HRP920978A2

HRP920978A2 - Process and apparatus for the production of food-stuffs h swell, particularly melted cheese

Info

Publication number: HRP920978A2
Application number: HR920978A
Authority: HR
Inventors: Friedrich Otto; Albert Dubielzyk
Original assignee: Stephan & Soehne
Priority date: 1992-10-02
Filing date: 1992-10-02
Publication date: 1995-02-28

Description

Područje tehnike u koju spada izum The technical field to which the invention belongs

Izum se odnosi na uređaj kao i na postupak za proizvodnju namirnica i spada u područje proizvodnje uređaja za prehrambene artikle. The invention relates to a device as well as to a process for the production of foodstuffs and belongs to the field of production of devices for food items.

Tehnički problem Technical problem

Tehnički problem koji se rješava izumom sastoji se u sljedećem: kako razviti postupak za proizvodnju po recepturi koji će tijekom dužeg vremenskog razdoblja omogućiti proizvodnju po niskim troškovima kao i uređaj koji će omogućiti proizvodnju po ovom postupku. The technical problem solved by the invention consists in the following: how to develop a process for production according to a recipe that will enable production at low costs over a long period of time, as well as a device that will enable production according to this process.

Stanje tehnike State of the art

Namirnice koje bujaju i obuhvaćaju tekuće i viskozne namirnice, kao na primjer mliječne proizvode i topljene sirove, juhe, umake, majoneze i namirnice za dojenčad. Samo iz razloga pojednostavljenja bit će u traženju zaštite i opisu navedena proizvodnja topljenog sira. Foods that swell and include liquid and viscous foods, such as dairy products and processed raw foods, soups, sauces, mayonnaise and baby foods. Only for reasons of simplification, the production of processed cheese will be mentioned in the application for protection and in the description.

Opis rješenja tehničkog problema Description of the solution to the technical problem

Kod postupka prema izumu, za proizvodnju namirnica koje bujaju, posebno topljenih sirova, sirovi sir se prethodno usitni, izmiješa s ostalim sastavnim dijelovima po recepturi, putem injektiranja pare termički se tretira, zatim hladi i pretvara u kremasto stanje i zatim podvrgava daljnjoj obradi. In the process according to the invention, for the production of foods that rise, especially processed cheeses, the raw cheese is previously shredded, mixed with other components according to the recipe, thermally treated by means of steam injection, then cooled and converted into a creamy state and then subjected to further processing.

Uređaj za proizvodnju namirnica koje bujaju, posebno topljenih sirova ima uređaj za pripremu sirovog sira, mješač, uređaj za pregrijavanje i hlađenje mase sira kao i crpke za transportiranje mase sira. The device for the production of foods that swell, especially processed cheeses, has a device for preparing raw cheese, a mixer, a device for reheating and cooling the cheese mass, as well as pumps for transporting the cheese mass.

Polazeći od naprijed opisanog postupka, tehnički problem je izumom riješen sljedećim obilježjima: Starting from the procedure described above, the technical problem is solved by the invention with the following features:

a) u standardizirau masu sira injektira se vodena para u kvaliteti pitke vode s max. 140°C; a) water vapor in the quality of drinking water is injected into the standardized cheese mass with max. 140°C;

b) masa sira se sprovodi kontinuirano preko zone miješanja i tamo razlaže u visokim turbulencijama; b) the mass of cheese is carried continuously over the mixing zone and decomposes there in high turbulence;

c) para koja ustrujava tako je odmjerena da odgovarajuće preko zone miješanja strujeća masa sira odaje kondenzat s najmanje približno 100% svoje energije; c) the flowing steam is measured in such a way that the corresponding mass of cheese flowing over the mixing zone gives off condensate with at least approximately 100% of its energy;

d) na ovaj način pripremljena, kontinuirano iz zone miješanja izlazeća masa sira emulgira se s alatima koji se okreću velikom brzinom, parcijalno miješa i dovodi daljnjem tretmanu. d) prepared in this way, the mass of cheese continuously coming out of the mixing zone is emulsified with tools that turn at high speed, partially mixed and brought to further treatment.

Polazeći od naprijed opisanog uređaja, tehnički problem riješen je uređajem prema izumu, a prema slijedećim obilježjima: Starting from the device described above, the technical problem was solved by the device according to the invention, according to the following features:

a) komorom za miješanje, a) mixing chamber,

a1) u komoru za miješanje zalazi osovina za miješanje i transportiranje, koja se pokreće brzinom između 1000 i 4000 o/min; a1) a mixing and transporting shaft enters the mixing chamber, which moves at a speed between 1000 and 4000 rpm;

a2) približno aksijalno suosno s osovinom, predviđen je u kućištu komore za miješanje ulazni priključak za smjesu sirovog sira; a2) approximately axially parallel to the shaft, an input connection for the raw cheese mixture is provided in the mixing chamber housing;

a3) približno uspravno na osovinu ulaze u komoru za miješanje ili ispred, mlaznice za paru; a3) steam nozzles enter the mixing chamber approximately vertically on the shaft or in front;

b) komorom za emulgiranje, b) emulsification chamber,

b1) ona se nastavlja na nasuprotnoj strani ulaznog priključka na unutarnji prostor komore za miješanje; b1) it continues on the opposite side of the inlet connection to the internal space of the mixing chamber;

b2) ona obuhvaća alate za homogeniziranje i emulgiranje; b2) it includes tools for homogenization and emulsification;

b3) ovaj set alata sastoji se od statora postavljenog čvrsto u kućište komore za emulgiranje a koji koncentrično obuhvaća bez dodirivanja rotor, postavljen u produžetku osovine za miješanje i transportiranje i s ovim se zajedno okreće; b3) this set of tools consists of a stator firmly placed in the housing of the emulsification chamber and which concentrically encompasses without touching the rotor, placed in the extension of the shaft for mixing and transporting and rotates together with it;

b4) stator i rotor imaju aksijalno usmjerene aksijalne proreze i zube; b4) stator and rotor have axially directed axial slots and teeth;

b5) iz komore za emulgiranje izlazi izlazna cijev za topljeni sir, a postavljena je radijalno na set alata. b5) from the emulsification chamber comes the outlet pipe for processed cheese, and it is placed radially on the set of tools.

Ovakav postupak, odnosno uređaj koji radi kontinuirano, može se danas pomoću regulacijske i upravljačke tehnike, posebno uključivanjem slobodno programirajućeg upravljanja i sl. pokretati na jednostavan način, bez potrebe za stalnim specijaliziranim stručnim kadrom. This type of procedure, i.e. a device that works continuously, can be started in a simple way today by means of regulation and control techniques, especially by including freely programmable control, etc., without the need for permanent specialized staff.

Kontinuiranom postupku prema izumu predključen je diskontinuirani proces pripreme. Pri proizvodnji topljenog sira, sirovi materijal se usitni u mlinu za sir i u sistemu miješanja, dodatkom sastavnih dijelova iz recepture, homogeno se miješa. Ova termički još netretirana smjesa ima veličinu čestica od 1 do 4 mm. The continuous process according to the invention is preceded by a discontinuous preparation process. During the production of processed cheese, the raw material is crushed in a cheese mill and mixed homogeneously in the mixing system, with the addition of components from the recipe. This thermally untreated mixture has a particle size of 1 to 4 mm.

Pri tome, prednost imaju mješači koji po šarži miješaju do 5 t. Iz takve šarže, nakon usitnjavanja u navedenom procesu miješanja, uvijek se uzimaju probe za analizu, kako bi se sadržaj masti i vode egzaktno namjestio, što je od velike ekonomske koristi i odgovara propisima izrade sira. Here, mixers that mix up to 5 tons per batch are preferred. From such a batch, after shredding in the aforementioned mixing process, samples are always taken for analysis, in order to precisely adjust the fat and water content, which is of great economic benefit and corresponds to the regulations of cheese making.

Prema visokim turbulencijama, predviđenim izumom, koje rastvaraju vrelom parom tretiranu masu sira, unutar nekoliko sekundi prenijeti će se energija pare na masu sira koju zagrijava na primjer na 95°C. Preko emulgiranja, koje se sada nadovezuje, a koje se vrši s visokoturažnim alatima, dobiva se topljeni sir koji, s obzirom na izgled, sjaj, teksturu i masu sira, odgovara najvišim zahtjevima. According to the high turbulence provided by the invention, which dissolves the mass of cheese treated with hot steam, within a few seconds the energy of the steam will be transferred to the mass of cheese which it heats up to, for example, 95°C. Processed cheese is obtained through emulsification, which is now continued, and which is carried out with high-volume tools, which, with regard to the appearance, shine, texture and weight of the cheese, meets the highest requirements.

Ostala obilježja izuma su predmet ostalih zahtjeva i bit će pobliže objašnjena na osnovi primjera izvođenja izuma. Other features of the invention are the subject of other claims and will be explained in more detail on the basis of examples of the invention.

Na crtežima je prikazan primjer izvođenja izuma, pri čemu: The drawings show an example of the implementation of the invention, whereby:

sl. 1 prikazuje blok shemu postupka za proizvodnju topljenog sira, Fig. 1 shows a block diagram of the process for the production of processed cheese,

sl. 2 prikazuje u povećanom mjerilu u odnosu na sl. 1 i okrenut za 180° uređaj za miješanje i topljenje u bočnom izgledu i djelomično u presjeku, Fig. 2 shows on an enlarged scale compared to Fig. 1 and turned 180° the mixing and melting device in side view and partially in section,

sl. 3 prikazuje u povećanom mjerilu desni dio sa sl. 2 u uzdužnom presjeku, Fig. 3 shows on an enlarged scale the right part from Fig. 2 in a longitudinal section,

sl. 4 prikazuje u odnosu na sl. 3 u povećanom mjerilu i u pogledu odozgo presjek statora navedenog uređaja za miješanje i topljenje, Fig. 4 shows, in relation to Fig. 3, on an enlarged scale and in a top view, a section of the stator of the mentioned mixing and melting device,

sl. 5 prikazuje detalj u presjeku sa sl. 4, i Fig. 5 shows a detail in section from Fig. 4, i

sl. 6 prikazuje presjek po crti VI-VI sa sI. 4. Fig. 6 shows a section along the line VI-VI with sI. 4.

Sl. 1 je podijeljena na različita pripremna područja, i to: Područje A miješanja, područje B miješanja i topljenja, zona C pregrijavanja, zona D otpuštanja i pretvaranja u kremasto stanje, kao i područje E punjenja. Sl. 1 is divided into different preparation areas, namely: Mixing area A, mixing and melting area B, superheating zone C, loosening and creaming zone D, as well as filling area E.

Sirovi sir melje se u velikim komadima u specijalnim mlinovima za sir na finoću između 1 i 4 mm i poznatim transportnim sredstvima ubacuje se u mješač 1 koji je na sl. 1 prikazan shematski u području A miješanja, a koji može biti na primjer mješač s dva puža koji je prikladan za prihvaćanje produkata do 5000 kg. Ovdje se mljeveni sirovi sir miješa dalje sa sastavnim dijelovima po recepturi, pri temperaturi miješanja koja je uobičajena i iznosi 15 do 30°C. Smjesa sira se analizira. Sadržaj masti i vode odnosno ph-vrijednost se po potrebi dotjeruje. The raw cheese is ground in large pieces in special cheese mills to a fineness between 1 and 4 mm and is fed by known means of transport into the mixer 1, which is shown schematically in Fig. 1 in mixing area A, and which can be, for example, a mixer with two auger that is suitable for accepting products up to 5000 kg. Here, the ground raw cheese is further mixed with the components according to the recipe, at a mixing temperature that is usual and is 15 to 30°C. The cheese mixture is analyzed. The content of fat and water, that is, the ph-value, is adjusted as necessary.

Iz mješača 1 se pripremljena standardizirana smjesa sira pumpom 2 prebacuje u ulazni priključak 3 uređaja 4 za miješanje i topljenje koji radi kontinuirano, pri čemu se crpni pogon može vršiti frekventno upravljanim motorom za regulaciju struje. From the mixer 1, the prepared standardized cheese mixture is transferred by the pump 2 to the input port 3 of the device 4 for mixing and melting, which works continuously, whereby the pumping drive can be performed by a frequency-controlled motor for current regulation.

Sl. 2 i 3 prikazuju izvedbu navedenog uređaja 4 za miješanje i topljenje. Pogon se vrši preko uobičajenog u trgovini raspoloživog motora čija osovina 5 motora nosi osovinu 6 za miješanje i transportiranje, koja ima radijalno postavljene alate 7 za miješanje, koji smjesi daju aksijalnu transportnu komponentu u pravcu motora, na osnovi odgovarajućeg kuta postavljanja materijala koji se miješa. Osovina 6 za miješanje i transportiranje prostire se unutar komore 8 za miješanje, koja još i prelazi preko zone 9 upuhivanja pare u navedenom ulaznom priključku 3. Uvođenje pare može se vršiti po opsegu zone 9 upuhivanja putem parnih injektora 9, prstenova, nepovratnih parnih ventila ili tome slično. Sl. 2 and 3 show the performance of the said device 4 for mixing and melting. The drive is carried out via a commercially available motor whose shaft 5 of the motor carries the shaft 6 for mixing and transporting, which has radially placed tools 7 for mixing, which give the mixture an axial transport component in the direction of the motor, based on the appropriate angle of placement of the material being mixed. The shaft 6 for mixing and transporting extends inside the mixing chamber 8, which also passes over the steam blow-in zone 9 in the specified inlet connection 3. The introduction of steam can be done along the perimeter of the blow-in zone 9 by means of steam injectors 9, rings, non-return steam valves or similar to that.

Na osovini 5 motora koja se okreće brzinom između 1000 i 4000 o/min, nalazi se učvršćen rotor 11 (vidjeti sl. 3) koji se, gledano u smjeru transportiranja materije nalazi iza osovine 6 i okreće unutar nepokretnog statora 12. Od rotora 11 i statora 12 sastavljen set za emulgiranje, postavljen je u komori 13 za emulgiranje, čije je kućište neposredno priključeno preko prirubnice za motor, a koja ima radijalno izvedenu izlaznu cijev 14 za topljeni sir. On the shaft 5 of the motor, which rotates at a speed between 1000 and 4000 rpm, there is a fixed rotor 11 (see fig. 3) which, viewed in the direction of transporting matter, is located behind the shaft 6 and rotates inside the stationary stator 12. From the rotor 11 and stator 12 assembled set for emulsification, is placed in chamber 13 for emulsification, whose housing is directly connected via the flange to the motor, and which has a radial output pipe 14 for processed cheese.

Prema sl. 4 do 6, stator 12 ima aksijalno usmjerene, između aksijalnih proreza 15 formirane zube 16, na kojima su učvršćeni u obliku ploče rezni profili 17. Jedan od oba aksijalna ruba reznih profila 17 izveden je kao rezni rub 18, dok drugi aksijalni rub zajedno s reznim rubom sljedećeg reznog profila 17 tvori prorez 19. Između ostalog, set za emulgiranje može biti izveden u obliku prikazanom na EP-B1 0 05 726. According to Fig. 4 to 6, the stator 12 has axially directed teeth 16 formed between the axial slots 15, on which the cutting profiles 17 are fixed in the form of a plate. One of the two axial edges of the cutting profiles 17 is designed as a cutting edge 18, while the other axial the edge together with the cutting edge of the next cutting profile 17 forms a slot 19. Among other things, the emulsifying set can be made in the form shown in EP-B1 0 05 726.

Para koja se upuhuje preko mlaznice 10 za paru ima kvalitetu pitke vode kao i temperaturu, prvenstveno od 140°C. Injektirana para mogla bi imati temperaturu od 170°C, što prouzrokuje tada veće troškove. Injektiranje pare vrši se prvenstveno neposredno prije uvedene sirove mase sira od strane visokoturažnih alata 7 za miješanje i prije nego što ima visoku turbulenciju. Vodena para može odati svoju energiju kondenzacijom vodene pare na masu sira, koja se za nekoliko sekundi zagrije na željenu temperaturu, prvenstveno 95°C. Visoke turbulencije prema izumu, su potrebne, da bi se energija pare u najkraćem vremenu prenijela na masu sira. Pritisak pare može pri tome iznositi 8.0 bar, pri čemu je para koja struji tako dimenzionirana da kondenzat oda svoju energiju, približno 100% na masu sira koja struji, tako da kroz čitav sustav ne izlazi slobodna para. The steam that is blown through the steam nozzle 10 has the quality of drinking water as well as the temperature, primarily of 140°C. The injected steam could have a temperature of 170°C, which then causes higher costs. The steam injection is done primarily immediately before the introduction of the raw mass of cheese by the high-flow mixing tools 7 and before it has high turbulence. Water vapor can release its energy by condensing water vapor on the mass of cheese, which in a few seconds heats up to the desired temperature, primarily 95°C. According to the invention, high turbulence is necessary in order to transfer the energy of the steam to the mass of cheese in the shortest time. The steam pressure can be 8.0 bar, and the flowing steam is dimensioned in such a way that the condensate releases its energy, approximately 100% to the flowing cheese mass, so that no free steam escapes through the entire system.

Kod aparata koji radi kontinuirano, prema satnom opterećenju mogu varirati receptura i zahtjevi za kvalitetom, broj okretaja, osovina 6 za miješanje i sistem rotora-statora 11, 12, radi postizanja turbulencija različitih jačina kao i homogenizirajućih djelovanja. Pri tome, sustav rotor-stator mogu u ovisnosti o intenzitetu homogeniziranja imati međiusobni zazor od 0.05 do 10 mm. prvenstveno od 0.1 do 3 mm. Oim se, također kao i s promjenom broja okretaja, mogu varirati sile smicanja. Sve ove mogućnosti izmjene imaju odgovarajući utjecaj na emulziju, disperzioni efekt i time i na izgled, sjaj, teksturu mase sira. Tehnologijom prema izumu, moguće je da se kod svih procesa topljenja djelujući fizikalni, termički i kemijski faktori optimalno namjeste, tako da se postignu najbolji konačni produkti. Kontinuirani proces grijanja i emulgiranja može se uobičajenim uređajima za reguliranje tako voditi, da se postigne apsolutno ravnomjerna kvaliteta. In the case of an apparatus that works continuously, according to the hourly load, the recipe and quality requirements, the number of revolutions, the mixing shaft 6 and the rotor-stator system 11, 12 can vary, in order to achieve turbulence of different strengths as well as homogenizing effects. At the same time, the rotor-stator system can have a mutual gap of 0.05 to 10 mm, depending on the intensity of homogenization. primarily from 0.1 to 3 mm. Oim, as well as with a change in the number of revolutions, the shear forces can vary. All these possibilities of change have a corresponding effect on the emulsion, dispersion effect and thus on the appearance, shine, and texture of the cheese mass. With the technology according to the invention, it is possible to optimally adjust the physical, thermal and chemical factors acting in all melting processes, so that the best final products are achieved. The continuous process of heating and emulsification can be controlled with the usual regulation devices in such a way that an absolutely uniform quality is achieved.

Za pripremu mase sira, prema sl. 1, na izlaznu cijev 14 za topljeni sir, priključen je reakcijski stupac 20 koji ovisno o proizvodu i njegovoj temperaturi omogućuje izbor održavanja na temperaturi u trajanju od 4 do 180 s, na primjer za topljene proizvode za mazanje, ali i za sireve u obliku bloka ili kotura. For the preparation of the cheese mass, according to Fig. 1, a reaction column 20 is connected to the output pipe 14 for processed cheese, which, depending on the product and its temperature, enables the choice of maintaining the temperature for 4 to 180 seconds, for example for melted products for spreading , but also for cheeses in the form of blocks or rolls.

Na reakcijski stupac 20 nadovezuje se prema sl. 1 agregat 21 za pregrijavanje, gdje se sirevi zagrijavaju od na primjer 95°C na 140°C, radi produžavanja trajanja upotrebljivosti sira. Proces se odvija u području nadpritiska injiciranjem pare preko parovoda 22, slično kao preko mlaznica 10 za uređaj 4 za miješanje i topljenje, gdje je priključen parovod 23. The reaction column 20 is connected according to Fig. 1 to the unit 21 for overheating, where the cheeses are heated from, for example, 95°C to 140°C, in order to extend the useful life of the cheese. The process takes place in the overpressure area by injecting steam through the steam line 22, similar to the nozzles 10 for the mixing and melting device 4, where the steam line 23 is connected.

Na zonu C za pregrijavanje nadovezuje se prema sl. 1 zona D za rasterećenje i pretvaranje u kremasto stanje. Izumom preko stupca 24 za održavanje u vrelom stanju, smjesa sira dolazi u rezervoar 25 za rasterećenje i pretvaranje u kremasto stanje, na koji je priključena vakum-pumpa 26 kao i kondenzator za kondenziranje iz rezervoara 25 odsisane pare. U rezervoaru za rasterećenje i pretvaranje u kremasto stanje, zbog visine vakuuma bit će temperatura topljenog sira, koja iznosi između 95 i 140°C, za nekoliko sekundi sekundi smanjena na željenu temperaturu pretvaranja u kremasto stanje proizvoda od 80°C. Regulacijom se održavaju konstantno temperature proizvoda i visina vakuuma. U rezervoaru 25 predviđeni su obrtni alati 28 za miješanje i pretvaranje u kremasto stanje, koji se okreću brzinom od 5 do 50 o/min. Ovim se alatima poboljšava pretvaranje u kremasto stanje topljenog sira. Mogu se još dodatno umiješati i drugi produkti u sir. Za ovo je na sl. 1 predviđen rezervoar 29 za dodatke, kao i sa crpkom i ventilom za zatvaranje opskrbljen dovodni vod 30, priključen za ulazni otvor rezervoara 25. Zone C for overheating is followed by zone D for relief and turning it into a creamy state according to Fig. 1. Through the invention, through the column 24 for maintaining it in a hot state, the cheese mixture enters the reservoir 25 for unloading and turning it into a creamy state, to which a vacuum pump 26 is connected, as well as a condenser for condensing the steam extracted from the reservoir 25. In the tank for unloading and turning into a creamy state, due to the high vacuum, the temperature of the melted cheese, which is between 95 and 140°C, will be reduced in a few seconds to the desired temperature of turning the product into a creamy state of 80°C. The product temperature and vacuum level are kept constant by regulation. In the reservoir 25, rotating tools 28 are provided for mixing and turning into a creamy state, which rotate at a speed of 5 to 50 rpm. These tools improve the conversion of processed cheese into a creamy state. Other products can be additionally mixed into the cheese. For this, in Fig. 1, a reservoir 29 for accessories is provided, as well as a supply line 30, supplied with a pump and a shut-off valve, connected to the inlet opening of the reservoir 25.

Rezervoar 25 za rasterećenje i pretvaranje u kremasto stanje postavljen je na jedinice mjerenja preko kojih se mjeri otopina kao i punjenje rezervoara za vrijeme proizvodnje, i to kontinuirano, zbog točnog određivanja količine. Tako, na primjer, određenom stanju napunjenosti odgovara određena težina koja se može vizuelno pokazati na ekranu ormara. Reservoir 25 for relief and conversion to a creamy state is placed on measuring units through which the solution is measured as well as the filling of the reservoir during production, and continuously, due to the accurate determination of the quantity. So, for example, a certain state of charge corresponds to a certain weight, which can be visually shown on the cabinet screen.

Da bi se moglo poduzeti za vrijeme postupka kontinuirano čišćenje rezervoara 25 za otpuštanje i pretvaranje u kremasto stanje kao i vakuum-crpke 26, na navedeni rezervoar 25 priključena su tri cjevovoda 31, 32, 33 za čišćenje s po jednim ventilom za zatvaranje. Rezervoar 25 time u potpunosti udovoljava svim higijenskim i aseptičkim zahtjevima. To znači da su i džepovi u kojima se mogu taložiti ostaci izbjegnuti. In order to be able to carry out continuous cleaning of the reservoir 25 for loosening and turning it into a creamy state as well as the vacuum pumps 26 during the procedure, three pipelines 31, 32, 33 for cleaning with one shut-off valve are connected to the said reservoir 25. Tank 25 thus fully meets all hygienic and aseptic requirements. This means that pockets where residues can settle are also avoided.

Vijci s prorezom koji bi mogli doći u dodir s proizvodom ne smiju se primjenjivati. Prorezi na svim otvorima za osovine izravno se čiste. Slotted screws that could come into contact with the product must not be used. The slots on all shaft openings are cleaned directly.

Prema sl. 1 na rezervoaru 25 za otpuštanje i pretvaranje u kremasto stanje priključeni su vodovodni vodovi 34, 35 i parovod 36. Rezervoar 25 ima nadalje i ventil 37 za kontinuirano izvlačenje gotovog proizvoda i naknadno pretvorenog u kremasto stanje topljenog sira. Transportiranje gotovog proizvoda i naknadno pretvorenog u kremasto stanje topljenog sira vrši se kontinuirano na primjer zupčastom crpkom 38 u pufer rezervoar 39, a odatle u stroj 40 za punjenje. According to Fig. 1, water lines 34, 35 and steam pipe 36 are connected to the reservoir 25 for release and conversion into a creamy state. The reservoir 25 also has a valve 37 for continuous extraction of the finished product and subsequently converted into a creamy state of processed cheese. Transportation of the finished product and subsequently transformed into a creamy state of processed cheese is carried out continuously, for example by a gear pump 38 into the buffer tank 39, and from there into the filling machine 40.

Claims

1. The process for the production of foods that rise, especially processed cheeses, in which the raw cheese is shredded, mixed with other ingredients from the recipe, thermally treated by injecting water vapor, then cooled and cremated and then subjected to further treatment, indicated by the fact that in the standardized the mass of cheese is injected with water vapor into drinking water quality in order to heat the mass of cheese to 140°C, then the mass of cheese is passed continuously through the mixing zone and decomposes there in high turbulence, and the amount of steam introduced is determined in such a way that the condensate releases its energy approximately 100% to the mass of cheese flowing over the mixing zone, and as prepared as it is, the cheese mass continuously coming out of the mixing zone is emulsified with high-speed rotating tools, partially mixed and then brought to further treatment.

2. The method according to claim 1, indicated by the fact that a reaction column (20) is connected behind the preparation of the cheese mass.

3. The process according to claim 1 or 2, indicated by the fact that behind zone (B) is placed a zone (C) of high overheating, in which there is liquid processed cheese into which steam of drinking water quality is injected and the cheese solution is heated to a temperature of up to 150° C.

4. The procedure according to claim 3, indicated by e, that the superheating is carried out at a steam pressure of 8 bar.

5. The method according to claim 3 or 4, characterized in that the requirements for turbulence and the measures are performed in the zone (C) of high overheating.

6. The method according to claims 3, 4 or 5, characterized in that a column (24) is connected to the zone (C) for high overheating to maintain it in a hot state.

7. The process according to one of the previous requirements, indicated by the fact that the cooling of the mass of processed cheese is carried out in a vacuum in the zone (D) for release and creaming, whereby with a defined vacuum height kept constant by regulation, the temperature of the processed cheese decreases in a few seconds to the temperature of the product or cremation temperature of about 80°C.

8. The method according to one of the claims 3 to 7, characterized in that the vacuum in the zone (D) for release and cremation is determined in such a way that the same amount of water that is supplied to the high superheat zone evaporates as steam.

9. The method according to claim 8, characterized in that the hot steam is sucked and condensed via a vacuum pump.

10. The method according to one of claims 7, 8 or 9, characterized in that the melted cheese mass in zone (D) with release and creaming is creamed by gently turning the tool.

11. The method according to claim 10, characterized in that, before and/or during cremation, sterilized additional materials are sucked or injected and then mixed with the melted cheese mass.

12. Device for the production of foods that swell, especially processed cheeses, as well as for carrying out the procedure according to one of the previous requirements, with a device with raw cheese, a mixer (1), a device for reheating and subsequent cooling of the cheese mass and with pumps (2, 38). with the mass of cheese, indicated by the fact that the mixing and melting device (4) has a mixing chamber (8) into which the mixing and transporting shaft (6) rotates at 1000 and 4000 rpm, which is approximately parallel to the shaft (6) has an inlet connection (3) with a mixture of raw cheese, which are approximately perpendicular to the shaft (6), in front of the chamber (8) with a mixing nozzle (10) with steam, and which has a chamber (13) with emulsification placed in extension of the mixing chamber (8), opposite the inlet port (3), and includes tools (11, 12) for homogenization and emulsification, where this set of tools consists of a stator (12) firmly placed in the housing of the emulsification chamber, in which is a concentrically placed rotor (11), placed axially on the axis nu (6) with mixing and transporting and rotates together with it, that the stator (12) and the rotor (11) have teeth (16) directed axially between the axial slots (15), and that the chamber (13) with emulsification has radially on the set tools (11, 12) directed output pipe (14) with processed cheese.

13. Device according to claim 12, characterized in that the shaft (6) with mixing and transporting as well as the rotor (11) are directly fixed to the shaft (5) of the electric motor, on which the emulsifying chamber housing (13, 8) is held via the flange and mixing.

14. Device according to claim 12 or 13, characterized in that the slits (19) between the axially directed subs (16) of the stator (12) can be selected between 0.05 and 10 mm.

15. Device according to claims 12, 13 or 14, characterized in that the engine speed is variable.

16. Device according to one of. claims 12 to 15, indicated by the fact that the outlet pipe (14) from the processed cheese device (4) for mixing and melting, after leaving the zone (C) for high overheating, leads to the tank (25) for release and cremation, on which connected vacuum pump (26) as well as condenser (27) for condensing the suction hot steam from the reservoir, while in the reservoir (25) there are rotating tools (23) for mixing and cremation, which rotate with rotation numbers between 5 and 50 rpm

17. Device according to claim 16, characterized in that the tank (25) for mixing and cremation has a suction opening for additional materials to be mixed.

18. Device according to claim 16 or 17, characterized in that the tank (25) for release and cremation is located on the measuring units.

19. Device according to claims 16, 17 or 18, indicated by the fact that a valve (37) is provided on the tank (25) with release and creaming for continuous removal of almost produced and subsequently creamed processed cheese.

20. Device according to one of claims 16 to 19, characterized in that the reservoir (25) for release and cremation, with regard to its housing and the parts built into it, meets the highest hygienic and aseptic requirements.