• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    By a steam lance (16) of the milk steam and compressed air via two to the exit of the steam lance from each other separate pipes (21, 22) supplied, fed through the outer pipe (21) only steam with a required for smashing the protein molecules of the milk vapor velocity is, while through the inner conduit (22) a steam-air mixture for enriching the milk with the necessary proportion of air is supplied, which is mixed with the vapor from the outer conduit (21) only in the milk to be frothed. The steam lance (16) is composed of the two coaxially arranged pipelines (21, 22) and an end portion (23) separated from each other in the exit region with outlet openings (24, 25) designed as radial nozzles for the two media steam and vapor-air Mixture, which are inclined to both the horizontal and relative to each other.
    公开号:CH710913A2
    申请号:CH00439/15
    申请日:2015-03-26
    公开日:2016-09-30
    发明作者:Steiner Adrian
    申请人:Steiner Ag Weggis；
    IPC主号:
    专利说明:

    The invention relates to a method and a device for producing milk foam, in particular for the preparation of milk foam-containing beverages in a coffee machine or similar device, wherein the milk is supplied to the media water vapor and compressed air via a plunging into the milk steam lance.
    A device of this kind is disclosed in EP-A-1 501 398. It consists essentially of a steam generator and a compressed air source, as well as a steam supply line and a compressed air supply line connected thereto, which is continued by the plunging into the milk steam lance. The mixing of the two media steam and air thus takes place before the steam lance. As a result, it is difficult to adjust the quality of the milk froth and to vary according to the type of beverage to be prepared. In the meantime, facilities of this type have to meet high requirements with regard to product quality, although their conditions of use and operation often vary considerably from case to case.
    The invention is based on the object to avoid these disadvantages and to provide a method and a steam lance of the type mentioned, which automatically ensure always optimal milk foam quality with easy operation of the device.
    This object is achieved according to the features of claim 1 and of claim 6.
    For the foaming of the milk, the protein in the milk is mainly responsible. The rapid injection of steam into the milk destroys the protein molecules and makes the milk creamy, with the faster the injection of steam, the finer are the forming air bubbles. The invention makes use of these findings by injecting steam with the vapor velocity required for the breaking up of the protein molecules and at the same time supplying a vapor-air mixture with the air fraction necessary for the formation of air bubbles. Since both media are only mixed together in the milk, their direct interaction in the product is ensured.
    In order to optimize this interaction, the invention provides that the media emerging from the steam lance collide immediately after leaving the steam lance, wherein the impact effect causes an optimized mixing of the air bubbles with the protein molecules of the milk to be frothed.
    The inventive method is particularly suitable for the performed by hand but almost automatically controlled generation of the milk foam. For this purpose, it is provided according to the invention that the steam and the steam-air supply are controlled time and temperature, wherein in a first phase, both the steam and the steam air supply line are active, while in a second phase of the milk only Steam is supplied through the steam supply line.
    It is particularly advantageous if the steam air supply line is cyclically activated in the first phase, wherein in each cycle, the ratio between the active and the inactive period is preferably three to one. The cyclic change improves the turbulence of the milk, destroying the air bubbles on the milk surface to produce a fine-pored, homogeneous milk froth, with the ratio between the active and inactive periods being crucial to foam quality.
    The invention provides in this case that the total duration of the first phase is dependent on the volume of milk to be processed.
    The inventive steam lance for performing the method is characterized by the fact that in her the steam lance composed of at least two lines and an end with outlet openings for the guided through the steam lance media, preferably through the one line only steam and through the another line, a steam-air mixture can be supplied, and the outlet openings are formed such that the media emerging therefrom immediately after exiting the steam lance.
    This ensures that the two guided by the steam lance media can collide against each other immediately after leaving the steam lance. It is expedient here if the outlet opening of the two lines are preferably inclined by approximately 70 ° or by approximately 15 ° to the horizontal.
    The steam lance is provided with a very compact design, which is robust and ensures high reliability. Despite its compactness, it can still be provided with a centrally arranged in the inner pipe milk or milk foam temperature sensor for the temperature-dependent control of the milk foam generator.
    Conveniently, the steam lance is suitable both as part of an independently operating milk foam generating unit and as an integral part of an automatic coffee machine for preparing drinks containing milk foam.
    The invention is explained below with reference to an embodiment with reference to the drawings. It shows:<Tb> FIG. 1 <SEP> a schematically represented milk foam production device operating according to the method according to the invention;<Tb> FIG. Fig. 2 <SEP> is a control diagram of the device of Fig. 1;<Tb> FIG. 3 <SEP> a scheme of the process of development of milk foaming;<Tb> FIG. 4a, b <SEP> a steam lance according to the invention, shown in two side views,<Tb> FIG. 5 <SEP> is a partial section of the front portion of the steam lance of Fig. 4a; and<Tb> FIG. 6 <SEP> is a bottom view of the steam lance of FIG. 5.
    1 consists of a boiler 1, a compressed air source 2, two separate supply line 3, 4 with control valves 5 and 6 and a steam lance, not shown, which forms the outlet ends of the supply lines 3, 4 and in a Milk-containing vessel 7, in particular in a milk jug, submersible.
    In the boiler 1 steam is treated with an operating pressure of about 1.9 bar, which is supplied via a line 8 to the two supply lines 3, 4. The supply line 4 is additionally connected to the compressed air source 2 via an air pressure regulator 9, a compressor 10 and a check valve 11.
    The control of the device is carried out by a control unit 12, which is connected in terms of control technology both with the control valves 5, 6 and with the compressor 10 and a temperature sensor 13 immersed in the milk vessel 7.
    Through the supply line 3, hereinafter referred to as steam line, steam is supplied exclusively, the steam velocity is high enough to smash the protein molecules of the milk to be frothed sufficiently.
    The supply line 4 hereinafter referred to as steam-air line in turn serves to mix the milk necessary for the formation of bubbles in the air, in which case the steam is used as a carrier to better direct the air into the milk.
    The compressor 10 in turn has the task of generating a constant air pressure to mix the steam with the air. The amount of air can be changed via an air regulator 2. As a result, the porosity of the milk foam can be adjusted.
    The temperature sensor 13 measures the current temperature of the milk or the milk foam and forwards this information to the control unit 12, which takes over the control of the entire process time- and temperature-dependent.
    As can be seen from Fig. 2, this is done by switching on and off the valves 5, 6, wherein in a first phase 14 both valves and the compressor 10 is turned on and thus both the steam line 3 and the steam-air line. 4 are active, while in a second phase 15, the valve 6 and the compressor 10 are turned off, so that then only the steam line 3 is active and the milk is supplied only steam.
    In order to improve the turbulence of the milk, the active in the first phase 14 steam-air line 4 is cyclically activated, wherein in each cycle, the ratio of a to b between the active and the inactive period is preferably 3 to 1. The number of cycles per phase gives the total duration of this phase, which depends on the volume of milk to be processed. At the beginning of the first phase, a milk temperature in the cooling range of 5 to 6 ° C is assumed. This has increased at the end of this phase to about 40 ° C and is max. 70 ° C at the end of the second phase. This final temperature of the milk foam must not be exceeded, because above this value, the protein of the milk begins to clot and thereby dissolves the milk foam. In principle, more than two phases could be provided.
    The invention Milchschumumentstehung is illustrated schematically in Fig. 3. In order to promote the foaming of milk, the steam 17 exiting the steam lance 16 is injected into the milk at high speed in order to break the milk molecules 18 of the milk and to make the milk creamy. The rule is that the faster the steam is injected, the finer the resulting from the vapor-air mixture 19 air bubbles 20 are divided in the milk foam.
    The steam lance 16 according to the invention as shown in FIGS. 4a to 6 consists of two ducts 21, 22 which are arranged coaxially with one another and an end piece 23 which is gas-tight in the exit region and has outlet openings 24, 25 for the steam-driven media Air together, being passed through the outer pipe 21 only steam and through the inner pipe 22, the steam-air mixture.
    As is also apparent from FIGS. 5 and 6, the outlet openings 24, 25 are arranged in pairs approximately in a plane extending through the longitudinal axis of the steam lance. They are designed as a ring-shaped nozzle 26 of about 1.5 mm 0, which are inclined both to the horizontal and relative to each other. The angle of inclination 27, 28 are in the described embodiment 70 ° and 15 °, respectively, to ensure that the two media steam and vapor-air mixture immediately after their exit from the steam lance 16 may collide. The impact effect at the point of intersection results in an optimized mixing of the air bubbles 20 with the milk molecules 18 of the milk and thus contributes decisively to optimizing the quality of the milk foam produced.
    The steam lance construction also makes it possible to arrange the temperature sensor 13 of the control device centrally in the inner line 22 of the steam lance, wherein the end face protrudes from the end piece 23.
    As can be seen from Fig. 4a and Fig. 4b, the steam lance 16 is connected to hose lines 29, 30 of the milk froth generating device, which make it possible to move the steam lance within a certain range away from the device and thus independent of a use fixed location of the milk jar. A holder 31 serves for fastening the steam lance to the milk container or to the outer casing of the device.
    The steam lance 16 is part of a milk froth producing device that is autonomous, i. E. can work independently of an automatic coffee machine or similar milk foam beverage producing machine. However, it is readily possible to integrate the steam lance 16 in such a machine, which then takes over the provision of the two media steam and steam-air mixture for the production of milk foam. In principle, two steam-air mixtures could also be provided.
    The steam lance could theoretically be formed with more than two pipes, for example, to blow a different amount of steam / air.
    权利要求:
    Claims (13)
    [1]
    A method for producing milk foam, in particular for the preparation of milk foam-containing beverages in a coffee machine or similar device, wherein the milk, the media steam and compressed air is supplied via a dipping into the milk steam lance (16), characterized in that the two media Steam and air of the milk are supplied by at least two to the exit of the lance from each other separate supply lines (3, 4 or 21, 22), wherein by the one line (3 or 21) preferably only steam at the required vapor velocity is supplied while through the other line (4 or 22), a vapor-air mixture for enriching the milk with the necessary proportion of air is supplied, which is mixed with the steam from the other line (3 or 21) only in the milk to be frothed ,
    [2]
    2. The method according to claim 1, characterized in that the media emerging from the steam lance (16) collide immediately after leaving the steam lance and by the impact effect an optimized mixing of the air bubbles with the protein molecules of the frothy milk is effected.
    [3]
    3. The method according to claim 1 or 2, characterized in that the steam and the steam air supply are controlled time and temperature dependent, wherein in a first phase, both the steam and the steam air supply line (3 or 4) active are, while in a second phase, the steam-air supply line (4) is inactive and the milk is fed only steam through the steam supply line (3).
    [4]
    4. The method according to claim 3, characterized in that the steam air supply line (4) is cyclically activated in the first phase, wherein in each cycle, the ratio between the active and the inactive period is preferably three to one.
    [5]
    5. The method according to claim 3 or 4, characterized in that the total duration of the first phase is dependent on the volume of milk to be processed.
    [6]
    6. steam lance, preferably for carrying out the method according to one of the preceding claims 1 to 5, characterized in that the steam lance (16) of at least two lines (21,22) and an end piece (23) with outlet openings (24, 25) composed for the guided through the steam lance media, wherein by one line preferably only steam and the other line, a vapor-air mixture can be supplied, and the outlet openings (24, 25) are formed such that the media emerging therefrom immediately after Leaving the steam lance collide.
    [7]
    7. steam lance according to claim 6, characterized in that the outlet openings (24, 25) are arranged in pairs approximately in a plane extending through the longitudinal axis of the steam lance plane.
    [8]
    8. steam lance according to claim 6 or 7, characterized in that the steam lance (16) consists of two coaxially arranged lines (21,22) and one in the exit region from each other separating end piece (23) with the outlet openings (24, 25) for composed of the media guided by the steam lance, wherein the outlet openings (24, 25) are formed in a ring around the steam lance around.
    [9]
    9. steam lance according to one of the preceding claims 6 to 8, characterized in that the outlet openings (24, 25) preferably by an inclination angle (27) of about 70 ° or by an inclination angle (28) of about 15 ° to the horizontal are inclined.
    [10]
    10. steam lance according to one of the preceding claims 6 to 9, characterized in that the steam lance (16) with a centrally in the inner conduit (21) and the end face of the end piece (23) of the steam lance projecting temperature sensor (13) is provided.
    [11]
    11. steam lance according to one of the preceding claims 6 to 10, characterized in that the steam lance (16) with connection hoses (29, 30) for the steam and the vapor-air mixture and a holder (31) for suspending the steam lance on a Housing or a milk container is provided.
    [12]
    12. Steam lance according to one of the preceding claims 6 to 11, characterized in that the steam lance (16) can be connected by hand or automatically to a steam lance cleaning unit.
    [13]
    13. Steam lance according to one of the preceding claims 6 to 12, characterized in that it is provided as part of an independently operating milk foam generating unit or a coffee machine.
    类似技术:
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    同族专利:
    公开号 | 公开日
    AU2016236441B2|2020-11-26|
    CH710913B1|2020-03-31|
    JP6810700B2|2021-01-06|
    WO2016150731A1|2016-09-29|
    US10638873B2|2020-05-05|
    CN107529912B|2021-02-23|
    EP3273828B1|2020-09-30|
    JP2018510716A|2018-04-19|
    CN107529912A|2018-01-02|
    EP3273828A1|2018-01-31|
    PL3273828T3|2021-04-19|
    US20180098659A1|2018-04-12|
    AU2016236441A1|2017-11-02|
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    ITTO20030271A1|2003-04-09|2004-10-10|Rancilio Macchine Caffe|AUTOMATIC STEAM DISPENSER DEVICE FOR THE PREPARATION OF HOT AND / OR FOAM DRINKS.|
    ES2421582T3|2005-04-13|2013-09-04|Nestec Sa|Replaceable nozzle to produce a foamed liquid|
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    CH708196B1|2013-06-06|2017-05-15|Steiner Ag Weggis|Coffee grinder, especially for an automatic coffee machine.|
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    FR3021200B1|2014-05-23|2016-12-09|Seb Sa|DEVICE FOR PRODUCING MILK BEVERAGES WITH A COUPLING SYSTEM AND COFFEE MACHINE COMPRISING SUCH A DEVICE|
    FR3021197B1|2014-05-23|2016-05-13|Seb Sa|DEVICE FOR PRODUCING MILK BEVERAGES PROVIDED WITH SAFETY MEANS AND COFFEE MACHINE COMPRISING SUCH A DEVICE|
    EP3232878B1|2014-12-18|2019-03-06|Luigi Lavazza S.p.A.|Device for heating and frothing milk and wand for such a device|
    CH710913B1|2015-03-26|2020-03-31|Steiner Ag Weggis|Process and steam lance for producing milk foam.|CH710913B1|2015-03-26|2020-03-31|Steiner Ag Weggis|Process and steam lance for producing milk foam.|
    CH711865B1|2015-12-15|2019-10-15|Steiner Ag Weggis|Method and device for producing milk foam.|
    US11083328B2|2017-06-22|2021-08-10|Starbucks Corporation|Apparatus and method for foaming a beverage|
    CH713955B1|2017-07-06|2021-08-31|Steiner Ag Weggis|Device with an outlet, in particular for milk foam, and a coffee machine.|
    CN208640515U|2018-04-02|2019-03-26|新乐华家用电器有限公司|A kind of fan-type steam sparger|
    US11058250B2|2018-09-06|2021-07-13|Starbucks Corporation|Apparatus for foaming a beverage|
    IT201800009812A1|2018-10-31|2020-05-01|Luca Ortolani|MOUNTING DEVICE FOR PREPARING HOT DRINKS|
    DE102019203587A1|2019-03-15|2020-09-17|Scraegg Gmbh|Device for preferably fat-free preparation of portioned amounts of food|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    CH00439/15A|CH710913B1|2015-03-26|2015-03-26|Process and steam lance for producing milk foam.|CH00439/15A| CH710913B1|2015-03-26|2015-03-26|Process and steam lance for producing milk foam.|
    EP16709458.0A| EP3273828B1|2015-03-26|2016-03-11|Method and steam lance for generating, in particular, milk froth|
    PCT/EP2016/055334| WO2016150731A1|2015-03-26|2016-03-11|Method and steam lance for generating, in particular, milk froth|
    US15/561,310| US10638873B2|2015-03-26|2016-03-11|Method for generating milk froth|
    CN201680018201.1A| CN107529912B|2015-03-26|2016-03-11|Method and steam lance for producing, in particular, milk froth|
    JP2017550474A| JP6810700B2|2015-03-26|2016-03-11|Methods and steam lances especially for producing milk foam|
    AU2016236441A| AU2016236441B2|2015-03-26|2016-03-11|Method and steam lance for generating, in particular, milk froth|
    PL16709458T| PL3273828T3|2015-03-26|2016-03-11|Method and steam lance for generating, in particular, milk froth|
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