Classifications

• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
  • A47J27/00—Cooking-vessels
  • A47J27/004—Cooking-vessels with integral electrical heating means
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/122—Apparatus for preparing or treating fermented milk products
  • A23C9/1226—Apparatus for preparing or treating fermented milk products for making set yoghurt in containers without stirring, agitation or transport of the yoghurt or the containers during incubation, heating or cooling; Domestic yoghurt apparatus without agitating means
• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
  • A47J27/00—Cooking-vessels
  • A47J27/10—Cooking-vessels with water-bath arrangements for domestic use

Definitions

• the present invention relates to the technical field of yogurt manufacture.
• the present invention relates more particularly, but not exclusively, to the manufacture of yogurts in an electric household yogurt maker.
• the domestic electric yogurt makers usually comprise an enclosure housing one or more containers, as well as heating means able to bring the temperature of the preparation disposed in the container or containers within a temperature range for the manufacture of yoghurt, usually between 40 ° C and 50 ° C.
• WO 201 1/101320 discloses an electric yogurt maker in which the yogurts are prepared in separate containers using steam heating.
• the apparatus has an elliptical configuration and the containers are arranged in a ring around a central heating bottom producing the steam.
• This apparatus implements a quick yogurt making process allowing to obtain yogurts in less than 4 hours.
• Such an apparatus makes it possible to envisage the preparation of yogurts during the evening, the yogurt thus prepared being able to be put in the refrigerator at the end of the evening.
• This apparatus has several disadvantages.
• a first disadvantage of this device is its size, because the central space above the heating bottom is devoid of containers.
• a second disadvantage of this apparatus is the use of lids for the containers during the production of yoghurt, because the steam circulates freely around and above the containers, which must be covered to prevent condensation of the steam in the preparation contained in containers, as well as the fallout of condensates in the preparation contained in the containers.
• a third disadvantage of this apparatus stems from the rapid rise in temperature during the initial heating phase. The temperature of the preparation rises in a few minutes before decreasing thereafter. These conditions are not favorable to the limitation of the temperature gradient in the preparation, and may result in at least a localized temperature rise too high, likely to affect the development of lactic ferments used to achieve the preparation, or even denaturing, especially if the temperature exceeds 50 ° C.
• An object of the present invention is to provide a method of making yogurt that allows yogurt to be obtained in less than 5 hours, simply and efficiently.
• Another object of the present invention is to provide a yoghurt production process that allows yogurts having a satisfactory consistency and a good organoleptic balance (between firmness, taste and acidity) to be obtained in less than 5 hours, with good homogeneity. of result.
• Another object of the present invention is to provide an electric yogurt maker which allows to obtain in less than 5 hours yogurt having a satisfactory consistency and a good organoleptic balance (between firmness, taste and acidity) with good homogeneity of result.
• Another object of the present invention is to provide a yogurt maker domestic electric which has a compact construction and which allows to obtain in less than 5 hours yogurt having a satisfactory consistency and a good organoleptic balance (between firmness, taste and acidity) with a good homogeneity of result.
• Another object of the present invention is to provide an electric home yogurt maker which has a simple use and which allows to obtain in less than 5 hours yogurt having a satisfactory consistency and a good organoleptic balance (between firmness, taste and acidity) with a good homogeneity of result.
• said domestic electric yogurt maker comprising at least one container adapted to receive a milk-based preparation, an enclosure in which is disposed said at least one container, and an electric heater adapted to heat water to generate water vapor from said at least one container, said method comprising an initial heating phase wherein the device electric heating is supplied according to an initial heating power profile having an initial average heating power, for generating steam in the enclosure so as to raise the temperature of the preparation contained in said at least one container to a temperature less than the coagulation temperature of the preparation, and a subsequent phase of heating in which the electric heating device is fed according to a subsequent heating power profile having a subsequent average heating power lower than the initial average heating power, to continue raising the temperature of the preparation contained in said least one container and initiate coagulation of the preparation contained in said at least one container.
• a method of making yoghurt from a domestic electric yogurt maker fermenting in the atmosphere wet said domestic electric yogurt maker comprising at least one container adapted to receive a milk-based preparation, an enclosure in which is disposed said at least one container, and an electric heating device adapted to heat water so as to generate water vapor from said at least one vessel, said method comprising an initial heating phase in which the electric heater is fed in accordance with an initial heating power profile having an initial average heating power, to admit and and / or generating steam in the chamber so as to raise the temperature of the preparation contained in said at least one container to a temperature below the coagulation temperature of the preparation, and a subsequent heating phase in which the electric heater is powered according to a subsequent heating power profile having a subsequent average heating power lower than the average initial heating power, to continue raising the temperature of the preparation contained in said at least one container and initiate the coagulation of the preparation contained in said at least one container.
• the method of making yoghurt consists in evaporating water in the chamber to generate steam in order to raise the temperature of the preparation contained in said at least one container.
• the method of making yoghurt consists of evaporating water in the enclosure under the at least one container for generating steam.
• steam could be admitted into the enclosure without necessarily water being evaporated in the enclosure.
• the method of manufacturing yoghurt consists in evaporating water out of the chamber to generate steam, and admitting the vapor in the chamber in order to raise the temperature of the preparation contained in said at least one container.
• the yoghurt production method comprises an intermediate heating phase between the initial heating phase and the subsequent heating phase, in which the electric heating device is fed according to an intermediate heating power profile having an average heating power. intermediate lower than the initial average power of heating and higher than the average power of subsequent heating.
• This arrangement makes it possible to better control the transition between the initial heating phase and the subsequent heating phase.
• higher power heating can be envisaged in the initial heating phase, which makes it possible to shorten the temperature rise time of the initial heating phase, while limiting the risk of reaching a temperature that is too high to reach. affect the coagulation and quality of the yoghurt (s) obtained.
• the yoghurt production process could in particular comprise at least one intermediate phase of delay, devoid of heating, for example between the initial heating phase and the subsequent heating phase, or between the initial heating phase and the intermediate heating phase, and / or between the intermediate heating phase and the subsequent heating phase.
• the method of manufacturing yoghurt consists in feeding the electric heating device during the initial heating phase to generate steam in the chamber with a maximum flow rate of initial steam, and to feed the electric heating device during the intermediate heating phase to generate steam in the enclosure with a maximum intermediate vapor flow lower than the maximum initial vapor flow rate.
• This arrangement allows to extend the benefits of speed and homogeneity of heating using steam, while limiting the risk of temperature overruns.
• the method of manufacturing yoghurt consists in feeding the electric heating device during the initial heating phase to admit and / or generate steam in the chamber with a maximum flow rate of initial steam, and to feed the device of electric heating during the intermediate heating phase to admit and / or generate steam in the chamber with a maximum intermediate vapor flow lower than the maximum flow rate of initial steam.
• This arrangement also extends the benefits of speed and homogeneity of heating using steam, while limiting the risk of temperature overruns.
• the electric heater may be energized during the subsequent heating phase to generate steam in the enclosure with a maximum subsequent vapor flow rate lower than the maximum initial vapor flow rate, and if necessary, less than the maximum flow rate of intermediate steam. If desired, the electric heater may be energized during the subsequent heating phase to admit and / or generate steam in the enclosure with a maximum subsequent vapor flow rate lower than the initial maximum vapor flow rate, and if necessary, lower than at the maximum flow rate of intermediate steam.
• the intermediate heating phase has a fixed duration.
• This arrangement allows better control of the temperature in the chamber, especially by avoiding a supply of the electric heating device does not lead to wait for a temperature too high in the enclosure or for the preparation.
• the determined duration depends on a measurement of the ambient temperature performed at the start of the initial heating phase.
• This arrangement allows better control of fermentation conditions, especially when operating in a cold environment, or in a hot environment, or even when reusing the yogurt maker when the appliance has not completely cooled.
• the duration of the subsequent heating phase is between 2h30 and 5h30, and preferably between 3h and 4h.
• the rise in the temperature of the preparation during the subsequent heating phase makes it possible to coagulate the preparation under good conditions, which make it possible to reduce the duration of implementation of the process to produce yogurts of satisfactory quality.
• the duration of implementation of the yoghurt production process is less than 4h30, and preferably between 3h and 4h30.
• the yoghurt production process consists in supplying the electrical heating device with all or nothing.
• the electric heater is powered at its nominal power, or is not powered.
• the yoghurt production process consists of supplying the electric heating device with its nominal power during the initial heating phase.
• the yoghurt production process consists of interrupting the initial heating phase when an initial target temperature is reached.
• This arrangement is more relevant for avoiding temperatures that are too high in the enclosure and in the preparation than the use of a determined duration for the initial heating phase.
• the method of manufacturing yoghurt consists in controlling the temperature of the power supply of the electric heating device during the subsequent heating phase by using an intermediate set point temperature lower than the initial set temperature.
• This arrangement is more relevant for avoiding temperatures that are too high in the enclosure and in the preparation than the use of an intermediate heating power profile having an intermediate heating power independent of the temperature.
• the yoghurt production process consists in controlling the temperature of the power supply of the electric heating device during the intermediate heating phase by using an intermediate set point temperature lower than the initial target temperature.
• This arrangement is more relevant for avoiding temperatures that are too high in the enclosure and in the preparation than the use of a subsequent heating power profile having a subsequent average heating power independent of the temperature.
• the method of manufacturing yoghurt consists in controlling the temperature of the power supply of the electric heating device. during the intermediate heating phase by using an intermediate set point temperature higher than the subsequent set temperature.
• an electric yogurt maker fermenting in a humid environment comprising at least one container adapted to receive a milk-based preparation, an enclosure in which is disposed said at least one container, an electric heating device adapted to heating water so as to generate water vapor from said at least one container, and a control device of the electric heating device, because the control device is arranged to implement a method of manufacture of yoghurt according to the yoghurt production process mentioned above.
• Such an apparatus makes it possible to produce yogurts in a domestic setting more quickly than with appliances operating in a dry environment.
• the electric heating device comprises a heating plate arranged in the enclosure below said at least one container and at a distance from said at least one container.
• the vapor can be produced outside the chamber and then introduced into the chamber.
• the heating plate forms a reservoir adapted to contain the water to be evaporated, and the reservoir preferably extends at least partially below said at least one container.
• the domestic electric yogurt maker comprises several receptacles arranged in the enclosure and the reservoir extends at least partially below several of the receptacles, and preferably at least partially below each of the receptacles.
• the containers can thus be arranged in a compact manner in the enclosure, for example aligned in two directions, in particular in a square or hexagonal pattern.
• the yogurt maker comprises a support comprising one or more openings for receiving and carrying said at least one container, and in that the or each container placed in said orifice or in one of said orifices has a lower portion. extending into the enclosure.
• the heating plate is arranged in a heating base and the support rests on the heating base around the heating plate.
• This arrangement simplifies the construction of the yogurt maker. This arrangement also simplifies the use of the yogurt maker, the container or each container that can be used without a lid specific to said container.
• control device comprises a sensor arranged to measure the temperature of the heating plate.
• steam can be admitted into the chamber without necessarily water being evaporated in the chamber.
• steam can be generated outside the chamber to be admitted into the enclosure.
• the electric heating device belongs to a steam generator arranged outside the chamber, said steam generator being connected to the chamber for admitting the vapor into the chamber and heating said at least one container.
• the electric yogurt maker has a heating base supporting the enclosure and the electric heating device is arranged in the heating base.
• the electric heating device is arranged below the enclosure.
• the electric heating device is arranged laterally with respect to the enclosure.
• Figure 1 is an elevational view in section of an exemplary embodiment of a domestic electric yogurt fermentation fermentation in a humid environment according to the invention.
• FIG. 2 is a top view in perspective of the heating base of the electric domestic yogurt maker illustrated in FIG. 1;
• FIG. 3 is a perspective bottom view of the heating portion of the heating base illustrated in FIG. 2,
• FIG. 4 is a top view of the electric domestic yogurt maker illustrated in FIG. 1, in which the containers and the main lid have been removed,
• FIG. 5 shows the evolutions of the power of the electric heating device, the measured control temperature for controlling the power supply of the electric heating device, and the temperatures measured in the containers containing the preparation, for the electric domestic yogurt maker illustrated on FIG. FIGS. 1 to 4, used with an exemplary embodiment of an operating program implementing the yoghurt production method according to the invention
• FIG. 6 represents the evolutions of the power of the electric heating device, of the temperature measured to control the power supply of the electric heater, and measured temperatures in the containers containing the preparation, for the domestic electric yogurt maker illustrated in Figures 1 to 4, used with an alternative embodiment of an operating program implementing the yoghurt manufacturing method according to the invention.
• the domestic electric yogurt maker 100 according to the invention is an electric domestic yogurt maker with fermentation in a humid environment.
• the domestic electric yogurt maker 100 comprises at least one receptacle 2 adapted to receive a milk-based preparation, an enclosure 1 in which is disposed said at least one receptacle 2, an electric heating device 4 able to heat water in such a way that for generating steam from heating said at least one container 2, and a control device 5 of the electric heater 4.
• the domestic electric yogurt maker 100 comprises several receptacles 2 arranged in the enclosure 1.
• the containers 2 have four sides, preferably with a square configuration.
• the chamber 1 is designed to house six containers 2.
• the containers 2 are advantageously made of glass.
• the containers 2 may be equipped with lids 3.
• the containers 2 may comprise a perforated internal receptacle 8 for the preparation of cottage cheese or slaughterselle.
• the domestic electric yogurt maker 100 comprises a heating base 6, better visible in FIG. 2.
• the electric heating device 4 and the control device 5 are arranged in the heating base. 6.
• the electric yogurt maker 100 has a support 9 for the containers 2.
• the support 9 rests on the heating base 6.
• the containers 2 are suspended above and away of the heating base 6.
• the support 9 comprises orifices 29 for receiving and carrying the containers 2 in the apparatus at a distance from the heating base 6.
• support 9 has six orifices 29 arranged in two rows and three columns. The six containers 2 are thus arranged in a 2 ⁇ 3 configuration.
• the support 9 could in particular have twelve orifices 29 arranged in three rows and four columns.
• the containers 2 placed in the orifices 29 have a lower portion extending into the chamber 1.
• the containers 2 placed in the orifices 29 have an upper part extending out of the enclosure 1.
• the steam can heat the lower part of the containers 2 without reaching the open upper part of the containers 2.
• the domestic electric yogurt maker 100 comprises a main lid 7 to cover the containers 2.
• the main lid 7 rests on the support 9.
• the support 9 is interposed between the heating base 6 and the main cover 7.
• the electric heating device 4 comprises a heating plate 14 arranged in the enclosure 1. More particularly in the embodiment illustrated in Figures 1 to 4, the heating plate 14 is arranged in the heating base 6. The support 9 rests on the heating base 6 around the heating plate 14. The heating plate 14 is arranged below the containers 2 and away from the containers 2. In other words, the containers are not in contact with the heating plate 14. The containers 2 have a bottom disposed away from the heating plate 14 as seen in Figure 1.
• the heating base 6 comprises a base 10, an outer annular cover 1 1 housing a control panel 12, and an inner annular cover 13 surrounding the heating plate 14. A seal 19 is interposed between the inner annular cover 13 and the heating plate 14.
• the heating base 6 thus forms a heating floor, the electric heating device 4 being arranged under the heating plate 14.
• the heating plate 14 forms a reservoir 15 adapted to contain the water to be evaporated.
• the heating plate 14 has a central concave conformation forming the reservoir 15.
• the heating plate 14 could have several concave conformations forming reservoirs 15 able to contain the water to be evaporated. .
• the reservoir 15 extends partially under each of the orifices 29.
• the reservoir 15 extends partially below each of the receptacles 2.
• reservoir 15 also extends between the containers 2.
• the control device 5 comprises a sensor 30 arranged to measure the temperature of the heating plate 14, a microprocessor 31 comprising at least one yoghurt-type fermentation preparation program, and the control panel 12.
• the control panel 12 includes a display 33, a first selector 34 to scroll through the operating programs of the apparatus, a second selector 35 to start the operating program displayed, as well as two keys 32a, 32b to increase or decrease the duration of the selected operating program.
• the electric heater 4 is formed by a shielded heating element 17 mounted in a housing 18 from the underside of the heating plate 14.
• the shielded heating element 17 is mounted under the reservoir 15.
• the sensor 30 is mounted under the heating plate 14 away from the electric heating device 4.
• the sensor 30 is for example CTN type.
• the heating plate 14 is for example made of aluminum to ensure a homogeneous distribution of the temperature over the entire surface of the heating plate 14.
• the heating plate 14 is preferably made of cast aluminum to obtain good radiation to heat the containers 2.
• the heating base 6 thus comprises means of surface heating placed under the containers 2, to achieve a uniform heating under the containers 2.
• the nominal power of the electric heating device 4 is for example of the order of 450 W.
• the control device 5 is arranged to implement a method of manufacturing yoghurt in the electric domestic yogurt maker 100 with fermentation in a humid environment.
• FIG. 5 relates to an exemplary embodiment of an operating program implementing the yoghurt manufacturing method according to the invention.
• FIG. 5 comprises a power curve 51 corresponding to the heating power profile of the electric heating device 4 as a function of time.
• FIG. 5 comprises a control temperature curve 52 corresponding to a temperature measured by the sensor 30 in the heating base 6 in order to achieve a temperature control.
• FIG. 5 shows preparation temperature curves 53, 54, 55, 56, 57, 58 taken by placing thermocouples at the heart of the preparation based on milk and lactic ferments contained in each of the containers 2.
• the domestic electric yogurt maker 100 with fermentation in a humid environment according to the invention is used and operates in the following manner.
• the user has in the containers 2 preparations based on milk and lactic ferments, to turn them into yoghurt.
• the user fills the tank 15 with the appropriate amount of water, places the support 9 on the heating base 6, places the containers 2 containing the preparation on the support 9, and covers the support 9 with the main cover 7, and starts the electric yogurt machine 100 by selecting with the control device 5 a yoghurt operating program using steam heating.
• the domestic electric yogurt maker 100 with fermentation in a humid environment implements a yoghurt production process of heating the preparations contained in the containers with steam. More particularly in the embodiment illustrated in the figures, the method consists of evaporating water in the chamber 1 to generate steam to raise the temperature of the preparation contained in each of the containers 2.
• the process illustrated in Figure 5 is to supply the electric heater 4 in all or nothing, that is to say either a power at the nominal power of the electric heater 4, or no power, as visible on the power curve 51 of the electric heating device 4.
• the control temperature curve 52 corresponds to the temperature measured by the sensor 30 for controlling the power supply of the electric heating device 4.
• the method illustrated in FIG. 5 comprises an initial heating phase in which the electric heating device 4 is supplied according to an initial heating power profile having an initial average heating power, in order to generate steam in the enclosure 1 of so as to raise the temperature of the preparation contained in each of the containers 2 to a temperature below the coagulation temperature of the preparation.
• the method illustrated in FIG. 5 consists in supplying the electric heating device 4 with its nominal power, so as to raise the temperature of the heating plate 14 and evaporate the water contained in the tank 15 , to quickly produce steam and fill the enclosure 1.
• the enclosure 1 may have at least one vent to the outside to evacuate excess steam from the enclosure 1.
• the initial heating phase lasts about 5 minutes. Other longer or shorter durations can be envisaged.
• the process illustrated in FIG. 5 consists in interrupting the initial heating phase when an initial target temperature is reached, and not at the end of a determined period of time.
• the value of the initial setpoint temperature is example of the order of 79 ° C.
• the initial heating phase could in particular have a fixed duration. If desired, this determined duration can be defined according to a temperature measured by the sensor 30 when the user has started the fermentation program.
• the method illustrated in FIG. 5 comprises a subsequent heating phase in which the electric heating device 4 is fed according to a subsequent heating power profile having a subsequent average heating power lower than the initial average heating power. This subsequent heating stage makes it possible to continue raising the temperature of the preparation contained in each of the containers 2, and to initiate the coagulation of the preparation contained in each of the containers 2.
• the gradual rise in the temperature of the preparation contained in each of the containers 2 makes it possible to reach the ideal fermentation temperature of the ferments, in particular the Streptococcus Thermophilus ferments, and promotes the coagulation of the preparation under the action of the ferments Lactobacillus delbrueckii subsp. Bulgaricus.
• the method illustrated in FIG. 5 comprises an intermediate heating phase between the initial heating phase and the subsequent heating phase, in which the electric heating device 4 is fed according to an intermediate heating power profile having an average heating power. intermediate lower than the initial average power of heating and higher than the average power of subsequent heating.
• This intermediate heating phase makes it possible to gradually reduce the temperature of the enclosure 1 while continuing to raise the temperature of the containers 2 and the preparation contained in each of the containers 2.
• the method illustrated in FIG. 5 consists in controlling the temperature of the supply of the electric heating device 4 by using an intermediate setpoint temperature lower than the initial target temperature.
• the value of the set temperature intermediate is for example of the order of 68 ° C.
• the intermediate heating phase may have a fixed duration.
• the determined duration may depend on a measurement of the ambient temperature carried out at the start of the initial heating phase by using the sensor 30.
• the duration of the phase intermediate heating is for example of the order of 12 min.
• the duration of the intermediate heating phase can be increased, for example with a duration of the order of 16 min, to take into account the cold environment.
• the duration of the intermediate heating phase can be reduced, for example with a duration of the order of 8 min.
• the method illustrated in FIG. 5 consists of controlling the temperature of the supply of the electric heating device 4 by using a lower setpoint temperature lower than the initial setpoint temperature.
• the value of the subsequent set temperature is for example of the order of 54 ° C.
• the method illustrated in FIG. 5 also consists in controlling the supply of the electric heating device 4 with temperature by using a subsequent setpoint temperature lower than the intermediate set point temperature.
• the method illustrated in FIG. 5 may further consist in supplying the electric heating device 4 during the initial heating phase to generate steam in the chamber 1 with a maximum initial vapor flow, and to supply the heating device. 4 during the intermediate heating phase to generate steam in the chamber 1 with a maximum intermediate vapor flow lower than the maximum flow rate of initial steam.
• a lower steam flow rate may allow to continue to gradually raise the temperature prevailing in the chamber 1, while avoiding localized overheating, particularly at the level of the containers 2.
• the duration of the subsequent heating phase can in particular be between 2h30 and 5h30, and preferably between 3h and 4h.
• the method of manufacturing yoghurt according to the invention from an electric domestic yogurt maker 100 with fermentation in a humid environment thus makes it possible to produce yogurts with a fermentation time of the order of 4 hours, instead of 8 hours using an electric domestic yogurt maker with fermentation in a dry atmosphere.
• the steam allows a better transmission of calories to the containers 2 containing the preparation.
• the use of a subsequent heating power profile having a subsequent average heating power lower than the initial heating power initial power heating profile profile profile reduces the rate of temperature rise of the preparation contained in each of the containers 2 well before the coagulation phenomenon, while continuing to increase the temperature of the preparation contained in each of the containers 2 beyond the coagulation phenomenon.
• the discontinuity 59 recorded on the preparation temperature curves 53, 54, 55, 56, 57, 58 is associated with the coagulation of the preparation contained in each of the containers 2. Even if the preparation temperature curves 53, 54, 55 , 56, 57, 58 are not confused, these curves have a similar profile attesting to the absence of overheating of the preparation contained in each of the containers.
• the method illustrated in FIG. 6 differs from the method illustrated in FIG. 5 in that the value of the intermediate set point temperature is higher than for the value of the intermediate setpoint temperature of the process illustrated in FIG. 5, as visible. on the control temperature curve 52 '.
• the value of the intermediate setpoint temperature is of the order of 79 ° C. This results in an intermediate heating phase implementing a higher power profile than for the process illustrated in Figure 5, as visible on the power curve 51 '. As a result, the temperature rises more rapidly in the chamber 1 during the intermediate heating phase, and the temperature reached in the preparation contained in each of the 2 during the intermediate heating phase is higher than for the process illustrated in Figure 5.
• This embodiment is close to the operating limit conditions because the temperature of the preparation contained in the containers approaches 50 ° C in at least some of the containers. Too high a temperature can lead to the risk of degradation or even destruction of the enzymes.
• control device 5 may comprise at least one other control configuration provided for the production of yogurt in dry atmosphere.
• control device 5 may comprise at least one other control configuration provided for the realization of a type of fermented preparation other than yogurt.
• the heating base 6 could comprise an electric heating device 4 other than the heating plate 14 and the heating element 17, for example a heating sticker fixed under an upper plate of the heating base 6, or a heating element screen printed under an upper plate of the heating base 6.
• the containers 2 are provided for the production of yogurt in separate portions.
• the useful capacity of the containers 2, corresponding to the volume of preparation likely to be contained in the containers 2, is for example between 60 and 200 ml.
• the invention is however not limited to the production of yogurts in individual portions and also relates to domestic electric yogurt makers having one or more containers of greater useful capacity.
• the reservoir 15 could extend at least partially in below several of the containers 2, and preferably at least partially below each of the containers 2.
• electric yoghurt makers 100 may comprise at least one container 2 adapted to receive a milk-based preparation, disposed in the chamber 1, the electric heating device 4 being able to heat the milk. water so as to generate steam from heating said at least one container 2.
• the support 9 may comprise at least one port 29 for receiving and carrying said container 2.
• the reservoir 15 could extend preferably at least partially below said at least one container 2.
• tanks 15 may be envisaged, in particular if desired a tank 15 under each container 2 and / or a tank 15 adjacent to each container 2.
• steam may be admitted into the chamber without necessarily water is evaporated in the enclosure.
• the electric heating device may in particular belong to a steam generator arranged outside the enclosure, said steam generator being connected to the enclosure for admitting the vapor into the chamber and heating said at least one container.
• steam can be generated outside the chamber to be admitted into the enclosure.
• the steam generator may include in particular an evaporation chamber that can be heated by the electric heating device.
• the evaporation chamber communicates with the enclosure via a steam duct. If desired the evaporation chamber can be supplied with water by an independent water tank.
• the domestic electric yogurt maker may include a heating base supporting the enclosure.
• the electric heater is then arranged in the heating base.
• the electric heating device may in particular be arranged below the enclosure, and / or laterally with respect to the enclosure.

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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Life Sciences & Earth Sciences (AREA)
• Microbiology (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Dairy Products (AREA)

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• 2017
  • 2017-10-09 FR FR1759448A patent/FR3072001B1/fr active Active
• 2018
  • 2018-10-08 EP EP18797011.6A patent/EP3694336A1/de active Pending
  • 2018-10-08 WO PCT/FR2018/052481 patent/WO2019073159A1/fr unknown
  • 2018-10-08 CN CN201880065511.8A patent/CN111212573A/zh active Pending

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