TR201615846A1 - AN AROMA STICKER - Google Patents
AN AROMA STICKER Download PDFInfo
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- TR201615846A1 TR201615846A1 TR2016/15846A TR201615846A TR201615846A1 TR 201615846 A1 TR201615846 A1 TR 201615846A1 TR 2016/15846 A TR2016/15846 A TR 2016/15846A TR 201615846 A TR201615846 A TR 201615846A TR 201615846 A1 TR201615846 A1 TR 201615846A1
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- aroma
- boiling chamber
- boiling
- chamber
- control unit
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- 238000009835 boiling Methods 0.000 claims abstract description 64
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 239000007791 liquid phase Substances 0.000 claims abstract description 4
- 230000000630 rising effect Effects 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 238000000605 extraction Methods 0.000 claims description 17
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 238000009833 condensation Methods 0.000 claims description 8
- 230000005494 condensation Effects 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 10
- 241000196324 Embryophyta Species 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000012071 phase Substances 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 235000019499 Citrus oil Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000010500 citrus oil Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
-
- 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
- A47J27/21—Water-boiling vessels, e.g. kettles
- A47J27/21008—Water-boiling vessels, e.g. kettles electrically heated
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/027—Recovery of volatiles by distillation or stripping
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Disinfection, Sterilisation Or Deodorisation Of Air (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
Bu buluş, bir gövde (2), gövde (2) içinde yer alan ve içerisine konan aroma kaynağının kaynatılarak buharlaştırıldığı en az bir kaynatma odası (3), kaynatma odasındaki (3) sıvının ısıtılmasını sağlayan bir ısıtıcı (8), kaynatma odasından (3) yükselen buharın içerisinde toplanarak sıvı faza geçtiği bir yoğuşma odası (4), yoğuşma odasının (4) duvarlarını soğutan bir soğutucu (5), yoğuşma odasının (4) alt kısmında, yoğuşan su ve aromanın aktığı bir kanal (6), kanal (6) üzerinde yer alan bir vana (7) içeren aroma çıkartma cihazı (1) ile ilgilidir.SUMMARY OF THE INVENTION The present invention provides a body (2), at least one boiling chamber (3) in the body (2), in which the source of aroma is vaporized by boiling, a heater (8) for heating the liquid in the boiling chamber (3) from the boiling chamber (3). a condensate chamber (4) in which the rising steam is collected and passes into the liquid phase; and a flavoring device (1) comprising a valve (7) on the top of the present invention.
Description
TARIFNAME BIR AROMA ÇIKARTMA CIHAZI Bu bulus, kokulu çiçeklerin, meyvelerin veya bitkilerin suyla kaynatilarak damitma metodu ile aromalarinin çikarildigi bir aroma çikartma cihazi ile ilgilidir. DESCRIPTION AN AROMA STICKER This invention is made by boiling fragrant flowers, fruits or herbs with water. It relates to a flavor extraction device in which flavors are extracted by the distillation method.
Kullanicilar güzel koku elde etmek veya saglik amaçli olarak bitki, çiçek veya limon, portakal gibi sebze, meyvelerin aromalarini çikartmak istemektedirler. Users use plants, flowers or flowers to obtain fragrance or for health purposes. They want to extract the aromas of vegetables and fruits such as lemons and oranges.
Teknikte bu amaçli cihazlar mevcuttur. Aroma çikartma isleminin yogusma/damitma yöntemiyle gerçeklestirildigi cihazlarda aromanin suya göre daha az olmasi sebebiyle verim düsük olmaktadir. Ayrica normal bir kaynatma islemi ile her bitki, meyve gibi malzemenin aromasi kaliteli sekilde elde edilememektedir. basvurusunda damitma metodu ile aroma elde edilmesi anlatilmaktadir. There are devices for this purpose in the art. Aroma extraction process In devices where it is carried out by condensation/distillation method, the aroma is compared to the water. yield is low due to less Also a normal boil With the process, the aroma of every plant, fruit, etc. is obtained in a quality way. not possible. The application describes how to obtain aroma by distillation method.
Teknigin bilinen durumunda yer alan CN`lO`l362983 sayili Çin patent basvurusunda narenciyelerin yaginin çikarilmasini saglayan bir yöntemden bahsedilmektedir. Chinese patent numbered CN`10`l362983, which is in the state of the art from a method that allows the oil to be extracted from citrus fruits. is mentioned.
Teknigin bilinen durumunda yer alan CN103937610 sayili Çin patent basvurusunda narenciyelerin yaginin çikarilmasini saglayan bir yöntem anlatilmaktadir. basvurusunda ucuz bir sekilde narenciye yagi elde edilmesini saglayan bir yöntemden bahsedilmektedir. Chinese patent numbered CN103937610, which is in the state of the art a method for extracting oil from citrus fruits is explained. application that allows obtaining citrus oil inexpensively. method is mentioned.
Teknigin bilinen durumunda yer alan CN105713730 sayili Çin patent basvurusunda kaliteli sekilde aroma elde edilmesini saglayan bir yöntemden bahsedilmektedir. Chinese patent number CN105713730 in the state of the art from a method that ensures quality aroma in its application. is mentioned.
Bu bulusun amaci, aromasi çikarilacak malzemelerin etkili ve verimli bir biçimde aromasinin çikarildigi ve kaliteli aroma edilen bir aroma çikartma cihazinin gerçeklestirilmesidir. The aim of this invention is to effectively and efficiently use the materials to be flavored. an aroma extractor with a quality flavoring and aroma extraction is realization.
Bu bulusun amacina ulasmak için gerçeklestirilen ve istemlerde açiklanan aroma çikartma cihazi, aromasi çikarilacak malzemenin çesidine göre kaynatma sicakligini belirleyen ve isiticiyi kontrol ederek sicakligin belirlenen kaynatma sicakligi civarinda tutulmasini saglayan bir kontrol ünitesi içermektedir. kontrol ünitesi, kullanici aroma çikartma cihazinin panelini kullanarak malzeme çesidini girdikten sonra hafizasinda üretici tarafindan önceden kaydedilmis veriye göre kaynatma sicakligini belirlemektedir. Flavor realized and claimed in order to achieve the object of this invention extraction device, boiling according to the type of material to be flavored boiling, which determines the temperature and controls the heater It contains a control unit that ensures that the temperature is kept around. control unit, the user can select the type of material using the panel of the aroma extractor. according to data previously saved by the manufacturer in its memory after determines the boiling temperature.
Bulusun bir uygulamasinda kontrol ünitesi, malzeme çesidine göre kaynatma süresini belirlemektedir. buna göre her malzeme farkli sürelerde kaynatilarak aroma çikarim verimi (yield) ve aroma kalitesi arttirilmaktadir. Bu uygulamanin bir versiyonunda belirlenen kaynatma süresinin sonunda kontrol ünitesi, isiticinin kapatilmasini saglamaktadir. In one embodiment of the invention, the control unit is welding according to the material type. determines the duration. Accordingly, each material is boiled at different times. aroma extraction efficiency (yield) and aroma quality are increased. of this app At the end of the boiling time specified in one version of the controller, the heater ensures its closure.
Bulusun bir baska uygulamasinda kontrol ünitesi, tercihen kaynatma odasinin alt kisminda yer alan bir agirlik sensörü vasitasiyla kaynatma odasina yerlestirilen malzemelerin agirliginin Ölçülmesini saglamakta ve ölçülen malzeme agirligina göre aroma çikartma islemi için gerekli su miktarini belirlemektedir. belirlenen su miktari aroma çikartma cihazinin panelinde gösterilerek kullanicinin belirlenen miktardaki suyu kaynatma odasina doldurmasi saglanmaktadir. In another embodiment of the invention, the control unit is preferably located at the bottom of the boiling chamber. placed in the boiling chamber by means of a weight sensor located in the It provides the measurement of the weight of the materials and the weight of the measured material. determines the amount of water required for the aroma extraction process. designated water The amount determined by the user is displayed on the panel of the aroma extractor. It is provided to fill the amount of water in the boiling chamber.
Bulusun bir baska uygulamasinda kontrol ünitesi, kaynatma odasi içerisindeki basincin ayarlanmasini saglayan bir basinç kontrol vasitasiyla aromasi çikarilacak malzemenin çesidine ve miktarina göre kaynatma odasindaki basinci ayarlamaktadir. Bu uygulama ile aromanin kalitesinin arttirilmasi amaçlanmaktadir. In another embodiment of the invention, the control unit is located inside the boiling chamber. will be flavored by means of a pressure control that allows the pressure to be adjusted the pressure in the boiling chamber according to the type and amount of the material. is setting. Increasing the quality of the aroma with this application is intended.
Bulusun bir baska uygulamasinda kontrol ünitesi, kaynatma odasi içerisindeki nem miktarinin ayarlanmasini saglayan bir nem kontrol vasitasiyla aromasi çikarilacak malzemenin çesidine ve miktarina göre kaynatma odasindaki nem miktarinin kontrol edilmesini saglamaktadir. bu uygulama ile çikarilan aromanin kalitesi arttirilmaktadir. In another embodiment of the invention, the control unit is located inside the boiling chamber. aroma by means of a humidity control that allows the amount of moisture to be adjusted Humidity in the boiling chamber depending on the type and amount of material to be removed to control the amount. aroma extracted with this application quality is increased.
Bulus konusu aroma çikartma cihazinda, kaynatma isleminde aroma kalitesini ve verimi etkileyecek sicaklik, süre, malzeme - su miktari orani, basinç ve nem gibi faktörler kontrol edilerek yüksek verimde ve yüksek kalitede aroma elde edilmektedir. In the aroma extraction device, which is the subject of the invention, the aroma quality and such as temperature, time, material-water ratio, pressure and humidity that will affect the efficiency. By controlling the factors, high yield and high quality aroma can be obtained. is being done.
Bu bulusun amacina ulasmak için gerçeklestirilen aroma çikartma cihazi ekli sekillerde gösterilmis olup, bu sekillerden; Sekil 1 - Bir aroma çikartma cihazinin perspektif görünüsüdür. To achieve the aim of this invention, the flavor extraction device is attached. shown in the figures, from these figures; Figure 1 - is a perspective view of an aroma extractor.
Sekil 2 - Bulusun bir uygulamasinda aroma çikartma cihazinin içinin perspektif görünüsüdür. Figure 2 - Perspective inside the flavor extractor in an embodiment of the invention is the view.
Sekillerdeki parçalar tek tek numaralandirilmis olup bu numaralarin karsiligi asagida verilmistir. 1. Aroma çikartma cihazi 2. Gövde 3. Kaynatma odasi 4. Yogusma odasi . Sogutucu 6. Kanal 7. Vana 8. Isitici 9. Kontrol ünitesi . Agirlik sensörü l 1. Basinç kontrol vasitasi 12. Nem kontrol vasitasi Aroma çikartma cihazi (1), gövde (2), gövde (2) içinde yer alan ve içerisine konan aroma kaynaginin kaynatilarak buharlastirildigi en az bir kaynatma odasi (3), kaynatma odasindaki sivinin isitilmasini saglayan bir isitici (8), kaynatma odasindan (3) yükselen buharin içerisinde toplanarak sivi faza geçtigi bir yogusma odasi (4), yogusma odasinin (4) duvarlarini sogutan bir sogutucu (5), yogusma odasinin (4) alt kisminda, yogusan su ve aromanin aktigi bir kanal (6), kanal (6) üzerinde yer alan bir vana (7) içermektedir. The parts in the figures are numbered one by one and the corresponding numbers are given below. 1. Aroma extractor 2. Body 3. Boiling room 4. Condensation room . Cooler 6. Channel 7. Valve 8. Heater 9. Control unit . weight sensor l 1. Pressure control means 12. Humidity control medium Aroma extraction device (1), body (2), body (2) and at least one boiling chamber (3) where the aroma source is boiled and evaporated, A heater (8), which provides heating of the liquid in the boiling chamber, a condensation in which the steam rising from the chamber (3) is collected in the liquid phase. chamber (4), a cooler (5) that cools the walls of the condensing chamber (4), condensing chamber (4) in the lower part of the chamber (4), a channel (6) where condensed water and aroma flow, channel (6) includes a valve (7) located on it.
Aroma çikartma cihazinda (1), kullanici aromasini çikartmak istedigi seyleri bir miktar suyla birlikte kaynatma odasina (3) yerlestirmektedir. Sonrasinda isitici (8) vasitasiyla kaynatma odasi (3) isitilmakta ve su kaynama seviyesine getirilmektedir. Suyun kaynamasiyla bitki, çiçek gibi nesnelerin aromasi su ile birlikte buharlasmaktadir. Gaz fazindaki su ve aroma karisimi yogunlugunun azalmasiyla yukari dogru yükselerek yogusma odasina (4) yönlendirilmektedir. In the flavor extractor (1), the user puts the things he wants to extract the aroma into a It is placed in the boiling chamber (3) together with the amount of water. After-heater (8) The boiling chamber (3) is heated and the water reaches boiling point. is brought. With the boiling of water, the aroma of objects such as plants and flowers is mixed with water. evaporates together. Concentration of water and aroma mixture in gas phase decreases, it rises upwards and is directed to the condensation chamber (4).
Sogutucu (5) sayesinde kaynatma odasina (3) göre daha soguk olan yogusma odasi (4) duvarlarina çarpan buhar, gaz fazindan sivi faza geçerek yogusmaktadir. Thanks to the cooler (5), the condensation is cooler than the boiling chamber (3). The steam hitting the walls of the chamber (4) condenses by passing from the gas phase to the liquid phase.
Yogusan su ve aroma karisimi süzülerek kanala (6) akmaktadir. Yogunlugu suyun yogunlugundan daha düsük olan aroma, suyun üzerinde kalmaktadir. Vananin (7) açilmasiyla önce su, ardindan aroma kanal (6) disina, tercihen kullanicinin vana (7) agzina yerlestirdigi kaba aktarilmaktadir. The condensed water and aroma mixture drains into the channel (6). density of water The aroma, which is lower than its intensity, stays above the water. Valve (7) water first, then aroma out of the channel (6), preferably in the valve of the user. (7) is transferred to the container he puts in his mouth.
Bulus konusu aroma çikartma cihazi (1), aromasi çikarilacak malzemenin çesidine göre kaynatma odasindaki (3) sivi sicakligini belirleyen ve isiticiyi (8) kontrol eden bir kontrol ünitesi (9) içermektedir. Aromasi çikarilacak malzemenin etkin bir sekilde aromasinin çikarilabilmesi için malzemenin çesidine göre farkli bir sicaklikta isitilmasi gerekmektedir. Örnegin bir malzeme 70 santigrat derecedeki su içerisinde aromasini su içerisine salarak, aroma etkin sekilde gaz fazina geçerek buharlasirken baska bir malzeme 90 santigrat derece su içerisinde aromasini salmaktadir. Dolayisiyla suyun her zaman ayni sicaklikta kaynatilmasi her zaman etkili sonuç vermeyebilmektedir. Bulus konusu aroma çikartma cihazinda (1), kullanici aroma çikartma cihazi (1) üzerindeki panel (sekillerde gösterilmemistir) vasitasiyla aromasini çikartmak istedigi malzemenin çesidini isaretlemekte ve kontrol ünitesi (9), kullanicinin girmis oldugu malzeme çesidine göre hafizasinda kayitli olan ve üreticinin gerçeklestirmis oldugu sayisiz deneyler sonucunda elde edilen sicaklik bilgisine göre isiticiyi (8) kontrol etmektedir. The aroma extraction device (1), which is the subject of the invention, depends on the type of material to be flavored. It determines the liquid temperature in the boiling chamber (3) and controls the heater (8) according to It comprises a control unit (9) which Effectiveness of the material to be flavored in a different way according to the type of material, in order to extract the aroma. It needs to be heated at temp. For example, a material at 70 degrees Celsius By releasing its aroma into the water in the water, the aroma is effectively transferred to the gas phase. while evaporating by passing another material in 90 degrees Celsius water it releases its aroma. Therefore, always boiling water at the same temperature may not always yield effective results. The subject of the invention is aroma extraction device (1), the panel on the user flavor extractor (1) (in the figures (not shown) to choose the type of material you want to flavor marks and the control unit (9) determines the type of material entered by the user. numerous experiments recorded in its memory and performed by the manufacturer It controls the heater (8) according to the temperature information obtained as a result of it.
Bulusun bir uygulamasinda kontrol ünitesi (9), aromasi çikarilacak malzemenin çesidine göre isiticinin (8) çalisma süresini belirlemektedir. Bu uygulamada kontrol ünitesi (9), üretici tarafindan önceden hafizasina kaydedilmis olan ve üreticinin gerçeklestirdigi sayisiz deney sonucunda elde ettigi farkli malzeme çesidine göre gerekli olan aroma çikartma islemi süre bilgisine göre hem isiticiyi (8) kontrol etmekte hem de kullaniciyi süre konusunda bilgilendirmektedir. Örnegin, nane bitkisinin aromasi 3 saat boyunca belirli bir sicakliktaki su içerisinde kaynatilmasiyla en verimli sekilde ortaya çikarken, lavanta bitkisinin 1 saat boyunca belirli bir sicaklikta kaynatilmasi en verimli aromayi elde etmek için yeterli olmaktadir. In one embodiment of the invention, the control unit (9) controls the flavoring of the material to be extracted. It determines the operating time of the heater (8) according to its type. In this application control unit (9), which is pre-stored by the manufacturer and different materials obtained as a result of numerous experiments carried out by the manufacturer The aroma extraction process required according to the type is both heater and heater according to the time information. (8) both controls and informs the user about the duration. For example, the aroma of the peppermint plant is watered at a certain temperature for 3 hours. While it emerges in the most efficient way by boiling it in To obtain the most efficient aroma, it must be boiled at a certain temperature for an hour. is sufficient.
Bulusun bir baska uygulamasinda kontrol ünitesi (9), belirlenen isitici (8) çalisma süresi tamamlandiktan sonra isiticinin (8) kapatilmasini saglamaktadir. Bu uygulamada kontrol ünitesi (9), hafizasinda ilgili malzeme için gerekli olan kaynatma süresi tamamlandiginda isiticiyi (8) kapatarak aroma çikartma isleminin sonlandirilmasini saglamaktadir. Malzemenin aromasini en verimli sekilde çikartmasini saglayacak süreden fazla kaynatilmasi durumunda aromanin kalitesi düsmektedir. Dolayisiyla bu uygulama ile kaynatma islemi hemen hemen tam vaktinde tamamlanmakta ve aromanin kalitesini kaybetmesi önlenmektedir. In another embodiment of the invention, the control unit (9), the specified heater (8) It ensures that the heater (8) is turned off after the time has elapsed. This in practice, the control unit (9) stores the required material in its memory. When the boiling time is complete, turn off the heater (8) and enable the aroma extraction process. ensures its termination. The aroma of the material in the most efficient way The quality of the aroma in case it is boiled for more than a period of time to extract is falling. Therefore, with this application, the boiling process is almost complete. It is completed on time and the aroma is prevented from losing its quality.
Bulusun bir baska uygulamasinda aroma çikartma cihazi (1), kaynatma odasina (3) yerlestirilen malzemelerin agirliginin ölçülmesini saglayan bir agirlik sensörü (10) içermekte ve kontrol ünitesi (9), agirlik sensöründen (10) aldigi bilgiye göre kaynatma odasina (3) eklenmesi gereken su miktarini belirlemektedir. Kaliteli bir aroma elde etmek için aromasi çikarilacak malzemenin içerisinde kaynatilmasi gereken su miktari önemli bir rol oynamaktadir. Üretici gerçeklestirdigi sayisiz deney sonucunda aromasi çikarilacak malzemenin miktarina baska bir ifadeyle agirligina göre içerisinde kaynatilmasi gereken su miktarini belirlemekte ve kontrol ünitesinin (9) hafizasina kaydetmektedir. Kullanici aromasini çikartmak istedigi malzemeyi kaynatma odasina (3) yerlestirmekte ve agirlik sensörü (10) malzemenin agirligi ölçmektedir. Kontrol ünitesi (9), agirlik sensöründen (10) aldigi malzeme agirligi bilgisine göre hafizasinda Önceden kayitli malzeme agirligi - su miktari tablosundan gerekli olan su miktarini belirlemekte ve aroma çikartma cihazi (1) üzerindeki panel üzerinden kullaniciya göstermektedir. In another embodiment of the invention, the aroma extractor (1) is placed in the boiling chamber. (3) a weight sensor for measuring the weight of placed materials (10) and the control unit (9), according to the information it receives from the weight sensor (10). determines the amount of water that should be added to the boiling chamber (3). A quality boiling in the material to be flavored to obtain aroma The amount of water required plays an important role. The manufacturer has made numerous In other words, the amount of the material to be flavored as a result of the experiment. It determines the amount of water to be boiled in according to its weight and it saves it in the memory of the control unit (9). remove user aroma places the desired material in the boiling chamber (3) and the weight sensor (10) measures the weight of the material. Control unit (9) from weight sensor (10) Pre-registered material in its memory according to the material weight information it receives weight - determines the amount of water required from the water amount table and determines the aroma. It shows the user through the panel on the removal device (1).
Kullanici panel üzerinde gördügü gerekli su miktarini kaynatma odasina (3) doldurmaktadir. Kaynatma odasi (3) tercihen transparan olup, yan yüzeylerinde bir ölçek yer almaktadir. Kullanici ölçegi kullanarak gerekli miktardaki suyu kaynatma odasina (3) doldurabilmektedir. The user enters the required amount of water he sees on the panel into the boiling room (3). is filling. The boiling chamber (3) is preferably transparent and on its side surfaces there is a scale. Water the required amount using the user scale. It can fill the boiling chamber (3).
Bulusun bir baska uygulamasinda aroma çikartma cihazi (1), kaynatma odasindaki (3) basincin ayarlanmasini saglayan bir basinç kontrol vasitasi (11) içermekte ve kontrol ünitesi (9), aromasi çikarilacak malzemenin çesidine göre kaynatma odasindaki (3) basinci belirleyen ve basinç kontrol vasitasi (11) vasitasiyla kaynatma odasinin (3) basincini kontrol etmektedir. Kaliteli ve verimli bir biçimde aroma elde etmek için kaynatma odasindaki (3) basincin kontrol edilmesi gerekmektedir. Özellikle suyun kaynama sicakligi olan 100 santigrat derecenin altinda kaynatilmasi gereken malzemeler için basincin kontrol edilmesi kritik rol oynamaktadir. Arzu edilen miktarda buharlasma gerçeklesmesi için basincin yeteri kadar düsürülmesi gerekmektedir. Bu uygulamada kaynatma odasi (3) içindeki basinç, basinç kontrol vasitasi (11) tarafindan ayarlanabilmekte, kontrol ünitesi (9) de üretici tarafindan önceden belirlenen malzeme ve basinç bilgisine göre basinç kontrol vasitasiyla (11) kaynatma odasi (3) içerisindeki basinci kontrol etmektedir. In another embodiment of the invention, the aroma extractor (1) is placed in the boiling chamber. (3) includes a pressure control means (11) that allows the pressure to be regulated, and control unit (9), boiling according to the type of material to be flavored through the pressure control device (11), which determines the pressure in the chamber (3) It controls the pressure of the boiling chamber (3). A quality and efficient Checking the pressure in the boiling chamber (3) to obtain aromatic flavor required. Especially at the boiling point of water, 100 degrees Celsius. Pressure control plays a critical role for materials that need to be boiled under is playing. pressure to achieve the desired amount of evaporation. must be sufficiently lowered. Boiling room (3) in this application The pressure inside can be adjusted by the pressure control device (11). unit (9) is based on the material and pressure information predetermined by the manufacturer. pressure in the boiling chamber (3) by means of pressure control (11) according to is checking.
Bulusun bir baska uygulamasinda aroma çikartma cihazi (1 ), kaynatma odasindaki (3) nem miktarinin ayarlanmasini saglayan bir nem kontrol vasitasi ( 12) içermekte ve kontrol ünitesi (9), aromasi çikarilacak malzemenin çesidine göre kaynatma odasindaki (3) nem miktarini belirleyen ve nem kontrol vasitasi (12) vasitasiyla kaynatma odasindaki (3) nem miktarini kontrol etmektedir. Yukarida anlatilan uygulamalara paralel olarak kaliteli aroma elde etmek için kaynatma odasindaki (3) nem miktari da kontrol edilmelidir. Nem kontrol vasitasi (12) kaynatma odasindaki (3) nem miktarini ayarlamakta, kontrol ünitesi (9) de üretici tarafindan Önceden belirlenen bir malzeme ve nem miktari bilgisine göre kaynatma odasindaki (3) nem miktarini nem kontrol vasitasiyla (12) kontrol etmektedir. In another embodiment of the invention, the aroma extractor (1) is located in the boiling chamber. (3) includes a humidity control device (12) that allows the humidity level to be adjusted. and the control unit (9), boiling according to the type of material to be flavored by means of the humidity control device (12), which determines the amount of humidity in the room (3) and It controls the amount of moisture in the boiling chamber (3). described above in the boiling room in order to obtain quality aroma in parallel with the applications. (3) the amount of moisture should also be controlled. Humidity control medium (12) boiling It adjusts the humidity in the room (3), and the control unit (9) is set by the manufacturer. Boiling according to a predetermined material and moisture content information controls the amount of humidity in the room (3) by means of humidity control (12).
Bulus konusu aroma çikartma cihazi (1), kaliteli ve mevcut malzeme miktarina göre yüksek verimde aroma elde edilmesini saglamaktadir. Malzeme çesidine göre kaynatma odasindaki (3) sivi sicakligini ve kaynatma süresini belirleyen kontrol ünitesi (9) sayesinde kaliteli aroma elde edilmektedir. Benzer sekilde verimli sekilde aroma elde edilmesi için kaynatma isleminde su miktari malzeme agirligina göre belirlenmektedir. Kontrol ünitesi (9), ayrica basinç ve nem gibi diger unsurlari da kontrol ederek elde edilen aromanin yüksek kalitede olmasini saglamaktadir. The aroma extractor (1), which is the subject of the invention, is of good quality and according to the amount of material available. It provides high efficiency aroma. to type of material determines the liquid temperature and boiling time in the boiling chamber (3) according to Thanks to the control unit (9), quality aroma is obtained. Similarly In order to obtain aroma efficiently, the amount of water in the boiling process determined by its weight. Control unit (9), as well as pressure and humidity ensuring that the aroma obtained by controlling other elements is of high quality. it provides.
Claims (6)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2016/15846A TR201615846A1 (en) | 2016-11-07 | 2016-11-07 | AN AROMA STICKER |
| PCT/EP2017/077621 WO2018083032A1 (en) | 2016-11-07 | 2017-10-27 | An aroma extraction device |
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| Application Number | Priority Date | Filing Date | Title |
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| TR2016/15846A TR201615846A1 (en) | 2016-11-07 | 2016-11-07 | AN AROMA STICKER |
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| TR201615846A1 true TR201615846A1 (en) | 2018-05-21 |
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| TR2016/15846A TR201615846A1 (en) | 2016-11-07 | 2016-11-07 | AN AROMA STICKER |
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| WO (1) | WO2018083032A1 (en) |
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| JPH11192165A (en) * | 1997-11-10 | 1999-07-21 | Asahi Glass Engineering Co Ltd | Herb water extractor |
| CN101362983B (en) | 2007-08-07 | 2012-02-15 | 浙江省柑桔研究所 | Extraction method of orange peel essential oil |
| CA2681816A1 (en) * | 2009-10-07 | 2011-04-07 | Wei-Chih Lin | Method of extracting essential oil from biomass wastes and a device thereof |
| JP6151082B2 (en) | 2013-04-26 | 2017-06-21 | 株式会社 アスキー | Extraction and production method of plant essential oil |
| US10000723B2 (en) * | 2014-01-28 | 2018-06-19 | Young Living Essential Oils, Lc | Distillation system |
| CN103937610A (en) | 2014-03-26 | 2014-07-23 | 顾丽霞 | Extraction technology for essential oil |
| WO2016121186A1 (en) | 2015-01-30 | 2016-08-04 | 長谷川香料株式会社 | Citrus essential oil transparently soluble in hydrophilic solvent and method for producing citrus essential oil |
| US20160243460A1 (en) * | 2015-02-19 | 2016-08-25 | Biofract, Llc | Thermal Fractionation Of Plant Material |
| CN105169726A (en) * | 2015-09-02 | 2015-12-23 | 陈�峰 | Heterogeneous and synchronous ultramicro original liquid extraction method and apparatus thereof |
| CN105713730B (en) | 2016-03-03 | 2017-04-19 | 湖南省农产品加工研究所 | Extracting method of citrus essential oil |
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