Soft Cheese Marking Plate with Protruding Pattern
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Solution Overview
Problem
Soft cheeses, such as Camembert and Brie, cannot be marked during the pressing process as pressing would damage the cheese, and existing methods for marking soft cheeses are not effective.
Innovation Solution
A method involving a molding phase where the curd is poured into a vertically positioned strainer with a priming plate and a second plate placed on top, allowing for precise marking during the draining phase by turning the strainer and maintaining contact with the same surfaces of the curd.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If pressing process is used to mark cheese, then marking is achieved easily, but soft cheese structure is destroyed
Solution Approach 1:
The patent replaces the traditional mechanical pressing system with a chemical marking system. Instead of applying physical pressure through a press to imprint marks, the invention uses casein-based marking compositions that chemically bond to the cheese surface. The marking plate applies the composition through capillary action and adhesion, eliminating the need for mechanical force that would damage soft cheese structure.
Solution Approach 2:
The patent introduces casein as an intermediary substance between the marking plate and the cheese surface. The casein-based composition acts as a mediator that transfers the marking pattern from the plate to the cheese through chemical adhesion rather than mechanical pressure. This intermediary layer allows marking without direct mechanical contact that would compromise the cheese's delicate structure.
2Strength
If marking is applied during draining phase, then cheese structure is preserved, but marking precision is reduced
Solution Approach 1:
The patent applies the marking composition to the cheese surface during the draining phase, which is a preliminary action before the cheese reaches its final firm state. By marking when the cheese surface is still slightly moist and receptive, the casein composition adheres effectively. The marking plate is designed with precise patterns that transfer accurately to the cheese surface during this preparatory stage, ensuring both structural preservation and marking precision.
Solution Approach 2:
The patent exploits changes in the cheese's physical parameters during the draining phase. The cheese transitions from a wet, soft state to a firmer state as whey is removed. The marking is applied when surface moisture content and firmness are at optimal levels for casein adhesion, creating precise marks without requiring mechanical pressure. The marking composition's viscosity and adhesion properties are optimized to work with these changing parameters.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method allows for the creation of precise markings on soft cheeses without using a press, maintaining the integrity of the cheese while forming a pattern on its surface during the draining process.
Implementation Method 1
a strainer (1) in the form of a hollow cylinder perforated to allow liquid to pass through
Implementation Method 2
the first plate and/or the second plate has on one face a protruding pattern intended to engage with the curd
Data Source
Figure 1~2
Figure 3~5b
Figure 6a~7
AI summary
The invention relates to a method for marking a soft cheese obtained from a curd, comprising the following phases: - a molding phase during which the curd is poured into a curd (1) placed upright above a priming plate (4), - a draining phase during which the curd is caused to be successively turned over, this draining phase starting: - with the curd placed upright above a first plate (5), the curd resting on an upper face of this first plate, and - with a second plate (6) placed on the curd, the first plate and the second plate being sized to slide inside the curd along the internal wall of the curd.According to the invention, the first plate and/or the second plate comprises on one face a protruding pattern (5d) intended to engage with the curd; and after each turning of the curd, the first plate and the second plate remain respectively in contact with the same surfaces of the curd.