U.S. patent application number 11/574292 was filed with the patent office on 2008-04-24 for method and system for in-cup dispensing, mixing and foaming hot and cold beverages from liquid concentrate.
This patent application is currently assigned to NESTEC S.A.. Invention is credited to Larry Bartoletti, Derrick A. Bautista, Randall C. Chrisman, Simon Livings, Alexander A. Sher.
Application Number | 20080093382 11/574292 |
Document ID | / |
Family ID | 35276057 |
Filed Date | 2008-04-24 |
United States Patent
Application |
20080093382 |
Kind Code |
A1 |
Sher; Alexander A. ; et
al. |
April 24, 2008 |
Method and System for in-Cup Dispensing, Mixing and Foaming Hot and
Cold Beverages From Liquid Concentrate
Abstract
Liquid food dispensing device (1) for dispensing hot or cold
beverages or other liquid foods without using any mixing or
whipping chambers comprising at least one liquid component source
(30, 31) and a diluent source (18), a delivery device and at least
one diluent nozzle and one food component nozzle wherein the
delivery device and diluent and food component nozzles are
configured for ejecting at least one stream (6a, 6b) of diluent at
a predetermined spatial configuration inside a container (10) and
within a velocity range effective to create turbulence and mix the
food component so to produce the food product such as the hot or
cold beverage.
Inventors: |
Sher; Alexander A.; (Dublin,
OH) ; Bautista; Derrick A.; (Rielasingen-Worblingen,
DE) ; Livings; Simon; (Savigny, CH) ;
Bartoletti; Larry; (Northfield, CT) ; Chrisman;
Randall C.; (Southbury, CT) |
Correspondence
Address: |
BELL, BOYD & LLOYD LLP
P.O. Box 1135
CHICAGO
IL
60690
US
|
Assignee: |
NESTEC S.A.
Vevey
CH
|
Family ID: |
35276057 |
Appl. No.: |
11/574292 |
Filed: |
August 19, 2005 |
PCT Filed: |
August 19, 2005 |
PCT NO: |
PCT/EP05/08989 |
371 Date: |
March 27, 2007 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10930663 |
Aug 31, 2004 |
|
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11574292 |
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Current U.S.
Class: |
222/129.1 |
Current CPC
Class: |
B67D 1/0053 20130101;
B67D 1/0051 20130101; B67D 1/0021 20130101 |
Class at
Publication: |
222/129 |
International
Class: |
B67D 5/56 20060101
B67D005/56 |
Claims
1. A food product dispenser comprising: a diluent source; at least
one diluent nozzle; at least one food component source in a liquid
form; at least one food component nozzle; a delivery device
connecting the diluent source to the diluent nozzle and the food
component source to the food component nozzle; the delivery device
and nozzles are configured such that the diluent and food component
are ejected from the diluent and food component nozzles,
respectively, in diluent and component streams, directly into the
container; and the delivery device and diluent nozzle are
configured for ejecting the stream of diluent at a predetermined
spatial configuration in which the diluent stream impacts on at
least one internal wall of the container and within a velocity
range effective to create turbulence and mix with the food
component to produce the food product.
2. The dispenser of claim 1, wherein the diluent nozzle ejects the
diluent stream at an angle relative to vertical.
3. The dispenser of claim 1, wherein the diluent nozzle ejects the
stream of diluent at a spatial configuration in which the diluent
stream impacts on an internal surface of the container.
4. The dispenser of claim 1, wherein the delivery device and
diluent nozzle eject the stream of diluent at a predetermined
spatial configuration relative to vertical and within a velocity
range effective to produce a layer of foam on the food product
wherein a ratio of foam-to-liquid obtained within one minute after
the food and diluent have been dispensed in the container is at
least 1:5.
5. The dispenser of claim 1, wherein the streams in a region from
the nozzles to the container are unsupported by any protection
structure.
6. The dispenser of claim 1 comprising a dispensing bay configured
for receiving a container at the dispensing location for receiving
the food product therein in a defined position.
7. The dispenser of claim 1, wherein the diluent is water and the
food component is selected from the group consisting of a liquid
concentrate, a liquid food and a beverage product concentrate.
8. The dispenser of claim 1, wherein the diluent nozzle is
configured so that the diluent stream is inclined relative to
vertical by more than 5 degrees.
9. The dispenser of claim 1, wherein the diluent nozzle is
configured so that the diluent stream is inclined relative to
vertical of from 10 to 35 degrees.
10. The dispenser of 1, comprising a second diluent nozzle
producing a second diluent stream that impacts on an internal wall
of the container at a location which is offset and lower than that
of the first diluent stream produced from the first diluent
nozzle.
11. The dispenser of claim 10, wherein the second diluent nozzle is
oriented to direct a diluent stream relative to vertical of from 0
to 5 degrees.
12. The dispenser of claim 1, wherein the delivery device is
configured to deliver diluent from the at least one diluent nozzle
at a diluent flow rate and linear velocity of between about 1 and
120 ml/s and 10 and 3,500 cm/s, respectively.
13. The dispenser of claim 12, wherein, for producing a foamed
beverage, the delivery device is configured to deliver diluent from
the diluent nozzle at a flow rate and a linear velocity of between
about 5 and 40 ml/s, and 800 and 2750 cm/s, respectively, and the
food component is a liquid concentrate having a viscosity between 1
and 5,000 cP.
14. The dispenser of claim 12, wherein for producing a foamed
beverage, the delivery device is configured to deliver diluent from
the diluent nozzle at a flow rate and linear velocity of from 15 to
30 ml/s, and 1100 to 2500 cm/s, respectively, and the food
component is a liquid concentrate having a viscosity between 5 and
2200 cP.
15. The dispenser of claim 12, wherein for producing a non-foamed
beverage, the delivery device is configured to deliver diluent from
the diluent nozzle at flow rate and at linear velocity of between
about 1 and 40 ml/s and 10 and 650 cm/s, respectively, and the food
component is a liquid concentrate having a viscosity between 5 and
600 cP.
16. The dispenser of claim 12, wherein for producing a non-foamed
beverage, the delivery device is configured to deliver diluent from
the diluent nozzle at flow rate and at linear velocity of between
about 10 and 40 ml/s and 10 and 150 cm/s, respectively, and the
food component is a liquid concentrate having a viscosity between
10 and 500 cP.
17. The dispenser of claim 1, wherein the diluent nozzle comprises
at least one orifice having a diameter of between 0.075 and 9.5
mm.
18. The dispenser of claim 1, wherein the diluent nozzle comprises
at least one orifice of a diameter of between 0.1 and 3.0 mm.
19. The dispenser of claim 1, wherein the diluent nozzle comprises
a plurality of orifices to form a plurality of streams forming a
showerhead configuration.
20. A dispenser of a food product comprising: a diluent source; at
least one diluent nozzle; at least one food component source in a
liquid form; at least one food component nozzle; a delivery device
connecting the diluent source to the diluent nozzle and the food
component source to the food component nozzle; the delivery device
and nozzles are configured such that the diluent and food component
are ejected from the diluent and food component nozzles,
respectively, in diluent and component streams, directly into the
container; and the delivery device and diluent nozzle are
configured for ejecting the stream of diluent at a predetermined
spatial configuration in which the diluent stream impacts on at
least one internal wall of the container and within a velocity
range effective to create turbulence and mix with the food
component to produce the food product; at least one diluent pump
configured for pumping the diluent from the diluent source to the
at least one diluent nozzle at a sufficient flow rate for producing
the at least one diluent stream; and at least one food pump
configured for pumping the food component from the at least one
food component source to the at least one food component nozzle at
a sufficient flow rate for producing the at least one food
component stream.
21. The dispenser of claim 20, wherein the at least one of the
diluent pump and food pump is configured to deliver pulses of the
diluent or food component.
22. The dispenser of claim 20, wherein the pumps are selected from
the group consisting of peristaltic pumps, gear pumps, centrifugal
pumps, vane pumps and diaphragm pumps.
23. The dispenser of 20 comprising a controller associated with the
pumps for controlling the flow rates and linear velocity.
24. The dispenser of claim 1, wherein the delivery device further
comprises a pumpless diluent line under pressure connected to a tap
water supply.
25. The dispenser of claim 24, comprising a controller associated
with the flow reductor for controlling the flow rates and linear
velocity.
26. The dispenser of claim 1 comprising a controller configured for
controlling the delivery device for substantially simultaneously
ejecting diluent and food component.
27. The dispenser of claim 26, comprising a controller configured
for controlling the delivery device for ejecting diluent before the
food component is ejected.
28. The dispenser of claim 1, wherein the food component is a
liquid concentrate selected from the group consisting of coffee,
cocoa, milk, juice, sucrose, high fructose corn syrup, flavor,
nutritional and other concentrates, and a combination thereof.
29. The dispenser of 1, wherein: the food component source
comprises a plurality of food component sources; and the food
component nozzle comprises a plurality of food component nozzles
for dispensing different food components from the food component
sources in the container, and the delivery device is configured for
selectively activating and deactivating the flow from the food
component nozzles for dispensing a selected combination of one or
more of the food components in the container depending on the type
of beverage product selected for dispensing.
30. The dispenser of claim 1 comprising a thermal exchange unit
configured for heating or cooling the diluent to be dispensed.
31. A method of preparing a food product from a food product
dispenser, comprising directing separate streams of diluent and
flowable food components into a container such that the stream of
diluent forms an inclination angle relative to vertical and the
diluent stream impacts on at least one wall of the container within
a velocity range effective to create turbulence and mix with the
food component so to produce the food product.
32. The method of claim 31, wherein the diluent is inclined by more
than 5 degrees relative to vertical.
33. The method of claim 31, wherein a second diluent stream is
directed into the container.
34. The method claim 31, wherein the second diluent stream is
positioned at a lower angle than the first stream.
35. The method claim 31, wherein the diluent flow rate and diluent
linear velocity is of between about 1 and 120 mL/s and 10 and 3,500
cm/s, respectively.
36. The method of claim 35, wherein the food component flow rate
ranges of from 1.5 to 40 mL/s and the food component is a liquid
concentrate of viscosity comprised between 10 and 5,000 cP.
37. The method of claim 31, wherein the velocity of the diluent
stream is controllable from a reduced velocity range within which a
non-foamed food product is formed to an increased velocity range
within which a foamed food product is formed in the container.
38. The method of claim 31, wherein the spatial configuration
relative of the diluent and food streams and the diluent velocity
range are effective to produce a layer of foam on the food product
wherein a ratio of foam-to-liquid obtained within a minute, after
the food component and diluent have been dispensed, in the
container is at least 1:5.
39. The method of claim 36, wherein, for producing a foamed
beverage, the diluent flow rate and diluent linear velocity range
is between about 5 and 40 ml/s and 800 and 2750 cm/s, respectively,
and the food component is a liquid concentrate having a viscosity
between 1 and less than 5,000 cP, and the most preferably between
10 and 2200 cP.
40. The method of claim 36, wherein, for producing a non-foamed
beverage, the diluent flow rate and diluent linear velocity is
between about 1 and 40 ml/s and 10 and 650 cm/s, respectively, and
the food component is a liquid concentrate having a viscosity
between 5 and 600 cP.
41. The method of 31, wherein no stratification occurs in the
dispensed food product.
42. The method of claim 31, wherein no splashing occurs from the
container.
Description
FIELD OF THE INVENTION
[0001] The present invention relates generally to a liquid food
dispensing apparatus. More particularly the invention concerns a
dispenser system and a method for dispensing hot or cold beverages
or the like reconstituted from liquid concentrates which does not
use any mixing or whipping chambers.
BACKGROUND OF THE INVENTION
[0002] Conventional hot or cold beverage dispensing systems are
widely used in offices, convenience stores, restaurants, homes,
etc.
[0003] One type of widely used beverage dispenser system uses an
impeller, such as blades, disc, etc., driven in rotation by an
electric motor that mixes powder such as coffee or tea powder or
syrup with a hot or cold liquid such as liquid in a whipping bowl
or chamber before being dispensed in a cup. A system of this type
is described for example in U.S. Pat. No. 4,676,401.
[0004] Systems of this type are sometimes expensive and cumbersome
as a space is required for a mixing bowl or whipper-chamber and
impeller engine. Further, in order to avoid hygienic issues, due to
residual product left in the whipper-chamber and/or on the
impeller, these systems require certain maintenance and periodic
cleanings. Moreover, when using powders, precipitation of
non-dissolved powder particles as well as stratification of liquids
in a cup after dispensing may occur, especially at ambient
temperature. "Stratification" in this usage refers to the amount of
heterogeneity at different levels in the liquid part of the
product.
[0005] Another type of system for producing and dispensing whipped
soft drinks, such as hot chocolate and beverages, without using a
mechanical whipping mechanism, such as rotating blades, has been
proposed in U.S. Pat. No. 6,305,269. In this system, the whipping
of the mixture of syrup and water used to produce the beverage is
achieved by intermixing, within a vented mixing chamber,
intersecting streams of syrup and water that are directed toward an
intersection point under pressure. Even though this system
eliminates the use of an impeller in the mixing chamber, the wall
of the mixing chamber after it has been used becomes quickly soiled
by residues so the hygiene is still an issue and periodical
cleaning of the mixing chamber is still required. As the cleaning
operations often require the mixing chamber to be removed they are
labor-intensive and costly. Moreover, it has been shown that the
foam obtained with this system using one water jet and one
concentrate jet typically had a soapy appearance with large bubble
size, and stability was extremely poor.
[0006] Other dispensing systems use in-cup mixing of dry beverage
powder with a jet of water directed to a cup to mix with the powder
and to produce foam, as for instance, EP 1088504 A or EP 1 348 364
A1, but there are several disadvantages to these existing systems
which are: 1) In-cup mixing of dry powder provides insufficient
mixing with certain food components, such a milk powder, 2) In cup
mixing of powder does not properly deliver homogeneous cold
beverage as certain powders do not dissolve well with a non-heated
diluent, 3) The existing devices have too large a footprint for
accommodating the powder storage, 4) The existing devices are
usually complex and costly with systems to move the cup from the
storage area to the mixing area, 5) Some existing devices also
provide splashing during mixing as to their particular jet
configuration which can create hygienic and/or cleaning issues.
[0007] An improved system is needed that is better suited for
producing both foamed and non-foamed products, without
stratification issues, in a more hygienic manner, while eliminating
the need for cleaning in place (CIP) devices, reducing product
contamination and also reducing the mechanical complexity of known
dispensers. More particularly, a system is needed for foamed
beverage, such as cappuccino-type beverages, with an optimal foam
layer, and that preferably can reduce cleaning and maintenance.
SUMMARY OF THE INVENTION
[0008] The invention relates to a food product dispenser. A
preferred embodiment of the dispenser has a diluent source, at
least one diluent nozzle, at least one food component source in a
liquid form, at least one food component nozzle, and a delivery
device. The delivery device connects the diluent source to the
diluent nozzle and the component source to the food component
nozzle. The delivery device and nozzles are preferably configured
such that the diluent and food component are ejected from the
diluent and food component nozzles, respectively in diluent and
food component streams, directly into the container. The delivery
device and diluent nozzle(s) are further configured for ejecting a
stream of diluent at a predetermined spatial configuration in which
the diluent stream impacts on at least one internal wall of the
container and within a velocity range effective to create
turbulence and mix the food component so to produce the food
product. A preferred container is a drinking cup, although other
embodiments are preferably configured for dispensing a small number
of servings, preferably one to two, into a container for immediate
personal consumption, although other embodiments can dispense a
greater number of servings, such as less than five or ten. The
preferred dispenser is a food-service beverage dispenser. In the
preferred embodiment, the diluent nozzle is configured for ejecting
the diluent stream at an angle relative to vertical. The diluent
nozzle is preferably inclined relative to vertical by more than 5
degrees.
[0009] In the preferred embodiment, the delivery device and diluent
nozzle are further configured for ejecting at least one stream of
fluid, and preferably two or more, in a predetermined spatial
configuration relative to vertical and within a velocity range
effective to produce a layer of foam on the food product wherein
the ratio foam-to-liquid obtained within a minute, after the food
and diluent have been dispensed, in the container is of at least
1:5, more preferably, of at least 1:4, most preferably from about
1:3 to 1:1. The configuration of the stream(s) of diluent is such
that no significant splashing can occur from the container.
[0010] In a preferred embodiment, the stream or streams dispensing
conditions are such that no significant splashing is provided and
the streams in the region from the nozzles to the container are
unsupported by any funneling or diluent protection structure.
Therefore, cleaning is eliminated while a proper mixing of the food
product is carried out in the container.
[0011] In one embodiment, a second diluent nozzle is provided which
produces a second diluent stream that impacts on an internal wall
and/or bottom wall of the container at an impacted location which
is offset to the first diluent stream produced from the first
diluent nozzle. The second diluent nozzle is preferably oriented to
direct a diluent stream relative to vertical of from 0 to 30
degrees, more preferably, of from 0 to 10 degrees, most preferably
of from 0 to 5 degrees.
[0012] The delivery device is configured to deliver diluent from
the diluent nozzle(s) at a diluent flow rate and linear velocity of
between about 1 and 120 ml/s and 10 and 3,500 cm/s,
respectively.
[0013] In one embodiment, the diluent nozzle comprises a single
orifice per nozzle so to form a single thin stream of diluent to
impart a velocity which can be sufficiently high to provide a
thorough, rapid mixing with high turbulence in the container and
absence of stratification issue. A single orifice nozzle is
preferred to produce a thick layer of foam on the top of the food
product.
[0014] In another embodiment, the diluent nozzle comprises a
plurality of orifices to form a plurality of streams forming a
showerhead configuration. The number of shower-like nozzle orifices
may vary from 2 to 30, more preferably 3 to 5 orifices. A
shower-like nozzle provides a reduced linear velocity and therefore
this configuration is preferred when a food product with a low
amount of foam or no foam is desired.
[0015] The dispenser may comprise a plurality of food component
sources; a plurality of food component nozzles for dispensing
different food components from the food component sources in the
container; and the delivery device may be configured for
selectively activating and deactivating the flow from the food
component nozzles for dispensing a selected combination of one or
more of the food components in the container depending on the type
of beverage product selected for dispensing. The dispenser can
deliver foamy cappuccinos, as in one embodiment, one food component
source can contain a milk based or milk concentrate and the other
food component source can contain a coffee based concentrate.
[0016] The invention also relates to a method of preparing a food
product from a food product dispenser, comprising directing
separate streams of diluent and flowable food components into a
container,
[0017] wherein at least one stream of diluent forms an inclination
angle relative to vertical and,
[0018] wherein the diluent stream impacts on at least one wall of
the container within a velocity range effective to create
turbulence and mix with the food component so to produce the food
product.
BRIEF DESCRIPTION OF THE DRAWINGS
[0019] FIG. 1 is a diagram schematically showing one embodiment of
a beverage dispensing device according to the invention;
[0020] FIG. 2a is a front view of a detail showing schematically an
example of spatial orientation of the nozzles of a food dispensing
device according to the invention comprising one concentrate nozzle
and three water nozzles;
[0021] FIG. 2b is a cross-sectional bottom view of the water and
concentrate nozzles shown in FIG. 2a ;
[0022] FIG. 3a is a front view of a detail showing schematically
another example of spatial orientation of the nozzles of a food
dispensing device according to the invention comprising two
concentrate nozzles and two water nozzles;
[0023] FIG. 3b is a cross-sectional bottom view of the water and
concentrate nozzles shown in FIG. 3b;
[0024] FIG. 4a to 4h schematically illustrate various embodiments
of the device of the invention with water and concentrate nozzles
placed above a container;
[0025] FIG. 5 a diagram schematically showing another embodiment of
a beverage dispensing device according to the invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0026] The present invention can provide a device for dispensing a
hot or cold beverage that is hygienic, efficient, compact, and
relatively low cost to run and maintain. This can be obtained
without the use of a mixing or whipping chamber, which consequently
requires very little maintenance and is highly hygienic. A
preferred embodiment of the invention provides a device for
dispensing a hot or cold beverage which is able to deliver a
beverage with good foaming at fairly high temperatures (typically
above 65.degree. C.) and able to deliver an homogeneous non-heated
beverage (typically between 5 and 16.degree. C.), without requiring
the use of mechanical whipping mechanism, producing uniform high
quality beverages from a concentrate. The preferred embodiment is
also preferably suitable for large scale, high volume usage. The
food product dispenser of the invention will be described as a
beverage dispenser but other dispensers such as sauce, soup or
stock dispensers are intended to be within the scope of the
invention.
[0027] The invention concerns a device for dispensing a beverage
comprising a diluent source, at least one diluent nozzle, at least
one food component source in flowable form, at least one food
component nozzle and a delivery device connecting the diluent
source to the diluent nozzle and the food component source to the
food component nozzle. The delivery device and nozzles are
configured such that the diluent and food component are ejected
from the diluent and food component nozzles, respectively, in
diluent and component streams, directly in the container. The
delivery device and diluent nozzle are further configured for
ejecting the streams of diluent at a spatial configuration in which
the diluent stream impacts on at least one internal wall of the
container and within a velocity range effective to create
turbulence and mix with the food component to produce the food
product. The term "fluid" in the present application means any sort
of liquid diluents typically used for diluting a food component.
Typically, the diluent is water, either hot water, ambient or
refrigerated water but other diluents could be used such as milk or
stock. The food component is a liquid food or beverage product
and/or a liquid concentrate. The liquid concentrate can be chosen
among the group consisting of coffee, cocoa, milk, juice, sucrose,
high fructose corn syrup, flavor, nutritional and other
concentrates, and a combination thereof. One advantage of a liquid
food component resides in that the mixing and foaming are
particularly effective in the whipperless system of the invention,
both for hot and cold products delivered. Surprisingly, the mixing
is improved (solubilization time reduced, homogeneous liquid, . . .
) and the level of foam can be significantly increased as compared
to dry or powder components. The cold solubility problem met with
dry and powder components are also eliminated and cold beverages
can be obtained with an excellent mixing and, if required, higher
foam attributes. Another advantage is the reduced storage space of
the liquid concentrate packages as compared to powder canisters and
the like and the reduced complexity for dosing and transporting the
food component. Furthermore, in absence of whipper or mixing
chamber, the device is even more simplified and more economical for
a wider beverage offer.
[0028] In a preferred embodiment, the diluent nozzle is configured
for ejecting the diluent stream at an angle relative to vertical. A
certain inclination of the diluent stream surprisingly improves the
mixing and, also the foaming, when desired, by creating turbulence
in the container while at the same time significantly reducing the
splashing from the container. Although some embodiments can
additionally use them, the preferred embodiments also have the
advantage of not requiring the use of mixing bowls, impellers or
mixing chambers to operate, thereby eliminating the costly cleaning
procedures while improving hygienic performance. More particularly,
the streams in the region from the nozzles to the container are
unsupported by any funneling or diluent protection structure.
[0029] The diluent nozzle is also further spatially configured for
ejecting the stream of diluent at a spatial configuration in which
the diluent stream impacts on the internal sidewall and/or bottom
wall of the container. In a preferred embodiment, at least one
diluent stream impacts on the side wall of the container. In a
preferred embodiment, the diluent nozzle is configured above the
container so that the diluent or water stream is inclined relative
to vertical of more than 5 degrees. Below 5 degrees, the water
stream provides too much splashing and mixing and the foam level
are not as good. The optimal range of inclination for the diluent
stream is of from 10 to 35 degrees and, most preferably, of from 15
to 20 degrees with respect to vertical. The inclination is the
maximal angle of inclination of the water stream as measured as
compared to vertical. This particular stream orientation tends to
confer a water vortex effect in the container which improves the
mixing and reduces significantly the mixing time.
[0030] Preferably, a second diluent or water nozzle produces a
second diluent or water stream that impacts at a lower angle than
the first water stream of the first water nozzle. The second stream
may impact on an internal wall or bottom wall of the container at
an impacting point which is offset to the impacting point,
preferably, at a lower position in the container, than the first
diluent stream produced from the first diluent nozzle. An even
preferred embodiment comprises two streams of diluent coming from
two separate diluent nozzles; one stream impacting on the sidewall,
the other diluent stream impacting on the bottom wall. As a result,
in addition to a vortex effect, the second stream creates
turbulence of the flow of liquid by disturbing the circular
direction of the vortex flow. The resulting flow pattern becomes a
disturbed flow pattern enhancing turbulence which so improves
mixing. The second diluent nozzle is oriented preferably to direct
a diluent stream relative to vertical of from 0 to 30 degrees, more
preferably 0 to 10 degrees, even more preferably of from 0 to 5
degrees. These at least two streams, one at about 30 to 40 degrees
and one at about 0 to 10 degrees, provide an optimal jet
configuration where surprisingly good mixing and foaming have been
noticed without incurring heterogeneity of the liquid in the end
beverage (i.e., "stratification").
[0031] The sidewall(s) of the container can be straight or angled
without affecting the performance of the mixing of the streams
provided that the streams are directed as described. Preferably,
the sidewall of the container is slightly angled in a conventional
manner such as that used for paper or styrofoam coffee cups. Thus,
the container may have an angled sidewall of from 1 to 15 degrees.
It is acceptable for the generating line of the sidewall to be
straight or slightly rounded, either in a convex or concave manner.
The bottom can be flat or may have a certain structure that
enhances swirling of the fluid, such structure being a central apex
or a dome, or projections that breaks the vortex flow (such as
radial ribs or equivalent structures).
[0032] The conditions of the diluent streams regarding flow rates
and linear velocity are important to consider depending on the
result on the beverage product to be achieved, in particular,
whether a foamy beverage or non-foamy beverage is desired. Proper
mixing can be obtained more generally by configuring the delivery
device in such a manner that the at least one (preferably two or
more) diluent nozzles distributes the diluent stream at a diluent
flow rate of between about 1 and 120 ml/s and the diluent velocity
between 10 and 3,500 cm/s. Surprisingly, in combination with the
flow rate and velocity of the water jets, the viscosity of the
liquid concentrate plays an important role in the quality of the
foam level and the resolution of the stratification problem.
Preferred concentrate viscosity is between 1 and 5,000 cP, more
preferably between 5 and 3,200 cP, and most preferably between 10
and 600 cP.
[0033] More specifically, for producing a foamed beverage, the
delivery device is configured to deliver diluent from the diluent
nozzle at a flow rate and a linear velocity of between about 5 and
40 ml/s, and 800 and 2750 cm/s, respectively, and the food
component is a liquid concentrate having a viscosity between 1 and
less than 5,000 cP. Most preferably, the linear velocity is set
between about 10 and 40 ml/s and 10 and 650 cm/s, respectively, and
the food component is a liquid concentrate having a viscosity
between 5 and 600 cP. Highest viscosity values tend to provide a
stable and thicker foam but this may cause more difficulty to mix
the concentrate and this may cause stratification issues. An
increase of the linear velocity may resolve this issue.
[0034] In these conditions, a thicker layer of foam with a more
homogeneous bubble distribution is obtained as compared to when
working outside of the given ranges. The amount of foam is also
greater than with dry powder components. The ratio foam-to-liquid
obtained within a minute, after the food component and diluent have
been dispensed, in the container can be of at least 1:5. In
general, the ratio foam-to-liquid obtained is between 1:4 and 1:1;
which is far more than one can usually expect to get when using dry
or powder components.
[0035] In conditions for a non-foamed beverage, the delivery device
is configured to deliver diluent from the diluent nozzle at flow
rate and at linear velocity of between about 10 and 40 ml/s and 10
and 650 cm/s, respectively, and the food component is a liquid
concentrate having a viscosity between 5 and 600 cP. Most
preferably, the flow rate is set between 10 and 40 ml/s, the linear
velocity is set between about 10 and 150 cm/s, respectively, and
the food component is a liquid concentrate having a viscosity
between 10 and 600 cP.
[0036] As a common denomination, "delivery device" means in general
all mechanical elements enabling to transport both the diluent and
the food component(s) at the required flow rating conditions. The
delivery device of the invention may comprise a first pumping
mechanism arranged between the water source and each water nozzle
for controlling the water flow rate, and a second pumping mechanism
arranged between each of said liquid concentrate sources and said
concentrate nozzles for controlling the flow rate of the liquid
concentrate. Both the amount of water and the amount of
concentrates can thus be supplied and dosed in an appropriate and
accurate manner. Preferably, the pumping mechanisms are pulse
delivery type pumps, such as a peristaltic pumps. Indeed, the use
of this type of pump allows an improved mixing and foaming of the
dispensed liquids by creating pulsing of thereof. Other delivery
device can include gear pumps, centrifugal pumps, vane pumps or
diaphragm pumps.
[0037] In another embodiment, the diluent delivery device comprises
for supplying the diluent under pressure through the nozzle, a
pumpless diluent line under pressure connected to the tap water
supply when tap water pressure is sufficient to provide the
required flow rates and velocity. Preferably, a controllable flow
reductor is associated to the pumpless water pressure line to
control the flow rate and velocity of the diluent along the line.
The flow reductor can be electronically controlled by the control
unit to vary the flow rate and linear velocity.
[0038] Advantageously, the device of the invention can further
comprise thermal exchange units for heating or cooling the sources
to offer the option of dispensing hot or cold beverages on
demand.
[0039] Other features and advantages of the present invention will
appear more clearly upon reading the following description of
preferred embodiments of the dispensing system according to the
present invention, this description being made with reference to
the annexed drawings.
[0040] Referring to FIG. 1, a first embodiment of a beverage
dispensing device according to the invention capable of
implementing the method of the invention is shown and designated by
the general reference numeral 1. A beverage is herein to be
understood to mean any beverages, hot or cold, that can be prepared
from at least one concentrate such as a syrup, a coffee
concentrate, a cocoa concentrate, a milk concentrate, tea or juice
concentrate, etc. or a combination thereof, mixed with a liquid
such a water to produce a beverage suitable for consumption such as
a soft drink, a coffee drink, etc. As will be explained
hereinafter, the beverage dispensing device according to the
invention is also able to produce and dispense a beverage with a
foam layer having a good consistency and stability.
[0041] In the embodiment shown in FIG. 1, dispensing device 1
comprises a first nozzle 2 and a second nozzle 4 for supplying a
diluent such as water. The water in this embodiment is supplied in
the form of a first stream or jet 6a and a second stream or jet 6b
of water through the atmosphere from water ejection orifices.
Fluids other that water can alternatively be used. Water jets 6a
and 6b are directed respectively along a first path and a second
path toward the inside 11 of the container 10. Nozzles 2 and 4 are
oriented with respect to vertical so that first jet 6a and second
jet 6b are offset to each other and impact on a different region or
point in the inside of the container. The first nozzle 2 is
configured to direct the water jet 6a at a positive angle .theta.
greater than 5 degrees with respect to vertical, preferably between
10 and 35 degrees relative to vertical, in such a manner that the
jet impacts on the sidewall of the container. Preferably, the
stream should impact on the sidewall of the container at a height
in the container at or above the first lower quarter of the
container. The second jet 6b is also configured to direct a second
jet at an angle lower than jet 6a, preferably of between 0 and 10
degrees from vertical so that it preferably impacts at a lower
height in the container. As illustrated in FIG. 1, one preferred
configuration for jet 6b is to have it impacting the bottom of the
container. The preferred combination of jets enables to obtain a
surprisingly rapid mixing and a high level of foam of good quality,
at the previously defined specific foam conditions, while avoiding
splashing from the cup.
[0042] The dispensing device further comprises a third nozzle 14
and fourth nozzle 15 for supplying, respectively a first and second
concentrates in the form of, respectively, a first jet or stream 16
of concentrate, and a second jet or stream 17 of concentrate. into
the container. Nozzles 14 and 15 are oriented so that the
concentrates are preferably at a level sufficiently low to be
rapidly and entirely wiped by the water streams. Preferably, the
concentrate so impacts in the container at a lower height than the
water streams. Preferably, the nozzles 14 and 15 direct the
concentrate stream at an angle between 0 and 20 degrees, more
preferably 0 to 10 degrees.
[0043] Diluent nozzles 2,4 are connected respectively to a source
18 of fluid, such as water in the present example, via supply lines
20, 21. In this embodiment, which allows the production of both hot
and cold beverages, either supply lines 20 or the source of diluent
itself can be associated to a thermal exchange unit.
[0044] The supply lines are also connected to diluent pumps 24, 25
which are all controlled by a control unit 28, such as
micro-controller CM in the drawings.
[0045] Preferably, the thermal exchange unit (not represented) is
of the on-demand, tankless, water heating/cooling type, connected
to a water tap line. In an alternative embodiment, a hot water tank
or cooling tank can be used instead or in additional to the thermal
exchange unit. Preferably, at least one of the pumps is configured
to deliver pulses of the diluent or food component. Pumps 24, 25
which allow the water flow rates to be controlled, are preferably
of the pulsing water-delivery type, such as a peristaltic pump.
This type of pumps allows pulsed water jets to be generated,
providing the advantage of contributing to the mixing of the water
and the concentrate and to the production, amount and quality of
the foam layer formed on the dispensed beverage. It will be noted,
however, that the peristaltic pump can be replaced by another type
of pump, such as diaphragm pump, or can be omitted if tap water
pressure is sufficiently high for generating an appropriate water
flow rate.
[0046] Concentrate nozzles 14, 15 are connected to respective
sources of liquid concentrate 30, 31 via respective supply lines
32, 33 including respective pumps 34, 35 controlled by control unit
28. Pumps 34, 35 which allow the concentrate flow rate to be
controlled, are preferably of the same type as pumps 24, 25
described above. The source of liquid concentrate 30 would
typically be formed of a pouch filled with liquid concentrate
arranged in an appropriate holder for easy refill. The concentrates
used for dispensing are preferably shelf-stable due to their
formulation. Typically, appropriate liquid concentrates contain
0.1-0.2% potassium sorbate, and have a pH less than 6.3 and water
activity less than 0.85. Concentrate:water dilution ratios may vary
of from 1:100 to 1:2 depending on the nature of the concentrate.
For example, pure coffee concentrate typically ranges of from 1:100
to 1:4, more preferably from 1:50 to 1:10. Milk concentrate
typically ranges of from 1:10 to 1:3. A single source of combined
concentrates can also be used such as a liquid blend of coffee
and/or cocoa, a whitener (e.g., milk based or non-dairy based
whitener) and, optionally, sweetener (e.g., sugar or non-sugar
sweetener). Concentrate:water dilution ratios for such combinations
may typically vary of from 1:6 to 1:2.
[0047] Water nozzles 2, 4 and concentrate nozzles 14, 15 may be
structurally independent of each other to allow easy adjustment of
their respective orientation. But the water nozzles and the
concentrate nozzles may alternatively be constructed in a single
integral or unitary unit, thereby preventing disorientation and
facilitating the maintenance and/or the replacement of these
nozzles.
[0048] Typically, the diameter of ejection orifice of water nozzles
2 and 4 ranges from about 0.075 to about 9.5 mm, more preferably
0.1 to 3, and is most preferably of about 0.5 to 1.2 mm.
[0049] The liquid concentrate viscosity plays an important role in
achieving a good mixing and dilution with the water for the
production of a high quality beverage. In a preferred embodiment,
the concentrate viscosity is selected within the range from
preferably about 1 cP, more preferably from about 10 cP, and most
preferably from about 100 cP, to preferably about 5,000 cP, more
preferably to about 3,200 cP, even more preferably to about 2,200
cP, and most preferably to about 600 cP.
[0050] It should be noted that the water linear velocity through
nozzles 2 and 4 not only affects achieving a good mixing, but also
the control of the amount of foam created on top of the beverage.
Tests have shown that water linear velocity for foamy beverages
should be controlled to range from preferably about 800 cm/s, more
preferably from about 2750 cm/s, and most preferably from about
1100 cm/s, preferably to about 2500 cm/s, taking into account that
a higher water velocity produces a higher amount of foam. However
one will note in this respect that very high linear velocity
results in undesirable foam appearance (very large bubbles) and
texture and splashing.
[0051] To achieve whiter foam, water may be delivered for a
slightly longer period than the concentrates. On the other hand,
linear velocity should preferably not exceed about 650 cm/s for
preparing a beverage without foam. The water linear velocity can be
readily adjusted via an adequate control of the pumps 24, 25 by
control unit 28.
[0052] The water flow rate also plays a role in the production of
the foam on top of the beverage with respect to the initial
foam-to-liquid ratio and the stability of the foam after
delivery.
[0053] Tests have also shown that the relation between concentrate
viscosity and flow rate plays a significant role for mixing,
especially at ambient temperature. For highly viscous concentrate,
having a viscosity on the order of 2200 cP, such as cocoa liquid
concentrate, good mixing of the concentrate with the water requires
a water linear velocity of about 1800 cm/s, while for less viscous
concentrate, having a viscosity of the order of 550 cP, such as
coffee concentrate, a water linear velocity of about 1500 cm/s
produces a homogeneous beverage.
[0054] Moreover, to avoid stratification of the liquid portion of
the beverage, i.e., the amount of heterogeneity of the liquid
portion, care must also be taken to adjust the water linear
velocity through nozzles 2, 4 as a function of the viscosity of the
liquid concentrate. Tests have shown the lower the viscosity and
the higher the water linear velocity, the less stratification and
that substantially no stratification was observed with viscosity
below about 2500 cP and water linear velocity greater than 1800
cm/s for liquid concentrate. Interestingly, tests have also shown
that beyond a certain value of viscosity (more than 5,000 cP), the
increase of velocity and diluent temperature was pointless to avoid
stratification.
[0055] Regarding the food component or concentrates, concentrate
flow rate ranges of from 1.5 to 40 mL/s and the food component is a
liquid concentrate of viscosity comprised between 10 and 5,000 cP.
The flow rate, viscosity and velocity conditions may vary depending
on the type of concentrate.
[0056] Referring now to FIGS. 2a, 2b, 3a, 3b two other embodiments
of a beverage dispensing device according to the invention capable
of implementing the method of the invention comprising two
concentrate nozzles and two water nozzles are shown. Similar or
identical elements to these described in connection with FIG. 1
bear the same reference numerals. FIGS. 2a and 2b show another
example of a spatial orientation of the nozzles of a beverage
dispensing device comprising a coffee concentrate 14 and a milk
concentrate nozzle 15 and two water nozzles 2, 4, the streams or
jets delivered by these nozzles being directed toward the container
where the mixing of the water and at least one liquid concentrate
occurs. In this example the four jets are arranged in alignment
along a vertical plane P. As in the first embodiment, the angle
formed of the water jets may vary between 0 to 80 degrees,
preferably from 10 to 35 degrees, and most preferably from 25 to 35
degrees relative to vertical; the choice of this angle depending on
the mixing and foaming performance desired and also on the room
necessary for accommodating the number of concentrate nozzles
arranged within the perimeter defined by the water nozzles.
[0057] FIGS. 3a, 3b show another embodiment in which the food
concentrate nozzles and water nozzles are not placed within a same
vertical plane. This embodiment may offer a wider choice for
varying the angles of the diluent and concentrate streams than the
previous embodiment.
[0058] FIGS. 4a to 4h shows examples of various combinations of
water and concentrate nozzles for the dispensing device of the
invention.
[0059] FIG. 4a shows a shower-like water nozzle 2a in angular
configuration and a vertically oriented food concentrate nozzle
14a.
[0060] FIG. 4b shows a shower-like water nozzle 2b in angular
configuration and two vertically oriented concentrate nozzles 14b,
15b.
[0061] FIG. 4c shows a vertically oriented single-orifice water
nozzle 2c and a vertically oriented concentrate nozzle 14c.
[0062] FIG. 4d shows two shower-like inclined water nozzles 2d, 3d
and one vertically oriented concentrate nozzle 14d .
[0063] FIG. 4e shows an inclined shower-like water nozzle 2e, a
vertically oriented single-orifice water nozzle 3e and a
vertically-oriented concentrate nozzle 15e.
[0064] FIG. 4f shows an inclined single-orifice water nozzle 2f and
a vertically oriented concentrate nozzle 14f.
[0065] FIG. 4g shows an inclined two-stream nozzle 2g and a
vertically oriented concentrate nozzle 14g.
[0066] FIG. 4h shows an inclined conical stream nozzle 2h and a
vertically oriented concentrate nozzle 14h.
[0067] Of course many other variations of these examples are
possible by skilled artisans having this disclosure before them,
and all of these remain within the scope of the invention.
[0068] Another embodiment of the dispenser of the invention is
illustrated in FIG. 5. The dispensing device 1b comprises a first
diluent nozzle 2, a second diluent nozzle 4 and a third diluent
nozzle 5 connected respectively to diluent lines 20, 21, 22. The
fluids lines are free from positive displacement pumps as opposed
to the embodiment of FIG. 1 but are associated in diluent
communication with a manifold 23 that distributes water through
each line 20-22 from a tap water conduit. The pressure of water
supply is of from 0 to 50 psi, typically between 20 and 40 psi to
provide a sufficient pressure in the diluent lines and to deliver
the flow rate and velocity in the predetermined ranges. Flow
reductors 25, 26, 27 are respectively positioned along each diluent
line 20, 21, 22 to vary in controllable manner the flow rates and
velocity according to the beverages to be produced. The reductors
are associated in signal communication with the controller 28 to
receive input from the controller to restrict or enlarge the flow
opening of each diluent line according, for example, to programmed
functions in software(s) stored in the control unit. The reductor
may be any suitable flow reduction device such as a needle vane and
the like. In a possible variant, one single flow reductor could
replace the flow reductors 25-27 and so be placed before the
manifold to control the flow of all diluent lines 20, 21, 22 at a
time. However, separate controls of the flow are preferred, in
particular, since one of the diluent line, preferably vertically
oriented diluent line 22, can serve to ensure a sufficient amount
of water is delivered for proper dilution within the delivery time,
in particular, for large volume beverages. The diluent line 22 and
its nozzle 5 can be set at a lower velocity but a higher flow rate
than the two other lines/nozzles in order to add a sufficiently
large amount of water for large beverages while the two other
diluent lines have the function to ensure the mixing and eventually
foaming of the beverage.
[0069] A method for preparing a beverage comprising a mixture of
liquid and at least one liquid concentrate will now be described
hereinafter in connection with the embodiment shown in FIG. 1. In a
first step, the container 10 is placed in a serving position on a
dispensing bay or support 12 of dispensing device 1 so as to be in
the path of the dispensed water and concentrate streams,
substantially below water and liquid concentrate ejection orifices
of the water nozzles 2 and 4 and concentrate nozzle 14. The
dispensing bay is configured for receiving the container at a
dispensing location for receiving the food product therein in the
defined position. The dispensing bay may, for instance, comprise a
recess which matches with the shape of the external bottom part of
the container. The bay may also comprise a ring, a magnet, a
press-fitting connection or any sort of referential placing means.
The container (e.g., through the bay) and nozzle(s) assembly are
preferably non-moveable. However, although not preferred as adding
complexity to the dispenser, a rotary mechanism can be provided to
allow to move the dispensing bay and nozzle(s) assembly relative to
each other.
[0070] Upon actuation of a switch on a user's selection board
associated with the control unit 28, the control unit 28 causes
first the activation of water pumps 24, 25 and the opening of water
valves, if any, to produce the water jets 6a and 6b in air via
water nozzles 2 and 4 respectively along a first and a second paths
from water source 18. The water nozzles 2 and 4 are oriented so
that the water jets 6a and 6b thus produced impacts on the inside
of the container 10, at high speed but without splashing, as
aforementioned.
[0071] If a hot beverage desired, such as based on a user input,
control unit 28 will also activate thermal exchange unit so as to
heat the water to the desired temperature. Control unit 28 also
causes the activation of selected concentrate pumps 34 or 35, or
both 34 and 35, and the opening of concentrate valves (if any) to
produce concentrate stream(s) 16 or 17 or, both 16 and 17, in air
via the concentrate nozzles 14 or 15, or both 14 and 15, along
paths 32, 33 or, both 32 and 33, from concentrate sources 30 or 31,
or both 30 and 31. Once the quantity of water and concentrate to be
delivered has been reached control unit 28 causes the pumps 24 ,
25, 34 or 35, or both 34 and 35, to stop.
[0072] Based on the user's selection, the control unit operates the
water pumps within the range of flow rates that corresponds to the
selected product. Linear velocity may be controlled by different
means. In one possible embodiment, the velocity is controlled by
varying the speed of the pumps. For peristaltic pumps, for
instance, the speed is varied by varying the voltage distributed to
the pump. In another possible embodiment, the food product
dispenser comprises at least one controllable flow reductor placed
along of the diluent line(s) before the diluent nozzle(s). The flow
reductor has a flow opening that can be adjusted in size by any
suitable mechanical valve means such as a needle or the like. The
flow reductor is preferably controlled electronically by the
control unit 28 although a manual control can be envisaged.
[0073] The control unit 28 can be configured for controlling the
delivery device that allows dosing of the diluent and food
components at any sequence. However, in a preferred embodiment, the
control unit is configured for controlling the delivery device for
substantially ejecting the diluent and food component(s)
substantially with a certain overlap period where both diluent and
food component(s) are simultaneously ejected so that mixing is more
efficient and the dispense period is shortened. Preferably, the
unit also controls the delivery device to eject water before and/or
after food component has been ejected in order to complete the
dilution and/or the mixing of the food product. The completion of
the dilution can also be achieved advantageously by a third stream
of diluent of lower velocity but higher flow rate then the first
and second diluent streams, in particular, when large volume
beverages are desired, e.g., of more than 110 mL. It should be
noted that control unit 28 is preferably arranged so as to cause
the concentrate to be delivered only when water jets are produced.
In that respect it will be noted that in the case where more than
one water pump is used, the control of these water pumps is
preferably arranged so as to deliver the water jets in a
synchronized manner, at least during the delivery of the
concentrate, to achieve the desired mixing effect. However,
according to the desired dosage of concentrate in the beverage,
control unit 28 can be arranged so as to start the delivery of the
concentrate either simultaneously with or after the start of water
delivery and stop the delivery of concentrate either before or
simultaneously with the water delivery. In that respect it should
be noted that the delivery of concentrate can be stopped before the
water so that the foam produced becomes whiter. The controller may
thus be arranged so as to switch the liquid concentrate sources on
or off sequentially or simultaneously at any desired dosing time
intervals according to the final mixture formulation
requirements.
[0074] In the following examples, various beverages have been
prepared in connection of a dispensing device and method of the
invention, various preparation parameters have been
experimented.
EXAMPLES
Example 1
[0075] A cappuccino beverage was prepared using two water jets. The
position of water jets are: first jet is 15 degree (from vertical)
in one plane and angled by 20 degree in the direction of the plane
perpendicular to the first one; second jet was vertical in both
perpendicular planes. Flow rate and linear velocity of water jets
were 20 ml/s and .about.1800 cm/s, respectively. A liquid
concentrate containing milk proteins, sugar and coffee was
dispensed at 10 ml/s flow rate with linear velocity of .about.35
cm/s. Viscosity of the liquid concentrate was .about.600 cP. Water
temperature was 85.degree. C.; the concentrate was kept at ambient
temperature.
[0076] No liquid stratification, and high foam-to-liquid ratio
(about 0.7) were visually observed. Further, foam was very stable
and stiff, and desirable appearance with a uniform distribution of
small bubbles was observed in dispensed cappuccino drink. No
splashing from the cup was observed.
Example 2
[0077] A mochaccino beverage was prepared using two water jets. The
position of water jets are: first jet is 15 degree (from vertical)
in one plane and angled by 20 degree in the direction of the plane
perpendicular to the first one; second jet was vertical in both
perpendicular planes. Flow rate and linear velocity of water jets
were 20 ml/s and about 1800 cm/s, respectively. A liquid
concentrate containing milk proteins, sugar and cocoa was dispensed
at 4.5 ml/s flow rate with linear velocity of about 15 cm/s.
Viscosity of the liquid concentrate was about 5,000 cP. Water
temperature was 85.degree. C.; the concentrate was kept at ambient
temperature.
[0078] Stiff foam with high foam-to-liquid ratio and no liquid
stratification was observed in the dispensed drink. Also, no
splashing from the cup was observed.
Example 3
[0079] A mochaccino beverage was prepared under conditions provided
by Example 2 but with flow rate and linear velocity of water jets
of 30 ml/s and .about.2750 cm/s, respectively.
[0080] Stiff foam with high foam-to-liquid ratio and no liquid
stratification were observed. Foam bubble sizes were acceptable but
larger than in Example 1. Also, no splashing from the cup was
observed.
Example 4
[0081] A mochaccino beverage was prepared under conditions provided
by Example 3 but using a liquid concentrate containing milk
proteins, sugar and cocoa with viscosity of 5,400 cP.
[0082] Stiff foam with high foam-to-liquid ratio similar to that in
Example 3 but liquid stratification (poor mixing with undissolved
portion of cocoa concentrate at bottom of the cup) was observed in
the dispensed drink. Also, no splashing from the cup was
observed.
Example 5
[0083] A mochaccino beverage was prepared under conditions provided
by Example 4 (concentrate viscosity of 5,400 cP) but using water
jets with linear velocity of about 4,000 cm/s.
[0084] Liquid stratification and splashing from the cup was
observed. Foam was stiff with high foam-to-liquid ratio. Foam
bubble sizes were slightly higher than that in Example 4.
Example 6
[0085] A mochaccino beverage was prepared under conditions provided
by Example 4 but using water at 95.degree. C.
[0086] Liquid stratification still was observed. Further, no
splashing as in Example 4 from the cup was observed. Foam
characteristics were also similar to that in Example 4.
Example 7
[0087] A cappuccino beverage was prepared using two water jets. The
position of water jets are: first jet was 15 degree (from vertical)
in one plane and angled by 20 degree in the direction of the plane
perpendicular to the first one; second jet was vertical in both
perpendicular planes. Water flow rate and linear velocity were
about 17.5 ml/s and about 1500 cm/s, respectively. Coffee liquid
concentrate was dispensed at flow rate 5 ml/s with linear velocity
of .about.15 cm/s. Milk liquid concentrate was dispensed at flow
rate 20 ml/s with linear velocity of .about.120 cm/s. Viscosities
of the milk and coffee liquid concentrates were .about.10 and 550
CP, respectively. Water temperature was 85.degree. C.; concentrates
were kept at ambient temperature.
[0088] No liquid stratification and high foam-to-liquid ratio
(.about.0.8) were observed. Further, foam was very stable and stiff
(.about.200 seconds by "sphere" test compared to target 8-10
seconds), and had desirable appearance with a uniform distribution
of small bubbles. Overall, quality of the foam was found to be
similar to that prepared using steam. Also, no splashing from the
cup was observed.
[0089] The foam stiffness ("sphere" test) was measured by placing a
5/16'' nylon sphere on the surface of the foam, such that it exerts
a normal downward stress. The time in seconds required for the
sphere to disappear beneath the foam surface was recorded, and used
as an indicator of foam stiffness.
Example 8
[0090] A cappuccino beverage was prepared using two water jets. The
position of water jets are: first jet is 15 degree (from vertical)
in one plane and angled by 20 degree in the direction of the plane
perpendicular to the first one; second jet was vertical in both
perpendicular planes. Water flow rate and linear velocity were 25
ml/s and .about.2250 cm/s, respectively. Coffee liquid concentrate
was dispensed at flow rate 5 ml/s with linear velocity of .about.15
cm/s. Milk liquid concentrate was dispensed at flow rate 20 ml/s
with linear velocity of .about.120 cm/s. Viscosities of the milk
and coffee liquid concentrates were .about.10 and 550 CP,
respectively. Water temperature was 85.degree. C.; concentrates
were kept at ambient temperature.
[0091] No liquid stratification and high foam-to-liquid ratio (1.0)
were observed. Further, foam of dispensed cappuccino drink was very
stable and extremely stiff (.about.850 seconds by "sphere" test),
and has desirable appearance with a uniform distribution of small
bubbles. Overall, quality of the foam was found to be similar to
that prepared using steam. Also, no splashing from the cup was
observed.
Example 9
[0092] A cappuccino beverage was prepared using two water jets
under conditions provided by Example 8 but using water jets with
linear velocity of .about.4,000 cm/s.
[0093] No liquid stratification was found in the dispensed
beverage. However, splashing from the cup was observed.
Example 10
[0094] A cappuccino beverage was prepared using two water jets
under conditions provided by Example 8 but the position of water
jets were: first jet was 5 degree (from vertical) in one plane and
vertical in the direction of the plane perpendicular to the first
one; second jet is vertical in both perpendicular planes.
[0095] No liquid stratification was found in the dispensed
beverage. However, a high splashing from the cup was observed.
Example 11
[0096] A cappuccino beverage was prepared using two water jets
under conditions provided by Example 8 but using water jets with
velocity of 600 cm/s.
[0097] No liquid stratification was found in the dispensed
beverage, and practically no foam was observed. Also, no splashing
from the cup was observed.
Example 12
[0098] A cappuccino beverage was prepared using two water jets
under conditions provided by Example 8 but using water jets with
velocity of 10 cm/s.
[0099] No liquid stratification was found in the dispensed
beverage, and no foam was observed. Also, no splashing from the cup
was observed.
Example 13
[0100] A chocolate beverage was prepared using two water jets. The
position of water jets are: first jet is 15 degree (from vertical)
in one plane and angled by 20 degrees in the direction of the plane
perpendicular to the first one; second jet was vertical in both
perpendicular planes. Water flow rate and linear velocity were 20
ml/s and .about.1800 cm/s, respectively. Cocoa liquid concentrate
was dispensed at flow rate 5 ml/s with linear velocity of .about.15
cm/s. Milk liquid concentrate was dispensed at flow rate 15 ml/s
with linear velocity of .about.100 cm/s. Viscosities of the milk
and cocoa liquid concentrates were .about.10 and 2200 CP,
respectively. Water temperature was 85.degree. C.; concentrate was
kept at ambient temperature.
[0101] Good mixing with no liquid stratification, and high foam
volume and stability with desirable appearance of bubbles were
observed in dispensed chocolate drink.
Example 14
[0102] A mochaccino beverage was prepared using three water jets.
The position of water jets are: first jet was 15 degree (from
vertical) in one plane and angled by 20 degree in the direction of
the plane perpendicular to the first one; second and third jets
were vertical in both perpendicular planes. Water flow linear
velocity was .about.1200 cm/s, respectively. Coffee and cocoa
liquid concentrates were dispensed at flow rate 5 ml/s with linear
velocity of .about.15 cm/s. Milk liquid concentrate was dispensed
at flow rate 20 ml/s with linear velocity of .about.120 cm/s.
Viscosities of the milk, coffee and cocoa liquid concentrates were
.about.10, 550 and 2,200 cP, respectively. Water temperature was
85.degree. C.; concentrates were kept at ambient temperature.
[0103] No liquid stratification and high foam-to-liquid ratio
(.about.0.8) were observed in the dispensed beverage. Further, foam
was very stable and stiff (.about.200 s by "sphere" test compared
to target 8-10 s), and had desirable appearance with a uniform
distribution of small bubbles. Also, no splashing from the cup was
observed.
Example 15
[0104] A cappuccino beverage was prepared using two water jets
under conditions provided by Example 8 but using water at ambient
temperature. In addition, the liquids were dispensed in a cup
containing ice (.about.1/2 of cup volume was filled with
.about.1.5.times.1.5.times.2 cm ice cubes before beverage
dispensing).
[0105] Good mixing with no liquid stratification, and high foam
volume and stability with desirable appearance of bubbles were
observed in dispensed chocolate drink.
Example 16
[0106] A cappuccino beverage was dispensed over ice using water at
ambient temperature under conditions provided by Example 15 but
with the first water jet inclined by 5 degree from vertical.
[0107] A lot of splashing around a cup was observed.
Example 17
[0108] A coffee-containing beverage was prepared using two water
jets at ambient temperature and a liquid concentrate at ambient
temperature. The position of water jets are: first jet is 15 degree
(from vertical) in one plane and angled by 20 degree in the
direction of the plane perpendicular to the first one; second jet
was vertical in both perpendicular planes. Flow rate and linear
velocity of water jets were 25 ml/s and .about.2250 cm/s,
respectively. The liquid concentrate containing milk proteins,
sugar and coffee was dispensed at 10 ml/s flow rate with linear
velocity of .about.35 cm/s. Viscosity of the concentrate was
.about.600 cP.
[0109] No liquid stratification, and foam with high foam-to-liquid
ratio were observed. Further, foam was very stable and stiff, and
desirable appearance with a uniform distribution of small bubbles
was observed in dispensed ambient temperature drink. No splashing
from the cup was observed.
Example 18
[0110] A coffee-containing beverage was prepared using two water
jets and a liquid concentrate at ambient temperature under
conditions provided by Example 17 but using an additional
concentrate of antifoam agent: FG10 silicone based antifoam agent
(Basildon Chemical Company, Oxon, UK). A shot of the antifoam agent
was added during dispensing of water and coffee containing
concentrate.
[0111] A homogeneous beverage (no liquid stratification) with no
foam was observed. In addition, no splashing from the cup was
observed.
Example 19
[0112] A coffee containing beverage was prepared using two water
jets and a liquid concentrate at ambient temperature under
conditions provided by Example 17 but using the liquid concentrate
containing milk proteins, sugar, coffee and antifoam agent.
[0113] A homogeneous beverage (no liquid stratification) with no
foam was observed. In addition, no splashing from the cup was
observed.
Example 20
[0114] A beverage was prepared using two water jets at ambient
temperature and an apple juice liquid concentrate at ambient
temperature under conditions provided by Example 17 but using an
apple juice as the liquid concentrate.
[0115] No liquid stratification, and foam with high foam-to-liquid
ratio were observed. Further, foam was very stable and stiff, and
desirable appearance with a uniform distribution of small bubbles
was observed in dispensed ambient temperature drink. No splashing
from the cup was observed.
Example 21
[0116] A juice was prepared using two water jets and a liquid
concentrate at ambient temperature under conditions provided by
Example 20 but using an additional concentrate of antifoam agent
(FG10 silicone based antifoam agent). A shot of the antifoam agent
was added during dispensing of water and the juice concentrate.
[0117] A homogeneous beverage (no liquid stratification) with no
foam was observed. In addition, no splashing from the cup was
observed.
Example 22
[0118] A juice beverage was prepared using two water jets and a
juice liquid concentrate at ambient temperature under conditions
provided by Example 20 but using the juice liquid concentrate
containing an antifoam agent (FG10 silicone based antifoam
agent).
[0119] A homogeneous beverage (no liquid stratification) with no
foam was observed. In addition, no splashing from the cup was
observed.
Example 23
[0120] A coffee-containing beverage was prepared using two water
jets at ambient temperature and a liquid concentrate at ambient
temperature. The beverage was prepared by dispensing the liquids
over ice (about 3/4 volume of cup was filled with ice cubes before
liquid dispensing). The position of water jets are: first jet is 15
degree (from vertical) in one plane and angled by 20 degree in the
direction of the plane perpendicular to the first one; second jet
was vertical in both perpendicular planes. Flow rate and linear
velocity of water jets were 25 ml/s and .about.2250 cm/s,
respectively. The liquid concentrate containing milk proteins,
sugar and coffee was dispensed at 10 ml/s flow rate with linear
velocity of .about.35 cm/s. Viscosity of the liquid concentrate was
.about.600 cP.
[0121] No liquid stratification, and foam with high foam-to-liquid
ratio were observed. Further, foam was very stable and stiff, and
desirable appearance with a uniform distribution of small bubbles
was observed in dispensed ambient temperature drink. No splashing
from the cup was observed.
Example 24
[0122] A coffee-containing beverage over ice was prepared using two
water jets and a liquid concentrate at ambient temperature under
conditions provided by Example 23 but using an additional
concentrate of antifoam agent. A shot of the antifoam agent (FG10
silicone based antifoam agent) was added during dispensing of water
and coffee containing concentrate.
[0123] A homogeneous beverage (no liquid stratification) with no
foam was observed. In addition, no splashing from the cup was
observed.
Example 25
[0124] A coffee containing beverage over ice was prepared using two
water jets and a liquid concentrate at ambient temperature under
conditions provided by Example 23 but using the liquid concentrate
containing milk proteins, sugar, coffee and antifoam agent (FG10
silicone based antifoam agent).
[0125] A homogeneous beverage (no liquid stratification) with no
foam was observed. In addition, no splashing from the cup was
observed.
Example 26
[0126] A beverage over ice was prepared using two water jets at
ambient temperature and a apple juice liquid concentrate at ambient
temperature under conditions provided by Example 23 but using an
apple juice as the liquid concentrate.
[0127] No liquid stratification, and foam with high foam-to-liquid
ratio were observed. Further, foam was very stable and stiff, and
desirable appearance with a uniform distribution of small bubbles
was observed in dispensed ambient temperature drink. No splashing
from the cup was observed.
Example 27
[0128] A juice over ice was prepared using two water jets and a
liquid concentrate at ambient temperature under conditions provided
by Example 26 but using an additional concentrate of antifoam
agent. A shot of the antifoam agent was added during dispensing of
water and the juice concentrate.
[0129] A homogeneous beverage (no liquid stratification) with no
foam was observed. In addition, no splashing from the cup was
observed.
Example 28
[0130] A juice beverage over ice was prepared using two water jets
and a juice liquid concentrate at ambient temperature under
conditions provided by Example 26 but using the juice liquid
concentrate containing an antifoam agent.
[0131] A homogeneous beverage (no liquid stratification) with no
foam was observed. In addition, no splashing from the cup was
observed.
Example 29
[0132] A coffee-containing beverage was prepared using two water
jets at .about.4.degree. C. and a liquid concentrate at ambient
temperature. The position of water jets are: first jet is 15 degree
(from vertical) in one plane and angled by 20 degree in the
direction of the plane perpendicular to the first one; second jet
was vertical in both perpendicular planes. Flow rate and linear
velocity of water jets were 30 ml/s and .about.2750 cm/s,
respectively. The liquid concentrate containing milk proteins,
sugar and coffee was dispensed at 10 ml/s flow rate with linear
velocity of .about.35 cm/s. Viscosity of the liquid concentrate was
.about.600 cP.
[0133] No liquid stratification, and foam with high foam-to-liquid
ratio were observed. Further, foam was very stable and stiff, and
desirable appearance with a uniform distribution of small bubbles
was observed in dispensed ambient temperature drink. No splashing
from the cup was observed.
Example 30
[0134] A coffee-containing beverage was prepared using two water
jets at .about.4.degree. C. and a liquid concentrate at ambient
temperature under conditions provided by Example 29 but using an
additional concentrate of antifoam agent. A shot of the antifoam
agent was added during dispensing of water and coffee containing
concentrate.
[0135] A homogeneous beverage (no liquid stratification) with no
foam was observed. In addition, no splashing from the cup was
observed.
Example 31
[0136] A coffee containing beverage was prepared using two water
jets .about.4.degree. C. and a liquid concentrate at ambient
temperature under conditions provided by Example 29 but using the
liquid concentrate containing milk proteins, sugar, coffee and
antifoam agent.
[0137] A homogeneous beverage (no liquid stratification) with no
foam was observed. In addition, no splashing from the cup was
observed.
Example 32
[0138] A beverage was prepared using two water jets at
.about.4.degree. C. and an apple juice liquid concentrate at
ambient temperature under conditions provided by Example 29 but
using an apple juice as the liquid concentrate.
[0139] No liquid stratification, and foam with high foam-to-liquid
ratio were observed. Further, foam was very stable and stiff, and
desirable appearance with a uniform distribution of small bubbles
was observed in dispensed ambient temperature drink. No splashing
from the cup was observed.
Example 33
[0140] A juice was prepared using two water jets and a liquid
concentrate at ambient temperature under conditions provided by
Example 32 but using an additional concentrate of antifoam agent. A
shot of the antifoam agent was delivered during dispensing of water
and the juice concentrate.
[0141] A homogeneous beverage (no liquid stratification) with no
foam was observed. In addition, no splashing from the cup was
observed.
Example 34
[0142] A juice beverage was prepared using two water jets
.about.4.degree. C. and a juice liquid concentrate at ambient
temperature under conditions provided by Example 32 but using the
juice liquid concentrate containing an antifoam agent.
[0143] A homogeneous beverage (no liquid stratification) with no
foam was observed. In addition, no splashing from the cup was
observed.
[0144] It will be understood that the present invention has been
described with reference to a particular embodiment, which is an
illustration of the principles of the invention. Numerous
modifications may be made by those skilled in the art without
departing from the true spirit and scope of this invention defined
by the appended claims. For example, depending on the number and
type of beverages to be prepared the number of water nozzles and
concentrate nozzles may vary and the control unit may be adapted,
preferably with the dispensing device providing at least two water
jets and one liquid concentrate stream that impact in the container
for collecting prepared beverage.
[0145] For example, while the shape of the water jets and
concentrate streams generated is preferably cylindrical one may
envisage in variants using water jets and/or concentrate streams of
different shapes such as for example of star, square, triangle,
oval, oblong, or other cross-sectional shape. In variant one could
also envisage arranging the ejection orifices of the liquid nozzles
closer to the vertical axis, than that of the concentrate nozzles,
and in another embodiment, the one or more of the concentrate
streams can join and be directed together to the intersection
location.
* * * * *