Classifications

• • G—PHYSICS
  • G07—CHECKING-DEVICES
  • G07F—COIN-FREED OR LIKE APPARATUS
  • G07F13/00—Coin-freed apparatus for controlling dispensing or fluids, semiliquids or granular material from reservoirs
  • G07F13/06—Coin-freed apparatus for controlling dispensing or fluids, semiliquids or granular material from reservoirs with selective dispensing of different fluids or materials or mixtures thereof
  • G07F13/065—Coin-freed apparatus for controlling dispensing or fluids, semiliquids or granular material from reservoirs with selective dispensing of different fluids or materials or mixtures thereof for drink preparation
• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
  • A47J31/00—Apparatus for making beverages
  • A47J31/40—Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
  • A47J31/407—Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea with ingredient-containing cartridges; Cartridge-perforating means

Definitions

• the present invention relates to a beverage device for preparing a beverage with a foam layer, comprising a housing containing a beverage unit with a beverage outlet.
• the beverage unit has receiving means for receiving a coffee pad or a liquid container which is filled with a liquid substance, a so-called cup.
• the beverage device can be used in many areas, for example in company canteens, hotels, restaurants and bars or at home.
• the beverage device may, for example, be a coffee machine or designed for the preparation of a fruit drink ' , soup or chocolate milk.
• EP-B1-0480928 discloses a beverage device as coffee machine.
• the coffee machine is designed for making coffee with a foam layer made of milk, for example a cappuccino.
• the coffee machine has a housing with a platform situated in a bottom section which serves as a holder for a cup or a beaker. Above the holder, there is a coffee- making device with a tubular coffee-outlet.
• the coffee machine has a foaming device which is composed of a steam generator and a milk- dispensing unit which are connected to one another by means of a pipe system.
• the foaming device has an outlet duct. At the end of the outlet duct, a conical chamber is arranged. In the conical chamber, a milk foam emulsion is formed using steam from the steam generator and dispensed milk. Following the addition of coffee to the beaker, the emulsion formed exits the foaming device via a dispensing tube.
• This coffee machine has the disadvantage that the foaming device tends to become soiled. Particularly the pipe system of the foaming device quickly soils due to the milk. In addition, the pipe system has to be cleaned regularly because of the perishable fresh milk.
• a cleaner coffee-making machine in which a coffee pad is used for making coffee. In the coffee machine, pressurized hot water is pressed through the coffee pad.
• a coffee- making machine of this type is commercially available under the name Senseo. The coffee obtained is squirted into an overflow reservoir, which results in the coffee in the overflow reservoir foaming. The foaming coffee subsequently ends up in a beaker. In this manner, a cup of coffee with a creamy layer, also known as fine-bubbled crema, is prepared.
• a drawback of a coffee-making machine of this type is the fact that the machine is of a complicated design and it tends to become soiled.
• the spout may . become blocked when solid particles pass through the spout together with the coffee, as is the case, for example, when a coffee pad becomes damaged. There is then a great risk of ground coffee ending up in the spout and the spout becoming blocked.
• WO2005/077811 relates to dispensing of a substance from a container by means of a dispensing apparatus. It proposes to dispense a substance from a container filled with a single portion of a substance.
• the container comprises a preformed deformable body, preferably made of sheet material, defining a filling cavity which body has an opening and an integral planar circumferential rim surrounding said opening, which opening is closed by a cover sheet which is sealed to the circumferential rim by means of a circumferential sealing seam.
• the substance e.g. syrup for a soft drink is dispensed directly from the container into a serving container, e.g. a cup or a bottle. Also the water is dispensed into the serving container such that mixing takes place in the serving container thereby preventing the contamination of the dispensing apparatus with the substance.
• the container may be manufactured by a vacuum or thermo forming process .
• the covering sheet is provided with identification means.
• the identification means correspond to the substance contained in the container so as to allow automatic identification of the container.
• This container can be placed in a dispensing apparatus comprising identification recognition means for automatically identifying the container and the substance therein.
• the advantage of this beverage device is the fact that the beverage device is hardly prone to soiling.
• one disadvantage of the beverage device from WO 2005/077811 is that it is not -possible to produce a foam layer by means of this beverage • device in an optimum manner.
• the beverage device for preparing a beverage with a foam layer comprises a housing containing a beverage unit with a beverage outlet.
• the beverage unit is provided with receiving means for receiving a coffee pad or a container which is filled with a liquid substance.
• the beverage device furthermore comprises a foaming device with an outlet duct, the outlet duct comprising a nozzle for dispensing a jet of water and that the foaming device comprises a pump which is connected to the outlet duct for passing the pressurized water through the outlet duct and the nozzle.
• the invention is aimed at beverage devices which are less prone to soiling.
• Pipe systems of beverage devices in particular tend to become soiled.
• Cleaner beverage devices are provided with a beverage unit having receiving means for receiving a coffee pad or a liquid- containing container, such as a milk cup. The liquid is obtained by pressing water through the coffee pad or by adding water to the liquid substance from the container.
• the receiving means are near the end of the beverage outlet, so that substantially only clean water flows through the pipe system in the section upstream of the receiving means.
• Such cleaner beverage devices such as the beverage device from WO 2005/077811 and the Senseo machine described above, may be improved further according to the invention by providing a clean foaming device.
• One advantage of the beverage device according to the invention is the fact that the outlet duct and the nozzle of the foaming device remain clean as there is only clean water in the outlet duct and any other pipes of the foaming device.
• the foaming liquid in a beaker or jug for example fresh milk or soy milk in case a cappuccino or the like is prepared, or the coffee itself if a crema layer is produced, is produced, in the beverage device according to the invention, by squirting the jet of water under pressure from the outlet duct through the nozzle of the foaming device into the liquid.
• the liquid to be foamed does not come into contact with the foaming device, so that the foaming device does not become, or hardly becomes, soiled.
• the liquid to be foamed is already in the beaker before the foaming device starts to operate.
• the liquid may have been poured into the beaker by a user, but this may also have been carried out by a liquid-dispensing device in the beverage device.
• a beverage for example coffee, is supplied from the beverage outlet of the beverage unit. The beverage passes through the foam layer and the foam layer will subsequently float on top of the beverage.
• the beaker can then be removed from the beverage device and the beverage with foam layer is ready for consumption.
• a substantially pure white milkfoam layer is produced by means of a jet of water.
• the consumer desires a cappuccino with a white foam layer not only because of the flavour, but also because of the appearance.
• the foaming device comprises an outlet duct with a nozzle, so that, at a sufficiently high pressure, a jet of water is produced.
• the pressure in the outlet duct is generated by means of a pump.
• this is an electrical pump, which is integrated into the housing of the beverage device.
• the pump may also be a manually operable pump in the form of a lever. It is also possible to generate the pressure by means of gas pressure, for example by means of a spray can. It is possible to use the pump for several purposes in the beverage device.
• the pump may, for example in a coffee machine as beverage device, after foaming the milk, also be used in order to press pressurized water through a coffee pad.
• the nozzle of the outlet duct of the foaming device has a circular cross section with a diameter of not more than 1 mm. It is advantageous that a jet from the outlet duct having a diameter of not more than 1 mm produces a foam layer with a finer structure than a jet from an outlet duct having a diameter greater than 1 mm.
• the outlet duct has a diameter of at least 0.4 mm, as this is advantageous for the process speed of forming the foam layer.
• the nozzle is for example tubular, for example designed in the shape of a syringe. Consequently, even at a low positive pressure of at least 0.25 bar, a sufficiently strong water jet is generated, which is suitable for foaming the liquid at the bottom of the beaker.
• the positive pressure of the water jet is at most 2 bar in order to avoid splashing. More preferably, the positive pressure is at most 1 bar.
• a positive pressure of at most 1.5 bar prevents a lightweight beaker, for example a plastic vacuum-shaped disposable beaker, from falling over as a result of the strong water jet.
• the nozzle is designed to form three water jets. This will produce the desired result during foaming relatively quickly.
• a foam layer with a fine structure comprises substantially (that is at least 80%) air bubbles with a diameter of at most 0.5 mm.
• Preferably, at least 95% of the number of air bubbles of the foam layer consist of air bubbles with a diameter of at most 0.3 mm.
• Such a foam layer is perceived as being flavoursome and visually attractive by the consumer.
• the water in the outlet duct of the foaming device has a temperature of at most 95°C.
• the water will not turn into steam and the liquid can be foamed in a targeted fashion using a water jet.
• the water supplied by the foaming device will mix with the supplied hot beverage in the beaker.
• the hot beverage will not cool down.
• the water thus has no negative effect on the temperature of the hot beverage.
• a hot beverage has a temperature of approximately 8O 0 C.
• 5 undesired cooling down is advantageously already prevented when the temperature of the water in the outlet duct is at least 80 0 C.
• the effect is already achieved to a large degree if the temperature of the water in the outlet duct is at least 60 0 C.
• a foam layer with a finer 10 structure is produced than at a temperature of the water of approximately 20 0 C.
• the foaming device according to the invention does not dispense any steam.
• a water jet can be targeted.
• the water jet can be dispensed at a distance above the liquid to be foamed.
• the end of the outlet duct has to be submerged in the liquid to be foamed. It will be clear that submerging is undesirable in connection with soiling.
• the holder has a fixed position within the housing.
• the holder is designed in the shape of a platform and
• a user of the beverage device according to the invention only has to place a beaker in one position in a holder in order to receive coffee with a crema layer, for example.
• the nozzle of the outlet duct of the foaming device is displaceable in a substantially vertical direction between two limit positions.
• the displacement may be effected, for example, by a linear guide or a tilting of the outlet
• the outlet duct In a first position, the outlet duct is retracted and the foaming device is non-operative. In the retracted position, no water jet will be dispensed. In a second position, the outlet duct of the foaming device extends downwards. In this second position, the foaming device is ready for operation and a water jet can be delivered.
• the nozzle of the outlet duct is, for example, at the peripheral edge of a beaker or jug on the platform of the holder.
• the nozzle for producing, for example, a crema layer is at an advantageous distance from the coffee in the beaker or jug.
• the displaceable nozzle is also advantageous as it prevents splashing as much as possible.
• the nozzle of the outlet duct is arranged at a distance of at- most 1 cm from the liquid to be foamed. It has been found that at this distance a fine-structured foam is produced. This is due to various contributing factors. Thus, with a short distance of at most 5 cm, the divergence of the water jet is limited and the amount of air the water jet introduces into the liquid to be foamed is limited.
• the second position of the nozzle is set with respect to the holder platform, on which a beaker or jug can be placed.
• the nozzle In the second position, the nozzle is at most 4 cm above the platform of the holder.
• this embodiment is particularly suitable for foaming fresh milk, which is situated at the bottom of the beaker.
• the liquid level of the milk At a volume of approximately 20 ml, the liquid level of the milk is approximately 1 cm above the holder platform.
• the distance between the nozzle and the liquid level of the milk is advantageous for producing a fine-bubbled foam structure.
• the nozzle of the outlet duct moves upwards during foaming.
• the liquid level in the beaker or jug rises.
• the amount of water which is used for foaming is limited to an amount between 5 ml and 25 ml per 150 ml to 200 ml of beverage. It is advantageous that due to this limited amount of water, the process time for foaming remains short and is in the region of seconds. Foaming preferably takes not more than 5 seconds.
• the water which is used for foaming forms part of the total amount of water in the resulting beverage with foam layer. In. most cases, it is important that the amount of water for foaming is limited. This can be explained by means of the following methods according to the invention.
• foaming a liquid in a beaker may be started before a beverage from the beverage unit is added.
• the total amount of water in the resulting beverage with foam layer is determined by the amount of water which is required for ' foaming and the remaining amount of water for preparing the beverage in the beverage unit.
• the remaining amount of water in the beverage unit is used, for example, for dissolving powders for obtaining a beverage, such as coffee or soup.
• sufficient water for example 150 ml, is used. If, for example, when making coffee, the ground coffee and the water are not allowed to brew for a sufficiently long time, the coffee will be weak.
• the coffee will be stronger. If the brewing time is excessively long, bitter substances will be released in the coffee. If the amount of water for foaming is limited, for example to at most 10 ml, the remaining amount of water, for example 150 ml is sufficient to ensure a beverage of good quality.
• the beverage dispensed from the beverage unit has to mix with the water which has been used for foaming.
• the ratio between the amount of beverage and the amount of water at the bottom of the beaker which has been used for foaming is greater than a factor of 5.
• the ratio between the amount of beverage and the amount of water used for foaming is at least a factor of 15.
• the beverage unit comprises a liquid container comprising a liquid extract of a beverage, in particular a liquid coffee extract.
• the liquid extract is dispensed by the beverage unit into a beaker via the beverage outlet.
• the beverage is prepared by- adding water.
• the beverage device it is, for example, possible to produce a coffee with a crema layer by first adding water to the liquid coffee extract and then creating a crema layer using a pressurized water jet emanating from the foaming device.
• the amount of water which is used for foaming is of no particular interest, since all the added water mixes with the liquid coffee extract in the beaker and thus does not affect the flavour of the beverage, as is the case with filter coffee or instant coffee.
• the amount of water used for foaming is at most 10 ml and preferably at most 5 ml.
• the liquid level of the liquid to be foamed will not increase substantially during foaming, so that the distance between the liquid level and the nozzle does not become substantially smaller.
• the nozzle is positioned not more than 10 cm above the holder platform, in such a manner that the nozzle is positioned not more than 3 cm above the liquid level of the beverage in the beaker.
• the beverage device according to the invention at the location of the outlet duct of the foaming device near the nozzle, comprises a secondary heating element. Particularly when using small volumes of water of not more than 10 ml for foaming, the water jet is too cold.
• the beverage device is not in continuous use, so that the water in the outlet duct has sufficient time to cool down.
• the heating element By means of the heating element, the water for foaming is first heated to a temperature of at least 50 0 C, preferably to at least 70°, before it leaves the nozzle as a jet of water. This prevents the hot beverage from cooling down too much when it mixes with the water for foaming. This embodiment is particularly advantageous when small volumes of hot beverage are foamed.
• the invention furthermore relates to a foaming device as described in claim 18, a beaker or jug as described in claims 19 and 20, and the invention relates to a method as described in claims 21 to 25.
• Fig. ' 1 shows a front view of the beverage device according to the invention
• Fig. 2 shows a diagrammatic view of successive steps for preparing a cappuccino using a beverage device according to the invention
• Fig. 3 shows a view in cross section of a beaker having a recess at the bottom;
• Fig. 4 shows a view in cross section of a beaker having a receptacle in the wall
• Fig. 5 shows a diagrammatic representation of a beverage device, in which liquid from a cup is foamed
• Fig. 6 shows a diagrammatic representation of a beverage device with a water-distributing arrangement between a foaming device and a beverage unit.
• Fig. 7 shows a perspective view of a (liquid) container
• Fig. 8a shows- a front view of the container according to Fig. 7;
• Fig. 8b shows a top view of the container according to Fig. 7;
• Fig. 8c shows a side view of the container according to Fig. -7;
• Fig. 9 shows a perspective view of a dispensing machine with receiving means for the container from Fig. 7;
• Fig. 10 shows a diagrammatic cross section of the dispensing machine from Fig. 9;
• Fig. 11 shows a perspective front view of the dispensing machine from Fig. 9 with the lid of the receiving means being open.
• Fig. 1 shows a front view of a beverage device according to the invention in the shape of a coffee machine.
• the coffee machine 1 has a housing 2, in which a coffee-making device 3 as beverage unit and a foaming device 4 are arranged. Below the foaming device 4, a holder 5 with a holder platform is installed. In order to produce a cappuccino, a user can place a coffee cup 6 filled with a layer of fresh milk to be foamed on the holder 5.
• the foaming device 4 has an outlet duct 41 which opens into a nozzle 42. Water is pressurized in the outlet duct 41 of the foaming device 4 by means of a pump 43. A water jet is delivered by the foaming device 4 through the nozzle 42 in the outlet duct 41.
• the water jet lands in the coffee cup 6 which is in a relatively low position.
• the milk which is in the coffee cup 6 will start to foam, so that a layer of foamed milk forms.
• a layer of foamed milk forms.
• preferably at least 5 and at most 25 ml of water are used.
• Fig. 2 shows the successive steps which are necessary in order to prepare a cappuccino by means of a coffee machine as beverage device according to the invention.
• the final result is reached in five steps.
• first step I fresh milk is poured into the coffee cup 6 from a pack.
• second step II the coffee cup is placed on the holder platform 5 in the coffee machine.
• a jet of water is squirted by the foaming device 4 onto the milk in the coffee cup 6.
• a fourth step IV coffee is poured onto the foam layer which has just been formed. The coffee will sink through the foam layer and the foam layer will float on the coffee.
• the cup of coffee is removed from the holder and is ready to be drunk.
• Fig. 3 shows a cross section of a beaker 6 having a bottom 62 and a vertical wall 61. In the centre of the bottom 62, a recess 63 is arranged.
• the beaker 6 is particularly suitable for use in a beverage device according to the invention.
• bottom 62 is provided for accommodating a liquid to be foamed.
• the recess 63 has a volume of at least 5 ml, preferably of at least 10 ml to at most 25 ml.
• a user may, for example, empty a generally known evaporated milk cup into the beaker 6, in such a manner that the recess 63 at the bottom of the beaker is filled with milk.
• the recess 63 in the bottom 62 has the advantage that the milk is concentrated in the recess in the bottom of the beaker. As a result, a water jet from the foaming device of the beverage device is able to perform the foaming of in this case evaporated milk more effectively.
• the liquid in this case evaporated milk
• the liquid can be foamed using less water. This is advantageous as the amount of water determines the flavour of the beverage.
• the flavour of coffee for example, will be less strong if more water has been added during foaming.
• a receptacle in the wall of the beaker for receiving the liquid to be foamed, instead of . a recess in the bottom.
• Fig. 4 shows such an embodiment.
• a receptacle 64 is provided in the wall of the beaker 6 at a certain height near the peripheral edge.
• the receptacle 64' can be filled with liquid to be foamed. If the liquid is foamed by one or more water jets from the foaming device of the beverage device, the foaming liquid will spill over the edge of the receptacle 64 and the foam will land in the beaker 6. In this case, it is advantageous that the liquid to be foamed is relatively close to the nozzle of the foaming device. This results in a foam layer with a finer foam structure which remains stable for a relatively long period of time.
• a similar arrangement can .also be achieved with a pod 7, which is filled with liquid to be foamed.
• a pod 7 is, for example, an evaporated milk cup which is widely commercially available.
• the pod 7 can be placed in a pod holder 71.
• a water jet is squirted onto the liquid in the pod 7 by the foaming device 4.
• the foam is carried away by the pod holder 71 and collected in a beaker 6 or jug.
• a hot beverage may be added in such a manner that a hot beverage with a foam layer is obtained.
• the use of the pod is user-friendly.
• the arrangement with the pod 7 can be used in combination with all kinds of differently shaped beakers, the nozzle advantageously being arranged at a defined distance close to the liquid to be foamed.
• Fig. 6 is a diagrammatic representation of a beverage device 1 according to the invention.
• a beverage unit 3 Inside the housing 2, a beverage unit 3, a foaming device 4, a holder 5 for a beaker 6, a heat source 8 and a water tank 9 are provided.
• the various components (3,4,5,6,8,9) are in communication with one another through a pipe system.
• water is pumped from the water tank 9 by a pump 43.
• the water is pumped through a heat source 8.
• the water is heated to a desired temperature of, for example, at least 8O 0 C.
• two valves 34, 44 are provided in ducts from the pump 43 to the beverage unit and to the foaming device 4, respectively.
• a jet of water will emerge from the foaming device 4.
• water will run to the beverage unit 3 and pressurized water will be pressed through a coffee pad, for example.
• a liquid-dispensing device 10 can be seen in the figure for automatically supplying liquid to be foamed.
• the liquid to be foamed may, for example, be fresh milk.
• the various parts of the beverage device can be driven by means of a control circuit (not shown) .
• the control circuit comprises several programs.
• a first button it is, for example, possible to select a cappuccino in which milk is first introduced into the beaker by the liquid-dispensing device 10, which milk is then foamed to form a foam layer, and subsequently coffee is added by the beverage unit 3.
• a .second button By operating a .second button, it is, for example, possible to prepare a coffee with a crema layer, first coffee being supplied by the beverage unit 3 and the foaming device 4 subsequently delivering a jet of water in order to form the crema layer.
• the control circuit regulates the amount of water for the beverage to be dispensed depending on the amount of water which is required for foaming. This advantageously results in the amount of water which has been used during foaming affecting the quality and the strength of the coffee to a lesser degree.
• Figs. 7, 8a-8c show a container 7.1 for containing a substance.
• the container 7.1 comprises a deformable body preferably made of plastic sheet material.
• the body can also be made of another material, e.g. aluminium or laminated cardboard paper.
• the body has a bottom 7.3 and a side wall 7.4 extending from the bottom 7.3, which define a filling cavity.
• a planar circumferential rim 7.5 is integral with the side wall 7.4 and extends outwardly therefrom.
• the circumferential rim 7.5 surrounds an opening 7.6.
• a cover sheet 7.7 of foil material is sealed to the circumferential rim 7.5 by means of a circumferential sealing seam 7.10 and closes the opening 7.6.
• the foil material can be a multilayer material.
• Fig. 8b is shown a top view of the container 7.1 without the cover sheet.
• the circumferential rim 7.5 has an extending tab 8.8 with a dispensing channel 8.9 formed by a depression in the tab 8.8. Further, the circumferential rim has a gripping tab 8.11 diametrically opposite the extending tab 8.8.
• the cover sheet 7.7 is also sealed to the extending tab 8.8 and preferably also to the gripping tab 8.11.
• the container body When in use the container body can be compressed, thereby pressurizing the content of the container 7.1.
• the sealing seam 8.10 breaks ' at said zone 8.10b and "a passage is formed between the cover sheet 7.7 and the area of the tab surface that connects the filling cavity with the dispensing channel, so as to allow substance to pass through the passage from the cavity into the channel 8.9. This is illustrated with arrows 8.9a in Fig. 8b.
• Figs. 9-11 show a drink dispensing apparatus 9.61 with housing 9.62.
• a water tank 9.63 On top of the housing 9.62 is placed a water tank 9.63, for feeding water.
• a water tank 9.63 for feeding water.
• the beverage-dispensing machine is furthermore provided with a foaming device, the outlet duct 9.66d of which is shown.
• the outlet duct 9.66d in this case has dimensions similar to those of a syringe and has a circular cross section with a diameter of not more than 1 mm.
• the outlet duct has a diameter of at least 0.4 mm, as this is advantageous for the process- speed for forming the foam layer .
• the dispensing apparatus comprises receiving means 9.67 for receiving a container 7.1 as is described hereabove, filled with a single portion of a substance, e.g. coffee concentrate or syrup for a soft drink.
• a substance e.g. coffee concentrate or syrup for a soft drink.
• Fig. 10 is shown a schematic cross section of the apparatus 10.61.
• the water from the tank 10.63 can be directed by means of a control system 10.75 through feed lines 10.74a to a cooling system 10.73, a heating system 10.72 ' and a carbonating system -10.71, which are connected with the three dispensing pipes 66a, 66b and 66c respectively by feed lines 74b and further to the foaming device with outlet duct 10.66d.
• a container 7.1 can be placed in the receiving means 11.67.
• the perimeter of the recess 11.82 preferably fits around the perimeter of the circumferential rim 7.5 of the container 1 with the tabs 8.8 and 8.11.
• the container 7.1 can be placed only in a correct manner in the receiving means 11.67 and it is the dispensing channel 8.9 of the container 7.1 is always directed downwards such that the substance is always correctly dispensed in the cup 9.64 or another serving container positioned in the dispensing apparatus 9.61.
• the covering lid 11.80 is closed such that the recess 11.84,- is positioned over the zone 8.10b of the circumferential sealing seam 10 near the dispensing channel 8.9.
• the inside of the covering lid 11.80 forms a support surface which supports the cover sheet 11.7.
• the circumferential sealing seam 8.10 is of course not supported.
• the dispensing apparatus 9.61 comprises identification recognition means for automatically identifying the container 7.1 and the substance therein.
• the container 7.1 preferably comprises identification means.
• the identification means are applied to the cover sheet 7.7 of the container 7.1.
• the identification means could be visual identification means, e.g. a bar code or the like.
• electronic identification means are possible, more specifically comprising a resonance circuit or a transponder.
• the identification means applied to the container correspond to a specific substance contained in the container.
• the identification recognition means could be a sensor 10.79 that is provided at the front plate 11.81 of the receiving means 11.67 as is shown in Fig. 10.
• a sensor 11.85 e.g. an optical sensor, a mechanical or an electronic sensor is provided on the covering lid 11.80 (see Fig. 11), such that when the covering lid 11.80 is closed the recognition means can detect if there is a container 7.1 present in the receiving means 11.67 and can recognize which container 7.1 containing a specific substance is in the receiving means 11.67.
• the sensor 10.79 or 11.85 transfers the information from the identification means to the control system 10.75 (see Fig. 10) which for instance is provided with an electronic memory in which the recipes for several drinks can be stored.
• the identification means on the container 7.1 contain the information for the recipe which is then transferred to the control system 10.75. For example, if a container 7.1 with concentrated coffee substance is placed in the receiving means 67 the dispensing apparatus 61 will automatically know that there has to be added a certain predetermined amount of hot water to the beaker 9.64. 5
• the dispensing apparatus has a control panel or control buttons 10.78 with which a consumer can dispense water of his choice (hot, cooled, carbonated, ambient) in the beaker without placing a container 1 in the receiving means 67.
• a beverage for example a cappuccino or chocolate milk
• the identification means could also correspond to the amount of substance in the container. There can be containers with different dimensions
• the dispensing apparatus can determine by means of the identification means and the .identification recognition means what amount of water has to be added to the substance to get the right concentration for the drink.
• control circuit it is possible for the control circuit to take the fact that a foam layer is present in the beaker into account.
• the 35 substance is directly dispensed from the container 7.1 in a serving container like the beaker 9.64, a glass, a jug, a decanter, a bottle or the like.
• the substance is treated by mixing it in the serving container with a certain amount of water.
• the dispensing machine By providing the dispensing machine according to the invention with a foaming device, the dispensing machine is improved further.
• the functionality of the dispensing machine has increased and since both the dispensing machine and the foaming device work in a clean manner, the complete dispensing machine stays clean and only little maintenance is required.
• a pod or a vessel with a metering means may be used in order to introduce a liquid coffee concentrate into the beaker or jug and is first made up with water, and subsequently a jet of water is squirted on in order to create a crema layer.
• the foaming device can be combined with already existing beverage devices by designing the foaming device as an independent unit.
• the foaming device can then be attached to an existing beverage device, for example by means of a clamping connection.
• a holder or clamp may, for example, be provided for a pod or sachet with liquid to be dispensed.
• a pod or sachet By exerting pressure on the pod or sachet, for example by pinching, the pod will open, so that the liquid runs into the beaker or jug.
• a water jet may be squirted into the beaker or jug by the foaming device.
• a movable holder in the coffee machine according to the invention.
• a movable holder it is for example possible to successively place the coffee cup under the liquid-dispensing device, foaming device and the beverage unit.
• a manually operable pump for example in the form of a lever. It is likewise possible to use a spray can with aerosols as a pump for a water jet.
• the foaming device may be designed such that the foaming of the liquid takes place by means of several water jets simultaneously.
• the nozzle of the foaming device may also be movable, with water being squirted onto the liquid to be foamed, for example in a rotary movement, while the nozzle is moved.
• a beverage device • is provided " fox preparing a beverage with a foam layer, which beverage device is user-friendly and the foaming- device of which is not, or hardly, prone to soiling due to the fact that a jet of clean water is used for foaming.

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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Physics & Mathematics (AREA)
• General Physics & Mathematics (AREA)
• Apparatus For Making Beverages (AREA)
• Devices For Dispensing Beverages (AREA)

Applications Claiming Priority (2)

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• 2006
  • 2006-03-16 NL NL1031389A patent/NL1031389C2/nl not_active IP Right Cessation
• 2007
  • 2007-03-16 WO PCT/NL2007/000077 patent/WO2007105944A2/en active Application Filing

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