ES2276036T3 - JUG TO EMULSIFY MILK. - Google Patents

Abstract

The bottom wall (3, 30) of the pitcher is sloping with respect to an horizontal plane by an angle alpha ranging from 5 DEG to 30 DEG , the shape is of a truncated cone with the side walls tapered towards the top by a taper 1/K ranging from 0,20 to 0,40 and the inner edges between the bottom wall and the side walls are sensibly round (Fig. 1). <IMAGE>

Description

Jug to emulsify milk.

The present invention relates to a jug for emulsify milk, in particular to emulsify that portion of milk that an operator in a bar, a cafeteria or simply in the domicile, you may want to emulsify to prepare a cappuccino. As it is known, the operator uses a water vapor jet to emulsify the milk and obtain the desired cream that is then poured about coffee contained in a cup.

Although the term "cappuccino" is known virtually everywhere, it doesn't seem to have a equivalent in English or in languages other than Italian. Thus, it is appropriate to make clear that the cappuccino is a drink made with espresso, milk and cream, where the latter is obtained precisely through the operation mentioned above.

An operator normally uses a jug conventional for operation; this one treats the milk in a jug by a jet of water vapor ejected from the nozzle provided for this purpose in a conventional espresso coffee maker, with the nozzle dipped into the top layer of the milk poured into the jug, and provides the jar with movements such as to cause milk rotation, along the walls of the jug, which production aid for a homogeneous cream that is then poured over Coffee that has been previously served in a cup of cappuccino. This operation will lead to a good result if the operator is a expert, but also in this case the operation produces with frequency a cream on whose surface there are macrobubbles of air. These macrobubbles prevent the desired integration of part of the cream in coffee, and also cause on the surface of the cream the fact that a part of the cream is not very pleasant because that part of the cream is not so homogeneous, silky and enduring as desired.

A jug is known to emulsify milk at from US 2,909,172.

The jug of the invention exceeds said inconvenience If you look at the jug with its longitudinal axis main in an upright position, the jug shows the bottom wall inclined with respect to a horizontal, trunk-shaped plane of cone and with the inner edges of the bottom rounded.

If reference is made to this jug supported on a horizontal plane, on a table for example, then the jug appears as inclined with respect to a vertical line.

When the operator holds this jug with his hand naturally, with the substantially horizontal mouthpiece, then the bottom wall of the jug is inclined with respect to to a horizontal plane. The experiments, along with the tests in based on the physical principles related to fluid dynamics in turbulent or viscous state, provided evidence that such tilt, cone trunk shape and rounded edges in the fund, took the milk submitted to this operation to that physical condition: the production of these microvortices was reduced that hinder the homogeneous rotation of milk in the jug, is that is, the rotation produced by a desired cream thanks to the formation of air microbubbles.

This effect is achieved by a jug in the that the bottom wall is inclined with respect to the plane horizontal at an angle α in the range of 5 ° to 30 °, and the shape is tapered towards the top with a 1 / K hole included in the range of 0.20 to 0.40. The inclination α can Have any orientation.

With said cone trunk shape, the edges interiors between the back wall and the side walls are noticeably rounded, and the side walls of the jug can be rectilinear, curved inwards or outwards.

The main advantage of this jug consists of provide excellent cappuccino even if the operator does not Be an expert.

The invention will now be described by way of example and with reference to the accompanying drawings, in the that:

Figures 1 and 2 are side views;

Figure 3 is a front view;

Figure 4 is a first cross section according to line A-A of Figure 1, and

Figure 5 is a second cross section according to line A-A of Figure 1.

Figure 1 shows a jug 1 in the form of cone trunk in a position as if handle 2 were held by an operator, so that the mouth appears in position horizontal. The inclination of the bottom wall 3 is that of an angle α = 15 °, and the lateral wall perforation is 1 / K = (D-d) / L = 0.30 (where D, d, L as indicated in the figure); it shows that the side walls are slightly curved outward, although they could be curved towards the inside, and the inner edges between the back wall and the side walls are substantially rounded (the radius of curvature that defines such rounding depends on the size of the pitcher). From the Figure it follows that the inclination α of the back wall is directed from the loop 4 up to handle 2.

Figure 2 shows the jug 1 placed on a T table.

Figure 3 shows a jug 5 in which the bottom wall 30 is inclined an angle α = 13 °, and is rotated 90º with respect to the inclination illustrated in Figures 1 and 2.

Figure 4 shows the cross section circular horizontal of jug 1, again carrying handle 2 and the spigot 4.

Figure 5 shows the cross section oval horizontal of a jug 1a that again carries the handle 2 and the spigot 4. The handle 2 and the spigot 4 can be located in any points of its perimeter, provided that the points are opposites, as preferred even if it is not absolutely necessary.

Claims (4)

1. Jug (1, 5) in the form of a cone trunk to emulsify the milk to be used for the preparation of a cappuccino, equipped with a handle (2) and a spigot (4) on the upper edge, which It is characterized in that the bottom wall (3, 30) is inclined with respect to a horizontal plane at an angle α in the range of 5 ° to 30 ° and the shape is that of a cone trunk with the tapered side walls facing the upper part with a taper 1 / K in the range of 0.20 to 0.40. 2. Jug (1, 4) according to claim 1, characterized in that the inner edges between the bottom wall and the side walls are substantially rounded. 3. Jug (1, 5) according to claim 1, and characterized in that it has a circular horizontal cross section. 4. Jug (1, 1a, 5) according to claims 1 and 2, characterized in that it has an oval horizontal cross section.