A PATE PRESSEE, A L'EXCLUSION DE LA FABRICATION D'UN FROMAGE FONDU CLASSIQUE CARACTERISE PAR LE FAIT QU'IL COMPORTE UNE ETAPE D'ADDITION, AU FROMAGE A TRAITER F1, DE PROTEINES P, AYANT POUR FONCTION DE DONNER AU FROMAGE F1 EN COURS DE TRAITEMENT UNE HOMOGENEITE, UNE ELASTICITE, UNE COHESION ET UNE TEXTURE PROPRES A PERMETTRE SON TRAITEMENT MECANIQUE ULTERIEUR DE MISE EN FORME NOTAMMENT PAR EXTRUSION-FORMAGE, ROULAGE-FILAGE-PRESSAGE, EXTRUSION-SOUFFLAGE OU SIMILAIRE EN VUE D'OBTENIR UN FROMAGE TRAITE F2 AYANT AU MOINS SENSIBLEMENT LA MEME TEXTURE, LE MEME GOUT ET LA MEME COULEUR QUE LE FROMAGE A TRAITER F1 ET LA FORME SPECIFIQUE RESULTANT DU TRAITEMENT MECANIQUE.

Method, machine and component parts of the latter for the manufacture of cheeses, and cheeses obtained, in particular of annular shape

The method according to the invention consists in extruding drained curdled milk so as to obtain, at the exit from a die 6, a compressed sausage of curd in a dense pasty state, in moulding the said compressed sausage in a mould 13 positioned opposite the die so that its hollow part is fed under pressure until it is full, and in then separating the mould 13 from the die 6, then in removing the cheese from the mould by introducing a gas at the bottom of the hollow part of the mould. The method of the invention makes it possible to manufacture cheeses having the texture of an extruded cheese but having much more diversified shapes, particularly the shape of a portion of a torus.