KR20030000027A - An Apparatus of Hygienic Fast Treatment of Milk Contented Beverage - Google Patents

Abstract

"Compound beverage rapid processing apparatus" (hereinafter referred to as "composite equipment") of the present invention is a raw milk heating and foam attached to the automatic processing equipment for mixed beverages of raw milk, and its peripherals, and hygienic storage and management of raw milk, coffee, tea, The present invention relates to a raw milk composite beverage processor characterized in that it is possible to provide a mixed beverage mixed with raw milk in a beverage such as cocoa. It can be attached with a coffee brew or other peripherals.

Description

An Apparatus of Hygienic Fast Treatment of Milk Contented Beverage

The composite apparatus of the present invention is a raw milk heating / bubble and peripheral devices included in an automatic beverage processing system for raw milk, and can provide a composite beverage mixed with raw milk to beverages such as coffee, tea, cocoa by hygienically storing and managing fresh milk. It relates to a raw milk complex beverage processor characterized in that. It can be attached with a coffee brew or other peripherals.

Raw milk is rich in moisture, almost neutral in pH, and rich in nutrients for microbial growth such as lactose, fat, citrate, nitrogen compounds (protein amino acids, etc.) and minerals. Individually packaged milk is sterilized and packaged in a good amount for direct drinking.In recent years, raw milk is mixed with coffee, such as "caffe latte" and "cappuccino," and is widely used for hygienic milk. There is a lot of interest in subdivision.

To provide raw milk with a very short shelf life due to its easy to be deteriorated, there are many restrictions due to the nature of fresh milk. Subdivision includes subdivisions of large packages of raw milk that have been sterilized and sealed at the factory, through vending machines, dispensers, or both.

In general, milk avoids high temperature sterilization as much as possible to maintain its freshness and prevent the destruction of nutrients, thereby forming pasteurization, low temperature storage and short, unique distribution markets. In general, the legal shelf life of pasteurized milk is 5 ~ 7 days in Korea under the premise of cold storage, and in the case of overseas, it is also a few months using ESL (Extended Shelf Life) system. However, as a realistic packaging method, the characteristic of fresh milk distribution is that it can't exceed 20 days at room temperature.

However, it is considered that the hygienic portion of fresh milk is not so difficult as a recent technology. In this case, it is feasible to select an ESL system milk with a long shelf life, use appropriate storage techniques, and create a sterile environment through additional sterilization function in the multi-device device in terms of hygiene and manage it specially.

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. In addition, there is a function to wash every time after use, but in the handling of fresh milk, washing does not solve all hygiene problems.

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. This also has a function to wash every time after use, but in the handling of fresh milk, washing is not the only solution to all hygiene problems.

British patent application GB2365413A "Dispensing Machine with Non-Slip Valve at Outlet to Prevent Product in Machine being exposed to Sterilizing Fluid" refers to sterilizing milk with ozone gas after subdivision.

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

Japanese Unexamined Patent Application Publication No. 6-203266 "The branching system of the liquid beverage" was mentioned in "the liquid beverage".

However, the above mentioned is too expensive to be practically implemented and commercialized for the manufacture of the machine, which is not practically price-competitive compared to the manual machine in the specialty store, and there is no continuous sterilization measures against the medium remaining on the contact surface in the cleaning system .

The composite apparatus of the present invention stores the raw milk sealed in a specific container at a low temperature in the device and provides the raw milk as it is without contacting the raw milk through a one-way valve or generates instant heating and foam when needed. It is aimed at simply providing a coffee beverage extractor or dispenser including a very hygienic "fresh milk rapid processing device" provided with the back.

Figure 1 shows the overall appearance of the device and the components that each function.

Figure 2 shows the overall appearance of the heating and foaming machine. This heating and foaming machine is the same as that described in the inventor's patent file No. 10-2002-0072900.

The process configuration of the raw milk composite beverage rapid treatment apparatus of the present invention includes hygienic storage of milk, heating, foaming, mixing, dispensing, cleaning, sanitary control means and coffee extraction and mixing. The following describes the processing method through the respective configuration-specific means.

The most important requirement for handling milk is the prevention of alteration and decay by bacteria and microorganisms. Bacteria grow differently depending on the type, but food poisoning bacteria and rot bacteria generally grow well in the human body temperature (36-37 ℃) range, but can grow in a wide range of temperatures from 5 ℃ to 60 ℃. When it is distributed, it should be stored at a temperature outside this temperature range. If necessary, reheat it to the desired temperature.

The present inventor has applied for the "rapid heating and foaming device of fresh milk" through "Korean hygiene sealing container with a one-way valve" and 10-2002-0072900 through Korean Patent Application No. 10-2002-0069387. The composite device of the present invention is an extension of the above-described patent, and is an invention of a raw milk processing and coffee extracting composite device including a hygienic dispensing method and a foaming device applying the principle of the sealed container.

Hygiene management in the composite device of the present invention is divided into hygiene management of milk contained in a sealed container equipped with a one-way valve and the process of treating the milk discharged out of the container in the heating, foam generation device, that is, sanitary management part in the device. In containers, they are sealed and prevented from backing. In the system, they are divided into heating, foaming and temperature control and cleaning, disinfection and sterilization of the discharge device.

According to the Food Code, milk and concentrated aquatic products are required to be sterilized and stored and distributed using the following methods.

1.Low Temperature Long Sterilization (LTLT)

: 30 minutes sterilization at 62 ~ 65 ℃

1) When killing pathogens such as Mycobacterium tuberculosis

2) When heat resistance of main decay microorganism is weak

3) When there is concern about quality damage by heat treatment such as milk or juice

2. High Temperature Instant Sterilization (HTST)

: Sterilization for 15-20 seconds at 72 ~ 75 ℃

-How to care for the preservation of nutrients such as freshness and vitamins like milk or juice

3. Ultra High Temperature Sterilization (UHT)

: Sterilization for 1-5 seconds at 130-150 ℃

-Complete death of heat resistant bacterial spores (milk sterilization)

Or by a sterilization method having an equivalent effect or more,

a. In sterilized products, it should be cooled down to 10 ° immediately after sterilization.

b. Sterilized products should be filled by the automatic packaging process to prevent secondary contamination of microorganisms, and sterile products should be filled and packaged in aseptic processes in sterilized containers or packages.

c. Bacterial count: Less than 20,000 per 1㎥ / (For sterilized products, it should be negative when stored at 55 ° for 1 week or 37 ° for 2 weeks according to standard plate culture method, except for lactic acid bacteria added product. )

d. Coliform group: Less than 2 per 1㎥ / (For sterilized products, negative)

The meaning of the sterilization method described above in the food industry is that pathogens are killed at above 62 ° C, and most decaying microorganisms cannot reproduce.

Milk is an excellent nutritional habitat for bacteria and microorganisms, but additional breeding conditions, such as moisture and temperature, are essential for the growth of bacteria and microorganisms. At least one of the three nutrients, moisture and temperature, microorganisms are impossible to grow if conditions are not met. In summary, general bacteria and microorganisms are difficult to inhabit under dry conditions or at temperatures above 62 ° C and without medium.

The management regulations in the food industry can be extended to the hygiene management of the composite device of the present invention.

In order to prevent the bacteria and microorganisms from inhabiting and multiplying, in the device, especially the milk transfer pipe and the area where milk is in contact, the remaining milk must be cleaned every time after contact with milk, and after washing, It is desirable to keep. At this temperature, the remaining moisture also evaporates strongly, creating a dry environment where the bacteria in the contacting areas cannot grow.

According to the Food Code, for pasteurized milk, the permissible bacterial count should be less than 20,000 per 1m3 / (for sterilized products, it should be negative by standard plate culture method after storage at 55 ° for 1 week or 37 ° for 2 weeks). However, in case of lactic acid bacteria added product, lactic acid bacteria count is excluded). In addition, E. coli group is said to be less than 2 per 1㎥ / (negative for sterilized products).

The decay rate after sealing is affected by the storage temperature. Because milk is cold-chilled, the decay during storage is usually caused by low-temperature bacteria, and its growth is slow, but even if the generation time at 7 ℃ is estimated to be 8 hours, one cell is about 1 million after 20 generations in about 6 to 7 days. And 10 billion in 10 days.

Therefore, germs and microorganisms below the designated number at low temperature storage are not dangerous enough to human body even if they grow or reproduce, so they are safe to drink within the shelf life.

The sealed sterile milk needs to be managed at a low temperature suitable for the storage of milk in the apparatus. Suitable temperatures need to be managed at 10 ° C., more preferably at 7 ° C., even more preferably at 4 ° C., but low temperatures such as milk freezing should be avoided.

To describe the equipment related to the composite device of the present invention in detail;

Sealed container (a specific container containing sterile milk in a sturdy container, if it needs to be pressurized, it must be able to withstand the pressure)

In order to keep milk without contaminating it for a long time, a container equipped with a separately manufactured one way valve is required to prevent the incorporation of bacteria and microorganisms from the outside. This container is described in detail in the inventor's application 10-2002-0069387 as described above. The above-mentioned container may have an internal pressure, in particular, to discharge the stored milk when opening the one-way valve, to prevent the entry of germs and microorganisms through the air and liquid from the outside.

When a one-way valve is attached, the milk can be subdivided in a sealed container in a non-contact manner to maintain sterilization without secondary pollution.

The valve part, which is a connector with the composite device, is preferably attached with a sanitary cover to prevent the attachment of foreign substances during storage and transportation. Also, the container should have a specific shape so that it can be easily distinguished from other similar containers that you may not know. In order to prevent any opening or intentional damage in the distribution process, it is desirable to attach a sealing device or a lock device so that the container can be recognized as an unopened product when installed in the composite device.

Connector

In order to prevent the growth of bacteria through the mutual contact between the valve and the conveying means, the connecting parts of the valve and the milk conveying apparatus are always separated, but are coupled only on demand to transfer the contents and separate them again. do.

Valves and milk transfer units and connections must be maintained at separate specified temperatures. The connecting means are in an enclosed space and only open when necessary to perform the operation. The connecting means and the hoses attached to the connecting means must be flat, free of concave portions and must be angled, so that the contents do not remain in the connecting means and can flow out completely by gravity.

Milk storage unit with chiller

In order to refrigerate the milk contained in the sealed container, there is a closed space inside the device with a heat insulator, and a separate cooling device is included to cool the space. Hygienic and safe storage. The cooling device can be configured in various ways. For example, the cooling method using the Freon gas of the same method as the conventional refrigerator can be used or the thermoelectric cooling plate having the Peltier Effect can be used. Can be cooled. The cooling device is not the main object of the present invention and will be omitted.

Raw milk rapid processing device (heating and foam generation device)

Milk processing process in the composite device of the present invention is divided into milk injection, heating, foaming (Frothing), discharge, water cleaning and maintenance of hygiene in the device.

Specifically, the apparatus relating to milk processing and the function of the apparatus will be described.

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. 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 milk sealed in the container equipped with the one-way valve is injected through the inlet portion which is a connector (Connector) mounted on the composite device of the present invention.

Heating and Frothing

A kneader is necessary to foam the milk at the same time as it heats up. There can be a variety of types of kneaders. The composite device of the present invention includes a heating and foaming device for foaming at the same time as the rapid heating of milk. In this apparatus, the milk processing part refers to the content specifically described in the patent application 10-2002-0072900 of this inventor with respect to heating and foaming generation. The heating / bubble is a sealed space for the process, ie

A chamber (Chamber- 工程 室),

-It is located in the center of the chamber and acts as a conduit of the fluid, and has an inverted "T" shaped rotating shaft that is capable of height adjustment, and is attached to the end of the rotating shaft so that it can be adjusted up and down with the rotating shaft. Orifice,

A mesh attached to the arm of the axis of rotation,

-Motors and turbines installed to forcibly rotate the shaft;

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

A heating means for heating the chamber wall, a temperature sensor capable of measuring the temperature of the inlet and the chamber wall surface injected through a boiler [steam generator], an inlet;

And the like.

Foam is caused by 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 noodle strands 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 foaming device properly disperses the protein contained in the milk by physical rotational movement and has a temporary bond with the surrounding proteins to blow steam and air to create a predetermined foam.

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 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 considered in the composite apparatus of this invention is 66-76 degreeC. If the temperature of the milk injected through the inlet is 4 ℃, to heat 100g of milk at 4 ℃ 66 ~ 76 ℃ about calorie of about 7,000 calories is required.

This heat is preheated to the chamber wall at a predetermined temperature, so that the heat is conducted and heated as soon as milk enters through the inlet.

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

The material on the chamber wall can be used as a material that can hold heat and can be easily transferred. The chamber wall has a thickness of at least 7,000 calories.

The foaming allows control of the orifice switch on the end of the rotating shaft, which is contained in the milk injected into the chamber, and blows steam at a suitable position in the milk to heat and produce the desired foam.

The orifice is slightly lateral, providing jet propulsion in the jet of steam, adding the force to turn the axis of rotation.

The steam is produced in a boiler and delivered to the turbine through a steam pressurized pump and a 3 way valve. The turbine, subjected to the pressure of the injected steam, rotates with the force of the steam.

While the milk is being heated by the heat of the chamber wall, the steam that rotates the turbine reaches the orifice through the steam guide tube. The steam injected through the rotating orifice contained in the milk in the chamber emits steam at about 90 ° C. to transfer residual heat to the inside, thereby further heating the milk and generating remnants in the milk.

According to the Steam Table, saturated steam at 99.09 ℃ at 1 atmosphere has a calorific value of 99.12 Kcal / kg. This translates to 99.12 cal / g. In other words, about 70 g of heated steam alone can warm 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 as the rotating shaft rotates, the orifice rotating faster and evenly than the conduction heat from the chamber wall, evenly warms the milk. Therefore, considering the heat of the conduction heat from the preheated chamber wall surface, 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 cafe 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 attached to the chamber wall. When the temperature of the milk is heated above the set temperature, the temperature sensor stops by controlling the injection of steam by switching the 3Way valve for fluid control.

Determine the position of the orifice according to the preferred milk type. By simply heating, the orifice is positioned at the bottom of the chamber as much as possible so that the heat from the sprayed vapor can be evenly distributed as quickly as possible, and if necessary, the orifice is placed below the surface of the milk if possible. Make it happen a lot.

If it heats up quickly but there is not enough foam, open the 3Way valve for fluid control to air inlet. At this time, the air from the orifice does not heat the milk, but only gives a lot of foam.

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 persistent foam, the rotary shaft is strongly rotated to cut large bubbles into small pieces.

A mesh is erected and attached to the rotating shaft. The role of the net serves to uniformly control the size of the bubbles generated.

Along with the rotation of the rotating shaft, the net attached to the rotating shaft filters large bubbles to form small bubbles. These small bubbles form a relatively long lasting foam, making the shape of the drink softer and more elegant while drinking coffee. Fully foamed milk is discharged out of the chamber through the outlet and placed in a container for drinking.

The foam is very light during discharge, so it does not flow well even with gravity, but it can easily be forced out of the chamber by blowing air through the orifice.

This allows the milk to be instantaneously heated and at the same time explained the process for producing the milk foam required for cafe latte or cappuccino.

Related material of internal device

Among the materials constituting the device described above, the material in contact with milk is preferably water-washed, and it is preferable to use a material having water repellent or to coat the water-repellent material on the surface of milk. Examples of the material having water repellent properties include fluorine (including teflon) resins and silicone resins. When using a water-repellent material, it is possible to avoid the application of water to the milk contact area, it is easy to wash the water and can greatly reduce the possibility of germs propagation.

Control temperature by part of device

Milk stored in a specific container should be stored at a specified control temperature. Equipment should be provided with spaces and facilities to maintain a suitable low temperature so that the sealed container is located. Temperatures suitable for storage need to be maintained at 10 ° C., more preferably at 7 ° C., even more preferably at 4 ° C., but low temperatures such as milk freezing should be avoided.

In addition to the container, milk transfer devices that come in contact with milk, in particular hoses, couplings, kneaders and instant heating devices, should be controlled at temperatures at which germs cannot grow. This temperature becomes like this. Preferably it is 62 degreeC or more, More preferably, it is 70 degreeC or more.

If the part in contact with milk is kept above 62 ° C and all the moisture in the device is dried, it may be lowered to room temperature in order to lower the power consumption and wait for the next demand.

Always-heated feeders and low-temperature refrigeration systems have a large temperature difference between them, requiring thermal insulation from each other to minimize heat loss due to proximity.

In-device cleaning

Milk transfer device, instant heating device, kneader, connecting means and the like is preferably washed with water after each use (Water Cleaning) to prevent the growth of bacteria and microorganisms in the device. The material where milk is in contact with the device is water-repellent and can be cleaned relatively easily.

The interior of the above-mentioned composite apparatus, including the kneader, should be flat, without concave portions, so that the contents do not remain in the apparatus and can flow out completely due to gravity, and must be angled and not horizontal.

After milk has contacted the device, the device is cleaned every time. However, it is not easy to wash the inside of a device with nutrients that can be a medium for bacteria and microorganisms, such as milk, especially proteins, with simple water washing.

The nutrients remaining in the device are sufficient for the bacteria to live.

Hot water cleaning systems are to be provided in the unit for automatic cleaning. The speed of the water discharged from the orifice which is the discharge port of the cleaning system is preferably 1.5 m / sec.

In order to strictly block the breeding of bacteria and microorganisms, it is desirable to maintain cleanliness by using a disinfectant or sanitary detergent that can be used in a food manufacturing apparatus such as ethyl alcohol and hydrogen peroxide once every period.

Disinfection and sterilization of pipe fittings, internal devices and components

Disinfection and sterilization methods in transfer equipment and internal devices and components;

- washing,

Heating above 62 ° C.,

-Keep dry condition by heating,

Irradiation of ultraviolet light to the device and

At least one selected from the group of injecting ozone gas into the emission seeker device;

It can mix and use suitably according to environment.

Accessories such as connecting means, valves, mixers, etc. can withstand high heat if possible and is preferably made of transparent plastic or glass. This is able to endure high temperature of 62 ℃ or higher for a long time, and when the device is opened from time to time, it is possible to check the sanitary condition inside the device with the naked eye as well as ultraviolet light (UV Light) can be passed to sterilize from the outside. Because there is.

As a result, the "hygienic raw milk complex beverage rapid treatment apparatus" of the present invention can be maintained in perfect cleanliness and hygiene even during or after use.

As a result, in order to sanitize milk or agricultural products,

a. Increase the temperature of the relevant part to sterilize the bacteria and microbes that exist

b. By drying the relevant parts so that the microorganisms can no longer reproduce,

c. Sterilization or sterilization through physical and chemical treatment,

d. There is a method of removing the medium (nutrients) so that bacteria and microorganisms cannot inhabit.

The method of a described above is a method generally used to sterilize milk, and a, b, and c are all methods for disinfecting and managing food processing related equipment. d is milk itself and is not applicable to the present invention.

Mixed drinks, including coffee

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 and espresso, which are preferred by many people for the addition of milk in the form of “caffe latte” or “cappuccino”. "Cafe Latte" or "Cappuccino" is a beverage developed in Italy and is now widely used around the world. It adds a considerable amount of milk to coffee extracted from beans and gives 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.

Currently, a lot of powdered creamers and the like are provided. It is very common in restaurants and cafes to provide concentrated condensed milk packaged separately with coffee instead of powder creamers. However, there is a big difference in taste compared to processed creamer using dispersed vegetable fat & oil and savory, fresh and light fresh milk. While powdered creamers offer convenience in use, most creamer ingredients are palm oil or palm oil cured or refined through hydrogenation, which does not provide the lightness expected after drinking coffee drinks. Rather, they tend to prefer milk products such as fresh milk and condensed milk as creamers. Due to the demand for high quality in the coffee market, raw milk complex drinks have recently been sold successfully in coffee beans.

On the other hand, the present inventors patent application 10-2002-0008273 "cylindrical sealing container", patent application 10-2002-0012291 "sealing container for extracting liquid food", patent application 10-2002 to automatically and easily extract espresso coffee -0017184 "Extracting method and apparatus therefor using water-soluble beverage or food sealed container", patent application 10-2002-0043067 "Functional sealing container for liquid food extraction using pressure fluid" and filed several patents The "hygienic raw milk complex beverage rapid processing device" and the above-mentioned coffee beverage extraction system was connected to be configured to use as a combined beverage equipment.

Cafe lattes and cappuccinos require steamed foam milk. In this case, the raw milk is put in a kneader, and the steam is blown into the milk to knead and foamed, and then mixed with the coffee extract and provided by using an outlet.

In addition, the instantaneous heating device or device of milk is always kept at 62 ℃ or more to inhibit the generation of bacteria and microorganisms, and further heating to the appropriate temperature if necessary, the milk is heated to provide the ideal temperature for the cafe latte.

At this time, the milk is heated to a temperature of about 66-76 ° C. (150-170 degrees Fahrenheit), which is ideal for a cafe latte. Because the temperature of the milk discharged by heating is an important criterion for making delicious cafe 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 distinctive fishy smell.

All of these process conditions, procedures and instrumentation situations, especially temperature and pressure monitoring, are included in the instrument, such as temperature, pressure sensors and measurements and controls that are automatically driven by the microprocessor and associated programs (Software & Firmware) in the instrument. It is measured, controlled and performed.

Here, the process performance through the monitoring of temperature and control of the device is measured by the sensor attached in the chamber, heated until the set temperature is reached, and the heating power is removed when the predetermined temperature is reached. And heating, kneading, extraction, draining and cleaning processes.

Since the program of the automatic measurement and control system by the microprocessor is not in the field of the present invention, the detailed description thereof will be omitted.

Example

a. When the device is powered up, the microprocessor checks the device's status using a self-diagnostic program.

b. Inject 100CC of milk, sealed and stored at 4 ℃, into a chamber already heated at 62 ℃.

c. The milk is rapidly heated by the heat of the chamber.

d. Stir the heated milk through the rotating shaft.

e. The rotating shaft rotates in the milk, and the steam heated above 90 ℃ is blown into the milk for further heating.

f. The milk is heated rapidly as heat from the chamber walls and as heat of steam, producing bubbles.

g. The microprocessor measures the temperature through the sensor and shuts off the steam when the temperature of the incoming milk is heated to 76 ° C.

h. The net attached to the rotating shaft stabilizes the size of the milk bubbles.

i. The coffee extraction means in the apparatus is operated to extract coffee.

j. Mix the extracted coffee with the foamed milk.

k. Drain the coffee milk out.

l. The area where milk is in contact with the device is cleaned with high pressure steam and heated water (washing process).

m. Reheat to 62 ° C by applying heat to the chamber walls and other components taken away from the cold milk inflow.

n. Turn off the power to the heater after the water in the wash part is completely dried.

o. The microprocessor measures the temperature through the sensor. When the temperature of the part in contact with the milk in the device drops below 62 ℃, the microprocessor is re-heated to maintain the temperature of 62 ℃ until the next command.

p. When the command is started, it repeats again in order from the process of b.

With the completion of the "hygienic raw milk complex beverage rapid treatment device" of the present invention, it is possible to make a mixed beverage by mixing coffee and extracted separately from the heated milk and the foamed raw milk, and at the same time the concentrated product beverages of the present invention Hygienic management is now possible.

Completion of the "hygienic raw milk complex beverage rapid treatment apparatus" of the present invention has become possible to hygienic management and maintenance of concentrated agricultural beverages, especially fresh milk processing apparatus.

The "hygienic raw milk complex beverage rapid processing device" of the present invention is a combination of the raw milk processing device and the encapsulated coffee beverage extractor using a mixed means to make a milk compound beverage processing device at low cost so that the related devices can be easily and widely used .

The advantage of the treatment system is that the device can be manufactured at a low price, so that anyone can easily, easily and hygienically extract various desired drinks including espresso, cafe latte, and cappuccino coffee. will be. In addition, if the uniform coffee is packed in a constant metered amount, and extracted under the same temperature and pressure and at the same time, anytime, anywhere anyone can always reproduce a certain aroma and taste in a hygienic environment.

It will be appreciated by those skilled in the art that the composite apparatus, functional sealed container, and extraction system of the present invention can be conveniently used in homes, offices, businesses, and vending machines. .

Claims (12)

A "fresh milk complex beverage rapid processing apparatus" comprising at least one means selected from cold storage means, heating means, foaming means, extracting and mixing means of other beverages, including live milk; -In order to allow cold storage of beverages, a separate cooling means is provided in a closed space in the device, so that the beverage can be stored at a low temperature to suppress the propagation of bacteria during the prescribed distribution period. Keep your drinks fresh and safe, -Means for cleaning the parts and parts that have been in contact with the drink during the process and heating them to a certain temperature so that bacteria and microorganisms cannot reproduce, and maintaining the temperature. Apply high temperature, -By applying the drying condition due to high temperature as another means to prevent microorganisms from propagating in the device, it is possible to further suppress the secondary infection and reproduction of germs and microorganisms in the device, so that the device is always in a sanitary condition , -On demand, freshly refrigerated beverages can be processed hygienically and supplied. To describe specific areas within the device; a. Cold storage of beverage means to prevent bacterial growth in beverages, b. Prevents bacterial growth in the device by maintaining high temperature of parts and parts contacted by drinks during the process c. Dry environment due to the high temperature of the "b" part which the beverage has contacted after processing, Live milk complex beverage rapid processing apparatus characterized in that the above-mentioned a, b, c was used as a hygienic environmental maintenance means of the device. The cold storage means of claim 1, wherein a one-way valve is attached to the outlet of the container in which the beverage is sealed, so that even if the beverage can be discharged, the bacteria and microorganisms cannot be returned to the inside of the container. Unopened) Live milk complex beverage rapid processing device characterized in that the container is applied to enable the discharge. The raw milk composite beverage rapid treatment apparatus according to any one of claims 1 and 2, wherein the beverage sealing container, which is capable of being separated (detachable) from the apparatus, is mounted as a cold storage means. The apparatus of claim 1, wherein the beverage can be hygienically treated, and a coffee extracting means is provided so as to provide a beverage in which coffee is mixed with a heated and foamed beverage. . The raw milk compound beverage rapid treatment apparatus according to claim 1, wherein the storage temperature of the stored beverage is controlled to 10 ° C or less. In the cold storage means according to claim 1 and 5, the raw milk complex beverage rapid processing apparatus characterized in that the low-temperature generator using the Peltier Effect is used to maintain and manage the storage temperature of the beverage in storage below 10 ℃. . The heating milk compound beverage rapid treatment apparatus according to claim 1, wherein the temperature of the parts and parts to which the beverage has been in contact is heated to 50 ° C or higher to maintain a high temperature at all times. The raw milk compound beverage rapid treatment apparatus according to claim 1, wherein the temperature of the parts and parts to which the beverage has been contacted is heated to 50 ° C or more to keep the contact parts always dry. 2. The raw milk compound beverage rapid treatment device according to claim 1, wherein a beverage processing device having heating and foaming means is attached. The sterilizing means of claim 1, wherein the live milk complex beverage rapid treatment device is characterized by spraying ozone into the device in addition to heating and drying. The sterilizing means according to claim 1, wherein the dairy milk complex beverage rapid treatment apparatus is irradiated with ultraviolet rays in addition to heating and drying. The apparatus of claim 1, wherein the measurement of temperature and pressure, and monitoring, controlling and performing the process are performed automatically by a program of a microprocessor.