Fermentation device of yogurt or the like

Abstract

To provide a fermentation device capable of functionally making yogurt by simple preparation and production, and using an electric heating element with a temperature controller.SOLUTION: A yogurt fermentation vessel 9 with a sealing lid has a low height of about 140 mm so as to be put into a shelf of a refrigerator, a cylindrical shape, a bore diameter of about 120 mm and a volume of 1.2 L or more. Facilitating stirring and mixing with a spatula or the like is required especially, for production of mixed soybean milk yogurt. The sealing lid 10 is attached. A fermentation device has a double structure 16 so as to retain heat insulation properties, and the lid also has the double structure 16. The inner lateral face and bottom face of the fermentation device are a metallic tray 3 having good heat radiation efficiency and heat conductivity. Due to a structure of winding an electric heating element 5 with a temperature controller around the outside lateral face of the metallic tray and covering the heating element with a heat insulation material 6, conductive heat and radiant heat are efficiently transmitted to the fermentation vessel 9 so as to uniformize a temperature in the fermentation device.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a fermenter capable of producing yogurt or the like for home use. [Background technology]

[0002] The most commonly available type of yogurt is made by using containers that previously contained dairy products to keep them warm.

[0003] However, in many cases, dairy yogurt is produced in rectangular, long, thin containers (milk cartons) using commercially available yogurt as the starter culture, and the container is already full of dairy products, so the dairy products must be reduced by the amount of starter culture and the amount of sweetener according to preference, or the long, thin containers make it difficult to stir and mix. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2013-192524 Summary of the Invention [Problem to be solved by the invention]

[0005] The problem we are trying to solve is to create a fermenter that uses an electric heating element with temperature control, which is easy to prepare and manufacture, and is functional for making yogurt etc. [Means for solving the problem]

[0006] The present invention requires a stirring and mixing process to produce mixed soy milk yogurt containing prepared soy milk, yogurt starter culture, oligosaccharides, ground sesame seeds, and soybean flour. The fermentation vessel 9, which facilitates stirring and mixing, is low at 140 mm in height and fits on a refrigerator shelf. It is cylindrical, has a diameter of approximately 120 mm, and a capacity of 1.2 L or more, and is equipped with a sealed lid. The fermenter has a double-layered structure around the lid, bottom, and periphery of the fermentation vessel 9 to maintain heat retention. The housing on which the fermentation vessel 9 is placed is a metal tray 3 with good heat dissipation efficiency and thermal conductivity. An electric heating element 5 with a temperature control is wrapped around the exterior side of the metal tray, and the electric heating element is covered with insulation 6 to prevent heat dissipation to the outside, resulting in an energy-saving fermentation vessel with an efficient conductive and radiant heat delivery. This fermentation vessel allows for efficient and simple production of mixed soy milk yogurt. [Effects of the Invention]

[0007] The fermentation vessel 9 has a low height and a large diameter, so that stirring and mixing can be carried out efficiently. The temperature can be controlled to the required temperature using a temperature controller. It is possible to produce mixed soy milk yogurt by adding ground sesame seeds and soybean flour to soy milk. The fermentation container is only 140mm high, so it can be stored on a refrigerator shelf. Dairy yogurt is easier to produce. Germinated brown rice can be achieved in 48 hours at temperatures below 25°C. Rice koji amazake can be made at around 40°C. Natto can be made in 24 hours at about 40°C. [Brief explanation of the drawings]

[0008] [Figure 1] FIG. 1 is a plan view of a fermentation container for yogurt or the like, a fermentation device body, and an explanatory diagram showing a method of carrying out the fermentation container (Example 1). [Figure 2] 2 is a front view of a fermentation vessel for yogurt, etc. FIG. 3 is a cross-sectional view of the fermentation vessel body taken along the arrows AA. FIG. 4 is an explanatory view showing a method for carrying out the embodiment 1. [Figure 3] FIG. 3 is an explanatory diagram showing a cross-sectional view of a fermentation container for yogurt or the like and a fermentation device main body taken along the arrows B-B (Example 1) showing a method of carrying out the process. [Figure 4] FIG. 4 is a plan view of the bottom cover of the fermenter body for yogurt or the like. [Figure 5] FIG. 5 is a cross-sectional view of the bottom cover of the housing of the main body of the fermenter for yogurt or the like taken along the CC line. [Figure 6] FIG. 6 is a right side view of the bottom cover of the fermenter housing of the fermenter main body for yogurt or the like. [Figure 7] FIG. 7 is a front view of a fermentation vessel with a tightly closed lid. [Figure 8] FIG. 8 is a plan view of the sealing lid of the fermentation vessel. [Figure 9] FIG. 9 is a plan view of the housing. [Figure 10] FIG. 10 is a front view of the outer housing. [Figure 11] FIG. 11 is a view showing the installation of the control device on the right side of the fermenter. [Figure 12] FIG. 12 is a plan view of the metal tray. [Figure 13] FIG. 13 is a front view of the metal tray. [Figure 14] FIG. 14 is a side view of the metal tray. [Figure 15] FIG. 15 is a plan view of the inner lid on the top of the housing. [Figure 16] FIG. 16 is a front view of the inner lid at the top of the housing. [Figure 17] FIG. 17 is a front view of the inner cover. [Figure 18] FIG. 18 is a right side view of the inner cover. [Figure 19] FIG. 19 is a plan view of the outer lid. [Figure 20] FIG. 20 is a front view of the outer cover. [Figure 21] FIG. 21 is a right side view of the outer cover. [Figure 22] FIG. 22 is a reference perspective view. DETAILED DESCRIPTION OF THE INVENTION

[0009] In the present invention, the fermentation container 9 for yogurt or the like is low in height (140 mm) and fits on a shelf in a refrigerator. The fermentation container 9 is cylindrical, has a diameter of about 120 mm, and has a capacity of 1.2 L or more and is equipped with a sealing lid 10. A packing 11 that fits tightly to the fermentation vessel 9 is provided at the lower outer periphery of the airtight lid 10, and an air vent 12 is provided at the center of the airtight lid 10. Two such fermentation vessels 9 are used to make one set of fermenters. The fermenter 1 has a double structure 16 to maintain heat retention. The inner side and bottom surfaces of the fermenter in which the fermentation vessel 9 is placed are made of a metal tray 3 with good heat dissipation efficiency. An electric heating element 5 is wrapped around the outer surface of the metal tray, and the heating element 5 is covered with a heat insulating material 6. The fermentation vessel 9 is placed directly on a metal tray, allowing for efficient conduction and radiant heat transfer, and the temperature inside the fermentation vessel is maintained at the set temperature by temperature control. Example 1: How to make mixed yogurt. The ingredients are 2L of prepared soy milk, 200g of kinako, 100g of ground sesame seeds, and several types of commercially available yogurt starter culture (prepared as drinking yogurt, etc.), totaling 50-100g, and oligosaccharides in the amount of sweetness you prefer. Before starting the fermentation process, the fermenter can fit two soy milk cartons horizontally, so turn on the light, put the two soy milk cartons in, put the lid on, and leave it for 3 to 4 hours, when the temperature will reach about 40°C.If you start the fermentation process in this state, fermentation will begin immediately and the fermentation will be less susceptible to the effects of bacteria. Prepare two fermentation vessels 9. Add the starter culture, oligosaccharides, and half a pack of soy milk to one of them and mix with a spatula. Add the remaining soy milk and mix. Divide the mixture into two fermentation vessels and place them in one of the vessels. Add the kinako and ground sesame seeds to one of the vessels and mix. Using a hand blender will quickly smooth the mixture. Add this to the other vessel and pour into the empty vessel. Repeat this process 2-3 times to mix well. The liquid levels in both fermentation vessels 9 should be approximately the same. Add an equal amount of one pack of prepared soy milk to this, mix with a spatula, and then seal the lid 10. Before setting it in fermenter 1, wipe the outside bottom of fermentation vessel 9 with a wet cloth or wash the bottom to prevent bacteria from accumulating. Stir with a spatula 8 to 12 hours after preparation. There is no set time, but as the yogurt ferments and thickens over time, the kinako and sesame seeds will settle, so stir with a spatula. It can be made in about 24 hours after preparation, but the hardness is up to your preference. It is important to note that yogurt fermentation is prone to the growth of bacteria, especially on the lid 10 and packing of the fermentation vessel 9. To prevent bacteria, pour diluted kitchen bleach into a Tupperware container and soak the Tupperware lid in enough water to cover the lid with the gasket of the fermentation container after eating. It doesn't matter how many days you leave it in. When you remove it from the bleach solution, rinse it with water to remove the bleach. It is a good idea to occasionally wipe the inside of the fermenter with a cloth soaked in diluted bleach. Do not wash it. Fermenters can also be used for a variety of other purposes, such as making milk yogurt, germinated brown rice, natto, and rice koji amazake. [Example]

[0010] FIG. 1 is a plan view and explanatory diagram of one embodiment of the present invention.

[0011] FIG. 2 is an explanatory cross-sectional view taken along line AA of one embodiment.

[0012] FIG. 3 is an explanatory cross-sectional view taken along line BB of one embodiment. [Industrial Applicability]

[0013] Unlike specialized single items, it can be used for multiple purposes. It is difficult to consume ground sesame seeds and kinako on a daily basis, but yogurt made by mixing ground sesame seeds and kinako into soy milk and fermenting it contains a lot of minerals, plant protein, and plant fiber, and can be consumed with every meal without any discomfort. The fermentation vessel is functional for fermented products that require agitation and mixing. [Explanation of symbols]

[0014] 001 Fermentation equipment for yogurt, etc. 002 Cross section of resin housing 003 Metal tray 04a Bottom cover of the housing 04b Lower housing cover legs 005 Electric heating element 006 Insulation 007 Double-layered resin inner structure, heat-retaining lid 008 Finger hook 009 Fermentation vessel 010 Fermentation container airtight lid 011 Fermentation container airtight lid gasket 012 Fermentation container airtight lid, air release valve 13a Bottom cover mounting screw holes 13b Bottom cover mounting screw holes 014 Plastic top cover of the housing 015 Switches, controllers, and other control devices, installation parts 016 Double structure part

Claims

[Claim 1] This fermenter has a double structure on the top, bottom, and sides, with a space between the outer plate and outer lid of the housing and the inner lid and metal tray. Except for the metal tray, electric heating element, screws, and insulation, the fermenter is made of thermoplastic resin. A metal tray with good heat dissipation efficiency and thermal conductivity is placed inside the double-structured housing to serve as the installation section for the fermentation vessel, and an electric heating element is wrapped around the outer surface of the metal tray and covered with a heat insulating material. The fermenter uses an electric heating element to maintain the temperature set by the controller. Two fermentation containers with airtight lids are placed on the metal tray of the fermenter to be used as a set. The fermentation vessel is cylindrical, about 140 mm in height, with a diameter of about 120 mm and a capacity of 1.2 L or more, and is fitted with a sealed lid. A fermentation device for yogurt, etc.

Images