公开(公告)号：WO99010100A1

公开(公告)日：1999-03-04

申请号：PCT/US1998/017644

申请日：1998-08-26

IPC: A01J27/04 ,  A47J19/04 ,  A47J43/25 ,  B02C18/18 ,  B02C19/20

CPC classification number: A47J43/255

Abstract: An improved hand-held, hand-crank operated rotary drum-type grater (74) for cheese and the like is provided which has a housing that has portions which are slidably engageable with mouth adjacent lip portions (76) of a predetermined collection vessel (75) for grated material. The grater (74) preferably utilizes a cage-type drum body (51) having a cylindrical surface defined by a metal sheet having blade perforations (56). The drum (51) is insertable into either end of a cylindrical cavity defined transversely in the unitary housing of the grater hopper rotary drum (51) and thereafter the drum (51) is engageable with a crank (63). The vessel (75) can be associated with either opposite side of the housing and the association of this vessel (75) with either housing side does not interfere with grater (74) operation.

Abstract translation: 提供了一种用于奶酪等的改进的手持式手动曲柄操作旋转滚筒式磨浆机（74），其具有壳体，该壳体具有与预定收集容器的唇部（76）相邻的口部可滑动地接合的部分 75）用于磨碎材料。 砂轮（74）优选地使用具有由具有叶片穿孔（56）的金属板限定的圆柱形表面的笼式滚筒主体（51）。 滚筒（51）可插入圆锥形空腔的任一端，该圆柱形空腔横向定义在磨料斗旋转滚筒（51）的整体外壳中，此后滚筒（51）可与曲柄（63）啮合。 容器（75）可以​​与壳体的相对侧相关联，并且该容器（75）与壳体侧的联系不会干扰砂轮（74）操作。

公开(公告)号：WO9601567A3

公开(公告)日：1996-06-13

申请号：PCT/GB9501591

申请日：1995-07-06

Applicant: KRAFT JACOBS SUCHARD R & D INC ,  EYLES CHRISTOPHER THOMAS ,  ANBARCI AHMET ,  NASSAUER JOSEF SEBASTIAN ,  SIMBURGER STEPHAN

Inventor： ANBARCI AHMET ,  NASSAUER JOSEF SEBASTIAN ,  SIMBURGER STEPHAN

IPC: A23C19/08 ,  A01J25/00 ,  A23C19/076 ,  A23C19/082 ,  A01J27/04

CPC classification number: A01J25/002 ,  A23C19/076 ,  A23C19/082

Abstract: The present invention provides a process for continuous production of cheese products in which: a) an essentially homogeneous liquid product stream is produced from the starting materials necessary to produce the cheese product; b) the liquid product stream is, if desired, subjected to heat treatment; c) the product stream is, if desired, cooled down to a temperature suited for setting viscosity; d) the viscosity of the liquid product stream is set to a desired value by directing all or part of the product stream through a closed circulation system, at least at the beginning of the process, and in the process, subjecting it to a shear force; and e) the product stream is diverted from the circulation system and, after any desired further treatment and/or interim storage is removed as a finished product.

公开(公告)号：WO2023057227A1

公开(公告)日：2023-04-13

申请号：PCT/EP2022/076406

申请日：2022-09-22

Applicant: TETRA LAVAL HOLDINGS & FINANCE S.A. ,  ARLA FOODS AMBA

Inventor： ANDERSEN, Kim ,  BAGGER, Rasmus ,  PARMAR, Bhavin ,  LILLEVANG, Søren K.

IPC: A01J25/12 ,  A01J25/15 ,  A01J27/04 ,  A01J27/045

Abstract: The present invention relates to an apparatus (100) and a corresponding method (200) for thermally treating and forming a food product (FP) into a sheet (S). The apparatus (100) comprises a first extrusion belt (110) and a second extrusion belt (110´). The first extrusion belt (110) and the second extrusion belt (110´) are arranged opposite to each other at a distance such that a longitudinal gap (120) is formed in between. The apparatus (100) further comprises a food product inlet (130), a first thermal element (140) arranged at a back side (114) of the first extrusion belt (110) and a second thermal element (140´) arranged at a back side (114´) of the second extrusion belt (110´). The food product (FP) may be thermally treated and formed into the sheet (S) by being conveyed from the upper end (115) of the longitudinal gap (120) to the lower end (116) thereof.

公开(公告)号：WO2022189917A1

公开(公告)日：2022-09-15

申请号：PCT/IB2022/051915

申请日：2022-03-04

Applicant: MAROTTA EVOLUTION S.R.L.

Inventor： MAROTTA, Carmine

IPC: A01J25/00 ,  A01J25/12 ,  A01J27/04 ,  A23C19/09

Abstract: Equipment for the production of stuffed cheeses, particularly burrata cheese, the equipment (1) comprising: • one base frame (2); • supporting means (3) of a cheese (C) of the fresh "pasta filata" type associated with the base frame (2); • gripping means (6) of the cheese (C) adapted to retain one portion (P) of the cheese (C); • filling means (7) adapted to inject a stuffing inside the cheese (C) through the portion (P) to obtain a stuffed cheese (S); • one mutual movement unit (20) between the supporting means (3) and the gripping means (6); and • one mutual movement assembly (21) between the gripping means (6) and the filling means (7); wherein the gripping means (6) comprise at least one blade element (34) adapted to cut the portion (P) from the stuffed cheese (S).

公开(公告)号：WO2010102159A3

公开(公告)日：2011-04-07

申请号：PCT/US2010026288

申请日：2010-03-05

Applicant: KRAFT FOODS R & D INC ,  MARDER UWE ,  KEMPTER KLAUS ,  KOPP GABRIELE ,  LAUDENBACH ERICH ,  SCHAAR OLIVER ,  PIRNAY EITIENNE

Inventor： MARDER UWE ,  KEMPTER KLAUS ,  KOPP GABRIELE ,  LAUDENBACH ERICH ,  SCHAAR OLIVER ,  PIRNAY EITIENNE

IPC: A23C19/084 ,  A01J25/00 ,  A01J27/04 ,  A23C19/09

CPC classification number: A23C19/0908 ,  A23C19/084 ,  A23C2250/10

Abstract: The invention provides a process of producing a filled sheet of process cheese, in which process cheese and a filling are co-extruded into a packaging material (56) to produce a strand (16) having a thickness and the strand (16) is separated at predetermined locations (18) to produce separate sheets, in which the filling is fully enclosed, and a machine (10) for producing filled sheets of process cheese, having a co-extrusion nozzle (22) with an outer port for extruding an outer component and an inner port for extruding an inner component fully enclosed by the outer component into packaging material to form a co-extruded strand, optionally a device (40) for reducing the thickness of the co-extruded strand (16), such as two or more cooperating rollers (42), and a device (44) for separating the co-extruded strand (16), such as two or more rollers (46) having ridges, as well as a sheet of process cheese filled with a filling fully enclosed by the process cheese and having a thickness of 6 mm or less.

Abstract translation: 本发明提供了一种生产填充的加工干酪片的方法，其中将加工干酪和填充物共挤出成包装材料（56）以产生具有厚度的链条（16），并且将链条（16）分离 在预定位置（18）处产生单独的片材，其中填充物被完全封闭;以及机器（10），用于生产填充的加工干酪片，具有共挤出喷嘴（22），其具有用于挤出外部的外部端口 部件和内部端口，用于将由外部部件完全封闭的内部部件挤压成包装材料以形成共挤出的股线，任选地用于减小共挤出线股（16）的厚度的装置（40），例如两个 或更多的协作辊（42）以及用于分离共挤出线（16）的装置（44），例如具有脊的两个或多个辊（46），以及填充有充满填充物的一片加工干酪 由加工干酪包围并具有6的厚度 mm以下。

公开(公告)号：WO2010066897A3

公开(公告)日：2010-06-17

申请号：PCT/EP2009/066991

申请日：2009-12-11

Applicant: HOCHLAND NATEC GMBH ,  BIGGEL, Andreas ,  ZEUSCHNER, Roland

Inventor： BIGGEL, Andreas ,  ZEUSCHNER, Roland

IPC: A01J27/04 ,  B26D1/56

Abstract: Verfahren zum Schneiden von Stücken vorgebbarer Länge („Sticks") aus einer Käsemasse, wobei die Käsemasse in einem kontinuierlichen Prozess zu einem breiten Käseband (1, 11) vorbestimmter Stärke geformt wird, wobei das Käseband (1, 11) mittels eines Förderbandes (2) mit Fördergeschwindigkeit einer Schneideinrichtung zugeführt wird, wobei das Käseband (1, 11) mit Mitteln zum Längsschneiden (5) zunächst in parallel nebeneinander liegende Längsstreifen geschnitten wird, wobei die auf dem Förderband (2) parallel nebeneinander liegenden Längsstreifen mittels eines Querschneidmittels (4) in Stücke geschnitten werden, wobei das Querschneidmittel (4) ein zumindest einen Teil des Käsebandes (1, 11) überbrückendes Querschneidmesser (12) aufweist, wobei die Bewegung des Querschneidmessers einstellbar ist, wobei das Querschneidmesser während des Querschneidens mit dem Käseband (1, 11) in Fördergeschwindigkeit mitgeführt wird und wobei die nach dem Längsschneiden und dem Querschneiden entstandenen Käsestücke zunächst auf dem Förderband (2) verbleibend abgeführt werden.

公开(公告)号：WO2005039324A3

公开(公告)日：2005-07-21

申请号：PCT/EP2004011907

申请日：2004-10-21

Applicant: NESTEC SA ,  BELVILLE DAVID L ,  D AMICO WILLIAM ,  KERMODE KEVIN T ,  BOMBIK RUSSEL C

Inventor： BELVILLE DAVID L ,  D AMICO WILLIAM ,  KERMODE KEVIN T ,  BOMBIK RUSSEL C

IPC: A01J21/02 ,  A01J27/04 ,  A21C9/04 ,  A21D13/00 ,  A23L1/00 ,  A23P1/12

CPC classification number: A23P30/20 ,  A01J21/02 ,  A01J27/04 ,  A21C9/04 ,  A21D13/41 ,  A23C2250/15

Abstract: Methods for producing fragments of a food product are disclosed. The method includes providing an amount of a formable food product, dividing a single input flow of the formable food product into multiple output streams, extruding the formable food product through an orifice to form strands and cutting the strands of formable food product into pieces. The method may be used be used to produce fragments of cheese that have an appearance similar to cheese that has been shredded. A method is also disclosed for applying the fragments of food product to a base food product, such as a sandwich or pizza.

Abstract translation: 公开了生产食品碎片的方法。 该方法包括提供一定量的可成形食品，将可成形食品的单一输入流分成多个输出流，通过孔挤出可成形食品以形成条并将可成形食品的条切成片。 该方法可用于生产外观类似于已被切碎的奶酪的奶酪碎片。 还公开了一种将食品碎片应用于基础食品如三明治或披萨的方法。

公开(公告)号：WO2003094603A1

公开(公告)日：2003-11-20

申请号：PCT/US2003/012953

申请日：2003-04-25

Applicant: SCHREIBER FOODS, INC.

Inventor： OWENS, Shawn ,  DENNIS, Childress

IPC: A01J27/04

CPC classification number: A01J25/12 ,  A01J27/04

Abstract: A lightweight, easily adjustable, open-cavitied casting apparatus employing an adjustable-height blade for forming a food product into a sheet. The food product may be deposited on a moving support surface such as a casting belt or chill roll, on the upstream side of the casting apparatus.

Abstract translation: 一种采用可调节高度刀片的轻质，易于调节的开放空穴铸造装置，用于将食品形成片材。 该食品可以在铸造设备的上游侧沉积在移动的支撑表面，例如铸造带或冷却辊上。

公开(公告)号：WO1995019699A1

公开(公告)日：1995-07-27

申请号：PCT/FR1995000082

申请日：1995-01-25

Applicant: DIVERSINOV ,  THIBAUT, Christian ,  FASQUEL, Jean-Philippe ,  DELAITRE, Jean-Marie ,  GERVAIS, Patrick

Inventor： DIVERSINOV

IPC: A01J27/04

CPC classification number: A23C19/08 ,  A01J27/04 ,  A23C2250/054

Abstract: 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 c ) 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.

Abstract translation: 本发明涉及一种通过从形成起始材料的干酪（1）初始分成小块（1c）而被降级或成块状的经挤压糊状干酪重新制造干酪的方法 >），其特征在于，将分散的干酪在不加入水或任何其他成分的情况下进行一系列操作，例如捏合和控制剪切，并在70℃至80℃的温度下固化 。