WO2019096532A1

WO2019096532A1 - Ultrasonic yogurt machine

Info

Publication number: WO2019096532A1
Application number: PCT/EP2018/078557
Authority: WO
Inventors: Aylin MET; Halime Esin AKIN
Original assignee: Arcelik Anonim Sirketi
Priority date: 2017-11-15
Filing date: 2018-10-18
Publication date: 2019-05-23

Abstract

The present invention relates to using ultrasound system in yogurt making machines. More clearly, the present invention suggests configuration of an ultrasonic transducer (5) accelerating the process of preparing yogurt from a mixture placed in said fermentation chamber (2).

Description

ULTRASONIC YOGURT MACHINE

The present invention relates to using ultrasound system in yogurt making machines.

Presently, domestic type yogurt making machines/systems are known.

Fermentation in food products is a time consuming process. This process may be accelerated by changing conventional parameters such as temperature and heating speed. Fermentation process for yogurt takes about 6 to 8 hours. Water holding capacity of yogurt may be significantly low under natural fermentation conditions, thereby causing the problem of water desorption.

If the milk used in making yogurt is not pre-homogenized, non-homogeneous large fat particles may form in the dairy product. Syneresis occurs when yogurt is made from such kind of milk. Syneresis is the liquid portion on top of the yogurt separated during resting.

Sedimentation (coagulation) of casein protein is required for cheese formation. In some cases, sedimentation of proteins cannot be effectively performed. In this case, structural features of the cheese, such as firmness may be weak.

In the present invention, ultrasonic waves are employed in order to reduce the time required for fermentation of products such as fermented milk, yogurt, cheese or ayran in a domestic type yogurt making machine, and to improve the viscosity or structural features thereof.

A patent publication of technical relevance which may be referred to is FR 2960141. The aim of said patent is to provide an electrical appliance enabling homogeneous heating in separate containers within the same chamber. A chamber on a heater is disposed between a heater base and small containers, thereby preventing direct contact, achieving homogeneous heating. The containers comprise perforated structures for making fresh cheese (cottage cheese). Said appliance is operable in two modes. The first mode is dry heating and the second mode is damp (humid) heating. The first mode is used for yogurt fermentation, and feta cheese or fresh cottage cheese fermentation with rennet enzyme. In the first embodiment, the temperature is set to 45°C for yogurt fermentation, and to 38°C for feta cheese and cottage cheese fermentation.

Another patent publication of technical relevance which may be referred to is US 6,280,781. Said patent relates to kitchenware, and mentions an appliance for automatic preparation of yogurt, soft frozen yogurt, hard frozen yogurt, and cheese, at homes. Said appliance intends to shorten time consuming processes. The appliance eliminates user intervention and elements that require supervision. Heating automatically stops upon reaching a desired level, and the cooling process is activated automatically to halt fermentation. The thermostatically controlled warming element comprises an optional cooler container for preparing frozen yogurt and ice-cream.

Another patent publication of technical relevance which may be referred to is FR 2956301. Said invention is used to prepare yogurt, cottage cheese, dessert creams, or to heat glasses, and comprises 5 separate sections. The appliance has a chamber comprising a detachable support. Its containers are placed in the openings disposed on said support. There are 5 lids for the containers. The chamber forms a gap together with the support. Said gap is delimited upon closure of the openings on the support. Said support comprises two opposite handle units. Another lid made of silicone, which is an elastic material, is associated with a body. The lower portions of the lids contact hot air while the upper portions are subjected to cold air.

Another patent publication of technical relevance which may be referred to is US 4,163,472. The invention is a yogurt making machine comprising a heat sink and a fermentation compartment. The heat sink is provided by heated fluid in a container. A thermal barrier partition is provided between the heat sink and the fermentation compartment to control the rate of heat transfer between the heat sink and the fermentation compartment. The basic components are a cooling member, the fermentation compartment and an upper compartment. The upper compartment comprises a space. The fermentation container is disposed in that region so as not to be affected from free air convection currents within the compartment and better insure that the heat loss is minimal.

On the other hand, unlike the above-mentioned previous technical disclosures, the present invention comprises ultrasound application to accelerate the fermentation process and to improve food product quality.

The first objective of the present invention relates to accelerating yogurt preparation by ultrasound application.

Another objective of the present invention relates to maximally protect the nutritional values of the prepared yogurt by ultrasound application.

An exemplary product realized to achieve the aim of the present invention is illustrated in the accompanying drawings, and brief descriptions of these drawings are provided below.

In interpreting the protection scope of the invention, the technical drawings appended to the present specification shall not be used singly without consulting the specification. On the other hand, the appended technical drawings should be used not to determine and delimit but to interpret the protection scope of the present invention described in the claims.

Unless otherwise specified, the appended figures do not designate the absolute dimensions of the inventional product and the proportions of mutual parts do not exactly reflect the original product.

Figure 1 is a general view of the ultrasonic yogurt machine provided according to the present invention.

Figure 2 is a top view of the base section of the ultrasonic yogurt machine provided according to the present invention.

Figure 3 is a view of the containers placed in the ultrasonic yogurt machine provided according to the present invention.

Figure 4 is a view of the containers of differing sizes, placed in the ultrasonic yogurt machine provided according to the present invention.

Figure 5 is a top view of the fermentation chamber in the ultrasonic yogurt machine provided according to the present invention.

Figure 6 is a top view of the mixer in the ultrasonic yogurt machine provided according to the present invention.

The parts displayed in the figures added to the specification for a better understanding of the invention, are individually numbered, and the description of each numbered part is given below.

1) Lid

2) Fermentation chamber

3) Base

4) Heater

5) Ultrasonic transducer

6) Containers

7) Water chamber

8) Mixer

9) Weight sensor

In general, the ultrasonic yogurt machine of the invention consists of a fermentation chamber (2) and an ultrasonic transducer (5) provided in said fermentation chamber (2). Said ultrasonic transducer (5) is developed to enable preparation of good quality yogurt in a rapid manner.

As can be seen in Figure 1, the yogurt making machine essentially comprises a lid (1), a fermentation chamber (2) and a base (3) section.

As can be seen in Figure 2, a heater (4) and the ultrasonic transducer (5) are disposed on said base (3) section. Bacteria formation is stimulated by means of the ultrasound cavitation effect provided by said ultrasonic transducer (5), shortening the fermentation duration by enabling reproduction of more bacteria in a shorter time. Using ultrasound increases the water holding capacity of yogurt, thereby significantly alleviating the problem of water desorption.

As can be seen in Figure 3 and Figure 4, containers (6) of varying sizes and in varying numbers can be placed in said fermentation chamber (2). Products such as yogurt, cheese, ayran can be fermented in said containers (6). In addition, ultrasound facilitates homogenization of milk. By this, application of ultrasound before the fermentation process enables the fat in the milk to be distributed in smaller-sized homogeneous particles of a higher number. The problem of syneresis, experienced frequently in acidic products such as yogurt or ayran is avoided significantly, by using ultrasound in homogenization of milk. The rheological and textural quality properties of such fermented product is significantly better compared to products not subjected to ultrasound application. This shortens their duration of gelling and increases their viscosity. In addition, the coagulation of rennet protein in cheese preparation is facilitated and textural properties of cheese such as firmness and adherence are improved.

As can be seen in Figure 5, a jacket-like gap is formed between the outer chamber and the containers (6) and water may be used as the medium to transmit the waves, in order to distribute the ultrasonic waves to said containers (6) in a more effective and homogeneous manner. The liquid to be used may vary depending on its capacity of transmitting the waves. Moreover, the ultrasonic transducers (5) may be placed on the side surfaces of the fermentation chamber (2) for a more homogeneous distribution.

As can be seen in Figure 6, a system is provided in order to insert in the center of the yogurt machine a mixer (8) from outside, which may act also as an ultrasonic rod. Said mixer (8) enables a more homogeneous mixing as well as facilitating a homogeneous distribution of the ultrasonic waves.

In an embodiment of the invention, a yogurt making machine is suggested, in which the fermentation process is performed in a fermentation chamber (2).

According to another embodiment of the invention, the inventional product comprises an ultrasonic transducer (5) accelerating the process of preparing yogurt from a mixture placed in a fermentation chamber (2).

According to another embodiment of the invention, an ultrasonic transducer (5) is provided on a base (3) portion disposed below said fermentation chamber (2).

According to another embodiment of the invention, a heater (4) surrounds the fermentation chamber (2).

According to another embodiment of the invention, the inventional product comprises a water chamber (7) enabling homogeneous distribution of the waves emitted by the ultrasonic transducer (5).

According to another embodiment of the invention, a mixer (8) is provided to enable performance of the mixing process in the fermentation chamber (2).

According to another embodiment of the invention, a weight sensor (9) is provided, measuring the weight of the product during the fermentation process and enabling said value to be used for optimizing the energy, frequency and duration values.

According to another embodiment of the invention, the mixer (8) has ultrasonic transducer (5) properties.

According to another embodiment of the invention, the heater (4) surrounds the base (3) section.

According to another embodiment of the invention, products such as yogurt, cheese or ayran can be fermented in the containers (6).

Claims

A yogurt making machine in which the fermentation process is performed in a fermentation chamber (2), characterized in that said yogurt making machine comprises

at least one ultrasonic transducer (5) accelerating the process of preparing yogurt from a mixture placed in said fermentation chamber (2).
A yogurt making machine according to claim 1, characterized in that, said ultrasonic transducer (5) is configured to be positioned on a base (3) portion disposed below said fermentation chamber (2).
A yogurt making machine according to claim 1, characterized in that, it comprises a heater (4) surrounding said base (3) portion.
A yogurt making machine according to claim 1, characterized in that, it comprises a water chamber (7) enabling homogeneous distribution of the waves emitted from said ultrasonic transducer (5).
A yogurt making machine according to claim 1, characterized in that, it comprises a mixer (8) for enabling performance of a mixing process in said fermentation chamber (2).
A yogurt making machine according to claim 1, characterized in that, it comprises a weight sensor (9) measuring the weight of the product during the fermentation process and enabling said value to be used for optimizing the energy, frequency and duration values.
A yogurt making machine according to claim 5, characterized in that, said mixer (8) has ultrasonic transducer (5) properties.
A yogurt making machine according to any one of the preceding claims, characterized in that it is adapted to ferment in said containers (6) products such as yogurt, cheese or ayran.