JP2010252678A - Table type device for producing dairy-processed product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To develop a new table type device for producing dairy-processed products, suitable for producing small amounts of dairy-processed products in a small scale restaurant or at home. <P>SOLUTION: This device including a bowl 2 for housing raw material milk M0 at a body 1 is characterized in that the body 1 includes a mixer mechanism 3 for agitating the raw material milk M0 and a heating mechanism 5 for prompting any one or a plurality of sterilization, fermentation or coagulation of the raw material milk M0, and on the one hand, the bowl 2 is attached to the body 1 as demountable, and it is possible to constitute the whole of the table type device D for producing the dairy-processed products, capable of performing sterilization, fermentation and coagulation of the raw material milk M0, etc. compactly and also capable of attaining weight reduction. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to an apparatus for producing a dairy product such as cheese or butter, and particularly to a table-type dairy product production apparatus suitable for producing a dairy product using a small amount of raw milk of about several liters. It is concerned.

  In cheese production, raw milk is sterilized, then starter (lactic acid bacteria, molds) is injected into the raw milk, lactic acid fermentation is performed, and rennet (the curdin component chymosin is the main component) After injecting and mixing (coagulant), it is allowed to stand for a predetermined time to form a card (solid component). The curd is then molded and aged under appropriate conditions to produce various cheeses.

And since the manufacturing apparatus for performing the sterilization and fermentation in manufacture of such cheese is hardly developed in the country, the apparatus imported from Europe etc. is used. However, since imported equipment is very expensive and large, it is not suitable for small-volume production.
Therefore, when making cheese at small restaurants and homes, heat the pan directly to the heat, or use a container that is slightly larger than the pan to raise the temperature of the raw milk for sterilization and fermentation. A technique for maintaining a suitable temperature is employed. At this time, temperature control is performed by adjusting the amount of fire (hot water), but since strict temperature control is required in the sterilization process and fermentation process, the worker is forced to be exhausted. During this time, other work cannot be performed. And this was a factor that cheese making did not take root especially in small restaurants.

Zao Dairy Center, Natural Cheese Manufacturing Technology Manual, How to Make Natural Cheese, Internet <URL: http://www.zao-cheese.or.jp/manual/nat_mak/index.html>

  The present invention has been made in view of such a background, and has developed a new table-type dairy processed product manufacturing apparatus suitable for manufacturing a small amount of dairy processed products in small-scale restaurants and homes. This is a technical issue.

  That is, the table-type dairy product manufacturing apparatus according to claim 1 is an apparatus comprising a main body portion with a bowl for containing raw milk, and the main body portion has a mixer mechanism for stirring the raw milk. And a heating mechanism for promoting any one or more of sterilization, fermentation or coagulation of raw milk, while the bowl is detachably attached to the main body. It consists of features.

In addition to the above requirements, the table-type dairy product manufacturing apparatus according to claim 2 is configured such that the main body unit is formed by combining an upper housing and a lower housing by hinge connection, and a mixer mechanism is provided in the upper housing. And the bowl is fixed to the lower housing,
In the state where the bowl is fixed to the lower housing, the stirrer included in the mixer mechanism is configured to be able to enter / exit into the bowl.

  In addition to the above requirements, the tabletop milk product manufacturing apparatus according to claim 3 is characterized in that the heating mechanism includes a heater and a thermostat.

  Furthermore, in addition to the above-mentioned requirements, the table-type dairy product manufacturing apparatus according to claim 4 is characterized in that the bowl has a double structure including a jacket.

Furthermore, the desktop dairy product manufacturing apparatus according to claim 5 is characterized in that, in addition to the above requirements, the mixer mechanism includes a planetary gear mechanism for providing a random trajectory to the stirrer. Is.
The above problems can be solved by using the configuration of the invention described in each of the claims as a means.

First, according to the first aspect of the invention, the entire table-type dairy product manufacturing apparatus capable of sterilizing, fermenting and coagulating raw milk can be made compact and light weight can be realized. it can.
Moreover, the table-type milk processed product manufacturing apparatus can be made excellent in maintainability such as a stirring mechanism and a heating mechanism.
Further, the entire table-type dairy product manufacturing apparatus can be used as an apparatus for kneading bread dough, noodle dough, and the like.

  According to the second aspect of the present invention, the bowl can be attached to and detached from the main body in a state where the raw milk is stored in the bowl without any trouble. Furthermore, the operativity of the apparatus at the time of performing sterilization, fermentation, coagulation, etc. can be improved.

  Furthermore, according to the invention described in claim 3, the raw milk contained in the bowl can be kept at a temperature suitable for sterilization, fermentation or coagulation with high accuracy.

  Furthermore, according to the invention described in claim 4, the temperature fluctuation of the raw milk contained in the bowl is moderated, and the raw milk is kept at a temperature suitable for sterilization, fermentation or coagulation with high accuracy. be able to. Moreover, since the raw material milk accommodated in the accommodating part can be efficiently cooled by putting cold water or crushed ice water between the accommodating part and the jacket, it is possible to produce butter.

  Furthermore, according to the fifth aspect of the present invention, it is possible to uniformly stir the raw milk and the like, and it is possible to produce a very homogeneous product.

It is a perspective view which shows the desktop type milk processed product manufacturing apparatus of this invention. It is a perspective view for demonstrating fixation with the accommodating part and jacket by a coupling tool. It is a side view for demonstrating the motion of the stirring element by a planetary gear mechanism, and a side view which shows the state which the stirring element pulled out from the bowl. It is a side view which shows a mode that a bowl is attached or detached to a main-body part. It is a perspective view which shows a some stirring element. It is process drawing which shows the manufacture process of cheese. It is process drawing which shows the manufacturing process of a butter and soft cheese caramel.

  The form of the table-type milk processed product manufacturing apparatus of the present invention is as described in the following embodiment as an example, but the embodiment is appropriately modified within the scope of the technical idea of the present invention. It is also possible.

In the figure, the reference numeral D indicates a tabletop dairy product manufacturing apparatus of the present invention, which comprises a bowl 2 that is detachably assembled to the main body 1.
The main body 1 includes a mixer mechanism 3 for stirring the raw milk M0 and the like stored in the bowl 2 and a heating mechanism 5 for promoting sterilization and fermentation of the raw milk M0 and the like.
Hereinafter, each element which comprises these desktop type milk processed product manufacturing apparatuses D is demonstrated.

First, as shown in FIG. 3, the main body 1 is formed by combining an upper housing 10 and a lower housing 11 that are L-shaped in a side view by hinge connection, and the upper housing 10, the lower housing 11, and the like. This is a case that is self-supporting in a U-shape when viewed from the side in a state where the joint surfaces are in contact with each other.
The upper housing 10 is provided with the mixer mechanism 3, while the bowl 2 is fixed to the lower housing 11. By adopting such a configuration, the bowl 2 is attached to the lower housing 11. The stirring bar 30 provided in the mixer mechanism 3 can be moved into and out of the bowl 2 by rotating the upper housing 10 while being fixed to the bowl 11.
The fixing structure between the bowl 2 and the lower housing 11 will be described later.

The mixer mechanism 3 is a member for agitating the raw milk M0 and the like by the agitator 30 attached to the tip of the rotating shaft 32 by rotating the rotating shaft 32 using the motor 31 as a power source. In this embodiment, a planetary gear mechanism 33 for providing a random trajectory to the stirrer 30 is provided, and the rotating shaft 32 is connected to the planetary gear of the planetary gear mechanism 33 so that the motor 31 It will revolve around the sun gear rotating by power while rotating. The mixer mechanism 3 may be configured such that the stirrer 30 rotates at a fixed position without providing the planetary gear mechanism 33.
A mixer switch 34 is provided on the side surface of the lower housing 11.
The rotary shaft 32 is selectively mounted with a stirrer 30 having a suitable shape according to the processing state of the raw material milk M0 and the like. In this embodiment, as shown in FIG. Three types of stirring bars 30a, a beater type stirring bar 30b, and a whipper type stirring bar 30c were prepared. Of course, the stirrer 30 can take any appropriate shape in addition to these shapes.

As shown in FIG. 1, the heating mechanism 5 includes a heater 51 and a thermostat 52. The heater 51 generates Joule heat such as a sheathed wire or a nichrome wire. Alternatively, a Peltier element that absorbs heat on one surface and generates heat on the opposite surface is used.
On the other hand, the thermostat 52 compares the value detected by the sensor unit 53 to which a thermocouple or the like is applied with the set temperature in the control unit 54, and performs an on / off operation of the heater 51. The thermostat 52 is provided with a display unit 55 for displaying the actual temperature, the set temperature, and the like. Further, the control unit 54 may have a timer function.
A holder 53a for holding the sensor unit 53 is provided on the back surface of the lower casing 11, and a heater switch 56 is provided on the side surface.

As shown in FIGS. 1 to 4, the bowl 2 is maintained at a fixed interval by a fixed piece 22 a on the outside of the housing portion 21, which is a deep-bottomed container having a capacity of about 5 to 10 liters made of stainless steel or the like. It is a double structure provided with a jacket 22 in the state. A cylindrical fitting portion 23 is provided at the bottom of the bowl 2, and a bayonet groove 23 a that engages with an engagement pin 11 a provided in the lower housing 11 is formed in the fitting portion 23.
In addition, the lower part of the jacket 22 is provided with a holder 53b for holding the sensor unit 53, and this holder 53b is attached to the jacket 22 when only the jacket 22 is used without using the storage unit 21. This is useful when the temperature of the object to be processed is measured by the sensor unit 53.

Note that a connector 25 as shown in FIG. 2 may be used as a part for strengthening the assembly of the housing portion 21 and the jacket 22.
The connector 25 is configured by a pair of a lever band 251 fastened to the outer peripheral portion of the accommodating portion 21 and a lever band 252 fastened to the outer peripheral portion of the jacket 22.
At both ends of the lever bands 251 and 252, hooks 253 a and arms 253 b of the catch clips 253 and levers 253 c are provided, respectively. By adopting such a configuration, as shown in FIG. 2B, the lever bands 251 and 252 are wound around the hooks 253a and the arms 253b while being wound around the outer peripheries of the accommodating portion 21 and the jacket 22, respectively. At the same time, when the lever 253c is tilted, it is fixed to the housing portion 21 and the jacket 22. The lever band 252 is provided with positioning pieces 257 as an example, and the lever band 252 comes into contact with the flange 22b of the jacket 22 so that the lever band 252 is positioned in the vertical direction. Yes.
The lever band 251 includes hooks 254 at four locations, for example, while the lever band 252 includes an arm 255 and a lever 256 at locations corresponding to the hooks 254. Then, as shown in FIG. 2C, the accommodating portion 21 is accommodated in the jacket 22, the arm 255 is hooked on the hook 254, and the lever 256 is tilted, so that the accommodating portion 21 and the jacket 22 are firmly connected. It will be fixed.

Moreover, when manufacturing the cheese which is an example of milk processed products using the table-type milk processed product manufacturing apparatus D, the pH sensor 6 is used in order to objectively judge the change of the raw material milk M0.
In this embodiment, as a pH sensor 6, as an example, a compact pH meter Twin pH B-212 manufactured by HORIBA was employed.

(1) Production of cheese The table-type milk processed product production apparatus D of the present invention is configured as described above as an example, and a cheese production method using this apparatus will be described below.
Since the raw milk M0 changes its properties in the bowl 2, the designation for each stage is defined here.
First, after milking, the thing in the state where the filtration process for removing a foreign material was performed is called raw material milk M0. It should be noted that when cheese is actually produced at home, restaurants, etc., commercially available milk is almost always used, and this is also included in the raw milk M0.
Next, the raw milk M0 that has been subjected to sterilization treatment for smoothly proceeding fermentation and aging is referred to as sterilized milk M1.
Next, a product obtained by injecting starter S or citric acid into the sterilized milk M1 to cause lactic acid fermentation is called fermented milk M2.
Subsequently, what fermented milk M2 was made to inject rennet R and coagulate was called coagulated milk M3.
Next, a small solid material obtained by chopping the coagulated milk M3 with a card knife 7 is called a card C, and the liquid component exuded at this time is called a whey H.
The pasteurized milk M1, the fermented milk M2, the coagulated milk M3, the card C and the whey H may be collectively referred to as an intermediate product.

Hereinafter, description will be made with reference to the process diagram shown in FIG. 6 and FIGS.
[Sterilization of equipment, etc.]
First, prior to the use of the tabletop milk processed product manufacturing apparatus D, the material directly touching the raw milk M0 and the intermediate product is sterilized, and the bowl 2, the stirrer 30 and the card knife 7 are sterilized with hot water or the like. .

[Device setting]
Next, as shown in FIG. 4, the bowl 2 is moved to the main body by engaging the bayonet groove 23 a of the bowl 2 with the engagement pin 11 a in the lower housing 11 while the upper housing 10 is rotated upward. While being fixed to the part 1, the stirring bar 30 is attached to the rotating shaft 32 as shown in FIG.

[Sterilization of raw milk (sterilization process P1)]
Next, water W is injected into the space between the jacket 22 and the accommodating portion 21 in the bowl 2, and the raw milk M0 is further poured into the accommodating portion 21, and the upper casing 10 is rotated downward to move the upper casing. 10 and the lower housing 11 are brought into contact with each other, and the stirrer 30 is immersed in the raw material milk M0 in the bowl 2 (see FIG. 3A). When the mixer switch 34 is turned on, the stirrer 30 revolves around the sun gear rotated by the power from the motor 31 while rotating, so that it acts on the entire area of the bowl 2 and the raw milk M0 is evenly distributed. It will be stirred.

  When the heater switch 56 is turned on and the sensor unit 53 of the heating mechanism 5 is inserted into the water W in the jacket 22 and the thermostat 52 is set to 65 ° C., the control unit 54 turns the heater 51 on. Then, heat is conducted from here to the bowl 2, the temperature of the water W rises, and the temperature of the raw material milk M 0 further rises. Eventually, ON / OFF is repeated as appropriate, and the temperature of the water W (raw material milk M0) is maintained at the set value.

And as an example, by heating the raw material milk M0 at a temperature of 65 ° C. for 30 minutes, pasteurization is performed and the sterilized milk M1 is obtained. At this time, when the raw milk M0 reaches 65 ° C., the timer is started so that the heating for 30 minutes is automatically performed, so that the operator can engage in other work.
In addition, since the heat of the heater 51 is conducted to the raw material milk M0 accommodated in the accommodating part 21 in the bowl 2 through the water W accommodated in the jacket 22, the temperature fluctuation of the raw material milk M0 is moderated. The raw material milk M0 can be kept at a temperature suitable for sterilization with high accuracy.
Incidentally, when using commercially available sterilized milk as the raw milk M0, this sterilization step P1 may be omitted.

[Cooling of pasteurized milk (cooling step P2)]
Next, the sterilized milk M1 is cooled to a temperature suitable for lactic acid fermentation. When the thermostat 52 is set to 33.5 ° C. as an example, the heater 51 is turned off by the control unit 54, and the water W and the raw milk are eventually turned on. The temperature of M0 decreases. Further, after the temperature is lowered to a desired temperature, ON / OFF is repeated as appropriate, and the temperatures of the water W and the raw material milk M0 are maintained at the set values.
When a Peltier element is used as the heater 51, the heat generating surface and the cooling surface can be interchanged by reversing the polarity, so that the sterilized milk M1 in the bowl 2 can be rapidly reduced, and cheese manufacture Is shortened, and deterioration of the sterilized milk M1 is suppressed.

[Starter addition (starter addition process P3)]
Next, for example, a starter S in which 2 to 4 types of lactic acid bacteria are mixed is added to the pasteurized milk M1 whose temperature is lowered to 33.5 ° C.
At this time, since it is important to sufficiently disperse the starter S in the sterilized milk M1, the sterilized milk M1 is stirred by the stirrer 30 for about 10 minutes.
Again, by starting the timer and automatically stirring for about 10 minutes, the operator can engage in other tasks.

[Lactic acid fermentation (fermentation process P4)]
Next, the upper casing 10 is rotated upward to temporarily withdraw the stirrer 30 out of the bowl 2, and the bowl 2 is covered with an appropriate lid to shield the light. For example, the stationary state is maintained for about 60 minutes. .
At this time, temperature detection by the sensor unit 53 is continuously performed, and the heater 51 is turned on and off so as to keep the sterilized milk M1 at 33.5 ° C. Further, the pH sensor 6 is immersed in the sterilized milk M1, and the pH is measured. The control unit 54, for example, fermented milk in a desired fermentation state when the pH value becomes 6.5 or less as an example. It is determined that M2 has been reached, and the process proceeds to the next step. Such a determination may be made by a person visually observing the pH sensor 6, but the operator can engage in other work by causing the controller 54 to make such a determination.

[Addition of rennet (Rennet addition process P5)]
Next, the upper casing 10 is rotated downward to place the stirrer 30 in the bowl 2, and rennet R is added to the fermented milk M2. The rennet R is sufficiently dispersed in the fermented milk M2. For this purpose, the stirrer 30 is caused to function, and the fermented milk M2 is kept at 33.5 ° C. and stirred for about 5 minutes.
Again, by starting the timer and automatically stirring for about 5 minutes, the operator can engage in other tasks.
The rennet R is added for the purpose of coagulating the fermented milk M2 in a tofu-like state to make it easy to remove moisture, and is a milk curd component extracted from the cow's fourth stomach.

[Coagulation (stationary) (coagulation process P6)]
Next, the upper casing 10 is rotated upward to retract the stirrer 30 out of the bowl 2, and the bowl 2 is covered with an appropriate lid for light shielding. As an example, the stationary state is maintained for 30 minutes.
At this time, temperature detection by the sensor unit 53 is continuously performed, and the heater 51 is turned on and off so as to keep the fermented milk M2 at 33.5 ° C. Further, the pH sensor 6 is immersed in the fermented milk M2 to measure the pH, and the control unit 54 sets the coagulated milk M3 in a desired coagulated state when the pH value becomes 6.5 as an example. It judges that it became, and moves to the next process. Such a determination may be made by a person visually observing the pH sensor 6, but the operator can engage in other work by causing the controller 54 to make such a determination.

[Cutting (separation process P7)]
Next, the stirrer 30 is removed from the rotating shaft 32, and the coagulated milk M3 is shredded using the card knife 7. From the card C, which is a small piece of about 10 mm square, a transparent yellowish green with little turbidity. Liquid component whey H exudes.

[Mixing (mixing process P8)]
Next, the stirrer 30 is attached to the rotating shaft 32, and the mixture of the card C and the whey H is stirred for 30 minutes while maintaining the temperature at 33.5 ° C.
Thereafter, the card C suspended in the whey H is heated to 38 ° C. and stirred at the stirring bar 30 for 30 minutes while maintaining this temperature.
By performing such mixing, the cards C that are slightly attached to each other are first loosened, and separation of the card C and the whey H is promoted.
Again, by starting the timer and automatically stirring, the operator can engage in other tasks.

[Without whey and standing still]
Thereafter, the bowl 2 is removed from the main body 1, and the card C and the whey H are separated from each other by, for example, placing the contents in a bowl.
At this time, the tabletop dairy product manufacturing apparatus D of the present invention is configured so that the stirrer 30 can be withdrawn from the bowl 2 with the bowl 2 fixed to the lower housing 11. With the card C and the whey H accommodated, the bowl 2 can be removed from the lower housing 11 without any trouble.
Further, the cards C are collected into one lump, and left for about 20 minutes in a state where light is shielded to further exude whey H.
Whey H can be used as a dressing material as it is, and since it is rich in protein, it can be used as a material for various health foods and drinks, and feed. Is preferred.

[Partition and standing]
Next, the massive card C is chopped into small blocks of about 20 cm square, and is further allowed to stand for about 20 minutes in a state where light is shielded to further exude the whey H, and the coagulation of the card C is advanced.
The lump obtained in this way becomes a cheese original product (so-called fresh cheese), and then is made into a desired final product by performing mold-insertion, salting, kneading, molding, aging, etc. .

(2) Manufacture of butter Since the table-type milk processed product manufacturing apparatus D of the present invention is provided with the mixer mechanism 3 and the heating mechanism 5 in the main body 1, in addition to the manufacture of cheese, butter It can also be used for kneading other dairy products such as B and yogurt, and doughs such as cakes, cookies, breads and pies. In particular, when handling yogurt, bread dough, and pie dough, the heating of the heating mechanism 5 allows the material to be suitably fermented.
Moreover, since the table-type milk processed product manufacturing apparatus D of the present invention employs a double structure having a jacket 22 as the bowl 2, cold water and crushed ice water W1 are provided between the accommodating portion 21 and the jacket 22. , The raw material put into the accommodating part 21 can be stirred while cooling, and the production of butter B is also possible.
Hereinafter, a method for producing butter B using the tabletop milk processed product production apparatus D will be described with reference to the process diagram shown in FIG. 7 and FIGS. A technique for producing soft cheese caramel M6 using buttermilk M5 produced as a by-product when producing butter B is also described.
In addition, as raw material milk M0 in the case of manufacturing butter B, it is preferable to use a fresh cream with about 47% milk fat. Here, the raw milk M0 is already sterilized.

[Sterilization of equipment, etc.]
First, prior to the use of the tabletop milk processed product manufacturing apparatus D, the material directly touching the raw milk M0 and the intermediate product is sterilized, and the bowl 2, the stirrer 30 and the spatula 8 are sterilized with hot water or the like.

[Device setting]
Next, as shown in FIG. 4, the bowl 2 is moved to the main body by engaging the bayonet groove 23 a of the bowl 2 with the engagement pin 11 a in the lower housing 11 while the upper housing 10 is rotated upward. While being fixed to the part 1, the stirrer 30 (whipper type stirrer 30c) is attached to the rotating shaft 32 as shown in FIG.

[Cooling and stirring of raw milk (cooling and stirring step P11)]
Next, crushed ice water W1 is put between the container 21 and the jacket 22, and the raw material milk M0 is put into the bowl 2, and the stirrer 30 is put into the raw material milk M0 in the bowl 2 as shown in FIG. By driving the mixer mechanism 3 in the immersed state, the raw material milk M0 is cooled while being stirred.
Thereafter, the raw milk M0 becomes foamed in about 2 to 7 minutes, and the raw milk M0 becomes harder by continuing the stirring. Then, the mixer mechanism 3 is stopped when the raw milk M0 is in a state where it is clinging to the whipper type stirring element 30c.

Here, after the raw milk M0 in the bowl 2 is prepared using the spatula 8 (shape shaping process P12), the mixer mechanism 3 is driven again, and the raw milk M0 is gradually crumpled into a dumpling-like solid content. It becomes M4 and the color becomes yellowish.
Thereafter, when stirring is continued for about 3 minutes, buttermilk M5, which is a milky white liquid, exudes from the solid content M4.
And the mixer mechanism 3 is stopped when the buttermilk M5 is in a state where it has been completely discharged.

[Separation of buttermilk (separation process P13)]
Next, the upper housing 10 is rotated upward as shown in FIG. 3B, and the stirrer 30 (whipper-type stirrer 30c) is removed from the rotating shaft 32 as shown in FIG. Remove from the main body 1. Then, the fixing piece 22a is released to separate the storage portion 21 from the jacket 22, and after filtering the solid content M4 and the buttermilk M5 in the storage portion 21, the solid content M4 is opened in a container laid with water-resistant filter paper 9. Accelerate further leaching of buttermilk M5.
Thereafter, the buttermilk M5 is further separated from the solid content M4 by bundling the four corners of the water-resistant filter paper 9 and narrowing it down as a drawstring.

[Molding (Molding Process P14)]
Then, the solid content M4 is molded into a square while being wrapped in the water-resistant filter paper 9, and then the water-resistant filter paper 9 is removed to complete the butter B (non-salt).
In addition, since this buttermilk M5 may ooze out at the time of this shaping | molding, it is desirable to carry out in containers, such as a bat.
Incidentally, when 4000 ml of raw milk M0 (fresh cream) having a milk fat of 47% is used, about 2000 g of butter B and about 1400 ml of buttermilk M5 are produced.

[Salting (Salting Step P15)]
The salted butter B1 is obtained by adding salt T to the butter B. The butter B (which may be before molding) is put into the bowl 2 (jacket 22), and FIG. 3, the bowl 2 (jacket 22) is fixed to the main body 1, and the stirrer 30 (whipper-type stirrer 30 c) is attached to the rotating shaft 32 as shown in FIG. 3B.
Then, salt T is added to butter B (for example, 1 g of salt with respect to 2000 g of butter), the mixer mechanism 3 is driven, and these are mixed evenly. At this time, the addition of the salt T causes the buttermilk M5 to further exude, and the mixer mechanism 3 is stopped when the exudation of the buttermilk M5 is stopped.
Thereafter, the buttermilk M5 is removed and molded again to complete the salted butter B1.

(3) Manufacture of soft cheese caramel Next, the method for manufacturing soft cheese caramel M6 from the said buttermilk M5 is demonstrated.
First, as described above, after sterilizing the apparatus and the like, the bowl 2 is fixed to the main body 1 while the upper housing 10 is rotated upward, and rotated as shown in FIG. A stirring bar 30 (hook type stirring bar 30a or beater type stirring bar 30b) is attached to the shaft 32.
Next, the buttermilk M5 is put into the bowl 2 (jacket 22), and further milk is added (for example, 360 ml of milk with respect to 360 ml of buttermilk), the heating mechanism 5 and the mixer mechanism 3 are driven, and these are uniformly distributed while heating. Mix (heat mixing step P16).
Then, after about 50 minutes, when the viscosity rises and becomes thick as a whole, the heating mechanism 5 and the mixer mechanism 3 are stopped, the bowl 2 is removed from the main body 1, and the contents are thinned. Transfer to a flat container (eg bat) with oil. Then, after cooling and hardening with a refrigerator, soft cheese caramel M6 is completed by cutting to an appropriate magnitude | size (cutting process P17).

  When stirring is performed while heating as described above, when the bowl 2 has a double structure including the storage portion 21 and the jacket 22, buttermilk M5 and milk stored in the storage portion 21 are used. Since the heat of the heater 51 is conducted through the water W accommodated in the jacket 22, it is possible to prevent scorching.

D Tabletop type milk processed product manufacturing apparatus 1 Main body portion 10 Upper housing 11 Lower housing 11a Engaging pin 2 Bowl 21 Housing portion 22 Jacket 22a Fixing piece 22b Flange 23 Mating portion 23a Bayonet groove 25 Connector 251 Lever band 252 Lever band 253 Catch clip 253a Hook 253b Arm 253c Lever 254 Hook 255 Arm 256 Lever 257 Positioning piece 3 Mixer mechanism 30 Stirrer 30a Hook type stirrer 30b Beater type stirrer 30c Whipper type stirrer 31 Motor 32 Rotating shaft 33 Planetary gear mechanism 34 Mixer switch 5 Heating mechanism 51 Heater 52 Thermostat 53 Sensor unit 53a Holder 53b Holder 54 Control unit 55 Display unit 56 Heater switch 6 pH sensor 7 Card knife 8 Spatula 9 Resistance Paper B Butter B1 Salted Butter C Card H Whey M0 Raw Milk M1 Sterilized Milk M2 Fermented Milk M3 Coagulated Milk M4 Solid M5 Buttermilk M6 Soft Cheese Caramel P1 Sterilized Process P2 Cooling Process P3 Starter Addition Process P4 Fermentation Process P5 Rennet Addition process P6 Solidification process P7 Separation process P8 Mixing process P11 Cooling and stirring process P12 Forming process P13 Separation process P14 Molding process P15 Salting process P16 Heating and mixing process P17 Cutting process R Rennet S Starter T Salt W Water W1 Ice break water

Claims (5)

  A device comprising a main body portion with a bowl for containing raw milk, wherein the main body portion includes any one of a mixer mechanism for stirring raw milk and sterilization, fermentation or coagulation of raw milk. Or a heating mechanism for encouraging a plurality, and the bowl is detachably attached to the main body, wherein the table-type dairy product manufacturing apparatus is characterized.   The main body is formed by combining an upper housing and a lower housing by a hinge connection. The upper housing is provided with a mixer mechanism, and the bowl is fixed to the lower housing. 2. The dairy product manufacturing apparatus according to claim 1, wherein a stirring bar provided in the mixer mechanism can be inserted into and withdrawn from the bowl while being fixed to the lower housing.   The table-type milk processed product manufacturing apparatus according to claim 1 or 2, wherein the heating mechanism includes a heater and a thermostat.   4. The table-type dairy product manufacturing apparatus according to claim 1, wherein the bowl has a double structure having a jacket.   5. The table-type dairy product manufacturing apparatus according to claim 1, wherein the mixer mechanism includes a planetary gear mechanism for giving a random trajectory to the stirrer.

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