A new raw milk pasteurization and yogurt leavening machine

Abstract

This invention allows achieving the same result as yogurt made by non-industrial, traditional methods, providing efficient and practical yogurt making for all experienced and inexperienced users, it is about a New Raw Milk Pasteurization And Yogurt Fermentation Machine that can perform both pasteurization and yogurt fermentation process steps on the same product through the homogeneous heating and steam it has.

Description

[0001] A NEW RAW MILK PASTEURIZATION AND YOGURT LEAVENING

[0002] MACHINE

[0003] Technical Field:

[0004] The presented invention relates to a New Raw Milk Pasteurization and Yogurt Leavening Machine that provides the possibility of making efficient and practical yogurt for all experienced and inexperienced users, which allows achieving the same result as yogurt made by traditional and non-industrial methods.

[0005] State of the Art:

[0006] One of the most basic needs of humanity is undoubtedly nutrition. For this reason, various discoveries and inventions are constantly being made about nutrition. Even before industrial food production technologies began to be used, animal-derived foods were often consumed today. The most basic of these nutrients are milk and dairy products. Dairy product is used as the main or secondary unit in many different products. One of the most common products found in dairy products is yogurt. Yogurt is a dairy product that is most similar to milk in terms of its composition. In other dairy products, a large change is observed in the number of substances that participate in the composition of milk compared to milk. However, the change in yogurt is not much. The difference in the composition of milk and yogurt is usually manifested in the dry matter and milk sugar, depending on the type of yogurt and the raw material used. As a result of cooking milk during processing or supplementing it with concentrated dairy products, there is usually a 5-10% increase in the dry matter of yogurt and the substances that make up it, excluding sugar. Since some of the sugar is broken down at the end of fermentation, a decrease in the ratio of only the sugar of yogurt occurs. The chemical composition of yogurt, which occupies an important place in the human diet, depends on the composition of raw milk used in production and the improvements that occur in milk components during lactic acid fermentation. Factors affecting the composition of milk during yogurt making are fat and dry matter standardizations and heat treatment. Since the amount of milk components increases due to the standardization of dry matter, the importance of yogurt in terms of nutrition increases one more time. Non-industrial methods of yogurt production have been used in almost every home for many years.

[0007] Despite the developing technology, a mini-industrial method or toolkit that gives the same result as this traditional method has not been built. The traditional method seems to be a very difficult method from the point of view of users, both in terms of processing steps and overtime labor spent. Getting a successful result with the corresponding method undoubtedly requires experience. In this case, it is often impossible to achieve the result by traditional methods for inexperienced users. Therefore, it is obvious that a new method or tool that facilitates the traditional method of making yogurt is needed. When the tools found in the known state of the technique are examined, it is understood that they are holistically lacking, especially regarding the pasteurization process step and that they cannot provide complete convenience in a real sense from the point of view of the end user in general.

[0008] Although the invention TR2011 / 10130, which is in the known state of the technique, was created for the same purpose, the operating system and the product as a whole are different from the product in question. A water-filled container is also used to ensure uniform heating of the corresponding product. Again, when the reference to the utility model TR2017 / 01315, which is in the known state of the technique, is examined, it has similar properties to the file TR2011 / 10130, but again the mentioned shortcomings cannot be solved holistically. On the other hand, when the application numbered EN 1 582 113 (APP NO: 12888 / 78) was examined, a double cheddar structure was developed, and homogeneous heating was tried to be achieved in this way. Considering that the relevant file is a file dated 1978 and is not one of the accessible products in use today, it is estimated that it cannot provide sufficient efficiency in terms of price performance.

[0009] According to the principle of operation of conventional systems, if the milk chambers are heated from the bottom and the milk is not mixed, retention and burning to the bottom are observed. This situation has been identified by us as a problem that needs to be solved. Description of the Invention:

[0010] The invention, described in the known case of the technique, eliminates the disadvantages and meets the needs.

[0011] The invention relates to a New Raw Milk Pasteurization and Yogurt Leavening Machine that provides the possibility of making efficient and practical yogurt for all experienced and inexperienced users, which allows achieving the same result as yogurt made by nonindustrial, traditional methods.

[0012] The invention is able to pasteurize raw milk with the product in question, and then mix the milk with yeast at the appropriate temperature and keep it at a constant temperature to ensure complete yogurt production for the end user by completing the fermentation process.

[0013] The invention provides that the base temperature of the container (50) with the product in question is kept below the boiling point of the milk and the milk heats up uniformly. The fact that the milk does not reach the boiling point ensures that the milk does not overflow from the container (50) and does not stick to the container and burn.

[0014] The invention stands out from other known products of the technique by the fact that the product contains a steam control system, as well as the fact that the container (50) can be heated both from the bottom and the top, which is a step of innovation and invention.

[0015] The invention is due to the heating system that we use to pasteurize raw milk with the product in question, milk can reach the appropriate temperature without sticking to the container (50) and does not overflow. Moreover, the need for mixing has disappeared.

[0016] Description of References:

[0017] 10. Lower Body

[0018] 20. Fan 30. Heater Plate

[0019] 31. Bottom Temperature Sensor

[0020] 40. Body

[0021] 41. Control panel

[0022] 42. Lock

[0023] 50. Container

[0024] 60. Cover

[0025] 61. Steam Cover

[0026] 62. Resistance

[0027] 63. Steam Seal

[0028] 64. Upper Temperature Sensor

[0029] 65. Upper Gasket

[0030] 66. Warming Surface

[0031] 67. Bottom Gasket

[0032] 68. Steam Channel

[0033] 69. Bottom Cover

[0034] Description of the Figures:

[0035] Figure 1. A representative perspective overview of a New Raw Milk Pasteurization and Yogurt Fermentation Machine.

[0036] Figure 2. Representative cross-sectional overview of a New Raw Milk Pasteurization and Yogurt Leavening Machine.

[0037] Figure 3. A representative and overview of a New Raw Milk Pasteurization and Yogurt Leavening Machine.

[0038] Description Of the Invention:

[0039] This invention is a New Raw Milk Pasteurization and Yogurt Fermentation Machine in its most basic form;

[0040] Lower Body (10)

[0041] Fan (20) Heater Plate (30)

[0042] Bottom Temperature Sensor (31)

[0043] Body (40)

[0044] Control panel (41)

[0045] Lock (42)

[0046] Container (50)

[0047] Cover (60)

[0048] Steam Cover (61)

[0049] Resistance (62)

[0050] Steam Seal (63)

[0051] Upper Temperature Sensor (64)

[0052] Upper Gasket (65)

[0053] Warming Surface (66)

[0054] Bottom Gasket (67)

[0055] Steam Channel (68)

[0056] Bottom Cover (69)

[0057] The steam cover (61), steam seal (63), steam channel (68) contained in the product subject to the invention are responsible for ensuring the controlled evacuation of steam formed during the processing steps from condensation. These parts and their functions are generally called a steam evacuation system.

[0058] The container (50) stated in the product subjected to the invention is a container in which milk pasteurization is carried out, yogurt is obtained and milk is placed. The heater plate (30) contained in the product subject to the invention is cast aluminum and contains a resistor (62). Its main function is to ensure that the container (50) with milk in it is heated. The invention comprises a heating surface (66) resistance (62) contained in the product in question, the main function of which is to heat the surface of the milk contained in the container (50).

[0059] The lid (60) of the product that is the subject of the invention is the part that protects the milk of inside the container from external factors. There are 4 different layers in the cover. These layers, in turn, are the upper seal (65), the warming surface (66), the lower seal (67) and the lower cover (69). In these layers, the necessary gaps such as the steam channel (68) and the steam seal (63) are located to drain the steam. In addition, the steam cover (61) is located on the outermost level. This allows for efficient heat control and steam evacuation.

[0060] The bottom cover (69), which is the lowest layer of the cover (60), is removable. Due to this, it is also possible to remove and wash it.

[0061] The invention comprises a fan (20) and a heater plate (30) in the lower body (10) contained in the product and is in the ground position on which the container (50) is positioned. The control panel (41) is positioned on the body (40) in the position of the chassis of the product, and product control is performed from this part. There is a space inside the housing (40) necessary for positioning the container (50). After the container (50) is positioned, the lock (42) is activated, and the container (50) cannot be removed until the lock (42) is opened again. The lid (60) has the ability to move so that it closes over the container (50).

[0062] The invention relates that in the working form of the product; a sufficient amount of milk is placed in the container (50) and the container (50) is placed in its place in the body (40) and the lid (60) is closed. After the necessary adjustments are made via the control panel (41), the pasteurization process is started first. By means of the heater plate (30), the lower temperature sensor (31), the heating surface (66), the upper temperature sensor (64), and the steam evacuation system located in the product subject to the invention, the milk is uniformly heated in accordance with the recipe and the pasteurization process step is completed. Then, upon the warning given by the product, the lid (60) is opened and the required amount of yeast is added to the container (50) and the lid (60) is closed again. In the second cycle, the yogurt fermentation process is completed again through the systems owned by the product of the invention. After the process is completed, the heating surface (66) removed from the container (50) and the lid (60) is removed for washing and ready for use again. There are warning LEDs on the product that indicates that the container (50) is hot. In addition, when the lock (42) on the product is opened, the product in operation is automatically closed by means of automation and safety is ensured for the user.

[0063] The invention is due to the heating system that we use to pasteurize raw milk with the product, milk can reach the appropriate temperature without sticking to the container (50) and does not overflow. Moreover, the need for mixing has disappeared.

[0064] The invention prevents condensation of steam on the lid by means of the heating and steam evacuation system on the lid (60) of the product, which allows steam to be evacuated from the machine to the outside. The amount of steam to be discharged can be adjusted due to the adjustable steam cover (61) located on the lid (60). This system determines the consistency of yogurt.

[0065] The invention allows the product to be pasteurized from products on the market. We are not limited to market milks with the product subject of the invention that can be pasteurized, as well as different types of milk (buffalo, goat, mixed, etc.) in addition, yogurt can be obtained and the consistency of yogurt can be adjusted.

[0066] The invention is suitable to be supported by product automation and application systems and it is possible to use it via the control panel (41) located on the product or the application prepared for the product. The product subject to the invention can work integrated with its own application and / or smart home systems. It has a system that instantly reinforces the consistency of the yogurt contained in the container (50) with the predicted animation and / or graphic support thanks to the necessary adjustments to be made through the panel or through the application and transmits notifications when the right time comes. These notifications may be on the product and / or application, but may be audible and / or visual. In the same way, applications may be available for mobile and / or computer. Since the product supports the yogurt preparation process with audio and / or visual notifications, it will make it easier to achieve the desired yogurt consistency. The yogurt guide we have prepared has been created to help the user in the preparation process.

[0067] The application will provide the opportunity to share the process of making yogurt on social media networks. The shares that will be made on social platforms will support the traditional sharing culture.

[0068] By means of the “history” window showing the yogurt data made earlier in the application, the user will be able to add photos and comments on the product made to this field. In this way, the possibility of making a comparison or evaluation between the dec products obtained through the product subject to the invention has been presented to the user.

Claims

CLAIMS - The presented invention is a New Raw Milk Pasteurization and Yogurt Fermentation Machine, the feature of which is that the pasteurization and fermentation process steps are performed on the same product and the heated milk is uniformly heated to prevent sticking to the container (50).7• container (50), heater plate (30), resistor (62), lower temperature sensor (31), upper temperature sensor (64), heating surface (66), which allows the placed milk to be heated uniformly both from the bottom and from the top.• the lower cover (69), the steam channel (68), the lower seal (67), the upper seal (65), the steam cover (61), the steam seal (63) and the steam channel (68), which allow the steam to be discharged efficiently at the desired level• fan (20) located under the heater plate (30), which allows the product contained in the container (50) to cool to the desired level• cleanable and removable container (50) and bottom cover (69) for reuse after use• lock (42), which ensures that the body (40) is secured with the container (50) and is automatically de-energized when it is opened• it consists of a cover (60) that provides protection of the product from external factors with the necessary gaps for steam flow and a steam cover (61) that can be opened and closed. - Claim 1. raw milk Pasteurization Machine is Brewing a new feature mentioned and yogurt; the bottom temperature sensor (31) resistance (62) The Fan (20) heater plate (30), containing parts such as need to be contacted directly by the end user to maintain the lower body (10) includes. - In Claim 1, Pasteurization of raw milk and yogurt Brewing machine mentioned a new feature; for inexperienced users experienced results that provides automation and automation control panel (41) contain.94- In Claim 1, the mentioned is a New Raw Milk Pasteurization and Yogurt Fermentation Machine, the feature of which is that it contains illuminated indicators that indicate the device temperature status around the said lock (42) and on the body (40), thereby alerting users.5- In Claim 1, there is a New Raw Milk Pasteurization and Yogurt Fermentation Machine mentioned and its feature is that the heating surface mentioned contains a resistance (62).6- In Claim 1, this is a New Raw Milk Pasteurization and Yogurt Fermentation Machine mentioned and its feature is that it contains homogeneous heating and steam evacuation systems that ensure that the milk can reach the appropriate temperature without sticking to the container (50) and complete all processing steps without overflow without the need for mixing.7- In Claim 1, there is a New Raw Milk Pasteurization and Yogurt Fermentation Machine mentioned and its feature is that it includes a steam evacuation system and a homogeneous heating system that prevents condensation of steam on the lid and allows the consistency of yogurt to be determined by draining the steam out of the machine.8- In Claim 1, there is a New Raw Milk Pasteurization and Yogurt Fermentation Machine mentioned and its feature is that it contains a container (50) that can take standard glass jars and allow yogurt to be made in these jars.9- In Claim 1, it is a New Raw Milk Pasteurization and Yogurt Fermentation Machine mentioned and its feature is that it contains a steam cover (61) that performs steam evacuation efficiently and allows efficient cooling.

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