Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Systems for controlled liquid food or beverage product creation

A liquid product, liquid technology, used in beverage preparation devices, food science, frozen desserts, etc., can solve problems such as excessive dilution, inconsistent user experience, and non-automation

Active Publication Date: 2019-06-14
柯梅蒂尔股份有限公司
View PDF13 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, even at refrigerated temperatures, the flavor and quality of these large batches of frozen products can degrade within hours
Additionally, the methods of forming the final consumable beverage are often not automated, so over- or under-dilution can occur, resulting in an inconsistent user experience

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Systems for controlled liquid food or beverage product creation
  • Systems for controlled liquid food or beverage product creation
  • Systems for controlled liquid food or beverage product creation

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0678] Example 1 shows the range of coffee extract strengths (TDS) that can be used to successfully create a SCAA gold standard beverage. In this example, a filterless single chamber mixing vessel contains frozen liquid contents. The container has as Figure 32 The profile shown in , includes a height of about 1.72 inches, a top ID of about 1.80 inches, a draft angle of about 5 degrees, and a bottom ID of about 1.45 inches. The top of the container is sealed with a pierceable layer, and the end layer can be pierced (eg, through a dispenser / brewer needle, injecting, but not limited to, the needles described above). The frozen liquid coffee extract is in contact with substantially the entire end layer and a portion of the sidewall.

[0679] To produce a final coffee beverage product with a TDS of about 1.15% to about 1.35% (with an optional target of 1.25% TDS, the center point of the SCAA Gold Cup standard), 8 ounces of 195°F water is used to melt and dilute the 15°F frozen l...

example 2

[0686] Example 2 shows the range of coffee extract strengths (TDS) that can be used to successfully make espresso beverages. In this example, a filterless single chamber mixing vessel contains frozen liquid contents. The outline and dimensions of the container are also related to the Figure 32 same as described in . In this example, the frozen liquid content, again espresso extract, is in contact with substantially the entire end layer and a portion of the side wall.

[0687] To produce a final espresso beverage product with a TDS of about 9.15% to about 9.35% (with an optional target of about 9.25% TDS), the 15°F frozen liquid contents are thawed and diluted with sufficient 195°F water to yield 4 The dispensed volume in ounces, sometimes described as a double espresso. Table 3 shows several alternative implementations of the frozen liquid content of this example, and the effect on various parameters of varying the amount of frozen liquid content and the concentration of t...

example 3

[0692] Example 3 shows the range of options available when two or more container sizes can be accommodated in a single dispenser. In this example, the dispenser is designed to accommodate at least two containers of different capacities and shapes, each container providing at least two types of finished product. The volume of the first container is smaller than that of the second container. Both containers have the same top diameter, but differ in their depth. Containers with lower volumetric capacity are shorter in height and have a larger base diameter than higher capacity containers. Containers with greater volumetric capacity have non-linear side walls (eg, concave, stepped, etc.). Lower capacity containers have a capacity of 1 ounce and have such Figure 67A to B (the second step to the receiver only), while higher-capacity containers hold 2.25 ounces and have such Figure 69A to the shape shown in B. Both sizes of these containers are equipped with visual markings th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

Systems (400) for and methods of controlled liquid food or beverage product creation are provided. A method of producing a liquid product from a receptacle (110) containing frozen liquid contents (120) includes receiving the receptacle (110) containing a frozen liquid contents in a dispenser (400), identifying a characteristic of the receptacle, the contents, and / or a desired product, melting at least a portion of the contents to generate the product by selectively heating the receptacle and / or the contents without adding liquid to the interior of the receptacle and / or supplying a liquid to the interior of the receptacle, wherein the selectively heating without adding liquid to the interior of the receptacle and / or supplying the liquid is based on the identified characteristic. The methodalso includes perforating the receptacle (110) and dispensing the product from the receptacle (110).

Description

[0001] related applications [0002] This application claims U.S. Patent Application No. 15 / U.S. Patent Application No. 347,591, filed September 14, 2016, entitled "Systems for and Methods of Agitation in the Production of Beverage and Food Receptacles from Frozen Contents" 15 / 265,379, and filed on August 26, 2016 entitled "Systems for and Methods of Creating Liquid Food and Beverage Products from a Portion-Controlled Receptacle ) of U.S. Provisional Patent Application No. 62 / 380,170. technical field [0003] TECHNICAL FIELD The general field relates to systems and methods for forming liquid food and / or beverage products from frozen contents in a controlled manner, and for controlling the melting of the frozen contents into a liquid having a desired temperature and potency. Background technique [0004] For ease of description only, much of the following disclosure focuses on coffee and tea-type products. However, it should be understood that the discussion applies equa...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A47J31/40A47J31/36A23G9/04
CPCA47J31/41A47J31/402A47J31/441A47J31/46A47J31/407A23G9/045A23G9/28
Inventor 马修·P·罗伯茨保罗·卡列尼安道格拉斯·M·胡恩卡尔·温克勒
Owner 柯梅蒂尔股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com