JPH0499443A - Production of bite-sized cheeses - Google Patents
Production of bite-sized cheesesInfo
- Publication number
- JPH0499443A JPH0499443A JP21479690A JP21479690A JPH0499443A JP H0499443 A JPH0499443 A JP H0499443A JP 21479690 A JP21479690 A JP 21479690A JP 21479690 A JP21479690 A JP 21479690A JP H0499443 A JPH0499443 A JP H0499443A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- belt
- rope
- cylindrical
- sized
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 79
- 240000002129 Malva sylvestris Species 0.000 title claims abstract description 7
- 235000006770 Malva sylvestris Nutrition 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims description 16
- 229920006254 polymer film Polymers 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 10
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 229920000298 Cellophane Polymers 0.000 claims description 2
- 239000002120 nanofilm Substances 0.000 claims description 2
- 229920006255 plastic film Polymers 0.000 claims description 2
- 239000002985 plastic film Substances 0.000 claims description 2
- 238000012856 packing Methods 0.000 abstract 1
- 238000000465 moulding Methods 0.000 description 4
- 238000007790 scraping Methods 0.000 description 3
- 229920003002 synthetic resin Polymers 0.000 description 3
- 239000000057 synthetic resin Substances 0.000 description 3
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- 238000003303 reheating Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 229920001296 polysiloxane Polymers 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、ベルトの変形を利用してロープ状チーズを
成形し、これを切断することを特徴とした一口大チーズ
の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing bite-sized cheese, which is characterized by forming rope-shaped cheese using deformation of a belt and cutting the rope-shaped cheese.
（従来の技術）
従来よりチーズを一口大にしたものを、ひねり包装ある
いは三方シール包装の形態に個別包装したものが市場に
提供されている。(Prior Art) Bite-sized pieces of cheese individually packaged in the form of twist packaging or three-sided seal packaging have been provided on the market.
前記従来の一口火チーズの製造法としては、溶融チーズ
をかき取り冷却後ノズルにより押し出してローブ状チー
ズに成形後、−口火の長さに切断し、急冷液包装する方
法（米国特許第３７６１２８４号明細書）、ノズルより
押し出してローブ状チーズに成形後、一定条件下で急冷
し、切断後ねじり包装する方法（特公昭５６−１７０４
６号公報）、溶融チーズを合成樹脂フィルムよりなるチ
ューブに充填し、冷却後チューブフィルムを剥離し、つ
いでチーズを切断後ひねり包装する方法（特公昭６１−
２０２５９号公報）、溶融チーズを形状変化の発生しな
い上限温度まで冷却し、ついでチーズ表層部を成形温度
まで加温し、−口火の塊状に切断後、球状等の所望形状
に成形する方法（特公昭５８−３１８９５号公報）など
が知られていた。The conventional method for producing one-bite cheese is to scrape and cool the molten cheese, extrude it through a nozzle, form it into a lobe-shaped cheese, cut it into lengths, and package it in a quenched liquid (US Pat. No. 3,761,284). Specification), a method of extruding cheese from a nozzle, forming it into a lobe-shaped cheese, rapidly cooling it under certain conditions, cutting it, and then twist-wrapping it (Japanese Patent Publication No. 56-1704
6), a method in which melted cheese is filled into a tube made of synthetic resin film, the tube film is peeled off after cooling, the cheese is cut and then twisted and packaged (Special Publication No. 61-
No. 20259), a method in which molten cheese is cooled to the upper limit temperature at which no shape change occurs, then the surface layer of the cheese is heated to the molding temperature, - cut into chunks of starter, and then molded into a desired shape such as a sphere (specially Publication No. 58-31895) was known.
（発明により解決すべき課題）
前記従来の製造法中、かき取り冷却後、押し出す方法は
、かき取り冷却機の外に冷却したチーズを細いノズルか
ら押し出すための高圧ポンプが必要であり、装置が複雑
になると共に、製造に際し高圧や剪断力が加えられるた
めに、チーズの物性もスティッキーなものに限られてし
まう問題点があった。また、合成樹脂フィルムのチュー
ブに一旦充填する方法でもフィルムをチューブに成形し
ながらチーズを充填する装置が必要な上に、フィルムの
コストが生産コストに上積みされること、フィルム剥離
の際のカッターの跡がチーズに切り傷として残るなどの
問題点がある。さらに、冷却後加温して再成形する方法
も冷却までは前記かき取り冷却である上に、成形時の温
度や時間のコントロールか難しく、成形時のシュータ−
等への付着性を考慮した場合、当該方法が適用可能なチ
ーズの物性はきわめて限られた範囲になる問題点があっ
た。(Problems to be Solved by the Invention) Among the conventional manufacturing methods described above, the method of extruding after cooling by scraping requires a high-pressure pump to extrude the cooled cheese from a thin nozzle outside the scraping cooler, and the equipment is expensive. In addition to being complicated, high pressure and shearing force are applied during production, which limits the physical properties of the cheese to sticky properties. In addition, even with the method of filling synthetic resin film tubes once, a device is required to fill the cheese while forming the film into a tube, and the cost of the film is added to the production cost. There are problems such as marks remaining as cuts on the cheese. Furthermore, the method of heating and remolding after cooling requires scraping and cooling as described above, and it is difficult to control the temperature and time during molding, and the shooter during molding is difficult.
When taking into account the adhesion to cheese etc., there is a problem that the physical properties of cheese to which this method can be applied are extremely limited.
（課題を解決する為の手段）
然るにこの発明は、ベルトによって筒状を成形するので
、成形かきわめて容易であり、かつチーズに加圧、再加
熱手段を加える必要がないなと、前記従来の問題点を解
決したのである。(Means for Solving the Problems) However, since the present invention uses a belt to form a cylindrical shape, it is extremely easy to form the cheese, and there is no need to apply pressure or reheating means to the cheese. It solved the problem.
即ちこの発明は、ヘルドコンベアーの進行中に、該ベル
トに変形手段を施して連続的に筒状に形成し、前記ベル
トの筒状部へ溶融チーズを充填すると共に、前記溶融チ
ーズを冷却固化させた後、前記ベルトを旧形に復帰させ
ることにより、前記ベルト上へローブ状チーズを成形し
、前記ローブ状チーズを適宜の長さに切断することを特
徴とした一口大チーズ類の製造法である。また、ベルト
の変形手段は、筒状ガイド又は案内ローラによる案内と
したものである。次に、溶融チーズは、多重層に充填す
ることとしたものである。更に、冷却固化は、溶融チー
ズを充填した筒状のベルトを冷却トンネル中を所定速度
で進行させることとしたものである。That is, the present invention applies a deforming means to the belt to continuously form it into a cylindrical shape while the heald conveyor is moving, fills the cylindrical portion of the belt with molten cheese, and cools and solidifies the molten cheese. After that, the belt is returned to its old shape to form a lobe-shaped cheese on the belt, and the lobe-shaped cheese is cut to an appropriate length. be. Further, the belt deforming means is guided by a cylindrical guide or a guide roller. Next, the melted cheese was filled in multiple layers. Furthermore, cooling solidification is performed by moving a cylindrical belt filled with molten cheese through a cooling tunnel at a predetermined speed.
また他の発明は、ヘルドコンベアのベルト上へ高分子フ
ィルムを載せて進行させ、ベルトを筒状化すると共に、
前記高分子フィルムも筒状化し、前記筒状の高分子フィ
ルム中へ溶融チーズを充填した後、冷却固化し、ヘルド
を旧形状に復帰させた後、ロープ状に形成されたチーズ
から前記高分子フィルムを除去し、ついでローブ状のチ
ーズを所定の長さに切断することを特徴とした一口大チ
ーズ類の製造法である。次に、高分子フィルムは、プラ
スチックフィルム又はセロハンとしたものである。In another invention, a polymer film is placed on the belt of a heald conveyor, the belt is made into a cylinder, and the belt is made into a cylinder.
The polymer film is also formed into a cylinder, and after filling the molten cheese into the cylinder, the polymer film is cooled and solidified, and the heald is returned to its old shape. This method of producing bite-sized cheeses is characterized by removing the film and then cutting the lobe-shaped cheese into predetermined lengths. Next, the polymer film is a plastic film or cellophane.
前記のように、この発明によればガイドによって帯状の
ベルトを筒状に成形し、この筒状中へ溶融チーズを充填
するので、チューブを成形するような装置を不必要にす
るのみならず、ガイドを外せば再び帯状のベルトに自動
復帰する点が優れている。また、高分子フィルムを用い
る場合であっても、テープ状のフィルムを筒状にし、溶
融チーズの冷却固化後、再びテープ状に戻せばよいので
、切断成形、その他の手数がいらないのは勿論、自動剥
離についで何等の問題点を生じないのである。As described above, according to the present invention, a belt is formed into a cylindrical shape by a guide, and melted cheese is filled into this cylindrical shape, which not only eliminates the need for a tube-forming device, but also The great feature is that when the guide is removed, it automatically returns to the belt-like shape. In addition, even when using a polymer film, the tape-shaped film can be made into a cylinder, and after the molten cheese has cooled and solidified, it can be returned to the tape-shape again, so of course there is no need for cutting, shaping, or other steps. There are no problems associated with automatic peeling.
従ってベルトの筒状は自動的に成形され、自動的に解除
されるのであって、同等問題点を生じる余地がない。Therefore, the cylindrical shape of the belt is automatically formed and automatically released, and there is no possibility of similar problems occurring.
前記におけるベルトの表面をテフロン又はシリコンなど
で塗布、又は含浸処理すれば、チーズ離れが良くなる。If the surface of the belt mentioned above is coated or impregnated with Teflon or silicone, the cheese will be easily separated.
（作 用）
この発明は単なるガイドのみでベルトを筒状とし、又は
ベルト上へ載置された高分子フィルムをベルトと共に筒
状にし、この筒状部へ溶融チーズを充填し、冷却固化を
まってベルト又はベルトとフィルムを旧位置に復帰させ
るので、動作が自然で無理なく、自動化が容易である。(Function) This invention makes the belt into a cylinder with only a guide, or makes a polymer film placed on the belt into a cylinder together with the belt, fills the molten cheese into the cylinder, and completely cools and solidifies the cheese. Since the belt or belt and film are returned to their old positions, the operation is natural and effortless, and automation is easy.
（実施例１）
次にこの発明の実施例を実施に用いる装置の図面に基づ
いて説明する。(Example 1) Next, an example of the present invention will be described based on drawings of an apparatus used for implementation.
上部を直線上にし、環状に架設したベルトコンベアー１
の一側上部へ、ホッパー２．２ａを並列設置し、ホッパ
ー２の充填ノズル３へ、ホッパー２ａの充填ノズル３ａ
を二重管状に内装する。前記ホッパー２内の溶融チーズ
４を定量ポンプ５で流送スる。一方、前記ベルトコンベ
アー１のベルト６は、進行につれて筒状ガイド７によっ
て筒状に成形される。そこで、前記充填ノズル３により
前記ベルト６の筒状部へ溶融チーズを充填し、冷却装置
８内を通過させると、前記溶融チーズがローブ状チーズ
４ａとなる。この場合にベルト６が冷却装置８を通過す
ると、筒状ガイド７がなくなるので、ベルト６は自動的
に旧形状に復帰して帯状となり、ローブ状チーズ４ａは
ベルト６上へ残され、ベルトの進行に伴って矢示９の方
向へ進行する。そこで切断刃１０て切断すれば、−口火
のチーズ片２２ができる。そこで常法により任意に包装
すれば製品となる。図中２１は洗浄殺菌装置である。Belt conveyor 1 installed in a ring shape with the upper part in a straight line
Hoppers 2.2a are installed in parallel at the top of one side, and the filling nozzle 3a of the hopper 2a is connected to the filling nozzle 3 of the hopper 2.
is lined in a double tube. The molten cheese 4 in the hopper 2 is fed by a metering pump 5. On the other hand, the belt 6 of the belt conveyor 1 is formed into a cylindrical shape by the cylindrical guide 7 as it progresses. Therefore, when the molten cheese is filled into the cylindrical portion of the belt 6 using the filling nozzle 3 and passed through the cooling device 8, the molten cheese becomes a lobe-shaped cheese 4a. In this case, when the belt 6 passes through the cooling device 8, the cylindrical guide 7 disappears, so the belt 6 automatically returns to its old shape and becomes a belt shape, and the lobe-shaped cheese 4a remains on the belt 6. As the vehicle progresses, it advances in the direction of arrow 9. Then, by cutting with the cutting blade 10, a piece of cheese 22 with an opening is produced. Therefore, if it is arbitrarily packaged using conventional methods, it becomes a product. In the figure, 21 is a cleaning and sterilizing device.
前記において、ホッパー２ａ内の溶融チーズ４を充填ポ
ンプ５ａにより充填ノズル３ａから充填すれば、ローブ
状チーズ４ａには、チーズ芯４ｂができることになり、
二重色のチーズができる。In the above, if the molten cheese 4 in the hopper 2a is filled from the filling nozzle 3a with the filling pump 5a, a cheese core 4b will be formed in the lobe-shaped cheese 4a,
Produces double-colored cheese.
また他の食品を内側に入れることもてきる。You can also put other foods inside.
前記冷却装置８における冷媒は水、アルコール、食塩水
、塩化カルシウム溶液、塩化アンモニウム溶液等公知の
ものか使用できる。また液体窒素、液化二酸化炭素を使
用した冷却、冷風による冷却などを用いることもできる
。前記冷却の程度は、例えば５℃〜４０℃で、ローブ状
チーズ４ａの保形性を保つ程度に止める。The refrigerant used in the cooling device 8 may be any known refrigerant such as water, alcohol, saline, calcium chloride solution, ammonium chloride solution, etc. Further, cooling using liquid nitrogen, liquefied carbon dioxide, cooling with cold air, etc. can also be used. The degree of cooling is, for example, 5° C. to 40° C., and is limited to a level that maintains the shape retention of the lobe-shaped cheese 4a.
前記ベルトコンベアーのベルトのガイドは連続した管又
は一定間隔て配置したリングでよいけれども、ヘルドが
長い場合（例えば６ｍ以上）には、摩擦抵抗が大きくな
るので、第３図乃至第５図のように案内ローラ１１を並
列架設し、又は案内ローラ１２．１３を組とし、或いは
案内ローラ１４．１５を組として用いる。その他第６図
及び第７図のように、リング１６に多数のローラ１７．
１７を並列架設する場合もある。要はベルトとガイドと
の摩擦抵抗を可及的に小さくすると共に、簡単な構造で
目的を達成することが望ましい。The guide for the belt of the belt conveyor may be a continuous tube or a ring placed at regular intervals, but if the heald is long (for example, 6 m or more), the frictional resistance will be large, so it is necessary to use a guide as shown in Figs. 3 to 5. Guide rollers 11 are installed in parallel, or guide rollers 12.13 are used as a set, or guide rollers 14.15 are used as a set. In addition, as shown in FIGS. 6 and 7, the ring 16 has a large number of rollers 17.
17 may be constructed in parallel. In short, it is desirable to reduce the frictional resistance between the belt and the guide as much as possible, and to achieve the objective with a simple structure.
（実施例２）
実施例２は、実施例１の上方へ高分子フィルム］８を載
置し、ベルトの成形に伴って、高分子フィルム１８も回
状筒状に成形する。例えば第８図のように、ロールフィ
ルム１９から巻き出した高分子フィルム１８（例えば合
成樹脂フィルム）をベルト６の筒状成形に伴って筒状に
成形し、これをチーズの冷却固化後、高分子フィルム１
８をロール２０に巻き取ることによりローブ状チーズ４
ａと、高分子フィルム１８とは自動的に剥される。(Example 2) In Example 2, a polymer film] 8 is placed above Example 1, and as the belt is formed, the polymer film 18 is also formed into a circular cylindrical shape. For example, as shown in FIG. 8, a polymer film 18 (for example, a synthetic resin film) unwound from a roll film 19 is formed into a cylindrical shape along with the cylindrical forming of the belt 6, and after the cheese is cooled and solidified, it is molecular film 1
8 into a roll 20 to form a lobe-shaped cheese 4
a and the polymer film 18 are automatically peeled off.
前記のように高分子フィルム１８を使用すれば、ベルト
６が溶融チーズによって汚損するおそれなく、従ってベ
ルトの洗浄殺菌装置も不必要となる。If the polymer film 18 is used as described above, there is no risk that the belt 6 will be contaminated by melted cheese, and therefore a belt cleaning and sterilization device is not required.
（発明の効果）
この発明は、ベルト又はベルトと高分子フィルムを筒状
に成形し、その筒状部中へ溶融チーズを充填すると共に
冷却固化し、ついでベルト等を旧形に復帰させたので、
ローブ状チーズの成形に際し、加圧、再加熱手段を付加
することなく、きわめて簡単な手段によりローブ状チー
ズを成形し得る効果がある。(Effect of the invention) This invention forms a belt or a belt and a polymer film into a cylindrical shape, fills the cylindrical portion with molten cheese, cools and solidifies it, and then returns the belt etc. to its old shape. ,
When molding lobe-shaped cheese, there is an effect that the lobe-shaped cheese can be molded by extremely simple means without adding pressure or reheating means.
第１図はこの発明の実施に使用する装置の一部を切断し
、一部を省略した正面図、第２図は同しくベルトコンベ
アーの斜視図、第３図乃至第５図は案内ローラの使用例
を示す一部断面図、第６図及び第７図はリングにローラ
を架設した案内例の一部断面図、第８図は同じく他の実
施例のベルトコンベアー及び高分子フィルムの斜視図で
ある。
１・・・ベルトコンベアー ２．２ａ・・・ホッパー３
．３ａ・・・充填ノズル ４・・・溶融チーズ５．５ａ
・・・定量ポンプ ６・・・ベルト７・・・筒状ガイド
８・・・冷却装置９・・・矢示
１０・・・切断刃２２・・・チーズ片FIG. 1 is a partially cutaway front view of the apparatus used to carry out the invention, FIG. 2 is a perspective view of the belt conveyor, and FIGS. 3 to 5 are views of the guide rollers. FIGS. 6 and 7 are partial sectional views showing an example of use, and FIGS. 6 and 7 are partial sectional views of a guide example in which rollers are installed on a ring. FIG. 8 is a perspective view of a belt conveyor and polymer film of another example. It is. 1...Belt conveyor 2.2a...Hopper 3
．． 3a... Filling nozzle 4... Melted cheese 5.5a
... Metering pump 6 ... Belt 7 ... Cylindrical guide 8 ... Cooling device 9 ... Arrow indication
10...Cutting blade 22...Cheese piece
Claims (1)
を施して連続的に筒状に形成し、前記ベルトの筒状部へ
溶融チーズを充填すると共に、前記溶融チーズを冷却固
化させた後、前記ベルトを旧形に復帰させることにより
、前記ベルト上へロープ状チーズを成形し、前記ロープ
状チーズを適宜の長さに切断することを特徴とした一口
大チーズ類の製造法 ２ ベルトの変形手段は、筒状ガイド又は案内ローラに
よる案内とした請求項１記載の一口大チーズ類の製造法 ３ 溶融チーズは、多重層に充填することとした請求項
１記載の一口大チーズ類の製造法４ 冷却固化は、溶融
チーズを充填した筒状のベルトを冷却トンネル中を所定
速度で進行させることとした請求項１記載の一口大チー
ズ類の製造法 ５ ベルトコンベアのベルト上へ高分子フィルムを載せ
て進行させ、ベルトを筒状化すると共に、前記高分子フ
ィルムも筒状化し、前記筒状の高分子フィルム中へ溶融
チーズを充填した後、冷却固化し、ベルトを旧形状に復
帰させた後、ロープ状に形成されたチーズから前記高分
子フィルムを除去し、ついでロープ状のチーズを所定の
長さに切断することを特徴とした一口大チーズ類の製造
法 ６ 高分子フィルムは、プラスチックフィルム又はセロ
ハンとした請求項５記載の一口大チーズ類の製造法[Scope of Claims] 1. While the belt conveyor is moving, a deforming means is applied to the belt to continuously form it into a cylindrical shape, and the cylindrical portion of the belt is filled with molten cheese, and the molten cheese is cooled. After solidification, the belt is returned to its old shape to form a rope-shaped cheese on the belt, and the rope-shaped cheese is cut to an appropriate length. Method 2 Method 3 for producing bite-sized cheese according to claim 1, wherein the belt deforming means is guided by a cylindrical guide or a guide roller. Melted cheese is packed in multiple layers. 4. Method for producing cheeses 5. Method for producing bite-sized cheeses according to claim 1, wherein the cooling and solidification is performed by moving a cylindrical belt filled with molten cheese at a predetermined speed through a cooling tunnel. 5. On the belt of a belt conveyor. A polymer film is placed on the plate and the belt is made into a cylinder, and the polymer film is also made into a cylinder. After filling the molten cheese into the cylinder, it is cooled and solidified, and the belt is replaced with the old one. A method for producing bite-sized cheese, which comprises removing the polymer film from the rope-shaped cheese after restoring its shape, and then cutting the rope-shaped cheese into a predetermined length. The method for producing bite-sized cheeses according to claim 5, wherein the molecular film is a plastic film or cellophane.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21479690A JPH0499443A (en) | 1990-08-14 | 1990-08-14 | Production of bite-sized cheeses |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21479690A JPH0499443A (en) | 1990-08-14 | 1990-08-14 | Production of bite-sized cheeses |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0499443A true JPH0499443A (en) | 1992-03-31 |
Family
ID=16661670
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21479690A Pending JPH0499443A (en) | 1990-08-14 | 1990-08-14 | Production of bite-sized cheeses |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0499443A (en) |
-
1990
- 1990-08-14 JP JP21479690A patent/JPH0499443A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US2503518A (en) | Packaging by extrusion | |
| CN1033787C (en) | Method and machine for manufacturing article of ice confectionery | |
| US5480666A (en) | Method for making blocks of pasta filata cheese | |
| CN1101140C (en) | Method and apparatus for moulding of iced confectionery articles | |
| CZ70796A3 (en) | Injection method of extruded fat-containing confectioner°s material | |
| US20170238572A1 (en) | Butter Products and Methods of Forming and Packaging Same | |
| US20050072321A1 (en) | Method of making frozen products with a characteristic form from at least one flowable type of material, apparatus and use hereof | |
| US3188780A (en) | Method of and apparatus for forming items of deformable material | |
| US3479694A (en) | Continuous method and apparatus for manufacturing articles from foamed thermoplastic material | |
| US2200262A (en) | Rubber molding and vulcanizing process | |
| US2228492A (en) | Method of packaging food products | |
| US5987852A (en) | Method for the tack-free packaging of a hot-melt pressure sensitive adhesive | |
| JP2024069462A (en) | Packaging edible products without conditioning | |
| US2568094A (en) | Method and apparatus for forming filled capsules | |
| JPH0499443A (en) | Production of bite-sized cheeses | |
| US2761803A (en) | Method of edge-fusing stacks of wax slabs | |
| GB2254036A (en) | Casting food comositions into a continuous flexible mould | |
| EP1366897B1 (en) | Method of shaping a deformable material in an envelope | |
| JPS6120259B2 (en) | ||
| US2385322A (en) | Soap molding machine | |
| DE60319712T2 (en) | Method and apparatus for making an adhesive or similar product | |
| JPH04141047A (en) | Preparation of bar cheese and cheese of one bite size | |
| US3284983A (en) | Article enclosing apparatus | |
| JPH05336883A (en) | Production of sliced cheese and device therefor | |
| JPH09131161A (en) | Production of bar-shaped cheese and apparatus therefor |