DE1097746B - Method and device for making butter - Google Patents

Description

GERMAN

Many different methods and devices for making butter have been used in the course of development. For Ze ¹ It of the transition to the mechanical propulsion of dairy machines, the Quirlbutterfaß and especially the Holsteiner Sturzbutterfaß have become more important. Both have in common that they are only used for churning, that is, for producing the butter grain. The butter produced is then taken out of the barrel in one piece and placed in a special kneading device.

This way of working is quite cumbersome and only meets hygienic requirements to a limited extent. This led to the development of the butter maker, which was originally a rotating cylindrical wooden barrel with built-in kneading rollers and now mainly made of stainless steel, either cylindrical built with fixed impact internals or as an irregular hollow body without internals will.

A certain amount of butter cream, up to 40 to 50% of the total content, is processed in it, buttering the cream and washing and kneading the butter one after the other the same butter making container, while the pretreatment and maturation of the cream in special Cream grippers is made. But it has also become known, the circulating butter-making container by training the internals as a flow body for the temperature control at the same time as To use cream grippers, whereby the barrel rotates slowly during tempering. The need to design the fixtures primarily for the necessary buttering and kneading effect, However, this results in unfavorable conditions in the heat transfer.

By selecting suitable labor values, e.g. B. cream and water temperatures, i.e. it is possible to yourself When working with the butter maker, the different regions and seasons of the fat ratios adapt.

However, the butter maker requires a lot of power with a correspondingly heavy gear and Corresponding foundations, as in addition to the actual buttering effort, the heavy circulating ones Alassen are to be considered. Another disadvantage is that the application of the finished butter from the Churn must be done manually in the molding machine or in the storage bins. One has suggested the butter, which is almost completely processed and kneaded in a rotating butter making container to feed the molding machine or the individual tons by pumps. But this requires to be satisfactory Works an almost flowable butter.

Method and device
for making butter

Applicant:

Eduard Ahlborn Aktiengesellschaft,
Hildesheim

However, such a soft consistency is often not desired or, with certain fat ratios, even not reachable.

In addition to the butter making process, continuous buttermaking processes have also become known, of which the foam buttering process has gained a certain importance.

The cream is continuously fed to a butter-making cylinder and, while it is flowing, is processed by a beater shaft rotating at high speed, during which the fat-in-water emulsion of the cream is converted into the water-in-fat emulsion of the butter. Then the mixture of butter-buttermilk is passed from the butter-making cylinder into a special mixing and kneading device, in which the water content is adjusted according to the legal requirements by squeezing out the excess and at the same time finely distributing the remaining water or the residual buttermilk. From here, the finished butter goes straight to the molding and packaging machines. This process has the disadvantage that experience has shown that the buttering of acidified cream or that with a normally low fat content in the continuously operating buttermaking machines is only possible to a limited extent. Essentially, this method has only found widespread use with the buttering of sweet cream with a fat content of at least 42 to 48 ⁰ Io. Furthermore, with regard to the changes in fat crystallization, this method requires the butter to be shaped and packaged immediately following production, since in a later shaping, e.g. B. after previous

009 699/36

3 4

generous storage, only a shelf life of a few to mix and thus an even ripening

Days is guaranteed. to get.

In the method according to the invention, the cream ripening takes place in a similar manner during manufacture

the butter production in two separate Vorrich- from sweet cream butter. However, this is an ongoing one

obligations, namely the Abbuttern and optionally 5 control the acidity or the p _H -value not

washing of the butter kernel is also necessary.

Known method in batches in a fixed. During the subsequent churning, the standing butter-making containers with rotating two beater shafts 2 run at high speed. This striking mechanisms, during the kneading, the water contents obtained halt setting by the intensive processing of the frame and carried out water dispersion in an io an excellent churning effect continuous kneading and Mischvorrich- The \ ^r erlauf the churning can well to the current Tung, in which the Batch-wise completed recording of the drive motor can be tracked, since the grain of butter is constantly washed in according to its power from the power requirement in contrast to the previous butter churn; The paver with a rotating barrel is used here only by the kneading and mixing device at the same time as conveying work, which is actually determined. The device for the molding machine or in the insert - the power requirement drops at the start of churning by up to a ton. Foam formation initially ends slightly

According to one embodiment of the invention, it takes place and increases rapidly and strongly again during the buttering out the promotion of the butter grain in the kneading and on. This phenomenon can be attributed to the mixing device take advantage of the buttermaking container that when a certain current is reached Water that was once recorded to maintain the temperature, previously z. B. on an ammeter of the butter grain is used, on the other hand the butter grain is set, a signal sounds or the drive washed into the kneading device. is stopped.

Experience has shown that when producing unwashed butter, the fat content in the

the butter grain can be refined with buttermilk. 25 reduce draining buttermilk and thus

Advantageously, the butter making container will increase as cream economy of the process if at used more mature, whereby the fixed churning start of churning lowers the speed container is provided with a tempering jacket and is timed to the last buttering phase the racket shaft through a special framing stretch. This operation can also be switched on automatically Use a greatly reduced speed for stirring, as it is torque-dependent. A set of rules the mixing with good heat transfer gear, preferably with stepless speed in between the cream and the temperature control medium. position, regulates when a certain, pre-

In the drawing, the new method is explained before the set torque, the speed so

and are devices for exercising it, so that this moment is kept constant and

table shown. 35 that when a certain minimum speed is reached

Fig. 1 shows the complete churning device, the drive is shut down,

in longitudinal section; This process can be advantageous and simple

Fig. 2 and 3 show a cross section of the butte by means of an electromagnetic induction coupling

control tank with different flow ratios, with which when a set point is reached

nissen depending on the chosen turning devices; 40 moment a speed slip occurs. Here too

4 and 5 show excerpts from the racket when the minimum speed is reached, the drive

shaft with stirring plate. automatically shut down.

A fixed, non-rotating, but otherwise variable speed gearbox and induction coupling per se are ^

any butter making container 1 with circulating in it - not the subject of the invention,

the striking tools, which in the example shown +5 after the buttermilk has run off

is a horizontal, cylindrical butter-making container, the grain of butter is in the usual one or more times

set up with a 'slight inclination. Two are washed in the butter making container, being through

lower part of the drum arranged racket selection of an appropriate water temperature and

waves 2 with impact plates 3, the consistency and the dwell time of the wash water

Electric motor driven by a gear 4. 5a the structure of the butter can be largely influenced

The way it works is as follows. The buttering cream can.

passes from a separator (not shown) via a batch cream heater during the production of the butter grain and cooler takes place in the buttermaking evidence, the subsequent kneading and holder 1. By adding acid alarm - if the butter is formed continuously. For continuous sour cream butter is to be produced - is the 55 borrowed conveyance of the finished butter grain has a Cream ripening process initiated, with corresponding flushing out by means of water as particularly advantageous Progress in the cream maturation of the cream is temptingly proven. The water comes with the tempered will. Here, the two bat waves run 2 temperature of the butter grain, which during the whole at a slow speed, so that a steady, further process is kept constant in the Generates an intense current and a good 60 butter making container. Equal heat transfer occurs through this water is achieved. timely a cooling effect, so that a warm-up

Is prevented by the installation of a p _H -Meßgerätes and the churning good.

Thermometers, which are provided with setting contacts

and regulate the amount of water introduced according to the respective cream,

state switch the drive of the racket shafts and 65 with which at the same time the desired water content, the

regulate the temperature control medium circuit, the cream can also depend on the temperature and the

Ripening according to a preset program depends on the amount of water in which the butter is fine

run automatically until the start of churning. One can be set. The excess water

The built-in time relay switches in a certain time - the speed of which is adjustable in the kneading device

intervals briefly the drive to the frame 70 can be pressed out and flows out of her.

The new process thus retains the advantages of the known butter maker, such as simple buttering of low and high fat cream, of sweet and sour cream. Included If only a few values can be changed, ■ it is possible to adapt precisely to the respective fat ratios.

Thanks to the simple setup, the workflow can be largely automated. For the Kneading becomes a special kneading device, ζ. Β. ίο a twin-screw kneader is provided, which is a special one due to its exclusive kneading function has a good effect.

Due to the continuous work on the kneader and from there directly into the butter forming machine, there is no need all the time previously spent on kneading, as this is now only due to the performance of the Molding machine is conditioned. Furthermore, any manual work and touch when transporting the Butter in the molding machine so that the hygiene is improved.

It is easily possible to use several butter churns on one kneading device and one molding machine to work, provided the churns are operated alternately.

The beating mechanisms located in the butter-making container preferably consist of stirrer plates with recesses. These recesses can be formed by cut and bent parts of the stirring plates. In order to be able to use the butter-making container also as a cream gripper, it will expediently be completely or partially equipped with a double jacket for the passage of a temperature control medium or for the direct evaporation of a refrigerant. To control the cream ripening built p _H can - and temperature measuring serve that regulate the temperature control medium and the Rahmreiferschaltung automatically.

Claims (5)

Patent claims: 1. Process for the production of butter, in which the churning is carried out in batches in one with revolving hammer mechanisms equipped buttermaking container, characterized in that the butter kernel, which is made in batches according to a process known per se, is steadily one continuously operating kneading and mixing device according to their performance further processing known per se (pressing, kneading, adjusting the water content) is, the kneading and mixing device also serves as a conveyor. 2. The method according to claim 1, characterized in that the promotion of the butter grain water is continuously fed into the kneading and mixing device through the buttermaking container, which serves to maintain the temperature of the butter kernel and to put the butter kernel into the Kneading device washed in. 3. Butter making containers with revolving hammer mechanisms to carry out the process according to the Claims 1 and 2, characterized in that the drive of the striking mechanisms is via a control gear takes place, which automatically reduces the speed depending on the torque when churning and stops the drive when a certain minimum number is reached. 4. butter making container according to claim 3, characterized in that for automatic speed control and shutdown of the drive an electromagnetic induction coupling is used. 5. butter container for performing the method according to claim 1, characterized in that that the container is double-walled in such a way that a temperature control medium is passed through or a refrigerant can be evaporated directly in it. 1 sheet of drawings © 009 699/36 1.61