Device for the fermentation of drinks based on fresh fruit, obtained using kefir grains, and associated process.

Abstract

The device of the invention allows to manufacture and produce new probiotic fruit juices. The device is composed of parts A, B, C, dissociated in the open position and forms a single unit in the closed position. One of the elements of part A is composed of a micro-perforated internal chamber made of food-grade stainless steel in which we put the fruits and / or flowers and kefir grains. Part B of the device comprises a cylindrical tank made of food-grade stainless steel, where we put the sugar water. When the device is closed, the fruits and / or flowers and kefir grains are found in the sugar water. The mixer-pressing device allows vertical movements to be carried out to obtain a mixing of the liquid and to press the fruits and / or flowers in the micro-perforated internal chamber. Part C, the removable pressing-extraction amplifier is designed to obtain the maximum aromas.This new fermentation technique lasts between 24 and 72 hours. See Figure 29.

Description

Title of the invention: Device for fermenting drinks based on fresh fruit, obtained using kefir grains, and associated method.

[0001] A probiotic fruit juice is a drink that combines the benefits of fruit with those of probiotics. This means that fruit juices are rich in vitamins, minerals, and antioxidants. They are often enjoyed for their sweet and refreshing taste. The fruits used to prepare these juices can vary, such as oranges, mangoes, guavas, pineapples, etc. Probiotics are live microorganisms that are beneficial for gut health. They help maintain the balance of intestinal flora and can have positive effects on digestion, the immune system, and other aspects of health. Probiotics are commonly found in fermented foods such as yogurt, kefir, miso, and kombucha. Thus, a probiotic fruit juice would be a blend of natural fruit juices with added probiotics.This could be achieved by combining fresh fruit juice with a probiotic drink like fruit kefir or by adding specific probiotics to the juice. This is a way to combine the benefits of both worlds for better digestive and overall health. Kefir grains are live cultures needed to make fruit kefir. They are reusable and can last a lifetime. Kefir grains are made up of proteins, polysaccharides, and a mixture of several types of microorganisms. These microorganisms include yeasts and flavor- and lactic acid-producing bacteria that have been shown to be very beneficial to humans. Kefir grains are gelatinous structures and contain a wide variety of microorganisms. With proper care, kefir grains multiply with each batch of kefir made. You get extras that can be used for additional batches of kefir.In short, kefir grains are true microbial treasures, capable of transforming fruit juice into a delicious and health-promoting probiotic drink. Kefir grains are a symbiosis of lactic acid bacteria and yeasts, suspended in a matrix of polysaccharides and proteins. Each grain is an ecosystem in itself, capable of transforming sugar into a sparkling and health-promoting fermented drink.

[0002] The device of the invention therefore makes it possible to create new ranges of flavored fruit juices, known as “probiotic fruit juices”.

[0003] To obtain these new products, we therefore had to develop a new device.

[0004] The invention relates to the design and manufacture of an instrument which will allow to our juices made from fresh fruits, spices, and / or flowers to ferment together using kefir grains for a period of 24 hours to 72 hours or more. So that the sugar water base is gradually enriched with the aromatic compounds of the fruits and / or flowers, and makes them migrate by osmosis, to solubilize and chemically transform some of the aromatic compounds. The cylindrical tank made of food-grade stainless steel (part No. 500) is also closed by a lid to avoid contamination by spores or bacteria carried by the ambient air. The container corresponds to part B.

[0005] The combination of the new characteristics constitutes a set of technical choices making it possible to obtain a fermentation where the sugar water base interacts by osmosis and exchange of aromatic compounds of the fruits and / or flowers and the kefir grains maintained in the micro-perforated internal chamber made of food-grade stainless steel. The exchanges are slow, to exhale the aromatic compounds, fruits, spices and / or flowers. The infuser corresponds to one of the elements of part AL The base of the infuser consists of a cavity, called base (13) [Fig.9], corresponding to the lower part of the micro-perforated internal chamber made of food-grade stainless steel, which receives the kefir grains. The conduit (12), for its part, receives the fruits and / or flowers, corresponding to the upper part of the micro-perforated internal chamber made of food-grade stainless steel (part No. 300).

[0006] The upper part (12) of the micro-performed internal chamber screws onto the lower part (13) (see [Fig. 10]).

[0007] The mechanical mixer-pressing device which corresponds to part A2 makes it possible to obtain a pressing of the fruits and / or flowers by the action of vertical movements of the plate n°1 in food-grade stainless steel (32) and its metal rod in food-grade stainless steel (33), associated with the extension (44) and its handle (45). In addition, the vertical movements carried out by vertical translations T7 (see [Fig.23]), at the level of the micro-perforated internal chamber in stainless steel (300) will make it possible to mix the liquid well within the tank (part N°500) and to have a very homogeneous drink. It is the association of the device and the processes which generate new products, with a unique olfactory and taste signature, the “probiotic fruit juices”.

[0008] Part A is composed of parts A1, and A2.

[0009] The removable pressing-extraction amplifier is designed to obtain the maximum aromas, by optimal and maximum pressing of the fruits and / or flowers. Part No. 1000 corresponds to the base (51), part No. 1100 corresponds to the fixed shaft (53), and part No. 1200 corresponds to the operating rod (54), the arm (58) and the handle (59).

[0010] This set forms part C.

[0011] The materials used to design this instrument have specific characteristics (see [Fig.l], [Fig.2], [Fig.25]). This new instrument, which corresponds to The combination of part A, part B, and part C will allow the fermentation of our products. This device takes into account new parameters that we will study and integrate into the production process. No probiotic fruit juice is produced using this type of process. The invention concerns a new instrument and a new approach for producing these "probiotic fruit juices".

[0012] The invention consists of the production of several volumes (see [Fig.l], [Fig.2]) which are composed of 9 parts, corresponding to part A and part B and 3 parts corresponding to part C. In all there are 12 parts, from part No. 100 to part No. 1200.

[0013] Part No. 100 corresponds to the cover of the instrument, part No. 200 corresponds to the support fixed in the internal part of the cover by stainless steel screws, part No. 300 corresponds to the internal micro-perforated stainless steel chamber where the fruits and / or flowers are placed; these 3 assemblies form part AL

[0014] Part No. 700 corresponds to tray No. 1 (32) fixed on its food-grade stainless steel metal rod (33), part No. 800 corresponds to the association of trays No. 2, No. 3 (35, 36) and the rubber seals (34, 38, 39), and part No. 900 corresponds to a food-grade stainless steel metal rod (44) which is an extension and the third handle (45); these 3 assemblies form part A2.

[0015] Part A is composed of parts A1, and A2.

[0016] Then part No. 400 corresponds to the hat, part No. 500 corresponds to a cylindrical tank made of food-grade stainless steel, which is stainless steel, it is in this container that we will put the sugar water, part No. 600 which is a base, composed of 4 first feet, in order to position the entire device at a certain height; these 3 sets form part B.

[0017] The removable pressing-extraction amplifier is designed to obtain the maximum aromas, by optimal and maximum pressing. Part No. 1000 corresponds to the base, part No. 1100 corresponds to the fixed shaft, and part No. 1200 corresponds to the operating rod, the arm and the handle. This assembly forms part C.

[0018] When the 3 parts A, B, C are together, we say that the device is complete and in the closed position (see [Fig.29]).

[0019] One of the basic elements is water, this can be distilled water. It is important to ensure that it is not chlorinated and that it is mineralized. Tap water contains chemicals that can harm kefir strains. The kefir strains must be rinsed with distilled water (never under tap water), then the water is placed in the cylindrical stainless steel food tank (part No. 500). It is preferable to opt for mineralized water. The choice of water is therefore important. Then sugar is added (it is preferable to use organic blond cane sugar), lemon juice and 2 dried figs. The role of dried figs is very important, playing an essential role in the preparation of probiotic fruit juices, refreshing and low-sugar drinks. They rise to the surface during fermentation. The figs serve as a visual indicator, which can be seen through the opening (3), and follow the progress of fermentation. After a few hours, the liquid becomes cloudy, a sign that the kefir grains are active. Then, bubbles appear, and sometimes, a foam forms on the surface. The figs do not rise immediately, but they always end up doing so. The figs are located in the sugar water in the cylindrical food-grade stainless steel tank (part No. 500). The dried figs rise when the drink reaches a certain density and contains enough carbon dioxide (CO2). This means that fermentation is progressing and that the kefir bacteria and yeasts are active.

[0020] Honey should be avoided, as it has antibacterial properties and is not suitable for kefir grains. Our device allows us to carry out 2 types of fermentation, the first type of fermentation, with a cylindrical stainless steel food tank perfectly hermetic using a cap (31) which is located at the opening (4) (see [Fig.22]), and the second type of fermentation, with air exchanges outside the cylindrical stainless steel tank (part No. 500) by removing the cap (31). We will study these 2 possibilities, and analyze the advantages and disadvantages of each of them. When the device is perfectly hermetic, this reduces the risk of contamination by external bacteria or mold, and we can better control the temperature and humidity inside the cylindrical stainless steel tank (part No. 500). According to the hermetic fermentation, we can better control the temperature and humidity inside the container.On the other hand, this can cause gas to build up inside the container, which can put pressure on the lid. In addition, bacteria and yeast need oxygen to grow. A sealed container will therefore limit gas exchange.

[0021] We will have an option to orient ourselves towards a fermentation with air exchange, by removing the cap (31) and putting an air filter (62) which will allow a fermentation with air exchange.

[0022] In this case there is more oxygen and the bacteria and yeasts benefit from a constant supply of oxygen, which promotes their growth. Because there is an opening at the lid, there is no accumulation of gas. At the opening, an air filter can be placed to prevent particles from entering the tank. The risk is contamination, because opening the container can allow external contaminants to enter. In addition, there can be variations in temperatures and humidity levels. Ultimately, the choice depends on your personal preferences. If you prefer to minimize the risk of contamination, you should opt for airtight fermentation. If you want to promote optimal growth of bacteria and yeasts, you should favor fermentation with exchange. of air.

[0023] To prepare probiotic fruit juices using our device, there are several steps. First, the sugar water is placed in the cylindrical food-grade stainless steel tank (part No. 500), the kefir grains (which look like small translucent crystals) in the lower part of the micro-perforated internal chamber in food-grade stainless steel (part No. 300) which corresponds to the base (13), and the fruits and / or flowers, and the lemon slices (without seeds) are located at the level of the conduit (12), upper part of the micro-perforated internal chamber in food-grade stainless steel (part No. 300).

[0024] This mixture is left to ferment at room temperature for approximately 24 to 72 hours. This step is crucial to develop the presence of yeasts and good bacteria (probiotics) thanks to the kefir. After this step, the liquid is collected by opening the tap (29), in the "on" position the probiotic fruit juice flows. This liquid is put into pressure-resistant bottles, then they are hermetically sealed. These bottles are left at room temperature for another 24 hours. During this period, the yeasts and probiotics will continue to work, thus creating the natural carbonation of the kefir. The effervescence occurs during the second phase of the liquid in closed bottles. During this step, the sugar is transformed into gas by the microorganisms. The pressure in the bottle traps the CO2 in the liquid. When you open the bottle, the depressurization releases the gas, creating the effervescence.For fermentation to be successful, it is necessary to ensure that the temperature is between 20° and 25°C. It is necessary to avoid a pH that is too low (for example by using too much lemon juice). It is necessary to use non-oxygenated water (if necessary, boil and then cool the tap water). And finally, check that the kefir grains are in good health. What is the subject of our patent is the fermentation of our probiotic fruit juices, in our instrument more precisely in a cylindrical tank made of food-grade stainless steel (part No. 500) associated with the internal micro-perforated chamber made of food-grade stainless steel (part No. 300). The fruits and / or flowers and the kefir grains are positioned in an internal micro-perforated chamber made of food-grade stainless steel, which itself is located in the center of the cylindrical tank made of food-grade stainless steel (see fig. No. 22). When the device is in the closed position (see [Fig.22]), we find the combination of sugar water, fruits and / or flowers and kefir grains, in a cylindrical tank made of food-grade stainless steel, which results in a new product: "probiotic fruit juices". This is a new approach to the fermentation of our probiotic fruit juices. This reveals aromas that would not develop spontaneously otherwise than through this process. Thanks to this new process, we end up with a new range of probiotic fruit juices, with fresh fruits. The different elements are located in different places and when the device is in the closed position, . They interact with each other to obtain a unique result at the olfactory and taste level.

[0025] Until now, when preparing this type of drink, we have noticed that the fruits end up at the bottom of the container, with the kefir grains, where the tap is located, more precisely at the opening. There is a problem in recovering the liquid, which generates problems in draining the liquid. In addition, it is difficult to trill the kefir grains, fruits and / or flowers. It is therefore complicated to recover the kefir grains under these conditions.

[0026] After a fermentation period, the fruits and / or flowers may end up at the bottom of the container, as well as the kefir grains, where the hole that gives access to the tap is located.

[0027] Whether the tap is in the "on" or "off" position, the liquid does not flow.

[0028] Based on this observation, we developed our system to solve this problem. This is why we created a complete system that we will study below.

[0029] One of the elements of this new instrument is composed of a micro-performed internal chamber made of food-grade stainless steel (part No. 300), where the pieces of fruit and / or flowers are placed in the upper part (12), and the kefir grains in the lower part (13) (see [Fig. 10]). This prevents all the ingredients from ending up at the bottom of the container and blocking the tap, therefore the opening (24) (see [Fig. 20]).

[0030] The internal chamber (12), whose structure is similar to a colander, is pierced with numerous holes which allow the passage of liquid. The bottom of this element (12) is full, so at this level there is no exchange. The exchange takes place only at the level of the side walls of the micro-perforated internal chamber made of food-grade stainless steel (12). It retains food, fruits, and / or flowers, spices, and diffuses the aromas through the side walls (12) of part No. 300.

[0031] The kefir grains are positioned inside the base (13) of the micro-perforated internal chamber made of food-grade stainless steel (see [Fig.9]). Then these two elements are made integral by a vertical translation T8 and a clockwise rotation Ro (see [Fig. 10]). When part No. 300 of our device is integral, it is positioned at the level of the cover (part No. 100) via part No. 200, by performing a vertical translation T2, then a horizontal translation T3 see ([Fig. 13]), it is at this precise moment that part A is complete. Then, a vertical translation T6 of the micro-perforated internal chamber made of food-grade stainless steel is performed in the cylindrical tank made of food-grade stainless steel ([Fig.21]).Fermentation takes place, the exchanges between the sugar water, the kefir grains, and the fruits and / or flowers, take place harmoniously, while preserving these foods in a specific place, at the level of the internal micro-perforated stainless steel chamber which is made up of 2 com. compartments. The upper compartment where the fruits and / or flowers are located (12), and the lower compartment where the kefir grains are located (13).

[0032] Other advantages and characteristics of the invention will appear on examining the detailed description of an embodiment of the invention, which is in no way limiting, and the appended drawings in which:

[0033] [Fig.l] shows a set, composed of 6 parts. The parts are distinct and separate. Part No. 100 corresponds to the cover. Part No. 200 is partly composed of the first support. Part No. 300 corresponds to the micro-perforated internal chamber in food-grade stainless steel, composed of two separable compartments (12) and (13). Part No. 400 corresponds to the cap. Part No. 500 corresponds to the cylindrical tank in food-grade stainless steel. And finally, part No. 600 corresponds to the base, composed of a tray and the first 4 feet.

[0034] [Fig.2] shows part A2 composed of parts No. 700, No. 800, No. 900. This part A2 will be positioned at the level of the cover corresponding to part No. 100.

[0035] [Fig.3] shows the cover with an internal thread (6).

[0036] [Fig.4] shows part No. 800 corresponding to one of the elements of part A2.

[0037] [Fig.5] shows part No. 100 associated with part A2 with its holding button (41).

[0038] [Fig.6] shows part No. 100 associated with part A2, with the extension (44) and the third handle (45).

[0039] [Fig.7] shows part No. 200 with its first support.

[0040] [Fig.8] shows the upper element (12) the micro-perforated internal chamber in stainless steel, where we position the fruits, spices and / or flowers.

[0041] [Fig.9] shows the lower element, of the base (13) of the micro-perforated internal chamber in food-grade stainless steel, where we put the kefir grains.

[0042] [Fig. 10] shows the micro-perforated internal chamber in food-grade stainless steel following the vertical translation T8 and the rotation Ro to make the 2 elements integral.

[0043] [Fig. 11] shows the micro-perforated internal stainless steel chamber, where we put the fruits, spices and / or flowers in the upper part, and the kefir grains in the lower part. This part is composed of its second support (10), its conduit (12), a stainless steel handle (11) and its base (13).

[0044] [Fig. 12] shows the translation Tl of the micro-perforated internal stainless steel chamber in the first support.

[0045] [Fig. 13] shows the translations T2 and T3 to place the micro-perforated internal stainless steel chamber at the level of the cover (part No. 100).

[0046] [Fig. 14] shows the 3 united parts, the micro-perforated internal chamber in stainless steel (part No. 300), part No. 200, the cover (part No. 100) and parts No. 700, No. 800, No. 900. This set forms part A.

[0047] [Fig. 15] shows part A, without seal no. 5, to highlight notch no. 1 (4) in the cover shell.

[0048] [Fig. 16] shows the translations T4, T5 to remove the micro-perforated internal stainless steel chamber from its cover.

[0049] [Fig. 17] shows the “hat” of our instrument with an external thread (14).

[0050] [Fig. 18] shows the cylindrical tank in food-grade stainless steel, with its hoops (21,23).

[0051] [Fig. 19] shows the base, composed of 4 first feet, in order to raise the instrument.

[0052] [Fig.20] shows part B of the device.

[0053] [Fig.21] shows the device in the open position, with the vertical translation T6 so that the device is in the closed position. There is a vertical translation from part A to part B.

[0054] [Fig.22] shows the device in the closed position, after the vertical translation T6, with its holding button (41). Part A is in part B.

[0055] [Fig.23] shows the device in the closed position, with the stainless steel extension (44) and the third handle (45). Tray No. 1 (32) is in position No. 0.

[0056] [Fig.24] shows the device in the closed position and in front view, with the stainless steel extension (44) and the third handle (45). After having carried out a translation T7 in the vertical plane, the plate n°1 (32) is in position n°1.

[0057] [Fig.25] shows a right view II of part C.

[0058] [Fig.26] shows a right-hand view in section II of part C.

[0059] [Fig.27] shows the device in the closed position and in right-hand view, with the stainless steel extension (44) and the third handle (45). After having carried out a translation T7 in the vertical plane, the plate n°1 (32) is in position n°2.

[0060] [Fig.28] shows a right-hand view of parts A, B, and C. The translation in the horizontal plane T9 will be carried out to make the entire device integral.

[0061] [Fig.29] shows a right-hand view of parts A, B and C. Part C after translation T9 in the horizontal plane is fixed, by the locking butterfly screws (22), on the cover of part A. The device is complete, closed with its pressing amplifier.

[0062] [Fig.30] shows the action of the handle (59) of part C along an arc of a circle R3 and allows the plate n°1 (32) to move from position n°1 to position n°3 (via position n°2), to obtain optimal and maximum extraction of the aromas. We observe the vertical translation T10 of the adapter for the third handle (57) and of the third handle (45).

[0063] [Fig.31] shows a top view in HH section. It highlights the translation T9 in the horizontal plane from part C to parts A and B.

[0064] [Fig.32] shows a top view in section JJ, of all parts A, B, and C aligned in the central axis.

[0065] [Fig.33] shows the different degrees of pressing in order to obtain optimal and maximum extraction. We go from pressure n°1 to pressure n°3. We see the difference in pressing exerted on fruits and / or flowers, following the vertical translation of plate n°1 (32).

[0066] [Fig.34] shows various elements: a pipette, a silicone stopper, a tap, a wooden mallet, and an air filter.

[0067] [Fig.35] shows a drawing with the dimensions r, h and d to determine the volume of the cylindrical tank.

[0068] The present invention relates to a process for obtaining probiotic fruit juices with fruits, spices, and / or flowers, combined with kefir grains and sugar water.

[0069] This invention relates to the field of production of probiotic fruit juices using the device. Our invention allows the extraction of juice from the fruits and / or flowers to be carried out within the cylindrical food-grade stainless steel tank, while the device is in the closed position. Without opening the device, fresh fruit and / or flowers can be pressed to obtain optimal and maximum extraction of aromas. The mixing of the probiotic fruit juices within the food-grade stainless steel tank is homogeneous and harmonious.

[0070] The present invention is intended to be able to solve the problems of the aforementioned production process and makes it possible to produce a very high quality "probiotic fruit juice" type drink. To this end, the process for obtaining a "probiotic fruit juice", with fresh fruits, spices, flowers, is characterized in that a syrup is made into which spices are introduced (more particularly in the form of a mixture of spices), this before or, and preferably, after bringing this syrup to a boil. These spices are then left to infuse in the syrup to obtain a spiced syrup, and after the latter has cooled, this spiced syrup is mixed with water. However, and according to a preferred embodiment, the spice(s) are removed from the spiced syrup before mixing this syrup with water.

[0071] In this regard, it should be noted that this mixing must be carried out after the spiced syrup has cooled. It is also possible to make a syrup without spices.

[0072] In fact, when mixing the spicy or non-spicy syrup with water, it is preferable to pour this syrup into the water. Such a mixture is done, for example, at a rate of 1 volume of spicy or non-spicy syrup for 7 volumes of water. It is this mixture that will be put into the cylindrical food-grade stainless steel tank (20). This gives sugar water.

[0073] Then the fruits and / or flowers are placed in the micro-perforated internal chamber in stainless steel food, at the level of the upper element (12), of part No. 300 and the kefir grains at the level of the lower element (13) of part No. 300 of the device. These two parts are made integral by a vertical translation T8 then a clockwise rotation Ro (see [Fig. 10]). This element of the device has a general chimney shape (see [Fig.l 1]) and is composed of a second support (10), a handle (11) for the maneuverability of this element, the conduit (12) and finally the base (13). Then, after having put the ingredients, this micro-perforated internal chamber in food stainless steel is slid into the first support (see [Fig. 13]), and the cover (part No. 100), these parts together form part A of the device (see [Fig. 14]). When part A is in part B of the device, the device is said to be in the closed position (see [Fig.22]).The casing of the internal chamber is defined in a material provided with perforations, more particularly in a micro-perforated material in food stainless steel. The first support (7) (see [Fig.7]), the internal chamber, which is composed of its second support (10), the conduit (12), the handle (11), the base (13) (see [Fig.l 1]) and the screws (9), are made of stainless steel. This material is commonly called stainless steel, or inox, it is therefore a steel which is the alloy of iron and carbon comprising less than 1.2% carbon and more than 10.5% chromium, in the matrix of a steel causes the formation of a protective layer of chromium oxide which gives it its stainlessness. The first support is fixed by 3 screws (9) at the internal level of the cover (1) (see bottom view of [Fig.14]) in such a way that when the micro-perforated internal chamber in food-grade stainless steel is placed through the second support (10) in its first support, a single unit is obtained, part A (see [Fig. 14]) which can be operated by means of the central handle (2). In one of the elements of part A, which is called the micro-perforated internal chamber in food-grade stainless steel, we have the fruits and / or flowers as well as the kefir grains. In the cylindrical tank in food-grade stainless steel (20), which corresponds to one of the elements of part B, we have the water and the syrup. When part A is joined with part B, by means of a vertical translation T6, then the device forms a single unit. The device is closed (see [Fig.22]).

[0074] We therefore find part A in part B. To obtain this result we carried out a vertical movement T6 to immerse the different ingredients that represent the fruits and flowers, the kefir grains, in the water-sugar mixture (see [Fig.22]). Then by carrying out a rotation by means of the handle (2) we will have the device closed (see [Fig.22]). It is under these conditions that the different elements will ferment for a certain period in the cylindrical tank made of food-grade stainless steel (20) of our device.

[0075] Volume in Liters of cylindrical food-grade stainless steel tanks: The dimensions L, D, and d are variable and therefore have variable volumes (see [Fig.35]).

[0076] We have a formula to determine the volume:

[0077] The formula V= Jt. r2. h, r being the radius and h the height. This formula gives the volume of a cylindrical tank.

[0078] In our case, the volume is: 33 Liters.

[0079] Part A of our device is composed of part No. 100, part No. 200, part No. 300, part No. 700, part No. 800 and part No. 900. Part B is composed of part No. 400, part No. 500, and part No. 600 (see [Fig. 20]). Part No. 400, the cap, has a radius RI larger than part No. 500, whose radius is R2. These two elements fit together perfectly. Between these two surfaces we have a conical rubber seal (19), which provides a good seal. Part No. 400 is fixed by 8 screws No. 2 (16) (see [Fig. 17]). This fixing is done at the upper part of the cylindrical stainless steel tank, by the holes (17). And finally we put part No. 400 + part No. 500 on the base, which is composed of a plate (27) and 4 first feet (26), corresponding to part No. 600. The 3 elements together form part B.

[0080] The removable pressing-extraction amplifier is designed to obtain the maximum aromas, by optimal and maximum pressing. Part No. 1000 corresponds to the base (51), with its 4 second feet (61), part No. 1100 corresponds to the fixed shaft (53), and part No. 1200 corresponds to the operating rod (54), the arm (58) and the handle (59). All of these elements form part C.

[0081] After having put the water-syrup mixture in the cylindrical food-grade stainless steel tank, the proportions of which are as follows: 1 volume of syrup for 7 volumes of water, we will position part No. 300 of the element of part A, using the second stainless steel handle (11) by carrying out the vertical translations T2, and horizontal T3 so that all the elements of part A are complete (see [Fig. 13]). A notch No. 1 (4) is located at the internal level of the cover shell, which allows greater latitude of movement when handling the micro-perforated internal stainless steel chamber (see [Fig. 15]). When part A is complete, a translation T6 is carried out in the vertical plane (see [Fig.21]) so that the fruits and / or flowers, the kefir grains, which are in the micro-perforated internal chamber in food-grade stainless steel are inside the cylindrical tank in food-grade stainless steel, then a rotation Ro is carried out clockwise (see [Fig.21]). The silicone stopper (31) will be positioned at the level of the orifice (3). A wooden mallet (30) is used to exert pressure on the silicone stopper (31). At this precise moment the device is closed (see [Fig.22]). The first seal (5) and second seal (15) (see [Fig.21]) are in contact. These seals are circular and made of rubber. One is located at the level of the cover (see [Fig.3]) and the other at the level of the cap (see [Fig.17]). The 3rd seal is conical in rubber (18). It is located at the upper level of the cylindrical tank. stainless steel (see [Fig. 18]). This prevents contamination with external bacteria. At this precise moment the device of our invention is hermetic and closed (see [Fig.22]). Fermentation can take place, the time is from 24 hours to 72 hours, which will allow us to obtain unique products with exceptional flavors called "probiotic fruit juices".

[0082] The opening (3) located at the lid allows you to check the level of our “probiotic fruit juice” mixture. Through this opening, you can control the pressure inside the tank, in order to reduce it. In addition, this opening allows you to insert a glass pipette (28) (see [Fig.23]) in order to regularly check the quality of the products both in terms of smell and taste. A pipette is a long glass tube used to take samples of probiotic fruit juice, and allow it to be tasted by pouring it into a glass, thus allowing you to know its level of quality. It can also be used to take samples, transferred into bottles intended for analysis. It is a tube allowing it to be held more easily by the fingers and can measure from 20 to 60 cm. Using a pipette is very simple and practical.It is a long glass or metal tube, swollen at the top, which must be inserted into the orifice (3) of the cylindrical food-grade stainless steel tank. Once the pipette (28) is in the orifice of the device's lid (3), it fills with "probiotic fruit juice". Then, by plugging the upper orifice with your finger, the liquid is retained in the pipette (28) by a vacuum because the two ends of the tube gradually shrink in diameter to 0.5 cm, thus allowing it to be plugged with your finger. The sample can be taken for tasting or analysis. The stopper (31) located at the opening is made of silicone or cork (see [Fig.22]). It is used to seal the device, in which the liquid is fermented.The positioning of the stopper (31) at the lid is more labor-intensive, but it has the advantage of allowing permanent access to the cylindrical food-grade stainless steel tank, for tastings and analyses. There are also oak and synthetic stoppers. Synthetic stoppers are made from polymer resins, a petroleum derivative, and have the advantage of being less expensive than cork. Today, technological improvements have made it possible to have synthetic stoppers of higher quality and better controlled problems of premature oxidation. These stoppers have a homogeneous structure.

[0083] The mechanical mixer-pressing corresponds to part A2 of the device.

[0084] Part A2 is composed of parts No. 700, No. 800, and No. 900 (see [Fig.2]).

[0085] Part No. 700 is composed of a solid plate No. 1 (32) in stainless steel, welded to a rod stainless steel metal (33).

[0086] Part No. 800 is composed of a stainless steel plate No. 2 (35), ca- socket (34, 38, 39), a stainless steel plate no. 3 (36), and screws (37) (see [Fig.4]).

[0087] Part No. 900 is composed of a stainless steel metal rod called an extension (44) and a third spherical handle (45), for optimal grip.

[0088] The stainless steel plate n°2 (35) with an external thread has a mark (43) for centering the circular rubber seal (38) as well as the plate n°3 (36).

[0089] When the holes of these three elements (35, 36, 38) are aligned, the stainless steel screws No. 3 (37) are used to secure the two plates No. 2, No. 3. In the center of these two plates there is an opening which allows the stainless steel metal rod (33) to pass through. In the center of these two plates there is the circular rubber seal (38), which has an opening in its center whose diameter is 04, which is smaller than the diameter 03 of the stainless steel rod (33) which itself is smaller than the diameter 06 corresponding to the openings of plates No. 2, No. 3 (see [Fig.4]) and the central opening (50) at the level of the shell (1). Only plate No. 2 (35) has an external thread, which is screwed into ring No. 1 (49) whose thread is internal (see [Fig.5]). The fact that the diameter of the hole in the center of the rubber seal (38) is smaller than the stainless steel metal rod (33) allows the device to be airtight despite translational movements in the vertical plane.We find the fourth circular seal (34), at the return of ring n°1 (49) and the circular rubber seal (39) (see [Fig.4]), to obtain a hermetic assembly; ring n°1 (49) has an internal thread and is part of the cover (l). When plates n°2, n°3 have been fixed by means of screws n°3 (37), we screw this assembly, in ring n°1 (49) (see [Fig.5]), by means of a key (42) (see [Fig.4]), which is made up of three points that are positioned in the three holes (40) which are designed for this purpose. By rotating it clockwise, we fix this assembly in ring n°1 (49). The stainless steel plate n°1 (32) of part N°700 is located at the level of notch n°2 (46) of the internal part of the cover (1), its stainless steel metal rod (33) passes through the thickness of the cover (1), through the hole (50), as well as the total thickness of part N°800 (see [Fig.5]).Knowing that the diameter 04 at the level of the circular rubber seal (38) is smaller than the diameter 03 of the stainless steel metal rod (33), it is necessary to exert pressure, so that it passes through the circular rubber seal (38), it is this condition which allows the device to be airtight. Despite the back and forth movements of the stainless steel metal rod (33) in the vertical plane, the device is airtight. After the stainless steel metal rod (33) has passed through the cover of part No. 100 and part No. 800, it passes through the handle (2) which has an opening (47) in its center, and finally as the end of the rod (33) has an external thread which will be screwed onto the holding button (41) (see [Fig.5]). To obtain a mixing of the sugar water in the tank (part No. 500) with the fruits and / or the flowers and the kefir grains, without opening the device, we will remove the holding button (41) to replace it with the . extension (44) which has an internal thread. We will make the two metal rods in food stainless steel (33) and (44) integral by a clockwise rotation; and finally screw the third handle (45) (see [Fig.6]), (see [Fig.23]), this one is designed to obtain a good grip, and to apply a force Fl. The circular plate n°1 (32) is in position n°0 in the notch n°2 (46) (see [Fig.23]), when the extension (44) and the third handle (45) are associated with the rod (33), they form only one rod, then we exert a vertical force Fl downwards, to bring the circular plate n°1 (32), in position n°1 (see [Fig.24]). The circular plate n°1 (32) goes towards the bottom of the micro-perforated internal chamber part N°300 (see [Fig.24]), the plate performs a translation in the vertical plane following the translation T7.The diameter 01 of the plate n°1 (32) has a slightly smaller diameter than the diameter 02 of the micro-perforated internal chamber (12) in food-grade stainless steel (see [Fig.24]), so that the vertical translation movements can be done correctly. Then a movement is made, from the bottom to the top, to bring the circular plate n°1 (32) from position n°1 to position n°0 (see [Fig.23]), this movement is the opposite of the translation T7. This action will be repeated, to obtain movements within the device so that the mixture is homogeneous. These movements take place inside the food-grade stainless steel tank (part N°500) while the device is closed. Part A2 of the device allows extraction of the fruits and / or flowers in the micro-perforated internal chamber, it is therefore obtained by pressing. The movements in the vertical plane allow mixing of the liquid and aromas.A homogenization and standardization of the characteristics of probiotic fruit juices is obtained. The pulp of the fruits and / or flowers is not only found at the bottom of the tank, it is distributed harmoniously in the container (part No. 500). The concentrations of pulp are not different between the bottom of the tank and the top of the tank. This stirring and pressing action will be carried out punctually and occasionally.

[0090] The removable pressing-extraction amplifier is designed to obtain the maximum aromas, by optimal and maximum pressing. Part No. 1000 corresponds to the base (51), part No. 1100 corresponds to the fixed shaft (53), and part No. 1200 corresponds to the operating rod (54), the arm (58) articulated by rotation cylinders (55), (56) and the handle (59). All of these elements form part C. By a horizontal translation T9 (see [Fig. 28]) we will make the central axis of part C coincide with parts A, B (see [Fig. 29]). Part C will be fixed by self-locking butterfly screws, 4 in number. At the base of part C, there are 4 holes vl, v2, v3, and v4 (see [Fig.31]), which will be positioned at the level of the 4 threaded locations (63) which are located at the level of the cover (part No. 100) il, i2, i3 and i4 (see [Fig.3]) in such a way as to make the whole device integral, by the locking butterfly screws (22) (see [Fig.32]).

[0091] By making a circular gesture R3 to bring the handle (59) from position n°1 to position n°3, passing through position n°2, will have the effect that the plate n°1 (32) can move from position n°1 to position n°3, passing through position n°2 (see [Fig.30]). We note that at this moment the fruits and / or flowers are extremely pressed. The extraction of aromas is maximum and optimal. It is under these conditions that we obtain unique and very high quality probiotic fruit juices.

[0092] When time has done its work, we will bottle our "probiotic fruit juices" using our tap (29). This tap is made of stainless steel, in the "on" position the liquid flows, in the "off" position the liquid no longer flows.

[0093] As we have studied above, for the same duration, it must be kept in mind that fermentation is not the same depending on the conditions and environment, storage, air humidity, and ambient temperature. At the end of the fermentation of our probiotic fruit juices, comes the bottling stage.

[0094] At the outlet of the tap the "probiotic fruit juices" are very clear, there are no particles. Bottling can be done just by opening the tap (29) of the device. At this stage, part A is in part B, the device is in the closed position. The advantage of the invention is that foods such as pieces of fruit, and / or flowers and kefir grains do not obstruct the orifice for the flow of the liquid, since these foods are located at the level of the micro-perforated internal chamber in food grade stainless steel. The liquid is recovered by opening the tap (29), in the "on" position the probiotic fruit juice flows. This liquid is put into pressure-resistant bottles, then they are hermetically sealed. These bottles are left at room temperature for an additional 24 hours, during this period, the yeasts and probiotics will continue to work, thus creating the natural carbonation of the kefir.

[0095] Then we will remove part A by rotating it counterclockwise, using the first stainless steel handle (2). Then an inverse translation at T6 of part A relative to part B (see [Fig.21]), using the first stainless steel handle (2). To recover the fruit, we will perform a horizontal translation T4, then a vertical translation T5, using the second stainless steel handle (11) (see [Fig. 16]).

[0096] When the cylindrical food-grade stainless steel tank is empty, we will proceed to cleaning it. This phase is very important because it helps prevent mold. It must be rinsed with plenty of water. Water should never be left in the cylindrical food-grade stainless steel tank because it would quickly become stagnant or putrid. The kefir grains can be recovered by rinsing them with distilled water, then put them in a jar with water and sugar, and place them in the refrigerator.

[0097] Finally, it will be noted that the invention relates to a drink consisting of fruits, and / or flowers, kefir grains, sugar water, obtained according to a method and using a device of the aforementioned type. Although the invention has been described with regard to a particular embodiment, it is clearly understood that it is in no way limited thereto and that various modifications of shapes, materials and combinations of these various elements can be made thereto, without departing from the scope and spirit of the invention. The fermentation of probiotic fruit juices, thanks to the different elements within the device in the closed position, between the sugar water, the fruits and / or flowers and the kefir grains, results in exceptional products, in terms of smell and taste.

[0098] With this device, we have created a new drink “probiotic fruit juices”.

[0099] NOMENCLATURE

[0100] (1) Cover shell.

[0101] (2) First handle.

[0102] (3) Lid hole.

[0103] (4) Notch No. 1 at the internal level of the cover shell

[0104] (5) First circular rubber seal.

[0105] (6) Internal thread of the cover.

[0106] (7) First support.

[0107] (8) Legs for screws.

[0108] (9)Visn°L

[0109] (10) Second support.

[0110] (11) Second handle.

[0111] (12) Vertical, micro-perforated stainless steel conduit with a diameter of 0.02.

[0112] (13) Micro-perforated stainless steel base.

[0113] (14) External thread of the cap.

[0114] (15) Second rubber seal.

[0115] (16) Screw No. 2.

[0116] (17) Holes for screws no. 2.

[0117] (18) The base of the curved hat with a radius of RL

[0118] (19) Third conical rubber seal.

[0119] (20) Cylindrical stainless steel tank.

[0120] (21) Upper hoop.

[0121] (22) locking butterfly screw

[0122] (23) Lower hoop.

[0123] (24) Hole for placing the tap.

[0124] (25) Stainless steel rivets.

[0125] (26) First Foot.

[0126] (27) Plateau.

[0127] (28) Pipette.

[0128] (29) Faucet.

[0129] (30) Wooden mallet.

[0130] (31) Stopper.

[0131] (32) solid circular plate no. 1 in stainless steel with a diameter of 0 01.

[0132] (33) stainless steel metal rod with a diameter of 0.03.

[0133] (34) fourth circular rubber seal.

[0134] (35) plate n°2 in stainless steel with external thread.

[0135] (36) tray no. 3 in stainless steel.

[0136] (37) stainless steel screws no. 3 which fix plates no. 2 and no. 3.

[0137] (38) fifth circular rubber seal.

[0138] (39) sixth circular rubber seal.

[0139] (40) holes for screwing the set of plates n°2, n°3.

[0140] (41) hold button.

[0141] (42) Three-tooth keys for screwing the assembly consisting of plates no. 2, no. 3.

[0142] (43) mark to center trays no. 2, no. 3.

[0143] (44) Stainless steel extension.

[0144] (45) Third handle.

[0145] (46) Notch No. 2 at the internal level of the cover shell.

[0146] (47) Hole in the center of the first handle (2).

[0147] (48) internal thread of the ring.

[0148] (49) Ring No. 1 with internal thread.

[0149] (50) 0 06 hole at the level of the hull (1).

[0150] (51) base.

[0151] (52) stainless steel screw no. 5.

[0152] (53) Fixed stainless steel shaft.

[0153] (54) stainless steel operating metal rod.

[0154] (55) rotation cylinder no. 1.

[0155] (56) rotation cylinder no. 2.

[0156] (57) adapter for the third handle (45).

[0157] (58) arms.

[0158] (59) fourth handle.

[0159] (60) metal connecting piece.

[0160] (61) Second foot.

[0161] (62) air filter.

[0162] (63) threaded locations.

Claims

Claims

1.

1. Device for the fermentation of probiotic fruit juices comprising a container, an infuser, a mechanical mixer-presser, and an extraction pressing amplifier, characterized in that: - Said container which corresponds to part B is constituted by a cylindrical tank (part No. 500) made of food-grade stainless steel (20) with its rings (21, 23) into which the sugared water is introduced, said tank comprising a tap (19) in the lower part, associated with a cap (18) with external thread (14) and a base comprising a tray (27) and 4 first feet (26), to raise the entire device: - Said infuser, which corresponds to part Al is constituted by an internal chamber (part No. 300) micro-perforated in food-grade stainless steel into which fruits and / or flowers are introduced, and the kefir grains assembled with a cover (1) by a support (part No. 200), - Said mechanical mixer-presser which corresponds to part A2,consists of a circular stainless steel plate (32) fixed on a metal rod (33), passing through the part (part No. 800) and fixed on the part No. 900 (44, 45), which by vertical movements will generate a mixing of the liquid in the tank (part No. 500) and extract the aromas of the fruits and / or flowers, by pressing, - Said pressing extraction amplifier, which will allow the maximum extraction of the aromas of the fruits and / or flowers, part A is the association of parts Al and A2.,

2.

2. Device for the fermentation of probiotic fruit juices according to claim 1 characterized in that it further comprises a base comprising a tray (27) and 4 first feet (26), to raise the entire device.

3.

3. Device for the fermentation of probiotic fruit juices according to claim 1 characterized in that said chamber (part No. 300) is composed of a second support (10), a conduit (12), a second stainless steel handle (11) and a base (13), said chamber being micro-perforated in stainless steel (part No. 300), and having a micro-perforated stainless steel base (13) in which the kefir grains are placed, and a micro-perforated vertical stainless steel conduit (12) in which the fruits and / or flowers are placed, said chamber being assembled to the cover (1) by a vertical translation (T2) then a horizontal translation (T3).

4.

4. Device for the fermentation of probiotic fruit juices according to claims 2 and 3 characterized in that it is consisting of a first part A comprising said internal chamber (part No. 300), said cover (1) and a support (7, 8) fixed to said cover (1), the circular stainless steel plate No. 1 (32) fixed on its metal rod (33) passing through the different elements of part No. 800, passing through the orifice (47) of the handle (2), screwed at the level of the holding button (41) and of a second part B comprising said tank (part No. 500), said cap (18) and said base (part No. 600), said parts A and B being able to be separated in the open position or joined together in the closed position, to form a single unit.

5.

5. Device for the fermentation of probiotic fruit juices according to the preceding claim, characterized in that the joining of said parts A and Best is carried out by a translation (T6) in the vertical plane then by a rotation in the clockwise direction by means of the first handle (2); the opening of the device is carried out by a rotation in the counterclockwise direction and a translation opposite to (T6) in the vertical plane.

6.

6. Device for the fermentation of probiotic fruit juices according to the preceding claim, characterized in that: - Said cover (1) has a circular rubber seal (5), - The cap (18) also has a circular seal (15) - Said tank (part No. 500) has a cylindrical shape (20) with a conical rubber seal (19) - Said mixer and mechanical pressing has circular rubber seals (34), (38) and (39), so that the entire device is perfectly airtight.

7.

7. Device according to any one of the preceding claims, characterized in that it has an opening (3) at the level of said cover (1) through which samples can be taken, using a pipette (28) to taste and analyze the liquid, this orifice being closed by a silicone stopper (32).

8.

8. Device according to claim 1 characterized in that said mechanical mixer-presser comprises the circular plate n°1 in stainless steel (32) fixed on its metal rod (33) passing through the different elements of part N°800, passing through the orifice (47) of the handle (2) and is screwed either at the level of the holding button (41) or at the level of the extension (44) and its spherical handle (45), to press the fruits and flowers in the micro-perforated internal chamber in food grade stainless steel, to recover the pulp and the aromas, obtained by vertical movements a mixing of the probiotic fruit juices in the tank (part No. 500), in order to have good homogeneity.

9.

9. Device according to claim 1 characterized in that said extraction pressing amplifier comprises a base (51) which is fixed on the cover has a shaft (53) on which a stainless steel operating rod is fixed as well as the adapter (55), the arm (58) and the fourth handle (59), to press to the maximum and optimally the aromas of the fruits and flowers in the micro-perforated internal chamber in food grade stainless steel, and to obtain probiotic fruit juices in the tank (part No. 500), of superior quality.

10.

10. Fermentation method carried out using a device according to claims 3, 4, 5, and 8 characterized in that it has the following steps: introduction of fruits and / or flowers inside the upper part of said micro-perforated internal chamber in stainless steel (part No. 300), at the level of the micro-perforated vertical conduit in stainless steel (12) by means of the opening of the second support (10), and kefir grains at the level of the base (13) of said micro-perforated internal chamber in food grade stainless steel (part No. 300) - Filling said tank (part No. 500) with sugar water, in order to obtain exchanges between the sugar water, the fruits and / or flowers and the kefir grains; - Joining part A and part B so that they form a single hermetic unit in which the fruits and / or flowers, the kefir grains are found in the sugar water;-Pressing of fruits and / or flowers in the micro-perforated internal chamber made of food-grade stainless steel, in order to recover aromas, by vertical movements, which allow mixing of the liquid in the tank (part No. 500), which generates good homogeneity, with actions carried out punctually and occasionally; - the pressing-extraction amplifier allows obtaining the maximum aromas of the fruits and / or flowers; After fermentation, the liquid from the tank is bottled through the tap (29).;

11.

11. Method according to the preceding claim, characterized in that the fermentation time is from 24 hours to 72 hours, with pressing and mixing actions to obtain a new product, based on fresh fruit, sugar water and kefir grains, called “probiotic fruit juice”.

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