Surface Ingredient Application in Hot Processed Cheese Strips
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Solution Overview
Problem
Existing methods for incorporating visible ingredients into processed cheese result in an unattractive appearance and high production costs due to random embedding and excessive ingredient usage, making them unsuitable for large-scale production.
Innovation Solution
A method involving shaping a flowable mass of hot processed cheese into a strip using rollers, sprinkling ingredients onto the surface, and pressing them in with a pressure roller to create visually appealing slices with reduced ingredient usage and costs.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If ingredients are mixed into the processed cheese mass before shaping, then the ingredients are distributed throughout the product, but the visual appearance on the surface becomes unattractive with random orientation and the quantity of ingredients required is excessive
Solution Approach 1:
The patent applies preliminary action by shaping the processed cheese into strips before adding ingredients. The cheese is formed into defined geometric shapes (strips with specific cross-sections) while still in its plastic state, then ingredients are applied to the surface. This preliminary shaping creates a controlled substrate that allows precise ingredient placement, eliminating the need to mix excessive ingredients throughout the entire mass.
Solution Approach 2:
The patent implements local quality by concentrating ingredients only on the surface of the cheese strips rather than distributing them uniformly throughout the entire mass. The shaping process creates specific surface areas where ingredients are locally applied, ensuring visual appeal where it matters most (on the cut surfaces) while minimizing overall ingredient consumption.
2Stability of the object's composition
If ingredients are mixed into the processed cheese mass before shaping, then the ingredients are embedded within the product, but the production process becomes complex and unsuitable for large-scale production
Solution Approach 1:
The patent applies segmentation by separating the ingredient addition step from the mixing and shaping steps. Instead of combining ingredients with the cheese mass before shaping, the process is segmented into distinct stages: first shaping the cheese into strips, then applying ingredients to the surface. This segmentation simplifies the overall process and equipment requirements while maintaining stable ingredient embedding.
Solution Approach 2:
The patent uses preliminary action by completing the shaping operation before adding ingredients. The cheese is formed into strips with defined geometry while in its plastic state, creating a stable substrate. This preliminary structuring eliminates the need for complex mixing equipment and processes, simplifying the overall system while ensuring stable ingredient placement.
3Stability of the object's composition
If ingredients are completely enclosed within the processed cheese, then the product structure is maintained, but only a small portion of ingredients appears at the surface reducing visual appeal
Solution Approach 1:
The patent implements local quality by applying ingredients specifically to the surface of the cheese strips rather than enclosing them completely within the mass. This creates a concentrated layer of visible ingredients on the cut surfaces where they will be seen by consumers, maximizing visual appeal. The bulk of the cheese remains structurally intact without excessive ingredient mixing.
Solution Approach 2:
The patent transitions from three-dimensional distribution (mixing ingredients throughout the volume) to two-dimensional surface application. By applying ingredients to the surface of the shaped strips, the process exploits the surface dimension for visual effect while maintaining the three-dimensional structural integrity of the cheese product.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method enables the large-scale production of visually appealing cheese slices with recognizable ingredients, reducing production costs and maintaining product stability by ensuring ingredients are only on the surface, enhancing appearance without affecting flavor.
Implementation Method 1
the flowable mass of the food without the ingredient added is fed into the roller gap between a guide roller and a calibration roller disposed parallel thereto, and is shaped into a food strip having a defined thickness
Implementation Method 2
the food strip, which has been sprinkled on one side, is fed to a further roller gap, which is formed between the guide roller and a pressure roller, wherein the ingredient is pressed into the surface via the pressure roller
Data Source
AI summary
A method and device for introducing a visible ingredient 7, 12 into the surface of a food present as a flowable mass, in particular a hot processed cheese 1, wherein the flowable mass of the food without the ingredient added is fed into the roller gap between a guide roller 2 and a calibration roller 3 disposed parallel thereto, and is shaped into a food strip having a defined thickness,wherein the food strip is sprinkled on one side with the ingredient 7 by way of a sprinkling device 5 downstream of the roller gap while lying on the guide roller 2, wherein the food strip 4, which has been sprinkled on one side, is fed to a further roller gap, which is formed between the guide roller 2 and a pressure roller 8, wherein the ingredient 7 is pressed into the surface via the pressure roller 8 andwherein the food strip is cut into individual slices, in particular after cooling.