1. An apparatus (100) for producing a blended milk mixture from a multilegume extract and bovine milk, comprising: a blending unit (102) configured to receive a quantity of hydrated legumes and added water, said blending unit (102) adapted to process said hydrated legumes into a legume slurry of uniform consistency; a filtration assembly (104) fluidly coupled to said blending unit (102), said filtration assembly (104) configured to receive said legume slurry and to separate a multilegume extract through a porous separation medium; a heating unit (106) fluidly coupled to said filtration assembly (104), said heating unit (106) configured to subject said multilegume extract to a boiling temperature for a predefined time interval sufficient to deactivate anti-nutritional compounds and reduce volatile organic content; a cooling unit (108) fluidly coupled to said heating unit (106), said cooling unit (108) configured to reduce the temperature of said boiled multilegume extract to an ambient blending-compatible level; a bovine milk supply reservoir (110) comprising a regulated dispensing interface and configured to store a quantity of pre-boiled and cooled bovine milk; and a mixing vessel (112) fluidly coupled to said cooling unit (108) and to said bovine milk supply reservoir (110), said mixing vessel (112) configured to receive said temperature-conditioned multilegume extract and said bovine milk in a predefined volumetric ratio, and to combine said received components to form a blended milk mixture suitable for downstream transformation into curd, paneer, or buttermilk.

2. The apparatus (100) of claim 1, wherein a temperature stabilization arrangement is thermally interfaced with said mixing vessel (112), said temperature stabilization arrangement comprising a heating element and control circuit configured to maintain said blended milk mixture at a defined temperature range suitable for downstream fermentation, coagulation, or acidification.

3. The apparatus (100) of claim 1, wherein a fermentation unit is fluidly coupled to said mixing vessel (112), said fermentation unit comprising a thermostatically controlled chamber configured to receive said blended milk mixture, maintain said blended milk mixture within a temperature range of 40°C to 45°C, retain said blended milk mixture for a predefined incubation duration, and facilitate bacterial culture activation for conversion of said blended milk mixture into curd through microbial fermentation and temperature-regulated thickening.

4. The apparatus (100) of claim 1, wherein a coagulation unit is fluidly coupled to said mixing vessel (112), said coagulation unit comprising a heating vessel and an acid dispensing interface, said heating vessel configured to elevate said blended milk mixture to a coagulation temperature, and said acid dispensing interface configured to introduce a quantity of citric acid, vinegar, or lemon juice to initiate curdling, followed by a porous separation chamber configured to isolate curd particles and enable formation of paneer through compression and whey removal.

5. The apparatus (100) of claim 1, wherein an acidification unit is fluidly coupled to said mixing vessel (112), said acidification unit comprising a static reaction chamber configured to receive said blended milk mixture, introduce a measured quantity of lemon juice or apple cider vinegar at ambient temperature, retain said mixture for a defined resting period, and enable partial curdling and tangy flavor development, such that said acidification unit outputs buttermilk with characteristics suitable for consumption, culinary applications, or probiotic beverage formulation.

6. The apparatus (100) of claim 1, wherein said bovine milk supply reservoir (110) comprises an internal baffle and a non-return valve, said internal baffle configured to promote even cooling of stored bovine milk and said non-return valve configured to prevent backflow contamination from said mixing vessel (112).

7. The apparatus (100) of claim 1, wherein a base platform is integrally formed with said blending unit (102) and said filtration assembly (104), and wherein said filtration assembly (104) is transversely aligned below said blending unit (102) to receive said legume slurry directly under gravity, thereby reducing transfer loss and facilitating continuous extract flow for downstream heating.

8. The apparatus (100) of claim 1, wherein said heating unit (106) is vertically stacked above said cooling unit (108) and thermally insulated by an interposing support housing, said support housing being adapted to isolate heat transfer from said heating unit (106) to said cooling unit (108) while maintaining uninterrupted fluid flow between said thermal stages.

9. The apparatus (100) of claim 1, wherein said cooling unit (108) is flanked on opposite sides by thermal insulators and an external chiller conduit, and said external chiller conduit is longitudinally aligned with said multilegume extract flow pipe, enabling uniform lateral cooling across all radial sections of said extract before delivery to said mixing vessel (112).

10. The apparatus (100) of claim 1, wherein a rinse channel is integrated with said filtration assembly (104) and said mixing vessel (112), said rinse channel configured to flush remaining residue of legume slurry or blended milk mixture using food-grade water before or after each production cycle, thereby enhancing batch-wise cleaning and minimizing cross-contamination.   Apparatus for Producing a Blended Milk Mixture from Multilegume Extract and Bovine Milk Abstract The present disclosure provides an apparatus for producing a blended milk mixture from a multilegume extract and bovine milk, comprising: a blending unit configured to process hydrated legumes into a legume slurry; a filtration assembly configured to extract multilegume milk; a heating unit configured to boil said extract; a cooling unit configured to reduce temperature of said boiled extract; a bovine milk supply reservoir with regulated dispensing; and a mixing vessel configured to receive said extract and said bovine milk in predefined volumetric ratio to produce said blended milk mixture suitable for downstream transformation into curd, paneer, or buttermilk. Fig. 1 , C , Claims:Claims :

1. An apparatus (100) for producing a blended milk mixture from a multilegume extract and bovine milk, comprising: a blending unit (102) configured to receive a quantity of hydrated legumes and added water, said blending unit (102) adapted to process said hydrated legumes into a legume slurry of uniform consistency; a filtration assembly (104) fluidly coupled to said blending unit (102), said filtration assembly (104) configured to receive said legume slurry and to separate a multilegume extract through a porous separation medium; a heating unit (106) fluidly coupled to said filtration assembly (104), said heating unit (106) configured to subject said multilegume extract to a boiling temperature for a predefined time interval sufficient to deactivate anti-nutritional compounds and reduce volatile organic content; a cooling unit (108) fluidly coupled to said heating unit (106), said cooling unit (108) configured to reduce the temperature of said boiled multilegume extract to an ambient blending-compatible level; a bovine milk supply reservoir (110) comprising a regulated dispensing interface and configured to store a quantity of pre-boiled and cooled bovine milk; and a mixing vessel (112) fluidly coupled to said cooling unit (108) and to said bovine milk supply reservoir (110), said mixing vessel (112) configured to receive said temperature-conditioned multilegume extract and said bovine milk in a predefined volumetric ratio, and to combine said received components to form a blended milk mixture suitable for downstream transformation into curd, paneer, or buttermilk.

2. The apparatus (100) of claim 1, wherein a temperature stabilization arrangement is thermally interfaced with said mixing vessel (112), said temperature stabilization arrangement comprising a heating element and control circuit configured to maintain said blended milk mixture at a defined temperature range suitable for downstream fermentation, coagulation, or acidification.

3. The apparatus (100) of claim 1, wherein a fermentation unit is fluidly coupled to said mixing vessel (112), said fermentation unit comprising a thermostatically controlled chamber configured to receive said blended milk mixture, maintain said blended milk mixture within a temperature range of 40°C to 45°C, retain said blended milk mixture for a predefined incubation duration, and facilitate bacterial culture activation for conversion of said blended milk mixture into curd through microbial fermentation and temperature-regulated thickening.

4. The apparatus (100) of claim 1, wherein a coagulation unit is fluidly coupled to said mixing vessel (112), said coagulation unit comprising a heating vessel and an acid dispensing interface, said heating vessel configured to elevate said blended milk mixture to a coagulation temperature, and said acid dispensing interface configured to introduce a quantity of citric acid, vinegar, or lemon juice to initiate curdling, followed by a porous separation chamber configured to isolate curd particles and enable formation of paneer through compression and whey removal.

5. The apparatus (100) of claim 1, wherein an acidification unit is fluidly coupled to said mixing vessel (112), said acidification unit comprising a static reaction chamber configured to receive said blended milk mixture, introduce a measured quantity of lemon juice or apple cider vinegar at ambient temperature, retain said mixture for a defined resting period, and enable partial curdling and tangy flavor development, such that said acidification unit outputs buttermilk with characteristics suitable for consumption, culinary applications, or probiotic beverage formulation.

6. The apparatus (100) of claim 1, wherein said bovine milk supply reservoir (110) comprises an internal baffle and a non-return valve, said internal baffle configured to promote even cooling of stored bovine milk and said non-return valve configured to prevent backflow contamination from said mixing vessel (112).

7. The apparatus (100) of claim 1, wherein a base platform is integrally formed with said blending unit (102) and said filtration assembly (104), and wherein said filtration assembly (104) is transversely aligned below said blending unit (102) to receive said legume slurry directly under gravity, thereby reducing transfer loss and facilitating continuous extract flow for downstream heating.

8. The apparatus (100) of claim 1, wherein said heating unit (106) is vertically stacked above said cooling unit (108) and thermally insulated by an interposing support housing, said support housing being adapted to isolate heat transfer from said heating unit (106) to said cooling unit (108) while maintaining uninterrupted fluid flow between said thermal stages.

9. The apparatus (100) of claim 1, wherein said cooling unit (108) is flanked on opposite sides by thermal insulators and an external chiller conduit, and said external chiller conduit is longitudinally aligned with said multilegume extract flow pipe, enabling uniform lateral cooling across all radial sections of said extract before delivery to said mixing vessel (112).

10. The apparatus (100) of claim 1, wherein a rinse channel is integrated with said filtration assembly (104) and said mixing vessel (112), said rinse channel configured to flush remaining residue of legume slurry or blended milk mixture using food-grade water before or after each production cycle, thereby enhancing batch-wise cleaning and minimizing cross-contamination.

Description:

Apparatus for Producing a Blended Milk Mixture from Multilegume Extract and Bovine Milk
Field of the Invention
[0001] The present disclosure generally relates to food processing systems. Further, the present disclosure particularly relates to an apparatus for producing a blended milk mixture from a multilegume extract and bovine milk.
Background
[0002] The background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.
[0003] Plant-based milk alternatives have witnessed widespread adoption due to rising consumer awareness related to lactose intolerance, veganism, and ecological sustainability. Increased consumption of dairy substitutes derived from legumes, grains, seeds, and nuts has prompted nutritional and sensory comparisons with conventional bovine milk. Blending of plant-based milk with dairy milk has emerged as a transitional strategy to combine the functional properties of both sources while addressing nutritional requirements and consumer preferences. Several systems and techniques have therefore been developed to process legume extracts and blend them with dairy milk under controlled conditions.
[0004] One known technique involves batch production of plant-based milk using manual soaking, blending, and filtering of legumes such as soybeans, chickpeas, and lentils. Said plant extract is typically heated in open vessels to remove anti-nutritional factors and undesirable flavors before being manually mixed with boiled and cooled dairy milk. Said method is associated with multiple handling stages, inconsistent heating and cooling, and limited scalability. Manual timing, temperature control, and lack of hygiene-standard compliance often result in batch-to-batch variation and contamination risk.
[0005] Another commonly used technique utilizes modular equipment to prepare single-type legume milk extracts such as soy milk, which are blended with bovine milk in commercial food processors. Said modular systems consist of independent components including blenders, boilers, and fermenters that require disconnection and reconnection for sequential operations. Lack of integrated flow between modules causes time delays, temperature loss, and inefficiency in processing. Said systems are also limited in accommodating multi-legume compositions or volumetric blending adjustments in real-time, thereby restricting operational flexibility and standardization.
[0006] The above-discussed methods rely on non-integrated processes that are time-intensive, thermally unstable, and cleaning-dependent. Further complications arise due to sequential thermal treatment and manual transfer between units which compromise product consistency and microbial safety. Moreover, many known systems fail to provide seamless preparation of a blended mixture compatible with multiple downstream dairy-processing operations such as fermentation, coagulation, or acidification. Other existing techniques are also associated with additional problems such as excessive equipment space, operational fragmentation, and limited control over blending ratios or thermal profiles.
[0007] In light of the above discussion, there exists an urgent need for solutions that overcome the problems associated with conventional systems and/or techniques for producing a blended milk mixture from a multilegume extract and bovine milk.
Summary
[0008] The following presents a simplified summary of various aspects of this disclosure in order to provide a basic understanding of such aspects. This summary is not an extensive overview of all contemplated aspects, and is intended to neither identify key or critical elements nor delineate the scope of such aspects. Its purpose is to present some concepts of this disclosure in a simplified form as a prelude to the more detailed description that is presented later.
[0009] The following paragraphs provide additional support for the claims of the subject application.
[00010] An objective of the present disclosure is to provide an apparatus that enables formation of a blended milk mixture using multilegume extract and bovine milk under controlled thermal and fluidic processing conditions. The apparatus of the present disclosure aims to achieve compositional uniformity, process hygiene, and compatibility for downstream conversion into curd, paneer, or buttermilk through modular and fluidically connected units.
[00011] In an aspect, the present disclosure provides an apparatus for producing a blended milk mixture from a multilegume extract and bovine milk, comprising: a blending unit configured to receive a quantity of hydrated legumes and added water, said blending unit adapted to process said hydrated legumes into a legume slurry of uniform consistency; a filtration assembly fluidly coupled to said blending unit, said filtration assembly configured to receive said legume slurry and to separate a multilegume extract through a porous separation medium; a heating unit fluidly coupled to said filtration assembly, said heating unit configured to subject said multilegume extract to a boiling temperature for a predefined time interval sufficient to deactivate anti-nutritional compounds and reduce volatile organic content; a cooling unit fluidly coupled to said heating unit, said cooling unit configured to reduce the temperature of said boiled multilegume extract to an ambient blending-compatible level; a bovine milk supply reservoir comprising a regulated dispensing interface and configured to store a quantity of pre-boiled and cooled bovine milk; and a mixing vessel fluidly coupled to said cooling unit and to said bovine milk supply reservoir, said mixing vessel configured to receive said temperature-conditioned multilegume extract and said bovine milk in a predefined volumetric ratio, and to combine said received components to form a blended milk mixture suitable for downstream transformation into curd, paneer, or buttermilk.
[00012] Further, said apparatus enables uniform processing of the multilegume extract prior to blending, reduces thermal loss during extract transfer, and improves the thermal compatibility of legume and dairy components for integrated food conversion processes.
[00013] In another aspect, the present disclosure comprises a temperature stabilization arrangement thermally interfaced with said mixing vessel, wherein said temperature stabilization arrangement comprises a heating element and control circuit configured to maintain said blended milk mixture at a defined temperature range suitable for downstream fermentation, coagulation, or acidification. Said arrangement enables temperature consistency for conversion without requiring external repositioning or batchwise reheating.
[00014] In another aspect, the present disclosure comprises a fermentation unit fluidly coupled to said mixing vessel, wherein said fermentation unit comprises a thermostatically controlled chamber configured to retain said blended milk mixture under a defined thermal condition for bacterial activation to develop curd. Said configuration enables microbial thickening and acidification under regulated temperature for uniform curd production.
[00015] In another aspect, the present disclosure comprises a coagulation unit fluidly coupled to said mixing vessel, wherein said coagulation unit comprises a heating vessel and an acid dispensing interface to initiate curdling, and a porous separation chamber configured to isolate curds and permit formation of paneer. Said system enables structured curdling and compression-based formation of a protein-rich solid matrix.
[00016] In another aspect, the present disclosure comprises an acidification unit fluidly coupled to said mixing vessel, wherein said acidification unit comprises a static chamber configured to introduce food-grade acid and retain said blended milk mixture for a defined period under ambient temperature to produce buttermilk. Said configuration enables development of a tangy fermented beverage without the need for fermentation culture.
[00017] Further, an internal baffle and non-return valve in the bovine milk supply reservoir promote thermal uniformity and hygienic one-way flow. Further, a vertically aligned thermal unit design and integrated rinse channel improve heat transfer isolation and inter-process cleaning efficiency.
Brief Description of the Drawings
[00018] The features and advantages of the present disclosure would be more clearly understood from the following description taken in conjunction with the accompanying drawings in which:
[00019] FIG. 1 illustrates an apparatus (100) for producing a blended milk mixture from a multilegume extract and bovine milk, in accordance with the embodiments of the present disclosure.
[00020] FIG. 2 illustrates a schematic flow diagram representing sequential processing and fluid communication among the primary components of the apparatus 100, in accordance with the embodiments of the present disclosure.
Detailed Description
[00021] In the following detailed description of the invention, reference is made to the accompanying drawings that form a part hereof, and in which is shown, by way of illustration, specific embodiments in which the invention may be practiced. In the drawings, like numerals describe substantially similar components throughout the several views. These embodiments are described in sufficient detail to claim those skilled in the art to practice the invention. Other embodiments may be utilized and structural, logical, and electrical changes may be made without departing from the scope of the present invention. The following detailed description is, therefore, not to be taken in a limiting sense, and the scope of the present invention is defined only by the appended claims and equivalents thereof.
[00022] The use of the terms “a” and “an” and “the” and “at least one” and similar referents in the context of describing the invention (especially in the context of the following claims) are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The use of the term “at least one” followed by a list of one or more items (for example, “at least one of A and B”) is to be construed to mean one item selected from the listed items (A or B) or any combination of two or more of the listed items (A and B), unless otherwise indicated herein or clearly contradicted by context. The terms “comprising,” “having,” “including,” and “containing” are to be construed as open-ended terms (i.e., meaning “including, but not limited to,”) unless otherwise noted. Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., “such as”) provided herein, is intended merely to better illuminate the invention and does not pose a limitation on the scope of the invention unless otherwise claimed. No language in the specification should be construed as indicating any non-claimed element as essential to the practice of the invention.
[00023] Pursuant to the "Detailed Description" section herein, whenever an element is explicitly associated with a specific numeral for the first time, such association shall be deemed consistent and applicable throughout the entirety of the "Detailed Description" section, unless otherwise expressly stated or contradicted by the context.
[00024] As used herein, the term "blending unit" refers to a mechanical assembly configured to combine solid or semi-solid food substances with a liquid medium to form a homogenous semi-liquid mixture. Said blending unit comprises a containment structure housing at least one rotary or oscillatory agitator such as blades, paddles, or shear discs. Said agitator may be driven by an integrated motor or externally coupled drive source. Blending functions are performed to mechanically break down hydrated biological materials such as legumes in the presence of added water. Such blending unit is constructed using non-reactive, food-grade materials and may include enclosures to prevent external contamination. Example equipment performing such blending functions include wet grinders, colloidal mills, rotary blade mixers, or high-shear blending machines. The output of such blending unit is a slurry comprising partially pulverised particles and water dispersed in a continuous phase. Such slurry is transferred to a downstream filtration component without intermediate handling, enabling uninterrupted slurry processing across connected stages.
[00025] As used herein, the term "hydrated legumes" refers to edible seeds derived from leguminous plant species that have absorbed water through prolonged soaking or immersion. Said hydration modifies the texture, structure, and water activity of the legumes, enabling their breakdown in mechanical blending processes. Such hydrated legumes possess softened outer coats and partially rehydrated cotyledons. Examples include soybeans, chickpeas, black gram, kidney beans, and lentils which have been soaked in potable water for durations typically ranging from six to sixteen hours. Hydrated legumes may be soaked as whole seeds or in dehulled form depending on desired product characteristics. Said hydration step facilitates downstream homogenisation and reduces thermal processing time during boiling. Hydrated legumes are introduced in measured quantities into blending systems where structural disintegration takes place for further aqueous extraction. Said legumes, upon hydration, exhibit increased enzymatic reactivity and protein accessibility, suitable for production of legume-derived extracts used in combination with bovine milk in blended mixtures.
[00026] As used herein, the term "added water" refers to externally sourced potable water introduced for the purpose of dilution, slurry formation, or extract recovery in food-grade processing systems. Said added water is used in conjunction with hydrated solids such as legumes to facilitate mechanical breakdown and conversion into aqueous slurries. Added water may be dosed manually or dispensed via regulated pipelines or automated valves. Water quality used in such processes is maintained within food safety limits for microbial and chemical composition. The quantity of added water determines the final consistency of the slurry and may vary based on processing parameters such as legume type and blend ratio. Examples of added water sources include municipal supplies, on-site purified water units, or storage tanks connected to the blending apparatus. Such water serves both functional and transitional roles in mixing, temperature adjustment, and material transport across interconnected units. Added water is not chemically modified before introduction and is discharged as part of the legume slurry for further separation.
[00027] As used herein, the term "legume slurry" refers to a semi-liquid dispersion comprising ground or blended hydrated legumes suspended in added water. Said legume slurry is formed during wet processing where solid particles are reduced to fine particulates and dispersed in a continuous aqueous phase. The legume slurry may contain hull fragments, protein bodies, and partially solubilised carbohydrates derived from plant cell breakdown. Such legume slurry is characterised by heterogeneous particle distribution and non-Newtonian flow behaviour. Legume slurry is prepared as an intermediate for extracting legume milk and is directed to a filtration system for separation of fibrous and soluble components. The viscosity and stability of said slurry depend on the legume type, blending duration, and solid-to-liquid ratio. Examples of slurry formation include chickpea slurry, soybean slurry, or lentil slurry used in preparation of milk analogues or blended formulations. The slurry is transferred directly into filtration units to enable recovery of a clarified extract without requiring additional dilution or heating prior to separation.
[00028] As used herein, the term "filtration assembly" refers to a component configured to separate solid particulates from a liquid medium through a physical barrier or porous medium. Said filtration assembly comprises a housing that accommodates one or more layers of mesh, cloth, or membrane-based filters arranged to permit passage of liquids while retaining suspended solids. Filtration is performed by gravitational flow, pressure differential, or suction force, depending on system configuration. The filtration assembly may include retention chambers, support screens, and drainage outlets that guide filtered extract towards subsequent processing units. Materials used in constructing such filtration assembly include stainless steel, food-grade polymers, or synthetic textiles compatible with aqueous plant-based slurries. Filtration assemblies used in food processing systems may employ cheesecloth, muslin, microperforated screens, or multi-layered filter beds. The output of said filtration assembly is referred to as extract, and the retained fraction is categorised as residue or cake. Said assembly allows the recovery of clarified multilegume extract from legume slurry without chemical additives or enzymatic intervention.
[00029] As used herein, the term "multilegume extract" refers to an aqueous solution or dispersion obtained by mechanically separating soluble components from a blended mixture of two or more legume species. Said extract contains dissolved proteins, carbohydrates, phytochemicals, and micronutrients derived from the hydrated legume matrix. Multilegume extract is recovered by filtration of legume slurry and exhibits a light to creamy appearance depending on concentration and legume composition. Examples of legumes used in such extract include combinations of soybeans, chickpeas, lentils, kidney beans, and mung beans. The multilegume extract may be used as a base for preparation of fermented or coagulated food products. The composition of said extract can be modified by adjusting blend ratios or soaking times. Multilegume extract is collected for downstream heating to deactivate thermolabile anti-nutritional compounds. The term multilegume extract does not imply complete solubilisation of solids but indicates a predominance of aqueous components suitable for food applications or dairy analogues. Said extract is directly transferred to heating units without further concentration or dilution.
[00030] As used herein, the term "heating unit" refers to a thermally regulated assembly configured to elevate the temperature of a liquid or semi-liquid medium through direct or indirect heat application. Said heating unit comprises a container or chamber fitted with thermal elements such as electrical resistive coils, steam jackets, induction plates, or immersion heaters. The heating unit is designed to subject aqueous mixtures, including multilegume extract, to boiling or sub-boiling conditions over a defined duration. Temperature elevation in said heating unit facilitates deactivation of enzyme inhibitors and reduction of volatile compounds present in plant-derived suspensions. The heating unit may incorporate insulation materials and thermal cut-offs to maintain operational safety. In food processing systems, heating units are commonly constructed from stainless steel and may include agitation or recirculation systems to promote uniform heating. The liquid processed within said heating unit is directed into subsequent cooling structures without manual transfer. The heating unit may be manually operated or interfaced with temperature control mechanisms for set-point regulation.
[00031] As used herein, the term "cooling unit" refers to a processing structure configured to reduce the temperature of a heated liquid or extract to a predefined ambient or sub-ambient level suitable for further handling. Said cooling unit comprises a heat exchange chamber in contact with cooling media such as chilled water, air, or glycol solution. Cooling is achieved through conduction or convection without introducing contaminants to the product stream. The cooling unit may consist of jacketed vessels, coiled exchangers, finned surfaces, or tubular cooling loops depending on system design. In legume processing systems, the cooling unit is responsible for reducing the temperature of boiled multilegume extract before it is mixed with bovine milk. The material of construction is selected to prevent corrosion and ensure compliance with food-contact regulations. Temperature reduction in said cooling unit prevents degradation of dairy components during subsequent blending. The extract enters said cooling unit from the heating structure and exits after achieving a defined range of processing temperature required for thermal compatibility with bovine milk.
[00032] As used herein, the term "bovine milk supply reservoir" refers to a containment structure designed to hold and deliver pre-boiled and cooled milk derived from bovine sources. Said reservoir is configured to interface with downstream mixing vessels through flow-regulated outlets. The reservoir may include thermal insulation, internal flow breakers, or microbial-grade construction features to preserve milk stability and hygiene. Bovine milk stored in said reservoir is maintained at a temperature compatible with blending operations and is introduced into the system in measured quantities. The reservoir may be charged manually or through pumping systems and may be located above or beside the mixing unit to facilitate gravity-assisted or pressure-assisted discharge. Examples of bovine milk include whole milk, toned milk, or standardised milk prepared under pasteurised or pre-treated conditions. The reservoir may also include internal partitions such as baffles to promote temperature uniformity. A dispensing interface such as a valve or flow controller is provided for precise delivery of milk into a mixing zone.
[00033] As used herein, the term "regulated dispensing interface" refers to a controllable fluid outlet mechanism designed to govern the flow of liquid from a storage reservoir to a processing vessel. Said dispensing interface includes flow regulation elements such as valves, spouts, nozzles, or actuated gates that can be manually or mechanically controlled. The regulated dispensing interface is attached to the lower or lateral portion of a containment structure and allows measured release of liquid for process blending, dosing, or filling. In food processing applications, said interface is commonly used to dispense pre-cooled bovine milk from a reservoir into a downstream mixing vessel. The dispensing interface may include flow restrictors or backflow preventers to ensure unidirectional transfer and hygiene preservation. The structure may be constructed using food-grade polymers, stainless steel, or reinforced elastomers capable of withstanding frequent operation. The regulated dispensing interface may be externally actuated by lever, wheel, or electronic control signal depending on integration requirements with semi-automated systems.
[00034] As used herein, the term "mixing vessel" refers to a container structure configured to receive two or more liquid streams and facilitate their mechanical or passive blending to form a compositionally uniform mixture. Said mixing vessel comprises an enclosed chamber fabricated using non-reactive, food-compatible materials such as stainless steel or coated polymers. The geometry of said mixing vessel may be cylindrical, conical, or rectangular based on volumetric capacity and process integration. Said mixing vessel is fluidly connected to multiple upstream sources including a cooling unit and a bovine milk supply reservoir. The mixing vessel may include internal features such as baffles, agitator shafts, or stirrers to improve intermixing of components with differing viscosities. The temperature of the contents in said mixing vessel may be maintained through passive insulation or active thermal control arrangements. Said vessel enables formation of a blended milk mixture comprising legume extract and bovine milk in a predefined volumetric ratio. The mixed composition is then directed toward downstream transformation zones such as fermentation or coagulation units.
[00035] As used herein, the term "temperature-conditioned multilegume extract" refers to a liquid composition derived from multiple legume species and subjected to a defined thermal adjustment to achieve blending compatibility. Said extract is obtained by blending and filtering hydrated legumes followed by boiling and cooling. Temperature conditioning refers to the step where the extract is brought from boiling temperature to an intermediate temperature that does not cause denaturation of proteins when mixed with bovine milk. The desired conditioning temperature depends on downstream applications such as fermentation or curdling and generally ranges from ambient to slightly elevated values. Said extract is transferred from a cooling unit into a mixing vessel for combination with dairy liquid. Temperature conditioning may affect viscosity, solubility of proteins, and the flavour profile of said extract. Such temperature-conditioned multilegume extract is stored temporarily under thermally controlled conditions to prevent microbial contamination or textural instability prior to mixing.
[00036] As used herein, the term "blended milk mixture" refers to a composite liquid formulation comprising a defined volumetric proportion of multilegume extract and bovine milk. Said blended milk mixture is formed within a mixing vessel where controlled quantities of each input component are introduced. The mixture is characterised by its emulsion-like structure, consisting of plant-based and dairy-based soluble and suspended constituents. The mixing process may involve passive flow-induced mixing or active mechanical agitation depending on equipment design. The blended milk mixture is designed to exhibit consistency suitable for downstream transformations such as microbial fermentation, acid-induced coagulation, or physical pressing. The composition may vary depending on nutritional targets, processing parameters, and ingredient availability. Examples of applications of such blended milk mixture include conversion into curd, paneer, or buttermilk. Said blended milk mixture may also serve as an intermediate for flavoured formulations, fortified beverages, or functional food products requiring plant-dairy hybrid matrices.
[00037] As used herein, the term "temperature stabilization arrangement" refers to a thermal regulation subsystem associated with a processing unit, particularly a mixing vessel, for maintaining the contents at a predetermined temperature range. Said arrangement may comprise heating coils, resistive elements, thermal jackets, or circulated fluid channels connected to a power control unit. The arrangement enables the temperature of a processed mixture such as a blended milk mixture to be kept constant during preparation for fermentation, coagulation, or acidification. The setpoint may be adjusted based on the downstream requirement, generally ranging from 30°C to 50°C for food processing applications. Temperature stabilization may be passive or actively monitored using thermal sensors not forming part of such arrangement. Structural components of the temperature stabilization arrangement may include external heat-conductive casings or embedded elements positioned to transfer heat uniformly. Said arrangement prevents temperature fluctuation and supports biochemical transformations requiring controlled thermal environments in fluid mixtures.
[00038] As used herein, the term "fermentation unit" refers to a processing structure configured to receive a liquid substrate and support microbial conversion over a defined time and temperature range. Said fermentation unit is typically enclosed and may incorporate a thermostatic control mechanism to maintain suitable incubation conditions. The internal chamber may be formed from stainless steel or polymer-grade fermentation vessels and be adapted to house substrates such as a blended milk mixture for curd formation. Fermentation is achieved by the addition of bacterial cultures which consume sugars and generate lactic acid, altering the structure and acidity of the mixture. The fermentation unit may include sealing mechanisms to prevent contamination and temperature loss. Said unit is fluidly connected to the outlet of the mixing vessel and is downstream in the process flow. The final product resulting from said fermentation unit may be semi-solid curd with desirable texture and sourness suitable for consumption or further processing.
[00039] As used herein, the term "thermostatically controlled chamber" refers to an enclosed compartment configured to maintain a defined temperature range through automatic activation and deactivation of a heating or cooling source. Said chamber comprises temperature sensors, heat-delivery elements such as electric coils or resistive plates, and a control circuit programmed to regulate the internal temperature. The thermostatically controlled chamber is used for applications requiring precise thermal maintenance, such as microbial fermentation or incubation of temperature-sensitive food mixtures. The internal volume of said chamber is dimensioned to accommodate process vessels or liquid-containing containers. Said chamber may be insulated using food-safe thermal linings to reduce heat exchange with the external environment. Thermostatic control settings may be manually adjustable or pre-programmed for specific fermentation profiles. Examples include yogurt incubators, curd-forming containers, and starter culture activation vessels. The thermostatically controlled chamber is connected to a power supply and enables regulated fermentation of a blended milk mixture received from a mixing vessel.
[00040] As used herein, the term "coagulation unit" refers to a processing device configured to induce curdling or coagulation in a liquid composition by application of heat and an acidifying agent. Said coagulation unit comprises a heatable chamber or kettle constructed of food-grade material and designed to raise the temperature of an introduced mixture such as a blended milk mixture. An integrated acid dispensing interface is provided to introduce measured quantities of coagulants including citric acid, vinegar, or lemon juice. Coagulation occurs when the temperature and acidity reach a defined threshold, causing denaturation of proteins and formation of curds. The coagulation unit may also include gentle stirrers to distribute heat and acid uniformly. Said unit is fluidly connected to the output of a mixing vessel and discharges the coagulated mass into a downstream separation component. The coagulation unit may be controlled by thermal timers or flow-based triggers and is used in production of paneer and similar coagulated food products.
[00041] As used herein, the term "acid dispensing interface" refers to a component configured to deliver a controlled volume of food-grade acid into a processing vessel containing a target liquid mixture. Said interface includes nozzles, calibrated inlets, or dosing ports equipped with valves or pumps to administer acidic agents such as citric acid, lemon juice, or vinegar. The acid dispensing interface may be manually operated or linked to an actuator triggered by temperature or time-based controls. The material used for constructing said interface is non-corrosive and compatible with acidic substances, such as PTFE, stainless steel, or food-grade polymers. The interface is mounted on the coagulation unit or adjacent to a processing vessel, allowing accurate addition of acid to initiate curdling in dairy-legume blends. Said interface enables uniform distribution of acid across the fluid medium, thereby ensuring reproducible curd formation and minimizing localized over-acidification. The acid dispensing interface is cleaned and flushed after each use to prevent build-up or cross-contamination.
[00042] As used herein, the term "porous separation cha

cyclically, depending on holding duration and batch configuration. Said temperature stabilization arrangement may be housed within an insulated enclosure surrounding said mixing vessel (112), and may be constructed from food-safe, thermally conductive materials to ensure hygiene and durability. Thermal retention layers may also be positioned around said mixing vessel (112) to reduce heat loss to ambient surroundings. Said temperature stabilization arrangement may be manually or electronically actuated and may support both open-top and sealed mixing vessel configurations. Thermal consistency maintained by said arrangement enables process stability, minimizes microbial variation, and ensures physical characteristics of the blended milk mixture remain suitable for fermentation, curdling, or souring without premature phase separation or textural degradation before downstream handling.
[00051] In an embodiment, a fermentation unit is fluidly coupled to said mixing vessel (112), wherein said fermentation unit comprises a thermostatically controlled chamber configured to receive said blended milk mixture, maintain said blended milk mixture within a temperature range of 40°C to 45°C, retain said blended milk mixture for a predefined incubation duration, and facilitate bacterial culture activation for conversion of said blended milk mixture into curd through microbial fermentation and temperature-regulated thickening. Said fermentation unit may include an insulated vessel formed of stainless steel or food-grade polymer, fitted with internal or external heating elements managed by a thermostat control system. A culture addition port may be provided at the top of said fermentation unit to introduce bacterial inoculants, which are mixed into said blended milk mixture either prior to or after transfer into said chamber. Said thermostatically controlled chamber may include a timer mechanism to hold said blended milk mixture for a period ranging from four to twelve hours, depending on ambient conditions and desired end-product characteristics. Said unit may incorporate optional mixing paddles, venting pathways, or sampling ports to permit agitation, pressure control, and batch testing. A drain valve may be located at the bottom end of said fermentation unit to transfer set curd into storage or packaging vessels. The walls of said fermentation unit may be equipped with smooth finishes to minimize biofilm formation and facilitate cleaning. Said fermentation unit may operate in batch or semi-continuous cycles and is structurally integrated to ensure minimal thermal deviation during long-duration incubation stages.
[00052] In an embodiment, a coagulation unit is fluidly coupled to said mixing vessel (112), wherein said coagulation unit comprises a heating vessel and an acid dispensing interface, said heating vessel configured to elevate said blended milk mixture to a coagulation temperature, and said acid dispensing interface configured to introduce a quantity of citric acid, vinegar, or lemon juice to initiate curdling, followed by a porous separation chamber configured to isolate curd particles and enable formation of paneer through compression and whey removal. Said heating vessel may be cylindrical or jacketed and equipped with thermal elements positioned externally or embedded in vessel walls, such elements being regulated to reach coagulation temperatures ranging from 85°C to 95°C. Said acid dispensing interface may comprise a nozzle or tubing system connected to an external acid reservoir, with flow controlled manually or electronically to ensure precision dosing. Said blended milk mixture is retained within said heating vessel until the temperature threshold is reached, after which said acid dispensing interface introduces coagulant incrementally under agitation or still conditions. As curdling occurs, coagulated mass separates into curd and whey phases, which are directed to said porous separation chamber lined with cheesecloth, perforated mesh, or equivalent filtration surface. Said separation chamber may be positioned vertically or horizontally and is configured to allow drainage of whey and collection of curd. Optional compression mechanisms such as weights or plates may be applied to compact said curd into a coherent paneer block, which may be subsequently cooled, shaped, or cut into desired forms for storage or culinary use.
[00053] In an embodiment, an acidification unit is fluidly coupled to said mixing vessel (112), wherein said acidification unit comprises a static reaction chamber configured to receive said blended milk mixture, introduce a measured quantity of lemon juice or apple cider vinegar at ambient temperature, retain said mixture for a defined resting period, and enable partial curdling and tangy flavor development, such that said acidification unit outputs buttermilk with characteristics suitable for consumption, culinary applications, or probiotic beverage formulation. Said static reaction chamber may include an open or closed tank fabricated from food-contact materials and provided with at least two inlets, one for said blended milk mixture and one for acid addition. Said acid may be dispensed using a gravity-fed line, peristaltic pump, or manual dosing system. The volume of acid added is calculated based on the titratable acidity required to initiate mild curdling without full protein coagulation. Said chamber holds said mixture at ambient temperature, typically between 22°C and 30°C, for a duration of approximately 10 to 30 minutes. During this period, gentle mixing may be performed to distribute acid uniformly. Optional vents or foam suppressors may be installed to control surface activity. Upon completion of resting period, said acidified mixture exhibits separation of microcurds and develops characteristic sourness associated with buttermilk. A discharge port provided at the base of said reaction chamber enables transfer to a bottling unit or holding tank. Cleaning of said acidification unit may be conducted using food-grade sanitizers between batches to prevent microbial carryover and ensure consistent flavor profile.
[00054] In an embodiment, said bovine milk supply reservoir (110) comprises an internal baffle and a non-return valve, wherein said internal baffle is configured to promote even cooling of stored bovine milk and said non-return valve is configured to prevent backflow contamination from said mixing vessel (112). Said bovine milk supply reservoir (110) includes a tank or enclosed vessel equipped with internal partitions or plates forming said internal baffle. Said internal baffle may be planar or contoured and oriented transversely or diagonally to interrupt fluid inertia and encourage circulation of temperature across stored bovine milk, thereby reducing hot or cold zones. The structure of said baffle minimizes temperature stratification, allowing uniform thermal conditioning when said reservoir is connected to cooling infrastructure. Said non-return valve is positioned at the outlet of said bovine milk supply reservoir (110), in line with fluid tubing extending to said mixing vessel (112), and is spring-loaded or flap-based to allow unidirectional milk discharge. During mixing, said non-return valve prevents any residual pressure or suction in said mixing vessel (112) from drawing mixed contents back into said reservoir. Said bovine milk supply reservoir (110) may be installed with a temperature gauge, level indicator, or cleaning port and is configured for batchwise refill or continuous supply. The structural features of said internal baffle and said non-return valve jointly support hygiene and process consistency by eliminating reverse contamination risk and ensuring stored bovine milk maintains consistent thermal and microbiological integrity prior to mixing.
[00055] In an embodiment, a base platform is integrally formed with said blending unit (102) and said filtration assembly (104), wherein said filtration assembly (104) is transversely aligned below said blending unit (102) to receive said legume slurry directly under gravity, thereby reducing transfer loss and facilitating continuous extract flow for downstream heating. Said base platform serves as a rigid structural frame configured to support and align the respective assemblies in fixed spatial arrangement. Said blending unit (102) is mounted above said filtration assembly (104), and a discharge opening positioned at the bottom of said blending unit (102) is directly aligned with an inlet of said filtration assembly (104). Said alignment permits gravitational transfer of said legume slurry without requiring external pumping or manual handling. The structural integration of said base platform prevents lateral displacement and vibration-induced misalignment during blending operation. Said base platform may be constructed from metal, polymer composite, or corrosion-resistant alloys and may include anchoring points for floor installation or machine integration. Said platform may further include channels for electrical routing or fluid lines. The fixed positioning of said blending unit (102) and said filtration assembly (104) reduces risk of cross-contamination and spillage. In systems configured for batch production, said base platform may also include a removable waste tray or cleaning manifold. The positioning and integration of said base platform with said blending unit (102) and said filtration assembly (104) support continuous operation and reduce manual intervention across legume slurry preparation and extract separation stages.
[00056] In an embodiment, said heating unit (106) is vertically stacked above said cooling unit (108) and thermally insulated by an interposing support housing, said support housing being adapted to isolate heat transfer from said heating unit (106) to said cooling unit (108) while maintaining uninterrupted fluid flow between said thermal stages. Said heating unit (106) and said cooling unit (108) are positioned within a multi-level structural enclosure to optimize footprint and streamline the thermal processing of said multilegume extract. Said support housing separating said heating unit (106) and said cooling unit (108) comprises a thermally resistant barrier formed of insulating material such as ceramic composite, polyurethane foam, or mineral wool. Said support housing is formed to block conductive and radiant heat migration from said heating unit (106) to said cooling unit (108), thereby maintaining thermal integrity in both modules. Said heating unit (106) discharges heated extract downward into an inlet of said cooling unit (108), either through a gravity-fed channel or a controlled valve interface. Said support housing may also include mounting flanges, alignment brackets, and access panels for service operations. The vertical stacking of said heating unit (106) and said cooling unit (108) enables a top-to-bottom process flow, eliminating the need for intermediate holding tanks or recirculation systems. Said configuration ensures that said multilegume extract transitions directly from thermal inactivation to temperature conditioning with minimal residence time. Said arrangement also minimizes equipment surface area exposed to ambient air, improving sanitation and reducing external contamination risks during processing.
[00057] In an embodiment, said cooling unit (108) is flanked on opposite sides by thermal insulators and an external chiller conduit, and said external chiller conduit is longitudinally aligned with said multilegume extract flow pipe, enabling uniform lateral cooling across all radial sections of said extract before delivery to said mixing vessel (112). Said cooling unit (108) comprises a central conduit or vessel through which said boiled multilegume extract flows after exiting said heating unit (106). Thermal insulators are mounted on both lateral sides of said cooling unit (108) and may include panels formed of closed-cell foam, aerogels, or multi-layer laminates to prevent heat ingress. Said external chiller conduit comprises a pipe, jacket, or coiled line through which chilled fluid such as water or glycol is circulated. Said chiller conduit is oriented parallel to the axis of said extract flow pipe, forming continuous contact along the length of said cooling segment. Said parallel alignment enables uniform thermal exchange and avoids hotspots or uneven temperature gradients across the extract volume. Flow regulators or thermal control valves may be included to modulate chiller fluid velocity and cooling rate. Said design ensures said multilegume extract is brought to a stable temperature before entering said mixing vessel (112), supporting optimal conditions for combination with bovine milk. Said cooling unit (108) may also include a drain port, air release valve, and inspection window for maintenance. The longitudinal alignment and lateral insulation provide an enclosed, consistent, and contaminant-reduced cooling path for extract processing.
[00058] In an embodiment, a rinse channel is integrated with said filtration assembly (104) and said mixing vessel (112), wherein said rinse channel is configured to flush remaining residue of legume slurry or blended milk mixture using food-grade water before or after each production cycle, thereby enhancing batch-wise cleaning and minimizing cross-contamination. Said rinse channel comprises a dedicated pipeline, duct, or manifold system fluidly connected to said filtration assembly (104) and said mixing vessel (112), and connected upstream to a food-grade water source such as a pressurized tank, municipal inlet, or cleaning-in-place system. Control valves or spray nozzles are installed at terminal ends of said rinse channel to direct high-velocity water jets or laminar streams across interior surfaces. Said rinse channel is activated post-process or between ingredient changeovers to remove residual solids, protein deposits, or microbial buildup. Said channel may include flow meters, backflow preventers, and in-line filters to maintain sanitation. Sections of said rinse channel in contact with food-contact areas are constructed from stainless steel or polymer tubing rated for repeated cleaning cycles. The layout of said rinse channel permits internal circulation or directional rinse flow through targeted zones such as filter mesh, slurry discharge lines, or vessel walls. In some configurations, said rinse channel may be connected to a drainage port or wastewater collection system to discharge cleaning effluents. Said rinse channel reduces downtime between processing runs and enables compliance with food safety and hygiene protocols in plant-based and hybrid milk production systems.
[00059] In an embodiment, blending unit (102) is configured to receive hydrated legumes and added water and to convert said ingredients into a legume slurry of uniform consistency. The transformation into a slurry stage allows complete breakdown of cellular structures of legumes and promotes solubilization of plant-based proteins and micronutrients. The uniformity in consistency ensures that downstream separation through a porous medium occurs without excessive retention of particulate matter or risk of filter clogging. As said blending unit (102) serves as the upstream initiating stage of the apparatus (100), consistent particle sizing within the slurry enables reliable fluid movement, reduction in mixing variation, and efficient filtration throughput in subsequent stages, ultimately contributing to higher yield of multilegume extract without additional mechanical disruption.
[00060] In an embodiment, filtration assembly (104) is fluidly coupled to blending unit (102) and configured to separate the multilegume extract from said legume slurry. The removal of suspended solids by said filtration assembly (104) establishes a clarified liquid phase containing solubilized proteins and micronutrients from the legumes. This extract, free from residual fiber or particulate mass, is directly routed to heating processes, thereby reducing thermal inertia and accelerating boiling during treatment. Effective separation at this stage prevents fouling or residue buildup in said heating unit (106), improving thermal transfer efficiency and maintaining consistent processing times. The fluid coupling enables continuous flow from blending to separation without requiring manual transfer or holding vessels, reducing contamination risk and maintaining hygienic process integrity.
[00061] In an embodiment, heating unit (106) is configured to subject said multilegume extract to boiling temperature for a specified duration. Elevating temperature to boiling deactivates anti-nutritional compounds such as trypsin inhibitors and oligosaccharides commonly present in legume-based extracts. This thermal treatment stage enhances digestibility and reduces undesirable flavor notes in the extract. Additionally, volatile compounds are evaporated, minimizing beany or bitter aromas that could affect downstream taste profile. Since said heating unit (106) receives clarified extract, heat conduction occurs with reduced energy load, minimizing heat loss due to thermal buffering from solids. Said unit’s role in uniformly raising temperature prior to cooling enables controlled entry into downstream mixing processes where precise thermal profiles are required for dairy compatibility.
[00062] In an embodiment, cooling unit (108) is fluidly coupled to said heating unit (106) and configured to lower the temperature of said multilegume extract to a blending-compatible level. The thermal reduction from boiling to ambient prevents protein denaturation or casein destabilization when the extract is later combined with bovine milk in said mixing vessel (112). Said cooling unit (108) allows thermal equalization without phase separation or coagulation. Process reliability is maintained by eliminating temperature-induced instability, and microbial activity in the cooled extract remains suspended until deliberate activation occurs in downstream fermentation. Positionally, the adjacency of said cooling unit (108) to said heating unit (106) minimizes residence time and allows direct flow-through cooling without intermediate holding, preserving thermal consistency and minimizing oxidative degradation.
[00063] In an embodiment, bovine milk supply reservoir (110) comprises a regulated dispensing interface for delivering cooled, pre-treated bovine milk into said mixing vessel (112). Controlled flow from said reservoir (110) enables precise mixing ratios with said multilegume extract, a factor critical for consistent product texture and compositional accuracy. Pre-cooling of milk prior to blending prevents microbial growth and supports immediate downstream transformation without requiring re-chilling. The interface ensures volumetric regulation and prevents backflow or uncontrolled fluid entry. Hygienic storage and dosing within said reservoir (110) supports semi-automated operation and ensures batch-wise reproducibility in blended output. Integration of thermal conditioning with regulated dispensing reduces variability in the blending stage.
[00064] In an embodiment, mixing vessel (112) is configured to receive said temperature-conditioned multilegume extract and bovine milk and combine said components in a predefined volumetric ratio. The structural arrangement of said mixing vessel (112) enables proportional distribution of plant and dairy components, resulting in a homogenous fluid matrix. Said combination reduces viscosity mismatch and stabilizes pH to prepare the blended milk mixture for fermentation, curdling, or acidification. Internal flow dynamics within said mixing vessel (112) allow for emulsion formation and protein dispersion without excessive agitation. Uniform blending at this stage ensures that downstream microbial or enzymatic reactions proceed predictably, producing consistent curd textures or buttermilk profiles without localized coagulation or sedimentation.
[00065] In an embodiment, temperature stabilization arrangement is thermally interfaced with said mixing vessel (112) and includes a heating element and control circuit. Said arrangement maintains said blended milk mixture within a target range suitable for microbiological and biochemical transformations. Holding the mixture at defined temperatures enables optimal fermentation kinetics or enzymatic reaction pathways for curd or paneer formation. Thermal drift is prevented by said stabilization arrangement, reducing inconsistency in downstream conversion. The interfacing between said mixing vessel (112) and said thermal element ensures uniform heat application across the vessel walls, minimizing cold spots that could otherwise inhibit bacterial growth or delay acid response.
[00066] In an embodiment, fermentation unit is fluidly coupled to said mixing vessel (112) and includes a thermostatically controlled chamber configured to maintain a thermal range between 40°C and 45°C. Said configuration enables lactic acid bacteria to metabolize sugars within the mixture efficiently, facilitating structural gelation and curd development. The defined incubation duration ensures sufficient acidification to establish target pH for dairy-coagulated products. The chamber’s thermal regulation prevents overheating or under-incubation, supporting microbial viability while maintaining uniform curd texture and flavor. Fluid coupling with said mixing vessel (112) allows direct transfer into the fermentation chamber, avoiding contamination and preserving homogeneity across fermentation batches.
[00067] In an embodiment, coagulation unit is fluidly coupled to said mixing vessel (112) and includes a heating vessel for temperature elevation and an acid dispensing interface. Said heating vessel prepares the mixture thermally to initiate curdling, and the controlled acid delivery ensures consistent coagulation onset. The subsequent porous separation chamber isolates curd particles and drains whey, supporting paneer formation. The arrangement ensures structural separation between heat application and filtration, preventing premature aggregation or incomplete curd removal. Positionally, the flow alignment from heating through acidification to separation provides uninterrupted progression from mixture to solid curd block, supporting firm texture and whey clarity without intermediate cooling or holding steps.
[00068] In an embodiment, acidification unit is fluidly coupled to said mixing vessel (112) and includes a static reaction chamber where acid is introduced under ambient conditions. The resting of the mixture following acid addition facilitates microcurd development and pH-based flavor modulation without the need for thermal input. Said chamber retains the mixture to allow tangy flavor development while avoiding full-scale curdling. The resulting output is suitable as buttermilk, offering a stable consistency and mild acidity. The passive configuration of said reaction chamber minimizes energy consumption and provides a low-intervention transformation path that supports reproducible taste and shelf stability under standard handling.
[00069] In an embodiment, bovine milk supply reservoir (110) includes an internal baffle to ensure thermal uniformity and a non-return valve to prevent process backflow. Said internal baffle promotes even cooling across stored milk, supporting stable temperatures prior to mixing. The non-return valve at the outlet ensures unidirectional flow and blocks microbial ingress or mixing vessel contamination. The internal structuring improves sanitation compliance and reduces post-batch cleaning complexity. Said configuration improves fluid integrity and reduces system-wide contamination risk in closed or semi-open processing environments.
[00070] In an embodiment, blending unit (102) and filtration assembly (104) are integrally mounted on a base platform, and said filtration assembly (104) is transversely aligned below said blending unit (102). The alignment allows gravity-assisted transfer of slurry into the filtration zone without additional pumping. Said transverse positioning improves space utilization and reduces energy consumption in fluid transfer. The direct gravitational path minimizes slurry stagnation, reduces handling time, and eliminates dead zones where microbial growth could develop. Such alignment improves material throughput and supports continuous extract flow into thermal treatment stages.
[00071] In an embodiment, heating unit (106) is vertically stacked above cooling unit (108), and both are separated by an interposing support housing. Said vertical stacking minimizes footprint and supports process flow from hot to cold without extended piping. The support housing acts as a thermal barrier, isolating the heating zone from the cooling chamber and preventing backflow of residual heat into cooled extract. Said positional separation preserves cooling efficiency and protects downstream mixtures from premature thermal exposure, maintaining a precise transition between thermal stages and enabling fluid transport without re-pressurization.
[00072] In an embodiment, cooling unit (108) is flanked by thermal insulators and an external chiller conduit that is longitudinally aligned with the extract flow pipe. The lateral placement of insulators restricts external heat ingress, while the longitudinal alignment of the chiller conduit ensures direct contact and uniform cooling across the flow profile. Such arrangement avoids radial temperature gradients, ensuring that the entire volume of extract achieves consistent thermal reduction before blending. Said flow alignment supports predictable extract behavior in downstream pH or texture transformations and reduces cooling time per unit volume without introducing turbulent mixing or pressure variation.
[00073] In an embodiment, rinse channel is integrated with filtration assembly (104) and mixing vessel (112), enabling directed cleaning with food-grade water. The rinse path enables residue removal from process lines, filters, and vessel interiors. Said integration facilitates fast cleaning cycles between batches and minimizes cross-contamination. Internal flushing of contact surfaces using controlled rinse cycles supports compliance with hygiene protocols and reduces manual disassembly or chemical use. Said rinse channel reduces biofilm accumulation and helps maintain steady-state performance in back-to-back production schedules.
[00074] In an embodiment, the apparatus 100 further comprises a starter inoculation interface operatively associated with the mixing vessel 112. The starter inoculation interface is configured to introduce a predefined quantity of bacterial culture or a starter curd inoculum into the blended milk mixture retained within the mixing vessel 112 prior to downstream fermentation. Said inoculation interface may comprise a thermally insulated receptacle, a dosing chamber, and a manual or automated dispensing port adapted to ensure uniform distribution of said culture within the mixture. The receptacle may be replenished periodically with fresh starter material and may include a hygiene cap to avoid contamination. Controlled delivery of starter culture enables initiation of microbial growth under thermostatic fermentation conditions in the fermentation unit and supports the transformation of the blended milk mixture into curd while preserving consistency and microbial efficacy across successive batches.
[00075] In an embodiment, the apparatus 100 further comprises an additive dispensing unit operatively connected to the mixing vessel 112. Said additive dispensing unit is configured to deliver measured amounts of one or more food-grade additives such as sugar, jaggery, salt, or flavoring agents into the blended milk mixture either before fermentation, coagulation, or acidification. The additive dispensing unit comprises a storage chamber, a volumetric feeder, and a delivery conduit directed into the mixing vessel 112. The additives are retained under sealed conditions and introduced through manual actuation or programmable timers in accordance with processing requirements. The incorporation of optional sweeteners or salts into the blended milk mixture provides the capability to modulate microbial activity and adjust sensory parameters of the end product without interfering with structural composition, thereby enabling user customization for curd, paneer, or buttermilk formation.
[00076] In an embodiment, the apparatus 100 further comprises an acid dosing mechanism fluidly connected to either the mixing vessel 112 or a downstream coagulation unit. Said acid dosing mechanism comprises an acid reservoir, a metering pump, and a regulated control interface configured to administer a defined volume of an acidifying agent such as citric acid, vinegar, or lemon juice. The dosing mechanism enables incremental addition of acid into the blended milk mixture based on predefined thresholds or manual observation of curdling initiation. The metering pump may be actuated by a user interface or by a programmable control unit that sequentially delivers one or more doses of acid until the onset of visible coagulation. By allowing gradual titration and eliminating the need for operator guesswork, said mechanism achieves uniform curdling without overshooting the acid requirement and supports consistent paneer or buttermilk generation.
[00077] In an embodiment, the apparatus 100 further comprises a paneer pressing assembly positioned downstream of the coagulation unit. The paneer pressing assembly includes a curd collection chamber formed with porous drain walls and a pressure-application mechanism comprising a vertically movable compression plate, a guided support track, and a weighted or spring-loaded actuator. Upon transfer of coagulated curd into said collection chamber, the compression plate descends and applies downward force on the curd mass to remove residual whey through the porous walls. The pressing duration and intensity may be adjusted manually using adjustable weights or springs, or configured with a preset timer. The collected whey exits through an outlet conduit while the pressed curd solidifies into paneer. Said assembly facilitates compact shaping of paneer and ensures removal of excess moisture without requiring external molds or manual pressing interventions.
[00078] In an embodiment, the apparatus 100 further comprises a flavoring chamber fluidly downstream of the acidification unit, said flavoring chamber adapted to receive and process buttermilk derived from the blended milk mixture. The flavoring chamber includes an ingredient hopper for ground spices or herbal extracts such as ginger, cumin, or mint, and an internal agitation unit comprising a rotating paddle or magnetic stirrer configured to homogenize the added ingredients into the buttermilk. The ingredients are introduced manually or automatically from the hopper, and the stirring operation is initiated for a predefined time to achieve uniform flavor distribution. The chamber may also include a mesh strainer for optional removal of insoluble particles prior to dispensing. Said configuration enables enhancement of the final buttermilk product with culinary flavors suited for direct consumption or recipe-based applications.
[00079] In an embodiment, the apparatus 100 further comprises a starter inoculation interface positioned adjacent to the mixing vessel 112, said starter inoculation interface comprising a sealed receptacle configured to store a measured quantity of fermented curd or bacterial culture for curd preparation. The interface is provided with a controllable dispensing valve and an agitation element to enable homogeneous mixing of the introduced inoculum with the blended milk mixture. The inoculation interface may be operated manually or semi-automatically and is fluidly coupled to the interior of the mixing vessel 112 through a sterilized conduit to ensure direct contact with the milk mixture. The addition of the starter inoculum prior to transfer to the fermentation unit supports initiation of bacterial growth and consistent microbial activation under thermostatically controlled incubation, thereby improving the consistency of curd formation across repeated batches while minimizing contamination risk or user inconsistency in curd culture addition procedures.
[00080] In an embodiment, the apparatus 100 further comprises an additive dispensing unit positioned upstream of the fermentation, coagulation, or acidification units and fluidly coupled to the mixing vessel 112, said additive dispensing unit configured to introduce a

Claims
I/We Claim:
1. An apparatus (100) for producing a blended milk mixture from a multilegume extract and bovine milk, comprising:
a blending unit (102) configured to receive a quantity of hydrated legumes and added water, said blending unit (102) adapted to process said hydrated legumes into a legume slurry of uniform consistency;
a filtration assembly (104) fluidly coupled to said blending unit (102), said filtration assembly (104) configured to receive said legume slurry and to separate a multilegume extract through a porous separation medium;
a heating unit (106) fluidly coupled to said filtration assembly (104), said heating unit (106) configured to subject said multilegume extract to a boiling temperature for a predefined time interval sufficient to deactivate anti-nutritional compounds and reduce volatile organic content;
a cooling unit (108) fluidly coupled to said heating unit (106), said cooling unit (108) configured to reduce the temperature of said boiled multilegume extract to an ambient blending-compatible level;
a bovine milk supply reservoir (110) comprising a regulated dispensing interface and configured to store a quantity of pre-boiled and cooled bovine milk; and
a mixing vessel (112) fluidly coupled to said cooling unit (108) and to said bovine milk supply reservoir (110), said mixing vessel (112) configured to receive said temperature-conditioned multilegume extract and said bovine milk in a predefined volumetric ratio, and to combine said received components to form a blended milk mixture suitable for downstream transformation into curd, paneer, or buttermilk.
2. The apparatus (100) of claim 1, wherein a temperature stabilization arrangement is thermally interfaced with said mixing vessel (112), said temperature stabilization arrangement comprising a heating element and control circuit configured to maintain said blended milk mixture at a defined temperature range suitable for downstream fermentation, coagulation, or acidification.
3. The apparatus (100) of claim 1, wherein a fermentation unit is fluidly coupled to said mixing vessel (112), said fermentation unit comprising a thermostatically controlled chamber configured to receive said blended milk mixture, maintain said blended milk mixture within a temperature range of 40°C to 45°C, retain said blended milk mixture for a predefined incubation duration, and facilitate bacterial culture activation for conversion of said blended milk mixture into curd through microbial fermentation and temperature-regulated thickening.
4. The apparatus (100) of claim 1, wherein a coagulation unit is fluidly coupled to said mixing vessel (112), said coagulation unit comprising a heating vessel and an acid dispensing interface, said heating vessel configured to elevate said blended milk mixture to a coagulation temperature, and said acid dispensing interface configured to introduce a quantity of citric acid, vinegar, or lemon juice to initiate curdling, followed by a porous separation chamber configured to isolate curd particles and enable formation of paneer through compression and whey removal.
5. The apparatus (100) of claim 1, wherein an acidification unit is fluidly coupled to said mixing vessel (112), said acidification unit comprising a static reaction chamber configured to receive said blended milk mixture, introduce a measured quantity of lemon juice or apple cider vinegar at ambient temperature, retain said mixture for a defined resting period, and enable partial curdling and tangy flavor development, such that said acidification unit outputs buttermilk with characteristics suitable for consumption, culinary applications, or probiotic beverage formulation.
6. The apparatus (100) of claim 1, wherein said bovine milk supply reservoir (110) comprises an internal baffle and a non-return valve, said internal baffle configured to promote even cooling of stored bovine milk and said non-return valve configured to prevent backflow contamination from said mixing vessel (112).
7. The apparatus (100) of claim 1, wherein a base platform is integrally formed with said blending unit (102) and said filtration assembly (104), and wherein said filtration assembly (104) is transversely aligned below said blending unit (102) to receive said legume slurry directly under gravity, thereby reducing transfer loss and facilitating continuous extract flow for downstream heating.
8. The apparatus (100) of claim 1, wherein said heating unit (106) is vertically stacked above said cooling unit (108) and thermally insulated by an interposing support housing, said support housing being adapted to isolate heat transfer from said heating unit (106) to said cooling unit (108) while maintaining uninterrupted fluid flow between said thermal stages.
9. The apparatus (100) of claim 1, wherein said cooling unit (108) is flanked on opposite sides by thermal insulators and an external chiller conduit, and said external chiller conduit is longitudinally aligned with said multilegume extract flow pipe, enabling uniform lateral cooling across all radial sections of said extract before delivery to said mixing vessel (112).
10. The apparatus (100) of claim 1, wherein a rinse channel is integrated with said filtration assembly (104) and said mixing vessel (112), said rinse channel configured to flush remaining residue of legume slurry or blended milk mixture using food-grade water before or after each production cycle, thereby enhancing batch-wise cleaning and minimizing cross-contamination.
 

Apparatus for Producing a Blended Milk Mixture from Multilegume Extract and Bovine Milk
Abstract
The present disclosure provides an apparatus for producing a blended milk mixture from a multilegume extract and bovine milk, comprising: a blending unit configured to process hydrated legumes into a legume slurry; a filtration assembly configured to extract multilegume milk; a heating unit configured to boil said extract; a cooling unit configured to reduce temperature of said boiled extract; a bovine milk supply reservoir with regulated dispensing; and a mixing vessel configured to receive said extract and said bovine milk in predefined volumetric ratio to produce said blended milk mixture suitable for downstream transformation into curd, paneer, or buttermilk.
Fig. 1
, C , Claims:Claims
I/We Claim:
1. An apparatus (100) for producing a blended milk mixture from a multilegume extract and bovine milk, comprising:
a blending unit (102) configured to receive a quantity of hydrated legumes and added water, said blending unit (102) adapted to process said hydrated legumes into a legume slurry of uniform consistency;
a filtration assembly (104) fluidly coupled to said blending unit (102), said filtration assembly (104) configured to receive said legume slurry and to separate a multilegume extract through a porous separation medium;
a heating unit (106) fluidly coupled to said filtration assembly (104), said heating unit (106) configured to subject said multilegume extract to a boiling temperature for a predefined time interval sufficient to deactivate anti-nutritional compounds and reduce volatile organic content;
a cooling unit (108) fluidly coupled to said heating unit (106), said cooling unit (108) configured to reduce the temperature of said boiled multilegume extract to an ambient blending-compatible level;
a bovine milk supply reservoir (110) comprising a regulated dispensing interface and configured to store a quantity of pre-boiled and cooled bovine milk; and
a mixing vessel (112) fluidly coupled to said cooling unit (108) and to said bovine milk supply reservoir (110), said mixing vessel (112) configured to receive said temperature-conditioned multilegume extract and said bovine milk in a predefined volumetric ratio, and to combine said received components to form a blended milk mixture suitable for downstream transformation into curd, paneer, or buttermilk.
2. The apparatus (100) of claim 1, wherein a temperature stabilization arrangement is thermally interfaced with said mixing vessel (112), said temperature stabilization arrangement comprising a heating element and control circuit configured to maintain said blended milk mixture at a defined temperature range suitable for downstream fermentation, coagulation, or acidification.
3. The apparatus (100) of claim 1, wherein a fermentation unit is fluidly coupled to said mixing vessel (112), said fermentation unit comprising a thermostatically controlled chamber configured to receive said blended milk mixture, maintain said blended milk mixture within a temperature range of 40°C to 45°C, retain said blended milk mixture for a predefined incubation duration, and facilitate bacterial culture activation for conversion of said blended milk mixture into curd through microbial fermentation and temperature-regulated thickening.
4. The apparatus (100) of claim 1, wherein a coagulation unit is fluidly coupled to said mixing vessel (112), said coagulation unit comprising a heating vessel and an acid dispensing interface, said heating vessel configured to elevate said blended milk mixture to a coagulation temperature, and said acid dispensing interface configured to introduce a quantity of citric acid, vinegar, or lemon juice to initiate curdling, followed by a porous separation chamber configured to isolate curd particles and enable formation of paneer through compression and whey removal.
5. The apparatus (100) of claim 1, wherein an acidification unit is fluidly coupled to said mixing vessel (112), said acidification unit comprising a static reaction chamber configured to receive said blended milk mixture, introduce a measured quantity of lemon juice or apple cider vinegar at ambient temperature, retain said mixture for a defined resting period, and enable partial curdling and tangy flavor development, such that said acidification unit outputs buttermilk with characteristics suitable for consumption, culinary applications, or probiotic beverage formulation.
6. The apparatus (100) of claim 1, wherein said bovine milk supply reservoir (110) comprises an internal baffle and a non-return valve, said internal baffle configured to promote even cooling of stored bovine milk and said non-return valve configured to prevent backflow contamination from said mixing vessel (112).
7. The apparatus (100) of claim 1, wherein a base platform is integrally formed with said blending unit (102) and said filtration assembly (104), and wherein said filtration assembly (104) is transversely aligned below said blending unit (102) to receive said legume slurry directly under gravity, thereby reducing transfer loss and facilitating continuous extract flow for downstream heating.
8. The apparatus (100) of claim 1, wherein said heating unit (106) is vertically stacked above said cooling unit (108) and thermally insulated by an interposing support housing, said support housing being adapted to isolate heat transfer from said heating unit (106) to said cooling unit (108) while maintaining uninterrupted fluid flow between said thermal stages.
9. The apparatus (100) of claim 1, wherein said cooling unit (108) is flanked on opposite sides by thermal insulators and an external chiller conduit, and said external chiller conduit is longitudinally aligned with said multilegume extract flow pipe, enabling uniform lateral cooling across all radial sections of said extract before delivery to said mixing vessel (112).
10. The apparatus (100) of claim 1, wherein a rinse channel is integrated with said filtration assembly (104) and said mixing vessel (112), said rinse channel configured to flush remaining residue of legume slurry or blended milk mixture using food-grade water before or after each production cycle, thereby enhancing batch-wise cleaning and minimizing cross-contamination.