Beverage Assembly with Rigid Body for Sequential Extraction
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Solution Overview
Problem
Existing beverage preparation assemblies are not suitable for dissolving and extracting two different ingredients in different volumes or at different times, as they present the liquid to both ingredients in the same manner simultaneously.
Innovation Solution
The assembly features a second ingredient as a substantially rigid body, allowing for independent control over the moments and extent of dissolution/extraction by initially preventing efficient extraction, which occurs only after the rigid body softens or disintegrates under liquid action.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If the liquid is presented to both ingredients in the same manner at the same time, then the preparation process is simple, but the ingredients cannot be dissolved/extracted at different moments or in different manners
Solution Approach 1:
The assembly is divided into two distinct coverings: a first covering containing a water-soluble substance and a second covering containing a substance to be extracted (e.g., coffee). This segmentation allows each ingredient to be treated differently by the liquid flow, enabling sequential dissolution and extraction processes.
Solution Approach 2:
The liquid acts as an intermediary that selectively interacts with each ingredient based on its properties. The liquid first dissolves the water-soluble substance in the first covering, then subsequently extracts the substance from the second covering, enabling temporal separation of the two processes.
2Productivity
If both ingredients are extracted simultaneously, then the process is fast, but the quality of beverage is reduced due to lack of controlled extraction
Solution Approach 1:
The water-soluble substance is dissolved first as a preliminary action before the extraction of the coffee substance begins. This sequential approach ensures that each ingredient is processed under optimal conditions, with the soluble substance dissolving quickly and the coffee extracting subsequently, maintaining both speed and quality.
3Speed
If the second ingredient is made accessible to liquid from the beginning, then extraction starts immediately, but the first ingredient cannot dissolve properly
Solution Approach 1:
The two ingredients are placed in separate coverings that control their exposure to liquid at different times. The first covering is designed to allow complete dissolution of the water-soluble substance before the liquid reaches the second covering, ensuring both ingredients are fully processed without interference.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach enables the sequential and efficient extraction of different ingredients, ensuring that one ingredient dissolves/extracts before the other, improving the quality of the final beverage by allowing for separate and controlled extraction processes.
Implementation Method 1
a first ingredient, in this example a water-soluble substance (4), and with a second ingredient (14), in this example a substance to be extracted, such as ground coffee or tea, to form part of a substantially rigid body (16)
Implementation Method 2
The liquid will also act on the second ingredient. However, primarily, the liquid will only act on an outer surface of the substantially rigid body, so that the second ingredient cannot be dissolved or extracted in an efficient manner
Data Source
AI summary
The invention relates to an assembly for preparing a beverage suitable for consumption. To that end, the assembly (1) is provided with at least a first covering (2) and a first ingredient (4) included in the at least first covering, the first ingredient including a substance such as milk powder/creamer, sugar and like additives soluble or extractable in a liquid such as water. The assembly is further provided with a second ingredient (14), the second ingredient including a soluble or extractable substance such as ground coffee or tea while the second ingredient forms part of a substantially rigid body (16).