RS52028B - KAJMAK SCORPING MACHINE - Google Patents

Abstract

An apparatus for producing scallop-kajmak, comprising a closed chamber (10) in which receptacles (6) are provided on shelves (8) provided with pipelines (15) with pump (5) and valves (16). ) associated with the duplicator (2); having an air-conditioning system (13) in the chamber (10) which ensures the circulation of warm, cold, moist air and conditions for quality work, and the tanks (7) with heaters, which represent the system for washing the device and bacteriological safety of the product, as all other parts of the device (1) are firmly connected and mounted on the platform (11). The application contains 1 more independent and 1 dependent claim.

Description

Description of the invention

1. Name of the invention: Device for the production of cream shells

2. Technical field

The invention is from the food industry, specifically dairying, and is used in milk processing for the production of custard cream.

3. A defined problem for which a technical solution is sought protection

The problem solved by the subject invention consists in how to structurally solve the device and procedure for the production of crust-cream in order to achieve a standard-uniform quantity of the product, ensure its chemical and organoleptic properties and bacteriological correctness and shorten the length of the technological procedure.

4. State of the art

The device has parts: a chamber, vessels, duplicator, air conditioning system, washing system, which are interconnected with valves, pipelines and a pump and determine the conditions for the production of crust-cream.

Homemade custard cream is produced with a wooden container in an open space and unregulated conditions for production with a long duration of the production process and uneven product quality.

In contrast to a wooden container, the conditions for the production of crust-cream in the device are precisely determined and defined and are regulated by the climate, the washing system and the functioning of the parts of the device, so the crust-cream is produced in a shorter time and is of standard chemical, bacteriological and organoleptic quality.

5. Presentation of the essence of the invention

The problem in the production of custard cream is the use of an open wooden container in an open and unprotected area, which is why the production process is carried out spontaneously, it takes a very long time and the product is of non-standard quality.

Instead of such a production method, the device for the production of crust-cream is a technical solution with a better production method. The essence of the invention is performed technically

a solution with metal containers that are placed in a closed chamber where the production process is protected from external influences. The air conditioning system in the device adjusts the temperature and humidity and circulates the air, which shortens the production process to 12 hours and ensures standard chemical, bacteriological and organoleptic quality of the produced crust-cream.

All parts of the device are connected on the platform and function as an original solution that has not been implemented so far. In contrast to the spontaneous production process in the household, in the device the process is defined and determined by the parameters and duration of all technological operations of the production process.

6. Brief description of the drawing images

The invention-device and process for the production of crust-cream is shown in detail in the picture of the drawing in which:

Figure 1 shows the front view of the device for the production of shell-cream.

Figure 2 shows the side view of the device for the production of shell-cream.

7. Detailed description of the invention

The inventive device (1) for the production of crust-cream is made as a metal chamber (10) closed with insulating panels and placed on a platform (11). In the chamber (10) there are milk containers (6) on shelves (8) connected by valves (16) for pipelines (15), pump (5), duplicator (2) and washing tanks (7). On the front part of the platform (11) there is a duplicator (2) with a mixer (3) and a harp (4) which drives the motor when the curd is processed as in the production of milk cheese after separating the rind-cream. In the lower part of the device there is a washing system with three tanks (7) with built-in electric heaters that contain a washing solution, a disinfectant and hot water for sterilizing the device. The tanks (7) are connected by pipelines (15) and valves (16) to the pump (5) and through the nozzles (12) for washing, the containers (6) for milk placed in the shelves ((8) of the device are washed. the containers (6), pipelines (15), valves (16) and chamber (10) of the device (1) are disinfected, sterilized and dried. Washing ensures the bacteriological and organoleptic integrity of the cream.

At the back of the device (1) is an air conditioning system (13) which in the chamber (10) of the device ensures the circulation of (100% sterile, 60% moist) air with a speed of 0.5 at the beginning of the procedure to 0.3 meters per second at the end of the procedure. The air is heated to 20oC for 12 hours while the procedure lasts and cooled to 8oC after the end of the crust-cream production procedure. Circulation of air helps the largest amount of fat globules wrapped in a protein shell as a specifically lighter component of milk to stand out on the surface of the milk as a rind-cream crust faster and in the shortest time.

On the front part of the chamber (10) of the device (1), a door of the chamber (14) is installed, through which the flow of the production process of shell-cream is visually controlled, then the valves (16) on the containers (6) are opened and closed, and the shell-cream is taken with the perforated plate (17) located at the bottom of the container (6).

The operation procedure of the device for the production of crust-cream:

In the duplicator (2), the amount of milk to fill all containers is mixed and heated for 45 minutes to a temperature of 95 oC. By opening the valve (16) on the pipelines under the duplicator (2) and the valves on the pipelines before and after the pump and turning on the pump (5), the hot milk from the duplicator is pumped through the pipeline into the containers (6). When the milk level in the containers is 10 centimeters (with that height of the milk level, the largest amount of crust-cream is produced), the pump (5) and the milk supply are turned off, and the valves of the containers are closed so that the milk in them remains at rest. Turn on the air conditioning system (13) to circulate air with a temperature of 20 oC for a period of time (12 hours) while the process of extracting the rind-cream in the containers (6) continues. When the custard-cream separates on the surface of the milk, turn off the circulation of warm (20 oC) air and turn on the circulation of cold (8oC) air until the custard cream hardens.

By opening and adjusting the valve (16) on the vessels (6) and the valve on the pipeline (15) at the pump (5), the milk from the vessels (6) is returned to the duplicator (2) by the pump. By reheating the milk in the duplicator (2) to 37 oC with the addition of rennet in 45 minutes, a curd of milk is formed, which is processed with a mixer (3) and a harp (4) and pressed into pieces of cheese and the whey is drained. The rind drained from the container (6) is taken with a perforated plate (17) from the bottom of the container, salt and packed in plastic packaging.

When the crust-cream production process is finished and the washing solution, disinfectant and hot water in the tanks (7) are heated and the valves (16) on the pipelines (15) are adjusted, the pump (5) is turned on and the containers (6), pipelines (15), valves (16) are washed with circular circulation of the washing solution for 10 minutes, then disinfected with a disinfectant solution for 10 minutes and sterilized with hot water for 10 minutes . The washing process is carried out by circulating the washing liquid from the tank piping (7) through the pump (5) to the containers (6) and back to the tank (7). The washed device (1) is dried with warm air and is ready for the production process again.

8. Method of industrial or other application of the invention

The device for the production of custard-cream can be used in the conditions of industrial dairies (and at home) for the production of large quantities of custard-cream where there are possibilities of connection to electricity, steam, water. By using the device, dairies can introduce custard cream into their production program, expand the range and supply the market with larger quantities of custard cream, which is branded by the Ministry of Agriculture of the Republic of Serbia as an export product of the dairy industry and which can only be produced with quality using the device.

Claims (3)

1. Device (1) for the production of custard-cream, characterized by the fact that it consists of a closed chamber (10) in which containers (6) are placed on shelves (8), which are connected to the duplicator (2) by pipelines (15) with a pump (5) and valves (16); in the chamber (10) there is an air conditioning system (13) that ensures the circulation of hot, cold, humid air and conditions for quality performance of the procedure, and that there are tanks (7) with heaters, which represent the system for washing the device and the bacteriological integrity of the product, as well as all other parts of the device (1) firmly connected and placed on the platform (11). 2. The procedure for the production of crust-cream, indicated by the fact that the milk is mixed and heated for 45 minutes in the duplicate (2) to a temperature of 95°C, after which the hot milk from the duplicater (2) is pumped through the pipeline into the containers (6), preferably up to a level of 10 centimeters, in which the milk rests, after which the air conditioning system (13) is turned on to circulate air at a temperature of 20°C while the process of extracting the crust-cream in the containers (6) continues, preferably 12 hours, and after separating the crust-cream on the surface of the milk, the circulation of warm 20°C air is turned off and the circulation of cold air at a temperature of 8°C is turned on until the crust-cream hardens, after which the milk from the container (6) is pumped back into the duplicator (2), reheated to 37°C with the addition of rennet, so that in 45 minutes a curd is formed, which is processed with a mixer (3) and a harp (4) and pressed into pieces of cheese, and the whey is separated from the duplicator. 3. The process for the production of crust-cream, according to claim 1, characterized by the fact that after the completion of the process of production of crust-cream, the washing process is carried out by circular circulation of heated washing solution, disinfectant and hot water for washing from the pipeline of the tank (7) through the pump (5) to the container (6) and back to the tank (7), after which the washed device (1) is dried with warm air.