WO2017013556A1

WO2017013556A1 - Infusion control probe

Info

Publication number: WO2017013556A1
Application number: PCT/IB2016/054235
Authority: WO
Inventors: Lionel HEYMANS
Original assignee: Lefort Sas
Priority date: 2015-07-20
Filing date: 2016-07-15
Publication date: 2017-01-26
Also published as: FR3039051B1; FR3039051A1

Abstract

The invention relates to an autonomous probe (1) for immersing in a container for preparing a drink by infusion, comprising: a control module (2) designed to communicate with a user peripheral; and a temperature sensor (6) which is electrically connected to the control module and thermally communicates with the surrounding medium; the control module and the probe being arranged in a housing (4) designed to be immersed in a container containing hot water.

Description

INFUSION CONTROL PROBE

TECHNICAL FIELD OF THE INVENTION

The present invention relates to an infusion control probe. It also relates to a method for preparing infusions using this probe.

PRIOR ART [0002] The various varieties of tea each respond to very specific infusion characteristics. For example, the infusion of green tea is ideal in 70-degree water, while black teas deliver their best aromas in water between 85 and 90 degrees. The different teas must therefore be infused at a given temperature and for a specified period of time.

[0003] The respect of the infusion criteria specific to each tea makes it possible to preserve the aroma of the tea, and to optimize the flavors of the prepared beverages. The main criteria for the preparation of drinks by infusion are, on the one hand, the water temperature, and on the other hand, the infusion time. In addition, in a perspective of preservation of aromas and flavors of origin, tea lovers prefer to use a teapot specifically dedicated to a single variety of tea, such as for example a teapot to brew black tea and a teapot to infuse green tea. Such a step avoids that a variety infused earlier than another affects the infusion of the latter by impregnation, for example when a black tea was infused before a green tea.

[0004] Various devices exist in order to try to better control the temperature and infusion time criteria. The kettle, electric or by heating on a hot plate, is the most commonly used device as it allows to quickly bring water to a boil. But the kettles do not allow to monitor the temperature of the water. The kettles have as a principle to heat up to the boiling point of water. The evaporation phase then limits the rise in temperature as long as there is water in the kettle. But, as previously mentioned, this temperature is too high for most teas to infuse.

A thermometer can be used to measure the temperature of the water in a saucepan. It allows to alert the user when the temperature reaches the expected threshold, before boiling. However, such an object is not easy to use, may cause burns, and does not provide truly reliable data.

A new type of device is currently undergoing a growing commercialization. It is a combination of a kettle and a teapot, referred to in this document as the "teapot heater". The heated teapots allow to reach a determined temperature threshold while respecting a duration of infusion proper to the variety of the drink to be prepared. These devices being particularly expensive, the user is then forced to infuse all his preparations in a single tank. Under these conditions, the aroma can be altered by impregnating the flavors of another drink prepared and infused previously in the same container.

For example, the patent application EP2446790 proposes a heating teapot comprising a control device operatively connected to a heating element for heating water in a water compartment, a temperature sensor, a presence sensor. a tea filter for detecting the insertion of a tea filter into the compartment filled with water, and means for notifying the user. The controller is configured to heat the water to a given temperature, then to notify a user that the water has been heated to the desired temperature and that the beverage preparation can begin. Because of their high cost, these devices do not leave the possibility of using a specific container for each drink. In addition, the devices themselves are constituted by containers. To overcome these disadvantages of costs and preservation of flavors, the invention provides different technical means.

Also known is US201 1/072978 which describes a method and an apparatus for determining the level of degradation of the taste level of coffee as a function of temperature.

Finally, the document DE102010021543 describes a device for brewing tea provided with temperature detection means. The device is designed to emit a signal when a set temperature is reached. This device is particularly complex and bulky because of the arm provided for performing the brewing action.

SUMMARY OF THE INVENTION

First, a first object of the invention is to provide a device for preparing beverages to infuse under optimal conditions, while respecting the criteria of temperature and brewing duration specific to each drink.

Another object of the invention is to provide a method for preparing beverages infusing continuing to use the traditional means already in possession of users such as a kettle or other container for heating water and water. various containers such as teapots already acquired, without having to get a new teapot for each type of drink.

Another object of the invention is to provide a simplified process for preparing infused drinks. Finally, an object of the invention is to provide an inexpensive process for preparing a wide variety of drinks by infusion.

To do this, the invention provides an autonomous infusion control probe for immersion in a container for heating water for infusion drink preparation comprising:

a control module adapted to be connected to a user device;

a temperature sensor, electrically connected to the control module and in thermal communication with the ambient medium;

- The control module and the temperature sensor being arranged in a housing adapted for immersion in a container containing hot water.

Such a probe allows a user to use, in a simple and inexpensive way, the kettle and teapots that he already has in his possession, thus avoiding having to carry out a complete and very expensive re-equipment of his infusion set. In addition, the user already equipped with a specific teapot for black tea, another teapot specific for green tea, and one or more other teapots specific for flavored teas, can continue to use its devices and thus to avoid that the aromas and flavors of the different types of drinks are mixed.

The probe is immersible and waterproof, and therefore compatible for regular use in a kettle or pan hot water (or boiling) for the preparation of drinks by infusion. It is also made from food grade materials, such as silicone.

According to an advantageous embodiment, the probe further comprises an ambient sensor in the water or in the air. This detector can detect whether the probe is still in the water or not. When the probe is no longer in the water, it corresponds to the moment when the user transverses the water at the set temperature in the teapot. The water outlet detection of the probe allows the latter to send a signal corresponding to the device, for launching the infusion time counter.

According to an exemplary embodiment, the ambient medium detector is arranged to detect a drop in temperature. Alternatively, the ambient sensor is arranged to detect a drop in humidity.

Advantageously, the housing is made of silicone. This material allows implementation without risk of food, adequately protecting the control module and its battery arranged in the housing.

According to an advantageous embodiment, the probe comprises a data reader relating to tea varieties, in connection with the control module. According to an exemplary embodiment, the reader is an ohmmeter. The invention also provides an infusion control method for beverage preparation by infusion using an autonomous probe as previously described, comprising the following steps:

- read, using the data reader of the probe, infusion temperature data in relation to the drink to be prepared;

- Transmit, via the probe control module, the infusion temperature data to the user device;

- identify, using a user device, the set temperature;

- heat the water in a container in which the probe is immersed;

- measure the temperature using the temperature sensor;

- transmit the temperature values measured by the sensor to the user device;

- receive the measured temperature values at the user device;

- make a comparison between the received temperature and the set temperature;

- issue an alert, using the user device, when the set temperature is reached. The method allows the user to prepare infusions in a simple manner, optimizing the quality of beverages obtained and scrupulously respecting the infusion parameters of each preparation. Advantageously, the method comprises a step of detection of absence of water and emission of a signal corresponding to the user device for launching by the latter of an infusion time counter.

The data relating to the tea are advantageously obtained in relation to a specific electrical resistance value for each drink.

Alternatively, these data are obtained in relation to a visual code specific to each drink. DESCRIPTION OF THE FIGURES

All the details of embodiment are given in the description which follows, supplemented by FIGS. 1 to 4, presented solely for purposes of non-limiting examples, and in which:

FIG. 1 is a functional flow chart showing the main steps of the infusion drink preparation control method according to the invention;

FIG. 2 is a perspective view illustrating an example of a probe for beverage preparation by infusion according to the invention;

FIG. 3 is a perspective view showing the underside of the probe of FIG. 2;

FIG. 4 is an exploded perspective view of the various components of the probe of FIG. 2.

DETAILED DESCRIPTION OF THE INVENTION

PROBE

The probe 1 comprises a housing 4 provided with a base 8 and a removable cover 5. The removable cover advantageously provides access for change the battery to power a control module 2 provided in the housing. A temperature sensor 6 and a beverage data reader 7 are arranged in the base 8 of the housing. The control module 2 is placed in the body of the housing 4. The data reader 7 and the temperature sensor 6 are connected to the control module 2. The housing is configured to float on the surface of the water. This avoids the risk of contact with the bottom of the container. The transmission of data is also favored. Alternatively, the temperature sensor is supplemented with a humidity sensor, to determine whether the autonomous element is in the water or in the ambient air.

The housing 4 is advantageously made of silicone or any other material compatible with food use and adapted to the functional requirements provided. The housing is compact in size to allow easy immersion in most existing kettles.

The control module is designed to exchange data with a user device such as a computer, a tablet, a mobile phone, an electronic watch, etc. The exchange of data is preferably performed in non-wired mode, for example by WIFI or Bluetooth, or other. In a variant, a wired embodiment is also provided.

This control module receives the data read by the data reader 7. The data relating to tea or other beverages are advantageously provided by data modules provided on the tea containers, such as, for example, electrical resistances. Each box or package of tea or other beverage has a given resistance value, corresponding to a specific beverage whose characteristics are known. Other modes of encoding beverage data may be used, such as visible codes, RFID tags, and the like. The user places the autonomous element on the box (or near it) of tea that he wishes to prepare to read the corresponding data. This data is then transmitted by the control module 2 to the user device. The autonomous probe 1 is intended to be immersed in a container for heating the liquid to be infused. The waterproof housing allows this type of use.

PROCESS FOR THE PREPARATION OF INFUSION DRINK

As depicted in detail in the flowchart of FIG. 1, the infusion drink preparation control method is implemented using the autonomous element 1 in connection with a user device.

The user chooses at first the drink to be prepared. For this, he puts the probe 1 on the box of the drink to infuse. The data reader 7 reads the data related to the beverage (step 10) and transmits it to the user device (step 20). The user device identifies the drink (step 30) selected and the inherent set temperature. A correspondence table between the coded values of the boxes and the relevant data for infusion is advantageously provided for this purpose at the user device.

The water is heated (step 40). The user immerses the autonomous probe 1 in the container for heating the water (kettle or pan) (step 50). During heating, the temperature sensor 6 of the autonomous probe 1 reads the temperature (step 60) and then transmits the temperature values (step 70) to the user device (step 80) through the control module. The user device performs a comparison (step 90) between the required setpoint temperature and the actual temperature read by the temperature sensor. As long as the set temperature and the temperature measured are not identical (loop 1 10), the control module transmits to the user device the temperature values obtained by the sensor 6.

When the measured temperature values are equivalent to the set temperature, an alert is emitted by the user device (step 100) indicating that the drink is ready to be infused. In case of exceeding the setpoint temperature, the application module of the user device provides an overrun alert with an indication suggesting waiting until the set temperature is reached again, by cooling after interruption of heating. A specific signal indicating the threshold reached after cooling can be provided.

The user can then pour water from the kettle into the container for brewing the drink, preferably a teapot (step 120). The probe, equipped with a humidity or temperature sensor, detects the absence of water. This detection can be carried out either by detecting a low humidity level, corresponding to an environment outside the water, or by detecting a large drop in temperature, for example 80 or 100 ° C. the element in water) at about 20 ° C (element temperature out of the water) (step 130). A corresponding signal or data is sent to the user device. The user device then starts the brewing time counter (step 140) according to the type of tea identified during the beverage data reading step. When the brewing time has elapsed, the user device emits an alert again (step 150) to warn the user that he must remove the leaves or beans to infuse the teapot.

Alternatively, an application module of the user device to analyze the consumption of the user. Depending on the regular consumption criteria of the consumer, the application module can recommend different drinks to the user, based on his profile and his tastes.

According to another embodiment, the data relating to the drink (temperature and duration of infusion) are obtained by the user device, for example by reading a visual code, RFID or other, provided on the packaging of the drink. Reference numbers used in the figures

Autonomous probe

Control module

Housing

Removable housing cover

Temperature sensor (and humidity-alternatively-) Data reader

Case base

Claims

1. An infusion control stand-alone probe (1) for immersion in a water temperature setting vessel for infusion beverage preparation comprising:

- a control module (2) adapted to be in connection with a user device;

a temperature sensor (6) electrically connected to the control module and in thermal communication with the ambient medium;

- The control module and the temperature sensor being arranged in a housing (4) adapted for immersion in a container containing hot water.

2. Autonomous infusion control probe (1) according to claim 1, further comprising a sensor of ambient medium in water or air.

An infusion control autonomous probe (1) according to claim 2, wherein the ambient sensor is arranged to detect a temperature drop.

4. The infusion control autonomous probe (1) according to claim 2, wherein the ambient sensor is arranged to detect a drop in humidity.

5. Autonomous infusion control probe (1) according to one of claims 1 to 4, comprising a reader (7) of data relating to tea varieties.

6. The infusion control autonomous probe (1) according to claim 5, wherein the reader (7) is an ohmmeter.

7. autonomous infusion control probe (1) according to one of claims 1 to 6, wherein the housing (4) is made of silicone.

An infusion control method for infusion beverage preparation using a stand-alone probe according to one of claims 1 to 7, comprising the steps of:

- Performing a reading (10), using the data reader of the probe (1), infusion temperature data in relation to the beverage to be prepared;

transmitting (20), via the probe control module, the infusion temperature data to the user device;

- identify (30), using a user device, the set temperature;

heating (40) the water in a container in which the probe is immersed;

- measuring (60) the temperature using the temperature sensor;

transmitting (70) the temperature values measured by the temperature sensor to the user device;

receiving (80) the measured temperature values at the user device;

- perform a comparison (90) between the received temperature and the set temperature;

- send an alert (100), using the user device, when the set temperature is reached.

An infusion drink preparation control method according to claim 8, further comprising a step of detecting a lack of water and transmitting a signal corresponding to the user device for launching a meter from the user device. infusion time.

An infusion drink preparation control method according to one of claims 8 or 9, wherein the tea data is obtained in relation to a specific electrical resistance value for each beverage.

1. An infusion drink preparation control method according to one of claims 8 or 9, wherein the data relating to tea are obtained in relation to a visual code specific to each beverage.