FORM 2
THE PATENT ACT, 1970
(39 of 1970)
&
THE PATENT RULES, 2003
PROVISIONAL SPECIFICATION


TITLE OF THE INVENTION
APPARATUS AND METHOD OF
ENHANCING PREPARATION OF RABDI
AND OTHER SKIMMED MILK PRODUCTS
APPLICANT
Mr. SATISH BHAGWANDAS GUPTA
INDIAN NATIONAL

100 KHARE TOWN,
NAGPUR,
MAHARASHTRA, INDIA.
The Following specification describes the invention:


This invention relates to an electro-mechanical apparatus and method of easing the process of skimming milk and enhancing the output of milk fat and skimmed fat obtained there from.
This invention particularly relates to an electro-mechanical apparatus and method of easing and enhancing the manufacture of milk products made from skimmed milk and milk fat.
This invention more particularly relates to an electro-mechanical apparatus and method of easing and enhancing the process of preparing Rabdi (Sweet condensed milk).
Rabdi is an Indian traditional mithai preparation - also known as Sweet Condensed Milk or Thickened Sweet Milk Pudding or even 'Half and Half by some - essentially a mixture of substantial milk fat and skimmed milk.
Traditionally the Rabdi is prepared by boiling milk in a big kadai. After the milk comes to boil, the flame of the burner is reduced to minimum say like a candle flame. Then the boiling milk is simultaneously cooled by fanning it with say a hand fan or a corrugated-like hard paper pad in one hand and the milk is stirred by a long stick in the other hand. By fanning the milk with the hand fan a layer of malai is formed on the milk. This layer of malai is removed with the stick and deposited along the periphery of the kadai, above the level of the milk. Every 10 to 15 mins. the milk has to be stirred at the bottom also so that it doesn't get burnt at the bottom in the kadai.
This process of removing malai from the milk is continued till the milk gets quite thick and stops producing malai. The whole process takes about 2 to 2 Vi half hours. Thus fair amount of milk fat and skimmed milk is obtained by the aforesaid process. The malai - milk fat is collected on the periphery of the kadai and the skimmed milk continues to further boil in the kadai.
After removing the malai from the milk, sugar is added to the thickened milk and the burner is turned off The thickened milk is kept in the kadai for about 20 minutes and allowed to cool down. After the thickened milk has cooled, the malai is peeled off from the periphery of the kadai and mixed with the thickened milk.
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This is the traditional way of preparing rabid. It takes almost two and a half to three hours to prepare rabdi in this way from around 7-10 litres of milk.
In this traditional process, the need of a person is unavoidable. The person is required during the entire process to fan and regularly stir the boiling milk solution in the kadai. Besides it is he who has to repeatedly collect and remove the malai or milk fat formed from the surface to the side wall of the kadai. However, being near to the heat source always for around two to two and a half hours, it is not always comfortable or rather is tiring to the person involved in the person.
Therefore there is a need to develop an apparatus whereby the aforesaid process of skimming milk and also obtaining the milk fat is achieved automatically. That is, it does away with the necessity of the human element availability and attendance during the process. There is further a need to improve the yield and quality of the skimmed milk and milk fat in the existing process.
Accordingly we have developed an apparatus that can be conveniently and easily used to carry out the process of skimming milk and automatically obtaining a better yield of milk fat, at a considerably lesser time and energy.
Accordingly we have developed a process that can be conveniently and easily used to carry out the process of skimming milk automatically and obtaining a better yield of milk fat.
Accordingly we have developed an apparatus and method to enhance the preparation of rabdi much faster and convenient than the traditional method of preparing it.
The device primarily being very useful for skimming milk and obtaining milk fat automatically will enable easy and convenient preparation of any milk product with milk fat and skimmed milk generally.
The invention will now be illustrated with the help of drawings. The drawings are for illustration only and in no way restrict the scope of the invention.
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Fig 1. is a detailed side-view diagram of the invented apparatus. Fig 2 is a detailed front-view diagram of the invented apparatus. Fig 3. is a a detailed top-view diagram of the invented apparatus.
Description of the invention
The invented apparatus is described with a preferred embodiment of the invention. In this embodiment as shown in Fig. 1, there are important 7 parts which are essential to the nature of invention. They are 'A', *B\ *C\ 'D\ 'E', T', *G\ respectively and are assembled together as shown in the figures. Their description with their functions generally as follows:
*A* - This is a circular disc end. The diameter of the disc is 3 ft. The ends of the disc is bent at 45
degrees. The centre portion (14") diameter is perfectly flat. The remaining portion of the dish is
slightly tapered upwards (10mm) at the outer periphery. This shape is given to the dish to make
the milk contained in it moves towards the centre even if the quantity of the milk is reduced to
minimum.
This dish is the substitute for the traditionally used kadai
'B' - This is a *S* shaped stirrer. This stirrer is spring loaded and mounted on the top frame of the body. There are two fins attached to both ends of this stirrer to give direction to the malai -milk fat that would get formed during the process. This stirrer has a Teflon sheet at the bottom which scrubs the dish as soon as the dish starts rotating. The main function of the stirrer is to scrub the dish which restricts the burning of the milk in this dish as it is heated.
'C - This is a finger shaped Teflon stirrer. This stirrer rotates half rotation when the dish completes two rotations. This stirrer rotates with the help of a cam and follower arrangement. The cam is attached to the shaft of the gearbox. The follower (bearing) is attached with the Teflon stirrer through the wire rope 'F\ The cam and follower is engaged and disengaged with the help of a lever. When the lever is turned to the right side, the bearing gets engaged with the path of the cam which in turn rotates the finger shaped Teflon stirrer through wire rope. The
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function of this stirrer 'C is to break the malai which would stick to the main shaft of the stirrer 'B'D' - This is a gas burner having a hole of 80mm diameter. This burner is mounted at the centre of the table below the disc under 'C\ The shaft of the gear box in which the disc is mounted is passed from the centre hole of the burner. This burner is used to heat and boil the milk.
'E' - These are 4" blade portable fans attached between the top frame of the machine. These fans are there to blow air on the milk. When the milk starts boiling the fans are turned on to increase the production of the malai. Due to this pressurized air, a thin layer of malai is produced on the milk in the dish when heated. The main function of these fans is to blow air on the milk so that the malai is formed faster on the milk. The other function of these fans is to cool down the thickened milk and the final product i.e. say the Rabdi,
*F' - This is a wire rope. One end is attached to the follower bearing and the other end is attached to the finger shaped 'Teflon' stirrer 'C. The function of this rope is to rotate the finger shaped Teflon stirrer with the help of cam and stirrer.
'G' - This is a spring loaded round bar/stick (4 mm dia.) attached on the outer wall of the dish end. This stick is used to move the malai from centre to the back side of the fins. Once the dish completes one rotation, the finger shaped Teflon rotates half round and breaks the malai at the centre. This steel round bar collects the broken malai and deposits the malai behind the fins. Thus a circular round malai layer starts forming at the periphery of the dish behind the fins when the process starts.
Thus, in this invention, instead of the kadai, a dish end 'A' whose diameter is 3 feet is used and its outer wall is 4" high. The dish end is attached to a vertical shaft of the gear box and a burner 'D' is provided below this dish at the centre. This dish is rotated by a motor and a gear box. A 'S' shaped steady (still) stirrer shaped 'B' is provided at the centre above the milk. A square shaped (fin) steel sheet is welded at both ends of the stirrer. These fins are used to direct the malai towards the outer periphery of the dish and avoid its accumulation at the centre. A spring
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loaded round steel bar (stick) 'G' is welded on the circumference of the dish. This stick is used to move the malai from the centre to the back of the fins.
In this apparatus there is a rotary mechanism provided at the centre of the dish. The rotary mechanism contains a finger shaped Teflon sheet 'C which is operated by a cam and a follower arrangement. This finger shaped Teflon sheet is used to break the malai layer from the centre of the dish.
The process of preparing Rabdi with the Invented apparatus and Invented process :
About 15 Itrs. of milk is poured in the dish 'A' of the invented apparatus and the power switched on. The dish starts rotating. Due to the heat the milk in the dish starts boiling gradually. Due to centrifugal force, the malai that is formed starts moving from the centre to the outer periphery of the dish behind the fins and gets deposited around the dish end. The two fans 'E* attached to the frame above the dish are switched on to air the milk and increase the formation of the malai.
Once the dish completes the rotation, the finger shaped Teflon 'C rotates half round and breaks the malai at the centre. The steel bar (stick) 'G' collects this broken malai and deposits this malai behind the fins. Thus a circular round malai layer starts depositing at the periphery of the dish.
This process is continued till the milk gets thick and stops forming malai. Then sugar is added and the burner is turner off. After 20 minutes the malai is peeled off and mixed with the thickened milk. In this way rabdi is made automatically in the machine.
Advantages of the Invention :
The whole process of making rabdi is done automatically by the machine. There is no need for any person to remove malai from the milk, no need to blow air on the milk, no need for any person to stir the milk, manually. The time taken to make a rabri from 7-10 ltrs of milk is two and half hours to three hours.
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With the invented apparatus and process, rabdi can be prepared from about 15 ltrs of milk in less than two ours.
Besides, the invented apparatus can be used to obtain skimmed milk and milk fat and the same can be used in any other desired kind of product.
Satish B. Gupta Applicant
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