CA2857403A1 - System and process for creating medium viscosity food or personal care products by rapid rehydration - Google Patents
System and process for creating medium viscosity food or personal care products by rapid rehydration Download PDFInfo
- Publication number
- CA2857403A1 CA2857403A1 CA2857403A CA2857403A CA2857403A1 CA 2857403 A1 CA2857403 A1 CA 2857403A1 CA 2857403 A CA2857403 A CA 2857403A CA 2857403 A CA2857403 A CA 2857403A CA 2857403 A1 CA2857403 A1 CA 2857403A1
- Authority
- CA
- Canada
- Prior art keywords
- liquid
- pump
- precursor
- receptacle
- tubing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/44—Parts or details or accessories of beverage-making apparatus
- A47J31/54—Water boiling vessels in beverage making machines
- A47J31/56—Water boiling vessels in beverage making machines having water-level controls; having temperature controls
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/55—Rehydration or dissolving of foodstuffs
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/40—Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
- A47J31/401—Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea whereby the powder ingredients and the water are delivered to a mixing bowl
Abstract
A system for creating a rehydrated composition from a dehydrated precursor, where the precursor is in a reaction receptacle and is adapted to react chemically and/or physically with a heated liquid. The system includes a heated liquid delivery system which itself includes a liquid storage tank, a pump that is adapted to pump liquid from the storage tank, a process tubing system that is adapted to carry liquid downstream of the pump, an electrically-operated liquid heating element located downstream of the pump and that is adapted to heat liquid that is pumped through it by the pump, a liquid outlet through which heated liquid is delivered into the reaction receptacle, a controller that controls the pump and the heating element to establish at least one of the volume and temperature of the heated liquid delivered through the outlet and a user interface that is adapted to allow a user to establish control parameters of the controller, the control parameters comprising at least one of the volume and temperature of the heated liquid delivered through the outlet. The rehydrated composition is either a liquid that has a viscosity of at least 5 centipoise (cP), or a mixture that has a liquid component that has a viscosity of at least 5 cP.
Description
SYSTEM AND PROCESS FOR CREATING MEDIUM VISCOSITY FOOD OR
PERSONAL CARE PRODUCTS BY RAPID REHYDRATION
FIELD
This disclosure relates to dehydrated products that are reconstituted by an automated device that adds controlled volumes of fluid at controlled temperature.
BACKGROUND
Heated water dispensing systems such as the type disclosed in US Patent No.
6,142,063, US Patent No. 6,082,247, US Patent No. 7,398,726, and US Patent No. 7,523,695 are widely used and commercially available. However, these heated water dispensing systems are configured to brew and form liquid products with viscosity of the liquid close to 1 centipoise (cP), better described as commercial coffee, tea, and hot chocolate. These commercial beverage forming and brewing devices and processes require the utilization of dry beverage precursors in a brewing capsule, pod, membrane and or cartridge inline having a chamber housing for such in order to solubilize and/or extract the beverage compositional makeup from the ingredients in the capsule, pod, membrane or cartridge thereby forming the final beverage. These beverage forming and brewing devices are well known and available commercially.
US Patent Application publication 20110003040 details the development of a culinary capsule. The culinary capsule as described is limited to an ingredient profile that is restricted to its capsule size format (<15g) and features a binder to create a pellet from the flavored precursor formulation. The precursor pellet capsule must be utilized inline as the coffee and tea pods are and is apparently solubilized when a heated liquid stream is injected into the capsule where the resulting product created is a soup, sauce, and or low viscosity material.
Although these beverage forming and brewing capsules, cartridges, or pod system processes are recognized commercially, they are not well suited for products (such as mixtures or suspensions) with solid sizable particle inclusions with particle size greater than about 1000 microns (examples: oats, pasta, noodles, beans, freeze dried meat), nor for liquids or sauces of any type (whether alone or as part of a mixture or suspension) that have a medium viscosity or greater, where medium viscosity is defined as a viscosity of at least 5 cP at 20 C.
These integrated processes are best suited for water-like viscosity products (0.5 ¨ 2 cP at 20 C) because products with higher volume, solid composition, higher measurable rheological properties will not flow through the less than 2 cm diameter process tubing, are a potential source of bacterial contamination, form gels and will block the process orifices, and will always be limited to the constraints imparted by the capsule housing process configuration.
There exists a need, therefore, for an improved automated process and system with ease of use, portability, and consistent final product from the rapid rehydration of precursor systems in the reaction receptacles.
SUMMARY
A fast portable process and system for creating human and animal food, nutrition, dietary supplement, hair care, and skin care products by rehydrating pre-engineered dehydrated precursor compositions in portable reaction receptacles yielding uniformly mixed and hydrated final products with ease and consistency. The process and system can consist of a storage tank for unheated liquid; a pump; a process tubing system; a process control system that controls the amount, temperature, and optionally composition of water-based fluid that is dispensed into a reaction receptacle; a heating element; a liquid outlet; and a precursor system composition that reacts chemically and/or physically with the liquid from the process apparatus in the reaction receptacle to create human and animal food and nutrition or personal care products. The process component can be a vending machine or may be a food hydration machine that could be on a counter in an office lunch room or a private kitchen or bathroom for example;
it is electric and portable making the processing of the pre-engineered system in the reaction receptacle applicable anywhere with proper power supply.
In accordance with the present disclosure, a rehydration machine that can be fixed or portable, and which is electromechanical in nature, performs a rehydration process on portable reaction receptacles that contain shelf stable dehydrated product. The rehydration machine process and system includes a heated liquid delivery system comprising at least a storage tank for containing unheated liquid, a pump, a process tubing system, a process controller, a circuit board, an electric liquid heating element (which can also be a heat exchanger and/or steam injector), and an outlet for the heated liquid that allows the heated liquid to enter the reaction receptacle containing shelf stable dehydrated product. There in the reaction receptacle the shelf stable dehydrated product reacts chemically and/or physically with the heated liquid delivered by the liquid delivery system, to create finished rehydrated products which may be delivered to the consumer in the reaction receptacle, or the contents of the reaction receptacle may be transferred to a separate bowl, cup, plate or similar container. The automated rehydration machine process system is engineered to uniformly match chemically, physically, and functionally with the shelf stable dehydrated product so it is consistently prepared as designed utilizing the process and equipment.
A defined dose of hot liquid is delivered into each particular reaction receptacle; the amount, temperature, and composition of the bolus of hot fluid delivered into each reaction receptacle can vary depending on the application. For foods, in one version the liquid can be modified for the tastes of the consumer. For personal care, it will be dependent on direct application and contents of the receptacle. Water-miscible concentrates can be used to adjust saltiness, tartness, sweetness, hotness, pH, addition level of dietary additives like vitamins and minerals, and alcohol content at the time the bolus of fluid is delivered into the reaction receptacle. The specific formulation of heated liquids dispensed into each particular reaction receptacle can be pre-programmed, allowing the user options. Additional automatic means to identify a particular reaction receptacle and relate this reaction receptacle to a rehydration recipe in computer memory may be used, including for example bar codes, Q-R codes, or electronic product codes as per EPCglobal Tag Data Standard (which are read optically by the rehydration machine), or a radio frequency ID chip (RFID) to identify the particular reaction receptacle.
Alternatively, the consumer may select one of several choices when activating the rehydration machine to select the volume and/or temperature and/or composition of liquid to be dispensed depending on the contents of the receptacle.
An additional feature of the rehydration machine and system can be that the rehydration machine can remember client specific data, including for example taste and temperature preferences and past consumption history. This could include information on preferences, billing information, and also consumption history. Consumption history information would be useful to a person who is a bodybuilder or who is dieting for example. The identification of the person for whom a specific product is being rehydrated could be via a credit card or other type of ID which is swiped through a magnetic card reader in the rehydration machine, a card that is read optically, or a wireless connection such as Bluetooth or a hot wire feed to an app on the consumer's smart device including telephone or tablet. In this scenario, the rehydration machine can be tied into a wide area communication system so that a person's information and history can be accessed from, and stored by numerous rehydration machines existing in a larger region.
The rehydration machine process and system can be fixed or portable, allowing it to be utilized virtually anywhere including a home or commercial kitchen, hotel room, dormitory room, campsite, vehicle, indoor or outdoor location; or, the unit can be installed more permanently, with plumbing connections to a water supply for example. It has the option of manual or preprogrammed metering of the heated liquid, and manual or automated loading of the reaction receptacle containing the shelf stable dehydrated product into the rehydration machine.
A precisely rehydrated product is created within a reaction receptacle, utilizing the unique combination of process steps including the tank, pump, process tubing system, process control system, electric heating element and/or heat exchanger, and liquid tubing outlet leading to the reaction receptacle. Preferably, at no time does the heated liquid dispensing apparatus touch the contents of the reaction receptacle, so that sterility of the heated liquid dispensing apparatus can be maintained.
Featured herein is a system for creating a rehydrated composition from a dehydrated precursor, where the precursor is in a reaction receptacle and is adapted to react chemically and/or physically with a heated liquid. The system has a heated liquid delivery system which itself includes a liquid storage tank, a pump that is adapted to pump liquid from the storage tank, a process tubing system that is adapted to carry liquid downstream of the pump, an electrically-operated liquid heating element located downstream of the pump and that is adapted to heat liquid that is pumped through it by the pump, a liquid outlet through which heated liquid is delivered into the reaction receptacle, a controller that controls the pump and the heating element to establish at least one of the volume and temperature of the heated liquid delivered through the outlet and a user interface that is adapted to allow a user to establish control parameters of the controller, the control parameters comprising at least one of the volume and temperature of the heated liquid delivered through the outlet. The rehydrated composition can be either a liquid that has a viscosity of at least 5 centipoise (cP) or a mixture or suspension that has a liquid component that has a viscosity of at least 5 cP. The reaction receptacle may be a food serving container or a product storage container or a personal care product vessel and compositions range. Also included are products formed utilizing the system.
The heating element may be an in-line flow-through liquid heating device. The system may further include a sub-system for adding at least one additive into the liquid flow downstream of the pump. The sub-system for adding at least one additive into the liquid flow downstream of the pump may include a first reservoir that contains an additive, and a first one-way control valve located between the first reservoir and the process tubing system to control the flow from the first reservoir into the tubing system at a first additive location, wherein the operational state of the first valve is controlled by the controller. The additive may include a source of ethanol or a substance that alters the pH of the rehydrated composition. The system may further include a second reservoir that contains a tubing cleaning substance, and a second one-way valve located between the second reservoir and the process tubing system to control the flow from the second reservoir into the tubing system at a second additive location that is upstream of the first additive location, wherein the operational state of the second valve is controlled by the controller. The system may further include a third valve in the process tubing system upstream of the second additive location, wherein the operational state of the third valve is controlled by the controller to select a liquid path either in a first path that goes past the first and second locations or in a second path that bypasses both the first and second locations, where the two paths both lead to the liquid outlet.
The system may also include one or more temperature sensors that sense the temperature of the liquid in the process tubing system and provide temperature information to the controller, and wherein the controller in response is adapted to control at least one of the liquid flow rate and the power supplied to the heating element to control the liquid temperature. The heated liquid may be delivered at temperatures ranging between 72 and 212 degrees F.
The storage tank may have a volume of between 50m1 and 2.5 liters.
The precursor may include protein selected from the group of proteins consisting of protein materials generated from animals, birds, egg, fish, shellfish, seeds, legumes, dairy, grains, fungus, single cell organisms, vegetables, algae, and insects. The precursor may include a carbohydrate selected from the group of carbohydrates consisting of carbohydrate materials generated from grains, plants, vegetables, fruits, trees, animal products, grasses, tubers, herbs, bioproducts, including but not limited to flour, starch, sucrose, glucose, fructose, lactose, maltose, sugar alcohol, alcohol, fruit products, vegetable products, dairy products, soluble and insoluble fibers, extracts, and biopolymers. The precursor may include fats and oils generated from plants, animals, grains, seeds, legumes, nuts, petroleum, aquatic plants, fish, single cell organisms, and sea dwelling mammals. The precursor may include minerals, colors, dyes, flavors, fragrances, herbs, botanicals, and extracts of any of the ingredients previously mentioned. The precursor may be selected from the group of precursors consisting of powders, granules, pastes, concentrated liquid products, bouillon and bouillon like products, powders or granulated form materials, sauces and recipe mixes, dehydrated and freeze dried ingredients, dehydrated or retorted preparations of ready-made food items and dishes, meals and entrée ingredients including pasta, potatoes, rice, condiments, marinades, salad dressings and toppings, dips, breading, batter mixes, shelf stable spreads, meat and meal sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, sandwich meats and inclusion mixes, taco and burrito contents, recipe mixes for meals and meal items.
The rehydrated composition may include a food product with solids mixed in a sauce that has a viscosity of at least 5 cP. The rehydrated composition may be selected from the group of compositions consisting of a human food, an animal food, a nutrition supplement, a dietary supplement, a hair care product, a skin care product and a personal care product. The rehydrated composition may be selected from the group of compositions consisting of puddings, desserts, dressings, condiments, cereals, breakfast foods, fruits and fruit sauces. The rehydrated composition may be selected from the group of compositions consisting of vitamin supplements, dietary herbal remedy supplements, nutritional dietary supplements, oil supplements, fiber supplements and proteinaceous supplements. The rehydrated composition may be selected from the group of compositions consisting of crude protein for canine and feline food and nutritional supplementation and crude fiber for canine and feline food and nutritional supplementation. The rehydrated composition may be selected from the group of compositions consisting of humectants, acids, fats, mineral oils, stabilizers, vitamins, proteins, carbohydrates and minerals.
The rehydrated composition may be selected from botanical mixes, dairy, nectars, coco butter, plant fats and oils, dehydrated and/or freeze dried plant and animal products, surfactants, emulsifiers, acids, acidic substrates, and bicarbonates.
BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 is a schematic diagram of a system for creating a rehydrated composition from a dehydrated precursor.
Figures 2-7 illustrate one non-limiting example of a heated liquid delivery system for the system of figure 1.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS
A heated liquid delivery system can have a refillable storage tank for a liquid that is connected by tubing to a pump which is designed to produce nearly constant volumetric throughput of liquid when the pump is turned on. The pump is connected via tubing to an electric heating element and/or heat exchanger, followed by tubing to an outlet orifice which deposits the heated liquid into a pre-engineered system receptacle at a pre-determined rate, for an amount of time that is specified by the control unit. The electric liquid heating element or exchanger is preferably an electrically driven flow-through water heater that is turned on simultaneously with the pump, so the temperature increase for the liquid flowing through is nearly constant, and where the volume of heated liquid delivered by the pump is determined by the time the pump is on, which is determined by a controller. The controller receives information from the user or automatically from reading the reaction receptacle. This information includes the identification of the reaction receptacle. The data can be as simple as what type of reaction receptacle is loaded into the rehydration machine. In this case the user pushes one of several buttons on the front of the rehydration machine to select which type of reaction receptacle is placed under the orifice. The information provided by the user can also be in the form of a numerical code that tells the controller how much liquid to dispense, or it can be a manual override in which a specific volume of heated liquid to dispense is commanded.
In any of these cases, the controller causes the dispensing of the specified volume of heated liquid by simultaneously turning on the power to both the pump and the heat exchanger, to dispense the programmed volume of heated liquid onto the dried precursor system in the reaction receptacle to create a final product. The user may desirably stir the product after the heated liquid is dispensed into the reaction receptacle. Also, the system can include an in-line static mixer or another mixing technology that is optionally in-line.
The heated liquid delivery system is able to deliver through the outlet orifice a predetermined volume of liquid that has been heated to a predetermined temperature increase from the reservoir temperature in the tank. The system is able to vary the volume of the heated liquid delivered through the orifice, so as to meet the predetermined rehydration of the final product. The system may be able to vary the temperature of the liquid delivered to the reaction receptacle from 20 C to 100 C (72-212 F).
Figure 1 schematically depicts system 8 that creates a re-hydrated composition from a de-hydrated precursor that is located within reaction receptacle 30, which may be a bowl. The precursor is adapted to react chemically and/or physically with a heated liquid. System 8 includes heated liquid delivery system 10. System 10 has a water storage tank 12. This system delivers a defined volume of water at a defined temperature or in a defined temperature range into reaction receptacle 30 through a system outlet orifice 18. This goal can be accomplished in various ways other than the specific system described herein. System 10 accomplishes this using four basic system components: water tank 12, pump 14, in-line heater 16, and controller 20.
Controller 20 is adapted to control the operation of pump 14 and heater 16.
With these four components, the system can properly heat and deliver a proper amount of water into reaction receptacle 30. It should be noted that in some instances the water is not heated.
Figure 1 illustrates several optional aspects of system 10. For one, water temperature sensors 42 and/or 44 may be included upstream and/or downstream of heater 16 as a means to help controller 20 operate pump 14 and/or heater 16 to deliver water at the desired temperature.
Heater 16 is preferably an in-line flow-through electrically operated instant water heater of a type known in the art. Other electrically-operated heaters may be used. Pump 14 is preferably a small constant flow rate pump. The pump need not be a constant flow rate pump.
When a constant flow rate pump is used, the delivered volume is controlled by the amount of time that the pump is turned on. In this case, the temperature can be varied by controlling the amount of current delivered to heater 16. With a variable flow rate pump, the flow rate can be controlled as a means to contribute to temperature control and/or delivery volume.
Another optional aspect of system 10 is the inclusion of the ability to add one or more components to the water stream before it is delivered to the reaction receptacle. These inclusions can be as desired to affect the taste, nutritional content or other aspects of the re-hydrated composition. System 8 as a whole is engineered to create a re-hydrated composition having particular characteristics accomplished by a combination of the contents of the re-hydrated composition in receptacle 30 in conjunction with the volume, temperature and, if desired, composition of liquid delivered by system 10 through orifice 18 into receptacle 30. A single additive reservoir is shown in figure 1, but if there is more than one additive available, there can be more than one reservoir. Each reservoir is associated with a one-way control valve 52, the operational state of which is determined by controller 20. Not shown is a means to move the additive from reservoir 50 into liquid conduit 62. This may be accomplished in a known fashion such as using a gravity feed, a pump or a pressure assist such as with compressed air for a liquid additive, or an auger or the like for a solid additive. With a solid additive, there may be no need for a valve.
When one or more additives are used, system 10 can be designed with alternate parallel fluid paths 60 and 62 that are selected by valve 46 via controller 20. Path 60 bypasses the additive loop and is used when pure water is provided to receptacle 30. When one or more additives are used, valve 46 selects conduit 62 for a time sufficient to allow the additives to be provided into the flow. An in-line static mixer (not shown) can be included in path 62 downstream of the additives location, to mix the fluid before it is dispensed.
In order to inhibit carryover of the additives from one usage to the next, system 10 can include the provision of a cleaning solution or the like that is adapted to be flowed through the portions of system 10 that are in contact with the liquid with an additive.
This can be accomplished by including cleaner reservoir 54 and associated controlled one-way valve 56.
Similarly to the manner in which an additive is provided into the flow, once the additives have been completed the cleaner can be provided into the flow upstream of the location where the additives are provided and for a time sufficient to clean the flow path from just upstream of the additive location through the outlet orifice. The solution in reservoir 54 may be a mild cleaning, sterilizing, buffering and/or rinse additive that is desirably sodium or potassium bicarbonate, and is most desirably a 5% aqueous solution of potassium bicarbonate.
The liquid is preferably carried by multiple sections of inexpensive plastic tubing that can easily be replaced as desired or necessary.
User interface 22 is another optional feature of system 10. The user interface can provide user input to controller 20 to select a temperature and/or volume and/or additives. In one non-limiting example, the temperature is fixed in the range of 90-100 C thus there is no need for either sensor 42 or sensor 44. The volume is selected by simple push buttons that are part of user interface 22. In one non-limiting example, there are three pre-set volumes that are pre-established in controller 22, each of which is selected by a different button of interface 22. Each button can carry an arbitrary symbol and reaction receptacle 30 can carry the same symbol.
Then, in order for the user to select the correct liquid volume, all that is necessary is for the user to observe the symbol printed on reaction receptacle (e.g., bowl) 30 and press the button with the corresponding symbol. Another alternative would be to allow the user to select temperature and/or volume with a simple menu and push button selection.
One non-limiting example of a heated liquid delivery system that can be used in the system for creating a re-hydrated composition from a de-hydrated precursor is detailed in figures 2 ¨ 7. Heated liquid delivery system 80 is a small stand alone device that plugs into an electrical wall outlet and comprises at a minimum a water storage tank, a pump, a heater, a controller, a user interface, and a liquid outlet. Other aspects of the system as described above can be included. System 80 comprises a plastic body shell assembly 82, a plastic water tank assembly 84, a heating element assembly 140 and an outlet orifice 106. Body shell assembly 82 defines one or two ribs 120 that are designed to inter-fit with mating grooves in water tank 86 so that the tank can be slid down onto base 124 and removed therefrom. Tank 86 includes removable cover 88 and carry handle 92 so that the tank can be removed and refilled with water and then placed back on base 124. Water tank assembly 84 also includes bottom valve assembly 90 that is a pop-up valve comprising a body, gasket and spring. The valve body is pushed up when tank 86 is placed onto base 124. A receptacle with the hose fitting (not shown) receives the water and provides it to the pump. Assembly 84 also comprises float 91 that includes a magnet. There is a corresponding magnet or magnetic assembly (not shown) in base 124 that senses the magnet in float 91 as an indication that the tank is empty. When this condition is sensed, the controller ceases operation of the system until the water tank is refilled.
Shell assembly 82 comprises hollow plastic shell 81, shell top 89 that includes the user interface as described below, shell bottom 130, drip catcher 102, and spigot coupling 122.
Circuit board 150 that carries the electronics for operation and control of the system is mounted within shell 81. Heating element assembly 140 is also carried within shell 81.
Spigot 104 is coupled to coupling 122. Tube fitting 162 is connected to tubing through which the liquid is delivered. The liquid exits from orifice 106 to fall into a reaction receptacle sitting on drip catcher 102. Since the liquid outlet does not touch the reaction receptacle, there is no chance of contamination of the liquid delivery system, which simplifies its operation and the need to clean it and maintain sterility as can be required with a food source.
Heating element 220 is an electrically-operated flow-through in-line instant water heater that comprises connector 225 for connecting the power, which is provided as controlled by the controller that is carried on the circuit board. Inlet 221 has elbow hose fitting 222 fitted therein and outlet 223 has elbow hose fitting 224 fitted therein. Plastic heating element mounting structure 200 comprises four arc-shaped hold downs 201-204 that are tightened and loosened via screws and capture the four corners of heating element 220. Feet 205 and 206 support the structure and provide locations at which it can be coupled to the inside of shell 81. Integral coupling/hanger loops 207 and 208 are arranged and shaped to fit around portions of pump 230 so that the pump hangs from mount 200. Pump 230 includes inlet 232 and outlet 231. Inlet 232 is coupled via a short tubing section to the coupling that receives water that passes through value 90. Outlet 231 is coupled with a short section of tubing to heating element inlet elbow 222.
Heating element outlet elbow 224 is coupled via a short section of tubing to tube fitting 162 of spigot 104.
The controller can have the ability to remember past interactions with individuals, and so can provide a useful record of past consumption by a given individual.
Examples of cases where accessing a complete dietary record may be desirable include the cases of dieters, toddlers, elderly, trainers, coaches, and bodybuilders, for example. Access to complete dietary data would also be useful in research programs, or training camps for example.
The system can include a means to automatically detect a reaction receptacle and determine the volume and/or temperature and/or additive(s) that should be delivered into the receptacle. The system can also be input with user identification and/or preference information, such as by a card swipe, personal identification information or the like.
Preference information can include such aspects as temperature, volume and types and amounts of additives.
Preferences and usages can be stored in memory associated with the controller.
EXAMPLES:
The following examples are illustrative only and are not intended to limit the scope of the present disclosure.
Sample #1 Human Food Process and System = 135g of System Precursor #1 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 121 F
= The process system metering system was set to 150m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 150m1 of 121F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #1 (Pancake & Waffle Mix) Composition Wheat Flour 50 Dextrose 5 Buttermilk Powder 7 Whole Egg Powder 10 Cornstarch 5 Salt 1 Sugar 13 Baking Powder Blend 5 Powdered Shortening 4 Precursor Compositional % Total 100 Sample #2 Human Food Process and System = 75g of System Precursor #2 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 191F
= The process system metering system was set to 150m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 150m1 of 191F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #2 (Meatball Marinara Meal) Composition Wheat Pasta 28 Freeze Dried Meatballs 28 Tomato Powder 15 Sugar 10 Tapioca Starch 5 Salt 0.5 Corn Starch 5 Spices (Oregano, Basil, Black Pepper) 4.5 Onion 2 Garlic 2 Citric Acid 1 Precursor Compositional % Total 100 Sample #3 Human Food Process and System = 74g of Precursor #3 was filled into a 10oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 191F
= The process system metering system was set to 100m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 100g of 191F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #3 (Chicken & Pasta Meal) Composition Corn Starch 10 Maltodextrin 10 Wheat pasta 35 Salt 5 Powdered Chicken Stock 5 Powdered Shortening 5 Freeze Dried Chicken 20 Spices 5 Precursor Compositional % Total 100 Sample #4 Human Nutrition Process and System = 56g of Precursor #4 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 191F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250g of 191F water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #4 (High Protein & Fiber Supplement with Fish Oil & Vitamins) Composition Precooked Oats 50 Milk Protein Isolate 16 Pea Protein Isolate 16 Encapsulated Fish Oil 3 Vitamin Pre-Mix 3 Fiber Blend (Oat, Pea) 8 Sucralose .01 Salt 1 Lecithin 1 Natural and Artificial Flavors 1.9 Precursor Compositional % Total 100 Sample #5 Human Nutrition Process and System = 56g of Precursor #5 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 121F
= The process system metering system was set to 300m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 300m1 of 121F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #5 (Chocolate Meal Replacement) Composition Milk Protein Isolate 25 Pea Protein Isolate 20 Crystalline Fructose 20 Pea Fiber 4 Resistant Starch 4 Cellulose Gum 4 Gum Arabic 4 Cocoa Powder 20 Sucralose 0.01 Vanilla 2 Oat Flour 10 Safflower Oil 8 Butter Powder 4 Precursor Compositional % Total 100 Sample #6 Human Food Process and System = 56g of Precursor #6 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 208F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250m1 of 208F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #6 (Cheese Pasta Meal) Composition Wheat Pasta 35 Dry Non-Fat Milk Powder 10 Pre-Gel Wheat Starch 7.5 Sweet Cream Powder 5 Butter Powder 10 Cheddar Cheese Powder 15 Cheese Flavor Powder 15 Salt 2.5 Precursor Compositional % Total 100 Sample #7 Human Nutrition Process and System = 180g of Precursor #7 was filled into a 30oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 121F
= The process system metering system was set to 150m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 150m1 of 121F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #7 (Nutritional Tortilla Mix) Composition Corn Masa Flour 40 Wheat Protein Isolate 25 Milk Protein Isolate 10 Safflower Oil 10 Pea Protein Isolate 10 Salt 2.5 Vitamin Pre-Mix 2.5 Precursor Compositional % Total 100 Sample #8 Animal Nutrition Process and System = 200g of Precursor #8 was filled into a 30oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 121F
= The process system metering system was set to 300m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 300m1 of 121F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #8 (Proteinaceous Animal Food) Composition Freeze Dried Beef 15 Pea Protein Isolate 15 Carrot Powder 10 Potato Flake 10 Safflower Oil 5 Powdered Lecithin 5 Textured Soy Protein Concentrate 15 Freeze Dried Spinach 5 Sweet Potato Powder 10 Flaked Yeast 5 Fiber Blend (Oat, Pea, & Cellulose Fiber) 5 Precursor Compositional % Total 100 Sample #9 Personal Care Process and System = 42g of Precursor #9was filled into a 10oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 148F
= The process system metering system was set to 150m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 150m1 of 148F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #9 (Hair Conditioning Product) Composition Milk Powder 20 Milk Protein Concentrate 15 Hydrolyzed Collagen 10 Coconut Oil 10 Coconut Milk Powder 10 Glycerin 5 Avocado Powder 10 Soy Lecithin 3 Cellulose Gum 2 Shea Butter 5 Honey Powder 10 Safflower Oil 5 Precursor Compositional % Total 100 Sample #10 Human Dietary Supplement Process and System = 20g of Precursor #10 was filled into a 10oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 128F
= The process system metering system was set to 150m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 150m1 of 128F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #10 (Probiotic Vitamin Fiber Digestive Aid Supplement) Composition Vitamin Pre-Mix 15 Cellulose Gum 6 Aloe Powder 4 Oat Beta Glucan 5 Blueberry Powder 20 Carrot Powder 20 Pomegranate Powder 20 Encapsulated Probiotic 3 Sucralose .01 Gum Arabic 4 Natural and Artificial Flavors 1 Salt 1.9 Precursor Compositional % Total 100 Sample #11 Human Food Process and System = 56g of Precursor #11 was filled into a 10oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 183F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250m1 of 183F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #11 (Potato Meal) Composition Potato Flake 70 Milk Powder 12 Sweet Cream Powder 5 Natural Flavors 1 Salt 2 Butter Powder 10 Precursor Compositional % Total 100 Sample #12 Personal Care Process and System = 56g of Precursor #12 was filled into a 10oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 183F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250m1 of 183F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #12 (Skin Care Product) Composition Coconut Butter 25 Stearic Acid 15 Glycerin 10 Coco Butter 15 Silica Oxide 5 Lavender Extract 5 Lemon Peel Extract 5 Beta Sterol 5 Oat Beta Glucan 5 Hydroxy Citric Acid 1.5 Collagen 5 Xanthan Gum 3.5 Precursor Compositional % Total 100 Sample #13 Human Food Process and System = 70g of Precursor #13 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 186F
= The process system metering system was set to 150m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 150m1 of 186F water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #13 (Pasta and Tomato Sauce Mix) Composition Wheat Pasta 35 Tomato Powder 15 Sugar 10 Tapioca Starch 5 Salt 0.5 Corn Starch 5 Spices (Oregano, Basil, Black Pepper) 5 Onion 5 Garlic 5 Citric Acid 1.5 Sodium Alginate 1 Precursor Compositional % Total 100 Sample #14 Human Food Process and System = 56g of Precursor #14 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 186F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250m1 of 186F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #14 (Burrito Mix) Composition Dehydrated Pre-Cooked Beans 30 Precooked Rice 20 Freeze Dried Chicken 20 Dehydrated Tomato 5 Cheese Powder 5 Dehydrated Peppers 5 Dehydrated Corn 5 Garlic Powder 2 Onion Powder 1 Salt 1 Spices 4 Natural and Artificial Flavors 1 Yeast Extract 1 Precursor Compositional % Total 100 Sample #15 Human Nutrition Process and System = 56g of Precursor #15 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 183F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250m1 of 183F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #15 (Nutritional High Soluble Fiber Oatmeal Product) Composition Pre-Cooked Oats 60 Oat Beta Glucan 5 Crystalline Fructose 20 Salt 2 Oat Flour 5 Nonfat Dried Milk 5 Natural Flavor 1.5 Spices 1 Splenda 0.5 Precursor Compositional % Total 100 Sample #16 Human Dietary Supplement Process and System = 42g of Precursor #16 was filled into a 10oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 136F
= The process system metering system was set to 150m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 150m1 of 136F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #16 (Fruit Vegetable Protein Supplement) Ingredients Carrot Powder 15 Pear Powder 15 Milk Protein Concentrate 20 Banana Powder 15 Crystalline Fructose 10 Safflower Oil 5 Citric Acid 5 Coconut Flour 5 Dried Milk Powder 5 Flavors 2 Salt 1.5 Gum Arabic 1.5 Precursor Compositional % Total 100 Sample #17 Human Food Process and System = 56g of Precursor #17 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 191F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250m1 of 191F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #17 (Vegetable Food) Composition Freeze Dried Broccoli 15 Freeze-Dried Peas 15 Freeze Dried Edemame 10 Carrot Flake 10 Freeze Dried Mushrooms 10 Freeze Dried Onion 10 Freeze Dried Corn 10 Butter Powder 10 Spices 1.5 Salt 1.5 Monosodium Glutamate 0.5 Flavors 2 Precursor Compositional % Total 100 Sample #18 Human Food Process and System = 56g of Precursor #18 was filled into a 10oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 191F
= The process system metering system was set to 300m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 300m1 of 191F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #18 (Gelatin Dessert Mix) Composition Sucrose 35 Fructose 15 Gelatin 25 Fumaric Acid 5 Citric Acid 5 Disodium Phosphate 1 Hydrolyzed Collagen 10 Flavors 2 Salt 1 Color 1 Precursor Compositional % Total 100 Sample #19 Human Food Process and System = 56g of Precursor #19 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 191F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250g of 191F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #19 (Rice Food) Composition Precooked Rice Salt Natural and Artificial Flavors Precursor Compositional % Total Sample #20 Human Dietary Supplement Process and System = 28g of Precursor #28 was filled into a 10oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 191F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250g of 191F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #20 (Energy Supplement) Composition Green Tea Extract 5 Willow Bark Powder 5 Guarana Powder 5 Theobromine 10 Caffeine 10 Fructose 7 Cellulose gum 3 Freeze Dried Coffee 40 Salt 1 Glycine 10 Stevia Extract 2 Natural and Artificial Flavors 2 Precursor Compositional % Total 100 As shown in the examples, the disclosure is applicable to a broad range of products with a wide range of pre-engineered properties that occur at varying temperatures and ratios of the various precursor components to the volume of the heated liquid.
What is claimed is:
PERSONAL CARE PRODUCTS BY RAPID REHYDRATION
FIELD
This disclosure relates to dehydrated products that are reconstituted by an automated device that adds controlled volumes of fluid at controlled temperature.
BACKGROUND
Heated water dispensing systems such as the type disclosed in US Patent No.
6,142,063, US Patent No. 6,082,247, US Patent No. 7,398,726, and US Patent No. 7,523,695 are widely used and commercially available. However, these heated water dispensing systems are configured to brew and form liquid products with viscosity of the liquid close to 1 centipoise (cP), better described as commercial coffee, tea, and hot chocolate. These commercial beverage forming and brewing devices and processes require the utilization of dry beverage precursors in a brewing capsule, pod, membrane and or cartridge inline having a chamber housing for such in order to solubilize and/or extract the beverage compositional makeup from the ingredients in the capsule, pod, membrane or cartridge thereby forming the final beverage. These beverage forming and brewing devices are well known and available commercially.
US Patent Application publication 20110003040 details the development of a culinary capsule. The culinary capsule as described is limited to an ingredient profile that is restricted to its capsule size format (<15g) and features a binder to create a pellet from the flavored precursor formulation. The precursor pellet capsule must be utilized inline as the coffee and tea pods are and is apparently solubilized when a heated liquid stream is injected into the capsule where the resulting product created is a soup, sauce, and or low viscosity material.
Although these beverage forming and brewing capsules, cartridges, or pod system processes are recognized commercially, they are not well suited for products (such as mixtures or suspensions) with solid sizable particle inclusions with particle size greater than about 1000 microns (examples: oats, pasta, noodles, beans, freeze dried meat), nor for liquids or sauces of any type (whether alone or as part of a mixture or suspension) that have a medium viscosity or greater, where medium viscosity is defined as a viscosity of at least 5 cP at 20 C.
These integrated processes are best suited for water-like viscosity products (0.5 ¨ 2 cP at 20 C) because products with higher volume, solid composition, higher measurable rheological properties will not flow through the less than 2 cm diameter process tubing, are a potential source of bacterial contamination, form gels and will block the process orifices, and will always be limited to the constraints imparted by the capsule housing process configuration.
There exists a need, therefore, for an improved automated process and system with ease of use, portability, and consistent final product from the rapid rehydration of precursor systems in the reaction receptacles.
SUMMARY
A fast portable process and system for creating human and animal food, nutrition, dietary supplement, hair care, and skin care products by rehydrating pre-engineered dehydrated precursor compositions in portable reaction receptacles yielding uniformly mixed and hydrated final products with ease and consistency. The process and system can consist of a storage tank for unheated liquid; a pump; a process tubing system; a process control system that controls the amount, temperature, and optionally composition of water-based fluid that is dispensed into a reaction receptacle; a heating element; a liquid outlet; and a precursor system composition that reacts chemically and/or physically with the liquid from the process apparatus in the reaction receptacle to create human and animal food and nutrition or personal care products. The process component can be a vending machine or may be a food hydration machine that could be on a counter in an office lunch room or a private kitchen or bathroom for example;
it is electric and portable making the processing of the pre-engineered system in the reaction receptacle applicable anywhere with proper power supply.
In accordance with the present disclosure, a rehydration machine that can be fixed or portable, and which is electromechanical in nature, performs a rehydration process on portable reaction receptacles that contain shelf stable dehydrated product. The rehydration machine process and system includes a heated liquid delivery system comprising at least a storage tank for containing unheated liquid, a pump, a process tubing system, a process controller, a circuit board, an electric liquid heating element (which can also be a heat exchanger and/or steam injector), and an outlet for the heated liquid that allows the heated liquid to enter the reaction receptacle containing shelf stable dehydrated product. There in the reaction receptacle the shelf stable dehydrated product reacts chemically and/or physically with the heated liquid delivered by the liquid delivery system, to create finished rehydrated products which may be delivered to the consumer in the reaction receptacle, or the contents of the reaction receptacle may be transferred to a separate bowl, cup, plate or similar container. The automated rehydration machine process system is engineered to uniformly match chemically, physically, and functionally with the shelf stable dehydrated product so it is consistently prepared as designed utilizing the process and equipment.
A defined dose of hot liquid is delivered into each particular reaction receptacle; the amount, temperature, and composition of the bolus of hot fluid delivered into each reaction receptacle can vary depending on the application. For foods, in one version the liquid can be modified for the tastes of the consumer. For personal care, it will be dependent on direct application and contents of the receptacle. Water-miscible concentrates can be used to adjust saltiness, tartness, sweetness, hotness, pH, addition level of dietary additives like vitamins and minerals, and alcohol content at the time the bolus of fluid is delivered into the reaction receptacle. The specific formulation of heated liquids dispensed into each particular reaction receptacle can be pre-programmed, allowing the user options. Additional automatic means to identify a particular reaction receptacle and relate this reaction receptacle to a rehydration recipe in computer memory may be used, including for example bar codes, Q-R codes, or electronic product codes as per EPCglobal Tag Data Standard (which are read optically by the rehydration machine), or a radio frequency ID chip (RFID) to identify the particular reaction receptacle.
Alternatively, the consumer may select one of several choices when activating the rehydration machine to select the volume and/or temperature and/or composition of liquid to be dispensed depending on the contents of the receptacle.
An additional feature of the rehydration machine and system can be that the rehydration machine can remember client specific data, including for example taste and temperature preferences and past consumption history. This could include information on preferences, billing information, and also consumption history. Consumption history information would be useful to a person who is a bodybuilder or who is dieting for example. The identification of the person for whom a specific product is being rehydrated could be via a credit card or other type of ID which is swiped through a magnetic card reader in the rehydration machine, a card that is read optically, or a wireless connection such as Bluetooth or a hot wire feed to an app on the consumer's smart device including telephone or tablet. In this scenario, the rehydration machine can be tied into a wide area communication system so that a person's information and history can be accessed from, and stored by numerous rehydration machines existing in a larger region.
The rehydration machine process and system can be fixed or portable, allowing it to be utilized virtually anywhere including a home or commercial kitchen, hotel room, dormitory room, campsite, vehicle, indoor or outdoor location; or, the unit can be installed more permanently, with plumbing connections to a water supply for example. It has the option of manual or preprogrammed metering of the heated liquid, and manual or automated loading of the reaction receptacle containing the shelf stable dehydrated product into the rehydration machine.
A precisely rehydrated product is created within a reaction receptacle, utilizing the unique combination of process steps including the tank, pump, process tubing system, process control system, electric heating element and/or heat exchanger, and liquid tubing outlet leading to the reaction receptacle. Preferably, at no time does the heated liquid dispensing apparatus touch the contents of the reaction receptacle, so that sterility of the heated liquid dispensing apparatus can be maintained.
Featured herein is a system for creating a rehydrated composition from a dehydrated precursor, where the precursor is in a reaction receptacle and is adapted to react chemically and/or physically with a heated liquid. The system has a heated liquid delivery system which itself includes a liquid storage tank, a pump that is adapted to pump liquid from the storage tank, a process tubing system that is adapted to carry liquid downstream of the pump, an electrically-operated liquid heating element located downstream of the pump and that is adapted to heat liquid that is pumped through it by the pump, a liquid outlet through which heated liquid is delivered into the reaction receptacle, a controller that controls the pump and the heating element to establish at least one of the volume and temperature of the heated liquid delivered through the outlet and a user interface that is adapted to allow a user to establish control parameters of the controller, the control parameters comprising at least one of the volume and temperature of the heated liquid delivered through the outlet. The rehydrated composition can be either a liquid that has a viscosity of at least 5 centipoise (cP) or a mixture or suspension that has a liquid component that has a viscosity of at least 5 cP. The reaction receptacle may be a food serving container or a product storage container or a personal care product vessel and compositions range. Also included are products formed utilizing the system.
The heating element may be an in-line flow-through liquid heating device. The system may further include a sub-system for adding at least one additive into the liquid flow downstream of the pump. The sub-system for adding at least one additive into the liquid flow downstream of the pump may include a first reservoir that contains an additive, and a first one-way control valve located between the first reservoir and the process tubing system to control the flow from the first reservoir into the tubing system at a first additive location, wherein the operational state of the first valve is controlled by the controller. The additive may include a source of ethanol or a substance that alters the pH of the rehydrated composition. The system may further include a second reservoir that contains a tubing cleaning substance, and a second one-way valve located between the second reservoir and the process tubing system to control the flow from the second reservoir into the tubing system at a second additive location that is upstream of the first additive location, wherein the operational state of the second valve is controlled by the controller. The system may further include a third valve in the process tubing system upstream of the second additive location, wherein the operational state of the third valve is controlled by the controller to select a liquid path either in a first path that goes past the first and second locations or in a second path that bypasses both the first and second locations, where the two paths both lead to the liquid outlet.
The system may also include one or more temperature sensors that sense the temperature of the liquid in the process tubing system and provide temperature information to the controller, and wherein the controller in response is adapted to control at least one of the liquid flow rate and the power supplied to the heating element to control the liquid temperature. The heated liquid may be delivered at temperatures ranging between 72 and 212 degrees F.
The storage tank may have a volume of between 50m1 and 2.5 liters.
The precursor may include protein selected from the group of proteins consisting of protein materials generated from animals, birds, egg, fish, shellfish, seeds, legumes, dairy, grains, fungus, single cell organisms, vegetables, algae, and insects. The precursor may include a carbohydrate selected from the group of carbohydrates consisting of carbohydrate materials generated from grains, plants, vegetables, fruits, trees, animal products, grasses, tubers, herbs, bioproducts, including but not limited to flour, starch, sucrose, glucose, fructose, lactose, maltose, sugar alcohol, alcohol, fruit products, vegetable products, dairy products, soluble and insoluble fibers, extracts, and biopolymers. The precursor may include fats and oils generated from plants, animals, grains, seeds, legumes, nuts, petroleum, aquatic plants, fish, single cell organisms, and sea dwelling mammals. The precursor may include minerals, colors, dyes, flavors, fragrances, herbs, botanicals, and extracts of any of the ingredients previously mentioned. The precursor may be selected from the group of precursors consisting of powders, granules, pastes, concentrated liquid products, bouillon and bouillon like products, powders or granulated form materials, sauces and recipe mixes, dehydrated and freeze dried ingredients, dehydrated or retorted preparations of ready-made food items and dishes, meals and entrée ingredients including pasta, potatoes, rice, condiments, marinades, salad dressings and toppings, dips, breading, batter mixes, shelf stable spreads, meat and meal sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, sandwich meats and inclusion mixes, taco and burrito contents, recipe mixes for meals and meal items.
The rehydrated composition may include a food product with solids mixed in a sauce that has a viscosity of at least 5 cP. The rehydrated composition may be selected from the group of compositions consisting of a human food, an animal food, a nutrition supplement, a dietary supplement, a hair care product, a skin care product and a personal care product. The rehydrated composition may be selected from the group of compositions consisting of puddings, desserts, dressings, condiments, cereals, breakfast foods, fruits and fruit sauces. The rehydrated composition may be selected from the group of compositions consisting of vitamin supplements, dietary herbal remedy supplements, nutritional dietary supplements, oil supplements, fiber supplements and proteinaceous supplements. The rehydrated composition may be selected from the group of compositions consisting of crude protein for canine and feline food and nutritional supplementation and crude fiber for canine and feline food and nutritional supplementation. The rehydrated composition may be selected from the group of compositions consisting of humectants, acids, fats, mineral oils, stabilizers, vitamins, proteins, carbohydrates and minerals.
The rehydrated composition may be selected from botanical mixes, dairy, nectars, coco butter, plant fats and oils, dehydrated and/or freeze dried plant and animal products, surfactants, emulsifiers, acids, acidic substrates, and bicarbonates.
BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 is a schematic diagram of a system for creating a rehydrated composition from a dehydrated precursor.
Figures 2-7 illustrate one non-limiting example of a heated liquid delivery system for the system of figure 1.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS
A heated liquid delivery system can have a refillable storage tank for a liquid that is connected by tubing to a pump which is designed to produce nearly constant volumetric throughput of liquid when the pump is turned on. The pump is connected via tubing to an electric heating element and/or heat exchanger, followed by tubing to an outlet orifice which deposits the heated liquid into a pre-engineered system receptacle at a pre-determined rate, for an amount of time that is specified by the control unit. The electric liquid heating element or exchanger is preferably an electrically driven flow-through water heater that is turned on simultaneously with the pump, so the temperature increase for the liquid flowing through is nearly constant, and where the volume of heated liquid delivered by the pump is determined by the time the pump is on, which is determined by a controller. The controller receives information from the user or automatically from reading the reaction receptacle. This information includes the identification of the reaction receptacle. The data can be as simple as what type of reaction receptacle is loaded into the rehydration machine. In this case the user pushes one of several buttons on the front of the rehydration machine to select which type of reaction receptacle is placed under the orifice. The information provided by the user can also be in the form of a numerical code that tells the controller how much liquid to dispense, or it can be a manual override in which a specific volume of heated liquid to dispense is commanded.
In any of these cases, the controller causes the dispensing of the specified volume of heated liquid by simultaneously turning on the power to both the pump and the heat exchanger, to dispense the programmed volume of heated liquid onto the dried precursor system in the reaction receptacle to create a final product. The user may desirably stir the product after the heated liquid is dispensed into the reaction receptacle. Also, the system can include an in-line static mixer or another mixing technology that is optionally in-line.
The heated liquid delivery system is able to deliver through the outlet orifice a predetermined volume of liquid that has been heated to a predetermined temperature increase from the reservoir temperature in the tank. The system is able to vary the volume of the heated liquid delivered through the orifice, so as to meet the predetermined rehydration of the final product. The system may be able to vary the temperature of the liquid delivered to the reaction receptacle from 20 C to 100 C (72-212 F).
Figure 1 schematically depicts system 8 that creates a re-hydrated composition from a de-hydrated precursor that is located within reaction receptacle 30, which may be a bowl. The precursor is adapted to react chemically and/or physically with a heated liquid. System 8 includes heated liquid delivery system 10. System 10 has a water storage tank 12. This system delivers a defined volume of water at a defined temperature or in a defined temperature range into reaction receptacle 30 through a system outlet orifice 18. This goal can be accomplished in various ways other than the specific system described herein. System 10 accomplishes this using four basic system components: water tank 12, pump 14, in-line heater 16, and controller 20.
Controller 20 is adapted to control the operation of pump 14 and heater 16.
With these four components, the system can properly heat and deliver a proper amount of water into reaction receptacle 30. It should be noted that in some instances the water is not heated.
Figure 1 illustrates several optional aspects of system 10. For one, water temperature sensors 42 and/or 44 may be included upstream and/or downstream of heater 16 as a means to help controller 20 operate pump 14 and/or heater 16 to deliver water at the desired temperature.
Heater 16 is preferably an in-line flow-through electrically operated instant water heater of a type known in the art. Other electrically-operated heaters may be used. Pump 14 is preferably a small constant flow rate pump. The pump need not be a constant flow rate pump.
When a constant flow rate pump is used, the delivered volume is controlled by the amount of time that the pump is turned on. In this case, the temperature can be varied by controlling the amount of current delivered to heater 16. With a variable flow rate pump, the flow rate can be controlled as a means to contribute to temperature control and/or delivery volume.
Another optional aspect of system 10 is the inclusion of the ability to add one or more components to the water stream before it is delivered to the reaction receptacle. These inclusions can be as desired to affect the taste, nutritional content or other aspects of the re-hydrated composition. System 8 as a whole is engineered to create a re-hydrated composition having particular characteristics accomplished by a combination of the contents of the re-hydrated composition in receptacle 30 in conjunction with the volume, temperature and, if desired, composition of liquid delivered by system 10 through orifice 18 into receptacle 30. A single additive reservoir is shown in figure 1, but if there is more than one additive available, there can be more than one reservoir. Each reservoir is associated with a one-way control valve 52, the operational state of which is determined by controller 20. Not shown is a means to move the additive from reservoir 50 into liquid conduit 62. This may be accomplished in a known fashion such as using a gravity feed, a pump or a pressure assist such as with compressed air for a liquid additive, or an auger or the like for a solid additive. With a solid additive, there may be no need for a valve.
When one or more additives are used, system 10 can be designed with alternate parallel fluid paths 60 and 62 that are selected by valve 46 via controller 20. Path 60 bypasses the additive loop and is used when pure water is provided to receptacle 30. When one or more additives are used, valve 46 selects conduit 62 for a time sufficient to allow the additives to be provided into the flow. An in-line static mixer (not shown) can be included in path 62 downstream of the additives location, to mix the fluid before it is dispensed.
In order to inhibit carryover of the additives from one usage to the next, system 10 can include the provision of a cleaning solution or the like that is adapted to be flowed through the portions of system 10 that are in contact with the liquid with an additive.
This can be accomplished by including cleaner reservoir 54 and associated controlled one-way valve 56.
Similarly to the manner in which an additive is provided into the flow, once the additives have been completed the cleaner can be provided into the flow upstream of the location where the additives are provided and for a time sufficient to clean the flow path from just upstream of the additive location through the outlet orifice. The solution in reservoir 54 may be a mild cleaning, sterilizing, buffering and/or rinse additive that is desirably sodium or potassium bicarbonate, and is most desirably a 5% aqueous solution of potassium bicarbonate.
The liquid is preferably carried by multiple sections of inexpensive plastic tubing that can easily be replaced as desired or necessary.
User interface 22 is another optional feature of system 10. The user interface can provide user input to controller 20 to select a temperature and/or volume and/or additives. In one non-limiting example, the temperature is fixed in the range of 90-100 C thus there is no need for either sensor 42 or sensor 44. The volume is selected by simple push buttons that are part of user interface 22. In one non-limiting example, there are three pre-set volumes that are pre-established in controller 22, each of which is selected by a different button of interface 22. Each button can carry an arbitrary symbol and reaction receptacle 30 can carry the same symbol.
Then, in order for the user to select the correct liquid volume, all that is necessary is for the user to observe the symbol printed on reaction receptacle (e.g., bowl) 30 and press the button with the corresponding symbol. Another alternative would be to allow the user to select temperature and/or volume with a simple menu and push button selection.
One non-limiting example of a heated liquid delivery system that can be used in the system for creating a re-hydrated composition from a de-hydrated precursor is detailed in figures 2 ¨ 7. Heated liquid delivery system 80 is a small stand alone device that plugs into an electrical wall outlet and comprises at a minimum a water storage tank, a pump, a heater, a controller, a user interface, and a liquid outlet. Other aspects of the system as described above can be included. System 80 comprises a plastic body shell assembly 82, a plastic water tank assembly 84, a heating element assembly 140 and an outlet orifice 106. Body shell assembly 82 defines one or two ribs 120 that are designed to inter-fit with mating grooves in water tank 86 so that the tank can be slid down onto base 124 and removed therefrom. Tank 86 includes removable cover 88 and carry handle 92 so that the tank can be removed and refilled with water and then placed back on base 124. Water tank assembly 84 also includes bottom valve assembly 90 that is a pop-up valve comprising a body, gasket and spring. The valve body is pushed up when tank 86 is placed onto base 124. A receptacle with the hose fitting (not shown) receives the water and provides it to the pump. Assembly 84 also comprises float 91 that includes a magnet. There is a corresponding magnet or magnetic assembly (not shown) in base 124 that senses the magnet in float 91 as an indication that the tank is empty. When this condition is sensed, the controller ceases operation of the system until the water tank is refilled.
Shell assembly 82 comprises hollow plastic shell 81, shell top 89 that includes the user interface as described below, shell bottom 130, drip catcher 102, and spigot coupling 122.
Circuit board 150 that carries the electronics for operation and control of the system is mounted within shell 81. Heating element assembly 140 is also carried within shell 81.
Spigot 104 is coupled to coupling 122. Tube fitting 162 is connected to tubing through which the liquid is delivered. The liquid exits from orifice 106 to fall into a reaction receptacle sitting on drip catcher 102. Since the liquid outlet does not touch the reaction receptacle, there is no chance of contamination of the liquid delivery system, which simplifies its operation and the need to clean it and maintain sterility as can be required with a food source.
Heating element 220 is an electrically-operated flow-through in-line instant water heater that comprises connector 225 for connecting the power, which is provided as controlled by the controller that is carried on the circuit board. Inlet 221 has elbow hose fitting 222 fitted therein and outlet 223 has elbow hose fitting 224 fitted therein. Plastic heating element mounting structure 200 comprises four arc-shaped hold downs 201-204 that are tightened and loosened via screws and capture the four corners of heating element 220. Feet 205 and 206 support the structure and provide locations at which it can be coupled to the inside of shell 81. Integral coupling/hanger loops 207 and 208 are arranged and shaped to fit around portions of pump 230 so that the pump hangs from mount 200. Pump 230 includes inlet 232 and outlet 231. Inlet 232 is coupled via a short tubing section to the coupling that receives water that passes through value 90. Outlet 231 is coupled with a short section of tubing to heating element inlet elbow 222.
Heating element outlet elbow 224 is coupled via a short section of tubing to tube fitting 162 of spigot 104.
The controller can have the ability to remember past interactions with individuals, and so can provide a useful record of past consumption by a given individual.
Examples of cases where accessing a complete dietary record may be desirable include the cases of dieters, toddlers, elderly, trainers, coaches, and bodybuilders, for example. Access to complete dietary data would also be useful in research programs, or training camps for example.
The system can include a means to automatically detect a reaction receptacle and determine the volume and/or temperature and/or additive(s) that should be delivered into the receptacle. The system can also be input with user identification and/or preference information, such as by a card swipe, personal identification information or the like.
Preference information can include such aspects as temperature, volume and types and amounts of additives.
Preferences and usages can be stored in memory associated with the controller.
EXAMPLES:
The following examples are illustrative only and are not intended to limit the scope of the present disclosure.
Sample #1 Human Food Process and System = 135g of System Precursor #1 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 121 F
= The process system metering system was set to 150m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 150m1 of 121F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #1 (Pancake & Waffle Mix) Composition Wheat Flour 50 Dextrose 5 Buttermilk Powder 7 Whole Egg Powder 10 Cornstarch 5 Salt 1 Sugar 13 Baking Powder Blend 5 Powdered Shortening 4 Precursor Compositional % Total 100 Sample #2 Human Food Process and System = 75g of System Precursor #2 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 191F
= The process system metering system was set to 150m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 150m1 of 191F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #2 (Meatball Marinara Meal) Composition Wheat Pasta 28 Freeze Dried Meatballs 28 Tomato Powder 15 Sugar 10 Tapioca Starch 5 Salt 0.5 Corn Starch 5 Spices (Oregano, Basil, Black Pepper) 4.5 Onion 2 Garlic 2 Citric Acid 1 Precursor Compositional % Total 100 Sample #3 Human Food Process and System = 74g of Precursor #3 was filled into a 10oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 191F
= The process system metering system was set to 100m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 100g of 191F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #3 (Chicken & Pasta Meal) Composition Corn Starch 10 Maltodextrin 10 Wheat pasta 35 Salt 5 Powdered Chicken Stock 5 Powdered Shortening 5 Freeze Dried Chicken 20 Spices 5 Precursor Compositional % Total 100 Sample #4 Human Nutrition Process and System = 56g of Precursor #4 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 191F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250g of 191F water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #4 (High Protein & Fiber Supplement with Fish Oil & Vitamins) Composition Precooked Oats 50 Milk Protein Isolate 16 Pea Protein Isolate 16 Encapsulated Fish Oil 3 Vitamin Pre-Mix 3 Fiber Blend (Oat, Pea) 8 Sucralose .01 Salt 1 Lecithin 1 Natural and Artificial Flavors 1.9 Precursor Compositional % Total 100 Sample #5 Human Nutrition Process and System = 56g of Precursor #5 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 121F
= The process system metering system was set to 300m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 300m1 of 121F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #5 (Chocolate Meal Replacement) Composition Milk Protein Isolate 25 Pea Protein Isolate 20 Crystalline Fructose 20 Pea Fiber 4 Resistant Starch 4 Cellulose Gum 4 Gum Arabic 4 Cocoa Powder 20 Sucralose 0.01 Vanilla 2 Oat Flour 10 Safflower Oil 8 Butter Powder 4 Precursor Compositional % Total 100 Sample #6 Human Food Process and System = 56g of Precursor #6 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 208F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250m1 of 208F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #6 (Cheese Pasta Meal) Composition Wheat Pasta 35 Dry Non-Fat Milk Powder 10 Pre-Gel Wheat Starch 7.5 Sweet Cream Powder 5 Butter Powder 10 Cheddar Cheese Powder 15 Cheese Flavor Powder 15 Salt 2.5 Precursor Compositional % Total 100 Sample #7 Human Nutrition Process and System = 180g of Precursor #7 was filled into a 30oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 121F
= The process system metering system was set to 150m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 150m1 of 121F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #7 (Nutritional Tortilla Mix) Composition Corn Masa Flour 40 Wheat Protein Isolate 25 Milk Protein Isolate 10 Safflower Oil 10 Pea Protein Isolate 10 Salt 2.5 Vitamin Pre-Mix 2.5 Precursor Compositional % Total 100 Sample #8 Animal Nutrition Process and System = 200g of Precursor #8 was filled into a 30oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 121F
= The process system metering system was set to 300m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 300m1 of 121F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #8 (Proteinaceous Animal Food) Composition Freeze Dried Beef 15 Pea Protein Isolate 15 Carrot Powder 10 Potato Flake 10 Safflower Oil 5 Powdered Lecithin 5 Textured Soy Protein Concentrate 15 Freeze Dried Spinach 5 Sweet Potato Powder 10 Flaked Yeast 5 Fiber Blend (Oat, Pea, & Cellulose Fiber) 5 Precursor Compositional % Total 100 Sample #9 Personal Care Process and System = 42g of Precursor #9was filled into a 10oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 148F
= The process system metering system was set to 150m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 150m1 of 148F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #9 (Hair Conditioning Product) Composition Milk Powder 20 Milk Protein Concentrate 15 Hydrolyzed Collagen 10 Coconut Oil 10 Coconut Milk Powder 10 Glycerin 5 Avocado Powder 10 Soy Lecithin 3 Cellulose Gum 2 Shea Butter 5 Honey Powder 10 Safflower Oil 5 Precursor Compositional % Total 100 Sample #10 Human Dietary Supplement Process and System = 20g of Precursor #10 was filled into a 10oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 128F
= The process system metering system was set to 150m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 150m1 of 128F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #10 (Probiotic Vitamin Fiber Digestive Aid Supplement) Composition Vitamin Pre-Mix 15 Cellulose Gum 6 Aloe Powder 4 Oat Beta Glucan 5 Blueberry Powder 20 Carrot Powder 20 Pomegranate Powder 20 Encapsulated Probiotic 3 Sucralose .01 Gum Arabic 4 Natural and Artificial Flavors 1 Salt 1.9 Precursor Compositional % Total 100 Sample #11 Human Food Process and System = 56g of Precursor #11 was filled into a 10oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 183F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250m1 of 183F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #11 (Potato Meal) Composition Potato Flake 70 Milk Powder 12 Sweet Cream Powder 5 Natural Flavors 1 Salt 2 Butter Powder 10 Precursor Compositional % Total 100 Sample #12 Personal Care Process and System = 56g of Precursor #12 was filled into a 10oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 183F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250m1 of 183F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #12 (Skin Care Product) Composition Coconut Butter 25 Stearic Acid 15 Glycerin 10 Coco Butter 15 Silica Oxide 5 Lavender Extract 5 Lemon Peel Extract 5 Beta Sterol 5 Oat Beta Glucan 5 Hydroxy Citric Acid 1.5 Collagen 5 Xanthan Gum 3.5 Precursor Compositional % Total 100 Sample #13 Human Food Process and System = 70g of Precursor #13 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 186F
= The process system metering system was set to 150m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 150m1 of 186F water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #13 (Pasta and Tomato Sauce Mix) Composition Wheat Pasta 35 Tomato Powder 15 Sugar 10 Tapioca Starch 5 Salt 0.5 Corn Starch 5 Spices (Oregano, Basil, Black Pepper) 5 Onion 5 Garlic 5 Citric Acid 1.5 Sodium Alginate 1 Precursor Compositional % Total 100 Sample #14 Human Food Process and System = 56g of Precursor #14 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 186F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250m1 of 186F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #14 (Burrito Mix) Composition Dehydrated Pre-Cooked Beans 30 Precooked Rice 20 Freeze Dried Chicken 20 Dehydrated Tomato 5 Cheese Powder 5 Dehydrated Peppers 5 Dehydrated Corn 5 Garlic Powder 2 Onion Powder 1 Salt 1 Spices 4 Natural and Artificial Flavors 1 Yeast Extract 1 Precursor Compositional % Total 100 Sample #15 Human Nutrition Process and System = 56g of Precursor #15 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 183F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250m1 of 183F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #15 (Nutritional High Soluble Fiber Oatmeal Product) Composition Pre-Cooked Oats 60 Oat Beta Glucan 5 Crystalline Fructose 20 Salt 2 Oat Flour 5 Nonfat Dried Milk 5 Natural Flavor 1.5 Spices 1 Splenda 0.5 Precursor Compositional % Total 100 Sample #16 Human Dietary Supplement Process and System = 42g of Precursor #16 was filled into a 10oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 136F
= The process system metering system was set to 150m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 150m1 of 136F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #16 (Fruit Vegetable Protein Supplement) Ingredients Carrot Powder 15 Pear Powder 15 Milk Protein Concentrate 20 Banana Powder 15 Crystalline Fructose 10 Safflower Oil 5 Citric Acid 5 Coconut Flour 5 Dried Milk Powder 5 Flavors 2 Salt 1.5 Gum Arabic 1.5 Precursor Compositional % Total 100 Sample #17 Human Food Process and System = 56g of Precursor #17 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 191F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250m1 of 191F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #17 (Vegetable Food) Composition Freeze Dried Broccoli 15 Freeze-Dried Peas 15 Freeze Dried Edemame 10 Carrot Flake 10 Freeze Dried Mushrooms 10 Freeze Dried Onion 10 Freeze Dried Corn 10 Butter Powder 10 Spices 1.5 Salt 1.5 Monosodium Glutamate 0.5 Flavors 2 Precursor Compositional % Total 100 Sample #18 Human Food Process and System = 56g of Precursor #18 was filled into a 10oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 191F
= The process system metering system was set to 300m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 300m1 of 191F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #18 (Gelatin Dessert Mix) Composition Sucrose 35 Fructose 15 Gelatin 25 Fumaric Acid 5 Citric Acid 5 Disodium Phosphate 1 Hydrolyzed Collagen 10 Flavors 2 Salt 1 Color 1 Precursor Compositional % Total 100 Sample #19 Human Food Process and System = 56g of Precursor #19 was filled into a 12oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 191F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250g of 191F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #19 (Rice Food) Composition Precooked Rice Salt Natural and Artificial Flavors Precursor Compositional % Total Sample #20 Human Dietary Supplement Process and System = 28g of Precursor #28 was filled into a 10oz reaction receptacle and sealed on a receptacle sealing system.
= The process system tank was filled with 2.5 liters of purified water.
= The receptacle was later opened and placed under the process orifice.
= The process system temperature was set to 191F
= The process system metering system was set to 250m1 = The system was started and the process initiated = The water was transferred via process tubing from the tank through the pump into the heat exchanger to the process tubing and directed to the orifice.
= The reaction receptacle was then filled with 250g of 191F purified water.
= The process water and precursor were thoroughly mixed and yielded a final preparation.
Precursor #20 (Energy Supplement) Composition Green Tea Extract 5 Willow Bark Powder 5 Guarana Powder 5 Theobromine 10 Caffeine 10 Fructose 7 Cellulose gum 3 Freeze Dried Coffee 40 Salt 1 Glycine 10 Stevia Extract 2 Natural and Artificial Flavors 2 Precursor Compositional % Total 100 As shown in the examples, the disclosure is applicable to a broad range of products with a wide range of pre-engineered properties that occur at varying temperatures and ratios of the various precursor components to the volume of the heated liquid.
What is claimed is:
Claims (22)
1. A system for creating a rehydrated composition from a dehydrated precursor, where the precursor is in a reaction receptacle and is adapted to react chemically and/or physically with a heated liquid, the system comprising:
a heated liquid delivery system comprising:
i) a liquid storage tank;
ii) a pump that is adapted to pump liquid from the storage tank;
iii) a process tubing system that is adapted to carry liquid downstream of the pump;
iv) an electrically-operated liquid heating element located downstream of the pump and that is adapted to heat liquid that is pumped through it by the pump;
v) a liquid outlet through which heated liquid is delivered into the reaction receptacle;
vi) a controller that controls the pump and the heating element to establish at least one of the volume and temperature of the heated liquid delivered through the outlet;
and vii) a user interface that is adapted to allow a user to establish control parameters of the controller, the control parameters comprising at least one of the volume and temperature of the heated liquid delivered through the outlet;
wherein the rehydrated composition comprises either a liquid that has a viscosity of at least 5 centipoise (cP) or a mixture that has a liquid component that has a viscosity of at least 5 cP.
a heated liquid delivery system comprising:
i) a liquid storage tank;
ii) a pump that is adapted to pump liquid from the storage tank;
iii) a process tubing system that is adapted to carry liquid downstream of the pump;
iv) an electrically-operated liquid heating element located downstream of the pump and that is adapted to heat liquid that is pumped through it by the pump;
v) a liquid outlet through which heated liquid is delivered into the reaction receptacle;
vi) a controller that controls the pump and the heating element to establish at least one of the volume and temperature of the heated liquid delivered through the outlet;
and vii) a user interface that is adapted to allow a user to establish control parameters of the controller, the control parameters comprising at least one of the volume and temperature of the heated liquid delivered through the outlet;
wherein the rehydrated composition comprises either a liquid that has a viscosity of at least 5 centipoise (cP) or a mixture that has a liquid component that has a viscosity of at least 5 cP.
2. The system of claim 1 wherein the heating element comprise an in-line flow-through liquid heating device.
3. The system of claim 1 further comprising a system for adding at least one additive into the liquid flow downstream of the pump.
4. The system of claim 3 wherein the system for adding at least one additive into the liquid flow downstream of the pump comprises a first reservoir that contains an additive, and a first one-way valve located between the first reservoir and the process tubing system to control the flow from the first reservoir into the tubing system at a first additive location, wherein the operational state of the first valve is controlled by the controller.
5. The system of claim 4 wherein the additive comprises a source of ethanol or a substance that alters the pH of the rehydrated composition.
6. The system of claim 4 further comprising a second reservoir that contains a tubing cleaning substance, and a second one-way valve located between the second reservoir and the process tubing system to control the flow from the second reservoir into the tubing system at a second additive location that is upstream of the first additive location, wherein the operational state of the second valve is controlled by the controller.
7. The system of claim 6 further comprising a third valve in the process tubing system upstream of the second additive location, wherein the operational state of the third valve is controlled by the controller to select a liquid path either in a first path that goes past the first and second locations or in a second path that bypasses both the first and second locations, where the two paths both lead to the liquid outlet.
8. The system of claim 1 wherein the reaction receptacle comprises a food serving container.
9. The system of claim 1 wherein the reaction receptacle comprises a product storage or a personal care product container.
10. The system of claim 1 further comprising one or more temperature sensors that sense the temperature of the liquid in the process tubing system and provide temperature information to the controller, and wherein the controller in response is adapted to control at least one of the liquid flow rate and the power supplied to the heating element to control the liquid temperature.
11. The system of claim 1 wherein the heated liquid is delivered at temperatures ranging between 72 and 212 degrees F.
12. The system of claim 1 wherein the storage tank has a volume of between 50m1 and 2.5 liters.
13. The system of claim 1 wherein the precursor comprises protein selected from the group of proteins consisting of protein materials generated from animals, egg, fish, shellfish, seeds, legumes, dairy, grains, fungus, single cell organisms, vegetables, algae, and insects.
14. The system of claim 1 wherein the precursor comprises carbohydrate selected from the group of carbohydrates consisting of carbohydrate materials generated from grains, plants, vegetables, fruits, trees, animal products, grasses, tubers, herbs, bioproducts, including but not limited to flour, starch, sucrose, glucose, fructose, lactose, maltose, sugar alcohol, alcohol, fruit products, vegetable products, dairy products, soluble and insoluble fibers, extracts, and biopolymers.
15. The system of claim 1 wherein the precursor is selected from the group of precursors consisting of powders, granules, pastes, concentrated liquid products, bouillon and bouillon like products, powders or granulated form materials, sauces and recipe mixes, dehydrated and freeze dried ingredients, dehydrated or retorted preparations of ready-made food items and dishes, meals and entrée ingredients including pasta, noodles, potatoes, rice, condiments, marinades, dressings and toppings, dips, breading, batter mixes, shelf stable spreads, meat and sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, sandwich meats and inclusion mixes, taco and burrito contents, recipe mixes for meals and meal items, seafood, shellfish, fermented sauces and reductions in concentrated, powder, and liquid formats, fats and oils from dairy, nut, legume, fruit, fish, animal and plant sources, vitamins, minerals, botanicals, herbs, surfactants, emulsifiers, acids, and suspension aids
16. The system of claim 1 wherein the rehydrated composition comprises a food product with solids mixed in a sauce that has a viscosity of at least 5 cP.
17. The system of claim 1 wherein the rehydrated composition is selected from the group of compositions consisting of a human food, an animal food, a nutrition supplement, a dietary supplement, a hair care product, a skin care product and a personal care product.
18. The system of claim 1 wherein the rehydrated composition is selected from the group of compositions consisting of noodle dishes, pasta dishes, meat dishes, soups, dips, snacks, batters, sauces, gravies, vegetable foods, desserts, dressings, condiments, breakfast foods, fruits and fruit sauces, doughs, and cheese dishes.
19. The system of claim 1 wherein the rehydrated composition is selected from the group of compositions consisting of vitamin supplements, dietary herbal remedy supplements, nutritional dietary supplements, oil supplements, fiber supplements and proteinaceous supplements.
20. The system of claim 1 wherein the rehydrated composition is selected from the group of compositions consisting of crude protein for canine and feline food and nutritional supplementation and crude fiber for canine and feline food and nutritional supplementation.
21. The system of claim 1 wherein the rehydrated composition is selected from the group of compositions consisting of humectants, acids, fats, mineral oils, stabilizers, vitamins, proteins, carbohydrates and minerals.
22. A product formed utilizing the system of claim 1.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US201161563071P | 2011-11-23 | 2011-11-23 | |
| US61/563,071 | 2011-11-23 | ||
| PCT/US2012/066349 WO2013078379A2 (en) | 2011-11-23 | 2012-11-21 | System and process for creating medium viscosity food or personal care products by rapid rehydration |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2857403A1 true CA2857403A1 (en) | 2013-05-30 |
Family
ID=48470420
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2857403A Abandoned CA2857403A1 (en) | 2011-11-23 | 2012-11-21 | System and process for creating medium viscosity food or personal care products by rapid rehydration |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP2782454A4 (en) |
| CA (1) | CA2857403A1 (en) |
| WO (1) | WO2013078379A2 (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102015223031A1 (en) * | 2015-11-23 | 2017-05-24 | BSH Hausgeräte GmbH | mixed drinks unit |
| NL2016400B1 (en) | 2016-03-09 | 2017-09-26 | Douwe Egberts Bv | Assembly and method for frothing milk. |
| NL2016403B1 (en) * | 2016-03-09 | 2017-09-26 | Douwe Egberts Bv | Assembly and method for frothing fluid. |
| CN106309132B (en) * | 2016-08-19 | 2019-03-26 | 中国人民解放军第三军医大学第一附属医院 | Glucose water automatic governing instrument |
| US11206841B2 (en) | 2016-09-09 | 2021-12-28 | International Agriculture Group, LLC | Yogurt product from high starch fruits |
| MA46207A (en) | 2016-09-09 | 2019-07-17 | Int Agriculture Group Llc | ALTERNATIVE TO NATURAL COCOA AND ITS PRODUCTION PROCESSES |
| ES1212563Y (en) * | 2018-05-02 | 2018-09-07 | Martori Albert Icart | MACHINE AND CAPSULE FOR REHYDRATION DEHYDRATED FOOD |
| CN110613324B (en) * | 2018-06-20 | 2021-07-23 | 浙江绍兴苏泊尔生活电器有限公司 | Pot cover and cooking utensil with same |
| CN112806826A (en) * | 2019-11-15 | 2021-05-18 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance and control method thereof |
| US20210169041A1 (en) * | 2019-12-06 | 2021-06-10 | Michael Directo | Pet Food Processing Machine |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4225630A (en) * | 1978-05-24 | 1980-09-30 | General Foods Company | Food extrusion process |
| US6142063A (en) | 1999-01-19 | 2000-11-07 | Keurig, Inc. | Automated beverage brewing system |
| US6082247A (en) | 1999-01-19 | 2000-07-04 | Keurig, Inc. | Apparatus for consecutively dispensing an equal volume of liquid |
| US6599546B2 (en) * | 2001-05-18 | 2003-07-29 | The Coca Cola Company | Process and apparatus for in-line production of heat-processed beverage made from concentrate |
| US7607385B2 (en) * | 2003-01-24 | 2009-10-27 | Kraft Foods R & D, Inc. | Machine for the preparation of beverages |
| US7523695B2 (en) | 2003-12-12 | 2009-04-28 | Keurig, Incorporated | System for dispensing metered volumes of heated water to the brew chamber of a single serve beverage brewer |
| PT2046398E (en) * | 2006-07-25 | 2011-09-07 | Nestec Sa | Dispenser for preparing a nutritional composition |
| EP2095716B1 (en) | 2008-02-19 | 2011-05-25 | Nestec S.A. | Culinary capsule |
-
2012
- 2012-11-21 WO PCT/US2012/066349 patent/WO2013078379A2/en active Application Filing
- 2012-11-21 CA CA2857403A patent/CA2857403A1/en not_active Abandoned
- 2012-11-21 EP EP12850980.9A patent/EP2782454A4/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| EP2782454A4 (en) | 2015-07-01 |
| EP2782454A2 (en) | 2014-10-01 |
| WO2013078379A3 (en) | 2014-07-31 |
| WO2013078379A2 (en) | 2013-05-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2857403A1 (en) | System and process for creating medium viscosity food or personal care products by rapid rehydration | |
| US8504196B2 (en) | Dairy product and process | |
| CN1998031A (en) | Customised nutritional food and beverage dispensing system | |
| EP3430912B1 (en) | Food product taste reproduction system, food product taste reproduction data conversion device and food product taste reproduction method | |
| CN104866954A (en) | Resident diet balance quantification analysis method based on intelligent information processing terminal, and system thereof | |
| RU2495473C2 (en) | System and method of processing | |
| CN103025171B (en) | There is the nutrition product of the ultrasonic process of the storage period of prolongation | |
| US20120006206A1 (en) | Novel Cooking Method For Porridge | |
| US9295271B2 (en) | Heat activated warm pet foods | |
| US20040026452A1 (en) | Cold powder beverage dispenser | |
| EP3185737A1 (en) | Food preparation devices, systems, and methods | |
| EP1416811B1 (en) | Balanced food powder composition | |
| JP3179919U (en) | Soba nectar making machine | |
| CA3120428A1 (en) | Composition for the preparation of food products for subjects with swallowing difficulty | |
| TWI512656B (en) | Integration of cloud applications to serve the needs of home and vegetable goods and logistics Systems and methods | |
| Shinde et al. | Effects of junk food/fast food study | |
| CN1099571A (en) | Liquid breakfast | |
| WO2000078163B1 (en) | Puffable half-product | |
| WO2022019806A1 (en) | Method for preparing soup from capsules and natural ingredients | |
| CN108142760A (en) | Supplement the rice-water beverage of all kinds of nutrition of needed by human body | |
| US20200283225A1 (en) | Apparatus, System and Method for Providing Enhanced Consumable Food Stuffs | |
| CN106584477A (en) | Feeding device | |
| AU2011223981B2 (en) | Customised Nutritional Food And Beverage Dispensing System | |
| US20200122055A1 (en) | Portable apparatus for producing infused oil | |
| EP3563729A1 (en) | Apparatus for simultaneous cooking of white rice and a whole grain product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |
Effective date: 20181121 |