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    METHOD FOR THE PREFERABLY CONTINUOUS PACKAGING OF PRODUCTS
    3.
    发明申请
    METHOD FOR THE PREFERABLY CONTINUOUS PACKAGING OF PRODUCTS 审中-公开
    用于优选连续包装产品的方法

    公开(公告)号：US20130133294A1

    公开(公告)日：2013-05-30

    申请号：US13643487

    申请日：2011-03-31

    申请人： Fritz Kortschack ,  Volker Heinz ,  Stefan Töpfl ,  Bernhard Hukelmann ,  Herbert Bader ,  Ralf Niepelt

    发明人： Fritz Kortschack ,  Volker Heinz ,  Stefan Töpfl ,  Bernhard Hukelmann ,  Herbert Bader ,  Ralf Niepelt

    IPC分类号： B65B11/06

    CPC分类号： B65B11/06 ,  A22C17/0093 ,  B65B9/04 ,  B65B25/065

    摘要： The invention relates to a method for the preferably continuous packaging of products, in particular foods, with or without an already stabilized inherent shape such as fresh meat, meat products and sausage products, sausage meat emulsion or similar products by encasing them on all sides with single-layer or multilayer films that can be fed from the web. According to the invention flexible films that can be deformed without the action of heating and are self-resetting, are used as bottom web films, wherein the bottom web films are temporarily deformed by the action of pressure in order to form troughs for receiving product. The respective product is introduced as portions into the trough and fixed there, wherein it is fixed by a top web film or covering film, optionally supported by a restrainer. When the action of pressure is released, preferably the bottom web film performs its resetting process and encloses the product thereby at least in part in such a manner that unwanted air inclusions are removed and also a certain product compaction occurs. Then, sealing between top and bottom web films is performed.

    摘要翻译： 本发明涉及一种用于优选地连续包装产品，特别是具有或不具有已经稳定的固有形状的产品，例如新鲜肉类，肉制品和香肠产品，香肠肉类乳制品或类似产品的方法，包括它们在所有方面 单层或多层薄膜，可以从网上进料。 根据本发明，可以在没有加热作用下变形并且自复位的柔性膜用作底部薄膜，其中底部薄膜通过压力的作用暂时变形，以形成用于接收产品的槽。 将各个产品作为部分引入槽中并固定在其中，其中通过顶部幅材膜或覆盖膜固定，任选地由限制器支撑。 当释放压力的作用时，优选地，底部薄膜膜进行其重新设定过程，并且至少部分地以不需要的空气夹杂物去除并且还产生某种产品压实的方式包围产品。 然后，进行顶部和底部薄膜之间的密封。

    Torsional vibration damper comprising a sectional primary element
    4.
    发明授权
    Torsional vibration damper comprising a sectional primary element 有权
    扭转振动阻尼器包括截面主要元件

    公开(公告)号：US08206227B2

    公开(公告)日：2012-06-26

    申请号：US12519239

    申请日：2007-12-05

    申请人： Jochen Boelling ,  Christian Bernhard Halm ,  Frank Guenter ,  Volker Heinz

    发明人： Jochen Boelling ,  Christian Bernhard Halm ,  Frank Guenter ,  Volker Heinz

    IPC分类号： F16F15/121

    CPC分类号： F16F15/124 ,  F16D3/64 ,  F16F15/1236 ,  F16F15/1238 ,  F16F15/1315 ,  F16F15/13476 ,  F16F15/136

    摘要： A torsional vibration damper includes a drive-side primary element having at least one primary dog, an output-side secondary element having at least one secondary dog, and at least one spring device between the primary and secondary dogs for spring-elastic coupling of the primary element to the secondary element and including a plurality of spring elements. A separator sheet includes a ring element. At least one sliding block extends from the ring element between adjacent spring elements and is arranged circumferentially about the spring elements. The primary element has also an inner part having an external toothing, an outer part on which the primary dog is arranged and having an internal toothing engaging into the external toothing, and at least one damping part arranged between the external and internal toothing for vibration damping between the inner and outer parts.

    摘要翻译： 扭转振动阻尼器包括驱动侧主要元件，其具有至少一个主齿轮，具有至少一个副齿轮的输出侧辅助元件，以及在主齿轮和副齿轮之间的至少一个弹簧装置，用于弹簧 - 主要元件到次要元件并且包括多个弹簧元件。 分离片包括环形元件。 至少一个滑动块从相邻弹簧元件之间的环形元件延伸并围绕弹簧元件周向地布置。 主要元件还具有内部部分，其具有外齿，外部部件，主齿轮配置在该外部部分上，并且具有内齿啮合到外齿中，以及至少一个阻尼部件，其布置在外齿和内齿之间用于减震 内部和外部之间。

    Sliding block for a torsional vibration damper, separator sheet comprising a sliding block, torsional vibration damper comprising a sliding block and method for producing a sliding block
    5.
    发明授权
    Sliding block for a torsional vibration damper, separator sheet comprising a sliding block, torsional vibration damper comprising a sliding block and method for producing a sliding block 有权
    用于扭转振动阻尼器的滑动块，包括滑块的分离片，包括滑动块的扭转振动阻尼器和用于产生滑动块的方法

    公开(公告)号：US08057311B2

    公开(公告)日：2011-11-15

    申请号：US12517657

    申请日：2007-11-22

    申请人： Jochen Boelling ,  Christian Bernhard Halm ,  Till Martin Lutz Ebner ,  Volker Heinz

    发明人： Jochen Boelling ,  Christian Bernhard Halm ,  Till Martin Lutz Ebner ,  Volker Heinz

    IPC分类号： F16F15/123

    CPC分类号： F16F15/1234 ,  Y10T29/49956

    摘要： A torsional vibration damper includes at least one spring element and a sliding block. The sliding block includes a first surface section that operatively faces an adjacent spring element, is harder than another surface section of the sliding block, has first and/or second supporting surfaces for radial support of the spring element, and has first and/or second supporting surfaces for axial support of the spring element. A second surface section has a sliding surface for sliding support of the sliding block, and a basic body includes plastic. The first and/or second surface section(s) is/are formed by at least one first insert that is harder than the plastic. The first surface section is formed by at least two elongate second inserts that are spaced apart from one another and projected and on which the spring element can be supported in a centering manner in a radial direction.

    摘要翻译： 扭转振动阻尼器包括至少一个弹簧元件和滑动块。 滑动块包括操作性地面向相邻弹簧元件的第一表面部分，比滑动块的另一表面部分更硬，具有用于弹簧元件的径向支撑的第一和/或第二支撑表面，并且具有第一和/或第二 用于弹簧元件的轴向支撑的支撑表面。 第二表面部分具有用于滑块的滑动支撑的滑动表面，并且基体包括塑料。 第一和/或第二表面部分由比塑料硬的至少一个第一插入件形成。 第一表面部分由彼此间隔开并突出的至少两个细长的第二插入件形成，并且弹簧元件可以以径向方向以定心方式被支撑在该第二插入件上。

    Process for solidifying the surface of raw sausage emulsion by ultrasonic treatment
    6.
    发明授权
    Process for solidifying the surface of raw sausage emulsion by ultrasonic treatment 失效
    超声处理香肠肉表面硬化方法

    公开(公告)号：US06737093B1

    公开(公告)日：2004-05-18

    申请号：US09807412

    申请日：2001-08-30

    申请人： Fritz Kortschack ,  Volker Heinz

    发明人： Fritz Kortschack ,  Volker Heinz

    IPC分类号： A23B400

    CPC分类号： A23L13/60 ,  A23L5/32

    摘要： The invention relates to a proceed for solidifying the surface of raw sausage emulsion using ultrasound treatment and/or an adhesion-minimizing microstructure on the sonotrode interior surface while it is being transported, with, in the course of a continuous process, a substantial degassing of the raw product first being carried out. Subsequently, there is a direct contacting of the raw product with the surface of one or more ultrasonic sonotrodes, at least one of the ultrasonic sonotrodes being heated. As a result of the treatment, a thin, sealed, shape-stabilizing independent coagulation skin forms on the surface of the raw product. The ultrasonic energy is in the low frequency range, but has a high vibrational amplitude.

    摘要翻译： 本发明涉及使用超声波处理和/或超声波内部表面的粘附最小化微结构固化原料香肠乳液的表面的过程，同时在连续过程中，在连续过程中基本上脱气 原始产品首先进行。 随后，原始产品与一个或多个超声波超声波发生器的表面直接接触，至少一个超声波超声波发生器被加热。 作为处理的结果，在原始产品的表面上形成薄的，密封的，形状稳定的独立凝结皮肤。 超声能量处于低频范围，但振幅较高。

    METHOD FOR CONTROLLING PRODUCT CHARACTERISTICS IN THE PRODUCTION OF FOODSTUFFS
    9.
    发明申请
    METHOD FOR CONTROLLING PRODUCT CHARACTERISTICS IN THE PRODUCTION OF FOODSTUFFS 审中-公开
    食品生产中控制产品特性的方法

    公开(公告)号：US20130059037A1

    公开(公告)日：2013-03-07

    申请号：US13261416

    申请日：2011-02-11

    申请人： Volker Heinz ,  Fritz Kortschack ,  Stefan Töpfl ,  Christian Hertel

    发明人： Volker Heinz ,  Fritz Kortschack ,  Stefan Töpfl ,  Christian Hertel

    IPC分类号： A23L1/317

    CPC分类号： A23L3/0155 ,  A23B4/12 ,  A23L13/45 ,  A23L13/60 ,  A23L13/65 ,  A23L13/70 ,  A23L13/72 ,  A23V2002/00 ,  A23V2300/46

    摘要： The invention relates to a method for controlling the product features during the production of foodstuffs attributable to the product groups raw sausage and cooked sausage, pies, cooked meat products or similar products, in particular to obtain spreading properties or cutting properties. According to the invention, for the production of raw sausage the usual starting materials are salted, mixed and coarsely pre-chopped, not in a deep-frozen state, however. This mixture is subjected to fermentation and acidification, followed by a high-pressure treatment for the coagulation of protein, which simultaneously leads to an inactivation of microorganisms, with the mechanically separated raw meat materials remaining separated. This is followed by a fine comminution and filling. Similarly, for the production of cooked sausage usual starting materials are used, but are processed in the non-heated state, i.e. initially salted, mixed and coarsely pre-chopped. This mixture is subjected to a high-pressure treatment in order to predefine the later consistency of the end product by means of the pressure intensity and the treatment time and the resulting degree of protein denaturation, wherein the recipe mixture comminuted to the final grain size subsequently is filled into a sales wrapping and subjected to a second high-pressure treatment, so that altogether fat separations in the product are prevented and the spreadability of the product over a longer period is preserved. Surprisingly, the high-pressure treatment intensifies the perception of sensorially activated substances, so that the salt content in the product can be reduced in a health-promoting manner.

    摘要翻译： 本发明涉及一种在生产由原料香肠，熟香肠，熟肉制品，熟肉制品等产品组成的食品生产过程中控制产品特征的方法，特别是获得铺展性或切割性能。 根据本发明，为了生产原料香肠，通常的起始材料是盐渍的，混合的和粗糙的预切碎的，而不是处于深冻状态。 将该混合物进行发酵和酸化，接着进行高压处理以使蛋白质凝结，同时导致微生物的失活，机械分离的生肉原料残留分离。 之后是罚款和填补。 类似地，为了生产熟香肠，使用通常的起始材料，但是以非加热状态，即初始盐化，混合和粗切割预处理。 对该混合物进行高压处理，以便通过压力强度和处理时间以及由此得到的蛋白质变性程度预定义最终产品的后续稠度，其中将配方混合物随后粉碎至最终的粒度 填充到销售包装中并进行第二次高压处理，从而防止产品中的完全分离，并且保持产品在更长时间内的铺展性。 令人惊讶的是，高压处理增强了对感官活性物质的感知，从而可以以健康促进的方式降低产品中的盐含量。

    METHOD FOR CONTROLLING PRODUCT CHARACTERISTICS IN THE MANUFACTURE OF MEAT PRODUCTS
    10.
    发明申请
    METHOD FOR CONTROLLING PRODUCT CHARACTERISTICS IN THE MANUFACTURE OF MEAT PRODUCTS 审中-公开
    肉制品生产过程中产品特性的控制方法

    公开(公告)号：US20110223285A1

    公开(公告)日：2011-09-15

    申请号：US12737882

    申请日：2009-09-02

    申请人： Volker Heinz ,  Fritz Kortschack

    发明人： Volker Heinz ,  Fritz Kortschack

    IPC分类号： A23L1/317 ,  A23L1/314

    CPC分类号： A23B4/00 ,  A23L3/0155 ,  A23L13/03 ,  A23L13/65 ,  A23L13/67

    摘要： The invention relates to a method for controlling the product characteristics during the production of foodstuffs, which are attributable to the product groups raw and cooked sausages, pies, cooked meat products or the like, especially to obtain a spreadable or cuttable product. According to the invention, during the production of raw sausage usual starting materials are salted, mixed and coarsely pre-minced, however, not in a deep-frozen state. Then this mixture is subjected to a fermentation and acidification. According to the invention, a high-pressure treatment is performed subsequently so as to allow a protein coagulation and simultaneously inactivate microorganisms, while the mechanically separated raw meat materials remain separated. Then a fine mincing and a filling are performed.During the production of cooked sausage usual starting materials are used, however, are processed in a non-heated state, that is, salted, mixed and coarsely pre-minced. This mixture is then subjected to a high-pressure treatment so as to predetermine the later consistency of the end product by means of the pressure intensity and the treatment period and, thus, by the extent of the protein denaturation, wherein the recipe mixture subsequently minced to the final grain size is filled into a sales envelope and is subjected to a second high-pressure treatment so as to prevent fat and gel sediments in the product and maintain the spreadability of the product over a long period.

    摘要翻译： 本发明涉及一种在食品生产过程中控制产品特性的方法，其可归因于生产和生产的香肠，馅饼，熟肉制品等，特别是获得可铺展或可切割的产品。 根据本发明，在原料香肠生产期间，通常的起始材料是盐渍的，混合的和粗糙的预切碎的，然而，不是处于深冻状态。 然后将该混合物进行发酵和酸化。 根据本发明，随后进行高压处理以使蛋白质凝结并同时使微生物灭活，同时机械分离的生肉材料保持分离。 然后进行精细的切碎和填充。 在生产熟香肠期间，使用通常的起始材料，然后以非加热状态，即盐析，混合和粗预切碎处理。 然后将该混合物进行高压处理，以便通过压力强度和处理时间预先确定最终产物的后续稠度，并因此预先确定蛋白质变性的程度，其中配方混合物随后切碎 将最终的粒度填充到销售信封中，并进行第二次高压处理，以防止产品中的脂肪和凝胶沉积物长期保持产品的铺展性。