RU213878U1 - Lid used in a device for making kefir using kefir fungi - Google Patents

Abstract

The utility model relates to household devices for making kefir at home using kefir fungi for fermentation. The technical result of the proposed utility model is to improve the quality of kefir by improving the organoleptic characteristics and enhancing the functional activity of the finished product. The problem is solved, and the specified technical result is achieved by the fact that the lid used in the device for preparing kefir using kefir fungi includes a drive motor located in the lid, a stirring rod connected to the drive motor, a container with holes and equipped with a lid for placement in fungi for fermentation, fixed on the stirring rod, the control unit connected to the drive motor is characterized in that the container with holes is fixed on the stirring rod in such a way that the symmetry axis of the container is out of alignment with the vertical axis of rotation of the stirring rod.

Description

The claimed utility model relates to household devices for making kefir at home using kefir fungi for fermentation.

Dairy products are essential for the body. Their distinctive feature is high nutritional value, as well as the presence of a number of useful qualities and medicinal properties.

For many years of use, fermented milk products have practically proven their healing effect on the human body, so its demand in nutrition is quite understandable. Of the wide variety of fermented milk drinks on the market, kefir is one of the most ancient products. It is prepared by complex fermentation using kefir fungi for fermentation, which are a natural symbiosis of bacteria.

Kefir has a unique flora, the composition of which sharply distinguishes it from all other fermented milk drinks. Researchers have identified more than 50 healthy bacteria in kefir grains. Kefir is good for the gastrointestinal tract, as it contains beneficial microorganisms that have a positive effect on digestion. Kefir "rejuvenates" the body, cleanses the blood, normalizes the acid balance and microflora of the gastrointestinal tract. For people with lactose intolerance, drinking kefir either eliminates or drastically reduces symptoms. According to scientific studies, it was found that kefir has a positive effect on the nervous system, providing a mild sedative effect. Studies have shown that the consumption of probiotics, which are found in large quantities in kefir, helps with diarrhea, as well as digestive disorders caused by antibiotics, and to restore the intestinal microflora after a course of antibiotics. Probiotics, which are contained in kefir, not only increase the body's defenses, but also reduce the level of production of carcinogens. This effect prevents the development of malignant tumors.

A portable device for fermenting milk into kefir from at least one agglomerate of kefir grains is known, including

a container having a top opening, the container defining a reaction space therein for containing milk;

a lid removably attachable to an upper opening of the container to close the reaction space, the lid including a plurality of openings for air to pass into and out of the reaction space;

a separate chamber defining an internal space configured to accommodate at least one kefir grain agglomerate, the chamber being sized to fit fully into the reaction space of the container;

the aforementioned separate chamber, including a plurality of holes for allowing the flow of milk in the reaction space into and out of the interior of the chamber for contact with at least one agglomerate of kefir grains therein for fermentation to form kefir; and

an elongated tube configured to protrude through an opening in the lid into the reaction space of the container, the tube being configured to drink milk-fermented kefir from the reaction space of the container;

an elongated tube entering and passing through a separate chamber is isolated from the internal space to support and suspend the chamber in the reaction space of the fermentation vessel, allowing kefir to be drunk from outside the internal space of the chamber (US patent No. 10327451 B2, prior. 10/15/2014, publ. applications 04/21/2016, patent publication 06/25/2019, IPC C12M 1/00, C12M 3/00, A23C 9/12 (2006.01)).

In the known device, due to the lack of mixing, kefir fungi will not be washed with fresh milk, which is very important for the uniform distribution of microorganisms in milk, and, as a result, the device will not allow the preparation of kefir of high organoleptic quality and cannot guarantee the production of a functionally active product.

In addition, if the fungi, after the kefir is ready, are left in the finished product, peroxidation will occur, which will lead to a significant decrease in taste and the product will not be suitable for consumption.

A device for making kefir at home is known, characterized in that

the device consists of an outer vessel and an inner vessel, which is located in the outer vessel, the stirrer wing is located on the axis of the electric motor, while:

a) the electric motor is connected to a time relay that automatically turns the electric motor on and off several times a day,

b) the electric motor is located on the perforated cover,

c) the electric motor rotates the axis with the blades of the agitator in the speed range of 10-30 rpm,

d) the agitator blades have holes with a diameter of 3-5 mm,

e) the inner vessel has holes with a diameter of 3-5 mm.

The device according to the patent is also characterized by the fact that a sound and / or light signal is connected to it, which informs 24 hours after turning on the device that the production of kefir is completed (German patent DE 10 2012 023476 B3, prior. 27.11.2012, pub. 19.09. 2013, IPC A47J 43/044, A47J 43/07, A47J43/08 (2013/01).

In the known device, after the preparation of kefir for extracting fungi from it, the product must be filtered, which is troublesome and inconvenient for users.

A known biofermenter for the production of kefir, in particular a kefir biofermenter, with a container for storing milk and a cage that can be immersed in a container for storing kefir grains, has a base for storing kefir grains, an edge for holding kefir grains on the side and a lid for placing kefir grains in cage (German application DE 10 2017 110 617 A1, prior May 16, 2017, published November 22, 2018, IPC A23C A23C 9/127, C12M 1/02, A01J 25/00 (2006.01)

In this application, the placement of kefir grains is proposed in a cage with special rims that do not allow fungi to come into contact with each other. To carry out such a layout of the fungi will be extremely troublesome and inconvenient and can lead to physical damage to the fungi and to the loss of bacteria in the upper layer of the fungi. Due to the fact that the composition of kefir fungi is heterogeneous, the loss of the upper layer of bacteria is highly undesirable, as this will lead to a disruption in the process of fermentation of milk by kefir fungi and, as a result, the organoleptic characteristics of kefir will not be satisfactory. In addition, the fungi are constantly growing and, in connection with this, it will be necessary to constantly arrange the layout of the fungi, that is, constantly physically injure the fungi, which, as mentioned earlier, is highly undesirable.

A device for the manufacture of fermented products based on milk (utility model RU 169562, class A23C 9/12, A47J 31/00) is known, containing a main body, including an outer shell and an inner wall, where the inner wall forms a cavity with an upper opening, a removable reservoir , partially or completely inserted into the cavity, the inner cover of the removable tank and the main cover of the main body. An inner chamber is formed between the outer shell and the inner wall, containing a heating device containing side heating means, which contain at least one side heating wire wound in a spiral form with multiple turns around the inner wall. The inner wall forms grooves to accommodate the side heating wire. In addition, the device contains a control unit with a control panel for selecting the heating mode.

This well-known device does not provide for mixing the product, which ensures washing of fungi with fresh milk, which is one of the important conditions when fermenting milk with kefir fungi, and using this device, it is impossible to obtain kefir with good taste. In addition, after finishing the preparation of the fermented milk product in the known device for extracting fungi from it for fermentation, the product must be filtered, which is troublesome and inconvenient for users.

A device for preparing a fermented milk product (a yogurt machine with a stirrer) is known, characterized in that it contains: a housing, a bottom of the housing and a lid, the lid being located on the upper part of the housing, inside the housing there is a container for the fermented milk product located above the heater located in a separate the bottom is attached to the body from below, the drive motor and the control switch are located in the lid, the drive motor is connected to the stirring rod, which is passed inside the tank, the box for yogurt flavors is located at the lower end of the rod (China patent for utility model CN 203028030U (CN 201320039239) , prior 01/18/2013, published 07/03/2013, IPC А23С 9/12)).

Based on the combination of essential features and the result achieved, the technical solution for the Chinese patent for a utility model CN 203028030U is taken as a prototype.

The design of the prototype does not allow uniform and complete fermentation of milk due to insufficiently intensive washing of fungi with milk, which does not provide a uniform distribution of microorganisms in milk that affect the organoleptic properties of the final product.

For example, the location of the container with kefir fungi on the same axis with the stirring rod gives the smallest contact area of the surface of the container with milk in the container, all other things being equal, in terms of the volume of the compared containers and the number of kefir grains in this volume and, as a result, reduces the interaction of kefir fungi, inside the container, with fresh milk.

The design of the known device also does not allow uniform and complete fermentation of milk due to insufficiently intensive mixing, which does not provide the necessary conditions for optimal interaction of kefir fungi with milk and the development of microorganisms that affect the organoleptic properties of the final product.

The problem to be solved by the claimed utility model is the development of an easy-to-maintain device that provides optimal conditions for working and maintaining the activity of kefir fungi during the preparation of kefir.

The technical result of the proposed utility model is to improve the quality of kefir by improving the organoleptic characteristics and enhancing the functional activity of the finished product.

The problem is solved, and the specified technical result is achieved by the fact that the lid used in the device for preparing kefir using kefir fungi includes

a driving motor located in the lid, a stirring rod connected to the driving motor, a container with holes and provided with a lid for accommodating fermentation fungi in it, fixed on the stirring rod, a control unit connected to the driving motor, characterized in that the container with holes is fixed on the stirring rod in such a way that the symmetry axis of the container is out of alignment with the vertical axis of rotation of the stirring rod.

Fixing the container with holes on the stirring rod out of alignment with the vertical axis of rotation of the stirring rod ensures the location of the fungi in the path of the milk flow, increasing the power of the milk flow passing through the container holes, contributes to the occurrence of turbulence inside the container. Particle exchange occurs between adjacent layers of milk, causing mixing of the boundary layers, increasing the interaction of fungi with milk inside the container. In addition, this arrangement of the container also creates the largest area of contact of the surface of the container with milk in the container where the kefir is prepared and, as a result, increases the interaction of kefir fungi located inside the container with fresh milk. As a result, the efficiency of the milk fermentation process increases and, as a result, the organoleptic qualities of the fermented product improve. In addition, by fixing the container with holes on the stirring rod out of alignment with the vertical axis of rotation of the stirring rod, the mixing efficiency is enhanced. Efficient mixing of the fermentation mixture inside the container in which kefir is prepared prevents the development of mold on the surface of the fermented product and contributes to the uniform distribution of microorganisms.

It is advisable to fix the container for fungi to the vertical axis of rotation of the stirring rod at an angle of 30° to 90°. This solution creates the highest power flow of milk passing through the openings of the container and increased turbulence inside the container, increasing the interaction of fungi with milk inside the container.

In addition, the device is characterized in that the stirring rod is removable. Making the stirring rod removable simplifies the sanitization of the rod after the next use of the device.

In addition, the stirring rod can be made with a bend. Making the rod with a bend allows you to increase the size of the container, making it larger (longer) than the radius of the selected milk container and allows the container with holes to rotate freely inside the selected milk container without hitting the walls of the container. The larger size of the container allows free placement of fungi in the container and, as a result, better washing of the fungi with milk in the container, and intensification of the milk fermentation process. In addition, the bending of the stirring rod contributes to better mixing of milk and an even distribution of microorganisms during the preparation of the product.

In addition, the claimed device is characterized by the fact that the container with holes is removable and provided with a lid. Making the container with holes removable will facilitate the use of the device, because after the preparation of the product, the container can be easily removed and the sanitization of the container and work with fungi is simplified. Providing the perforated container with a lid prevents the fermentation fungus from falling out of the container when it is placed on the stirring rod at an angle to the vertical axis of rotation of the stirring rod.

In the prototype, the yogurt machine has a perforated container for placing yogurt flavors in it, and in the claimed solution, the container is used initially to place fermentation fungi in it. This comparison is not fundamental.

In addition, the claimed device is characterized by the fact that the container for fungi can be attached to the stirring rod by means of elastic springy petals, made with the possibility of covering the container and pressing the container lid. This implementation of attaching the container to the rod will allow you to easily and simply separate the container from the rod.

In addition, the claimed device is characterized by the fact that the holes are located over the entire surface of the container. Making holes over the entire surface will improve the penetration of milk into the container, and thereby enhance the interaction of fungi with milk.

In addition, the proposed device is characterized by the fact that a blade can be fixed on the stirring rod, made in the form of a toothed partition, containing at least 4 teeth and with a distance between them of at least 5 mm. This improvement will increase the turbulence of the milk in the layers outside the area of the rotating container.

In addition, the claimed device is characterized by the fact that the drive motor can be made with the possibility of rotation of the stirring rod and with the possibility of its reciprocating movement in the vertical direction. The implementation of the drive motor with the possibility of rotation of the stirring rod and with the possibility of its reciprocating movement in the vertical direction (up and down) will increase the turbulence of milk flows inside the container in which kefir is prepared and improve conditions to ensure uniform distribution of microorganisms and enhance the mixing effect inside the container with holes to increase the efficiency of the interaction of milk with fungi.

In addition, the claimed device is characterized by the fact that the panel of the control unit can be located on the upper side of the cover. This solution is technically the most optimal.

The utility model is illustrated in the drawing (Fig. 1), which shows in section a device for making kefir, in which the inventive cover is applied.

Kefir maker includes

housing 1 with a heat-insulating gasket 2 located between the inner wall 3, made of a material with high thermal conductivity, and the outer wall 4 of the housing 1. Inside the housing 1, there is a container 5 for kefir, made mainly of glass. A cover 6 with a heat-insulating gasket 7 is located on top of the body 1. Inside the cover 6, a control unit 8 and an associated drive motor 9 are mounted, which ensures the rotation of the stirring rod 10. The drive motor 9 is configured to rotate the stirring rod 10, and, in addition, it is possible to - translational movement of the rod in the vertical direction (up and down). At the end of the mixing rod 10, made with a bend, there is attached a container with holes 11 for accommodating fermentation fungi in it, made of an acid-resistant material.

The container with holes 11 is attached by means of fixing elements in the form of resilient spring petals 12, made with the possibility of covering the container with holes 11, and a springy end tab 13 for pressing the lid 14 of the container with holes 11. The container with holes 11 is attached to the stirring rod 10 in this way that the axis of symmetry 15 of the container with holes 11 is out of alignment with the vertical axis of rotation 16 of the stirring rod 10 (preferably at an angle of 90°).

The length of the container with holes 11 is expediently chosen on the basis of ensuring the free location of the fungi for fermentation in the container, leaving enough space for milk to penetrate inside the container and wash the fungi.

To comply with the temperature regime of fermentation in the lower part of the housing 1 can be installed heater/cooler 17, made, for example, based on the Peltier element. A heat exchanger 18, for example, made of aluminum, is mounted under the heater / cooler 17, and a fan 19 is mounted under the heat exchanger 18. For the fan 19, holes 20 for air inlet and holes 21 for air exhaust are made for the fan 19 in the lower part of the housing 1.

To regulate the process of making kefir, a control panel 22 is located on the lid 6, connected to the control unit 8.

Device for making kefir works as follows.

Milk is poured into a glass container 5, the volume of which is, for example, 1000 ml. The container 5 is installed inside the body 1. In the container with holes 11, fungi are placed for fermentation in the amount of 10-20 grams per 1000 ml of milk, and the container 11 is closed with a lid 14. The container with holes 11 is fixed on the stirring rod 10, for example, using petals 12, and with the help of a petal, for example, 13, the lid 14 of the container with holes 11 is pressed. rod 10. The body 1 is closed with a lid 6 with a built-in drive motor 9, to which a stirring rod 10 with a container with holes 11 is attached. Thus, the container with holes 11 is immersed in the container 5. After that, the kefir preparation mode is selected on the control panel 22. If a heater/cooler 17 is used, made, for example, on the basis of a Peltier element, then with the help of a heat exchanger 18 and a fan 19 the required temperature is maintained for optimal operation of kefir fungi. In turn, the stirring rod 10 with the container with holes 11 at the end begins to rotate and reciprocate. Due to the location of the container with holes 11 at an angle to the vertical axis of rotation 16 of the mixing rod 10, the turbulence of milk flows inside the container 5 increases and the active washing of fungi inside the container with holes 11 is ensured. length up to 0.9 of the diameter of the container 5. Thus, there is enough free space between the fungi inside the container with holes 11 to ensure that they are best washed with milk during the fermentation of milk.

The duration of the preparation of kefir is approximately 24 hours. At the end of cooking, the control unit 8 sends a signal to the user on the control panel 22. To remove the finished kefir, lift the lid 6, remove the stirring rod 10 with a container with holes 11 from the tank 5. Disconnect the container with holes 11 containing fungi for fermentation by pressing the petals 12 and 13. The fermentation fungi are then placed in milk for storage until the next use. Kefir in container 5 is ready to use.

The inventive lid used in the device for making kefir is not limited to the described embodiment and can be modified in other embodiments within the scope of the utility model claims. For example, a container with openings for placing fungi in it may have a different shape, or communication with the control unit can be carried out remotely, without installing the control unit panel anywhere on the device, for example, through a program installed on a mobile phone.

Currently developed a prototype device with the inventive cover. Tests of the device showed good results in the preparation of kefir.

Claims (10)

1. A lid used in a device for making kefir using kefir fungi, containing a drive motor located in the lid, a stirring rod connected to the driving motor, a container with holes and equipped with a lid for placing fermentation fungi in it, fixed on the stirring rod, a control unit connected to a drive motor, characterized in that the container with holes is fixed on the stirring rod in such a way that the symmetry axis of the container is out of alignment with the vertical axis of rotation of the stirring rod. 2. Lid according to claim 1, characterized in that the axis of symmetry of the container with holes is located to the vertical axis of rotation of the stirring rod at an angle of 30° to 90°. 3. Lid according to claim 1, characterized in that the stirring rod is removable. 4. Lid according to claim. 1, characterized in that the stirring rod is made with a bend. 5. Lid according to claim 1, characterized in that the container with holes is removable. 6. The lid according to claim 5, characterized in that at the end of the stirring rod there is a fixing element in the form of elastic spring petals, made with the possibility of covering the container with holes and pressing the container lid. 7. Lid according to claim 1, characterized in that the holes are located over the entire surface of the container. 8. Lid according to claim 1, characterized in that a blade is fixed on the stirring rod, made in the form of a toothed partition, containing at least four teeth and with a distance between them of at least 5 mm. 9. Lid according to claim. 1, characterized in that the drive motor is made with the possibility of rotation of the stirring rod and with the possibility of its reciprocating movement in the vertical direction. 10. Lid according to claim 1, characterized in that the control unit panel is located on the upper side of the lid.

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