巴西专利BR112015013648B1 method for preparing beverage with capsules and centrifugal infusion device

专利PDF首页>>巴西专利

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:
PARAMETRIC RECIPES TO PREPARE DRINK WITH CAPSULES IN A CENTRIFUGAL INFUSION SYSTEM. The present invention relates to the preparation of a beverage by centrifuging a capsule, by: recognizing the type of capsule inserted in the centrifugal infusion device, and / or its ingredients; accordingly select a recipe comprising at least two sets of target values for centrifuge infusion device parameters, each set being associated with a specific condition; control the parameters of the centrifugation infusion device in order to reach the target values of the set associated with the specific condition that is currently found.
公开号:BR112015013648B1
申请号:R112015013648-6
申请日:2013-12-12
公开日:2021-01-05
发明作者:Alexandre Perentes；Peter Siegrist
申请人:Société des Produits Nestlé S.A.；
IPC主号:

专利说明:

FIELD OF THE INVENTION
[0001] The present invention relates to the preparation of a beverage from a beverage substance contained in a capsule by passing a liquid through the substance using centrifugal forces.
[0002] In particular, the present invention relates to a method for preparing a drink using recipes to precisely adjust the extraction parameters to the type of capsules used to prepare said drink. BACKGROUND OF THE INVENTION
[0003] There are systems for preparing drinks such as coffee that force a liquid through ingredients contained in the capsule using centrifugal forces.
[0004] WO 2008/148604, for example, refers to a capsule for preparing a beverage or liquid food of a substance, in a centrifugal infusion unit, passing water through the substance contained in the capsule using centrifugal forces of infusion comprising: an enclosure containing a predetermined dose of substance; opening means that opens under the centrifugal effect to allow the infusion liquid to leave the capsule. The capsule may also comprise means for engaging the capsule with the external rotationally driving means of a centrifugal infusion device in which the engaging means are configured to offer torque resistance during rotation of the capsule to maintain the capsule in a rotational position. of reference.
[0005] Thus, the effect of centrifugal forces to infuse the body or prepare other food substances has many advantages compared to normal infusion methods using pressure pumps. For example, in the traditional espresso or lungo type brewing methods using a pressure pump, it is very difficult to master all the parameters that influence the extraction quality of the released coffee extract. These parameters are typically the pressure, the flow rate that decreases with the pressure, the compaction of the coffee powder that also influences the flow characteristics and that depends on the particle size of the ground coffee, the temperature, the distribution of water flow and so on. In particular, it is not easy to vary the extraction pressure and flow rates because they are essentially determined by the static pressure released by the pump, the resistance of the coffee layer and the downstream filtration system.
[0006] For centrifugal extraction, the rotating capsule is used as a centrifugal pump. The rotational speed thus determines the flow rate of the centrifuged liquid exiting the capsule. The quality of the drink to be prepared depends on the control, in particular, the flow rate. In particular, the flow rate is influenced by two parameters: the rotational speed of the capsule in the device and the back pressure exerted on the centrifuged liquid before it is projected out of the capsule.
[0007] Furthermore, other parameters have an influence on the quality of the released drink, for example, the temperature of the machine parts that the drink is in contact with.
[0008] The optimal parameters to apply to prepare a drink vary greatly according to the type of ingredients to be prepared and the type of drink to be prepared. For example, ideally, the parameters should be set according to the coffee powder, strength, aroma, flavor, cream, volumes, etc.
[0009] WO2010 / 026053 refers to a controlled beverage production device using centrifugal forces comprising control means to control the flow rate, or, respectively, the pressure, of liquid to suit a flow rate reference, or a pressure reference, respectively, in a control loop automatically adjusting the rotational speed of the drive medium during the extraction phase of the beverage production depending on the measured flow rate, respectively, of the measured pressure. The control unit can, for example, contain setpoints and rotational speed values of the drive medium at different stages of the beverage preparation cycle. The capsule to be used can also be associated with a code containing information relating to one or more of the following parameters: flow rates, beverage volumes, speeds, beverage temperatures.
[00010] Therefore, there is a need to be able to provide drinks (for example, coffee), having different characteristics of intensity, flavor, aroma, foam / cream in a system that is simple and versatile. There is still a need to prepare a new system for which the beverage parameters are better, more precisely, and more independently controlled to improve the quality of the distributed coffee and provide an opportunity to release a wider range of coffee drinks of different volumes (e.g. 25, 40, 230 ml). There is also a need to propose a solution to manage all these parameters and their variations, during the infusion process, according to the type of capsule used and the coffee drinks to be produced.
[00011] The present invention provides a solution to the problems mentioned above as well as offering additional benefits to the existing technique. OBJECTIVE AND SUMMARY OF THE INVENTION
[00012] A first aspect of the invention relates to the method for preparing a beverage by centrifuging a capsule in an infusion device by centrifuging a beverage preparation system. The beverage preparation system comprises control means adapted to control the parameters of the centrifugal infusion device used during the beverage preparation process. The method comprises the following steps: (a) in a first step, recognition information related to a type of capsule inserted by a user in the centrifugation infusion device, and / or ingredients enclosed within said capsule, is determined; (b) in a second step, a recipe is selected according to the recognition information; said recipe comprising at least two sets of target values for the parameters of the centrifugation infusion device, each set being associated with a specific condition; (c) in a third step, the control means control the parameters of the infusion device by centrifugation in order to reach the target values of the set associated with the specific condition that is currently encountered.
[00013] The term recipe refers to information to control the beverage preparation device in order to prepare a drink. More particularly, a recipe can comprise information related to beverage preparation parameters, notably parameters that are controlled by the control unit such as the rotational speed of the engine driving the rotating infusion unit, the temperature of the liquid, the temperature of the collector where the liquid ejected from the capsule is collected, the pressure and / or the volume of liquid provided in the capsule during the beverage production process, the flow rate of the pump, etc. The method allows to prepare a coffee drink with capsules of different types, using a specific recipe for each type of capsules and / or for each ingredient contained in said capsules.
[00014] In particular, the parameters can be changed dynamically over time and precisely defined. The invention makes it possible to define precise extraction profiles for different types of capsules, including variations in parameters over time or according to other characteristics of the preparation process, in a reliable and transparent way to the user. During the second stage, the recipe can be determined and / or retrieved according to information related to the beverage for preparation collected and / or determined during the first stage. The recipe can be determined and / or retrieved according to the type of capsule inserted in the capsule retainer of the machine, the ingredients contained in the capsule inserted in the capsule retainer, and / or the information provided by the user and / or embedded in said capsule. The recipe can be read from a list stored on the machine and / or accessible by the machine, using, for example, a recipe identifier and / or a capsule type identifier and / or an identifier of the ingredients contained in the capsule, and / or information provided by a user. During the third stage, the different parts of the drink preparation machine are adjusted in order to apply the target value of the corresponding parameters included in the recipe. For example, the flow rate and the amount of liquid are controlled by a flow meter that provides flow information to the control unit for calculating and controlling the liquid supply pump in order to reach the target level described in the recipe. when the related specific condition is found, for example, for a certain time or volume of the prepared drink.
[00015] In particular, the specific condition for at least one of the two sets is related to the volume of coffee already prepared. For example, a condition can be, for example: "the volume of coffee already prepared is comprised between 0% to 50% of the total volume of coffee to be prepared".
[00016] Preferably, the at least two sets of target values refer to at least two sequential infusion phases. Therefore, it becomes possible to manage a wide range of coffee recipes for various volumes of coffee. In particular, it becomes possible to optimize the extraction characteristics depending on the type of coffee to be produced (for example, ristretto, espresso, long coffee, coffee for milk and coffee specialties). This also makes it possible to obtain a variety of coffee quality / sensory attributes (body, flavor, aroma, cream, ...) for each volume considered.
[00017] The specific condition for at least one of the two sets can also be related to the time elapsed since the beginning of the beverage preparation. For example, a condition can be, for example: "the time that has elapsed since the start of the preparation process is between 5 s and 10 s".
[00018] The specific condition for at least one of the two sets can also be related to a user input or a preference for the preparation of the drink. For example, a condition can be, for example: "the user chooses a volume of drink to prepare greater than 120 ml". It is then possible to optimize the recipe according to the user's different choices.
[00019] More particularly, at least one of the target values for the centrifuge infusion device parameters contained in the sets is related to at least one or a combination of the following parameters: a volume of liquid to introduce into the capsule during a specific phase of the preparation process, a liquid flow rate, a waiting time after a specific phase of the preparation process, a function of accelerating / decelerating the rotational speed of the infusion unit during a specific infusion phase or during the transition between specific phases, an initial liquid flow rate introduced into the capsule during a specific infusion phase or during the transition between specific phases, a liquid temperature during a specific phase of the infusion process infusion, a target temperature of a collector of the infusion device during a specific phase of the infusion process or the pre-wetting process, a minimum rotation speed of the infusion unit during a specific phase of the infusion process.
[00020] In one embodiment, during the first stage, means of identification provided in the capsule inserted in the centrifuge infusion device are read, said means of identification comprising appropriate information for the control unit to recover or determine the type of capsule and / or the ingredients enclosed within the capsule and / or the type of beverage to be prepared with the capsule. For example, such a capsule and related systems for identifying said capsule are disclosed in WO 2011/141532. The code can comprise a recipe identifier, for example, a unique number corresponding to a recipe. The code may comprise an identifier related to the type of capsule and / or the type of ingredients included in the capsule, for example, a unique number corresponding to the type of capsule and / or the type of ingredient included in the capsule.
[00021] The means of identification can comprise information related to a location where the recipe can be accessed, the control unit being willing to retrieve the recipe using the information related to a location during the second stage.
[00022] A code on the capsule can contain this address. The address can point to a memory space on the machine where the recipe is stored. In addition, the address may point to an external memory location where the recipe is stored, the machine being willing to retrieve the information related to said recipe in said location. As a consequence, it allows the machine to access a recipe not yet available locally. In addition, the address can point to an external device, the external device being willing to send a prescription when a request is received. As a consequence, it allows the machine to access a recipe not yet available locally.
[00023] In one embodiment, the means of identification may comprise at least part of the information related to a recipe for use with the capsule, the control unit being willing to use that information if the recipe cannot be retrieved. and / or in place of the corresponding recipe parameters. It allows the machine to retrieve recipe-related information even if the recipe is not fully available locally, or if the recipe has been updated or modified compared to recipes stored locally, and optionally updating the corresponding entry in its recipe list and / or the recipe itself.
[00024] In the following aspects, the versatility to produce, according to the method of the invention, a wide range of different coffee recipes depending on the volume of coffee and the characteristic of the coffee product is further exemplified. According to these preferred modes, it becomes possible to design a wide range of coffee drinks (preferably black) (for example, ristretto, expresso, lungo, long coffee) while optimizing and individualizing their product quality characteristics (this is, intensity, aroma, 'crema').
[00025] In particular, the method comprises at least first and second infusion stages defined, respectively, by the first and second sets of target values. Said first and second sets of target values each preferably comprise at least a target temperature of the heater, a target flow rate of the pump and a target rotational speed; optionally, a target collector temperature.
[00026] Preferably, the first set of target values for the first infusion phase is associated with a condition that states that the first infusion phase is functioning under the first set, after the end of a pre-wetting phase or phase from the pre-wetting wait, even the volume of the coffee drink already prepared is greater than or equal to a first volume threshold of the first phase of liquid introduced into the capsule. More preferably, the second set of target values for the second infusion stage is associated with a condition that states that the second infusion stage is working under the second set, after the first infusion stage has ended, up to the volume of the drink. already be prepared to be greater than or equal to a second phase volume threshold (also referred to as the "transition volume" or "phase volume threshold" in the description) of liquid introduced into the capsule;
[00027] Having such infusion phases independently controlled, it becomes possible to release coffee drinks of different volumes in a wide variety of product characteristics (aroma, flavor, cream, ...). Such control can be associated with a high number of different roasted and ground coffee, such as coffee mixes, coffee sources, coffee granulometry (eg, average particle size, distribution, fines content), coffee processing such as degree of roasting, weight of coffee, and so on, so that a huge number of different coffee extracts can be designed and produced in a reproducible way from an infinite possible number of coded recipes.
[00028] More preferably, the recipe comprises at least a third infusion phase defined by a third set of target values and associated with a condition to be operated after the end of the second infusion phase and up to the volume of the drink already pre - stop being at least equal to the volume of drink to be prepared. The third infusion stage comprises a third set of target values comprising at least a target temperature of the heater, a target flow rate of the pump and a target rotational speed; optionally, a target temperature of the collector.
[00029] Having the three infusion phases associated with adjustable conditions for the operation / termination of these three infusion phases at certain times makes it possible to better manage coffee recipes over a wide range of volumes, from very coffee extract small (25 ml) for large volumes of coffee (eg 230 ml, 250 ml, 400 ml) and makes it possible to properly master the diversity of liquid coffee extracts in each volume. In this way, it becomes possible to operate different parameter profiles (with two possible directional changes) to optimize coffee extraction such as temperatures, rotational speed, flow rates.
[00030] For example, the management of recipes over two or three stages of brewing makes it possible to take into account the specificities of coffee extraction according to the type of coffee intended. For example, this makes it possible to reduce the overextraction of long coffees by profiling temperatures and / or flow rates. For example, the flow rate can be increased and / or the heater temperature lowered from one infusion phase to the next. It can also make it possible to keep the quality of "coffee crema" high, in particular for large volumes of coffee (ie, preventing the "crema" from collapsing or bubbling to agglomerate) by profiling (for example, decreasing) the temperature. temperature of the heater and / or the collector on the different infusion phases. For example, the temperature of the collector can be lowered from one infusion phase to the next.
[00031] In one aspect, the recipe further comprises a final drying phase. In particular, the recipe comprises a set defining a drying phase associated with a condition that states that the drying phase begins under said set, after the last infusion phase (for example, the third infusion phase), until drying is completed or a time has elapsed. The set can preferably comprise a target rotational speed for the motor and an OFF command to turn off the heater and / or an OFF command for switching the pump.
[00032] The recipe can also comprise an initial compaction step to compact the ingredients, for example, toasting and grinding coffee powder, in the capsule by the effect of centrifugal forces before the liquid is introduced into the capsule. In both cases, the compaction phase is functioning automatically, after activating the recipe mode, by adjusting a high rotational speed of the engine and interrupting the rotational speed after a predetermined time has elapsed (for example, 2- 3 s). This step is preferably the first step in which the knowledge information related to a type of capsule inserted by a user in the centrifugation infusion device, and / or ingredients enclosed within said capsule, is determined. A target of the set can be the rotational speed to enable the reading of a code (for example, a rotatable readable bar code) on the capsule by a fixed code reader of the device.
[00033] The method preferably also comprises an exit condition for an initial compaction step which is the type of capsule that is identified by the means of identification (such as a rotatable code readable by a fixed reader) provided in the capsule. If the capsule is recognized, the next pre-wetting step is started.
[00034] According to a second aspect, the invention relates to a centrifugal infusion device for preparing drinks by centrifuging a capsule, comprising a rotating capsule retainer of the infusion device for retaining a capsule, a driving means rotary to drive the capsule in rotational centrifugation, injection means for injecting liquid into the capsule, where the injection means are connected to a pump, the device further comprising control means connected to at least one rotary drive means and the pump that are designed to vary the flow rate of the beverage and / or the volume of the beverage, and recognition information means to determine the recognition information related to a type of capsule inserted into the device, in which the control means are willing to perform the steps of the method according to the first aspect.
[00035] The brewing device of the invention preferably further comprises heating means for heating the liquid introduced into the capsule (i.e., liquid heating means) and heating means for heating the drink collector dispensed from the capsule. la (i.e., collector heating means) and temperature control means for controlling the temperature of the liquid heating means and collector heating means.
[00036] According to a third aspect, the invention relates to a kit (or series) of capsules of different types, in which each capsule of the kit being adapted for use by a centrifugal infusion device according to the second aspect, to prepare a coffee drink using a specific recipe according to the type of said capsule and / or according to the ingredient contained in said capsule. In particular, each capsule in the kit can be provided with recognition means. Recognition means associated with the different capsules in the kit can be one or a combination of the following list; bar code, an RFID tag, image and / or color recognition means, ferromagnetic element, electrical element, mechanical means. Said recognition means is arranged to be readable by a reader embedded in the centrifugation infusion device, said reader being suitable for reading the recognition means of the capsule. The reader can be connected to the device's control unit to control the different means of the device in response to the detected capsule.
[00037] In particular, the capsules of the kit according to the third aspect comprise coffee powder of different types for producing coffee drink having specific quality characteristics (resistance, aroma, flavor, crema, ...) and different volumes, for example, 25, 40, 110, 250, 400 ml (for example, ristretto, expresso, lungo, dopio, Americano, Long black coffee, etc.) with preferably variable crema characteristics (volume and / or texture).
[00038] More preferably, each capsule in the kit comprises information related to the recipe, such as a number of recipes, such information being identifiable by means of the device's recognition information to enable the selection of the corresponding recipe according to with the recognition information related to the type of capsule and to enable the processing of the recipe by means of control according to the method of the invention.
[00039] "Different types" of a beverage or coffee substance means any difference in relation to: weight in the capsule, grinding size, touch density, roasting levels, origins, mixtures, nature of the ingredients ( coffee, tea, coconut, additives, etc.) and combinations thereof.
[00040] The term "infusion phase" generally refers to the period in which the coffee drink is produced and distributed from the capsule as a liquid (water) is supplied at rotational speeds allowing such coffee extraction to occur and the coffee extract is distributed. The term "pre-wetting phase" generally refers to the period in which the liquid is fed to the capsule by the pump, but coffee is not yet dispensed. The term "pre-wetting waiting phase" refers to the period after the pre-wetting phase and preceding the first infusion phase, during which liquid is present in the capsule to moisten the beverage ingredients and the capsule is not still generated at rotational speed allowing the extraction of coffee to occur. The term "drying phase" generally refers to the time when the liquid is no longer supplied to the capsule by the pump and the capsule is rotated at high rotational speed to remove liquid from the capsule. When referring to "the volume of coffee already prepared", we mean a volume of liquid introduced by the pump into the capsule expressed as a percentage (for example, 20, 40, 90%) of the total target coffee volume (eg example, 25, 40, 230 ml) and possibly taking into account a residual volume of liquid after drying. BRIEF DESCRIPTION OF THE DRAWINGS
[00041] Other aspects, advantages and objectives of the present invention will become apparent to a person skilled in the art when slow to the following detailed description of the modalities of the present invention, when taken in conjunction with the figures in the closed drawings.
[00042] Figure 1a-1c are side views in cross section of different modalities of a capsule having different sizes according to the invention and a variation in height of its rim;
[00043] Figure 2 is a schematic representation of the centrifugal device into which a capsule is inserted according to the invention, in which the back pressure is exerted by the spring loading means;
[00044] Figure 3 is a block diagram representing the steps of an embodiment of the method according to the invention for preparing a drink;
[00045] Figure 4 is a diagram related to a recipe for preparing a drink according to an embodiment of the invention;
[00046] Figures 5a and 5b illustrate an example of the centrifugal capsule retainer retaining a capsule and the capsule recognition information medium of the device associated therewith;
[00047] Figure 6 shows an example of means of identification (readable rotational code) of the capsule. DETAILED DESCRIPTION OF THE FIGURES
[00048] Figures 1a, 1b and 1c refer to an embodiment of a set of receptacles, more particularly capsules 1A, 1B, 1C for single use. The capsules preferably comprise a cup-shaped body 2, a rim 3 and an upper wall member, respectively, a perforable membrane 4. In this way, the membrane 4 and the body 2 enclose a compartment 6 containing coffee powder. As shown in the figures, the membrane 4 is preferably connected over an internal annular portion R of the rim 3 which is preferably between 1 to 5 mm. The membrane 4 is connected to the frame 3 of the body by a sealed portion (for example, a welding joint).
[00049] The rim 3 of the capsules preferably extends outward in a direction essentially perpendicular (as shown) or slightly inclined with respect to the rotation axis 2 of the capsule 1. Thus, the rotation axis Z represents the axis of rotation during centrifugation of the capsule in the infusion device.
[00050] In another embodiment not shown, the capsule 1 in particular the capsule body 2 can take several different forms.
[00051] The body 2 of the respective capsule has a convex dimensional portion 5a, 5b, 5c of variable depth, respectively, d1, d2, d3. Therefore, capsules 1A, 1B, 1C preferably comprise different volumes, but the same insertion diameter 'D' to facilitate insertion into the beverage production device. The capsule in figure 1a shows a small volume capsule 1A while the capsule in figure 1b shows a larger volume capsule 1B or medium volume capsule and the capsule in figure 1c shows a larger volume capsule equal to 1C or capsule large volume. In the present fashion, the 'D' insertion diameter is determined in the present document at the intersection line between the lower surface of the rim 3 and the upper portion of the body 2.
[00052] The body 2 of the capsules is preferably rigid or semi-rigid. It can be formed from a food grade plastic, for example, polypropylene, with a gas barrier layer such as EVOH and the like or aluminum alloy, a laminate of plastic and aluminum alloy or a biodegradable material such as vegetable fibers, starch or cellulose and combinations thereof. The membrane 4 can be made of a thinner material such as a plastic film, also including a barrier layer (EVOH, SiOx, etc.) or aluminum alloy or a combination of plastic and aluminum alloy. The membrane 4 is generally between 10 and 250 microns thick, for example. The membrane is perforated to create water inlet as will be described later in the description. The membrane also comprises a perforable peripheral outlet area or portion.
[00053] Instead of the upper membrane 4, the capsules 1A, 1B, 1C can also comprise a rigid or semi-rigid filter wall or membrane which is preferably in the form of a plastic disk comprising a central portion having an inlet port. to enable the introduction of a water injection member and a peripheral outlet portion having circumferentially arranged outlet openings. Between the central inlet port and the peripheral outlet openings, the membrane or cover is preferably formed of an intermediate liquid impermeable portion, thereby ensuring that the liquid cannot escape from the capsule before reaching the periphery of the capsule.
[00054] The difference in volume between small and large capsules can be obtained particularly by varying the depth (d1, d2, d3) of body 2 of the capsules in the set. In particular, the depth of the body of the smaller capsule 1A is lower than the depth of the body of the larger capsules 1B, 1C. The differences between storage volumes (or size) for each capsule allow different amounts of coffee powder filling in the capsules as a function of the coffee drink to be released. In general, the larger the capsule, the greater the amount of coffee powder it contains. Also, in general, the higher the quantity, the greater the coffee extract released. For thin, the greater amount of coffee powder, the greater the volume of liquid fed into the capsule. Of course, the amount of coffee can also vary in a capsule of the same volume, but in which case, the larger capsule can preferably be chosen for any size of beverage to be released.
[00055] The small size capsule 1A preferably contains a quantity of coffee powder, less than the quantity for capsules of larger volume 1B, 1C. The medium volume capsule 1B also contains less coffee powder than the large volume 1C capsule. In other words, the amount of powder preferably increases with the volume of the capsule.
[00056] Therefore, the small capsule 1A is preferably intended to release a short coffee of between 10 ml and 60 ml, preferably 25 (± 3) ml for ristrettos and 40 (± 3) for espresso, with an amount of ground coffee comprised between 4 and 15 g, more preferably between 5 and 8.5 g, more preferably 3 and 8 g. Medium-sized capsules 1B are preferably intended for delivery of medium-sized coffee, for example, between 60 120 ml, more preferably 120 (± 10) ml for a lungo coffee. The larger 1C capsule is preferably intended for releasing a long-sized coffee, for example, between 120 and 500 ml (preferably 230 (+ 10) ml for a large coffee). In addition, medium-sized coffee capsule 1B may contain an amount of ground coffee comprised between 7 and 15 g, more preferably between 8 and 12 g and the long-sized coffee capsule 1C may contain an amount of ground coffee between 10 and 30 g, more preferably 12 and 15 g.
[00057] Furthermore, the capsules in the set may contain different mixtures of roasted and ground coffee and / or coffee of different origins and / or having different roasting and / or grinding characteristics (that is, measurable as the average particle size D4,3). Coffee powder is preferably lost in the receptacle. As usual in the portioned coffee area, the coffee powder can only be lightly compressed before closing with the capsule with the lid.
[00058] The size of the grind is selected in each capsule to ensure improved extraction. In particular, the small capsule 1A is preferably filled with ground coffee having an average particle size D4.3 within a range of 50 to 500 microns, more preferably 160 to 400 microns. It is surprising to note that the particle size for short cups can be successfully reduced compared to the traditional extraction method, where 220 microns is generally the lower limit to avoid clogging the coffee extract in the capsule. Therefore, capsule 1A is filled with ground coffee having an average particle size D4.3 between 160 and 255 microns, more preferably 160 and 220 microns.
[00059] For an average size such as lungo (120 ml), it was surprisingly found that better results in sensory tasting were obtained by selecting an average grinding size of coffee powder above 200 microns, in particular, between 300 and 700 microns. Of course, these results are also dependent on mixing and roasting, but on average better results were found in these preferred selected ranges.
[00060] As indicated in figures 1a to 1c, the geometry of the rim 3 can be adapted to comprise, for example, an L-shaped cross section having an annular outer protrusion 8 formed in a direction perpendicular to a plane in which the membrane 4 is arranged. In this way, the thickness h1, h2, h3 of rim 3 is preferably adapted to the quantity and / or characteristics of the drink substance contained by the capsules 1A, 1B and 1 C shown in order to allow an adjustment of the backpressure exerted on the capsule when closed by a dedicated closure member 15 of a beverage production device.
[00061] In particular, for capsules containing a smaller amount of coffee powder - for example, capsule 1A - in order to prepare, for example, a ristretto or espresso drink, a lower extraction should be desired to provide the coffee with a high intensity (that is, a large amount of total coffee solids transferred in the coffee extract). These transferred solids can be compared to a faster extraction that can be desired for the drink coming out of capsules 1B or 1C containing a larger amount of coffee powder. The extraction is defined in this document as "lowest" by controlling a lower flow rate of the liquid extract during the extraction. Such a lower flow rate can be controlled by rotating the capsule at a lower speed and / or providing a higher backpressure by restricting the liquid extract leaving the capsule. In other words, the smaller the amount of coffee powder in the capsule, preferably the lower the flow rate.
[00062] For example, for smaller size capsules as indicated by figure 1a, the thickness h1 is preferably chosen to be between 0.5 and 2.5 mm. For larger size capsules as indicated by figures 1b and 1c, the thickness h2, respectively, h3 is preferably chosen to be between 0.8 and 1.8 mm, respectively between 0.5 and 1.5. Naturally, these values can differ greatly depending on the configuration of the valve medium, in particular, on the side of the device.
[00063] It should be understood that the thickness (h1, h2, h3) of the rim 3, respectively, the annular protrusion 8 of a specific capsule cannot be adapted only with respect to the volume of the capsule (ie, storage volume), but also with respect to the nature of the beverage substance (e.g., quantity, density, composition, etc.) contained within the capsule so that the resulting back pressure when rim 3 of the capsule is engaged with a valve portion of the device dedicated, is set to a desired value. The thickness is the effective distance that is adapted to adjust the backpressure during the drink extraction process by inserting the capsule into the device.
[00064] In a possible alternative, the thickness (h1, h2, h3) is the same for all types of capsules. As a result, the same initial closing pressure resulting from engaging the valve portion of the device on the rim is achieved. The back pressure can then be controlled depending on the type of capsule and / or coffee to be released by adjusting various operational and / or product parameters such as the liquid flow rate, the rotational speed, the parameter sets for the phases pre-wetting (compaction, pre-wetting, rotational speed acceleration ramp, ...) and / or the characteristic of roasted and ground coffee in the capsule (weight, granulometry, ...).
[00065] Figure 2 shows a sectional side view of a beverage production device according to the system of the invention in a closed state thereof. In this way, the device comprises a rotary drive means including a rotary capsule retainer 10, a rotary motor 27, connected to the capsule retainer 10 by a rotational axis Z. The device also comprises a collector 11 on which the centrifuged liquid impacts and is drained through a beverage outlet 12.
[00066] Furthermore, the device comprises liquid feeding means 18 having a liquid injector 13 being arranged to pierce the membrane 4 of the capsule 1 in a central portion of the same and supply liquid (preferably hot water) in the capsule. The injection means 18 preferably also comprise a series of outlet punches 24, as described in WO2008 / 148604. Consequently, the outlets are produced in an annular portion of the diaphragm 4 to enable an extracted beverage to leave the capsule 1 during its rotating movement. The liquid supply means 18 are connected to the liquid circuit 22 comprising a liquid supply 21, a pump 20 and a heater 19 to provide a predefined volume of pressurized liquid heated to the capsule 1 during the beverage preparation process.
[00067] The device further comprises a valve portion 15 which is arranged circumferentially for the liquid supply means 18 and which has a lower annular compression surface 15a.
[00068] The valve portion 15 and the injection unit 18 are preferably movable with respect to the capsule retainer 10 in order to enable the insertion and ejection of the capsule 1 to and from a capsule retainer 10 before , respectively after the drink preparation process. In addition, the liquid supply means 18, the valve portion 15 and the capsule retainer 10 are rotatable about the Z axis. The valve portion 15 is also made movable independently of the liquid supply means 18 take into account the different possible thicknesses of the capsules without affecting the relative position of the injection portion when engaged against the capsule. For this, the portion 15 can be slidably mounted on the liquid supply means 18.
[00069] The capsule 1 is also positioned solidly on its rim 3 on an upper flange 10a of the capsule retainer 10 without the body 2 deforming substantially radially. In this configuration, the liquid supply means 18 and the valve portion 15 are engaged against the membrane 4 and the rim, respectively. The system thus forms a restriction valve 23 by engaging the valve portion 15 of the device and the valve portion 8 of the capsule. In the open configuration of valve 23, a flow restriction is created that makes it possible to force the flow of centrifuged liquid into at least one narrow jet of liquid projected onto the impact surface 11 of the device. The restriction forms an annular opening of the surface area preferably between 1.0 and 50 mm2, preferably between 1.0 and 10.0 mm2. The surface area of the flow restriction can vary depending on the backpressure value fixed to the valve by the capsule, the shape of the valve portion and the rotational speed of the capsule in which in general the higher the speed, the larger the area of surface. The flow restriction can be formed as a continuous circumferential cut or a plurality of circumferential restriction openings.
[00070] The restriction valve 23 is designed to close or at least restrict the flow passage under the force of a resilient cracking load obtained by a load generating system 16,17 preferably comprising elements of slope of mol 16 The spring-bending elements 16 apply a predefined resilient load to the closing member 15. The load is distributed primarily on its own along the pressing surface 15a of the valve portion 15 acting on closing against the annular surface of the portion ring valve 3. This surface can also be a simple annular contact line. Therefore, valve 23 closes normally out of the flow path for the centrifuged liquid until sufficient pressure is exerted on the area upstream of the valve by the centrifuged liquid that exits through the holes created by the drilling elements 24. It must be noted that a small leak for liquid or gas through the valve means 23 may be required which helps to vent the gas or air contained in the capsule during pre-wetting the capsule with liquid (not shown). Preferably the gas leak is controlled to be small enough to be liquid tight or at least reduce the flow of liquid to a small leak, at least until a certain pressure is reached at the periphery of the capsule.
[00071] During extraction, the liquid thus flows between the membrane 4 and the valve portion 15 and forces the valve 23 to open by pushing the total closure member 15 upward against the force of the spring tilt element 16. O centrifuged liquid can thus pass through the restriction created between the surface 15a of the portion 15 and the upper surface or line of the rim 3 or the protruding portion 18. The liquid is thus ejected at a high speed against the collector 11 as indicated by the arrow A in figure 2 or another vertically oriented annular wall of the device placed between the collector and the valve 23 (not shown).
[00072] It has been found that the "crema" can be improved in the cup by controlling the distance, in this document called "flight distance", between the outermost centrifuged contact surface (for example, flow restriction or other surface ) and the impact wall (for example, the vertical cylindrical wall in figure 2) of the collector 11. In particular, the distance is verified to be shorter to provide a greater amount of crema. It has been found that a preferred flight distance is within a range of 0.3 to 10 mm, more preferably 0.3 to 3 mm, more preferably between 0.5 and 1 mm. Therefore, it has also been found that the flight distance must increase when the volume of the coffee extract to be released increases in order to adjust the amount of crema accordingly. Surprisingly, the largest crema has always been obtained for distances below 1 mm of flight. Naturally, crema formation also depends on other possible parameters such as valve back pressure which can be adjusted accordingly as explained later (typically, the higher the back pressure the higher the crema is).
[00073] In this way, the extraction of the drink out of the capsule 1 is obtained by activating the liquid feeding means 18, the valve portion 15 and the capsule retainer 10 together with the capsule, in rotation (Y) around the Z axis while feeding liquid into the capsule. The rotation is activated by the rotary 27 connected at least to the capsule retainer 10 or to the injection unit 18. Therefore, during operation of the capsule 1 placed inside the system according to the invention, the capsule 1 is rotated around its Z axis. In this way, the liquid that is injected centrally into the capsule 1 can tend to pass through the coffee powder and be guided along the inner surface of the side wall of the body 2, to the inner side of the membrane 4 and then through the perforated outlet openings created in the membrane 4 by the piercing members 24. Due to the centrifugal force given to the liquid in the capsule 1, the liquid and the coffee powder are made to interact in order to form an edible liquid (for example, liquid extract) before exiting through valve 23.
[00074] It should be understood that the force acting on the rim 3 of the capsule 1 by the compression surface 15a can be adjusted by the geometry of the rim 3 such as, for example, the thickness h of the rim 3 (or thickness h1, h2, h3 of the outer projection 8 in figures 1a-1c). Therefore, in particular the back pressure exerted on the rim 3 can be adjusted by adapting the thickness h of the rim 3 to its predefined values. In this way, a higher back pressure can be obtained by a greater thickness "h", since this leads to a greater compression of the spring bias element 16 which then exerts a greater force on the compression surface 15a. Correspondingly, a lower value of thickness "h" leads to a lower compression of the spring bias element 16 and thus to a lower relative force acting on the compression surface 15a, thus a lower backpressure. Therefore, the thickness h is preferably designed to increase the achievement of the resulting higher back pressure. As illustrated in figure 2, a detection means 26 can be connected to a control unit 25 of the device in order to provide information related to the present backpressure acting on the rim 3 of the engaged capsule, that is, pressure value or strength.
[00075] The control unit 25 is preferably connected to at least the rotary motor 27, the liquid pump 20, the heater 19 and the sensors. Thus, the beverage preparation parameters such as the rotational speed of the engine 27, the temperature, pressure and / or the volume of the liquid provided in the capsule during the beverage production process can be adjusted and eventually use information from the media. detection 26 or other sensors on the device. The speed selection is provided in the control unit 25 that controls the rotary motor 26 in the return and if necessary the flow rate of the pump 23 to ensure sufficient supply of liquid in the capsule as a function of the selected speed. Adjusting the pump can also be useful to limit the inlet pressure (water pressure injected into the capsule); such pressure limit being given by sealing engagement of the capsule with the machine, for example, by a sealing gasket around the injector 13.
[00076] In one embodiment, capsule 1 includes means of identification to control infusion parameters and / or interact with the beverage production device. For example, such an appropriate capsule and related systems for identifying said capsule are disclosed in WO 2011/141532. In this way, the means of identification preferably make it possible to provide information on the type of capsule engaged in the beverage production device.
[00077] Figure 3 illustrates steps of an embodiment of a method for operating the device according to an embodiment of the invention. More particularly, the method makes it possible to prepare a coffee drink with any of the capsules of figures 1a-1c using a specific recipe for each type of capsule and / or for each ingredient contained in said capsule. A recipe comprises information for controlling the beverage preparation device in order to prepare a drink. More particularly, a recipe can comprise information related to beverage preparation parameters, notably parameters that are controlled by the control unit 25 such as the rotational speed of the motor 27, the temperature of the liquid, the temperature of the collector 11, the pressure and / or the volume of liquid provided in the capsule during the beverage production process, the flow rate of the pump 20, etc. More specifically, the recipe can comprise information related to at least or a combination of the following information: a volume of liquid to be introduced into the capsule during a specific phase of the infusion process or a pre-wetting phase, a flow rate of liquid during the pre-wetting phase, waiting time after a pre-wetting phase, a maximum volume of drink to prepare, a recommended volume of drink to prepare, a volume of water remaining after a drying phase, a acceleration ramp of the rotational speed of the infusion unit during the transition between specific phases, initial flow rate of liquid introduced into the capsule during a specific infusion phase or during the transition between specific phases, an acceleration ramp the rate of liquid flow introduced into the capsule during a specific phase of the infusion process or the pre-wetting process, a target temperature of the collector during a special phase of the infusion process or the pre-wetting process, a minimum rotational speed of the infusion unit during a drying phase, an acceleration ramp of the rotational speed of the infusion unit during the transition to a drying phase , a duration of a drying phase, etc.
[00078] In a first step 110, information related to the drink to be prepared is collected and / or determined. For example, a type of beverage to be prepared can be determined by recognizing the type of capsule inserted in the capsule retainer 10, and / or information provided by the user such as the volume of beverage to be prepared. In one embodiment, capsule 1 includes means of identification to control infusion parameters and / or interact with the beverage production device. For example, such an appropriate capsule and related systems for identifying said capsule are disclosed in WO 2011/141532. When inserting a capsule 1a, 1b or 1c into the device as previously described, said capsule is recognized using its means of identification, and / or information related to the drink to be prepared is read or determined using said means of identification.
[00079] In a first stage modality, information related to the drink to be prepared is determined by reading in rotation a code printed on the peripheral rim of the capsule, after the introduction of said capsule in the capsule retainer, as described in WO 2011 / 141532. The code can comprise a recipe identifier, for example, a unique number corresponding to a recipe. The code may comprise an identifier related to the type of capsule and / or the type of ingredients included in the capsule, for example, a unique number corresponding to the type of capsule and / or the type of ingredients included in the capsule.
[00080] Information related to the drink to be prepared can be retrieved by reading the data for a specific address or receiving data for a specific address. A code on the capsule can contain this address. The address can point to an external memory location where the recipe is stored, the machine being available to retrieve information related to said recipe in that location. In addition, the address can point to an external device, the external device being willing to send a prescription when receiving a request.
[00081] The code can comprise at least part of the information related to a recipe to be used with the capsule. Information related to a recipe to embed directly inside the capsule can be used by the machine if other information related to the recipe is not available or partially available. For example, the code can comprise any combination of information related to a volume of liquid to be introduced into the capsule during a specific phase of the infusion process or a pre-wetting phase, a liquid flow rate during a pre-wetting phase. - wetting, waiting time after a pre-wetting phase, a maximum volume of drink to prepare, a recommended volume of drink to prepare, a minimum volume of drink to prepare, a volume of water remaining after a drying phase , an acceleration ramp of the rotational speed of the infusion unit during a specific infusion phase or during the transition between specific infusion phases, an initial liquid flow rate introduced into the capsule during a specific infusion phase or during transition between specific phases, an acceleration ramp of the liquid flow rate introduced into the capsule during a specific infusion phase or during the transition between specific phases - cas, a target liquid temperature during a specific phase of the infusion process or the pre-wetting process, a target temperature of the collector during a specific phase of the infusion process or the pre-wetting process, a transition identifying the start and / or end of different phases of the infusion process or pre-wetting process, a minimum rotational speed of the infusion unit during a drying phase, an acceleration ramp of the rotational speed of the infusion unit during the transition for a drying phase, a duration of a drying phase, etc.
[00082] In a second step 120, a recipe is determined and / or retrieved according to information related to the drink to be prepared collected and / or determined during the first step 110. The recipe can be determined and / or retrieved according to with the type of capsule inserted into the capsule retainer 10, the ingredients contained in the capsule inserted into the capsule retainer 10, and / or information provided by the user and / or embedded within said capsule. The recipe can be read from a list stored on the machine and / or accessible by the machine, using, for example, an identifier of a recipe and / or an identifier of the type of capsule and / or information provided by a user.
[00083] In a third stage 130, the beverage preparation machine prepares a beverage using the selected recipe during the second stage 120. More particularly, the control unit is arranged to regulate the different parts of the beverage preparation machine in a way to apply the target value of the corresponding parameters included in the recipe. For example, the flow rate and the amount of liquid are controlled by a flow meter (not shown) that provides flow information to the control unit for calculating and controlling the liquid supply pump in order to reach the described target level in the recipe for a certain time or volume of drink prepared.
[00084] In one mode, the recipe selected during the second stage comprises at least two sets S1, S2 of parameters. Each set of parameters comprises conditions that must be met in order to apply the parameters of the corresponding set. For example, sets S1, S2 can comprise, respectively, conditions C1, C2, said conditions being related to the volume of coffee already prepared. Condition C1 can be, for example: "volume of coffee already prepared is comprised between 0% to 50% of the total volume of coffee to be prepared". Condition C2 can be: "volume of coffee already prepared is comprised between 51% to 100% of the total volume of coffee to be prepared". The control unit 25 is arranged to control the preparation during the third stage 130 by applying the parameters of each set of parameters until the corresponding condition is verified. For example, controller unit 25 is arranged to control preparation by applying the parameters included in set S2 until condition C2 is checked, that is, until the volume of coffee already prepared is between 51% to 100% of the total volume of coffee to be prepared.
[00085] With reference to figure 4, an example of a beverage preparation process is now described. The X axis of the diagram corresponds to a time scale expressed in seconds. The left Y axis of the diagram corresponds to the rotational speed of the motor 27 in revolutions per minute (rpm), the right Y axis of the diagram corresponds to the flow of the pump 20. The TR curve corresponds to the target rotational speed of the motor 27 as described in the selected recipe . The TF curve corresponds to the target flow of the pump as described in the selected recipe.
[00086] After inserting a 1a, 1b or 1c capsule in the device, said capsule being provided with a code, the user usually activates a switch (not shown) to start the preparation process or the process can start automatically after inserting the cap on the device.
[00087] In a dry centrifugation or compaction phase 201, the control unit 25 controls the rotational drive means (motor 27 in figure 2) to initiate an optimal centrifugation of dry coffee powder 301, 302, 303, 304. A liquid pump 20 is not activated yet. The rotation speed 303 is preferably relatively high, about 2000 to 5000 rpm, typically 1000 rpm, and its short duration, between 2 and 6 seconds, to ensure a compactness of the cable against the periphery of the capsule, especially against the lateral wall and peripheral region of the upper wall. The code is read in rotation during this phase.
[00088] After having read the code during the first step 110, the controller uses that code to select or determine an R recipe. For example, the control unit can retrieve data from the R recipe, during the second step 120, using an identifier included in the code to access an internal example, the recipe R comprising 6 sets of parameters S1, S2, S3, S4, S5, S6, comprising, respectively, 6 conditions C1, C2, C3, C4 , C5, C6.
[00089] The S1 set defines a pre-wetting phase 202. Condition C1 states that the S1 set must be used after the dry centrifugation phase 201 is completed, until the capsule is filled with a pre-wetting volume Liquid PWV. Set S1 comprises a target temperature PWT of heater 19, a target PWTC temperature of collector 11, a target flow 401 of pump 20, an OFF command for motor 27 for a target rotational speed of motor 27 equal to 0 rpm).
[00090] Set S2 defines a pre-wetting wait phase (not shown in the diagram in figure 4). Condition C2 states that the set S2 must be used after the end of the pre-wetting phase 202, until a PWTM pre-wetting time has elapsed. Set S2 comprises a OFF command for pump 20 (or a target flow rate for the pump equal to 0 ml / min).
[00091] Set S3 defines a first infusion phase 203. Condition C3 states that set S3 should be used after the end of the pre-wetting waiting phase, until the volume of the drink already prepared is greater than or equal to a first VT1 phase volume threshold of liquid. The set S3 comprises a target temperature TT1 of the heater 19, a target temperature TTC1 of the collector 11, a target flow command TFC1 of the pump 20, a rotational speed command TRSC1 for the engine 27. The target flow command TFC1 of the pump 20 comprises an initial target flow 402, a target flow acceleration 403 and a target flow rate 404. The target rotational speed control TRSC1 comprises an initial rotational speed 301, a target rotational speed acceleration and a speed target rotational speed 305. The initial target rotational speed 301 allows to avoid dead time at the beginning of the first infusion phase 203, reducing the reaction time of the motor.
[00092] Set S4 defines a second infusion phase 204. Condition C4 states that set S4 should be used after the end of the first infusion phase 203, until the volume of the drink already prepared is greater than or equal to one second VT2 phase volume threshold of liquid. The set S4 comprises a target temperature TT2 of the heater 19, a target temperature TTC2 of the collector, a target flow control TFC2 of the pump 20, a rotational speed control target TRSC2 for the engine 27. The target flow control TFC2 of the pump ba 20 comprises a target flow rate 405. The target rotational speed command TRSC2 comprises a target rotational speed 306, and a target speed 307.
[00093] The S5 set defines a third infusion stage 205. Condition C5 states that the S5 set should be used after the end of the second infusion stage 204, until the volume of the drink already prepared is at least equal to the volume of drink preparing. The set S5 comprises a target temperature TT3 of the heater 19, a target temperature TTC3 of the collector 11, a target flow control TFC3 of the pump 20, a target rotation speed control TRSC3 for the motor 27. The target flow control TFC3 of pump 20 comprises a target flow rate 406. The target rotational speed command TRSC2 comprises a target rotational speed 306, and a target rotational speed 308.
[00094] The S6 set defines a drying phase 206. Condition C6 states that the S6 set should be used after the end of the third infusion phase 205, until drying is complete or a time has elapsed. The set S6 comprises a OFF command to turn off the heater, an OFF command to turn off the pump, a target rotational speed command TRSC4 for engine 27. The target rotational speed command TRSC2 comprises a target rotational speed 310 and a speed transition rotation 311.
[00095] In general, the transition volume or "phase volume threshold" (in% of the total volume) is preferably determined by the device determining the target glass volume (eg 220 ml) and the liquid volume remaining in the capsule after drying (for example, 12 ml), if that volume is set at 30%, the next infusion phase begins as soon as the integrated volume of liquid reaches 69.6 ml. The device also takes into account the variation in the volume of liquid remaining in the capsule as a function of the volume of the capsule. In the event that the transition volume is set at 100% for a given infusion phase (for example, third infusion phase), the infusion phase is simply ignored by the device. EXAMPLE OF MEANS OF IDENTIFICATION AND RECOGNITION INFORMATION
[00096] With reference to figure 6, a code holder is illustrated in planar view. The capsule according to the invention comprises at least one optically readable code carrier. The code holder is adapted to be associated with or be part of a capsule, in order to be activated in rotation when the capsule is rotated around its Z axis by the centrifugal unit. The receiving section of the capsule is the bottom surface of the rim 3 of the capsule. The code holder can also be a ring having a circumferential piece in which at least one sequence of symbols is represented, so that the user can position it over the circumference of the capsule after inserting it into the infusion unit of the drink machine.
[00097] The symbols are represented on the code support optically. The symbols are arranged in at least one sequence, said sequence encoding a set of information related to the capsule. Typically, each symbol corresponds to a specific binary value: a first symbol can represent a binary value of '0', while a second symbol can represent a binary value of '1'.
[00098] In the embodiment illustrated in figure 6, the support has a ring shape with an internal radius of 24.7 mm and an external radius of 27.5 mm. The main radius R of the support 60b is equal to 26.1 mm. The symbols are positioned along a circle having a radius Rs equal to 26.1 mm. The maximum value of the width Hs of each symbol is then equal to 2.8 mm. Code holder 60b comprises 160 symbols, each symbol encoding 1 bit of information. The symbols being contiguous, each symbol has a linear arc length θs of 2.25o.
[00099] Each symbol is adapted to be measured by the reading arrangement 100 of figures 5a and 5b when the capsule is positioned inside the capsule retainer and when said symbol is aligned with the source light beam 105a at point F. More particularly , each different symbol has a reflectivity level of the source light beam 105a varying with the value of said symbol. Each symbol has different reflectivity and / or absorption properties of the source light beam 105a.
[000100] Since the reading arrangement is adapted to measure only the characteristics of the lamination section of the coding support, the capsule must be rotated by the actuation means until the source light beam has illuminated all symbols understood in the code. Typically, the speed to read the code can be between 1.1 and 2000 rpm.
[000101] In figures 5a and 5b, the reading arrangement 100 comprises a light emitter 103 for emitting a source light beam 105a and a light receiver 102 for receiving a reflected light beam 105b.
[000102] Typically, the light emitter 103 is a light emitting diode or a laser diode, emitting infrared light and, more particularly, a light with a wavelength of 850 nm. Typically, light receiver 103 is a photodiode, adapted to convert a received beam of light into a current or voltage signal.
[000103] Reading arrangement 100 also comprises processing means 106 including a printed circuit board embedding a processor, sensor signal amplifier, signaling filters and circuits for coupling said processing means 106 to the light emitter 103, the light receiver 102 and the control unit 9 of the machine.
[000104] The light emitter 103, the light receiver 102 and the processing means 106 are held in a fixed position by a support 101, fixed rigidly relative to the machine frame. The reading arrangement 100 remains in position during an extraction process and is not driven in rotation, contrary to the capsule retainer 32.
[000105] In particular, the light emitter 103 is arranged so that the source light beam 105a is generally oriented along a line L crossing at a fixed point F the plane P comprising the receiving part 34 of the light retainer capsule 32, said plane P having a normal line N passing through point F. The fixed point F determines an absolute position in the space where the source light beam 105a is intended to collide with a reflective surface: the position of the point fixed F remains unchanged when the capsule retainer is rotated. The reading arrangement may comprise focusing means 104, using, for example, holes, lenses and / or prisms, to cause the source light beam 105 to converge more effectively to the fixed point F of the bottom surface of the cap of a positioned capsule inside the capsule retainer 32. In particular, the source light beam 105 can be focused in order to illuminate a centrally sensitive disc over the fixed point F.
[000106] The reading arrangement 100 is configured so that the angle θs, between the line L and the normal line N is between 2nd and 10th, and, in particular, between 4th and 5th as shown in figure 5a. As a consequence, when a reflecting surface is arranged at point F, the reflected light beam 105b is generally oriented along line L ', crossing fixed point F, angle 0R between line L' and normal line N being comprised between 2nd and 10th, and in particular between 4th and 5th as shown in figure 2a. The light receiver 102 is arranged on the support 103 so as to at least partially capture the reflected light beam 105b, generally oriented along the line L '. The focusing means 104 can also be arranged to make the reflected light beam 105b concentrate more efficiently to the receiver 102. In the embodiment illustrated in figures 5a, 5b, point F, line L and line L 'are coplanar. In another modality, point F, line L and line L 'are not coplanar: for example, the plane passing through point F and line F and the plane passing through point F and line L' are positioned at an angle of approximately 90o, eliminating direct reflection and allowing a more robust reading system with less noise.
[000107] The capsule retainer 32 is adapted to allow partial transmission of the source light beam 105a along line L to point F. For example, the side wall forming the cavity in the wide cylindrical or conical shape of the Capsule retainer is configured to be non-opaque for infrared lights. Said side wall can be made of a material based on plastic that is translucent to infrared having entrance surfaces allowing the entry of infrared light.
[000108] As a consequence, when a capsule is positioned in the capsule retainer 32, the beam of light 105a collides with the bottom piece of the rim of said capsule at point F, before forming the reflected beam of light 105b. In this embodiment, the reflected light beam 105b passes through the wall of the capsule retainer to the receiver 102.
[000109] The section of the lower surface of the rim 23 of a capsule positioned inside the capsule retainer 32, illuminated at point F by the source light beam 105, changes over time, only when the capsule retainer 32 is activated in rotation. Thus, a complete revolution of the capsule retainer 32 is necessary for the source light beam 105 to illuminate the entire annular section of the lower rim surface.
[000110] The output signal can be computed or generated by measuring the intensity of the reflected light beam over time and possibly comparing its intensity to that of the source light beam. The output signal can be computed or generated by determining the variation over time of the intensity of the reflected light beam.
[000111] Information about the capsule can, for example, comprise a numerical encoding for the recipe address that defines the location where the recipe is stored in the machine, a numerical recipe encoding for the type of recipe to be applied by the device for the capsule in the preparation and, optionally, specific parameters or information (for example, product number, product names, etc.). The code on the capsule is preferably identified by the device during the coffee compaction phase in the capsule. EXAMPLE OF PRELIMINARY DRINK PREPARATION STEPS:
[000112] During engine rotation to start the possibility of reading the code on the capsule and the coffee compaction phase, a condition related to a "ready mode" may have to be fulfilled beforehand. For example, the temperature of the heater and collector must have reached the target temperature values and the pump and the rotary motor must be "off". The exit condition for the preliminary "ready mode" phase can be the user pushing a start button. The next phase is thus the "compaction and code reading" phase, target rotational speed and parameters related to acceleration / deceleration are preferably controlled.
[000113] The following examples show recipes comprising sets of target values and conditions (C), which can be selected according to recognition information according to the invention.

权利要求:
Claims (17)
[0001]
1. Method for preparing a drink by centrifuging a capsule in an infusion device by centrifuging a drink preparation system, said drink preparation system further comprising means (25) adapted to control the parameters of the device centrifugation infusion used during the beverage preparation process, characterized by the fact that the method comprises the following stage: - in a first stage (110), recognition information related to a type of capsule inserted by a user in the centrifugation infusion device, and / or ingredients enclosed within said capsule, is determined; - in a second stage (120), a recipe is selected according to the recognition information; said recipe comprising at least two sets of target values (S1, S2, S3, S4, S5, S6) for centrifuge infusion device parameters, each set being associated with a specific condition (C1, C2, C3, C4 , C5, C6); - in a third step (130), the control means controls the parameters of the centrifugal infusion device in order to reach the target values of the set associated with the specific condition that is currently found, - in which the recipe comprises at least the first and the second infusion phases (203, 204) defined respectively by the first and second sets of target values (S3, S4), in which the first and second sets of target values (S3, S4) comprise each at least a target temperature (TT1, TT2) of the heater (19), a target flow rate (TFC1, TFC2) of the pump (20) and a target rotational speed (TRSC1, TRSC2).
[0002]
2. Method according to claim 1, characterized by the fact that said first and second sets of target values (S3, S4) further comprise a target temperature (TTC1, TTC2) of the collector (11).
[0003]
3. Method, according to claim 1 or 2, characterized by the fact that the specific condition for at least one of the two sets is related to the volume of coffee already prepared.
[0004]
4. Method according to claim 3, characterized by the fact that at least two sets of target values refer to at least two sequential infusion phases.
[0005]
5. Method according to any one of claims 1 to 4, characterized by the fact that the specific condition for at least one of the two sets is selected for the time elapsed since the beginning of the preparation of the drink.
[0006]
6. Method according to any one of claims 1 to 5, characterized by the fact that at least one of the target values for the centrifugal infusion device parameters contained in the sets is related to at least one or a combination of the following parameters: a volume of liquid to introduce into the capsule during the specific phase of the preparation process, a liquid flow rate, a waiting time after a specific phase of the preparation process, an acceleration function / deceleration of the rotational speed of the infusion unit during a specific infusion phase or during the transition between specific phases, an initial liquid flow rate introduced into the capsule during a specific infusion phase or during the transition between specific phases , an acceleration / deceleration of the liquid flow rate introduced into the capsule during a specific phase of the infusion or during the transition between specific phases, a the liquid temperature during a specific phase of the infusion process, a target temperature of a collector of the infusion device during a specific phase of the infusion process or the pre-wetting process, a minimum rotational speed of the infusion unit during a specific stage of the infusion process.
[0007]
Method according to any one of claims 1 to 6, characterized in that, during the first step (110), identification means provided in the capsule inserted in the centrifugation infusion device are read, said means of identification with - containing appropriate information for the control unit to recover or determine the type of capsule and / or the ingredients contained within the capsule and / or the type of beverage to be prepared with the capsule.
[0008]
8. Method, according to claim 7, characterized by the fact that the identification means comprises a code provided in the capsule, the code being read in rotation after the insertion of the capsule in the centrifugation infusion device.
[0009]
9. Method, according to claim 7 or 8, characterized by the fact that the means of identification comprises information related to a place where the recipe can be accessed, the control unit being arranged to recover the revenue using information related to a location during the second stage.
[0010]
10. Method, according to claim 8 or 9, characterized by the fact that the means of identification comprises at least part of the information related to a recipe to be used with the capsule, the control unit being arranged for use this information if the recipe cannot be retrieved and / or in place of the corresponding parameters of the recipe.
[0011]
11. Method, according to any of the preceding claims, characterized by the fact that the first set of target values (S3) of the first infusion stage is associated with a condition (C3) that states that the first infusion stage is operating under the first set (S3), after the end of a pre-wetting phase or pre-wetting waiting phase, until the volume of the prepared coffee drink is greater than or equal to a first volume threshold phase (VT1) of liquid introduced into the capsule.
[0012]
12. Method, according to any of the preceding claims, characterized by the fact that the first set of target values (S4) of the second infusion stage is associated with a condition (C4) that states that the second infusion stage is working under said set (S4), after the end of the first infusion phase (203), until the volume of the drink is already prepared is greater than or equal to a second phase volume threshold (VT2) of liquid introduced in the capsule.
[0013]
13. Method, according to any of the preceding claims, characterized by the fact that the recipe comprises at least a third infusion stage (205) defined by a third set of target values (S5) and associated with a condition (C5) to be operated after the end of the second infusion phase (204) until the volume of the drink already prepared is at least equal to the volume of the drink to be prepared.
[0014]
14. Method according to claim 13, characterized by the fact that said third set of target values comprising at least a target temperature (TT3) of the heater (19), a target flow rate (TFC3) of the pump (20) and a target rotation speed (TFSC3) for the engine; optionally, a target temperature (TTC3) of the collector (11).
[0015]
15. Method, according to any of the preceding claims, characterized by the fact that the recipe comprises a set (S6) defining a drying phase (206) associated with a condition (C6) that states that the drying phase begins under said set (S6), after the last infusion phase, until drying is completed or a time has elapsed; the set (S6) comprising a target rotational speed (TRSC4) for the motor and a OFF command to turn off the heater and / or a OFF command for switching the pump.
[0016]
16. Method, according to any one of the preceding claims, characterized by the fact that the recipe comprises an exit condition for an initial compaction step which is that the type of capsule is identified by the means of identification provided in the capsule.
[0017]
17. Centrifugal infusion device for preparing drinks by centrifuging a capsule, characterized by comprising a rotating capsule retainer (10) of the infusion device for retaining a capsule (1), rotating actuation means (24) to drive the capsule in rotational centrifugation, injection means (18) to inject liquid into the capsule (1), in which the injection means are connected to a pump (20), the device further comprising control means (25) connected to at least one rotary drive means (24), and the pump (20) which are designed to vary the flow rate of the beverage and / or the volume of the beverage, and recognition information means for determining recognition information related to a type of capsule inserted in the device; in which the control means (25) are arranged to carry out the steps of the method as defined in any one of claims 1 to 16.

类似技术:

公开号 | 公开日 | 专利标题

BR112015013648B1|2021-01-05|method for preparing beverage with capsules and centrifugal infusion device

AU2010330195B2|2016-06-09|Capsule system with flow adjustment means

JP5722895B2|2015-05-27|Capsule system for beverage preparation by centrifugation

US8658232B2|2014-02-25|Capsule system for the preparation of beverages by centrifugation

US8916215B2|2014-12-23|System, set of capsules and method for preparing a beverage by centrifugation

CN102196753B|2013-07-31|Controlled beverage production device using centrifugal forces

JP2013512741A5|2014-01-16|

JP2013502954A5|2014-01-16|

CN109588041A|2019-04-05|It is used to prepare the purposes of the double quantity of beverage such as capsule of the super espresso of double concentrated coffee, double big coffee and double Italy, system and system

US20150230493A1|2015-08-20|Method for preparing a long coffee with crema from a capsule in a centrifugal coffee machine, capsule and liquid coffee extract thereof

同族专利:

公开号 | 公开日

RU2647611C2|2018-03-16|

JP6321672B2|2018-05-09|

RU2015128076A|2017-01-17|

EP2931088A1|2015-10-21|

AU2013357257B2|2018-03-01|

US20150320254A1|2015-11-12|

BR112015013648A2|2017-07-11|

CA2894227A1|2014-06-19|

JP2016504082A|2016-02-12|

CA2894227C|2019-11-12|

WO2014090965A1|2014-06-19|

CN105007784A|2015-10-28|

ES2595224T3|2016-12-28|

US9788681B2|2017-10-17|

AU2013357257A1|2015-07-02|

CN105007784B|2018-10-02|

PT2931088T|2016-11-08|

EP2931088B1|2016-08-17|

引用文献:

公开号 | 申请日 | 公开日 | 申请人 | 专利标题

JP3571307B2|2001-04-12|2004-09-29|ユーシーシー上島珈琲株式会社|Manufacturing method of coffee beverage|

GB2409965B|2003-01-24|2005-09-21|Kraft Foods R & D Inc|A system and method for the preparation of beverages|

US8431175B2|2007-06-05|2013-04-30|Nestec S.A.|Method for preparing a beverage or food liquid and system using brewing centrifugal force|

EP2317897B1|2008-09-02|2015-09-16|Nestec S.A.|Controlled beverage production device using centrifugal forces|

JP5506817B2|2008-12-30|2014-05-28|ネステクソシエテアノニム|Process for brewing tea leaves contained in capsules|

ES2434321T3|2009-08-28|2013-12-16|Nestec S.A.|Capsule system for the preparation of drinks by centrifugation|

US8916215B2|2009-12-08|2014-12-23|Nestec S.A.|System, set of capsules and method for preparing a beverage by centrifugation|

MX2012013157A|2010-05-12|2013-03-21|Nestec Sa|Capsule, system and method for preparing a beverage by centrifugation.|DK177279B1|2006-07-27|2012-09-24|Vegano Aps|Herbicides and methods of preparation|

ES2553239T3|2011-08-09|2015-12-07|Nestec S.A.|Centrifugal preparation machine with flow collection set|

US10136754B2|2014-01-17|2018-11-27|Keurig Green Mountain, Inc.|Beverage machine cartridge holder|

US9295357B2|2014-01-17|2016-03-29|Keurig Green Mountain, Inc.|Apparatus for cup and carafe beverage production|

US9766618B2|2014-08-14|2017-09-19|International Business Machines Corporation|Generating work product plans specifying proportions of constituents to be used in forming a work product|

EP3028610B1|2014-12-01|2019-03-27|Nestec S.A.|Beverage preparation device with pump and method for controlling the pump|

PT3288861T|2015-04-30|2020-06-30|Nestle Sa|Code arrangement and container of system for preparing a beverage or foodstuff|

EP3167775A1|2015-11-16|2017-05-17|Qbo Coffee GmbH|Machine for making beverages, system with drink preparation machine, method of controlling the same|

EP3175745A1|2015-12-01|2017-06-07|Qbo Coffee GmbH|Brewing module, capsule sensor module and machine for making beverages|

NL2019218B1|2016-08-03|2018-07-06|Douwe Egberts Bv|Capsule, system and use of the system for preparing double beverages like a double espresso, a double lungo and a double ristretto|

CN110300536B|2017-02-28|2021-12-28|雀巢产品有限公司|Beverage cooling device for preparing a cooled beverage when mated with a beverage preparation machine|

EP3592183A1|2017-03-08|2020-01-15|Société des Produits Nestlé S.A.|Method for the preparation of a beverage from a capsule with prewetting|

US20210052104A1|2017-12-22|2021-02-25|Societe Des Produits Nestle S.A.|Beverage preparation system|

JP2019115482A|2017-12-27|2019-07-18|シャープ株式会社|Solution preparation apparatus and solution preparation method|

US11014179B2|2018-03-15|2021-05-25|Delavan Inc.|Fixtures for additively manufactured workpieces|

CN109238353B|2018-08-29|2019-12-03|浙江大学|A kind of flexible measurement method of concentrated coffee quality|

CN113573617A|2019-04-05|2021-10-29|雀巢产品有限公司|Beverage preparation device with thermally optimized architecture|

WO2020254545A1|2019-06-20|2020-12-24|Société des Produits Nestlé SA|Beverage preparation device with simple multi-thermal conditioning|

CN110731700B|2019-09-24|2021-11-12|成都越凡创新科技有限公司|Water supply system of mobile capsule coffee machine and control method thereof|

WO2021122499A1|2019-12-16|2021-06-24|Société des Produits Nestlé SA|Beverage machine with separable fluid module|

WO2021122502A1|2019-12-16|2021-06-24|Société des Produits Nestlé SA|Beverage machine with actuated water supply valve|

WO2021122495A1|2019-12-16|2021-06-24|Société des Produits Nestlé SA|Beverage machine with visible beverage management|

法律状态:
2018-11-21| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|

2019-11-05| B25A| Requested transfer of rights approved|Owner name: SOCIETE DES PRODUITS NESTLE S.A. (CH) |

2019-12-10| B06U| Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]|

2020-10-20| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|

2021-01-05| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 12/12/2013, OBSERVADAS AS CONDICOES LEGAIS. |

优先权:

申请号 | 申请日 | 专利标题

EP12197050.3|2012-12-13|

EP12197050|2012-12-13|

PCT/EP2013/076448|WO2014090965A1|2012-12-13|2013-12-12|Parametric recipes for preparing beverage with capsules in a centrifugal brewing system|

[返回顶部]