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Method of producing laminated food and a device thereof and laminated cheese food thereby produced

a technology of laminated cheese and food, which is applied in the field of food production, can solve the problems of inability to stir or mix food materials in principle after the layer formation, inevitably decrease heat transfer, and difficulty in improving productivity, so as to achieve more water or fat, improve product quality, and reduce ph

Inactive Publication Date: 2006-06-15
SNOW BRAND MILK PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

"The present invention aims to solve problems by piling and bonding fluid food materials that solidify when cooled, such as cheese and meat, using a cooling and carrying device. The invention also includes a method for efficiently manufacturing stable multi-layer food consisting of three or more layers by adjusting the thickness of the food materials and the interval between the cooling and carrying sides of the device. The technical effects of the invention include improved storage and preservation of food materials, reduced labor and production costs, and improved production efficiency."

Problems solved by technology

However, the method had a problem of the difficulty of improving productivity on account of the complicated batching, production rate, the setting area of a device, the number of workers, and the like.
In particular, in the case of laminated food in which a plurality of food materials are piled in a plate form, it is impossible in principle to stir or mix the food materials after the layers are formed.
Therefore heat transfer decreases inevitably and cooling efficiency lowers accordingly.. As a result, the decrease in production efficiency becomes a problem.
On account of the above-mentioned problems, the successive production of laminated food has hardly been done.
Therefore this method is practically identical to the conventional batch methods making use of a mold, and thus has the aforementioned problems.
Hei 4-179442 (1992) in which material cheese with low maturity is used, however, it is difficult to realize a rich savor peculiar to mature cheese, and the product tends to be hard and elastic when tasted, as is the case with immature cheese.
This method does not provide a technique for giving releasability to extremely soft cheese such as cream cheese, or soft cheese with high water and fat.
Judging from the examples and the like, however, it is supposed that the pH ranges from about 5.5 to 6.5, and those methods do not provide a technique for giving releasability to sour cheese with high acidity and low pH (pH 5 or less).
In short, according to the conventional methods, it was impossible to shape extremely soft cheese such as cream cheese, soft cheese with high water and fat, and sour cheese with low pH, into a plate form, and thereby to form the multilayer laminated cheese.

Method used

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  • Method of producing laminated food and a device thereof and laminated cheese food thereby produced
  • Method of producing laminated food and a device thereof and laminated cheese food thereby produced
  • Method of producing laminated food and a device thereof and laminated cheese food thereby produced

Examples

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examples

[0133] The embodiments according to the present invention will be described below.

Example (1)

[0134] As an example of two-layer laminated food, two-layer cheese food was produced in accordance with the composition shown in Table 1. A production device shown in FIG. 1 from which the insertion portion (19) of the interlayer food material (C) was removed was employed. A rotary cooling and carrying device was used as a cooling and carrying device, and the inside thereof was cooled by brine of −10° C. The feed pumps (4) (5) were adjusted so that the rate of flow of the food materials (A) (B) might be 90 kg / hr, and the number of revolutions of the rotary cooling and carrying devices (13) (14) was adjusted so that the thickness of the platy semisolid food might be 3 mm.

[0135] The food materials were emulsified by means of an emulsification pot at 85° C. The viscosity of the food material (A) was 34 Pa.s while the viscosity of the food material (B) was 28 Pa.s.

TABLE 1ComponentsCompositi...

example

(8)

[0168] The cheese obtained in Example 6 to be used as the external layers (A) (B), the cream cheese obtained in Example 7 to be used as the intermediate layer (C) and 500 g almonds, which had been crushed to about 3 mm and roasted as a food material (d) to be put in the intermediate layer (C), were processed as in the aforementioned examples. Thereby three-layer laminated cheese food (t1) the intermediate layer (C) of which is made of cream cheese containing crushed almonds (d) was obtained. The thickness of the external layers (A) (B) of the laminated cheese food (t1) was 1.5 mm, the thickness of the intermediate layer (C) thereof was 5 mm, and the thickness of the laminated cheese food (t1) as a whole was 8 mm.

[0169] The laminated cheese food (t1) was cut such that the laminated cheese food (t1) was 55 mm long and 35 mm wide, and the releasability thereof was evaluated in accordance with the above-mentioned method. The rate for the articles conformable to releasability was 100...

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PUM

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Abstract

Fluid food materials which solidify when cooled are quantitatively supplied successively at a certain thickness in a plate form on cooling and carrying sides of two cooling and carrying devices, cooled while being carried to form two monolayer platy food materials, and the two platy food materials are bonded and united making use of the surface not yet completely cooled and solidified of the monolayer platy food materials, and thereby producing a layered laminated cheese food and the like consisting of two layers. In order to obtain a three-or-more-layer laminated structure, the fluid food materials which solidify when cooled are quantitatively supplied successively at a certain thickness in plate form on the cooling and carrying sides of the cooling and carrying devices, cooled while being carried to form monolayer platy food materials, or if necessary, more fluid food materials which solidify when cooled are quantitatively supplied successively at a certain thickness in a plate form over the platy food materials, cooled while being carried, thereby forming multilayer platy food materials, and / or the platy food materials are bonded and united to form multilayer platy food materials, and the fluid food materials are quantitatively supplied successively between the two monolayer and / or multilayer platy food materials in order to unite the two platy food materials and the fluid food materials comprising the layers between the two platy food materials.

Description

BACKGROUND OF THE INVENTION [0001] The present invention belongs to food production in which food materials in a fluid state. (fluid food materials) which solidify when cooled are cooled and shaped successively at a certain thickness, and relates to a method and a device of producing two-or-more-layer laminated food from two or more sorts of food materials with different properties, and to laminated cheese food thus produced. [0002] Laminated food produced by food materials with different properties being piled was often manufactured in accordance with a batch method making use of molds and the like conventionally. According to this method, since food materials in a fluid state can be cooled and solidified while being left at rest, there are few technical limitations to production. However, the method had a problem of the difficulty of improving productivity on account of the complicated batching, production rate, the setting area of a device, the number of workers, and the like. [0...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/00A23C19/09A23P1/08
CPCA23C19/0908A23L1/0067A23P1/086A23P20/20
Inventor SHIBAUCHI, YOSHITOKONDO, HIROSHIAOYAMA, HIROSHIGODA, MASAYUKI
Owner SNOW BRAND MILK PROD CO LTD