BR-102024017556-B1 - Equipment and process for automatic dosing of liquid salt into cheese paste.

Abstract

AUTOMATIC LIQUID SALT DOSING EQUIPMENT AND PROCESS IN CHEESE MASS FILLATES. This patent application relates to an automatic liquid salt dosing equipment and system in cheese mass fillets, applied to the field of equipment for preparing cheese mass. It comprises equipment formed by modules (M1 and M2), wherein module (M1) is equipped with a saline solution mixing tank (1), with a hinged lid (6) for supply and a solution storage tank (3) with a compartment (8) equipped with an agitator (4) driven by a motor (7), the pressurization of the spraying system (10) being carried out by the pump (5) with the opening of the valve (27) for the passage of the pressurized saline solution through the piping (12) to the spraying system (10) on the conveyor belt (31).

Inventors

• LEANDRO RIZZO

Assignees

• ENGEAGRO EIRELI - EPP

Dates

Publication Date

20260317

Application Date

20240827

Claims (3)

1. 1) “AUTOMATIC DOSING EQUIPMENT FOR LIQUID SALT IN CHEESE MASS FILLATES”, comprising a solution tank (1) with a hinged lid (6), storage tank (3), pumps (2, 5), valves (11, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 33), piping (12, 13, 14, 15, 16, 17), central control panel (9), agitator (4) driven by a motor (7), characterized by comprising a dosing module (M2) disposed after the filling system, in which: - the module (M2) is formed by a helical conveyor (29) installed in an inclined manner with the direction of transport directed towards the nozzle (30) for the exit of the cheese mass filletes onto the conveyor belt (31) positioned below the cutting mechanism (28) that performs - the slicing in the direction of the conveyor belt movement (31); - the spraying system (10) is mounted and positioned in the elevated part of the module compartment (M2); - the saline solution sprayed by the spraying system (10) is pumped by the pump (5) with valves (11, 26 and 27) for the solution to pass through the pipe (12); - the storage tank (3) is connected to the pipe (17) with a manual valve (26).
2. 2) “AUTOMATIC DOSING EQUIPMENT FOR LIQUID SALT IN CHEESE MASS FILLATES”, according to claim 1, characterized in that the equipment has two solution tanks (1) to alternate the supply of the storage tank (3).
3. 3) “AUTOMATIC DOSING PROCESS OF LIQUID SALT IN CHEESE MASS FILLATES”, carried out in equipment as defined in claim 1, comprising steps of preparation and availability of saline solution in a storage tank (3), characterized in that, in module (M2): - the pressurization of the spraying system (10) is carried out by the pump (5) with the opening of the valve (27) for the passage of the saline solution through the pipe (12) to the spraying system (10), returning to the storage tank (3) through the pipe (17); - the pipe (17), through the manual valve (26), controls the network pressure regulated in the initial phase and, subsequently, the pressure remains fixed; - the mass fillet enters module (M2) by the action of the helical transport (29), which pushes the mass against the nozzle (30), forming a mattress of mass fillet that falls and is transported by the conveyor belt (31); - the spraying system (10), positioned above the conveyor belt (31), directly sprays the liquid and saline solution onto the stretched mass; - the amount of saline solution sprayed onto the stretched mass by the spraying system (10) is controlled by the central control panel (9), PLC and sensors; - the central control panel (9), PLC and sensors measure the volume of stretched mass passing through the conveyor belt (31) in real time and modulate the time that the saline solution release valve (11) in the spraying system (10) remains open or closed; - after the stretching system, the stretched mass of cheese with added salt is cut, with the cutting mechanism (28), positioned above the conveyor belt (31), performing the slicing in the direction of the stretched mass's movement.

Description

FIELD OF APPLICATION [001] The present invention relates to an automatic liquid salt dosing system for cheese curd, applicable to the field of equipment for preparing cheese curd. STATE OF THE ART [002] The term CIP, used in this report, refers to Clean In Place (CIP) sanitization, which is a method of internal cleaning of industrial equipment and piping without the need for manual disassembly. [003] The term brine, as used in this report, refers to a solution of water saturated with salt, usually sodium chloride or other salts. [004] The term pasta filata, used in this report, refers to a cheese mass that has been repeatedly stretched until it achieves an elastic and fibrous texture. [005] In current techniques, the brining process is fundamental in cheese production. It consists of a solution of water and salt and generally occurs when the cheeses are submerged in this brine, allowing for proper absorption of the salt by the cheese mass. Brining affects the flavor of the cheese in several important ways. Firstly, the salt present in the brine is absorbed by the cheese mass during the immersion process, contributing to the characteristic salty flavor of the cheese. Furthermore, the salt also influences the activity of enzymes and bacteria present in the cheese during maturation. These microorganisms play a crucial role in breaking down proteins and fats, resulting in more complex and developed flavors. In short, the way salt is applied or distributed in the cheese mass directly affects its texture and flavor over time. [006] Various processes are implemented in current techniques to produce different types of cheeses, which vary in flavor, aroma, color, and texture, as well as their nutritional properties and health benefits. Among these characteristics that define the type of cheese, the following stand out: the type of milk used, the time and place of curing and maturation, the production process, such as coagulation by bacteria or lactic ferments, the separation of milk curds, molding and maturation, and the fat content, as presented in patent documents BR102017025174-8, BR102018069226-7, BR102016005617-9, BR112019021326-0 and BR112019021326-0. However, in current techniques, the addition of salt to these cheese masses remains unchanged, frequently resulting in batches of cheese mass that do not meet the manufacturing standard. Therefore, there is no equipment that automatically, in a standardized and precise way, adds salt to the stretched cheese mass. [007] In order to solve this problem, the author developed equipment that allows for the efficient dosing of salt in liquid form, applied directly to the stretched curd after the stretching process. This results in a homogeneous salt content in the cheese mass and reduces the immersion time in brine, speeding up the production process and increasing the quality of the cheese produced. OBJECTIVES OF THE INVENTION [008] The main objective is to provide a process and equipment for dosing liquid salt directly into the stretched dough after the stretching system. [009] Another objective is to provide automated equipment that molds the cheese with salt incorporated into the mass, aiming to reduce the immersion time in the brine. [010] A third objective is to ensure the standardization and homogeneity of the salt content in the stretched cheese mass. [011] In addition, the aim is to speed up the production process. DESCRIPTION OF THE FIGURES [012] The attached drawings illustrate the equipment and process for automatic dosing of liquid salt into cheese mass, which together with the detailed numerical references below, makes it easier to understand, although this invention may vary in different constructive forms always customized for each application, not shown in the drawings that will be described here in detail and forms for the preferred embodiment of said invention. [013] Figure 1 shows a front perspective view of the salinization module. [014] Figure 2 shows a cross-sectional view of the salinization module. [015] Figure 3 shows a rear perspective view of the salinization module. [016] Figure 4 shows a front perspective view of the salinization module. [017] Figure 5 shows a cross-sectional view of the spray module. [018] Figure 6 shows a view of the spray module. [019] Figure 7 shows a cross-sectional view of the solution cutting and spraying system. DETAILED DESCRIPTION OF THE INVENTION [020] According to the attached figures, the object of this invention comprises equipment formed by two modules (M1 and M2). Module (M1) consists of a solution tank (1), with a hinged supply lid (6) and a storage tank (3) with a compartment (8) equipped with an agitator (4) driven by a motor (7). The pump (5) is equipped with a valve (27) to release the passage of the solution through the pipe (12), which returns to the storage tank (3) through the pipe (17), equipped with a manual valve (26). [021] The steam pipe (16) is bifurcated, supplying steam both to the storage t