초록 ▼

A device is introduced for preparation of milk and other beverages in bar or restaurant environments. The device has the unique ability to generate a micro-foam which imparts a sweet taste to the beverage without use of sugar, that sweet taste being equivalent to adding a flat teaspoon of sugar to a

A device is introduced for preparation of milk and other beverages in bar or restaurant environments. The device has the unique ability to generate a micro-foam which imparts a sweet taste to the beverage without use of sugar, that sweet taste being equivalent to adding a flat teaspoon of sugar to a traditional cup of cappuccino. The computerized device consists of sensors and a fine mesh that is pushed through the beverage by means of an actuator adapted for this purpose while imparting quantitative heat through the process.

대표청구항 ▼

1. A method for preparing whipped liquid containing proteins, comprising steps of whipping said liquid with a predefined velocity profile vs. time, obtaining feedback information through one or more temperature sensors and optical means; heating simultaneously said liquid with a predefined sequence

1. A method for preparing whipped liquid containing proteins, comprising steps of whipping said liquid with a predefined velocity profile vs. time, obtaining feedback information through one or more temperature sensors and optical means; heating simultaneously said liquid with a predefined sequence of temperature profile vs. time, said sequence using closed loop control based upon said feedback information, whereby micro-foam having a pore size of 0.1 mm or less is formed. 2. The method of claim 1 wherein said liquid comprises milk from sources selected from the group consisting of: cow, sheep, goat, camel, llama, reindeer or other breast fed creature. 3. The method of claim 2 wherein said liquid is in the form of rehydrated powdered milk, or liquid milk. 4. The method of claim 3 wherein said liquid is milk, further incorporating air into said milk by whipping said milk using electromechanical means while heating to form a micro-foam, wherein the viscosity of said micro-foam varies from fluid to creamy foam, said whipping activity being characterized by parameters including velocity, acceleration and amplitude of reciprocating motion of a whipping element; whereby a creamy milk consistency with variable degrees of micro-foam density is obtained. 5. A method for creating whipped liquid having micro-foam structure having a pore size of 0.1mm or less in liquids containing proteins, comprising steps of: a. providing a liquid container of high heat capacity containing a liquid to be whipped;b. applying heat from a heat source to achieve a predetermined profile of temperature vs. time varying from approximately 20 to approximately 60 Celsius degrees;c. whipping said liquid using electromechanical means to produce linear reciprocating motion at a controlled amplitude and frequency;d. sensing the temperature of said liquid by means of one or more sensors chosen from the group consisting of: liquid temperature sensor, foam temperature sensor, optical gradient temperature sensor; and combinations thereof;e. measuring the temperature gradient inside the liquid container using optical means via a window in said liquid container. 6. The method of claim 5 wherein said liquid is derived from powdered milk by stirring said powder with water to obtain liquid milk ready for whipping according to said method. 7. The method of claim 5 further comprising steps of: f. providing a computerized electronic control unit adapted to control the heating profile and reciprocating motion parameters so as to produce a fine foam; said computerized unit being provided with communication means capable of sharing status information with additional devices and controlling them;g. calculating the temperature gradient between said liquid and said foamh. heating said liquid, said heating being controlled by said control unit, whereby said liquid is heated to a preset temperature according to a predetermined heating profile, during the whipping process;i. providing mechanical means to whip said liquid consisting of at least one disc perforated with holes located on the distal end of a shaft undergoing periodic motion, said perforated disks having a diameter within 1mm of the diameter of said liquid container;j. varying said linear reciprocating motion's amplitude and frequency to vary micro-foam parameters. 8. The method of claim 5 wherein said electromechanical means to whip said liquid consists of at least one disc perforated with holes positioned at the distal end of a shaft; said perforated discs having particular distributions of holes and hole sizes; said discs fitting closely into said liquid container; said disks being replaceable by other disks of different hole density and size during the whipping process according to the micro-foam requirements. 9. The method of claim 7 wherein said parameters are selected according to the type of milk, said milk's geographical location of origin, and said milk's pasteurization process. 10. The method of claim 9 adapted for Israeli milk of 3% fat, whipping the liquid while imparting heat into the liquid container to form said micro-foam at an appropriate temperature gradient between said liquid and said foam; comprising steps of: a. heating the container half filled with milk, from approximately three to approximately 10Celsius degrees, whip at 120 rev/min, increase velocity to 250 rev/min within 3 sec, whip for three seconds and stop whipping within two second, heat until approx. 15 Celsius degrees is sensed by the liquid-sensor, the temperature gradient is then after calculated; i. whipping for approximately 5 seconds at 180 rev/min until approx. one Celsius degree difference between the foam-sensor and the liquid-sensor measurements and an appropriate temperature gradient;j. heating until approx. 25 Celsius degrees measured by liquid-sensor and calculating the temperature gradient;k. whipping for approximately 5 seconds at 180 rev/min until approx. 1Celsius degree difference between the foam-sensor and the liquid-sensor measurements and an appropriate temperature gradient is calculated;l. heating until approx. 31 Celsius degrees measured by liquid-sensor and perform a foam density routine as claimed in step j where the optical means map the foam texture and then after calculates the foam density that may indicate a possible milk problem if low;m. A whipping activity starts at 120 rev/min while the liquid-sensor and the foam-sensor measure the temperature; then increase the velocity of whipping to approx. 250 rev/min within approx. 3 seconds and whip additional 3 seconds until the foam-sensor measures a temperature close to the liquid-sensor measurement;n. the whipping speed is decreased to zero within two seconds and the heat flows into the system until approx. 38 Celsius degrees are measured by liquid-sensor followed by calculating the temperature gradient;o. a whipping routine starts at 120 rev/min while the liquid-sensor and foam-sensor measure the temperature, increasing the velocity of whipping to approx. 250 rev/min within 3 seconds and whip additional 3 seconds at 250rev/min then stop whipping within two seconds, continuing until one Celsius degree difference is measured between the foam-sensor and the liquid-sensor measurements and an appropriate temperature gradient;i. heating until approx. 46.5 measured by liquid-sensor and then after calculate and relate the temperature gradient to the value at the relevant temperature that may indicate a possible milk problem if not true;p. performing a whipping routine as set in step o; calculating foam density routine that maps by optical means the foam structure and calculates the foam density; if the foam density is medium than continue to step k, but if the foam density is not medium than if the foam density is low than it could indicate a milk problem; if the foam density is medium or high than we progress to step k;q. heat until approx.50 Celsius degrees measured by liquid-sensor and then after calculate the temperature gradient;r. the whipping routine as claimed in step o is activated until one Celsius degree difference between the liquid-sensor and foam-sensor measurements and appropriate temperature gradient, followed by a foam density routine as in step j, wherein if the foam density calculated is high then the milk may be used upon customer at this temperature; the system proceeds to step n;s. heat until 55 Celsius degrees measured by liquid-sensor and calculates the temperature gradient followed by a foam density routine as claimed in step j subject to the proviso that if the foam density is not high than the process is stopped and the milk is replaced; if the foam density is high than the heat flowing into the milk until three Celsius degree difference is detected between the liquid-sensor and foam-sensor measurements; if the temperature is less than 60 centigrade than a whipping routine as claimed in o is performed and the proviso is tested again;t. removing the container holding the milk and pouring said milk immediately into a room temperature container to prevent further heating of the milk; end of process; ready for next process;u. The whipping routine starts at 120 rev/min while the liquid-sensor and foam-sensor measure the temperature, increasing the velocity of whipping to approx. 250 rev/min within 3 seconds and whip additional 3 seconds at 250 rev/min then stop whipping within two seconds. 11. The method of claim 5 adapted for cappuccino by means of adding the milk to espresso coffee; said micro-foam milk mixing with the espresso without any required stirring activity; said cappuccino being accompanied with a sweet taste caused by the method of the milk preparing process; said sweet taste being equivalent to adding a flat teaspoon of sugar to a traditional cappuccino. 12. The method of claim 5 using soy milk or ultra-high temperature (UHT) milk, wherein said soy or UHT milk loses its original special smell after said method and has a taste and look very close to whipped cow milk. 13. The method of claim 5 separating foam containing proteins from the rest of the milk's components; wherein said proteins in the form of solid foam cream may be removed by mechanical means, said method to be used to remove proteins from milk prior to sending the remains of said liquid to the sewage system. 14. The method of claim 5 further wherein the micro-foam texture is observed by testing the foam's density progress over time, said progress indicating the freshness of said milk; said progress being characterized by the transition from macroscopic air bubbles to microscopic air bubbles.