U.S. patent application number 14/940329 was filed with the patent office on 2017-08-31 for method and device for homogenizing a fibrous, viscous food mass.
This patent application is currently assigned to Hochland SE. The applicant listed for this patent is Hochland SE. Invention is credited to Dieter Kuhn, Oskar Milz, Andreas Mueller.
Application Number | 20170245457 14/940329 |
Document ID | / |
Family ID | 44628983 |
Filed Date | 2017-08-31 |
United States Patent
Application |
20170245457 |
Kind Code |
A2 |
Kuhn; Dieter ; et
al. |
August 31, 2017 |
METHOD AND DEVICE FOR HOMOGENIZING A FIBROUS, VISCOUS FOOD MASS
Abstract
A method and system for homogenizing a fibrous, viscous food
mass 1, in particular pasta filata, such as mozzarella, for
example, wherein a feed quantity of the food mass 1 is initially
fed continuously to a homogenizing device comprising a container,
wherein in a subsequent step the food mass 1 exiting an outlet gap
of the container is fed to a shaping and/or cooling device disposed
underneath the container, wherein the shaping and/or cooling device
forms a filling gap between two rollers, each of which, in
particular, is equipped with a belt, and shapes the food mass 1
into a food strip, wherein the outlet gap of the container is
oriented at least substantially parallel to the filling gap,
wherein the opening width of the outlet gap 5 and/or the feed
quantity are set such that the food mass located in the container
can settle for the purpose of homogenization, wherein the fibers of
the food mass entering the filling gap are aligned substantially in
the processing direction.
Inventors: |
Kuhn; Dieter; (Grunenbach,
DE) ; Milz; Oskar; (Heimenkirch, DE) ;
Mueller; Andreas; (Heimenkirch, DE) |
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Applicant: |
Name |
City |
State |
Country |
Type |
Hochland SE |
Heimenkirch |
|
DE |
|
|
Assignee: |
Hochland SE
Heimenkirch
DE
|
Prior
Publication: |
|
Document Identifier |
Publication Date |
|
US 20160302378 A1 |
October 20, 2016 |
|
|
Family ID: |
44628983 |
Appl. No.: |
14/940329 |
Filed: |
November 13, 2015 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
13811355 |
Jan 21, 2013 |
|
|
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PCT/EP2011/062244 |
Jul 18, 2011 |
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14940329 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A01J 25/008 20130101;
A23C 19/0684 20130101; A01J 25/12 20130101 |
International
Class: |
A01J 25/12 20060101
A01J025/12; A01J 25/00 20060101 A01J025/00; A23C 19/068 20060101
A23C019/068 |
Claims
1. A cheese product comprising a plurality of uniformly aligned
fibers, wherein the plurality of uniformly aligned fibers are
impressed in the cheese product by forming a molten cheese mass
containing the plurality of uniformly aligned fibers into a cheese
strip, wherein the cheese strip is cooled to retain a uniform
alignment of the uniformly aligned fibers in the cheese
product.
2. The cheese product of claim 1, wherein the molten cheese mass is
formed into the cheese strip by passing the molten cheese mass
between a pair of oppositely-driven rollers or a pair of belts,
wherein a thickness of the cheese strip is defined by a gap formed
between the pair of oppositely-driven rollers or the pair of
belts.
3. The cheese product of claim 1, wherein the cheese product is a
plurality of cheese cubes.
4. The cheese product of claim 3, wherein the cheese cubes have
smooth surfaces.
5. The cheese product of claim 3, wherein the cheese cubes have
clean cut edges.
6. The cheese product of claim 1, wherein the cheese product
comprises a pasta filata cheese.
7. The cheese product of claim 5, wherein the pasta filata cheese
comprises mozzarella cheese.
8. The cheese product of claim 1, wherein the cheese product is
formed by cutting the cheese strip transversely across the
uniformly aligned fibers.
9. The cheese product of claim 2, wherein the molten cheese mass
that is introduced to the gap between the pair of oppositely-driven
rollers or the pair of belts is homogeneous and has an aligned
fiberous structure.
10. The cheese product of claim 2, wherein the cheese strip is
cooled on both sides that contact the pair of oppositely-driven
rollers or the pair of belts.
11. The cheese product of claim 1, wherein the uniformly aligned
fibers are aligned in a processing direction of the cheese
strip.
12. A method of forming a cheese product, the method comprising:
homogenizing a molten cheese mass to align a plurality of fibers in
the cheese mass into a substantially uniform direction; supplying
the molten cheese mass to a gap formed by a pair of
oppositely-driven rollers or a pair of belts, wherein the pair of
oppositely driven rollers or the pair of belts impress the molten
cheese mass into a cheese strip containing the plurality of
uniformly aligned fibers; cooling the cheese strip between the pair
of oppositely driven rollers or the pair of belts to retain a
uniform alignment of the plurality of uniformly aligned fibers in
the cheese strip; and forming the cheese strip into the cheese
product.
13. The method of claim 12, wherein the molten cheese mass passes
through an outlet gap into the gap between the pair of
oppositely-driven rollers or the pair of belts.
14. The method of claim 13, wherein the outlet gap has an
adjustable opening width and thickness that sets a width and
thickness of the molten cheese mass introduced into the gap between
the pair of oppositely-driven rollers or the pair of belts.
15. The method of claim 12, wherein the forming of the cheese strip
comprises cutting the cheese strip in a transverse direction to the
plurality of uniformly aligned fibers.
16. The method of claim 12, wherein the forming of the cheese strip
comprises cutting the cheese strip in a direction along the
plurality of uniformly aligned fibers.
17. The method of claim 12, wherein the cheese product comprises
cheese cubes.
18. The method of claim 17, wherein the cheese cubes have smooth
surfaces and clean cut edges.
19. The method of claim 12, wherein the cheese product comprises a
pasta filata cheese.
20. The method of claim 19, wherein the pasta filata cheese
comprises mozzarella cheese.
21. A system to form a cheese product, the system comprising: a
homogenizing device that supplies a molten cheese mass having a
plurality of uniformly aligned fibers, wherein the plurality of
uniformly aligned fibers are aligned in substantially the same
direction; a pair of oppositely-driven rollers or a pair of belts
that form a gap between the pair of oppositely-driven rollers or
the pair of belts, wherein the gap receives the molten cheese mass
from the homogenizing device and forms the molten cheese mass into
a cheese strip impressed with the plurality of uniformly aligned
fibers; a cooling system operable to cool the cheese strip as it
makes contact with the pair of oppositely-driven rollers or the
pair of belts; and a cutting element that cuts the cheese strip
into the cheese product.
22. The system of claim 21, wherein the homogenization device
comprises an outlet gap through which the molten cheese mass passes
to reach the gap formed between the pair of oppositely-driven
rollers or the pair of belts, and wherein the outlet gap has an
adjustable width and thickness.
23. The system of claim 21, wherein the cooling system cools the
cheese strip on both sides of the cheese strip in contact with the
pair of oppositely-driven rollers or the pair of belts.
24. The system of claim 21, wherein the cutting element cuts the
cheese strip transversely to the plurality of uniformly aligned
fibers.
25. The system of claim 21, wherein the cutting element cuts the
cheese strip along the plurality of uniformly aligned fibers.
26. The system of claim 21, wherein the system comprises the pair
of oppositely-driven rollers.
27. The system of claim 21, wherein the system comprises the pair
of belts.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of U.S. patent
application Ser. No. 13/811,355, filed Jan. 21, 2013, which is a
U.S. national phase entry under 35 U.S.C. .sctn.371 of
International Patent Application No. PCT/EP2011/062244, filed Jul.
18, 2011, which claims priority to German Patent Application No. DE
102010031994.5, filed Jul. 22, 2010, the entire contents of which
are herein incorporated by reference for all purposes.
BACKGROUND OF THE INVENTION
[0002] The invention relates to a method for homogenizing a
fibrous, viscous food mass, in particular "pasta filata", such as
mozzarella, for example, wherein a feed quantity of the food mass
is initially fed continuously to a homogenizing device comprising a
container, wherein in a subsequent step the food mass exiting an
outlet gap of the container is fed to a shaping and/or cooling
device disposed underneath the container, wherein the shaping
and/or cooling device forms a filling gap between two rollers, each
of which, in particular, is equipped with a belt, and shapes the
food mass into a food strip, wherein the outlet gap of the
container is oriented at least substantially parallel to the
filling gap.
[0003] In general, methods for forming a continuous strip of a food
mass are known from the production of processed cheese. As shown in
DE 103 28 905 A1, the hot cheese mass is fed via a conduit to a
rolling and cooling device, in which the mass is shaped into a
strip that is as uniform as possible. The thickness of the strip
can be set via the filling gap. A device of the type in question is
also shown in DE 22 19 629 C2, where the flowable processed cheese
mass is introduced into the filling gap of the roller pair by way
of a feed hopper. The feed hopper itself is filled by a melting
device. Next, the continuous strip is cut into individual
strips.
[0004] Uniform shaping and homogeneity within the strip and,
therefore, the finished product, are considered to be an important
quality criterium within production. For example, irregularities at
the very beginning unfavorably affect the subsequent surface and,
therefore, the appearance of the quality of the product. The known
methods are used without exception for the processing of processed
cheese that is fed in the liquid state and is cooled within the
scope of processing. As known, such processed cheese has great
homogeneity and can be processed relatively easily in the viscosity
thereof, which can be influenced via temperature. The consistency
of processed cheese, which is relatively fatty, is comparable to
that of batter.
[0005] It has been shown, however, that the known methods are
suitable only under certain conditions for shaping pasta filata
cheese, such as mozzarella, for example, into a homogeneous strip.
A pasta filata cheese is fibrous, aqueous, and has a rubbery
consistency. As known, a pasta filata mass in the heated state
behaves not like batter, but more like a yeast dough, which has a
fibrous structure and limited flowability. In the heated state as
well, these properties cause problems with homogeneity and
therefore result in irregularities in the finished product.
[0006] The problem addressed by the present invention is therefore
that of providing a method for producing a strip of a food mass
having limited flowability in the molten state, such as pasta
filata, in particular mozzarella, in which the food mass can be
shaped into a homogeneous strip in a simple and low-cost manner. A
further problem addressed by the invention is that of providing a
device that is suitable therefor.
[0007] These problems are solved by the claimed methods and
devices. Advantageous embodiments are set forth in the particular
dependent claims.
BRIEF SUMMARY OF THE INVENTION
[0008] The significant fundamental idea of the invention is to
enable the special food mass to be homogenized during the
continuous operation, thereby ensuring, specifically in the case of
the pasta filata mass, that the fibers align uniformly in the
processing direction before the strip is shaped. To this end, a
homogenization container is installed upstream of the shaping of
the strip, from the outlet gap of which the food mass, as a
preshaped strip, is directed to the filling gap formed between the
rollers. The opening width of the outlet gap and/or the feed
quantity entering the homogenization container is therefore set
such that the food mass located in the container can settle for the
purpose of homogenization in the sense that the usually
sausage-like shape of the food mass that is fed dissolves and
becomes a homogeneous food paste. Therein, the fibers can line up,
in particular on the bottom, and therefore the fibers of the food
mass drawn out of the outlet gap are aligned substantially in the
processing direction. By way of such homogenization using a
container, it can be ensured that the quantity required therefor is
always located in the container. During processing, the food mass
moves slowly in the direction of the outlet gap and can thereby
align the fibrous structure in the direction of flow.
[0009] The uniform fibrous structure of the food mass attained in
this manner is highly advantageous in the further processing of the
pasta filata mass. Finally, the longitudinally oriented fibrous
structure is retained as the strip is shaped and cooled, thereby
making it possible to subsequently cut the product strip into small
cubes or "sticks" in a defined manner along the fibers and/or
transversely thereto. Clean cuts can be achieved using
appropriately designed cutting devices, thereby resulting in a
high-quality final product.
[0010] A significant fundamental idea in this regard is to regulate
the feed of the food mass having limited flowability into the
filling gap. Such regulation makes it possible to hold the quantity
of the food mass located in the filling gap within a defined range.
To this end, the homogenization device comprises an outlet gap,
which is aligned with the filling gap of the oppositely-driven
rollers and has a changeable opening width. The regulation is
carried out via the automatic, in particular, setting of the outlet
cross section of the outlet gap. At least one operating parameter
of the method or the device is detected and utilized for the
purpose of regulation. Preferably, the width of the outlet gap is
adapted to that of the filling gap ("roller gap") in order to
achieve exact preforming. Advantageoustly, the opening width of the
outlet gap is set such that the food mass that is fed spreads
across the entire width of the container above the outlet gap.
[0011] The contribution made by the invention is that of ensuring
that the food mass applied onto the roller gap enters the roller
gap uniformly and has an ordered fibrous structure and alignment.
The fiber orientation and surface structure of a pasta filata mass
in particular is impressed into the strip that forms upon passage
through the roller pair and is retained in the further processing
process. According to the invention, this results in a homogeneous
finished product, which is particularly advantageous when the final
product is in the form of small strips or cubes. These have smooth
surfaces and clean cut edges after the processing according to the
invention.
[0012] A further advantage is that such a homogenization container
is easy to maintain and clean. In the event of a disruption with
production stoppage, the large container, which is open at the top,
can be easily emptied and cleaned by hand. It is also
"CIP-capable", which makes thorough cleaning even easier.
[0013] In addition, the homogenization container can be used to
buffer production interruptions, thereby making it possible to
prevent a stoppage of the machines upstream of the shaping process.
Advantageously, the volume of the homogenization container should
be designed to be capable of buffering a production interruption of
5 minutes. The container is then large enough to accommodate the
usual interruptions.
[0014] To attain the best possible homogenization, it is
advantageous when the temperature of the heated food mass in the
container is held at least nearly constant. This can be achieved
most easily via good insulation of the container, which
advantageously comprises thick walls made of plastic and smooth
inner walls. Plastic has a better insulating effect than a metallic
surface. This reduces the temperature difference between the mass
passing through in the interior region or the exterior region of
the container and therefore makes a contribution to ensuring that
the consistency of the mass at the outlet gap remains constant.
Advantageously, the inner walls are formed entirely of plastic and
comprise no thermal bridges to the outside. Metallic
reinforcements, in particular in the form of stainless steel pipes,
can be provided within the plastic walls for the purpose of
increasing dimensional stability.
[0015] The process of shaping mozzarella is best carried out at a
temperature of the mass between 65 and 72.degree. C. Good
insulation of the homogenization container ensures that the
temperature of the mass remains constant upon entry into the inlet
gap, thereby making it easy to set the temperature of the cheese
mass.
[0016] It is also advantageous when the container tapers in the
direction of the outlet gap (or "outlet opening"). The food mass is
supplied continuously across the entire cross-sectional area of the
homogenization container, and therefore the dwell time of the mass
does not depend on the position thereof in the homogenization
container. Dead spaces in which the mass can settle are thereby
prevented from forming, which also simplifies cleaning. The
cross-sectional tapering of the homogenization container ensures
that the mass will pass through uniformly and in entirety. The
uniform dwell time of the mass in the container also supports the
requirement that the temperature remain constant, which results in
uniform consistency at the outlet gap. To improve the flow
characteristics, the angle of the two side walls is preferably
asymmetrical to the perpendicular.
[0017] A preformed strip therefore exits the outlet gap, the
thickness of which can be set by way of detected operating
parameters. The quantity of mass exiting per unit of time is
advantageously set such that this corresponds to the quantity
passing through the roller gap in the same unit of time. The
preformed strip can be fed directly into the roller gap. Here, the
strip is captured, brought into the final shape between the
rollers, and is then fed to the further processing.
[0018] It is advantageous when the inner sides of the
homogenization container are kept as smooth as possible. To this
end, any seams present on the inner sides are ground. The smooth
surface of the inner sides prevents product from adhering to the
walls, thereby preventing the cheese mass from having different
dwell times in the homogenization container.
[0019] It is particularly advantageous to use the quantity of food
mass located in the homogenization container as the operating
parameter. The pressure of the food mass at the outlet gap changes
in the homogenization container depending on the fill level. A
higher fill level results in higher pressure and, therefore, a
greater speed at which the food mass exits the outlet gap. If the
fill level of the homogenization container is used as the operating
parameter, the food mass exiting the homogenization container per
unit of time can be held constant or can be changed in a targeted
manner even if the fill level changes. In another embodiment, the
homogenization container is weighed in order to record the
quantity. If the weight of the homogenization container filled with
the mass is measured, then the weight, i.e. the quantity of the
contents thereof, can be determined in a known, simple manner.
[0020] In a further particularly preferable embodiment, the sensor
detects a fill level of the food mass in the inlet gap between the
rollers. By measuring the fill level in the inlet gap, it is
possible to match the quantity of mass exiting the outlet opening
to the mass passing through the roller gap as the strand is formed.
In particular, an equilibrium can be established, in which only
that amount of food mass is ever fed to the feed hopper that has
just passed through the roller gap. This prevents the feed hopper
from running empty and prevents a build-up and the resultant
folding of the cheese mass on the roller gap.
[0021] Preferably one or more parameters that are dependent on the
product to be produced are utilized to regulate the opening width.
For example, the thickness of the strand is selected according to
the desired shape of the product to be produced. The production of
cheese slices requires a different strand thickness than does the
production of cheese cubes or sticks, for instance. The conveyance
speed that is selected is a further influencing factor and,
therefore, a relevant operating parameter. Both parameters
determine the throughput of pasta filata cheese in the roller gap
and can be utilized to regulate the outlet opening.
[0022] It is also advantageous to detect the particular operating
mode and regulate the opening width on the basis thereof In
addition to controlled operation, such operating modes are
start-up, idle running, stopping or system cleaning, for example. A
different opening width of the outlet opening can be selected
depending on the operating mode.
[0023] In particular, the opening width of the outlet gap and/or
the feed quantity can be adapted to a calibration method of "free
slice" production, which is described in EP 1 635 630 B1, for
example.
[0024] Instead of using rollers driven in opposite directions as
described here to form a strand, it is also possible to use belts
driven in opposite directions to shape the pasta filata mass. The
features and advantages described in this application for the
shaping rollers can therefore be transferred to a use of belts for
forming the strand.
[0025] After the strand is formed, the food strip is cooled and fed
to the portioning step. Cooling advantageously takes place on both
sides of the strip by way of cooling belts or cooling rollers. The
situation must be prevented in which the surface of the strand is
damaged by adhering to the product-guiding surfaces. To prevent
this, wiping devices that detach the strand at the outlet, for
example scrapers, are used in known methods. The contacting of the
strand surface required therefor can result in damage or wear on
the strand surface, however.
BRIEF DESCRIPTION OF THE DRAWINGS
[0026] FIG. 1 shows a cross-sectional schematic illustration of a
system for processing a viscous food mass according to embodiments
of the invention.
DETAILED DESCRIPTION OF THE INVENTION
[0027] An embodiment of the invention is described in the following
by reference to the FIGURE. The FIGURE shows a sectional detail
view of a homogenization container 2 filled with a pasta filata
mass 1. The volume of the homogenization container 2 is designed
for a system having a cheese-mass throughput rate of approximately
1800 kg/h. To enable production to be buffered for 5 minutes, the
container should therefore have a capacity of 150 kg. The
homogenization container 2 shown here has a gross volume of 250 l
and is adequately sized.
[0028] The walls 3 of the homogenization container 2 are made of
plastic and are reinforced by steel girders 4. This prevents the
homogenization container 2 from deforming in the filled state. The
homogenization container 2 has a rectangular cross section, which
tapers in the lower region relative to an axis. To this end, the
relevant walls 3 converge downwardly, wherein the two walls have
different angles of inclination relative to the perpendicular.
[0029] The homogenization container 2, which therefore tapers in
the shape of a funnel relative to an axis, leads into a
substantially horizontally oriented outlet gap 5, which is closed
by a sliding element 6. The pasta filata mass 1 "stands" on the
outlet gap 5 and is prevented from exiting only via the sliding
element 6, which is movably mounted at the outlet gap 5. The
sliding element 6 is connected to a steplessly controllable drive
7, which moves the sliding element 6 horizontally along the outlet
gap 5. An outwardly lying girder 8 reinforces the sliding element
6. The torsional stiffness of the sliding element 6 achieved in
this manner ensures that the gap width at the outlet gap 5 is set
exactly even when the homogenization container 2 is completely
filled.
[0030] The homogenization container 2 is held in a frame 9, which
rests on weighing elements 10. The sensors of the weighing elements
10 detect the weight of the homogenization container 2 and transmit
this to a feedback control unit, which is not shown here.
[0031] The outlet gap 5 of the homogenization container 2 defines
the width of the product strip and is directed toward an inlet gap
13 formed between two rollers 11 and 12. The rollers 11 and 12 are
driven in opposite directions, in arrow directions 14, 15, and
therefore the pasta filata mass fed into the inlet gap 13 is
captured by the rotating rollers 11 and 12 and is guided into the
roller gap 16, where it is shaped into a strand. The body width of
the rollers 11 and 12 and the width of the outlet opening 5 are
coordinated with one another, thereby ensuring that the pasta
filata strand exiting the outlet opening 5 is fed into the inlet
gap 13 across the entire body width. The roller gap 16 has a width
of 1100 mm in the embodiment shown. The gap width at the outlet
opening 5, which is set via the sliding element 6, determines the
thickness of the emerging pasta filata strip.
[0032] A sensor 17, which measures the fill level of the pasta
filata mass that is introduced, is dedicated to the feed hopper 13.
The sensor 17 is connected to the feedback control unit and
transmits the detected parameters thereto. The parameters that are
determined and transmitted by the weighing elements 10 and the
fill-level sensor 17 are evaluated in the feedback control unit. On
the basis thereof, the feedback control unit calculates control
signals and sends the control signals to a control unit, which is
connected to the drive 7 and is also not shown. The drive 7 moves
the sliding element 6 along the outlet opening and sets the desired
gap width of the outlet gap.
[0033] The mass exits the roller gap 16 as a shaped strip 18, which
has a defined fibrous structure and is fed to the further
processing, in particular longitudinal cutting and subsequent
transverse cutting for the purpose of creating cubes or sticks.
* * * * *