Method and device for applying ingredients in food production
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 and wherein the food strip is cut into individual slices, in particular after cooling.
1. A method for introducing an ingredient ( 7 ) into the surface of cheese ( 1 ) present as a flowable mass comprising:
(a) feeding a flowable mass of cheese ( 1 ) into a first roller gap (G 1 ) between a first cooling belt ( 9 a ) having a temperature lower than the temperature of the flowable mass of cheese supported on a guide roller ( 2 ) and a calibration roller ( 3 ) disposed above and parallel to the guide roller ( 2 ) by counter-rotating the guide roller ( 2 ) and the calibration roller ( 3 ) for transporting the flowable mass of cheese ( 1 ) into the first roller gap (G 1 ), whereby the flowable mass of cheese ( 1 ) is (a) cooled by contact with the first cooling belt ( 9 a ) and (b) shaped by the first roller gap (G 1 ) into a strip ( 4 ) having (1) a defined thickness, (2) a first surface ( 4 a ) in contact with the first cooling belt ( 9 a ) and (3) a second surface ( 4 b ) on the side of the strip ( 4 ) opposite to the first surface ( 4 a ),
(b) sprinkling an ingredient ( 7 ) onto the second surface ( 4 b ) of the strip ( 4 ) downstream from the first roller gap (G) while the first surface ( 4 a ) of the strip ( 4 ) is in contact with the first cooling belt ( 9 a ) while carrying out (a), and
(c) feeding the strip ( 4 ) formed according to (a) which has been sprinkled with the ingredient ( 7 ) according to (b) into a second roller gap (G 2 ) between the first cooling belt ( 9 a ) and a second cooling belt ( 9 b ) guided by a pressure roller ( 8 ) mounted parallel to the guide roller ( 2 ), by counter-rotating the pressure roller ( 8 ) relative to the guide roller ( 2 ), whereby the ingredient ( 7 ) is pressed into the second surface ( 4 b ) of the strip ( 4 ) while substantially maintaining the defined thickness of the strip ( 4 ) via the second roller gap (G 2 ),
wherein the strip ( 4 ) is supported between the first cooling belt ( 9 a ) and the second cooling belt ( 9 b ) while carrying out (c) and the ingredient ( 7 ) is a scatterable ingredient while carrying out (b), which becomes embedded in the second surface ( 4 b ) of the strip ( 4 ) while carrying out step (c).
2. A method for introducing one or more ingredients ( 7 , 12 ) into the first and second surface ( 4 a , 4 b ) of a cheese ( 1 ) present as a flowable mass comprising:
(a) feeding a flowable mass of cheese ( 1 ) into a first roller gap (G 1 ) between a calibration roller ( 3 ) having a temperature lower than the temperature of the flowable mass of cheese ( 1 ) and a pre-shaping roller ( 10 ) disposed parallel to the first calibration roller ( 3 ), by counter-rotating the calibration roller ( 3 ) and the pre-shaping roller ( 10 ) for transporting the flowable mass of cheese ( 1 ) into the first roller gap (G 1 ), whereby the flowable mass of cheese ( 1 ) is (a) cooled by contact with the calibration roller ( 3 ) and (b) shaped by the first roller gap (G 1 ) into a strip ( 4 ) having (1) a defined thickness, (2) a first surface ( 4 a ) in contact with the pre-shaping roller ( 10 ) and (3) a second surface ( 4 b ) on the side of the strip ( 4 ) opposite to the first surface ( 4 a ) in contact with the calibration roller ( 3 ),
(b) sprinkling a first ingredient ( 12 ) onto the first surface ( 4 a ) of the strip ( 4 ) downstream from the first roller gap (G 1 ) while the second surface ( 4 b ) of the strip ( 4 ) is in contact with the calibration roller ( 3 ) while carrying out (a),
(c) feeding the strip ( 4 ) formed according to (a) and (b) into a second roller gap (G 2 ) between the calibration roller ( 3 ) and a first cooling belt ( 9 a ) having a temperature lower than the temperature of the strip ( 4 ) guided by a guide roller ( 2 ) disposed parallel to the first calibration roller ( 3 ), by counter-rotating the guide roller ( 2 ) and the calibration roller ( 3 ) for transporting the strip ( 4 ) formed in (a) into the second roller gap (G 2 ), whereby the strip ( 4 ) is cooled by contact with the first cooling belt ( 9 a ) and the ingredient ( 12 ) sprinkled onto the first surface ( 4 a ) of the strip ( 4 ) according to (b) is pressed into the first surface ( 4 a ) of the strip ( 4 ) while substantially maintaining the defined thickness of the strip ( 4 ) via the second roller gap (G 2 ),
(d) sprinkling a second ingredient ( 7 ) onto the second surface ( 4 b ) of the strip ( 4 ) downstream from the second roller gap (G 2 ) while the first surface ( 4 a ) of the strip ( 4 ) is in contact with the first cooling belt ( 9 a ) while carrying out (c), and
(e) feeding the strip ( 4 ) which has been sprinkled with the ingredient ( 7 ) on the first and second surfaces ( 4 a , 4 b ) of the strip ( 4 ) into a third roller gap (G 3 ) between the first cooling belt ( 9 a ) and a second cooling belt ( 9 b ) guided by a pressure roller ( 8 ) mounted parallel to the guide roller ( 2 ), by counter-rotating the pressure roller ( 8 ) relative to the guide roller ( 2 ), whereby the ingredient ( 7 ) applied to the second surface ( 4 b ) of the strip ( 4 ) is pressed into the second surface ( 4 b ) of the strip ( 4 ) via the third roller gap (G 3 ),
wherein the strip ( 4 ) is supported between the first cooling belt ( 9 a ) and the second cooling belt ( 9 b ) while carrying out (e), the first ingredient ( 12 ) and the second ingredient ( 7 ) may be the same or different, the first ingredient ( 12 ) is a scatterable ingredient while carrying out (b) which becomes embedded in the first surface ( 4 a ) of the strip ( 4 ) while carrying out (c) and the second ingredient ( 7 ) is a scatterable ingredient while carrying out (d) which becomes embedded in the second surface ( 4 b ) of the strip ( 4 ) while carrying out (e).
3. The method according to claim 1 further comprising:
(d) cutting the strip ( 4 ) formed according to (c) in parallel strips while carrying out (c) after the ingredient ( 7 ) is pressed into the second surface ( 4 b ) via the second roller gap (G 2 ).
4. The method according to claim 3 further comprising:
(e) cutting the parallel strips formed according to (d) into individual slices.
5. The method according to claim 1 , wherein the ingredient ( 7 ) is herbs and/or mushrooms and/or seasoning.
6. The method according to claim 3 , wherein the ingredient ( 7 ) is herbs and/or mushrooms and/or seasoning.
7. The method according to claim 4 wherein the ingredient ( 7 ) is herbs and/or mushrooms and/or seasoning.
8. The method according to claim 1 , wherein the cheese ( 1 ) is processed cheese and the temperature of the processed cheese in step (a) is in the range from 80° C. to 90° C.
9. The method according to claim 3 , wherein the cheese ( 1 ) is processed cheese and the temperature of the processed cheese in step (a) is in the range from 80° C. to 90° C.
10. The method according to claim 2 further comprising:
(f) cutting the strip ( 4 ) formed according to (e) in parallel strips while carrying out (e) after the ingredient ( 7 ) is pressed into the second surface ( 4 b ) via the third roller gap (G 3 ).
11. The method according to claim 10 further comprising:
(g) cutting the parallel strips formed according to (f) into individual slices.
12. The method according to claim 2 , wherein at least one of the ingredients ( 7 , 12 ) is herbs and/or mushrooms and/or seasoning.
13. The method according to claim 2 , wherein each ingredient ( 7 , 12 ) is herbs and/or mushrooms and/or seasoning.
14. The method according to claim 10 , wherein at least one of the ingredients ( 7 , 12 ) is herbs and/or mushrooms and/or seasoning.
15. The method according to claim 10 , wherein each of the ingredients ( 7 , 12 ) is herbs and/or mushrooms and/or seasoning.
16. The method according to claim 11 , wherein at least one of the ingredients ( 7 , 12 ) is herbs and/or mushrooms and/or seasoning.
17. The method according to claim 11 , wherein each of the ingredients ( 7 , 12 ) is herbs and/or mushrooms and/or seasoning.
18. The method according to claim 2 , wherein the cheese ( 1 ) is processed cheese and the temperature of the processed cheese in step (a) is in the range from 80° C. to 90° C.
19. The method according to claim 10 , wherein the cheese ( 1 ) is processed cheese and the temperature of the processed cheese in step (a) is in the range from 80° C. to 90° C.