公开(公告)号：WO0033643A9

公开(公告)日：2001-05-10

申请号：PCT/US9929292

申请日：1999-12-10

Applicant: DZENIS VISVALDIS

Inventor： DZENIS VISVALDIS

IPC: A01J25/00 ,  A01J25/11

CPC classification number: A01J25/112 ,  A01J25/008

Abstract: An inner vertically upright perforated conduit (12) is concentric within an outer vertically upright conduit (10). The chamber (26) between the conduits is separated by fluid impervious rings forming sub-chambers (26', 26'', 26'''). Hot curd cooking water is injected into the various sub-chambers in controlled amounts through corresponding valves to provide cheese at 135 DEG F at the bottom exit port of the cheese passageway formed by the inner conduit. The water and curd/cheese together form a pressure head of at least about 2 psi at the bottom of the conduits. Raw curd is fed in a continuous process to the top of the inner conduit producing finished cheese at the bottom without moving parts. A shredder at the bottom automatically shreds the cheese. The shredder includes a rotating blade with blow out apertures for ejecting shredded cheese from a fixed shredding plate. The shredded cheese is automatically cooled and salted in a single continuous process.

Abstract translation: 内部垂直竖立的穿孔导管（12）在外部垂直竖立导管（10）内是同心的。 导管之间的腔室（26）由形成子室（26'，26“，26”'）的流体不可渗透环分开。 通过相应的阀将热凝土烹饪水以受控的量注入各个子室，以在由内管形成的奶酪通道的底部出口处在135°F处提供奶酪。 水和凝乳/奶酪一起在导管底部形成至少约2psi的压头。 原始凝乳以连续的方式进料到内部管道的顶部，在底部产生成品奶酪而没有移动部件。 底部的切碎机自动切碎奶酪。 粉碎机包括具有吹出孔的旋转叶片，用于从固定的切碎板排出切碎的干酪。 切碎的干酪在一个连续的过程中自动冷却和盐化。

公开(公告)号：WO00032056A1

公开(公告)日：2000-06-08

申请号：PCT/US1998/025610

申请日：1998-12-03

IPC: A01J25/00 ,  A23C19/068 ,  A23C19/09 ,  A23L7/109 ,  A23C19/00

CPC classification number: A23C19/09 ,  A01J25/008 ,  A23C19/0684

Abstract: An apparatus and process for producing reduced and low-fat, high-quality pasta filata cheese incorportaes a rice-based cheese substitute into freshly manufactured past filata cheese through a kneading, spraying process that preserves the integrity of the cheese's fiber structure. The rice based cheese substitute may be manufactured on-site with a heated double walled vessel equipped with a high shear mixer and recirculating shear pump.

Abstract translation: 用于生产低质量，低质量的意大利面食奶酪的设备和方法通过捏合，喷雾方法将基于米的奶酪代用品加入新鲜生产的过滤丝乳酪中，该方法保持干酪纤维结构的完整性。 基于米的奶酪替代品可以在现场制造，其具有装备有高剪切混合器和循环剪切泵的加热双壁容器。

公开(公告)号：WO99020120A2

公开(公告)日：1999-04-29

申请号：PCT/PL1998/000043

申请日：1998-10-16

IPC: A01J25/00 ,  A23C19/05 ,  A23C19/00

CPC classification number: A01J25/002 ,  A23C19/054 ,  A23C2240/20

Abstract: A method for production of cheese, comprising in that from 0.07 to 1.0 % of carbon dioxide is dissolved in the processed milk before formation of coagulum, next in the formed coagulum its liberation in form of bubbles is induced by a decrease of pressure or an increase of temperature of coagulum under a constant pressure, froth with the drained grain is separated from whey, and the curd grain is quickly pressed which results in its full blending. An apparatus for periodic production of cheese, consisting of a hermetic tank which has a chamber inside having a variable volume, and a float (4) which has a flat upper surface and a hydrostatic lift sufficient to raise all of the grain above the surface of the whey. An apparatus with a tubular coagulator for continuous production of cheese, consisting of a vertical flow tank (2), tapered in both its upper and lower part, equipped at its bottom with an expansion valve (7) which comes out by an outlet in the bottom of the tank, protrudes above the level of the bottom, and is connected with a coagulator (1), in its upper part, the tank (2) is connected by an outlet opening with the vacuum chamber (3), which in turn is connected with an expeller (4), and this is connected with a horizontal or slanting molding tube (5), equipped with a cooling jacket (13), and having an outlet immersed in a brine tank (6).

Abstract translation: 一种生产干酪的方法，其特征在于，在形成凝结物之前，将0.07至1.0％的二氧化碳溶解在加工牛奶中，接下来在形成的凝结物中，通过降低压力或增加引起其气泡释放 在恒定压力下凝结物的温度，排出的颗粒的泡沫与乳清分离，并且凝乳颗粒被快速挤压，导致其完全混合。 一种用于定期生产奶酪的装置，其由具有可变容积的室内的密封容器组成，以及具有平坦的上表面和足以将所有颗粒提高到表面上方的静水提升的浮子（4） 乳清。 一种具有用于连续生产奶酪的管状凝结器的装置，包括在其上部和下部锥形的垂直流动罐（2），其在其底部装有膨胀阀（7），该膨胀阀（7）通过在 罐的底部突出在底部的水平面上，并与凝结器（1）连接，在其上部，罐（2）通过具有真空室（3）的出口连接，反过来 与推进器（4）连接，并且其与具有冷却套（13）的水平或倾斜成型管（5）连接，并且具有浸没在盐水箱（6）中的出口。

公开(公告)号：WO99004642A1

公开(公告)日：1999-02-04

申请号：PCT/CA1998/000723

申请日：1998-07-27

IPC: A01J25/00 ,  A01J25/11 ,  A23C19/024 ,  A23C19/045 ,  A23C19/05 ,  A23C19/068 ,  A23C20/02 ,  A23J1/20 ,  A23J3/16 ,  A23J3/22

CPC classification number: A01J25/008 ,  A01J25/002 ,  A01J25/114 ,  A23C19/024 ,  A23C19/0455 ,  A23C19/052 ,  A23C19/0684 ,  A23C20/025 ,  A23J1/202 ,  A23J3/16 ,  A23J3/22 ,  A23J3/222

Abstract: An apparatus for the continuous production of soft protein foods wherein the liquid protein source remains enclosed, passing through a heat exchanger followed by one or more holding tubes, passing into coagulation tubes. The product exits onto a perforated conveyor belt, permitting drainage of a liquid by-product. This invention also includes processes for producing various soft protein foods such as acid-curd cheeses, whey cheeses, soyfood, and casein.

Abstract translation: 用于连续生产软蛋白食品的装置，其中液体蛋白质源保持封闭，通过热交换器，然后通过一个或多个保持管，进入凝结管。 产品退出穿孔输送带，允许排出液体副产物。 本发明还包括生产各种软蛋白食品的方法，例如酸奶酪酪，乳清酪，大豆食品和酪蛋白。

公开(公告)号：WO1997020458A1

公开(公告)日：1997-06-12

申请号：PCT/US1996019870

申请日：1996-12-04

Applicant: WALKER STAINLESS EQUIPMENT COMPANY, INC.

Inventor： WALKER STAINLESS EQUIPMENT COMPANY, INC. ,  SCHERPING, Virgil, J. ,  SCHWINGHAMMER, George, H. ,  STARKSON, Gary, L.

IPC: A01J25/00

CPC classification number: A01J25/00 ,  A01J25/002 ,  A01J25/008 ,  A01J25/111 ,  A01J25/114

Abstract: An enclosed food processing device is provided having one or more conveyor belts (48, 50) and vertical agitators (36) positioned above the belt. The agitators have forward and backward prongs (44, 46) that stir the food being processed without causing physical damage to it. The food enters the device through an inlet and is evenly distributed across a draining screen (86) by an inlet deflector plate (82), which is adjustable to account for the different rates at which the food may flow into the device. A salting apparatus (114) is provided for conveying salt to the food to be processed. The salting apparatus has a pump that moves a fluid, such as filtered air, through a Venturi pickup tee (130), where it creates a partial vacuum that pulls salt into the airstream from the chamber. The salt then is pushed through stationary salt distribution tubes (20, 22) and applied to the food to be salted.

Abstract translation: 设置有封闭的食品加工装置，其具有位于带上方的一个或多个输送带（48,50）和垂直搅拌器（36）。 搅拌器具有向前和向后的尖头（44,46），搅动正在加工的食物，而不会对其造成物理伤害。 食物通过入口进入设备，并且通过入口偏转板（82）均匀地分布在排水筛（86）上，入口导流板（82）可调整以考虑食物可能流入设备的不同速率。 提供盐析设备（114），用于将盐输送到待处理的食物。 盐析装置具有泵，其使流体（例如经过过滤的空气）移动通过文氏管取样开口（130），在那里其产生将盐从室中吸入空气流的部分真空。 然后将盐推入静止的盐分配管（20,22）中，并将其施加到待腌制的食物上。

公开(公告)号：WO1996003860A1

公开(公告)日：1996-02-15

申请号：PCT/EP1995002831

申请日：1995-07-13

Applicant: UNILEVER N.V. ,  UNILEVER PLC ,  LANTING, Feico ,  BIGGEL, Albert, Johann ,  SCHMIDT, Michael

Inventor： UNILEVER N.V. ,  UNILEVER PLC

IPC: A01J25/00

CPC classification number: A01J25/12 ,  A23C19/0765

Abstract: Process for preparing fresh cheese having a fancy shape wherein fresh cheese is extruded through a nozzle in such condition that the shape of the product as extruded does not collapse and fancy shaped portion of fresh cheese is obtained.

Abstract translation: 用于制备具有花式形状的新鲜奶酪的方法，其中通过喷嘴挤出新鲜奶酪，使得获得挤出的产品的形状不会破裂并且形成鲜奶酪形状的部分。

公开(公告)号：WO1994024850A1

公开(公告)日：1994-11-10

申请号：PCT/NZ1994000037

申请日：1994-04-26

Applicant: INNOVATIVE ENGINEERING LIMITED ,  MISSON, Gregory, Charles ,  McKELLAR, Ian, Paul

Inventor： INNOVATIVE ENGINEERING LIMITED

IPC: A01J25/00

CPC classification number: A01J25/12 ,  A01J25/112

Abstract: A tower block cheese forming apparatus and method. Known towers (1) of this type have been limited in height. This tower is of a height substantially greater than known towers and this enables increased through-put. The cheese column of this tower has a height extension (2) or (2a) provided on the perforated column (2) characteristic of these towers with in one embodiment the extension (2a) being free of any drain perforations (4). In a second embodiment the column extension including drain perforations (4). In this latter form the outer casing of the tower is also extended and the tower may be fabricated as a unitary body (1a). In a modification of the invention a column extension (2a) is provided together with a seal (5) which enables adaption of existing towers (1) to an increased height in accordance with this invention.

Abstract translation: 塔式干酪成型装置及方法。 这种类型的已知塔（1）的高度受到限制。 这个塔的高度比已知的塔大得多，这样可以增加通过量。 该塔的奶酪柱具有设置在这些塔特征的穿孔塔（2）上的高度延伸部（2）或（2a），在一个实施例中，延伸部（2a）没有任何排水穿孔（4）。 在第二实施例中，柱延伸部包括排水孔（4）。 在后一种形式中，塔的外壳也延伸，并且塔可以被制造为整体（1a）。 在本发明的修改中，根据本发明，柱延伸部（2a）与密封件（5）一起提供，其使得现有塔架（1）能够适应于增加的高度。

公开(公告)号：WO1994009615A1

公开(公告)日：1994-05-11

申请号：PCT/NZ1993000103

申请日：1993-10-26

Applicant: INNOVATIVE ENGINEERING LIMITED ,  MISSON, Gregory, Charles

Inventor： INNOVATIVE ENGINEERING LIMITED

IPC: A01J25/00

CPC classification number: A01J25/008

Abstract: An apparatus and method for manufacturing mozzarella cheese. Cheese curd is cooked and stretched in a heated water bath (2), augers (3) mounted therein transporting the curd therethrough to an outlet (8). The outlet (8) conjoins with a conduit (7), controlled by valves (9), to provide a pressurized supply of curd to a bank of fill-heads (10). Each fill-head (10) includes two volumetric metering compartments (13) which provide a dual discharge at an outlet (12) thereof. Hoops (14) are placed at the outlets (12) to be charged from the fill-heads (10). A hoop (14) can have a divider (19) inserted therein to divide the hoop (14) into two compartments (20 and 21) corresponding to those of the fill-heads (10). Before charging plastic liner bags (50) are placed in each hoop (14) or hoop compartment (20 and 21) as appropriate. The liners (50) are subsequently vacuum sealed and then immersed while in their loops (14) in a cooling bath (32). After the cheese has sufficiently solidified the hoops (14) are unloaded from the bath (32) and the sealed cheese blocks (47) removed from the hoops.

Abstract translation: 一种制造无奶酪干酪的装置和方法。 将干酪凝乳煮熟并在热水浴（2）中拉伸，其中安装有螺旋推运器（3），将凝乳通过其输送到出口（8）。 出口（8）与由阀（9）控制的导管（7）结合，以向一组填充头（10）提供加压供应的凝乳。 每个填充头（10）包括两个在其出口（12）处提供双重排放的容积计量隔间（13）。 箍（14）放置在出口（12）处以从填充头（10）充电。 环（14）可以具有插入其中的分隔件（19），以将环（14）分成与填充头（10）相对应的两个隔室（20和21）。 在充填之前，适当地将塑料衬里袋（50）放置在每个箍（14）或箍环（20和21）中。 衬垫（50）随后被真空密封，然后在冷却浴（32）中浸入其环（14）中。 在奶酪充分固化之后，将桶（14）从洗浴槽（32）中卸下，密封的奶酪块（47）从环中取出。

公开(公告)号：WO1992020216A1

公开(公告)日：1992-11-26

申请号：PCT/DK1992000163

申请日：1992-05-20

Applicant: APV PASILAC A/S ,  PEDERSEN, Poul, Johannes ,  PEDERSON, Erik, Ellebaek ,  OTTOSEN, Niels, Klausen ,  OSTERLAND, Niels

Inventor： APV PASILAC A/S

IPC: A01J25/00

CPC classification number: A23C19/0285

Abstract: A process and an apparatus for the production of cheese on the basis of milk or milk products whereafter pasteurizing and partially cooling the material, said material is subjected to membrane filtration, further cooling, dosing of rennet and starter and optionally other additives, mixing and casting followed by after-treatment and curing, whereby the membrane filtration is carried out to obtain a retentate with a dry matter content of x % by weight, wherein x is between 38 + 1/3 (y - 20) and 44 + 1/3 (y - 20) and wherein y is the fat content in % by weight calculated in relation to the dry matter content, whereby the retentate is subjected to heat treatment, whereupon the material is cooled to a temperature not higher than 40 DEG C before dosing the rennet and the starter and whereby the viscosity of the material is kept below 60,000 cP when starting the dosing. By the process an interesting new type of cheese having a high quality and being reasonably priced is obtained.

Abstract translation: 一种用于在牛奶或奶制品的基础上生产奶酪的方法和装置，然后对该材料进行巴氏消毒和部分冷却，对所述材料进行膜过滤，进一步冷却，凝乳酶和起始物的给药以及任选的其它添加剂，混合和浇铸 然后进行后处理和固化，由此进行膜过滤以获得干物质含量为x重量％的滞留物，其中x为38 + 1/3（y-20）至44 + 1/3 （y-20），其中y是相对于干物质含量计算的以重量％计的脂肪含量，由此将滞留物进行热处理，然后在给料之前将材料冷却至不高于40℃的温度 凝乳酶和起始物，并且由此当开始给药时材料的粘度保持在60,000cP以下。 通过这个过程，获得了一种高品质和价格合理的有趣的新型奶酪。

公开(公告)号：WO2023090287A1

公开(公告)日：2023-05-25

申请号：PCT/JP2022/042225

申请日：2022-11-14

Applicant: 株式会社林原

Inventor： 西田　毅弘 ,  伊藤　理恵 ,  山田　未佳 ,  河合　成美 ,  永吉　紗綾香 ,  池上　庄治 ,  佐伯　美月

IPC: A23L27/00 ,  A01J25/00 ,  A23B7/10 ,  A23L11/50 ,  A23L17/00 ,  A23L19/00 ,  A23L19/18 ,  A23L23/00 ,  A23L23/10 ,  A23L27/40 ,  A23L27/50 ,  A23L27/60 ,  A23L29/00 ,  A23L35/00 ,  C12G3/04

Abstract: 本発明は、口に入れる組成物の塩味を増強する新たな手段を提供することを目的としている。　グルコシルナリンジンを用いることにより、口に入れる組成物の塩味を増強することができる。