WO2005004617A1 - プロセスチーズ類の連続式乳化方法及びその装置並びにプロセスチーズ類の連続式製造方法及びその装置 - Google Patents
プロセスチーズ類の連続式乳化方法及びその装置並びにプロセスチーズ類の連続式製造方法及びその装置 Download PDFInfo
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- WO2005004617A1 WO2005004617A1 PCT/JP2004/009869 JP2004009869W WO2005004617A1 WO 2005004617 A1 WO2005004617 A1 WO 2005004617A1 JP 2004009869 W JP2004009869 W JP 2004009869W WO 2005004617 A1 WO2005004617 A1 WO 2005004617A1
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- Prior art keywords
- cheeses
- cheese
- processed
- vibrator
- continuous
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Classifications
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J25/00—Cheese-making
- A01J25/002—Cheese-making continuously
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N11/00—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties
- G01N11/10—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties by moving a body within the material
- G01N11/16—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties by moving a body within the material by measuring damping effect upon oscillatory body
- G01N11/162—Oscillations being torsional, e.g. produced by rotating bodies
Definitions
- the present invention relates to a method and an apparatus for heating and emulsifying process cheeses in a continuous manner, and a method and an apparatus for manufacturing process cheeses in a continuous manner.
- processed cheeses is defined in the Ordinance of the Ministry of Milk and the like (Ministry ordinance on the specification of ingredients for milk and dairy products [Ordinance No. 52 of the Ministry of Health and Welfare on February 27, 1962])
- cheese-containing foods such as cheese foods and foods mainly made of cheese, which are manufactured by a manufacturing method of heating and emulsifying similarly to processed cheeses are also included.
- processed cheese as defined by a ministerial ordinance such as milk is most preferred.
- Processed cheese is produced by crushing, melting, and emulsifying cheese ingredients such as natural cheese (as defined by Ministerial Ordinance on Milk, etc.). In the continuous production method of processed cheeses, these steps are performed continuously.
- A) a process for the continuous production of process cheese comprising: a) preparing a substantially homogeneous liquid preparation stream from the starting materials required to produce the cheese product; b) optionally heat treating the liquid preparation stream; c) if desired, cooling the preparation stream to a temperature suitable for adjusting the viscosity; d) circulating all or part of the preparation stream in a closed circulation system at least early in the process and applying shear during the process. Adjusting the viscosity of the liquid preparation stream to a desired value, and e) diverting the conditioning stream from the circulation system and removing it as a finished product after any desired further processing and / or temporary storage. For example, a continuous production method of It is.
- Japanese Patent Application Laid-Open No. 11-212016 discloses that a process cheese exhibiting favorable fluidity by heating in a microwave oven has a water content of 43 to 55% by weight and a solid content of Process cheeses containing 50 to 75% by weight of fat and exhibiting a viscosity of 500 to 1,500 cP at 70 ° C (measured by a vibrating viscometer) have been proposed.
- Japanese Patent Publication No. 5-20692 Japanese Patent Publication No. 6-25772
- Japanese Patent Publication No. 8-30674 Japanese Patent Publication No. It is disclosed in Japanese Patent Application Laid-Open No. 62222/61 and Japanese Patent Application No. 334881/62.
- the physical properties of the melted cheese vary depending on various factors such as the type and ripeness of the raw material cheese, blending, melting conditions, and stirring conditions. Since the viscosity of the melted cheese has a significant effect on the process and product quality after the cheese is melted, it is important to adjust the melting conditions to stabilize the viscosity. On the other hand, it is difficult to measure the viscosity of a melted cheese on-line. Conventionally, the viscosity of a melted cheese has been conveniently measured by a visual evaluation of an operator or an off-line viscometer.
- the present invention has been made in view of the above problems, and has a method and an apparatus for continuously heating and emulsifying process cheeses capable of obtaining an accurately measured viscosity online and automatically controlling production conditions, and an apparatus thereof, and a process cheese. It is an object of the present invention to provide a method and an apparatus for continuously producing products. Disclosure of the invention
- the present invention provides a heating step of heating process cheeses in a container to which a predetermined back pressure is applied and emulsifying the cheeses by stirring at an arbitrary stirring intensity by a stirring means attached to the container.
- a stirring step of holding heated process cheeses for a predetermined time while flowing the pipes in a pipe and a cooling step of cooling the held process cheeses are continuously performed.
- the vibrator of the vibrating viscometer was buried in the process cheese or the processed cheese after the cooling step without directly contacting the processed cheese, and the detection value detected by the buried vibrator was set in advance.
- the process cheese is covered with a coating member in advance. It is preferable to avoid direct contact with species.
- the present invention also provides a method of kneading raw materials of process cheeses, conveying the raw materials of kneaded process cheeses to a container provided with a predetermined back pressure, and heating the processed cheeses in the container.
- the process cheeses are stirred and emulsified at an arbitrary stirring intensity by a stirring means attached to the container and heated, and the heat-processed cheeses are held while flowing through the pipe for a predetermined time.
- the process cheeses which is obtained by molding and filling the cooled process cheeses as a processed cheese product, the process cheeses are vibrated while they are held or cooled.
- the vibrator of the viscometer is buried in a state where it does not directly contact the process cheeses, and the stirring intensity of the stirring means in the heating process is adjusted so that the value detected by the buried vibrator approaches a preset target value. And / or adjusting the back pressure in the container so that the viscosity of the processed cheese during the holding or after cooling approaches the target viscosity.
- the process cheese is covered by a covering member in advance. It is preferable to avoid direct contact with other types.
- the present invention provides a heating device having a heating means for heating the process cheeses and a stirring means for stirring the process cheeses at an arbitrary stirring intensity, and a tip connected to an outlet of the heating apparatus.
- a holding pipe provided with a back pressure valve in the middle thereof, a cooling means for process cheeses connected to the end of the holding pipe, and a tip connected to an outlet of the cooling means for carrying out emulsified process cheeses.
- a vibrating viscometer with a vibrator is provided in the holding pipe or the unloading pipe, and the vibrator flows through the holding pipe or the unloading pipe.
- the stirring intensity of the stirring means and the opening of the Z or back pressure valve are automatically controlled so that the detection value detected by the oscillator approaches a preset target value. It is preferable to have a control device. Further, it is preferable that the vibrator of the vibrating viscometer is covered with a covering member. Further, this covering member is preferably made of a fluororesin.
- the present invention provides a kneader for kneading raw materials of process cheeses, a continuous emulsifying device for the process cheeses, and a process cheese by molding and filling the process cheeses sent through a discharge pipe of the continuous emulsification device.
- a continuous production apparatus for process cheeses comprising: a molding and filling apparatus for producing similar products.
- FIG. 1 is a configuration diagram showing an embodiment of a continuous process cheese manufacturing apparatus according to the present invention.
- FIG. 1 is a diagram showing an embodiment of a continuous production apparatus 1 and a continuous emulsification apparatus 2 for process cheeses according to the present invention.
- This continuous manufacturing apparatus 1 molds process cheeses to be sent through an Augustalu kneader 11 for kneading raw materials of process cheeses, a continuous emulsification apparatus 2, and a discharge pipe 9 of the continuous emulsification apparatus 2. It is configured to include a molding and filling device 12 for filling to produce a processed cheese product 13.
- the continuous emulsifying device 2 includes a heating device 5 for heating and stirring the process cheeses, a holding pipe 7 having a tip connected to an outlet of the heating device 5 and a back pressure valve 6 provided in the middle thereof.
- a cooling chamber 8 (cooling means) connected to the end of the holding pipe 7, an outlet pipe 9 connected to the outlet of the cooling chamber 8 for discharging the emulsified process cheese, and a discharge pipe 9.
- a vibrating viscometer 10 that measures the viscosity of process cheeses with a vibrator that is installed and buried in a state that does not directly contact the process cheese flowing in the carry-out pipe 9, and a vibrator of this viscous viscometer 10
- a control device 36 for automatically controlling the output of the motor 19 with an inverter for agitation of the heating device 5 and the opening of the back pressure valve 6 so that the detection value detected by the method approaches a preset target value.
- Major It is provided as a component.
- the auger screw kneader 11 is provided with a screw that is rotationally driven by a motor 14 in a main body having an input port for the raw material and an outlet for the kneaded material, and drives the motor 14 to perform various operations from the input port.
- a motor 14 By feeding a predetermined amount of the cheese raw material, the cheese raw material is transferred to the outlet while being kneaded, so that a kneaded material in which each cheese raw material is uniformly dispersed can be continuously supplied.
- a pressure gauge 15 is provided near the exit.
- the cheese raw material taken out from the discharge port is supplied into the heating device 5 of the continuous emulsification device 2 by the metering pump 16.
- Pressure gauges 17 and 18 are provided in the pipeline from the metering pump 16 to the heating device 5.
- the heating device 5 of the continuous emulsifying device 2 includes a container 3 capable of pressurizing the inside by applying back pressure by a back pressure valve 6, and a stirrer 4 rotatably provided in the container 3 (stirring device 4).
- Means a motor 19 with an inverter for rotationally driving the stirrer 4, and a steam source 20 for supplying steam into the container 3 through a steam supply pipe having a control valve 21 and a pressure gauge 22. It is comprised including.
- a motor 19 with an inverter for rotating and driving the stirrer 4 arranged in the container 3 is connected to the controller 36 so that the rotation speed of the stirrer 4 can be controlled by an output signal from the controller 36. It has become.
- any method of supplying heat for heating the processed cheeses may be used.
- continuous emulsifiers are roughly classified into direct and indirect types according to the heating method.
- steam is blown into the cheese to heat it, and the cheese is boiled in the cooling chamber 8 to remove steam and cool.
- the indirect type uses a heat exchanger to heat and cool the cheese through a heat transfer wall.
- examples of the heat exchanger include a plate heat exchanger, a tube heat exchanger, a strip heat exchanger, and others.
- the heating device 5 of the continuous emulsifying device 2 a system in which steam is directly blown into a container 3 containing process cheeses to directly heat the device is illustrated. In Fig.
- a tank-shaped container having a larger diameter than the front and rear pipes is illustrated, but such a container 3 has the same diameter as the pipe or the pipe. May also be smaller in diameter. That is, a mode in which steam is directly blown into the pipe for direct heating is also included in the scope of the heating device 5 of the present invention.
- the holding pipe 7 for sending the process cheese heated and stirred in the heating device 5 to the cooling chamber 8 is provided with a back pressure valve 6 and thermometers 23, 25 and a pressure gauge 24 upstream of the back pressure valve 6. ing.
- the opening of the back pressure valve 6 is adjusted by a signal from the control device 36 so that the back pressure applied to the container 3 of the heating device 5 can be adjusted.
- the cooling chamber 8 employs a boiling evaporation type cooling means such as a flash vessel which cools the process cheeses by putting the process cheeses sent through the holding pipe 7 into a reduced pressure atmosphere chamber and evaporating water to cool the process cheeses.
- a boiling evaporation type cooling means such as a flash vessel which cools the process cheeses by putting the process cheeses sent through the holding pipe 7 into a reduced pressure atmosphere chamber and evaporating water to cool the process cheeses.
- a heat exchanger or the like is used as the cooling means.
- a discharge pipe 9 for discharging the cooled process cheeses is connected to the bottom of the cooling chamber 8.
- the carry-out pipe 9 is provided with a thermometer 28, a metering pump 27, a vibration type viscometer 10 and a filter 35.
- a reduced-pressure exhaust system 29 for maintaining the inside of the cooling chamber 8 in a reduced-pressure atmosphere is connected.
- the decompression and exhaust system 29 includes a suction pump 34, a pressure gauge 26 provided in a pipe connecting the top of the cooling chamber 8 to the suction pump 34, and a pressure regulating valve having one end communicating with the air source 31. 30 and a condenser 32 for condensing the steam exhausted from the cooling chamber 8.
- the cooling water supply pipe 33 is connected to the condenser 32. .
- the vibrating viscometer 10 provided in the unloading pipe 9 has a vibrator embedded in the unloading pipe 9 in a state of not directly contacting the process cheeses, and the viscometer of the process cheeses is transmitted through the vibrator. Is used.
- the basic configuration and measurement principle of the vibrating viscometer 10 are described in, for example, the above-mentioned Japanese Patent Publication No. 5-20969, Japanese Patent Publication No. 6-25727, and Japanese Patent Publication No. 8-30. No. 6,742, Patent No. 2,622,361, and Patent No. 3,348,162.
- the vibrator is coated with a fluororesin such as polytetrafluoroethylene to prevent the process cheeses from directly contacting the vibrator, thereby preventing the process cheeses from contacting the vibrator. Adhesion was prevented and viscosity measurements were acceptable.
- the value of density X viscosity is measured in principle. Since the density of cheese does not fluctuate greatly with time, the measurement by the vibrating viscometer 10 is equivalent to measuring the viscosity of processed cheese. It is also possible to measure the density value with a separate on-line density meter that measures off-line separately to calculate the accurate value of viscosity.
- the control device 36 can be a computer including a central processing unit (CPU), a storage device such as a hard disk drive, input means such as a keyboard, display means such as a monitor, and the like.
- the output line of the vibrating viscometer 10 is connected to the control device 36, and the control device 36 controls one or both of the motor 19 with an inserter of the heating device 5 and the back pressure valve 6 of the holding pipe 7. In addition, they and the control device 36 are connected.
- the output of the vibration viscometer 10 is input to the control device 36, and can be checked by display means such as a monitor attached to the control device 36.
- the molding / filling device 12 can be used for various types of molding / filling conventionally used in process cheese production, depending on the size (capacity), shape, and packaging form of the processed cheese product 13 to be produced.
- An apparatus can be used.
- FIG. 1 illustrates an example in which the vibration type viscometer 10 is provided in the discharge pipe 9
- the vibration type viscometer 10 may be provided in the holding pipe 7, and in this case, the same applies. It is possible to measure the viscosity of processed cheeses. However, since the temperature of the holding pipe 7 becomes high, it is preferable that the vibrating viscometer 10 be provided in the carry-out pipe 9 if anything.
- the continuous emulsification method of the processed cheeses according to the present invention is a main step of the continuous production method, and the continuous emulsification method heats and agitates the process cheeses in a container 3 provided with a predetermined back pressure.
- This is a method of producing process cheeses by continuously performing a cooling step of cooling cheeses.
- the continuous production method includes, in addition to the steps of the above-described continuous emulsification method, a step of kneading raw materials of process cheeses and transporting the kneaded raw materials of process cheeses to the container 3; Molding and filling the obtained processed cheese as a processed cheese product 13.
- the continuous method for producing process cheeses according to the present invention can be suitably carried out by the continuous production apparatus 1 shown in FIG.
- Raw materials for process cheeses are introduced from the inlet of the auger screw kneader 11 and uniformly dispersed in the auger screw kneader 11.
- Raw materials conventionally used in the production of process cheese can be used as raw materials, such as raw cheese, water, reproduced cheese, pH adjuster, fat raw material, milk protein raw material, spices, nuts, seasoned foods, Perfumes, coloring agents, preservatives, stabilizers, emulsifiers and the like can be mentioned.
- the raw material cheese is appropriately selected from semi-hard or hard cheeses such as cheddar cheese, gouda cheese, and emmental cheese, and soft cheeses such as cream cheese, blue cheese, and rikmanbale cheese. Let it be used.
- the kneaded raw material is sent to the container 3 of the heating device 5 by the metering pump 16 and is heated and melted in the container 3 to which a predetermined pressure is applied, and is also stirred and emulsified by the stirrer 4 in the container 3 at an arbitrary stirring intensity. I do.
- the conditions of this heating step are appropriately set according to the type of the raw material cheese, the mixing ratio of the raw materials, the amount of water, and the like.
- the pressure inside the vessel (back pressure) is 0 to 500 kPa, and the rotation speed of the stirrer is 300 to 1,
- the range is 500 rpm.
- the process cheeses emulsified in the container 3 are held for a predetermined time through the holding pipe 7 and then sent to the depressurized cooling chamber 8.
- the holding time in the holding pipe 7 is usually about 2 to 30 seconds.
- the pressure in the cooling chamber 8 is usually set to about 0 to 170 kPa.
- the water discharged from the top of the cooling chamber 8 is condensed in the condenser 32 and discharged.
- Processed cheeses taken out from the bottom of the cooling chamber 8 pass through the metering pump 27, pass through the unloading pipe 9, and are sent to the filter 35 while being sent to the filter 35.
- the viscometer is in contact with the covering material of the vibrator No. 10 and the viscosity is measured.
- the output of the vibration type viscometer 10 is sent to the controller 36.
- the processed cheeses are sent to the molding and filling device 12 through the filter 35.
- the processed cheese is molded into a target shape and size (contents), and is packaged in a target packaging form to obtain a processed cheese product 13.
- the vibration type viscometer 10 may be provided on the carry-out pipe 9 or on the holding pipe 7.
- the vibrating viscometer 10 measures the viscosity after the process cheeses are cooled by the cooling chamber 8 (that is, through the cooling step). Will be measured.
- the vibrating viscometer 10 is provided in the holding pipe 7, the vibrating viscometer 10 holds the process cheeses before they are cooled by the cooling chamber 8, that is, holds the process cheeses. The viscosity (during the holding process) will be measured during this time.
- the vibrating viscometer 10 is provided in the carry-out pipe 9, and after being cooled by the cooling chamber 8, It is preferable to measure the viscosity of the processed cheese (that is, after the cooling step).
- a vibrating viscometer 10 having a vibrator buried in a state not directly contacting the process cheeses is provided in the holding pipe ⁇ ⁇ or the unloading pipe 9, and is passed through the holding pipe 7 or the unloading pipe 9. It is possible to accurately measure the viscosity of processed cheeses sent online.
- the detected value of the vibrating viscometer 10 is sent to the control device 36 and displayed on a display device such as a monitor attached to the control device 36 so that the operator can monitor the viscosity change.
- This detection value may be the viscosity of process cheeses calculated by calculating the detection value sent from the vibrating viscometer 10 or the detected value (density and viscosity) sent from the vibrating viscometer 10. (Product value).
- the target value is set as the viscosity
- the density X viscosity value is set as the target value, and the optimum target value is obtained in advance.
- This target value can be recorded in a recording means such as a hard disk drive attached to the control device 36 so as to be changeable.
- a recording means such as a hard disk drive attached to the control device 36 so as to be changeable.
- Ma The detected value can be recorded in this recording means, or can be printed by a printing means such as a printer connected to the control device 36.
- the detected value is compared with a target value, and the rotation speed of the inverter-equipped motor 19 of the heating device 5 and the opening degree of the Z or the back pressure valve 6 are adjusted so that the detected value becomes equal to the target value,
- the viscosity of the processed cheeses is made to approach the target value.
- "to approach the target value” means that, besides making the detected value equal to the one-hundred value, two target values are set and the control is performed so that the detected value falls within the range between them. Included. It is desirable that the control device 36 automatically controls the rotation speed of the motor 19 with the inverter and the opening degree of the Z or back pressure valve 6 based on the detected value of the viscosity.
- the rotational speed of the stirrer 4 of the heating device 5 is controlled by calculation based on the output of the vibrating viscometer input to the control device 36.
- the opening degree of the back pressure valve 6 is adjusted to control the back pressure in the container 3, thereby controlling the hardness of the process cheeses. It is also possible. In this case, increasing the back pressure will make the processed cheeses harder, and decreasing the back pressure will make the processed cheeses softer.
- control device 36 desirably controls the rotation speed of the stirrer 4 according to the output of the vibrating viscometer 10 and additionally adjusts the back pressure. It is desirable to do so.
- the vibrating viscometer 10 vibrator 10 is buried and disposed in the pipe for holding or unloading the processed cheese without directly contacting the processed cheese.
- the viscosity of the melted cheese can be accurately measured on-line, without sticking to the measurement.
- the viscosity of molten cheese can be accurately measured online, it is possible to detect in real time the viscosity of process cheeses in the holding process or process cheeses that have undergone the cooling process, and adjust production conditions appropriately. Off-line viscosity measurement In this case, the problem of time delay can be solved, and the viscosity and quality of the processed cheese can be stabilized.
- the stirring intensity of the stirrer 4 and / or the back pressure in the container 3 is adjusted so that the detection value accurately measured online approaches the preset target value, and the process cheese which has undergone the holding process or the cooling process has been adjusted.
- a direct heating type emulsifying apparatus in which steam is directly blown into the cheese to heat the cheese is exemplified, but this is an indirect heating type in which the cheese is heated and cooled through a heat transfer wall.
- the emulsifying apparatus of the present invention can be similarly implemented. That is, in the case of the indirect heating type emulsifying device, since the heating device is provided with a stirrer in the same manner as the direct type, the rotation speed of the stirrer may be controlled, and the stirrer is provided downstream of the heating device. You can adjust the back pressure with the valve that is on.
- the present invention will be described in more detail with reference to Examples and Comparative Examples. ' Example
- Process cheese was manufactured using the continuous manufacturing apparatus shown in Fig. 1. 57 parts by mass of Australian cheddar cheese, 28 parts by mass of New Zealand cheddar cheese, 2.1 parts by mass of sodium phosphate, and 12.9 parts by mass of added water are put into a kneader, and each component is uniformly mixed. The mixture was kneaded for 5 to 10 minutes. The kneaded raw material was sent to a heating device and emulsified under the conditions of a heating temperature of 85 ° C, a back pressure (initial target value) of 75 kPa, and a stirrer rotation speed of 700 rpm.
- the processed cheese which had been fried was sent to a cooling chamber and cooled to 80 ° C. under a reduced pressure atmosphere of 150 kPa. After that, while the process cheese was being carried out through the carry-out pipe, the viscosity was measured with a vibrating viscometer (? ⁇ ⁇ 80-? 3 type, manufactured by CBC Materials). However, the vibrator of the vibrating viscometer used was one housed in a polytetrafluoroethylene (“Teflon”: registered trademark) formwork.
- the control first changes the rotation speed.If the detected value does not reach the target value within the changeable range, the control changes the back pressure and the detected value becomes the target value. It was adjusted to become. If the detected value of density X viscosity is larger than the target value, it is in a state of over-emulsification, and the detected value becomes smaller by lowering the rotation speed, and appropriate emulsification is restored. If the detected value of density X viscosity is smaller than the target value, the mixing and melting of the solid content has not progressed due to insufficient emulsification.
- the variable range of the number of revolutions was from 500 to 800 rpm.
- the back pressure was adjusted. If the detected value of density X viscosity is higher than the target value, the back pressure is high and the emulsion is in a hard emulsified state. Therefore, reduce the pressure to restore appropriate emulsification. If the detected value of the density X viscosity is smaller than the target value, the heating of the cheese is uneven and it does not proceed evenly.Therefore, insufficient emulsification has occurred.
- the control was performed so that the detection value became the target value by proceeding.
- the variable range of this back pressure was from 5 OkPa to 100 kPa.
- the value of the back pressure is measured by the pressure gauge 24, and the value of the back pressure is input to the controller 36 online. As a result of continuous production of process cheese while performing this automatic control, a process cheese with extremely stable physical properties with a density X viscosity detection value within 2,300 ⁇ 100,000 was produced. Was. Comparative example
- a method for evaluating the viscosity by differential pressure measurement instead of the vibration type viscometer was tested.
- two holes are made in the vertical direction on the side wall of the cooling chamber, both ends of a pipe with an inner diameter of 1 Omm are attached to these holes, and a pipe line and a pump are installed in the vertical direction.
- Pressure gauges were installed at two points in the bypass line to detect the differential pressure and evaluate the viscosity of the cheese inside the cooling chamber.
- the vibrator of the vibrating viscometer since the vibrator of the vibrating viscometer is buried and arranged in a state where the vibrator of the vibrating viscometer is not in direct contact with the pipe for holding or unloading the processed cheese, the molten cheese adheres to the vibrator and the measurement is hindered.
- the viscosity of the melted cheese can be accurately measured online without any problems.
- the vibrator and the process cheeses are indirectly contacted via a covering member.
- the viscosity of molten cheese can be accurately measured online, it is possible to detect in real time the viscosity of process cheeses in the holding process or process cheeses that have undergone the cooling process, and adjust production conditions appropriately. This makes it possible to solve the problem of time delay in the case of off-line viscosity measurement, and to stabilize the viscosity and quality of processed cheeses.
- the stirring intensity of the stirrer and / or the back pressure in the container are adjusted so that the detection value accurately measured online approaches the preset target value, and the process cheeses in the holding process or after the cooling process are adjusted.
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Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005511553A JP4028572B2 (ja) | 2003-07-10 | 2004-07-05 | プロセスチーズ類の連続式乳化方法及びその装置並びにプロセスチーズ類の連続式製造方法及びその装置 |
EP04747337A EP1645191A4 (en) | 2003-07-10 | 2004-07-05 | METHOD AND DEVICE FOR THE CONTINUOUS EMULSIFICATION OF MELTING CHEESE OR THE SAME AND METHOD AND DEVICE FOR THE CONTINUOUS PRODUCTION OF MELTING CHEESE OR THE SAME |
NZ538411A NZ538411A (en) | 2003-07-10 | 2004-07-05 | Continuous emulsification process for heating and emulsifying processed cheese in which the accurate viscosity measured inline is obtained and production conditions are controlled automatically |
AU2004255084A AU2004255084B2 (en) | 2003-07-10 | 2004-07-05 | Method and device for continuously emulsifying process cheese or the like, and method and apparatus for continuously producing process cheese or the like |
US10/526,988 US7637207B2 (en) | 2003-07-10 | 2004-07-05 | Continuous emulsification process for process cheese type and equipment therefor, and continuous production method for process cheese type and equipment therefor |
US12/616,353 US8372458B2 (en) | 2003-07-10 | 2009-11-11 | Continuous emulsification process for process cheese type and equipment therefor, and continuous production method for process cheese type and equipment therefor |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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JP2003273068 | 2003-07-10 | ||
JP2003-273068 | 2003-07-10 |
Related Child Applications (2)
Application Number | Title | Priority Date | Filing Date |
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US10526988 A-371-Of-International | 2004-07-05 | ||
US12/616,353 Division US8372458B2 (en) | 2003-07-10 | 2009-11-11 | Continuous emulsification process for process cheese type and equipment therefor, and continuous production method for process cheese type and equipment therefor |
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WO2005004617A1 true WO2005004617A1 (ja) | 2005-01-20 |
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PCT/JP2004/009869 WO2005004617A1 (ja) | 2003-07-10 | 2004-07-05 | プロセスチーズ類の連続式乳化方法及びその装置並びにプロセスチーズ類の連続式製造方法及びその装置 |
Country Status (6)
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US (2) | US7637207B2 (ja) |
EP (1) | EP1645191A4 (ja) |
JP (1) | JP4028572B2 (ja) |
AU (1) | AU2004255084B2 (ja) |
NZ (1) | NZ538411A (ja) |
WO (1) | WO2005004617A1 (ja) |
Cited By (1)
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JP2020016604A (ja) * | 2018-07-27 | 2020-01-30 | 靜甲株式会社 | 充填装置並びに充填方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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NZ575558A (en) * | 2006-09-01 | 2011-08-26 | Relco Unisystems Corp | Process and system for cooking cheese with a substantially invariable energy transfer |
US8714079B2 (en) * | 2009-08-18 | 2014-05-06 | Rohde Brothers, Inc. | Energy-efficient apparatus for making cheese |
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- 2004-07-05 EP EP04747337A patent/EP1645191A4/en not_active Withdrawn
- 2004-07-05 US US10/526,988 patent/US7637207B2/en not_active Expired - Fee Related
- 2004-07-05 JP JP2005511553A patent/JP4028572B2/ja not_active Expired - Lifetime
- 2004-07-05 NZ NZ538411A patent/NZ538411A/en not_active IP Right Cessation
- 2004-07-05 AU AU2004255084A patent/AU2004255084B2/en not_active Ceased
- 2004-07-05 WO PCT/JP2004/009869 patent/WO2005004617A1/ja active IP Right Grant
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2009
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020016604A (ja) * | 2018-07-27 | 2020-01-30 | 靜甲株式会社 | 充填装置並びに充填方法 |
JP7279874B2 (ja) | 2018-07-27 | 2023-05-23 | 靜甲株式会社 | 充填装置並びに充填方法 |
Also Published As
Publication number | Publication date |
---|---|
US7637207B2 (en) | 2009-12-29 |
EP1645191A4 (en) | 2011-05-04 |
AU2004255084A1 (en) | 2005-01-20 |
US20060008570A1 (en) | 2006-01-12 |
US8372458B2 (en) | 2013-02-12 |
EP1645191A1 (en) | 2006-04-12 |
US20100055288A1 (en) | 2010-03-04 |
JP4028572B2 (ja) | 2007-12-26 |
AU2004255084B2 (en) | 2007-07-12 |
JPWO2005004617A1 (ja) | 2006-08-24 |
NZ538411A (en) | 2007-11-30 |
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