JPS6327572Y2 - - Google Patents

Description

[Detailed explanation of the idea] This proposal relates to a cheese mold.

Generally, when the mold container 3 containing the cards 5 is covered with the lid 1 and pressure is gradually applied, the whey in the cards and the air between the curd particles are removed, and after a certain period of pressurization, the curds are bound together, and the inner surface of the mold is Formed into a cheese block shape.

The small resin molds on the market are No. 1, No. 2,
Most of them have the shape shown in Figure 3.
Moreover, the container weighs over 200g.

The mold is characterized in that whey removal holes 2 are formed in the mold lid 1 and mold container 3, and a net 4 is stretched over the inner surface.

This net plays an important role during the pressurization process, as it prevents the curd from coming into close contact with the inside of the cheese mold, and also allows smooth removal of whey and deaeration from the entire surface of the curd. ing.

However, this mold has a complicated structure because the mesh is fitted into the inner surface of the upper lid 1 and the container 3.
When washing, it is necessary to disassemble the net 4 one by one and wash it.
Furthermore, the net is the most easily torn, and the net 4 must be replaced each time, which is complicated.

Furthermore, most of the products on the market weigh more than 200g, and none weigh less than 100g.

This is thought to be due to the difficulty in constructing the net. There is a 20g product called Baby Bell sold by Belou in France, but since it is molded with only holes 2 for whey removal without a mesh, the whey smell remains and the flavor is not good. The product form is not desirable in terms of quality and structure, as there are many air holes and whey liquid drips.

This project was devised in view of the above points, and the following configuration was adopted for the purpose of creating a cheese mold that smoothly removes whey from the curd and degasses it, especially a small mold weighing less than 100 g.

That is, holes for whey removal are formed in the mold lid and the inner surface of the mold container, and fine grooves for whey removal are formed in the entire inner wall of the mold container, and further, the fine grooves for whey removal and the whey removal holes are formed in the entire inner wall of the mold container. A groove for whey passage connecting the holes is formed.

By configuring as described above, the following effects can be achieved.

In other words, (1) The whey in the curd that has been removed by the fine whey removal grooves passes smoothly out of the mold container from the whey removal holes through the whey passage grooves, thereby improving flavor and quality. You can get something good.

Whey remaining in the curd has a negative impact on quality.

(2) The fine grooves for whey removal prevent poor degassing and whey removal due to close contact between the inner surface of the mold and the card.

If deaeration and whey removal are not sufficient, air holes will remain in the product, which is undesirable from a structural standpoint.
There is also a risk of gas generation.

(3) By designing the shape of the grooves, various unusual patterns can be formed on the product surface.
Product value can be increased.

(4) Since there is no mesh, cleaning is easy and costs can be reduced compared to existing resin molds.

The embodiments shown in the drawings will be described below.

1 and 3 are a mold lid and a mold container similar to those in Fig. 1, and there are holes 2 for removing whey.
There is.

Then, the card 5 inserted into the mold container 3
When pressurized with the mold lid 1, a molded product as shown in FIG. 4 is obtained. However, in this case, whey is applied to the entire inner surface of the mold lid 1 and the mold container 3 as shown in FIGS. 5 and 6. Whey passage grooves 6a, 6 which form a fine groove for whey extraction 6c and further connect the fine groove for whey extraction 6c and the whey extraction hole 2.
b, 6d, 6f, and 6g, and Fig. 5 A, B, and C show their various shapes.

In the case of Fig. 5A, a whey passage groove 6b is formed radially with respect to a whey passage groove 6a consisting of two concentric circles, and all of these grooves are connected to the whey extraction hole 2.
connected to.

A fine concentric whey removal groove 6c is formed outside the whey passage grooves 6a and 6b.

The one in FIG. 5B shows a whey passage groove 6d having a deformed rectangular shape, in which numerous concentric fine grooves 6c for whey removal are formed.

FIG. 5C shows a whey passage groove 6f, 6g made of large and small squares, in which numerous concentric fine grooves 6c for whey removal are formed.

The cross-sectional shape of the groove itself can take various forms, such as the tooth shape of a gear as shown in FIG. 6B, as well as a wave shape.

By providing the fine grooves 6c for removing whey as described above, it is possible to obtain the same effect as a net, and it is also possible to manufacture cheese molds weighing less than 100 g.

In addition, since there is no screen, cleaning is easy, and by designing the groove shape in various ways, it is easy to clean when the pressure is finished.
A groove pattern is formed on the surface of the cheese block (curd block).

The size of the hole for whey removal in this case is 1 to 5.
m/m width is good. If it is made too large, the card will protrude too much, which is inconvenient.

Further, the width of the groove is preferably 0.1 to 0.5 m/m, the fine groove for whey removal is preferably 0.1 to 0.3 m/m wide, and the groove for whey passage is preferably 0.3 to 0.5 m/m wide.

The depth of the groove may be approximately the same as the width. If it is too deep, the cheese may stick to the mold.

Using the above mold, first 50g/cm ²
A pressure of 100 g/cm ² was applied for 15 minutes, then a pressure of 200 g/cm ² was applied for 15 minutes to form a curd block, and a product with good structure and flavor was obtained.

[Brief explanation of the drawing]

Figures 1, 2, and 3 show conventional cheese molds, and Figure 1 is a top view of the mold lid. FIG. 2 is an exploded front view of the mold lid and mold container, with half cut away. FIG. 3 is a bottom view of the mold container. FIG. 4 is a front view showing a molded card block, with half cut away. Figure 5 A,
B and C are diagrams showing the shapes of various grooves. Figure 6 A, B,
C shows a cross-sectional view of the groove. 1...Mold lid, 2...Whey removal hole, 3
...Mold container, 4...Net, 5...Card block, 6c...Fine groove for removing whey, 6a,
6b, 6d, 6f, 6g...grooves for whey passage.

Claims (1)

[Scope of utility model registration request] Holes for whey removal are formed in the mold lid and the inner surface of the mold container, and fine grooves for whey removal are formed on the entire inner wall of the mold container, and the fine grooves for whey removal and the whey removal holes are formed in the entire inner wall of the mold container. Cheese mold with grooves for connecting whey passages.