KR100469542B1 - An Apparatus for Rapid Milk Heating and Frothing - Google Patents

Abstract

The present invention relates to rapid heating and foaming of live milk.

Description

An Apparatus for Rapid Milk Heating and Frothing

As coffee occupies a large area of favorite beverages, the area of coffee beverages has also developed a lot.

Pure coffee drinks include black coffee, espresso, and other types of beverages, such as "café latte" or "cappuccino," which are fresh milk. "Caferate" or "Cappuccino" is an Italian-developed beverage that is now widely used around the world. It adds a significant amount of fresh milk to coffee from coffee beans, giving it a unique blend of coffee and milk.

Many cafe lattes are consumed in specialized espresso coffee shops in Korea, or milk-coffee mixed drinks on the premise of refrigerated distribution are sold in various packages.

Raw milk packaged individually is sterilized and packaged in a good amount for direct drinking, but commercially-packed raw milk is divided and subdivided in storage containers, heated and foamed, and mixed with various beverages for drinking. Subdivision includes subdivisions of large packages of raw milk that have been sterilized and sealed at the factory, through vending machines, dispensers, or both.

The subdivided milk is heated to a temperature suitable for drinking, and in particular, foamed to generate bubbles and mixed with coffee and the like to drink.

Cafe lattes are heated with steam and added with foamed milk (Steam Milk). In this case, the raw milk is put in a container and steamed into the milk, kneaded and foamed to provide a mixture.

According to US Patent 5207148, "Automated Milk Inclusive Coffee Apparatus," a machine capable of providing fresh milk hygienically with coffee has been specifically implemented, but it is too complicated in structure and function.

According to US Patent 6099878 "Automated Espresso and Milk Aeration Method", a machine that can provide raw milk hygienically with coffee has been specifically implemented.

According to US Patent 5498757 "Milk Frothing and Heating System" has been implemented for a device for foaming milk.

However, the above mentioned is too expensive to be practically realized and commercialized for the manufacture of the machine, so it is not realistically competitive in price compared to the manual machine in the specialty store.

The present invention aims to implement a method for rapidly heating and foaming milk through a simple device.

Figure 1 shows the overall appearance of the heating and foaming device and the components that serve their respective functions.

<Brief description of the main parts of the drawing>

10: chamber 101: chamber wall surface

103: heating means 105: temperature sensor

31: milk inlet 31V: milk injection control valve

33: Milked milk outlet 33V: Milk discharge control valve

35: air discharge orifice 35V: air discharge control valve

37: induction pipe for air discharge 50: motor (for rotating shaft high speed rotation)

51 turbine 70 boiler (steam generator)

71: steam and heated water pressurized pump 72: air pressurized pump

73: fluid control 3-way valve 75: fluid induction pipe

77: rotation axis 79: orifice (for steam discharge)

90: mesh (for mesh uniformity) 91: heated milk

93: bubble milk

The present inventor has filed for the "sanitary sealing container with a one-way valve" through Republic of Korea Patent Application No. 10-2002-0069387. The present invention is a connection invention of the above-described patent, and is a method and apparatus for heating and foaming after subdividing the milk of the sealed container.

Milk treatment process in the present invention is divided into heating, foaming (Frothing) and discharge.

The apparatus and function of the apparatus according to the present invention will be described in detail;

Sealed containers packed with fresh milk (specific containers containing sterilized milk in solid containers) are manufactured separately to prevent the incorporation of germs or microorganisms from the outside for long-term storage without secondary contamination during milk subdivision. It is preferable to use a container equipped with a one-way valve. This container is previously filed by the "sealing container for a beverage with a one-way valve" of the present inventors application 10-2002-0069387 as mentioned above. The above-mentioned container, especially when opening the one-way valve to discharge the stored milk out, but prevents the entry of bacteria and microorganisms through the air and liquid from the outside.

When a one-way valve is attached, the milk can be subdivided in a hermetically sealed container in a non-contact manner to maintain sterilization without secondary contamination. The sealed milk is connected through a portion of the inlet 31 which is a connector mounted on the device of the present invention.

Heating and Frothing

An object of the present invention is to provide a heating / bubble for foaming at the same time as rapid heating of milk.

The heating / bubble machine of the present invention is a sealed space for the process, that is,

Chamber 10 (Chamber- 工程 室),

An inverted " T " rotating shaft 77 positioned in the center of the chamber 10, serving as a conduit for the fluid 75 and capable of height adjustment, and attached to the end of the rotating shaft 77; Orifice (79) is to be able to adjust the vertical height with the rotating shaft,

A net 90 [Mesh] attached to the arm of the rotary shaft 77;

A motor 50 and a turbine 51 installed to forcibly rotate the rotary shaft 77;

-Valves to control milk, steam and air inlets, post-process milk, air outlets and the above-mentioned entrances,

A heating means 103 for heating the chamber wall surface 101, a boiler 70 (steam generator), a temperature sensor 105 capable of measuring the temperature of the injection and the chamber wall surface 101,

And the like.

Milk froths because of the nature of the protein in milk. The higher the amount of protein in your milk, the more likely it is to foam. The molecular structure of the protein is as if the noodles are weakly connected. This weak linkage has the property of being "stronger" or elongate ("Stretch out" or Tighten) depending on the temperature of the milk.

In order for the milk to foam well, the protein groups contained in the milk should be separated from each other and "uniformly distributed" with the surrounding protein molecules. The term "uniformly distributed" means that the protein is "unbundled" by forming a tentative weak bond with another protein. In other words, "noodles are cut off and stick together with other cut noodles".

If the protein group forms a uniformly dispersed three-dimensional matrix, the matrix traps a small layer of air to prevent bubbles from escaping, forming bubbles. However, the combination of these matrices is temporary, inherently unsafe, and very unstable. If the milk foams, the foam eventually disappears.

The foam contained in the caffe latte is relatively long lasting. This is because it forms a very dense layer of air in finely broken protein skeins (similar to thread skeins).

That's because protein has the right strength to bind small bubbles rather than large ones.

However, if the milk is too kneaded, the protein in the milk also breaks down too finely, discarding its specific binding properties. Once the protein breaks down and loses its properties, the protein loses its binding force and milk no longer has the foaming properties. Also, once milk froths, it will never produce satisfactory froth again. Because the protein is already destroyed.

The device of the present invention is to properly disperse the protein contained in the milk by physical rotational motion and to have a temporary bond with the surrounding proteins to blow steam and air to create a predetermined bubble.

Milk stored in a specific container needs to be stored at a low temperature suitable for long-term storage in the device, so that a device and a space for maintaining a suitable low temperature are located in the device to position the sealed container. The temperature suitable for storage needs to be managed at 4 ° C., preferably at a low temperature to freeze. In general, since the milk of refrigerated distribution is stored in the device at about 4 ℃, hot drinks need to be heated before drinking.

If the milk is too cold, the protein is very hard. If the protein is hard, it is less likely to crumble. For milk warmed above room temperature, proteins are more flexible, easier to divide, and try to form bonds. If the milk is very hot, the protein will try to denature and become unable to bind the surrounding protein. In conclusion, skimmed milk, heated to around 60 ° C, is most suitable for foaming.

In general, the milk in the device is stored at about 4 ℃ for long-term storage.

The temperature suitable for the milk-coffee blend drink aimed at this invention is 66-76 degreeC.

When the temperature of the milk injected through the inlet 31 is 4 ° C, about 7,000 calories are needed to heat 100 g of milk at 4 ° C to 66 to 76 ° C.

The heat is preheated to the predetermined temperature at the chamber wall surface 101, so that the heat is conducted and heated as soon as milk enters through the inlet 31.

It is preferable to maintain the temperature of the chamber wall surface 101 at 50 degreeC or more, Furthermore, it is preferable to maintain 62 degreeC or more. Furthermore, it is desirable to maintain the temperature above 76 ° C.

The material of the chamber wall surface 101 may be selected and used as a material that can hold heat and can be easily transferred. The chamber wall 101 is constructed to a thickness that can hold at least 7,000 calories of heat capacity.

The foaming is made to control the position of the orifice 79 attached to the end of the rotating shaft 77, which is contained in the milk injected into the chamber 10, and is heated by blowing steam at a suitable position in the milk. Allow a bubble to be generated.

The orifice 79 is slightly lateral, adding a force to turn the axis of rotation by producing a jet propulsion effect on the ejection of steam.

The steam is produced in the boiler 70 and delivered to the turbine 51 through the steam pressurizing pump 71 and the 3 way valve 73. The turbine 51 under the pressure of the injected steam rotates by the force of the steam.

While the milk is being heated by the heat of the chamber wall 101, the steam that rotates the turbine 51 reaches the orifice 79 through the steam induction pipe 75. The steam injected through the orifice 79, which is contained in the milk in the chamber 10 and rotates, emits steam of about 90 ° C. to transfer residual heat to the inside to heat the milk further, and at the same time, remove the residue in the milk. Generate.

According to the Steam Table, saturated steam at 99.09 ℃ at 1 atmosphere has a calorific value of 99.12kcal / kg. This translates to 99.12 cal / g.

In other words, only about 70 g of heated steam can sufficiently heat the milk at 4 ° C above 70 ° C.

The latent heat contained in the pressurized steam warmed to 90 ° C. by directly injecting steam into the milk through the orifice 79 as the rotating shaft 77 rotates is faster and rotates than the conduction heat from the chamber wall 101. 79 warms the milk evenly. Therefore, considering the heat of the conductive heat from the pre-heated chamber wall surface 101, it can be sufficiently heated to a predetermined temperature with a small amount of steam of less than 70g in a very short time.

The milk is heated to a temperature of about 66 ° C. to 76 ° C. which is the most ideal for cafe latte and cappuccino.

At this time, the appropriate temperature of the milk discharged and the foam form is an important criterion for making a delicious caffe latte or cappuccino. If the milk is too hot, the coffee tastes poor, and if the temperature is low, the coffee tastes too strong and has a characteristic fishy smell.

This temperature is measured and monitored by a temperature sensor 105 attached to the chamber wall 101. When the temperature of the milk is heated above the set temperature, the temperature sensor 105 switches the fluid control 3Way valve 73 to control the injection of steam to stop.

The position of the orifice 79 is determined in accordance with the desired form of milk.

If simply heating, the orifice 79 is positioned at the bottom of the chamber 10 as much as possible so that the heat from the sprayed steam can be evenly distributed as soon as possible. Place it below the surface to generate as much foam as possible.

If it is heated in a short time but the foam is not enough, open the fluid control 3way valve 73 toward the air inlet 72 to blow air. At this time, the air spouted from the orifice 79 gives only abundant bubbles without heating the milk.

The foam has a large-caliber foam that is weakly durable, and a small-diameter foam that is relatively durable. In order to create a continuous foam, the rotary shaft 77 is strongly rotated to cut a large bubble small.

A mesh 90 [Mesh] is erected and attached to the rotary shaft 77. The role of the net serves to uniformly control the size of the bubbles generated.

Along with the rotation of the rotary shaft 77, a large bubble is filtered by the net 90 attached to the rotary shaft 77 to form a small bubble.

These small bubbles form a relatively long lasting foam, making the shape of the drink softer and more elegant while drinking coffee.

The fully foamed milk is discharged out of the chamber 10 through the outlet 33 and put in a container for drinking.

Bubbles are very light when discharged, so they do not flow well even by gravity, but can be easily forced out of the chamber 10 by blowing air through the orifice 79.

He explained that it can heat milk instantaneously and at the same time give it the milk foam needed for cafe latte or cappuccino.

Example 1:

The wall 101 of the chamber 10 is heated to a predetermined temperature, 62 ° C. by the heating means 103.

Milk is injected into the chamber 10 through the inlet 31. The temperature of the injected milk rises instantaneously as the heat stored in the chamber wall 101 is conducted to the milk.

Position the orifice 79 in the middle of the milk.

Steam heated to 90 ° C or higher in the boiler 70 enters through the pump 71 and the valve 73 and is discharged into the milk through the induction pipe 75 and the orifice 79.

At this time, when the pressure inside the chamber 10 increases, the air discharge control valve 35V is opened to discharge excess air, thereby appropriately controlling the pressure inside the chamber 10.

The steam discharged into the milk through the orifice 79 has a jet propulsion effect on the rotary shaft 77 at the time of discharging, thereby supporting the force for rotating the rotary shaft 77.

The steam discharged into the milk generates bubbles in the milk, and the heat contained in the steam further heats the milk.

The milk heated to a sufficient temperature is rotated at a high speed by the rotation shaft 77 with the rotation motor 50 to make the bubble uniform.

A portion of the injected milk is turned into foam and is located in the upper portion 93, while heated but unfoamed milk is in the lower portion 91.

The volume of milk injected was almost doubled, including foam.

The milk having a predetermined foam is discharged to the outside 33 through the discharge valve 33V.

Example 2:

The wall 101 of the chamber 10 is heated to a predetermined temperature, 62 ° C. by the heating means 103.

Milk is injected into the chamber 10 through the inlet 31. The temperature of the injected milk rises instantaneously as the heat stored in the chamber wall 101 is conducted to the milk.

Position the orifice 79 below the surface of the milk.

The steam heated in the steam generator 70 arrives at the turbine 51 through the pump 71 and the valve 73.

Steam arriving at the turbine 51 pushes and rotates the blades attached to the rotary shaft 77 of the turbine 51.

Steam turning the turbine 51 is discharged into the milk through the induction pipe 75 and the orifice 79.

At this time, when the pressure inside the chamber 10 increases, the air discharge control valve 35V is opened to discharge excess air, thereby appropriately controlling the pressure inside the chamber 10.

The steam discharged into the milk through the orifice 79 has a jet propulsion effect on the rotary shaft 77 at the time of discharging, thereby supporting the force for rotating the rotary shaft 77.

The steam discharged into the milk generates bubbles in the milk, and the heat contained in the steam further heats the milk.

The milk heated to a sufficient temperature is rotated at a high speed by the rotation shaft 77 with the rotation motor 50 to make the bubble uniform.

A portion of the injected milk is turned into foam and is located in the upper portion 93, while heated but unfoamed milk is in the lower portion 91.

The volume of injected milk swelled almost three times, including foam.

The milk having a predetermined foam is discharged to the outside 33 through the discharge valve 33V.

Example 3:

The wall 101 of the chamber 10 is heated to a predetermined temperature, 62 ° C. by the heating means 103.

Milk is injected into the chamber 10 through the inlet 31. The temperature of the injected milk rises instantaneously as the heat stored in the chamber wall 101 is conducted to the milk.

Position the orifice 79 below the surface of the milk.

Steam heated to 90 ° C or higher in the boiler 70 enters through the pump 71 and the valve 73 and is discharged into the milk through the induction pipe 75 and the orifice 79.

The steam discharged into the milk through the orifice 79 has a jet propulsion effect on the rotary shaft 77 at the time of discharging, thereby supporting the force for rotating the rotary shaft 77.

The steam discharged into the milk generates bubbles in the milk, and the heat contained in the steam further heats the milk.

The milk heated to a sufficient temperature is rotated at high speed by the rotary motor 50 to pass through the net 90 attached to the rotary shaft 77 to make the bubbles passed through the net 90 uniform.

A portion of the injected milk is turned into foam and is located in the upper portion 93, while heated but unfoamed milk is in the lower portion 91.

The volume of injected milk swelled almost three times, including foam.

The milk having a predetermined foam is discharged to the outside 33 through the discharge valve 33V.

The advantage of the raw milk rapid heating and foam generator of the present invention is that it is easy and simple to heat milk and foam, and the device can be manufactured at a low price. Unlike the existing tens to millions of won machine, it can be manufactured at a very simple and low price, and it has the advantage that anyone can reproduce the constant foam and taste anytime, anywhere by making the milk of uniform shape into a predetermined shape. .

It will be appreciated by those skilled in the art that the rapid heating / bubble generating device of the present invention can be used conveniently in homes, offices, businesses, and vending machines and can be variously modified.

Claims (8)

In the sealable chamber 10, a milk inlet 31, an outlet 33, a heating means 103, a boiler 70, and a motor 50 are provided, and an orifice 79 capable of discharging a fluid is provided. Inverted "T" shaped rotary shaft (77) is attached to the center of the chamber (10), the heating / bubble generator that stirs, heats and foams the milk introduced into the chamber (10) as; As heating means for the introduced milk; a. The chamber wall surface 101 is preheated, so that the heat from the chamber wall surface 101 is instantaneously conducted, and instant heating of the inflow is possible. b. When spraying the heated steam through the orifice 79, the milk is heated faster by the heat of the steam to be ejected, As foaming means of the introduced milk; a. At the same time it is heated by the air and steam blown out of the orifice (79) to give bubbles (bubble) to the milk, b. By rotating the rotary shaft 77 at a low speed with the force of air and steam emitted from the orifice 79, to give a big bubble, c. Rotating the rotary shaft 77 at high speed with the motor 50 to uniformly adjust the generated bubbles; As means for controlling temperature and foaming; a. Heating temperature can be adjusted by adjusting the discharge ratio of air and steam, b. Through the adjustment of the position of the orifice 79, the amount of foaming can be adjusted, c. The concentration and characteristics of foam can be controlled by the discharge ratio of air and steam, d. It is possible to adjust the concentration and characteristics of the foam as the rotational speed of the rotary shaft 77; A rapid heating and foaming apparatus for milk, characterized in that it is possible to rapidly perform a process such as heating bubble generation by using the above-described means, and to control the appropriate temperature, the amount of foaming and the characteristics of the foam. The milk rapid heating / bubble generating device according to claim 1, wherein the up and down adjustment of the height of the orifice (79) contained in the introduced milk is used as an adjusting means for adjusting the amount of heating and foaming. 2. The rapid heating of milk according to claim 1, characterized in that the jet propulsion effect is exerted by the pressure of the steam ejected from the orifice 79 provided on the rotary shaft 77, and the rotary shaft 77 can be rotated with a higher force. Bubble generator. The milk rapid heating / foam generating device according to claim 1, wherein the rotation of the net (90) attached to the rotating shaft (77) is used as an adjusting means for adjusting the characteristics of the foam. 2. The apparatus of claim 1, wherein the milk rapid characterized by generating at least one foam having a desired temperature and desired properties, using at least one heating means, at least one foaming means selected and at least one regulating means selected. Heating and foaming device. The milk rapid heating / foam generating device according to claim 1, wherein at least one selected means of the foaming means is used as the foaming control means. The milk rapid heating / foam generating device according to claim 1, wherein the temperature of the chamber wall surface (101) is maintained at 50 ° C or higher, and rapid heating of the inflow is possible by the conductive heat. The milk rapid heating / foam generating device according to claim 1, wherein a continuous process is possible and can be used by being connected to an automatic device or the like.