NL2009713C2 - A method and system for preparing a foamed food product. - Google Patents
A method and system for preparing a foamed food product. Download PDFInfo
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- NL2009713C2 NL2009713C2 NL2009713A NL2009713A NL2009713C2 NL 2009713 C2 NL2009713 C2 NL 2009713C2 NL 2009713 A NL2009713 A NL 2009713A NL 2009713 A NL2009713 A NL 2009713A NL 2009713 C2 NL2009713 C2 NL 2009713C2
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- Prior art keywords
- air
- food product
- product
- liquid food
- water
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- 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
- A47J31/00—Apparatus for making beverages
- A47J31/44—Parts or details or accessories of beverage-making apparatus
- A47J31/4485—Nozzles dispensing heated and foamed milk, i.e. milk is sucked from a milk container, heated and foamed inside the device, and subsequently dispensed from the nozzle
Abstract
A method and system for preparing a foamed food product A method for preparing a foamed food product comprises the step of supplying a liquid food product to a microfiltration device comprising a microfiltration surface (12) having gas transmissive pores. A gas supply (42) is connected to the microfiltration device, gas is supplied via the transmissive pores to the liquid food product flowing over the microfiltration surface, and the gas supply is disconnected from the microfiltration device. Between connection and disconnection of the microfiltration device from the gas supply gas is continuously supplied through the gas transmissive pores of the microfiltration surface even in the situation where no foamed food product is made. A system for preparing a foamed food product is configured for carrying out such a method and comprises a product preparation apparatus, an assembly (1) comprising concentrated liquid food product, a microfiltration device and a pressurized gas source configured for detachable connection to the microfiltration device. The apparatus comprises an operating device for continuously activating said gas pressurizing means between its connection to and disconnection from the microfiltration device.
Description
P99764NL00
Title: A method and system for preparing a foamed food product
FIELD OF THE INVENTION
The invention relates to a method for preparing a foamed food product, for instance, a milk product, milk, foam, cream or aerated dessert, or a different product.
Such a method is known from WO-A1-2011/028117. According to 5 WO-Al-2011/028117 an assembly, e.g. containing milk is operatively connected to an operating apparatus for e.g. producing and discharging milk foam or froth. The assembly comprises a holder provided with a fluid entrance for supplying fluid coming from a fluid supply means of the operating apparatus to an inner space surrounded by the holder for bringing this space containing 10 the milk to a desired milk expelling pressure for dispensing the milk via discharge means. This discharge means comprises a microfiltration device for foaming the milk by introducing air via the microfiltration device to the milk flowing through the microfiltration device. The operating apparatus comprises cooling means to cool the milk in the disposable assembly for preventing 15 degradation of the milk. Furthermore, for dispensing a hot product the operating apparatus can comprise a steam generator or hot water supply connected to a valve device positioned between the holder and the microfiltration device to heat milk expelled from the holder. In addition the valve device can be set such as to only pass e.g. the steam for cleaning the 20 microfiltration device and optional devices downstream of the microfiltration device.
Although highly user-friendly, such a method, especially when preparing a foamed product from milk or another perishable liquid food product, requires additional measures for preventing contamination of the 25 product such as cooling during transport and also a cooling device in the operating apparatus, which require a relatively large amount of energy.
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Furthermore, since milk is highly perishable in the method ofWO-Al-2011/028117 frequent cleaning is required. This frequent cleaning is performed by using steam and thus is relatively costly not only in view of e.g. the energy used to produce the steam for cleaning but also in view of the down-time of the 5 operating apparatus during such cleaning. In addition a robust mechanical construction of the preparation apparatus is needed which can resist the high pressures coming along with the production of steam, as a result of which the operating apparatus will be relatively costly.
10 SUMMARY OF THE INVENTION
It is therefore an object of the present invention to provide a method for preparing a foamed food product with which in particular a high standard regarding hygiene can be realized with an at least substantial reduction of 15 cleaning. It is a further object of the invention provide a method for preparing a foamed food product with which in particular a foamed product without a cooking taste can be obtained in a particularly efficient manner, with relatively inexpensive and durable means using only a relatively low amount of energy.
20 To this end, the invention provides a method for preparing a foamed food product, said method comprising the step of supplying a liquid food product to a microfiltration device comprising a microfiltration surface having air transmissive pores and having a product inlet and a product outlet opposite the product inlet, said product outlet being arranged for discharging foamed 25 product, the step of connecting the microfiltration device to an air supply for supplying air through the air transmissive pores of the microfiltration surface, the step of disconnecting the microfiltration device from the air supply and the step of supplying air to the liquid food product flowing from the product inlet to the product outlet over the microfiltration surface, wherein the method 30 comprises the step of continuously supplying air through the air transmissive 3 pores of the microfiltration surface between connection of the microfiltration device to the air supply and disconnection of the microfiltration device from the air supply. In this manner liquid product can flow over the filtration surface from the product inlet to the product outlet in order to be provided 5 with air in a sterile manner. Preferably, the microfiltration device comprises a tubular wall as microfiltration surface, said tubular wall comprising a product entrance opening as the product inlet for receiving said liquid food product, a foamed product outlet opening as the product outlet for discharging foamed product and a product feed-through channel between said product entrance 10 opening and said foamed product outlet opening, the step of connecting the tubular microfiltration device to an air supply for supplying air through the air transmissive pores of the tubular wall, the step of disconnecting the tubular microfiltration device from the air supply and the step of supplying air to the liquid food product flowing through the product feed-through channel, wherein 15 the method comprises the step of continuously supplying air through the air transmissive pores of the tubular wall between connection of the tubular microfiltration device to the air supply and disconnection of the tubular microfiltration device from the air supply. In a further aspect of the invention a method for preparing a foamed food product is provided comprising the step 20 of supplying a liquid food product to a microfiltration device comprising a tubular wall, said tubular wall having air transmissive pores and being provided with a product entrance opening for receiving said liquid food product, a foamed product outlet opening for discharging foamed product and a product feed-through channel between said product entrance opening and said 25 foamed product outlet opening, the step of connecting the tubular microfiltration device to an air supply for supplying air through the air transmissive pores of the tubular wall, the step of disconnecting the tubular microfiltration device from the air supply and the step of supplying air to the liquid food product flowing through the product feed-through channel, wherein 30 the method comprises the step of continuously supplying air through the air 4 transmissive pores of the tubular wall. In this manner air is constantly supplied to keep the microfiltration device under constant sterile (slight) overpressure. This decreases the risk of growth of microorganisms significantly which can result in a liquid food product that will maintain its sterility over 5 extended periods of time, even under ambient conditions. Since the overpressure is a slight overpressure, it can be produced by relatively low cost devices and with a relatively low amount of energy. If the sterile overpressure is maintained only during a part of the total time period in which the microfiltration device is connected to the air supply of e.g. a product 10 preparation apparatus, the time period within which the liquid food product maintains its sterility will reduce but can still be longer than compared with the situation in which no sterile overpressure is used at all. In comparison with the energy consumption of a method disclosed in WO-Al-2011/028117, the energy consumption of the inventive method is significantly reduced, while 15 at the same time a product with a more appealing taste can be provided at a strongly reduced cleaning frequency. Consequently, a very hygienic preparation of foamed food products can be realized.
A stable foamed product is preferably obtained when the step of supplying said air to the microfiltration device comprises the step of supplying 20 said air at a constant air flow, preferably via a reducing valve, in particular via a small orifice for generating. Such a constant air flow improves the sterile conditions at which the method can be performed. In addition, in this manner the generation of foamed product appears to be less dependent on fluctuations in flow of product through or over the microfiltration device. The generation of 25 foamed product appears to be even more independent on fluctuations in flow of product through or over the microfiltration device when the diameter of the orifice is chosen such as to create a (near) supersonic air flow through the orifice and/or the diameter of the orifice is chosen such that in dependence on the morphology and dimensions of the microfiltration device a required 5 effective pressure over the filtration surface of the filtration device for generating a foamed product is obtained.
In a further embodiment of a method according to the invention, in which the method comprises the step of supplying air to the microfiltration 5 device under an overpressure of about 1.01 to about 1.5 bar (absolute pressure) and with an air flow of about 0.5 to about 12 liters/min, preferably about 0.5 to about 4 liters/min, more preferred about 1.5 to about 4 liters/min, most preferred about 2 to about 3 liters/min, not only a very reproducible, stable foamed product can be prepared using a relatively low amount of energy, but 10 also such a relative low overpressure appears to be sufficient to prevent degradation of the quality of the food product.
In a further embodiment of a method according to the invention, the step of supplying a food product to the microfiltration device comprises providing an amount of concentrated liquid food product and mixing said 15 concentrated liquid food product with an amount of water to obtain a liquid food product with a substantially normal liquid level, which liquid food product is supplied to the microfiltration device. By using a concentrated liquid food product, it is possible to store the food product for an extended period of time at ambient temperatures, i.e. without cooling, without degradation of the 20 concentrated liquid food product. Preferably the water is heated before the concentrated food product is mixed with water. In particular when dispensing a hot product using heated water before it is mixed with the concentrated liquid food product, the hot product can be prepared with a relatively low amount of energy and without a cooking taste which appears to be quite 25 appealing for at least some of the consumers.
Preferably a method according to the invention comprises the steps of providing an eductor with a mixing chamber, providing a water conduit for heated water to the eductor, providing a food product conduit for the concentrated liquid food product to the eductor, supplying heated water to the 30 inlet of said eductor such that suction created at the eductor by the flow of 6 heated water draws concentrated liquid food product into the chamber where said concentrated liquid food product is mixed with water. The use of an eductor makes it possible to on the one hand in an simple manner add such an amount of water to the concentrated liquid food product that after mixing with 5 the water a liquid food product with a substantially normal liquid level, also called an unconcentrated liquid level herein, is obtained. This provides the possibility to prepare a liquid food product having a particularly pleasant taste sensation if the product is intended for consumption. On the other hand the eductor can be used simultaneously to draw concentrated liquid food product 10 out of a holder by the suction provided by the water flowing through the eductor, so that no additional devices are necessary to expel the concentrated liquid food product from a holder.
In a preferred embodiment of a method according to the invention, the method comprises the steps of storing the concentrated liquid food product 15 at ambient temperature and of heating water to such a temperature and supplying said heated water at such a pressure to the eductor that concentrated liquid food product is drawn at such an amount that after mixing with the heated water a liquid food product with a substantially normal liquid level is obtained. In this manner, it is possible to obtain a liquid food product 20 with a normal liquid level from a concentrated liquid food product by just adjusting the temperature and the pressure of the supply of water. In this particular advantageous use the eductor makes it possible to add such an amount of water to the concentrated liquid food product that after mixing with the water a liquid food product with a substantially normal liquid level, also 25 called an unconcentrated liquid level herein, is obtained. This provides the possibility to prepare a liquid food product having a particularly pleasant taste sensation if the product is intended for consumption. When as concentrated liquid food product concentrated milk is used having at most 30%, preferably about 25% of the water content of unconcentrated milk it is particularly 30 advantageous to use a method according to the invention wherein water is 7 heated to a temperature in a range between about 60°C to about 110°C, preferably about 90°C to about 98°C, more preferred about 95°C to about 98°C and wherein the heated water is pressurized to a range between about 1.1 and about 25 bar (absolute pressure), preferably about 3 bar and then is supplied 5 to the water inlet of the eductor. In this manner with a relatively low amount of energy a heated milk product having a temperature in a range between about 60°C and about 70°C, preferably in a range between about 65°C to 68°C, can be produced without the “cooked milk taste”.
In a further embodiment of a method according to the invention, the 10 method comprises the step of providing gas transmissive pores having a pore size in the range of 0.05-10 microns, in particular a pore size of at least 0.1 micron and less than 2 microns, wherein a length of the wall is between about 1 cm to about 6 cm, preferably about 1.5 cm to about 5 cm, more preferred about 1.5 cm to about 3 cm, most preferred about 1.8 cm measured in a product 15 flow direction of product during use flowing along that wall, parallel to that wall, wherein the pore size is preferably in the range of 0.2 micron to 1.5 microns. In case the microfiltration device comprises a tubular wall the outside diameter is then preferably between about 1 mm to about 10 mm, more preferred about 1.5 mm to about 8 mm, further preferred about 2 mm to about 20 5 mm, most preferred about 3 mm amongst other things dependent on the desired flow rate of the product. In this manner, when liquid product is supplied to the microfiltration device, it is possible to inject air in the product in a sterile manner, since a microfiltration device with such transmissive pores and in particular when manufactured from hydrophobic material functions as 25 a HEPA filter, leading to a very hygienic manner of preparing the liquid food product. In particular when preparing a milk foam product the use of such a microfiltration device for adding air to the product can provide a highly stable, attractive foam, in particular of constant quality, in a relatively simple manner. With various foamable products, moreover, a particularly high 30 overrun (degree of aeration) can be obtained.
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The present invention also relates to a system for preparing a foamed food product, configured for carrying out a method according to any one of the preceding claims, said system comprising: - a product preparation apparatus for preparing said liquid food 5 product; and - an assembly comprising: - a holder containing said liquid food product in concentrated form, - an eductor; 10 - a microfiltration device; - a transfer tube connecting an outlet of said eductor with the inlet of said microfiltration device; - a concentrated liquid food product tube connecting said holder to a concentrated liquid food inlet of said eductor; 15 - a water inlet tube connecting a water inlet of said eductor with a water connection of the disposable assembly, said water connection being configured for connection to an external source of water under pressure, said liquid food inlet of said eductor being positioned between said water inlet and said outlet of said eductor; 20 - an air inlet tube connecting said microfiltration device to an air connection of said disposable assembly, said air connection being configured for connection to an external source of air; and - a liquid food outlet tube connecting the outlet of the microfiltration device to an outlet connection of the disposable assembly for 25 discharging a liquid food product created by the microfiltration device from the disposable assembly; said product preparation apparatus comprising a source of air, means for pressurizing air, said means for pressurizing air being configured for detachable connection to the air connection of said disposable assembly for 30 supplying pressurized air to the air inlet of the microfiltration device, said 9 product preparation apparatus further comprising an operating device for controlling the operation of the means for pressurizing air, a sensor for detecting connection and disconnection, respectively, of the means for pressurizing air to the air connection of said disposable assembly and for 5 supplying a signal indicative of said connection and disconnection, respectively, to the operating device, said operating device being configured for continuously activating said means for pressurizing air between said detected connection to and said detected disconnection from said air connection of said disposable assembly. In this manner not only clean air can be supplied to the 10 product via the microfiltration device when preparing a liquid food product but also clean air is constantly supplied to keep the system under constant sterile (slight) overpressure. This decreases the risk of growth of microorganisms significantly which can result in a concentrated liquid food product that will maintain its sterility over extended periods of time, even under ambient 15 conditions. Thus preferably the product preparation apparatus is free of any cooling devices for the disposable assembly. In addition by using a assembly, preferably a disposable assembly for a concentrated liquid food product, it is possible to store the disposable assembly for an extended period of time at ambient temperatures, i.e. without cooling, without degradation of the 20 concentrated liquid food product. In particular the use of an eductor makes it possible to on the one hand add such an amount of water to the concentrated liquid food product that after mixing with the water a liquid food product with a substantially normal liquid level, also called an unconcentrated liquid level herein, is obtained. This provides the possibility to prepare a liquid food 25 product having a particularly pleasant taste sensation if the product is intended for consumption. On the other hand the eductor can be used to draw concentrated liquid food product out of the holder by the suction provided by the water flowing through the eductor, so that no additional devices are necessary to expel the concentrated liquid food product from the assembly. In 30 this way, it is possible that a product preparation apparatus or operating 10 apparatus in which the disposable assembly is to be used can be manufactured relatively compactly and relatively inexpensive. In addition, such a disposable assembly can contain the concentrated liquid food product very hygienically, e.g. in case the assembly is filled aseptically with the concentrated liquid food 5 product.
In an embodiment of a system for preparing a liquid food product according to the invention, the system comprises means for providing a constant air flow to the microfiltration device, said means preferably being formed by a reducing valve. Preferably the means for pressurizing air are 10 configured to pressurize air to a slight overpressure, preferably in a range between about 1.01 to 1.5 bar (absolute pressure) and the means for pressurizing air comprise a continuous air pump or a compressor for providing an air flow of about 0.5 to about 12 liters/min, preferably about 0.5 to about 4 liters/min, more preferred about 1.5 to about 4 liters/min, most preferred about 15 2 to about 3 liters/min and a reducing valve. In this manner a sufficient air pressure can be obtained to introduce air via the microfiltration device into the product by using relatively low cost means using a relatively low amount of energy. Preferably the reducing valve is formed by an orifice having a diameter in a range between about 0.03 mm and about 0.3 mm, preferably 0.07 mm so 20 that a constant gas flow can be generated.
In a further embodiment of a system for preparing a liquid food product according to the invention said product preparation apparatus comprising a water source, a heater for heating water, means for pressurizing heated water, said means being configured for detachable connection to the 25 water connection of the disposable assembly for supplying heated water to the water inlet of the eductor of the disposable assembly. The water source of the product preparation apparatus can e.g. be a water reservoir or can be formed by a connection to the water mains. This system is a particularly user-friendly system in that the operative connection of the disposable assembly to the 30 product preparation apparatus can be realized quickly and reproduciby and 11 furthermore the system can be easily designed to dispense product in a reliable, hygienic manner. Preferably said heater for heating water is then configured to heat water to a temperature in a range between about 60°C to about 110°C, preferably about 90°C to about 98°C, more preferred about 95°C 5 to about 98°C. In contrast to steam injected in the liquid product before it enters the microfiltration device as described in WO-A1-2011/028117, the heater according to this embodiment requires significantly less energy for heating the water, while still being able to reproducibly produce a liquid product at an elevated temperature. In comparison to the use of steam a 10 foamed product can be obtained without a cooking taste which appears to be quite appealing for at least some of the consumers. In addition, according to a further embodiment of the invention, it is possible to correctly obtain a liquid food product by using means for pressurizing water which is configured to pressurize water in a range between about 1.1 to 2 bar. In comparison with 15 existing product preparation apparatus such a pressure is relatively low and can be realized at relatively low costs.
The invention is in particular advantageous in case of a system for preparing a liquid food product wherein the product preparation apparatus is configured to prepare a liquid food product, such as a milk foam or froth 20 having a temperature in a range between about 60°C and about 70°C, preferably in a range between about 65°C to 68°C.
BRIEF DESCRIPTION OF THE DRAWINGS
25 The invention will be further explained with reference to the
Figures, in which non-limiting exemplary embodiments of a system for preparing a liquid food product in accordance with the invention are shown. In the drawing: 12
Fig. 1 shows a schematic view in cross section of a disposable assembly for concentrated milk which can be used in an exemplary embodiment of the system and method according to the invention; and
Fig. 2 shows a schematic view in cross section of a system for 5 preparing a liquid food product according to an exemplary embodiment of the invention.
DETAILED DESCRIPTION OF EXEMPLARY EMBODIMENTS
10 In Fig. 1 a schematic view in cross section of a disposable assembly 1 containing concentrated milk is shown, which assembly can be used in an embodiment of a system and method according to the invention. The disposable assembly 1 comprises a holder 2 which in this example is designed to contain a maximum amount of about 4 liters of milk 3 in concentrated form. 15 This concentrated milk comprises about 25% of the water content of milk with a normal water content, which latter is also called unconcentrated milk herein. Please note that, although the invention will be explained with respect to milk as concentrated liquid food product, the invention can also be applied to other concentrated liquid food products, for instance, (fruit) juice/drink, an alcohol-20 containing drink or drink base, for instance, beer or wine, a dairy or dairy- based drink, for instance, a whey drink or permeate-based drink, (milk) shake, chocolate drink, (drinking) yoghurt, sauce, ice cream, dessert, or other products, but is in particular intended to provide a milk food product. In addition the maximum amount of milk contained in the holder can in other 25 examples amount to about 2 to about 5 liters for professional use and about 0.5 to 1 liter for home use, and the concentrated milk can in other embodiments comprise at most 40%, preferably at most 30% of the water content of unconcentrated milk.
The disposable assembly 1 furthermore comprises an eductor 4 30 having a housing 5 with a water inlet 6, a concentrated liquid food inlet 7 and 13 a liquid food outlet 8. The concentrated liquid food inlet 7 of the eductor 4 is positioned between the water inlet 6 and the liquid food outlet 8. Within the housing 5 of the eductor 4 a converging nozzle 9 is present which is in direct communication with the water inlet 6 and a mixing chamber and a diffuser or 5 venturi 10 which are in direct communication with the liquid food outlet 8 of the eductor 4.
The disposable assembly 1 is in addition provided with a microfiltration device 11 comprising a tubular microfiltration wall 12 having gas transmissive pores, and a housing 13 surrounding the tubular 10 microfiltration wall 12. In the shown embodiment the housing 13 and the tubular microfiltration wall 12 are positioned coaxial with respect to one another and an air supply space 17 is formed between the tubular microfiltration wall 12 and the housing 13. The housing 13 and the tubular microfiltration wall 12 comprise a product inlet opening 14 and an outlet 15 opening 15 opposite the product inlet opening 14. Furthermore, an air opening 16 is in communication with the air supply space 17. In the shown embodiment the gas transmissive pores 18 have a pore size of about 0.6 micron, but in alternative embodiments the pore size can be in the range of 0.05-10 microns, in particular in a range between 0.1 micron and 2 microns, more particularly a 20 range between about 0.2 micron and about 1.5 microns. In the present embodiment the tubular microfiltration wall 12 is made of hydrophobic material, such as PP, which in combination with the gas transmissive pores 18 of the mentioned dimensions ensures that the tubular microfiltration wall 12 functions as a HEPA filter. The use of hydrophobic material ensures that no 25 water or moist, possibly with microorganisms embedded therein, stick to the wall 12, which can lead to an improved hygiene during transport and use. In the shown embodiments the eductor 4 and the housing 13 are also made of hydrophobic material, but it will be clear that in other embodiments other materials can be used. Please note that in the exemplary embodiment, the 30 product feed-through channel is surrounded by the microfiltration wall and the 14 gas supply space is at the outside of the microfiltration wall. In an alternative embodiment the product feed-through channel can be positioned outside the microfiltration wall, while the gas supply space is formed by the space surrounded by this wall. In addition the microfiltration device can be designed 5 in various other manners.
In the disposable assembly 1 a transfer tube 19 connects the outlet 8 of the eductor 4 with the product inlet opening 14 of the microfiltration device 11. Furthermore, a concentrated liquid food product tube 20 connects the holder 2 to the concentrated liquid food inlet 7 of the eductor 4 and a water 10 inlet tube 21 connects the water inlet 6 of the eductor 4 with a water connection 22 of the disposable assembly 1. This water connection 22 is configured for connection to an external source of water, preferably a source of hot water under pressure. Please note that with “external source of water” a water source external in relation to the assembly is meant. An air inlet tube 23 15 connects the microfiltration device 11 to an air connection 24 of the disposable assembly 1, which air connection 24 is configured for connection to an external source of air, preferably an external source of air under (slight) overpressure. As shown in Figure 1, a liquid food outlet tube 25 connects the outlet opening 15 of the microfiltration device 11 to an outlet connection 26 of the disposable 20 assembly 1 for discharging a liquid food product created by the microfiltration device 11 from the disposable assembly 1. In the shown embodiment the outlet connection 26 is provided with an optional discharge spout 27 and all the tubes and connections are made of hydrophobic material. The connections 22, 24 and the spout 27 (or the connection 26) are closed off by an aseptic seal 28, 29 and 25 30, respectively. These aseptic seals are designed to be opened by any means known in the art.
In the embodiment shown in Figure 1 the eductor 4, the microfiltration device 11, the transfer tube 19, the concentrated liquid food product tube 20, the water inlet tube 6, the water connection 22, the air inlet 30 tube 16, the air connection 24, the liquid food outlet tube 25 and the outlet 15 connection 26 (and optionally the spout 27) are assembled as one unit 31. This unit 31 is by said concentrated liquid food product tube 20 connected to a concentrated liquid food product connection 32, which liquid food product connection 32 is detachably connected by an intermediate piece 33 to an outlet 5 connection 34 of the holder 2. From the outlet connection 34 a supply tube 35 extends downward into the concentrated milk 3.
Please note that in an alternative example the unit 31 and the holder 2 can be integrated into one piece, in which - when compared to figure 1 - the concentrated liquid food product tube 20 also forms the supply tube 35 10 and the connections 32, 34 and the piece 33 need not be present. Please note, that in a non-shown embodiment of a system according to the invention this unit can also form an integral part of the product preparation unit.
In Fig. 2 a schematic view in cross section of a system for preparing a liquid food product according to an exemplary embodiment of the invention is 15 shown. The system comprises a product preparation apparatus 36 for preparing a liquid food product and a disposable assembly 1 as shown in Figure 1. Please note that although in the embodiment shown in Figure 2 the disposable assembly is detachably connected to the product preparation apparatus in other embodiments of a system according to the invention the 20 disposable assembly can be an integral part of the product preparation apparatus, whilst in addition it is also possible that all the elements of the disposable assembly are distributed over the product preparation apparatus to best fit within the available space of the product preparation apparatus. Providing the product preparation apparatus with a new amount of 25 concentrated milk can thus e.g. either be realized by replacing an empty disposable assembly with a filled one or be refilling a holder incorporated within the product preparation apparatus.
In the product preparation apparatus 36 a water reservoir 37 is provided as well as a pump 38 as a means for pressurizing water. From the 30 water reservoir 37 a water line 41 runs through the product preparation 16 apparatus 36 and, in this example, has an extension 41A which is configured for detachable connection to the water connection 22 of the disposable assembly 1 for supplying water to the water inlet 6 of the eductor 4 of the disposable assembly 1. The water line 41 runs through an optional particle 5 filter 54, a heater 39 for optionally heating water and passes an optional flow meter 40 for measuring the flow of the water coming from the reservoir 37. Please note, that in other embodiments the water source could be provided by a connection to the water mains.
In the product preparation apparatus 36 also a source of air 42, in 10 this case an opening in the product preparation apparatus 36 to the ambient atmosphere, is provided in which the opening is closed off by a grid 43 for preventing larger particles passing the opening. From the source of air 42 an air line 44 runs through the product preparation apparatus 36 and, in this example, has an extension 44A which is configured for detachable connection 15 to the air connection 24 of the disposable assembly 1 for supplying air to the air inlet 16 of the microfiltration device 11 of the disposable assembly 1. The air line 44 passes through an optional particle filter 45 for filtering the air and through an air compressor 46 as means for pressurizing air to a slight overpressure with regard to the ambient atmosphere. In this embodiment air 20 from the air compressor is buffered in an air buffer tank 47, which is via a vent line 48, a relief valve 49 and a silencer 50 connected to the ambient atmosphere. In another embodiment in stead of an air compressor and a buffer tank a continuous air pump can be used to supply air to the microfiltration device.
25 In the air line a reducing valve 51 is provided in the form of an orifice having, in this embodiment, a diameter of 0.07 mm for generating a constant gas flow. Please note, that in other embodiments the diameter of the orifice can be within a range between about 0.03 mm and about 0.3 mm.
17
The product preparation apparatus 36 as shown in Figure 2 is free of any cooling devices for the disposable assembly 1, which is supported within the product preparation apparatus 36 on a platform 52.
The product preparation apparatus 26 further comprises an 5 operating device 53. e.g a microprocessor, for controlling the operation of the product preparation apparatus 36. For this, the operating device 53 is via lines connected to the air compressor 46 for controlling its operation; the air buffer tank 47 for retrieving the air pressure within the air buffer tank; the water reservoir 37 for retrieving the water level within the reservoir; the water pump 10 38 and the heater 39 for controlling their operation; and the flow meter 40 for retrieving information on the water flow. In addition the operating device 53 is connected to a sensor 55 for detecting connection and disconnection, respectively, of the air extension 44A to the air connection 24 of the disposable assembly 1. This sensor 55 is designed for supplying a signal indicative of said 15 connection and disconnection, respectively, to the operating device 53.
In order to be able to perform the inventive method, which shall be described later, the operating device 53 is configured for continuously activating the air compressor 46 between a detected connection to and a detected disconnection from said air connection 24 of the disposable assembly 20 1, as detected by the sensor 55. The heater 39 used in the inventive product preparation apparatus 36 is configured to heat water to a temperature in a range between about 60°C to about 110°C, preferably about 90°C to about 98°C, more preferred about 95°C to about 98°C. Furthermore, the water pump 38 is configured to pressurize water in a range between about 1.1 to 2 bar.
25 Please note, that this is a relatively slight overpressure which could in an alternative embodiment also be provided by a connection water mains alone. The air compressor 46 is configured to pressurize air to a slight overpressure, preferably in a range between about 1.01 to 1.5 bar (absolute pressure) and for providing an air flow of about 0.5 to about 12 liters/min, preferably about 0.5 to 30 about 4 liters/min, more preferred about 1.5 to about 4 liters/min, most 18 preferred about 2 to about 3 liters/min. In this manner, the product preparation apparatus 36 can be properly configured to prepare a liquid food product, such as a milk foam or froth having a temperature in a range between about 60°C and about 70°C, preferably in a range between about 65°C to 68°C.
5 Now an embodiment of an inventive method for preparing a liquid food product utilizing the system as shown in Figure 2 will be described. In an initial step the disposable assembly 1 containing concentrated milk having about 25% of the water content of unconcentrated milk is connected to the product preparation apparatus 36, wherein the water extension 41A is 10 connected to the water connection 22 and the air extension 44A is connected to the air connection 24, during which connection the aseptic seals are perforated. The sensor 55 detects this connection and sends an appropriate signal indicating this connection to the operating device 53, which activates the air compressor 46 for continuously supplying air under a slight overpressure to 15 the air supply space 17 around the tubular microfiltration wall 12. The operating device 53 operates to product preparation apparatus 36 to supply air via the orifice 51 to the microfiltration device 11 under an overpressure of about 1.01 to about 1.5 bar (absolute pressure) and with an air flow of about 0.5 to about 12 liters/min, preferably about 0.5 to about 4 liters/min, more 20 preferred about 1.5 to about 4 liters/min, most preferred about 2 to about 3 liters/min. This slight overpressure creates a so-called sterile air curtain which decreases the risk of growth of microorganisms within the disposable assembly significantly which results in a liquid food product that will maintain its sterility over extended periods of time, even under ambient conditions. Since 25 the overpressure is a slight overpressure, it can be produced by relatively low cost devices and with a relatively low amount of energy. Consequently, a very hygienic preparation of foamed food products can be realized.
If a consumer wants to obtain a serving of milk froth, or another product in other embodiments, he or she pushes an activation button (not 30 shown in Figure 2) upon which the operating device 53 activates the heating of 19 the water to a temperature of about 95°C to about 98°C and pressurizing the water to a pressure of about 3 bar by activating the pump 38 and the heater 39, respectively. When the water is sufficiently heated then the operating device 36 operates the product preparation apparatus 36 to supply the heated 5 water to the water inlet 6 of the eductor 4. When the water emerges from the converging nozzle 9 it creates suction for drawing concentrated milk out of the holder 2 and the heated water and concentrated milk are mixed in the mixing chamber 10. By using such a water temperature and water pressure it appears that concentrated milk is drawn out of the holder 2 at such an amount that 10 after mixing with the heated water a liquid food product with a substantially normal liquid level is obtained. Please note, the disposable assembly 1 is kept at ambient temperature and does not require any cooling. Furthermore, in other embodiments pressurizing the water can be done to a pressure in a range between about 1.1 to about 25 bar (absolute pressure).
15 The air present in the air supply space 17 has a pressure which is higher than the pressure of the milk flowing from the product inlet opening 14 to the outlet opening 15 and the air present in the air supply space 17 enters the milk uniformly via the pores so that fine air bubbles can be homogeneously introduced into the milk for the purpose of foam formation. Finally, the 20 produced milk foam is discharged via the spout 27. In this manner, when milk is supplied to the microfiltration device, it is possible to inject air in the milk in a sterile manner, since the microfiltration device 11 with such transmissive pores and in particular when manufactured from hydrophobic material, such as PP functions as a HEPA filter, leading to a very hygienic manner of 25 preparing the milk foam. Furthermore, adding air to the milk in this way can provide highly stable, attractive foam, in particular of constant quality, in a relatively simple manner. With various foamable products, moreover, a particularly high overrun (degree of aeration) can be obtained.
After the serving of milk foam is discharged the operating device 30 deactivates the water heater and the water pump, but still keeps the air 20 compressor 46 activated to continuously supply overpressure to the microfiltration device. This overpressure expels possible remains from the spout 27 and prevents microorganisms entering the inside of the disposable assembly 1. Only when the disposable assembly 1 is empty and the senor 55 5 detects disconnection of the air extension 44A from the air connection 24 then the operating device 53 deactivates the air compressor 46.
In this manner a single disposable assembly 1 which is aseptically filled with a content of 3 liter milk can be used to deliver an amount of milk foam servings for a regular restaurant for approximately seven days, whilst 10 being uncooled, i.e. kept at ambient temperatures, and without any cleaning required during that period. Thus the inventive method and system can provide a liquid food preparation with a minimum of energy consumption, a minimum of handling for the user (refilling and cleaning) and a maximum operation time.
15 The invention can prepare hot pourable foams, for instance, cappuccino, latte macchiato, and other hot milk drinks, with or without flavor additions. In a further elaboration, to that end, the product is foamed to a minimum overrun of 10%, and obtains/has immediately after dispensing a temperature between 40 and 80 °C, preferably between 60 and 70 °C and most 20 preferably between 65 and 68 °C. The product may be, for instance, predominantly pourable (for instance, with an overrun lower than 100%).
Alternatively, the invention can prepare cold and ice-cold drinks, for instance, milk drink, milk shake, lunch drink, etc. In that case, the product can have, for instance, a minimum overrun of 10%, and a temperature lower 25 than 20 °C, preferably a temperature between -5 and 10 °C. The cold, dispensed product may be predominantly pourable, and can e.g. comprise a sweet or, conversely, a salty product, a fermented milk product.
The invention is particularly well-suited to prepare ice cream or a (milk) shake. The ice cream or (milk) shake product can have an overrun in the 21 range of 10%-200%, and a temperature of 0 °C or lower (preferably a temperature in the range of -10 °C to -2 °C).
The invention can be used, for instance, such that a product mentioned undergoes an overrun that is greater than 100% (in particular 5 approximately 150% or more, and more particularly approximately 200% or more), utilizing a relatively low pressure (in particular a pressure of gas supplied to a gas supply space mentioned), for instance, a pressure lower than 2 bar. The invention can be used, for instance, such that a product mentioned undergoes an overrun that is greater than 100% (in particular approximately 10 150% or more, and more particularly approximately 200% or more), while the dispensed product has a relatively low temperature, for instance, a temperature of approximately 0 °C or lower.
Claims (21)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL2009713A NL2009713C2 (en) | 2012-10-29 | 2012-10-29 | A method and system for preparing a foamed food product. |
| PCT/NL2013/050760 WO2014069994A1 (en) | 2012-10-29 | 2013-10-29 | A method and system for preparing a foamed food product |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL2009713A NL2009713C2 (en) | 2012-10-29 | 2012-10-29 | A method and system for preparing a foamed food product. |
| NL2009713 | 2012-10-29 |
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| Publication Number | Publication Date |
|---|---|
| NL2009713C2 true NL2009713C2 (en) | 2014-05-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NL2009713A NL2009713C2 (en) | 2012-10-29 | 2012-10-29 | A method and system for preparing a foamed food product. |
Country Status (2)
| Country | Link |
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| NL (1) | NL2009713C2 (en) |
| WO (1) | WO2014069994A1 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016120836A1 (en) * | 2015-01-30 | 2016-08-04 | Anheuser-Busch Inbev S.A. | Pressurized beverage concentrates and appliances and methods for producing beverages therefrom |
| US11147294B2 (en) | 2017-02-02 | 2021-10-19 | Starbucks Corporation | Method and apparatus for injecting a gas into a beverage |
| US11554352B2 (en) | 2017-02-02 | 2023-01-17 | Starbucks Corporation | Method and apparatus for injecting a gas into a beverage |
| NL2019398B1 (en) | 2017-08-07 | 2019-02-21 | Spinn Holding B V | Centrifugal coffee brewer |
| USD899195S1 (en) | 2018-10-12 | 2020-10-20 | Rich Products Corporation | Food product dispenser |
| US20220142223A1 (en) * | 2019-02-19 | 2022-05-12 | Frieslandcampina Nederland B.V. | A product dispensing system, holder and manufacturing method |
| GB2603750A (en) * | 2021-01-27 | 2022-08-17 | Hatfields London Ltd | Improved Beverage Dispenser |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002100224A2 (en) * | 2001-06-08 | 2002-12-19 | Sara Lee/De N.V. | Apparatus and method for preparing a foamed beverage suitable for consumption |
| US20050118319A1 (en) * | 2003-07-08 | 2005-06-02 | The Coca-Cola Company | System and Method for Producing Foamed and Steamed Milk from Milk Concentrate |
| WO2009110794A1 (en) * | 2008-03-04 | 2009-09-11 | Friesland Brands B.V. | Method and system for dispensing a product |
| WO2011028117A1 (en) * | 2009-09-03 | 2011-03-10 | Friesland Brands B.V. | Method and system for dispensing a product |
-
2012
- 2012-10-29 NL NL2009713A patent/NL2009713C2/en not_active IP Right Cessation
-
2013
- 2013-10-29 WO PCT/NL2013/050760 patent/WO2014069994A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002100224A2 (en) * | 2001-06-08 | 2002-12-19 | Sara Lee/De N.V. | Apparatus and method for preparing a foamed beverage suitable for consumption |
| US20050118319A1 (en) * | 2003-07-08 | 2005-06-02 | The Coca-Cola Company | System and Method for Producing Foamed and Steamed Milk from Milk Concentrate |
| WO2009110794A1 (en) * | 2008-03-04 | 2009-09-11 | Friesland Brands B.V. | Method and system for dispensing a product |
| WO2011028117A1 (en) * | 2009-09-03 | 2011-03-10 | Friesland Brands B.V. | Method and system for dispensing a product |
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| WO2014069994A1 (en) | 2014-05-08 |
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