KR20150016627A - Manufacturing device for ricotta cheese and manufacturing method thereof - Google Patents

Manufacturing device for ricotta cheese and manufacturing method thereof Download PDF

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Publication number
KR20150016627A
KR20150016627A KR1020150010357A KR20150010357A KR20150016627A KR 20150016627 A KR20150016627 A KR 20150016627A KR 1020150010357 A KR1020150010357 A KR 1020150010357A KR 20150010357 A KR20150010357 A KR 20150010357A KR 20150016627 A KR20150016627 A KR 20150016627A
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KR
South Korea
Prior art keywords
receiving space
fermentation vessel
hot water
fermentation
outer case
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Application number
KR1020150010357A
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Korean (ko)
Inventor
문제구
Original Assignee
주식회사 로이첸
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Priority to KR1020150010357A priority Critical patent/KR20150016627A/en
Publication of KR20150016627A publication Critical patent/KR20150016627A/en

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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/008—Apparatus for making soft uncured Italian cheese, e.g. Mozzarella, Ricotta, Pasta Filata cheese

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  • Life Sciences & Earth Sciences (AREA)
  • Animal Husbandry (AREA)
  • Environmental Sciences (AREA)
  • Dairy Products (AREA)

Abstract

The cheese manufacturing apparatus according to the present invention comprises an outer case in which hot water heated in an inner water receiving space is accommodated and an outer lid is openably and closably coupled to an upper end thereof and an outer case in which raw milk and additives are accommodated And a fermentation vessel inserted into the water containing space so as to be immersed in the hot water and having an inner cover opened and closed at an upper end thereof.
The method for manufacturing cheese according to the present invention comprises the steps of feeding hot water heated at a set temperature into a water receiving space of an outer case, and feeding the raw milk and additives to the raw material receiving space of the fermentation vessel, A fermentation step of combining the outer cover on the upper end of the outer case and aging the outer cover for a set time to produce cheese grains and whey; And a whey separation step of separating the whey contained in the cheese by using a filter after separating the fermentation vessel outward.

Description

TECHNICAL FIELD [0001] The present invention relates to a ricotta cheese manufacturing apparatus and a manufacturing method thereof,

More particularly, the present invention relates to an apparatus for producing ricotta cheese and a method of manufacturing the same, and more particularly, to an apparatus and a method for producing ricotta cheese by combining fermentation vessels containing raw materials in an outer case containing hot water, The present invention relates to a device for manufacturing Ricotta cheese and a method for manufacturing the same, which can reduce the waiting time for a cooker.

Generally, cheese is prepared by fermenting milk raw materials such as milk for a predetermined period of time and at the same time removing the whey contained in the milk raw materials.

Among them, Ricotta cheese is prepared by mixing raw milk and additives (lemon juice, vinegar, etc.) at a certain ratio into a heating container, and mixing the heating container with heating by heating for a certain time (about 30 minutes) And a process of separating the whey while squeezing the cheese produced through heating by using a cloth or the like.

However, in the conventional method of producing Ricotta cheese, the raw milk and additives must be kept in a state of being close to the cooker during the heating process, and the process of stirring should be performed to prevent the raw materials from sticking. It was very troublesome.

Prior art related to the present invention is Korean Patent Laid-Open No. 10-2014-0091179 (Jul. 21, 2014), which discloses a process for producing Ricotta cheese containing vitamin B6.

It is an object of the present invention to provide a fermentation container containing a raw material in an outer case accommodating hot water so that the fermentation container is aged by heat transfer of hot water so that it is not necessary to use a firebox, And a manufacturing method thereof.

Another object of the present invention is to provide a method of manufacturing a cheese, which is convenient because it eliminates the process of stirring raw milk and additives so that they do not stick to each other, And a method for manufacturing the same.

An apparatus for producing ricotta cheese according to the present invention comprises an outer case in which hot water heated in an inner water receiving space is accommodated and an outer lid is openably coupled to an upper end thereof and an outer case in which raw milk and additives are contained And a fermentation container inserted into the water containing space so as to be immersed in the hot water in a state where the inner cover is openably and closably connected to the upper end.

Here, the support space may be provided with a support recess in which the lower end of the fermentation vessel is inserted.

The support may further include a first passage hole formed in the upper portion of the fermentation vessel so as to be in contact with the hot water contained in the water accommodation space and one or more second passage holes formed vertically through the teburi portion .

In addition, a step may be formed on the inner circumferential surface of the outer case so that the rim of the support is hooked.

The bottom surface of the support may be spaced apart from the bottom surface of the receiving space.

A support protrusion may protrude from the edge of the first passage hole to the upper surface of the bottom surface of the seating groove.

The fermentation vessel may be spaced apart from the bottom surface of the supporter in a state in which the lower surface of the fermentation vessel is supported by the upper end of the support protrusion and the side surface may be spaced apart from the inner circumferential surface of the seating groove.

Further, a heat insulating material may be further inserted into the thickness of the outer case and the outer cover.

Further, a water level indicator may be further formed on the inner circumferential surface of the outer case to show the limited water level of the hot water to the outside.

Meanwhile, the method for producing ricotta cheese according to the present invention comprises the steps of: supplying hot water heated at a preset temperature into a water receiving space of an outer case; feeding raw milk and additives to the raw material receiving space of the fermentation vessel; A fermentation step of binding the outer cover to the upper end of the outer case and aging the fermentation vessel for a set time to produce cheese grains and whey; And separating the whey contained in the cheese by using a filter after separating the fermentation vessel out of the whey.

Here, the hot water may be introduced into the fermentation vessel at a level of 60 to 80% of the height of the fermentation vessel.

In addition, the fermentation step may be performed for 2 to 3 hours from the time when the fermentation vessel is placed in the water receiving space.

In addition, the method may further include a support injection step of placing the support in the water receiving space to seat the fermentation vessel before the vessel introduction step.

In the present invention, a fermentation vessel containing a raw material is coupled to an outer case containing hot water, and the raw material is aged by heat transfer of the hot water, so that it is not necessary to use a firebox.

In addition, it is convenient to eliminate the process of stirring raw milk and additives so that they do not stick to each other, and it is possible to reduce the risk of inconveniences caused by heat and safety accidents because cheese is not required to be manufactured in a state close to cooker .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an exploded cross-sectional view showing an apparatus for producing ricotta cheese according to the present invention.
FIG. 2 is an assembled cross-sectional view showing a state in which a support is further applied to a device for manufacturing ricotta cheese according to the present invention.
FIG. 3 is a cross-sectional view illustrating a state where a heat insulating material is further applied within a thickness of the fermentation vessel and the outer cover in the apparatus for manufacturing Ricotta cheese according to the present invention.
FIG. 4 is a block diagram for sequentially showing each step of the method for producing ricotta cheese according to the present invention.
FIG. 5 is a view showing a step of introducing a container in the method for producing Ricotta cheese according to the present invention.
FIG. 6 is a view showing the step of separating whey in the process for producing ricotta cheese according to the present invention.

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

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving it will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings.

The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

In the following description, well-known functions or constructions are not described in detail to avoid obscuring the subject matter of the present invention.

FIG. 1 is an exploded cross-sectional view showing a device for manufacturing ricotta cheese according to the present invention, and FIG. 2 is a sectional view for showing a device for producing ricotta cheese according to the present invention.

Referring to FIGS. 1 and 2, the apparatus for producing ricotta cheese according to the present invention includes an outer case 100 and a fermentation container 200.

First, a water receiving space 110 opened upward is formed in the outer case 100 to store the hot water 10 heated to a predetermined temperature at a predetermined level.

Here, the outer case 100 may be formed in a cylindrical shape, but the shape of the outer case 100 may be variously manufactured as needed.

A transparent window (not shown) may be further formed on the side surface of the outer case 100 to allow the water receiving space 110 to be seen from the outside.

In addition, a handle (not shown) may be formed on the outer circumferential surface of the outer case 100 so that the user can grip the outer case 100 by hand.

The outer cover 120 may be coupled to the upper end of the outer case 100 so that the lower end of the outer cover 120 may correspond to the upper end of the outer case 100.

In addition, a water level indicator (not shown) may be further formed on the inner circumferential surface of the outer case 100 to show the limited water level of the hot water 10 to the outside.

That is, the cooker can input a proper amount of hot water 10 into the water receiving space 110 while visually confirming the water level indicator.

The fermentation vessel 200 is for aging the cheese material 200 in a state of being accommodated therein. A raw material receiving space 210 opened upward is formed in the fermentation vessel 200.

The fermentation vessel 200 is inserted into the water receiving space 110 so as to be immersed in the hot water 10 in a state where raw milk and additives are contained in the raw material receiving space 210 therein.

Here, the additives may include cream, lemon juice, vinegar, salt and the like, but other additives may be selectively used.

The lower end of the inner cover 220 may have a shape corresponding to that of the fermentation container 200. The inner cover 220 may be formed in a shape corresponding to that of the fermentation container 200. [

2, a support 300 for supporting the lower end of the lower end of the fermentation vessel 200 at a predetermined height may be installed in the water receiving space 110 of the outer case 100 described above.

The support 300 has a concave seating groove 310 formed on an upper surface thereof so that the fermentation vessel 200 is seated on the upper side of the fermentation vessel 200. The seating groove 310 has a shape corresponding to the lower end of the fermentation vessel 200 .

A first passage hole 320 may be formed in the central portion of the support 300 so as to allow the hot water 10 to pass up and down, as shown in FIG.

The first through-hole 320 forms a passage so that the hot water 10 positioned below can contact the bottom surface of the fermentation container 200.

In addition, the upper edge portion of the support 300 may protrude horizontally to the outside, and one or a plurality of second through holes 330 may be formed to pass through the upper edge portion of the support 300 .

The second through hole 330 allows the hot water 10 contained in the water receiving space 110 to pass through the support 300 up and down.

In addition, the outer circumference of the outer case 100 may be formed with the step 130 so that the edge of the support 300 is engaged.

Here, the support 300 may have a top edge positioned at the step 130, and a bottom surface of the support 300 may be spaced apart from the bottom surface of the water receiving space 110.

In addition, the support protrusions 340 may protrude upward from the edge of the first through-hole 320 on the bottom surface of the seating groove 310 described above.

2, the lower surface of the fermentation vessel 200 may be spaced apart from the bottom surface of the supporter 300 while being supported on the upper end of the supporter 340.

At the same time, the side surface of the fermentation vessel 200 can be spaced apart from the inner circumferential surface of the seating groove 310.

That is, the hot water 10 can be directly contacted to the side surfaces and the lower surface of the fermentation vessel 200, thereby improving the position maintenance and heat transfer performance of the fermentation vessel 200.

3, a heat insulating material 400 may be further inserted into the thickness of the outer case 100 and the outer covering 120. The heat insulating material 400 may be made of a material such as styrofoam.

Hereinafter, a method for manufacturing ricotta cheese according to the present invention will be described with reference to Figs. 4 to 6, and the same components as those described above will not be repeatedly described.

Such a method for producing Ricotta cheese includes a step of applying hot water (S100), a step of introducing a container (S200), a fermentation step (S300) and a step of separating whey (S400).

First, in the hot water injection step S100, hot water heated to a predetermined temperature is introduced into the water receiving space 110 of the outer case 100. [

The hot water 100 to be introduced in the hot water injection step S100 may be introduced into the fermentation vessel 100 at a level of 60 to 80%

At this time, the remainder of the fermentation vessel 100 except the inner lid 220 may be almost immersed in the hot water 10.

Next, in the container filling step (S200), raw milk and additives are put into the raw material receiving space 210 of the fermentation container 200, and then the fermentation container 200 is placed in the water receiving space 110. [

In the step S200, the outer lid 120 of the outer case 100 is detached, and then the fermentation container 200 is inserted into the water receiving space 110.

In this case, raw milk and additives may be introduced into the raw material receiving space 210 after the inner lid 220 of the fermentation vessel 200 is opened prior to the step S200.

In step S200, the inner lid 220 is coupled to the upper end of the fermentation vessel 200, and then the fermentation vessel 200 is inserted into the water receiving space 110.

The support 300 may further include a support injection step (not shown) for seating the support 300 inside the water receiving space 110 to seat the fermentation vessel 200 before the vessel introduction step S200 have.

Here, in the support injection step, the fermentation vessel 200 can be fixedly positioned using the support 300 as shown in FIG.

Next, in the fermentation step (S300), the outer cover is attached to the upper end of the outer case 100, and then aged for a set time to produce cheese grains and whey (30).

At this time, in the fermentation step (S300), aging may be performed for 2 to 3 hours from the time when the fermentation container 200 is placed in the water receiving space 110.

Of course, in the fermentation step (S300), it may be set differently depending on the capacity of the water receiving space 110 and the raw material receiving space 210.

Finally, in the whey separation step (S400), the outer cover 120 of the outer case 100 is opened and the fermentation container 200 is separated to the outside.

Thereafter, in the whey separation step (S400), the whey (30) contained in the cheese is separated using a filter (500) such as cloth or nonwoven fabric as shown in FIG.

More specifically, in the whey separating step (S400), the cooker unfolds the filter 500 to a predetermined width and discharges the produced cheese into the filter 500 in the raw material receiving space 210 of the fermentation vessel 200 .

After grasping the edge of the filter 500 in a rolled state, a grasping force of a predetermined pressure may be applied to the filter 500 to discharge the whey 30 through the fine pores of the filter 500 .

At this time, the whey (30) separated through the filter (500) can be collected in a separate container, and the cheese contained in the filter (500) can be made of hard cheese by a certain pressure.

As a result, according to the present invention, the fermentation vessel 200 containing the raw material 20 is accommodated in the outer case 100 in which the hot water 10 is accommodated, and the raw material 20 is aged by the heat transfer of the hot water 10 , It is not necessary to use a firearm, so that the time for the cooker to wait can be reduced.

In addition, it is convenient to eliminate the process of stirring the raw material 10 so as not to press the raw material 10, and it is possible to reduce the risk of inconvenience due to heat and safety accidents because cheese is not required to be manufactured in a state close to the cooker.

Although the embodiments of the present invention for producing ricotta cheese and the manufacturing method thereof have been described above, it is apparent that various modifications can be made without departing from the scope of the present invention.

Therefore, the scope of the present invention should not be limited to the above-described embodiments, but should be determined by the scope of the appended claims and equivalents thereof.

It is to be understood that the foregoing embodiments are illustrative and not restrictive in all respects and that the scope of the present invention is indicated by the appended claims rather than the foregoing description, It is intended that all changes and modifications derived from the equivalent concept be included within the scope of the present invention.

10: hot water 20: raw material
30: whey 100: outer case
110: water receiving space 120: outer cover
130: step 200: fermentation container
210: raw material receiving space 220: inner cover
300: support 310: seat groove
320: first through hole 330: second through hole
340: Support protrusion 400: Insulation
500: filter

Claims (10)

An outer case in which heated hot water is accommodated in an inner water receiving space and an outer cover is openably coupled to the upper end; And
And a fermentation container which is inserted into the water containing space so as to be immersed in the hot water in a state where raw milk and additives are contained in the raw material receiving space inside and the inner lid is openably coupled to the upper end. Manufacturing apparatus. The method according to claim 1,
In the inside of the accommodation space,
And a support having a seating groove recessed so that the lower end of the fermentation vessel is seated in a state of being inserted,
In the support,
A first passage hole vertically penetrating the lower end of the fermentation vessel and the hot water contained in the water receiving space,
Wherein one or a plurality of second through holes are formed vertically through the teburi portion. The method of claim 2,
On the inner peripheral surface of the outer case,
A step is formed in such a manner that a rim portion of the support is latched,
In the lower surface of the support,
Wherein the bottom surface of the receiving space is spaced apart from the bottom surface of the receiving space. The method of claim 2,
On the bottom surface of the seating groove,
Supporting protrusions are protruded from an edge portion of the first passage hole to an upper portion,
Wherein the fermentation vessel comprises:
Wherein the bottom surface of the supporter is spaced apart from the bottom surface of the supporter while the undersurface is supported by the upper end of the support protrusion and the side surface is spaced apart from the inner circumferential surface of the seating recess. The method according to claim 1,
Within the thickness of the outer case and the outer cover,
Wherein a heat insulating material is further inserted. The method according to claim 1,
On the inner peripheral surface of the outer case,
And a water level indicator for displaying the limited water level of the hot water to the outside. A method for producing ricotta cheese using the apparatus for producing ricotta cheese according to any one of claims 1 to 6,
A hot water injection step (S100) for inputting hot water heated to a set temperature in the water containing space of the outer case;
A step (S200) of injecting raw milk and additives into the raw material receiving space of the fermentation vessel and placing the fermentation vessel in the water receiving space;
A fermentation step (S300) of joining an outer cover to the upper end of the outer case and aging the fermentation product for a set time to produce cheese grains and whey; And
(S400) for separating whey contained in the cheese by using a filter after separating the fermentation vessel outside while the outer cover is opened. The method of claim 7,
The hot water injection step (S100)
Wherein the hot water is poured into the fermentation vessel at a level that is 60 to 80% of the level of the fermentation vessel. The method of claim 7,
The fermentation step (S300)
Wherein the fermentation vessel is aged for 2 to 3 hours from the time when the fermentation vessel is placed in the water receiving space. The method of claim 7,
Prior to the container injecting step (S200)
Further comprising a support applying step of placing a support in the water receiving space to seat the fermentation vessel.
KR1020150010357A 2015-01-22 2015-01-22 Manufacturing device for ricotta cheese and manufacturing method thereof KR20150016627A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017065416A1 (en) * 2015-10-12 2017-04-20 김세원 Yogurt fermenting device for home use

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017065416A1 (en) * 2015-10-12 2017-04-20 김세원 Yogurt fermenting device for home use

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