Method for sweetening a fluid containing an emulsion, dispensing device, sweetening unit and use of a sweetening unit

Abstract

Generally speaking, the present invention relates to a method for sweetening a fluid containing an emulsion, which is characterized in that the fluid containing the emulsion is guided through a sweetening agent. To this end, a sweetening unit (1) can be used in a dispensing device (2), in which a fluid inlet (4) and a fluid outlet (5) are designed such that a fluid flow through the sweetening agent can be generated. Preferably, the sweetening unit (1) can be detachably mounted again on the emulsion outlet (20) of the emulsion guiding unit (19) (see Figure 2A).

Description

[0001] The present invention relates to a method for sweetening a fluid containing an emulsion. Such a method is well known in practice. For example, it is known to add a sweetening agent such as sugar to an emulsion, and then add the sweetened emulsion to a hot beverage such as coffee.

[0002] The present invention also relates to a sweetening unit for a dispensing device for a fluid containing an emulsion, wherein the sweetening unit comprises a container for a sweetening agent, a fluid inlet, and a fluid outlet. Such a sweetening unit is known in practice. For example, in a fully automatic coffee machine, it is known to provide a flavoring station that comprises a container for a sweetening agent, a fluid inlet, and a fluid outlet, wherein in this flavoring station, the sweetening agent is actively mixed with the passing fluid.

[0003] The present invention also relates to a dispensing device for a fluid containing an emulsion, which dispensing device has a sweetening unit and a basic device, wherein the basic device comprises an emulsion guiding unit having an emulsion outlet for the fluid containing an emulsion. Fully automatic coffee machines having these technical features are already available on the market.

[0004] The present invention also relates to the use of a sweetening unit on a dispensing device for a fluid containing an emulsion for sweetening the fluid containing an emulsion.

[0005] The object of the present invention is to improve the process and the result of sweetening a fluid containing an emulsion.

[0006] To solve this object, the present invention proposes a method for sweetening a fluid containing an emulsion, wherein the fluid containing an emulsion is guided through a sweetening agent, in particular through a container filled with a sweetening agent, wherein the guiding through is achieved by guiding the fluid containing an emulsion through a volume occupied by the substance constituting the sweetening agent, characterized in that the sweetening agent is a liquid sweetening agent such as syrup, and / or the sweetening agent does not have shape stability. Thus, in particular according to the present invention, in the method for sweetening a fluid containing an emulsion for solving the said problem, it is proposed to guide the fluid containing an emulsion through a sweetening agent. Preferably, the fluid containing an emulsion is guided through a container filled with a sweetening agent. For example, the fluid containing an emulsion can be a liquid emulsion, an emulsion-air mixture, a foamed emulsion, or any other fluid having an emulsion component. Here, the fluid can be characterized in that it has a gaseous or liquid or any intermediate form.

[0007] Therefore, the present invention proposes to invert the traditional principle of adding a sweetening agent to a fluid containing an emulsion. According to the present invention, this principle is reversed and the fluid containing an emulsion is guided through the sweetening agent. Thereby, it is possible to achieve uniform and well-controlled sweetening of the fluid containing an emulsion.

[0008] The process of guiding a fluid containing an emulsion through a sweetener can be characterized in that the fluid containing the emulsion is guided through the volume occupied by the substance constituting the sweetener. Thus, if the sweetener surrounds, for example, a cavity filled with air and if the fluid containing the emulsion is guided through this cavity, the fluid containing the emulsion is not guided through the sweetener itself, but through a volume other than the sweetener.

[0009] For example, if the sweetener consists of small particles, the fluid is guided through the sweetener when it is introduced into and discharged from the volume surrounded by the particles. Preferably, the sweetener has the properties of a fluid. For example, both liquid sweeteners and particulate sweeteners have this property. Alternatively or additionally, it can be stipulated that the sweetener is not form-stable. In the above case, cavities cannot form in the volume occupied by the sweetener, and the volume occupied by the sweetener has an upwardly defined surface. The volume can be defined to prevent the sweetener from leaking downward (e.g., through the bottom of the container). The lower limit and the surface of the sweetener define the volume occupied by the sweetener. In this case, guiding the fluid containing the emulsion through the sweetener includes the fluid containing the emulsion entering and discharging from this volume again.

[0010] In a preferred design of the method, it can be stipulated that the viscosity of the fluid containing the emulsion is lower than the viscosity of the sweetener. This facilitates guiding the fluid through the sweetener.

[0011] Alternatively or additionally, it can be stipulated that the emulsion is first foamed to form a fluid containing the emulsion before being introduced into the container. Preferably, in order to foam the emulsion, a negative pressure is generated by means of steam using the Venturi effect, such that the emulsion and air are sucked into the mixing chamber and the air-emulsion mixture is foamed in the mixing chamber. Preferably, the emulsion is heated by means of steam.

[0012] In a further advantageous design of the method, it can be stipulated that the fluid containing the emulsion is injected into the container or introduced into the container at high speed, so as to guide the fluid containing the emulsion through the sweetener. Injection or introduction at high speed can be well quantified, thereby enabling controlled guidance through the sweetener.

[0013] In a further advantageous design of the method, it can be stipulated that the fluid containing the emulsion arriving in the container is deflected by a flow obstacle. Preferably, in this case, the direction of the fluid containing the emulsion is reversed before it is discharged from the container. The flow obstacle can be formed, for example, by the wall, partition wall, and / or bottom of the container. Deflection and reversal are conducive to the mixing of the fluid containing the emulsion with the sweetener.

[0014] In a further advantageous embodiment of the method, it can be provided that the emulsion-containing fluid is guided through the sweetener such that the emulsion-containing fluid exits the sweetener upwards again after entering the sweetener. Alternatively or additionally, it can be provided that the emulsion-containing fluid is injected or introduced into a container such that the emulsion-containing fluid is directed downwards upon entry and / or has no upward velocity component. Such an embodiment can further promote the mixing of the emulsion-containing fluid and the sweetener.

[0015] In a further advantageous embodiment of the method, it can be provided that the sweetener is a liquid sweetener. For example, the sweetener can be syrup. Alternatively or additionally, it can be provided that the sweetener is a solid substance. For example, the sweetener can be crystalline sugar. Alternatively or additionally, it can also be provided that the sweetener does not have shape stability. For example, a liquid sweetener or sugar composed of crystalline particles has this property.

[0016] In a further advantageous embodiment of the method, it can be provided that the sweetener is in a stationary state when the emulsion-containing fluid is introduced. Thereby, for example, the supply of the sweetener is made easier.

[0017] To solve the above task, according to the invention, the features of the independent claims for the sweetening unit are provided. Thus, in particular, to solve the above task, according to the invention, in a sweetening unit of the type described at the beginning, the fluid inlet and the fluid outlet are designed such that a fluid flow through the sweetener can be generated. Preferably, the fluid outlet is designed as an overflow opening. Additionally preferably, the container is designed in a trough shape. Preferably, the dispensing device is a fully automatic coffee machine and / or an emulsion frother. By being able to form a fluid flow between the fluid inlet and the fluid outlet, it is possible to guide the emulsion-containing fluid through the sweetener located in the container. The advantages in this regard have been described above.

[0018] If the fluid outlet is designed as an overflow opening, the container can be filled with the sweetener to a filling level below the overflow opening. If the emulsion-containing fluid is now guided into the container and through the sweetener, the emulsion-containing fluid can leave the container again through the overflow opening. This can also be achieved by introducing the emulsion-containing fluid, causing the filling level in the container to rise, and then the emulsion-containing fluid enriched with the sweetener reaches the top and leaves the container again through the overflow opening.

[0019] In an advantageous embodiment of the sweetening unit, it can be provided that the fluid outlet is designed as an overflow neck The overflow neck protrudes upward from the bottom of the sweetening unit. Preferably, the overflow neck is designed to be cylindrical and / or flow-aroundable on all sides. Further preferably, the overflow neck is at least completely enclosed on the side in the bottom region and / or open above the enclosed region and / or open at the bottom. In particular, the above-mentioned overflow opening can be designed as such an overflow neck. The advantage of this design of the fluid outlet is that sweetener can be arranged around the fluid outlet, and the fluid containing the emulsion can be guided through the sweetener in a controlled manner.

[0020] In a further advantageous design of the sweetening unit, it can be provided that the fluid inlet is designed as an inlet neck that protrudes upward from the bottom of the sweetening unit (e.g., the bottom mentioned above), and the inlet neck is not completely enclosed at least in one region on the side. Preferably, the inlet neck is designed to be cylindrical. Further preferably, the inlet neck is open at the top and closed at the bottom on the inside. Alternatively or additionally, it can be provided that the fluid inlet has at least one slit. Preferably, the slit extends vertically. Further preferably, the slit is formed on the side of the inlet neck (e.g., the inlet neck mentioned above). The advantage of this design is that the fluid containing the emulsion can be injected into the container in a controlled manner and at high pressure, and thus into the sweetener.

[0021] In another advantageous design of the sweetening unit, it can be provided that the fluid inlet has a flange (Krempe) that bends inward at its top end. Preferably, the flange is inclined at the top. Alternatively or additionally, it can be provided that the fluid inlet has an elastic cross-section at least at the free end.

[0022] It can be provided that the fluid inlet protrudes upward more than the fluid outlet. Preferably, the fluid inlet is designed as an inlet neck. Thereby, the injection range can be increased.

[0023] Alternatively or additionally, it can be provided that the overflow opening is spaced apart from the side outer contour (seitliche Umrandung) of the sweetening unit on all sides. Preferably, no edge (Kante) is formed on the outside of the overflow opening and / or on the inside of the side outer contour. Such a design is conducive to the deflection and reversal of the fluid containing the emulsion introduced into the container.

[0024] In the design of the sweetening unit, it can be provided that the first side wall of the overflow opening is externally flush (bündig) with the side of the first opening of the fluid inlet. Preferably, the second side wall opposite the first side wall is externally flush with the side of the second opening of the fluid inlet. Here, the fluid introduced through the opening can be guided along the side wall and thus directed in the desired manner.

[0025] In another advantageous design of the sweetening unit, it can be provided that the slit in the fluid inlet (e.g., the aforementioned slit) is closed at the top. Preferably, the slit terminates below the upper end of the fluid outlet. Thereby, splashes can be prevented from reaching the fluid outlet. However, it can also be provided that the slit extends upward beyond the fluid outlet. The advantage of having a limited upward extension of the slit is that upward contamination of the dispensing device by splashes can be avoided. On the one hand, the upward distance is greater. On the other hand, the sweetener in the container can be filled above the slit, such that the fluid containing the emulsion introduced through the slit first enters the sweetener, which also fundamentally prevents splashes from being discharged upward from the sweetener.

[0026] It can be provided that the fluid inlet and the fluid outlet are spaced apart from each other. Such spacing can be advantageous because thereby the free path of the fluid flowing through the sweetener can be increased.

[0027] It can be provided that the fluid inlet and the fluid outlet merge into each other (übergehen). Preferably, the region of the overflow neck simultaneously forms the region of the inlet neck. The advantage of such a design is that the discharge of the introduced fluid containing the emulsion requires a reversal of the direction of the fluid, thereby improving mixing.

[0028] In another advantageous design of the sweetening unit, it can be provided that the sweetening unit has an open lid. Preferably, the sweetening unit has an open lid in the region of the fluid inlet.

[0029] In another preferred variant, the lid and / or the sweetening unit has an opening for filling the sweetening agent into the sweetening unit.

[0030] The presence of the lid has the advantage that splashes occurring inside the container do not contaminate the dispensing device. Through the opening, the sweetening agent can also be injected into the container without removing the lid or activating an opening mechanism.

[0031] To prevent splashes from being discharged through the opening in the lid, the lid can have a mechanism for opening and closing the container. For example, the lid can have a flip lid. The container can be opened with the aid of this mechanism to fill the sweetening agent into the container, and after filling, the container can be closed again. Preferably, in addition to the possible opening in the fluid inlet, the lid can be completely closed by this mechanism.

[0032] In a further advantageous embodiment of the sweetening unit, it may be provided that a partition wall is formed in the container, which only partially encloses the container. Preferably, the partition wall encloses most of the container. In particular, it may be provided that an opening forms a gap. Further preferably, the partition wall has openings at the bottom and / or side in the container. Even more preferably, the fluid inlet and the fluid outlet are formed on the same side of the partition wall. The partition wall can prevent the sweetener located outside the partition wall from flowing back too quickly and can enable pure sweetener to be discharged from the fluid outlet arranged on this side of the partition wall.

[0033] To solve the above problems, according to the present invention, there are provided features of the parallel claims for a dispensing device for a fluid containing an emulsion. In particular, to solve the above tasks, according to the present invention, it is proposed that in a dispensing device of the type described at the beginning, the sweetening unit can be mounted at the emulsion outlet or is mounted at the emulsion outlet, and according to the present invention, the sweetening unit is designed in particular as described above and / or according to any one of the claims for the sweetening unit. Preferably, the sweetening unit is detachable. The advantage of this is that the dispensing device, in particular a fully automatic coffee machine, can still be used even without the sweetening unit, but the sweetening unit can also be used optionally.

[0034] In an advantageous embodiment of the dispensing device, it may be provided that the emulsion guiding unit includes an emulsion foaming device. Alternatively or additionally, it may be provided that the sweetening unit can be rotatably mounted or is rotatably mounted. Preferably, the rotation axis is formed by the axis of the emulsion outlet. The advantage of this design is that the sweetening unit can be easily refilled and / or cleaned.

[0035] To solve the above tasks, according to the present invention, there are provided features of the parallel claims for the application of the sweetening unit. Thus, in particular, to solve the above tasks, according to the present invention, it is proposed that in the application of the sweetening unit, the sweetening unit is applied to a dispensing device for a fluid containing an emulsion to sweeten the fluid containing an emulsion. Here, according to the present invention, the sweetening unit is designed in particular as described above and / or according to any one of the claims for the sweetening unit. Further preferably, according to the present invention, the dispensing device is designed in particular as described above and / or according to any one of the claims for the dispensing device. Preferably, the dispensing device is a fully automatic coffee machine. Preferably, the sweetening unit is designed to be applied in the method according to the present invention, in particular in a method as described above and / or according to any one of the claims for a method of sweetening a fluid containing an emulsion.

[0036] The present invention will now be described in more detail based on several initial examples, but the present invention is not limited to these embodiments. Further variations and embodiments of the present invention are obtained by combining the features of a single or multiple claims with each other and / or with the features of a single or multiple embodiments and / or with the previously described variations of the devices and methods according to the present invention.

[0037] Wherein:

[0038] Figure 1A and Figure 1B shows a dispensing device in the form of an emulsion foamer equipped with a sweetening unit,

[0039] Figures 2A to 2C shows a first embodiment of the sweetening unit according to the present invention,

[0040] Figures 3A to 3D shows another embodiment of the sweetening unit according to the present invention,

[0041] Figure 4 shows another embodiment of the sweetening unit according to the present invention,

[0042] Figure 5 shows another embodiment of the sweetening unit with a lid according to the present invention,

[0043] Figure 6 shows another embodiment of the sweetening unit with a lid according to the present invention,

[0044] Figures 7A to 7B shows an embodiment of the sweetening unit with a lid and a partition wall according to the present invention,

[0045] Figures 8A to 8B shows another embodiment of the sweetening unit with a lid and a partition wall according to the present invention,

[0046] Figures 9A to 9B shows another embodiment of the sweetening unit with a lid and a partition wall according to the present invention, and

[0047] Figures 10A to 10B shows another embodiment of the sweetening unit with a flip-up lid according to the present invention.

[0048] In the following description of the present invention, functionally identical elements are given the same reference numerals even if they differ in design or shape.

[0049] Figure 1A A dispensing device 2 designed as an emulsion foaming device is shown in a perspective view, wherein the dispensing device 2 is designed according to the present invention. Figure 1BA cross-sectional view of the dispensing device 2 is shown. The dispensing device 2 is part of a fully automatic coffee machine, and the fully automatic coffee machine also forms the dispensing device 2 as a whole. The dispensing device 2 has a sweetening unit 1 detachably mounted thereon. In operation, the foamed emulsion is introduced through the emulsion outlet 20 into the container 3 of the sweetening unit 1. The sweetening unit 1 is mounted on the dispensing device 2 such that the sweetening unit 1 can rotate about the axis 22 of the emulsion outlet 20. Thus, the axis 22 of the emulsion outlet 20 forms the rotation axis 21 of the sweetening unit 1.

[0050] If the sweetening unit 1 is rotated to the side, sweetener can be injected into the container 3 of the sweetening unit 1. Then, if the sweetening unit 1 is rotated back to the use position, the foamed emulsion can be guided through the container 3 and the sweetener in the container 3, thereby sweetening the emulsion. Then, the sweetened emulsion is discharged through the fluid outlet 5. Then, for example, a coffee cup or other vessel arranged below the fluid outlet 5 collects the downward flowing emulsion.

[0051] The dispensing device 2 includes an emulsion guiding unit 19. As Figure 1A can be seen, an emulsion inlet 24 is designed on the outside. The emulsion inlet 24 is Figure 1A equipped with a closing lid. The closing lid is removable, and a hose can be connected to the emulsion inlet 24 such that the emulsion can be introduced into the emulsion guiding unit 19 through the hose and the emulsion inlet 24. Then, the introduced emulsion is introduced into the air-emulsion chamber 28 through the emulsion supply device 27. In the air-emulsion chamber, the emulsion is processed into an air-emulsion mixture through the air supply device 25. Then, the air-emulsion mixture enters the mixing chamber 30. This is achieved by generating a negative pressure with the Venturi nozzle 29. The dispensing device 2 has a steam supply device 26 for the Venturi nozzle 29. In the mixing chamber 30, the air-emulsion mixture is foamed into emulsion foam. Then, the emulsion foam or other emulsion-containing fluid exits the emulsion guiding unit 19 and the dispensing device 2 downward through the emulsion outlet 20 and enters the container 3 of the sweetening unit 1 there.

[0052] Figures 2A to 2C A first embodiment of the sweetening unit 1 according to the present invention is shown from different perspectives. The sweetening unit 1 includes a container 3 into which sweetener can be injected. The container 3 has a bottom 6 and an outer contour 23 on the side, and the outer contour 23 completely surrounds the container 3 on the side. A wall 11 is formed inside the outer contour 23. The container 3 is open at the top.

[0053] In container 3, two upwardly projecting cylindrical necks spaced apart from the outer contour 23 are formed. The first neck is the inlet neck forming the fluid inlet 4. The second neck is the overflow neck forming the fluid outlet 5. The fluid inlet 4 is closed at the bottom. Thus, the fluid inlet 4 projects upward from the closed bottom and is designed to be higher than the wall 11, as shown in Figure 2C . The fluid inlet 4 is open at the top so that the fluid containing the emulsion can enter the fluid inlet 4 from the top. In order to be able to escape from the fluid inlet 4, an opening forming a slit 8 is designed at the side outer contour of the fluid inlet. Here, the slit 8 extends from the bottom to the upper opening of the fluid inlet 4. Thus, the slit 8 extends over the entire height of the fluid inlet 4. The first side wall 12 of the fluid outlet 5 and the second side wall 14 of the fluid outlet 5 are respectively flush-connected to one side edge 13, 15 of the slit 8. The region 16 of the fluid outlet 5 simultaneously forms the region 16 of the fluid inlet 4.

[0054] The fluid outlet 5 is designed as an overflow neck. The fluid outlet 5 is open at the top and bottom so that the fluid entering from above can be discharged downward. As can be seen in Figure 2B , the fluid outlet 5 is generally arranged at the center of the container 3. In the embodiment shown here, the diameter of the fluid outlet 5 is smaller than the diameter of the fluid inlet 4. The height of the fluid outlet 5 is lower than the height of the fluid inlet 4. In addition, the height of the fluid outlet 5 is lower than the outer contour 23 of the container 3. As a result, the container 3 can be filled to the height of the fluid outlet 5, and then the filled fluid enters the fluid outlet 5 and the fluid is discharged downward.

[0055] The sweetening unit 1 is designed in such a way that a fluid flow preferably entering the fluid inlet 4 under pressure can be generated through the sweetening agent located in the container 3. The fluid extruded through the slit 8 is guided through the container 3 filled with the sweetening agent and exits the sweetening unit 1 through the fluid outlet 5. This is supported by designing the container 3 in a trough shape.

[0056] The fluid containing the emulsion injected into the container 3 through the slit 8 or introduced into the container 3 at high speed is deflected at the wall 11 of the container 3, where it reverses, and then is discharged through the fluid outlet 5.

[0057] By guiding the fluid containing the emulsion through the sweetening agent, the fluid containing the emulsion absorbs the sweetening agent in a dosed manner, thereby sweetening the fluid containing the emulsion.

[0058] Figures 3A to 3D Another embodiment of the sweetening unit 1 designed according to the present invention is shown. Here, the fluid inlet 4 and the fluid outlet 5 are arranged spaced apart from each other. The fluid outlet 5 is designed to be eccentric. As shown in Figure 3BAs shown, the fluid outlet 5 is at a constant distance from the arcuate portion of the outer contour 23 of the container 3. In particular, as Figure 3A shown, the fluid inlet 4 is at a constant distance from the arcuate portion of the outer contour 23 of the container 3. It can also be said that the fluid inlet 4 and a part of the outer contour 23 are concentrically arranged. Similarly, the fluid outlet 5 and another part of the outer contour 23 are concentrically arranged.

[0059] In contrast to Figures 2A to 2C the embodiment shown, the fluid inlet 4 has only one opening on the side, which is also designed as a slit 8 in this example. The slit-shaped design of the opening has the following advantages: The fluid containing the emulsion can be injected into the container 3 at high speed.

[0060] As can be seen from Figure 3D the fluid inlet 4 has a flange 9 that bends inward at its top free end 10, and the flange 9 is inclined at the top. In addition, in the embodiment shown here, the fluid inlet 4 is designed to be elastic at its top free end 10, so that the cross-section can be elastically adjusted.

[0061] The slit 8 is designed to be vertical. The slit 8 is formed in a central plane that divides the container 3 into two mirror-symmetrical parts along its longitudinal axis. The slit 8 is arranged such that the fluid passing through the slit 8 is injected into the container 3 along the longitudinal axis of the container 3.

[0062] Figure 4 Another embodiment of the sweetening unit 1 designed according to the present invention is shown. Different from the previously described embodiment, the slit 8 is not formed over the entire height of the fluid inlet 4, but only in the lower region of the inlet neck portion. Here, the height of the slit 8 is less than the height of the fluid outlet 5.

[0063] Figure 5 And Figure 6 two other embodiments of the sweetening unit 1 designed according to the present invention are shown, in which the sweetening unit 1 is closed at the top by placing a cover 17 on the container 3 respectively. The cover 17 has an opening 18 respectively. In Figure 5 the embodiment shown, the opening 18 is formed by the wall 11 of the container 3 bending forward in a beak shape. Therefore, the opening 18 is formed between the outer contour 23 and the cover 17 or between the wall 11 and the cover 17.

[0064] In Figure 6 the opening 18 is also designed. In contrast to Figure 5Different from the illustrated embodiment, the opening is directly formed in the lid 17. In the embodiment shown here, the opening 18 is formed in the recess 31 of the lid 17. The advantage of this is that it facilitates filling, because the sweetener first enters the recess 31 and then is injected into the container 3 through the opening 18. Similarly, in Figure 5 In the illustrated embodiment, the opening 18 is mainly used to fill the sweetener into the container 3.

[0065] The sweetening unit 1 shown in the embodiment is applicable to different types of sweeteners, such as liquid sweeteners or even crystalline granular sweeteners.

[0066] In Figure 6 In the illustrated embodiment, a part of the lid 17 closes the upper region of the opening formed on the side of the fluid inlet 4. Alternatively, in a design without the lid 17, such as the designs in FIGS. 2 and 3, the slit 8 can also be partially closed, for example, by using an insertion part or a connection part, which can be inserted onto the fluid inlet inside and / or outside the fluid inlet 4.

[0067] Figures 7A to 10B Four other embodiments of the sweetening unit 1 designed according to the present invention are shown. The sweetening unit 1 respectively has a lid 17 and an additional partition wall 7, and the partition wall 7 divides the container 3 into two chambers 35 and 36. In an alternative embodiment, the partition wall 7 can also be designed without the lid 17.

[0068] The partition wall 7 does not completely separate the chambers 35 and 36, but leaves an opening 33, which communicates the two chambers 35 and 36 with each other and enables the sweetener located in the container 3 to flow between the chambers 35 and 36. In the illustrated embodiment, the opening 33 is designed to be narrow and forms a gap.

[0069] In the embodiments shown in FIGS. 7, 8 and 10, the partition wall 7 is open at the bottom, so that there is a gap between the bottom 6 of the container 3 and the partition wall 7. In the embodiment shown in FIG. 9, the partition wall 7 is open on the side, so that there is a gap between the outer wall 23 of the container 3 and the partition wall 7. Here, the opening 33 is designed to lead directly to the bottom 6.

[0070] In the embodiments shown in FIGS. 7 and 8, the partition wall 7 is formed on the lid 17. In the embodiment shown in FIG. 9, the partition wall 7 is formed on the wall 23 of the container 3 and its outer contour 11.

[0071] In the embodiments shown in FIGS. 7, 8 and 10, a filling horizontal line 34 is formed outside the outer contour 11 of the container 3, and the filling level of the sweetener in the container 3 can be read on the filling horizontal line 34.

[0072] In the embodiment according to FIGS. 7 to 10, a fluid inlet 4 and a fluid outlet 5 are formed in the first chamber 35. No fixed structure is formed within the second chamber 36.

[0073] In the embodiment according to FIG. 8, the lid 17 terminates at the partition wall 7, so that the second chamber 36 has an opening 18 at the top. In the embodiments according to FIGS. 7, 9, and 10, the lid 17 covers the entire container 3, so that the container is completely closed at the top except for the fluid inlet 4. However, the lid 17 is detachable and can be flipped open in FIG. 10 so that the container 3 can be filled.

[0074] In an alternative embodiment, it can be provided that the lid 17 has a hinge 38 or other joint, on which the lid 17 can be flipped upwards or otherwise opened. Such an alternatively designed lid 17 is, for example, compatible with the embodiments shown in FIGS. 7 and 9, where the lid 17 completely covers the container 3. FIG. 10 shows an embodiment with a flip-open lid 17. The lid 17 is designed to be narrower behind the partition wall 7, so that a hinge 38 is formed at the narrow position, at which the lid 17 can be particularly flipped upwards for filling the sweetener into the container 3. Thus, behind the partition wall 7, the lid 17 is formed as a flip-top 37. Figure 10A The state is shown in which the lid 17 is folded downwards and thus closes the container 3. Figure 10B The state of the open lid 17 is shown.

[0075] The above-described embodiments of the sweetening unit 1 designed according to the present invention are particularly suitable for performing the method according to the present invention for sweetening a fluid containing an emulsion as further described above.

[0076] In summary, the present invention relates to a method for sweetening a fluid containing an emulsion, characterized in that the fluid containing the emulsion is guided through a sweetener. For this purpose, the sweetening unit 1 can be used in a dispensing device 2, in which the fluid inlet 4 and the fluid outlet 5 are designed such that a fluid flow through the sweetener can be generated. Preferably, the sweetening unit 1 can be detachably mounted on the emulsion outlet 20 of the emulsion guiding unit 19, or is detachably mounted on the emulsion outlet 20 of the emulsion guiding unit 19.

[0077] List of reference signs

[0078] 1 Sweetening unit

[0079] 2 Dispensing device

[0080] 3 Container

[0081] 4 Fluid inlet

[0082] 5 Fluid outlet

[0083] 6 Bottom of the sweetening unit

[0084] 7 partition wall

[0085] 8 slit

[0086] 9 flange

[0087] 10 free end of the fluid inlet

[0088] 11 outer contour of the sweetening unit

[0089] 12 first side wall of the fluid outlet

[0090] 13 side

[0091] 14 second side wall of the fluid outlet

[0092] 15 side

[0093] 16 area

[0094] 17 lid

[0095] 18 opening

[0096] 19 emulsion guiding unit

[0097] 20 emulsion outlet

[0098] 21 rotating shaft

[0099] 22 axis of the emulsion outlet

[0100] 23 wall of the container

[0101] 24 emulsion inlet

[0102] 25 air supply device

[0103] 26 steam supply device

[0104] 27 emulsion supply device

[0105] 28 air-emulsion chamber

[0106] 29 Venturi nozzle

[0107] 30 mixing chamber

[0108] 31 recess

[0109] 32 area of the lid

[0110] 33 opening of the container

[0111] 34 filling horizontal line

[0112] 35 one chamber of the container

[0113] Another chamber of the container 36

[0114] 37 Flap

[0115] 38 Hinge.

Claims

1. A method for sweetening a fluid containing an emulsion, Among them, wherein the fluid containing the emulsion is guided through a sweetening agent, and the guiding-through is achieved by guiding the fluid containing the emulsion through a volume occupied by the substance constituting the sweetening agent, characterized in that, the sweetening agent is a liquid sweetening agent and / or the sweetening agent does not have shape stability.

2. The method according to claim 1, characterized in that, Guiding the fluid containing the emulsion through the sweetening agent includes guiding the fluid containing the emulsion through a container (3) filled with the sweetening agent.

3. The method according to claim 1, characterized in that The sweetening agent is a syrup.

4. The method according to claim 2, wherein The viscosity of the fluid containing the emulsion is lower than the viscosity of the sweetening agent, and / or the emulsion used to form the fluid containing the emulsion is foamed first before being introduced into the container (3).

5. The method according to claim 4, wherein Before introducing the emulsion used to form the fluid containing the emulsion into the container (3), steam is incorporated into the emulsion for foaming.

6. The method according to any one of claims 2 and 4 - 5, characterized in that The fluid containing the emulsion is injected into the container (3) or introduced into the container (3) at a high speed, so as to guide the fluid containing the emulsion through the sweetening agent, and / or the fluid containing the emulsion reaching the container (3) is deflected by a flow obstacle.

7. The method according to claim 6, characterized in that The flow obstacle is the wall (11), the partition wall (7) and / or the bottom (6) of the container (3).

8. The method according to claim 6, wherein Before the fluid containing the emulsion is discharged from the container (3), the flow obstacle reverses the direction of the fluid containing the emulsion reaching the container (3).

9. The method according to any one of claims 2, 4-5 and 7-8, characterized in that, The fluid containing the emulsion is guided through the sweetening agent such that the fluid containing the emulsion leaves the sweetening agent upward again after entering the sweetening agent, and / or the fluid containing the emulsion is injected or introduced into the container (3) such that the fluid containing the emulsion is downwardly directed upon entry and / or has no upward velocity component.

10. The method according to claim 6, wherein The fluid containing the emulsion is guided through the sweetening agent such that the fluid containing the emulsion leaves the sweetening agent upward again after entering the sweetening agent, and / or the fluid containing the emulsion is injected or introduced into the container (3) such that the fluid containing the emulsion is downwardly directed upon entry and / or has no upward velocity component.

11. The method according to any one of claims 1-5, 7-8 and 10, characterized in that, When introducing the fluid containing the emulsion, the sweetening agent is in a stationary state.

12. The method according to claim 6, wherein When introducing the fluid containing the emulsion, the sweetening agent is in a stationary state.

13. The method according to claim 9, characterized in that, When introducing the fluid containing the emulsion, the sweetening agent is in a stationary state.

14. A sweetening unit (1) for a dispensing device (2) for a fluid containing an emulsion, wherein, The sweetening unit (1) includes a container (3) for the sweetening agent, a fluid inlet (4) and a fluid outlet (5), wherein the fluid inlet (4) and the fluid outlet (5) are designed to be able to generate a fluid flow through the sweetening agent, characterized in that, the fluid inlet (4) is designed as an inlet neck portion that protrudes upward from the bottom (6) of the sweetening unit (1), and the inlet neck portion is not completely enclosed at least in one lateral region.

15. The sweetening unit (1) according to claim 14, characterized in that, The sweetening unit (1) is a sweetening unit (1) for a fully automatic coffee machine and / or an emulsion foamer.

16. The sweetening unit (1) according to claim 14, characterized in that, The fluid outlet (5) is designed as an overflow port and / or the container (3) is designed to be trough-shaped.

17. The sweetening unit (1) according to claim 14, characterized in that, The inlet neck portion is cylindrical.

18. The sweetening unit (1) according to any one of claims 14 - 17, characterized in that, The fluid outlet (5) is designed as an overflow neck which projects upward from the bottom (6) of the sweetening unit (1).

19. The sweetening unit (1) according to claim 18, characterized in that, The overflow neck is cylindrical and / or can be flowed around on all sides.

20. The sweetening unit (1) according to claim 18, characterized in that, The overflow neck is at least completely enclosed on the side in the bottom region, is open above the enclosed region and / or is open at the bottom.

21. The sweetening unit (1) according to any one of claims 14-17 and 19-20, characterized in that, The inlet neck is open at the top and closed at the bottom on the inside, and / or the fluid inlet (4) has at least one slit (8).

22. The sweetening unit (1) according to claim 18, characterized in that, The inlet neck is open at the top and closed at the bottom on the inside, and / or the fluid inlet (4) has at least one slit (8).

23. The sweetening unit (1) according to claim 21, characterized in that, The at least one slit (8) extends vertically, and / or the at least one slit (8) is formed on the side of the inlet neck.

24. The sweetening unit (1) according to claim 22, characterized in that, The at least one slit (8) extends vertically, and / or the at least one slit (8) is formed on the side of the inlet neck.

25. The sweetening unit (1) according to any one of claims 14 - 17 and 19 - 20, characterized in that, The fluid inlet (4) has an inwardly curved flange (9) at its top end and / or the fluid inlet (4) has an elastic cross-section at least at the free end (10).

26. The sweetening unit (1) according to claim 18, characterized in that, The fluid inlet (4) has an inwardly curved flange (9) at its top end and / or the fluid inlet (4) has an elastic cross-section at least at the free end (10).

27. The sweetening unit (1) according to claim 21, characterized in that, The fluid inlet (4) has an inwardly curved flange (9) at its top end and / or the fluid inlet (4) has an elastic cross-section at least at the free end (10).

28. The sweetening unit (1) according to any one of claims 22-24, characterized in that, The fluid inlet (4) has an inwardly curved flange (9) at its top end and / or the fluid inlet (4) has an elastic cross-section at least at the free end (10).

29. The sweetening unit (1) according to claim 25, characterized in that, The flange (9) is inclined at the top.

30. The sweetening unit (1) according to claim 26, characterized in that, The flange (9) is inclined at the top.

31. The sweetening unit (1) according to claim 27, characterized in that, The flange (9) is inclined at the top.

32. The sweetening unit (1) according to claim 28, characterized in that, The flange (9) is inclined at the top.

33. The sweetening unit (1) according to any one of claims 14-17, 19-20, 26 and 29-30, characterized in that, The fluid inlet (4) projects upward above the fluid outlet (5), and / or the fluid outlet is spaced apart from the side outer contour of the sweetening unit (1) on all sides.

34. The sweetening unit (1) according to any one of claims 22 - 24, 27, and 31 - 32, characterized in that, The fluid inlet (4) projects upward above the fluid outlet (5), and / or the fluid outlet is spaced apart from the side outer contour of the sweetening unit (1) on all sides.

35. The sweetening unit (1) according to claim 18, characterized in that, The fluid inlet (4) projects upward above the fluid outlet (5), and / or the fluid outlet is spaced apart from the side outer contour of the sweetening unit (1) on all sides.

36. The sweetening unit (1) according to claim 21, characterized in that, The fluid inlet (4) projects upward above the fluid outlet (5), and / or the fluid outlet is spaced apart from the side outer contour of the sweetening unit (1) on all sides.

37. The sweetening unit (1) according to claim 25, characterized in that, The fluid inlet (4) projects upward above the fluid outlet (5), and / or the fluid outlet is spaced apart from the side outer contour of the sweetening unit (1) on all sides.

38. The sweetening unit (1) according to claim 28, characterized in that, The fluid inlet (4) projects upward above the fluid outlet (5), and / or the fluid outlet is spaced apart from the side outer contour of the sweetening unit (1) on all sides.

39. The sweetening unit (1) according to claim 33, characterized in that, The fluid outlet does not form any edge on the outside and / or the side outer contour does not form any edge on the inside.

40. The sweetening unit (1) according to claim 34, characterized in that, The fluid outlet does not form any edge on the outside and / or the side outer contour does not form any edge on the inside.

41. The sweetening unit (1) according to claim 35 or 37, characterized in that, The fluid outlet does not form any edge on the outside and / or the side outer contour does not form any edge on the inside.

42. The sweetening unit (1) according to claim 36 or 38, characterized in that, The fluid outlet does not form any edge on the outside and / or the side outer contour does not form any edge on the inside.

43. The sweetening unit (1) according to any one of claims 14 - 17, 19 - 20, 26, 29 - 30, 35, 37 and 39, wherein the fluid outlet (5) is designed as an overflow outlet, characterized in that, The first side wall (12) of the overflow opening is externally flush with the side edge (13) of the first opening of the fluid inlet (4).

44. The sweetening unit (1) according to claim 18, wherein the fluid outlet (5) is designed as an overflow opening, characterized in that, The first side wall (12) of the overflow opening is externally flush with the side edge (13) of the first opening of the fluid inlet (4).

45. The sweetening unit (1) according to claim 25, wherein the fluid outlet (5) is designed as an overflow opening, characterized in that, The first side wall (12) of the overflow opening is externally flush with the side edge (13) of the first opening of the fluid inlet (4).

46. The sweetening unit (1) according to claim 33, wherein the fluid outlet (5) is designed as an overflow opening, characterized in that, The first side wall (12) of the overflow opening is externally flush with the side edge (13) of the first opening of the fluid inlet (4).

47. The sweetening unit (1) according to claim 41, wherein the fluid outlet (5) is designed as an overflow opening, characterized in that, The first side wall (12) of the overflow opening is externally flush with the side edge (13) of the first opening of the fluid inlet (4).

48. The sweetening unit (1) according to claim 43, wherein the second side wall (14) opposite the first side wall (12) is externally flush with the side edge (15) of the second opening of the fluid inlet (4).

49. The sweetening unit (1) according to any one of claims 44 - 47, wherein the second side wall (14) opposite the first side wall (12) is externally flush with the side edge (15) of the second opening of the fluid inlet (4).

50. The sweetening unit (1) according to claim 21, characterized in that, The at least one slit (8) in the fluid inlet (4) is closed at the top, and / or the fluid inlet (4) and the fluid outlet (5) are spaced apart from each other.

51. The sweetening unit (1) according to any one of claims 22-24, 27, 31-32, 36, 38 and 40, characterized in that, The at least one slit (8) in the fluid inlet (4) is closed at the top, and / or the fluid inlet (4) and the fluid outlet (5) are spaced apart from each other.

52. The sweetening unit (1) according to claim 28, characterized in that, The at least one slit (8) in the fluid inlet (4) is closed at the top, and / or the fluid inlet (4) and the fluid outlet (5) are spaced apart from each other.

53. The sweetening unit (1) according to claim 34, characterized in that, The at least one slit (8) in the fluid inlet (4) is closed at the top, and / or the fluid inlet (4) and the fluid outlet (5) are spaced apart from each other.

54. The sweetening unit (1) according to claim 42, characterized in that, The at least one slit (8) in the fluid inlet (4) is closed at the top, and / or the fluid inlet (4) and the fluid outlet (5) are spaced apart from each other.

55. The sweetening unit (1) according to any one of claims 50 and 52 - 54, characterized in that, The fluid outlet (5) extends upward beyond the at least one slit (8), or the at least one slit (8) extends upward beyond the fluid outlet (5).

56. The sweetening unit (1) according to claim 51, characterized in that, The fluid outlet (5) extends upward beyond the at least one slit (8), or the at least one slit (8) extends upward beyond the fluid outlet (5).

57. The sweetening unit (1) according to any one of claims 14 - 17, 23, 27, 29, 31 - 32, 36 - 40, 45 - 48, 50, 52 - 54 and 56, characterized in that, The fluid inlet (4) and the fluid outlet (5) merge with each other.

58. The sweetening unit (1) according to claim 18, characterized in that, The fluid inlet (4) and the fluid outlet (5) merge with each other.

59. The sweetening unit (1) according to any one of claims 19 - 20, 22, 24, 26, 30, 35 and 44, characterized in that, The fluid inlet (4) and the fluid outlet (5) merge with each other.

60. The sweetening unit (1) according to claim 58, characterized in that, The region (16) of the overflow neck simultaneously forms the region of the inlet neck.

61. The sweetening unit (1) according to claim 59, characterized in that, The region (16) of the overflow neck simultaneously forms the region of the inlet neck.

62. The sweetening unit (1) according to any one of claims 14-17, 19-20, 22-24, 26-27, 29-32, 35-40, 44-48, 50, 52-54, 56, 58 and 60-61, characterized in that, The sweetening unit has an open lid (17).

63. The sweetening unit (1) according to claim 18, characterized in that, The sweetening unit has an open lid (17).

64. The sweetening unit (1) according to claim 21, characterized in that, The sweetening unit has an open lid (17).

65. The sweetening unit (1) according to claim 25, characterized in that, The sweetening unit has an open lid (17).

66. The sweetening unit (1) according to claim 28, characterized in that, The sweetening unit has an open lid (17).

67. The sweetening unit (1) according to claim 33, characterized in that, The sweetening unit has an open lid (17).

68. The sweetening unit (1) according to claim 34, characterized in that, The sweetening unit has an open lid (17).

69. The sweetening unit (1) according to claim 41, characterized in that, The sweetening unit has an open lid (17).

70. The sweetening unit (1) according to claim 42, characterized in that, The sweetening unit has an open lid (17).

71. The sweetening unit (1) according to claim 43, characterized in that, The sweetening unit has an open lid (17).

72. The sweetening unit (1) according to claim 49, characterized in that, The sweetening unit has an open lid (17).

73. The sweetening unit (1) according to claim 51, characterized in that, The sweetening unit has an open lid (17).

74. The sweetening unit (1) according to claim 55, characterized in that, The sweetening unit has an open lid (17).

75. The sweetening unit (1) according to claim 57, characterized in that, The sweetening unit has an open lid (17).

76. The sweetening unit (1) according to claim 59, characterized in that, The sweetening unit has an open lid (17).

77. The sweetening unit (1) according to claim 62, characterized in that, The sweetening unit has an open lid (17) in the region of the fluid inlet (4).

78. The sweetening unit (1) according to any one of claims 63 - 76, characterized in that, The sweetening unit has an open lid (17) in the region of the fluid inlet (4).

79. The sweetening unit (1) according to claim 62, characterized in that, The sweetening unit (1) has an opening (18) for filling the sweetening unit (1) with a sweetening agent, and / or the lid (17) has a mechanism by which the container (3) can be opened and closed.

80. The sweetening unit (1) according to any one of claims 63 - 77, characterized in that, The lid (17) has an opening (18) for filling the sweetening unit (1) with a sweetening agent, and / or the lid (17) has a mechanism by which the container (3) can be opened and closed.

81. The sweetening unit (1) according to claim 78, characterized in that, The sweetening unit (1) has an opening (18) for filling the sweetening unit (1) with a sweetening agent, and / or the lid (17) has a mechanism by which the container (3) can be opened and closed.

82. The sweetening unit (1) according to claim 79 or 81, characterized in that, The mechanism is a flip-up mechanism.

83. The sweetening unit (1) according to claim 80, characterized in that, The mechanism is a flip-up mechanism.

84. The sweetening unit (1) according to any one of claims 14 - 17, 19 - 20, 22 - 24, 26 - 27, 29 - 32, 35 - 40, 44 - 48, 50, 52 - 54, 56, 58, 60 - 61, 63 - 77, 79, 81 and 83, characterized in that, In the container (3), a partition wall (7) is formed that only partially encloses the container.

85. The sweetening unit (1) according to claim 18, characterized in that, In the container (3), a partition wall (7) is formed that only partially encloses the container.

86. The sweetening unit (1) according to claim 21, characterized in that, In the container (3), a partition wall (7) is formed that only partially encloses the container.

87. The sweetening unit (1) according to claim 25, characterized in that, In the container (3), a partition wall (7) is formed that only partially encloses the container.

88. The sweetening unit (1) according to claim 28, characterized in that, In the container (3), a partition wall (7) is formed that only partially encloses the container.

89. The sweetening unit (1) according to claim 33, characterized in that, In the container (3), a partition wall (7) is formed that only partially encloses the container.

90. The sweetening unit (1) according to claim 34, characterized in that, In the container (3), a partition wall (7) is formed that only partially encloses the container.

91. The sweetening unit (1) according to claim 41, characterized in that, In the container (3), a partition wall (7) is formed that only partially encloses the container. The sweetening unit (1) according to claim 42, characterized in that, In the container (3), a partition wall (7) is formed that only partially encloses the container. The sweetening unit (1) according to claim 43, characterized in that, In the container (3), a partition wall (7) is formed that only partially encloses the container.

94. The sweetening unit (1) according to claim 49, characterized in that, In the container (3), a partition wall (7) is formed that only partially encloses the container.

95. The sweetening unit (1) according to claim 51, characterized in that, In the container (3), a partition wall (7) is formed that only partially encloses the container.

96. The sweetening unit (1) according to claim 55, characterized in that, A partition wall (7) that only partially encloses the container is formed in the container (3).

97. The sweetening unit (1) according to claim 57, characterized in that, A partition wall (7) that only partially encloses the container is formed in the container (3).

98. The sweetening unit (1) according to claim 59, characterized in that, A partition wall (7) that only partially encloses the container is formed in the container (3).

99. The sweetening unit (1) according to claim 62, characterized in that, A partition wall (7) that only partially encloses the container is formed in the container (3).

100. The sweetening unit (1) according to claim 78, characterized in that, A partition wall (7) that only partially encloses the container is formed in the container (3).

101. The sweetening unit (1) according to claim 80, characterized in that, A partition wall (7) that only partially encloses the container is formed in the container (3).

102. The sweetening unit (1) according to claim 82, characterized in that, A partition wall (7) that only partially encloses the container is formed in the container (3).

103. The sweetening unit (1) according to claim 84, characterized in that, The partition wall (7) encloses most of the container.

104. The sweetening unit (1) according to any one of claims 85 to 102, characterized in that, The partition wall (7) encloses most of the container.

105. The sweetening unit (1) according to claim 84, characterized in that, The partition wall (7) leaves openings (33) at the bottom and / or side in the container, and / or the fluid inlet (4) and the fluid outlet (5) are formed on the same side of the partition wall (7).

106. The sweetening unit (1) according to any one of claims 85 to 103, characterized in that, The partition wall (7) leaves openings (33) at the bottom and / or side in the container, and / or the fluid inlet (4) and the fluid outlet (5) are formed on the same side of the partition wall (7).

107. The sweetening unit (1) according to claim 104, characterized in that, The partition wall (7) leaves openings (33) at the bottom and / or side in the container, and / or the fluid inlet (4) and the fluid outlet (5) are formed on the same side of the partition wall (7).

108. A dispensing device (2) for a fluid containing an emulsion, the dispensing device (2) having a sweetening unit (1) and basic equipment, wherein the basic equipment includes an emulsion guiding unit (19) having an emulsion outlet (20) for the fluid containing the emulsion. Characterized in that The sweetening unit (1) can be detachably reinstalled on the emulsion outlet (20) or is detachably mounted on the emulsion outlet (20), and the sweetening unit (1) is designed according to the sweetening unit described in any one of claims 14 to 107.

109. The dispensing device (2) according to claim 107, characterized in that, The dispensing device (2) is a fully automatic coffee machine. The dispensing device (2) according to claim 108 or 109, characterized in that, The emulsion guiding unit (19) includes an emulsion foaming device and / or the sweetening unit (1) is rotatably mounted.

111. The dispensing device (2) according to claim 110, characterized in that, The rotation axis (21) is formed by the axis (22) of the emulsion outlet (20).

112. An application of the sweetening unit according to any one of claims 14 to 107 on the dispensing device according to any one of claims 108 - 111 for sweetening the fluid containing the emulsion.

113. The application according to claim 112, characterized in that, For sweetening the fluid containing the emulsion in the method according to any one of claims 1 to 13.

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