JP6043541B2 - Dairy product manufacturing apparatus and dairy product manufacturing method - Google Patents

Description

  The present invention relates to a dairy product manufacturing apparatus and a dairy product manufacturing method for manufacturing a dairy product.

  Conventionally, many processes have been required for producing dairy products. For example, when producing butter, a step of separating and recovering cream from raw milk by centrifugation (step 1: separation), a step of sterilizing and cooling the cream (step 2: sterilization), and fat content (fat globule) A step of forming uniform crystals (step 3: aging), a step of stirring the aged cream to agglomerate fat globules to produce butter granules (step 4: cherning), a step of washing the butter granules with water (step 5: Washing step), adding salt (step 6: salting), kneading butter granules (step 7: working), filling or packaging the finished butter into a container (step 8: filling / packaging). There is a process (for example, refer nonpatent literature 1).

  Although the process from “Churning” in Step 4 to “Working” in Step 7 is performed by a continuous manufacturing machine, it still requires a plurality of steps, requiring a long processing time and a complicated apparatus configuration. become. Since the optimum processing temperatures are different in the plurality of steps, it is necessary to raise and lower the temperature for each step, and the heat utilization efficiency is not good. Moreover, not only in the production of butter, but also in the production process of yogurt and cheese, multiple processes and long processing times are required, including separation processes for adjusting fat content, and complex production equipment is also required. there were.

  On the other hand, butter can be produced from a cream made from raw milk with a high fat content (fat content of 35 to 40%). For example, a butter-like substance is mistakenly generated in the process of making whipped cream. (For example, Patent Documents 1 and 2).

  In recent years, a method for utilizing bubbles in various fields has been developed. For example, there is a technique for floating dirt in water using ultrafine bubbles (for example, Patent Document 3).

Japanese Patent Laid-Open No. 10-84869 JP-A-2-34594 Japanese Patent No. 3306440

Butter production method Japan Milk Products Association, [online], [March 8, 2011 search], http://www.nyukyou.jp/dairy/butter/butter02.html

  As mentioned above, butter-like substances may be produced unexpectedly even in the process of making whipped cream, but the conventional dairy manufacturing process involves many steps, including fat content adjustment. It was necessary. Further, when the raw milk temperature is raised to about 40 ° C. in the separation step, which is one step of the conventional dairy product manufacturing process, the component separation efficiency (fat content separation efficiency) is increased. However, bacteria are likely to grow under the condition of the raw milk temperature of 40 ° C., which is not preferable in terms of hygiene.

  In view of the above problems, an object of the present invention is to provide a dairy product manufacturing apparatus and a dairy product manufacturing method for manufacturing a dairy product that has a simple process and an apparatus configuration and does not have a process at a temperature at which bacteria are likely to grow. It is said.

In order to achieve the above object, an invention according to claim 1 is a dairy product manufacturing apparatus for manufacturing a dairy product, wherein a storage tank for storing raw milk as a raw material of the dairy product, and a storage tank for storing the raw milk. A bubble supply unit for supplying bubbles to raw milk, and the bubbles are attached to the fat content in the raw milk and float, and microbubbles for producing a dairy product in which the fat content in the raw milk is crystallized. It is characterized by being fine bubbles of nanobubbles .

According to a second aspect of the present invention, the bubble supply unit includes a control unit that controls a type of gas that generates bubbles to be supplied.

Invention of Claim 3 is a dairy product manufacturing method which manufactures dairy products, Comprising: The step which supplies the raw milk which is the raw material of dairy products in a storage tank, and manufactures the dairy product in which the fat content in raw milk crystallized In order to do so, the method includes the step of supplying microbubbles or nanobubbles of fine bubbles that float to the raw milk stored in the storage tank by attaching a fat content in the raw milk.

  According to the present invention, a dairy product can be manufactured by a simple process.

It is a figure explaining manufacture of the dairy product using the dairy product manufacturing apparatus concerning an embodiment. It is a figure explaining the example which manufactured the dairy product using the dairy product manufacturing apparatus of FIG.

  A dairy product manufacturing apparatus and a dairy product manufacturing method according to an embodiment of the present invention will be described with reference to the drawings. In the embodiment, a butter manufacturing apparatus for manufacturing butter as a dairy product will be described. As shown in FIG. 1, the butter manufacturing apparatus 1 according to the embodiment includes a storage tank 10 that stores raw milk 20 that is a raw material of butter, and a bubble supply that supplies bubbles 21 to the raw milk 20 stored in the storage tank 10. Device 11. In the butter manufacturing apparatus 1, a post-processing unit (not shown) is provided in the subsequent stage of the storage tank 10.

  The storage tank 10 has a cooling function for cooling the raw milk 20 stored therein to a temperature suitable for producing butter (for example, 5 ° C.). The shape and size of the storage tank 10 may be any shape and size appropriate for producing butter.

  The inventions of claims 2 and 3 relate to the bubble supply device 11. The bubble supply device 11 includes first control means 111 that controls the diameter of bubbles supplied to raw milk. For example, the bubble supply device 11 is controlled by the first control unit 111 and supplies fine bubbles such as microbubbles and nanobubbles to the raw milk 20. The generation method of the bubbles 21 is a method that does not involve flow (pore type, rotary type, even if the method involves flow (swirl liquid flow type, static mixer type, ejector type, venturi type, pressure dissolution type). (Ultrasonic type, vapor condensation type, electrolysis type) can also be used. For example, when accompanied by flow, the butter production apparatus 1 includes a flow means for flowing raw milk, but is not shown in FIG.

  Here, the bubbles supplied by the bubble supply device 11 may be generated by air, or may be bubbles generated using a gas other than air, such as nitrogen gas or ozone gas. The bubble supply device 11 is a second control unit. 112 is provided. For example, when nitrogen gas is used, the effect of preventing oxidation and mold can be expected. Moreover, when ozone gas is utilized, the bactericidal effect can be expected. In addition, supply of bubbles generated with a gas other than air may be temporarily performed when butter is generated as long as an amount of gas capable of obtaining an expected effect can be supplied. That is, the 2nd control means 112 can be controlled to produce | generate a bubble using gas other than air before, after or in the middle of the production | generation of the bubble by air.

  Moreover, the butter manufacturing apparatus 1 can include a temperature adjusting device 12 that adjusts the temperature of the raw milk 20 in the storage tank 10. That is, if the temperature of raw milk becomes high, bacteria will easily propagate. Therefore, by adjusting the temperature of the raw milk 20 to be lower than the predetermined temperature at which the bacteria propagate by the temperature adjusting device 12, it is possible to prevent the bacteria from growing in the raw milk 20.

  In this butter manufacturing apparatus 1, as shown in FIG. 1A, bubbles 21 are supplied from the bottom surface side of the storage tank 10 to the raw milk 20 stored in the storage tank 10. As in claim 5, the bubbles 21 float in the raw milk 20 of the storage tank 10, and at that time, as shown in FIG. Therefore, the fat (fat globules) 22 separated from the raw milk 20 are crystallized on the liquid surface of the storage tank 10 to produce butter (butter grains) 23 and float on the water surface. The raw milk becomes buttermilk when the fat content 22 is separated.

  That is, in the butter manufacturing apparatus 1, the bubbles 21 are simply supplied to the raw milk 20 in the storage tank 10, so that the steps “separation”, “aging”, and “churning” as in the past are not performed. It is possible to obtain the same effect as the steps of “separation”, “aging”, and “cherning”, and the fat content in the raw milk 20 can be floated and separated.

  In addition, when using centrifugal separation in the “separation” process, raw milk (milk) in which fat globules are finely crushed by homogenization (fat milk) cannot be separated because it is difficult to separate fat globules. It was. On the other hand, since the butter production apparatus 1 does not use centrifugation in the “separation” step, not only raw milk that has not been homogenized but also raw milk that has been homogenized can be used as a raw material for butter.

  Furthermore, when the bubble supply device 11 supplies microbubbles such as microbubbles and nanobubbles in the butter production apparatus 1, the separation using the microbubbles takes less time than the temperature at which sterilization and growth are concerned, in a shorter time than centrifugation. The fat 22 can be separated from the raw milk 20 at a low temperature.

  Moreover, when the bubble supply apparatus 11 supplies micro bubbles, such as a micro bubble and a nano bubble, with the butter manufacturing apparatus 1, such a micro bubble has a bactericidal action. Therefore, in the butter production apparatus 1, by supplying fine bubbles to the raw milk 20, it can be sterilized together with “separation”, “aging”, and “cherning”, and it is not necessary to go through the “sterilization” process alone. .

  Alternatively, when the bubbles supplied by the bubble supply device in the butter manufacturing apparatus 1 are gas bubbles having a sterilizing effect, the butter manufacturing apparatus 1 supplies the raw milk 20 with a gas having a sterilizing effect as “bubbles”. "," Aging "and" cherning "can be sterilized without having to go through the" sterilization "process alone.

  The post-processing unit provided in the rear stage of the storage tank 10 has a function of “washing”, “salting”, and “working” the butter (butter grains) 23 obtained in the storage tank 10. Note that “salting” is not an essential requirement. When there is a “salting” step, salted butter is produced, and when there is no “salting” step, unsalted butter is produced.

  As described above, in the butter manufacturing apparatus 1 according to the embodiment, the conventional “separation”, “sterilization”, “aging”, and “cherning” can be performed by supplying the bubbles 21 to the raw milk 20. The processing steps can be shortened, and the processing time can be shortened. Moreover, since the butter manufacturing apparatus 1 can process all “separation”, “sterilization”, “aging”, and “charning” in the storage tank 10, the apparatus configuration can be simplified.

  In addition, by simplifying the manufacturing process and the apparatus configuration, it is possible to realize a small-sized household butter manufacturing apparatus in addition to a commercial butter manufacturing apparatus.

Example 1
As an example, when air microbubbles with a diameter of 30-50 μm were introduced into commercially available milk (non-fat milk solid content 8.8% or more, milk fat content 4.5% or more) for 45 minutes, the fat content was separated. And accumulated at the top. As a result of analyzing the separated fat, the ratio of water to fat was 16% of water and 83% of fat as in commercially available butter.

(Example 2)
As another example, with the same milk as in Example 1, butter was produced by changing the temperature of milk and the diameter of foam, and the amount of butter produced was measured. The foam introduction time was 5 hours.

  First, FIG. 2 (a) shows the amount of butter produced when milk is introduced at 25 ° C. and nitrogen gas bubbles of 250 μm, 500 μm or 10000 μm in diameter are introduced, and when milk is introduced at 25 ° C. and no bubbles are introduced. ing. When bubbles having a diameter of 250 μm are introduced (bubble condition 1), 1.38 g of butter is produced, and when bubbles having a diameter of 500 μm are introduced (bubble condition 2), 0.82 g of butter is produced, When bubbles having a diameter of 10,000 μm were introduced (foam condition 3), 0.49 g of butter was produced. Further, when no bubbles were introduced (bubble condition 4), butter was not produced.

  Next, FIG.2 (b) represents the production | generation amount of the butter | batter of the example when not introducing a bubble, when milk is made into 5 degreeC and the bubble of nitrogen gas of a diameter of 250 micrometers, 500 micrometers, or 10000 micrometers is introduced. When bubbles with a diameter of 250 μm were introduced (bubble condition 1), 0.29 g of butter was produced, and when bubbles with a diameter of 500 μm were introduced (bubble condition 2), 0.21 g of butter was produced. . In addition, when the bubbles having a diameter of 10,000 μm were introduced (foam condition 3) and when no bubbles were introduced (foam condition 4), butter was not produced. Therefore, it can be seen from the example of FIG. 2 that the temperature of the milk is better at 25 ° C. than the temperature of 5 ° C., and the bubble diameter is better.

<Modification 1>
Then, the dairy product manufacturing apparatus and dairy product manufacturing method which concern on the modification 1 of embodiment are demonstrated. In the embodiment described above with reference to FIG. 1, a butter manufacturing apparatus that manufactures butter (non-fermented butter) as a dairy product has been described, but as a first modification, a butter manufacturing apparatus 1 that manufactures fermented butter will be described. Although illustration about the structure of the butter manufacturing apparatus which concerns on the modification 1 is abbreviate | omitted, it is a structure provided with the storage tank 10 and the bubble supply apparatus 11 same as the butter manufacturing apparatus 1 mentioned above using FIG.

  In the butter manufacturing method according to the first modification, fungi that ferment butter are added to raw milk 20 that is a material of dairy products. Due to the presence of the fungi, bubbles 21 are supplied to the raw milk 20 in the storage tank 10, and the fat (fat globules) 22 float with the bubbles as butter (butter grains) 23 fermented in the upper layer of the storage tank 10.

<Modification 2>
Subsequently, a dairy product manufacturing apparatus and a dairy product manufacturing method according to Modification 2 of the embodiment will be described. In the embodiment described above with reference to FIG. 1, the butter manufacturing apparatus that manufactures butter as a dairy product has been described, but as a second modification, a cheese manufacturing apparatus that manufactures cheese will be described. Although illustration about the structure of the cheese manufacturing apparatus which concerns on the modification 2 is abbreviate | omitted, while providing the same storage tank 10 and the bubble supply apparatus 11 as the butter manufacturing apparatus 1 mentioned above using FIG. 1, it solidifies as a post-processing apparatus. Equipment.

  In the cheese manufacturing method which concerns on the modification 2, a microbe or an enzyme is added to the raw milk 20 which is the material of dairy products. Due to the presence of bacteria or enzymes, bubbles 21 are supplied to the raw milk 20 in the storage tank 10, and are separated into cream with a predetermined fat percentage and skim milk while fermenting in the storage tank 10. Specifically, in the storage tank 10, in order to separate the fermented cream in the upper layer and the fat milk in the lower layer, when the upper cream reaches a predetermined fat percentage, the cream is moved to the post-processing device, Remove and solidify.

  As described above, a cream having a predetermined fat percentage can be easily produced by the function of bacteria or yeast, and cheese can be produced as a dairy product.

  As mentioned above, although this invention was demonstrated in detail using each embodiment, this invention is not limited to embodiment described in this specification. The scope of the present invention is determined by the description of the claims and the scope equivalent to the description of the claims.

DESCRIPTION OF SYMBOLS 1 ... Butter manufacturing apparatus 10 ... Reservoir 11 ... Bubble supply apparatus (bubble supply part)
DESCRIPTION OF SYMBOLS 111 ... 1st control means 112 ... 2nd control means 12 ... Temperature control apparatus 20 ... Raw milk 21 ... Bubble 22 ... Fat content 23 ... Butter

Claims (3)

A dairy production apparatus for producing dairy products,
A storage tank for storing raw milk that is a raw material of dairy products;
A bubble supply unit for supplying bubbles to raw milk stored in the storage tank;
Production of dairy products characterized in that the bubbles are microbubbles or nanobubbles fine bubbles that float and adhere to the fat content of raw milk to produce a dairy product in which the fat content of raw milk is crystallized. apparatus. The dairy product manufacturing apparatus according to claim 1, wherein the bubble supply unit includes a control unit that controls a type of gas that generates bubbles to be supplied. A method for producing a dairy product, comprising:
  Supplying raw milk, which is a raw material for dairy products, into the storage tank;
  In order to produce a dairy product in which the fat content in raw milk is crystallized, microbubbles or nanobubble fine bubbles that float by attaching the fat content in the raw milk to the raw milk stored in the storage tank are supplied. Steps,
  A method for producing a dairy product, comprising:

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