Device for producing a milk substitute product

Abstract

Device (1) for producing a milk substitute, comprising a container (2) with an inner shell (26) defining a cavity (31) and an upper opening (2b) for receiving the ingredients required to produce the milk substitute product and an outlet (3) for removing the ready-to-eat milk product, a lid (14) which is arranged on the opening of the container (2), a stirring device (29) for stirring and dispersing the ingredients received in the container (2), wherein the stirring device (29) comprises at least one driven rotatable stirring element (35) which is arranged in the cavity (31), a cleaning device (60) for the automated cleaning of at least the inner shell (26) of the container (2), and a heating device (28) for heating the inner shell (26) of the container (2), wherein the lid (14) comprises at least one first inlet (41) through which a mixture of ingredients can preferably be fed into the cavity (31) of the container (2), and wherein the lid (14) comprises a closure device (25) with a closure element (24) for selectively opening and closing the first inlet (41), characterized by that the closure element (24) is adjustable via a drive motor (M3) between a closed position in which the closure element (24) closes the inlet (41) and an open position in which the closure element (24) opens the inlet (41).

Description

The invention relates to an apparatus for producing a milk substitute product.Because of the venergy of many people, there is a need to produce corresponding alternatives for non-venergy products in a fresh and environmentally friendly manner. In addition to the alternatives for meat products, these also include alternatives for milk products which generally contain a vegetable main ingredient which serves as a taste and nutrient donor in a suspension with water. In oat milk, for example, the oat serves as the taste and nutrient source. In particular, in order to obtain the somewhat sweet taste of milk, the splitting of the starch present in the oat into sugar is necessary, which is carried out in a multi-step process. In industrial plants, oat milk is therefore typically produced in a plurality of stations assigned to the respective individual process steps, wherein although a large amount of oat milk can be produced, the production is disadvantageously performed on stock, the finished milk substitute product is supplied to the end consumers in packages and, in addition, has a relatively high energy consumption. In the interest of freshness of the milk substitutes, there is therefore a need to provide decentralised manufacture on site with as little effort as possible, and to reduce delivery volume, in that only the proportionally small proportion of raw ingredients in milk substitutes is delivered to the consumer.DE 20 2012 103 875 U1 discloses a device for producing a oat beverage. The device comprises a heatable first container and a second container, wherein a buffer vessel is arranged between the first container and the second container, which buffer vessel serves for cooling the heated oat suspension from the first container. Finally, the finished oat beverage is removed via a bottom outlet valve arranged on the second container. The device disadvantageously comprises a plurality of containers which are arranged in cascade, so that there is a correspondingly high space requirement for the device and the device is of very complicated design and correspondingly cost-intensive in terms of maintenance and operation.CN 113 349 320 A shows an apparatus for producing a oat beverage, wherein spatially separate processing stations or separate processing stations connected to one another via feed lines are provided. The disadvantage here too is that the device saves little installation space and otherwise also has a relatively complex design.CN 216 704 118 U shows an apparatus for producing a oat beverage, comprising a container which has an outlet for removing the finished oat beverage. On the top side of the container, two mixing containers are arranged, each of which has a motor on its top side for driving a rotational movement of the stirring elements which project into the mixing container and are arranged on an axis of rotation. The ingredients to be mixed are supplied via laterally arranged inlets and, after mixing, are transported further via the outlets, which can be shut off by valves, in the container located beneath them. The device further comprises a cleaning device comprising a plurality of cleaning nozzles which are supplied with water through a water inlet. The disadvantage of the device shown is that it comprises an additional mixing container in addition to the container with the outlet for the removal of the finished oat beverage. The disadvantage of the device is of a less compact construction and is therefore not very suitable for producing fresh oat beverages in relatively small premises. Moreover, the device does not comprise any heating means, so that the elevated temperatures required for the production of fresh oat milk cannot be provided.DE 102 45 862 A1 discloses an apparatus for mixing powdered substances in liquids, comprising a container having an inner jacket, an upper opening and a lower conical end at which an outlet is provided. A cover is arranged on the upper opening, wherein feeds for a water flushing device, a vacuum line and a compressed air line are arranged on the cover. On the lid, a package receiving device is further provided, which is connected to a supply line for supplying the powdered substance. A container can be inserted into the container receiving device, which container is connected via a conveying line that can be shut off by a shut-off element to a storage container that contains the powdered substance. For opening a feed valve, a negative pressure is generated in the container, which leads to the opening of the valve and the suction of the powdered substance into the container. Further, a stirring device for stirring is provided, which comprises a motor above the lid and a stirring rod inserted into the container. A heating jacket is arranged in the lower region of the container.DE 25 05 594 A1 discloses a method for the production of foodstuffs from plant seeds for mammals and humans, wherein either an alpha-amylase alone or additionally amylglucosidase is added to a slurry of comminuted leguminous material at an original temperature of below 65° C. and subsequently the temperature is raised to 70 to 85°, this temperature being maintained for at least 15 minutes. Further, hydrolysis conditions are shown in which a temperature of 50 to 60° and a hydrolysis time of 3 to 6 hours are provided. The process requires a period of over 24 hours for complete saccharification. In order to stabilize the amylase, the pH for saccharification is lowered to an acidic medium which is increased after enzymatic treatment with the aid of alkali. The process disadvantageously uses temperatures above 60° C., which result in a corresponding energy requirement for the production, or processes are required for several hours at the end in order to produce the foodstuff.EP 1 502 643 A1 shows a method for producing a food from a liquid and a solid which are mixed with one another in a container with a stirring element, and an apparatus for producing a food. The device comprises a container into which the liquid and the solid substance can be filled in an automated manner, wherein a stirring device with a stirring element projects into the container. The container is seated on a drip plate, wherein a heatable roof is arranged above the drip plate, which roof prevents a condensed vapor rising from the container. The liquid is taken directly from a water line or from a water tank which is arranged behind a storage container for the solid substance, wherein the water tank is heatable.WO 00 / 22938 A2 discloses a method for preparing suspensions of natural cereal-flavored cereals and intact beta-glucan. The cereal suspension is subjected to an enzymatic treatment in which at least one hydrolase is used. The hydrolase is selected from the group comprising beta-amylase, alpha-amylase, amyloglucosidase and pullulanase.WO 02 / 065855 A2 discloses a method for producing a oat beverage, wherein alpha-amylase and beta-amylase are used for the production. As a base, pregelatinized oat flakes are wet milled and added.WO 2021 / 099457, A1 discloses a method for producing a oat beverage, wherein the method provides for the use of a thermophilic endo-alpha-amylase and a further enzyme having beta-glucanase activity, wherein the thermally stable enzymes are exposed to particularly high temperatures of 70-90° C.It is the object of the invention to specify a device for producing a milk substitute product, wherein the device is constructed in a space-saving and cost-effective manner and enables the production of a ready-to-eat fresh milk substitute product in a time-saving and energy-saving manner.The aforementioned object is achieved according to the invention by a device for producing a milk substitute product according to claim 1.According to one aspect of the invention, there is provided an apparatus for producing a milk substitute product comprising a container having an inner shell defining a cavity and an upper opening for receiving the ingredients required for producing the milk substitute product and an outlet for removing the ready-to-eat milk substitute product. Furthermore, the device comprises a lid arranged on the opening of the container, a stirring device for stirring and dispersing the ingredients received in the container, wherein the stirring device comprises at least one driven rotatable stirring element arranged in the cavity. The device further comprises a cleaning device for the automated cleaning of at least the inner jacket of the container and a heating device for heating the inner jacket of the container. The lid comprises at least one first inlet through which preferably a dry ingredient mixture can be supplied into the cavity of the container, wherein the lid comprises a closure device with a closure element for selectively opening and closing the first inlet. The device according to the invention is characterized in that the closure element is adjustable by a drive motor between a closed position, in which the closure element closes the inlet, and an open position, in which the closure element opens the inlet. The device according to the invention has the advantage that only a single container is required for producing the milk substitute product, wherein all the method steps required for producing the milk substitute product can be carried out simultaneously in the container. The device can be used advantageously in smaller rooms, such as, for example, in the kitchen of a coffee shop or private rooms, for producing milk substitutes, wherein the device is supplied with energy via a simple domestic power connection. Furthermore, the device can also be used in sales locations such as retail stores.Expediently, the cover further comprises a second inlet through which water can be supplied into the cavity of the container. Further preferably, the cover comprises a third inlet through which a low-viscosity liquid, in particular oil, can be supplied into the cavity of the container. The feeding of oil is frequently carried out in connection with milk substitutes as a refining step. The stirring device present in the device for producing the milk substitute product is advantageously used to mix and distribute the oil. Advantageously, it is not necessary for the cover for supplying the ingredient mixture and the further constituents such as water and oil to have to be removed from the container, but for the ingredients to be supplied advantageously automatically when the cover is closed.Further preferably, the closure device is further configured to sequentially open and close the second inlet and the third inlet. Advantageously, the closure device ensures that the respective inlets are not contaminated by syringes or rising vapors during the opening of one of the other inlets and the supply of the respective ingredient or during the production process. For example, this prevents the dry ingredient mixture from coming into premature contact with the water during the addition of the water.Expediently, the closure element has a first passage opening which can be displaced relative to the inlet by displacement of the closure element between the closed position and the open position.In an expedient development of the device, it is provided that the cover comprises an upper cover part and a lower cover part, wherein the closure element is arranged movably between the upper cover part and the lower cover part. Expediently, the upper cover part has the first inlet, wherein the lower cover part has a first through-opening, which is arranged congruently under the first inlet. The upper cover part and the lower cover part are thereby firmly connected to each other. Advantageously, by displacing the closure element and the passage opening present in the closure element, either the passage between the first inlet and the first passage opening of the lower cover part is blocked or released.In a first preferred embodiment, it is provided that the closure element is rotatable. Advantageously, the closure element can be rotated simply by a rotating drive element, wherein a particularly accurate and reliable displacement of the passage opening present in the closure element can be carried out by rotation. Alternatively or additionally, however, it can also be provided that the closure element is guided linearly.Particularly preferably, the heating device is arranged between an outer side of the inner jacket and an insulation surrounding the container. Advantageously, an excessively high heating power is not required for maintaining a specific temperature within the container, since the heating device is in direct contact with the inner jacket and, in addition, the heat loss through the insulation is kept low. Expediently, the heating device is designed as a heating collar. Advantageously, the heating device can be easily replaced and does not come into contact with the manufactured product.A convenient method for producing a milk substitute product is provided, comprising in a first method step providing a dry ingredient mixture comprising at least a principal vegetable ingredient, a first enzyme, a second enzyme and a cofactor for heat stabilization of one of the enzymes. In a second method step, water is provided at a maximum temperature of 60° C., in a third method step, the addition of the dry ingredient mixture into the water is carried out with stirring to obtain a suspension, and in a fourth method step, the removal of the finished milk substitute product is carried out within a period of 40 to 60 minutes after the addition of the dry ingredient mixture. The method is advantageously designed to be energy-saving on the one hand, since only a relatively low temperature is required and, moreover, the duration of the method is short, owing to the relatively short period of time of 40 to 60 minutes, until the finished milk substitute product is removed. The short time is ensured by an energy saving low but sufficiently high temperature for good enzyme activity. This temperature is still too high for the heat unstable enzyme alone. The enzyme is therefore thermally stabilized by the addition of a cofactor. As a result, the process can be carried out at the desired temperature of not more than 60° C.Particularly preferably, the method is carried out using the apparatus according to the invention described above, wherein the water is provided in the container, the stirring is carried out by the stirring apparatus and the finished milk substitute product is removed from the outlet of the container. Preferably, the addition of the dry ingredient mixture is effected through an inlet provided on the lid.In a preferred development of the method for producing a milk substitute product, it is provided that the vegetable main ingredient is designed as dry ground oatmeal and the milk substitute product to be produced is designed as oatmeal. In a further advantageous embodiment of the method, it is provided that the heat-stabilizing cofactor is configured as CaCl 2 and the weight ratio of the cofactor to the one enzyme which is heat-stabilized by the cofactor is between 1:1 and 2.5:1, preferably between 1.66:1 and 2:1. More preferably, the weight ratio of oat flour to water is between 1:4 and 1:10, preferably between 1:7 and 1:9.Particularly preferably, the first enzyme is formed as a heat-stable endo-alpha-amylase. More preferably, the amount of the first enzyme, based on the dry oat fraction, is between 0.2 and 0.6 weight percent, preferably 0.4 weight percent. More preferably, the endo-alpha-amylase has been bacterially derived, preferably from Bacillus amyloliquefaciens. More preferably, the second enzyme is formed as heat-unstable maltogenic alpha-amylase. The amount of the second enzyme is preferably between 0.15 and 0.45 weight percent, preferably 0.3 weight percent. More preferably, the maltogenic alpha-amylase has been obtained from a fungus, preferably from Aspergillus oryzae.Further advantages, developments and properties of the invention result from the following description of a plurality of preferred exemplary embodiments and from the dependent claims.The invention will now be explained in more detail with reference to the attached drawings on the basis of a preferred exemplary embodiment of the invention. FIG. 1 shows a preferred exemplary embodiment of a device for producing a milk substitute product in a side view. FIG. 2 shows the device for producing a milk substitute product from FIG. 1 in a cross-sectional view. FIG. 3 shows the cover of the device for producing a milk substitute product shown in FIGS. 1 and 2 in an exploded illustration.FIG. 1 shows a preferred exemplary embodiment of a device 1 for producing a milk substitute product in a side view. The device 1 comprises a container 2 designed as a batch container, in which all essential reaction processes for producing the milk substitute product are carried out. The container 2 has a cylindrical shape, wherein the bottom 2 aof the container 2 is rounded. An outlet 3 is arranged on the bottom 2 aof the container 2, through which outlet the ready-to-eat milk substitute product can be removed in the outflow direction A.Between the bottom 2a of the container 2 and the outlet 3 there are arranged a first valve 4 and a first pump 5. The valve 4 in combination with the pump 5 advantageously makes it possible to remove an exact amount of the milk substitute product.In addition to the outlet 3, a first feed line 7 which can be shut off by means of a second valve 6 and a second feed line 9 which can be shut off by means of a third valve 8 are connected to the base 2 aof the container 2. The first feed line 7 and the second feed line 9 are connected on the one hand to a water connection 10 and on the other hand to a cleaning container 11. The cleaning agent located in the cleaning container 11 can be pumped by means of a cleaning pump 12 together with the water supplied through the water connection 10 via the feed lines 7, 9 into the interior of the container 2, so that the interior can be cleaned regularly from residues located therein of the milk substitute products prepared therein. Alternatively, however, only the water can be used for the cleaning. A heat exchanger 13 is furthermore provided in the inlet of the water connection 10, so that the cold water coming from the water connection 10 can be supplied to the interior of the container 2 in a preheated manner, which enables more efficient and thorough cleaning.The container 2 can be closed by a cover 14 framed by dashed lines in FIG. 1, wherein the ingredients necessary for producing the milk substitute product can be supplied through the cover 14 to the interior of the container 2. For this purpose, the cover 14 comprises an inlet 15 on its upper side, which is connected to the water connection 10. Advantageously, the water connection 10 can be used both for cleaning the interior of the container 2 and for supplying the water necessary for producing the milk substitute product.Furthermore, on the upper side of the cover 2, a further inlet 16 for a low-viscosity liquid, in particular oil, is provided. The low-viscosity liquid can advantageously be pumped into the container 2 by means of a pump 18 from a liquid container 17 connected to the inlet 16. By appropriate control of the pump 18, an accurate metering of the low-viscosity liquid can thus be carried out.Furthermore, the device 1 comprises an ingredient mixture container 19, which is shown partially cut away. As can be seen, a feed device 20 designed as a conveying screw is arranged in the ingredient mixing container 19, which feed device is driven by a first drive motor M 1. The ingredient mixture present in the ingredient mixture container 19 is advantageously transported into a hopper 21 by actuation of the first drive motor M 1 and the conveying screw 20 rotated thereby, wherein the hopper 21 is connected to the lid 14. In addition, the first driving motor M 1 additionally generates vibration that transmits to the ingredient mixing container 19, so that the dry ingredient mixture contained in the ingredient mixing container can reliably fall downward toward the conveying screw 20 and also uniform distribution is performed.In the middle of the lid 14 is arranged a second drive motor M 2 which drives a stirring device located in the container 2. Furthermore, a third drive motor M 3 is arranged laterally of the second drive motor M 2 on the upper side of the cover 14, wherein the third drive motor M 3 drives a closure device provided in the cover 14. The mode of operation of the closure device not shown here is explained in more detail below with reference to FIG. 3.FIG. 2 shows the device 1 for producing a milk substitute product from FIG. 1 in a cross-sectional view. In this view, it can be seen that an inlet 41 is provided at the top of the lid 14 which is connected to the hopper 21. It can also be seen that the cover 14 comprises an upper cover part 22, wherein the upper cover part 22 is connected to a lower cover part 23 in a rotationally fixed manner. Between the upper cover part 22 and the lower cover part 23 a closure element 24 is arranged, which is rotatable about a central axis of rotation R. The upper cover part 22, the lower cover part 23 and the closure element 24 together form part of a closure device 25 which can automatically open and close the cover 14 for supplying the ingredient mixture, the water and the low-viscosity liquid, which is preferably embodied as an oil. The structure of the closure device 25 is explained in more detail below with reference to FIG. 3.Furthermore, the structure of the container 2 can be seen in FIG. 2. The container 2 comprises an inner jacket 26 with an upper opening 2 b, an insulation 27 arranged on the outer side of the container 2 and a heating device 28 designed as a heating sleeve, which is arranged radially between the inner jacket 26 and the insulation 27. The container 2 is advantageously designed to be heatable. In particular, the heating of the inner jacket 26 advantageously opens up the possibility of heating the ingredients supplied to the container 2 for producing the milk substitute product to a predefined temperature and of holding this predefined temperature over a longer period of time.The inner jacket 26 has at the top a circumferential collar 26 a, wherein the circumferential collar 26 ais arranged between the lower cover part 23 and a plurality of L-shaped holding pieces 50 for fastening the container 2 to a frame, not shown here. In the middle of the underside of the inner jacket 26, an outlet-side opening 26 bis provided, which can be connected to the outlet 3 from FIG. 1. Advantageously, the milk substitute product directly produced in the container 2 can be removed directly from the container 2.The device 1 for producing a milk substitute product further comprises a stirring device 29 which is driven by the second drive motor M 2 shown in FIG. 2. The stirring device 29 comprises a hollow cylindrical sleeve 30, which passes centrally through the cover 14 and projects into the cavity 31 bounded by the inner jacket 26 of the container 2. The hollow cylindrical sleeve 30 is traversed by a stirrer rod 32 which is rotatable about the axis of rotation R driven by the second drive motor M 2 (see FIG. 1 ). At a lower end of the sleeve 30 projecting into the cavity 31, a mixing bell 33 is arranged, which is pressed into the sleeve 30. A pivot bearing 34 is arranged in the mixing bell 33, which radially supports a lower portion of the stirring rod 32 and further advantageously minimizes vibrations of the stirring rod 32. In a lower end of the stirring rod 32 is arranged a stirring element 35 which comprises blades projecting radially from the stirring rod 32.It can also be seen that the first feed line 7 is led into the cavity 31 and a first cleaning nozzle 36 of a cleaning device 60 is fastened to a first end 7 aof the first feed line 7 projecting into the cavity 31. Analogously to this, the second feed line 9 is likewise led into the cavity 31, and a second cleaning nozzle 37 is fastened to a first end 9 aof the second feed line 9 projecting into the cavity 31. The first cleaning nozzle 36 is arranged at a first height and the second cleaning nozzle 37 at a second height, wherein the second height is greater than the first height, so that the inner jacket 26 and the stirring device 29 can be reached over their entire extension by the cleaning nozzles 36, 37. Advantageously, the cleaning nozzles 36, 37 achieve the effect that the water supplied through the first feed line 7 and the second feed line 9 respectively or the mixture of water and cleaning agent is injected into the cavity 31 at elevated pressure and thus fully automatic cleaning is realized.FIG. 3 shows the cover 14 of the device for producing a milk substitute product shown in FIGS. 1 and 2 in an exploded view. This illustration shows in particular the structure of the closure device 25 integrated into the cover 14. The closure device 25 comprises a drive motor M 3, wherein the drive motor M 3 has an output shaft 38 which is coupled to a pinion 39 in a rotationally fixed manner. In order to fix the drive motor M 3 and the pinion 39 coupled to the output shaft 38 to the upper cover part 22 of the cover 14, the cover 14 has a drive housing 40. The drive housing 40 has an opening 40a through which the output shaft 38 is passed.The pinion 39 is in gear engagement with the closure element 24 arranged between the upper cover part 22 and the lower cover part 23. For this purpose, the closure element 24 has on its outer periphery an external toothing 24 awhich meshes with the pinion 39. This advantageously ensures that the closure element 24 can be rotated reliably and accurately. The upper cover part 22 has on its upper side 22a the inlet 15 for the water, the inlet 16 for the low-viscosity liquid and further an inlet 41 for the dry ingredient mixture, wherein the inlet 41 can be coupled to the hopper 21. In addition, the upper cover part 22 has a central bore 22 b, through which the sleeve 30 of the stirring device 29 (see FIG. 2 ) can be guided.The closure element 24 has, analogously to the upper cover part 22, a central bore 24 b, which in the assembled state is penetrated by the sleeve 30 of the stirring device 29. The central bore 22 bof the upper cover part 22 and the central bore 24 bof the closure element 24 have the same diameter and lie congruently on one another in the assembled state of the cover 14. The closure element 24 further has a first through opening 24 carranged radially between the central bore 24 band the external toothing 24 aand a second through opening 24 d, wherein the first through opening 24 cis assigned to the inlet 41 for the ingredient mixture and has approximately the same internal diameter as this.In the illustration shown in FIG. 3, it can be seen that the first passage opening 24 cis arranged congruently with the inlet 41 for the dry ingredient mixture. In contrast, the second passage opening 24 dis arranged between the inlet 15 for the water and the inlet 16 for the low-viscosity liquid. Advantageously, by rotating the closure element 24 about the central axis of rotation R, a sequential opening and closing of the individual inlet openings 15, 16, 41 can be carried out, so that a controlled dosing of the individual constituents of the milk substitute product to be produced can be carried out.The lower cover part 23 is designed as a perforated disk and has, in addition to a central bore 23 a, a first through opening 23 b, a second through opening 23 cand a third through opening 23 d. The central bore 23a has a somewhat smaller inner diameter than the central bore 24a of the closure element 24 or than the central bore 22a of the upper cover part 22. The first through-opening 23 bis arranged congruently under the inlet 41 for the ingredient mixture. Analogously to this, the second passage opening 23 cis arranged congruently under the inlet 15 for the water and the third passage opening 23 dis arranged congruently under the inlet 16 for the low-viscosity liquid. Advantageously, a passage for the respective ingredients is opened or closed by rotating the closure element 24.In the following, several preferred embodiments of advantageous methods for producing a milk substitute product are described, in particular using the described device 1 for producing a milk substitute product. All the following working examples relate to the production of oat milk. The exemplary embodiments described below of a method for producing oat milk are generally distinguished in that they produce an oat suspension having a low viscosity and an increased sugar content using the apparatus described above, wherein the method is designed to be particularly energy-saving and time-saving.The typical method for the production of oat milk comprises the three basic method steps required for the production of oat milk: in a first step, the gelatinisation takes place, in which the starch contained in the oat is made accessible for the enzymes by transfer into an aqueous phase. In this process step, swelling of the starch space takes place by heating above the gelatinisation temperature, incorporating water into the double helix structure of amylopectin and removing the amylose molecules from the aqueous phase. In a second process step, the liquefaction of the starch solution takes place by degradation of the branches, by means of, for example, pullulanases which cut the branched amylopectin molecules, so that amylase chains remain. In a third process step, saccharification, i.e. cleavage of starch chains up to short-chain sugar molecules, such as maltose, is carried out in a milk-typical amount (e.g. 3.5-6.0 g / 100 g). A distinction is typically made between maltogenic saccharification to maltose and glucoamylase saccharification to glucose.In the process, the above-mentioned three process steps are carried out simultaneously at a low temperature in a single process step, this advantageously resulting in a marked shortening of the production time and at the same time in a lowering of the energy requirement. In particular, no high heating powers are required, so that the method can also be carried out on a small area by means of a simple domestic power connection.In order to optimize the method for producing oat milk, various experiments were carried out in which the influence of the reaction time, the enzyme concentration, the temperature and the selection of a cofactor was investigated.In a first experiment, an ingredient mixture of a heat-stable, bacterial endo-alpha-amylase (EC 3.2.1.1) (E1), here BAN® from Novozymes® and a heat-unstable, maltogenic alpha-amylase obtained from fungi (EC 3.2.1.1) (E2), here Fungamyl® from Novozymes®, sodium chloride (NaCl), CaCl 2 as heat-stabilizing cofactor and oatmeal, which is dry milled from the full, de-coated grain and not pretreated, in particular not pregelatinized, was introduced into water at 60° C. The suspension thus obtained is continuously stirred for 90 minutes. The composition of the ingredient mixture and the further experimental conditions are shown in the Tab. 1 summarized: Tab. 1: Experimental conditions 1. Tab. 1: Experimental conditions 1.Weight CaCl 2 [ g]1.50Total stirring time [min]90Temperature [° C.]60Weight endo-alpha-amylase [g]0.80Weight maltogenic alpha-amylase [g]0.60Weight ratio of oatmeal:water [w:w]1:9Weight of oatmeal [g]100In this first experiment, samples of the oat suspension were taken after 40 minutes and in each case subsequently at a distance of 10 minutes, cooled to 4° C. and examined for their sugar content by means of high-performance liquid chromatography (HPLC). The result is shown in the following tab. 2: Tab. 2: Measurement results HPLC, 1st Experiment Tab. 2: Measurement results HPLC, 1st Experiment4000.50.13.74.35000.60.13.84.56000.60.13.94.67000.60.13.94.68000.60.13.94.69000.60.144.7In this experiment, it can be seen, with respect to the fermentation time, that there is only a relatively small increase in the total sugar content by 0.4 percentage points after 90 minutes compared with 40 minutes. It can be seen from this that even after 40 minutes to an extent of 85% and after 50 minutes to an extent of 100%, a target sugar content of 4.5% typical of oat milk is achieved.A second test to examine the influence of the enzyme concentration was subsequently described in the Tab. 3 summarized experimental conditions are used: Tab. 3: Experimental conditions 2. experiment Tab. 3: Experimental conditions 2. experimentWeight CaCl 2 [ g]0.75Total stirring time [min]90Temperature [° C.]60Weight endo-alpha-amylase [g]0.40Weight maltogenic alpha-amylase [g]0.30Weight ratio of oatmeal:water [w:w]1:9Weight of oatmeal [g]100Compared with the experimental conditions of the first experiment (cf. Tab 1), the amount of sodium chloride NaCl mixed with the oatmeal, the cofactor CaCl 2 and the amount of the two enzymes were halved, the further experimental parameters being retained.Analogously to the first experiment, samples of the oat suspension were taken from this second experiment after 40 minutes and in each case subsequently at a distance of 10 minutes, cooled to 4° C. and examined for their sugar content by means of high-performance liquid chromatography (HPLC). The result is shown in the following tab. 4: Tab. 4: Measurement results HPLC, 2nd Experiment Tab. 4: Measurement results HPLC, 2nd Experiment400.00.30.23.74.2500.00.40.13.54.0600.00.40.13.54.0700.00.40.13.74.2800.00.40.13.74.2900.00.40.13.74.2As a result, doubling the amount of enzyme achieves a total sugar content which is higher between 6% and 13% and 0.3 to 0.5 percentage points, respectively.In a third two-part test series for determining the temperature dependence, the following text is given in the Tab. 5 and 6 summarized experimental conditions. Tab. 5: Experimental conditions 3rd Experimental Series, 1st Part Tab. 5: Experimental conditions 3rd Experimental Series, 1st PartWeight CaCl 2 [ g]0.00Total stirring time [min]70Temperature [° C.]60Weight endo-alpha-amylase [g]0.40Weight maltogenic alpha-amylase [g]0.30Weight ratio of oatmeal:water [w:w]1:9Weight of oatmeal [g]100Tab. 6: Experimental conditions 3rd Experimental Series, 2nd PartTab. 6: Experimental conditions 3rd Experimental Series, 2nd PartWeight CaCl 2 [ g]0.00Total stirring time [min]70Temperature [° C.]70Weight endo-alpha-amylase [g]0.40Weight maltogenic alpha-amylase [g]0.30Weight ratio of oatmeal:water [w:w]1:9Weight of oatmeal [g]100In the third series of experiments, no cofactor, but only NaCl and the two enzymes were added to the oatmeal. In addition, the processing time for both test parts was limited to a maximum of 70 minutes. The difference between the two test parts otherwise only consists in the temperature used of the suspension which is used in the first test part (Tab. 5) 60° C. and in the second test part (Tab. 6) is 70° C.Here again, after 40 minutes and in each case subsequently at a distance of 10 minutes, samples of the oat suspension were taken, cooled to 4° C. and examined for their sugar content by means of high-performance liquid chromatography (HPLC). For those in Tab. The experimental conditions at 60° C. shown in FIG. 5 gave the following measurement values of the sugar contents: Tab. 7: Measurement results HPLC, 3rd Series of experiments, 1st Part Tab. 7: Measurement results HPLC, 3rd Series of experiments, 1st Part40-0.26-2.913.1750-0.27-2.903.1760-0.28-2.823.1070-0.26-2.813.07When the temperature of the suspension was raised to 70° C., the following measured values of the sugar fractions resulted in comparison:. 8: Measurement results HPLC, 3rd Series of experiments, 2nd Part Tab. 8: Measurement results HPLC, 3rd Series of experiments, 2nd Part40-0.130.101.681.9150-0.000.101.611.7160-0.130.111.631.8770-0.140.121.671.93It can be seen that by lowering the temperature from 70° C. to 60° C., an increase in the total sugar content of 60% or 1.2 percentage points can be achieved. This is attributable in particular to the inactivation of the maltogenic alpha-amylase at temperatures above 60° C.In a fourth two-part test series, the dependence of the production process of a oat suspension on the proportion of cofactor CaCl 2 was investigated. For this purpose, the following text was given in the Tab. 9 and 10 summarized experimental conditions are used: Tab. 9: Experimental conditions 4th Series of experiments, 1st Part Tab. 9: Experimental conditions 4th Series of experiments, 1st PartWeight CaCl 2 [ g]0.75Total stirring time [min]70Temperature [° C.]70Weight endo-alpha-amylase [g]0.40Weight maltogenic alpha-amylase [g]0.30Weight ratio of oatmeal:water [w:w]1:9Weight of oatmeal [g]100Tab. 10: Experimental conditions 4th Series of experiments, 2nd PartTab. 10: Experimental conditions 4th Series of experiments, 2nd PartWeight CaCl 2 [ g]0.5Total stirring time [min]90Temperature [° C.]60Weight endo-alpha-amylase [g]0.40Weight maltogenic alpha-amylase [g]0.30Weight ratio of oatmeal:water [w:w]1:9Weight of oatmeal [g]100The corresponding HPLC measurement results for the sugar contents in the oat suspension are shown in Tables 11 and 12. Tab. 11: Measurement results HPLC, 4th Series of Experiments, 1st Part Tab. 11: Measurement results HPLC, 4th Series of Experiments, 1st Part400.00.190.152.402.74500.00.200.112.292.60600.00.220.102.332.65700.00.180.112.282.57Tab. 12: measurement results HPLC, 4th series of experiments, 2nd partTab. 12: measurement results HPLC, 4th series of experiments, 2nd part400.00.40.13.64.1500.00.40.13.54.0600.00.40.13.64.1700.00.40.13.74.2800.00.40.13.74.2900.00.50.13.84.4Comparing the first test part of the third test series (Tab. 7) without cofactor and the second experiment with cofactor CaCl 2( Tab. In the case of 60° C., a saccharification which is higher by 17 to 25% or a total sugar content which is higher by 0.7 to 1.0 percentage points is achieved. At 70° C., the measurement results for the second test part of the third test series are compared (Tab. 8) with the first test part of the fourth test series (Tab. 11 ) is a total sugar content of 28 to 32% higher. Comparison is made with the second experiment (Tab. According to the second test part of the fourth test series (Tab 12), it can be seen that the cofactor CaCl 2 has a heat-stabilizing effect even at a mass ratio of 1.66:1 (w / w) based on the maltogenic alpha-amylase.Further, an experiment was carried out using the above-described apparatus for producing a milk substitute product. The experimental conditions are shown below in the Table. 13: Tab. 13: Experimental conditions Experiment with apparatus 1 Tab. 13: Experimental conditions Experiment with apparatus 1Weight CaCl 2 [ g]3.33Total stirring time [min]60Temperature [° C.]60Weight endo-alpha-amylase [g]1.78Weight maltogenic alpha-amylase [g]1.33Weight ratio of oatmeal:water [w:w]1:9Weight of oatmeal [g]444These experimental conditions correspond to the parameters which are preferably desired in practice for a process for the production of oat milk. The associated HPLC measurement results for the sugar fractions in the oat suspension when removed after 60 minutes are shown in the Tab below. 14: Tab. 14: measurement results HPLC, experiment with apparatus 1 Tab. 14: measurement results HPLC, experiment with apparatus 1600.00.400.13.74.20As a result, the target value for the total sugar content of 4.5% is approximately reached and the maltose to glucose ratio of about 9 is in the desired range.In summary, the experiments described above show that oat milk can be produced by combining a cofactor and two alpha-amylases at a maximum temperature of 60° with a high activity and stability of the enzymes. Oat milk can be produced advantageously in a particularly simple production process which essentially merely comprises adding the correct ingredient mixture to water with a temperature of at most 60° C. and continuously stirring for a maximum period of 60 minutes, but the three process steps, gelatination, liquefaction and saccharification, which were necessary for producing cereal suspensions and were previously carried out sequentially / cascaded, are combined or run simultaneously. Particularly advantageously, the production of the oat milk requires only one container with stirring device and a heating facility of the container for maintaining the temperature of the oat suspension, wherein the energy consumption is also relatively low due to the relatively low temperature of 60°.The invention has been explained above with reference to an exemplary embodiment in which the closure element has only two through-openings which are used for the sequential opening and closing of three inlets. It is understood that the closure element can also have only one passage opening which is arranged at the same radial distance as the inlets to the axis of rotation. Furthermore, however, the closure element can also have a separate passage opening for each of the inlets.

Claims

Device (1) for producing a milk substitute product, comprising a container (2) having an inner shell (26) defining a cavity (31) and an upper opening (2b) for receiving the ingredients required for producing the milk substitute product and an outlet (3) for removing the ready-to-eat milk product, a lid (14) arranged on the opening of the container (2), a stirring device (29) for stirring and dispersing the ingredients received in the container (2), wherein the stirring device (29) comprises at least one driven rotatable stirring element (35) arranged in the cavity (31), a cleaning device (60) for automatically cleaning at least the inner shell (26) of the container (2), and a heating device (28) for heating the inner shell (26) of the container (2), wherein the lid (14) comprises at least one first inlet (41), through which preferably an ingredient mixture can be supplied into the cavity (31) of the container (2), and wherein the lid (14) comprises a closure device (25) with a closure element (24) for selectively opening and closing the first inlet (41), characterized in that the closure element (24) is adjustable via a drive motor (M3) between a closed position, in which the closure element (24) closes the inlet (41), and an open position, in which the closure element (24) opens the inlet (41).Device according to claim 1, characterised in that the closure element (24) has at least one first through opening (24c), which is displaceable with respect to the inlet (41).Device according to claim 2, characterised in that the lid (14) comprises an upper lid part (22) and a lower lid part (23), wherein the closure element (24) is movably arranged between the upper lid part (22) and the lower lid part (23).Device according to claim 3, characterised in that the upper cover part (22) has the first inlet (41), wherein the lower cover part (23) has a first through-opening which is arranged congruently under the first inlet.Device according to claim 3 or 4, characterised in that the upper cover part (22) and the lower cover part (23) are firmly connected to each other.Device according to one of the preceding claims, characterized in that the closure element (24) is rotatable.Device according to one of the preceding claims, characterized in that the closure element (24) is guided linearly.Device according to one of the preceding claims, characterized in that the outlet (3), through which the ready-to-eat milk substitute product can be removed in the outflow direction (A), is arranged on a base (2a) of the container (2).Device according to claim 8, characterised in that a first feed line (7) is led into the cavity (31) of the container (2) and a first cleaning nozzle (36) of the cleaning device (60) is fastened to a first end (7a) of the first feed line (7) projecting into the cavity (31).Device according to claim 8 or 9, characterised in that a second feed line (9) is led into the cavity (31) of the container (2) and a second cleaning nozzle (37) of the cleaning device (60) is fastened to a first end (9a) of the second feed line (9) projecting into the cavity (31), wherein the first feed line (7) and the second feed line (9) are connected on the one hand to a water connection (10) and on the other hand to a cleaning container (11) with cleaning agent located therein.

Images