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Methods and systems for delivering foamed beverages from liquid concentrates through a dispenser machine

A technology for beverages and foaming ingredients, which is applied in the directions of liquid distribution, conveying or transfer devices, distribution devices, special distribution devices, etc. The effect of lasting stability

Inactive Publication Date: 2008-07-30
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, soda is undesirable in coffee-based products because it can create an undesired foaming effect
Moreover, the patent does not describe how to achieve control of the ratio cycle to improve foam or reduce delivery time

Method used

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  • Methods and systems for delivering foamed beverages from liquid concentrates through a dispenser machine
  • Methods and systems for delivering foamed beverages from liquid concentrates through a dispenser machine
  • Methods and systems for delivering foamed beverages from liquid concentrates through a dispenser machine

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0075] Example 1: Benchmark

[0076] Cappuccino-type beverages are prepared from milk and coffee concentrate using a dispenser system. As shown in Figure 5, the following process is used to prepare a cappuccino (reference):

[0077] 18g / s water flow, quantitative supply time from 0 to 15s;

[0078] 9.75g / s milk concentrate flow rate, dosing time from 0 to 8s;

[0079] 2.5g / s coffee concentrate flow, dosing time from 9 to 12s.

[0080]The disc beater (14,000r.p.m) is in working condition from 0-10s. As shown in Figure 3, the foam-to-liquid ratio (FLR) was measured to be 0.39 after 1 minute, 0.32 after 3 minutes, and 0.27 after 10 minutes. Foam consistency was measured 2 minutes after dispensing using a plastic ball of known density and diameter. A ball is lightly placed on the surface of the foam in the cup and the time it takes to disappear is monitored. As shown in Figure 4, the foam consistency was found to be 6±1 seconds. The total delivery time is 18s.

example 2

[0081] Example 2: Foam Stability and Consistency

[0082] To improve foam quality and stability, a cappuccino drink was prepared using the dispensing system as in Example 1, but the milk flow was reduced from 9.75g / s to 7.4g / s at 0-7s and increased to 8.6g / s, as shown in Figure 6. The water flow and whipping time remained the same. The FLR data and foam consistency are given in Figures 3 and 4. The amount of foam was found to improve by about 18% and 15% over the baseline after 3 minutes and 10 minutes, respectively.

example 3

[0083] Example 3: Foam Stability and Consistency

[0084] To improve foam quality and stability, a cappuccino drink was prepared using the dispensing system as in Example 1, but the milk flow was reduced from 9.75 g / s to 7 g / s in 0-5 s and increased to 8.6 in 5-10 s g / s, as shown in Figure 7. The water flow and whipping time remained the same. The FLR was measured to be 0.42 after 1 minute, 0.37 after 3 minutes, and 0.31 after 10 minutes. The amount of foam was found to improve by about 18% and 15% over the baseline after 3 minutes and 10 minutes, respectively. Foam consistency also improved from 6±1 s to 13±1 s compared to the baseline.

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PUM

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Abstract

The present invention discloses a new method and system for dispensing sparkling beverages from concentrates through a dispensing machine. In one embodiment, a method and system for improving foam quality by generating foam with a desired texture, stability, and cell size distribution includes using a low viscosity liquid to generate a primary foam, and then combining the primary foam with a higher Liquids of higher viscosity mix to stabilize the primary foam. To produce high quality foam, use a dosing scheme that includes two methods / approaches, such as dispensing different concentrations of foaming concentrate, or varying the water dosing times and / or flow rates to obtain different concentrations. Dispensing systems have had positive results with milk and other concentrates under specific dispensing conditions (flow rates and times).

Description

technical field [0001] The present invention generally relates to beverages. More specifically, the present invention relates to methods and systems for dispensing sparkling beverages. Background technique [0002] Foam quality (eg stability over time, consistency and appearance) and foam volume are important parameters for cappuccino-type beverages. Many people believe that the best quality froth is made by hand, such as in a coffee shop by frothing fresh milk with steam injection. Add a small amount of instant coffee to the hot milk and pour the foam lightly on top of the liquid portion. A dense, thick and stable foam with a small cell size distribution is thus produced. However, this method of making foam requires experienced operators and takes a long time to complete. In addition, due to manual preparation, the consistency of the final product is closely related to the skill of the operator. Therefore, there is a need for methods and apparatus that can easily produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J31/00A47J31/40B67D7/74
CPCA47J31/401A47J31/41A47J31/002
Inventor R·萨金M·莱泽J-B·贝泽尔盖斯S·利文斯A·A·舍尔
Owner NESTEC SA
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