WO2013113868A1 - VERFAHREN ZUM VERARBEITEN EINER FLIEßFÄHIGEN LEBENSMITTELMASSE - Google Patents
VERFAHREN ZUM VERARBEITEN EINER FLIEßFÄHIGEN LEBENSMITTELMASSE Download PDFInfo
- Publication number
- WO2013113868A1 WO2013113868A1 PCT/EP2013/052022 EP2013052022W WO2013113868A1 WO 2013113868 A1 WO2013113868 A1 WO 2013113868A1 EP 2013052022 W EP2013052022 W EP 2013052022W WO 2013113868 A1 WO2013113868 A1 WO 2013113868A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- carrier film
- product
- webs
- carrier
- cooling
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J25/00—Cheese-making
- A01J25/12—Forming the cheese
-
- 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
-
- 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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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65H—HANDLING THIN OR FILAMENTARY MATERIAL, e.g. SHEETS, WEBS, CABLES
- B65H16/00—Unwinding, paying-out webs
- B65H16/02—Supporting web roll
- B65H16/021—Multiple web roll supports
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65H—HANDLING THIN OR FILAMENTARY MATERIAL, e.g. SHEETS, WEBS, CABLES
- B65H2301/00—Handling processes for sheets or webs
- B65H2301/40—Type of handling process
- B65H2301/41—Winding, unwinding
- B65H2301/414—Winding
- B65H2301/4148—Winding slitting
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65H—HANDLING THIN OR FILAMENTARY MATERIAL, e.g. SHEETS, WEBS, CABLES
- B65H2701/00—Handled material; Storage means
- B65H2701/10—Handled articles or webs
- B65H2701/19—Specific article or web
Definitions
- the invention relates to a method and a device for processing a flowable food mass.
- a method and a corresponding device for molding and cooling a flowable food mass, in particular a hot cheese melt is known for example from DE 103 28 905.
- the food mass is formed by means of two guided by molding rolls cooling belts to a product band and cooled during further transport.
- the shaping of the hot product to a broad band of adjustable and homogeneous starch is a technical challenge, since the cheese melt must first have a temperature of over 80 ° C in order to be malleable.
- rapid and, above all, homogeneous cooling must be carried out without deformation of the product strip.
- the product strip is first cut into strips which are laid one on top of the other and cut into stacks of successive cheese slices by transverse cutting. The manufactured piles are packed slice-on-slice.
- release film in such a process is described in DE-OS 10 2011 103 826. It describes a method for shaping and cooling an initially hot and therefore flowable cheese melt which is over a Zubigetutzen is applied to a moving metallic cooling belt.
- individual shaped articles in particular finished shaped slices, are shaped from the cheese melt by means of a shaping roller acting upon the cooling belt, released from the mold cavity of the forming roller and cooled by remaining on the moving cooling belt.
- a carrier film is required. which gives the moldings a cohesion
- the film is cut and can be used as an intermediate film when stacking. In this procedure, the release sheets are thus already provided during the shaping of the food mass and cut with the overlying product into corresponding slices.
- a release film between the cheese belt and a conveyor belt is also disclosed in US 4,7435,817
- the object of the invention is therefore to improve the known method for processing flowable food masses to the effect that even very soft and creamy food product can be brought in bulk in disk form and stacked into disk stacks.
- the core idea of the invention is the use of a carrier film arrangement with a plurality of carrier film webs in the transport direction without a clearance ("gapless") side by side, and in particular partially overlapping carrier film webs.
- This carrier film assembly forms a sealing support onto which the flowable product is applied, formed into a product belt and cooled At the end of the cooling, only the product strip without the foil backing needs to be cut longitudinally into product strips and the product strips separated from each other by means of the individual carrier foil webs.
- the invention is thus in a process for processing a flowable food mass, wherein the food mass via a feed in a Gap space between two moving, vertically arranged, in particular metallicdebändem introduced and formed into a food band or product band with a defined thickness.
- the carrier sheet arrangement is provided between the first cooling belt and the product belt, wherein the product belt is moved together with the carrier film arrangement in a transport direction.
- the method is characterized in particular by the fact that the carrier foil arrangement comprises a plurality of carrier foil webs arranged side by side in gapless manner, in particular partially overlapping carrier foil webs, whereby the product band extends seamlessly over the plurality of juxtaposed carrier foil webs.
- the product band is formed by cutting means, in particular by cutting rollers cut the carrier film webs in parallel to the transport direction extending product strip.
- the defined thickness of the food belt can be set and defined by the distance between two forming and deflection rollers in the region of the filler neck, wherein one of the cooling belts is guided over the rollers in each case.
- a relatively wide product band can be prepared on a carrier foil arrangement and initially cooled by means of the cooling belts.
- the initially wide product band can then be cut in a fairly simple manner into strips of virtually any strip width and fed to further processing.
- the advantage then lies in the fact that the resulting product strips continue to remain on the respective carrier film web assigned to the strip.
- the carrier film web can thus not only be used as a 'vehicle' for the uncut product band in the area of the cooling belts, but also represents a carrier for the product for subsequent processing steps. With this procedure, products can be processed almost independently of their consistency. In particular, particularly creamy and soft cheese melts can be processed.
- the carrier foil arrangement already comprises a plurality of individual carrier foil webs which are arranged next to one another without a gap, the longitudinal cutting of the foils together with the food web is eliminated.
- a cutting step can be omitted, which significantly simplifies the processing method.
- the cutting means for slitting can be very easily dimensioned, since they only have to cut through the mostly soft Lebensmitteiband, but not the relatively tough and robust, because tensile strong carrier foils paths.
- gaplessly arranged next to one another is meant an arrangement of the carrier webs in which passage of food mass between the adjacent carrier film webs is prevented, even if, strictly speaking, a very small gap were present from about 50 to 150, in particular about 100 mm, in the order of magnitude of the widths of corresponding cheese slices are.
- the product strips are ultimately separated from each other by moving the carrier film webs apart and can be supplied for further processing.
- the product strips can be cut into individual slices by cross-cutting and stacked in stacks.
- adjacent carrier film webs overlap transversely to the transport direction. This can ensure that a lower region of a carrier film web is not wetted with the food product. After separation, thus, a corresponding supernatant to carrier film web, which is free of food mass, in particular, if the carrier film web is later used as a cutting disc when stacking several food slices, then a kind of food-free handle remains, with the help of the individual discs can be touched.
- a lower region of a carrier sheet web designates such a region of a carrier film web, which does not come into contact with the food belt, since between this area and the food band of the overlapping part of the adjacent carrier film web is arranged.
- an overlying area refers to such a portion of a carrier film web which may interfere with the food center belt, since that area is not covered by the overlapping portion of the adjacent carrier film web. Rather, the overhead area can turn an underlying area of Cover adjacent carrier film web.
- the supernatant may preferably be at least 4 mm or a maximum of 20 mm, the supernatant being able to orientate itself entirely on the dimensions of the handles for the separating blade.
- the lines of intersection between two adjacent foodstuffs produced in the foodstuff belt by the cutting means are each aligned flush with an uppermost longitudinal edge of a carrier film web.
- a lower longitudinal edge of a carrier film web need not be aligned with a cut edge.
- Parts of the carrier film web preferably remain in contact with the produced food product, in particular a cheese slice, as a separating sheet, and are packaged together with the wafer. Further cutting operations, in particular cross-cutting, can follow the process according to the invention.
- a Hiffsfolie is at least partially disposed between a second cooling belt and the food belt, wherein the auxiliary film moves together with the food band in the transport direction.
- the auxiliary film is intended to prevent sticking of the foodstuff band to the second cooling belt.
- different films with different adhesion values are used.
- the films are selected such that a first adhesion value between the carrier film web and the food web is greater than a second adhesion value between the millet film and food web.
- the setting of the adhesion values can be made by the choice of material or selection of the surface properties of the films.
- the auxiliary film wrapped around the second cooling belt wherein the second Hirfsfolie is fixedly connected to a front lying in the transport direction transverse edge with the second cooling belt, for example, is glued.
- the length of the auxiliary foil is greater than the circumference of the second cooling belt.
- the second cooling belt is moved in the transport direction, whereby the auxiliary film winds around the second cooling belt until it finally completely is wound up. Since the auxiliary film is longer than the circumference of the second cooling belt, the second cooling belt is wrapped at least once without gaps. As a result, a very simple method for applying and replacing such an auxiliary film is proposed on a cooling belt.
- the auxiliary film läset thus like a train pull behind the cooling belt and will align itself on the cooling belt.
- adhesion between the cooling belt and auxiliary film is quite low, a kind of floating storage results on the cooling belt. Wrinkles of the auxiliary film can be avoided or can solve themselves at least independently.
- the auxiliary film can remain on the second cooling belt for a certain period of time, in particular a few days, and then be replaced by a new auxiliary film.
- a release agent in particular e.g. a soybean oil or lecitin oil is introduced.
- the auxiliary film preferably has a width which is at least as broad, in particular wider, than the sum of the carrier films, if appropriate minus the supernatants, and may be e.g. have approximately 3 to 5 times the width of the carrier film, if appropriate minus the sum of the supernatants, thus e.g. in about 450 mm.
- the auxiliary film is preferably provided on the side facing the food band with a food-repellent, in particular cheese-repellent, layer.
- the carrier film webs preferably do not have such a layer.
- the auxiliary film is preferably separated from the food band before the food band is cut into food strips. The cutting is then preferably without the auxiliary film.
- the use of the auxiliary film is not necessarily coupled to the design of the carrier film arrangement described above with a plurality of juxtaposed carrying rolf railways. Rather, this use together with the features of the preamble of claim 1 also represent a separate invention.
- An increase in the adhesion between the carrier film web and the cooling belt can be carried out by a corona treatment on that surface of the carrier film web which is associated with the cooling belt in contact.
- polypropylene is suitable as a material for both the carrier film webs and for the auxiliary film.
- a release agent in particular a release oil is introduced.
- the homogeneity of the surface of the food product, which is covered by the auxiliary film can be improved since stresses between the auxiliary film and food band are better compensated by the buoyancy of the auxiliary film on the second cooling belt. Wrinkling of the second auxiliary film is avoided. This applies in particular to auxiliary films which wrap around the second cooling belt in an annular manner.
- the invention further relates to a device for processing a flowable food mass, in particular a spreadable cheese or processed cheese, which can perform a method of the preceding claims.
- the food product is processed into a food band of defined strength.
- the device comprises the following units. At least two vertically arranged, in particular metallic, cooling belts, a feed for introducing the food product in a flowable state into a gap formed between the twodebändem Between the first cooling belt and the food belt, a carrier film assembly is provided, wherein the food belt together with the carrier film assembly in a transport direction can be moved. Furthermore, cutting means are provided for cutting the food belt on the carrier film arrangement in parallel to the transport direction extending food strip.
- the carrier film arrangement comprises a plurality of carrier film webs arranged in a gapless manner next to one another in the transport direction, in particular partially overlapping.
- the cutting means are aligned such that strips formed by the cutting means between two adjacent product strips are aligned to the upper longitudinal edges of the carrier film webs.
- the device comprises guide means, in particular deflection rollers, by means of which the carrier foil webs arranged next to one another can be separated from one another.
- the guide means are downstream of the cutting means in the transport direction. In other words, first the food band is cut into food strips, then the carrier foil web is separated from each other by the guide means
- Very creamy and / or sticky types of cheeses may, in particular, be designated as having one or more of the following parameters:
- the hardness (“hardness", maximum force during the first deformation) is less than 500g, especially less than 300g, especially about 244g
- conventional processed cheese may have a hardness of about 1146g.
- the adhesiveness (work required to overcome attractive forces between the processed cheese and the contact surface) is less than -160 g * sec, in particular less than -180 g * sec, in particular about -184 g * sec Schmetzkasesorten can have a tackiness of about -154 g * sec.
- the elasticity (“springiness", recovery rate of a deformed cheese sample in the initial state before deformation) is approximately 0.92, which is approximately in line with the elasticity of conventional types of melted cheese.
- the cohesiveness (minimum force during the first deformation of a cheese sample) is about 0.74, which is roughly in line with the elasticity of conventional processed cheeses.
- the rubberiness (energy required to dissolve a cheese sample and bring it into a swallowable state) is less than 400g, especially less than 200g, more preferably about 181g
- conventional blackcurrant cheeses may have a gum of about 842g.
- the chewiness is less than 400g, more preferably less than 200g, more preferably about 167g
- conventional processed cheese may have a gum of about 784g.
- Figure 1 shows schematically the settlement of a Stromal Sea
- FIG. 2 schematically shows the development of the carrier film arrangement according to FIG. 1 with food mass applied thereto;
- FIG. 3 shows the life center disks with a separator sheet processed and stacked according to FIG. 2;
- FIG. 4 shows a device according to the invention in a perspective view
- FIG. 5 is a perspective view of a detail of the device according to FIG. 4 in the region of the supply nozzle;
- Figure 6 shows the device of Figure 4 without cooling belts and partly without
- FIG. 7 shows the second cooling belt with auxiliary foil applied thereon
- FIG. 1 shows the development of a carrier film arrangement 21 during the method according to the invention.
- the carrier film arrangement 21 comprises three carrier film webs 23 ( 23 2 , 23s) which are arranged next to one another without a gap, whereby two adjacent carrier film webs 23 each overlap one overhang 17 and lie on top of each other in the area of the supernatant 17.
- the carrier film webs 23 are only partially shown, in an upper region, which is not shown, close to film rolls 16 of a film roll arrangement 15, one of the carrier film webs 23 for carrying out the method be settled.
- the carrier film webs 23 are then unwound in the transport direction T and pass into a deflection region C (FIG. 2) in which deflection rollers or the like are provided with the aid of which the carrier film webs 23 can be separated from one another.
- the side-by-side carrier film webs can also be fed to a common cross-cutting device.
- the individual carrier film webs 23 are applied to a first cooling belt, not shown, which will be explained below.
- FIG. 2 shows the carrier film arrangement 21 according to FIG. 1, with food mass in the form of processed cheese now being applied to the carrier film arrangement 21.
- the processed cheese initially forms in Section A a processed cheese strip 10, which in liquid form or at least in viscous form on the Carrier film web 23 is applied.
- the processed cheese strip 10 extends seamlessly over the three carrier foil webs 23 and is moved together with the carrier film webs 23 in the transport direction T.
- cutting rollers 6 (FIG. 6) set and cut the processed cheese strip 10 into individual melted cheese strips 13 1 , 13 2 , 13 3 .
- an automatic Foiienkantenerkennung be provided in particular with an optical sensor, detects the location of the upper longitudinal edges 25 of the film web cutting the cutting means 6 cut by the cutting rollers 6 while cutting lines 14 are exactly aligned with the overhead longitudinal edges 25 of the carrier film webs but only the processed cheese strip 10, but not the carrier film webs 23.
- pulleys 22 ( Figure 6) are provided, through which the carrier film webs 23 are separated from each other.
- the first and third carrier film webs 23i and 23s are moved outward, while the second carrier film web 23 2 is just continued in the middle.
- the separation can also be done in other directions.
- the separation of adjacent webs can also take place only after a cross-snow process.
- the carrier film webs 23 are then still in contact with the processed cheese strip 13 lying thereon.
- the supernatant 17, which results from the overlapping arrangement of the carrier film webs 23 after separation is now exposed and forms a melt-cheese-free section which is suitable as a handle.
- the processed cheese slices 13 are then cross-cut in melted cheese slices 4.
- the sliced cheese slices 4 can then be stacked on top of each other, as shown in FIG. It can be seen that the supernatant 17 protrudes slightly beyond the stack 7 of the cheese slices 4 and thereby offers a possibility for gripping individual slices. By selecting the size of the supernatant 17 so that the handle size can be defined on the Trennblättem 8.
- FIGS. 4 to 6 will be described together below.
- the apparatus for carrying out the claimed method is shown on which the carrier foil assembly 21 according to Figures 1 and 2 is used.
- FIG. 8 some components of the device are not shown, so that for the most part the course of the processed cheese strip 10 is shown.
- the device comprises a first metallic cooling belt 11, a second metallic cooling belt 12 and a third Metallic cooling belt 18, between which the processed cheese strip 10 from a feed nozzle 2 to the cutting rollers 6.
- a liquid cheese melt 1 is introduced into a gap space 3, which is provided between the first metallic cooling belt 11 and the second metallic cooling belt 12.
- the strength of the resulting processed cheese strip 10 is adjusted.
- the distance between the cooling belts can be defined defined by deflecting rollers, not shown, at the upper and lower regions of the cooling belts.
- the first metallic cooling belt 11 is partially covered by a carrier film assembly 21, which is arranged substantially completely between the processed cheese strip 10 and the first metallic cooling belt 11.
- Several film rolls 16 located upstream of the feed pipe provide the individual carrier film webs 23 which form the carrier web assembly 21.
- the film rolls 16 are viewed one behind the other in the transport direction T with roll axes extending transversely to the transport direction T, but overlap transversely to the transport direction T, so that the unfolded carrier film webs 23 likewise overlap, as already illustrated in FIGS. 1 and 2.
- the carrier film webs 23 are now moved together with the metallic cooling belts 11, 12 in the transport direction T, taking viscous cheese melt 1 which is then processed into the processed cheese strip 10.
- the carrier film webs 23 always remain in abutment with the processed cheese strip 10 and then also wrap together with the processed cheese strip 10 the second metallic cooling belt 12 and the third metallic cooling belt 18.
- the processed cheese strip 10 can later read from the second metallic cooling belt 12 is between the second metallic cooling belt 12 and the processed cheese strip 10, an auxiliary film 24 is arranged.
- the auxiliary film 24 has a relatively low adhesion value to the processed cheese strip 10 and therefore easily separates from the processed cheese strip 10.
- the carrier film webs 23 have a higher adhesion value than the auxiliary film 24 relative to the processed cheese strip 10, so that the processed cheese strip 10 adheres better to the carrier film web 23 than to the auxiliary film 24.
- the auxiliary film 24 is detached from the processed cheese strip 10 while the processed cheese strip 10 continues to remain on the carrier film webs 23 and is guided in the direction of the cutting rollers 6.
- the auxiliary foil 24 envelops the second metallic cooling belt 12 in a ring shape, so that the auxiliary foil 24 together with the second metallic cooling belt 12 makes a joint rotational movement.
- the carrier film webs 23 are formed as a kind of endless film, which is of a relatively large Are unwound film roll and then leave the assembly together with the processed cheese as a release sheet.
- the cutting rollers 6 cut cutting lines 14 in the processed cheese strip 10, so that individual melted cheese strips 13 arise, as already stated with respect to Figure 2.
- a total of five melted cheese strips arranged parallel to one another are produced which rest on corresponding five carrier film webs 23 arranged next to one another.
- the absolute number of cherries may vary, but it must be ensured that not less sliced cheese strips are always to be cut than carrier sheets are present.
- Each Schmelzkasestsammlung should be assigned to exactly one Shinggenbahn.
- the deflection rollers 22 Downstream of the cutting rollers 6 are the deflection rollers 22. Based on the deflection rollers 22, the melted cheese strips 13 can be directed in different directions, so that a separation of the melted strip 13 takes place. Again, the melted strip of cheese 13 is still on the carrier film webs 23 on.
- a scraper 9 is provided, which contributes to the fact that the auxiliary film 24 always gets smoothly in the region of the supply nozzle 2.
- a release agent 5, in particular a separating oil, is applied to the auxiliary film 24, namely to the side which comes into contact with the processed cheese strip 10.
- the scraper 9 can furthermore be used to remove serve unnecessary release oil or for uniform distribution of the release oil 5 on the auxiliary film 24.
- a release agent is applied to the other side of the auxiliary foil 24, namely the device which comes into contact with the second metallic cooling belt 12, which permits automatic alignment of the auxiliary foil 24 on the metallic cooling belt 12. Wrinkling of the auxiliary film 24 can thus be prevented.
- FIG. 7 illustrates the arrangement of the auxiliary film web 24 on the second metallic cooling belt 12.
- the auxiliary film web 24 is wound onto the second metallic cooling belt 12.
- a transverse edge 27 of the auxiliary film web 24 arranged at the front in the transport direction is fastened to the second metallic cooling belt by means of a bond 19.
- the bond can be formed by an adhesive tape. If the second metallic cooling belt 12 is now moved in the transport direction, it pulls the Hilfst lienbahn 24 like a train behind her. A fixation of the transverse direction in the transport direction T transverse edge 28 is therefore not required.
- the auxiliary lienbahn 24 has in the longitudinal direction to a length which is greater than the circumference of the second metallic cooling belt 12.
- An overhang 20 overlaps the bond 1 ⁇ and in the transport direction T front transverse edge 27 of HiKsfolienbahn 24. Inrum the entire second metallic Cooling tape 12 at least once wrapped by the HiHsfolienbahn 24 gapless.
- the statements made with regard to the exemplary embodiment may also apply to other types of food and are not restricted to processed cheese.
- the cooling belts do not necessarily have to be metallic.
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- Life Sciences & Earth Sciences (AREA)
- Animal Husbandry (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
Description
Claims
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NZ627350A NZ627350A (en) | 2012-02-01 | 2013-02-01 | Method for processing a pourable food substance |
JP2014555217A JP5898343B2 (ja) | 2012-02-01 | 2013-02-01 | 流動性食品材料を加工するための方法 |
US14/375,707 US10085412B2 (en) | 2012-02-01 | 2013-02-01 | Method for processing a pourable food substance |
CA2863438A CA2863438C (en) | 2012-02-01 | 2013-02-01 | A method for processing a flowable food mass |
CH01076/14A CH707807B1 (de) | 2012-02-01 | 2013-02-01 | Verfahren zum Verarbeiten einer fliessfähigen Lebensmittelmasse. |
US16/124,694 US11690349B2 (en) | 2012-02-01 | 2018-09-07 | System and kit for processing a flowable food mass |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102012001832.0 | 2012-02-01 | ||
DE102012001832A DE102012001832B4 (de) | 2012-02-01 | 2012-02-01 | Verfahren zum Verarbeiten einer fließfähigen Lebensmittelmasse |
Related Child Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US14/375,707 A-371-Of-International US10085412B2 (en) | 2012-02-01 | 2013-02-01 | Method for processing a pourable food substance |
US16/124,694 Division US11690349B2 (en) | 2012-02-01 | 2018-09-07 | System and kit for processing a flowable food mass |
Publications (1)
Publication Number | Publication Date |
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WO2013113868A1 true WO2013113868A1 (de) | 2013-08-08 |
Family
ID=47678775
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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PCT/EP2013/052022 WO2013113868A1 (de) | 2012-02-01 | 2013-02-01 | VERFAHREN ZUM VERARBEITEN EINER FLIEßFÄHIGEN LEBENSMITTELMASSE |
Country Status (8)
Country | Link |
---|---|
US (2) | US10085412B2 (de) |
JP (1) | JP5898343B2 (de) |
AR (1) | AR089854A1 (de) |
CA (1) | CA2863438C (de) |
CH (1) | CH707807B1 (de) |
DE (1) | DE102012001832B4 (de) |
NZ (1) | NZ627350A (de) |
WO (1) | WO2013113868A1 (de) |
Cited By (1)
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CN109419027A (zh) * | 2017-09-04 | 2019-03-05 | 苏州必源环保工程有限公司 | 一种全自动面筋卷缠绕机加工方法 |
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US9049836B2 (en) * | 2012-03-30 | 2015-06-09 | Daniel R Lindgren | Cheese forming apparatus and method |
US20180027837A1 (en) * | 2016-07-29 | 2018-02-01 | Leprino Foods Company | Methods and systems of making cheese forms |
CN113830603B (zh) * | 2021-09-22 | 2024-04-05 | 铜陵市超越电子有限公司 | 电容器金属化薄膜精密分切装置 |
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ITMI20071497A1 (it) * | 2007-07-25 | 2009-01-26 | Omet Srl | Dispositivo svolgitore non-stop ad ingombro limitato per bobine di materiale nastriforme |
DE102008061330A1 (de) * | 2008-12-11 | 2010-06-17 | Hochland Natec Gmbh | Schneiden von Stücken aus einer Käsemasse |
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DE102010007984B4 (de) * | 2010-02-15 | 2012-01-26 | Hochland Ag | Form- und Kühlvorrichtung für eine fließfähige, aufgeschmolzene Lebensmittelmasse |
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2012
- 2012-02-01 DE DE102012001832A patent/DE102012001832B4/de active Active
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2013
- 2013-01-30 AR ARP130100283A patent/AR089854A1/es active IP Right Grant
- 2013-02-01 NZ NZ627350A patent/NZ627350A/en unknown
- 2013-02-01 CA CA2863438A patent/CA2863438C/en active Active
- 2013-02-01 WO PCT/EP2013/052022 patent/WO2013113868A1/de active Application Filing
- 2013-02-01 CH CH01076/14A patent/CH707807B1/de unknown
- 2013-02-01 JP JP2014555217A patent/JP5898343B2/ja active Active
- 2013-02-01 US US14/375,707 patent/US10085412B2/en active Active
-
2018
- 2018-09-07 US US16/124,694 patent/US11690349B2/en active Active
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WO2005000012A1 (de) * | 2003-06-26 | 2005-01-06 | Natec Reich, Summer Gmbh & Co. Kg | Form- und kühlvorrichtung |
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CN109419027A (zh) * | 2017-09-04 | 2019-03-05 | 苏州必源环保工程有限公司 | 一种全自动面筋卷缠绕机加工方法 |
Also Published As
Publication number | Publication date |
---|---|
DE102012001832B4 (de) | 2013-08-08 |
NZ627350A (en) | 2015-07-31 |
CH707807B1 (de) | 2017-09-29 |
CA2863438C (en) | 2016-12-20 |
JP5898343B2 (ja) | 2016-04-06 |
DE102012001832A1 (de) | 2013-08-01 |
US10085412B2 (en) | 2018-10-02 |
US20190000032A1 (en) | 2019-01-03 |
US20140377430A1 (en) | 2014-12-25 |
AR089854A1 (es) | 2014-09-24 |
JP2015505466A (ja) | 2015-02-23 |
US11690349B2 (en) | 2023-07-04 |
CA2863438A1 (en) | 2013-08-08 |
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