公开(公告)号：US20160050878A1

公开(公告)日：2016-02-25

申请号：US14782458

申请日：2014-04-04

申请人： FROMAGERIES BEL

发明人： Pierre-Yves PENNARUN

IPC分类号： A01J27/02 ,  A23C19/084 ,  B65B25/06 ,  A23C19/16

CPC分类号： A01J27/02 ,  A23C19/084 ,  A23C19/166 ,  B65B9/023 ,  B65B25/068

摘要： A method for preparing a coated cheese product, includes: a) injecting a cheese material in the viscous state between two coating films, the films being malleable at the storage temperature of the coated cheese product, and each including, on the outer face, at least one external layer of a coating composition C1 in the gelled state, the coating composition including at least one hydrophobic polymer, and b) shaping at least a coated cheese product by pressure on the outer face of each coating film to obtain a coated cheese product including a cheese core including the material and a coating that is malleable at the storage temperature of the coated cheese product and sealed against moisture and microorganisms, and completely surrounds the core at its periphery, the coating being formed by assembly by pressure of the two coating films including at least an outer layer of the coating composition C1.

摘要翻译： 一种制备涂层干酪制品的方法，包括：a）在两个涂膜之间注入粘性状态的干酪材料，该薄膜在涂布干酪制品的储存温度下是有延展性的，并且每个包括在外表面上 胶凝状态的涂料组合物C1的至少一个外层，涂料组合物包含至少一种疏水性聚合物，和b）通过压力在至少一个涂布的干酪产品上在每个涂膜的外表面上成型，以获得涂布的干酪产品 包括包括材料的干酪芯和在涂布的干酪产品的储存温度下可延展的涂层，并且密封防止水分和微生物，并且在其周边完全包围芯，该涂层通过两个涂层的压力组装而形成 至少包括涂料组合物C1的外层的薄膜。

公开(公告)号：US08722118B2

公开(公告)日：2014-05-13

申请号：US12298479

申请日：2007-04-24

申请人： Gilbert Delespaul

发明人： Gilbert Delespaul

IPC分类号： A23C19/082 ,  A23C19/06

CPC分类号： A23C19/082 ,  A23C19/06 ,  A23C19/062 ,  A23C2250/052

摘要： The present invention relates to a method for flavoring a cheese product by processing at least one initial cheese base, including a stage for the heat and mechanical kneading type treatment of the initial cheese base, after it has been split up, at a temperature T1 of at most 80° C., in order to secure a limited destructuring of the protein network of the initial cheese base, characterized in that at least one flavoring agent, selected from the group constituted by flavor fermenting agents that present an increased enzymatic activity and embrittlement of their cellular wall, flavor fermenting lysates, and amino group accepting compounds, is added to the initial cheese base and/or during the stage above.

摘要翻译： 本发明涉及一种通过加工至少一个初始干酪基料来调味干酪产品的方法，包括用于初始干酪基料的热和机械捏合类型处理的阶段，在其分解后，在T1的温度T1 至多80℃，以确保初始干酪基质的蛋白质网络的有限结构，其特征在于，至少一种调味剂，其选自由增加的酶活性和脆化的风味发酵剂构成的组 的细胞壁，风味发酵裂解物和氨基接受化合物加入初始乳酪基质和/或在上述阶段。

公开(公告)号：US08647249B2

公开(公告)日：2014-02-11

申请号：US11995540

申请日：2006-07-11

申请人： Sylvain Dal ,  Jean-Claude Weber

发明人： Sylvain Dal ,  Jean-Claude Weber

IPC分类号： B31B1/14

CPC分类号： B26D3/10 ,  B26D7/2628 ,  B26D11/00 ,  B26D2007/2685 ,  B65B25/10 ,  B65B61/182 ,  B65D75/66 ,  B65D75/68 ,  B65D85/76 ,  Y10T83/9411

摘要： The invention concerns an element including: 1 sheet (1) including an intermediate zone (29) located between two zones designed to form side walls (9, 11), the intermediate zone (29) being designed to form a flap folded along the tip against one first (9) of the side walls, and elements (51a, 51b) for guiding tears in the sheet (1) the elements forming a single pull tab (58) to cause tears, the pull tab (58) being, in the intermediate zone, spaced apart from the media axis (A) of the zone designed to form the base (3). The invention is, for example, applicable to packaging of melted cheese.

摘要翻译： 本发明涉及一种元件，包括：1片（1），包括位于设计成形成侧壁（9,11）的两个区域之间的中间区域（29），所述中间区域（29）被设计成形成沿着尖端折叠的翼片 用于引导片材（1）中的撕裂的元件（51a，51b），元件形成单个拉片（58）以引起撕裂，拉片（58）处于 中间区域与被设计成形成基部（3）的区域的介质轴线（A）间隔开。 本发明例如适用于包装熔融奶酪。

公开(公告)号：US07968133B2

公开(公告)日：2011-06-28

申请号：US12178198

申请日：2008-07-23

申请人： Sylvain Dal ,  Jean-Claude Weber

发明人： Sylvain Dal ,  Jean-Claude Weber

IPC分类号： B65D75/58

CPC分类号： B26D3/10 ,  B26D7/2628 ,  B26D11/00 ,  B26D2007/2685 ,  B65B25/10 ,  B65B61/182 ,  B65D75/66 ,  B65D75/68 ,  B65D85/76 ,  Y10T83/9411

摘要： The invention concerns an element including: 1 sheet (1) including an intermediate zone (29) located between two zones designed to form side walls (9, 11), the intermediate zone (29) being designed to form a flap folded along the tip against one first (9) of the side walls, and elements (51a, 51b) for guiding tears in the sheet (1) the elements forming a single pull tab (58) to cause tears, the pull tab (58) being, in the intermediate zone, spaced apart from the media axis (A) of the zone designed to form the base (3). The invention is, for example, applicable to packaging of melted cheese.

摘要翻译： 本发明涉及一种元件，包括：1片（1），包括位于设计成形成侧壁（9,11）的两个区域之间的中间区域（29），所述中间区域（29）被设计成形成沿着尖端折叠的翼片 用于引导片材（1）中的撕裂的元件（51a，51b），元件形成单个拉片（58）以引起撕裂，拉片（58）处于 中间区域与被设计成形成基部（3）的区域的介质轴线（A）间隔开。 本发明例如适用于包装熔融奶酪。

公开(公告)号：US20110045133A1

公开(公告)日：2011-02-24

申请号：US12919677

申请日：2009-02-24

申请人： Olivier Furling

发明人： Olivier Furling

IPC分类号： A23C19/076 ,  A23C19/045 ,  A23C19/082

CPC分类号： A23C19/082 ,  A23C19/076 ,  A23C19/0973

摘要： Method of producing a cheese, according to which: a cheese curd is prepared; from the cheese curd there is prepared an intermediate cheese body; a first treatment at a temperature of from 40 to 90° C. is carried out on the cheese body; a texturizing treatment is carried out at the temperature of the first treatment in order to obtain a textured body; the textured body is subjected to a second heat treatment by ohmic heating at a temperature of from 80 to 140° C. for from 10 seconds to 5 minutes; the body obtained is cooled to a temperature below 100° C. in order to obtain a cheese; and the cheese is packaged.

摘要翻译： 制作奶酪的方法，根据该方法制备干酪凝乳; 从奶酪凝乳中准备了一个中间乳酪身体; 在奶酪体上进行在40〜90℃的温度下的第一次处理。 在第一次处理的温度下进行组织化处理，以获得纹理体; 纹理体在80〜140℃的温度下通过欧姆加热进行第二次热处理10秒钟〜5分钟; 将获得的体冷却至低于100℃的温度，以获得奶酪; 奶酪被包装。

公开(公告)号：US20100166936A1

公开(公告)日：2010-07-01

申请号：US12161228

申请日：2007-01-12

申请人： Olivier Furling

发明人： Olivier Furling

IPC分类号： A23C19/00 ,  A23C19/09

CPC分类号： A23C19/082 ,  A23C19/0688 ,  A23C19/072 ,  A23C19/08

摘要： Process for preparing a cheese having the organoleptic and textural characteristics of a cheese of the natural cheese type, according to which: -the starting cheese material is ground so as to obtain a finely divided starting material, -the finely divided starting material is subjected to a kneading/cooking treatment at a temperature below 80° C., with holding for between 20 s and 5 min and a rate of rotation of less than 1000 rpm, in order to obtain a homogeneous paste, -the paste is subjected to a heat treatment at a temperature of between 80° and 140° for 10 seconds to 5 minutes, -the paste is cooled and, optionally, it is shaped and packaged in a wrapping.

摘要翻译： 制备具有天然乳酪型奶酪的感官和纹理特征的奶酪的方法，根据以下步骤：研磨起始干酪材料以获得细碎的原料，将细碎的原料经受 在低于80℃的温度下进行捏合/烹饪处理，保持20秒至5分钟，旋转速度小于1000rpm，以获得均匀的糊状物，将该糊状物加热 在80°和140°之间的温度下处理10秒钟至5分钟， - 将浆料冷却，并且任选地将其成型并包装在包装中。

公开(公告)号：US4477241A

公开(公告)日：1984-10-16

申请号：US086062

申请日：1979-10-18

申请人： Gaston P. V. Georgel ,  Marcel A. R. Guyonnet

发明人： Gaston P. V. Georgel ,  Marcel A. R. Guyonnet

IPC分类号： A01J25/00 ,  A01J25/11 ,  B29D7/18 ,  B29C1/00

CPC分类号： A01J25/002 ,  A01J25/112

摘要： Apparatus for molding curd in calibrated portions, a mixture of curds and whey, introduced into a hopper, fills perforated tubes in which the whey is separated from the curd and becomes compact. A plate closing off the base of the tubes retracts periodically and the curd drops abruptly by a predetermined height onto a subjacent plate, which is sliced by the first plate returning to its original position. The slices of curd are then transferred into one of the molds with a plurality of cells. This is applicable to the manufacture of cheeses of small size.

摘要翻译： 将校准部分中的凝乳成型，将凝乳和乳清的混合物引入料斗中的装置填充多孔管，其中乳清与凝乳分离并变得紧凑。 封闭管子底部的板周期性缩回，并且凝乳突然下降预定高度到相邻的板上，该下部板被第一板片切回到其初始位置。 然后用多个电池将凝乳片转移到一个模具中。 这适用于制造小尺寸奶酪。

公开(公告)号：US10849306B2

公开(公告)日：2020-12-01

申请号：US14782458

申请日：2014-04-04

申请人： FROMAGERIES BEL

发明人： Pierre-Yves Pennarun

IPC分类号： A01J27/02 ,  A23C19/08 ,  A23C19/16 ,  B65B25/06 ,  B65B9/02 ,  A23C19/084

摘要： A method for preparing a coated cheese product, includes:a) injecting a cheese material in the viscous state between two coating films, the films being malleable at the storage temperature of the coated cheese product, and each including, on the outer face, at least one external layer of a coating composition C1 in the gelled state, the coating composition including at least one hydrophobic polymer, andb) shaping at least a coated cheese product by pressure on the outer face of each coating film to obtain a coated cheese product including a cheese core including the material and a coating that is malleable at the storage temperature of the coated cheese product and sealed against moisture and microorganisms, and completely surrounds the core at its periphery, the coating being formed by assembly by pressure of the two coating films including at least an outer layer of the coating composition C1.

公开(公告)号：US10442090B2

公开(公告)日：2019-10-15

申请号：US14422506

申请日：2013-10-22

申请人： FROMAGERIES BEL

发明人： Leonard Didiot ,  Juan Godoy Ricalde ,  Julien Leclercq

IPC分类号： B25J15/06 ,  B25J11/00 ,  A23P20/20

摘要： A gripping device for gripping at least one deformable food product, includes: a chamber, a depressurization system for depressurizing the chamber, a fluid connection connecting the depressurization system to the chamber, and at least one perforated plate (246) defining a receiving surface (248) for receiving the deformable food product, the perforated plate (246) having at least one perforation opening into the receiving surface (248) and into the chamber.

公开(公告)号：US20130156901A1

公开(公告)日：2013-06-20

申请号：US13637862

申请日：2011-03-30

申请人： Pierre-Yves Pennarun

发明人： Pierre-Yves Pennarun

IPC分类号： C09D191/06 ,  A23C19/16

CPC分类号： C09D191/06 ,  A01J27/02 ,  A23C19/163 ,  A23P20/19 ,  C08F293/00 ,  C08L53/00 ,  C09D131/02 ,  C09D153/00

摘要： The present invention concerns a coating wax for food product, comprising at least one block copolymer formed of at least one block polymer (A) derived from the polymerization of at least two monomers (MA), the same or different, derived from long chain fatty acids, the said long chain comprising 14 to 34 carbon atoms; and of at least one block polymer (B), different from (A), derived from the polymerization of at least two monomers (MB), the same or different, derived from short chain fatty acids.

摘要翻译： 本发明涉及一种用于食品的涂料蜡，其包含至少一种由至少两种来自长链脂肪的至少两种单体（MA）的聚合衍生的嵌段聚合物（A）形成的嵌段共聚物 酸，所述长链包含14至34个碳原子; 和不同于（A）的至少一种衍生自衍生自短链脂肪酸的至少两种相同或不同的单体（MB）的聚合的嵌段聚合物（B）。