EP1520667A2 - Method of cutting cheese - Google Patents

Method of cutting cheese Download PDF

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Publication number
EP1520667A2
EP1520667A2 EP04023216A EP04023216A EP1520667A2 EP 1520667 A2 EP1520667 A2 EP 1520667A2 EP 04023216 A EP04023216 A EP 04023216A EP 04023216 A EP04023216 A EP 04023216A EP 1520667 A2 EP1520667 A2 EP 1520667A2
Authority
EP
European Patent Office
Prior art keywords
cheese
cutting
frozen
cooled
slices
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP04023216A
Other languages
German (de)
French (fr)
Other versions
EP1520667A3 (en
Inventor
Karl Fasshauer
Holm Walter Prescher
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Linde GmbH
Original Assignee
Linde GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Linde GmbH filed Critical Linde GmbH
Publication of EP1520667A2 publication Critical patent/EP1520667A2/en
Publication of EP1520667A3 publication Critical patent/EP1520667A3/en
Withdrawn legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B26—HAND CUTTING TOOLS; CUTTING; SEVERING
    • B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
    • B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
    • B26D7/08—Means for treating work or cutting member to facilitate cutting
    • B26D7/10—Means for treating work or cutting member to facilitate cutting by heating

Definitions

  • the invention relates to a method for cutting cheese with a Cutting tool.
  • the object of the present invention is an improved method for cutting to provide cheese.
  • the task is solved by the cheese before the beginning of the Cutting process is cooled. This will increase the ductility and stickiness of the cheese (eg hard cheese, semi-hard cheese, half-cut cheese, soft cheese). Of the cheese can be cut much better and faster in the cooled state. It a uniform thickness of the discs is achieved, even at high Cutting speed. Furthermore, with the method according to the invention the committee significantly reduced during cheese cutting.
  • the cheese eg hard cheese, semi-hard cheese, half-cut cheese, soft cheese.
  • the cheese is frozen.
  • the cheese is frozen.
  • the cheese is cooled with the aid of a cryogenic refrigerant, especially frozen.
  • the cheese is made using a cryogenic Refrigerant, such as. As cryogenic nitrogen, liquid carbon dioxide, liquid air, or generally cryogenic and cryogenic liquefied gases, frozen.
  • cryogenic Refrigerant such as. As cryogenic nitrogen, liquid carbon dioxide, liquid air, or generally cryogenic and cryogenic liquefied gases, frozen.
  • cryogenic nitrogen, liquid carbon dioxide, liquid air, or generally cryogenic and cryogenic liquefied gases frozen.
  • the additional special advantage lies in the efficient and rapid cooling of the Cheese that minimizes the time required for freezing. Therefore, results with a view to increasing the speed of production of Cheese slices a preference of this embodiment.
  • the scrubbing before cutting can be done by spraying a cryogenic Medium or by other direct or indirect cooling methods.
  • Dependent from the cutting technique eg slicer
  • the core temperature of the block to be cut can be between 0 ° C and 2 ° C lie. This leads to a higher when cutting (slicing) Cutting speed and more even slices. Also optically results a nicer cut, since there are no "fines" on the edge of the disc. The Cooling when cutting results in less waste.

Landscapes

  • Physics & Mathematics (AREA)
  • Optics & Photonics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Forests & Forestry (AREA)
  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Dairy Products (AREA)

Abstract

In a process to cut cheese with a cutting tool, the cheese is chilled to less then 0 degrees C prior to the cutting process. The cheese is frozen with support of a cryogenic agent. The cryogenic agent is e.g. liquid carbon dioxide or nitrogen.

Description

Die Erfindung betrifft ein Verfahren zum Schneiden von Käse mit einem Schneidewerkzeug.The invention relates to a method for cutting cheese with a Cutting tool.

Bekannt sind eine Reihe von Verfahren zum Schneiden von Käse mit verschiedensten Schneidewerkzeugen (Sägeblattmaschinen, Messeranordnungen). Allen bekannten Verfahren ist gemein, dass der Käse dazu neigt am Schneidewerkzeug anzuhaften und sich dadurch während des Schneidevorgangs zu verformen. Daraus resultiert dann ein unbefriedigendes Ergebnis hinsichtlich der angestrebten Gleichförmigkeit der produzierten Scheiben und/oder hinsichtlich der Schneidegeschwindigkeit.Known are a number of methods for cutting cheese with a variety of Cutting tools (saw blade machines, knife assemblies). Allen known Process is common that the cheese tends to adhere to the cutting tool and to deform during the cutting process. This then results in a unsatisfactory result in terms of the desired uniformity of produced slices and / or in terms of cutting speed.

Aufgabe der vorliegenden Erfindung ist es, ein verbessertes Verfahren zum Schneiden von Käse zur Verfügung zu stellen.The object of the present invention is an improved method for cutting to provide cheese.

Die gestellte Aufgabe wird dadurch gelöst, dass der Käse vor Beginn des Schneidevorgangs abgekühlt wird. Dadurch wird die Verformbarkeit und Klebrigkeit des Käses (z. B. Hartkäse, Schnittkäse, Halbschnittkäse, Weichkäse) reduziert. Der Käse lässt sich im abgekühlten Zustand wesentlich besser und schneller schneiden. Es wird eine gleichmäßige Dicke der Scheiben erzielt, auch bei hoher Schneidegeschwindigkeit. Desweiteren wird mit dem erfindungsgemäßen Verfahren der Ausschuß beim Käseschneiden deutlich reduziert.The task is solved by the cheese before the beginning of the Cutting process is cooled. This will increase the ductility and stickiness of the cheese (eg hard cheese, semi-hard cheese, half-cut cheese, soft cheese). Of the Cheese can be cut much better and faster in the cooled state. It a uniform thickness of the discs is achieved, even at high Cutting speed. Furthermore, with the method according to the invention the committee significantly reduced during cheese cutting.

Bevorzugt wird der Käse gefroren. Besonders bevorzugt wird der Käse so weit abgekühlt, dass er eine Kemtemperatur aufweist, die unter Null Grad Celsius liegt. Diese Vorgehensweise verstärkt die bereits genannten Vorteile nochmal erheblich.Preferably, the cheese is frozen. Especially preferred is the cheese so far cooled so that it has a core temperature that is below zero degrees Celsius. This approach significantly strengthens the advantages already mentioned.

Gemäß einer anderen Ausgestaltung der Erfindung wird nur die Oberfläche des Käses auf eine Temperatur unter Null Grad Celsius abgekühlt. Diese Vorgehensweise weist ebenso die genannten Vorteile auf und kommt darüber hinaus mit einem Minimum an Energieeinsatz zum Abkühlen und Gefrieren aus. According to another embodiment of the invention, only the surface of the cheese is cooled to a temperature below zero degrees Celsius. This procedure points as well as the advantages mentioned above and also comes with a minimum Energy use for cooling and freezing off.

Gemäß einer vorteilhaften Weiterbildung der Erfindung wird der Käse tiefgefroren. Besonders vorteilhaft wird der Käse mit Hilfe eines kryogenen Kältemittels abgekühlt, insbesondere tiefgefroren. Insbesondere wird der Käse mit Hilfe eines kryogenen Kältemittels, wie z. B. tiefkalter Stickstoff, flüssiges Kohlendioxid, flüssige Luft, oder allgemein tiefkalte und tiefkalt verflüssigte Gase, tiefgefroren. Bei dieser Ausgestaltung liegt der zusätzliche besondere Vorteil in der effizienten und schnellen Abkühlung des Käses, durch die die für den Gefriervorgang benötigte Zeit minimiert wird. Daher ergibt sich im Hinblick auf die Erhöhung der Geschwindigkeit der Herstellung von Käsescheiben eine Bevorzugung dieser Ausgestaltung.According to an advantageous embodiment of the invention, the cheese is frozen. Particularly advantageously, the cheese is cooled with the aid of a cryogenic refrigerant, especially frozen. In particular, the cheese is made using a cryogenic Refrigerant, such as. As cryogenic nitrogen, liquid carbon dioxide, liquid air, or generally cryogenic and cryogenic liquefied gases, frozen. In this embodiment the additional special advantage lies in the efficient and rapid cooling of the Cheese that minimizes the time required for freezing. Therefore, results with a view to increasing the speed of production of Cheese slices a preference of this embodiment.

Als Käsesorten können Emmentaler, Tilsiter, Edamer, Gouda, Räucherkäse, Butterkäse, Camembert, Brie, Ziegenkäse, Mozarella oder ein anderer Käse verwendet werden. Das Anfrosten vor dem Schneiden kann durch Aufsprühen eines kryogenen Mediums oder durch andere direkte oder indirekte Kühlmethoden erfolgen. Abhängig von der Schneidtechnik (z. B. Slicer) sollte eine Randtemperatur zwischen -2°C und 0°C erreicht werden. Die Kemtemperatur des zu schneidenden Blockes kann zwischen 0°C und 2°C liegen. Das führt beim Schneiden (Slicen) zu einer höheren Schneidgeschwindigkeit und zu gleichmäßigeren Scheiben. Auch optisch ergibt sich ein schönerer Schnitt, da keine "Faserungen" am Rand der Scheibe auftreten. Die Kühlung beim Schneiden führt zu weniger Abfall.As cheeses Emmentaler, Tilsiter, Edam, Gouda, Räucherkäse, Butter cheese, Camembert, Brie, goat cheese, mozzarella or another cheese used become. The scrubbing before cutting can be done by spraying a cryogenic Medium or by other direct or indirect cooling methods. Dependent from the cutting technique (eg slicer) should have a boundary temperature between -2 ° C and 0 ° C can be achieved. The core temperature of the block to be cut can be between 0 ° C and 2 ° C lie. This leads to a higher when cutting (slicing) Cutting speed and more even slices. Also optically results a nicer cut, since there are no "fines" on the edge of the disc. The Cooling when cutting results in less waste.

Auch nach dem Schneiden kann kryogen weitergekühlt werden, z. B. zum Tiefgefrieren der geslicten Scheiben. Durch die kurze Verweilzeit im Froster, hier z. B. ein Plattenbandfroster mit integriertem LIN-Bad, der indirekt kühlt, wobei auch andere Kühlmethoden wie Aufsprühen usw. möglich sind, führt bei einer Durchlaufzeit von 70 s bei -140°C zu einem schnellen Tieffrieren der Scheiben. Die Produkttemperatur liegt nach dem Frosten bei mindestens -20°C, sodass die Scheiben tiefgefroren sind. Die Scheiben kleben dann nicht aneinander.Even after cutting can be cryogenically weiterkühlt, z. B. for freezing the sliced slices. Due to the short dwell time in the freezer, here z. B. a Plate belt freezer with integrated LIN bath, which indirectly cools, while others Cooling methods such as spraying, etc. are possible results in a flow time of 70 s at -140 ° C for a fast deep freezing of the discs. The product temperature is after freezing at -20 ° C minimum so that the slices are frozen. The Slices then do not stick together.

Abnehmer für solche tiefgefrorenen Scheiben sind beispielsweise Krankenhäuser, Altenheime, Carterer; Fluggesellschaften usw. Die Scheiben können einzeln aus den Packungen entnommen werden, die nicht benötigten Scheiben bleiben in der Teifkühllagerung.Customers for such frozen slices are for example hospitals, Retirement homes, Carterer; Airlines etc. The discs can be removed individually from the Packs are removed, the unneeded discs remain in the Teifkühllagerung.

Claims (6)

Verfahren zum Schneiden von Käse, dadurch gekennzeichnet, dass der Käse vor Beginn des Schneidevorgangs abgekühlt wird.Process for cutting cheese, characterized in that the cheese is cooled before the beginning of the cutting process. Verfahren nach Anspruch 1, dadurch gekennzeichnet, dass der Käse gefroren wird.A method according to claim 1, characterized in that the cheese is frozen. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, dass der Käse soweit abgekühlt wird, dass er eine Kerntemperatur aufweist, die unter Null Grad Celsius liegt.A method according to claim 1 or 2, characterized in that the cheese is cooled to the extent that it has a core temperature which is below zero degrees Celsius. Verfahren nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass nur die Oberfläche des Käses auf eine Temperatur unter Null Grad Celsius abgekühlt wird.Method according to one of claims 1 to 3, characterized in that only the surface of the cheese is cooled to a temperature below zero degrees Celsius. Verfahren nach einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, dass der Käse tiefgefroren wird.Method according to one of claims 1 to 4, characterized in that the cheese is frozen. Verfahren nach einem der Ansprüche 1 bis 5, dadurch gekennzeichnet, dass der Käse mit Hilfe eines kryogenen Kältemittels abgekühlt, insbesondere tiefgefroren wird.Method according to one of claims 1 to 5, characterized in that the cheese is cooled using a cryogenic refrigerant, in particular frozen.
EP04023216A 2003-10-02 2004-09-29 Method of cutting cheese Withdrawn EP1520667A3 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE10346050 2003-10-02
DE10346050A DE10346050A1 (en) 2003-10-02 2003-10-02 Process for cutting cheese

Publications (2)

Publication Number Publication Date
EP1520667A2 true EP1520667A2 (en) 2005-04-06
EP1520667A3 EP1520667A3 (en) 2005-10-19

Family

ID=34306247

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EP04023216A Withdrawn EP1520667A3 (en) 2003-10-02 2004-09-29 Method of cutting cheese

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US (1) US20050142267A1 (en)
EP (1) EP1520667A3 (en)
BR (1) BRPI0404171A (en)
DE (1) DE10346050A1 (en)
NO (1) NO20044183L (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102004062393A1 (en) * 2004-12-23 2006-07-06 Weber Maschinenbau Gmbh & Co. Kg Slicer with product cooling
FR2974975A1 (en) * 2011-05-09 2012-11-16 Air Liquide Preparing soft type food product e.g. sliced sandwich bread without crust comprises cooking baked bread, removing side portions of bread, cross-cutting the bread, and subjecting bread to superficial cooling using cryogenic fluid

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102007063295A1 (en) * 2007-12-27 2009-07-02 Natec Gmbh Cutting a soft food mass
US20090226580A1 (en) * 2008-03-10 2009-09-10 Singleton Denis M Method of Making Pasta Filata Cheese Without Cooling in Brine or Other Liquid
US20110311700A1 (en) * 2009-12-11 2011-12-22 Paul Cyrus Shah System and method of chilling a food product proximate to and in a food processing device
CN112806440B (en) * 2020-12-31 2022-10-18 北京超凡食品有限公司 Method for improving tensile property of processed cheese and processed cheese
CN112772728A (en) * 2020-12-31 2021-05-11 北京超凡食品有限公司 Method and production line for producing processed cheese

Citations (8)

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US3151991A (en) * 1959-11-04 1964-10-06 Lever Brothers Ltd Method for cutting frozen foodstuffs
US3474842A (en) * 1967-05-29 1969-10-28 Kold Kist Inc Slicer
EP0342124A1 (en) * 1988-05-11 1989-11-15 Michel Gabriel Adrien Goue Process for preparing stuffed foodstuffs by coring
US4943442A (en) * 1988-04-12 1990-07-24 Marlen Research Corporation Method and apparatus for crust-freezing and slicing of comminuted meat products
US5352472A (en) * 1993-05-14 1994-10-04 Oscar Mayer Foods Corporation Method and apparatus for producing a frozen crust on a food loaf
DE19807497A1 (en) * 1998-02-21 1999-08-26 Natec Diced cheese production from a continuous molten cheese belt
DE19860442A1 (en) * 1998-06-04 1999-12-09 Dixie Union Gmbh & Co Kg Process and assembly to freeze the surface layer of cheese block or sausage
US20020044995A1 (en) * 2000-10-13 2002-04-18 Andre Marton Coolant

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US3498070A (en) * 1969-06-30 1970-03-03 Kenneth M Allen Method and apparatus for quick freezing food products
US3772038A (en) * 1972-06-19 1973-11-13 Gold Kist Inc Atlanta A method of making peanut butter in sliced form
US3966970A (en) * 1974-06-06 1976-06-29 Borden, Inc. Method for packaging a unique cheese item
US5030470A (en) * 1987-04-08 1991-07-09 Leprino Foods Company Process of preparing mozzarella cheese for shipment or storage
US5104675A (en) * 1989-06-14 1992-04-14 Kraft General Foods, Inc. Product and process of making a firm-textured mozzarella/cheddar product
US5054292A (en) * 1990-07-13 1991-10-08 Air Products And Chemicals, Inc. Cryogenic freezer control
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FR2748315B1 (en) * 1996-05-06 1998-06-05 Air Liquide DEVICE FOR ONLINE CRUISING OF PRODUCTS
AU4094497A (en) * 1996-08-30 1998-03-19 Randy Telford Continuous cheese molding, chilling and cutting apparatus
US6536691B2 (en) * 2001-02-23 2003-03-25 Leprino Foods Company Apparatus for and method of shredding a product
GB2380247A (en) * 2001-09-28 2003-04-02 Air Prod & Chem Tunnel freezer belt

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3151991A (en) * 1959-11-04 1964-10-06 Lever Brothers Ltd Method for cutting frozen foodstuffs
US3474842A (en) * 1967-05-29 1969-10-28 Kold Kist Inc Slicer
US4943442A (en) * 1988-04-12 1990-07-24 Marlen Research Corporation Method and apparatus for crust-freezing and slicing of comminuted meat products
EP0342124A1 (en) * 1988-05-11 1989-11-15 Michel Gabriel Adrien Goue Process for preparing stuffed foodstuffs by coring
US5352472A (en) * 1993-05-14 1994-10-04 Oscar Mayer Foods Corporation Method and apparatus for producing a frozen crust on a food loaf
DE19807497A1 (en) * 1998-02-21 1999-08-26 Natec Diced cheese production from a continuous molten cheese belt
DE19860442A1 (en) * 1998-06-04 1999-12-09 Dixie Union Gmbh & Co Kg Process and assembly to freeze the surface layer of cheese block or sausage
US20020044995A1 (en) * 2000-10-13 2002-04-18 Andre Marton Coolant

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102004062393A1 (en) * 2004-12-23 2006-07-06 Weber Maschinenbau Gmbh & Co. Kg Slicer with product cooling
FR2974975A1 (en) * 2011-05-09 2012-11-16 Air Liquide Preparing soft type food product e.g. sliced sandwich bread without crust comprises cooking baked bread, removing side portions of bread, cross-cutting the bread, and subjecting bread to superficial cooling using cryogenic fluid

Also Published As

Publication number Publication date
EP1520667A3 (en) 2005-10-19
NO20044183L (en) 2005-04-04
BRPI0404171A (en) 2005-05-24
US20050142267A1 (en) 2005-06-30
DE10346050A1 (en) 2005-04-21

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