JP2013017825A - Method for preparing beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To simplify an operation; to make operation reliability high; and to enable the formation of a wide variety of types of beverages.SOLUTION: A method for preparing the beverage from a cartridge (1) accommodating one or more types of liquid beverage ingredients (200) during an operation cycle includes a step of making an aqueous medium pass through the cartridge so as to form the beverage by diluting the one or more types of liquid beverage ingredients, and a step of preparing the beverage into a vessel. The one or more types of liquid beverage ingredients are foamed at a rate of 20-150% during preparation.

Description

  The present invention relates to cartridges and methods for preparing beverages, and in particular, formed from materials that are substantially impermeable to air and moisture and contain one or more ingredients for beverage preparation. To use a sealed cartridge.

  It has heretofore been proposed to seal beverage preparation ingredients in individual packages that are impermeable to air. For example, cartridges and capsules that compress and contain ground coffee are known for use in certain coffee brewing machines commonly referred to as “espresso” machines. In the production of coffee using such a brewing machine, a coffee cartridge is placed in the brewing chamber, and hot water passes through the cartridge at a relatively high pressure to extract ground coffee components from the ground coffee. Produce coffee drinks. Usually such machines operate at pressures exceeding 6 × 10 5 Pa. This type of preparation machine has been relatively expensive until now because the components, such as water pumps and seals, it must be able to withstand high pressures.

  The prior art describes beverage preparation cartridges that generally operate at 0.7 to 2.0 × 10 5 Pa (see, for example, Patent Document 1). However, this cartridge is designed for use in beverage preparation machines for commercial or industrial markets, is relatively expensive, and produces limited types of beverages. Accordingly, there is a need for a beverage preparation cartridge that makes the cartridge and beverage preparation machine particularly suitable for the home market in terms of price, performance and reliability. There is also a need for a system beverage preparation machine that is simple to operate, reliable in operation, and capable of producing a wide variety of beverage types.

  It is known to place beverage ingredients, mainly milk ingredients, in a cartridge in powder or other dry form. However, consumers consistently point out that the use of products based on these powdered dairy ingredients results in poor taste, color and texture of the final beverage. Since it is necessary to sterilize the components of the cartridge, it has proved difficult to put products made mainly of liquid milk into the cartridge. Furthermore, it has been found difficult to control the dilution and formulation of the liquid milk product so that a stable and acceptable final beverage is obtained.

  Furthermore, powdered dairy products cannot be used to produce a foamy milk-based foam that looks like the real thing that consumers desire for a cappuccino-type beverage. Many beverage preparation machines are equipped with a steam wand or similar for frothing a certain amount of milk. However, adding a steam wand increases the price of the machine and requires a means of generating steam. Steam wands must be operated manually and require experience to handle well. In addition, because of the use of steam, consumers can be burned by either the steam or the hot components of the machine. In addition, the consumer must perform another type of processing step to maintain a supply of milk that can be used separately from the machine to produce a cappuccino-type beverage. This increases the complexity and time required to produce such a beverage.

International Publication No. 01/58786 Pamphlet European Patent Application No. 0389141 European Patent Application No. 0334572

  Thus, there is still a need for a beverage preparation system that includes cartridges and beverage preparation machines that are particularly suitable for the home market in terms of price, performance and reliability. There is also a need for a beverage preparation machine of such a system that is simple to operate, reliable in operation, and capable of producing a wide variety of beverage types.

  The present invention is a method for preparing a beverage from a cartridge containing one or more types of liquid beverage ingredients during one operation cycle, wherein an aqueous medium is passed through the cartridge and the one or more types of beverage ingredients. Providing a method in which one or more liquid beverage ingredients are foamed to a proportion of 20-150% at the time of formulation, comprising the step of forming a beverage by diluting and formulating the beverage into a container To do.

  Preferably, one or more types of liquid beverage ingredients are foamed to a ratio of 70 to 100%.

  One or more liquid beverage ingredients may include one or more of concentrated milk, coffee and solid cocoa.

  The present invention further provides a beverage produced by the above method.

  It should be understood that the term “cartridge” as used herein means any package, container, sachet or container that contains one or more beverage ingredients in the manner described above. The cartridge may be rigid, semi-rigid or flexible.

  The cartridge according to the present invention contains one or more liquid beverage ingredients suitable for the formation of a beverage product. As this beverage product, for example, one type of beverage whose main ingredient is a milk ingredient including coffee, tea, cocoa, or milk can be mentioned.

  In the following description, the terms “upper”, “lower” and equivalent terms are used to describe the relative positioning of the features of the present invention. The terms “upper”, “lower” and equivalent terms refer to cartridges (or other components) that are in the normal orientation for insertion into a beverage preparation machine and subsequent dispensing, for example as shown in FIG. Should be understood as referring to Specifically, “upper” and “lower” refer to relative positions that are closer or farther from the top surface 11 of the cartridge, respectively. The terms “inside”, “outside” and equivalent terms are also used to describe the relative positioning of the features of the present invention. The terms “inner”, “outer” and equivalent terms refer to relative positioning within the cartridge (or other components) closer or further from the center or major axis X of the cartridge 1 (or other components). Should be understood to refer to each.

  Embodiments of the present invention will now be described by way of example only with reference to the accompanying drawings.

It is sectional drawing which shows the outer side member of the cartridge which is 1st and 2nd embodiment. It is sectional drawing which shows the detail of the outer side member of FIG. 1, and shows the cylindrical extension part toward inner side. FIG. 2 is a cross-sectional view of details of the outer member of FIG. 1, showing a slot. It is the perspective view which looked at the outer side member of FIG. 1 from the top. FIG. 2 is a perspective view of the outer member of FIG. It is the top view which looked at the outer side member of FIG. 1 from the top. It is sectional drawing which shows the inner member of the cartridge which is 1st Embodiment. It is the perspective view which looked at the inner member of FIG. 7 from the top. FIG. 8 is a perspective view of the inner member of FIG. It is the top view which looked at the inner member of FIG. 7 from the top. It is sectional drawing which shows the cartridge of 1st Embodiment which is the assembled state. It is sectional drawing which shows the inner member of the cartridge which is 2nd Embodiment. FIG. 13 is a detailed cross-sectional view of the inner member of FIG. 12 showing the mouth. It is the perspective view which looked at the inner member of FIG. 12 from the top. FIG. 13 is a perspective view of the inner member of FIG. FIG. 13 is another cross-sectional view showing the inner member of FIG. 12. FIG. 13 is a cross-sectional view of another detail of the inner member of FIG. 12 showing the air inlet. It is sectional drawing which shows the cartridge of 2nd Embodiment which is the assembled state. It is sectional drawing which shows the outer member of the cartridge which is 3rd and 4th embodiment. FIG. 20 is a detailed cross-sectional view of the outer member of FIG. 19 showing the inwardly facing cylindrical extension. It is the top view which looked at the outer side member of FIG. 19 from the top. It is the perspective view which looked at the outer side member of FIG. 19 from the top. FIG. 20 is a perspective view of the outer member of FIG. It is sectional drawing which shows the inner member of the cartridge which is 3rd Embodiment. It is the top view which looked at the outer side member of FIG. 24 from the top. FIG. 25 is a cross-sectional view of details of the inner member of FIG. 24, showing the inwardly upward rim. It is the perspective view which looked at the inner member of FIG. 24 from the top. FIG. 25 is a perspective view of the inner member of FIG. It is sectional drawing which shows the cartridge of 3rd Embodiment which is the assembled state. It is sectional drawing which shows the inner member of the cartridge which is the 4th Embodiment by this invention. It is the top view which looked at the inner member of FIG. 30 from the top. It is the perspective view which looked at the inner member of FIG. 30 from the top. FIG. 31 is a perspective view of the inner member of FIG. It is sectional drawing which shows the cartridge of 4th Embodiment which is the assembled state. It is a front perspective view which shows the drink preparation machine used together with this invention. FIG. 36 is a front perspective view of the machine of FIG. 35 with the cartridge head in the open position. FIG. 36 is a rear perspective view of the machine of FIG. 35 with some parts omitted for convenience. FIG. 36 is another rear perspective view of the machine of FIG. 35 with some parts omitted for convenience. FIG. 36 is a perspective view of the cartridge head of the machine of FIG. 35 with some parts omitted for convenience. FIG. 36 is another perspective view of the cartridge head of the machine of FIG. 35 with some parts omitted for convenience. It is sectional drawing which shows the cartridge head in a closed position. It is sectional drawing which shows the cartridge head in an open position. FIG. 36 is a schematic layout showing the machine of FIG. 35. FIG. FIG. 36 is a schematic layout showing first code recognition means for the machine of FIG. 35. FIG. FIG. 36 is a schematic layout showing second code recognition means for the machine of FIG. 35. FIG. It is a top view which shows the drink of this invention containing a barcode. It is a graph which shows the density | concentration with respect to operation cycle time. It is a graph which shows the foaming degree with respect to operation cycle time. It is a graph which shows temperature with respect to operation cycle time.

  As shown in FIG. 11, the cartridge 1 mainly includes an outer member 2, an inner member 3, and a laminate 5. Combining the outer member 2, the inner member 3 and the laminate 5 connects the interior 120 for containing one or more kinds of beverage ingredients, the inlet 121, the outlet 122, and the inlet 121 to the outlet 122. A cartridge 1 having a beverage flow path through 120 is formed. The inlet 121 and the outlet 122 are initially sealed with a laminate 5 and are opened by drilling or cutting the laminate 5 in use. The beverage flow path is formed by a spatial interrelationship between the outer member 2, the inner member 3, and the laminate 5, as will be described below. In addition, components such as a filter 4 can optionally be included in the cartridge 1 as further described below.

  A first type of cartridge 1 described as preliminary knowledge is shown in FIGS. The first type of cartridge 1 is specifically designed for use in the preparation of filtered products such as coffee and leaf tea that have been roasted and ground. However, this type of cartridge 1 and other types described below are cocoa, coffee, tea, sweeteners, tonics, seasonings, alcoholic beverages, seasoned milk, fruit juices, squash, sauces And other products such as desserts can also be used.

  As can be seen from FIG. 5, the overall shape of the cartridge 1 is a substantially circular or disk shape whose diameter is significantly larger than the height. The major axis X passes through the center of the outer member as shown in FIG. Usually, the entire diameter of the outer member 2 is 74.5 mm ± 6 mm and the entire height is 16 mm ± 3 mm. Usually, the volume of the cartridge 1 is 30.2 ml ± 20%.

  The outer member 2 mainly includes a ball-shaped shell 10 having a curved annular wall 13, a closed top 11, and an open bottom 12. Since the annular wall 13 extends from the closed top portion 11 to the open bottom portion 12, the diameter of the outer member 2 is smaller at the top portion 11 than the diameter of the bottom portion 12. Together, the annular wall 13 and the closed bottom 11 form a container having an interior 34.

  A hollow and inwardly extending cylindrical extension 18 is provided on the closed top 11 centering on the long axis X. As can be seen better in FIG. 2, the cylindrical extension 18 includes a stepped profile having first, second and third portions 19, 20 and 21. The first portion 19 has a right cylindrical shape. The second portion 20 has a truncated cone shape and tapers inwardly. The third portion 21 is another right circular cylinder and is closed by the lower surface 31. The diameters of the first, second and third portions 19, 20 and 21 are stepwise so that the diameter of the cylindrical extension 18 decreases from the top 11 of the cylindrical extension 18 to the closed lower surface 31. It is getting smaller. The substantially horizontal shoulder 32 is formed at the coupling portion between the second portion 20 and the third portion 21 in the cylindrical extension 18.

  An outwardly extending shoulder 33 is formed on the outer member 2 toward the bottom 12. This outwardly extending shoulder 33 forms a second wall 15 that is coaxial with the annular wall 13, thereby forming an annular track between the second wall 15 and the annular wall 13. It has come to define. The manifold 16 passes around the outer member 2. The series of slots 17 are provided on the annular wall 13 at the same height as the manifold 16, so that the manifold 16 and the interior 34 of the outer member 2 are in gas and liquid communication. As shown in FIG. 3, the slot 17 includes a vertical slit formed in the annular wall 13. 20 to 40 slits are provided. In the illustrated embodiment, 37 slots 17 are provided around the manifold 16 at approximately equal intervals. The slot 17 is preferably 1.4 to 1.8 mm long. Usually, the length of each slot is 1.6 mm which is 10% of the entire height of the outer member 2. The width of each slot is 0.25 to 0.35 mm. Usually, the width of each slot is 0.3 mm. The width of the slot 17 is sufficiently narrow so that beverage ingredients do not pass through the manifold 16 either during storage or use.

  The inlet chamber 26 is formed in the outer member 2 around the outer member 2. As best seen in FIG. 5, a cylindrical wall 27 is provided, which forms an inlet chamber 26 therein and partitions the inlet chamber 26 from the interior 34 of the outer member 2. The cylindrical wall portion 27 has a closed upper surface 28 formed on one plane perpendicular to the long axis X and an open lower end portion 29 which is on the same plane as the bottom portion 12 of the outer member 2. . The inlet chamber 26 communicates with the manifold 16 through two slots 30 as shown in FIG. Alternatively, 1 to 4 slots may be used to communicate between the manifold 16 and the inlet chamber 26.

  A flange 35 that extends outward perpendicular to the long axis X is provided at the lower end of the shoulder 33 that extends outward. Usually, the width of the flange 35 is 2 to 4 mm. A portion of the flange 35 is expanded to form the handle 24, thereby holding the outer member 2. The handle 24 is provided with a rim 25 with the tip facing upward for easy gripping.

  The outer member 2 is formed as a single piece from high density polyethylene, polypropylene, polystyrene, polyester, or a laminate of two or more thereof. Suitable polypropylene is a series of polymers available from DSM UK Limited (Redditch, United Kingdom). This outer member may be opaque, transparent or translucent. This manufacturing process can be injection molding.

  As shown in FIGS. 7 to 10, the inner member 3 includes an annular frame 41 and a cylindrical funnel 40 extending downward. As shown in FIG. 7, the long axis X passes through the center of the inner member 3.

  As best seen in FIG. 8, the annular frame 41 includes an outer rim 51 and an inner hub 52 joined by ten radially spokes 53 provided at equal intervals. The inner hub 52 is integral with the cylindrical funnel 40 and extends from the cylindrical funnel 40. The filtration port portion 55 is formed in the annular frame 41 between the radial spokes 53. The filter 4 is disposed on the annular frame 41 so as to cover the filtration port portion 55. The filter is preferably made of a high wet strength material such as polyester, a non-woven fibrous material. Other materials that can be used include moisture-impermeable cellulose materials such as cellulose materials containing woven paper fibers. The woven paper fibers can be mixed with polypropylene, polyvinyl chloride and / or polyethylene fibers. When such a plastic material is combined in a cellulose material, the cellulose material can be heat sealed. The filter 4 may be treated or coated with a heat and / or pressure activated material so that it can be sealed to the annular frame 41 with heat and / or pressure.

  As shown in the cross-sectional profile of FIG. 7, since the inner hub 52 is disposed at a position lower than the outer rim 51, the annular frame 41 has a profile inclined downward.

  An upright web 54 is provided on the upper surface of each spoke 53, which divides the hole space on the annular frame 41 into a plurality of passages 57. Each passage 57 is in contact with the web 54 on both sides and the lower surface is in contact with the filter 4. A passage 57 extends downwardly from the outer rim 51 toward the cylindrical funnel 40 and opens into the cylindrical funnel 40 at an opening 56 formed by the inner end of the web 54.

  Cylindrical funnel 40 includes an outer tube 42 that surrounds an inner spout 43. The outer tube 42 forms the outer surface of the cylindrical funnel 40. The spout 43 is joined to the outer tube 42 at the upper end of the spout 43 by an annular flange 47. The spout 43 is located at the upper end thereof and communicates with the opening 56 of the passage 57, and at the lower end thereof, the outlet 44 through which the prepared beverage is passed and poured into a cup or other container. ,including. The spout 43 includes a generally frustoconical portion 48 at its upper end and a cylindrical portion 58 at its lower end. The cylindrical portion 58 may be provided with a slightly tapered portion so that the width decreases toward the outlet 44. The generally frustoconical portion 48 facilitates the beverage to flow downward from the passage 57 toward the outlet 44 without causing turbulence in the beverage. A support web 49 is provided on the upper surface of the substantially frustoconical portion 48 at equal intervals around the cylindrical funnel 40. These support webs 49 form a plurality of channels 50 between them. The upper edges of the support webs 49 are at the same height and are perpendicular to the long axis X.

  The inner member 3 can be formed as a single piece from the above-described polypropylene or a similar material by injection molding similar to the outer member 2.

  Alternatively, the inner member 3 and / or the outer member 2 may be made of a biodegradable polymer. Examples of suitable materials include degradable polyethylene (eg, SPITEK from Symphony Environmental, Borehamwood, UK), biodegradable polyester amide (eg, BAK1095 from Symphony Environmental), polylactic acid (PLA from Cargil, Minnesota, USA), starch series Examples include polymers, cellulose derivatives, and polypeptides.

  The laminate 5 is formed from two layers, a first layer made of aluminum and a second layer made of unstretched polypropylene. This aluminum layer is 0.02 to 0.07 mm thick. The unstretched polypropylene layer is 0.025 to 0.065 mm thick. In one embodiment, the aluminum layer is 0.06 mm thick and the polypropylene layer is 0.025 mm thick. This laminate is particularly advantageous because it has a high resistance to curling during assembly. For this reason, the laminate 5 can be cut into a correct size and shape in advance, and then transferred to an assembly station of the production line without causing distortion. Therefore, this laminate 5 is particularly suitable for welding. Other laminate materials can also be used, examples being PET / aluminum / PP, PE / EVOH / PP, PET / metallization / PP, and aluminum / PP laminates. You may use the stock by roll lamination instead of the punched stock.

  The cartridge 1 may be closed with a rigid or semi-rigid lid that is not a flexible laminate.

Assembling the cartridge 1
a) inserting the inner member 3 into the outer member 2;
b) cutting the filter 4 into a fixed shape and placing it on the inner member 3, receiving it on the cylindrical funnel 40 and placing it in a position facing the annular frame 41;
c) welding the inner member 3, the outer member 2, and the filter 4 by ultrasonic welding;
d) filling the cartridge 1 with one or more types of beverage ingredients;
e) attaching the laminate 5 to the outer member 2;

  The above steps are described in further detail below.

  The outer member 2 is oriented with its open bottom 12 facing up. Next, the inner member 3 is inserted into the outer member 2 so that the outer rim 51 can be received in the axially extending portion 14 at the top portion 11 of the cartridge 1 in a loose state. At the same time, the cylindrical extension 18 of the outer member 2 is received in the upper part of the cylindrical funnel 40 of the inner member 3. The third portion 21 of the cylindrical extension 18 is placed in the cylindrical funnel 40 with the closed lower surface 31 of the cylindrical extension 18 abutting against the support web 49 of the inner member 3. Next, the filter 4 is placed on the inner member 3 so that the filter material contacts the annular rim 51. The filter 4 is joined to the inner member 3 by an ultrasonic welding process, and at the same time, the inner member 3 is joined to the outer member 2 in the same processing step. The inner member 3 and the filter 4 are welded along the outer rim 51. The inner member 3 and the outer member 2 are joined by a welding line along the upper edge of the outer rim 51 and the web 54.

  As best seen in FIG. 11, the outer member 2 and the inner member 3, when joined together, form a hole space 130 in the interior 120 below the annular flange 41 and outside the cylindrical funnel 40. It becomes a filtration chamber. The filter paper 4 is separated from the passage 57 above the filtration chamber 130 and the annular frame 41.

  Filtration chamber 130 contains one or more types of beverage ingredients 200. One or more types of beverage ingredients are packaged in the filtration chamber 130. In the case of a filtered beverage, this ingredient is usually coffee or leaf tea that has been roasted and ground. The packaging density of the beverage ingredients in the filtration chamber 130 can be changed as desired. Typically, for filtered coffee products, this filtration chamber contains 5.0 to 10.2 grams of roasted and ground coffee on a filter bed, typically 5 to 14 mm thick. Optionally, the interior 120 may contain one or more types of objects, such as spheres, which are free to move within the interior 120 and cause turbulence when the beverage is poured to precipitate the beverage ingredients. By crushing things, it is easy to mix.

  Next, the laminate 5 is attached to the outer member 2 by forming a welded portion 126 around the laminate 5, and the laminate 5 is joined to the lower surface of the flange 35 extending outward. The weld 126 extends the laminate 5 to seal against the lower edge of the cylindrical wall 27 of the inlet chamber 26. Further, a welded portion 125 is formed between the laminate 5 and the lower edge portion of the outer tube 42 of the cylindrical funnel 40. The laminate 5 forms the lower wall of the filtration chamber 130 and seals the inlet chamber 26 and the cylindrical funnel 40. However, a small gap 123 exists between the laminate 5 and the lower edge of the spout 43 before mixing. Depending on the material properties of the laminate 5, various welding methods such as heat and ultrasonic welding can be used.

  Advantageously, there is an inner member 3 between the outer member 2 and the laminate 5. The inner member 3 is formed of a relatively hard material such as polypropylene. As a result, the inner member 3 becomes a load receiving member that acts to maintain a space between the laminate 5 and the outer member 2 even when the cartridge 1 is compressed. The compressive load received by the cartridge 1 during use is preferably 130 to 280N. This compressive force acts to prevent the cartridge from being damaged under internal pressure, and at the same time plays the role of bringing the inner member 3 and the outer member 2 together. This ensures that the inner dimensions of the passage and the mouth in the cartridge 1 are fixed and do not change even when the cartridge 1 is pressurized.

  In order to use the cartridge 1, first, the cartridge 121 is inserted into the beverage preparation machine, and the inlet 121 and the outlet 122 are opened by the punching member of the beverage preparation machine that punches and folds the laminate 5. An aqueous medium under pressure, usually water, enters the cartridge 1 at a pressure of 0.1 to 2.0 bar and passes from the inlet 121 into the inlet chamber 26. From here, the water passes through the slot 30 and around the manifold 16 and enters the filtration chamber 130 of the cartridge 1 through the plurality of slots 17. This water is forced radially inward through the filtration chamber 130 and mixes with the beverage ingredients 200 contained therein. This water is simultaneously pushed up through the beverage ingredient. Beverages formed by passing water through the beverage ingredients pass through the filter 4 and the filter port 55 and enter the passage 57 located above the annular frame 41. Sealing the filter 4 to the spoke 53 and welding the rim 51 to the outer member 2 ensures that all of the beverage passes through the filter 4 without a short circuit.

  The beverage then flows downward along a radial passage 57 formed between the webs 54 and passes through the opening 56 into the cylindrical funnel 40. The beverage passes between the support webs 47 along the channel 50 and falls from the spout 43 to the lower outlet 44 so that the beverage is poured into a container such as a cup.

  Preferably, the beverage preparation machine is equipped with an air purge capability and the residual beverage is poured into the container by pushing compressed air into the cartridge 1 at the end of the operating cycle.

  Next, the second type cartridge 1 will be described as basic information with reference to FIGS. A second type of cartridge 1 is used for the preparation of espresso type products such as roasted and ground coffee, which is desirable to produce a beverage with fine bubble foam known as crema. It is specially designed. Since many of the features of the second type of cartridge 1 are the same as those of the first type, the same reference numerals are used to indicate the same features. In the following description, the difference between the first model and the second model will be described. Detailed descriptions of common features that function in the same manner will be omitted below.

  The outer member 2 has the same structure as that of the first type cartridge 1 shown in FIGS.

  The annular frame 41 of the inner member 3 is the same as that of the first type. Further, the filter 4 is disposed on the annular frame 41 so as to cover the filtration port portion 55. The outer tube 42 of the cylindrical funnel 40 is also as described above. However, the inner member 2 of the second type has some differences compared to the case of the first type. As shown in FIG. 16, the spout 43 is provided with a partition 65 that partially extends from the outlet 44 toward the spout 43. This partition 65 helps to prevent splashing and / or splashing as the beverage exits the spout 43. The profile of the spout 43 is also different, including a stepped profile with a clear bend 66 near the upper end of the tube 43.

  The rim 67 is provided upright from an annular flange 47 that joins the outer tube 42 and the spout 43. The rim 67 surrounds the inlet 45 to the spout 43 and forms an annular channel 69 between the rim 67 and the upper portion of the outer tube 42. The rim 67 is provided with an inward shoulder 68. A mouth 70 is provided at one location around the rim 67 in the form of a slot, which is best seen in FIGS. 12 and 13 from the upper edge of the rim 67 to the height of the shoulder 68. It extends to a point slightly below. The width of this slot is 0.64 mm.

  As shown in FIGS. 16 and 17, the annular flange 47 is provided with an air inlet 71 aligned in the circumferential direction with respect to the mouth portion 70. The air inlet 71 includes a mouth portion that penetrates the flange 47 so as to circulate an upper portion of the flange 47 and a hole space below the flange 47 between the outer tube 42 and the spout 43. Preferably, as shown, the air inlet 71 includes an upper generally frustoconical portion 73 and a lower cylindrical portion 72. The air inlet 71 is usually formed by a forming tool such as a pin. When the air inlet 71 has a tapered profile, the molding tool can be easily taken out from the molded part. The wall of the outer tube 42 that is proximal to the air inlet 71 is shaped to form a chute 75 that leads from the air inlet 71 to the inlet 45 of the spout 43. As shown in FIG. 17, a slanted shoulder 74 is formed between the air inlet 71 and the chute 75, so that the beverage sprayed from the slot 70 flows over the upper surface of the flange 47 that is very proximal to the air inlet 71. I try not to get it dirty directly.

  The procedure for assembling the second type cartridge 1 is the same as that for the first type assembly. However, there are some differences. As shown in FIG. 18, the third portion 21 of the cylindrical extension 18 is not within the support web but within the support rim 67. The shoulder 32 of the cylindrical extension 18 located between the second portion 20 and the third portion 21 hits the upper edge of the support rim 67 of the inner member 3. In this way, an interfacial zone 124 is formed between the inner member 3 and the outer member 2 including the face seal between the cylindrical extension 18 and the support rim 67, which is around the periphery of the cartridge 1. It extends almost entirely. However, since the slot 70 in the support rim 67 extends downward through the support rim 67 to a position just below the shoulder 68, the seal between the cylindrical extension 18 and the support rim 67 is fluid tight. is not. Thus, the interface fit between the cylindrical extension 18 and the support rim 67 causes the slot 70 to deform into the mouth 128 as best seen in FIG. Gas and liquid communication between them. The mouth usually has a width of 0.64 mm and a length of 0.69 mm.

  The operation of preparing a beverage with the second type cartridge 1 is similar to the first type, but differs in several respects. The beverage in the radial passage 57 flows downwardly through the passage 57 formed between the webs 54 and enters the annular channel 69 of the cylindrical funnel 40 through the opening 56. After entering the annular channel 69, the beverage is pushed out of the mouth 128 under pressure by the back pressure of the beverage that collects in the filtration chamber 130 and the passage 57. Thus, the beverage is jetted from the mouth 128 and pushed into the expansion chamber formed by the upper end of the spout 43. As shown in FIG. 18, this beverage injection passes through the air inlet 71 as it is. As the beverage enters the spout 43, the beverage jet pressure drops. As a result, as air is drawn through the air inlet 71, the air is mixed into the beverage stream as a large number of small bubbles. The beverage jet exiting from the mouth 128 flows downward and gathers at the outlet 44, where the beverage is poured into a container such as a cup, and the bubbles become the desired crema. Therefore, both the mouth 128 and the air inlet 71 serve as an eductor that acts to take air into the beverage. The beverage flow into the eductor must be kept as smooth as possible to reduce pressure loss. Conveniently, the eductor wall must be manufactured concavely to reduce losses due to "wall effect" friction. The dimensional tolerance of the mouth 128 is small. Preferably, the mouth size is set to about 0.02 mm 2. Hair, fibers or other surface irregularities may be provided in the eductor or near the outlet of the eductor to increase the effective cross-sectional area known to increase air intake.

  Next, a third type of cartridge 1 will be described as basic information, which is shown in FIGS. A third type of cartridge 1 is specifically designed for use in formulating a soluble product, which may be in the form of a powder, liquid, syrup, gel or similar. When the aqueous medium such as water passes through the cartridge 1 in use, the soluble product is dissolved by the aqueous medium or forms a suspension in the aqueous medium. Examples of beverages include cocoa, coffee, milk, tea, soup, or other products that are reconstituted with water or water-soluble products. Since many of the features of the third type cartridge 1 are the same as those of the first and second types, the same reference numerals are used to indicate the same features. In the following description, the difference between the third model and the first model and the second model will be described. Detailed descriptions of common features that function in the same manner will be omitted below.

  Compared with the first and second types of outer members 2, as shown in FIG. 20, the diameter of the hollow and inwardly extending cylindrical portion 18 in the third type of outer member 2 is increased as a whole. ing. Specifically, the diameter of the first portion 19 is 13.2 mm for the first and second types of outer members 2 but is typically 16 to 18 mm. Further, the first portion 19 is provided with a convex outer surface 19a, that is, a bulge, as best seen in FIG. The function of this bulge is described below. However, since the diameter of the third portion 21 of the cartridge 1 is the same, the area of the shoulder 32 is wider in the third type cartridge 1. Normally, the volume of the cartridge 1 is 32.5 ml ± 20% at the time of assembly.

  The number and position of the slots provided at the lower end of the annular wall 13 are also different. Three to five slots are provided. As shown in FIG. 23, in this embodiment, four slots 36 are provided around the manifold 16 at equal intervals. This slot 36 is slightly wider than in the case of the first and second types of cartridge 1 and is 0.35 to 0.45 mm, preferably 0.4 mm wide.

  In other respects, the outer member 2 of the cartridge 1 is the same.

  The structure of the cylindrical funnel 40 of the inner member 3 is the same as that of the first type cartridge 1, and an outer tube 42, a spout 45, an annular flange 47, and a support web 49 are provided. The only difference is the spout 45, which is shaped with an upper generally frustoconical portion 92 and a lower cylindrical portion 93.

  Compared to the first and second types, as shown in FIGS. 24 to 28, the annular frame 41 has been replaced with a skirt portion 80, which surrounds the cylindrical funnel 40 and is at or near the annular flange 47. Connected to the cylindrical funnel 40 by eight radial struts 87 that couple the cylindrical funnel 40 to each other. A cylindrical extending portion 81 extends upward from the strut 87 from the skirt portion 80 to form a chamber 90 having an open upper surface. The upper rim 91 of the cylindrical extension 81 has an inward profile as shown in FIG. An annular wall 82 of the skirt portion 80 extends downwardly from the strut 87 and forms an annular channel 86 between the skirt portion 80 and the outer tube 42.

  The annular wall 82 includes an outer flange 83 positioned perpendicular to the long axis X at the lower end thereof. The rim 84 hangs downward from the lower surface of the flange 83 and includes five mouth portions 85 that are equally spaced along the rim 84 in the circumferential direction. Therefore, the rim 84 has a fort type profile.

  By providing an opening 89 between each strut 87, the chamber 90 and the annular channel 86 are communicated with each other.

  The procedure for assembling the third type cartridge 1 is similar to the first type assembly, but there are also some differences. As shown in FIG. 29, the outer member 2 and the inner member 3 are not welded to each other, but are pressed together and held by a snap fitting structure. When the two members are joined, the inward cylindrical extension 18 is received inside the upper cylindrical extension 81 of the skirt portion 80. The inner member 3 is held in the outer member 2 by the frictional engagement of the convex outer surface 19a of the first portion 19 of the cylindrical extension 18 with the inward rim 91 of the upper cylindrical extension 81. Is done. When the inner member 3 is disposed within the outer member 2, a mixing chamber 134 is formed outside the skirt portion 80. This mixing chamber 134 contains the beverage ingredient 200 before mixing. Note that four inlets 36 and five mouths 85 are staggered circumferentially. Regardless of how the inner member 3 and the outer member 2 are positioned relative to each other, the use of the four inlets 36 and the five mouths 85 surely causes a positional shift between the inlets and the mouths. Therefore, it is not necessary to determine or fix the radial positions of the two parts at the time of assembly.

  One or more beverage ingredients are packaged in the mixing chamber 134 of the cartridge. The packaging density of the beverage ingredients in the mixing chamber 134 can be changed as desired.

  Next, the laminate 5 is attached to the inner member 3 and the outer member 2 as described above in the first and second types.

  In use, water enters the mixing chamber 134 through the four slots 36, similar to the first and second types of cartridges. This water is forced radially inward through the mixing chamber and mixes with the beverage ingredients contained therein. The product is dissolved or mixed in this water to form a beverage in the mixing chamber 134 which is driven into the annular channel 86 from the mouth 85 by the back pressure of the beverage and water in the mixing chamber 134. . The four inlets 36 and the five mouths 85 are alternately arranged in the circumferential direction, so that the water jet enters the mouth 85 directly from the inlet slot 36 in the radial direction first in the mixing chamber 134. This is not possible unless circulation occurs. This greatly increases the degree and stability of product dissolution or mixing. The beverage is pushed upward in the annular channel 86 and enters the chamber 90 through the mouth 89 between the struts 87. The beverage enters the spout 43 from the chamber 90 through the inlet 45 between the support webs 49 and to the outlet 44 where it is poured into a container such as a cup. It can be seen that this cartridge can be applied to beverage ingredients in the form of viscous liquids or gels. In one application, the cartridge 1 contains a liquid chocolate ingredient having a viscosity of 1700-3900 mPa at ambient temperature, 5000-10000 mPa at 0 ° C., and a refractive solids of 67 brix degrees ± 3. It is done. In another application, the cartridge 1 contains liquid coffee having a viscosity of 70 to 2000 mPa at ambient temperature, 80 to 5000 mPa at 0 ° C., and a total solid content of 40 to 70%. This liquid coffee raw material can contain 0.1 to 2.0% by weight, preferably 0.5 to 1.0% by weight of sodium bicarbonate. Sodium bicarbonate acts to maintain a coffee pH level of 4.8 or lower, allowing the shelf life of a coffee filled cartridge to be up to 12 months.

  A fourth type of cartridge 1 embodying the present invention is shown in FIGS. The fourth type of cartridge 1 is specifically designed for use in the preparation of liquid products such as concentrated liquid milk. Since many of the features included in the fourth type cartridge 1 are the same as those of the first to third types, the same reference numerals are used to indicate the same features. In the following description, the difference between the fourth model and the first to third models will be described. Detailed descriptions of common features that function in the same manner will be omitted below.

  The outer member 2 is the same as that shown in FIGS. 19 to 23 of the third type cartridge 1.

  The cylindrical funnel 40 of the inner member 3 is similar to the second type of cartridge 1 but differs in several respects. As shown in FIG. 30, the spout 43 has a shape including an upper substantially truncated cone portion 106 and a lower cylindrical portion 107. Three axial ribs 105 are provided on the inner surface of the spout 43 to direct the blended beverage downwards to the outlet 44 to prevent swirling of the poured beverage in the spout. Therefore, the rib 105 acts as a baffle. As with the second type of cartridge 1, an air inlet 71 is provided through the annular flange 47. However, the chute 75 below the air inlet 71 is longer than that of the second type.

  The skirt portion 80 is provided in the same manner as that shown in the third type cartridge 1 described above. Five to twelve mouths 85 are provided in the rim 84. In the third type of cartridge 1, the number is five, but usually ten mouths are provided.

  An annular bowl 100 extending from the flange 83 of the skirt portion 80 is provided. The annular bowl 100 includes a flared body 101 having an upper opening 104 opened upward. 30 and 31 are disposed in the main body 101 at the lower end of the bowl 100 to be joined to the skirt portion 80 or in the vicinity thereof. Preferably, the feed port portions are arranged around the bowl 100 at equal intervals. The bowl 100 is joined to the skirt portion 80 in the middle of its longitudinal direction so that when the cartridge is assembled, there is a well-defined gap between the bowl 100 and the laminate 5. Therefore, the mouth portion 85 is located at a position lower than the height of the bowl 100. As can be seen from FIG. 34, when the cartridge 1 is assembled and filled, the bowl 100 contains a certain proportion of liquid beverage ingredients therein and effectively divides that proportion of beverage ingredients from the mouth 85. .

  The laminate 5 is of the type described in the previous embodiments.

  The assembly procedure of the fourth type cartridge 1 is the same as that of the third type.

  The operation of the fourth type cartridge 1 is the same as the operation of the third type. As with the first to third types of cartridges, water enters the cartridge 1 and the mixing chamber 134. Here, as described above, the water mixes with the liquid product, dilutes it, and is extruded through the mouth 85 under the bowl 100 toward the outlet 44. As shown in FIG. 34, a percentage of the liquid product initially contained in the annular bowl 100 is not immediately diluted by the water entering the mixing chamber 134. The diluted liquid product in the lower portion of the mixing chamber 134 will exit the mouth 85 rather than being pushed up from the upper mouth 104 into the annular bowl 100. Thus, the liquid product in the annular bowl 100 is still relatively concentrated in the first stage of the operating cycle compared to the product in the lower portion of the mixing chamber 134. The liquid product in the annular bowl 100 is dropped from the feed port 103 under gravity into the product stream exiting the mixing chamber 134 through the mouth 85 under the bowl 100. The annular bowl 100 retains a certain amount of concentrated liquid product and stably discharges it into the liquid flow path during the operating cycle, thereby reducing the concentration of the diluted liquid product entering the cylindrical funnel 40. It acts to average. This is illustrated in FIG. 46a, which shows the concentration of milk measured as a percentage of total solids content during an approximately 15 second operating cycle. Line a illustrates the concentration profile when the bowl 100 is provided, and line b illustrates the case of the cartridge without the bowl 100. As can be seen from this figure, the concentration profile when the cup 100 is provided is more uniform during the operation cycle, and there is no sudden significant drop in concentration that would occur if the bowl 100 was not provided. The initial concentration of this milk is typically 30 to 35% SS, which is 10% SS at the end of the cycle. Although the dilution rate by this is about 3 times, in this invention, the dilution rate of 1 to 6 times is possible. In the case of other liquid beverage ingredients, this concentration can be changed. For example, in the case of liquid chocolate, the initial concentration is approximately 67% SS, which is 12 to 15% SS at the end of the cycle. Although the dilution rate (the ratio of the aqueous medium to the beverage raw material in the blended beverage) is about 5 times, a dilution rate of 2 to 10 times is possible in the present invention. In the case of liquid coffee, the initial concentration is approximately 40 to 67% SS, which is 1 to 2% SS at the end of blending. Although the dilution rate by this is about 20 times to 70 times, in this invention, the dilution rate from 10 times to 100 times is possible.

  Such beverages are extruded under pressure and pass through the mouth 128 from the annular channel 86 due to the back pressure of the beverage collected in the filtration chamber 134 and chamber 90. Thus, the beverage is jetted from the mouth 128 and pushed into the expansion chamber formed by the upper end of the spout 43. As shown in FIG. 34, this beverage injection passes through the air inlet 71 as it is. As the beverage enters the spout 43, the beverage jet pressure drops. As a result, air is drawn into the beverage stream as a large number of small bubbles at the same time that air is drawn through the air inlet 71. The spray of beverage that exits from the mouth 128 flows downward and collects, and when it reaches the outlet 44, it is poured into a container such as a cup and the bubbles form the desired foamed appearance.

  Advantageously, the inner member 3, the outer member 2, the laminate 5, and the filter 4 are separate components that do not individually include serpentine passages or narrow gaps, so that all of them can be easily sterilized. can do. The necessary passages are formed when these components are combined after sterilization. This is particularly important when the beverage ingredient is a product whose main ingredient is a milk ingredient such as a liquid milk concentrate.

  The fourth embodiment of the beverage cartridge is particularly advantageous for the preparation of liquid products whose main ingredients are concentrated milk ingredients such as liquid milk. In the past, powdered milk products have been provided in the form of sachets that have been added to pre-prepared beverages. However, in the case of cappuccino-type beverages, it is necessary to foam the milk. This has been done so far by passing steam through the liquid milk product. However, this requires steam mixing equipment, which increases the cost and complexity of the machine used to prepare the beverage. The use of steam also increases the risk of injury during cartridge operation. Therefore, the present invention provides a beverage cartridge having therein a liquid product mainly composed of concentrated milk ingredients. It has been found that when the milk product is concentrated, a greater amount of foam can be produced for a particular volume of milk when compared to fresh or UHT milk. If this is utilized, the size required for the milk cartridge is reduced. Fresh semi-fat milk contains approximately 1.6% fat and 10% total solids. The concentrated liquid milk preparation according to the present invention comprises 0.1 to 12% fat and 25 to 40% total solids. In one exemplary embodiment, the preparation contains 4% fat and 30% total solids. This concentrated milk preparation is suitable for whipping with a low pressure preparation machine as described below. Specifically, this milk frothing is performed using the cartridge of the fourth embodiment described above at a pressure of less than 2 bar, preferably approximately 1.5 bar.

  Foaming concentrated milk is particularly convenient for beverages such as cappuccino and milk shakes. Preferably, the passage of milk from the mouth 128 over the air inlet 71 and the optional use of the bowl 100 allows whipping more than 40%, preferably more than 70% of the milk. In the case of liquid cocoa, foaming in an amount exceeding 70% is possible. In the case of liquid coffee, it is possible to foam more than 70%. Foam level is measured as the ratio of the foam volume produced to the volume of the formulated liquid beverage ingredient. For example, when 138.3 ml of a beverage is prepared and 58.3 ml of the beverage is foamed, the foamability is [58.3 / (138.3-58.3)] * 100 = 72.9%. . The foamability of this milk (and other liquid ingredients) is enhanced by providing a bowl 100, as can be seen in FIG. 46b. The foamability (line a) of milk prepared with the bowl 100 is higher than the foamability (line b) of milk prepared without the bowl. This is because the foaminess of milk is directly proportional to the milk concentration, and as shown in FIG. 46b, the bowl 100 maintains a high milk concentration for the majority of the operating cycle. It is also known that the foamability of milk is directly proportional to the temperature of the aqueous medium, as shown in FIG. 46c. Therefore, it is advantageous to provide a bowl 100 because more milk remains in the cartridge until near the end of the operating cycle when the aqueous medium is hottest. Thereby, foamability is further improved.

  The cartridge of the fourth embodiment is also advantageous for formulating a liquid coffee product.

It has been found that beverage cartridges of embodiments of the present invention advantageously provide improved stability of brewed beverages compared to prior art cartridges. Referring to Table 1 below, there are brew yields obtained by brewing 20 samples for each of cartridge A and cartridge B containing roasted and ground coffee. It is shown. The cartridge A is a beverage cartridge according to the first embodiment of the present invention. The cartridge B is a beverage cartridge according to the prior art described in Patent Document 1 of the present applicant. The refractive index of the brewed beverage is measured in Brix degrees, which is converted to a soluble solids ratio (% SS) using a standard table and formula. In the following examples:
% SS = 0.7774 * (Brix degree value) +0.0569
% Yield = (% SS * decoction amount (g)) / (100 * coffee weight (g))
It is.

  When t-test statistical analysis was performed on the above data, the following results were obtained.

  From this analysis it can be seen that the stability of the% yield comparable to the brewing concentration is much greater for the cartridge according to the invention with a standard deviation of 0.88% compared to the prior art cartridge with a standard deviation of 2.24%. It can be seen that it was high (95% confidence level). This means that the beverage brewed by the cartridge according to the invention is reproducible and uniform. This is preferred for consumers who want to taste the same beverage over and over and do not want to change its brewing intensity arbitrarily.

  Barrier coatings may be applied to the cartridge materials described above to improve protection against oxygen and / or moisture and / or other contaminant intrusions. This barrier coating can further improve the protection against leakage of beverage ingredients from the cartridge and / or reduce the extent of extract exudation from the cartridge material that can adversely affect the beverage ingredients. The material of the barrier coating can be selected from the group consisting of PET, polyamide, EVOH, PVDC or metallized material. Several mechanisms are available for barrier coating applications, such as, but not limited to, vapor deposition, vacuum deposition, plasma coating, coextrusion, in-mold labeling, and two / multistage. Examples include molding.

  A beverage preparation machine 201 used in combination with the present invention using the beverage cartridge described above is shown in FIGS. The beverage preparation machine 201 mainly includes a housing 210 including a water tank 220, a water heater 225, a water pump 230, an air compressor 235, a control processor, a user interface 240, and a cartridge head 250. . The cartridge head 250 further mainly includes a cartridge holder 251 for holding the beverage cartridge 1 in use, cartridge identification means 252, and an inlet punch 253 and an outlet punch for forming the inlet 121 and outlet 122 in the beverage cartridge 1 in use. And 254.

  The housing 210 houses and holds other components of the machine 201 in place. The whole or part of the housing 210 is preferably made of a sturdy plastic material such as ABS. Alternatively, all or part of the housing 210 can be made of a metallic material such as stainless steel or aluminum. The housing 210 preferably includes a clam-shell design having a front half 211 and a back half 212, which can be used to mate the components of the machine 201 during assembly and then to each other. The inside 213 of the housing 210 can be formed by bonding. The rear half 212 is provided with a recess 214 for mounting the water tank 220. The housing 210 is formed with means such as nails, contacts, bosses and threaded portions so that the components of the machine 201 can be held in place without the need for a separate chassis. For this reason, the overall cost and weight of the machine 201 are reduced. The base 215 of the housing 210 is preferably provided with legs for stably placing the machine. Alternatively, the base 215 itself may be shaped to be a stable support.

  The front half 211 of the housing 210 includes a dispensing station 270 where the beverage is dispensed. The dispensing station 270 includes a container stand 271 that has a hollow interior that forms a drip tray 272. On the upper surface 273 of the container stand, a lattice 274 on which the container is arranged is provided. The drip tray 272 is detachable from the housing 210 so that the collected moisture can be easily emptied. The recess 275 is formed in the front half of the housing 210 above the container stand 271 so as to accommodate a container of that size.

  As shown in FIGS. 35 and 36, the cartridge head 250 is disposed toward the top of the housing 210 above the container stand. Preferably, the height of the grid 274 relative to the cartridge head 250 is adjustable to accommodate different sized containers. In order to minimize the distance that the dispensed beverage needs to fall before contacting the container, the container is as close as possible to the cartridge head 250 while at the same time the container is inserted into the dispensing station 270 and removed therefrom. It is preferable to be able to do so. Thereby, the spraying and scattering of the beverage can be minimized, and if there are bubbles to be mixed, the loss amount can be minimized. Preferably, a container having a height of 70 mm to 110 mm can be inserted between the grid 274 and the cartridge head 250.

  The machine user interface 240 is disposed in front of the housing 210 and includes a start / end button 241 and a plurality of status indicators 243 to 236.

  The status indicators 243 to 246 are preferably a light emitting diode (LED) 243 for displaying the preparation status of the machine 201, an LED 244 for displaying an error in the operation of the machine 201, and the machine 201 in the manual mode. 1 or a plurality of LEDs 245 to 246 for displaying whether the device is operated in the automatic mode or the automatic mode. The LEDs 243 to 246 can be adjusted according to the state of the machine 201 so as to illuminate at a constant luminance, intermittently blink, or both. The colors of the LEDs 243 to 246 may be various such as green, red, and yellow.

  The start / end button 241 controls the start of the operation cycle, and is a manually operated push button, switch, or the like.

  A volume adjustment control may be provided to allow the user of the machine 201 to manually adjust the volume of the beverage to be dispensed without changing other operating characteristics. Preferably, this volume adjustment control allows a 20% increase or 20% decrease in volume to be adjusted. This volume adjustment control can be a digital readout with a rotary knob, linear slider, increase and decrease buttons, or similar. More generally, the volume is controlled by the user operating the start / end button 241.

  A manual power switch (not shown) may be provided on the machine 201. Alternatively, the power supply can be simply controlled by inserting a power plug into or disconnecting the main power supply from the main power supply.

  The water tank 220 is disposed behind the housing 210 and connected to the rear half 212 of the housing 210. The water tank 220 includes a generally cylindrical body 221 that may be round or frustum as desired for external reasons. The tank includes an inlet for filling it with water, which is closed in use by a manually removable lid 222. An outlet is provided towards the lower end of the tank, which communicates with the water pump 230. The water tank 220 can be made of a transparent or translucent material so that the consumer can see the amount of water remaining in the tank. Alternatively, the water tank 220 can be made of an opaque material and provided with a confirmation window. In addition, or instead of the above, the water tank 220 may be provided with a low level sensor, which stops the operation of the water pump 230 when the water level in the tank drops to a preselected level, such as an LED warning. Activate the indicator arbitrarily. The inner volume of the water tank 220 is preferably about 1.5 liters.

  The water pump 230 is operatively connected between the water tank 220 and the water heater 225, as schematically shown in FIG. 43, and is controlled by a control processor. This pump provides a maximum water flow rate of 900 ml / min at a maximum pressure of 2.5 bar. Preferably, this pressure is kept at 2 bar during normal use. By periodically turning off the power supply to the pump, the flow rate of water through the machine 201 can be controlled by the control processor to be a constant percentage of the maximum pump flow rate. Preferably, the pump can be driven at either 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 100% of the maximum flow rate. The accuracy of the volume of water to be pumped is preferably ± 5%, and the accuracy of the final volume of the prepared beverage is ± 5%. A suitable pump is the Evolutional EP8 pump from Ulka S.r.l. (Pavia, Italy). Preferably, a flow sensor (not shown) is provided in the flow line upstream or downstream of the water pump 230. Preferably, the flow sensor is a rotation sensor.

  The water heater 225 is disposed inside the housing 210. The heater 225 has a power rating of 1550 W and can heat water received from the water pump 230 from a starting temperature of approximately 20 ° C. to an operating temperature of approximately 85 ° C. within one minute. Preferably, the pause time from the end of one operation cycle until the heater 225 can start the next operation cycle is less than 10 seconds. The heater maintains the selected temperature at ± 2 ° C. during the operating cycle. As will be described below, the water for the operational cycle can be delivered to the cartridge head 250 at 83 ° C. or 93 ° C. The heater 225 can quickly adjust the delivery temperature from the normal 85 ° C. to 83 ° C. or 93 ° C. The heater 225 includes an overtemperature circuit breaker that stops the heater when the temperature exceeds 98 ° C. Water discharged from the heater 225 is sent to the cartridge head 250 and the cartridge 1 through a three-way valve. If the water flow pressure is within an allowable range, the water reaches the cartridge 1. If the pressure is below or above a predetermined limit, the water is sent into the drip tray collection container 270 by a three-way valve.

  The air compressor 235 is operatively connected to the cartridge head 250 via a one-way valve and is controlled by a control processor. This air compressor 235 provides a maximum air flow rate of 500 ml / min at 1.0 bar. In use, an effective volume of 35 ml is pressurized to 2.0 bar. Preferably, the air compressor 235 is capable of providing two flow rates, high speed (or maximum speed) and low speed.

  The control processor of the beverage preparation machine 201 includes a processing module and a memory. The control processor is operatively connected to the water heater 225, the water pump 230, the air compressor 235, and the user interface 240 to control these operations.

  The memory of the control processor includes one or more variables for one or more operating parameters of the beverage preparation machine 201. In the illustrated embodiment, the operating parameters are the temperature of the water passing through the beverage cartridge 1 during the operating phase, the rate at which the beverage cartridge 1 is loaded, the presence or absence of a dipping step, the total volume of the beverage to be dispensed, and the dispensing phase. The flow rate of water, and the flow rate and time of the cleaning stage.

  Variables for the operation parameters are stored in the memory. The cartridge 1 contains code on its surface or inside that represents the operating parameters necessary to optimize the beverage formulation in the cartridge 1. This code is in binary format and includes a plurality of data bits corresponding to variables stored in the memory of the control processor. Table 3 illustrates how the 13 bits of data can be used to represent the necessary variables for the operating parameters described above.

  The code on or in the cartridge 1 typically contains one or more extra data for error checking. In one embodiment, a 16 bit code is provided. For example, using the variables listed in Table 3, a cartridge given the code “1000100011110” will have the following operating parameters:

10 Water temperature is 83 ℃
00 High speed loading with soaking 1000 Beverage volume to be prepared is 150ml
111 Flow rate is 100%
10 High flow rate air cleaning / short time

  Thus, unlike previous beverage preparation machines, the memory of this control processor does not store operating instructions for beverage cartridges based on cartridge type, i.e. instructions for coffee cartridges, instructions for cocoa cartridges, instructions for tea cartridges, etc. Absent. This control processor memory stores variables for adjusting individual operating parameters of the operating cycle. This has several advantages. First, the blending cycle can be further adjusted. For example, slightly different parameters can be used for different grades and blends of coffee as compared to using the same parameters for all types of coffee. Previous coding solutions that relied on storing cartridge type instructions rather than individual parameters quickly consumed storage space available within the coding media and control processor, and thus for similar beverage types. It is inappropriate for such subtle differences in the operating cycle. Second, in the coding method of the present invention, even if the operation parameters for the operation cycle of a new beverage cartridge 1 are determined after the beverage preparation machine 201 is sold, a new beverage cartridge is used in this existing beverage preparation machine. Type can be used. This is because the control processor of the beverage preparation machine 201 does not need to identify that the beverage is a new type. The operation parameters of this operation cycle are set without directly referring to the beverage type. Accordingly, the coding method according to the present invention provides excellent backward compatibility of the beverage preparation machine for new beverage types. In contrast, with previous machines, manufacturers are limited to formulating new beverage types using one of the existing formulating cycles specified by machines on the market.

  The cartridge head 250 is shown in FIGS. The cartridge holder 251 of the cartridge head 250 includes a fixed lower portion 255, a rotatable upper portion 256, and a pivotable cartridge disposed between the fixed lower portion 255 and the rotatable upper portion 256. Mounting base 257. The upper portion 256, the lower portion 255, and the cartridge mount 257 rotate about a common hinge shaft 258. FIGS. 39 to 42 show the cartridge holder 251 with some components of the machine 201 omitted for convenience.

  The rotatable upper portion 256 and the pivotable cartridge mount 257 are moved by the clamping mechanism 280 relative to the fixed lower portion 255. The clamp mechanism 280 includes a clamp lever having first and second members or portions 281 and 282. The first portion 281 of the clamp lever includes a U-shaped arm that is pivotally attached to the upper portion 256 at two first pivot points 283 located one on each side of the cartridge holder 251.

  The second portion of the clamp lever includes two over-center arms 282, one on each side of the cartridge holder 251, which are hinged shafts connecting the upper portion 256 secured to the lower portion 255. A second pivot point 285 located on 258 is pivotally attached to the upper portion 256, respectively. Each over-center arm 282 is a reciprocating member including a cylindrical portion 282a, a stem 282b, and an elastic sleeve 282c. The cylindrical portion 282a has a lumen and is rotatably attached to the hinge shaft 258 at one end thereof. The first end portion of the stem 282b is slidably placed in the lumen of the cylindrical portion 282a. The opposite end of the stem 282b is rotatably attached to the U-shaped arm 281 at a third pivot point 286. The third pivot point 286 is not connected to the upper portion 256 and the lower portion 255 and is freely movable with respect to the upper portion 256 and the lower portion 255. The elastic sleeve 282c is attached to the outside of the stem 282b, and extends between the contact surfaces of the cylindrical portion 282a and the stem 282b in use. The elastic sleeve 282c absorbs the over-center arm 282 when it is contracted, and at the same time biases it to the extending structure. As a result, when the stem 282b relatively moves within the cylindrical portion 282a, the third pivot point 286 can move in a direction toward and away from the hinge shaft 258. The elastic sleeve 282c is preferably formed of silicone.

  The U-shaped arm 281 extends around the front surface of the cartridge holder 251 and includes two hook members 287 that hang downward. The hook members are located one on each side of the cartridge holder 251 and each include a cam surface 288 facing the hinge shaft 258. The fixed lower portion 255 of the cartridge holder 251 is provided with two bosses 259 or claws, which are located one by one on one side of the lower portion 255 at or near the front edge 260. 287 is approximately aligned.

  As shown in FIG. 39, the U-shaped arm 281 can be formed from a one-piece plastic molding, including an ergonomic handgrip and hook member 287 integral with the arm.

  The cartridge mounting base 257 is rotatably mounted between the lower part 255 and the upper part 256 of the cartridge holder 251. The mounting base 257 is provided with a substantially circular recess 290 that receives the beverage cartridge 1 in use. The recess 290 includes an irregularly shaped portion 291 that accommodates the handle portion 24 of the beverage cartridge 1 and acts to prevent rotation of the beverage cartridge 1 within the cartridge holder 251. As shown in FIG. 41, the cartridge mounting base 257 is flipped up with respect to the fixed lower portion 255 so as to be biased to a position not in contact with the fixed lower portion 255 in the open position. The cartridge mount 257 is moved to a position where it does not contact the outlet and inlet piercing members 254 and 253. The cartridge mount 257 is provided with a mouth 292 for receiving the outlet and inlet piercing members 253, 254 therein, and the head 300 of the means 252 for identifying the cartridge when the cartridge mount 257 is moved to the closed position. ing.

  Upper portion 255 includes a generally circular body 310 that contains a circular viewing window 312 through which a consumer can view beverage cartridge 1 during an operating cycle, and cartridge 1 is machine 201. It can be confirmed with the eye that it is installed. The viewing window 312 is cup-shaped with a downward rim 311 that engages the flange 35 of the beverage cartridge 1 and grips it against the lower portion 256 when the cartridge holder 251 is closed. At the same time, this window 312 contacts the closed top 11 of the cartridge 1. A wave spring (not shown) is disposed between the observation window 312 and the circular main body 310, so that the inspection window 312 can be slightly moved in the axial direction with respect to the circular main body 310. The pressure applied by the rim 311 to the flange 35 and the pressure applied to the top 11 where the window 312 is closed ensures a fluid tight seal between the cartridge 1 and the cartridge holder 251.

  The lower portion 255 includes an inlet punch 253 and an outlet punch 254 and the head 300 of the cartridge identification means 252. The inlet perforator 253 includes a hollow needle-like tube 260 having a sharp end 241 for perforating the laminate 5 of the beverage cartridge 1 in use. As shown in FIG. 42, the inlet perforator 253 is in fluid communication with a water conduit 262 that passes through the lower portion 255 and is connected to the outlet conduit 263 of the water heater 225. The outlet perforator 254 is similar to the outlet perforator described in the applicant's patent documents 2 and 3, and has an open cylinder having a circular or D-shaped cross section having a larger dimension than the spout 43. Part 264. The arcuate portion 265 at the upper end of the outlet perforator 254 is serrated to perforate the laminate of the beverage cartridge 1 and cut as a result. The remaining upper end portion is cut and lowered in the longitudinal direction of the cylindrical portion, at least to the base of the serrated teeth 266, and the cut laminate 5 is exited before the beverage is dispensed therethrough. It is designed to bend or pull away from the mouth. The outlet perforator 254 perforates the laminate 5 of the spout 43 from the outside, and when the cartridge mount 257 is in the closed position, it fits in the annulus between the spout 43 and the outer wall 42 of the spout funnel 40. . The exit punch 254 folds the cut laminate 105 back into the annulus. As a result, the exit punch 254 and the cut laminate 105 are held in a position where they do not hit the beverage to be dispensed.

  The outlet perforator 254 is surrounded by a ledge 254a that is raised 0.5 mm from the periphery.

  Advantageously, the outlet perforator 254 is detachable with respect to the lower portion 255 so that the whole can be cleaned with, for example, a dishwasher. When the removable outlet perforator 254 is mounted, it is the recess 267 of the lower portion 255 that receives it. The inlet perforator 253 and / or the outlet perforator 254 can be made of a metal or plastic material such as stainless steel. Advantageously, if a laminate 5 that can be drilled and cut with a non-metallic material is used, a cutting element made of plastic can be used. Thus, the perforators 253, 254 can be manufactured less sharply to reduce the risk of injury to the consumer. Furthermore, plastic piercing elements are not easily rusted. Preferably, the inlet piercer 253 and the outlet piercer 254 are formed as a single integral unit that is removable with respect to the lower portion 255.

  In use, the upper portion 256 of the cartridge holder 251 is substantially horizontal and engages the cartridge mount 257 and the fixed lower portion 255 from an open position oriented vertically or perpendicular, as shown in FIG. It can be moved to a closed position that is directed to the combined state. By operating the clamp lever, the upper portion 256 moves from the open position to the closed position. To close the upper portion 256, the user grasps the clamp lever with the U-shaped arm 281 and lowers it downward. As a result, the upper portion 256 rotates, and at the cartridge mounting base 257, the rim 311 of the inspection window 312 contacts the flange 35 of the beverage cartridge 1 and the inspection window 312 itself contacts the closed top 11 of the cartridge 1. . When the upper portion 256 is further rotated, the upper portion 256 and the cartridge mounting base 257 rotate downward to contact the lower portion 255. When the U-shaped arm 281 is further rotated, the U-shaped arm 281 rotates with respect to the upper portion 256 and the lower portion 255, so that the hook member 287 of the upper portion 256 is lowered with the cam surface 288 covering the boss 259. Engage with the boss 259 of the portion 255. In this final rotation stage, the cartridge 1 is compressed between the cartridge mount 257 and the viewing window 312. As a result, the viewing window 312 moves in the axial direction with respect to the circular body 310 of the upper portion 256 against the bias of the wave spring. This operation absorbs the tolerances of the beverage cartridge 1 and the beverage preparation machine and ensures that the amount of compressive force applied to the cartridge is kept within an acceptable range. Since the mold clamping force of this mechanism is weakened by the action of the wave spring, the mold clamping pressure applied to the cartridge is 130 to 280N. Preferably, this force is approximately 200N. If the force is less than about 130 N, a sufficient seal cannot be obtained, and if the force exceeds about 280 N, plastic fracture of the components of the cartridge 1 occurs. While the cartridge head is closed, the laminate 5 of the cartridge 1 becomes taut while beginning to contact the ledge 254a surrounding the outlet perforator 254 so that the distal end of the outer tube 42, including the cylindrical funnel, is flanged 35. When the laminate 5 moves upward by 0.5 mm, the laminate 5 bends out of plane. This operation ensures that most of the compressive force applied to the cartridge acts into the central region of the cartridge 1 via the inner member 3 receiving the load. In the closed position, the cartridge 1 is fastened along the flange 35 by the rim 311 of the viewing window 312 and contacts the viewing window 312 and the ledge 254a, thereby closing the closed top 11 of the cartridge and the outer tube of the inner member 3. 42 is firmly tightened. This clamping force enhances the prevention of breakage of the cartridge 1 during compression and ensures that the inner member 3 and the outer member 2 are sufficiently fitted together, so even while internal pressure is acting. All internal passages and mouths can maintain their intended dimensions.

  A temporary reference line can be drawn between the first pivot point 283 and the second pivot point 285 of the cartridge holder 251. As can be seen in FIG. 41, in the open position, the third pivot point 286 is on the baseline side closest to the fixed lower portion 255. As the upper portion 256 approaches the closed position, the third pivot point 286 of the clamp lever is farthest from the fixed lower portion 255 beyond the reference line connecting the first and second pivot points 283, 285. Go to the other side of the reference line. Thus, the U-shaped arm 281 “snaps through” from the first stable position to the second stable position. This fast-moving operation is performed by contracting the over-center arm 282 and thereby compressing the elastic sleeve 282c. Once the third pivot point 286 exceeds the temporary reference line, the elastic sleeve 282c is restored, so that the third pivot point 286 continues to move further away from the temporary reference line. Thus, the clamp lever has a bistable operation and is stable in the open or closed position, but not at the point where the third pivot point 286 is on the reference line connecting the first and second pivot points 283, 285. It is stable. Therefore, the fast movement of the clamp lever becomes a positive closing mechanism, causing a reliable closing action at the final stage of rotation of the clamp lever, and the fast movement of the U-shaped arm 281 and the second arm 284 is the hook member 287. Is firmly pushed into engagement with the boss 259. Further, the force required to sufficiently compress the sleeve 282c is minimal so that the third pivot point 286 is returned to coincide with the reference line connecting the first and second pivot points 283, 285. The elastic sleeve 282c provides resistance against reopening of the upper portion 256. Advantageously, the hook member 287 and the boss 259 are engaged so that the upper and lower portions cannot be separated unless the clamp lever is rotated. This is useful to prevent the cartridge head 250 from opening during operations where the cartridge head 250 is subjected to internal pressure.

  The purpose of the cartridge identification means 252 is to cause the machine 201 to identify the type of the inserted beverage cartridge 1 and adjust one or more types of operating parameters accordingly. In an exemplary embodiment, the cartridge identification means 252 includes an optical barcode reader that reads the printed barcode 320 on the laminate 5 of the beverage cartridge 1, as shown in FIG. Bar code 320 is formed of a plurality of bars of contrasting colors. Preferably, the bar is black against a white background in order to make the contrast most prominent. Barcode 320 does not have to be compliant with published standards, but it uses barcode standard formats such as EAN-13, UPC-A, or Interleaf 2 of 5 Also good. The optical bar code reader includes one or more LEDs 321 for illuminating the bar code 320, a focus lens 322 for acquiring an image of the bar code, and charge coupling that generates an electrical signal representing the acquired image. It includes an element (CCD) 323 and LED and CCD support circuit components. There is a limit to the space in the lower part that houses the barcode reader. Accordingly, one or more mirrors 324 may be used to reflect light from the LED 321 to a focal lens that is not located in the lower portion 255. The schematic structure is shown in FIGS. 44a and 44b. The lower portion 255 includes a mouth 326 that is the same size as the barcode 320 on the beverage cartridge 1. In use, when the generated electrical signal is decoded by the signal processing software, the result is sent to the control processor. This software can identify whether the barcode reading contains errors. The bar code 320 can be rescanned many times before the error message is displayed to the consumer. If the machine 201 cannot read the barcode, the consumer can prepare the beverage using the beverage cartridge 1 by manual mode operation.

  The cartridge head 250 further includes a cartridge sensor for detecting whether the cartridge is in the cartridge holder 251.

  The cartridge head 250 further includes a locking sensor that detects whether the cartridge holder 251 is properly closed. Preferably, the lock sensor includes a microswitch that starts when the cartridge holder 251 is closed and locked. Preferably, the cartridge sensor and the lock so that the outputs of both sensors meet the condition, i.e. the cartridge must be in the locked state before the operating cycle is started. Connect the sensors in series.

  Operation of the machine 201 includes inserting the beverage cartridge 1 into the cartridge head 250, performing an operational cycle of dispensing the beverage, and removing the cartridge 1 from the machine.

  The manner of operation of the machine 201 is determined by software embedded in the control processor. The operation of this machine can be described as "states", and machine 201 is usually in a particular state until some event occurs that is a step called state transition that changes the state. .

  Table 4 is a state transition table illustrating the state and state transition of the beverage preparation machine 201 according to an embodiment.

  The following example illustrates how to use state transitions by this control processor.

  Assume that machine 201 is initially powered off and cartridge 1 is not inserted into cartridge head 250. When the machine 201 is turned on, the control processor is in state 1. The water heater 225 is turned on. When the temperature reaches 85 ° C., the control processor transitions to state 2. At any time in state 1 or 2, if the cartridge holder 251 is closed, the locking sensor is triggered to send a signal to the control processor indicating that the cartridge holder 251 is properly closed. The control processor then sends a “read pod” instruction to cause the cartridge sensor to respond. The cartridge sensor returns a signal to the control processor to indicate whether the cartridge is in the cartridge holder 251. If there is no cartridge, the control processor transitions to state 3 and remains ready until the cartridge holder 251 is reopened and the control processor returns to state 2. If there is a cartridge in state 2, the control processor transitions to state 4 and the operation is automatically started. Between states 4 to 9, the temperature of the water is adjusted in the background to be within the required tolerances of the desired temperature, as set in the operating parameters according to the barcode of the beverage cartridge 1. When the blending phase is complete, an air purge is started in state 8. When the air purge is finished, the operating cycle is finished and the machine enters the standby mode of state 10. If an error occurs during operation, the processing device transitions to state 11. When a low water level is detected, the processing device transitions to state 12.

  In order to insert the cartridge 1, the cartridge holder 251 is opened as described above, and the cartridge mounting base 257 is exposed. The cartridge 1 is placed on the cartridge mounting base 257 received in the recess 290, and the cartridge handle 24 is placed in the irregularly shaped portion 291. The optical or magnetic bar code of the cartridge 1 is directed just above the mouth 326 in the cartridge mount 257. Next, the cartridge holder 251 is closed by operating the clamp lever as described above. During this closing operation, the inlet perforator 253 and the outlet perforator 254 perforate the laminate 5 of the cartridge 1 to form the cartridge inlet 121 and outlet 122. As described above, the laminate 5 cut by the outlet punch 254 is folded up into an annulus surrounding the spout 43. When closed, the cartridge holder 251 grips the cartridge 1 along the rim 35 between the cartridge mount 257 and the upper portion 256 and between the window 311 and the top 11 of the cartridge 1 and occurs during the operating cycle. Forming a fluid tight seal with sufficient integrity to withstand

  To start this operation cycle, the consumer operates the start / end button 241.

  This operation cycle includes a cartridge identification step and a dispensing cycle step.

  The cartridge is identified by the optical cartridge identifying means 252 as described above on the assumption that the outputs from the cartridge sensor and the locking sensor satisfy the conditions. After decoding the bar code 320, the control processor adjusts the operating parameters of the machine 201. Then, the dispensing cycle is automatically started.

The dispensing cycle
There are four main stages: (i) pre-wetting (ii) stop (iii) decoction / mixing (iv) purge, but not all beverage types have all stages.

  In the pre-wetting stage, water is poured from the water storage tank 220 into the cartridge by the water pump 230. By this water injection, the beverage ingredients 200 in the filtration chamber 130 are wetted. This water injection can be carried out at a “fast” flow rate of 600 ml / min or a “slow” flow rate of 325 ml / min. Slow water injection rates are particularly useful for cartridges containing liquid beverage ingredients that are viscous because such ingredients must be diluted to some extent before being pumped at higher volumetric flow rates. The volume of water entering the cartridge is selected at this stage so that water or beverage does not drip from the cartridge outlet 122.

  In the stop phase, the beverage ingredient 200 absorbs the water introduced in the pre-wetting phase for a predetermined cycle time. It is known that both the pre-wetting stage and the absorption stage increase the amount extracted from the beverage ingredient 200 to improve the aroma of the finally obtained beverage. This pre-wetting stage and absorption stage are particularly used when the beverage ingredient is roasted and ground coffee.

  In the brewing / mixing stage, water passes through the cartridge 1 to produce a beverage from the beverage ingredients 200. The temperature of this water is determined by a control processor that sends instructions to the water heater 225 to heat the water passing from the water tank 220 to the cartridge head 250. The water passes through the conduit 262 and reaches the inlet chamber 126 of the beverage cartridge 1 via the inlet valve and inlet perforator 253 and enters the lower portion 255 of the cartridge holder 251. The brewing and / or mixing of the beverage from the beverage cartridge 1 and the subsequent formulation is as described above with reference to several types of beverage cartridges.

  The air purge step blows pressurized air into the beverage preparation machine and beverage cartridge 1 to ensure the preparation of all beverages and the flow path for the preparation of another beverage. This air purge is not initiated with the brewing / mixing phase being stopped, so most of the fluid can be pre-exited from the flow path. This prevents the internal pressure from rapidly rising beyond the allowable range at the start of the air purge.

  In normal operation, the user manually stops the machine 201 by operating the start / end button 241.

  When the operation cycle ends, the consumer opens the cartridge holder 251 and manually removes the cartridge and takes out the cartridge 1 to take out the cartridge 1. Alternatively, the machine 201 may be provided with an automatic ejection mechanism that automatically takes out the cartridge when the cartridge holder 251 is opened.

  As described above, according to the present invention, while incorporating the advantage of blending a beverage portion made mainly of a liquid milk product from a cartridge that is the same size as the cartridge used to prepare the remaining beverage portion, 2 Two or more beverage cartridges are used in combination to produce a wide variety of beverages. Thus, regardless of the beverage ingredients contained within the cartridge, the contact surface between the cartridge and the machine is the same, so a single beverage preparation machine can be used with any type of cartridge.

  The time for delivering the beverage using machine 201 and cartridge 1 is typically 10 to 120 seconds, preferably 30 to 40 seconds for roasted and ground coffee, and 5 to 5 for cocoa. 120 seconds, preferably 10 to 20 seconds, and in the case of milk, 5 to 120 seconds, preferably 10 to 20 seconds.

  The machine 201 may further advantageously include a memory in operative communication with the control processor, which stores information about the beverage type to be dispensed by the user. Thus, the operating cycle of the machine 201 can be adjusted for the next cartridge 1. This is particularly advantageous when two or more beverage cartridges 1 are used in succession to form a beverage. For example, a coffee cartridge can be prepared and then a milk cartridge can be prepared to form a cappuccino beverage. Alternatively, a cocoa cartridge can be used and then a milk cartridge can be used to produce a creamed hot cocoa beverage. An optimal beverage may be realized by changing the blending method of the second cartridge, that is, the milk cartridge, using a memory that stores information about the blended first beverage. In the above example, the milk formulated for hot cocoa can usually be diluted more than the milk added to the coffee. Also, milk to be prepared for cocoa may be prepared at a slower rate to suppress the degree of foaming of the beverage. Various cartridge combinations are possible and those skilled in the art will similarly appreciate the operating parameters. Further, the memory 201 may be used to cause the machine 201 to “predict” the beverage type that the user wishes to next dispense. For example, if a user drinks only one beverage type, the machine can instruct the water heater to maintain the water at the optimum temperature for that beverage type.

Claims (4)

A method of preparing a beverage from a cartridge (1) containing one or more liquid beverage ingredients (200) during an operation cycle,
Passing an aqueous medium through the cartridge along an aqueous medium flow path so as to form a beverage by diluting the one or more types of liquid beverage ingredients;
Delaying dilution of the one or more liquid beverage ingredients by preventing a certain proportion of the one or more liquid beverage ingredients from entering the aqueous medium flow path; and
Generating a jet of the beverage;
Producing a pressure drop of the beverage jet;
Entraining air into the beverage jet using the pressure drop;
Formulating the beverage into a container; and
The said 1 type or multiple types of liquid drink raw material is foamed to the ratio of 20 to 150% at the time of preparation.   The method according to claim 1, wherein the one or more types of liquid beverage ingredients are whipped to a rate of 70 to 100%.   The method according to claim 1 or 2, wherein the one or more types of liquid beverage ingredients include one or more types of concentrated milk, coffee, and solid cocoa.   A beverage produced by the method according to any one of claims 1 to 3.

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