CH710813A2 - Cheese preparation and apparatus for preparing the same. - Google Patents

Abstract

The invention relates to a process for preparing a cheese dish for which a cheese product and a starch plant are provided, processed, heated and mixed. According to the invention, the cheese product is a residual cut material resulting from the processing of cheese, which comprises a cheese rind and which is comminuted by cutting or rubbing. The starch plant is heated, pureed and then added to the shredded cheese product, after which the cheese product and the pureed starch plant are mixed and formed. The cut resulting from the processing of cheese is preferably processed by means of a cutting device comprising a gripping device (5) with at least one gripping tool (51A, 51B) connected to a pneumatic unit (50).

Description

The present invention relates to a method and apparatus for preparing a cheese dish and a prepared according to this method cheese dish.

For the preparation of cheese dishes usually high quality cheeses are used. The cheese rind is regularly cut away and disposed of, provided that the cheese is not melted together with the cheese rind.

By means of known cutting devices cheese bodies, which are supplied by means of a conveyor, can be sliced. The cheese rind is usually generously cut away, resulting in slices of a minimum size as desired by consumers. Residual material to be cut, in particular cheese rind, which in terms of shape, size and texture does not meet consumer expectations, can hardly be recycled further. In particular, a use and production means for processing the residual cut material are missing, which is why the residual cut material, e.g. processed into animal feed.

The present invention has for its object to provide an improved method for preparing a high-quality and particularly tasty cheese dish, in which a residual cut from cheese can be utilized advantageously. Furthermore, an improved cheese dish is to be created, which is based on the leftover cheese.

Furthermore, the invention is based on the object to provide a cutting device by means of a residual material, in particular cheese residues from a previous production process, can be processed.

The method should allow to produce the improved cheese dish with simple means and measures cost.

The cheese should be able to be processed particularly advantageous and economical. In particular, particularly inexpensive cheese portions should be used to advantage.

Remains of the process material should be able to be processed largely independently of the shape and size of the inventive cutting device.

These objects are achieved with a method for preparing a cheese dish, a cutting device for processing a Restschnittguts and a cheese dish, which have the features specified in claim 1, 10 and 15 respectively. Advantageous embodiments of the invention are specified in further claims.

The method serves to prepare a cheese dish for which a cheese product and a starch plant are provided, processed, heated and mixed.

According to the invention, the cheese product is a residual cut material resulting from the processing of cheese, which comprises a cheese rind and which is comminuted by cutting or rubbing. The starch plant is heated, pureed and then added to the shredded cheese product, after which the cheese product and the pureed starch plant are mixed and formed.

From the processing of cheese resulting Restschnittgut is processed according to the invention by means of a cutting device comprising a gripping device with at least one gripping tool, which is connected to a pneumatic unit.

By means of the pneumatic gripping tool parts of the residual cut material can be easily detected, guided to the cutting tool and held while the held part is further cut by the cutting tool.

In order for the piece of cheese, which is pneumatically held by the gripping tool, not to be separated from the gripping tool during the cutting process, the cutting operation should be as free of resistance as possible. Preferably, therefore, a cutting tool is used, which is acted upon by ultrasonic energy. The piece of cheese can thus be held pneumatically safe by the gripping tool and cut by the cutting tool on a small remnant piece.

On the basis of the inventive method thus a supposed waste product from cheese, namely cheese rind, can be processed advantageously to a high-quality, meatless but especially tasty cheese dish. The cheese dish surprises with a particularly advantageous taste, which, according to test persons, does not lag behind well-known cheese specialties. It is particularly advantageous that the cheese specialty is balanced and extremely wholesome.

Cheese rind, which is cut away in other production processes, is collected, cut, planed or ground and provided as a clippings or rubbing material for further processing. Preferably, a friction material with friction particles is provided, which have a length in a range of 1mm-5mm. It is particularly advantageous that the cheese rind has a high resistance to external influences and can be stored well. In a pre-process, the cheese rind, as well as the starch plant, preferably pre-worked and cleaned before crushing. The cheese rind has a high taste intensity, which is advantageous and powerful in the final product. With inexpensive raw material therefore an excellent effect is achieved.

The starch plant is for example a beet plant or tuber plant. For example, potatoes and / or cassava are used. Preferably, starch plants are used which have a particularly high proportion of starch. Since different starch plants also bring about different taste influences, different starch plants can also advantageously be mixed with one another. The customer enjoys the food, but usually not exactly which ingredients the cheese dish includes.

Interestingly, particularly advantageous flavor results are achieved when starch plants are used without the shell is removed. On the one hand this reduces the workload. On the other hand, by the co-processed shell taste influences that can shape the end product advantageous.

Due to the flavor of the final product formative ingredients can be largely dispensed with an addition of spices. By avoiding or restrained dosing of spices, the cheese taste and the taste of the starch plant remain easily recognizable. On the other hand, spices can be added which give the final product a special touch. For example, the cheese dish can be adapted to grilled dishes, fish dishes or Asian cuisine.

Particularly advantageous coffee or a coffee extract can be added, wherein the coffee or coffee extract is preferably added to the crushed cheese rind and mixed with this. With the addition of coffee, surprising flavors can be achieved. Interestingly enough, test consumers did not recognize coffee as an additive, but instead suggested onions or garlic as additives. Also, a smoke taste was detected. By blending coffee, therefore, a mixture can be achieved that fits well with barbecue dishes.

The starch plants are preferably cooked until they can be easily pureed. For example, the starch plants are cooked in water at temperatures of 70 ° C to 90 ° C until they can be easily crushed with a fork.

In particularly preferred embodiments, the cheese feed is added to a cellulose derivative, such as constituents of a wheat fiber or methylcellulose. The cellulose derivative is preferably added to and comminuted with the shredded cheese rind. The cellulose derivative gives the cheese food a desired firmness and makes it possible to dispense with the addition of further solidifying substances, such as eggs. Methylcelluloses (additive number E 461) and other chemically modified derivatives of cellulose (E 463 to 469) are authorized in the EU as food additives for food purposes and serve as gelling agents, thickeners and as emulsifiers and stabilizers in, for example, baked goods (see http: // de. wikipedia.org/wiki/Methylcellulose). The cheese dish according to the invention is therefore advantageously prepared also for consumers who have opted for a diet without meat and eggs. In this regard, the inventive cheese dish forms a valuable food supplement.

The finished mixture is preferably provided in portions in disc form, sausage form, dough form or hamburger form.

The finished portions can be fried by the manufacturer or user side to make them ready for consumption (see http://de.wikipedia.org/wiki/Frittieren).

Alternatively, the mixture is provided in powder form for later preparation by the consumer. For example, after adding a liquid, the cheese dish can be prepared and served within a very short time.

The ingredients of the cheese dish are set in relatively wide areas to the taste of consumers. In countries where cheeses are popular, higher proportions of cheese are provided than in countries where cheese is not normally served during main meals. Due to the different possibilities to vary the taste of the cheese dish, the cheese dish can be adapted to wide consumer circles.

Typically, the proportion of the starch plant in a range of 50% to 80% and the proportion of the cheese product in a range of 20% to 50% of the cheese dish is selected, wherein the proportion of the starch plant and the cheese product together preferably at about 95% the mix lies.

Although excellent results are achieved with said components of the mixture, other ingredients can be added individually or in combination advantageous. For example, leeks, onions, garlic or even meat, especially meat cubes, such as bacon cubes, and eggs may be added. It is therefore possible to offer the consumers different variations of the cheese dish that meet its taste and provide plenty of variety.

The invention will be explained in more detail with reference to drawings. Showing: <Tb> FIG. 1 <SEP> a device for cutting a process material 8, comprising a cutting device 1 with four cutting tools 11A, ..., 11D, by means of which the process material 8, which is supplied in the form of rods 8A, ..., 8L on a conveyor table 93, in slices 89 is cut; <Tb> FIG. 2 shows the cutting device 1 of FIG. 1 with two drive units 12A, 12B by means of which the cutting tools 11A,..., 11D can be moved downwards and upwards in linear movements; <Tb> FIG. 3a shows a part of the cutting device 1 of FIG. 1 provided with a gripping device 5 comprising two gripping tools 51A, 51B connected to a pneumatic unit 50; and <Tb> FIG. 3b <SEP> the gripping device 5 of Fig. 3a with the two gripping tools 51A, 51B holding a cheese piece 80.

Fig. 1 shows a device which is suitable for cutting a process material 8, in particular a food. The apparatus comprises a cutting device 1 with four cutting tools 11A, ..., 11D, a pushing unit 95 with a pushing tool 94, two driving devices 12A, 12B for driving the cutting tools 11A, ..., 11D, and a conveying table 3 on which the ACS is well 8 stored and can be pushed by means of the pushing tool 94 towards the cutting tools 11A, ..., 11D. The cutting device 1 is held by a mounting structure 5.

Cutting tools, which are subjected to ultrasound, are known for example from EP 2 551 077 A1.

The food 8 is fed in parallel to the four cutting tools 11A, ..., 11D in twelve cylindrical or bar-shaped units 8A, ..., 8L, so that three each of the food units 8A, ..., 8L of one of the cutting tools 11A; ...; 11D cut simultaneously. On the front side, the parallel-fed food units 8A, ..., 8L are held in a desired position by a hold-down while the cut is carried out.

The cutting unit 1 comprises the four cutting tools 11A; ...; 11D; which are each connected to an ultrasonic generator 13 and can be vertically lowered by the driving devices 12A, 12B and raised again to cut food slices 89 from the food units 8. The food slices 89 fall on a conveyor belt 92 of a receiving conveyor 9, which has a drive motor 91.

Furthermore, a control unit 6 is provided which can control the cutting device 1, the conveying devices and the ultrasonic generators 13. The control unit 6 is connected to the cutting device 1 via a first control line 61, a second control line 62 to the conveying devices, a third control line 63 to the ultrasonic generators 13 and a fourth control line 69 to the removal conveyor 9. The control unit 6 can be supplied via a keyboard 60 and by measuring devices 68, such as measurement formers and sensors, information by means of which the cutting process and the conveying process can be controlled. For example, information about the positions of the food units 8 is determined by means of first sensors 68. By means of second sensors 67 further process variables can be determined. Preferably, the temperature and consistency of the foodstuffs are measured and, depending on this, the ultrasonic frequency, the cutting speed and the pushing speed are set. For controlling all processes, in particular the cutting processes and conveying processes, an application program is provided.

The control unit 6 is further connected to a pneumatic unit 50, which is connected via pneumatic lines 55A, 55B with a pneumatic gripping device 5, which will be explained in more detail below with reference to Fig. 3a.

Fig. 2 shows the disassembled cutting device 1 of Fig. 1, which comprises two identically constructed cutting modules, which are held by a mounting plate which is part of the mounting structure 5 of the device. Each of the cutting modules comprises a drive unit 12A; 12B and a bearing device 128A connected to the mounting structure 5; 128B, which allows a respective first and second bearing block 129A, 129B to lower and raise vertically. At each storage block 129A; 129B are each two ultrasonic generators 13A, 13B and 13C, 13D arranged, which are each connected via a coupling element 15 with a cutting tool 11A, 11B, 11C or 11D.

The cutting tools 11A, ..., 11D each comprise a blade, at the back of which the arcuate coupling elements 15 are welded, whereby the ultrasonic energy can be coupled into the blades.

With these cutting tools 11A, ..., 11D, the food units 8A, ..., 8L can be cut with virtually no effort. During the cutting process, therefore, virtually no forces act on the food, which is why maximum precision is achieved.

The cutting device 1 in the embodiment of Fig. 1 is suitable to cut rod-shaped process material 8. For clippings, which results from the cutting of cheese, this cutting device 1 is not provided. Cheese rests with cheese rind are therefore disposed of or made into low value products.

According to the invention cutting devices are provided with a pneumatic gripping device 5, which parts of a Restschnittguts, especially Käsereste 80, detect and supply a cutting tool, which is preferably acted upon with ultrasonic energy.

By way of example, FIG. 3 a shows that the cutting device 1 of FIG. 1 can be advantageously provided with a pneumatic gripping device 5. The pneumatically held residual cut material can therefore be processed or cut by means of the cutting tools 1A,..., 1D described.

The gripping device 5 is held by the pushing tool 94 of the cutting device 1 of Fig. 1. The gripping device 5 comprises a holder 53, which holds two gripper tools 51A, 51B, which are preferably movably mounted and movable by means of a drive device.

The gripper tools 51A, 51B each comprise a suction tube 52A, 52B, which is connected at the front with a suction head 59 and the rear side via a pneumatic line 55A, 55B with a pneumatic unit 50, the release of a negative pressure to the suction tubes 52A, 52B serves. The pneumatic unit 50 is connected via a control line 64 to the control unit 6 and controllable by this. FIG. 3 a shows a sensor 590 provided in the suction head 59, for example an optical sensor or a pressure sensor, by means of which it is possible to determine whether a piece of cheese 80 rests against the gripping tool 51A, which is preferably supplied by a conveyor 7, for example a conveyor belt , As soon as the piece of cheese 80 has reached the gripping tools 51A, 51B, the sensor 590 sends a signal to the control unit 6 or directly to the pneumatic unit 50, which subsequently applies a negative pressure to the gripping tools 51A, 51B. The cheese piece 80 is thus pneumatically detected and can be fed to the cutting tool 11A. The gripping device 5 can be designed such that the gripper tools 51A, 51B can be moved along arbitrary paths. The holder 53 connected to the pushing tool 94 at least moved back and forth after the piece of cheese 80 was grasped.

Fig. 3b shows the gripping device 5 of Fig. 3a after the piece of cheese has been gripped by both gripping tools 51A, 51B. With the piece of cheese 80, the gripping device 5 can now be moved forwards or backwards by the pusher 94 until the piece of cheese 80 is in the area of action of one of the cutting tools 11A,..., 11D of FIG.

The process for detecting and processing the cheese piece 80 may be monitored by sensors, in particular optical sensors, or by a camera. Based on the measured data, the cutting device 1 can be controlled with the gripping device 5 accordingly.

Claims (15)

A method of preparing a cheese dish comprising providing a cheese product and a starch plant which are mixed together when processed, characterized that the cheese product is a residual cut material resulting from the processing of cheese, which comprises a cheese rind, that the clippings are cut or rubbed or crushed; that the starch plant is heated, pureed and then added to the shredded cheese product; that the cheese product and the pureed starch plant are mixed and shaped. 2. The method according to claim 1, characterized in that the starch plant is a beet plant or tuber plant, such as potatoes or cassava. 3. The method according to claim 1 or 2, characterized in that starch plant is processed with the shell. 4. The method of claim 1, 2 or 3, characterized in that the starch plant is pureed at a temperature of about 75 ° C to 90 ° C and mixed with the cheese product and / or that the mixture of the cheese product and the starch plant in a Temperature between 40 ° C and 60 ° C is formed. 5. The method of any one of claims 1-4, characterized in that the cheese rind is ground to pieces with a length of 1mm-5mm length. 6. The method according to any one of claims 1-5, characterized in that the cheese feed is added to a cellulose derivative, such as constituents of a wheat fiber or methylcellulose, wherein the cellulose derivative is preferably added to the crushed Käserinde and mixed with this. 7. The method according to any one of claims 1-6, characterized in that the cheese dish coffee or coffee extract is supplied, wherein the coffee or coffee extract is preferably added to the crushed Käserinde and mixed with this. 8. The method according to any one of claims 1-7, characterized in that the mixture is preferably provided in portions in disc shape, sausage shape, dough form or hamburger shape or that the manufactured mixture in powder form for later preparation by the Consumers is provided and / or that the finished portions are fried. Process according to any one of claims 1-8, characterized in that the proportion of the starch plant is chosen within a range of 50% to 80% and that the proportion of the cheese product is chosen within a range of 20% to 50%, the Preferably, the proportion of the starch plant and the cheese product together is about 95% of the mixture. 10. Cutting device (1) with a control unit (6) by means of which at least one cutting tool (11A; 11D) is controllable to cut material (80), in particular cheese rind and cheese rests for the preparation of a cheese dish according to one of claims 1-10 to cutting device, characterized in that a gripping device (5) with at least one gripping tool (51A, 51B) is provided, which optionally provided with a suction head suction tube (52A, 52B), via a pneumatic line (55A, 55B) with a pneumatic unit (50) which is connected via a control line (64) to the control unit (6), and that the gripping tool (51A, 51B) is connected to a holder (53) by means of which the gripping tool (51A, 51B ) is displaceable between at least two positions to receive the cut material (80) and / or feed it to the cutting tool (11A; ...; 11D). 11. Cutting device (1) according to claim 10, characterized in that the holder (53) with a pushing tool (94) and a drive device (95) is connected and that the gripping device (5) is vertically and / or horizontally displaceable. 12. Cutting device (1) according to claim 10 or 11, characterized in that the gripping device (5) has at least two mutually corresponding gripping tools (51A, 51B), which serve to jointly hold a Schnittgutteils (80). 13. Cutting device (1) according to claim 10, 11 or 12, characterized in that a conveying device (7) is provided, by means of which the cut material (80) of the gripping device (5) can be fed. 14. Cutting device (1) according to claim 13, characterized in that the cutting tool (11A; ...; 11D) is connected to an ultrasonic source. 15. Cheese prepared by a process according to any one of claims 1-9.