Frozen Beverage Receptacle Heating for Oxidation Control
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Solution Overview
Problem
Current coffee brewing systems using dry solids or powders face issues with maintaining freshness due to oxidation, limited brew strength and serving size variability, and difficulties in recycling, while frozen coffee extracts and juice concentrates require inconvenient preparation and can deteriorate in quality.
Innovation Solution
A system that uses frozen liquid contents in a sealed MAP gas environment, allowing for precise melting and dilution to create beverages with desired flavor, potency, and temperature, and includes a dispenser that rinses and recycles the receptacle, ensuring freshness and convenience.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If dry solids or powders are used in coffee brewing systems, then the system can produce purportedly fresh-brewed beverages conveniently, but the contents deteriorate due to oxidation and loss of freshness
Solution Approach 1:
The patent uses nitrogen gas to displace oxygen in the receptacle, creating an inert atmosphere that prevents oxidation of coffee grounds. The receptacle is filled with nitrogen after coffee grounds are loaded, and the nitrogen atmosphere is maintained throughout storage and brewing, preserving freshness while enabling convenient single-serve operation.
2Ease of operation
If a finite sized package of coffee grounds is used, then the system can provide convenient single-serve brewing, but the brew strength and serving size cannot be varied
Solution Approach 1:
The patent divides the coffee grounds into multiple separate receptacles, each containing a different amount of coffee grounds (e.g., 6g, 9g, 12g). This segmentation allows users to select different receptacles based on desired serving size and brew strength, while maintaining the convenience of single-serve operation. The system can accommodate multiple receptacle sizes and coffee types.
3Reliability
If frozen liquid contents are used, then the system can preserve peak flavor and fragrance, but the preparation process becomes inconvenient and quality deteriorates over time
Solution Approach 1:
The patent utilizes the phase transition of water (freezing and melting) to preserve coffee extract flavor and fragrance. The coffee extract is frozen in a liquid state within the receptacle, which concentrates the flavors and prevents degradation. During brewing, the frozen extract melts and mixes with hot water, conveniently transforming from a preserved state to a usable state without requiring separate thawing or preparation steps.
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
The system preserves the peak flavor and fragrance of frozen contents, offers customizable beverage preparation, and facilitates recycling, providing a consistent and convenient experience with superior taste and freshness.
Implementation Method 1
unwanted oxidation of critical flavor and aroma compounds in the coffee grounds
Implementation Method 2
melting the frozen liquid contents in the sealed container to generate a melted liquid
Implementation Method 3
heating at least one of the receptacle and the frozen contents within the receptacle
Data Source
AI summary
Systems for and methods of controlled liquid food or beverage product creation are provided. A method of producing a liquid product from a receptacle containing frozen liquid contents includes receiving the receptacle containing a frozen liquid contents in a dispenser, 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 suppling the liquid is based on the identified characteristic. The method also includes perforating the receptacle and dispensing the product from the receptacle.