U.S. patent application number 14/879940 was filed with the patent office on 2016-05-12 for systems and methods for distributing and dispensing chocolate.
The applicant listed for this patent is Trade Secret Chocolates. Invention is credited to Matthew Rubin.
Application Number | 20160128350 14/879940 |
Document ID | / |
Family ID | 55653955 |
Filed Date | 2016-05-12 |
United States Patent
Application |
20160128350 |
Kind Code |
A1 |
Rubin; Matthew |
May 12, 2016 |
SYSTEMS AND METHODS FOR DISTRIBUTING AND DISPENSING CHOCOLATE
Abstract
Systems and methods for preparing and dispensing food contents,
typically molten chocolate. In one aspect, a system includes a
deformable fluid-tight container shell defining an internal volume
and separating the internal volume from an external environment; a
semi-solid content contained within the internal volume; a valve
stem operationally connected to and disposed at least partially
through the deformable container shell; and a valve disposed in the
external environment and operationally connected to the valve stem.
The semi-solid content may be a hydrophobic matrix with at least
partially emulsified hydrophilic components suspended therein; the
container shell may be substantially fluid-tight; the valve may be
self-cleaning; the internal volume may be in fluidic communication
with the external environment where the valve is open but not when
the valve is closed.
Inventors: |
Rubin; Matthew;
(Indianapolis, IN) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Trade Secret Chocolates |
Indianapolis |
IN |
US |
|
|
Family ID: |
55653955 |
Appl. No.: |
14/879940 |
Filed: |
October 9, 2015 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
62061856 |
Oct 9, 2014 |
|
|
|
62115339 |
Feb 12, 2015 |
|
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Current U.S.
Class: |
222/146.2 ;
222/459; 222/544; 222/548; 222/559 |
Current CPC
Class: |
A23G 1/0046 20130101;
B67D 7/0216 20130101; A23G 1/0036 20130101; B67D 3/0022 20130101;
B67D 3/0012 20130101; A23G 1/0009 20130101; A23G 1/005 20130101;
A23G 1/20 20130101; B67D 7/82 20130101; A23G 1/201 20130101 |
International
Class: |
A23G 1/20 20060101
A23G001/20; B67D 3/00 20060101 B67D003/00 |
Claims
1. A content dispensing container, comprising: a deformable
fluid-tight container shell defining an internal volume and
separating the internal volume from an external environment; a
semi-solid content contained within the internal volume; and a
valve stem operationally connected to and disposed at least
partially through the deformable container shell; a valve disposed
in the external environment and operationally connected to the
valve stem; wherein the semi-solid content is a hydrophobic matrix
with at least partially emulsified hydrophilic components suspended
therein; wherein the container shell is substantially fluid-tight;
wherein the valve has at least one open state and a closed state;
wherein the valve may be actuated between the at least one open
state and the closed state; wherein the valve is self-cleaning;
wherein during the at least one open state, the internal volume is
in fluidic communication with the external environment; wherein
during the closed state, the internal volume content cannot
fluidically communicate with the external environment; and wherein
the content remains moisture-stable while the valve is in the
closed state.
2. The content dispensing container of claim 1, wherein the content
contains less than 3% water.
3. The content dispensing container of claim 2, wherein the content
is solid at room temperature.
4. The content dispensing container of claim 1, wherein the valve
is selected from the group comprising: a twist-type valve, a
press-type valve, an anti-drain valve, a bulk dispenser, an
exterior dispenser, and a ball valve.
5. The content dispensing container of claim 1, wherein upon
heating the semi-solid content melts into a viscous fluid.
6. The content dispensing of claim 1 wherein the matrix is cacao
butter and wherein the at least partially emulsified hydrophilic
components are cacao bean solids and ground sugar crystals.
7. The content dispensing container of claim 1, wherein the content
is solid at room temperature.
8. The content dispensing container of claim 1, wherein the
semi-solid content is selected from the group consisting of
chocolate, cheese, cosmetic products, and combinations thereof.
9. A content dispensing system, comprising: a generally fluid-tight
enclosure; chocolate substantially filling the fluid-tight
enclosure; a fluidic conduit extending through the fluid-tight
enclosure; and a fluidic valve operationally connected to the
fluidic conduit and positioned without the fluid-tight enclosure;
wherein the chocolate is solid at room temperature; wherein the
chocolate is softens to a liquid in the temperature range from
80-96 degrees Fahrenheit; and wherein the chocolate degrades at
temperatures above 120 degrees Fahrenheit.
10. The content dispensing system of claim 9, further comprising: a
magnetic stirring member disposed within the fluid-tight
enclosure.
11. The content dispensing system of claim 9 wherein the
fluid-tight enclosure is a flexible bag.
12. The content dispensing system of claim 9 wherein the
fluid-tight enclosure is a keg.
13. The content dispensing system of claim 9 and further comprising
a lever pivotably connected to the fluidic valve for actuation and
deactuation of the valve.
14. The content dispensing system of claim 9 and further
comprising: a pressure member operationally connected to the
fluid-tight enclosure; and a heater operationally connected to the
fluid-tight enclosure; wherein energization of the heater softens
the chocolate to a liquid state; and wherein when the chocolate is
in liquid state and when the valve is open, energization of the
pressure member urges chocolate through the valve.
15. The content dispensing system of claim 9 and further
comprising: an agitator displaced within the fluid-tight enclosure;
and an agitator driver connected in electromagnetic communication
with the agitator.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application claims the benefit under 35 U.S.C.
.sctn.119(e) of co-pending U.S. Provisional Patent Application No.
62/061,856, entitled "Systems and Methods for Distributing and
Dispensing Chocolate," filed Oct. 9, 2014, and also of co-pending
U.S. Provisional Patent Application No. 62/115,339, entitled
"Systems and Methods for Distributing and Dispensing Chocolate,"
filed Feb. 12, 2015, which are incorporated herein by reference in
its entirety.
TECHNICAL FIELD
[0002] The invention disclosed herein relates generally to the
field of food storage and dispensing, and more particularly, to a
systems and methods for storing and dispensing molten food
contents.
BACKGROUND
[0003] Chocolate, defined herein as a homogenous food substance
that includes a suspension of cacao nibs, cacao powder, and/or
cacao butter, and having a relative moisture content of less than
3% by weight, has been of economic and culinary interest for many
years. Chocolate is typically solid at room temperature, and may
form a liquid suspension or melt, at elevated temperatures above
the melting point of the fat crystals, conventionally above
93.degree. F. While chocolate may typically be characterized by an
average particle size of less than 25 nm and a relative moisture
content of approximately 1%, some course ground unconched
chocolates, such as Mexican drinking chocolate, may contain
particle sizes ranging up to 1 mm and a relative moisture content
of over 2%.
[0004] In all cases, melted or molten chocolate is characterized by
a relatively high viscosity compared to chocolate solutions, such
as chocolate milk or other chocolate containing drinks, and unlike
high water content chocolate drinks, chocolate is solid at
70.degree. F. and must be melted in order to achieve a reasonable
working viscosity. In this sense, chocolate may be considered a
composite material characterized by a fatty, or hydrophobic matrix
rather than an aqueous or hydrate matrix.
[0005] While ready-to-eat chocolate traditionally includes cacao
nibs and sugar, other materials such as cacao butter, vegetable
oil, milk powder, soy lecithin, ground vanilla bean, and/or nuts
are often added to increase the sweetness, decrease the viscosity,
dampen the flavor, or stabilize the chocolate suspension.
[0006] Like many melted suspensions, a chocolate melt will separate
over time if left undisturbed resulting in a layer of high cacao
butter content near the top of the melt, and a layer of high cacao
and sugar particle content toward the bottom. Melt separation is
one of the factors that drove the chocolate industry to store and
distribute chocolate in solid tempered forms including beta-V
crystals, which melt at approximately 93.degree. F. In order to
produce tempered chocolate, molten chocolate is heated above
98.degree. F. to melt all crystal morphologies, cooled to
approximately 82.degree. F. to produce type IV and V crystals, and
reheated to approximately 90.degree. F. to melt the type IV
crystals resulting in pure beta-V seed crystals that may propagate
to form a solid bar upon rapid cooling. Rapid cooling is
traditionally achieved through the use of large and expensive
forced air cooling tunnels.
[0007] Unlike chocolate melts, tempered chocolate may preserve a
consistent particle distribution for several months or years so
long as it is stored in a cool and dry environment. If storage
temperatures rise above 80.degree. F., the crystalline state of
tempered chocolate will soften and may result in migration and
precipitation of cacao butter on the surface of the chocolate,
resulting in a characteristic white flakey appearance on the
surface known as fat bloom. Storing chocolate in humid environments
may cause a similar problem known as sugar bloom where the sugar in
the chocolate becomes saturated with excess moisture from the
atmosphere and precipitate as tiny white spots on the surface of
the chocolate with a characteristic appearance similar to fat
bloom. The beta V crystal structure of cacao butter has a high
density relative to amorphous chocolate or chocolate with other
crystalline structures, resulting in a moisture resistant hard
composite. Traditionally, the tempering process may be used to help
store chocolate over a longer period of time in a relatively
moisture-stable form as compared to amorphous chocolate.
[0008] Sugar and fat bloom are undesirable characteristics in
finished chocolate goods, and often result in consumers either
returning or disposing of their purchased goods. Cold chain
distribution systems with refrigerated transports and storage
facilities are traditionally used to avoid sugar and fat bloom.
While this method is effective, it greatly adds to the cost and
complexity of delivering chocolate goods.
[0009] Chocolate prior to tempering is traditionally melted and
stored in large heated continuous mixing containers, such as
tempering bowls or melting kettles. While continuous mixing and
heating may maintain an even distribution of cacao butter in molten
chocolate, it also exposes chocolate to a constant supply of open
air, which promotes oxidation and outgassing of precious volatile
flavors. As a result, chocolate manufacturers and chocolatiers
typically limit the length of time chocolate is maintained in a
molten state to only a few days in order to preserve the
chocolate's flavor and freshness.
[0010] Molten untempered chocolate has many desirable culinary
characteristics. Unlike tempered chocolate, melted chocolate may
release its flavor without absorbing heat from a consumer's mouth,
resulting in a more immediate and flavorful experience when
compared to tempered chocolate. The flavor release from solid
chocolate may be further delayed if a patron consumes a cold
beverage or food prior to the consumption of solid chocolate. Cold
food or drinks decrease the heat available in the mouth necessary
to melt the chocolate and release the flavor.
[0011] Additionally, one technique for decreasing the viscosity of
chocolate or other substances is a process known as conching, where
the substance is heated above its melting point and milled in a
conche for up to several days in an open air or forced air
environment, resulting in a refined particle size distribution and
a more desirable flavor profile. The milling process may be
responsible for decreasing the average particle size, while the
aeration may be responsible for decreasing the relative water
content and other volatile acids contained within the
chocolate.
[0012] Natural emulsifiers in chocolate have an affinity for water
and organic acids, and may preferentially solubilize these
compounds over less polar compounds such as sugar, resulting in a
relatively viscous suspension. In an extreme case, excess water may
strip the emulsifiers from sugar in melted chocolate causing the
sugar to precipitate and result in chocolate seizing in a form
resembling cement. Removing water and excess organic acids from
chocolate releases bound emulsifiers and thereby decreases the
viscosity of the suspension. While industrial scale chocolate
manufactures often utilize conching in their production, the
majority of small scale bean-to-bar chocolate manufactures utilize
traditional milling systems, such as stone grinders, melangers, or
roller mills, to achieve the desired particle size distribution in
a conche-free process. While these methods are effective at
producing the desired particle size distribution, chocolate
produced using a conch-free process may typically be characterized
by a relatively high moisture content and acidic flavor
profile.
[0013] Traditional conching methods may remove water and organic
acids by passing air over the chocolate resulting in evaporation.
Unfortunately, this method also results in additional oxidation of
organic alcohols and ketones resulting in additional dissolved
acids. In order to appreciably decrease the acid content of the
chocolate, the oxidation process must first be driven to
completion, which may take up to several days. Only then may
aeration result in a net decrease of the acid content through
evaporation.
[0014] Molten chocolate is a desirable food product that may
deliver a superior consumer experience to solid chocolate due to
the immediate availability of flavor and volatile compounds;
however, it is increasingly difficult to maintain molten chocolate
in a fresh homogenous state for periods of time greater than a few
days with increasing container volumes. As a result, molten
chocolate is often converted to tempered chocolate prior to
distribution in order to preserve freshness. While tempered
chocolate may enable long term storage and distribution, it
requires the use of cold chain distribution systems in order to
maintain quality of the finished goods. Therefore there is a need
for a system and method that may enable distribution of chocolate
through relatively uncontrolled environments. There is also a need
for a system and method that would enable retailers to dispense
fresh molten chocolate over extended periods of time without
subjecting it to constant oxidation. The present novel technology
addresses these needs.
BRIEF DESCRIPTION OF THE DRAWINGS
[0015] FIG. 1 is an illustration of a chocolate dispensing system
according to one embodiment of the present invention.
[0016] FIG. 2 is an exploded perspective illustration of a
chocolate dispensing system of the present invention.
[0017] FIG. 3 is an exploded profile illustration of a chocolate
dispensing system of the present invention.
[0018] FIG. 4 is a cross-sectional illustration of a chocolate
dispensing system according to one embodiment of the present
invention.
[0019] FIG. 5 is an expanded illustration of a semi-automatic
plunger valve of the present invention.
[0020] FIG. 6 is an illustration of a barrel of one embodiment of
the present invention.
[0021] FIG. 7 is an illustration of a volume makeup according to
one embodiment of the present invention.
[0022] FIG. 8 is an illustration of a plunger according to one
embodiment of the present invention.
[0023] FIG. 9A is a perspective illustration of one embodiment of a
container that may be used with the chocolate dispensing
system.
[0024] FIG. 9B is a perspective illustration of a second
implementation of the container embodiment of FIG. 9A including an
anti-drain dispenser.
[0025] FIG. 10A is a perspective illustration of a second
embodiment of a container that may be used with the chocolate
dispensing system.
[0026] FIG. 10B is a sectional view of the second embodiment of a
container that may be used with the chocolate dispensing
system.
[0027] FIG. 11 is a perspective illustration of a third embodiment
of a container that may be used with the chocolate dispensing
system
[0028] FIG. 12A is a front-perspective illustration of a fourth
embodiment of the chocolate dispensing system.
[0029] FIG. 12B is a second perspective implementation of the
fourth embodiment of the chocolate dispensing system.
[0030] FIG. 12C is a third perspective implementation of the fourth
embodiment of the chocolate dispensing system.
[0031] FIG. 12D is a fourth perspective implementation of the
fourth embodiment of the chocolate dispensing system.
[0032] FIG. 13A is a front-perspective illustration of a fifth
embodiment of the chocolate dispensing system.
[0033] FIG. 13B is a first top-down, cross-sectional illustration
of the fifth embodiment of the chocolate dispensing system.
[0034] FIG. 13C is an exploded illustration of the fifth embodiment
of the chocolate dispensing system having a unitary pressure
member.
[0035] FIG. 14A is a front-perspective illustration of a sixth
embodiment of the chocolate dispensing system.
[0036] FIG. 14B is a first top-down, cross-sectional illustration
of the sixth embodiment of the chocolate dispensing system having a
unitary pressure member.
[0037] FIG. 14C is a second top-down, cross-sectional illustration
of the sixth embodiment of the chocolate dispensing system having
multiple pressure members.
[0038] FIG. 15A is a first schematic illustration of a seventh
embodiment of the chocolate dispensing system including a remote
delivery system.
[0039] FIG. 15B is a second schematic illustration of the seventh
embodiment of the chocolate dispensing system including a remote
delivery system and wall mount.
[0040] FIG. 15C is a third schematic illustration of the seventh
embodiment of the chocolate dispensing system including a remote
delivery system having a single source and multiple outlets.
[0041] FIG. 15D is a fourth schematic illustration of the seventh
embodiment of the chocolate dispensing system including a remote
delivery system in a daisy chain configuration.
[0042] FIG. 15E is a fifth schematic illustration of the seventh
embodiment of the chocolate dispensing system including remote
heating and delivery systems.
[0043] FIG. 15F is a cross-sectional illustration of the
double-walled tubing used in the seventh embodiment of the
chocolate dispensing system.
[0044] FIG. 15G is a sixth perspective illustration of the seventh
embodiment of the chocolate dispensing system including a proofing
enclosure.
[0045] FIG. 16 is method of storing chocolate according to one
embodiment of the present invention.
[0046] FIG. 17 is a method of dispensing chocolate according to one
embodiment of the present invention.
[0047] FIG. 18 is a method of conching chocolate according to one
embodiment of the present invention.
[0048] FIG. 19A is an exploded perspective view of an eighth
embodiment of the chocolate dispensing system.
[0049] FIG. 19B is an exploded perspective view of an eighth
embodiment of the chocolate dispensing system from the front.
[0050] FIG. 19C is an exploded perspective view of an eighth
embodiment of the chocolate dispensing system from the side.
[0051] FIG. 19D is a perspective view of an eighth embodiment of
the chocolate dispensing system from the front.
[0052] FIG. 19E is a sectional view of an eighth embodiment of the
chocolate dispensing system from the top.
[0053] FIG. 19F is a sectional view of an eighth embodiment of the
chocolate dispensing system from the side.
[0054] FIG. 20A is a process flow associated with a method of
processing chocolate according to one embodiment of the present
invention.
[0055] FIG. 20B is a second process flow associated with a method
of processing chocolate according to one embodiment of the present
invention.
[0056] FIG. 20C is a third process flow associated with a method of
processing chocolate according to one embodiment of the present
invention.
DETAILED DESCRIPTION
[0057] For the purposes of promoting an understanding of the
principles of the invention, reference will now be made to the
embodiment illustrated in the drawings and specific language will
be used to describe the same. It will nevertheless be understood
that no limitation of the scope of the invention is thereby
intended, such alterations and further modifications in the
illustrated device, and such further applications of the principles
of the invention as illustrated therein being contemplated as would
normally occur to one skilled in the art to which the invention
relates.
[0058] As shown in FIGS. 1-8, the present novel technology relates
to a melt dispensing system 5 having housing 10 that may be
operationally connected to a base 15. Referring to FIGS. 1-4,
housing 10 typically includes housing shell 30, dispenser 35,
volume makeup 40, contents 45, and agitator 50. Housing shell 30
structurally defines volume 20 of housing 10 and operationally
isolates housing volume 20 and contents 45, such as solid or melted
chocolate, from external environment 25. Contents 45 of the present
technology may be a solid, semi-solid, and/or highly viscous food
or cosmetic substance at room temperature that may be warmed above
room temperature and agitated in order to achieve a homogeneous
lower viscosity melted state. Solid typically may be considered to
mean when contents 45 retains shape in the absence of outside
forces being applied to contents 45. Contents 45 typically may have
a nonaqueous matrix and may include chocolate, nut butter, coconut
butter, and/or the like. Some implementations may also include
lotions and/or other mixtures containing such ingredients. Contents
45 in housing 10 may be released into external environment 25 via
dispenser 35.
[0059] Dispenser 35 of the present technology is typically
operationally connected to housing shell 30 at the boundary between
housing volume 20 and external environment 25, such that operation
and/or activation of dispenser 35 may enable fluid communication
from housing volume 20 to external environment 25. During dispenser
operation, melted contents 45 are typically urged from housing
shell 30 to external environment 25 via dispenser nozzle 75, which
may result in a negative pressure forming within housing volume 20
as measured with respect to external environment 25, which may be
neutralized by a volume makeup 40. Volume makeup 40 may be
positioned in operational communication with housing volume 20 and
may introduce additional fluid, such as ambient air, inert
atmosphere, and/or the like into housing volume 20 to at least
partially offset any negative pressure generated during dispenser
operation.
[0060] In one embodiment, volume makeup 40 may be positioned
entirely within volume 20 of housing 10 and may address and/or
offset a portion of the negative pressure by releasing a compressed
fluid, such as nitrogen or carbon dioxide, from a compressed gas
cylinder 55 into housing volume 20. In this case, volume makeup 40
is typically positioned toward the bottom of housing shell 30 and
more typically includes a fluid filled cylinder 55 operationally
connected to a pressure regulator 57 that maintains constant
housing volume 20 pressure during operation.
[0061] As shown in FIGS. 1-4, another embodiment of volume makeup
40 may be operationally connected to housing shell 30 and
positioned at the boundary between housing volume 20 and external
environment 25 such that it enables air from external environment
25, or inert gas from compressed cylinder 55, to enter housing
volume 20 and neutralize negative pressure generated during
dispenser 35 operation. In this embodiment, volume makeup 40 is
typically positioned above content fill level 140 near the top of
housing 10 to enable operational communication between the air
above fill level 140 and external environment 25 or inert gas
source 55. Volume makeup 40 may also result in the deformation of
the housing shell 30 itself, resulting in a decreased housing
volume 20.
[0062] Agitators 50 of the present technology may include
conventional stirring blades, paddles, whisks, magnetic stir bars,
subsonic, sonic, and ultrasonic vibrators, rotators, and the like.
Agitator 50 may be a mechanical device positioned within housing
shell 30 that may mix melted contents 45 when operationally
connected and driven by an agitator driver 105. In one embodiment,
agitator 50 may be a magnetic stir bar positioned entirely within
housing shell 30. Stir bar 50 may be driven by a moving magnetic
field projected from an agitator driver 105 in base 15 resulting in
stir bar 50 rotating or vibrating within housing shell 30. In other
embodiments, agitator 50 may include a stir blade or paddle
positioned mostly within housing volume 20 such that a portion of
an agitator 50 crosses housing shell 30 to enable operational
communication with agitator driver 105. In some implementations,
where housing shell 30 may be flexible, a movable plate and/or
object external of container shell 30 may deform container shell 30
resulting in indirect agitation of the contents 45.
[0063] Magnetic stir bars 50 typically include a suitable permanent
magnetic material, such as alnico, incased in an inert plastic
material, such as polytetrafluoroethylene or silicone. Stirring
blades 50 typically include stainless steel or plastic blades that
rotate about an axis at relatively high velocities to induce a
cyclonic movement in contents 45. Stirring paddles and whisks 50
may also rotate about an axis; however, paddles and whisks 50
typically provide agitation by introducing turbulent motion in
contents 45 at a much slower speed compared to a stirring blade 50.
Respective agitation elements such as stirring blades, paddles, and
whisks 50 may be connected to housing shell 30 via an anchor and
dynamic seal, and may have a drive mechanism, such as a gear or
driveshaft, protrude from housing shell 30 to enable operational
communication with a drive mechanism 105, as is known in the
art.
[0064] Housing shells 30 serve as the boundary between housing
interior volume 20 and external environment 25, and may provide
mechanical support to housing contents 45, dispenser 35, and/or
volume makeup 40. Housing shells 30 may be manufactured from
conventional materials such as stamped and welded steel and
stainless steel cans, aluminum cans, glass or plastic bottles,
flexible plastic and aluminized plastic pouches, and the like.
Housing shell 30 may be rigid, as in the case of steel or aluminum,
or deformable and flexible, as in the case of plastic pouches.
Housing shells 30 may be disposable after a single use, as in the
case of a non-refillable keg or flexible plastic pouch, or may be
repeatedly refillable for reuse and distribution, as in the case of
kegs, barrels, glass bottles, and the like. In some
implementations, additional housing shells 30 may be layered over
other housing shells 30 aesthetic and/or functional purposes. For
example, additional housing shells 30 may bear a logo,
advertisement, contact information, contents 45 information, and/or
the like. Functional housing shells 30 may provide weatherproofing,
insulation, and/or other like functional benefits.
[0065] Volume makeup 40 devices are known in the art and may
typically include bung pressure release valves, regulated
compressed gas cylinders, expandable elastic bladders, and the
like. A bung pressure release valve 40 passively regulates the
pressure in housing volume 20 to equal that of external environment
25 via a tiny hole or channel 125 that may be operationally engaged
after transport and prior to releasing contents 45. Flexible
housing shell 30 may collapse housing volume 20 to serve as volume
makeup 40 without introducing air into housing 10. Volume makeup 40
may further include an atmospheric separator (not shown), such as
an air bladder, or filter, such as a micron or carbon air filter,
to limit contents' 45 exposure to harmful materials or
contamination.
[0066] Unlike traditional liquid dispensers where contents 45 are
either a liquid or gas at room temperature, dispenser 35 of the
present technology is typically able to repeatedly dispense warm
melted contents 45 that may solidify at room temperature, typically
without clogging. Traditional liquid nozzles and dispensers have a
tendency to clog with solidified melt after only a few uses.
[0067] There are several dispenser designs known in the art capable
of dispensing a melt without clogging. These may include guillotine
valves, plunger valves, and internal ball valves. Guillotine valves
are currently used in commercial chocolate and glass dispensing
machinery and typically may include a large shearing plate that
slides along a relatively large opening to control the flow. While
guillotine valves may be effective at dispensing melts, it may be
difficult to control the flow rate of the melt when operating a
guillotine valve due to their relatively large openings.
[0068] Self-cleaning plunger valves may conventionally be used to
dispense chocolate melts from heavy chocolate tempering systems.
Unfortunately, like guillotine valves, they require force to be
exerted against a container during operation, which may result in
disconnecting a relatively lightweight container from the base.
[0069] Ball valves typically may include a plastic or metal ball
that forms a seal around a circular opening. Fluid pressure from a
melt helps to maintain the seal of the ball valve around the
opening. Ball valves may conventionally be used in confectionary
funnels to dispense small amounts of chocolate melts; however, they
have a tendency to clog and remain in an open position after long
sessions of repeated use. Unfortunately, while guillotine valves,
plunger valves, and ball valves may be used as dispensers, all
require force to be exerted on the container when operating the
dispenser. One aspect of the present novel technology addresses
this issue.
[0070] As shown in FIGS. 1-6, semi-automatic plunger valve 35 of
the present technology typically includes plunger 78 and barrel 65.
Plunger 78 further includes piston 80 radially surrounded by seal
85 at the terminal end of plunger 78 that may be operationally
connected along a central axis to finger flange 90 at the proximal
end, as shown in FIG. 8. Barrel 65 further includes port hole 75,
plunger guide 70, and open lock 60 formed therethrough. Open lock
60 typically may maintain system 10 in an open position to allow
continuous dispensing of contents 45. During operation, barrel 65
with a central axis may be operationally connected (e.g., via
threading, adhesive, pressure contact, and/or the like) to housing
shell 30, as shown in FIG. 6. As shown in FIGS. 5-6, seal 85,
plunger 78, spring 95 may be positioned along the central axis and
retained by barrel cap 100.
[0071] In one implementation of the present technology, a dispenser
plug (not shown), such as a bung plug or punch-out plate, or a low
profile dispenser adapter (not shown) may be used to temporarily
seal dispenser port 75 of housing shell 30 during packing and
transport prior to use. This would enable housings 10 to be packed
at a higher density during storage and transport, and would protect
the protruding dispenser 35 from potential damage during packing,
transport, and unpacking. Dispenser 35 may be provided with each
housing 10, or a reusable dispenser 35 may be fitted and/or used
with replaceable housing 10 at the dispensing location.
[0072] During operation of a semi-automatic plunger valve 35,
opposing force may be applied between barrel cap 100 and finger
flanges 37 to urge and/or advance plunger 78 toward barrel cap 100.
This may expand the volume of barrel chamber 130, defined by volume
created between barrel 65, piston 80, and contents 45, and may
enable operational communication between melt 45 and port hole 75.
During this time, spring 95 is compressed. Once pressure is
released from finger flange 90, plunger 78 advances away from
barrel cap 100 along the central axis and returns to its resting
position. During this time, plunger 78 may close operational
communication between melt 45 and port hole 75, and urging and/or
displacing remaining melt 45 in barrel chamber 130 back to housing
volume 20. This may result in a dispenser 35 that may repeatedly
dispense a portion of melt 45 without applying a net force to
housing 10, or clogging due over time, due to solidification of
melt 45 in barrel chamber 130. Contents 45 typically may remain
isolated from external environment 25 while in the closed
configuration, typically maintaining a fluid-tight seal.
[0073] As shown in FIGS. 1-4, base 15 typically may include
hotplate 110 operationally connected to heating element 115 and
heating controller 120. Hotplate 110 may be positioned such that it
may also enable operational communication with housing 10. Unlike
conventional bases, base 15 of the present technology may directly
monitor and regulate the temperature of hotplate 110, rather than
inferring or measuring the temperature of contents 45, or
regulating a fixed power cycle of heating clement 115. This
prevents contents 45 from being under-heated resulting in
solidification when housing 10 may be full or overheated resulting
in burning when housing 10 may be near empty. Heating controller
120 controls the power provided to heating element 115 while it
monitors the temperature of hotplate 110. Drive mechanisms for
magnetic agitator drivers 105 are known in the art and may be
positioned below a non-ferromagnetic hotplate 110 and transfer
mechanical force from driver 105 to agitator 50.
[0074] Base 15 also typically includes agitator driver 105 that may
be operationally connected to agitator 50 and may transfer work
from base 15 to agitator 50, resulting in mixing of housing
contents 45. During typical operation, housing 10 may be
operationally connected to hotplate 110 and agitator driver 105 of
base 15. Heat from hotplate 110 may then be transferred to housing
shell 30, which may then melt contents 45 at an optimal operating
temperature. During this time, agitator 50 may be engaged by
agitator driver 105 to mix contents 45, thereby decreasing thermal
gradients while increasing homogeneity of container contents
45.
[0075] Suitable materials for heating elements 115 are known in the
art and typically include resistive or inductive coils powered by
an electrical supply. Combustible gas heaters 115 may also be used
for portable applications. The power to heating element 115 may be
controlled by heating controller 120 positioned in base 15.
[0076] Heating controller 120 typically may include a temperature
probe, such as a thermoelectric element, in operational
communication with hotplate 110 that sends signals to a
microprocessor, which translates the signals to a temperature and
then adjusts the power to heating element 115 via an electronically
controlled power switch, such as a transistor. Heating controller
120 may be calibrated to a preset temperature, or may be adjustable
via a digital or analog user interface, as is known in the art. For
chocolate, heating controller 120 may be set to 95-110.degree. F.,
more preferably 100-108.degree. F., and more preferably to
105.degree. F.
[0077] Agitator driver 105 typically may include an electromagnetic
motor or electromagnetic array that may transfer force from base 15
to agitator 50 to do work. Agitator driver 105 may operationally
communicate with agitator 50 via a magnetic and/or mechanical
linkage. One benefit of magnetic linkages over mechanical linkages
may be that they do not require the use of dynamic seals during
operation, which are expensive and have a tendency to leak over
time. Instead, force is transferred directly through housing shell
30.
[0078] Housing 10 may be used to maintain contents 45 in an
isolated, sanitary environment 20 during transport and storage.
During transport, dispenser 35 and volume makeup 40 may be sealed
with housing seals from operational communication with external
environment 25, enabling contents, typically chocolate, to be
transported through warm, high-moisture environments up to
120.degree. F. and 100% humidity, which may result in contents 45
melting and resolidifying multiple times without harm to the food
product. Once housing 10 arrives at its destination, it may be
operationally connected to a base 15, and heat from heat source 110
may be transferred from base 15 to housing 10 to melt contents
45.
[0079] While commercial applications typically may include a
presealed housing 10, a residential housing 10 may include
re-sealable lid to enable the consumer to fill housing 10 with
their own combinations of homemade chocolate 45.
[0080] Housing 10 typically may be assembled, filled, and used in
the following manner. Housing shell 30, volume makeup 40, agitator
50, and dispenser 35 may be sanitized prior to filling housing 10
with contents 45, which may take place prior to or after assembly
of the components. Once dispenser 35 and housing shell 30 are
assembled, housing 10 may be filled with solid or melted chocolate
45, or other melted contents 45, through hole 135 to desired level
140. A paddle 50 or stirring blade 50 may be added to assembly 5
prior to filling housing 10, while a magnetic stir bar 50 may be at
any time prior to sealing housing 10. Aperture 135 may then be
closed with volume makeup 40 and/or an impermeable plug (depending
on the desired vacuum makeup 40 system) and sealed from external
environment 25. A housing seal may be formed by disengaging vacuum
makeup 40, sealing vacuum makeup 40 from environment 25, or using
other conventional methods. Contents 45 may now be isolated from
ambient conditions and may be stored at a wide range of
temperatures and relative humidity.
[0081] Once housing 10 has been transported to its destination, the
housing seal may be disengaged, and housing 10 may be operationally
connected to base 15 and agitator driver 105 to melt and agitate
contents 45 prior to dispensing. In one embodiment of the present
technology, dispenser port 75 in housing shell 30 may be covered
with a removable plug or dispenser adapter, enabling housing 10
with a dispenser plug to be safely transported in a higher packing
density without the risk of damaging dispenser 35 during transport.
The housing plug and/or dispenser adapter may be removed or
operationally connected to dispenser 35 to enable dispensing prior
to or after contents 45 have been melted. Once contents 45 are
melted, dispenser 35 may be activated resulting in chocolate 45
flowing from dispenser port 75 into external environment 25 and a
negative pressure generated in housing volume 20. As the negative
pressure builds, volume makeup 40 may neutralize and/or regulate
the pressure to maintain consistent flow during dispenser 35
operation. Once contents 45 have been removed, housing 10 may be
operationally disconnected from base 15 and replaced with a
separate filled housing 10. Housing 10 may also be operationally
disconnected and reconnected multiple times to enable the
dispensing of a variety of contents 45 from base 15.
[0082] Other aspects of the present novel technology are depicted
in FIGS. 9-15F. Specifically, FIGS. 9-11 illustrate housing
embodiments suitable for containing contents 45 (typically
chocolate, but potentially cheese, cosmetic products, and/or any
other material benefitting from the present novel technology
system). FIGS. 12A-15F illustrate various additional embodiments of
the present novel system. These embodiments are described in
greater detail below.
[0083] With regard to the content containers (e.g., twist-type
container 150, press-type container 190, bulk container 220, and/or
the like) illustrated in FIGS. 9-11, FIG. 9 depicts a typically
small-scale container 150 having a volume of between approximately
187 or 375 milliliters, although the container may be of any
volume. A container embodiment may, for example, be used with small
dispenser unit 145 (for example, as depicted in FIGS. 12A-12C).
FIG. 9A depicts twist-type container 150 typically including
container seal 155, twist-type dispenser 160, twist dispenser
outlet 165, twist closure 170, and anchor 175 (also referred to as
grip or neck). FIG. 9B depicts another implementation of
small-scale container 150 as depicted in FIG. 9A, but substituting
an anti-drain dispenser 177 for twist-type dispenser 160.
[0084] Twist-type container 150 typically may be sealed by
container seal 155 to define an interior volume that may contain
contents 45 such as chocolate, cheese, cosmetic materials, etc.
With contents 45 in a sufficiently moveable state, an individual
may apply a torque to twist closure 170 sufficient to allow
contents 45 to flow from the interior volume of twist-type
container 150, through twist closure 170, and then be expelled
through twist dispenser outlet 165. Expulsion of contents 45
through twist dispenser outlet 165 may be through simple gravity
action, applying positive pressure toward contents 45 of twist-type
container 150 (typically the exterior of twist-type container 150,
but direct positive pressure on contents 45 inside twist-type
container 150 may be used as well), and/or applying negative
pressure on twist-type dispenser 160 and/or twist dispenser outlet
165 to pull contents 45 from twist-type container 150. Grasping
and/or immobilizing anchor 175, which may also act as a passage
from the interior of twist-type container 150 to twist-type
dispenser 160, may allow the user to achieve sufficient torque when
components of twist-type container 150 are lacking in sufficient
frictional properties (e.g., due to expelled contents 45 and/or
liquid from a liquid bath on twist closure 170). Anchor 175 may
also act to provide additional structural integrity to twist-type
container 150. A user may then close twist-type dispenser 160
torque twist closure 170 in a direction opposite of the opening
direction, again using anchor 175 for support if desired.
[0085] Container seal 155 may, for example, be achieved through the
use of thermal, adhesive, chemical, vacuum, and/or other scaling
techniques capable of producing a sufficiently impermeable
container. Typically, container seal 155 maintains a fluid-tight
seal of twist-type container 150 for the shelf-life duration (or
longer) of contents 45 of twist-type container 150. In some
implementations, twist-type container 150 and/or container seal 155
may utilize one or more materials in a layered and/or semi-layered
configuration to maintain a sufficiently nonpermeable barrier
including, but not limited to, plastic films, metal foils, etc.
Twist-type dispenser 160, anchor 175, twist closure 170, and/or
twist dispenser outlet 165 typically may be constructed of a
food-safe plastic, polymer, metal, and/or other suitable material
sufficiently resilient of repeated applications of torque strain
during the life of the product. They also typically may be
constructed to sufficiently withstand (i.e., by maintaining a
majority degree of structural integrity) repeated applications of
thermal energy from the warming process that twist-type container
150 and its contents 45 may experience. In its closed state (i.e.,
when twist closure 170 is terminally torqued onto twist-type
dispenser 160 such that no contents 45 may be expelled from
twist-type dispenser 160), twist closure 170 typically may maintain
a fluid-tight seal such that contents 45 of twist-type container
150 remain isolated from an external environment 25. Additional
aspects to further seal twist closure 170 may include use of
resilient and/or flexible gaskets that may deform and/or seat while
torqueing twist closure 170 from a closed position to an open
position. Further, twist closure 170 may include self-cleaning
mechanisms to expel leftover contents 45 in twist-type dispenser
160, which may aid in maintaining a proper seal and/or easy action
of twist closure 170.
[0086] Another implementation of twist-type container 150 of FIG.
9A depicted in FIG. 9B typically may substitute an anti-drain
dispenser 177 for twist-type dispenser 160. Anti-drain dispenser
177 typically may be constructed of plastic, polymer, and/or any
other material that may retain contents 45 within twist-type
container 150 using a semi-rigid portal and/or membrane. Anti-drain
dispenser 177 may function in a manner similar to squeezable
condiment containers with a silicone valve. Contents 45 remain
inside twist-type container 150 until sufficient internal pressure
is reached, overcoming anti-drain dispenser 177 and dispensing
contents 45. Such pressure may be applied, for example, by manual
pressure from an individual (e.g., by squeezing twist-type
container 150 in a hand), by a preloaded pressure plate (e.g.,
pressure member 315 (described below), a clamping device, and/or
any other mechanism for applying force to the exterior of
twist-type container 150. Anti-drain dispenser 177 may also, in
some implementations, be used with press-type container 190 (and/or
like containers) in place of press-type dispenser 200 and/or
press-type dispenser outlet 215 (and/or like components).
[0087] Similarly, FIGS. 10A-10B depict a typically medium-scale
container 190 typically having a volume of approximately 750 ml,
although medium-scale container 190 may be constructed to be any
size as desired. This container embodiment may, for example, be
used in medium dispenser unit 180 (for example, as depicted in
FIGS. 13A-13C) and/or large dispenser unit 185 (for example, as
depicted in FIGS. 14A-14C). Press-type container 190 typically may
include contents 45, container seal 155, container handle 195,
press-type dispenser 200, dispenser button 205, dispenser tab 210,
and press-type dispenser outlet 215.
[0088] As with twist-type container 150, press-type container 190
may typically be sealed by container seal 155 to define an interior
volume that may contain contents 45 such as chocolate, cheese,
cosmetic materials, etc. Container handle 195 may typically be an
aperture formed into press-type container 190, either above and/or
through press-type container 190 materials (and bordered by
container seal 155), providing a convenient and resilient point to
grasp, transport, and/or manipulate press-type container 190. This
may, for example, be helpful when inserting and/or removing
press-type container 190 with medium dispenser unit 180 and/or
large dispenser unit 185. With contents 45 in a sufficiently
moveable state, an individual may apply a force sufficient on
press-type dispenser 200 to depress dispenser button 205, opening
press-type dispenser outlet 215 and allowing contents 45 to flow
therethrough. If zero or insufficient force is applied to dispenser
button 205, press-type dispenser 200 may not open, may return to a
closed state, and/or may maintain a sufficiently a fluid-tight seal
such that contents 45 remain sufficiently isolated from external
environment 25. Dispenser tab 210 may be used as a counterpoint to
hold and/or lever against while depressing dispenser button 205.
Dispenser tab 210 may also be used as a physical guide for putting
press-type dispenser into proper orientation for use in a tapped
position with lever 295 of, for example, medium dispenser unit
180.
[0089] Also as with twist-type container 150, container seal 155 on
press-type container 190 may, for example, be achieved through the
use of thermal, adhesive, chemical, vacuum, and/or other scaling
techniques. Typically, container seal 155 maintains a fluid-tight
seal of press-type container 190 for the shelf-life duration (or
longer) of contents 45 of press-type container 190. In some
implementations, press-type container 190 and/or container seal 155
may utilize one or more materials in a layered and/or semi-layered
configuration to maintain a sufficiently nonpermeable barrier
including, but not limited to, plastic films, metal foils, etc.
Press-type dispenser 200, press-type dispenser 200, dispenser
button 205, dispenser tab 210, and press-type dispenser outlet 215
(and the like) typically may be constructed of a food-safe plastic,
polymer, metal, and/or other suitable material sufficiently
resilient of repeated applications of pressing strain during the
life of the product. Press-type dispenser 200, press-type dispenser
200, dispenser button 205, dispenser tab 210, and press-type
dispenser outlet 215 (and the like) also typically may be
constructed to sufficiently withstand (i.e., by maintaining a
majority degree of structural integrity) repeated applications of
thermal energy from the warming process that press-type container
190 and its contents 45 may experience. Finally, in its closed
state, press-type dispenser 200 typically may maintain a
fluid-tight seal such that contents 45 of press-type container 190
remain suitably isolated from an external environment 25.
Additional aspects to further seal press-type dispenser 200 may
include use of resilient and/or flexible gaskets that may deform
and/or seat while pressing dispenser button 205 from a closed
position to an open position. Further, press-type dispenser 200
and/or press-type dispenser outlet 215 may include self-cleaning
mechanisms to expel leftover contents 45 in the press-type
dispenser 200, aiding in maintaining a proper seal and/or easy
action of press-type dispenser 200.
[0090] In perhaps the simplest embodiment of the present novel
technology, an individual may take twist-type container 150 and/or
press-type container 190 filled with contents 45, place a container
(e.g., twist-type container 150, press-type container 190, bulk
container 220, and/or the like) in a warm water bath or like heat
source of a sufficiently high temperature to melt contents 45
(e.g., 43.degree. Celcius) for a period of time sufficient to melt
contents 45, remove the container from the water bath (or like heat
source), and then dispense contents 45 from the container by
manually applying pressure to the exterior of the container while
opening the container's dispenser (e.g., twist-type dispenser 160,
press-type dispenser 200, and/or the like). In some other
implementations, it may not be necessary to open the container's
dispenser. For example, if using anti-drain dispenser 177, molten
contents 45 may dispense once the individual has applied sufficient
force to the exterior of the container to produce sufficient
positive pressure within the container to overcome the resistance
of anti-drain dispenser 177. The container typically may maintain
contents 45 in a stable, moisture-free environment, even when
submerged in water or any other heated fluid (within the
temperature range that the containers are specified to be exposed
to).
[0091] FIG. 11 illustrates a bulk-scale container 220 typically
having a volume of approximately three liters or greater, although
the container 220 may against be constructed in various sizes. This
container embodiment may, for example, be used in a bulk dispenser
unit (for example, as depicted in FIGS. 15A-15F). Bulk container
220 typically may include exterior content container 225, interior
content container 230, container passthrough 235, and bulk
dispenser 240.
[0092] Exterior content container 225 may, for example, act as both
a shipping and/or carrying container, while interior container may
act much in the same way that press-type container 190 may act.
Exterior content container 225 may typically be made from
cardboard, boxboard, wood, plastic, metal, and/or any other desired
material. Container passthrough 235 typically may be a rigid and/or
semi-rigid conduit from interior content container 230, through
exterior content container 225, and to bulk dispenser 240. A fluid
gap typically may be present between interior content container 230
and exterior content container 225 such that a heated air, water,
and/or other fluid may circulate. For example, warm air may flow
through a port in exterior content container 225, around interior
content container 230, and thereby melt the contents 45 of interior
content container 230.
[0093] Also as with the above-described containers, interior
content container 230, exterior content container 225, container
passthrough 235, and bulk dispenser 240 may be constructed of
food-safe and heat-tolerant material. Contents 45 may typically be
maintained for the shelf-life duration (or longer) of the contents
45. In some implementations, interior content container 230 may
utilize one or more materials in a layered and/or semi-layered
configuration to maintain a sufficiently nonpermeable barrier
including, but not limited to, plastic films, metal foils, etc.
[0094] In some implementations, as with bulk dispenser unit 245
depicted in FIGS. 15A-15F, bulk dispenser 240 maybe configured to
accept a double-wall tube 265 (for example, as depicted in FIG.
15F) that may simultaneously convey melted contents 45 from the
bulk container 220 to a dispensing station (e.g., as depicted in
FIGS. 15A-15E) and a heated fluid to the bulk container 220 to melt
and/or maintain the contents 45 in a sufficiently liquid state.
Such implementations will be described in greater detail below.
[0095] Small-size containers (e.g., twist-type container 150)
typically may allow contents 45 to undergo a limited amount of
mixing of contents 45 by capillary effect, but agitation may be
necessary and/or desirable to prevent undesirable separation of
contents 45. Medium-sized containers (e.g., press-type container
190) typically may allow contents 45 to mix through capillary
effect, reducing and/or eliminating need for agitation to prevent
undesired separation of contents 45. Larger-sized containers (e.g.,
housing 10, bulk container 220, etc.) typically may also allow
capillary effect mixing, but may also benefit from mixing by
agitation.
[0096] With regard to the various embodiments of the present novel
system illustrated in FIGS. 12A-15F, FIGS. 12A-12C illustrate small
dispenser unit 145, FIGS. 13A-13C illustrate medium dispenser unit
180, FIGS. 14A-14C illustrate large dispenser unit 185, and FIGS.
15A-15F illustrate bulk dispenser unit 245 (also known as remote
dispenser unit). Each embodiment is discussed in greater detail
below.
[0097] Small dispenser unit 145, as depicted in FIGS. 12A-12D,
typically may include heating element 115, small pressure member(s)
255, pressure member attachment(s) 260, small stand 265, sliding
track 270, and/or interface member 275. Typically, a container
(e.g., twist-type container 150, press-type container 190, etc.)
filled with contents 45 may be attached to heating element 115,
which is in turn heated using power from a power source 340 (e.g.,
battery, household electrical outlet, etc.). Contents 45 melt over
time due to the heat transferred from heating element 115. Small
dispenser unit 145 may typically reside several inches above a
surface using small stand 265 to allow easier cleaning and
placement. In some implementations, small stand 265 may include
telescopic components that may allow a user to select a desired
height. This may, for example, be beneficial for placing small
dispenser unit 145 under a kitchen cabinet.
[0098] In some implementations, small pressure member 260 may apply
positive pressure to the exterior of the container attached to
heating clement 115. Small pressure member 255 may, in some
implementations, operationally connect to heating element 115
through the use of pressure member attachment(s) 260. For example,
pressure member attachment(s) 260 may be, but are not limited to,
clips, rivets, hook-and-loop fasteners, screws, etc.
[0099] In some other implementations, as depicted in FIG. 12B,
small pressure member(s) 255 may themselves may attach the
container to heating element 115, rather than using pressure member
attachment(s) 260. For example, small pressure members) 255 may be,
but are not limited to, elastic bands (e.g., rubber bands, silicone
bands, etc.), hook-and-loop fasteners, etc. This implementation may
allow a home user to easily attach a new container of contents 45
to small dispenser unit 145 simply by looping an elastic band
around both the heating element 115 and the container, which may
then supply external pressure to the container to help dispense
contents 45.
[0100] Further, in another implementation depicted in FIG. 12C,
small dispenser unit 145 may partially or completely surround the
container of contents 45 with heating element(s) 115. Small
pressure member 255 may then compress heating element(s) 115 into
the container, applying positive pressure to the exterior of the
container and helping to dispense contents 45. In some
implementations, heating element(s) 115 may be moveably attached to
and/or situated on sliding track 270. For example, two heating
elements 115 may be oppositely disposed a container of contents 45,
and small pressure member 255 may be preloaded to compress the two
heating elements 115 together, in turn compressing the container
sandwiched therebetween.
[0101] In yet another implementation, depicted in FIG. 12D, small
dispenser unit 145 may be minimally constructed using heating
element 115, the container, and an interface member 275
therebetween. Interface member 275 may typically be a thermally
conductive material that also acts to attach the container of
contents 45 to heating element 115. This may be, for example but
not limited to, a thermally conductive adhesive, gel, and/or other
suitable mechanisms. Typically, interface member 275 allows removal
of the container from heating element 115 by exerting a separation
force between the two (i.e., pulling the container away from the
heating element 115). In this implementation, a user may simply
apply manual pressure to the exterior of the container (e.g., by
pressing on the container with the palm and/or finger(s) of his or
her hand) to create fluidic pressure inside the container to
dispense contents 45 from the container.
[0102] While heating element 115 may typically be a thermally
conductive material that warms to a predetermined temperature,
solid block heating element 145 may also implement a variable
temperature heating design (e.g., based on the parameters of the
incoming power source, the resistance of the material, etc.).
Further, in other implementations, heating element 115 may be
constructed by layering various materials (e.g., copper, nickel,
steel, aluminum, oil, etc.) or by having an external shell that is
then filled with a thermally conductive fluid. This may, for
example, help in retaining heat in the heating element 115 better
than would be possible using a singular material.
[0103] Further, medium dispenser unit 180, as depicted in FIGS.
13A-13C, typically may include exterior housing 290, lever 295
(also referred to as handle), exterior dispenser 300 (also referred
to as exterior tap), tray 305 (also referred to as catch and/or
catch tray), stand member 310, pressure member 315, tapped
container 320, reserve container 325, heating element 330, power
source 340, lid 345, and/or lid seal 350 (also referred to as lid
gasket).
[0104] Medium dispenser unit 180 may typically be configured with
exterior housing 290 (typically configured as a cylinder having an
open top end) resting and/or affixed to stand member 310 so as to
typically reside several inches above a surface; lid 345 attached
to the open top end to create an airtight seal using lid seal 350;
and with lever 295, exterior dispenser 300, and tray 305 mounted to
the exterior housing 290 wall. Tray 305 may typically be mounted
below exterior dispenser 300 to catch any dripping content flowing
from exterior dispenser 300.
[0105] Tapped container 320 may be placed inside exterior housing
290 and positioned such that tapped container 320 has a dispenser
(e.g., press-type dispenser 200) and/or an outlet (e.g., press-type
dispenser outlet 215) positioned with exterior dispenser 300. Lever
295 may typically be configured to activate one or more dispenser
mechanisms (e.g., dispenser button 205, twist closure 170, etc.)
and dispense melted contents 45 from tapped container 320 through
exterior dispenser 300. Lid 345 may typically be sized to interface
with lid seal 350 and onto exterior housing 290. Pressure member
315, typically a pneumatic vessel such as an air bladder, typically
may exert lateral pressure on tapped container 320, providing
positive pressure to help expel tapped container 320's contents 45
when lever 295 is actuated, allowing melted contents 45 of tapped
container 320 to flow through exterior dispenser 300. Heating
element 115 may be exposed and/or hidden within exterior housing
290 and be in electric communication with power source 340 (e.g., a
battery, generator, household electrical socket, etc.). A fluid
(e.g., water, oil, air, etc.) may be circulated around and/or by
heating element 115 within the confines of exterior housing 290,
providing thermal energy sufficient to melt the contents 45 of the
tapped container 320 and/or a reserve container 325. In some
implementations, fluid within housing 290 may be still and/or
stagnant and still provide sufficient thermal energy to melt
contents 45.
[0106] In some implementations, reserve container 325 also may
reside in external housing 290 and be maintained in a similarly
liquid state as tapped container 320. Once tapped container 320
expels most or all of its contents 45, a user may open lid 345,
releasing pressure from pressure member 315, and then remove the
spent tapped container 320. The user may then move and insert
reserve container 325 into the tapping position that tapped
container 320 was just in, reattaching lid 345 and applying
pressure to the now-tapped container 320. A new reserve container
325 may be placed into the now void area if a user wishes, and a
lack of a new reserve container 325 may act as an inventory
reminder to purchase new content containers for the dispensing
system.
[0107] In some implementations, pressure member 315 may be one or
more pneumatic bladders, spring-loaded, and/or similar elements.
For example, an air, fluid, and/or the like may be pumped into a
variably sized containment bladder, which may then exert force upon
a container of contents 45 (e.g., the container may be tapped
container 320, reserve container 325, twist-type container 150,
press-type container 200, interior content container 230, and/or
the like). In some other implementations, the bladder-type pressure
member 315 may be preferable to a spring-type pressure member 315
as disengaging a spring-type pressure member 315 may potentially
expose an inexperienced user to pinched and/or otherwise physically
injured body parts. As contents 45 may be dispensed from a
dispenser unit (e.g., small dispenser unit 145, medium dispenser
unit 180, large dispenser unit 185, bulk dispenser unit 245, and/or
the like), the bladder 315 may then increase in volume to continue
exerting pressure on the exterior of the container. A pneumatic
pump typically may be used to pressurize the bladder, such as a
centrifugal-type, diaphragm-type, plunger-type, piston-type,
gear-type, roller-type, submersible-type, rotary vane-type,
peristaltic-type, impeller-type, metering-type, and/or any other
type of pneumatic pump, although a simple diaphragm-type pump
(e.g., an aquarium air pump) may be sufficient to pressurize the
bladder 315 and exert force sufficient to expel contents 45. Such a
diaphragm-type pump may natively (i.e., without metering,
controllers, and/or the like) pressurize the bladder 315, for
example, to about one PSI, which may then translate to, for
example, about fifty or sixty PSI over the bladder's surface area.
However, any pump output and/or type may be selected to achieve
desired pressure characteristics and output volume.
[0108] In some implementations, the bladder pressure member 315 may
be pressurized manually (e.g., upon switching on or plugging in a
pump, expelling gas into the bladder either directly or indirectly,
etc.) and/or automatically (e.g., a pneumatic pump may turn on when
output from a dispenser (e.g., small dispenser unit 145, medium
dispenser unit 180, large dispenser unit 185, bulk dispenser unit
245, and/or the like) decreases, a pressure pad registers
insufficient force, etc.). Further, in some implementations, the
bladder-type pressure member 315 may be directly connected to,
and/or integrated with, the pneumatic pump. However, in other
implementations, the bladder-type pressure member 315 may be
indirectly connected by pneumatic tubing, valves, and/or other
controlling/metering elements. Further, in some implementations, a
pneumatic pump (and/or alternative pneumatic source) may even
continue to provide sufficient pressurization when a leak in the
pneumatic system exists, with low pneumatic output.
[0109] In yet other implementations, bladder-type pressure member
315 with an automatic and/or manual valve may be used to meter
pressure for pressurization and/or depressurization. For example,
after opening a dispenser unit (e.g., by removing lid 345 from
medium dispenser unit 180, large dispenser unit 185, and/or the
like) and/or before disconnecting a source of contents 45 (e.g.,
twist-type container 150, press-type container 200, bulk container
220, and/or the like), the valve may be operated to release and/or
maintain fluid within the pneumatic bladder 315. Thus, the
pneumatic bladder 315 maybe relieved of pressure to allow a user to
remove a container from a dispenser 180 and/or reengage a pneumatic
source to pressurize the bladder 315. In some implementations, the
pneumatic valve(s) may be automated to pressurize and/or
depressurize upon certain conditions. For example, upon opening lid
345 or removing power from a dispenser 180 and/or pneumatic pump,
the bladder 315 may automatically depressurize (allowing
maintenance on the dispenser) and then repressurize when lid 345 is
reattached and/or when the pneumatic pump is reconnected to a power
source 340. In other examples, a stretch sensor connected to
bladder 315 may cause bladder 315 to depressurize when the bladder
315 is beyond a certain size threshold; a pressure sensor located
adjacent to a container 190, when sensing insufficient pressure
being exerting on the container 190, may depressurize the bladder
315 and/or lower the output of a controllable pneumatic pump;
and/or a pressure sensor may send a signal to increase the output
of a controllable pneumatic pump.
[0110] In some implementations, bladder-type presume member may be
replaced with a spring- and/or torsion-type pressure member 315.
For example, such implementation may include torsion member 335,
lid spring 355, and/or rod 360. Lid 345 may typically be
operationally connected to rod 360 and lid spring 355, which may in
turn connect to pressure member 315 and torsion member 335. For
example, rod 360 may thread into lid 345, lid spring 355 may slip
over exterior of rod 360 and exert pressure upward on lid 345 while
securing lid 345 to exterior housing 290 via latches, threads,
and/or any other attachment mechanism. Torsion member 335 may
typically be, for example, a torsion spring, a worm drive
compression system, and/or any other mechanism of exerting lateral
pressure on pressure member 315 by placing vertical pressure onto
rod 360 while securing lid 345. Pressure member 315 may then exert
lateral pressure on tapped container 320, providing positive
pressure to help expel tapped container 320's contents 45 when
lever 295 is actuated, allowing melted contents 45 of tapped
container 320 to flow through exterior dispenser 300.
[0111] Further, in some implementations, an agitator 50 (described
above) may be used to stir contents 45 of tapped container 320
and/or reserve container 325. This may, for example, be
accomplished by a content producer depositing a magnetic stirrer
bar agitator 50 into a container before sealing the container. An
agitator driver 105 may then be situated below where tapped
container 320 and/or reserve container 325 reside in medium
dispenser unit 180, allowing magnetic stirrer agitator 50 to help
keep consistency of contents 45. In other implementations, a
recirculating pump, a peristaltic pump, and/or any other mechanism
for stirring and maintaining sufficiently uniform content
distribution may be used. Based on each of these alternatives, the
respective container (e.g., tapped container 320, reserve container
325, bulk container 220, etc.) may include additional tube
connections (not shown) for facilitating these mixing mechanisms.
However, for some contents 45, agitators 50 may be unnecessary to
maintaining proper ingredient distributions within their respective
containers.
[0112] Additionally, large dispenser unit 185, depicted in FIGS.
14A-14C, typically may include exterior housing 290, lever 295
(also referred to as handle), stand member 310, exterior dispenser
300 (also referred to as exterior tap), tray 305 (also referred to
as catch and/or catch tray), stand member 310, pressure member 315,
one or more tapped containers 320, one or more reserve containers
325, heating element 330, torsion member 335, power source 340, lid
spring 355 (not shown), lid 345 (not shown), lid seal 350 (also
referred to as lid gasket) (not shown), and/or rod 360. Typically,
large dispenser unit 185 may function as described above with
medium dispenser unit 180. Large dispenser unit 185 may therefore
act to provide functionality of multiple medium dispenser units 180
in a single unit. For example, FIGS. 14A-14C depict large dispenser
unit 185 having three discrete exterior dispensers 300, tapped
containers 320, and reserve containers 325. However, providing each
tapped container 320 with sufficient pressure from pressure member
315 may prove difficult when faced with a plurality of tapped
containers 320
[0113] In some implementations, a single pressure member 315 may be
connected to a single torsion member 335 and rod 360. This single
pressure member 315 may be made of a flexible and/or semi-flexible
material to provide greater contouring capabilities and surround
the tapped containers 320. In other implementations, the single
pressure member may be connected to multiple torsion members 335
and rods 360 to provide more distributed points of lateral pressure
(and/or greater overall pressure exertion). In yet another
implementation, multiple discrete pressure members 315 may be
individually connected to torsion members 335 and rods 360 such
that each pressure member 315 may individually respond to the
pressure demands of each individual tapped container 320. This may,
for example, allow better pressure control on each tapped container
320 and therefore better dispensing characteristics (e.g., flow
rate, etc.) as compared to a single, long pressure member 315
design. However, where each tapped container 320 dispenses at
approximately the same rate, a unitary pressure member 315 design
may reduce necessary components.
[0114] Bulk dispenser unit 245, depicted in FIGS. 15A-15F,
typically may include exterior housing 290, exterior dispenser 300
(also referred to as exterior tap), tray 305 (also referred to as
catch and/or catch tray), dispenser passthrough 370, stand member
310, heating element 115, power source 340, dispenser connection
member 375, double-walled tube 365, exterior content container 225,
interior content container 230, contents 45, and/or source
connection member 380. In some implementations, the bulk dispenser
unit 245 may be wall- or structure-mounted to a surface 385.
[0115] Bulk dispenser unit 245 may typically be used in a manner
similar to a commercial soda fountain by delivering remote contents
45 to a tap. However, while soda syrup is typically able to flow
through tubing at room temperature, chocolate (and other previously
described alternatives) remain solid at room temperature and
impracticable to flow to bulk dispenser unit 245 in such a state.
Bulk dispenser unit 245 and/or a remote heating element 390 may
provide a heated fluid (e.g., air, water, oil, etc.) through one
section of a double-wall tube 365 into source connection member 380
while melted contents 45 from a remote container (e.g., bulk
container 220) may flow back to bulk dispenser unit 245, entering
exterior housing 290 through dispenser connection member 375,
flowing through dispenser passthrough 370, and then flowing out of
exterior dispenser 300. As described above, the heated fluid flows
into bulk container 220 and around interior content container 230
while typically remaining within exterior housing 290. In some
implementations, exterior housing 290 typically may be fluid-tight,
maintaining a positive pressure within bulk container 220 to help
expel melted contents 45 through the double-wall tube 365 to the
bulk dispenser unit 245. This fluid volume and pressure ultimately
acts as a volume makeup as well as the contents 45 are expelled and
consumed. Once the contents 45 of the remote container are
exhausted, a user may change out the old remote container with a
new remote container. In some implementations, the double-wall tube
365, source connection member 380, and/or dispenser connection
member 375 may include automatic closures to prevent contamination
of the contents 45 and/or double-wall tube 365. Double-wall tube
365 may also include a cutoff valve to prevent sudden loss of
restriction that may occur for heating element 115 when double-wall
tube 365 is removed from bulk container 220.
[0116] Additionally, in some implementations (e.g., as depicted in
FIG. 15B), exterior dispenser 300, tray 305, and dispenser
connection member 375 may be mounted to a surface 385 instead of
using exterior housing 290. In this configuration, an establishment
may provide multiple taps without consuming too much space. This
may, for example, be beneficial in a small pub, a busy cafe, or
where a content manufacturer wants to provide a "tasting" wall of
sorts for customers to sample products.
[0117] Further, as depicted in FIGS. 15C-15D, some implementations
may utilize many-to-one and/or one-to-many topologies. For example,
instead of connecting one exterior dispenser 300 to one bulk
container 220, as shown in FIG. 15A, multiple taps may be connected
to a single bulk container 220, as shown in FIG. 15C. Additionally,
bulk containers 220 may be connected in a "daisy-chain" scheme, as
depicted in FIG. 15D. In a "daisy-chain" configuration, bulk
container 220 may include one or more input ducts 405 and/or output
ducts 410 that may allow heated fluid to pass though each exterior
content container 225 and around each interior content container
230 to melt contents 45 in each respective bulk container 220. In
some implementations, contents 45 may also flow through input ducts
405 and/or output ducts 410, but typically only heated fluid to
melt and/or maintain viscosity of the contents is interchanged. In
some additional implementations, heated fluid may be vented out the
terminal bulk container 220 of the daisy-chain. Further, some
implementations may include gang valves, secondary transfer tubes,
and/or other mechanisms for combining dispensers 300 and containers
of contents 45 to dispense in non-one-to-one configurations. These
configurations may allow establishments to reduce system downtime,
decrease maintenance, increase content variety to exterior
dispensers 300, etc.
[0118] Additionally, in yet another implementation depicted in FIG.
15E, double-wall tube 365 may be connected to remote heating
element 390 to provide the warmed fluid to the system. This
configuration may, for example, be beneficial to reduce noise in
the bulk dispenser unit 245, which would otherwise be providing the
warmed fluid to the system and sending this through the double-wall
tube 365. Remote heating element 390 may tap into double-wall tube
365 (e.g., only to the exterior portion 400 of double-wall tube
365) and supply warm air, water, oil, etc. to melt contents 45. In
some implementations, remote heating element 390 may additionally
include recirculating features to better maintain fluid flow and/or
temperature. For example, in one implementation, remote heating
element 390 may connect an inlet on remote heating element 390 with
the dispenser side of the system, while connecting an outlet on
remote heating element 390 with the bulk container 220 side of the
system.
[0119] FIG. 15F depicts a typical flow pattern through double wall
tube 365. Heated fluid from a bulk dispenser unit 245 or remote
heating element 390 flows through the exterior portion 400 of the
double-wall tube 365, and molten content from bulk container 220
flows through the interior portion 395 of double-wall tube 365
toward exterior dispenser 300 (and, typically, customers). While
the heated fluid may alternatively flow through interior portion
395 while molten contents 45 flow through exterior portion 400 it
is beneficial to have the molten contents 45 surrounded by the warm
fluid to maintain a molten state regardless of surrounding
environmental conditions without further insulating the double-wall
tube 365. Some implementations may include triple-wall,
quadruple-wall, or greater walled varieties in order to carry
multiple contents and/or heated fluid streams without additional
runs of tubing. Further, in some other implementations, tubing may
be sectionally divided portions instead of radially divided,
circular portions. For example, a cross-section of tubing may carry
contents 45 through two channels (where a circular tube is divided
once through its diameter), four channels (where a circular tube is
divided twice perpendicularly through its diameter), etc.
[0120] FIG. 15G depicts an implementation of remote heating element
390 and bulk container 220 located in a proofing enclosure 415,
which may allow contents 45 of bulk container 220 to melt. Bulk
container 220 may then be in fluidic communication with exterior
dispenser 300 directly and/or indirectly (e.g., through dispenser
passthrough 370, dispenser connection member 375, source connection
member 380, etc.). The connection may be accomplished through
double-wall tube 365, which in other implementations the connection
may be through a single-wall tube. In other implementations, excess
heat from remote heating element 390 may be vented from proofing
enclosure 415. This may be helpful, for example, to prevent
overheating contents 45 and/or causing damage to proofing enclosure
415, remote heating element 390, and/or bulk container 220. Some
other implementations may utilize a thermal probe and/or switch to
detect the temperature of proofing enclosure 415, bulk container
220, remote heating element 390, and/or contents 45 (e.g., in
proofing enclosure 415, tube 365, at exterior dispenser 300, etc.),
activating and deactivating remote heating element 390 to maintain
proper temperature of contents 45, ensure safety of equipment, and
save resources (e.g., electricity, money, etc.) during off- or
closed-periods.
[0121] In some implementations, a container (e.g., twist-type
container 150, press-type container 200, bulk container 220, and/or
the like) may additionally and/or alternatively be warmed by
heating the dispenser unit (e.g., small dispenser unit 145, medium
dispenser unit 180, large dispenser unit 185, bulk dispenser unit
245, and/or the like) itself. For example, a dispenser unit may be
located inside of, on top of, and/or otherwise adjacent (and in
thermal communication with) a heating source. In one such aspect, a
dispenser unit may be placed in a heated proofing enclosure 415 (as
described above). In another aspect, a dispenser unit may be placed
on top of a heated floor structure (e.g., a thermal mat,
radiant-heated flooring, etc.) and the heat may transfer into the
dispenser.
[0122] In yet another implementation, a container (e.g., twist-type
container 150, press-type container 200, bulk container 220, and/or
the like) may be warmed by heating a component (e.g., housing shell
30, hotplate 110, exterior housing 290, stand member 310, pressure
member 315, rod 360, and/or the like) of the dispenser unit (e.g.,
small dispenser unit 145, medium dispenser unit 180, large
dispenser unit 185, bulk dispenser unit 245, and/or the like)
itself. For example, housing shell 30, exterior housing 290, and/or
the like may be constructed with integral (partially or completely)
heating elements (e.g., heating element 115 and/or the like),
double-wall construction, a water jacket, and/or the like. For
example, the entire shell 30 (or the like) of a dispenser may be in
thermal communication with a heat source, which provides heat then
to both the shell 30 and contents 45 within the shell 30. In some
implementations, elements of a container may be constructed using
high thermal density materials such as, but not limited to, copper,
brass, aluminum, iron (e.g., cast iron), nickel, steel, and the
like. These materials may, in some implementations, be layered
and/or intermixed to provide desired thermal, aesthetic, mass, and
other characteristics. In some further implementations, heated
container component heating techniques may additionally be used in
conjunction with indirect and/or direct area (e.g., proofing
enclosure 415, heating mat, etc.) and/or contents 45 heating.
[0123] In some instances, contents 45 of housing 10 may have a
relatively low viscosity in the melted state to enable it to flow
out dispenser 35 at a reasonable rate. While the conching process
(described elsewhere in this application) presents one technique
for decreasing viscosity, FIGS. 16-18 describe methods using the
present novel technology for storing contents, and for decreasing
the viscosity of contents (typically chocolate) and producing a
flavor profile superior to conched chocolate using a conche-free
system.
[0124] FIG. 16 depicts storing method 1600 for maintaining contents
45 in ambient conditions without compromising the integrity of
contents 45. Storing method 1600 may typically include the steps of
"Fill container with molten contents to the desired level" 1602,
"Seal container from external environment" 1604, and "Store
container at ambient conditions" 1606. Examples of filling,
sealing, and storing for steps 1602, 1604, and 1606, respectively,
using the present novel technology are described elsewhere in this
disclosure. Using storing method 1600, a supplier, distributor,
and/or customer may fill, pack, distribute, and/or store containers
(e.g., container 10, twist-type container 150, press-type container
200, bulk container 220, and/or the like) for extended periods of
time, while maintaining contents 45 in typically stable (i.e.,
fluid-tight) conditions, until it is time to dispense contents 45
using the present novel technology.
[0125] FIG. 17 depicts a dispensing method 1700 for dispensing
contents 45 from a container (e.g., container 10, twist-type
container 150, press-type container 200, bulk container 220, and/or
the like) of storing method 1600 without compromising the integrity
of contents 45. Dispensing method 1700 may typically include the
steps of "Disengage container seal from container" 1702, "Place
container on powered base to melt and agitate contents" 1704, and
"Operate and/or activate dispenser to release contents into
external environment" 1706. Examples of disengaging seal, melting
and agitating contents, and operating and/or activating dispenser
for steps 1702, 1704, and 1706, respectively, using the present
novel technology are described elsewhere in this disclosure. Using
dispensing method 1700, a customer may receive, unpack, assemble,
melt, agitate, and dispense contents 45 from containers (e.g.,
container 10, twist-type container 150, press-type container 200,
bulk container 220, and/or the like), while typically maintaining
contents 45 in typically stable (i.e., fluid-tight) conditions,
until it is time to dispense contents 45 using the present novel
technology.
[0126] FIG. 18 depicts a vacuum method 1800 for vacuuming contents
45 in a conche-free manner without compromising the integrity of
contents 45 and increasing quality (e.g., desired flavor profile,
viscosity, oxygenation, unpalatable compound content, decreased
water content, and the like) of contents 45 (typically chocolate).
Vacuum method 1800 may typically include the steps of "Place molten
contents in vacuum chamber" 1802, "Decrease pressure in vacuum
chamber to 1-20 Torr" 1804, and "Remove contents from vacuum
chamber" 1806. During the placing step 1802, molten contents may
preferably be at a temperature of 90.degree.-125.degree.
Fahrenheit, and may be more preferably at a temperature of
105.degree.-120.degree. Fahrenheit. During the decreasing step
1804, atmospheric pressure in the vacuum chamber may typically be
decreased to 1-20 Torr, more preferably 1-5 Torr, more preferably
2-4 Torr, and more preferably 2.5-3 Torr.
[0127] While it is known that room temperature (i.e., approximately
21.degree. Celcius) water may boil at approximately 18 Torr and
that other undesirable compounds in chocolate typically have a
vapor pressure greater than water, and one would assume at these
levels the water and undesirable compounds would be removed, the
desired flavor profile and viscosity produced by the present method
may not achieved until the pressure is decreased below 15 Torr, and
more preferably below 5 Torr. If the vacuum pressure is less than 1
Torr, the majority of the desirable flavors may be removed from the
chocolate. In some implementations, processing chocolate in such a
manner may release bound cocoa butter and/or help develop flavor.
Further, in some implementation, contents 45 may be agitated to
further promote flavor development.
[0128] Vacuum method 1800 may also decrease the viscosity of
chocolate by removing micro air bubbles suspended in the chocolate.
Air bubbles in chocolate may typically be encapsulated in a layer
of cacao butter due to the nonpolar characteristics of air and
cacao butter. Removing micro air bubbles may typically release the
cacao butter, typically resulting in decrease in the overall
viscosity. Micro air bubbles in chocolate typically pop at 20-100
Torr, depending on their size and the particular recipe.
[0129] Further, vacuum method 1800 may be added to by vibrating
and/or mixing contents 45 during the evacuating process, resulting
in rapid migration of air bubbles, gaseous water, and/or other
acids. Unlike traditional conching methods, the present vacuum
method 1800 prevents further oxidation during the conching process,
enabling a comparable chocolate flavor profile to be achieved in
minutes instead of days (or longer).
[0130] A conche-free system utilizing vacuum method 1800 typically
may include the following components: a vacuum chamber (not shown),
a vacuum pump (not shown), and/or a vacuum pressure indicator (not
shown). Melted contents 45 may be placed directly into the vacuum
chamber or may be placed into a bowl or similar support prior and
then placed in to the vacuum chamber. The vacuum may then be
applied, and once the chamber reaches the desired pressure, the
pressure may return to atmospheric pressure and the chocolate may
be removed.
[0131] In some implementations of the present novel technology,
storing method 1600, dispensing method 1700, and/or vacuum method
1800 may be performed serially and/or cyclically. For example,
unconched chocolate may be shipped to a supplier, who may then
initially process contents 45 and store contents 45 in a container
(e.g., container 10, twist-type container 150, press-type container
200, bulk container 220, and/or the like) using storing method
1600. The container may then be sent to a refiner who performs
dispensing method 1700 and then vacuum method 1800 to refine
contents 45 to desired profile(s). Contents may then be stored
using storing method 1600 and then shipped to a distributor and/or
customers directly. Customers may then dispense contents 45 using
dispensing method 1700. In other implementations, all steps of
methods 1600, 1700, and 1800 may be performed by a single
individual (e.g., a customer, supplier, and/or the like). In still
other implementations, some steps of methods 1600, 1700, and/or
1800 may be omitted (e.g., storing step 1608 may be omitted and
disengaging step 1702 may be immediately performed), and the
aggregate process may remain functional.
[0132] In some further implementations of the present novel
technology, further pressure member(s) 315 (e.g., as might be used
with or in place of bladder, pump, pressure member, torsion member,
rod, lid spring, and the like) that may be used to apply typically
constant force against a container of contents. In one
implementation, a spring steel member may be attached to a springs,
which are in turn slidably attached to a track with loaded springs.
This is in turn attached to a rigid and/or semi-rigid wall. Thus,
as the content container depletes, the springs may press the track
attachments upwards, pressing the spring steel against the wall and
into the container, while maintaining a typically consistent force
profile against both, and allowing contents to continue to be
expelled at a relatively constant rate from a dispenser.
[0133] One of the challenges may be to design a pressure member 315
that is sufficiently easy for a user to load and unload the pouch
of contents. For example, but not by limitation, ideally the user
may load the contents with one hand and set the pressure member 315
with the other hand. Another challenge may be the space constraint
of the exterior container 290. For example, the thickness of the
base of the container (e.g., press-type container 190), not taking
into account the valve may be approximately three inches. Further,
the valve may be, for example, approximately 1.5 inches from front
to back. If the pressure member 315 is attached to a fixed plate,
then the stroke may typically be at least about 4.5 inches and
still have compression at the end of the stroke to insure that the
contents are still flowing.
[0134] Another such implementation typically may include pull
handle, support plate, contact plate, extension springs, spring
steel, and/or pivots. The contact plate typically may be a curved
plate that would press against the contents pouch (e.g., press-type
container 190). In some implementations, it typically may be
heated. In this implementation, a person typically may pull up on
the pull handle. This typically may extend two extension springs,
straightening out the spring steel plate. When the spring steel
plate is straightened, it may typically draw the contact plate
inward. There typically may be two pivot points that allow the
spring steel to straighten, although more or less may be used as
desired. In a loaded state, the above implementation may typically
be ready to apply force to the content container, while the springs
are at or near full extension.
[0135] In some implementations, the clearance of the dispenser
typically may be taken into account. Typically, a content container
may completely seat inside and at the bottom of a dispenser unit,
with the content container pushed forward so that the container
dispenser is protruding through the exterior housing. Container
dispenser typically may not be ready to operate until actuated by a
user, a tap, and/or other mechanism. In some implementations, the
handle may be pulled upward with one hand, the container being
removed with the other hand. The opposite set of steps typically
may be used to remove the content container and to load the
pressure member 315.
[0136] In further implementations, there may be room to store an
additional content container within the housing volume. In one such
implementation, a dispenser unit may have a diameter of
approximately nine inches and outer dimensions between the legs of
approximately six inches. However, a dispenser unit may, of course,
be sized and/or constructed as desired.
[0137] In additional implementations, when the spring steel bends
and straightens, the contact plate may tend to move vertically
because only the top pivot slides. In some implementations, slots
in the contact plate may be used to help keep the contact plate at
a relatively constant height.
[0138] In yet another implementation, instead of simply storing an
additional content container, a dispenser unit may have two or more
functional exterior dispensers within the same dispenser unit, for
example, disposed in a back-to-back orientation. In some
implementations, dimensions may be modified to accommodate these
orientations. Further, in some implementations, the two pressure
members 315 may, slide in order to get the two content containers
to properly and/or easily fit and/or extend through the exterior
container. In some other implementations, where two or more
exterior dispensers may be desired, the dispenser unit may be
mounted on a turn table such that when one content container is
empty, the top of the dispenser unit may be rotated (by turning the
turn table) to expose the other exterior dispensers).
[0139] Additionally, in another implantation of a pressure member,
a user may insert his or her fingers through the loop and push down
on a handle. This in turn may urge a pin, typically connected to
the end of a rod, against the bottom of a spring steel loop.
[0140] As with above, clearance may be taken into account for
container dispensers). Containers of contents typically may be
seated at the bottom of the dispenser unit, with the container of
contents pushed forward such that the container dispenser passes
through the exterior container and protrudes from the dispenser
unit for use. Further, additional room within the exterior
container that may be used to store an additional container of
contents may also be provided. For example, a dispenser may have a
nine-inch diameter and outer dimensions of the legs of six inches.
These dimensions may, of course, be modified as desired. Similar,
this implementation may be used for with multiple dispenser units
including two or more exterior dispensers, pressure members, and/or
containers of contents.
[0141] In some implementations, pressure member(s) may have a full
stroke of approximately 4.5 inches and apply about 20 pounds of
force at the end of the stroke. This may place the loop in a
deflective state, which may be undesirable in some use cases. In
some other implementations, these strokes may be modified to apply
more or less force throughout a stroke, such as by using energy in
a spring, spring steel, bladder, and/or the like. In some further
implementations, the pressure member(s) typically may be removable,
allowing for simplified cleaning of the exterior container and
associated components.
[0142] In yet another implementation, a pressure member may
typically include handle, pivots, springs, and/or contact plate.
Typically, there may be sheet metal at the bottom of this
implementation's pressure member that has been folded. This extra
material may have horizontal slots across its base, these slots
purpose being to help prevent the front end of the contact plate
from lifting upwards. In this implementation, one may load the
mechanism by pulling on handle.
[0143] When the springs may be repositioned onto the front half of
the mechanism in this implementation, the bottom end of the spring
may pull up on the linkages, which may in turn drive the contact
plate outward. The top of the spring may pull from the top of the
contact plate downward and outward. In some implementations, if a
wear resistant plastic (including but not limited to
ultra-high-molecular-weight polyethylene (UHMWPE, UHMW),
polyoxymethyne (POM), or the like) is placed at the base of the
contact plate, the mechanism typically may slide without the need
of a slot.
[0144] In another implementation, the direction of the linkages may
be reversed. In this implementation, instead of a user pulling up
on a handle to load the mechanism, the mechanism may be loaded by
pushing down on the handle. In some implementation, a locking
mechanism for the handle may also be included. Typically, when the
handle is fully pushed down, the user may turn the handle ninety
degrees to lock the mechanism. In some implementations, the user
may push down slightly and rotate the handle ninety degrees to
disengage and unlock the locking mechanism.
[0145] In one implementation of the pressure member, the beginning
of a displacement of about 1.5 inches and may result in a force on
each spring of about 25.3 pounds. These specifications may be
modified as desired to achieve alternative displacements and/or
forces. Similarly, at approximately half-way through a pressure
member's travel, the force on each spring at this point, for
example, may be about 16.8 pounds. Additionally, at the end of the
travel, the force at this point may be, for example, approximately
18.9 pounds per spring. In some implementations, the travel of the
handle and the springs may, for example, be close to vertical. The
force needed to be exerted on the handle may be, for example, about
fifty pounds (which may also be the load needed at the start of the
compression).
[0146] Further, in another embodiment of medium dispenser unit 180,
as depicted in FIGS. 19A-19F, typically may include heating clement
115, heating controller 120, external exterior housing 290, lever
295, exterior dispenser 300, stand members 310, pressure member
315, tapped container 320, reserve container 325, heating element
330, power source 340, lid 345, lid seal 350, separating wall 420,
bottom wall 425, pump 430, pneumatic valve(s) 435, and/or pneumatic
line(s) 440.
[0147] Medium dispenser unit 180 may typically be configured with
exterior housing 290 resting and/or affixed to stand members 310 so
as to typically reside several inches above a surface; lid 345
attached to the top of housing 290 to create an fluid-tight seal
using lid seal 350; and with lever 295 and exterior dispenser 300
mounted to the outside of exterior housing 290.
[0148] Tapped container 320 may be placed inside exterior housing
290 and positioned such that tapped container 320 has a dispenser
(e.g., press-type dispenser 200) and/or an outlet (e.g., press-type
dispenser outlet 215) positioned with exterior dispenser 300. Lever
295 may typically be configured to activate one or more dispenser
mechanisms (e.g., dispenser button 205, twist closure 170, etc.)
and dispense melted contents 45 from tapped container 320 through
exterior dispenser 300. Pressure member 315 typically may be a
pneumatic bladder (such as an air bladder), which is filled by pump
430 through pneumatic valve(s) 435 and/or pneumatic lines(s) 440.
As bladder 315 fills, thus increasing in side, it typically may
exert lateral pressure on tapped container 320, providing positive
pressure to help urge tapped container 320's contents 45 when lever
295 is actuated, allowing melted contents 45 of tapped container
320 to flow through exterior dispenser 300. Heating element 115 may
be exposed and/or hidden within exterior housing 290 and typically
may be in electric communication with heating controller 115 and/or
power source 340 (e.g., a battery, generator, household electrical
socket, etc.). Heating clement 115 typically may include a
temperature sensing member (e.g., thermocouple, thermometer, heat
flux sensor, thermistor, and/or the like) and/or a heating member
(e.g., resistive coil/wire using Joule heating, heat pump, heat
exchangers, Peltier effect devices, and/or the like). In some
implementations, heating element 115 may be one or more heating
strips attached to exterior housing 290 and/or bottom wall 425,
allowing thermal energy to radiate through unit 180, housing 290,
containers) (e.g., tapped container 320, reserve container 325,
etc.), and/or contents 45. A fluid (e.g., water, oil, air, etc.)
may then be circulated around and/or by heating element 115 within
the confines of exterior housing 290, providing thermal energy
sufficient to melt the contents 45 of the tapped container 320
and/or a reserve container 325. In some implementations, still
and/or stagnant heated fluid (e.g., air), such as might result from
heating housing 290 using heating strips 115, may provide
sufficient thermal energy to melt contents 45 and allow pressure
member 315 to urge contents 45 out of tapped container 320 and
exterior dispenser 300.
[0149] In some implementations, reserve container 325 also may
reside in external housing 290 and be maintained in a similarly
liquid state as tapped container 320. Once tapped container 320
expels most or all of its contents 45, a user may open lid 345;
depressurize pressure member 315 by deactivating pump 430,
actuating pneumatic valve 435, and/or disconnecting pneumatic
line(s) 440; and then remove the spent tapped container 320. In
some other implementations, pump 430 may reverse inflow and
outflows to remove fluid from pressure member 315 via pneumatic
hose(s) 440. The user may then move and insert reserve container
325 into the tapping position that tapped container 320 was in;
repressurizing pressure member 315 (e.g., by turning pump 430 back
on, reversing pump 430 outflow/inflows, actuating pneumatic valve
435 back to original position, reconnecting pneumatic line(s) 440,
and/or the like); and reattaching lid 345. A new reserve container
325 may be placed into the now void area if a user wishes, and a
lack of a new reserve container 325 may act as an inventory
reminder to purchase new content containers for the dispensing
system.
[0150] Pressure member 315 may be one or more pneumatic bladders,
spring-loaded, and/or similar elements. A fluid typically may be
pumped into a variably sized containment bladder 315, which may
then exert force upon a container (e.g., press-type container 190)
of contents 45 (e.g., the container may be tapped container 320,
reserve container 325, twist-type container 150, press-type
container 200, interior content container 230, and/or the like). As
contents 45 may be dispensed from a dispenser unit (e.g., small
dispenser unit 145, medium dispenser unit 180, large dispenser unit
185, bulk dispenser unit 245, and/or the like), bladder 315 may
then increase in volume to continue exerting pressure on the
exterior of the container 190. A pneumatic pump 430 typically may
be used to pressurize bladder 315, such as a centrifugal-type,
diaphragm-type, plunger-type, piston-type, gear-type, roller-type,
submersible-type, rotary vane-type, peristaltic-type,
impeller-type, metering-type, and/or any other type of pneumatic
pump 430, although a simple diaphragm-type pump 430 (e.g., an
aquarium air pump 430) may be sufficient to pressurize bladder 315
and exert force sufficient to expel contents 45. Such a
diaphragm-type pump 430 may natively (i.e., without metering,
controllers, and/or the like) pressurize bladder 315, for example,
to about one PSI, which may then translate to, for example, about
fifty or sixty PSI over the bladder 315's surface area. However,
any pump 430 output and/or type may be selected to achieve desired
pressure characteristics and output volume.
[0151] In some implementations, the bladder pressure member 315 may
be pressurized manually (e.g., upon switching on or plugging in a
pump 430, expelling gas into the bladder 315 either directly or
indirectly, etc.) and/or automatically (e.g., a pneumatic pump 430
may turn on when output from a dispenser (e.g., small dispenser
unit 145, medium dispenser unit 180, large dispenser unit 185, bulk
dispenser unit 245, and/or the like) decreases, a pressure pad
registers insufficient force, etc.), and/or the like. Further, in
some implementations, the bladder-type pressure member 315 may be
directly connected to, and/or integrated with, pump 430. However,
in other implementations, the bladder-type pressure member 315 may
be indirectly connected by pneumatic tubing 440, valves 435, and/or
other controlling/metering elements. Further, in some
implementations, pump 430 (and/or alternative pneumatic source) may
continue to provide sufficient pressurization when a leak in the
pressure member 315 pneumatic system exists, with low pneumatic
output.
[0152] In yet other implementations, bladder-type pressure member
315 with an automatic and/or manual valve 435 may be used to meter
pressure for pressurization and/or depressurization. For example,
after opening a dispenser unit 180 (e.g., by removing lid 345 from
medium dispenser unit 180, large dispenser unit 185, and/or the
like) and/or before disconnecting a container (e.g., twist-type
container 150, press-type container 200, bulk container 220, and/or
the like) of contents 45, valve 435 may be operated to release
and/or maintain fluid within the pneumatic bladder 315. Thus,
pneumatic bladder 315 may be relieved of pressure to allow a user
to remove a container from a dispenser 180 and/or reengage a
pneumatic source (e.g., pump 430) to pressurize the bladder 315. In
some implementations, the pneumatic valve(s) 435 may be automated
to pressurize and/or depressurize upon certain conditions. For
example, upon opening lid 345 or removing power source 340 from a
dispenser 180 and/or pneumatic pump 430, the bladder 315 may
automatically depressurize (allowing maintenance on the dispenser)
and then repressurize when lid 345 is reattached and/or when the
pump 430 is reconnected to power source 340. In other examples, a
stretch sensor connected to bladder 315 may cause bladder 315 to
depressurize when the bladder 315 is beyond a certain size
threshold; a pressure sensor located adjacent to a container 190,
when sensing insufficient pressure being exerting on the container
190, may depressurize the bladder 315 and/or lower the output of a
controllable pneumatic pump 430; and/or a pressure sensor may send
a signal to increase the output of a controllable pneumatic pump
430.
[0153] In some implementations, an identifier system may be used to
further calibrate dispenser units (e.g., small dispenser unit 145,
medium dispenser unit 180, large dispenser unit 185, bulk dispenser
unit 245, and/or the like) to a desired temperature and/or pressure
for different contents 45. An identifier system typically may
include one or more identifiers, one or more user interfaces,
and/or one or more interrogation devices. For example, dispenser
unit 180 may include a touchpad, touchscreen, and/or like user
interface for entering an identifier, such as a contents 45 code
(e.g., binary, hexadecimal, decimal, alphabetical, alphanumerical,
and/or the like). Upon entry and/or confirmation, unit 180 may
retrieve temperature and/or pressure parameters and configure unit
180 accordingly. Some implementations may utilize passive and/or
active interrogation mechanism to retrieve identifiers). For
example, a container (e.g., press-type container 190) may include
one or more embedded identifiers (e.g., barcodes, QR codes, active
and/or passive radio-frequency identification (RFID) tags, and/or
the like. Likewise, unit 180 may include one or more interrogation
devices, such as code scanners, tag readers, and/or the like. Upon
interrogation of identifier(s) by interrogation device(s), unit 180
may receive and configure parameters of unit 180 accordingly for
specific contents 45. In some further implementations, these
identifiers may be used to enable monitoring of approved and/or
unapproved counterfeit content 45 containers. For example, if unit
cannot read an identifier, or the parsed identifier does not meet
predetermined parameters, unit 180 may not operate properly and/or
at all.
[0154] Additionally, contents 45 of the present novel technology
may be characterized as composite materials with a fatty, or
hydrophobic, matrix suspending partially and/or fully emulsified
hydrophilic components. In the case of chocolate, cacao butter may
provide a matrix, which typically may be above 20% by weight, which
suspends cacao bean solids and ground sugar crystals. Natural
emulsifiers that may be released during the grinding process, such
as cacao lecithin, help to provide the amphipathic properties for
stabilizing the hydrophilic particles in the hydrophobic matrix and
may also prevent clumping. Additional emulsifying agents, such as
soy lecithin, may often be added to chocolate to further reduce the
composite surface tension resulting in a decreased viscosity.
[0155] Fatty matrix composites, especially composites containing
saturated and/or substantially saturated fatty acids may often be
characterized as solids at room temperature with a relatively low
thermal conductivity and narrow liquid window before decomposing at
elevated temperatures. Chocolate, for example, typically may have a
relatively narrow liquid window with melting points ranging from
80-96 degrees Fahrenheit depending on crystal structure, and a
thermal degradation taking place at temperatures above 120 degrees
Fahrenheit. Chocolates narrow liquid window and low thermal
conductivity typically may require long, gentle melting cycles to
preserve flavor and texture.
[0156] Processing methods for contents 45 present novel technology
typically may process molten chocolate under vacuum. Low or rough
vacuum levels are typically between 25 and 760 Torr (atmospheric
pressure). This pressure range typically may be characterized by a
very short molecular mean free path, which typically may be
approximately 66 nanometers to 1.75 micrometers, and which
typically may result in a high level of molecular interaction.
Medium vacuums levels typically may be between 0.001 to 25 Torr.
This medium pressure range transitions through a relatively broad
range of molecular mean free paths, which may typically be
approximately 1.75 micrometers to 10 centimeters, and which
typically may correlate to rapidly decreasing molecular
interactions as the pressure decreases through this range. In some
implementations, this typically may be observed in a plasma
discharge transitioning from an are at 25 Torr that may then
rapidly delocalize to a diffuse plasma under 1 Torr. At the lowest
point of this medium range, gas molecules typically may be more
likely to hit the walls of a relatively small vacuum chamber than
interact with each other.
[0157] Processing method typically may manipulate the atmospheric
pressure to consistently remove trapped air bubbles and develop the
flavor of contents 45 prior to sealing in a container (e.g.,
press-type container 190). Contents 45 typically may be preferably
maintained in a liquid state during processing method 450 to enable
efficient migration of trapped gases. During the first stage of
vacuum processing, trapped air bubbles expand in size enabling them
to rise to the surface of the material. This typically may be
observed by the rapid expansion of contents 45 volume in the vacuum
chamber.
[0158] At approximately 75-25 Torr (depending on temperature,
viscosity, and degree of agitation), the surface tension of the
expanding bubbles in contents 45 typically may be unable to contain
the gases, resulting in a rapid rupturing of the evolving bubbles
and a substantial release of the trapped air bubbles. This first
stage may typically also be characterized by decrease in contents
45's viscosity resulting from the release of bound emulsifiers and
fatty matrix components previously encasing the air bubbles.
[0159] During the second stage of processing method, at pressure
typically under 25 Torr, some of the molecules in the content begin
to rapidly evaporate resulting in a reproducible evolution of
content 45's flavor profile. Once the desired pressure is reached,
contents 45 may be returned to atmospheric pressure and packaged in
a container (e.g., press-type container 190).
[0160] Further, if the pressure is decreased below the desired
pressure (i.e., typically below 1 Torr), the third stage of
processing method may be reached. Typically, during this stage,
contents 45's flavor profile typically may begin to degrade as
desirable components typically may be removed from contents 45,
resulting in a bland and/or undesirable flavor. For chocolate, the
third stage typically may occur at pressures less than 1 Torr,
significantly higher than typical vacuum levels used for freeze
drying and/or vacuum-processing of food. In some implementations,
while this may create undesirable chocolate due to releasing
desirable elements through outgasing on contents 45, collection of
these desirable elements for further processing, concentration,
and/or distilling may result in alternative products (e.g.,
candles, aromatics, and/or the like) that may contain these desired
elements.
[0161] In one example of processing method, a sample chocolate in
its liquid state typically may be heated to approximately 115
degrees Fahrenheit, removed from the heat source, placed in a
vacuum chamber, and evacuated at a rate of 1 cubic foot per minute
of pumping capacity per cubic foot of vacuum chamber until a
pressure of approximately 5 Torr is reached. During evacuation, the
vacuum chamber and chocolate typically may be vibrated, stirred,
rotated and/or otherwise agitated using any convenient mechanism
for agitation to help break the surface tension of the chocolate
bubbles released during the first stage and to prevent contents 45
from overflowing in the vacuum chamber.
[0162] In a first exemplary embodiment, a content dispensing
container (e.g., twist-type container 150, press-type container
190, and/or the like) includes a deformable fluid-tight container
shell defining an internal volume and separating the internal
volume from an external environment; a semi-solid content contained
within the internal volume; a valve stem operationally connected to
and disposed at least partially through the deformable container
shell; and a valve disposed in the external environment and
operationally connected to the valve stem. Further, the semi-solid
content may be a hydrophobic matrix with at least partially
emulsified hydrophilic components suspended therein; the container
shell may be substantially fluid-tight; the valve may have at least
one open state and a closed state; the valve may be actuated
between the at least one open state and the closed state; the valve
may be self-cleaning; the internal volume may be in fluidic
communication with the external environment during the at least one
open state; the internal volume content cannot fluidically
communicate with the external environment during the closed state;
and the content may remain moisture-stable while the valve is in
the closed state.
[0163] In some further implementations of the first exemplary
embodiment, the content may contain less than 3% water; the content
may be solid at room temperature; and/or the valve may be selected
from the group comprising: a twist-type valve, a press-type valve,
an anti-drain valve, a bulk dispenser, an exterior dispenser, and a
ball valve. Additionally, the semi-solid content may melt into a
viscous fluid upon heating; the matrix may be cacao butter and the
at least partially emulsified hydrophilic components may be cacao
bean solids and ground sugar crystals; the content may be solid at
room temperature; and/or the semi-solid content may be selected
from the group consisting of chocolate, cheese, cosmetic products,
and combinations thereof.
[0164] In a second exemplary embodiment, a content dispensing
apparatus may be provided, typically including a housing defining a
first volume; a pressure member operationally connected to the
inner wall, where the pressure member is actuatablc to move into
the first volume; an aperture formed through the housing for
fluidic communication with the first volume; an actuator
operationally connected to the pressure member; a heater connected
in thermal communication with the first volume; and a first
deformable pouch positioned in the first volume. The first
deformable pouch may further include a fluid-tight enclosure,
dispensable content substantially filling the fluid-tight
enclosure, a fluidic conduit extending through the fluid-tight
enclosure, and a fluidic valve operationally connected to the
fluidic conduit and positioned without the fluid-tight enclosure.
Additionally, the fluidic conduit typically may extend through the
aperture; the fluidic valve may be positioned without the first
volume; energization of the actuator may urge the pressure member
against the first deformable pouch; and, when the actuator is
energized, actuation of the valve may allow chocolate to flow from
the first deformable pouch.
[0165] In some other implementations of the second exemplary
embodiment, the apparatus may further include an inner wall
positioned in the housing and bifurcating the first volume into
separate second and third volumes. In other implementations,
apparatus may also include a cover member operationally connected
to the housing, where engagement of the cover member with the
housing may substantially isolate the first volume from an outside
environment; where engagement of the cover member creates a
substantially pressure-tight seal defining a pressure vessel; and
where disengagement of the cover member from the housing allows
deformable pouches to be moved into and out of the first
volumes
[0166] Further, in still another implementation of the second
exemplary embodiment, the pressure member may be a pressure vessel
and the actuator may be a pump in fluidic communication with the
pressure vessel and/or the pressure member may be an inflatable bag
and the actuator may be a pump in fluidic communication with the
inflatable bag
[0167] In a third exemplary embodiment, as depicted in FIGS.
20A-20C, a method for treating chocolate typically may include the
steps of a) placing a quantity of chocolate in a
pressure-controllable environment 2005, b) heating the quantity of
chocolate to a temperature of about 115 degrees Fahrenheit 2010, c)
decreasing the pressure of the pressure-controllable environment to
about 25 Torr 2015, d) holding the pressure of the
pressure-controllable environment at about 25 Torr for a first
predetermined period of time 2020, e) decreasing the pressure of
the pressure-controllable environment to about 5 Torr 2025; and f)
holding the pressure of the pressure-controllable environment at
about 5 Torr for a second predetermined period of time 2030. In
some other aspects, the method may also include, after b) and
before c), ceasing heating the quantity of chocolate 2035; after f)
increasing the pressure of the pressure-controllable environment to
about 760 Torr 2065; placing the quantity of chocolate into a
pressure-tight container and evacuating substantially all air from
the pressure-tight container 2070; and/or heating the
pressure-tight container to soften the chocolate to a substantially
liquid state, squeezing the pressure tight container, and extruding
chocolate from the pressure-tight container 2075. Further, in some
implementations, step c) may occur at a rate of about 150 Torr per
minute 2040, step e) may occur at a rate of about 4 Torr per minute
2045, step b) may occur at an average rate of about 2 degrees
Fahrenheit per minute 2050, and/or the first predetermined period
of time may be 10 seconds and the second predetermined period of
time may be 1 minute 2055.
[0168] While the novel technology has been illustrated and
described in detail in the drawings and foregoing description, the
same is to be considered as illustrative and not restrictive in
character. It is understood that the embodiments have been shown
and described in the foregoing specification in satisfaction of the
best mode and enablement requirements. It is understood that one of
ordinary skill in the art could readily make a nigh-infinite number
of insubstantial changes and modifications to the above-described
embodiments and that it would be impractical to attempt to describe
all such embodiment variations in the present specification.
Accordingly, it is understood that all changes and modifications
that come within the spirit of the novel technology are desired to
be protected.
* * * * *