KR101252233B1

KR101252233B1 - Manufacturing apparatus and method of cheese

Info

Publication number: KR101252233B1
Application number: KR1020100117069A
Authority: KR
Inventors: 김태섭
Original assignee: 김태섭
Priority date: 2010-11-23
Filing date: 2010-11-23
Publication date: 2013-04-08
Also published as: KR20120055368A

Abstract

The present invention relates to a cheese manufacturing apparatus and a cheese manufacturing method using the same, and more particularly, to uniformly heat the milk as a whole to reduce the temperature variation and to produce cheese that can sterilize and cool the crude oil and form the curd in one apparatus. It relates to an apparatus and a method for producing cheese.
The cheese manufacturing apparatus of the present invention includes a main body including an inner cylinder provided with an inner space into which contents can be inserted, and an outer cylinder surrounding the inner cylinder to be spaced apart from the outer circumferential surface of the inner cylinder to form a flow path between the inner cylinder and the inner cylinder. And a heater installed in the flow path, a cover coupled to an upper portion of the main body to seal the inner space of the inner cylinder, an agitator for stirring the contents introduced into the inner space of the inner cylinder, and a heat exchange medium capable of heat exchange with the inner cylinder. And a heat exchange medium supply means for supplying a flow path to heat or cool the inner cylinder, and the heat exchange medium supply means includes a steam heating unit for injecting steam into the flow path to transfer thermal energy of the steam to the inner cylinder.

Description

Cheese manufacturing apparatus and cheese manufacturing method using the same {Manufacturing apparatus and method of cheese}

The present invention relates to a cheese manufacturing apparatus and a cheese manufacturing method using the same, and more particularly, to uniformly heat the milk as a whole to reduce the temperature variation and to produce cheese that can sterilize and cool the crude oil and form the curd in one apparatus. It relates to an apparatus and a method for producing cheese.

In line with rapidly changing social trends, the national diet is gradually changing to a Western style diet mainly focusing on quick and simple things. Especially, in recent years, there has been an increase in western - style dietary habits that can eat food faster and easier due to the increase in the number of married couples in recent years.

Various Western foods are gradually increasing in Korea due to Western diet, and among them, the consumption of dairy products such as milk, cheese, yogurt, and functional fermented milk is gradually increasing due to the importance of children's health and development.

Among these dairy products, cheese is a product in which the protein in the milk of animals such as cows and goats is solidified. There are 2,000 kinds known so far, and nearly 500 kinds are made worldwide. The cheese was spread from Asia to Europe and was completed in the Greek and Roman era.

Cheese is used in various food ingredients and is easily consumed by itself without any processing, and is used as a snack for children as well as snacks for adults, and consumption is continuously increasing compared to other dairy products. In line with the increasing trend of cheese consumption, domestic cheese - related industries are also expanding and the import of cheese from foreign countries is also increasingly consumed due to the trend of trade liberalization.

The crude oil collected for the manufacture of such cheese is put into a sterilization tank to sterilize the crude oil and then transferred to a cheese bat to cool the crude oil. In the cheese batt, crude oil is solidified to form curd. In this case, the heating and cooling temperature, time, etc. are important factors for manufacturing the cheese, which requires skill and lowers the flavor of the cheese without precise temperature control and time management.

Conventionally, when sterilizing crude oil or heating crude oil in a cheese batt, a structure that directly heats using a burner or a heater installed at the bottom of a sterilizing tank or cheese batt, the portion adjacent to the heater heats quickly and the temperature is relatively high. As a result, far away from the heater is late heating and low temperature, there is a problem that the crude oil is heated uneven overall.

In addition, conventionally, since the sterilizer and the cheese batt should be provided separately, the configuration is complicated and there is an inconvenience of transferring the crude oil to the cheese batt in the sterilizer.

The present invention has been made to solve the above problems, and an object thereof is to provide a cheese manufacturing apparatus that can heat the milk as a whole without rapid temperature variation.

It is another object of the present invention to provide a cheese manufacturing apparatus capable of sterilizing and cooling crude oil and forming a curd in one apparatus.

Cheese manufacturing apparatus of the present invention for achieving the above object is formed in the inner cylinder is provided with an inner space into which the contents can be put, the inner cylinder surrounds the outer cylinder so as to be spaced apart from the outer peripheral surface of the inner cylinder to form a flow path between the inner passage A main body including an outer cylinder to be used; A heater installed in the flow path; A cover coupled to an upper portion of the main body to seal an inner space of the inner cylinder; An agitator for agitating the contents introduced into the inner space of the inner cylinder; And heat exchange medium supply means for supplying a heat exchange medium capable of heat exchange with the inner cylinder to the flow path to heat or cool the inner cylinder, wherein the heat exchange medium supply means injects steam into the flow path to supply heat energy of the steam to the inner cylinder. It characterized in that it comprises a steam heating unit for transmitting to.

The steam heating unit is connected to the boiler for generating steam, and the steam supply pipe connected to the boiler extending in the flow path of the main body and the steam generated in the boiler flows, the steam supply pipe and supplied through the steam supply pipe It characterized by comprising a nozzle for ejecting into the flow path.

The heat exchange medium supply means further comprises a cooling unit for supplying cooling water to the flow path to absorb heat from the inner cylinder.

And the method of manufacturing the cheese of the present invention for achieving the above object is formed in the inner cylinder and the inner cylinder provided with an inner space for the contents can be put inside the outer cylinder so as to be spaced apart from the outer peripheral surface of the inner cylinder to form a flow path between the inner passage A main body having an outer cylinder, a heater installed in the flow path, a cover coupled to an upper portion of the main body to seal the inner space of the inner cylinder, and a stirring part for stirring the contents introduced into the inner space of the inner cylinder. Preparing a cheese manufacturing apparatus and then adding crude oil to the inner cylinder and then closing the lid; A sterilization step of supplying steam, which is a heat exchange medium capable of heat-exchanging with the inner tube, through a steam heating unit to the flow path, and then heating the crude oil to 62 to 75 ° C. for sterilization for 15 seconds to 30 minutes; A cooling step of cooling the sterilized crude oil to 30 to 32 ° C. by supplying cooling water, which is a heat exchange medium capable of heat exchange with the inner cylinder, through a cooling unit to the flow path; An inoculation step of inoculating the starter in the crude oil while maintaining the crude oil at 30 to 32 ° C by heating the cooling water filled in the passage by applying power to a heater installed in the passage after stopping the supply of the cooling water; Calcium chloride addition step of adding calcium chloride to the inoculated crude oil; A coagulation step of forming a curd by adding a coagulase to the crude oil to which calcium chloride is added; A warming step of slicing the curd formed in the solidification step and then heating the curd by 1 ° C. for 1.5 to 2 minutes to operate the stirring unit at 34 to 54 ° C. for 30 to 60 minutes to stir the curd; A molding step of removing the curd from the inner cylinder after the completion of the heating step, inserting the curd into a molding mold, and then pressing and molding the curd; A salting step of adding salt to the shaped curd; It characterized in that it comprises a; aging step of aging the salted curd in a aging room.

As described above, according to the present invention, by supplying a heat exchange medium to a flow path formed between the inner cylinder and the outer cylinder to heat and cool the inner cylinder, the contents introduced into the inner cylinder can be uniformly heated or cooled in a short time.

In addition, since it is possible to sterilize and cool the crude oil and form a curd in one apparatus, the configuration is simple and the inconvenience of transferring the crude oil can be eliminated.

1 is a perspective view of a cheese manufacturing apparatus according to an embodiment of the present invention,
2 is a partial cross-sectional view of FIG. 1.

Hereinafter, with reference to the accompanying drawings will be described in detail with respect to the cheese manufacturing apparatus according to a preferred embodiment of the present invention.

1 and 2, the cheese manufacturing apparatus of the present invention includes a main body 10, a cover 20, a stirring portion, and a heat exchange medium supply means.

The main body 10 has a cylindrical structure with an open top, and has a dual structure including an inner cylinder 11 and an outer cylinder 13 surrounding the inner cylinder 11.

The inner cylinder 11 is provided with an inner space into which the contents can be put. As the contents, an intermediate product processed with crude oil such as crude oil or curd may be added. The inner cylinder 11 is formed in a cylindrical shape with an open top. Inside the inner cylinder 11, a temperature sensor is installed to detect the temperature of the contents.

The outer cylinder 13 surrounds the inner cylinder 11 outside. That is, the outer cylinder 13 has a structure for accommodating the inner cylinder 11 therein. At this time, the inner circumferential surface of the outer cylinder 13 is disposed to be spaced apart from the outer circumferential surface of the inner cylinder 11 by a predetermined distance. To this end, a plurality of bars (not shown) are horizontally installed between the inner cylinder 11 and the outer cylinder 13 to maintain a gap between the inner cylinder and the outer cylinder. One end of the bar is fixed to the outer circumferential surface of the inner cylinder 11, and the other end is fixed to the inner circumferential surface of the outer cylinder 13. Between the inner cylinder 11 and the outer cylinder 13 is formed a flow path 15 through which the fluid can flow or the fluid can be stored. As for the inner cylinder and the outer cylinder, it is preferable to use a stainless steel material with strong corrosion resistance.

A plurality of support legs 5 for supporting the outer cylinder 13 may be installed at the lower portion of the outer cylinder 13. The support leg 5 may be implemented in various ways differently from the illustrated. In addition, although not shown, a drive wheel may be mounted on the bottom of the outer cylinder 13 instead of the support leg 5. The driving wheel is coupled to the outer cylinder 13 so as to pivot pivotably to facilitate steering and braking, and a braking part may be further formed.

Outside the outer cylinder 13, a heat insulation cover 19 for thermal insulation is installed. The heat insulating cover 19 is formed of a normal heat insulating material.

The side of the main body 10 having the above-described configuration is provided with a control box 60 for controlling the operation of the various configurations of the cheese manufacturing apparatus of the present invention. The control box 60 is provided with a controller (not shown) and various operation buttons.

The cover 20 is installed above the main body 10. The cover 20 is coupled to the opened upper portion of the main body 10 to seal the inner space of the inner cylinder 11. The cover 20 is supported on the upper portion of the main body 10 by the fastener 25. Fixture 25 is composed of a support frame 27 coupled to the upper surface of the cover 20, and a bracket 29 fixed to the side of the main body 10. The support frame 27 and the bracket 29 are hinged. And the handle 21 is formed on one side of the cover 20 to facilitate the opening and closing of the cover 20.

The stirring section stirs the contents introduced into the inner space of the inner cylinder 11. Stirring unit is connected to the electric motor 30 installed on the upper portion of the cover 20, the rotating shaft 31 is connected to the drive shaft of the electric motor 30 extends a predetermined length into the inner space of the inner cylinder 11, and the rotating shaft 31 It consists of a combined screw. The screw consists of a boss 35 coupled to the end of the rotary shaft 31 and a blade 33 formed radially on the outer circumferential surface of the boss 35. Blade 33 may be made of two or three or more.

The heat exchange medium supply means serves to heat or cool the inner cylinder 11 by supplying a heat exchange medium to a flow path formed between the inner cylinder 11 and the outer cylinder 11. An example of the heat exchange medium supply means includes a steam heating unit for injecting steam into the flow path 15 to transfer the thermal energy of the steam to the inner cylinder (11).

The steam heater is connected to the boiler 40 for generating steam, the boiler 40 is extended to the flow path 15 of the main body and the steam supply pipe 41 through which the steam generated in the boiler 40 flows; It is connected to the steam supply pipe 41 and has a nozzle 45 for ejecting the steam supplied through the steam supply pipe 41 to the flow path (15). The steam supply pipe 41 connected with the boiler 40 and supplied with steam generated from the boiler 40 extends into the flow path 15. The steam supply pipe 41 is connected to the nozzle 45 disposed in the flow path 15 formed between the inner cylinder 11 and the bottom of the outer cylinder 13. The nozzles 45 are disposed at both left and right sides of the steam supply pipe 41. Therefore, hot steam flowing into the steam supply pipe 41 is ejected from side to side through the nozzle 45.

The ejected steam moves from the lower portion of the flow passage 13 to the upper portion of the flow passage 15. After the heat exchange with the inner cylinder 11, the steam is discharged to the outside through the steam discharge pipe 47 installed on the upper portion of the main body 10. The steam discharge pipe is provided with a valve 49 for controlling the discharge of steam. Since the steam is spread throughout the flow path 15 in a short time, the temperature of the inner cylinder 11 can be raised in a short time to heat the contents stored in the inner cylinder 11. In addition, since the steam is evenly spread throughout the flow path 15, the inner cylinder 11 is uniformly heated so that a temperature deviation does not occur.

Thus, the flow path surrounding the inner cylinder 11 is formed, and the content injected into the inner cylinder 11 can be heated uniformly in a short time by circulating high temperature steam in the flow path and heating the inner cylinder by an indirect heating method.

On the other hand, the heat exchange medium supply means preferably further comprises a cooling unit together with the steam heating unit. The cooling unit supplies cooling water to the flow path to absorb heat from the inner cylinder to cool the inner cylinder. To this end, the cooling unit includes a coolant supply source (not shown), a coolant supplied from the coolant supply source, a coolant inlet pipe 51 connected to an upper portion of the main body 10, and a lower coolant connected to a lower portion of the main body 10 to discharge the coolant. It consists of a coolant discharge pipe (57).

As a coolant source, a water tank in which a certain amount of coolant is stored may be used. Alternatively, water lines can be used as the source. The coolant inflow pipe 51 is connected to the flow path 15 to allow the coolant to flow into the flow path. The cooling water inflow pipe 51 and the discharge pipe 57 are provided with valves 55 and 59 for controlling the inflow and discharge of the cooling water, respectively. And the cooling water inlet pipe 51 may be installed with a pump 53 for transferring the cooling water.

The high temperature steam is supplied to the flow path 15 to heat the contents by the heat exchange medium supply means described above, and the cooling water at room temperature is supplied to the flow path 15 to cool the contents.

Meanwhile, the heater 70 is installed in the flow path 15. The heater receives power through a power supply (not shown). Commercial power is used as the power supply. A plurality of heaters 70 are arranged at regular intervals on the flow path 15 between the bottom of the inner cylinder 11 and the bottom of the outer cylinder 13. As the heater 70, a rod-shaped cartridge heater can be used. In addition, a positive temperature coefficient (PTC) may be used as the heater 70. In this case, there is an advantage that can easily maintain a constant temperature by preventing overheating of the heater.

When the heater 70 is operated, a controller (not shown) may maintain a constant temperature by controlling a power applied to the heater 70 by a signal output from a temperature sensor (not shown) installed inside the inner cylinder 11. have.

The heater 70 may be operated selectively or in parallel with the steam heating unit. When the heater 70 is operated alone, power is supplied to the heater 70 to heat the inner cylinder 11. Preferably, the heater 70 is operated in parallel with the steam heating unit. In this case, the inner cylinder 11 may be heated more quickly than when using the steam heating unit alone. That is, when the heater 70 installed in the flow path 15 is operated while injecting high temperature steam into the flow path 15 through the steam heating unit, steam introduced into the flow path 15 supplies heat generated by the heater 70. Because it receives the superheated state can be transmitted to the inner cylinder 11 high heat energy. Here, the heater 70 serves to directly heat the inner cylinder 11 while heating the steam. Therefore, the heat of the steam and the heat of the heater can heat the contents faster.

In addition, after cooling the inner cylinder 11 by supplying the cooling water to the flow path 15, the cooling water may be heated using the heater 70 without discharging the cooling water filled in the flow path 15 to the outside. In this case, the cooling water acts as a heat exchange medium for transferring the heat energy of the heater 70 to the inner cylinder 11.

In order to explain the operation and effect of the above-described cheese manufacturing apparatus, a method of manufacturing cheese using the cheese manufacturing apparatus will be briefly described.

Looking at the cheese manufacturing method, crude oil input step of introducing the crude oil into the inner cylinder of the cheese manufacturing apparatus, sterilization step of pasteurizing the crude oil by supplying steam, which is a heat exchange medium capable of heat exchange with the inner cylinder to the flow path, and the inner passage A cooling step of cooling the sterilized crude oil by supplying cooling water, which is a heat exchange medium capable of heat exchange, to the flow path, an inoculation step of inoculating lactic acid bacteria into the sterilized crude oil while maintaining the inner barrel at 30 to 32 ° C by applying power to the heater; A calcium chloride addition step of adding calcium chloride to the inoculated crude oil, a coagulation step of forming a curd by adding a coagulase to the crude oil to which the calcium chloride is added, and a warming step of slicing the curd formed in the coagulation step and heating the curd. And, a molding step of forming the curd, a salting step of adding salt to the formed curd, and maturing the salted curd. And a ripening step of ripening.

Looking at the present invention step by step with reference to Figures 1 and 2, first, preparing a cheese manufacturing apparatus having the above-described configuration, and then opening the lid 20, crude oil input step of injecting the crude oil collected from the livestock into the inner cylinder (11) Perform

Then, the cover 20 is closed and a sterilization step of pasteurizing crude oil is performed. The purpose of sterilization is to prevent the activity of enzymes that inhibit the sterilization of pathogens and the fermentation ripening of cheese. Sterilization temperature of crude oil is preferably pasteurized for 30 minutes at 62 to 65 ℃ or 15 seconds at 72 to 75 ℃ to prevent the killing of pathogens and thermal denaturation of proteins. Steam is supplied to the inside of the flow path 15 for sterilization to sterilize by heating the temperature of the crude oil to the sterilization temperature.

After the sterilization step, the cooling water is supplied to the flow path 15 to perform a cooling step of cooling the sterilized crude oil to 30 to 32 ° C.

When the crude oil is cooled to 32 to 32 ° C., the supply of cooling water is stopped and the heater 70 is operated to maintain the crude oil at 30 to 32 ° C. to perform the inoculation step. At this time, since the coolant is filled in the passage 15, the heater 70 does not directly heat the inner cylinder 11, but the heater 70 heats the coolant to uniformly heat the entire inner cylinder 11. Have On the contrary, the heater may be heated to 30 to 32 ° C. in a state in which all the coolant is discharged. Temperature maintenance is achieved by appropriately controlling the power supplied from the controller to the heater 70.

Starter is inoculated to the sterilized crude oil at the inoculation step. Lacotococcus for vaccination Lactic bacteria starters such as lactis ) and L. cremoris are added in an amount of 1 to 2 parts by weight based on 100 parts by weight of crude oil. Also, as a starter, Streptococcus or Streptococcus salivarius thermophilus ( Str . Salivarius) ssp . thermophilus ) can be used. By inoculating such starter in crude oil, the amount of rennet which is a coagulase to be described later can be reduced, and the coagulation reaction time can be shortened.

After inoculation of the starter, the acidity of the crude oil is allowed to stand in the inner barrel 11 until the acidity of the crude oil is increased by 0.01% or the pH decreases by about 0.5. In this case, it takes about 1 hour to settle.

After completion of the inoculation step, a calcium chloride addition step is performed. The addition of calcium chloride can promote solidification in the solidification step described later. The addition of calcium chloride is suitably 0.01 to 0.05 parts by weight based on 100 parts by weight of crude oil.

Next, perform the solidification step. The coagulation process of crude oil, especially the formation of curd by coagulation by coagulase, is first performed by proteolytic reactions in which casein causes degradation. In contrast, coagulation by acid addition takes place by acidification. Following the proteolytic reaction of crude oil by the addition of coagulase or the acidification of crude oil by the addition of acid, crude oil undergoes a coagulation reaction to form a network structure by Ca-paracaseinate. The solidified material after the coagulation reaction is called curd and the rest of the liquid is called whey.

The coagulation step coagulates the crude oil by adding a coagulase while maintaining the crude oil at 30 to 32 ℃ to form a curd (curd). At this time, to maintain the temperature using the heater 70. As in the inoculation step, the cooling water filled in the flow path is heated to maintain the temperature. A coagulase is a proteolytic enzyme that cleaves the polypeptide bonds of a protein.It is an animal enzyme such as pepsin, a vegetable coagulase such as ficin, a microbial coagulant such as Mucor pusillus, and a rennet which is an animal enzyme. (rennet) etc. are used.

When the curd is formed in the solidification step, the curd is finely cut and then heated to agitate. Chopping the curd causes the pieces of the cut curd to shrink, and the whey inside the curd is released out of the curd. When about 80% of casein is meshed together, this is the best time to perform the cleavage step. In the case of semi-hard or hard cheese, a curd knife of 8 to 10 mm width is cut to have a size of red beans or soybeans.

After cutting, the mixture is allowed to stand for several minutes, and then the stirring is continued using a stirring unit so that the curd particles do not break. At this time, it is preferable to warm using a heater while stirring the curd particles to promote the discharge of whey. With warming the whey in the curd particles is gradually discharged and the amount of lactose and lactic acid is reduced, resulting in cheese with less acidity and good ripening as a cheese. The heating temperature is about 34 to 38 ° C. when using a mesophilic starter, and 50 to 54 ° C. when using a high temperature bacterium. When the temperature reaches 60 ° C or higher, the rennet is inactivated by heat. The warming rate is slowly warmed up to 1 ° C. for 1.5 to 2 minutes. The heating process is performed by heating the cooling water filled in the flow path. Rapid warming creates a coating on the surface of the curd particles, inhibiting the release of whey. Stir while maintaining temperature for 30 to 60 minutes after warming.

When the warming step is completed, the molding step is performed. To this end, the curd is taken out of the main body, put into a mold, and then pressed in a mold to form various shapes and sizes of cheese. Since fermentation is still underway during compression, care must be taken in temperature control. The mesophilic starter does not fall below 20 ° C, and the mesophilic starter does not fall below 30 ° C.

After molding, a salting step of adding salt is performed. In the salting process, the cured salt may be applied to the curd soaked in salt water of 20 to 20% concentration, or the salt is directly rooted in the salted curd. The salting process accelerates the drying process, strengthens the cheese flavor and helps to form the skin, and inhibits the growth of harmful microorganisms.

After the salting step is carried out for 2 to 6 months at 5 to 8 ℃ in the aging room. The cheese is produced through this aging process.

As described above, the present invention has been described with reference to one embodiment shown in the drawings, which is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent embodiments are possible. .

Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

10: main body 11: inner cylinder
13: external 15: Euro
20: cover 30: electric motor
33: blade 40: boiler
45: nozzle 51: cooling water inlet pipe
57: coolant discharge pipe 70: heater

Claims

delete

A main body having an inner cylinder provided with an inner space into which contents can be introduced, and an outer cylinder surrounding the inner cylinder to be spaced apart from the outer circumferential surface of the inner cylinder to form a flow path between the inner passage and a heater installed in the flow passage And a cheese manufacturing apparatus including a lid coupled to an upper portion of the main body to seal the inner space of the inner cylinder, and a stirring part for stirring the contents introduced into the inner space of the inner cylinder, and then putting crude oil into the inner cylinder. Crude oil input step of closing the cover;
A sterilization step of supplying steam, which is a heat exchange medium, to the flow path through a steam heating unit, and then heating the crude oil to 62 to 75 ° C. to pasteurize for 15 seconds to 30 minutes;
A cooling step of cooling the sterilized crude oil to 30 to 32 ° C. by supplying cooling water, which is a heat exchange medium, through the cooling unit to the flow path;
An inoculation step of inoculating the starter in the crude oil while maintaining the crude oil at 30 to 32 ° C by heating the cooling water filled in the passage by applying power to a heater installed in the passage after stopping the supply of the cooling water;
Calcium chloride addition step of adding calcium chloride to the inoculated crude oil;
A coagulation step of forming a curd by adding a coagulase to the crude oil to which calcium chloride is added;
A warming step of slicing the curd formed in the solidification step and then heating the curd by 1 ° C. for 1.5 to 2 minutes to operate the stirring unit at 34 to 54 ° C. for 30 to 60 minutes to stir the curd;
A molding step of removing the curd from the inner cylinder after the completion of the heating step, inserting the curd into a molding mold, and then pressing and molding the curd;
A salting step of adding salt to the shaped curd;
A method of producing cheese using steam and heater heating method of manufacturing a cheese comprising a; aging step of aging the salted curd in a aging room.