Patent Application
20170172340
The present invention relates to beverage dispensers, and more particularly to beverage dispensers capable of producing customized beverages.
There continues to be a significant desire for herbal tea, particularly in China and other Asian countries where many people utilize TCM's (Traditional Chinese Medicine) as a preventive health measure. One typical way to consume TCMs is to incorporate the TCMs into herbal tea. Perhaps the most common way to produce herbal tea, is to immerse the TCM herbal tea in a cup with hot water and wait until a tolerant temperature to drink. The TCM herbal tea ingredients can be typically be used more than once. So, it is common to refill the cup containing the TCM ingredients 3-5 times in one day. This is usually preceded by a diagnosis either through a TCM doctor or by self-diagnosis. The diagnosis may suggest the use of a variety of different ingredients, such as plant extracts and/or other TCM ingredients, in varying amounts. In addition to TCM ingredients, it may be desirable to include other functional ingredients into the herbal tea. For example, it may be desirable to add vitamins, minerals, nutritional supplements and/or other functional components. It may also be desirable to add additional ingredients that impact flavor, consistency or other aesthetic aspects of the herbal tea.
There are a wide variety of commercially-available beverage dispensers. These devices are commonly used to brew coffee, tea and other beverages. Although available in a wide variety of designs and configurations, many conventional beverage dispensers produce beverages from pods or cartridges that contain the ingredients used to brew or otherwise producing the beverage. The pods can be installed in the dispenser to provide the ingredients to produce beverages. In some cases, the pods are single use components that provide the ingredients for a single beverage serving. In other cases, the pods include sufficient ingredients to allow the production of more than one serving. As an alternative to pods or cartridges, other conventional dispensers include storage compartments in which ingredients can be stored in bulk. For example, a beverage dispenser intended to produce coffee and hot chocolate may include storage bins for coffee beans and powered hot chocolate mix.
Although some beverage dispensers are capable of producing herbal teas, there remains a need for a beverage dispenser that adequately provides for a wide variety of herbal tea recipes and that is capable of dramatically increasing tea brewing time.
The present invention provides a beverage dispenser with improved functionality and reduced brewing time. The beverage dispenser is configured to produce customizable herbal teas, as well as other beverages. The beverage dispenser includes a brewing chamber in which the ingredients may be subjected to a diluent, such as water, under variable conditions. In one embodiment, the dispenser is capable of varying the time, pressure and/or temperature in the brewing chamber. In one embodiment, the beverage dispenser is configured to prepare beverages from ingredient pods having ingredients with particle sizes selected to provide reduced preparation time without undesirably affecting the produced beverage.
In one embodiment, the beverage dispenser generally includes a housing containing a water tank, a pump, a heater, a brewing chamber, an outlet and a drain. The dispenser includes a flow network including a plurality of passages and a plurality of valves for controlling the flow of liquid through the system. The beverage dispenser includes a controller configured to control operation of the system, including operation of the pump, heater and various valves to produce the desired beverage in accordance with a variety of alternative recipes. In one embodiment, the beverage dispenser is capable of varying the pressure and/or temperature of the brewing chamber as desired for each type of beverage. In one embodiment, the beverage dispenser is capable of pre-soaking the beverage ingredients with water at the desired temperature and pressure settings and/or softening the beverage ingredients using steam at the desired temperature and pressure.
In one embodiment, the brewing chamber is configured to receive a pod (e.g. a container or cartridge holding beverage ingredients). The pod may be placed in the brewing chamber where it remains during beverage production or the pod may be opened and the ingredients may be dumped from the pod into the brewing chamber. The pod may be a single use container holding ingredients appropriate for producing a single serving of the beverage. However, the pod may contain sufficient ingredients for multiple servings, if desired. The pod may be disposable or may be refillable, as desired. As an alternative, the dispenser may include one or more storage receptacles that hold beverage ingredients. For example, the dispenser may include a separate storage receptacle for each potential beverage ingredient. As a further alternative, the dispenser may be configured to receive ingredients from pods and/or one or more storage receptacles. For example, the primary beverage ingredients may be included in a pod and one or more additive ingredients may be contained in storage receptacles. The additive ingredients may include optional functional ingredients, such as vitamins, minerals, nutritional supplements and/or other functional components, and/or aesthetic ingredients that impact flavor, consistency or other aesthetic aspects of the beverage.
In one embodiment, the beverage dispenser is capable of pre-soaking and/or steam softening select ingredients. For example, the controller may be configured to inject water, steam or other ingredients into the brewing chamber to wet, soak and/or soften the ingredients. The pre-soak and/or steam-softening parameters may vary from beverage-type to beverage-type and/or from application to application. For example, the system may vary the amount of liquid or steam injected, the type of liquid injection, the amount of pre-soak or steam-softening time, the pre-soak or steam-softening pressure and the pre-soak or steam-softening temperature. The characteristics of the pre-soak and steam-softening may also vary over time. For example, the temperature, pressure and/or amount of liquid injected into the brewing chamber may vary during a single pre-soak or steam-softening event.
In one embodiment, the beverage dispenser includes information system capable of obtaining information from a pod or cartridge loaded into the brewing chamber. The type or types of information available from the pod may vary from application to application. In one embodiment, the information system is configured to obtain information that identifies the type of beverage or beverages that can be produced from the pod. In one embodiment, the information system is capable of obtaining brewing instructions from the pod. In one embodiment, the information system is capable of obtaining other types of information, such as the expiration date of the ingredients contained in the pod.
In one embodiment, the identification system is configured to read data bits provided on a data tab of a pod or other type of beverage cartridge. The data bits may be represented by the presence or absence of holes or other physical variations in select locations on the data tab. The data bits may additionally or alternatively be represented by printed content on the data tab, such as color variations located at select locations on the data tab. The data bits may be arranged in a regular array or grid.
In one embodiment, the data bits are represented by holes in the data tab, and one of the holes may be used as a locator to ensure proper alignment between the data tab and the data reader. In this embodiment, the locator hole may be fitted over a locating pin. Alternatively, the data tab may include a locator pin that is fitted into a locating hole. In one embodiment, the data tab is disposed outside the high pressure sealing area so that the data tab and data reader are not subjected to the environment within the brewing chamber.
In one embodiment, the information system includes an optical data reader configured to read data represented by holes in the data tab. In this embodiment, the information system may include a light source located on one side of the data tab and a plurality of photosensors on the opposite side. Each photosensor may be uniquely positioned beneath a specific data bit so that the presence or absence of the hole can be determined based on whether or not the photosensor senses light from the light source. The light source may be an LED and a light pipe may be positioned between the LED and the data tab to provide sufficient light distribution over all of the data bits. The photosensors may be photodiodes, LEDs or essentially any other component capable of providing an output that varies based on the presence or absence of light.
In this embodiment, the data bits may be configured to provide the information system with a pod identification number. The controller may be configured to obtain the preparation parameters for the beverage based on the identification number. For example, the controller may include a look-up table with the preparation parameters and the identification number obtained from each pod may be a key to the look-up table to allow the controller to obtain the parameters for that pod. As an alternative, the data bits may present an encoded set of beverage preparation parameters. For example, the values of the various data bits may be selected to specify the beverage preparation parameters.
In one embodiment, the pods include machine readable information that can be read by the information system. In one embodiment, the pods are capable of being manipulated by the user to allow the user to provide information to the beverage dispenser. For example, the pods may include one or more user-adjustable data bits or flags that allow the user to customize the beverage or the associated preparation process. The user-adjustable bits may be varied to allow a user to define essentially any characteristic of the beverage, such as strength of brew, brewing temperature and/or additive ingredients. As a few examples, the pod may include a user-adjustable data bit that defines whether the user wants the beverage hot or cold, whether the user mays the beverage strong or mild, whether the user wants caffeine (or other additives) or whether the user would like an expedited or standard preparation process. In one embodiment, the user-adjustable bits are perforated portions of the data tab that can be broken out by the user to create a hole that can be sensed by the data reader.
In one embodiment, the beverage dispenser is configured to brew a plurality of TCM herbal teas. The ingredients for a plurality of TCM herbal teas may be available in specially configured pods. In one embodiment, the fire removal drink, damp-heat eliminator drink, stasis eliminator and beauty enhancer drink, mental-fatigue removal drink, and/or tonifying kidney anti-premature-aging drink.
In one embodiment, the beverage dispenser includes a user assistance system. The user assistance system may be capable of collecting information about a user and providing beverage recommendations. The user assistance system may be part of a larger data collection system that collects information a variety of useful information from and about the user. For example, the user assistance system may be part of a larger system that collects information about a user's physical activities and food/beverage consumption. It may also collection information about user preferences and about how a user is feeling at any given time. The user assistance system may be capable of analyzing the collected information and providing appropriate beverage recommendations, including beverage type and beverage additives. For example, the user assistance system may assess diet, such as food and beverage consumption, including alcohol consumption, and recommend a beverage type and/or functional additives to be included in a beverage. The user assistance system may also consider user-supplied information about how the user is feeling (e.g. stress level, general wellness, perceived energy level) or analyze sleep data collected about the user in making recommendations regarding beverage additives. The user assistance system may also review historical information when making a recommendation, such as a user's prior response to a given beverage formulation. In use, the user assistance system is capable of suggesting beverage types and/or beverage additives based on essentially any potentially relevant data this is either collected automatically by various monitoring systems or that is input into the system by the user.
In one embodiment, the user assistance system is capable of communicating with a personal device carried or worn by the user. In one embodiment, the personal device and user assistance system are capable of communication electronically, for example, via Bluetooth, WiFi or other wired or wireless communication systems. The personal device may carry the user's identification, as well as the user's preferences.
The present invention provides a beverage dispenser that is highly customizable and capable of brewing a wide variety of beverages, including customized TCM herbal teas. The beverage dispenser may be capable of adjusting the time, temperature and pressure used during beverage preparation, and through that functionality may be capable of producing beverages, such as coffee and TCM herbal teas, much more quickly than conventional brewing/preparation techniques. The beverage dispenser may also be capable of pre-soaking the ingredients with steam or cold water to increase extraction rates and reduce overall brewing/preparation time. The beverage dispenser is capable of producing a variety of TCM herbal teas formulated to address some of the most common ailments as determined by TCM, such as a “fire removal” formula, a “damp-heat eliminator” formula, a “beauty builder” formula, a “fresh” formula and a “kidney nourishment” formula. The particle sizes of the ingredients of the various formulas may be selected to optimize brewing time without unacceptably impacting flavor or effectiveness of the TCM herbal tea. The use of an information system in some embodiments allows the system to recognize the pod and implement the appropriate brewing procedures without the need for user intervention. The user assistance system of some embodiments allows the system to provide meaningful beverage recommendations to the user. The ability of the user assistance system to interact with other health-related automated systems may permit more meaningful and comprehensive recommendations.
These and other objects, advantages, and features of the invention will be more fully understood and appreciated by reference to the description of the current embodiment and the drawings.
Before the embodiments of the invention are explained in detail, it is to be understood that the invention is not limited to the details of operation or to the details of construction and the arrangement of the components set forth in the following description or illustrated in the drawings. The invention may be implemented in various other embodiments and of being practiced or being carried out in alternative ways not expressly disclosed herein. Also, it is to be understood that the phraseology and terminology used herein are for the purpose of description and should not be regarded as limiting. The use of “including” and “comprising” and variations thereof is meant to encompass the items listed thereafter and equivalents thereof as well as additional items and equivalents thereof. Further, enumeration may be used in the description of various embodiments. Unless otherwise expressly stated, the use of enumeration should not be construed as limiting the invention to any specific order or number of components. Nor should the use of enumeration be construed as excluding from the scope of the invention any additional steps or components that might be combined with or into the enumerated steps or components.
A beverage dispenser in accordance with an embodiment of the present invention is shown in
The beverage dispenser 10 may function as a beverage dispenser that is customizable by or for the user. The capabilities of the system allow each ingredient used in the pods to be specifically extracted. This allows extractions to be made differently for a pot versus a cup. It also allows customization of brewing parameters at the control of the beverage dispenser. For example, the brewing processes may be varied to allow adjustment of the time, temperature and pressure at the control of the beverage dispenser. This method allows faster production of the desired mixtures based on expected use and volumes required.
The beverage dispenser 10 may be capable of communicating with other electronic devices. For example, as shown in
The beverage dispenser 10 may be part of a larger system (or network) of products that collect information about user activities, such as diet, exercise and other factors that may be relevant to health and well-being. By collecting this information, the system may be able to assist a user in making choices that improve health and well-being. It is well known that by tracking consumption of food, water, and nutrition and activity, a better picture of health needs can be obtained. This dispenser 10 represents one aspect of this system but helps to build one element of a larger view of a personal health plan. The beverage dispenser 10 may be configured to communicate with the Internet or other system components using wireless communications, such as WiFi or low energy Bluetooth. The communications capability may allow the beverage dispenser to transmit and/or receive personal health information for a user. The communications capability may also enable the beverage dispenser 10 to connect to the internet for reordering of pods or other consumables.
The beverage dispenser 10 may also implement a “recommender” that asks questions and/or collects information about a user (or other relevant factors) to derive a possible beverage recommendation. The recommender can be linked to an ordering system (e.g. automated system for ordering recommended beverage pods or beverage ingredients) or a consumption system (e.g. automated system for communicating the recommendation to the user and/or the beverage dispenser). It also enables tracking of the consumption and feedback on the efficacy of the consumed beverage, which in turn enables tracking the statistical efficacy of various recommendations over time and large communities.
Each pod 32 may be provided with an identifier that is capable of identifying the type of beverage or other information that might be relevant to the brewing process or to functionality associated with the larger network of health and well-being products. For example, the identifier may include information that allows the beverage dispenser 10 to identify the specific beverage being produced and/or it may include information that defines the brewing parameters for the beverage. The identifier may be incorporated into the pod 32 using a wide variety of alternative techniques. For example, the identifier may be incorporated into an RFID chip integrated into each pod 32. In the illustrated embodiment, the dispenser 10 uses a series of optical sensors to read the binary value of the pod tab. For example, the optical sensors may look for the presence or absence of holes at specific locations in the pod tab, and the presence or absence of holes may represent data bits (e.g. “0” or “1”). In the illustrated embodiment, the dispenser 10 then uses a lookup table to load the values (e.g. brewing parameters) for that pod into the system. The light coded binary value is linked to a table that can be redefined using the digital interface to the internet allowing updates to this table as new formulas are released.
It should also be noted that the RFID or coded pod identifier can be used as an anti-counterfeit identification, if desired. Anti-counterfeit identification may be desirable to protect consumers from beverage pods that do not include manufacturer approved materials. As an alternative to incorporating the anti-counterfeit functionality into the pod identifier, the pod may include a separate number/code for anti-counterfeit purposes. The code can, for example, be an encrypted serial number. If the code is determined to be a false code or is not present, the unit determines the pod is a counterfeit. That information can be displayed on the display and/or may disable the unit from functioning with that pod.
As noted above, a beverage dispenser 10 in accordance with an embodiment of the present invention is shown in
Referring now to
The beverage dispenser 10 may use essentially any pump 16 capable of providing the desired pressure and flow rate, such as a vibration pump, a rotary pump or a reciprocating pump. In the illustrated embodiment, the pump 16 is a generally conventional vibration pump capable of producing 8 bar at a flow rate of 50 ml liters per minute. The pressure and flow rate of the pump may, however, vary from application to application depending on the needs of the desired brewing parameters. For example, in typical applications, the pressure may range from 1 bar to 10 bar, and the flow rate may range from 45 ml to 170 ml per minute. In the illustrated embodiment, the pump 16 is positioned between the tank 14 and the heater 18 so that the pump 16 is not required to accommodate heated water. In alternative embodiments, the pump 16 may be downstream from the heater 18 in which case it may be necessary for the pump 16 to be capable of moving water at or above 100° C. In the illustrated embodiment, the pump 16 is configured to work on mains power, such as 220V/50 Hz and 110V/60 Hz. The pump 16 may, however, be selected to work with other types of power.
The beverage dispenser 10 includes a plurality of flow passages 26 and a plurality of valves 28a-e that are operated by the controller 30 to control the flow of water through the beverage dispenser 10. The flow passages 26 may be essentially any form of tubing or functionally equivalent components capable of withstanding the temperature and pressure generated within the system. In the illustrated embodiment, the passages 26 are defined by sections of tubing that are joined by suitable connectors. As with the tubing, the dispenser 10 includes connectors capable of withstanding the temperature and pressure generated within the system. As an alternative, one or more of the flow passages may be implemented in the form of a manifold. The valves 28a-e may be essentially any valves capable of being opened and closed by the controller 30 as appropriate to implement the desired brewing procedures. In the illustrated embodiment, the valves 28a-e are conventional solenoid valves that operate on mains power. If desired, the beverage dispenser 10 could alternatively include valves configured to operate on other types of power, such as 12 VDC.
As noted above, operation of the beverage dispenser 10 is controlled by a controller 30. The controller 30 is capable of varying the pressure and/or temperature of the brewing chamber 20 in accordance with a beverage recipe. More specifically, the controller 30 may control operation of the pump 16, the heater 18 and the valves 28a-e to prepare beverages under different parameters (as described in more detail below). In one embodiment, the controller 30 is capable of identifying the type of pod installed in the beverage dispenser 10 and controlling the beverage dispenser 10 in accordance with brewing procedures specific to that type of beverage. For example, the controller 30 may drive the pump 16, heater 18 and valves 28a-e to prepare the beverage in accordance with the type of beverage being prepared. The beverage preparation parameters may be contained in a memory unit accessible to the controller 30. Alternatively, the beverage preparation parameters may be encoded into machine-readable information that is presented with the pod. In these alternative embodiments, the controller 30 may read the preparation parameters from the pod.
In the illustrated embodiment, the controller 30 is configured to control operation of the pump 16, heater 18 and valves 28a-e using generally conventional switching elements (not shown), such as triacs, FETs or relays. In this embodiment, the switching elements are triacs. Although variable, the triacs for the pump 16 and the valves 26a-e may have a 12-amp rating, and the triac for the heater 18 may have a 25-amp rating. In this embodiment, the controller 30 includes a plurality of general-purpose input/output (“GPIO”) pins capable of driving the switching elements. The controller 30 may also include a plurality of A/D pins (not shown) that allow the controller 30 to receive input from sensors and other external devices or components. For example, in this embodiment, the controller 30 may receive input from a temperature sensor (not shown) via an A/D pin to allow the controller 30 to control temperature. As another example, the controller 30 may be configured to receive input from the information system, such as the photosensors, via one or more A/D pins (described in more detail below). To facilitate wireless communication, the controller 30 may have integrated wireless communications capabilities or have the ability to interface with a separate wireless communication system. The communications protocol may vary, but WiFi and/or low energy Bluetooth communication may be implemented in the illustrated embodiment.
In the illustrated embodiment, the beverage dispenser 10 is particularly well-suited for use in brewing herbal teas having ingredient blends selected in accordance with traditional Chinese medicine (“TCM”). To facilitate rapid brewing of TCM herbal teas, the TCM ingredients are provided at optimal particle size, and the controller 30 is configured to brew the herbal tea at enhanced pressure and temperature for less time than would be required at conventional brewing pressure and temperature. Further, the controller 30 may be configured to pre-soak or steam-soften the ingredients at enhanced temperature and pressure, such as through the introduction of water or steam into the brewing chamber prior to brewing.
In the illustrated embodiment, the brewing chamber 20 is configured to receive a pod 32 that contains the beverage ingredients. The pod 32 may be essentially any type of container or cartridge capable of holding beverage ingredients. The pod 32 may be placed in the brewing chamber 20 where it remains during beverage production or the pod 32 may be opened and the ingredients may be dumped from the pod 32 into the brewing chamber 20. The pod may be a single use container holding ingredients appropriate for producing a single serving of the beverage. However, the pod may contain sufficient ingredients for multiple servings, if desired. The pod may be disposable or may be refillable, as desired. As an alternative, the dispenser may include one or more storage receptacles that hold beverage ingredients. For example, the dispenser may include a separate storage receptacle for each potential beverage ingredient. As a further alternative, the dispenser may be configured to receive ingredients from pods and/or one or more storage receptacles. For example, the primary beverage ingredients may be included in a pod and one or more additive ingredients may be contained in storage receptacles. The additive ingredients may include optional functional ingredients, such as vitamins, minerals, nutritional supplements and/or other functional components, and/or aesthetic ingredients that impact flavor, consistency or other aesthetic aspects of the beverage. In embodiments that have the ability to provide additive ingredients, the ingredients may be provided in the form of liquid concentrates that are stored in separate storage vessels. The beverage dispenser may include one or more pumps that are capable of injecting additive ingredients into the brewing chamber and/or into the beverage outlet 22. For example, as shown in
It should be noted that the beverage dispenser of
The beverage dispenser may be capable of brewing different amounts of a beverage, such as a single serving to fill a cup or multiple servings to fill a pot. Although the brewing volume may be manually set by the user, the beverage dispenser may include an automated system for determining the volume to be brewed. In embodiments of this nature, the beverage dispenser may be configured to automatically set the brewing volume based on the size of the receptacle placed on the beverage dispenser. For example, the beverage dispenser may include an optical sensor array (e.g. array of photodiodes) disposed in the base to determine the diameter of a receptacle placed on the base. When the optical sensor array detects a receptacle with the diameter of a cup, the beverage dispenser will be set to brew a single serving. When the optical sensor array detects a receptacle with the diameter of a pot, the beverage dispenser will be set to brew multiple servings. This functionality may be implemented in controller 30 or using a separate controller. In the embodiments shown in
Another alternative embodiment is shown in
In the illustrated embodiment, the beverage dispenser 10 includes an information system 80 that is capable of obtaining information from a pod 32 that is loaded into the brewing chamber 20 (See
In the embodiment of
The pod 32 of
In the illustrated embodiment, the information system 80 includes an optical data reader 82 configured to read data represented by the holes in the data tab 36. In this embodiment, the information system 80 may include a light source 84 located where it will be on one side of the data tab 36 and a plurality of photosensors 86 located where they will be on the opposite side of the data tab 36. Each photosensor 86 may be uniquely positioned beneath a specific data bit 34 so that the presence or absence of the hole can be determined based on whether or not the photosensor 86 senses light from the light source 84. The light source 84 may essentially any light source, but in the illustrated embodiment is an LED. The optical data reader 82 may also include a light pipe 88 positioned between the light source 84 and the data tab 36 to distribute light distribution over all of the data bits 34. The photosensors 86 may be essentially any component capable of providing an output that varies based on the presence or absence of light, such as photodiodes or LEDs. In use, the controller 30 may illuminate the light source 84 and receive input from the various photosensors 86 while the light source 84 is illuminated. The controller 30 may determine the identification number for the pod 32 by analyzing the output of the various photosensors 86.
Referring again to
In this embodiment, the controller 30 is configured to obtain the preparation parameters for the beverage based on the identification number received from the pod 32. For example, the controller 30 may include a look-up table (stored in onboard or external memory) that contains the preparation parameters for the various types of beverages. The controller 30 of this embodiment uses the identification number obtained from each pod 32 as a key to the look-up table to allow the controller 30 to obtain the preparation parameters for that pod 32. The table of
In the embodiment illustrated in
Alternative types of product identification may be used. For example, in applications where ingredients are separately loaded into the beverage dispenser 180, the ingredient containers 182 may include an RFID tag 184 or other similar device that identifies the ingredient to the beverage dispenser 180 (See
In the embodiment of
In this embodiment, the user assistance system 100 may be capable of analyzing the collected information and providing appropriate beverage recommendations, including beverage type and beverage additives. For example, the user assistance system may assess diet, such as food and beverage consumption, including alcohol consumption, and recommend a beverage type and/or functional additives to be included in a beverage. The user assistance system may also consider user-supplied information about how the user is feeling (e.g. stress level, general wellness, perceived energy level) or analyze sleep data collected about the user in making recommendations regarding beverage additives. The user assistance system may also review historical information when making a recommendation, such as a user's prior response to a given beverage formulation. In use, the user assistance system is capable of suggesting beverage types and/or beverage additives based on essentially any potentially relevant data this is either collected automatically by various monitoring systems or that is input into the system by the user.
In one embodiment, the user assistance system 100 is capable of communicating with a personal device 102 carried or worn by the user (See
An example of the recommendation and feedback process 800 of one embodiment is shown in
Referring now to
In some embodiments, the system 100 may include a wearable device, such as a wristband, clip-on device or other similar product (See, e.g.,
As noted above, the beverage dispenser 10 may be capable of customizing the prepared beverage based on customer preferences. For example, this functionality may allow the dispenser 10 to customize the brew strength of various TCM formulas based on predefined user preferences.
Once the correct dispenser (or other device) is identified, the process transitions to that device 304 for further processing. The dispenser is queried to determine if there is sufficient inventory to fill the recommendation 306. With a beverage dispenser, this may include determining whether a dispenser with bulk ingredient storage has sufficient ingredient in its bulk storage to produce the recommended beverage or whether the appropriate TCM formulation pod has been inserted into the beverage dispenser when it does not have bulk storage. In the context of a pill dispenser, this step may include determining whether the inventory of the pill dispenser is sufficient to dispense the recommended pills.
If the dispenser has sufficient inventory to fulfill the recommendation, the system may dispense the recommendation and, upon consumption, store the user ID and data relating to the recommendation 308. For example, with a beverage dispenser, the system may wait for a consumption signal from the user and then may store the data shown in the table of
The system may verify that the user has provided feedback on the recommendation 310. For example, the system may solicit immediate feedback and/or set up a schedule to seek feedback from the user in the future. With a beverage recommendation, the system may immediately request feedback on taste, temperature and any other factors that might be immediately discernible by the user. The system may also (or alternatively) set a time and date in the future to request feedback on the efficacy of the recommendation. The date and time may be selected to allow sufficient time to pass for the user to assess the efficacy of the recommendation.
If the dispenser does not have sufficient inventory, the system may ask the user whether or not to order/reorder the product 312. The system may be configured to request authorization to reorder a product even before the inventory is exhausted. For example, the system may request authorization to reorder by assessing the typical consumption rate of an item and the typical time required to fulfill an order. To illustrate, if a consumer typically consumes two beverages pods of certain type each day and reorder fulfillment typically takes three days, the system may be configured to request authorization to reorder that beverage formulation when the inventory is down to eight pods. Although the system may be configured to request uder authorization to reorder when inventory is exhausted or low, the system may have the ability to reorder without requiring user authorization each time, when desired.
As with the method described above in connection with
In this embodiment, the system updates historical usage and availability data retained within the system 316. In the illustrated embodiment, this step occurs only when inventory for the recommended product is not available. Alternatively, that information could be collected and retained whether or not the dispenser includes sufficient inventory.
As noted above, the design and configuration of the beverage dispenser may vary from application to application. For example, the arrangement of passages and valves may be varied depending on the intended operation of the beverage dispenser. To illustrate, an alternative beverage dispenser 410 is shown in
General operation of the beverage dispenser 10 of
Referring now to
The beverage dispenser 10 may next read the pod information from the pod loaded into the brewing chamber using the information system. If the beverage dispenser 10 is attempting to prepare a specific recommendation, the beverage dispenser 10 can make sure the correct pod is loaded into the brewing chamber. If not, it can use the pod information to determine what it is preparing. The beverage dispenser 10 can obtain the appropriate brewing parameters, for example, by obtaining them from the pod or by pulling them from a database using the pod information as an index. If the brewing parameters are not include in the pod information and are not included in a database stored in the beverage dispenser, the beverage dispenser may download the brewing parameters from a network device, such as a server accessible over the Internet. The brewing parameters may include a list of brewing steps, as well as the parameters for each steps, such as time, temperature and pressure. As discussed elsewhere, the beverage formula and brewing parameters may be customized for the user, as desired.
With reference to block 630, it should be noted that if the pod does not have the required information (e.g. the ingredients have expired, the pod is not the correct pod for the desired beverage or it appears to be a counterfeit pod), the controller 30 may not engage the brewing process, but may instead report the issue to the user, for example, using a display on the beverage dispenser 10 or via the personal device 102.
The beverage dispenser 10 next determines at block 606 whether the installed pod requires rinsing. This determination may involve reference to the brewing parameters. If the brewing parameters call for the pod ingredients to be rinsed, control passes to block 608. At block 608, the controller 30 engages the heater 18 to heat the water from the tank to the rinse temperature. The rinse temperature may be specified in the brewing parameters. During this stage, the controller 30 closes valves 28a-e until the threshold rinse temperature is reached. After the threshold temperature is reached, control passes to block 610 and the controller 30 opens valve 28a, b and e, and engages the pump 18 for the rinse time. The rinse time may be specified in the brewing parameters. Blocks 608 and 610 may be repeated the desired number of times, which may be specified in the brewing parameters.
Next, control passes to block 612 where the controller 30 determines whether the pod requires soaking. This may be specified in the brewing parameters. If the brewing parameters call for the pod ingredients to be soaked, control passes to block 614. At block 614, the controller 30 engages the heater 18 to heat the water from the tank to the soak temperature. The soak temperature may be specified in the brewing parameters. During this stage, the controller 30 closes valves 28a-e until the threshold soak temperature is reached. After the threshold temperature is reached, control passes to block 616 and the controller 30 opens valve 28a and engages the pump 18 for the soak time. The soak time may be specified in the brewing parameters. When the soak time is complete, the controller 30 opens valve 28e to allow rinse water to drain. Blocks 614 and 616 may be repeated the desired number of times, which may be specified in the brewing parameters.
After any desired rinsing and soaking, control passes to block 618. At block 618, the controller 30 prepares to brew the beverage. At block 620, the controller 30 engages the heater 18 to heat the water from the tank to the brew temperature. The brew temperature may be specified in the brewing parameters. During this stage, the controller 30 closes valves 28a-e until the threshold brew temperature is reached. After the threshold temperature is reached, control passes to block 622, where the controller 30 opens valve 28a and 28b, and engages the pump 18 for the brewing time. This allows the beverage to be dispensed over time and pressure. The brewing time and pressure may be specified in the brewing parameters. Once brewing is complete, control transfers to block 624, which causes blocks 620 and 622 to be repeated if the pod is capable of supporting multiple brewing cycles. The ability of the pod to support multiple brewing cycles may be specified in the brewing parameters. Once brewing is complete, control may pass to block 626. At block 626, the beverage dispenser 10 may report status (e.g. “brewing complete”) to the user. Status may be reported to the user via the personal device 102 or via an output device incorporated into the beverage dispenser 10.
Brewing process 600 is merely exemplary of a general brewing process that may be implemented using beverage dispenser 10. This process, as described, incorporates various optional aspects, such as to use of a user id, the implementation of a recommendation system, the incorporation of a pod information system and the integration of a larger network of health and wellness devices. Further, the brewing process 600 is described in connection with a limited set of modes of operation. A beverage dispenser may implement other modes of operation, as desired.
The above-described brewing process is merely exemplary. The brewing process may vary from application to application, from beverage to beverage and from beverage dispenser to beverage dispenser. As an example of this variation, operation of beverage dispenser 410 of
In the illustrated embodiment, the beverage dispenser 410 is capable of pre-soaking the ingredients 702. Pre-soaking allows the ingredients to soak in water, which data suggests is beneficial for extraction rate. The pre-soak stage may also be beneficial in that it can pre-heat water to a desirable brewing temperature. Pre-soaking may be performed using water of essentially any temperature and pressure. If desired, the pre-soak may be performed using steam rather than liquid water. The length of the pre-soak may also be varied by the dispenser. To perform a pre-soak, water of the desired pressure and temperature is pumped into the brewing chamber 420 and held there for the desired period of time. The water used in performing the pre-soak may be discharged from the system through the drain 424 or it may be used in the beverage. With regard to the beverage dispenser embodiment shown in
In addition or as an alternative to pre-soaking, the dispenser 410 of the illustrated embodiment is able to steam soften 704 the ingredients. Steam softening may be beneficial in some applications because it may penetrate the ingredients and cause them to expand. It may also remove any hard surfaces, softening them to facilitate extraction. The time, temperature and pressure of the steam soften stage may vary from application to application. A steam soften is performed by pumping steam into the brewing chamber 420. The dispenser 410 may hold a volume of steam in the brewing chamber 420 or it may continuously introduce new steam into the brew chamber 420. The water condensate resulting from the steam soften may be discharged from the system through the drain 424 or it may be used in the beverage. With regard to the embodiment shown in
In this embodiment, brewing is performed by the general steps of pressure holding 706 and high speed dispense 708. To perform brewing, the beverage dispenser 410 may pump water at the desired pressure and temperature into the brewing chamber 420. Generally speaking, the brewing process will be performed at elevated temperatures and pressures to get optimal extraction rates. The water is retained in the brewing chamber 420 for the desired period of time and then discharge from the brewing chamber 420 through the beverage outlet 422. The brewing process may include a plurality of cycles of pumping water into the brewing chamber, holding it for a period of time and then discharging it from the brewing chamber. With reference to
The beverage dispenser 410 of the illustrated embodiment is also capable of rinsing the brewing chamber 420 and flow passages 426. This may allow the system to rinse away residual materials from prior beverages. The beverage dispenser 410 may be configured to automatically and/or manually rinse the system. For example, the dispenser 410 may be configured to rinse the system automatically each time the beverage formula is changed. As another example, the dispenser 410 may be configured to automatically rinse the system if a specified period of time passes since the last beverage was prepared. With reference to
In this embodiment, the beverage dispenser 410 may also be capable of dispensing water (heated or unheated). To discharge water, valve 428a is closed, valve 428c is opened and pump 416 is engaged. The heater 418 may also be turned on if heated water is desired.
As noted above, the foregoing description of operation of the beverage dispenser 410 was made with reference to the embodiment shown in
In the illustrated embodiment, the beverage dispenser 10 is configured to brew a wide variety of beverages, including coffee beverages and various TCM herbal teas. To facilitate the preparation of TCM herbal teas, the ingredients for a select variety of different TCM herbal teas are available in specially configured pods. In one embodiment, TCM herbal tea pods include ingredients for the following beverages: fire removal drink, damp-heat eliminator drink, beauty builder drink, fresh formula drink and kidney nourishment drink. The number and type of TCM formulations available for use in the beverage dispenser may vary from application to application. The following paragraphs provide some specifications relating to the test and testing methods used to develop TCM herbal tea pods for use with the beverage dispenser 10. The process is described in connection with the fire removal formula, but it should be understood that the process could be implemented in connection with essentially any other TCM formula, such as the formulas for damp-heat eliminator drink, beauty builder drink, fresh formula drink and kidney nourishment drink.
A. Benchmark. In China and other Asian countries, there are a lot of people that drink TCM herbal teas. Generally speaking, TCM herbal teas are prepared manually by immersing the TCM herbal tea ingredients in a cup with hot water and waiting until a tolerant temperature to drink, and then refill the cup 3-5 times in one day. In developing the beverage dispenser of the present invention, a variety of tests were performed to assess the performance of the beverage dispenser compared with manual brewing and to determine optimal beverage preparation parameters. The first round of tests were run to determine the benchmark against which to compare variations in preparation parameters. More specifically, tests were run to assess the extract weights achieved using conventional manual brewing procedures. Given that soaking time may vary in manual brewing and that the variations may impact the total extract weight over multiple soaking events, a number of tests were performed using different soaking times. For this test, the fire removal formula (Table 1) for TCM herbal tea was tested. The test method involved the steps of placing the original pieces in 300 ml boiled water in flask to imitate the drinking habit, wait until it is cooled to room temperature, filter the extract fluid, and then repeating the process twice. In determining extract weight, the extractions were concentrated and dried, the dried extracts from all three repetitions were combined and the combined extracts were weighed to determine the total extract, which is the benchmark.
To reduce the deviation, a number of parallel experiments were run and the results of the parallel experiments were averaged to provide the results shown in Table 2.
In the first test, the original pieces were placed in boiled water and allowed to soak for 45 min, which is a natural cooling to room temperature time. To consider other soaking times, which may correspond to different consumer brewing/drinking habits, additional test where run with 30-minute soakings (Table 3) and 15-minute soakings (Table 4).
Benchmark is soaking the formula 45 minutes by repeating 15 minute soakings three times in total. The beverage resulting from each soaking is concentrated and dried, and the resulting extract is weighed. In each test, the total extract weight after three soakings was the same, namely 0.8 grams. For the fire removal formula defined in Table 1, the benchmark using standard brewing methods is 0.8 g/45 min.
B. Process Parameters Design
i. Particle Size. It was hypothesized that reduced particle size would help the extract ratio, meanwhile the particle size can't be too small because it might block the pipeline. To test this hypothesis, test were run with three different particle sizes, namely 7-20 mesh, 20-40 mesh, and 40-60 mesh, and the resulting extract weights were compared.
The tests were run using a prototype machine capable of operating for different periods of time at different pressures and different temperatures. For this test, the prototype machine was operated in the 5-min mode/100° C. to obtain extract from 3 g/300 ml ingredients of different particle sizes. With these tests, the honeysuckle, lily, platycodon and peppermint where tested separately. The tables 5-8 are the extract experiment results.
Platycodon different particle size extract experiment result.
Platycodon
Lily and platycodon tests were run using parts of the root, stem and/or bulb. The material quality is hard. The extract results of the tests at different particle size demonstrate that decreased particle size can increase the extract ratio. But for 7-20 mesh, 20-40 mesh and 40-60 mesh, since the particle size is too small, a lot of herb particles can go through the pipeline system. There are lots of visible herbal particle deposits in the extract liquid. For the next steps of the experiment, particle size of 7-20 mesh was used.
Honeysuckle and peppermint tests were run using the flower and/or leaf/stem. The material quality is soft and easily inflatable after absorbing water. As a result, decreased particle size can block the pipeline system. For the next steps of the experiment, original ingredients pieces were used.
ii. Extract Time. To evaluate the extract time of unit, to unit efficiency, a series of tests were performed using different extract times, more specifically, separate tests were performed using 2 min, 2.5 min, 3 min and 5 min extract time, with 100° C. as extract temperature. Tests were performed using formulations with different particle sizes. The Group I tests were performed using ingredients pieces as the extract ingredient material (Table 9). The Group II tests were performed using honeysuckle and peppermint ingredients pieces and using lily and platycodon with a particle size of 7-20 mesh as the extract ingredient material (Table 10). Tables 9 and 10 show the different time/extract experiment result.
According to the result for the Group I tests, increasing the extract time results in increasing the extract ratio. However, the Group I experiments using the original ingredient pieces and even the prototype machine operating in 5 min mode/0.6 g did not meet the benchmark total 0.8 g, but did meet the benchmark for first time extract of 0.5 g (See Table 4).
According to the results for the Group II tests, increasing the extract time results in increasing the extract ratio. Further, since the experiment uses honeysuckle and peppermint ingredients pieces, and uses lily and platycodon with a particle size of 7-20 mesh as the extract ingredient materials, the prototype machine operating in any mode between 2 min-5 min can meet or exceed the benchmark.
iii. Extract Temperature. A series of tests were also performed to test the impact in changes to extract temperature. To assess unit efficiency at different temperatures, tests were performed at 50° C., 70° C., 80° C., 90° C. and 100° C. as extract temperature. These tests were performed using honeysuckle and peppermint ingredients pieces, and lily and platycodon with a particle size of 7-20 mesh as the extract ingredient material. Table 11 is the different temperature extract experiment result. As can be seen, an increase in temperature results in an increase in extract weight through the range of temperatures tested.
iv. Extract Pressure. A series of tests were performed to assess the impact of extract pressure on extract yield. According to unit efficiency, tests were performed at 1.0 bar, 1.1 bar, 1.5 bar, 2.0 bar, 2.5 bar, 3.0 bar, 3.5 bar, 4.0 bar and 5.0 bar as extract pressure. For these tests, the ingredients were provided with a particle size of 20-40 mesh as the extract ingredient material. Table 12 is the different pressure extract experiment results. As can be seen, increased pressure generally resulted in increased extract weight.
Additionally, a number of tests were performed to assess the effect of combined changes in temperature and pressure on the extraction of Chrysanthemum. The test results are presented in table 13 below.
From the experiment result, there is clear evidence that the higher pressure and temperature can enhance the extraction ratio of Chrysanthemum.
Further tests were performed to assess the effect of temperature and pressure changes on the extraction of coffee. The results of those tests are presented below in table 14.
From the experiment result, there is clear evidence that the higher pressure and temperature can enhance the extraction ratio of coffee.
C. Pre-Brewing Modes.
The brewing process may include one or more pre-brewing steps that are intended primarily to improve extract rate. These pre-brewing steps may be implemented, as desired, in the production of a beverage to reduce the overall brewing time required to obtain a particular extract rate. The parameters (e.g. temperature, pressure and time) of each pre-brewing step may vary from formula to formula. For example, different ingredients may react differently to the potential pre-brewing steps, and the determination of which pre-brewing step(s) (if any) and the parameters of the selected pre-brewing step(s) may be arrived at through testing.
i. Steam Pre-Soaking. Steam pre-soaking is carried out by injecting steam or heated water into the brewing chamber. Typically, the heater will be engaged to bring the water to the desired temperature and then the pump will be engaged to move the heated water into the brewing chamber. It may be beneficial to cycle the pump on and off and/or to operate it at a reduced duty cycle to allow the heater to keep the water at the desired temperature. The water is held in the brewing chamber for a predetermined period of time. Although referred to as steam pre-soaking, the water moved into the brewing chamber need not be steam. Rather, this step may be implemented using liquid water. This may be particularly true in applications where water is moved into the brewing chamber at an elevated pressure.
ii. Cold Water Pre-Soaking. Cold water pre-soaking is carried out by injecting water into the brewing chamber without heating. Typically, the pump will be engaged to move the water from the tank into the brewing chamber. The unheated water is held in the brewing chamber for a predetermined period of time. The cold water pre-soaking may be particularly useful in producing unheated teas or other unheated beverages. Although this step may be implemented without heating the water, it may in some applications be desirable to heat the water to a relatively low temperature. This will allow the cold water pre-soaking step to be carried out under essentially uniform temperatures, which may yield a more consistent extract rate from beverage to beverage.
iii Steam Softening. Steam softening is implemented by moving steam or heated water through the brewing chamber. Unlike the soaking steps discussed above, steam softening is carried out with the brewing chamber open to the drain or the beverage outlet. As a result, the steam or heated water continuously passes through the ingredients. Typically, the heater will be engaged to bring the water to the desired temperature and then the pump will be engaged to move the heated water through the brewing chamber to the drain (or to the beverage outlet). As with steam soaking, it may be beneficial to cycle the pump on and off and/or to operate it at a reduced duty cycle to allow the heater to keep the water at the desired temperature. Although referred to as steam softening, the water moved through the brewing chamber need not be steam, but may instead be liquid water.
The present invention is configured to be particularly well-suited for use in brewing TCM herbal teas. The type and variety of TCM herbal teas that may be produced by the dispenser 10 may vary from application to application. In the illustrated embodiment, the beverage dispenser 10 is configured to brew five different TCM herbal teas, though this number may vary over time by adding or removing TCM herbal tea formulations. Each of the formulas for these five TCM herbal teas is constituted with the herbal ingredients and formulas founded with and supported by the theory of traditional Chinese medicine. All the herbal ingredients in these formulas are permitted to be used in general food by China FDA and have organic resources. The TCM formulas are targeted at Chinese people's most common health concerns and are intended to bring corresponding health benefit to them. The epidemiological surveys reported that the damp-heat, qi-deficiency and blood stasis are all the most common health concerns and the most common so-called unhealthy constitutions from the viewpoint of TCM. The syndrome of excessive internal heat affects a very significant portion of Chinese people. One epidemiological survey reported that over 90% of the Chinese people have been subject to this health problem.
A. Fire Removal Formula.
This formula is designed to help people against what TCM refers to as “excessive internal heat.” According to TCM theory, excessive internal heat often brings health problems such as: 1. Dry mouth and nose, feel thirsty to drink. 2. Halitosis, sore throat, swollen gums, festered mouth and oral ulcer.
What is the “excessive internal heat” and how it harms our body health? According to TCM theory, “excessive internal heat” is a kind of excessive internal heat that causes body fluid impairment, presents dry mouth and nose, and thirst, etc. And, according to TCM theory, the fire-poison leaks out to the exterior and manifests in bad breath, sore throat, swollen gums, festered mouth and oral ulcer.
Thus, according to TCM theory, to fight against these problems, the key is to clear the fire and soothe the throat.
platycodon
Platycodon grandiflorus, with a median
Platycodon grandiflorus and peppermint can
B. Damp Heat Eliminator Formula.
This formula is designed to help people against what TCM theory refers to as “damp-heat,” which TCM often associates with health problems such as: 1) Multiple skin problems such as a rash or acne and 2) Poor appetite and heavy sensation as if the head were wrapped. 3. Deep yellow urine and pudendum moist.
What is internal “dampness” and how it happens and harms our body health? According to TCM theory, “dampness” is an internal condition that could be caused by dysfunctions of spleen and stomach induced by high-fat foods, insufficient sleep and lack of exercises, manifesting with a poor appetite. Internal “dampness” also results in the curbing of the lucid Yang, manifesting with the heavy sensation as if the head were wrapped. Internal “dampness” also blocks the channels and meridians, leading to the skin dystrophy. The accumulation of the “dampness” in the body is easy to transfer to internal “heat” resulting in “damp-heat.” When damp-heat invades the body surface, it induces the inflammation and brings about acnes and rashes. When damp-heat stagnates in the body surface, it results in pudendum moist and heat. When excessive damp-heat is moved out of the body, it manifests with deep-colored urine and much leucorrhea, while the exclusion is stagnated, it leads to unsmooth of emiction. More colloquially, “damp-heat” is like body “junk,” so the deep-colored urine and female leucorrhea are manifested with when they are expelled from the body. If this garbage is retained in the body and reach the skin, many skin problems, such as acne may result.
Therefore, according to TCM theory, to fight against the health problems produced by the “damp-heat”, the key is to expel dampness, eliminate heat-poison and strengthen the spleen.
cordate
houttuynia 15 g.
houttuynia
C. Beauty Builder Formula.
This formula is designed to help people against what TCM refers to as “blood-stasis,” which TCM associates with health problems such as: 1. Sallow complexion without luster and rough, dry skin with crusts. 2. Easily been subject to food retention in the stomach. 3. Dull skin and dark spots on the face.
Under TCM theory, “blood stasis” results from weakness of the spleen and the stomach, as well as nutritional deficiency. This impairs the transformation and transportation of blood, which results in a sallow complexion with dry and rough skin because the skin lacks nourishment and moistening by the “blood” due to the blood stasis.
Due to the food retention in the stomach, the Qi-blood stagnancy in the body is produced which manifests in the body surface with the melanin deposit in the skin and also allows food to be retained in the stomach more easily.
“Blood-stasis” more often happens to women during the menstrual cycle, manifesting itself with sallow complexion and melanin deposit in the skin, etc. Therefore, the spleen and stomach should be strengthened to help nutrition more easily absorbed and improve the transformation and transportation of blood.
So, to fight against these health problems produced by the “blood stasis”, TCM theories indicate that the key is to promote the blood circulation and smoothen the channels and collaterals to help the elimination of the food retention in the stomach and blood-qi stagnancy, as well as to nourish the Spleen-Yin.
Dioscoreae (yam)
Dioscoreae
Puerariae 9 g.
D. Fresh Formula.
This formula is designed to help people address what TCM refers to as “Qi-deficiency and mental fatigue,” which TCM often associates with syndromes like: always tired, in poor mental state and low work efficiency, easily distracted and always sleepy.
According to TCM, Qi-deficiency is caused by congenital weakness or nutrition deficiency due to the lung, spleen, and stomach disorders. Otherwise, it also can be the result of overtiredness, internal injury or a long illness. According to TCM, Qi is the source of spirit (Shen), and the impairment of Qi results in impairment of spirit (Shen). Therefore, Qi-deficiency leads to poor mental state, in which people often feel tired and sleepy.
So, to fight against these health problems, the key is to tonify the Qi and lift the spirit.
Polygonatum
Polygonatum
Polygonatum sibiricum Red.
E. Kidney Nourishment Formula.
This formula is designed to help people address what TCM refers to as “Qi-deficiency and Premature Aging.” According to TCM, Qi-deficiency and premature aging often manifests symptoms such as: 1. Listlessness and fatigue, weak back and knees, less energetic. 2. Dim eyesight, eyestrain. 3. Spontaneous perspiration, polyuria, and easily subject to diarrhea. 4. Premature grey hair.
According to TCM theory, “Premature Aging” is caused by Kidney-Qi deficiency or congenital weakness. Otherwise, it also can be the result of overtiredness, internal injury or nutrition deficiency and postnatal deficiency. Because the Kidney dominates the muscles and bones, manifests in the hair, and stores the Essence (Jing), so the Kidney-Qi deficiency results in cold limbs, weak back and knees. Due to the “Qi deficiency”, the energy is impaired manifesting with listless and fatigue, the hair loses the nourishment and turns grey and the Essence (Jing) can't be properly stored and guarded which results in the symptoms such as spontaneous perspiration, polyuria, easily subject to diarrhea and prospermia.
So, to fight against these health problems in accordance with TCM theory, the key is to tonify the kidney-Qi and guard the Essence.
Polygonatum
Polygonatum
Polygonatum sibiricum Red. and
It has been determined that improved brewing can be achieved by providing TCM ingredients with optimal particles sizes, and by controlling the time, pressure and temperature of the brewing process. Additional improvements may be achieved by pre-soaking the ingredients. The follow table provides the brewing parameters for the Fire Removal formula in one embodiment of the present invention. The brewing parameters for other TCM formulas may be determined using the methodology set forth herein. This includes but is not limited to brewing parameters for the damp-heat eliminator formula, the beauty builder formula, the fresh formula and the kidney nourishment formula.
Preparation and production of the fire removal formula will now be described in connection with the beverage dispense of
After the ingredients have dried, they are milled to the desired particle size. In the illustrated embodiment, all of the ingredients are milled to the same particle size, but the different ingredients may be milled to a different size, if desired. In the illustrated embodiment, all of the ingredients are milled to 7-20 mesh. The particle size may, however, vary from application to application. For example, the ingredients may be milled to 20-40 mesh or 40-60 mesh. In other alternative embodiments, the particles may be milled to 7-60 mesh. Although finer particle sizes can increase extract rate, smaller particles can creating clogging issues within the beverage dispenser. So, it may be helpful to consider the design and configuration of the beverage dispenser before making a final determination on particle size. With beverage dispenser more susceptible to clogging by fine particles, it may be beneficial to utilize larger particle sizes. The ingredients may be milled separately or simultaneously. The milled ingredients are then thoroughly mixed, as desired.
The ingredients are then packaged in the appropriate beverage pod. Although the pod of the illustrated embodiment may be a plastic cup with a tab containing product identifying information. The ingredients may be packaged in other types of containers, such as a packet that can be dumped into the brewing chamber or into a refillable pod or a nylon bag that be placed directly into the brewing chamber (similar to a tea bag).
The following paragraphs describe the process of brewing the fire removal drink using the beverage dispenser described above. At the outset, the fire removal ingredients (e.g. the pod or other container) are loaded into the beverage dispenser (for example, into the brewing chamber) and the beverage dispenser is set to extract under the 5 min mode at 100° C. and 5.0 bar. These parameters may vary from application to application. For example, the brewing time, temperature and/or pressure may be varied to adjust the preparation time and extract rate. In some applications, it may be desirable to shorten brewing time at the expense of a lower extract rate. In other applications, it may be desirable to adjust one brewing parameter to account for changes in another brewing parameter. For example, it may be desirable to increase brewing pressure and/or temperature in an effort to yield the same extract rate with a reduced brewing time.
The beverage dispenser then implements a steam softening step that is intended to try to soften the ingredients and expand the material to increase surface area. In this embodiment, the steam softening step will last about 50 s, but the time may vary from application to application. The steam softening step includes the steps of: (a) turning on the heating element; (b) at or about the same time, opening valve 26a and 26d and closing valve 26b and 26c close; (c) turning on the pump for about 2 s; (d) stopping the pump and waiting for about 15 s; (e) turning on the pump for about 10 ms; (f) turning off the pump for about 100 ms; (g) repeating steps (e) and (f) about 300 times; and (h) turning off the heating element. It should be understood that the times and number of repetitions are approximate and that these values may vary from application to application.
Following the steam soak step, the beverage dispenser may implement a pressure hold step. The purpose of the pressure hold step is to soak the material under high pressure to try to increase extraction in the following flush (or extraction) step. This step of the process will take about 80 s as described, but the duration of this step may be varied from application to application. The steam soak step of this embodiment includes the steps of: (a) closing valve 26b, 26c and 26d, and opening valve 26a; (b) turning on the pump for about 3 s; (c) closing valve 26a for about 15 s; (d) turning on both valve 26a and the pump for 0.5 s; (e) turning off both valve 26a and pump for about 6 s; (f) repeating step (e) about 10 times. The times and number of repetitions associated with the steam soak step are approximate and that these values may vary from application to application.
After the ingredients have been soaked in the pressure hold step, the beverage dispenser implements a water flush step. The purpose of this step is to obtain extract from the various ingredients. This step will take about 30 s in the described embodiment, but the duration of this step may be varied from application to application. The water flush step of this embodiment includes the steps of: (a) opening valve 26a and 26b, and closing valve 26c and 26d; (b) turning off the pump and turning on the heating element for about 30 ms; (c) turning on the pump and turning off the heating element for about 70 ms; (d) repeating steps (b) and (c) about 100 times; (e) turning off the heating element; (f) turning on the pump for about 10 ms; (g) turning off the pump for about 90 ms; and repeating steps (f) and (g) about 50 times.
To increase the amount of extract obtained from the ingredients and/or to increase the volume of the produced drink, the beverage dispenser may repeat one or more of the previous steps. In this embodiment, the beverage dispenser next repeats both the pressure hold step and the water flush step. After repeating those two steps, the beverage dispenser may repeat the water flush step one last time. When this is done, the beverage is ready for consumption. The number of times that the pressure hold step and water flush step are performed may vary from application to application depending on various factors, such as the desired amount of extract or the desired drink volume.
Although the preceding method of producing the fire removal beverage includes identified particle size, time, pressure and temperature values (or ranges of values), it should be understand that those values may be varied from application to application. For example, the values may be varied in producing the fire removal beverage using alternative methods or they may be varied in producing different TCM beverages. To illustrate this variability, the particle size distribution for this embodiment may be 7-60 mesh, 7-20 mesh, 20-40 mesh or 40-60 mesh. These different particle size distributions can result in higher extract weight and use less time than the benchmark process, which uses original piece. Experience has revealed that 20-40 mesh and 40-60 mesh get the better extract weight results, but since the particle size is relatively fine, it may potentially cause clogging issues. It may be possible to address the clogging issues by taking precautions in the design of the beverage dispenser. Experience has revealed that 7-20 mesh is an optimum particle size parameter for the fire removal beverage produced in accordance with the method described above. The time of the brewing process for this embodiment may vary from 2-5 minutes. For example, the TCM beverages may be produced in brewing processes that take 2 min, 2.5 min, 3 min or 5 min. All of these time parameters can speed up the formula extraction process. Experience has revealed that 5 min is an optimum time parameter for production of the fire removal formula, which can meet the benchmark first time extract. Temperature may vary from 50-100° C. for this embodiment. Experience has revealed that brewing at a temperature of 50° C., 70° C., 80° C., 90° C. and 100° C. can meet the benchmark. It has been determined that 100° C. get the highest extract weight, which is an optimum temperature parameter. Pressure for this embodiment may vary from 1.0-8.0 bar. Brewing pressures of 1.0 bar, 2.0 bar, 2.5 bar, 3.0 bar, 3.5 bar, 4.0 bar, 5.0 bar, 6.0 bar, 7.0 bar and 8.0 bar have been demonstrated to meet the benchmark. Experience has revealed that 5.0 bar achieves the highest extract weight, which is an optimum pressure parameter. The brewing pressure may be increased, for example, to 6.0-8.0 bar, in applications where the beverage dispenser is capable of operating at elevated pressures. It is anticipated that increased brewing pressure will yield higher extract weight.
It has been determined that improved brewing can be achieved by providing TCM ingredients with optimal particles sizes, and by controlling the time, pressure and temperature of the brewing process. Additional improvements may be achieved by pre-soaking the ingredients. The brewing parameters for the various TCM formulas in one embodiment of the present invention may be essentially identical to the brewing parameters discussed above in connection with the fire removal formula. For example, the particle size distribution of the various ingredients for the damp-heat eliminator drink, beauty builder drink, fresh formula drink and kidney nourishment drink may be in the range of 7-60 mesh. Ingredients with particle size distributions in the range 20-40 mesh and 40-60 mesh may provide improved extraction rates, but in some beverage dispensers may have the potential to create clogging. With those beverage dispensers, ingredients with a particle size distribution of 7-20 mesh may be used. In use, however, the particle size distribution and associated brewing parameters for the various TCM formulas may vary. To facilitate these variations, the particle size distribution or related information may be contained in the information made available in the pod. The beverage dispenser may use this information to obtain the appropriate brewing parameters (e.g. temperature, pressure and time) for each brewing step. These brewing parameters may be maintained in one or more look-up tables within the beverage dispenser or in a network device that is accessible to the beverage dispenser. Alternatively, the pod information may include the brewing parameters so that they need not be obtained from a separate look-up table. For example, the pod may include information that specifies the pre-brewing and brewing steps, and also specifies the brewing parameters for each of those steps.
The above description is that of current embodiments of the invention. Various alterations and changes can be made without departing from the spirit and broader aspects of the invention as defined in the appended claims, which are to be interpreted in accordance with the principles of patent law including the doctrine of equivalents. This disclosure is presented for illustrative purposes and should not be interpreted as an exhaustive description of all embodiments of the invention or to limit the scope of the claims to the specific elements illustrated or described in connection with these embodiments. For example, and without limitation, any individual element(s) of the described invention may be replaced by alternative elements that provide substantially similar functionality or otherwise provide adequate operation. This includes, for example, presently known alternative elements, such as those that might be currently known to one skilled in the art, and alternative elements that may be developed in the future, such as those that one skilled in the art might, upon development, recognize as an alternative. Further, the disclosed embodiments include a plurality of features that are described in concert and that might cooperatively provide a collection of benefits. The present invention is not limited to only those embodiments that include all of these features or that provide all of the stated benefits, except to the extent otherwise expressly set forth in the issued claims. Any reference to claim elements in the singular, for example, using the articles “a,” “an,” “the” or “said,” is not to be construed as limiting the element to the singular.
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/US2015/019084 | 3/6/2015 | WO | 00 |
| Number | Date | Country | |
|---|---|---|---|
| 61969317 | Mar 2014 | US |
