Food and beverage processing and storage method.

专利摘要:
In the food industry, it is often necessary for production processes to take place at intervals that are interrupted by intermediate steps, such as storage, ripening, cleaning, wetting, etc. for longer or shorter times. Exemplary is the cheese production, where cheese loaves (10) in the cheese cellar are regularly washed and salted. If liquid or just moisture collects on the contact surfaces, bacterial cultures are formed which at least impair the quality of the food. The subject of the invention is a support for processing and storing food (10) and consists of a board, in particular a wooden board, with longitudinal grooves (2) which extend over the entire length of a support (1) of the board and preferably with convex bearing surfaces (10). K) are provided. This largely prevents the formation of harmful anaerobic bacteria, etc. The production of the pads (1) is done with conventional woodworking machines, the choice of wood, the wood extraction and storage has a great influence on the quality of the support (1).
公开号:CH711200A2
申请号:CH00812/15
申请日:2015-06-06
公开日:2016-12-15
发明作者:Holdener Toni；Lüönd René
申请人:Betschart Ag Holz + Elektro；
IPC主号:

专利说明:

The subject invention relates to a support according to the preamble of claim 1 and to a suitable method for its production.
In the food industry, numerous complex biological processes (fermentations, etc.) take place, which are controlled by relatively simple, often manual intervention and temperature and humidity settings. This is i.a. in the bread and cheese making case.
Notoriously known are wooden boards, which are loaded in a maturing cellar with cheese slices, pushed into shelves with rollers and stored. For cheese ripening, these are removed from their base, washed and salted regularly, and placed again and pushed onto the shelf. In cheese dairying, there is the danger that unwanted, in particular anaerobic microorganisms (including harmful listeria), which multiply rapidly in the event of poor storage and at least affect the cheese quality, are introduced into the moist cellar atmosphere.
It is therefore an object of the present invention to provide a support for food, which allows a long service life, good hygienic conditions and comfortable handling. The edition should be particularly suitable for processing and storage of cheese (cheese care).
The manufacturing process should be economical and take into account practical experience of woodworking. It should be used conventional manufacturing means that can be automated depending on the lot size.
The inventive edition is characterized by the features of claim 1.
Practical trials in cheese cellars have resulted in an objective improvement in cheese quality and a shortening of the cheese care and ripening times.
In dependent claims advantageous developments of the subject invention are described.
As is known, wood products are more suitable for plastics and / or metals in food production because they have an antibacterial effect due to the inherent tannic acids and essential oils, without adversely affecting the food. As a requirement in the manufacture of cheeses, boards of European spruce (false name "Rottanne"), claim 2, have proved to be particularly advantageous.
Both-sided Auflagerillen, claim 3, reduce the rolling resistance of the pads in conventional storage racks and thereby facilitate the work.
So-called winter wood, cf. Claim 4, is particularly durable and remains largely dimensionally stable even in a humid atmosphere.
The dimensions mentioned in claim 5 for the longitudinal grooves cover a wide range of applications for the drainage and storage of various foods.
Particularly advantageous are pads with convex, at the contact surfaces for food, rounded profiles according to claim 6. Thus, a slight displacement of the food is also possible on the support itself; An undesirable bonding with this is also almost impossible.
The outer dimensions of a support according to claim 7 are merely representative and demonstrate the previously used editions nachbearbeitbar, i. E. can be retrofitted with longitudinal grooves.
The manufacturing method according to claim 8 can be reconstructed with simple woodworking machines. For large series, larger boards can also be produced with suitable profile milling machines in one operation. Depending on the selected machine type, milling operations are replaced by planing and vice versa.
Hereinafter, embodiments of the invention will be described with reference to simplified drawings.
[0017] In the drawings:<Tb> FIG. 1 <SEP> a top view of a cheese making and storage tray<Tb> FIG. 2 <SEP> is a sectional view of the support of FIG. 1 and<Tb> FIG. 3 <SEP> a cross section through a preferred embodiment of longitudinal grooves.
In Fig. 1, a support is designated 1. It can be seen to parallel longitudinal grooves 2, on which - in the present embodiment - schematically illustrated cheese loaves 10 are placed. The board-like pads 1, not shown here, are inserted in a cheese cellar on plasticized sliding bodies and stored in racks. Indicated by dot-dash lines are the applied foods 10 (cheese loaves).
Fig. 2 shows the on opposite bearing surfaces 1 convex (cambered) surfaces.
The structure (profile) of these bearing surfaces 1 (FIG. 2) can be seen in an enlarged partial sectional view in FIG. The radii R of the convex surface measure 3 mm, the depth t of the grooves T is 1.2 mm. The grid spacing A between the convex contact surfaces K (for applied food 10) is 4.5 mm.
Depending on the type of cheese and / or food other dimensions are displayed, in each case - as shown here in Fig. 2, even in soft foods 10 - via the grooves T an oxygen supply and / or drainage must be made. To avoid bacterial nests in the overlay 1, there must be no sharp edges; All edge transitions are rounded, which also facilitates cleaning.
The particular advantage is that in the cheese processing and storage of ripening cheeses on the support existing fluids run through the groove structure, distribute, increase the surface and thereby dry quickly. The textured overlay discards ("warps") and ages significantly less, under the influence of moisture, than is the case with a flat overlay according to the notoriously known state of the art. Thus, the relative life of Erfindungsgenstands extended considerably and increases at the same time, due to less foreign mold, etc., the cheese quality and generally the hygienic conditions in a cheese cellar.
The advantages discussed on the example of cheese care can also be advantageous in other fields of food technology, for example in the production of baked goods.

权利要求:
Claims (8)
[1]
1. Edition for processing and storage of food, especially in the production of semi-hard and hard cheese, consisting of a board or glued in the fiber direction, planed boards on all sides, with support surfaces which are larger than the largest dimension of the launched food, characterized in that the bearing surfaces (1) have longitudinal grooves (2) which dissipate moisture and supply air oxygen below the food (10) so that only a minimum of anaerobic bacteria develop during the ripening and / or drying of the food.
[2]
2. Edition according to claim 1, characterized in that it consists of stored wood of European spruce.
[3]
3. edition according to claim 2, characterized in that on both sides in the bearing surfaces (1) longitudinal grooves (2) are provided.
[4]
4. edition according to claim 3, characterized in that it consists of winter beaten wood.
[5]
5. Edition according to one of claims 1 to 4, characterized in that the longitudinal grooves (2) have a depth T of 0.3 to 2.0 mm and at a distance of 2.0 to 5.0 mm, preferably 3, 0 mm are provided.
[6]
6. edition according to claim 1, characterized in that the contact surface (K) of the support (1) for launched food (10) is convex.
[7]
7th edition according to claim 1, that this has a rectangular outer shape of at least 0.3 m wide and 1.0 m in length, wherein the board thickness is at least 16 mm.
[8]
8. A method for producing a support according to claim 5, characterized in that the wood is stored for 3 to 50 days at a relative humidity of 50% to 80% and this is only then pre-milled, that the milled parts then glued to a board and are planed on a thickness-dependent excess and finally finished on one side by milled on a knife shaft and aligned parallel profile mill in one or more operations finished.

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同族专利:

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公开号 | 公开日

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CH711200B1|2019-04-15|

引用文献:

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公开号 | 申请日 | 公开日 | 申请人 | 专利标题

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法律状态:
2019-09-30| NV| New agent|Representative=s name: AMMANN PATENTANWAELTE AG BERN, CH |

优先权:

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申请号 | 申请日 | 专利标题

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CH00812/15A|CH711200B1|2015-06-06|2015-06-06|Edition for processing and storing food and process for its production.|CH00812/15A| CH711200B1|2015-06-06|2015-06-06|Edition for processing and storing food and process for its production.|