METHOD AND SYSTEM FOR MANUFACTURING VEGETABLE SUBSTITUTE MILK

• Main Authors: KIM, Michael J, KIM, Jong Hae, HAN, Kyung Ja, MOON, Jung Ok
• Format: Patent
• Language: English; French; Korean
• Published: 18.01.2018
• Subjects: COFFEE; CRUSHING, PULVERISING, OR DISINTEGRATING; CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; MILK OR CHEESE SUBSTITUTES; MILLING GRAIN; PERFORMING OPERATIONS; PREPARATORY TREATMENT OF GRAIN FOR MILLING; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING

The present invention provides a method and system apparatus for mass production of pure vegetable substitute milk by combining nutritional components and health functional components of cereals including quinoa, amaranth, or soybean in order to solve side effects occurring since a human being consumes milk used for rapid growth of calves. More specifically, the present invention provides a method and system apparatus wherein, in order to solve the problem in which a chemical emulsifying agent has to be added for the emulsification between purified water and an oil component of a material, including quinoa, amaranth, or soybean when the material is prepared into a milk form of liquid, the material is diffused and then fine-pulverized by a nano-pulverizing unit, thereby mass-producing pure vegetable substitute milk, which is as soft as milk, through molecular binding between nanoparticles of the material and water molecules of the purified water without adding any chemical agent. In addition, the present invention provides a technology of manufacturing pure vegetable substitute milk, in which nutritional components and functional components of cereals, including quinoa, amaranth, or soybean, are combined to design and mass-produce pure vegetable substitute milk, which contains nutritional components and functional components and is most ideal for human health, through molecular binding between nanoparticles of each material and water molecules of purified water, thereby solving side effects due to existing milk and contributing to the promotion of human health. La présente invention concerne un procédé et un système pour la production en masse de substitut de lait végétal pur par combinaison de composants nutritionnels et de composants fonctionnels pour la santé de céréales notamment le quinoa, l'amarante ou le soja afin de résoudre le problème des effets secondaires apparaissant lorsqu'un être humain consomme du lait utilisé pour la croissance rapide des veaux. Plus spécifiquement, la présente invention concerne un procédé et un appareil avec lesquels, afin de résoudre le problème de l'ajout obligatoire d'un agent émulsifiant chimique pour l'émulsification entre l'eau purifiée et un composant huileux d'un matériau, notamment le quinoa, l'amarante ou le soja, lorsque le matériau est préparé sous forme liquide de lait, le matériau est diffusé puis finement pulvérisé par une unité de nanopulvérisation, ce qui permet de produire en masse un substitut de lait végétal pur, qui est aussi doux que le lait, par liaison moléculaire entre les nanoparticules du matériau et les molécules d'eau de l'eau purifiée sans ajout d'un quelconque agent chimique. De plus, la présente invention concerne une technologie de fabrication de substitut de lait végétal pur, dans lequel des composants nutritionnels et des composants fonctionnels de céréales, notamment le quinoa, l'amarante ou le soja, sont combinés pour concevoir et produire en masse un substitut de lait végétal pur, qui contient des composants nutritionnels et des composants fonctionnels et qui est le mieux adapté à la santé humaine, par liaison moléculaire entre des nanoparticules de chaque matériau et des molécules d'eau de l'eau purifiée, ce qui permet de résoudre le problème des effets secondaires dus au lait existant et de contribuer à l'amélioration de la santé humaine. 본 발명은 송아지를 신속하게 성장시키기 위한 우유를 사람이 섭취하는데 따른 부작용을 해소하기 위하여 퀴노아나, 아마란스나 콩을 포함하는 곡물의 영양성분과 건강기능성분을 조합하여 순식물성 대체우유를 양산하는 방법과 시스템장치를 제공한다. 보다 상세하게는, 퀴노아나 아마란스나 콩을 포함하는 소재로 밀크형태의 액체로 제조할시 소재의 유성분과 정제수간의 유화를 위하여 화학적 유화제를 첨가해야 하는 문제점을 해소하기 위하여 소재를 확산(Diffusion)시킨 후 나노 분쇄수단으로 미분쇄하여 소재의 나노입자와 정제수의 물분자간에 분자결합으로 일체의 화학제를 첨가하지 않고 우유처럼 부드러운 순식물성 대체우유를 양산하는 방법과 시스템장치를 제공한다. 아울러 퀴노아나 아마란스나 콩을 포함하는 곡물의 영양성분과 기능성분을 조합하여 각 소재간의 미세입자와 정제수의 물분자간에 분자결합으로 인체의 건강에 가장 이상적인 영양성분과 기능성분을 함유하는 순식물성 대체우유를 설계하고 양산하여 기존 우유로 인한 부작용을 해소하고 인류의 건강증진에 기여하는 순식물성 대체우유 제조기술을 제공한다.