Abrégé

A cutting apparatus for producing shreds from a food ribbon. The cutting apparatus includes a first motor unit, a guide track which is driven in a direction of rotation by the first motor unit, and a first knife portion and a second knife portion each of which are arranged on an outer side of the guide track. The first knife portion has a first blade structure with first elevations and first depressions. The second knife portion has a second blade structure with second elevations and second depressions. The second knife portion is arranged offset to the first knife portion. The second knife portion is arranged offset transversely to the direction of rotation so that at least one of the first elevations virtually engages in at least one of the second depressions and at least one of the second elevations virtually engages in at least one of the first depressions.

Classes IPC  ?

• B26D 3/24 - Coupe d'une pièce caractérisée par la nature de la coupeAppareillage à cet effet pour obtenir des segments autres que des tranches, p. ex. coupe de tartes
• B26D 1/00 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet
• B26D 1/14 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant se déplaçant autour d'un axe avec un élément circulaire, p. ex. un disque

Produits et services

Mechanical equipment for making a pasta filata cheese product, namely mozzarella cheese.

Produits et services

Mechanical equipment for making a pasta filata cheese product, namely mozzarella cheese.

Produits et services

Mechanical equipment for making a pasta filata cheese product, namely mozzarella cheese.

Produits et services

Mechanical equipment for making a pasta filata cheese product, namely mozzarella cheese.

Abrégé

The invention relates to a method for producing a vegan mozzarella substitute food product having a fibrous texture, wherein a mixture is prepared from ingredients comprising water, at least one hydrocolloid, at least one anionic polysaccharide, and a plant-based raw material, and is heated, in particular to a temperature in a temperature range of between 70°C and 110°C, wherein the mixture, after being heated, is formed into shaped bodies in a shaping device, wherein, according to the invention, crushed kernels, in particular almonds, and/or nuts, in particular in the form of a paste or flour, are used as the plant-based raw material, and the preferably spherical shaped bodies that are in the form of gel bodies are hardened when placed in direct contact with water, in particular in a water bath. The invention also relates to a mozzarella substitute food product having a fibrous texture and to a system comprising such a product.

Classes IPC  ?

• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
• A01J 25/12 - Façonnage du fromage

Produits et services

Mechanical equipment for making a pasta filata cheese product, namely mozzarella cheese.

Produits et services

Mechanical equipment for making a pasta filata cheese product, namely mozzarella cheese.

Abrégé

The present invention relates to techniques for producing a sealing seam which air-tightly joins together two film sides, in particular two film sides of a film in the formation of a film tube (3), comprising the following steps: · carrying out a pre-sealing process, wherein at least one of the two film sides is heated in a pre-sealing process and wherein, in the heated state of the at least one film side, both film sides are brought into contact with one another, wherein a pre-sealing seam (32) is formed which joins the two film sides together; · carrying out a final sealing process, wherein the pre-sealing seam (32) is supplied at a transport speed to a pressing means (52), wherein, in terms of the process, the pressing means (52) is arranged downstream of the pre-sealing process, in particular as close as structurally possible, and wherein the pressing means (52) applies force to at least one of the two film sides along the pre-sealing seam (32) substantially perpendicularly to the transport direction (25), as a result of which the pre-sealing seam (32) is made into a final sealing seam (54) which is substantially impermeable to air.

Classes IPC  ?

• B29C 65/10 - Assemblage d'éléments préformésAppareils à cet effet par chauffage, avec ou sans pressage avec des gaz chauds
• B65B 9/20 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans des bandes tubulaires préformées ou dans des bandes en forme de tubes autour des tuyères de remplissage, p. ex. des bandes tubulaires extrudées les bandes étant mises en forme de tube sur place autour des tuyères de remplissage
• B65B 51/20 - Application ou production de chaleur ou de pression ou les deux à la fois par pression de fluide appliquée directement sur les plis ou sur les surfaces opposées, p. ex. en utilisant des jets d'air chaud
• B65B 51/26 - Dispositifs spécialement adaptés pour faire des coutures transversales ou longitudinales dans les bandes ou les tubes
• B29K 23/00 - Utilisation de polyalcènes comme matière de moulage
• B29K 67/00 - Utilisation de polyesters comme matière de moulage

Produits et services

Cheese, Especially white cheese, Mozzarella; Cheese substitutes, Especially White cheese substitutes, Based on plants; Milk products; Cheese for heating; Cheese coated in breadcrumbs; Cheese ready-meals; Prepared meals based on vegetables and/or cereals and/or pulses and/or nuts and/or seeds; Edible fats; Edible oils, in particular olive oil; Fruits, vegetables and herbs preserved in edible oil, especially tomatoes, Olives and garlic; Fresh salads, All the aforesaid goods included in class 29; Spreads made using cheese, in particular white cheese, mozzarella, plant-based food spread, Cheese preparations containing non-milk ingredients; Plant-based dairy substitutes; Substitutes for milk products based on vegetable fats and/or vegetable proteins; Substitutes for milk products based on vegetables and/or cereals and/or pulses and/or nuts and/or seeds; Milk substitutes, Especially The aforesaid diary products, made using recombinant proteins. Ready-meals, mainly consisting of cereals, with or without breadcrumbs; Ready-meals, mainly consisting of pasta; Prepared meals made from pastry dough, bread dough and other types of dough with added vegetables, edible oils, in particular olive oil, included in class 30; Salad dressings; Cereal preparations, bread, pastries, cereal-based or pastry-based snacks, with or without added feta cheese.

Produits et services

Cheese, Especially white cheese, Mozzarella; Cheese substitutes, Especially White cheese substitutes, Based on plants; Milk products; Cheese for heating; Cheese coated in breadcrumbs; Cheese ready-meals; Prepared meals based on vegetables and/or cereals and/or pulses and/or nuts and/or seeds; Edible fats; Edible oils, in particular olive oil; Fruits, vegetables and herbs preserved in edible oil, especially tomatoes, Olives and garlic; Fresh salads, All of the aforesaid goods included in class 29; Spreads made using cheese, in particular white cheese, mozzarella, plant-based food spread, Cheese preparations containing non-milk ingredients; Plant-based dairy substitutes; Substitutes for milk products based on vegetable fats and/or vegetable proteins; Substitutes for milk products based on vegetables and/or cereals and/or pulses and/or nuts and/or seeds; Milk substitutes, Especially The aforesaid diary products, made using recombinant proteins. Ready-meals, mainly consisting of cereals, with or without breadcrumbs; Ready-meals, mainly consisting of pasta; Prepared meals made from pastry dough, bread dough and other types of dough with added vegetables, edible oils, in particular olive oil, included in class 30; Salad dressings; Cereal preparations, bread, pastries, cereal-based or pastry-based snacks, with or without added feta cheese.

Produits et services

Cheese, Especially white cheese, Mozzarella; Cheese substitutes, Especially White cheese substitutes, Based on plants; Milk products; Cheese for heating; Cheese coated in breadcrumbs; Cheese ready-meals; Prepared meals based on vegetables and/or cereals and/or pulses and/or nuts and/or seeds; Edible fats; Edible oils, in particular olive oil; Fruits, vegetables and herbs preserved in edible oil, especially tomatoes, Olives and garlic; Fresh salads, All the aforesaid goods included in class 29; Spreads made using cheese, in particular white cheese, mozzarella, plant-based food spread, Cheese preparations containing non-milk ingredients; Plant-based dairy substitutes; Substitutes for milk products based on vegetable fats and/or vegetable proteins; Substitutes for milk products based on vegetables and/or cereals and/or pulses and/or nuts and/or seeds; Milk substitutes, Especially The aforesaid diary products, made using recombinant proteins. Ready-meals, mainly consisting of cereals, with or without breadcrumbs; Ready-meals, mainly consisting of pasta; Prepared meals made from pastry dough, bread dough and other types of dough with added vegetables, edible oils, in particular olive oil, All the aforesaid goods (included in class 30); Salad dressings; Cereal preparations, bread, pastries, cereal-based or pastry-based snacks, with or without added feta cheese.

Produits et services

vegan cheeses, vegan cream cheese, vegan sour cream, vegan yogurt, vegan refrigerated dips, vegan refrigerated fat-based spreads for bread, for baking and for cooking vegan refrigerated fruit-based spreads for bread, for baking and for cooking; vegan refrigerated legume-based spreads for bread, for baking and for cooking; vegan refrigerated vegetable-based spreads for bread, for baking and for cooking; vegan refrigerated nut-based spreads for bread, for baking and for cooking; vegan refrigerated seed-based spreads for bread, for baking and for cooking; plant-based cheeses, plant-based cream cheese, plant-based sour cream, plant-based yogurt, plant-based refrigerated dips, fruit-based refrigerated spreads for bread, for baking and for cooking; vegetable-based refrigerated spreads for bread, for baking and for cooking; nut-based refrigerated spreads for bread, for baking and for cooking; seed-based refrigerated spreads for bread, for baking and for cooking; all of the aforementioned goods also produced using recombinant proteins and recombinant dairy proteins vegan pasta sauces, vegan salad dressings, vegan refrigerated desserts, namely, cakes, pies, puddings, desserts made from frozen yoghurt with or without fruit additives, refrigerated flavored and sweetened gelatins, refrigerated flavored gelatins, refrigerated sweetened gelatins; vegan ice cream; plant-based pasta sauces, plant-based salad dressings, plant-based refrigerated desserts, namely, cakes, pies, puddings, desserts made from frozen yoghurt with or without fruit additives, refrigerated flavored and sweetened gelatins, refrigerated flavored gelatins, refrigerated sweetened gelatins, and plant-based ice cream; vegan pasta sauces, vegan salad dressings, vegan refrigerated desserts, namely, cakes, pies, puddings, desserts made from frozen yoghurt with or without fruit additives, refrigerated flavored and sweetened gelatins, refrigerated flavored gelatins, refrigerated sweetened gelatins, and vegan ice cream, all produced using recombinant proteins; vegan refrigerated cereal-based spreads for bread, for baking and for cooking; cereal-based refrigerated spreads for bread, for baking and for cooking; all of the aforementioned goods also produced using recombinant proteins and recombinant dairy proteins

Produits et services

vegan cheeses, vegan cream cheese, vegan sour cream, vegan yogurt, vegan refrigerated dips, vegan refrigerated fat-based spreads for bread, for baking and for cooking vegan refrigerated fruit-based spreads for bread, for baking and for cooking; vegan refrigerated legume-based spreads for bread, for baking and for cooking; vegan refrigerated vegetable-based spreads for bread, for baking and for cooking; vegan refrigerated nut-based spreads for bread, for baking and for cooking; vegan refrigerated seed-based spreads for bread, for baking and for cooking; plant-based cheeses, plant-based cream cheese, plant-based sour cream, plant-based yogurt, plant-based refrigerated dips, fruit-based refrigerated spreads for bread, for baking and for cooking; vegetable-based refrigerated spreads for bread, for baking and for cooking; nut-based refrigerated spreads for bread, for baking and for cooking; seed-based refrigerated spreads for bread, for baking and for cooking; all of the aforementioned goods also produced using recombinant proteins and recombinant dairy proteins vegan pasta sauces, vegan salad dressings, vegan refrigerated desserts, namely, cakes, pies, puddings, desserts made from frozen yoghurt with or without fruit additives, refrigerated flavored and sweetened gelatins, refrigerated flavored gelatins, refrigerated sweetened gelatins; vegan ice cream; plant-based pasta sauces, plant-based salad dressings, plant-based refrigerated desserts, namely, cakes, pies, puddings, desserts made from frozen yoghurt with or without fruit additives, refrigerated flavored and sweetened gelatins, refrigerated flavored gelatins, refrigerated sweetened gelatins, and plant-based ice cream; vegan pasta sauces, vegan salad dressings, vegan refrigerated desserts, namely, cakes, pies, puddings, desserts made from frozen yoghurt with or without fruit additives, refrigerated flavored and sweetened gelatins, refrigerated flavored gelatins, refrigerated sweetened gelatins, and vegan ice cream, all produced using recombinant proteins; vegan refrigerated cereal-based spreads for bread, for baking and for cooking; cereal-based refrigerated spreads for bread, for baking and for cooking; all of the aforementioned goods also produced using recombinant proteins and recombinant dairy proteins

Abrégé

A method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10° C., and a corresponding food product, wherein the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, with a particle size distribution, measured in distilled water, with an average particle diameter x50,3<100 μm, preferably between 10 and 40 μm, and with at least one peak, in particular a global maximum, at a particle diameter x3>10 μm, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3<10 μm in relation to the non-macerated state.

Classes IPC  ?

• A23L 25/00 - Aliments contenant principalement des noix ou des grainesLeur préparation ou leur traitement
• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone

Produits et services

Milk; milk products, in particular cheese, cheese preparations, cheese products, yoghurt (including fruit yoghurt), yoghurt products, quark (including containing fruits or spices); mixed milk beverages (milk predominating); mixed milk products, milk predominating; butter; whey products, included in this class; mixed whey products, included in this class; desserts based on milk and milk products, in particular desserts made from yoghurt, quark and cream; dairy substitutes based on vegetable fats, in particular for all the aforesaid dairy products (other than milk); milk products, especially the aforesaid diary products, made using recombinant proteins. Whey beverages; whey beverages, made using recombinant proteins. Retail and wholesale services in relation to: milks, milk products, especially, cheese, cheese preparations, cheese products, yoghurt [including fruit yoghurt], yoghurt products, quark [including containing fruits or spices]; retail and wholesale services in relation to: mixed milk beverages, milk predominating, mixed milk products, milk predominating, butter, whey products, mixed whey products, dairy puddings and desserts based on milk products, especially desserts of yoghurt, quark and cream; retail and wholesale services in relation to: dairy substitutes, especially, cheese substitutes, cheese preparations, cheese products, yoghurt [including fruit yoghurt], yoghurt products, quark [including containing fruits or spices] based on vegetable fats; retail and wholesale services in relation to: dairy substitutes, especially, substitutes for the aforesaid dairy products: mixed milk beverages, milk predominating, mixed milk products, milk predominating, butter, whey products, mixed whey products, dairy puddings and desserts based on milk products, especially desserts of yoghurt, quark and cream; retail and wholesale services in relation to: milks and milk products, especially, cheese preparations, cheese products, yoghurt [including fruit yoghurt], yoghurt products, quark [including containing fruits or spices], mixed milk beverages, milk predominating, mixed milk products, milk predominating; retail and wholesale services in relation to: milks and milk products, especially, butter, whey products, mixed whey products, dairy puddings and desserts based on milk products, especially desserts of yoghurt, quark and cream, the aforesaid goods being produced with the use of recombinant proteins; retail and wholesale services in relation to: whey beverages; retailing and wholesaling relating to the following goods: whey beverages, made using recombinant proteins.

Abrégé

An apparatus for cutting a ribbon of food into strips. The apparatus includes a cutting apparatus toward which the ribbon of food is moved at a transport speed in a transport direction which has a grooved shaft and a cutting shaft. The grooved shaft has grooves which encircle the grooved shaft in the transport direction. The grooved shaft takes over the ribbon of food. The cutting shaft has cutting knives which encircle the cutting shaft in the transport direction. The cutting shaft is arranged opposite to the grooved shaft. The ribbon of food is guided between the cutting shaft and the grooved shaft. One respective cutting knife engages slightly into one respective groove disposed opposite thereto to cut the ribbon of food into the strips. The cutting shaft has a length of at least 600 mm. The grooved shaft has a length of at least 600 mm.

Classes IPC  ?

• A01J 27/04 - Râpage ou refonte du fromage
• B26D 1/36 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant se déplaçant autour d'un axe avec un élément coupant non circulaire se déplaçant autour d'un axe parallèle à la ligne de coupe et tournant sans arrêt dans le même sens pendant la coupe, p. ex. monté sur un cylindre rotatif
• B26D 1/40 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant se déplaçant autour d'un axe avec un élément coupant non circulaire se déplaçant autour d'un axe parallèle à la ligne de coupe et coopérant avec un organe rotatif

Abrégé

The invention relates to a production plant for producing a dairy-free, in particular vegan, firm feta cheese substitute food product (5), comprising a mixing device (2), a heating device, a forming device (3), a mould and a cooling device. The invention also relates to an operating method for such a production plant.

Classes IPC  ?

• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
• A01J 25/12 - Façonnage du fromage
• A01J 27/04 - Râpage ou refonte du fromage

Abrégé

A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: a) providing partially de-oiled almond flour having between 5 and 20% by weight fat and between 43 and 57% by weight protein, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour being between 1 and 40% by weight and of water being between 60 and 99% by weight, d) heating the liquid mixture to a temperature between 72 ° C. and 138 ° C. and obtaining a heated liquid, e) high-pressure homogenizing the heated liquid in a hot high-pressure homogenization step and obtaining a heated hot high-pressure homogenized liquid, f) cooling the heated hot high-pressure homogenized liquid.

Classes IPC  ?

• A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
• A23C 11/06 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant des protéines d'origine non laitière
• A23C 20/00 - Succédanés du fromage
• A23L 2/38 - Autres boissons non alcoolisées
• A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines

Produits et services

Milk; Milk products, in particular cheese, Cheese preparations, Cheese products, Yoghurt (including fruit yoghurt), Yoghurt products, Quark (including containing fruits or spices); Mixed milk beverages (milk predominating); Mixed milk products, milk predominating; Butter; Whey products, included in class 29; Mixed whey products, included in class 29; Desserts based on milk and milk products, in particular desserts made from yoghurt, quark and cream; Dairy substitutes based on vegetable fats, in particular for all the aforesaid dairy products (other than milk); Milk products, Especially The aforesaid diary products, made using recombinant proteins. Whey beverages; Whey beverages, made using recombinant proteins. Retail and wholesale services in relation to: Milks, Milk products, Especially, Cheese, Cheese preparations, Cheese products, yoghurt [including fruit yoghurt], yoghurt products, quark [including containing fruits or spices]; Retail and wholesale services in relation to: Mixed milk beverages, milk predominating, mixed milk products, milk predominating, Butter, Whey products, mixed whey products, Dairy puddings and desserts based on milk products, Especially Desserts of yoghurt, quark and cream; Retail and wholesale services in relation to: Dairy substitutes, Especially, Cheese substitutes, cheese preparations, cheese products, yoghurt [including fruit yoghurt], yoghurt products, quark [including containing fruits or spices] based on vegetable fats; Retail and wholesale services in relation to: Dairy substitutes, Especially, Substitutes for the aforesaid dairy products: Mixed milk beverages, milk predominating, mixed milk products, milk predominating, Butter, Whey products, mixed whey products, Dairy puddings and desserts based on milk products, Especially Desserts of yoghurt, quark and cream; Retail and wholesale services in relation to: Milks and Milk products, Especially, Cheese preparations, Cheese products, yoghurt [including fruit yoghurt], yoghurt products, quark [including containing fruits or spices], Mixed milk beverages, milk predominating, mixed milk products, milk predominating; Retail and wholesale services in relation to: Milks and Milk products, Especially, Butter, Whey products, mixed whey products, Dairy puddings and desserts based on milk products, Especially Desserts of yoghurt, quark and cream, The aforesaid goods being produced with the use of recombinant proteins; Retail and wholesale services in relation to: Whey beverages; Retailing and wholesaling relating to the following goods: whey beverages, made using recombinant proteins.

Abrégé

The invention relates to a method for producing a firm, in particular vegan, gel food body, preferably a gel food block, made of plant proteins, the method having the following steps: a) providing a composition consisting of or comprising an aqueous plant protein concentrate solution b) aggregating the composition in a pressure vessel (2) by heating the composition to a maximum temperature, then cooling the composition to a cool temperature below 100° C. and below the peak start temperature (7) c) performing the heating and cooling at a counterpressure in the pressure vessel (2), which counterpressure acts on the composition and is above normal atmospheric pressure, in such a way that the composition is prevented from boiling. The invention relates to a method for producing a firm, in particular vegan, gel food body, preferably a gel food block, made of plant proteins, the method having the following steps: a) providing a composition consisting of or comprising an aqueous plant protein concentrate solution b) aggregating the composition in a pressure vessel (2) by heating the composition to a maximum temperature, then cooling the composition to a cool temperature below 100° C. and below the peak start temperature (7) c) performing the heating and cooling at a counterpressure in the pressure vessel (2), which counterpressure acts on the composition and is above normal atmospheric pressure, in such a way that the composition is prevented from boiling. The invention also relates to a gel food body and to the use of an aggregator (1).

Classes IPC  ?

• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
• A23J 3/14 - Protéines végétales

Produits et services

Milk products, namely cheese (in particular cream cheese), and cheese preparations with ingredients other than milk; Spreads made using cheese and/or cheese preparations; Yoghurt; Curds; Buttermilk; Milk cream; Butter; Oils for food; Edible fats.

Produits et services

Cheese from France

Abrégé

The invention relates to a method for producing a cream-cheese-like, preferably vegan, food product with a strength measured at 10° C. by a texture testing machine, in which a round press plunger with a surface area of 1.27 cm2 and a speed of 2 mm/s is introduced into a sample, said strength coming from a value range between 0.2 N and 7.0 N, preferably between 0.5 N and 2.5 N, a dry mass weight proportion between 6% and 80% and a total fat weight proportion between 0.92% and 30%, comprising the following steps: producing a pumpable mass based on water and nuts and/or seeds, preferably almonds; and obtaining the food product from the pumpable mass. The invention is characterised in that the pumpable mass is produced by mixing a partially de-oiled flour made from the nuts and/or seeds, preferably almond flour, having a fat weight proportion between 5 and 20 wt. %, with the water and fat, in particular in the form of oil.

Classes IPC  ?

• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
• G01N 15/14 - Techniques de recherche optique, p. ex. cytométrie en flux

Abrégé

The present invention relates to an apparatus, a system and to a method for cutting a ribbon of food, in particular for longitudinally cutting a ribbon of cheese into strips, comprising: a longitudinal cutting apparatus (45) towards which the ribbon of food (50) is moved at a transport speed and in a transport direction, wherein the longitudinal cutting apparatus (45) comprises: a grooved shaft (1) having a grooved shaft axis (10) arranged transverse to the transport direction, wherein a plurality of grooves (5) run around the grooved shaft (1) in the transport direction of the ribbon of food (50), the grooved shaft (1) being designed to receive the approaching ribbon of food (50), a cutting shaft (20) having a cutting shaft axis (25) arranged transverse to the transport direction, wherein a plurality of cutting knives (30) run around the cutting shaft in the transport direction of the ribbon of food (50), the cutting shaft (20) being arranged opposite the grooved shaft (1) and the ribbon of food (50) being guided between the cutting shaft (20) and the grooved shaft (1), and wherein each cutting knife (30) engages slightly in an opposite groove (5) and the ribbon of food (50) is thus cut into strips along the transport direction.

Classes IPC  ?

• A01J 27/04 - Râpage ou refonte du fromage
• B26D 3/22 - Coupe d'une pièce caractérisée par la nature de la coupeAppareillage à cet effet pour obtenir des dés ou des éléments similaires à l'aide de couteaux rotatifs

Abrégé

A method for creating a three dimensional (3D) object from reactive components that form a thermoset product. In one embodiment, a method includes providing first and second reactive components that are effective to form the thermoset product. In one embodiment, the thermoset product includes a urethane and/or urea-containing polymer. In one embodiment, the first reactive component includes an isocyanate and the second reactive component includes a polyol having at least one terminal hydroxyl group, a polyamine having at least one amine that includes an isocyanate reactive hydrogen, or a combination of the polyol and the polyamine. In one embodiment, the first reactive component includes a prepolymer, and optionally the ratio of viscosity of the first and second reactive components is from 1:3 to 3:1. Also provided is a 3D object that includes a completely reacted thermoset product, and a thermoset system that includes a first and a second reactive component.

Classes IPC  ?

• B29C 64/336 - Alimentation de plusieurs matériaux
• B33Y 10/00 - Procédés de fabrication additive
• B33Y 80/00 - Produits obtenus par fabrication additive
• B29C 64/118 - Procédés de fabrication additive n’utilisant que des matériaux liquides ou visqueux, p. ex. dépôt d’un cordon continu de matériau visqueux utilisant un matériau filamentaire mis en fusion, p. ex. modélisation par dépôt de fil en fusion [FDM]
• B29C 67/24 - Techniques de façonnage non couvertes par les groupes , ou caractérisés par le choix de la matière
• B29C 64/321 - Alimentation
• B29C 64/106 - Procédés de fabrication additive n’utilisant que des matériaux liquides ou visqueux, p. ex. dépôt d’un cordon continu de matériau visqueux
• B29C 64/209 - TêtesBuses
• B29C 64/393 - Acquisition ou traitement de données pour la fabrication additive pour la commande ou la régulation de procédés de fabrication additive
• B33Y 70/10 - Composites de différents types de matériaux, p. ex. mélanges de céramiques et de polymères ou mélanges de métaux et de biomatériaux
• B29K 75/00 - Utilisation de polyurées ou de polyuréthanes comme matière de moulage
• B29K 105/00 - Présentation, forme ou état de la matière moulée
• B29K 105/04 - Présentation, forme ou état de la matière moulée cellulaire ou poreuse
• B29K 101/10 - Résines thermodurcissables

Abrégé

The invention relates to a pomace-based dough product preferably produced comprising a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dough product, wherein the dough product has a carbohydrate proportion (abs.) of less than 20%, preferably less than 10% and more preferably less than 5%.

Classes IPC  ?

• A23L 7/109 - Types de pâtes alimentaires, p. ex. macaroni ou nouilles
• A21D 2/36 - Substances végétales
• A21D 13/06 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée
• A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
• A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
• A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants
• A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques

Abrégé

The present invention relates to a pomace-based dough product having a fruit or vegetable content on the basis of one or more pomaces of at least 20%, preferably 30% and more preferred at least 40% relative to the dry weight of the dough product. The dough product has a carbohydrate content (absolute) of less than 20%, preferably less than 10% and more preferred less than 5%.

Classes IPC  ?

• A21D 2/36 - Substances végétales
• A21D 13/06 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée
• A21D 13/41 - Pizzas
• A21D 13/42 - Tortillas
• A21D 13/44 - Galettes ou crêpes
• A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement

Abrégé

A toothed belt drive for transport in a production process and/or a packaging process. The toothed belt drive includes a drive roller having a toothing system which runs along an outer circumference, a conveyor belt which is driven by the drive roller in a circulating direction, and a support roller. The conveyor belt includes a toothing system along an inner side and a continuous groove in the toothing system parallel to the circulating direction. The support roller includes a support disk which projects radially as an elevation so as to bear in a force-loading manner against the inner side of the conveyor belt. The elevation is a counterpart to the continuous groove of the conveyor belt. The support disk is arranged so that the elevation lies on a bottom of the continuous groove.

Classes IPC  ?

• B65G 23/06 - Tambours, rouleaux ou roues avec saillies s'engageant dans des butées sur les courroies ou les chaînes, p. ex. des roues dentées
• B65G 39/20 - Aménagements des rouleaux fixés aux courroies ou aux chaînes mobiles
• B65G 15/14 - Transporteurs comportant des surfaces porteuses de charges sans fin, c.-à-d. des tapis roulants ou autres systèmes équivalents, auxquelles l'effort de traction est transmis par des moyens différents des éléments d'entraînement sans fin de même configuration comprenant plusieurs surfaces sans fin travaillant ensemble et à axes parallèles longitudinaux, ou une multiplicité d'éléments parallèles, p. ex. des cordes formant une surface sans fin avec plusieurs courroies sans fin la charge étant transportée entre les courroies
• B65G 15/16 - Transporteurs comportant des surfaces porteuses de charges sans fin, c.-à-d. des tapis roulants ou autres systèmes équivalents, auxquelles l'effort de traction est transmis par des moyens différents des éléments d'entraînement sans fin de même configuration comprenant plusieurs surfaces sans fin travaillant ensemble et à axes parallèles longitudinaux, ou une multiplicité d'éléments parallèles, p. ex. des cordes formant une surface sans fin avec plusieurs courroies sans fin la charge étant transportée entre les courroies entre une courroie auxiliaire et une courroie principale
• B65G 23/10 - Tambours, rouleaux ou roues disposés entre les extrémités des transporteurs

Abrégé

A device for the longitudinal cutting of a wide food band of a soft food mass which is moved in a conveyance direction on a conveyor belt, wherein a cutting cylinder rotating in the conveyance direction is provided on which is mounted a number of cutting disks disposed coaxially to the rotational axis A for cutting into the food band with the edge thereof, wherein a comb having a plurality of comb tines is provided, which in an operating position engage into the intermediate spaces between the cutting disks during the longitudinal cutting in order to hold down the cut strips on the conveyor belt, wherein the comb is held on a comb holder so as to be pivotable about the rotational axis, wherein the comb holder can be transferred from the operating position and a maintenance position by pivoting about the rotational axis.

Classes IPC  ?

• B26D 7/18 - Moyens d'enlèvement des matériaux découpés ou des chutes
• A01J 27/04 - Râpage ou refonte du fromage
• B26D 1/15 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant se déplaçant autour d'un axe avec un élément circulaire, p. ex. un disque tournant autour d'un axe fixe l'élément coupant étant situé dans un plan vertical
• B26D 7/32 - Moyens pour exécuter d'autres opérations en combinaison avec la coupe pour transporter ou empiler le produit coupé

Produits et services

Milk products, In particular cheese and cheese preparations; Spreads made using cheese and/or cheese preparations with ingredients other than milk; Butter; Edible fats; Oils for food; Substitutes for milk products based on vegetable fats; Vegetable spreads based on cream cheese; prepared meals mainly consisting of cheese and Salami; prepared meals mainly consisting of cheese and Ham; prepared meals mainly consisting of cheese and Bacon; Ready-made salads.

Abrégé

The invention relates to a method for producing a cream-cheese-like, preferably vegan, food product with a strength measured at 10°C by a texture testing machine, in which a round press plunger with a surface area of 1.27cm² and a speed of 2mm/s is introduced into a sample, said strength coming from a value range between 0.2 N and 7.0 N, preferably between 0.5 N and 2.5 N, a dry mass weight proportion between 6% and 80% and a total fat weight proportion between 0.92% and 30%, comprising the following steps: producing a pumpable mass based on water and nuts and/or seeds, preferably almonds; and obtaining the food product from the pumpable mass. The invention is characterised in that the pumpable mass is produced by mixing a partially de-oiled flour made from the nuts and/or seeds, preferably almond flour, having a fat weight proportion between 5 and 20 wt.%, with the water and fat, in particular in the form of oil.

Classes IPC  ?

• A23L 25/00 - Aliments contenant principalement des noix ou des grainesLeur préparation ou leur traitement
• A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone

Abrégé

The invention relates to a method for producing a cream-cheese-like, preferably vegan, food product with a strength measured at 10°C by a texture testing machine, in which a round press plunger with a surface area of 1.27cm and a speed of 2mm/s is introduced into a sample, said strength coming from a value range between 0.2 N and 7.0 N, preferably between 0.5 N and 2.5 N, a dry mass weight proportion between 6% and 80% and a total fat weight proportion between 0.92% and 30%, comprising the following steps: producing a pumpable mass based on water and nuts and/or seeds, preferably almonds; and obtaining the food product from the pumpable mass. The invention is characterised in that the pumpable mass is produced by mixing a partially de-oiled flour made from the nuts and/or seeds, preferably almond flour, having a fat weight proportion between 5 and 20 wt.%, with the water and fat, in particular in the form of oil.

Classes IPC  ?

• A23L 25/00 - Aliments contenant principalement des noix ou des grainesLeur préparation ou leur traitement
• A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone

Abrégé

The invention relates to a method for producing a firm, in particular vegan gel food body, preferably a gel food block, made of plant proteins, the method having the following steps: a) providing a composition consisting of or comprising an aqueous plant protein concentrate solution; b) aggregating the composition in a pressure vessel (2) by heating the composition to a maximum temperature, then cooling the composition to a cool temperature below 100°C and below the peak starting temperature (7); c) performing the heating and cooling at a counterpressure in the pressure vessel (2), which counterpressure acts on the composition and is above normal atmospheric pressure, in such a way that the composition is prevented from boiling. The invention also relates to a gel food body and to the use of an aggregator (1).

Classes IPC  ?

• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23P 10/25 - Agglomération ou granulation par extrusion ou par compression, p. ex. par des petits trous, des tamis ou entre des surfaces
• A23P 30/10 - Moulage
• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone

Abrégé

in the same time period a pump parameter of the delivery pump (4) that is proportional to the expected delivery rate is registered, changes in the pump parameter over the time period are averaged to form an average pump parameter, wherein the current specific mass flow rate is calculated as a quotient from the change over time of the mass Δm/Δt and the averaged pump parameter and is output.

Classes IPC  ?

• G01F 1/76 - Dispositifs pour mesurer le débit massique d'un fluide ou d'un matériau solide fluent
• A01J 25/00 - Fabrication du fromage

Abrégé

The invention relates to a method for producing a firm, in particular vegan gel food body, preferably a gel food block, made of plant proteins, the method having the following steps: a) providing a composition consisting of or comprising an aqueous plant protein concentrate solution; b) aggregating the composition in a pressure vessel (2) by heating the composition to a maximum temperature, then cooling the composition to a cool temperature below 100°C and below the peak starting temperature (7); c) performing the heating and cooling at a counterpressure in the pressure vessel (2), which counterpressure acts on the composition and is above normal atmospheric pressure, in such a way that the composition is prevented from boiling. The invention also relates to a gel food body and to the use of an aggregator (1).

Classes IPC  ?

• A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
• A23P 10/25 - Agglomération ou granulation par extrusion ou par compression, p. ex. par des petits trous, des tamis ou entre des surfaces
• A23P 30/10 - Moulage

Abrégé

f) cooling the heated hot high-pressure homogenized liquid.

Classes IPC  ?

• A23C 11/06 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant des protéines d'origine non laitière
• A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
• A23C 20/00 - Succédanés du fromage
• A23L 2/38 - Autres boissons non alcoolisées

Abrégé

The invention relates to a method for producing a preferably vegan food product particulate (X, Y) based on almond flour, preferably as a recipe component for producing final food products or directly as a final food product, comprising the steps: a) providing partially de-oiled almond flour having a proportion by weight of fat between 5 and 20 % by weight, in a preferred manner between 10 and 20 % by weight, preferably of 15 % by weight, and a proportion by weight of protein between 43 and 57 % by weight, in a preferred manner between 48 % and 52 % by weight, preferably of 50 % by weight, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour in the mixture being selected to be between 1 and 40 % by weight, in a preferred manner between 2 and 20 % by weight, very preferably between 8 and 15 % by weight, particularly preferably 13 % by weight, and the percentage by weight of water being selected to be between 60 and 99 % by weight, in a preferred manner between 80 and 98 % by weight, preferably between 85 and 92 % by weight, particularly preferably 87 % by weight, d) heating the liquid mixture to a temperature from a temperature range between 72 °C and 138 °C and obtaining a heated liquid, e) high-pressure homogenizing the heated liquid in a, preferably single, single-stage or multi-stage hot high-pressure homogenization step and obtaining a heated hot high-pressure homogenized liquid, f) cooling the heated hot high-pressure homogenized liquid.

Classes IPC  ?

• A23L 25/00 - Aliments contenant principalement des noix ou des grainesLeur préparation ou leur traitement
• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
• A23P 10/00 - Mise en forme ou traitement des produits alimentaires caractérisés par les produits
• A23C 11/00 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait
• A23C 20/00 - Succédanés du fromage

Produits et services

Dairy products, in particular cheese and cheese products; Spreads made using cheese and/or cheese preparations with ingredients other than milk; Butter; Edible fats; Oils for food; Substitutes for milk products based on vegetable fats; Ready meals consisting predominantly of cheese and salami made using bread; Ready meals consisting predominantly of cheese and ham made using bread; Ready meals consisting predominantly of cheese and bacon made using bread with barbecue flavouring; Ready-made salads.

Abrégé

The invention relates to a device for producing processed cheese portions, comprising a plurality of modules that are arranged successively in the direction of production, in which the processed cheese is formed into a band, cooled, and divided into portions, wherein the modules define a production space through which the processed cheese travels during the production of the processed cheese portions. The production space is enclosed by a spray-proof casing, wherein the casing comprises a frame structure and a plurality of sheet metal elements which are detachably connected to the frame structure, and wherein a sealing hose is arranged between a sheet metal element and the area of the frame structure opposite thereto, and encircles the sheet metal element or the area of the frame structure opposite thereto.

Classes IPC  ?

• A01J 25/04 - Dispositifs de nettoyage des jattes à fromage
• A01J 25/12 - Façonnage du fromage

Abrégé

Method and device for guiding a tool in a recurring application of a product moved along an X-axis, wherein the tool is mounted on the Z-carriage of a cross guide and is moved therewith along the Z-axis standing perpendicular on the X-axis, wherein the Z-carriage is mounted on the X-carriage of the cross guide, the guide of which is mounted along the X-axis in a base plane, wherein the X-carriage is driven with an X-drive, wherein the Z-carriage is driven by a Z-drive, which is held stationary in the base plane and has a traction means driven by a first servo motor provided for the drive of the Z-carriage, which is driven from the base plane on the movable Z-carriage.

Classes IPC  ?

• G06F 19/00 - Équipement ou méthodes de traitement de données ou de calcul numérique, spécialement adaptés à des applications spécifiques (spécialement adaptés à des fonctions spécifiques G06F 17/00;systèmes ou méthodes de traitement de données spécialement adaptés à des fins administratives, commerciales, financières, de gestion, de surveillance ou de prévision G06Q;informatique médicale G16H)
• B23D 55/10 - Machines à scier ou dispositifs de sciage à lames de scie à ruban, caractérisés uniquement par la structure d'organes particuliers des dispositifs de tension des lames de scie à ruban
• B23D 55/08 - Machines à scier ou dispositifs de sciage à lames de scie à ruban, caractérisés uniquement par la structure d'organes particuliers des dispositifs de guidage ou d'avance des lames de scie à ruban
• B26D 1/08 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant se déplaçant linéairement l'élément coupant étant animé d'un mouvement de va-et-vient du genre guillotine
• B26D 1/60 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément coupant qui se déplace avec la pièce et monté sur un chariot mobile
• B26D 5/08 - Moyens pour actionner l'outil de coupe afin d'effectuer la coupe
• B26D 7/00 - Parties constitutives de l'appareillage de coupe, découpage, poinçonnage, perforation ou séparation autrement que par coupe
• G05B 19/402 - Commande numérique [CN], c.-à-d. machines fonctionnant automatiquement, en particulier machines-outils, p. ex. dans un milieu de fabrication industriel, afin d'effectuer un positionnement, un mouvement ou des actions coordonnées au moyen de données d'un programme sous forme numérique caractérisée par des dispositions de commande pour le positionnement, p. ex. centrage d'un outil par rapport à un trou dans la pièce à usiner, moyens de détection additionnels pour corriger la position
• B23P 19/00 - Machines effectuant simplement l'assemblage ou la séparation de pièces ou d'objets métalliques entre eux ou des pièces métalliques avec des pièces non métalliques, que cela entraîne ou non une certaine déformationOutils ou dispositifs à cet effet dans la mesure où ils ne sont pas prévus dans d'autres classes
• A63B 21/00 - Appareils de gymnastique pour développer ou fortifier les muscles ou les articulations du corps en surmontant des résistances, avec ou sans dispositifs de mesure
• B23P 21/00 - Machines pour l'assemblage de nombreuses pièces différentes destinées à composer des ensembles, avec ou sans usinage de ces pièces avant ou après leur assemblage, p. ex. à commande programmée

Abrégé

The invention relates to a method and system for determining a specific mass flow rate of a highly viscous food product (1) having a viscosity of greater than 100 c P, which during processing in a continuous delivery flow is fed to or removed from a buffer container (2) by means of a delivery pump (4), wherein a weighing device (7) is used to determine the change in the mass of the food product (1) in the buffer container (2) over a defined time period, which is more particularly in the range of one or several minutes (∆m/∆t), wherein in the same period a pump parameter of the delivery pump (4) that is proportional to the expected delivery rate is registered, wherein changes in the pump parameter over the time period are averaged to form an average pump parameter, and wherein the current specific mass flow rate is calculated as a quotient from the change over time of the mass ∆m/∆t and the averaged pump parameter and is output.

Classes IPC  ?

• G01F 1/76 - Dispositifs pour mesurer le débit massique d'un fluide ou d'un matériau solide fluent
• G01G 1/00 - Appareils de pesée dans lesquels est utilisé un contrepoids ou toute autre masse d'équilibrage
• A01J 25/00 - Fabrication du fromage

Abrégé

The invention relates to a method and system for determining a specific mass flow rate of a highly viscous food product (1) having a viscosity of greater than 100 c P, which during processing in a continuous delivery flow is fed to or removed from a buffer container (2) by means of a delivery pump (4), wherein a weighing device (7) is used to determine the change in the mass of the food product (1) in the buffer container (2) over a defined time period, which is more particularly in the range of one or several minutes (?m/?t), wherein in the same period a pump parameter of the delivery pump (4) that is proportional to the expected delivery rate is registered, wherein changes in the pump parameter over the time period are averaged to form an average pump parameter, and wherein the current specific mass flow rate is calculated as a quotient from the change over time of the mass ?m/?t and the averaged pump parameter and is output.

Classes IPC  ?

• G01F 1/76 - Dispositifs pour mesurer le débit massique d'un fluide ou d'un matériau solide fluent
• A01J 25/00 - Fabrication du fromage
• G01G 1/00 - Appareils de pesée dans lesquels est utilisé un contrepoids ou toute autre masse d'équilibrage

Abrégé

A system for processing a flowable food mass is disclosed which includes a first cooling belt (11) having a face with a transport direction (T); a second cooling belt (12) having a face with a transport direct (T) adjacent to, and parallel with, the face of the first cooling belt (11), wherein the transport direction (T) of the face of the second cooling belt (11) is the same as the transport direction (T) of the face of the first cooling belt; and a film roller arrangement (15) for disposing a plurality of strip-shaped carrier film webs onto the first cooling belt (11), wherein each strip-shaped carrier film web has a pair of parallel edges and the strip-shaped carrier film webs are disposed adjacent to each other without gaps and partially overlap each other at their respective parallel edges to form a carrier film arrangement and a kit of parts for assembling the system.

Classes IPC  ?

• A01J 25/12 - Façonnage du fromage
• B65H 16/02 - Support de la bobine
• A01J 25/00 - Fabrication du fromage
• A23C 19/08 - Fromages fondusLeur fabrication, p. ex. fonte, émulsification, stérilisation

Produits et services

Milk products, in particular cheese, preparations made from cheese, namely, cheese spreads, cheese based spreads; preparations made from cheese, namely, cheese spreads and cheese based spreads, all with non-milk ingredients, butter; edible fats and edible oils

Produits et services

Dairy products, in particular cheese and cheese products; Spreads made using cheese and/or cheese preparations with ingredients other than milk; Butter; Edible fats, edible oils; Substitutes for milk products based on vegetable fats; Ready meals consisting predominantly of cheese and salami made using bread; Ready meals consisting predominantly of cheese and ham made using bread; Ready meals consisting predominantly of cheese and bacon made using bread with barbecue flavouring; Ready-made salads.

Abrégé

A method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10° C., and a corresponding food product, wherein the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, with a particle size distribution, measured in distilled water, with an average particle diameter x50,3<100 μm, preferably between 10 and 40 μm, and with at least one peak, in particular a global maximum, at a particle diameter x3>10 μm, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3<10 μm in relation to the non-macerated state.

Classes IPC  ?

• A23L 25/00 - Aliments contenant principalement des noix ou des grainesLeur préparation ou leur traitement
• A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone

Produits et services

Milk products excluding ice cream, ice milk, and frozen yogurt; milk substitutes made from vegetable fats; cheese substitutes made from vegetable fats

Produits et services

Cheese; milk products; prepared cheese meals; spreads and cheese preparations with a base of cheese; prepared vegetable meals; prepared meals based on vegetables, using of edible oils in particular olive oil; fruit and vegetables preserved in edible oils, in particular olive oil, in particular tomatoes, olives and garlic; seafood preserved in edible oil or olive oil, prepared salads; fresh salads. Salad dressings; cereal preparations; bread; pastries; cereal-based snack food or pastry-based snack food, with or without added feta cheese; prepared meals, mainly consisting of cereals, with or without breadcrumbs; prepared meals, mainly consisting of pasta; prepared meals, using of pastry dough, bread doughs or other pasta.

Abrégé

The invention relates to a device for producing processed cheese portions, comprising a plurality of modules that are arranged successively in the direction of production, in which the processed cheese is formed into a band, cooled, and divided into portions, wherein the modules define a production space through which the processed cheese travels during the production of the processed cheese portions. The production space is enclosed by a spray-proof casing, wherein the casing comprises a frame structure and a plurality of sheet metal elements which are detachably connected to the frame structure, and wherein a sealing hose is arranged between a sheet metal element and the area of the frame structure opposite thereto, and encircles the sheet metal element or the area of the frame structure opposite thereto.

Classes IPC  ?

• A01J 25/04 - Dispositifs de nettoyage des jattes à fromage
• A01J 25/12 - Façonnage du fromage

Produits et services

Milk products; Substitutes for milk products based on vegetable fats.

Produits et services

Milk products; Substitutes for milk products based on vegetable fats.

Produits et services

Grilled cheese, grilled cheese preparations, cheese preparations, cheese. Prepared meals, mainly consisting of cheese.

Abrégé

A device for the longitudinal cutting of a wide food band of a soft food mass which is moved in a conveyance direction on a conveyor belt, wherein a cutting cylinder rotating in the conveyance direction is provided on which is mounted a number of cutting disks disposed coaxially to the rotational axis A for cutting into the food band with the edge thereof, wherein a comb having a plurality of comb tines is provided, which in an operating position engage into the intermediate spaces between the cutting disks during the longitudinal cutting in order to hold down the cut strips on the conveyor belt, wherein the comb is held on a comb holder so as to be pivotable about the rotational axis, wherein the comb holder can be transferred from the operating position and a maintenance position by pivoting about the rotational axis.

Classes IPC  ?

• B26D 7/18 - Moyens d'enlèvement des matériaux découpés ou des chutes
• A01J 27/04 - Râpage ou refonte du fromage
• B26D 1/15 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant se déplaçant autour d'un axe avec un élément circulaire, p. ex. un disque tournant autour d'un axe fixe l'élément coupant étant situé dans un plan vertical
• B26D 7/32 - Moyens pour exécuter d'autres opérations en combinaison avec la coupe pour transporter ou empiler le produit coupé

Produits et services

Milk products; Substitutes for milk products based on vegetable fats.

Produits et services

Milk products; Substitutes for milk products based on vegetable fats.

Produits et services

Milk products, namely cheese (in particular cream cheese), and cheese preparations with ingredients other than milk; Spreads made using cheese and/or cheese preparations; Yoghurt; curd; Buttermilk; Milk cream; Butter; Oils for food; Edible fats.

Abrégé

The invention relates to a cutting device and method for cutting prefabricated transverse seal seams of a tube composed of plastic film and filled with food, particularly soft cheese, wherein each transverse seal seam of the continuously supplied film tube to be processed separates one portion of the food from the next portion. The device comprises a rotating knife holder provided with at least one knife blade 22, and wherein the knife blade 22 acts on a counter bearing 4 when cutting a transverse seal seam, wherein said knife holder has a heating element for heating the knife blade 22 in a targeted fashion.

Classes IPC  ?

• B65B 61/10 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets pour découper les bandes ou pour séparer les paquets joints par coupe en se servant de fils métalliques ou de lames chauffées
• B26D 1/62 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément coupant qui se déplace avec la pièce et tournant autour d'un axe parallèle à la ligne de coupe, p. ex. monté sur un cylindre rotatif
• B26D 7/10 - Moyens de traitement de la pièce ou de l'outil de coupe pour faciliter la coupe par échauffement

Abrégé

A device for forming and cooling an initially hot and therefore flowable melted cheese having (a) a first metallic cooling belt capable of moving in a downstream direction; (b) a counter-pressure roller proximal to the first metallic cooling belt; and (c) a rotatable shaping roller disposed proximal to the first metallic cooling belt downstream of the supply nozzle and upstream from the counter-pressure roller, wherein the rotatable shaping roller has a number of molding cavities formed in the surface, which are separated from one another by separating webs, wherein the separating webs are formed by the remaining surface of the rotatable shaping roller, wherein the rotatable shaping roller is capable of applying a pressure by way of the separating webs onto the cooling belt that results in displacement of the still-hot melted cheese from a region of the separating webs lying thereon, so that shaped bodies of melted cheese released from the molding cavities remain on the first metallic cooling belt for cooling.

Classes IPC  ?

• A01J 25/12 - Façonnage du fromage
• B29C 48/88 - Traitement thermique de l’écoulement de matière extrudée, p. ex. refroidissement
• A01J 25/00 - Fabrication du fromage
• A23C 19/09 - Autres préparations à base de fromageMélanges de fromage avec d'autres produits alimentaires
• A23P 30/10 - Moulage
• B29C 48/05 - Moulage par extrusion, c.-à-d. en exprimant la matière à mouler dans une matrice ou une filière qui lui donne la forme désiréeAppareils à cet effet caractérisées par la forme à l’extrusion de la matière extrudée filamentaire, p. ex. fils
• B29C 48/06 - Moulage par extrusion, c.-à-d. en exprimant la matière à mouler dans une matrice ou une filière qui lui donne la forme désiréeAppareils à cet effet caractérisées par la forme à l’extrusion de la matière extrudée en forme de tige
• B29C 48/90 - Traitement thermique de l’écoulement de matière extrudée, p. ex. refroidissement avec calibrage ou dimensionnement, c.-à-d. combiné avec la fixation ou le réglage des dimensions finales de l’objet extrudé

Abrégé

The invention relates to a method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10°C, and a corresponding food product, characterised in that the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, characterised by a particle size distribution, measured in distilled water, with an average particle diameter x50,3 <100 µm, preferably between 10 and 40 µm, and characterised by at least one peak, in particular a global maximum, at a particle diameter x3 >10 µm, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3 <10 µm in relation to the non-macerated state.

Classes IPC  ?

• A23L 25/00 - Aliments contenant principalement des noix ou des grainesLeur préparation ou leur traitement
• A23C 20/00 - Succédanés du fromage

Abrégé

The invention relates to a method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10°C, and a corresponding food product, characterised in that the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, characterised by a particle size distribution, measured in distilled water, with an average particle diameter x50,3 <100 µm, preferably between 10 and 40 µm, and characterised by at least one peak, in particular a global maximum, at a particle diameter x3 >10 µm, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3 <10 µm in relation to the non-macerated state.

Classes IPC  ?

• A23L 25/00 - Aliments contenant principalement des noix ou des grainesLeur préparation ou leur traitement
• A23C 20/00 - Succédanés du fromage

Abrégé

Method and device for guiding a tool in a recurring application of a product moved along an X-axis, wherein the tool is mounted on the Z-carriage of a cross guide and is moved therewith along the Z-axis standing perpendicular on the X-axis, wherein the Z-carriage is mounted on the X-carriage of the cross guide, the guide of which is mounted along the X-axis in a base plane, wherein the X-carriage is driven with an X-drive, wherein the Z-carriage is driven by a Z-drive, which is held stationary in the base plane and has a traction means driven by a first servo motor provided for the drive of the Z-carriage, which is driven from the base plane on the movable Z-carriage, wherein a movement of the Z-carriage that is brought about by the movement of the X-carriage and a motive force caused thereby on the traction means, is compensated when actuating the first servo motor provided for the drive of the Z-carriage.

Classes IPC  ?

• G06F 19/00 - Équipement ou méthodes de traitement de données ou de calcul numérique, spécialement adaptés à des applications spécifiques (spécialement adaptés à des fonctions spécifiques G06F 17/00;systèmes ou méthodes de traitement de données spécialement adaptés à des fins administratives, commerciales, financières, de gestion, de surveillance ou de prévision G06Q;informatique médicale G16H)
• B23D 55/10 - Machines à scier ou dispositifs de sciage à lames de scie à ruban, caractérisés uniquement par la structure d'organes particuliers des dispositifs de tension des lames de scie à ruban
• B23D 55/08 - Machines à scier ou dispositifs de sciage à lames de scie à ruban, caractérisés uniquement par la structure d'organes particuliers des dispositifs de guidage ou d'avance des lames de scie à ruban
• B26D 1/08 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant se déplaçant linéairement l'élément coupant étant animé d'un mouvement de va-et-vient du genre guillotine
• B26D 1/60 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément coupant qui se déplace avec la pièce et monté sur un chariot mobile
• B26D 5/08 - Moyens pour actionner l'outil de coupe afin d'effectuer la coupe
• B26D 7/00 - Parties constitutives de l'appareillage de coupe, découpage, poinçonnage, perforation ou séparation autrement que par coupe
• G05B 19/402 - Commande numérique [CN], c.-à-d. machines fonctionnant automatiquement, en particulier machines-outils, p. ex. dans un milieu de fabrication industriel, afin d'effectuer un positionnement, un mouvement ou des actions coordonnées au moyen de données d'un programme sous forme numérique caractérisée par des dispositions de commande pour le positionnement, p. ex. centrage d'un outil par rapport à un trou dans la pièce à usiner, moyens de détection additionnels pour corriger la position

Produits et services

Dairy products, in particular cheese and cheese products; Spreads made using cheese and/or cheese preparations with ingredients other than milk; Butter; Edible fats, edible oils; Substitutes for milk products based on vegetable fats; Ready meals consisting predominantly of cheese and salami made using bread; Ready meals consisting predominantly of cheese and ham made using bread; Ready meals consisting predominantly of cheese and bacon made using bread with barbecue flavouring; Ready-made salads. Ready meals consisting predominantly of bread made using cheese and salami; Ready meals consisting predominantly of bread made using cheese and ham; Ready meals consisting predominantly of bread made using cheese and bacon with barbecue flavouring.

Produits et services

Dairy products, in particular cheese and cheese products; Spreads made using cheese and/or cheese preparations with ingredients other than milk; Butter; Edible fats, edible oils; Substitutes for milk products based on vegetable fats; Ready meals consisting predominantly of cheese and salami made using bread; Ready meals consisting predominantly of cheese and ham made using bread; Ready meals consisting predominantly of cheese and bacon made using bread with barbecue flavouring; Ready-made salads. Ready meals consisting predominantly of bread made using cheese and salami; Ready meals consisting predominantly of bread made using cheese and ham; Ready meals consisting predominantly of bread made using cheese and bacon with barbecue flavouring.

Produits et services

Dairy products, especially cheese and cheese preparations; spreads made using cheese and/or cheese preparations with non-milk ingredients; butter; edible fats and edible oils; substitute products on the basis of vegetable fats for dairy products; prepared meals made using cheese, prepared salads. Retail and wholesale services relating to the following goods: dairy products, especially cheese and cheese preparations, spreads made using cheese and/or cheese preparations with non-milk ingredients, butter, edible fats and edible oils, substitute products on the basis of vegetable fats for dairy products, prepared meals made using cheese, prepared salads; distribution of products for advertising purposes; demonstration of goods; provision of information and advice to consumers relating to cheese and cheese products; presentation of goods for retail.

Produits et services

Dairy products, especially cheese and cheese preparations; spreads made using cheese and/or cheese preparations with non-milk ingredients; butter; edible fats and edible oils; substitute products on the basis of vegetable fats for dairy products; prepared meals made using cheese, prepared salads. Retail and wholesale services relating to the following goods: dairy products, especially cheese and cheese preparations, spreads made using cheese and/or cheese preparations with non-milk ingredients, butter, edible fats and edible oils, substitute products on the basis of vegetable fats for dairy products, prepared meals made using cheese, prepared salads; distribution of products for advertising purposes; demonstration of goods; provision of information and advice to consumers relating to cheese and cheese products; presentation of goods for retail.

Abrégé

Method and device for transversely cutting a strand 3 of adhesively stacked bands 4 of a food product, in particular industrially produced cheese, which strand is moved with a conveyance speed in conveyance direction A, which cutting is carried out by means of a transverse cutting knife which spans the width of the strand 3 and carries out a cutting motion for the transverse cuffing, wherein the cutting motion is guided with a conveyance speed parallel to the conveyance direction A and with a cutting speed perpendicular to the conveyance direction and wherein, with the cutting motion, a stack 5 formed of slices 14 of the food product is separated from the strand 3, wherein a diagonal cutting knife is provided, which spans the width of the strand 3 and is disposed at an angle with respect to the transverse cutting knife, which diagonal cutting knife simultaneously carries out the cutting motion and thereby diagonally cuts the stack 5, wherein the stack is cut, with the diagonal cut, into two sub-stacks 10 formed of triangular slices.

Classes IPC  ?

• B26D 1/60 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément coupant qui se déplace avec la pièce et monté sur un chariot mobile

Abrégé

A cutting device, knife carrier suitable for use in the cutting device, a cutting system and method for cutting a strand of stacked bands of a food product are disclosed. The cutting device, knife carrier, cutting system and method combine a transverse cutting knife with a diagonal cutting knife disposed at an oblique angle with respect to the transverse cutting knife. The diagonal cutting knife diagonally cuts the stack simultaneously with transverse cutting of the stack by the transverse cutting knife to form substantially triangular prism shaped stacks made of corresponding substantially triangular shaped slices. A food product obtainable by the method is disclosed, wherein (a) the food product comprises at least two stacks of food product, wherein the edges of individual slices forming the hypotenuse of one substantially triangular prism shaped stack are disposed adjacent to the edges of the individual slices forming the hypotenuse of the other substantially triangular prism shaped stack in one-to-one relation to one another and/or (b) the substantially triangular footprint of each stack is in the form of a quadrilateral, wherein at least 80 percent of the surface area of the quadrilateral is triangular.

Classes IPC  ?

• A01J 27/04 - Râpage ou refonte du fromage
• B26D 1/09 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant se déplaçant linéairement l'élément coupant étant animé d'un mouvement de va-et-vient du genre guillotine avec plusieurs éléments coupants
• B26D 1/58 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément coupant qui se déplace avec la pièce et monté sur un bras mobile ou un organe analogue
• A23C 19/09 - Autres préparations à base de fromageMélanges de fromage avec d'autres produits alimentaires
• B26D 7/32 - Moyens pour exécuter d'autres opérations en combinaison avec la coupe pour transporter ou empiler le produit coupé
• B26D 3/08 - Coupe superficielle dans la surface de la pièce, sans enlèvement de matière, p. ex. entaille, incision
• B26D 7/06 - Dispositions pour faire avancer ou évacuer les pièces autres que les feuilles, les bandes ou les filaments
• B26F 1/18 - Perforation par fentes, c.-à-d. en formant des entailles fermées à leurs extrémités sans enlèvement de matière

Abrégé

Cross-cutting roller (1) for cross-cutting a flat product, in particular a viscous food product, like industrially produced cheese (14), moving in a transport direction, wherein a cross-cutting blade (3) is mounted on a carrier shaft (2) and spans the product to be cut in a transverse manner in relation to the transport direction, wherein the cross-cutting blade is a strip-shaped blade, wherein multiple blade carriers (4) are detachably mounted and axially spaced on the carrier shaft (2), wherein each blade carrier has at least one carrier element (7) which extends radially outward with respect to the axis of rotation (A) of the carrier shaft (2) when the blade carrier (4) is mounted, wherein a blade securing section (5) is provided at the outer end of each carrier element (7), to which securing section the strip-shaped blade is detachably secured at a radial distance from the carrier shaft (2).

Classes IPC  ?

• B26D 1/36 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant se déplaçant autour d'un axe avec un élément coupant non circulaire se déplaçant autour d'un axe parallèle à la ligne de coupe et tournant sans arrêt dans le même sens pendant la coupe, p. ex. monté sur un cylindre rotatif
• A01J 27/00 - Traitement ultérieur du fromageEnrobage du fromage
• B26D 7/26 - Moyens de montage ou de réglage de l'outil de coupeMoyens de réglage de la course de l'outil de coupe

Abrégé

The invention relates to a device (1) for the longitudinal cutting of a wide food mass band (4) of a soft food mass, in particular a cheese mass, moving in a conveying direction (F) on a conveying belt (3), into a number of narrow strips, wherein a blade roller is provided which rotates in the conveying direction, and which carries a number of cutting discs (2), for longitudinal cutting, corresponding to the number of strips to be created, wherein the cutting discs (2) are arranged coaxially in relation to the rotational axis (A) and cut into the food band (4) with the edge thereof, wherein a comb (5) is provided with a plurality of comb teeth (6) which engage into the intermediate spaces (7) between the cutting discs (2) in an operating position during the longitudinal cutting, in order to hold down the cut strips on the conveying belt, wherein the comb (5) is held on a comb holder (8) which is held such that it can swivel about the rotational axis (A), wherein the comb holder (8) can be transferred between the operating position and a maintenance position by swivelling about the rotational axis (A).

Classes IPC  ?

• A01J 27/04 - Râpage ou refonte du fromage
• B26D 1/15 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant se déplaçant autour d'un axe avec un élément circulaire, p. ex. un disque tournant autour d'un axe fixe l'élément coupant étant situé dans un plan vertical
• B26D 7/18 - Moyens d'enlèvement des matériaux découpés ou des chutes

Abrégé

Cross-cutting roller (1) for cross-cutting a flat product, in particular a viscous food product, like industrially produced cheese (14), moving in a transport direction, wherein a cross-cutting blade (3) is mounted on a carrier shaft (2) and spans the product to be cut in a transverse manner in relation to the transport direction, wherein the cross-cutting blade is a strip-shaped blade, wherein multiple blade carriers (4) are detachably mounted and axially spaced on the carrier shaft (2), wherein each blade carrier has at least one carrier element (7) which extends radially outward with respect to the axis of rotation (A) of the carrier shaft (2) when the blade carrier (4) is mounted, wherein a blade securing section (5) is provided at the outer end of each carrier element (7), to which securing section the strip-shaped blade is detachably secured at a radial distance from the carrier shaft (2).

Classes IPC  ?

• B26D 1/36 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant se déplaçant autour d'un axe avec un élément coupant non circulaire se déplaçant autour d'un axe parallèle à la ligne de coupe et tournant sans arrêt dans le même sens pendant la coupe, p. ex. monté sur un cylindre rotatif
• A01J 27/00 - Traitement ultérieur du fromageEnrobage du fromage
• B26D 7/26 - Moyens de montage ou de réglage de l'outil de coupeMoyens de réglage de la course de l'outil de coupe

Abrégé

A device 1 for the longitudinal cutting of a wide food band 4 of a soft food mass, in particular a cheese mass, which is moved in a conveyance direction F on a conveyor belt 3, into a number of narrow strips, wherein a cutting cylinder rotating in the conveyance direction is provided, on which cutting cylinder a number of cutting disks 2 corresponding to the number of strips to be produced is mounted for the longitudinal cutting, wherein the cutting disks 2 are disposed coaxially to the rotational axis A and cut into the food band 4 with the edge thereof, wherein a comb 5 having a plurality of comb tines 6 is provided, which comb tines, in an operating position, engage into the intermediate spaces 7 between the cutting disks 2 during the longitudinal cutting in order to hold down the cut strips on the conveyor belt, wherein the comb 5 is held on a comb holder 8, which is held so as to be pivotable about the rotational axis A, wherein the comb holder 8 can be transferred from the operating position and a maintenance position by pivoting about the rotational axis A.

Classes IPC  ?

• A01J 27/04 - Râpage ou refonte du fromage
• B26D 1/15 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant se déplaçant autour d'un axe avec un élément circulaire, p. ex. un disque tournant autour d'un axe fixe l'élément coupant étant situé dans un plan vertical
• B26D 7/18 - Moyens d'enlèvement des matériaux découpés ou des chutes

Abrégé

A transverse cutting roller 1 for the transverse cutting of a flat product moving in a transport direction, in particular a viscous foodstuff, such as industrially produced cheese 14, wherein a transverse cutting blade 3, which bridges the product, which is intended to be cut, transversely to the transport direction, is held on a carrier shaft 2 by a plurality of axially spaced blade carriers 4 mounted on the carrier shaft 2, wherein each blade carrier has at least one carrier element 7, which extends radially outward with respect to the rotational axis A of the carrier shaft 2 when the blade carrier 4 is installed, wherein provided on the outer end of each carrier element 7 is a blade attachment section 5, on which the strip-type blade is detachably attached so as to be radially spaced from the carrier shaft 2.

Classes IPC  ?

• B26D 1/36 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant se déplaçant autour d'un axe avec un élément coupant non circulaire se déplaçant autour d'un axe parallèle à la ligne de coupe et tournant sans arrêt dans le même sens pendant la coupe, p. ex. monté sur un cylindre rotatif
• B26D 7/26 - Moyens de montage ou de réglage de l'outil de coupeMoyens de réglage de la course de l'outil de coupe
• A01J 27/00 - Traitement ultérieur du fromageEnrobage du fromage
• B26D 7/06 - Dispositions pour faire avancer ou évacuer les pièces autres que les feuilles, les bandes ou les filaments
• A01J 27/04 - Râpage ou refonte du fromage

Produits et services

Cheese.

Produits et services

Cheese.

Abrégé

Method and device for guiding a tool (2) in a recurring application of a product (3) moved along an X-axis, wherein the tool (2) is mounted on the Z-carriage (12) of a cross guide and is moved therewith along the Z-axis standing perpendicular on the X-axis, wherein the Z-carriage (12) is mounted on the X-carriage (10) of the cross guide, the guide of which is mounted along the X-axis in a base plane (13), wherein the X-carriage (10) is driven with an X-drive, wherein the Z-carriage (12) is driven by a Z-drive, which is held stationary in the base plane (13) and has a traction means (17) driven by a first servo motor (8) provided for the drive of the Z-carriage, which is driven from the base plane (13) on the movable Z-carriage (12), wherein a movement of the Z-carriage (12) that is brought about by the movement of the X-carriage (10) and a motive force caused thereby on the traction means (17), is compensated when actuating the first servo motor (8) provided for the drive of the Z-carriage.

Classes IPC  ?

• B26D 1/60 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément coupant qui se déplace avec la pièce et monté sur un chariot mobile
• B26D 1/08 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant se déplaçant linéairement l'élément coupant étant animé d'un mouvement de va-et-vient du genre guillotine
• B26D 5/08 - Moyens pour actionner l'outil de coupe afin d'effectuer la coupe

Abrégé

Method and device for guiding a tool (2) in a recurring application of a product (3) moved along an X-axis, wherein the tool (2) is mounted on the Z-carriage (12) of a cross guide and is moved therewith along the Z-axis standing perpendicular on the X-axis, wherein the Z-carriage (12) is mounted on the X-carriage (10) of the cross guide, the guide of which is mounted along the X-axis in a base plane (13), wherein the X-carriage (10) is driven with an X-drive, wherein the Z-carriage (12) is driven by a Z-drive, which is held stationary in the base plane (13) and has a traction means (17) driven by a first servo motor (8) provided for the drive of the Z-carriage, which is driven from the base plane (13) on the movable Z-carriage (12), wherein a movement of the Z-carriage (12) that is brought about by the movement of the X-carriage (10) and a motive force caused thereby on the traction means (17), is compensated when actuating the first servo motor (8) provided for the drive of the Z-carriage.

Classes IPC  ?

• B26D 1/60 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément coupant qui se déplace avec la pièce et monté sur un chariot mobile
• B26D 5/08 - Moyens pour actionner l'outil de coupe afin d'effectuer la coupe
• B26D 1/08 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant se déplaçant linéairement l'élément coupant étant animé d'un mouvement de va-et-vient du genre guillotine

Abrégé

The invention relates to a method for producing a fibrous cheese product, in particular for hot consumption, having the steps: a) providing a cheese starting material (1) having a minimum weight ratio of bacterially matured cheese and/or of pasta-filata cheese of 50 wt%; b) heating, kneading, and stretching of the cheese material and obtaining a cheese mass; c) forming the hot cheese mass; d) cooling the cheese mass, wherein the cooling of the hot cheese mass occurs without contact to salt water, preferably without contact to water, and no storage of the cooled cheese mass in contact with salt water occurs, in particular without contact to water. According to the invention, before and/or during execution of step b), a protein source is added and step b) is carried out until the obtained cheese mass has a fibrous texture.

Classes IPC  ?

• A23C 19/06 - Traitement du caillé après la séparation du petit-laitProduits ainsi obtenus
• A23C 19/068 - Types particuliers de fromages
• A23C 19/082 - Addition de substances au lait caillé avant ou pendant la fonteSels de fonte
• A23C 19/09 - Autres préparations à base de fromageMélanges de fromage avec d'autres produits alimentaires

Produits et services

Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs, milk and milk products; edible oils and fats. Advertising; business management; business administration; import-export agencies; agency for import and export of milk and dairy products, including cheeses; demonstration of goods; market research; commercial information and advice for consumers [consumer advice shop]; updating of advertising material; organization of exhibitions for commercial or advertising purposes; organization of trade fairs for commercial or advertising purposes; presentation of goods on communication media, for retail purposes; sales promotion for others; distribution of samples; on-line advertising on a computer network; administrative processing of purchase orders; commercial administration of the licensing of the goods and services of others; procurement services for others [purchasing goods and services for other businesses].

Abrégé

Disclosed is a method for separating and stacking slices of food, in particular slices of cheese (2). In said method, a plurality of slices of food (2) is continuously conveyed by a feeding belt conveyor (3) such that the slices of food adjoin each other in rows. A rotating transfer roll (5) picks up the slices of food (2) from the feeding belt conveyor (3) and places same on top of each other in a stacking zone (4), the transfer roll (5) jointly accommodating a row of slices of food by means of a corresponding plurality of holding units (6). During rotation of the transfer roll, the individual slices of food (2) are separated from each other as a result of a relative movement of the holding units in the axial direction, and the separated individual slices (2) detach from the holding units (6) and are stacked on top of each other in the stacking zone (4).

Classes IPC  ?

• B26D 7/06 - Dispositions pour faire avancer ou évacuer les pièces autres que les feuilles, les bandes ou les filaments
• B65B 35/50 - Mise en pile des objets ou des groupes d'objets, les uns sur les autres, avant empaquetage
• A61F 13/15 - Garnitures absorbantes, p. ex. serviettes ou tampons hygiéniques pour application externe ou interne au corpsMoyens pour les maintenir en place ou les fixerApplicateurs de tampons
• A01J 27/00 - Traitement ultérieur du fromageEnrobage du fromage
• A23C 19/09 - Autres préparations à base de fromageMélanges de fromage avec d'autres produits alimentaires
• B65H 29/32 - Délivrance ou progression des articles à la sortie des machinesProgression des articles vers ou dans les piles par chute à partir de transporteurs pneumatiques, p. ex. aspirants
• B65H 29/40 - Éléments tournant autour d'un axe perpendiculaire au sens du déplacement des articles, p. ex. des croisillons formés par des éléments en S

Abrégé

Disclosed is a method for processing a pourable food substance (1), in particular hot melted cheese, which is introduced, by means of a feed neck (2), into a gap (3) between two vertical shaping rolls that are covered by cooling strips (11, 12) made especially of metal, the food substance (1) is shaped into a product strip (10) having a defined thickness, a carrier film arrangement (21) being placed between the first cooling strip (11) and the product strip (10). In order to be cooled, the product strip (10) is conveyed in the direction of travel (T) along with the carrier film arrangement (21) and is fed to a longitudinal cutting device.

Classes IPC  ?

• A01J 25/12 - Façonnage du fromage
• A01J 25/00 - Fabrication du fromage
• B65H 16/02 - Support de la bobine
• A23C 19/08 - Fromages fondusLeur fabrication, p. ex. fonte, émulsification, stérilisation

Abrégé

The invention relates to a packaging container (2) folded from a one-piece substrate blank, in particular a cardboard blank, for receiving flat foodstuffs, having two flat faces (3, 4) that are preferably at least approximately parallel and spaced apart by an encircling peripheral wall (5, 14), having an opening section (6) as part of the peripheral wall (5, 14), which opening section is folded back with respect to the flat faces (3, 4) via a fold line (12) designed as a line of weakness, in particular a perforation line, and with a first overlapping section (7) overlaps a fixed first peripheral wall section (8) in the circumferential direction and is fixed to the first peripheral wall section (8), in particular by adhesion, wherein the opening section (6) can be opened by being gripped at the overlapping section (7, 23) and by pulling the overlapping section (7, 23) in the circumferential direction in such a manner that, upon opening, the fold line (12) tears open in the circumferential direction and an opening resulting after the opening process and extending in the circumferential direction corresponds to the spacing of the flat faces (3, 4) with regards to the width (B) of the opening measured perpendicular to the circumferential extent of the opening.

Classes IPC  ?

• B65D 5/20 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en repliant les parties reliées à un panneau central sur chaque côté pour former le corps du réceptacle, p. ex. en forme de plateau
• B65D 5/54 - Lignes de moindre résistance facilitant l'ouverture des réceptacles ou leur division en parties séparées, par découpage ou déchirement

Abrégé

A method for forming and cooling an initially hot and therefore flowable melted cheese (1), which is applied via a supply nozzle onto a moving metallic cooling belt (3′), wherein individual shaped bodies (6) are formed out of the melted cheese (1) in that a shaping roller (5), which comprises molding cavities (7) located in the surface, impinges upon the cooling belt (3′), wherein a pressure of the shaping roller (5) against the cooling belt (3′) is provided during forming that induces full displacement of the still-hot melted cheese (1) from the region of the separating webs (8) delimiting the individual molding cavities (7) and bearing against the cooling belt (3′), wherein the formed bodies (6) are released from the molding cavities (7) and are cooled by remaining on the moving cooling belt (3′).

Classes IPC  ?

• A23P 1/10 - Autres procédés de mise en forme, p.ex. moulage
• A01J 25/00 - Fabrication du fromage
• A01J 25/12 - Façonnage du fromage
• A23C 19/09 - Autres préparations à base de fromageMélanges de fromage avec d'autres produits alimentaires
• B29C 47/88 - Chauffage ou refroidissement de la matière extrudée

Produits et services

Milk products, In particular cheese, Cheese preparations, Spreads made with cheese and/or cheese preparations, and cheese and cheese preparations with non-lactic additives, Butter.

Abrégé

Method for separating portions of a food mass (3) from a sheet-material tube (1) which is advanced up continuously along a tube-conveying path (9) at belt-running speed and is filled with the food mass, in particular with cheese spread (3), wherein the sheet-material tube filled with the food mass (2), in the first instance, is formed into a strip of defined thickness by means of a pair of calibrating rollers, and wherein, in order to form separate food portions (3), the food mass is then displaced, by means of a pair of displacement rollers which act one upon the other, out of displacement regions (2) running transversely over the sheet-material tube, wherein the displacement rollers are driven by means of a controllable drive independently of the belt-running speed.

Classes IPC  ?

• B65B 9/20 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans des bandes tubulaires préformées ou dans des bandes en forme de tubes autour des tuyères de remplissage, p. ex. des bandes tubulaires extrudées les bandes étant mises en forme de tube sur place autour des tuyères de remplissage
• B65B 9/207 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans des bandes tubulaires préformées ou dans des bandes en forme de tubes autour des tuyères de remplissage, p. ex. des bandes tubulaires extrudées les bandes étant mises en forme de tube sur place autour des tuyères de remplissage la bande avançant de façon continue
• B65B 9/213 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans des bandes tubulaires préformées ou dans des bandes en forme de tubes autour des tuyères de remplissage, p. ex. des bandes tubulaires extrudées les bandes étant mises en forme de tube sur place autour des tuyères de remplissage la bande se déplaçant par intermittence
• B65B 9/12 - Division de tubes remplis pour former plusieurs paquets par soudage ou amarrage impliquant le déplacement du contenu
• B65B 57/00 - Dispositifs de commande automatique, de vérification, d'alarme ou de sécurité

Abrégé

Method for separating portions of a food mass (3) from a sheet-material tube (1) which is advanced up continuously along a tube-conveying path (9) at belt-running speed and is filled with the food mass, in particular with cheese spread (3), wherein the sheet-material tube filled with the food mass (2), in the first instance, is formed into a strip of defined thickness by means of a pair of calibrating rollers, and wherein, in order to form separate food portions (3), the food mass is then displaced, by means of a pair of displacement rollers which act one upon the other, out of displacement regions (2) running transversely over the sheet-material tube, wherein the displacement rollers are driven by means of a controllable drive independently of the belt-running speed.

Classes IPC  ?

• B65B 9/20 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans des bandes tubulaires préformées ou dans des bandes en forme de tubes autour des tuyères de remplissage, p. ex. des bandes tubulaires extrudées les bandes étant mises en forme de tube sur place autour des tuyères de remplissage
• B65B 9/213 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans des bandes tubulaires préformées ou dans des bandes en forme de tubes autour des tuyères de remplissage, p. ex. des bandes tubulaires extrudées les bandes étant mises en forme de tube sur place autour des tuyères de remplissage la bande se déplaçant par intermittence
• B65B 9/207 - Enserrage d'objets les uns à la suite des autres ou de quantités de matériaux, dans des bandes tubulaires préformées ou dans des bandes en forme de tubes autour des tuyères de remplissage, p. ex. des bandes tubulaires extrudées les bandes étant mises en forme de tube sur place autour des tuyères de remplissage la bande avançant de façon continue
• B65B 57/00 - Dispositifs de commande automatique, de vérification, d'alarme ou de sécurité
• B65B 9/12 - Division de tubes remplis pour former plusieurs paquets par soudage ou amarrage impliquant le déplacement du contenu

Produits et services

Milk and milk products; edible oils and fats; cheese. Demonstration of goods; import-export agencies; marketing studies; commercial information and advice for consumers [consumer advice shop]; organization of exhibitions and trade fairs for commercial or advertising purposes; presentation of goods on communication media, for retail purposes; sales promotion for others; distribution of samples; administrative processing of purchase orders; commercial administration of the licensing of the goods and services of others; procurement services for others [purchasing goods and services for other businesses].

Produits et services

Milk products, in particular cheese, preparations made from cheese, namely, cheese spreads, cheese based spreads; preparations made from cheese, namely, cheese spreads and cheese based spreads, all with non-milk ingredients, butter; edible fats and edible oils

Abrégé

Disclosed is a method for separating and stacking slices of food, in particular slices of cheese (2). In said method, a plurality of slices of food (2) is continuously conveyed by a feeding belt conveyor (3) such that the slices of food adjoin each other in rows. A rotating transfer roll (5) picks up the slices of food (2) from the feeding belt conveyor (3) and places same on top of each other in a stacking zone (4), the transfer roll (5) jointly accommodating a row of slices of food by means of a corresponding plurality of holding units (6). During rotation of the transfer roll, the individual slices of food (2) are separated from each other as a result of a relative movement of the holding units in the axial direction, and the separated individual slices (2) detach from the holding units (6) and are stacked on top of each other in the stacking zone (4).

Classes IPC  ?

• B65H 29/32 - Délivrance ou progression des articles à la sortie des machinesProgression des articles vers ou dans les piles par chute à partir de transporteurs pneumatiques, p. ex. aspirants
• A01J 27/00 - Traitement ultérieur du fromageEnrobage du fromage
• B65H 29/40 - Éléments tournant autour d'un axe perpendiculaire au sens du déplacement des articles, p. ex. des croisillons formés par des éléments en S
• B65H 33/16 - Formation de lots comptés dans les piles ou dans le courant de délivrance des articles en déposant les articles en lots sur des supports mobiles

Abrégé

The invention relates to a device for transporting individual products (1) of, in particular, predefined dimensions in a transport direction A, wherein the device includes two upper belt segments (2, 3) adjacent to each other at a transition point (8), having variable length in the transport direction and each extending from an inner deflection (7, 8) at the transition point (6) to an outer deflection (9, 10) at the other end, wherein the two upper belt segments (2, 3) each are supported by a plurality of support means (11) spaced apart from each other in the transport direction, the distance between same changing as the length of the upper belt segments (2, 3) varies.

Classes IPC  ?

• B65G 21/14 - Châssis ou carters de support ou de protection pour transporteurs sans fin ou éléments de traction des transporteurs à courroies ou à chaînes mobiles ou à pièces interchangeables ou relativement mobilesDispositifs pour déplacer le châssis ou des parties de celui-ci pour permettre le réglage de la longueur ou du profil des porte-charges ou de l'élément de traction
• B65G 15/60 - Dispositions pour soutenir ou guider les courroies, p. ex. à l'aide de jets de fluide
• B65G 47/31 - Dispositifs pour influencer la position relative ou l'orientation des objets pendant le transport par transporteurs arrangeant les objets, p. ex. faisant varier l'espace entre chaque objet pendant le transport par une série de transporteurs en faisant varier les vitesses relatives des transporteurs en série

Abrégé

Disclosed is an apparatus for cross-cutting a flat object, in particular a continuously fed product web such as an extruded film (4) on which a large strip of cheese is placed, the cross-cutting action being performed perpendicular to a direction of travel (T) in which the object is conveyed. Said apparatus comprises: a cross-cutting roll (1) that includes at least one cross-cutting blade (2) which is arranged coaxially to the cross-cutting roll (1); and a blade-free pressure roll (3), the cylindrical surface of which forms an abutment for the cross-cutting blade (2) during the cutting process. The axis of rotation (A2) of the pressure roll (3) is skewed in relation to the axis of rotation (A1) of the cross-cutting roll (1) such that an axial cutting zone (S) in which the cross-cutting blade (2) is in cutting contact with the pressure roll (3) moves across the surface of the pressure roll during a cutting process, the pressure roll partially yielding to the pressure of the cross-cutting blade.

Classes IPC  ?

• B26D 1/40 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce ayant un élément coupant se déplaçant autour d'un axe avec un élément coupant non circulaire se déplaçant autour d'un axe parallèle à la ligne de coupe et coopérant avec un organe rotatif
• B26D 7/20 - Bancs à couper
• B26D 7/26 - Moyens de montage ou de réglage de l'outil de coupeMoyens de réglage de la course de l'outil de coupe

Abrégé

Disclosed is a method for processing a pourable food substance (1), in particular hot melted cheese, which is introduced, by means of a feed neck (2), into a gap (3) between two vertical shaping rolls that are covered by cooling strips (11, 12) made especially of metal, the food substance (1) is shaped into a product strip (10) having a defined thickness, a carrier film arrangement (21) being placed between the first cooling strip (11) and the product strip (10). In order to be cooled, the product strip (10) is conveyed in the direction of travel (T) along with the carrier film arrangement (21) and is fed to a longitudinal cutting device.

Classes IPC  ?

• A01J 25/00 - Fabrication du fromage
• B65H 23/035 - Commande du positionnement transversal de la bande par des barres de guidage
• B65H 35/02 - Délivrance d'articles à partir de machines à découper ou à perforer linéairementAppareils délivrant des articles ou des bandes, comportant des dispositifs pour couper ou perforer linéairement, p. ex. distributeurs de bande adhésive à partir de dispositifs pour fendre ou de perforatrices longitudinales ou avec ces dispositifs

Abrégé

Disclosed is a method for separating and stacking slices of food, in particular slices of cheese (2). In said method, a plurality of slices of food (2) is continuously conveyed by a feeding belt conveyor (3) such that the slices of food adjoin each other in rows. A rotating transfer roll (5) picks up the slices of food (2) from the feeding belt conveyor (3) and places same on top of each other in a stacking zone (4), the transfer roll (5) jointly accommodating a row of slices of food by means of a corresponding plurality of holding units (6). During rotation of the transfer roll, the individual slices of food (2) are separated from each other as a result of a relative movement of the holding units in the axial direction, and the separated individual slices (2) detach from the holding units (6) and are stacked on top of each other in the stacking zone (4).

Classes IPC  ?

• B65H 29/32 - Délivrance ou progression des articles à la sortie des machinesProgression des articles vers ou dans les piles par chute à partir de transporteurs pneumatiques, p. ex. aspirants
• B65H 29/40 - Éléments tournant autour d'un axe perpendiculaire au sens du déplacement des articles, p. ex. des croisillons formés par des éléments en S
• B65H 33/16 - Formation de lots comptés dans les piles ou dans le courant de délivrance des articles en déposant les articles en lots sur des supports mobiles
• A01J 27/00 - Traitement ultérieur du fromageEnrobage du fromage

Abrégé

Disclosed is a method for processing a pourable food substance (1), in particular hot melted cheese, which is introduced, by means of a feed neck (2), into a gap (3) between two vertical shaping rolls that are covered by cooling strips (11, 12) made especially of metal, the food substance (1) is shaped into a product strip (10) having a defined thickness, a carrier film arrangement (21) being placed between the first cooling strip (11) and the product strip (10). In order to be cooled, the product strip (10) is conveyed in the direction of travel (T) along with the carrier film arrangement (21) and is fed to a longitudinal cutting device.

Classes IPC  ?

• A01J 25/00 - Fabrication du fromage
• B65H 23/035 - Commande du positionnement transversal de la bande par des barres de guidage
• B65H 35/02 - Délivrance d'articles à partir de machines à découper ou à perforer linéairementAppareils délivrant des articles ou des bandes, comportant des dispositifs pour couper ou perforer linéairement, p. ex. distributeurs de bande adhésive à partir de dispositifs pour fendre ou de perforatrices longitudinales ou avec ces dispositifs

Abrégé

wherein the food strip is cut into individual slices, in particular after cooling.

Classes IPC  ?

• A01J 25/15 - Presses à cet effet
• A01J 25/12 - Façonnage du fromage
• A01J 27/02 - Enrobage du fromage, p. ex. avec de la paraffine solide
• A23C 19/082 - Addition de substances au lait caillé avant ou pendant la fonteSels de fonte
• A23P 20/12 - Appareils ou procédés pour appliquer des poudres ou des particules sur les produits alimentaires, p. ex. pour panerRevêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses de tels appareils combinés avec des moyens de pré-humidification du produit alimentaire ou de friture

Abrégé

The invention relates to a food product packaged in foil packaging, in particular individual cheese portions (1, 2), having a three-dimensional contour, wherein the foil packaging sealingly encloses the food product, and wherein a tear seam for opening the foil packaging and for completely exposing the food product is provided. The foil packaging is provided with two foil parts (6, 7, 8, 9) connected by way of a sealing seam (5) configured as a tear seam, which tightly fit around the food product in the shape of the contour. At least one of the foil parts (6, 7, 8, 9) is a contoured soft plastic foil, which during the opening process can be peeled off while retaining the contour of the food product, and while surrendering its own contour, at least temporarily.

Classes IPC  ?

• B65D 75/30 - Objets ou matériaux enveloppés entre deux feuilles ou flans opposés à bords réunis, p. ex. par adhésifs à pression, pliage, thermosoudage ou soudage

Produits et services

Cheese.

Abrégé

A method and system for homogenizing a fibrous, viscous food mass 1, in particular pasta filata, such as mozzarella, for example, wherein a feed quantity of the food mass 1 is initially fed continuously to a homogenizing device comprising a container, wherein in a subsequent step the food mass 1 exiting an outlet gap of the container is fed to a shaping and/or cooling device disposed underneath the container, wherein the shaping and/or cooling device forms a filling gap between two rollers, each of which, in particular, is equipped with a belt, and shapes the food mass 1 into a food strip, wherein the outlet gap of the container is oriented at least substantially parallel to the filling gap, wherein the opening width of the outlet gap 5 and/or the feed quantity are set such that the food mass located in the container can settle for the purpose of homogenization, wherein the fibers of the food mass entering the filling gap are aligned substantially in the processing direction.

Classes IPC  ?

• A01J 25/00 - Fabrication du fromage
• A01J 25/12 - Façonnage du fromage

Produits et services

Milk products, in particular cheese, cheese preparations, spreads made with cheese and/or cheese preparations, and cheese and cheese preparations with non-lactic additives, butter.

Abrégé

A method for forming and cooling an initially hot and therefore flowable melted cheese (1), which is applied via a supply nozzle onto a moving metallic cooling belt (3'), wherein individual shaped bodies (6) are formed out of the melted cheese (1) in that a shaping roller (5), which comprises molding cavities (7) located in the surface, impinges upon the cooling belt (3'), wherein a pressure of the shaping roller (5) against the cooling belt (3') is provided during forming that induces full displacement of the still-hot melted cheese (1) from the region of the separating webs (8) delimiting the individual molding cavities (7) and bearing against the cooling belt (3'), wherein the formed bodies (6) are released from the molding cavities (7) and are cooled by remaining on the moving cooling belt (3').

Classes IPC  ?

• A01J 25/00 - Fabrication du fromage
• A01J 25/12 - Façonnage du fromage