BEVERAGE CONCENTRATE MIXING APPARATUS AND METHODS OF PRODUCING A BEVERAGE

BACKGROUND

[0001 ] The present application relates to an apparatus and a method for combining high density concentrate with a dilution liquid to form a beverage.

[0002] In the food preparation industry, it is important to mix ingredients to achieve an interim or final product. Prior mixing devices include passive, as well as active, mixing devices. Examples of passive mixing devices are devices which, by way of example, but not limitation, introduce beverage concentrate into a stream of dilutants, such as water. In some situations, this passive mixing may be acceptable depending on the type and nature of the concentrate as well as the dilutant material, such as water.

[0003] An example of such a passive mixing device might be a venturi mixing apparatus in which two ingredients or components are brought together to produce a final mixed product. In a venturi device, a stream of dilutant, such as water, flows through a water feed line. Water flow is restricted and then expanded to produce a desired flow characteristic. On the expansion side of the venturi device is a connection to a second component. For example, the second component may be a beverage concentrate. The beverage concentrate connection or tube is connected to and communicates with the expansion side of the venturi device. When water flows through the water line and flows through the venturi device, the venturi device creates a vacuum on the second component line thereby drawing second component from its source of container.

[0004] Examples of active mixing may include dispensing ingredients into a conical mixing chamber that may include rotating blades or other agitators. While mechanical mixing is useful in some situations, it requires additional time and effort to periodically cleanse the mechanical mixing components. Mechanical mixing components result in a more complex and, possible, more expensive system. Additionally, mechanical mixing may aerate or whip the ingredients by adding air into the ingredient during the mixing process. Further, the use of mechanical mixing or active mixing components often requires a cleansing cycle. The cleansing or cleanout cycle often involves rinsing the system with the dilutant at the end of its dispensing cycle. The dispensing of the dilutant such as water at the end of the dispensing cycle may not be preferred because it adds a

diluted beverage on top of the dispensed beverage. This may appear to the consumer as an improperly mixed solution or overly diluted solution. In some situations, the user or consumer of the product may find this rinsing unattractive or question whether the product is being over-diluted or improperly diluted or "watered-down."

[0005] New issues arise as the concentration or density of the beverage concentrates increases. In other words, previous beverage concentrates may have been diluted at ratios of 3 : 1 or 5 : 1. However, the ratios of concentrate are dramatically increasing through ratios from 10:1-100:1. These high-density concentrates or highly concentrated beverage ingredients require new apparatus and methods of mixing.

[0006] Prior art devices such as passive mixing elements which combine the concentrate with unheated water may not be useful. If the water is unheated, the concentrate will tend to improperly mix and not dissolve. Separation may result and undesirable flavors and appearance may result. Additionally, these high-density concentrates require active delivery or pumping and generally are not useful in venturi device mixing systems.

[0007] As an additional matter, the food chemistry associated with the various high- density concentrates and dilutants may also require additional refinement of the apparatus and methods to achieve a desired result. For example, in the iced tea beverage market lower density concentrates have been used. However, as the density of the concentrate has dramatically increased, the need to handle the high-density concentrate in new ways has arisen. For example, if the high density concentrate is combined with unheated water and is not sufficiently dissolved in the unheated water, a cloudy tea beverage may result, having an undesirable cosmetic appearance as well as, possibly, undesirable flavor characteristics.

[0008] Additional features will become apparent to those skilled in the art upon concentration of the following detailed description of drawings, exemplifying the best mode as presently perceived.

BRIEF DESCRIPTION OF THE DRAWINGS

[0009] The present disclosure will be described hereinafter with reference to the attached drawings which are provided as a non-limiting example only, in which:

[00010] FIG. 1 is a perspective view of a dispensing assembly including a faucet assembly and a concentrate mixing manifold;

[00011] FIG. 2 is a side elevational view of the dispensing assembly as shown in FIG. 1;

[00012] FIG. 3 is an exploded perspective view of the dispensing assembly as shown in

Figures 1 and 2; [00013] FIG. 4 is a perspective view of the concentrate mixing manifold removed from the dispensing assembly to show various features thereof; [00014] FIG. 5 is an enlarged perspective view of a coupling end of the concentrate mixing manifold;

[00015] FIG. 6 is a perspective view of the coupling end;

[00016] FIG. 7 is a perspective view of a static mixing element as used in the concentrate mixing manifold; and

[00017] FIG. 8 is a side elevational view of the static mixing element as shown in FIG. 6.

[00018] The exemplification set out herein illustrates in the embodiments of the disclosure that are not to be considered as limiting the scope of the disclosure in any manner.

DETAILED DESCRIPTION

[00019] While the present disclosure may be susceptible to embodiment in different forms, there is shown in the drawings, and herein will be described in detail, embodiments with the understanding that the present description is to be considered an exemplification of the principles of the disclosure and is not intended to be exhaustive or to limit the disclosure to the details of construction and the arrangement of components set forth in the following description or illustrated in the drawings.

[00020] As used throughout, various terms are intended to be broadly interpreted. In this regard, the term "concentrate" is intended to be broadly interpreted as a second ingredient, which in one embodiment is a concentrate for beverages and other food substances including, by way of example, but not intended to be limited to, juice, tea, coffee, sugar-based beverages, dairy-based beverages, soda-fountain beverages, sports drinks, combinations of any beverages or beverage concentrates, as well as other food substances which might also benefit from the device, system and apparatus for mixing as

disclosed herein. Similarly, the term "dilutant" or "water" is intended to be broadly interpreted as a first ingredient which in one embodiment is water. While the present disclosure uses the term "water" and "dilutant" generally interchangeably, it is anticipated that a variety of dilutant materials may be used to produce a variety of beverage products. For example, dilutant may be another ingredient such as another flavor or base ingredient other than water. Further, the dilutant could be another form of ingredient such as, liquid gel, gas, ice crystals, or any other substance that is mixed with at least one other substance to produce the desired resultant product.

[00021 ] With reference to Figure 1 , one embodiment of a concentrate mixing manifold 20 is generally shown. The concentrate mixing manifold is shown in a form disconnected from the remainder of the beverage dispensing unit. The beverage dispensing unit, includes sources for the water and concentrate as well as other ingredients such as sweeteners, whiteners, distillates and other ingredients. Literally, there may be structures and devices for moving the ingredients from areas within the beverage dispensing unit or spaced from the beverage dispensing unit and moving these ingredients to the mixing manifold 20 for mixing therein. The concentrate mixing manifold 20 is part of a dispensing assembly 22 which includes a faucet assembly 24 and the concentrate mixing manifold 20. The faucet assembly 24 includes a faucet body 26 having a nozzle 28 attached to the manifold 20. The concentrate mixing manifold 20 is shown herein as being retained with the faucet body 26 and, it will be described later in this disclosure, is coupled to the nozzle 28. A faucet handle 30 is carried on the faucet assembly 24 and connected to a controllable valve actuator assembly 32 operatively associated with the dispensing assembly 22.

[00022] The faucet body as shown in Figure 3 is a two part construction (26 a and 26 b) having a flange thereon (34 a and 34 b) attaching to a beverage machine. The body parts 26 a, 26 b are joined either mechanically adhesively, by way of welding or otherwise to generally house or contain the concentrate mixing manifold 20. The exploded view of Figure 3 shows the assembly in its constituent part. The construction of the present dispensing assembly allows for efficient assembly as well as assembly and repair if necessary.

[00023] With reference to Figure 2, the concentrate mixing assembly 20 is shown extending through the cutaway cross section of the faucet body 26 extending from a coupling end 36 towards the nozzle 28. Two passages define an upper passage 38 and a lower passage 40 extends from the coupling end towards the nozzle 28. The upper and lower hollow, generally axially aligned passages 38, 40 terminate in a mixing chamber 42 in which the ingredients flowing through the upper and lower passages 38-40 are mixed prior to dispensing through the nozzle 28.

[00024] As shown in Figures 3 and 4, the upper passage 38 and the lower passage 40 include a series of inlets or connection points. In the embodiment as shown herein, the inlet to the upper passage 38 include a concentrate passage 50, a heated water passage 52 and an additional passage 54 for the introduction of additional ingredients such as distillate or aroma. The lower passage 40 includes an unheated water inlet 56 and an additional or optional inlet 58 for the addition of ingredients such as sweetener.

[00025] Figure 4, the upper passage 38 is directed into an upper portion 60 of the mixing chamber 42 and the lower passage 40 enters from a side 62 mixing chamber 42. In this manner, the path of the flow from the upper chamber 38 is directed downwardly through the mixing chamber 42 and the path of the flow from the lower passage 40 is generally perpendicular to the upper flow. This helps to promote the intermixing of the two main flow paths 38, 40.

[00026] Figure 5 shows the coupling end 36 with a connection 68 where the concentrate line connects to the corresponding orifice 70 of the upper passage 38. The connector 68 includes a check valve 72 on the end thereof that inserts into the orifice 70. Check valve is shown in the embodiment as a duck bill-type valve. The bill surfaces 74 of the duck bill valve 72 open when concentrate 76 is pumped through the connector 68 to the upper passage 38. When the dispensing cycle is complete, the concentrate stops being moved through the duck bill valve and the valve 72 bills 74 close. As shown in Figures 3 and 4, heated water 78 is introduced through the heated water line 52. Further reference to Figure 5, it can be seen that the heated water line generally impinges and flows in and over the duck bill valve 72. In this regard, the heated water stream 78 constantly flushes the external surfaces of the valves 72, thereby helping prevent the accumulation of heavy concentrate 76 thereon. This is important for the operation of the system and for the

sanitation of the system. By constantly flushing heated water against the duck bill valve during each dispensing cycle the materials wash off of the valve thereby allowing the valve to seal at the end of the dispensing cycle and to prevent the accumulation and possible contamination caused by concentrate build up. Described in detail below, the heated water 78 will continue to run after the end of the dispensing cycle so as to flush any remaining concentrate and heated water mixture from the upper passage 38.

[00027] With reference to Figure 3-5, water flow 80 passes through the water inlet 56.

Additionally, aroma distillate or other flavorings could be added to the water flow 80 and combined in the lower chamber 40 through connection 58. With reference to the upper chamber 38, aroma 82 or other ingredients could be introduced through the alternate connection 54.

[00028] With reference to Figures 6, 7, and 8, the upper passage 38 is shown as a generally square cross section and receives a static mixing element 86. The static mixing element generally has a cross section which corresponds to the cross sectional dimension 88 of the coupling and passage 70. The square cross sectional area helps to key or otherwise orient the static mixing element 86 in the upper passage 38. As shown, the static mixing element includes a beam at which defines numerous open cells 90. The open cells provide a tortuous path through which the concentrate and heated water must flow. The tortuous path of these ingredients helps to enhance the contact time and mixing prior to dispensing with the unheated prior to mixing and dispensing with the unhealed water. While one embodiment of the static mixing element 86 is shown herein, it is envisioned that one skilled in the art will utilize the teachings of the present disclosure to divide additional mixing elements which are covered by the claims of the present application.

[00029] The static mixing element includes the beam 94 which extends axially through the passage. The cells 90 are defined between an upper portion 96 and a lower portion 98 generally with a structure 100 extending there in between. Internal baffles 102 extend from the upper and lower portions 96, 98, to create obstacles to the passage of liquid through the upper passage 38. It should be noted that passages are provided between the two sides of the vertical member 100 to further enhance the intermingling, mixing, and in other words enhances the mixing of ingredients. The tortuous path through the mixing

element 86 positioned in the upper chamber 38 helps to more forcefully and thoroughly dissolve the high density concentrate in the heated water. Additionally, the heat energy of the water helps to further enhance the dissolving of the concentrate in the water. It may be beneficial that the static mixing element 86 is removable from the upper passage 38 for periodic cleaning or, if necessary, replacement.

[00030] With reference to Figure 2, the handle 30 is connected to a displaceable rod 110.

The rod includes a control element 112 which cooperates with a control board 114. The control board in one embodiment includes a Hall effect sensor and the element 112 includes a device sensed by the sensor. The handle 30, rod 110, control element 112 and board 114 provide a user experience which replicates the control of a mechanical faucet. In other words, when using a mechanical faucet the handle is operated to dispense beverage from a server or a dispensing unit. In the present disclosure, a mechanical operation of the dispensing system is not provided. Rather, dispensing is provided by electronic control from the control board to control dispensing by operating pumps or other dispensing devices associated with the various ingredients. For example, in the present disclosure, heated water is provided under pressure or may be pumped to the heated water connection 52. Similarly, concentrate 50 is pumped or is otherwise fed through the concentrate connection 50. While an aroma 54 and sweetener 58 may be pumped, unheated water 56 may be provided at a controlled line pressure. In this regard, operation of the handle 30 operates the board 114 to provide control signals to another controller for other system controls which then will operate the controlled dispensing of heated water, concentrate, and unheated water, as well as aroma and sweetener where applicable.

[00031 ] In use, the concentrate 76 is provided in a generally thick, high density form. For example, the concentrate may be dispensed at a rate of approximately .025 ounces per second. It should be noted, however, that the dispensing assembly may be used with concentrate having a wide range of density ranging from low density to high density. High density concentrate is produced in a manner to increase the shelf life while reducing or eliminating preservatives in the concentrate. Additionally, under these conditions, bacteria is not prone to propagate in the concentrate. However, the high density of the concentrate makes the need for controlled sensitive mixing a high priority. As such, the

precision of the pumping unit to pump the concentrate have been selected and coordinated to meet the accuracy requirements of a concentrate or range of concentrates.

[00032] Heated water 78 and concentrate 50 are pumped through the respective connection and brought together at the coupling end 36 of the upper passage 38. Heated water washes across the valve 72 as concentrate 76 is dispensed into the passage. Upon initial mixing, the higher volume heated water flushes the concentrate into the static mixing element retained in the upper passage 38. The concentrate is forcefully and thoroughly mixed with the water prior to dispensing into the mixing chamber 42. Unheated water or chilled water is dispensed into the lower passage 40 for mixing with aroma 58 which does not tend to have as many mixing or blending problems compared to the concentrate. While unheated water is mentioned, it is expected that the dispensing apparatus could be used with heated water to provide a heated result and beverage. Additionally, sweetener 58 may be added and mixed with the concentrate and heated water so as to thoroughly dissolve the sweetening ingredients with the other ingredients. Mixing in the static mixing element 86 combined with the length and the volumemetric flow through the upper passage 38 helps to maximize the dwell time of the combined heated water and concentrate. The diluted concentrate from the upper passage 38 is mixed with the additional ingredients passing through the lower passage 40 as close as possible to the nozzle. This mixing process helps reduce or eliminate clouding of the tea. The mixing and contact time in the upper passage 38 tends to fully dissolve, mix and otherwise cure the concentrate so as to provide a product which is visually desirable for tea.

[00033] Additionally, there is about a 1/5 second rinse at the end of a dispensing cycle.

Also, the flow of concentrate is terminated prior to terminating the flow of the heated water. By continuing the flow of heated water after the flow of the concentrate is ceased, the heated water will flush the upper reservoir 38 to maintain sanitation of the system. The method of the present disclosure facilitates independent mixing of the heated water with the concentrate prior to mixing with the unheated water or chilled water. Further, the method of the present disclosure mixes the combined heated water and concentrate with the unheated water at a location which is close to the nozzle. This helps to improve appearance and flavor of the resultant in beverage. The nominal amount of time heated

water is dispensed at the end of the dispensing cycle improved sanitation and only slightly increases the run on after release of the handle and not to an unacceptable level.

[00034] In use, a user approaches the beverage dispenser including the apparatus 22 and method of use as disclosed herein. If the user wishes to dispense a beverage, the faucet 30 is actuated to draw on the rod 110 against the force of a spring 11 S. The operation of the rod 110 by the way of the shoulder 120 against spring 118 operates the control element 112 and control board 114. Operation of the handle 30 places the corresponding controller logic or software into use. Operation of the control board or other related control mechanisms operate the valve and pumps associated with the ingredient flows. The valve pumps or other control mechanisms for the ingredient flows are calibrated so as to dispense a predetermined flow rate of ingredient rate. The system controllably operates the dispensing of the ingredients so as to appropriately dispense a given quantity or volume of concentrate for mixing with a correspondingly appropriate volume of heated water. The concentrate and distillate or heated water may be mixed with sweetening. When the user releases the handle 30 the system, follows the programmed or otherwise controlled procedure to first cease the dispensing of concentrate so that the heated water can wash over the valve 72 and rinse the valve and static mixing chamber 86.

[00035] The mixed ingredients are dispensed into the mixing chamber 42 and through the nozzle 28 for dispensing into a cup or other container. While embodiments have been illustrated and described in the drawings and foregoing description, such illustrations and descriptions are considered to be exemplary and not restrictive in character, it being understood that only illustrative embodiments have been shown and described and that all changes and modifications that come within the spirit of the invention are desired to be protected. The applicants have provided description and figures which are intended as illustrations of embodiments of the disclosure, and are not intended to be construed as containing or implying limitation of the disclosure to those embodiments. There are a plurality of advantages of the present disclosure arising from various features set forth in the description. It will be noted that alternative embodiments of the disclosure may not include all of the features described yet still benefit from at least some of the advantages of such features. Those of ordinary skill in the art may readily devise their own implementations of the disclosure and associated methods, without undue

experimentation, that incorporate one or more of the features of the disclosure and fall within the spirit and scope of the present disclosure and the appended claims.