• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    METHODS OF DISPENSING A DRINK, A DRINKING DISPENSING MACHINE, AND A SYSTEM. The present invention provides a method of dispensing a beverage comprising: a) inserting a beverage ingredient tablet (20) into a beverage preparation machine (30); b) measuring the end of the surface of at least a portion of the beverage ingredient tablet (20) to identify the beverage ingredient tablet; c) configuring one or more dispensing parameters of the beverage preparation machine (30) based on the identification of the beverage ingredient tablet (20); and d) operating the beverage preparation machine (30) to dispense a beverage by contacting the beverage ingredient tablet (20) with an aqueous fluid.
    公开号:BR112015013635B1
    申请号:R112015013635-4
    申请日:2013-12-06
    公开日:2020-12-22
    发明作者:Nick Andrew Hansen；Simon Carr；Geoff York；Andrew Halliday；Egidijus Bartkus
    申请人:Koninklijke Douwe Egberts B.V.；
    IPC主号:
    专利说明:

    The present disclosure relates to a method of dispensing a beverage, a beverage preparation machine and a system. Background
    Beverage dispensing machines are well known. For example, the production of coffee-based drinks with the use of drip filter machines and espresso drink machines is known. These machines can use roasted and ground coffee that can be supplied in loose form or in doses wrapped by individual filters in the form of capsules or small wrappers.
    Roasted and ground coffee can also be formed into tablets, for example as described in CA808588. Typically, a coffee tablet is formed from compressed and roasted roasted and ground coffee. The high compression pressures used result in a coffee tablet that retains its shape during normal handling without the need for excessive packaging or a lid. These coffee tablets can be used in espresso machines and machines with filters.
    In more recent times 'on demand' beverage machines have been marketed allowing drinks to be produced on an individual basis as needed by a user of individual sealed capsules, cartridges or flexible bags of ground coffee. Even more recently, beverage machines have been produced for convenient and on-demand dispensing of a range of beverage types. An example of such a system is marketed under the trade name TASSIMO® by Kraft Foods, Inc. This system (as described in EP1440639)
    Foods, Inc. This system (as described in EP1440639) uses a beverage preparation machine that comprises a barcode reader and a series of beverage cartridges in which each beverage cartridge contains one or more beverage ingredients and is encoded with a barcode. In use, the beverage machine's barcode reader scans and reads the barcode on a beverage cartridge after it is inserted into the machine and uses the decoded barcode information to establish one or more dispensing parameters of the beverage machine for that dispensing cycle. Brief summary of the revelation
    In accordance with the present disclosure, a method of dispensing a beverage is presented comprising: a) inserting a beverage ingredient tablet into a preparation machine; b) measuring the end of the surface of at least a portion of the beverage ingredient tablet to identify the beverage ingredient tablet; c) configuring one or more dispensing parameters of the beverage preparation machine based on the identification of the beverage ingredient tablet; and d) operating the beverage preparation machine to dispense a beverage by contacting the beverage ingredient tablet with an aqueous fluid.
    Advantageously, the method allows dispensing parameters to be adapted to the requirements of each type of beverage ingredient tablet, unlike the prior art methods of using beverage ingredient tablets, which cannot readily distinguish between different types of tablet. .
    The one or more dispensing parameters can be selected from the group comprising: aqueous fluid temperature; volume of aqueous fluid dispensed; flow of the aqueous fluid; aqueous fluid pressure; and presence or absence of a pre-moist stage.
    When measuring the end of the surface of at least a portion of the beverage ingredient tablet, the measured surface may be a beverage ingredient surface, a marker surface applied to the beverage ingredient tablet, or a surface of an element insert inserted into the beverage ingredient tablet.
    The use of the beverage ingredient surface itself (in other words, the surface of the compacted powder itself rather than any separate element) for identification is preferred as it can avoid the need to provide a separate element carrying an identifier, as a marker or insert element. This results in less environmental waste and a simplified manufacturing process. However, the present disclosure also includes the options of applying a marker to at least a portion of the tablet's surface or embedding an insert into the tablet that has at least a visible portion on the outer surface of the tablet. The marker or insert does not close the tablet or cover or extend over a majority of a tablet's surface, but only to the extent necessary for a sensor to sense the end of the element's surface.
    Measuring the end of the surface can comprise measuring one or more of: the color of the surface, the reflectance of the surface, the roughness of the surface, and a pattern on the surface.
    The measurement of the end of the surface can be a non-contact measurement. Although a contact sensor can be used, such as a profilometer, to measure the roughness of the surface end, a non-contact measurement is preferred. Advantageously, the use of a non-contact measurement is faster than contact measurement and does not risk damaging or breaking the beverage ingredient tablet.
    Non-contact measurement may comprise a surface metrology technique that includes, but is not limited to, one or more of interferometry, confocal microscopy, focus variation, structured light scanning, and electrical capacitance. Alternatively, non-contact measurement can include one or more of colorimetry and photogrammetry.
    The present disclosure also provides a beverage preparation machine: a chamber for receiving a beverage ingredient tablet; an aqueous fluid source; a heater to vary the temperature of the aqueous fluid; a sensor for measuring the end of the surface of at least a portion of the beverage ingredient tablet in use; a controller associated with the aqueous fluid source, the heater and the sensor;
    The controller being programmed to identify the beverage ingredient tablet based on the measurement of the end of the surface and configure one or more dispensing parameters of the beverage preparation machine based on said identification.
    The one or more dispensing parameters configured by the controller can be selected from the group that comprises: aqueous fluid temperature; volume of aqueous fluid dispensed; flow of the aqueous fluid; aqueous fluid pressure; and presence or absence of a pre-moist stage.
    The sensor can be configured to measure one or more of: surface color, surface reflectance, surface roughness, and a pattern on the surface.
    The sensor may be a contact sensor but is preferably a non-contact sensor.
    The sensor can be an interferometer, a confocal microscope, a focus variation device, a structured light-scanning device, a capacitive displacement sensor, a tri-stimulus colorimeter, a spectrophotometer, a spectrocolorimeter, a spectroradiometer or a photogrammeter.
    The present disclosure also provides a system comprising a beverage preparation machine as described above and a beverage ingredient tablet.
    The beverage ingredient tablet may comprise a compressed powder tablet containing one or more powdered beverage ingredients.
    The beverage ingredient tablet may comprise a marker applied to the surface of the beverage ingredient tablet, or an insert element inserted into the beverage ingredient tablet.
    The beverage ingredient tablet may comprise one or more ingredients in different proportions. The ingredients can include, among others: roasted and ground coffee, instant coffee, instant tea, powdered milk, non-milky whitener, sugar, artificial sweeteners. The beverage ingredient tablet may include one or more additives to color the tablet. The beverage ingredient tablet may, in addition, include binders or other excipients such as starches, maltodextrin and carboxymethylcellulose.
    The beverage ingredient tablet can take any desired geometric shape, for example, circular, square, rectangular or oval. The tablet may have a substantially upper planar surface and / or a lower surface. In one example, the tablet may have a circular cylindrical shape. Brief description of the drawings
    Aspects of the present disclosure will be described below, by way of example only, with reference to the attached drawings, in which:
    Figure 1 is a flow chart of a method according to the present disclosure;
    Figures 2a through 2d are schematic views of tablet modalities according to the present disclosure;
    Figure 3 is a schematic view of a beverage preparation machine according to the present disclosure; and
    Figure 4 is a schematic view of a part of a beverage preparation machine embodiment according to the present disclosure. Detailed Description
    In this specification, unless otherwise required by context, the following terms have the following meanings: “Roasted coffee” means a coffee substance that was produced by roasting green coffee beans. The substance can be in the form of a roasted coffee bean or in some other form produced by progressive processing steps such as grinding, decaffeination, pressing, etc. Specific examples of roasted coffee include roasted coffee beans, roasted expeller cake, and peeled and roasted coffee. “Roasted and ground coffee” means a roasted coffee substance that has been subjected to a grinding process to reduce the particle size of the original roasted coffee substance. Again, unless otherwise required by context, the grinding process may include one or more between sanding, cutting, grinding and crushing. “Drink ingredient tablet” means a powder / granular material tablet that is self-loading so that it can, for example, be unwrapped, handled and placed in a beverage preparation machine without substantial disintegration. The self-loading capability can be derived from the compression of the tablet's ingredients. In addition, or alternatively, the tablet may comprise one or more connecting components. The beverage ingredient tablet may contain a mixture of one or more ingredients. The ingredients may include, for example, roasted and ground coffee, instant coffee, tea, powdered milk, or instant soup. The tablet can also include one or more additional components, for example, foaming agents, volume forming agents, coloring agents, binders, sweeteners, etc.
    As shown in Figure 1, the method of the present disclosure comprises a first step 10 of inserting a beverage ingredient tablet into a beverage preparation machine; a second step 11 of measuring the end of the surface of at least a portion of the beverage ingredient tablet to identify the beverage ingredient tablet; a third step 12 of configuring one or more dispensing parameters of the beverage preparation machine based on the identification of the beverage ingredient tablet; and a fourth step 13 of operating the beverage preparation machine to dispense a beverage by contacting the beverage ingredient tablet with an aqueous fluid, such as hot water to dissolve the tablet.
    The beverage preparation machine 30 is shown schematically in Figures 3 and 4 and comprises a boiling chamber 31 which in use can receive a beverage ingredient tablet 20 therein. A water source 33, which can be an internal water reservoir or a connection to an external pressurized water source such as a piped water supply, is connected to the boil chamber 31 via a flow heater 34. A pump ( (not shown) can be used to transport water from the source 33 to the boiling chamber 31. A cup holder 35 is provided in which a receptacle 40 can be placed to receive the beverage dispensed from an outlet 32 of the boiling chamber 31. The boil chamber 31 is also associated with a sensor 37 which is used to measure the end of the beverage ingredient tablet surface 20. A controller 36 is operatively connected to sensor 37, flow heater 34 and a source of water 33 and / or pump when present to control the operation of the beverage preparation machine 30. The controller 36 includes a program memory for storing details of a plurality of dispensing parameters and operating instructions for various components of the beverage preparation machine 30.
    The boiling chamber 31, as shown schematically in Figure 4, comprises a sealable chamber for receiving the beverage ingredient tablet 20 therein. The water inlet 38 is provided by being fluidly connected to the outlet of the flow heater 34. An outlet of the boiling chamber is in fluid communication with outlet 32 of the beverage preparation machine. Sensor 37 is mounted to, or formed as part of, the boil chamber 31. In the illustrated embodiment, sensor 37 comprises an emitter module 39 and a detector module 50. Depending on the type of sensor 37 used, the emitter module 39 can be omitted .
    The water source 33, flow heater 34 and cup holder 35 can all have a conventional design, the details of which are well known to the person skilled in the art. Therefore, they will not be described in detail further.
    The embodiments of the beverage ingredient tablet 20 are shown in Figures 2a through 2d. The beverage ingredient tablet 20 of Figure 2a comprises a simple tablet without any additional elements. The beverage ingredient tablet 20 is manufactured to comprise surface purposes for each type of beverage intended (for example, espresso, filtered coffee, latte) which are distinguishable from each other by the sensor 37 of the beverage preparation machine 30. The variation at the surface end for the beverage ingredient tablets 20 it may be one or more of a variation in color, or a surface feature such as roughness and / or reflectance.
    Variation in color can be achieved by changing one or more of the characteristics of the beverage ingredients that make up the beverage ingredient tablet 20. For example, the degree of roasting of the roasted coffee precursor will change the color of the used roasted and ground coffee to form a coffee-based tablet. In addition, or alternatively, a dyeing additive, such as food dyeing, can be added to the beverage ingredient tablet 20 to provide a different surface color for the beverage ingredient tablets for the different types of drinks intended.
    The variation in roughness and / or reflectance can be achieved by changing the constituent ingredients of the beverage ingredient tablet 21. For example, the particle size of the powdered ingredients can be selected to achieve a desired surface roughness and / or reflectance. In addition, or alternatively, the tablet may have embossed surface features during the formation of tablet compaction that may be different for beverage ingredient tablets for different types of intended drinks.
    The beverage ingredient tablet 20 of Figure 2b comprises a tablet with a marker 21 affixed to the upper surface. Marker 21 as shown covers a relatively small portion of the top face of the beverage ingredient tablet 20. Marker 21 can be formed of a food safety material designed to dissolve in hot water such as edible rice paper or a blade of sugar .
    The variation in the end of the marker 21 surface can be one or more of a variation in color, or a surface characteristic such as roughness and / or reflectance.
    The variation in the color of the marker 21 can be achieved by changing the material of the marker or by dyeing the marker 21 by printing or other suitable method.
    The variation in the roughness and / or reflectance of the marker 21 can be achieved by changing the material of the marker 21. In addition, or alternatively, the marker 21 may have surface characteristics created in this by, for example, etching, printing lifting, embossing, etc.
    The beverage ingredient tablet 20 of Figure 2c comprises a tablet with an insert 22 embedded in the upper surface so that an upper surface of the insert 22 is visible on the outer surface of the tablet. The marker 22 as shown covers a relatively small portion of the top face of the beverage ingredient tablet 20. The insert 22 may be formed of a food safety material designed to dissolve in hot water.
    As with marker 21 in Figure 2c, the variation in the end of the surface of an insertion element 22 can be one or more of a variation in color, or a surface characteristic such as roughness and / or reflectance. The variation can be achieved in the same way as described above for marker 21.
    The beverage ingredient tablet 20 of Figure 2d comprises a tablet with a pattern, illustration or other visual element 23 located on the top surface of the tablet. The pattern, illustration or other visual element 23 can be stamped onto the tablet with the use of edible ink or it can be embossed on the top surface during compaction of the tablet during manufacture.
    The variation at the end of the surface of the pattern, illustration or other visual element 23 can be a variation in one or more of the shape, size, configuration, roughness, reflectance and color of the element.
    The variation in the color of the pattern, illustration or other visual element 23 can be achieved by changing the color of the paint used.
    The variation in roughness and / or reflectance can be achieved, where paint is used, by changing the type or amount of paint applied. When embossing the tablet, the embossing depth and pattern can be varied.
    Variation in shape, size, or configuration can be achieved by choosing from a number of different patterns to apply.
    The sensor 37 used to identify the beverage ingredient tablets 20 can use a surface metrology technique including, but not limited to, one or more of interferometry, confocal microscopy, focus variation, structured light scanning, and electrical capacitance. Alternatively, or in addition, sensor 37 may use one or more of colorimetry, and photogrammetry.
    The sensor 37 of the beverage preparation machine 30, when it is desired to detect a variation in the color of the beverage ingredient tablets 20, can be a tri-stimuli colorimeter, a spectrophotometer, a spectrophotometer, or a spectroradiometer.
    A tri-stimulus colorimeter is used to obtain a plurality of broadband spectral energy readings from the beverage ingredient tablet across the visible spectrum by the use of filtered photodetectors, such as silicon photodiodes. Advantageously, the reading is passive and does not require any radiation emitted from the sensor.
    A spectrophotometer is used to measure the color reflected from the surface of the beverage ingredient tablet. A spectrocolorimeter works in a similar way but produces estimated tristimulus values.
    A spectroradiometer is used to measure the spectral density of light reflected from the surface of the beverage ingredient tablet.
    For each of the spectrophotometer, spectrocolorimeter and spectroradiometer the sensor 37 comprises an emitter module light source and a detector module.
    The sensor 37 of the beverage preparation machine 30, when it is desired to detect a variation in the roughness or reflectance of the beverage ingredient tablets 20, can be an interferometer, a confocal device, a focus variation device, a light scanning device structured, or capacitive displacement sensor.
    The interferometer can be a spectral interferometer or a confocal spectral interferometer.
    The confocal device may be a confocal laser scanning microscopy device or a rotating disk confocal microscope device. The confocal device can be detected by confocal chromatic aberration.
    The photogrammeter can be an electronic imaging device such as a CCD combined with image recognition software.
    The dispensing parameters that can be configured include the volume of water dispensed, the water temperature, the water pressure, the water flow, and the presence or absence of a pre-wet stage. Example 1
    A first type of roasted and ground coffee tablet designed to form an espresso style coffee is prepared showing a relatively dark brown color and a second type of roasted and ground coffee tablet designed to form a long coffee is prepared showing a relatively brown color. clear.
    The beverage preparation machine 30 comprises a tri-stimulus colorimeter. When inserting the tablet and operating the beverage preparation machine, the colorimeter measures and transmits the tristimulus values of the tablet surface to controller 36. Based on these values, controller 36 configures dispensing parameters such as: Espresso style coffee tablet Water volume = 60 ml Water temperature = 93 degrees Celsius Flow rate = 100% of the rated pump rate Long coffee tablet Water volume = 190 ml Water temperature = 93 degrees Celsius Flow rate = 100% of the rated pump rate Example 2 A tablet of roasted and ground coffee designed to form a long coffee is prepared having a relatively rough surface roughness and a hot chocolate powder tablet designed to form a hot chocolate drink is prepared having a relatively smooth surface roughness. The beverage preparation machine 30 comprises a confocal spectral interferometer. When inserting the tablet and operating the beverage preparation machine, the confocal spectral interferometer measures and transmits signals associated with the surface roughness of the tablet to controller 36. Based on these values, controller 36 configures dispensing parameters such as: Long coffee tablet Water volume = 190 ml Water temperature = 93 degrees Celsius Flow rate = 100% of the rated pump rate Hot Chocolate tablet Water volume = 230 ml Water temperature = 83 degrees Celsius 100% of the rated pump rate
    权利要求:
    Claims (10)
    [0001]
    1. Method of dispensing a drink characterized by the fact that it comprises: a) inserting a beverage ingredient tablet (20) into a beverage preparation machine (30); b) measuring the end of the surface of at least a portion of the beverage ingredient tablet (20) to identify the beverage ingredient tablet (20); c) configuring one or more dispensing parameters of the beverage preparation machine (30) based on the identification of the beverage ingredient tablet (20); and d) operating the beverage preparation machine to dispense a beverage by contacting the beverage ingredient tablet (20) with an aqueous fluid.
    [0002]
    2. Method, according to claim 1, characterized by the fact that the one or more dispensing parameters are selected from the group that comprises: aqueous fluid temperature; volume of aqueous fluid dispensed; flow of the aqueous fluid; aqueous fluid pressure; and presence or absence of a pre-moist stage.
    [0003]
    Method according to claim 1 or claim 2, characterized in that when measuring the end of the surface of at least a portion of the beverage ingredient tablet (20), a measured surface is an ingredient surface of beverage.
    [0004]
    4. Method according to claim 1 or 2, characterized by the fact that the beverage ingredient tablet comprises; a tablet surface; and a marker applied to said surface of the tablet; wherein when measuring the end of the surface of at least a portion of the beverage ingredient tablet (20), the measured surface is a marker surface (21).
    [0005]
    5. Method according to claim 1 or 2, characterized by the fact that the beverage ingredient tablet comprises; a compressed powder tablet; and an insertion element inserted into the compact powder tablet; wherein when measuring the end of the surface of at least a portion of the beverage ingredient tablet (20), the measured surface is a surface of the insert (22).
    [0006]
    6. Method according to any one of claims 1 to 5, characterized in that the measurement of the end of the surface comprises measuring one or more: the color of the surface, the reflectance of the surface, the roughness of the surface, and a pattern on the surface.
    [0007]
    7. Method according to claim 6, characterized by the fact that the measurement of the end of the surface is a non-contact measurement; and optionally in which the non-contact measurement comprises one or more of interferometry, confocal microscopy, focus variation, structured light scanning, electrical capacitance, colorimetry, and photogrammetry.
    [0008]
    8. System characterized by the fact that it comprises a beverage preparation machine (30) and a beverage ingredient tablet (20), in which the beverage preparation machine (30) comprises: a chamber for receiving a beverage tablet beverage ingredient (20); an aqueous fluid source (33); a heater (34) for varying the temperature of the aqueous fluid; a sensor (37) for measuring the end of the surface of at least a portion of the beverage ingredient tablet (20) in use; a controller (36) associated with the aqueous fluid source (33), the heater (34) and the sensor (37); the controller (36) being programmed to identify the beverage ingredient tablet (20) based on the measurement of the end of the surface and configure one or more dispensing parameters of the beverage preparation machine (30) based on said identification.
    [0009]
    9. System according to claim 8, characterized in that the beverage ingredient tablet (20) comprises a compressed powder tablet containing one or more powder beverage ingredients.
    [0010]
    10. System according to claim 9, characterized in that the beverage ingredient tablet (20) comprises a marker (21) applied to a surface of the compacted powder tablet (20), or an insert element ( 22) inserted into the compacted powder tablet (20).
    类似技术:
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    BR112015013635B1|2020-12-22|methods of dispensing a drink and system
    US11192711B2|2021-12-07|Capsule, system and method for preparing a beverage by centrifugation
    BR112015014003B1|2021-02-23|METHOD FOR DISPENSING A DRINK, MACHINE FOR DRINKING PREPARATION AND SYSTEM EXECUTED BY THE METHOD
    JP2008259851A|2008-10-30|System comprising beverage machine and comprising portion capsule
    CN105813515B|2019-12-24|Consumable identification system, consumable set and beverage dispenser
    AU2014365075B2|2019-03-07|Consumable recognition system and beverage dispenser
    JP2015529504A|2015-10-08|Capsule assembly with data storage device and communication means
    CN105813512B|2020-06-16|Consumable identification system, consumable set and beverage dispenser
    同族专利:
    公开号 | 公开日
    AU2013366003B2|2017-01-12|
    US20150297023A1|2015-10-22|
    KR101890019B1|2018-08-20|
    EP2934250A1|2015-10-28|
    GB2509081B|2014-11-19|
    PL2934250T3|2018-09-28|
    BR112015013635A2|2017-07-11|
    WO2014096949A1|2014-06-26|
    RU2614642C2|2017-03-28|
    CN104955364B|2018-07-13|
    RU2015114366A|2017-01-26|
    CN104955364A|2015-09-30|
    US10750901B2|2020-08-25|
    GB2509081A|2014-06-25|
    EP2934250B1|2018-05-30|
    JP6106828B2|2017-04-05|
    GB201222937D0|2013-01-30|
    KR20150082591A|2015-07-15|
    ES2675590T3|2018-07-11|
    AU2013366003A8|2015-05-21|
    CA2889486C|2018-03-27|
    CA2889486A1|2014-06-26|
    JP2016502439A|2016-01-28|
    AU2013366003A1|2015-04-16|
    AR094108A1|2015-07-08|
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    法律状态:
    2017-07-25| B25A| Requested transfer of rights approved|Owner name: KONINKLIJKE DOUWE EGBERTS B.V. (NL) |
    2018-11-21| B06F| Objections, documents and/or translations needed after an examination request according art. 34 industrial property law|
    2019-12-10| B06U| Preliminary requirement: requests with searches performed by other patent offices: suspension of the patent application procedure|
    2020-10-20| B09A| Decision: intention to grant|
    2020-12-22| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 06/12/2013, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    GB1222937.3|2012-12-19|
    GB1222937.3A|GB2509081B|2012-12-19|2012-12-19|A method of dispensing a beverage, a beverage preparation machine, and a system|
    PCT/IB2013/002904|WO2014096949A1|2012-12-19|2013-12-06|A method of dispensing a beverage, a beverage preparation machine, and a system|
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