Systems for controlled liquid food or beverage product creation

• US 10,314,320 B2
• Filed: 08/28/2017
• Issued: 06/11/2019
• Est. Priority Date: 03/20/2015
• Status: Active Grant

• Current Assignee: Cometeer, Inc.
• Original Assignee: Meltz, Llc
• Inventors: Roberts, Matthew P., Kalenian, Paul, Hoon, Douglas M., Winkler, Karl
• Primary Examiner(s): Tran, Thien S
• Application Number:
  US15/688,471
• Publication Number:
  US 20180042258A1
• Time in Patent Office: 652 Days
• Field of Search: 99280, 99281, 99283, 99288, 99359, 99495, 426 77, 426 86, 426107, 426431, 426557
• CPC Class Codes: A23F 3/163 Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
• CPC Class Codes: A23F 5/243 Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules A23F5/246 takes precedence
• CPC Class Codes: A23L 2/385 Concentrates of non-alcoholic beverages
• CPC Class Codes: A23L 2/42 Preservation of non-alcoholic beverages
• CPC Class Codes: A23L 3/36 Freezing; Subsequent thawing; Cooling
• CPC Class Codes: A47J 31/0615 with special arrangements for making tea or the like, e.g. where the infusion liquid is kept a certain time in the filter before flowing out
• CPC Class Codes: A47J 31/0673 Means to perforate the cartridge for creating the beverage outlet
• CPC Class Codes: A47J 31/3695 Cartridge perforating means for creating the hot water inlet cartridge perforating means of the filter holder for creating the beverage outlet A47J31/0673
• CPC Class Codes: A47J 31/407 with ingredient-containing cartridges; Cartridge-perforating means
• CPC Class Codes: A47J 31/4403 Constructional details
• CPC Class Codes: A47J 31/441 Warming devices or supports for beverage containers warming devices not being part of the beverage-making apparatus A47J36/24; stands or holders for beverage containers not being part of the beverage-making apparatus A47J47/16
• CPC Class Codes: A47J 31/4492 Means to read code provided on ingredient pod or cartridge
• CPC Class Codes: A47J 31/462 with an intermediate liquid storage tank
• CPC Class Codes: A47J 43/042 Mechanically-driven liquid shakers
• CPC Class Codes: B65D 85/8055 Means for influencing the liquid flow inside the package

Abstract

Systems for and methods of controlled liquid food or beverage product creation are provided. A method of producing a liquid product from a receptacle containing frozen liquid contents includes receiving the receptacle containing a frozen liquid contents in a dispenser, identifying a characteristic of the receptacle, the contents, and/or a desired product, melting at least a portion of the contents to generate the product by selectively heating the receptacle and/or the contents without adding liquid to the interior of the receptacle and/or supplying a liquid to the interior of the receptacle, wherein the selectively heating without adding liquid to the interior of the receptacle and/or suppling the liquid is based on the identified characteristic. The method also includes perforating the receptacle and dispensing the product from the receptacle.

Claims

1. A method of producing a melted food or beverage liquid product from a receptacle having an interior containing frozen liquid contents, comprising the steps of:

receiving the receptacle in a chamber of a dispenser, the dispenser including a non-diluting heat source, a liquid heater, a first flow path that bypasses the liquid heater, and a second flow path that includes the liquid heater;

identifying a characteristic of one or more of the receptacle, the frozen liquid contents, or the melted food or beverage liquid product wherein the characteristic is identified using one or more of an optical sensor, a thermal sensor, an electromagnetic sensor, a mass sensor, or a user interface;

supplying an amount of heat to the frozen liquid contents using the non-diluting heat source, the amount of heat being based on the identified characteristic, wherein supplying the amount of heat to the frozen liquid contents causes at least a first portion of the frozen liquid contents to melt and thereby yields a first portion of the melted food or beverage liquid product;

supplying an amount of liquid to the interior of the receptacle, the amount of liquid including at least one of a first volume of liquid supplied via the first flow path, a second volume of liquid supplied via the second flow path, or a mixture thereof, wherein at least one of the amount of liquid, the first volume, the second volume, or the mixture is based on the identified characteristic, and wherein supplying the amount of liquid to the interior of the receptacle yields a remaining portion of the melted food or beverage liquid product;

perforating the receptacle; and

dispensing the melted food or beverage liquid product from the receptacle.

2. The method of claim 1, wherein supplying the amount of liquid to the interior of the receptacle comprises:

withdrawing the amount of liquid from a reservoir of the dispenser;

passing the withdrawn amount of liquid to a diverter valve; and

configuring the diverter valve to pass a first portion of the withdrawn amount of liquid corresponding to the first volume of liquid through the first flow path and a second portion of the withdrawn amount of liquid corresponding to the second volume of liquid through the second flow path.

3. The method of claim 1, wherein the first flow path and the second flow path each extend between a reservoir of the dispenser and a transfer point of the dispenser, and wherein supplying the amount of liquid to the interior of the receptacle comprises:

withdrawing the amount of liquid from the reservoir;

passing a first portion of the withdrawn amount of liquid corresponding to the first volume of liquid through the first flow path and a second portion of the withdrawn amount of liquid corresponding to the second volume of liquid through the second flow path;

combining the first volume of liquid and the second volume of liquid at the transfer point and

delivering the amount of liquid from the transfer point to the interior of the receptacle.

4. The method of claim 3, further comprising providing insulation along one or more of a portion of the first flow path or a portion of the second flow path configured to reduce heat transfer between the first flow path and the second flow path.

5. The method of claim 1, wherein supplying the amount of liquid to the interior of the receptacle comprises:

perforating the receptacle using one or more of a first perforator of the dispenser or a second perforator of the dispenser to create one or more fluid inlets into the receptacle, the first perforator being in fluid communication with the first flow path and the second perforator being in fluid communication with the second flow path; and

supplying the amount of liquid to the interior of the receptacle via the one or more fluid inlets.

6. The method of claim 1, wherein at least a portion of the first flow path comprises stainless steel.

7. The method of claim 1, wherein the first flow path extends between a first reservoir of the dispenser and a transfer point of the dispenser and the second flow path extends between a second reservoir of the dispenser and the transfer point, and wherein supplying the amount of liquid to the interior of the receptacle comprises:

withdrawing the first volume of liquid from the first reservoir via the first flow path and the second volume of liquid from the second reservoir via the second flow path;

combining the first volume of liquid and the second volume of liquid at the transfer point; and

delivering the amount of liquid from the transfer point to the interior of the receptacle.

8. The method of claim 1, wherein supplying the amount of heat to the frozen liquid contents comprises providing an amount of heated fluid proximate to an exterior surface of the receptacle.

9. The method of claim 8, further comprising collecting the amount of heated fluid or an amount of condensate from the amount of heated fluid in a collection reservoir of the dispenser.

10. The method of claim 1, further comprising agitating the receptacle in response to one or more of supplying the amount of heat to the frozen liquid contents using the non-diluting heat source or supplying the amount of liquid to the interior of the receptacle.

11. The method of claim 10, wherein agitating the receptacle comprises selectively agitating the receptacle based on the identified characteristic.

12. The method of claim 1, wherein perforating the receptacle comprises selectively timing the perforating the receptacle based on the identified characteristic.

13. The method of claim 1, wherein one or more of the supplying the amount of heat to the frozen liquid contents, the supplying the amount of liquid to the interior of the receptacle, or the perforating the receptacle are controlled to provide the melted food or beverage product at a temperature colder than ambient temperature.

14. The method of claim 1, wherein one or more of the supplying the amount of heat to the frozen liquid contents, the supplying the amount of liquid to the interior of the receptacle, or the perforating the receptacle are controlled to provide the melted food or beverage product at a temperature colder than a temperature of the amount of liquid supplied to the interior of the receptacle.

15. The method of claim 1, wherein perforating the receptacle comprises perforating the receptacle after completely melting the frozen liquid contents.

16. The method of claim 1, further comprising:

after dispensing the melted food or beverage liquid product from the receptacle, supplying an additional amount of liquid to the interior of the receptacle; and

collecting at least a portion of the additional amount of liquid supplied to the interior of the receptacle in a collection reservoir.

17. The method of claim 1, further comprising:

after dispensing the melted food or beverage liquid product from the receptacle, supplying an amount of fluid to the chamber of the dispenser; and

collecting at least a portion of the amount of fluid or an amount of condensate from the amount of fluid supplied to the chamber in a collection reservoir.

18. The method of claim 1, wherein the identified characteristic is a target temperature of the melted food or beverage liquid product.

19. The method of claim 1, wherein the identified characteristic is a target potency of a melted food or beverage liquid product.

20. The method of claim 1, wherein supplying the amount of liquid to the interior of the receptacle includes measuring a volume of the amount of the liquid supplied to the interior of the receptacle.

21. The method of claim 1, wherein the amount of heat, the amount of liquid, and the proportion are controlled to minimize a time for producing the melted food or beverage liquid product.

22. The method of claim 1, further comprising contacting at least a portion of a wall defining the chamber of the dispenser with an amount of cooling fluid after dispensing the melted food or beverage liquid product from the receptacle.

23. The method of claim 12, wherein the selectively timing the perforating the receptacle based on the identified characteristic comprises setting a length of time between the supplying the amount of liquid to the interior of the receptacle and the perforating the receptacle.

24. The method of claim 1, wherein the supplying the amount of liquid to the interior of the receptacle comprises controlling a rate of flow of the amount of liquid into the interior of the receptacle, the rate of flow being based on the identified characteristic.

25. The method of claim 24, wherein controlling the rate of flow comprises adjusting a stroke of one or more pumps of the dispenser.