KR20220065910A - Ripening apparatus that can control the ripeness of food ingredients and ripening method thereof - Google Patents

Abstract

The present invention relates to a ripening apparatus capable of controlling the degree of ripeness of cheese and a ripening method therefor, and more particularly, to a ripening apparatus capable of controlling the degree of ripeness of cheese, which can ripen cheese in a cheese ripening chamber capable of controlling temperature, humidity and air composition, can ripen the cheese that a user desires by monitoring a change in temperature and humidity inside the cheese, at the same time, and can allow the user to study ripening conditions of cheese, and a ripening method therefor.

Description

Ripening apparatus that can control the ripeness of cheese and its aging method {Ripening apparatus that can control the ripeness of food ingredients and ripening method thereof}

The present invention relates to an aging apparatus capable of controlling the degree of aging of cheese and a method for aging the same, and more particularly, it is possible to adjust variables such as temperature, humidity, and time in the aging process of cheese so that a user can ripen cheese to a desired level of maturity. It relates to an aging apparatus capable of controlling the degree of aging of cheese and a method of aging the same.

Cheese originated in the ancient West, and is mainly consumed in Europe and the United States as a food obtained by extracting casein by adding enzymes to milk, coagulating and fermenting it.

In recent years, it is moving towards a food loved by people around the world including East Asia, and the consumption in Korea is also continuously increasing. The sales scale of the Korean cheese market increased from about 240 billion won in 2010 to about 330 billion won in 2018, and the annual per capita cheese consumption during the same period increased from 1.8 kg to about 3.2 kg.

Along with this growing preference for cheese, as people's awareness of food safety becomes more important, the number of people who want to make and consume cheese without chemical artificial additives is rapidly increasing. There is an increasing demand for a cheese aging facility capable of producing cheese.

In addition, domestic cheese makers need excellent research facilities to keep up with the know-how and data accumulated over hundreds of years of overseas leading cheese makers.

The cheese manufacturing step consists of first coagulating liquid raw milk into a solid, then removing whey, forming a target cheese shape, salting and washing the formed cheese, and then storing it and aging it.

Among them, the technology and apparatus for coagulating liquid crude oil into a solid and removing whey are prior art, and have been published in a number of prior documents such as European Patent Publication No. 2280061 and Japanese Utility Model Registration No. 3130895. In addition, since the process of forming the shape of cheese and applying salting and washing to the formed cheese is a simple mechanical process, factory automation is completed.

However, in the stage of storing and aging cheese, a device for setting the aging conditions of individual cheeses, monitoring the aging process in real time, and aging the cheese has not been studied much. Since the process of storing and aging cheese is a very important factor in determining the various flavors of cheese, it is a cheese that can control conditions such as temperature, humidity, and air composition at which cheese is aged in order to manufacture various types of cheese with high quality. There is a need for an aging device.

KR 10-2010-0008601 A (Public Date 2010.01.26.) KR 10-1212538 B1 (Registration Date 2012.12.10.) KR 10-2016-0120912 A (Public Date 2016.10.19.)

The present invention for solving the above problems of the prior art, by adjusting variables such as temperature, humidity and air composition, it is an object of the present invention to provide a ripening device capable of adjusting the degree of aging of cheese that a user can ripen desired cheese. .

In addition, by installing a touch-type display on the door of the aging device that can control the degree of aging of cheese, it is easy for the user to set the temperature, humidity and air composition inside the aging room. The purpose.

In addition, the purpose of providing an aging device capable of adjusting the degree of aging of cheese that can be used to inform the user through light and sound when the temperature, humidity and air composition inside the aging device that can control the degree of aging of cheese are different from the set values do it with

In addition, an object of the present invention is to provide an aging device capable of controlling the degree of aging of cheese by making the door of the aging device capable of controlling the degree of aging of cheese made of a transparent material so that the user can visually check the inside.

In addition, an object of the present invention is to provide an aging device capable of controlling the degree of aging of cheese that is connected to the Internet environment and can communicate with each other remotely.

Another object of the present invention is to provide a aging method of an aging apparatus capable of adjusting the degree of aging of cheese capable of aging desired by a user by adjusting variables such as temperature, humidity, and air composition.

In addition, by storing and analyzing data that matches the conditions for aging cheese and the taste of cheese, it is possible to study the correlation between the taste and aging conditions of cheese. aim to

In the present invention for achieving the above object, in the aging apparatus for aging cheese, a body portion formed of a metal or plastic material, a space is formed therein, and formed in the form of a hexahedron with one side open, the body portion is the body portion An aging unit located inside and formed in the form of one to a plurality of shelves or boxes, an extraction unit that is in contact with the cheese inside the aging unit, and consists of a cutting device and a grip device, and an interior of the main body connected to the extraction unit A transport unit configured to transport the extraction unit in the body unit and a rail installed inside the main body unit and a driving device, a first measuring unit formed in the form of a needle in the aging unit to measure information inside the cheese, and a sensor, the main body A second measurement unit disposed on one side of the inside of the unit and configured with a sensor for measuring temperature/humidity and air composition, disposed on one side of the inside of the body unit, and interlocking with the second measuring unit, the internal temperature/humidity and air of the body unit and a first environment control unit for controlling the composition, wherein the outer wall of the main body is doubled to have a space inside the outer wall, and the first measuring unit includes a temperature sensor for measuring the temperature inside the cheese, and the humidity inside the cheese It features a humidity sensor that measures and a pH sensor that measures the pH inside the cheese.

In addition, the main body portion further includes an opening and closing portion formed of a sliding door or a sliding door on one open surface of the main body portion, the opening and closing portion is characterized in that the operation portion formed of a touch-type display panel on the outer surface.

In addition, the manipulation unit includes a method capable of operating the first environment control unit in conjunction with the first environment control unit, and the manipulation unit controls the internal temperature, humidity and air composition of the main body through the first environment control unit It is characterized in that when the user recommends the aging condition of the cheese to the user and the user selects it, the internal temperature, humidity and air composition of the main body are adjusted according to the aging condition through the first environment control unit.

In addition, the manipulation unit further includes a notification unit capable of generating sound or light, and the notification unit is characterized by a sound device generating sound and a lighting device generating light.

In addition, when the operation unit measures the same temperature, humidity and air composition as the conditions set by the operation unit by the second measurement unit, the notification unit generates a notification sound or light, and the second measurement When the temperature/humidity and air composition identical to the conditions set by the operation unit are measured by the unit and then the temperature/humidity or air composition different from the conditions set by the operation unit is measured, the notification unit generates an alarm sound or light characterized in that

In addition, the first measurement unit includes transmitting the measured information to the operation unit, and the operation unit, after the same temperature and humidity and air composition as the conditions set by the operation unit are measured by the second measurement unit, the It is characterized in that the information measured by the first measurement unit is continuously recorded until the time when the cheese aging is finished, and is displayed on the display at the same time.

In addition, the operation unit includes a function of setting a specific pH value or a range of pH values, and includes receiving the measured pH value in connection with the pH sensor, and the pH value set by the operation unit by the pH sensor When the pH equal to the value is measured in cheese, the notification unit generates a notification sound or light.

In addition, the opening and closing part is characterized in that it is formed of a transparent glass or plastic material.

In addition, the extracting unit, the conveying unit, the first measuring unit, the second measuring unit, the first environment control unit and the operation unit include a short-range wireless communication function, and the extracting unit, the conveying unit, the first It characterized in that it further comprises a communication unit for transmitting and receiving information through the short-range wireless communication with the measurement unit, the second measurement unit, the first environment control unit, and the operation unit.

In addition, the communication unit further includes a server connected to the Internet environment, wherein the server is connected to the first measurement unit and the second measurement unit through short-range wireless communication to acquire information on the inside of the main body and the inside of the cheese It is characterized in that it is connected to the manipulation unit through short-range wireless communication to control the extraction unit, the transport unit, and the first environment control unit.

In addition, the server is characterized in that remote access is possible using dedicated mobile application software or dedicated computer software through a communication environment.

In addition, it is characterized in that the information measured by the first measurement unit and the second measurement unit can be read through the dedicated mobile application software or the dedicated computer software.

In addition, the dedicated mobile application software or the dedicated computer software is characterized in that it is possible to control the temperature, humidity and air composition inside the main body by interfering with the operation unit through the server.

In addition, the body part further includes one to a plurality of accommodating parts forming a storage space therein, and the accommodating part can be repeatedly opened and closed, and the body part is integrally or detachable with the body part. It is characterized in that it is located inside.

In addition, the accommodating part is formed in the shape of a needle, and a third measuring part composed of a sensor for measuring the temperature, humidity and pH inside the cheese, is disposed on one side of the inside of the accommodating part, and is a sensor for measuring temperature, humidity and air composition. It is characterized in that the fourth measuring part is configured.

In addition, the accommodating unit is characterized in that the second environment control unit to control the temperature, humidity and air composition inside the accommodating unit in conjunction with the fourth measuring unit.

In addition, the second environment control unit is characterized in that according to the aging purpose of the cheese selects and switches the accommodating unit in a ventilated state or a closed state.

In addition, the main body portion further comprises a discharge portion that is a passage connecting the inside and the outside of the body portion, the discharge portion includes an automatic opening and closing device, the rail of the transport unit is characterized in that connected to the discharge portion.

In addition, the operation unit includes interlocking with the extraction unit, the conveying unit, and the discharge unit, operating the extraction unit to extract a portion of the cheese of the aging unit, and operating the conveying unit to the extraction unit It comprises moving to the discharge unit, characterized in that the partially extracted cheese is discharged to the outside of the main body by manipulating the discharge unit.

In another aspect of the present invention, in the aging method of a cheese maturation box for aging cheese, the step of preparing the cheese, and if the cheese is cheese, salting, washing, and drying the curd made from crude oil is completed, and a needle Placing the cheese inside the cheese aging cell so that a sensor of the form is located inside the prepared cheese, the sensor comprising measuring temperature, humidity and pH inside the cheese, the cheese aging cell setting the temperature, humidity and air composition inside the .

In addition, following the step of aging cheese under the set temperature, humidity and air composition conditions, performing a sensory test including the odor, taste, texture, appearance, and color and feature points of the aged cheese, Storing the result data on the server, matching the aging conditions of the aged cheese and the measured internal temperature, humidity and pH data with the sensory test result data stored in the server, analyzing the data stored in the server to determine the aging conditions and It characterized in that it further comprises the step of analyzing and researching the correlation between the sensory tests.

In addition, in the step of aging the cheese under the set temperature, humidity and air composition conditions, the step of extracting a small amount of the aged cheese through an extraction device, the step of transporting the extracted cheese, the step of discharging the transported cheese to the outside; It characterized in that it further comprises the step of performing a sensory test including the smell, taste, texture, appearance, and color and feature points of the discharged cheese or measuring the degree of microbial activation.

According to the effect of the present invention due to the above-described means, there is an effect of providing an aging device capable of adjusting the degree of aging of cheese capable of aging the cheese desired by the user by adjusting variables such as temperature, humidity, and air composition.

In addition, by installing a touch-type display on the door of the aging device that can control the degree of aging of cheese, the user can easily set the temperature, humidity and air composition inside the aging room. there is

In addition, if the temperature, humidity, and air composition inside the aging device that can control the degree of aging of cheese are different from the set values, the effect of providing an aging device that can control the degree of aging of cheese can be notified to the user through light and sound. there is.

In addition, an object of the present invention is to provide an aging device capable of controlling the degree of aging of cheese by making the door of the aging device capable of controlling the degree of aging of cheese made of a transparent material so that the user can visually check the inside.

In addition, there is an effect of providing an aging device capable of adjusting the ripeness of cheese that can be connected to the Internet environment and communicated with each other remotely.

According to another present invention, there is an effect of providing a aging method of an aging apparatus capable of adjusting the degree of aging of cheese capable of ripening desired cheese by a user by adjusting variables such as temperature, humidity, and air composition.

In addition, by storing and analyzing data that matches the conditions for aging cheese and the taste of cheese, it is possible to study the correlation between the taste and aging conditions of cheese. It works.

1 is a perspective perspective view schematically showing an aging apparatus capable of adjusting the degree of aging of cheese according to the present invention.
2 is a front view showing the operation unit of the aging device capable of adjusting the degree of aging of cheese.
Figure 3 is a perspective perspective view schematically showing the receiving part of the aging device capable of adjusting the degree of aging of cheese.
4 is a diagram illustrating an Internet connection network of an aging device capable of adjusting the degree of aging of cheese.
5A and 5B are perspective views illustrating the operation of the extraction unit.
6a, b and c are perspective views showing the operation of the discharge unit.
7 is a flowchart showing the aging method of the aging apparatus capable of adjusting the degree of aging of cheese according to another present invention.
8 is a flowchart showing the extraction and analysis of cheese samples during cheese aging in the aging method.

Next, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily carry out the present invention. The present invention relates to an aging apparatus capable of controlling the degree of ripeness of cheese and a method of aging the same, and more particularly, to a cheese aging facility capable of controlling temperature, humidity and air composition while aging the cheese and the temperature, humidity and pH inside the cheese. It relates to an aging apparatus capable of controlling the degree of aging of cheese capable of monitoring the change to ripen the cheese desired by a user and at the same time studying the aging conditions of cheese, and a method of aging the same, and an embodiment of the present invention is provided to those skilled in the art. It is provided to more fully explain the present invention.

However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the present invention, if it is determined that a detailed description of a related known technology may obscure the gist of the present invention, the detailed description thereof will be omitted.

Also, the singular expression includes the plural expression unless the context clearly dictates otherwise. In the present application, terms such as 'comprise' or 'have' are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but one or more other features It should be understood that this does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof.

In addition, terms such as first, second, etc. may be used to distinguish and describe various components, but the components should not be limited by the terms. Note that the above terms are used only for the purpose of distinguishing one component from another.

In addition to the purpose of aging cheese, the aging apparatus capable of controlling the degree of aging of cheese of the present invention includes thawing of frozen dough, a low-temperature fermentation process after thawing of frozen dough, a high-temperature fermentation process, frozen dough, butter, margarine, It can be used as a dough conditioner that simultaneously stores frozen foods for baking/confectionery, such as cheese, or a conditioner for baking, and can also ripen various foodstuffs.

In the aging of cheese among various ingredients, cheese aging is basically about the breakdown of proteins, lipids and carbohydrates, which release flavor compounds and change the texture of the cheese.

There are several general principles in cheese aging. First, if the cheese is of good quality, the longer the aging period, the better the quality. In the case of ricotta cheese made from whey, which is a by-product of cheese, it is desirable to consume immediately, while cheddar and hard cheeses produced in Italy and France are aged up to 5 years.

The aging process is broadly classified into internal and surface aging. For cheeses that are aged mainly by internal aging, it is desirable to form a skin and then mature it or wrap it with a film or the like before hardening. Cheese aged by surface aging is aged by smear aging or mold aging.

The flavor of cheese comes from three sources. Among the three sources, the first is the flavor of the natural butterfat present in milk, the raw material for cheese, and the flavor of feed fed to cows. Second, it results from the breakdown products of milk proteins, fats and sugars released by microbial enzymes, milk endogenous enzymes and enzyme additives. Finally, it comes from the catabolism of proteins, fats and sugars contained in the metabolites of fermentation agents bacteria and other microorganisms.

In addition, while the cheese is fermented, it is highly dependent on pH, composition of additives and fermentation agents, salting, temperature, humidity, experience, and the like, to permeate the flavor and texture of cheese derived from the above three sources into the cheese.

In addition, the method of forcibly increasing the aging rate of cheese has a risk factor in enhancing flavor, so be careful.

In the degradation of proteins during the aging process of cheese, the natural degradation of proteins is often referred to as spoilage. In particular, when foods containing high-quality proteins such as animal proteins are spoiled, a rotten potato-like odor is generated. This is because animal protein contains essential sulfur amino acids. These perishables are the ingredients that make the cheese good flavor.

There are three general processes for protein degradation. First, it is a process in which proteins are broken down into small peptides by protease. Some of the decomposed peptides become flavor compounds, and in the case of proteins in cheese, they are decomposed into peptides with a bitter taste and flavor. Second, the peptide is broken down into amino acids by peptidase. Finally, there is the further catabolism of amino acids by microorganisms inside the cheese. This process forms aldehydes, alcohols, carboxylic acids and sulfur compounds, which form the flavor of cheese.

When it comes to the breakdown of fat during the aging process of cheese, the fat contained in dairy products is a source of surprisingly rich flavor because it contains a huge variety of fatty acids. Butter fat, in particular, is the only natural fat rich in short-chain fatty acids. Butyric acid, a short-chain fatty acid contained in butter fat, is a powerful flavor compound and plays an active role in giving cheese flavor.

Efficacy of the above-mentioned short-chain fatty acids on the human body includes obesity suppression, blood sugar level control, mineral absorption, allergy suppression, anticancer effect, and the like. More specifically, short-chain fatty acids promote energy consumption and suppress fat accumulation to suppress obesity, promote insulin secretion and lower blood sugar levels, bind minerals in the large intestine, promote mineral absorption, and , It is known to increase immune cells that suppress allergy symptoms, and to promote apoptosis, which is a death phenomenon of cancer cells.

The fresh milk fat contained in cheese makes an important contribution to cheese flavor and texture. Fresh milk fat contains a very small amount of free fatty acids and has a buttery flavor. In addition, since milk fat acts as a reservoir for storing flavor, hydrophobic flavor due to protein degradation is stored in fat and released during chewing of cheese in the mouth, thereby enhancing flavor. Milk fat is an important factor in softening and melting cheese. This flavor from milk fat arises from the release of fatty acids by lipolysis and further transformation of fatty acids into other compounds by microorganisms.

Traditionally, cheese varieties made from goat's milk have a high level of lipolysis and are known to contain a large amount of conjugated linoleic acid, which makes you feel full for a long time and breaks down fat in the human body. Blue mold also possesses considerable fat-dissolving power. As described above, it is a method well known to cheese makers to make a low-fat cheese good for a diet by controlling the degree of decomposition of cheese or to prepare a cheese with excellent flavor.

Since milk contains no starch, fiber, or sugars other than lactose, all carbohydrate compounds in cheese are derived from lactose or produced by microorganisms. Compared to the effects of fat and protein on the flavor of cheese, the contribution of lactose to the flavor of cheese is insignificant.

Most of the lactose is removed from the whey by fermentation early in the cheese making process and converted to lactic acid. The amount of residual lactose depends on the type of cheese and other factors. For example, in cheddar cheese, the lactose content slowly decreases from 0.3% to 0.7% immediately after preparation to less than 0.1% as high salt content delays the metabolic process of lactose. Calcium salts contained in lactic acid form a white precipitate on the surface of aged cheese, which is edible.

As shown in FIG. 1, the aging apparatus capable of adjusting the degree of aging of cheese according to an embodiment of the present invention is formed of a housing with a space formed therein and an open surface, and is composed of a material mixed with metal and plastic. It consists of a main body part 100 and the internal components of the main body part 100 . The internal components of the main body 100 include one to a plurality of aging units 110 formed in the form of shelves made of metal, plastic, or wood, and a cutting device 121 in contact with the internal cheese of the aging unit 110 . ) and an extraction unit 120 composed of a support device, connected to the extraction unit 120 to transport the extraction unit 120 inside the body unit 100 , and to the inside of the body unit 100 . The first measurement is composed of a transport unit 130 composed of the installed rail 131 and a driving device 132, and a sensor formed in the form of a needle in the aging unit 110 to measure the temperature, humidity, and pH inside the cheese. The part 140, the second measuring part 150 which is disposed on one side of the inner side of the main body part 100 and is composed of a sensor for measuring temperature, humidity and air composition, is disposed on one side of the inner side of the main body part 100, and the A first environment control unit 160 that controls the internal temperature, humidity and air composition of the main body 100 in conjunction with the second measuring unit 150, a sliding door or a sliding door on the open surface of the main body 100 It is composed of an opening and closing portion 200 formed of.

The aging unit 110 may be formed of metal, plastic, or wood material, but the shelf for aging the cheese is the cheese when moisture generated in the process of aging the cheese collects between the cheese and the aging unit 110 . As it can cause decay, it must be made of a material that can absorb moisture. When the aging unit 110 is made of a metal or plastic material and moisture absorption is impossible, it is preferable to further include a plate-shaped support member for placing cheese on the aging unit 110 .

The extraction unit 120 is composed of a cutting device 121 and a support device. The cutting device 121 is formed as a cutter having a blade, and the support device is formed in the form of a barrel having an internal space to store the cheese cut through the cutting device 121 .

The transport unit 130 includes a rail 131 and a driving device 132 . The carrying unit 130 is preferably formed to move all areas inside the main body 100 by adding Z-direction driving ability to the shape of an XY plotter as an embodiment. The rail 131 is formed of a metal frame of a rectangular shape with an empty interior, and a metal bar positioned horizontally or vertically in the interior of the metal frame. The metal bar further includes a coupling device coupled to the extraction unit 120, and the driving device 132 operates a portion connected to the metal bar and the metal frame to position the metal bar inside the metal frame. and motors for adjusting the horizontal position of the coupling device.

The extraction unit 120 and the transport unit 130 are made of stainless steel that can be used for cooking food, and it is preferable to disinfect before attaching to the inside of the body unit 100 .

The first measuring unit 140 is formed in the shape of a needle and is composed of a contact temperature sensor 141 that is directly inserted into the cheese, a contact humidity sensor 142 and a contact pH sensor 143 . Preferably, the contact temperature sensor 141, the contact humidity sensor 142, and the contact pH sensor 143 use a wireless sensor capable of wirelessly transmitting the measured temperature, humidity and pH data in a short distance. Do. The power of the contact temperature sensor 141, the contact humidity sensor 142, and the contact pH sensor 143 may be supplied through a battery or by installing a power line inside the aging unit 110. there is.

The second measurement unit 150 measures the internal temperature, humidity and air composition of the main body 100 . The configuration of the second measurement unit 150 includes a temperature sensor, a humidity sensor, an oxygen concentration sensor, and a carbon dioxide concentration sensor, and since the internal air of the main body 100 continuously circulates, the second measurement unit 150 . may be formed at any position inside the body part 100 . However, since the first environment control unit 160 adjusts the temperature, humidity and air composition, when the second measurement unit 150 is formed close to the first environment control unit 160, the measurement may be inaccurate, so it is formed to be spaced apart from each other. It is preferable to do

The first environment control unit 160 is a temperature control device that performs heating and cooling for temperature control, a humidity control device that performs humidification and dehumidification for humidity control, an oxygen concentration control device that supplies or removes oxygen, and carbon dioxide. It is configured to include a carbon dioxide concentration control device for supply or removal, an air purification device 161 for removing foreign substances in the air inside the main body 100, and the like. Although the components of the first environment control unit 160 do not have to be densely formed inside the body unit 100 , the air purification device 161 is an element connected to the outside of the body unit 100 . It is preferable to be formed on the upper surface of the main body 100 or the other surface of the one surface on which the opening and closing part 200 is located.

It is preferable that the internal temperature and humidity of the main body 100 are set differently depending on the cheese through the first environment control unit 160 . Regarding the control of the internal temperature of the body part 100, in the case of cheddar cheese, it is recommended to be aged at a temperature of 4°C to 10°C or 8°C to 10°C. More preferably, it is preferable to proceed aging for 2-3 weeks at 4°C to 6°C, and then increase the temperature to 8°C to 10°C. The low temperature lowers the activation of the starter bacteria, which start the fermentation at an early stage, so that it does not ripen too quickly. Also, ensure that the minimum pH is not less than 5.0. The pH of raw milk generally has a value of about 6.8, and at the beginning of the aging stage, the pH of cheese generally decreases from 6.0 to 4.8 to 5.2 until it is delivered to consumers. If the initial pH is excessively low (less than 5.0), it affects the degree of bacterial activation and the decomposition process of proteins and fats, thereby adversely affecting the flavor of cheese. Continental cheese varieties in Europe other than cheddar cheese are stored and aged at 10°C to 15°C for initial ripening, and then stored at 4°C until delivered to consumers after aging.

Regarding the control of the internal humidity of the main body 100, proper air circulation is required to supply sufficient oxygen to mold and yeast when cheese is aged. The general humidity required for the aging of cheese is preferably maintained at 90% to 95% for bacterial surface aging, 85% to 90% for vegetable mold aging, and 80% to 85% for cheese with a dry skin.

In addition, in the air purification device 161, in more detail, the air purification device 161 ¹⁾ prevents the entry of particulate matter (Preventing), ²⁾ removes particulate matter (Purging), ³⁾ the particulate matter It has a configuration in consideration of 5P, the five basic concepts of a clean room, such as preventing generation, ⁴⁾ protection from collision and stagnation of particulate matter, and ⁵⁾ a place to clean incoming and outgoing materials and people. To this end, the air purification device 161 includes an air filter including at least one filter selected from an air filter, a high efficiency particulate air-filter (HEPA), and an ultra low penetration air-filter (ULPA) filter. In addition, in order to prevent the inflow of fine dust, which has recently become a serious problem, it is preferable to use any one of grades E12 to U17 as the grade of the HEPA filter.

Measuring the pH inside the cheese through the pH sensor 143 included in the first measuring unit 140 is essential for quality control of cheese. Therefore, the cheese making process involves several pH quality control steps to achieve the desired flavor.

Milk generally has a pH of 6.7, and the pH value varies depending on the type of cheese to be finally aged and manufactured. While the cheese is ripening, the pH value generally changes in a decreasing form, but in the case of blue cheese, the aging starts from pH 4.6 and the pH increases to 6.2 to 6.5 due to the metabolism of the blue mold.

Fully ripened cheeses range from approximately 4.6 to 6.5 for all varieties. More specifically, cottage cheese, feta cheese, cream cheese, etc. have a pH in the range of 4.6 to 4.9. Gouda, Mozzarella, Colby cheese, Cheddar, etc. have a pH in the range of 5.1 to 5.4. Gruyere, Swiss cheese (Emental cheese), fresh mozzarella cheese, etc. have a pH in the range of 5.5 to 5.7. Ricotta cheese (Ricotta), brick cheese (Brick cheese) and the like have a pH in the range of 5.8 to 6.0. Lastly, Limburger, Blue cheese, Brie, Queso fresco, Bread cheese, etc. have a pH in the range of 6.2 to 6.5.

Acid coagulation is also included among some of the ways the pH value coagulates milk, and cheeses formed through acid coagulation include cottage cheese, quark cheese, and goat cheese. More specifically, the mechanism of acid coagulation is to neutralize the negative charge surrounding the casein micelles with the positive charge of the acid. Negatively charged micelles in milk repel each other by the repulsive force of negative charges. When acid is added to this, the micellar surface is neutralized, causing them to collide and stick to each other. This effect is most pronounced at pH 4.6, the isoelectric point of casein. The acid also dissolves the calcium adhesion groups of the casein micelles. This generally means that the more acidic the cheese, the softer the texture.

The opening and closing part 200 may be formed of any one or more of glass, metal, and plastic, and is formed on one surface of the main body 100 in the form of a sliding door or a sliding door. Although the opening and closing part 200 is made of a metal material as a base so that the state of the internal cheese of the main body part 100 can be visually checked, it is preferable that more than half of the transparent glass or plastic material is included. A space between the opening and closing part 200 and the body part 100 is included in the connection part of the opening and closing part 200 and the main body part 100, unless the opening and closing part 200 is opened, including a rubber packing like a typical refrigerator. It is necessary to prevent the inflow of external air into the interior of the main body 100 through the

In addition, a manipulation unit 300 formed as a touch-type display is formed on the surface of the opening/closing unit 200 to operate the first environment control unit 160 , and the first measuring unit 140 and the second measuring unit ( 150) may receive the information and provide the information to the user. The manipulation unit 300 can individually control the temperature, humidity, and air composition of the first environment control unit 160 , as well as providing conditions for aging the cheese. As shown in FIG. 2 with the aging of cheese among the types of cheese as an embodiment, the types of cheeses that can be supported are displayed on the panel of the operation unit 300 along with pictures, and when the user touches the first environment control unit ( 160), it is possible to control the temperature, humidity and air composition.

In addition, the display panel of the manipulation unit 300 includes information on temperature/humidity and air composition transmitted from the first measuring unit 140 and the second measuring unit 150 digitized and displayed.

In addition, a notification unit 310 is further included in the operation unit 300 to notify when the information measured by the second measurement unit 150 reaches the condition input in the operation unit 300 or the second measurement When the information measured by the unit 150 deviates from the condition input to the operation unit 300 by a certain amount or more, an alarm can be transmitted to the user. To this end, the notification unit 310 includes an acoustic device 311 and a lighting device ( 312).

In addition, when the first measurement unit 140 and the second measurement unit 150 transmit information to the operation unit 300 , the same temperature/humidity and air composition as the conditions set by the operation unit 300 . This includes continuously recording the information measured by the second measuring unit 150 from the time measured by the first measuring unit 140 until the time when the cheese aging is finished and simultaneously displaying the information on the display. It is preferable that the information measured by the first measurement unit 140 in real time be displayed in numbers, and the accumulated information is displayed in a graph. The first measurement unit 140 transmits the measured values of the temperature, humidity, and pH inside the cheese to the operation unit 300 in real time.

The graph is to measure changes in the state of the inside of cheese with temperature, humidity, and air composition as independent variables between cheese aging. It is possible.

However, since there are many factors that affect the flavor of cheese, not only temperature, humidity, and air composition, it is important to set these as control variables.

Various factors that affect the flavor of cheese are especially the aging agent. The main types of aging agents include enzymes contained in milk, milk coagulants, LAB (lactic acid bacteria), non-starter bacteria, and the like.

Enzymes contained in milk include proteolytic enzymes such as plasmin and lipoprotein lipase. Plasmin is a protease that withstands pasteurization and breaks down casein during cheese aging, which is especially important when making Swiss cheese. Lipoprotein lipase is inactivated by low heat treatment but is important for flavor development in cheese.

Each milk coagulant has its own proteolytic profile, and it has not been demonstrated that any enzyme other than veal Rennet and recombinant veal rennet can be fully used for aged cheeses. Rennet and recombinant rennet actively degrade alpha casein, which is difficult to be absorbed by the human body, but do not degrade beta casein.

From the beginning of cheese ripening to several weeks as aging progresses, the LAB population decreases. In the case of cheddar cheese, the number of LABs reaches a maximum of 500 million grains per gram by 3 to 4 days immediately after maturation, and then decreases to 20 million per gram by the fourth week of maturation. However, dead LAB releases enzymes that continue to age the cheese. Incubating lactic acid with LAB has the effect of breaking down proteins in the cheese and thus contributes to the flavor of the cheese involved, but negligible in terms of fat breakdown.

Non-starter bacteria are also important factors in the aging of milk into cheese. When cooling and storing crude oil in large quantities, cold-resistant bacteria can be selected and used, and when crude oil is heat treated, heat-stable spore-forming bacteria are used. In the case of cheddar cheese, it is preferable to include Lactobacillus species and Pediococcus species when heat-treated. In addition, many other bacterial and yeast species can be present in raw milk and aging cheese, forming complex symbiotic relationships.

In addition to the above-described aging agents, aging agents having various types and input methods have been developed. For example, an enzyme prepared by mixing protease and lipase, a method to release the enzyme at a desired time during ripening by inserting a capsule containing the enzyme, and research to modify the gene of enzyme or bacteria to determine the flavor and nutritional level of cheese Attempts to increase and decrease the difficulty of maturation are continuing.

If a user or a researcher using an aging device capable of adjusting the degree of ripeness of cheese according to the present invention sets the control variable as above and obtains a result value by controlling the independent variable through the aging device capable of adjusting the degree of ripeness of cheese, the cheese It has the effect of deriving research data on the flavor and shortening of the aging period. The research data includes data obtained by measuring the temperature, humidity, and pH inside the cheese, which are dependent variables derived by the independent variable and the control variable. In addition, the flavor and texture of cheese aged by performing a sensory test are also included in the study data.

The sound generating structure of the sound device 311 is located inside the opening/closing unit 200 and emitting sound through a speaker hole formed on the surface of the opening/closing unit 200 including the manipulation unit 300 . do. When the information measured by the second measurement unit 150 reaches the condition input to the operation unit 300, it is preferable that a pleasant chord resounds from the sound device 311, and the second measurement unit ( 150), it is preferable that a high staccato type sound is sounded from the sound device 311 when the information measured in the operation unit 300 deviates from the conditions input to the operation unit 300 by a certain amount.

The lighting generating structure of the lighting device 312 is located inside the opening/closing unit 200 and emitting light through a lamp installed on the surface of the opening/closing unit 200 . When the information measured by the second measurement unit 150 reaches the condition input to the operation unit 300, it is preferable to emit green or blue light, and the information measured by the second measurement unit 150 is It is preferable to emit red light when the information deviates from the condition input to the manipulation unit 300 by a certain amount or more.

As shown in FIG. 3 , the main body 100 may further include a receiving unit 500 capable of aging cheese under conditions different from those of the main body 100 . The accommodating part 500 is located inside the body part 100 in the form of a box or drawer, and is preferably formed of plastic or glass, which is a transparent material, so that the inside can be visually checked from the outside.

In addition, the accommodating part 500 has the same configuration as the first measuring part 140 , and includes a third measuring part 510 and a second measuring part 150 which are sensors for measuring the temperature, humidity, and pH inside the cheese. The fourth measurement unit 520, which is a sensor for measuring the temperature, humidity and air composition inside the housing unit 500, has the same configuration as the fourth measurement unit 520, and the fourth measurement unit 520 has the same configuration as the first environment control unit 160. and a second environment control unit 530 for controlling the temperature, humidity and air composition inside the housing unit 500 in conjunction with the accommodating unit 500 .

In addition, the second environment control unit 530, in addition to the function of the first environment control unit 160, for the case of using the cheese to be aged in sealed air, the air in and out of the interior and exterior of the accommodation unit 500. It includes a function that can close the accommodating part 500 by blocking.

In addition, it is preferable that the connection part of the receiving part 500 is closed with a rubber packing so that air does not enter and exit from the part except for the second environment control part 530 .

In order to build an IoT system for user convenience, the first measurement unit 140 , the second measurement unit 150 , the first environment control unit 160 , the extraction unit 120 , the transport unit ( 130) and a short-range wireless communication function in the operation unit 300 . In addition, the first measurement unit 140 , the second measurement unit 150 , the first environment control unit 160 , the extraction unit 120 , the transport unit 130 , and the operation unit 300 and the short-range wireless It further includes a communication unit 400 for transmitting and receiving information through communication. Preferably, the communication unit 400 is a hub that forms a bandwidth of wireless communication.

In addition, the communication unit 400 includes the first measurement unit 140 , the second measurement unit 150 , the first environment control unit 160 , the extraction unit 120 , the transport unit 130 , and the It may further include a server 410 that is linked to the operation unit 300 and connected to the Internet environment. In the case of an aging apparatus having the storage unit 500 and capable of adjusting the degree of aging of cheese, the third measurement unit 510 , the fourth measurement unit 520 , and the second environment control unit 530 also include a server 410 . ) is preferably connected to

The information stored in the server 410 includes the temperature/humidity and air composition conditions set by the manipulation unit 300 , and the temperature/humidity conditions in the body unit 100 actually measured by the second measurement unit 150 . Data such as humidity and air composition values, and temperature, humidity, and pH information of the inside of the cheese measured by the first measurement unit 140 recorded in the operation unit 300 until the cheese aging is completed are matched and stored Through this, users such as food researchers can control variables and study the aging conditions of cheese.

Developing a dedicated mobile application software 420 and a dedicated computer software 430 for the aging device that can control the ripeness of cheese, and as shown in FIG. 4a, the user executes the dedicated mobile application software 420 on a smartphone to The server 410 is accessed through the Internet environment, and the server 410 transmits the information transmitted from the first measurement unit 140 and the second measurement unit 150 to the dedicated mobile application software 420 . It is provided in a user-friendly, visualized form.

In addition, when the user wants to manipulate the internal condition of the main body 100, the user directly accesses the operation unit 300 connected to the server 410 through the interface of the provided dedicated mobile application software 420, The same function as that of operating the manipulation unit 300 may be operated.

4B shows the dedicated computer software 430 connected to the server 410, and the same as the dedicated mobile application software 420, the first measurement unit 140 and the second measurement unit ( 150 ), the extraction unit 120 , the transport unit 130 , and the manipulation unit 300 are interlocked.

As shown in FIG. 5 , it is possible to extract a small amount of the cheese disposed in the aging unit 110 by the extraction unit 120 . As shown in Fig. 5a, the cutting device 121 of the extraction unit 120 is formed as a circular cutter disk in one embodiment, and approaches the aging unit 110 through the driving of the conveying unit 130, and , as shown in FIG. 5B, the cheese disposed in the aging unit 110 is cut, and the cut cheese is cut and located in the grip device 122, which is a space located inside the circular cutter disk. Since the circular cutter disk has a structure in which the lower end opened in a circular shape is closed due to the blade when the blade is operated in the cutting direction, the cheese can be locked inside.

As shown in FIG. 6A , the extraction unit 120 moves in the direction of the discharge unit 600 through the transport unit 130 . The discharge unit 600 is located on one side of the body unit 100 and connects the inside and the outside of the body unit 100 through an outlet driven by an automatic opening/closing device 601 . As shown in Figure 6b, when the blade of the cutting device 121 is operated in the reverse direction of the cutting direction, the blade that closed the lower end of the cutting device 121 is opened, and the cheese of the grip device 122 is moved to the outside. is emitted As shown in FIG. 6C , when the automatic opening/closing device 601 recognizes the cheese that has fallen to the discharge unit 600 , the discharge port is opened, and the cheese can be extracted to the outside of the body unit 100 .

In addition, the extraction unit 120 , the transport unit 130 , and the discharge unit 600 are operated through the operation unit 300 , or the dedicated mobile application software 420 or the dedicated computer software 430 . including those that can be manipulated through

Another present invention is the aging method of the aging apparatus capable of controlling the degree of aging of cheese, as shown in FIG. 7 , in the step of preparing the cheese (S100), the cheese is placed inside the prepared cheese so that the sensor in the form of a needle is located inside the prepared cheese. The step of arranging the inside of the aging cell (S110), the step of setting the temperature, humidity and air composition inside the cheese aging cell in which the cheese is placed (S120), the step of aging the cheese under the set temperature, humidity and air composition conditions (S130).

In the step of preparing the cheese (S100), if the cheese is cheese, it includes that the curd made from crude oil is in a state in which salting, washing, and drying are completed. As cheese continuously releases moisture during aging, it must be dried as much as possible to facilitate moisture treatment during aging.

In the step S110 of disposing the cheese inside the cheese aging cell so that the needle-shaped sensor is located inside the prepared cheese (S110), the sensor includes measuring the temperature, humidity, and pH inside the cheese. Since the temperature, humidity, and pH inside the cheese determine the degree and type of activation of the yeast or bacteria that ripen the cheese, it is desirable to continuously measure and monitor them.

In addition, the cheese aging high may recommend the aging conditions of the cheese. The cheese maturation chamber includes a function of recommending temperature, humidity, and air composition to the user so that the cheese can become a target aging state.

In addition, following the step of aging the cheese under the set temperature, humidity and air composition conditions (S130), the sensory test result data including the odor, taste, texture, appearance, and color and feature points of the aged cheese are stored in the server. Step (S140), the aging condition of the aged cheese and the measured internal temperature, humidity and pH data and the sensory test result data stored in the server are matched to the data stored in the server (S150), the data stored in the server It is possible to extend the aging method of the aging apparatus capable of controlling the degree of aging of cheese by further including the step of analyzing and studying the correlation between the aging conditions and the sensory test (S160).

In the step (S140) of storing the sensory test result data including the odor, taste, texture, appearance, and color and feature points of aged cheese in the server (S140), when performing a sensory test using cheese among cheeses as an example , the sensory test of cheese consists of appearance evaluation, color evaluation, tactile evaluation, and flavor and taste evaluation.

In evaluating the appearance of cheese, good quality cheese should be clean, concise, attractive, and balanced in appearance.

In evaluating the color of cheese, by observing the color of the cheese, it is observed whether the color of the cheese is bright, clean, dark, and lifeless. Using cheddar cheese as an example, defects in color evaluation include discoloration, light spots, stains, seams, and wavy stripes.

In evaluating the tactile feel of cheese, the ideal properties of cheese should be soft, waxy, and flexible. Using cheddar cheese as an example, defects in the tactile evaluation include Corky, Crumbly, Curdy, and Mealy.

In evaluating the flavor and taste of cheese, warm soft cheese to make it easy to smell the cheese flavor, and then rub the cheese under the nose to observe the flavor characteristics. To taste, place a small chunk of the collected cheese in your mouth and chew until it becomes semi-liquid. Rotate this with the tongue for a sufficient amount of time in the mouth to judge the taste and flavor. Taking cheddar cheese as an example, the criteria for flavor and taste evaluation include acidity, bitterness, feed, fruity sweetness, flat flavor, and garlic odor (Garlic/Onion). ), whey odor (Heated), mold odor (Moldy), soap odor (Lipolyzed/Rancid), sulfur odor (Sulfide), mild sour taste (Whey-taint), and yeast odor (Yeasty). Evaluate the flavor and taste of

The data that has passed the sensory test results along the above reference point is stored in the server by matching the aging conditions of the aged cheese and the measured internal temperature, humidity and pH data and the sensory test result data stored in the server ( Through S150), the data stored in the server is analyzed to analyze and study the correlation between the aging condition and the sensory test (S160).

In addition, as shown in FIG. 8, in the step (S130) of aging the cheese under the set temperature, humidity and air composition conditions, the step of extracting a small amount of the aged cheese through an extraction device (S131), and transporting the extracted cheese step (S132), discharging the transported cheese to the outside (S133), performing a sensory test including the smell, taste, texture, appearance, and color and feature points of the discharged cheese or measuring the degree of microbial activation It may further include step S134.

In the step of extracting a small amount of the aged cheese through the extraction device (S131), the circular cutter disk is brought close to the aged cheese, the cheese is cut in small amounts, and stored inside the circular cutter disk.

Subsequently, in the step of transporting the extracted cheese (S132), the circular cutter disk is transported in the direction of the outlet through a transport device.

In the step of discharging the transported cheese to the outside (S133), the cheese located inside the circular cutter disk is discharged in the direction of the outlet, and when the sensor installed in the outlet detects cheese, the automatic opening and closing device of the outlet is opened. Cheese is discharged out of the aging unit.

Finally, in the step (S134) of performing a sensory test including the odor, taste, texture, appearance, and color and feature points of the discharged cheese or measuring the microbial activity (S134), the above-described sensory test is performed or the cheese surface magnify under a microscope to measure the degree of microbial activation.

As described above, the present invention, the aging apparatus capable of controlling the degree of aging of cheese and its aging method, is meaningful in proposing a research equipment and method for using the same that can establish quantitative and precise conditions in the study of cheese aging.

Although the above-described technical idea of the present invention has been specifically described according to the above-described preferred embodiments, it should be noted that the above-described embodiments are for the purpose of explanation and not for the limitation thereof.

100: body part
110: aging unit
120: extraction unit
121: cutting device
122: grip device
130: transport unit
131: rail
132: driving device
140: first measurement unit
141: temperature sensor
142: humidity sensor
143: pH sensor
150: second measurement unit
160: first environment control unit
161: air filter
200: opening and closing part
300: control panel
310: notification unit
311: sound device
312: lighting device
400: communication department
410: server
420: dedicated mobile application software
430: dedicated computer software
500: storage unit
510: third measurement unit
520: fourth measurement unit
530: second environment control unit
600: discharge unit
601: automatic opening and closing device

Claims (22)

In the aging apparatus for aging cheese,
The body portion 100 made of a metal or plastic material, a space is formed therein, and is formed in the form of a hexahedron with one surface open;
The body part 100,
The aging unit 110 is located inside the main body 100 and is formed in the form of one to a plurality of shelves or boxes;
an extraction unit 120 in contact with the cheese inside the aging unit 110 and comprising a cutting device 121 and a gripping device 122;
It is connected to the extraction unit 120 to transport the extraction unit 120 from the inside of the body unit 100 , and is composed of a rail 131 and a driving device 132 installed inside the body unit 100 . being a transport unit 130;
a first measuring unit 140 formed in the form of a needle in the aging unit 110 and configured as a sensor measuring information inside the cheese;
a second measuring unit 150 disposed on one side of the inner side of the main body 100 and configured as a sensor for measuring temperature, humidity, and air composition;
A first environment control unit 160 disposed on one side of the inner side of the main body 100 and interlocking with the second measuring unit 150 to control the internal temperature, humidity and air composition of the main body 100; includes; do,
The outer wall of the main body 100 is double and includes a space inside the outer wall,
The first measurement unit 140,
a temperature sensor 141 for measuring the temperature inside the cheese;
Humidity sensor 142 for measuring the humidity inside the cheese;
Aging device capable of adjusting the degree of aging of cheese, including a pH sensor 143 for measuring the pH inside the cheese. According to claim 1,
The body part 100,
It further comprises;
The opening/closing unit 200 is a control unit 300 formed of a touch-type display panel on the outer surface; aging device capable of adjusting the degree of aging of cheese comprising a. 3. The method of claim 2,
The manipulation unit 300 includes those capable of operating the first environment control unit 160 in conjunction with the first environment control unit 160,
The operation unit 300,
It includes controlling the temperature, humidity and air composition of the inside of the main body 100 through the first environment control unit 160,
When the user recommends the aging condition of the cheese and the user selects it, the first environment control unit 160 controls the internal temperature, humidity and air composition of the main body 100 according to the aging condition. Aging equipment that can control the degree of aging. 4. The method of claim 3,
The manipulation unit 300 further includes a notification unit 310 capable of generating sound or light;
The notification unit 310,
a sound device 311 for generating sound;
Aging device capable of adjusting the degree of aging of cheese, including; a lighting device 312 for generating light. 5. The method of claim 4,
The operation unit 300 is
When the same temperature, humidity and air composition as the conditions set by the operation unit 300 are measured by the second measurement unit 150, the notification unit 310 includes generating a notification sound or light,
After the second measurement unit 150 measures the same temperature/humidity and air composition as the conditions set in the manipulation unit 300 , the temperature/humidity or air composition different from the conditions set in the manipulation unit 300 is measured. Aging device capable of adjusting the degree of ripening of cheese, including generating an alarm sound or light in the notification unit 310 if it is. 6. The method according to claim 4 or 5,
The first measurement unit 140 includes transmitting the measured information to the operation unit 300,
The operation unit 300,
After the temperature/humidity and air composition identical to the conditions set by the manipulation unit 300 are measured by the second measuring unit 150, the information measured by the first measuring unit 140 is used when the cheese aging is completed. An aging device capable of controlling the degree of ripeness of cheese, including continuously recording up to a point in time and displaying it on a display. 7. The method of claim 6,
The operation unit 300,
comprising the ability to set a specific pH value or range of pH values;
Including receiving the measured pH value connected to the pH sensor 143,
When the pH equal to the pH value set by the operation unit 300 is measured in the cheese by the pH sensor 143 , the alarm unit 310 generates an alarm sound or light. Aging device that can adjust the 3. The method of claim 2,
The opening and closing unit 200 is an aging device capable of adjusting the degree of aging of cheese, including those formed of transparent glass or plastic material. 4. The method of claim 3,
The extraction unit 120 , the transport unit 130 , the first measurement unit 140 , the second measurement unit 150 , the first environment control unit 160 , and the operation unit 300 perform short-range wireless communication include functions,
Short-range wireless communication with the extraction unit 120 , the transport unit 130 , the first measurement unit 140 , the second measurement unit 150 , the first environment control unit 160 , and the operation unit 300 . Aging device capable of adjusting the degree of aging of cheese further comprising; a communication unit 400 for transmitting and receiving information through. 10. The method of claim 9,
The communication unit 400,
It further includes; a server 410 connected to the Internet environment;
The server 410,
It is connected to the first measurement unit 140 and the second measurement unit 150 through short-range wireless communication to acquire information about the inside of the main body 100 and the inside of the cheese,
It is possible to adjust the degree of ripening of cheese, including being connected to the operation unit 300 through short-range wireless communication and controlling the extraction unit 120 , the transport unit 130 and the first environment control unit 160 . ripening device. 11. The method of claim 10,
The server 410 is an aging device capable of adjusting the degree of ripeness of cheese, including those that can be accessed remotely using dedicated mobile application software or dedicated computer software 430 through a communication environment. 12. The method of claim 11,
The degree of ripeness of cheese including information measured by the first measurement unit 140 and the second measurement unit 150 can be viewed through the dedicated mobile application software 420 or the dedicated computer software 430 . Adjustable aging device. 13. The method of claim 12,
The dedicated mobile application software 420 or the dedicated computer software 430 interferes with the operation unit 300 through the server 410 to control the internal temperature, humidity and air composition of the main body 100 . Aging device that can control the degree of aging of cheese, including possible ones. 3. The method of claim 1 or 2,
The body part 100,
It further includes; one to a plurality of accommodating parts 500 that form a accommodating space therein;
The receiving part 500 can be repeatedly opened and closed, and the degree of aging of cheese, including being located inside the body part 100 in a form that is integrally or detachable with the body part 100 , is adjusted. possible aging equipment. 15. The method of claim 14,
The accommodating part 500,
a third measuring unit 510 formed in a needle shape and configured with a sensor for measuring temperature, humidity, and pH inside the cheese;
Aging apparatus capable of adjusting the degree of aging of cheese further comprising a; a fourth measuring unit 520 disposed on one side of the inner side of the receiving unit 500 and configured with a sensor for measuring temperature, humidity and air composition. 16. The method of claim 15,
The accommodating part 500,
Aging apparatus capable of adjusting the degree of ripening of cheese further comprising a; a second environment control unit 530 for controlling the temperature, humidity, and air composition inside the housing unit 500 in conjunction with the fourth measuring unit 520 . 17. The method of claim 16,
The second environment control unit 530 is an aging device capable of adjusting the degree of aging of cheese, comprising switching the storage unit 500 to select a ventilation state or a closed state according to the purpose of aging the cheese. 4. The method of claim 3,
The body part 100,
It further comprises;
The discharge unit 600 includes an automatic opening and closing device 601;
The aging device capable of adjusting the degree of aging of cheese, including the rail 131 of the transport unit 130 connected to the discharge unit 600 . 19. The method of claim 18,
The operation unit 300,
Including interlocking with the extraction unit 120, the transport unit 130 and the discharge unit 600,
It includes extracting some of the cheese of the aging unit 110 by operating the extraction unit 120,
Manipulating the transport unit 130 to move the extraction unit 120 to the discharge unit 600,
Aging apparatus capable of controlling the degree of aging of cheese, comprising discharging the partially extracted cheese to the outside of the main body 100 by manipulating the discharge unit 600 . In the aging method of the aging apparatus for aging cheese,
Preparing cheese (S100);
When the cheese is cheese, it includes a state in which salting, washing, and drying are completed in the curd made from crude oil,
arranging the cheese inside the cheese aging cell so that the needle-shaped sensor is located inside the prepared cheese (S110);
The sensor comprises measuring the temperature, humidity and pH inside the cheese,
setting the temperature, humidity, and air composition inside the cheese aging cell in which the cheese is disposed (S120);
The cheese aging high includes a function of recommending the aging conditions of the cheese,
A aging method of an aging device capable of controlling the degree of aging of cheese, comprising a step (S130) of aging the cheese under the set temperature, humidity and air composition conditions. 21. The method of claim 20,
Following the step (S130) of aging the cheese under the set temperature, humidity and air composition conditions,
performing a sensory test including the odor, taste, texture, appearance, and cross-sectional color and feature points of the aged cheese (S140);
Storing the result data of the sensory test performed in the server (S150);
Matching the aging conditions of the aged cheese and the measured internal temperature, humidity and pH data with the sensory test result data stored in the server (S160);
Analyzing data stored in the server to analyze and study the correlation between the aging conditions and the sensory test (S170); A aging method of an aging apparatus capable of controlling the degree of aging of cheese further comprising a. 21. The method of claim 20,
In the step (S130) of aging the cheese under the set temperature, humidity and air composition conditions;
Extracting a small amount of the aged cheese through an extraction device (S131);
Transporting the extracted cheese (S132);
discharging the transported cheese to the outside (S133);
Performing a sensory test including the odor, taste, texture, appearance, and cross-sectional color and feature points of the discharged cheese or measuring the degree of microbial activation (S134); ripening method.

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