# US 2013/0156919 A1 · Method and device for applying ingredients in food production > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2013/0156919 A1 - Document ID: US20130156919A1 - Status: Published application - Kind: A1 - Application number: 13/818,951 - Filed: 2011-07-19 - Published: 2013-06-20 - Earliest claimed: 2010-08-25 - Assignees: Hochland SE - Inventors: Sebastian Schmidt - Web page: https://patentgrep.com/patent/US20130156919A1 ## CPC - A01J 25/15: Presses therefor - A01J 25/12: Forming the cheese - A01J 27/02: Devices for coating of cheese - A23C 19/082: Adding substances to the curd before or during melting; Melting salts - A23P 20/12: Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering - A01J: MANUFACTURE OF DAIRY PRODUCTS - A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00) - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS ## Abstract A method and device for introducing a visible ingredient 7, 12 into the surface of a food present as a flowable mass, in particular a hot processed cheese 1, wherein the flowable mass of the food without the ingredient added is fed into the roller gap between a guide roller 2 and a calibration roller 3 disposed parallel thereto, and is shaped into a food strip having a defined thickness, wherein the food strip is sprinkled on one side with the ingredient 7 by way of a sprinkling device 5 downstream of the roller gap while lying on the guide roller 2, wherein the food strip 4, which has been sprinkled on one side, is fed to a further roller gap, which is formed between the guide roller 2 and a pressure roller 8, wherein the ingredient 7 is pressed into the surface via the pressure roller 8 and wherein the food strip is cut into individual slices, in particular after cooling. ## Claims ### Claim 1 A method for introducing a visible ingredient (7, 12) into the surface of a food present as a flowable mass, in particular a hot processed cheese (1), wherein the flowable mass of the food without the ingredient added is fed into the roller gap between a guide roller (2) and a calibration roller (3) disposed parallel thereto, and is shaped into a food strip having a defined thickness, wherein the food strip is sprinkled on one side with the ingredient (7) by way of a sprinking device (5) downstream of the roller gap while lying on the guide roller (2), wherein the food strip (4), which has been sprinkled on one side, is fed to a further roller gap, which is formed between the guide roller (2) and a pressure roller (8), wherein the ingredient (7) is pressed into the surface via the pressure roller (8) and wherein the food strip is cut into individual slices, in particular after cooling. ### Claim 2 (depends on 1) The method according to claim 1, wherein the flowable mass, in particular the processed cheese (1), has an elevated processing temperature and in that the surfaces of the food strip is cooled relative to the initial processing temperature by lying on the calibration roller (3) and the guide roller (2), wherein the ingredient (7) is applied onto the thusly cooled surface. ### Claim 3 (depends on 2) The method according to claim 2, wherein the surfaces of the processed cheese are cooled to a temperature slightly below the processing temperature, wherein the viscosity of the processed cheese therefore increases only slightly. ### Claim 4 A device for introducing an ingredient into the surface of a food present as a flowable mass, in particular for implementing the method according to one of the preceding claims, wherein a roller pair formed of a guide roller (2) and a calibration roller (3) having a smaller diameter, wherein the calibration roller (3) is disposed above the guide roller (2), wherein a sprinkling device (5) dispensing the ingredient (7) is equipped with a sprinkling outlet (6) disposed next to the calibration roller (3), the sprinkling outlet leading onto the upper quadrant of the guide roller (2). ### Claim 5 (depends on 4) The device according to claim 4, wherein, disposed next to the guide roller (2) is a pressure roller (8) having the same diameter, wherein the guide roller (2) and the pressure roller (8) each guide a cooling belt (9). ### Claim 6 (depends on 4) The device according to claim 4, wherein, disposed above the calibration roller (3) is a preshaping roller (10) having a smaller diameter, wherein a first sprinkling device (11), which dispenses a first ingredient (12), is equipped with a sprinkling outlet disposed next to the preshaping roller (10), the sprinkling outlet leading onto the upper quadrant of the calibration roller (3). ### Claim 7 The device according to one of the claims, wherein the position of the sprinkling outlet relative to the calibration roller (3) and/or the preshaping roller (10) is adjustable. ### Claim 8 The device according to one of the claims, wherein the calibration roller (3) and the preshaping roller (10) are temperature-controlled, and comprise a roller surface having a non-stick coating. ### Claim 9 (depends on 8) The device according to claim 8, herein the temperature of the calibration roller (3) and/or the preshaping roller (10) is adjustable. ### Claim 10 The device according to one of the claims, wherein the sprinkling device (5, 11) is a sprinkler having an adjustable sprinkling quantity, the sprinkling outlet of which covers the width of the food strip.