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

 

The technical field to which the invention relates.

The invention relates to a method of introducing visible seasonings into the surface of the food product in the form of a fluid mass, in particular hot cheese melt.

The level of technology

In the field of food production has long been known the spices added to the original weight of the food product before it is sent for further processing. This principle is generally accepted, for example, sausage and cheese production. So do not only with spices, but with visible seasonings, such as leaves of herbs or slices mushrooms, whose purpose is mainly to improve the appearance and thus the attractiveness of the food product.

In the case of processed cheese is known to add these spices in a cheese melt, which is then in forming containers is cooled in the blocks, and then cut in slices. Because all the spices, including the leaves of herbs and/or sliced mushrooms, was located inside the cheese melt arbitrarily oriented, when cutting occurs chaotic and unattractive figure on the cut, which features seasonings almost indistinguishable. Another disadvantage of this method is that it is complex and therefore not suitable for the manufacture of cheese in large volumes.

Similar predstavljaet the surface of slices of processed cheese, which are produced due to the fact that seasonings are added directly to the cheese melt, which is then rolled into slices. In this case seasoning in most cases, completely surrounded by cheese melt, and therefore on the surface shows only a small, randomly oriented part.

Both methods have thus the great disadvantage that the number of seasonings too small in relation to the number of spices that are visible, in the end, on the surface. Therefore, too large consumption and production costs, which is almost unacceptable, particularly in cases where the seasoning should only serve to improve the appearance of the product and does not almost affect the taste.

Disclosure of inventions

The objective of the invention is to provide a method of introducing visible seasonings into the surface of the food product in the form of a fluid mass, in particular hot cheese melt, which could be easy to implement and which would provide mass production with attractive appearance of the slices of the food product, in which the seasoning as such would be more distinguishable. In addition, the task of the invention is to provide a simple device which would allow to implement this method.

These tasks are accomplished by way of to the distinctive features of claim 1 and condition the device according to claim 4 of the formula. Preferred embodiments of the invention are given in the respective dependent clauses.

The invention consists in that the first liquid weight of the food product, in particular hot cheese melt molded into megvallva gap in the tape of the food product, then the surface of this film is sprinkled with one or both sides with seasoning or spices, seasonings through the pressure roll lightly fixed in the mass, and prepared tape of the food product is processed further. The proposed method is particularly suitable for such foods, which are first processed in a hot state when a low viscosity, and then further cooled process, and they become easily cutting the product. The proposed method is particularly suitable for mass production of coated visible seasonings slices of cheese.

According to the invention in the production fluid mass first neponyatnogo food, ie, in particular, is heated to temperatures above 80°C the cheese melt, is introduced into an educated guide and gauge rollers gap and passing through it is formed in the tape of the food product or the wide cheese ribbon. Only for the gap, however, still adhering to the guiding Valka, the surface of the tape product of Pete the Oia or cheese ribbon with one hand sprinkled with seasoning or spices, and for sprinkling is used polypaudio device that provides a uniform sprinkle the entire surface. In case this kind of powder that is appropriate for their broken any spices in various forms, it was flat seasoning in the form of leaves are lying flat on the surface. As described tape food sprinkled with one hand. However, after this first one-way broadcast may be the second topping the other hand, resulting sprinkled on both sides of the ribbon of food.

Sprinkled therefore first on one side of the strip of food product directly after this served to another gap formed guiding roller, which still fits tape product supply, and the pressure roller. Due to the pressure roll flavoring, in particular with an adjustable force, slightly pressed into the surface, and the indentation is preferred so that the thickness of the slices does not change, at least not change substantially. Tape food or cheese ribbon is served then for further processing.

Further processing sprinkled first with one side of the tape of the food product may consist of additional "one-topping" the other side of the tape of the food product so that the end result is sprinkled on both sides of the strip of food product. This double-sided coating is shown in one of the following examples.

After one - or two-sided sprinkled strip of food product can be cooled before it is finally cut first on the parallel bars, and then separate the slices. Such molding, cooling and cutting are described in DE 10328905 A1. Thus, only one operation there ready sprinkled with cheese slices.

According to the invention topping can perform various seasonings, such as herbs, sliced mushrooms or spices, and the advantage of this method is shown especially when it comes to flat or in the form of the leaves of the herbs, which, as already mentioned, respectively flatwise scattered on the surface. Such seasonings make the surface more attractive because they can be clearly seen in its typical form, and thus can be identified by the buyer. The proposed method also provides a two-way coating of the tape food accordingly one seasoning that allows particularly attractive for a buyer food.

Another special advantage of the proposed method lies in the relatively low production costs compared to known technologies. The reasons for this are not only ukrashenie number of technological operations, but above all, also less consumption of spices. Finally, the product is not necessary to season, if the seasoning should be visible only on the surface.

Due to the fact that scattered spice found only on the surface of the cheese ribbon and subsequent individual slices, the product, in particular a slice of processed cheese has a high intrinsic stability during further processing and use. It is if used separately slices of cheese, which are manually removed from the stack and placed, for example, a cheeseburger, this high stability is of great advantage.

As already mentioned, the application of the invention proved to be particularly preferred when the fluid mass, in particular cheese melt, has a first elevated temperature processing and low viscosity before the tape surface of the food product due to the fit to the calibration and guiding rolls a bit to cool down below the initial temperature processing and before a cooled surface will not be scattered seasoning. This may be sufficient if the surface of the cheese melt cooled to a temperature which lies below the temperature of the processing component of 80-90°C. so that the viscosity of the cheese melt increases accordingly, only nathnac is positive.

Thus, experiments on the production of powdered thus slices of cheese showed that the seasonings as their broken spices should be scattered on the sticky surface of the cheese, and must be found the optimal consistency of the cheese melt on the surface. Finally, on the one hand, the cheese melt should not be too fluid, so that the seasonings were not drowned in the mass. On the other hand, the surface should be soft enough seasoning could sink into it. A very significant advantage of the proposed method lies in the fact that the optimal consistency of the product surface is established, on the one hand, by cooling, and on the other hand, due to the location polypaudio device with respect to the rolls. Thus, seasoning can fall down exactly where in the case of processed cheese mass is dominated by the optimal temperature and consistency of the surface.

In addition, due to the tempering of the calibration of the roll and/or installed before him in bilateral sprinkled roll preform, while performing the function of the calibration of the roll, the product is separated from the corresponding roll without residue.

Brief description of drawings

A special variant of embodiment of the invention depicted in the drawings and described below more in the discovering. In the drawings represent:

- figure 1 is a device for unilateral powder;

- figure 2 is a device for two-way mixtures.

1 schematically shows a device for unilateral implementation of seasoning in the surface of the food product in the form of a fluid mass, in particular hot cheese melt 1 with a temperature of 80-90°C, which is served piping system (indicated by the arrow A) to the first pair of rolls. It is formed by the guide rails 2 and calibration 3 rolls, and the calibration roller 3 has a smaller diameter than the guide roller 2, and is located above it. This arrangement has, including the advantage that the force of gravity is used to discard the cheese ribbon 4, which is less prone to sticking to gauge fell 3.

The surface of the calibration of the roll 3 has a non-stick coating, in particular of Teflon, and cooled to a temperature of about 40°C. to further reduce the risk of burning. In the gap between the rollers 2, 3 cheese ribbon 4 is unrolled to the prescribed thickness, and the width of the gap is the preferred way adjustable.

Further provided is filled with seasoning 7 polypaudio device 5 is located directly next to the calibration roller 3 to the outlet opening 6. In this example, polypaudio device 5 may be the issue is Leno in the form of a roll of razbrasyvala. You can also use vibration, linear, belt, brush spreaders, etc. From the outlet 6 seasoning 7 falls directly on the upper quadrant of the guide roll 2 and adheres to a cooled cheese to melt. Thus, this is especially good adhesion seasonings possible without slipping off.

Next to the guide roller 2 is located presser roller 8 of the same diameter, and the guide 2 and the presser 8 rolls send the corresponding infinite cooling belt 9. The corresponding lower return roller not shown. Covered with cheese seasoning tape 4 is transported down between the two cooling rotating arrows tapes 9 and is cooled.

The cooling belt 9 are arranged vertically, which provides space-saving and high efficiency cooling. Because the product is in a liquid state is maintained on both sides of the two adjacent cooling tapes and therefore does not flow or no change in form, easy and simple due to its viscosity can be processed foods that may be difficult to apply. Adjustable width mijalkovic gap can be used for smoothing the surface of the product and to compress dressings.

Option 2 corresponds, in principle, the variant of figure 1 with the only exception is, before unilateral grit in figure 1 is the first one-way broadcast with the other hand. Calibration cheese ribbon has also covered with Teflon calibration roller 10. Initial calibration roller 3 now performs the function of a guide roll for the first one-way powder.

On the contrary, the original guide roller 2 acts as a pressure roll for scattered on the first side of seasonings.

In addition, there is a second also filled with seasoning 12 polypaudio device 11, and this seasoning 12 need not necessarily be the same as seasoning 7. Cheese melt also on the arrow And is supplied to the clearance between the gauge roller 3 and the roller 10 of the provisional molding, and in this example, the calibration roller 3 plays the role of a guide roll, as molded in the first megvallva gap cheese tape sticks to it, and not to the roll position 10. Outlet polypaudio device 11 ends immediately adjacent to the roller 10 on the upper quadrant of the calibration of the roll 3. Sprinkled first with one hand seasoning 12 and rolled in the ribbon cheese melt is directed to a different gap between the gauge 3 and rails 2 rolls, which in this case is not conducting any further deformation of the cheese ribbon. At this second stage surn what I tape in accordance with example 1 is sprinkled on other surface seasoning 7.

In both cases, preferably, if the position of the outlet polypaudio device 5 and/or 11 is adjustable relative to the calibration Valka 3 and/or Valka 10 preliminary molding. Outlet polypaudio device is the width of the tape of the food product.

The figure shows that the infinite cooling belt 9 are further down, where they then let go of the cheese ribbon with the final temperature of 5-15°C for further processing. In this case, further processing is first in the longitudinal cutting of a wide ribbon on the parallel bars, which are then the following operations are cut crosswise into individual slices, as is disclosed in DE 10328905 A1.

1. The method of introducing visible seasonings (7, 12) in the surface of the food product in the form of a fluid mass, in particular hot cheese melt (1), and fluid mass neponyatnogo food product is introduced into the gap between the guide roller (2) and located parallel to the calibration roller (3) and formed into a ribbon of food of a certain thickness, for mijalkov clearance during tight to directing Valka (2) tape food sprinkled through polypaudio device (5) on the one hand seasoning (7), while sprinkled from one side of the tape of the food served to another gap formed guides in lcom (2) and pressure roller (8), seasoning (7) is pushed by the pressure roll (8) in the surface and tape food product, in particular after cooling, cut into individual slices.

2. The method according to claim 1, in which the fluid mass, in particular cheese melt (1)has a high temperature processing, with the tape surface of the food product due to the fit to the calibration Valka (3) and sends Valka (2) is cooled in relation to the initial temperature processing, and seasoning (7) spread on the cooled surface.

3. The method according to claim 2, wherein the surface of the cheese melt is cooled to a temperature just below the processing temperature, and the viscosity of processed cheese is increasing only slightly.

4. Device for injecting condiment into the surface of the food product in the form of a fluid mass, in particular for implementing the method according to one of claims 1 to 3, characterized in that it comprises a roller pair, formed by a guide roller (2) and the calibration roller (3) of smaller diameter, and a calibration roll (3) is located above the guide roller (2), provided outstanding seasoning (7) polypaudio device (5) located near the calibration roller (3) the outlet (6), which ends at the upper quadrant of the guide roll (2).

5. The device according to claim 4, distinguish who I am, next to the guide roller (2) is the pressure roller (8) of the same diameter, and a guide roller (2) and pressure roller (8) is arranged to directions, respectively, of the cooling belt (9).

6. The device according to claim 4 or 5, characterized in that the above calibration roller (3) is located swath (10) pre-forming a smaller diameter, and issuing the first seasoning (12) the first polypaudio device (11) is provided near the roller (10) pre-forming the outlet opening, ending at upper quadrant calibration roll (3).

7. The device according to claim 4, characterized in that the position of the outlet relative to the calibration Valka (3) and/or Valka (10) pre-forming can be adjusted.

8. The device according to claim 4, characterized in that the calibration roller (3) and the roller (10) of the provisional molding temperarure, in particular cooled, and have a surface with non-stick coating, in particular of Teflon.

9. The device according to claim 8, characterized in that the temperature calibration roll (3) and/or the roll (10) of the provisional molding can be adjusted.

10. The device according to claim 4, characterized in that polypaudio device (5, 11) is made in the form of a spreader with adjustable number of their broken seasoning, the outlet of which the subject is otherwise the width of the tape of the food product.



 

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