KR20150022564A

KR20150022564A - Fresh Cheese Maker

Info

Publication number: KR20150022564A
Application number: KR20130100639A
Authority: KR
Inventors: 이용표
Original assignee: 이용표
Priority date: 2013-08-23
Filing date: 2013-08-23
Publication date: 2015-03-04

Abstract

The present invention relates to a device for making raw cheeses such as curd cheese and mozzarella cheese and separating whey into a by-product in a simple operation at home in the milk which is distributed by consumers.

Description

Fresh Cheese Maker {Fresh Cheese Maker}

The present invention relates to a device for making a raw cheese directly from a commercially available milk, and more particularly, to a cheese making method for making raw cheeses such as curd cheese and mozzarella cheese by a simple operation at home and separating whey into a by- &Lt; / RTI >

Milk from animals is a balanced nutrition food containing fat, protein, essential amino acids and various minerals. The casein (phosphoprotein) component of various protein components contained in milk is agglomerated into a solid form, which is called cheese. Cheese is a physical binding form of Milk Protein.

To agglomerate the casein protein in milk, an acidic (acidic) ingredient is added, mainly citric acid and lemon juice. The form in which proteins are solidified into a solid is called curd and the other components are called whey or milk. Whey, whey protein, fat and essential amino acids are contained in the nutrient remains high.

The form of solid which is solidified in milk and which is ingested immediately is called fresh cheese and lactic acid bacteria, fungi, yeast and the like are inoculated into fresh chitosan and the fermented product is fermented for a certain period of time is called cured cheesed. Ripened cheese is the oldest fermented dairy product on the planet, and it is one of the most important menus in the Western diet. It is known that more than 1,000 kinds of aged cheeses are present in various shapes and tastes from cheeses with a pungent flavor to irritating smells, depending on the region and manufacturing method.

The raw cheese is not much, but the double agglutination of the protein with the acidity is that the cottage cheese, Rennet proteinase (Protease) is added and coagulated, then heated to remove moisture and solidify in a soft state Mozzarella cheese is a cheese with an easy method.

RENNET, which is required for the production of mozzarella, contains Rennin, Chymosin, Pepsin and Lipase. It is a multi-mammalian gastrointestinal aggregate containing proteolytic enzymes and mammalian enzymes.

Cottage Cheese is made by the following simple process.

1. Heat the milk at 50 ~ 90 degrees (accuracy is not important if the temperature is above the required temperature to improve flocculation reactivity)

2. Add the edible acid (lemon juice, citric acid), salt, and agitate in a low heat state and wait agglutination for 20 to 30 minutes. (Coagulant may be added to milk at the beginning of the first process)

3. When the curd coagulates, it is filtered with a thick cloth or cloth. At this time, keep the weak pressure through the filter to prevent the curd from coming out and remove the whey.

4. Curd curd is called cottage cheese. Keep it in a refrigerator without breaking it. If necessary, take it in small portions.

Mozzarella Cheese is made by the following process.

1. Heat milk to 32 degrees.

2. When the temperature reaches 32 ° C, add edible acid solution (lemon juice, citric acid), salt and rennet, stir in a low heat state and wait for 20-30 minutes for agglomeration.

4. If the filtered curd is heated more than 80 degrees, more moisture will come out.

5. If you maintain more than 80 degrees, the curd changes like a cramp.

6. The koji is called mozzarella. Keep it in a refrigerator so that it will not be harmed. If necessary, take a small portion of it.

There are some inconveniences and non-standardized items for the above manufacturing process,

1. There is an inconvenience in controlling the degree of heating depending on the type of cheese.

2. In order to use fine chunks or cloths in the process of removing whey from curd refuse, it is inconvenient to remove the coalesced milk from the container and use a separate casting mold.

3. In the case of mozzarella, there is the inconvenience that the curd should be transferred back to the container to reheat

4. There is the inconvenience of agitation by hand when agglomerated.

5. It is inconvenient because it takes time to hold it by pressing with pressure.

6. Because the degree of pressure is different for each individual, scattering occurs in the state of whey filtration and separation efficiency.

As a prior art related to the production of conventional cheeses, "Cheese making apparatus and method of making cheese using the same (Korean Patent Registration No. 10-1252233)", "Automatic cheese making machine equipped with cheese pressing machine and stirrer (Korea Utility Model Registration No. 10- 0429212). " These prior arts are examples of registering the structure of the reactor for the production of factory scale cheese.

In addition, a survey of a simple appliance for home use was made on "a container for making yogurt cheese and a device for manufacturing a yogurt cheese using the same (Korean Patent Registration No. 10-1101249)". This is a device which is mainly used to filter cheese in yogurt. There is a disadvantage in that it does not provide a heating device for the coagulation of cheese protein in milk. The function of the pressure plate is used to reverse the container. The pressure plate can be inclined to an oblique line.

Therefore, in the present invention, it is desired to provide a device for obtaining uniform quality cheese with the minimum possible human effort by improving the inconvenience and non-standardization as described above.

1. Temperature control should be automated depending on the type of cheese.

2. You must be able to filter the container in the container without moving it.

3. Stirring should be done within the apparatus without personnel.

4. The pressure must be kept constant on the device.

5. The level of pressure should be standardized and resolved within the instrument.

In order to accomplish this object, the raw cheese maker of the present invention comprises a heating unit for selectively controlling the temperature of milk according to the type of cheese to be produced, a filtering unit for separating the curd and whey from the container, a heat agitation mechanism A pressure generating unit for continuously generating a normalized pressure of the reduced pressure, and a discharge unit for discharging the separated whey to the outside.

In addition, the present invention is characterized in that, when fully automated, some processes are manually performed to minimize the complexity of the drive system and the increase in the price of the apparatus.

The inconvenience and non-standardization of making raw cheeses using common recipes has the disadvantage that the quality of the cheeses produced is uneven and has the disadvantage of taking time from side to side throughout the process.

Therefore, the raw cheese maker according to the present invention provides a stabilized process which can save the user's time as much as possible and can always produce a quality cheese with constant quality, and thus has an effect of increasing the frequency of use by the user in terms of efficiency and effectiveness .

Cheeses sold on the market can not be customized for children, elderly people, people who are on diet, etc., since the stability of additives such as flavor, coloring, and salinity, fear of long circulation period, There is a side. The raw cheese maker of the present invention can be produced by using a commercially available milk and adding a symbolic fruit such that the required amount can be prepared and consumed in a uniform quality, It has a pleasant effect.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a perspective view showing the constitution of a raw cheese maker of the present invention
2 is a side sectional view showing the structure of the raw cheese maker of the present invention
Fig. 3 is a side sectional view (left: before heating of milk and before coughing, right: after separation of whey) before and after the operation of the raw cheese maker of the present invention,

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIGS. 1 and 2, the raw cheese maker of the present invention includes a milk container 100 for storing milk, an eccentric heater 130 for heating the milk container, A filter type whey container unit 110 containing separated whey, and a weight pressure unit 120 for generating a pressure for pressing the coagulated oil at a constant pressure.

The milk container portion 100 is a simple Bowl type container. It is the first place where milk is contained and the casein protein is agglutinated in the middle, and finally the compressed curd remains in the container. The molten whey container portion 110 is superimposed inside.

The buttery yeast container 110 slides and fits into the milk container part 100 after the coagulation is completed. On the lower surface, a filter paper or a filter paper 113 passing only whey is installed. A slide packing 112 is provided to prevent the contents from overflowing between the milk container portion and the slide container 112. After the whey has been separated, the milk container holder 101 is tilted and the whole is tilted, You can follow. Since the separated and discharged whey contains a lot of nutrients, it can be used as lotion and nutrient for the skin.

The weight pressurization unit 120 functions to press the filtrate of wheat at a constant pressure by its own weight. The weight portion 121 is made of a material having a high specific gravity, and a spacer 122 may be provided for securing space for containing whey. In addition, the weight portion may be provided at the bottom of the space without a spacer by providing a hole through which the whey passes

The eccentric heat generating portion 130 serves to heat the milk container portion. Since the profile of the temperature schedule in the process is different depending on the kind of raw cheese, there is a temperature control unit 131 for controlling the temperature. In order to utilize the natural convection for generating the agitation force in milk aggregation reaction, Respectively.

The operation of each part constructed as above is as follows.

When the milk is heated and coagulated, only the milk container portion 100 and the eccentric heat generating portion 130 are required as shown in the left side of FIG. If you put acidic solution, salt, rennet (in case of mozzarella) after warming to the proper temperature, coagulation will occur. Then, when the coffees are formed, the combined weight of the gypse buttered portion 110 and the weighted pressure portion 120 is inserted into the milk container portion, and the weight and the resistance of the milk flow of the whey portion 113 are equilibrated slowly, So that it is heated to the inside space of the pouring whey container 110. Ultimately becoming an equilibrium state as shown on the right side of FIG. When the whole body is tilted and the whey is discharged and the upper joint is lifted, the remaining milk in the milk container becomes the raw cheese. In the case of mozzarella, further heating is carried out to soften the tissue.

100: Milk container part 101: Handle
110: Pouring whey container part 111: Whey outlet tap 112: Clear packing part 113: Whey filter part
120: weight pressing portion 121: weight portion 122: weight supporting spacer
130: eccentric heat generating part 131: container temperature controlling part 132: eccentric heat generating part

Claims

A milk container portion containing milk and causing flocculation,
An eccentric heat generating portion for heating the milk container portion,
Separating the curd and the whey, and separating the whey glaze container containing the whey,
And a weight pressing portion for pressing the coagulated oil at a constant pressure.

The method according to claim 1,
Characterized in that a filterable whey container part is provided which is fitted inside the milk container part so as not to move the container and can move the whey without inconvenience and can give a constant posture and pressure and the diaphragm in between is constituted by a sieve or a filter paper. Maker device

The method according to claim 1,
Characterized in that the eccentric heat generating unit is configured to control the temperature profile required according to the type of cheese to be manufactured

The method according to claim 1,
Characterized in that an eccentric heat generating portion is constituted to provide an agitating force which helps coagulation of the fluid to flow due to natural convection of the fluid

The method according to claim 1,
Characterized in that the weight pressurizing portion is constituted by utilizing the weight of the heavy material to provide constant and long-term weak pressure required for separation of the curd and whey.

The method of claim 5, wherein
Wherein the weight pressurizing portion is constituted of the same body as the pouring whey container portion by increasing the weight of the filterable whey container portion so that the separate separation can be omitted.