Patent Application
20160280527
Beverages, including alcoholic beverages, are produced and distributed throughout the world, but shipping beverages can be cost prohibitive due to the weight thereof. Generally, beverages may include about 90 to 95% water, which is a significant portion of the weight of the beverage. Thus, the ability to create beverages as needed by the addition of water to a concentrated mixture of flavors saves significantly on costs of storage and shipping.
Moreover, stocking a bar with a large variety of fermented drinks such as beers, wines, champagnes, and liquors can be cost and space prohibitive. Additionally, the time and ingredients necessary to ferment and form various crafted beverages such as beers, wines, and liquors can be lengthy and expensive.
Additionally, consumers who are conscious of their caloric intake may prefer alcoholic drinks with reduced alcohol or sugar content, respectively.
Thus, a beverage forming apparatus operable to form a variety of alcoholic beverages that taste like various crafted beers, wines, champagnes, liquors, cocktails and/or mixed drinks is desirable wherein the alcohol by volume (ABV) and sugar content of an alcoholic beverage may be controlled.
Disclosed herein is an alcoholic beverage forming apparatus operable to dispense an alcoholic beverage having a desired flavor, proof, temperature, and volume by mixing water and alcohol with a flavor medium such that the water and alcohol mix with the flavor medium to form the alcoholic beverage having the desired flavor, proof, temperature, and volume that may be dispensed from the alcoholic beverage forming apparatus. The alcoholic beverage forming apparatus comprises a capsule holder configured to receive a beverage capsule having a flavor medium in an interior thereof, a water supply reservoir operable to supply water to a mixing manifold of the alcoholic beverage forming apparatus at a predetermined temperature, an alcohol supply reservoir operable to supply alcohol to the mixing manifold of the alcoholic beverage forming apparatus at a predetermined temperature, and a dispenser operable to dispense an alcoholic beverage therefrom. The alcoholic beverage forming apparatus may also include a carbonated water source operable to supply carbonated water such that a dispensed alcoholic beverage may have a desired level of carbonation.
The predetermined amounts of the water and alcohol supplied to the mixing manifold are combined therein so as to form an alcoholic beverage mixture having a desired proof, temperature, and volume. The alcoholic beverage forming apparatus is operable to supply the alcoholic beverage mixture through an outlet of the mixing manifold to an interior of a beverage capsule held in the capsule holder during use of the alcoholic beverage forming apparatus such that the alcoholic beverage mixture may mix with a flavor medium contained in the interior of the beverage capsule to form an alcoholic beverage that may be dispensed from the dispenser of the alcoholic beverage forming apparatus.
Also disclosed herein is an alcoholic beverage forming apparatus operable to dispense an alcoholic beverage having a desired flavor, proof, temperature, and volume by mixing water and alcohol with a flavor medium such that the water and alcohol mix with the flavor medium to form the alcoholic beverage having the desired flavor, proof, temperature, and volume that may be dispensed from the alcoholic beverage forming apparatus. The alcoholic beverage forming apparatus comprises a capsule holder configured to receive a beverage capsule having a flavor medium in an interior thereof, an ambient water supply reservoir operable to supply ambient water to a mixing manifold of the alcoholic beverage forming apparatus, a cold water supply reservoir operable to supply cold water at a temperature below the ambient water temperature to the mixing manifold of the alcoholic beverage forming apparatus, an ambient alcohol supply reservoir operable to supply an ambient alcohol to the mixing manifold of the alcoholic beverage forming apparatus, a cold alcohol supply reservoir operable to supply cold alcohol at a temperature below the ambient alcohol temperature to the mixing manifold of the alcoholic beverage forming apparatus, and a dispenser operable to dispense an alcoholic beverage therefrom. The alcoholic beverage forming apparatus may also include a carbonated water source operable to supply carbonated water such that a dispensed alcoholic beverage may have a desired level of carbonation.
The predetermined amounts of the ambient water, cold water, ambient alcohol, and cold alcohol supplied to the mixing manifold are combined therein so as to form an alcoholic beverage mixture having a desired proof, temperature, and volume, and the alcoholic beverage forming apparatus is configured to supply the alcoholic beverage mixture through an outlet of the mixing manifold to an interior of a beverage capsule held in the capsule holder during use of the alcoholic beverage forming apparatus such that the alcoholic beverage mixture may mix with the flavor medium contained in the interior of the beverage capsule to form an alcoholic beverage that may be dispensed from the dispenser of the alcoholic beverage forming apparatus.
Disclosed herein is an alcoholic beverage forming apparatus operable to dispense an alcoholic beverage having a desired flavor, proof, temperature, and volume by mixing water and potable alcohol (alcohol) with a flavor medium disposed in a beverage capsule, such that the water and alcohol, which are supplied at predetermined temperatures, mix with the flavor medium to form an alcoholic beverage having a desired taste that may be dispensed from the alcoholic beverage forming apparatus. The alcoholic beverage forming apparatus may be operable to provide carbonated water from a carbonated water source such that a dispensed alcoholic beverage may have a desired level of carbonation.
The potable alcohol supplied by the alcoholic beverage forming apparatus may be any potable alcohol such as ethanol, unflavored or neutral vodka, rum, tequila, flavored vodka or the like. In an embodiment, the alcoholic beverage forming apparatus can include a single alcohol source that includes a single type of potable alcohol therein. For example, the alcoholic beverage forming apparatus preferably includes a single alcohol source of unflavored or neutral vodka. Alternatively, the single alcohol source may include more than one type of potable alcohol therein, such as a mixture of, for example, tequila and rum. In an embodiment, the alcoholic beverage forming apparatus can include multiple sources of alcohol, such as a tequila source for making flavored alcoholic beverages based on tequila, a flavored or unflavored vodka source for making alcoholic beverages based on vodka, and/or a rum source for making flavored alcoholic beverages based on rum. In this embodiment, the alcoholic beverage making apparatus may be operable to mix the alcohol from the multiple alcohol sources such that, for example, the alcoholic beverage making apparatus may form a mixed drink having multiple types of alcohol therein, such as, for example, a long island iced tea. In an embodiment, the alcoholic beverage forming apparatus may be configured to receive only certain types of alcohol.
In an embodiment, the water and alcohol sources are kept at both ambient and chilled temperatures such that they may be mixed, for example, in a mixing manifold of the alcoholic beverage forming apparatus to form an alcoholic beverage mixture having a desired temperature, proof, and volume such that the temperature, proof, and volume of an alcoholic beverage dispensed from the alcoholic beverage forming apparatus may thereby be controlled.
To form an alcoholic beverage, the alcoholic beverage forming apparatus can include at least two fluid sources or streams, such as a water supply reservoir and an alcohol supply reservoir, that can respectively supply water and alcohol at a predetermined temperature to a mixing manifold of the alcoholic beverage forming apparatus. The mixing manifold is operable to mix predetermined amounts of the water and alcohol supplied thereto so as to form an alcoholic beverage mixture having a desired proof, temperature, and volume, and the alcoholic beverage forming apparatus is operable to supply the alcoholic beverage mixture to an interior of a beverage capsule during use of the alcoholic beverage forming apparatus such that the alcoholic beverage mixture may mix with a flavor medium contained in the interior of the beverage capsule to form an alcoholic beverage that may be dispensed from the dispenser of the alcoholic beverage forming apparatus.
In an embodiment, to form an alcoholic beverage, the alcoholic beverage forming apparatus can include at least four fluid sources or streams, which can supply, for example, ambient water, ambient alcohol, cold water, and cold alcohol. In a further embodiment, the alcoholic beverage forming apparatus can include an optional fifth fluid source of cold carbonated water. Preferably, fluids from the at least four fluid sources, preferably the five fluid sources, can be combined to achieve an alcoholic beverage mixture that may be injected at a desired temperature, proof, volume, and level of carbonation into a beverage capsule, held in a receptacle of the alcoholic beverage forming apparatus and containing a flavor medium in an interior space thereof such that the flavor medium can mix with the alcoholic beverage mixture and an alcoholic beverage having a desired taste may be dispensed from a dispenser of the alcoholic beverage forming apparatus into a glass, cup, or any other suitable storage or drinking vessel. In an embodiment, the alcoholic beverage forming apparatus 100 can include a mixer reservoir 518 (see
Flavor perception of a consumable product is defined as the combined impression of specific aroma, taste and trigeminal compounds along with entities that evoke mouth feel impressions such as astringency, mouth coating, fullness, etc. Aroma compounds are volatiles that interact with olfactory receptors in the nose evoking a signal to the brain interpreted as smell, while the five basic tastes are elicited by interactions of tastants with specific taste receptors for salt, sweet, bitter, sour and umami tastes, respectively.
In general, out of the many hundreds of chemical entities that are found in natural products, especially those of agricultural origin that may also have been subjected to additional fermentation or prolonged storage, only an order of ten chemical entities may be responsible for aroma, taste and mouth feel. Isolation and chemical analysis techniques allow for the identification and quantification of flavor compounds out of the many hundreds that may be detected in a fermented and/or brewed alcoholic beverage.
A flavor that mimics the sensory attributes of a certain product by using the same or similar flavor relevant compounds of the natural product is called “nature craft identical” and the combination of chemical entities that mimic the natural product is called a “nature craft recombinant”. Recombinants may be altered or new compounds added to compensate for flavor compounds that cannot be used because they are not generally recognized as safe (GRAS) or availability issues and to create new superior flavors. Through omissions or additions of certain compounds in our “recombinants”, important interplays between aroma, flavor and mouthfeel impressions can be determined and used to create the best possible nature craft identical product as outlined in commonly-assigned U.S. Patent Application Publication No. 2014/0272019 and commonly-assigned U.S. Patent Application Publication No. 2014/0272006, the entire content of each of which is incorporated herein by this reference thereto. The recombinants can be used as constituents of a flavor medium that can be placed in the interior of respective beverage capsules and used to form alcoholic beverages from the alcoholic beverage forming apparatus, having a desired taste, as described herein.
As used herein, the term “flavor” refers to taste, aroma and sensation and is thus a mixture of tastants, aroma compounds and sensates. Thus, for example, in an embodiment wherein an alcoholic beverage is desired to have the flavor of beer, the flavor provides a mixture of tastants, aroma compounds and sensates that mimics those found in a traditionally brewed beer.
In addition, the use of flavor systems (i.e., flavor mediums) to form alcoholic beverages and/or alcoholic beverage concentrates allows for quick and easy customization of alcoholic beverages as compared to conventional beverages and manufacturing systems.
As used herein, the term “wine” describes any beverage formed by fermenting grapes and/or other fruits and vegetables.
As used herein, the term “beer” describes a beverage brewed by fermenting malt with yeast and flavoring with hops.
As used herein, the term “whiskey” describes a beverage made from fermented grain such as rye or barley, which can be aged or blended.
As used herein, the term “drinking vessel” describes any drinking container, cup, glass, or the like including, but not limited to shot glasses, wine glasses, such as standard wine glasses and dessert wine glasses, tumbler glasses, martini glasses, flutes, rocks glasses, Collins glasses, grappa glasses, glencairn whisky glass, pint glass, steins, mugs, sake cups tankards, Quaich, schooner, pilsner glass, snifters, margarita glasses, pitchers, growlers, and the like.
As shown in
In an embodiment, the alcoholic beverage forming apparatus 100 can include multiple sources of alcohol such that the alcoholic beverage forming apparatus 100 is operable to supply, for example, tequila for tequila based alcoholic beverages and rum for rum based alcoholic beverages. In an embodiment, the alcoholic beverage forming apparatus 100 may be operable to mix the multiple sources of alcohol, or alternatively, the alcoholic beverage forming apparatus 100 may include two or more types of alcohol mixed in a single reservoir. The alcoholic beverage forming apparatus 100 can include a recognition system, such as a sensor disposed in a reservoir thereof that is operable to determine what kind of alcohol is in the respective reservoir of the alcoholic beverage forming apparatus 100. In an embodiment, the recognition system may include a scan-able bar code, or alternatively, an adult consumer can manually input the type of alcohol into an adult consumer interface (interface) of the alcoholic beverage forming apparatus 100 with, for example, a punch code.
In an embodiment, instead of an ambient or cold water reservoir, a water line could be used to supply water at ambient or cold temperatures, or a first water line could be used to supply water at ambient temperatures and a second water line could be used to supply water at cold temperatures.
The alcoholic beverage forming apparatus 100 for making an alcoholic beverage includes a housing 240 which houses the mechanical and electronic components of the alcoholic beverage forming apparatus 100. The alcoholic beverage forming apparatus 100 includes a dispensing head unit 224 including a capsule holder 201, which can receive, seal, and puncture or otherwise access the contents of the beverage capsule 20. The alcoholic beverage forming apparatus 100 may be operable to puncture an upper or side surface of the beverage capsule 20 such that an alcoholic beverage mixture may be injected into an interior or the beverage capsule 20. Additionally, the alcoholic beverage forming apparatus may be operable to puncture a side or bottom surface of the beverage capsule 20 such that the alcoholic beverage mixture and the flavor medium of the beverage capsule 20 may be dispensed therefrom.
In an embodiment, the alcoholic beverage forming apparatus 100 may be operable to control the inflow of the alcoholic beverage mixture (i.e. the water and alcohol) to the interior of the beverage capsule 20 so as to increase the mixing between the flavor medium and the alcoholic beverage mixture. For example, water and alcohol may be sequentially injected into the interior of the beverage capsule 20, or water and alcohol may be simultaneously injected into the interior of the beverage capsule. The alcoholic beverage mixture may be injected into the interior of the beverage capsule 20 at continuous variable rates, or alternatively the alcoholic beverage mixture may be injected into the interior of the beverage capsule 20 in a pulsed manner between an on flow and an off flow so as to facilitate mixing between the flavor medium and the alcoholic beverage mixer. Further, the capsule holder 201 can be a vibrate-able capsule holder that is operable to vibrate the beverage capsule 20 so as to increase the mixing between the flavor medium and the alcoholic beverage.
As shown in
The bottom hole punch 210 can be a hollow needle or sharpened tube, and can include a lower gasket 216 that can form a liquid seal around a hole formed in the bottom or side surface of the beverage capsule 20 by the bottom hole punch 210. The bottom hole punch 210 can be inserted into the beverage capsule 20 at a predetermined time, such as before, during, or after the water and/or the alcohol (i.e. the alcoholic beverage mixture) is injected into the beverage capsule 20 via the top hole punch 300. In an embodiment, the bottom hole punch 210 can be operable to control the size of the hole formed in the bottom or side surface of the beverage capsule 20 so as to control the dispense rate of the alcoholic beverage which is dispensed therefrom. For example, the bottom hole punch 210 can be a conically shaped needle wherein the degree to which the bottom hole punch 210 is inserted into the bottom or side surface of the beverage capsule 20 can control the size of the hole formed thereby, and thus the mixing efficiency and dispense rate of the alcoholic beverage dispensed from the variably sized hole of the beverage capsule 20 may likewise be controlled.
The size of the variably sized hole can be adjusted so as to regulate the outflow speed (dispense rate) of the alcoholic beverage to facilitate mixing in the interior of the beverage capsule 20, and/or further mixing between the alcoholic beverage mixture and the flavor medium in the drinking vessel as the alcoholic beverage mixture and the flavor medium are dispensed from the beverage capsule 20. Alternatively, the beverage forming apparatus 100 may not include a bottom hole punch 210 wherein a capsule 20 disposed in the capsule holder 201 can be configured to open or rupture under pressure such that an alcoholic beverage may then be dispensed from the beverage capsule 20. In this embodiment, the alcoholic beverage forming apparatus 100 is operable to increase the pressure inside the beverage capsule 20 such that the increased pressure may cause the beverage capsule 20 to open.
In an embodiment, the capsule holder 201 may be operable to hold at least two beverage capsules 20 in the same dispensing head unit 224, or alternatively the alcoholic beverage forming apparatus can include multiple dispensing head units 224 which may each include a respective capsule holder 201 (see
Referring to
Additionally, the housing 240 of the alcoholic beverage forming apparatus 100 can include a drinking vessel position sensor 245 that is operable to detect if a drinking vessel 244 becomes too close to the dispenser 200 or the receptacle 215 so as to prevent glass breakage, which could occur if the drinking vessel 244 is inadvertently raised into the dispenser 200 or capsule holder 201 of the alcoholic beverage forming apparatus 100. The drinking vessel position sensor 245, may also be configured such that the location of an upper rim of a drinking vessel of any size can be automatically located just under, or immediately adjacent and/or surrounding the outlet of the dispenser 200 so as to prevent spilling or splashing of an alcoholic beverage as it is dispensed from the alcoholic beverage forming apparatus 100.
In an alternate embodiment, the dispenser 200 may be an adjustable dispenser which is configured to locate an opening of the dispenser 200 just above or adjacent and/or surrounded by an opening of a drinking vessel 244 which is located below the dispenser 200. In this embodiment, the drinking vessel position sensor 245 is configured to detect if the dispenser 200 becomes too close to a drinking vessel 244 which is located below the dispenser 200. In an embodiment, the adjustable dispenser is automatically adjustable and the drinking vessel position sensor 245 is operable to sense the location of an opening of a drinking vessel 244 that is below the dispenser 200 during use of the alcoholic beverage forming apparatus such that the opening of the dispenser 200 may be automatically located just above or adjacent and/or surrounded by an opening of the drinking vessel during use of the alcoholic beverage forming apparatus.
In an embodiment, the alcoholic beverage forming apparatus 100 can include a fill level sensor 225 operable to determine the level of an alcoholic beverage that has been dispensed into a drinking vessel relative to the location of a rim (opening) of the drinking vessel. The fill level sensor 225 is operable to stop the alcoholic beverage forming apparatus 100 from further dispensing the alcoholic beverage when the top of the alcoholic beverage reaches the rim, or has filled the drinking vessel to a predetermined level. In this manner, a drinking vessel will not be overfilled and spillage may be reduced when an adult consumer, for example, places excessive amounts of ice in the drinking vessel or other liquids (i.e. mixers) in the drinking vessel.
In an embodiment as shown in
The alcoholic beverage forming apparatus 100 can also include a controller 291 such as a programmable logic controller, a compact logic controller, or any embedded controller of the like operable to control the alcoholic beverage forming apparatus 100 and an adult consumer interface (interface) 101 (shown in
The interface 101 can include a touch screen or buttons for input of information by an adult consumer. In an embodiment, the interface 101 can include wireless and/or Bluetooth functionality and can be synchronized with and/or controlled by an adult consumer's smart phone or other computing device or a remote control. The interface 101 can allow an adult consumer to input information related to one order or to input information to be saved for future drink orders. Additionally, the interface 101 can display the amount of calories in an alcoholic beverage to be formed and/or just formed by the alcoholic beverage forming apparatus 100.
The alcoholic beverage forming apparatus 100 can include parental controls, such as an ID reader operable 509 to verify the age of an adult consumer. The alcoholic beverage forming apparatus can also include a credit card reader 510, or may be configured to receive another form of electronic payment, such that an adult consumer can pay with a credit card, an electronic wallet, a hotel or cruise ship room key, or the like.
The alcoholic beverage forming apparatus 100 can also include a power supply operable to provide power to the alcoholic beverage forming apparatus 100 during use. The power supply can be a portable power supply 515 (see
In an embodiment, the alcoholic beverage forming apparatus 100 includes one or more metering pumps operable to pump predetermined amounts of water and alcohol from the water and alcohol sources, and preferably predetermined amounts of ambient or cold alcohol or water from the respective fluid reservoirs or sources to the mixing manifold 250 such that the predetermined amounts may be mixed to form an alcoholic beverage mixture that is combined with a flavor medium and dispensed from the alcoholic beverage forming apparatus. For example, the alcoholic beverage forming apparatus 100 preferably includes an AASR metering pump 115 operable to pump a predetermined amount of ambient alcohol from the AASR 110, a CASR metering pump 130 operable to pump a predetermined amount of cold alcohol from the CASR 125, an AWSR metering pump 150 operable to pump a predetermined amount of ambient water from the AWSR 145, a CWSR metering pump 170 operable to pump a predetermined amount of cold water from the CWSR 165, and a flow meter 195 operable to allow a predetermined amount of carbonated water to be flown from the CWR 185.
The CASR 125 can be associated with a peltier, refrigerant, or thermoelectric alcohol chiller 135 that is operable to cool the alcohol in the CASR 125 or alternatively the chiller 135 can chill the alcohol in a supply line upstream of the mixing manifold before the alcohol is supplied to the mixing manifold. The CWSR 165 can also be associated with a peltier, refrigerant, or thermoelectric water chiller 175 that is operable to cool the water in the CWSR 165 or alternatively the chiller 175 can chill the water in a supply line upstream of the mixing manifold before the alcohol is supplied to the mixing manifold. Preferably, while the alcoholic beverage forming apparatus 100 is in an idle state, (e.g., when the alcoholic beverage forming apparatus is not dispensing an alcoholic beverage) alcohol in the CASR 125 and cold water in the CWSR 165 are cycled through the respective alcohol and water chillers 135, 175 such that the alcohol in the CASR 125 and the water in the CWSR 165 are maintained at a predetermined desired cold temperature. As defined in here, a predetermined desired cold temperature is a temperature which is at least less than the temperature of the water and alcohol in the respective AWSR 145 and AASR 110.
Preferably, the supply lines through which the cold water and the cold alcohol are cycled through are arranged adjacent a portion of a supply line leading to an outlet 220 of the mixing manifold 250 such that the cold water and cold alcohol can pre-chill the mixing manifold 250 and/or the portion of the supply line leading to the outlet 220, and also maintain the pre-chilled temperature (i.e. maintain the mixing manifold 250 at a constant temperature) of the mixing manifold 250 and the portion of the supply line leading to the outlet 220 so as to minimize heat transfer loss of the combined alcoholic beverage mixture that is dispensed through the outlet 220 to the mixing manifold 250 such that the temperature of the alcoholic beverage mixture may be controlled. The alcoholic beverage mixture which is mixed in the mixing manifold 250 is supplied to an interior of a respective beverage capsule through the outlet 220.
In an embodiment, the CWR 185 of the alcoholic beverage forming apparatus 100 includes a replaceable pressurized gas canister 513 (see
The alcoholic beverage forming apparatus 100 can also include an air pump 210 to purge residual fluid from an interior of the beverage capsule 20 during and/or after initiation of a beverage making cycle. An air line valve 205 preferably isolates the air pump 210 from the alcoholic beverage mixture as the alcoholic beverage mixture is being supplied to an interior of the beverage capsule 20 by the alcoholic beverage forming apparatus 100 such that the alcoholic beverage mixture does not flood the air pump 210 before air is being supplied to the interior of the beverage capsule 20.
The alcoholic beverage forming apparatus 100 preferably also includes a plurality of valves 120a, 120b, 140a, 140b, 155a, 155b, 160a, 160b, 180a, 180b, 202 to facilitate the cooling, mixing, cycling, and reservoir refilling. In an embodiment, the valves 120a, 120b, 140a, 140b, 155a, 155b, 160a, 160b, 180a, 180b, 202 can be solenoid valves.
In addition, the controller 291 of the beverage forming apparatus 100 (see
Preferably, the housing 240 of the alcoholic beverage forming apparatus 100 can be formed of plastic, metal, and combinations thereof.
The alcoholic beverage forming apparatus 100 can be a compact, counter sized device or a larger device for use in restaurants, bars, airplanes, cruise ships, or other establishments which serve beverages. For example, the alcoholic beverage forming apparatus 100 can be sized for placement on a counter or the alcoholic beverage forming apparatus 100 can include a support stand such that the alcoholic beverage forming apparatus is independently supported.
The water supply reservoir preferably includes a temperature sensor operable to measure the temperature of the water in the water supply reservoir. Preferably both the ambient and the cold water supply reservoirs 145, 165 include respective temperature sensors 512 (see
The alcoholic beverage forming apparatus 100 can preferably include a lighting and/or sound effects component 254 in electrical communication the controller 291 wherein the lighting and/or sound effects component 254 is operable to provide lighting and/or sound effects to enhance an adult consumer's experience and/or create ambiance when the alcoholic beverage forming apparatus is used. For example, an adult consumer may develop a negative perception of the alcoholic beverage prior to consumption of the alcoholic beverage because the adult consumer may perceive the alcoholic beverage to be a first color while the alcoholic beverage is dispensed in a stream from the dispenser 200, and may perceive a second color when the alcoholic beverage is fully dispensed into the drinking vessel. Thus, the deliberate use of lighting effects and colors provided by the lighting and/or sound effects component 254 can mask the first color perceived by the adult consumer, or alternatively, the deliberate use of lighting effects and colors may be used to shade the dispensed stream of the alcoholic beverage such that the first color perceived by the consumer matches the second color perceived by the adult consumer. The lighting and/or sound effects scheme provided by the lighting and/or sound effects component 254 may be predetermined based on a given alcoholic beverage recipe. The selection of sounds and/or colors can be congruent to the nature of an alcoholic beverage being dispensed by the alcoholic beverage forming apparatus 100. For example, using soft versus sharp sounds and similarly soft versus intense colors/lighting in accordance to the nature of a dispensed alcoholic beverage, i.e. a smooth versus sharp alcoholic beverage, may enhance the overall user experience.
Preferably, the beverage capsule 20 can include the bottom wall 22, at least one sidewall 28, an outer flange (flange) 24 extending from the sidewall and a cover 26 that forms an upper surface of the beverage capsule 20 that is sealed to the flange 24 so as to maintain the flavor medium within the interior of the beverage capsule 20 before use. The bottom wall 22, sidewall 28 and flange 24 can be integrally formed of a plastic material or a metal material such as aluminum foil. The cover 26 can be formed of a plastic or foil material (e.g., aluminum foil). In an embodiment, the cover 26, and/or the integrally formed bottom wall 22, sidewall 28 and flange 24 are formed of a multi-laminate of plastic and foil materials. Preferably, the material or materials used to form the bottom wall 22 and the cover 26 are each capable of being pierced so as to allow liquids and/or gases to enter the beverage capsule 20 and pass therethrough. In embodiments, the bottom wall 22 can be formed of a thinner plastic material than the sidewall 28. In an alternate embodiment, the beverage capsule 20 can be configured to rupture after the interior of the beverage capsule 20 has been pressurized to a level sufficient to thereby cause a portion of the beverage capsule to open such that an alcoholic beverage may be dispensed through the opened portion of the beverage capsule 20 after the capsule has ruptured.
A 2D matrix (or barcode) 23 can be printed, embedded or otherwise affixed on a portion of the capsule 20. The 2D matrix (or barcode) 23 is read by a scanner 263 (see
The recipe information provided by the 2D matrix may include one of more of the following parameters including the recipe name and a number corresponding to the recipe, the volume of the flavor medium in the capsule, a final proof, a default beverage temperature, a final beverage volume, dispensing time, bottom hole punch delay time, a default glass height, whether the beverage is carbonated or not as well as the desired level of carbonation, a predetermined lighting and/or sound effects scheme, and additional options which may be presented to an adult consumer such as whether to add additional water, carbonation, or to change the final beverage temperature.
In addition, the beverage capsule 20 can optionally include one or more ridges 27 on the sidewall 28 of the beverage capsule 20. The ridges 27 can mate with depressions in the receptacle 215 of the capsule holder 201 to ensure the beverage capsule 20 is correctly positioned in the capsule holder 201 so as to ensure that the 2D matrix (or barcode) 23 can be read and the capsule holder 201 will securely close around the beverage capsule 20 and ensure proper opening of the capsule 20 during use.
Preferably, each beverage capsule 20 can be used to form a single serving alcoholic beverage. As used herein, the term “single serving” refers to an individual beverage serving having a size ranging from about 100 ml to about 1,500 ml (e.g., about 100 ml to about 1,200 ml, about 200 ml to about 1,000 ml, about 300 ml to about 800 ml, about 400 ml to about 700 ml or about 500 ml to about 600 ml).
As used herein, the term “flavor” refers to taste, aroma and sensation and is thus a mixture of tastants, aroma compounds and sensates (“e.g., mouthfeel). Thus, for example, the beverages formed herein which have the flavor of beer provide a mixture of tastants, aroma compounds and sensates that mimic those found in a traditionally brewed beer.
In an embodiment, the beverage capsule 20 can contain a flavor medium in a dry, semi-dry, or liquid form. The flavor medium can include powders, granules, flakes, beads and the like of the various flavor compounds. Alternatively, the flavor medium could be in the form of a semi-liquid or gel. Also preferably, the flavor medium is an alcohol-free concentrate of beer, wine, liquor or a mixed drink. The flavor medium can be formed by conventional methods such as freeze drying, reverse osmosis and ultrafiltration as described in WO 99/27070 to Tripp, GB 2,261,442, DE 2145298, and U.S. Patent Application Publication No. 2010/0047386, the entire contents of each of which is incorporated herein by reference thereto.
As used herein, the term “flavor medium” describes one or more flavor compounds that are used in combination to create beverages having the flavor, mouthfeel and/or aromas of a wide variety of wines, beers, liquors, and/or mixed alcoholic beverages, but without the need for distillation, aging, fermentation, brewing and other costly and time consuming measures associated with the production of wine, beer and/or liquors.
The flavor medium can be altered by substituting or adding additional flavor compounds, as described herein, to the flavor medium. Thus, various flavor compounds can be combined to form a flavor medium which will provide the same flavors and/or aromas as conventionally brewed, distilled, aged and/or fermented beer, wine, liquor or mixed beverages. The flavor medium can be in liquid or dry form. Further, respective flavor mediums having different flavors, from multiple beverage capsules 20 may be combined to form a customizable alcoholic beverage.
Also preferably, flavor medium is included in the interior of the beverage capsule 20 in amount sufficient to form a single serving beverage having an alcohol content ranging from about 0.1% alcohol by volume to about 90% alcohol by volume. For example, wine can have an alcohol content of about 0.1% alcohol by volume to about 25% alcohol by volume, whiskey can have about 40% (or lower) alcohol by volume to about 70% alcohol by volume and beer can have about 2% alcohol by volume to about 20% alcohol by volume. The amount of alcohol concentrate can be selected based on the type of beverage being formed and/or can be controlled by the controller 291 of the alcoholic beverage forming apparatus 100 used to form the beverage if the adult consumer wishes to have a beverage having a lower alcohol content than that contemplated when forming the capsule 20. For example, a low alcohol or alcohol free beer can be dispensed from the alcoholic beverage forming apparatus 100 which has the flavor of a beer which may traditionally have a higher alcoholic content if traditionally brewed.
Preferably, the beverage capsule 20 is in the form of a bag, cup or box, which can be made of plastic, glass or other suitable materials. Also preferably, the material used to form the capsule 20 is biodegradable. Moreover, the material used to form a beverage capsule 20 is selected from suitable materials that possess low moisture and oxygen permeation and minimize the diffusion and uptake (scalping) of flavors from the flavor mixture and thus prolong the shelf life of the capsules.
Preferably, the beverage capsule 20 is sealed during manufacture of the beverage capsule 20.
In use, the beverage capsule 20 can be opened at one or more locations upon placement in and/or activation of the alcoholic beverage forming apparatus 100. Thus, the beverage capsule 20 includes one or more weakened areas which can be pierced, torn, ruptured, and/or removed by the alcoholic beverage forming apparatus 100 so as to release the flavor system upon activation of the alcoholic beverage forming apparatus 100.
In embodiments, the adult consumer can instruct the alcoholic beverage forming apparatus 100 to dispense less than or none of the alcohol so as to form a non-alcoholic beverage. In this instance, beverage capsules 20 can include a flavor medium that includes constituents which are configured to provide the flavor of the alcohol which is selected not to be supplied by an adult consumer of the alcoholic beverage forming apparatus. Thus, the taste of an alcoholic beverage may be maintained while the alcohol content thereof is reduced or eliminated entirely.
In embodiments, to start the operation of the alcoholic beverage forming apparatus 100, an adult consumer, bartender, or waiter can place the beverage capsule 20 including a flavor medium therein in the capsule holder 201 and close the cover 207 around the beverage capsule 20. The process of locking the beverage capsule 20 into the capsule holder 201 preferably forces a top punch 300 (See
The 2D matrix (or barcode) 23 on the capsule 20 is read by the scanner positioned in or adjacent the capsule holder 201, and all of the necessary recipe information to make the beverage corresponding to the flavor medium included in the capsule 20 is fed into the controller 291. In an embodiment, based on the recipe, the alcoholic beverage may be automatically dispensed with no further action by an adult consumer.
Alternatively, the adult consumer may then activate the alcoholic beverage forming apparatus 100 using the interface 101, if an automatic beverage cycle is not activated, and the adult consumer may then await dispensing of the alcoholic beverage. Water from the water supply or supplies and alcohol from the alcohol supply or supplies, optional carbonated water from the carbonated water supply, and pressurized gas from the pressurized gas source may be dispensed simultaneously or in series to the mixing manifold 250 to form an alcoholic beverage mixture wherein the alcoholic beverage mixture is then mixed with the flavor medium. Preferably, the alcoholic beverage mixture is mixed with the flavor medium in the interior of the beverage capsule 20, however alternatively, the alcoholic beverage mixture may partially mix with the flavor medium wherein the force of the dispensed alcoholic beverage mixture and flavor medium as they are dispensed from the beverage capsule 20 may facilitate further mixing therebetween in the drinking vessel as the fluid constituents are dispensed. In an embodiment, the dispensing head unit 224 is operable to vibrate or agitate the beverage capsule 20 in the capsule holder 201 to further facilitate mixing between the alcoholic beverage mixture and the flavor medium. For example, the capsule holder 201 can be a vibrate-able capsule holder that vibrates or agitates a beverage capsule 20 included therein when the alcoholic beverage mixture is injected into the beverage capsule 20 and/or when the alcoholic beverage mixture and flavor medium are dispensed from the beverage capsule 20. Embodiments of flavor mediums can be found in commonly-assigned U.S. Patent Application Publication No. 2016/0073673, which is hereby incorporated herein by reference in its entirety.
The controller 291 receives the recipe parameters and sends the name of the beverage and the adult consumer defined options (if any) to the interface 101 for display to an adult consumer such as an adult customer, bartender, or waiter. The adult consumer chooses option (if available), places the glass, cup, or drinking vessel, on the glass platform 242 and initiates the alcoholic beverage forming apparatus 100 to make the alcoholic beverage (i.e., a beverage forming cycle). Based on the recipe parameters, the controller 291 reads the current temperature of each of the five fluid streams (ambient water, ambient alcohol, cold water, cold carbonated water, and cold alcohol) and calculates the correct proportions of each that will be mixed to form the final alcoholic beverage having a desired proof, temperature, volume, and carbonation of the alcoholic beverage mixture dictated by the recipe and adult consumer inputted options. The recipe parameters may also include the option to reduce the sugar content of an alcoholic beverage formed by the alcoholic beverage forming apparatus 100. Based on the default glass height, the glass platform raises the glass to a position directly underneath the capsule holder. The drinking vessel position sensor 245 is present to prevent glass breakage if a taller glass than the default is present. In an embodiment, the drinking vessel position sensor 245 may also detect if the glass is shorter than the default height, wherein the glass platform may be raised such that spilling and/or splashing of the beverage is reduced while the beverage is being dispensed by the alcoholic beverage forming apparatus.
The controller 291 sends the correct speed to each pump (or flow meter in the case of carbonated water) and the pumps turn on at the specified flow rate for the dispensing time, or alternatively, the proper valves (e.g. solenoid valves) open until the total predetermined volume is achieved. The fluids combine in the mixing manifold and the combined alcoholic beverage mixture at the predetermined temperature and proof is injected into the interior of the beverage capsule wherein the flavor medium mixes with the alcoholic beverage mixture and/or dissolves in the alcoholic beverage mixture to form an alcoholic beverage. After a predetermined bottom hole punch delay time, a bottom hole punch is driven into the bottom of the beverage capsule wherein the beverage is dispensed into the glass or drinking vessel from the capsule. After the full volume of the combined fluid stream is injected into and/or through the beverage capsule, an air pump may be turned on wherein air is forced through the capsule to eject any residual fluid remaining in the capsule into the glass. The bottom hole punch then disengages from the capsule and the glass platform is lowered into its idle position. The interface 101 informs the adult consumer that the beverage is complete, wherein the adult consumer may remove the empty capsule from the capsule holder. During dispensing the lighting and/or sound effects component may provide lighting and/or sound effects.
When the alcoholic beverage forming apparatus is in an idle state, pumps preferably circulate the cold alcohol and water supply, and the cold water supply into and out of their respective reservoirs through a chiller. While idle, the alcoholic beverage forming apparatus 100 preferably monitors the fluid levels in the chilled reservoirs, refills the reservoirs from the ambient reservoirs which are in fluid communication with each other if the fluid reservoirs are low. Water in the chilled carbonation reservoir is kept under constant pressure by a carbon dioxide canister. The carbonated water in the carbonation reservoir is preferably chilled with a tube heat exchanger surrounding a supply line or alternatively a refrigerant based chiller in a water bath. The carbonation reservoir may be automatically refilled from a pre-chilled water loop which is supplied from the ambient water reservoir.
In this specification, the word “about” is often used in connection with numerical values to indicate that mathematical precision of such values is not intended. Accordingly, it is intended that where “about” is used with a numerical value, a tolerance of ±10% is contemplated for that numerical value.
While the foregoing describes in detail a method and apparatus for forming an alcoholic beverage with reference to a specific embodiment thereof, it will be apparent to one skilled in the art that various changes and modifications and equivalents to the apparatus and method may be employed, which do not materially depart from the spirit and scope of the embodiments disclosed herein.
This application claims priority under 35 U.S.C. §119(e) to U.S. Provisional Application No. 62/137,067, filed on Mar. 23, 2015, the entire contents of which is incorporated herein by reference thereto.
| Number | Date | Country | |
|---|---|---|---|
| 62137067 | Mar 2015 | US |
