Selected serving and flavored sparkling beverage maker

Abstract

A method for making a customized beverages in a beverage maker is provided using a filtered water system for processing pressurized potable water. The filter system is monitored to allow for certification of a filter system performance for a claimed contaminant reduction up through 320 gallons of use while providing NSF/ANSI Standard 42 or NSF/ANSI Standard 53 health claims when operated at a flow rate of at least 0.50 gallons per minute (gpm).

Claims

1. A method for making a customized beverages in a beverage maker, the method comprising: obtaining potable water; pressuring the potable water; filtering the pressurized potable water through a filter system having a filter performance certified for selected contaminant reduction to NSF/ANSI Standard 42 or NSF/ANSI Standard 53; monitoring a performance of the filter system with a filter monitoring system that allows for a certification of the performance of the filter system for the selected contaminant reduction up to 320 gallons of use.

2. The method for making a customized beverages in a beverage maker of claim 1, wherein the performance of the filter system provides for NSF/ANSI Standard 42 or NSF/ANSI Standard 53 health claims for selected contaminants when operated at a flow rate of no more than 0.50 gallons per minute (gpm).

3. The method for making a customized beverages in a beverage maker of claim 1, wherein said filter system is further capable of contaminant removal performance selected from the group comprising: Std. 53—Lead pH 6.5 Reduction; Std. 53—Mercury pH 6.5 Reduction; Std. 53—Atrazine Reduction; Std. 53—Toxaphene Reduction; Std. 53—2,4-D Reduction; Std. 53—Lead pH 8.5 Reduction; Std. 53—Mercury pH 8.5 Reduction; Std. 53—Benzene Reduction; Std. 53—Endrin Reduction; Std. 53—Carbofuran Reduction; Std. 53—Ethylbenzene Reduction; Std. 53—o-Diclorobenzene Reduction; Std. 53—Turbidity Reduction; Std. 53—Chlorine Reduction; Std. 42 Particulate Class I Reduction; Std. 53—Cyst Reduction; Std. 53—Asbestos; Std. 53—Styrene Reduction; Std. 53—Tetrachloroethylene Reduction; Std. 53—Chlorobenzene Reduction; Std. 53—Alachlor Reduction; Std. 53—Lindane Reduction; and Std. 53—Cadmium pH 6.5 Reduction.

4. The method for making a customized beverages in a beverage maker of claim 2, wherein said filter system is further capable of contaminant removal performance selected from the group comprising: Std. 53—Lead pH 6.5 Reduction; Std. 53—Mercury pH 6.5 Reduction; Std. 53—Atrazine Reduction; Std. 53—Toxaphene Reduction; Std. 53—2,4-D Reduction; Std. 53—Lead pH 8.5 Reduction; Std. 53—Mercury pH 8.5 Reduction; Std. 53—Benzene Reduction; Std. 53—Endrin Reduction; Std. 53—Carbofuran Reduction; Std. 53—Ethylbenzene Reduction; Std. 53—o-Diclorobenzene Reduction; Std. 53—Turbidity Reduction; Std. 53—Chlorine Reduction; Std. 42 Particulate Class I Reduction; Std. 53—Cyst Reduction; Std. 53—Asbestos Reduction; Std. 53—Styrene Reduction; Std. 53—Tetrachloroethylene Reduction; Std. 53—Chlorobenzene Reduction; Std. 53—Alachlor Reduction; Std. 53—Lindane Reduction; and Std. 53—Cadmium pH 6.5 Reduction.

5. The method for making a customized beverages in a beverage maker of claim 4, wherein said filter system comprises at least one microfilter.

6. The method for making a customized beverages in a beverage maker of claim 1, wherein said performance monitoring system is capable of identifying a filter performance exhaustion and said performance monitoring system is selected from the group comprising: monitoring of post-filter pressure; and maintaining a throughput volumetric count.

7. The method for making a customized beverages in a beverage maker of claim 2, wherein said performance monitoring system is capable of identifying a filter performance exhaustion and said performance monitoring system is selected from the group comprising: monitoring of post-filter pressure; and maintaining a throughput volumetric count.

8. The method for making a customized beverages in a beverage maker of claim 3, wherein said performance monitoring system is capable of identifying a filter performance exhaustion and said performance monitoring system is selected from the group comprising: monitoring of post-filter pressure; and maintaining a throughput volumetric count.

9. The method for making a customized beverages in a beverage maker of claim 4, wherein said performance monitoring system is capable of identifying a filter performance exhaustion and said performance monitoring system is selected from the group comprising: monitoring of post-filter pressure; and maintaining a throughput volumetric count.

10. The method for making a customized beverages in a beverage maker of claim 5, wherein said performance monitoring system is capable of identifying a filter performance exhaustion and said performance monitoring system is selected from the group comprising: monitoring of post-filter pressure; and maintaining a throughput volumetric count.

11. The method for making a customized beverages in a beverage maker of claim 1, further comprising: combining a flavor with the filtered pressurized potable water.

12. The method for making a customized beverages in a beverage maker of claim 11, further comprising: modifying a temperature of the filtered pressurized potable water to a prescribed temperature.

13. The method for making a customized beverages in a beverage maker of claim 11, further comprising: operatively combining carbon dioxide to the filtered pressurized potable water to form a carbonated beverage.

14. The method for making a customized beverages in a beverage maker of claim 12, further comprising: operatively combining carbon dioxide to the filtered pressurized potable water to form a carbonated beverage.

15. The method for making a customized beverages in a beverage maker of claim 5, further comprising: combining a flavor with the filtered pressurized potable water.

16. The method for making a customized beverages in a beverage maker of claim 15, further comprising: modifying a temperature of the filtered pressurized potable water to a prescribed temperature.

17. The method for making a customized beverages in a beverage maker of claim 15, further comprising: operatively combining carbon dioxide to the filtered pressurized potable water to form a carbonated beverage.

18. The method for making a customized beverages in a beverage maker of claim 16, further comprising: operatively combining carbon dioxide to the filtered pressurized potable water to form a carbonated beverage.

19. The method for making a customized beverages in a beverage maker of claim 9, further comprising: combining a flavor with the filtered pressurized potable water.

20. The method for making a customized beverages in a beverage maker of claim 19, further comprising: modifying a temperature of the filtered pressurized potable water to a prescribed temperature.

21. The method for making a customized beverages in a beverage maker of claim 19, further comprising: operatively combining carbon dioxide to the filtered pressurized potable water to form a carbonated beverage.

22. The method for making a customized beverages in a beverage maker of claim 20, further comprising: operatively combining carbon dioxide to the filtered pressurized potable water to form a carbonated beverage.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) The advantages and features of the present invention will become better understood with reference to the following more detailed description and claims taken in conjunction with the accompanying drawings, in which like elements are identified with like symbols, and in which:

(2) FIG. 1 is a an overall system architecture schematic of the system for making beverages, in accordance with the embodiments described herein;

(3) FIG. 2 is a front perspective view of a select serving, flavored and/or sparkling beverage maker according to the preferred embodiment of the present invention;

(4) FIG. 3 is a rear perspective view thereof;

(5) FIG. 4 is a front elevational view thereof;

(6) FIG. 5 is a front perspective view thereof shown in a partially exploded view having an outer housing 12 removed;

(7) FIG. 6 is a block diagram of the operational schematic for use therewith;

(8) FIG. 7a through 7d are perspective, elevational, and plan views of a chiller unit 22 for use therein;

(9) FIG. 8 is a schematic drawing of a Central Processor Unit 50 for use therewith;

(10) FIG. 9 is a cut away top plan view of a select serving, flavored and/or sparkling beverage maker according to the preferred embodiment of the present invention; and

(11) FIG. 10a through 10c are perspective, top plan and side elevational views, respectively, of a flavor cup 100 for use therewith is shown.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

(12) The best mode for carrying out the invention is presented in terms of its preferred embodiment, herein depicted within the Figures. As described below, a preferred embodiment, as anticipated at the time of filing, is identified and described as exemplary of the teachings of the present invention. However, the disclosure is not intended to be narrowly construed by this exemplary embodiment, as one skilled in the art would know that the operational and functional equivalent of many of the components, systems, steps and processes taught herein could be modified or replaced by equivalent components, systems, steps and processes and still remain within the spirit and teachings of the present invention.

(13) 1. Detailed Description of the Figures

(14) Referring now to the figures, a preferred embodiment of an in-situ counter top beverage maker for filtered uncarbonated and/or carbonated beverages, hereinafter referred to generally as a cold beverage maker generally noted as 10, is provided. As shown in conjunction with FIG. 1, understanding of the operation schematic flow diagram is further provides in view of the overall system architecture schematic of the cold beverage system 10. The system 10 provides for uncarbonated beverages 100 and carbonated beverages 200. To do so a filtered water system 142 may directed provided three separate conditions: dispensed directly to provide filtered water 300; directed 320 to a flavor infusion system 165; or directed 330 to a carbonation system 200.

(15) In directing filtered water 320 to a flavor infusion system 165 a user may alternately dispense filtered flavored water 340. In directing filtered water 330 to the carbonation system 200, filtered carbonated water may be dispensed 350. Alternately, filtered carbonated water may be alternately directed 360 to the flavor infusion system 165 for dispensing of filtered, flavored carbonated water 370.

(16) Referring now to FIG. 2 through FIG. 9, a preferred embodiment of a select serving, flavored and/or sparkling beverage maker, hereinafter referred to generally as a sparkling beverage maker 10. Both the front portion 12 is segmented generally into a control area 14, a mixing area 16, and a filling area 18. The control area 14 houses the carbonator 20, the chiller 22, the high pressure filter assembly 140 and the operational control unit 24 which houses a Central Processing Unit, the operation of which is described in greater detail below. The mixing area 16 provides for the mixing of flavors, filtered water, and carbonation, the operation of which is also described in greater detail below. The filling area 18 incorporates the water reservoir 30 and pumps to provide beverage mixing water for the creation of carbonated and non-carbonated, chilled flavored beverages.

(17) In conjunction with FIGS. 6 and 8, the sparkling beverage maker 10 incorporates the Central Processing Unit, or CPU 50 for operationally controlling all of the internal controls. When the beverage maker 10 is activated, a user interface displaced on the operational control unit 24 will indicate status, cycle step and operation by use of illuminated LED driven directly from the internal power supply 54. Immediately after power is applied the unit senses the present of the water within the water reservoir 30 through a water level sensor 56. In the enclosed example shown for purpose of enabling a preferred embodiment, the water reservoir 30 is anticipated as having a 64 ounce capacity and can be capable of containing a replaceable filter through which water will communicate. The use of a translucent chamber wall will allow for visual inspection of the remaining water capacity. The water level will be sensed in order to manage the fill/dispensing operations property, as disclosed below.

(18) While a number of sensors are equivalent, a float sensor 56 will trip if the water level gets too low or the chamber is removed. Alternately or additionally, an infra red LED and IR sensitive transistor can also form a sensing function for the present of a properly seated reservoir containing liquid.

(19) A first water pump 58 is used to move water from the reservoir 30 through the high pressure microfilter 140 and then to the chiller 22. Under direct control of the CPU 50, the volume of water to be moved can be controlled as variable, or can be implemented as a constant volume feed for each cycle. Pumped to the chiller 22, the chiller 22 incorporates a thermoelectric cooler 59 that is used to chill the water to the prescribed temperature. Temperature is sensed by a positive temperature coefficient resistor 60 bonded to the chiller. As shown in conjunction with FIG. 7a through 7d, the chiller 22 utilizes a chiller box 22a forming an operative chilling volume 23 sealed by a chiller lid 22b such that the operative chilling volume 23 corresponds to a cycle volume for each chilled (or heated) beverage. As can be seen by one skilled in the art, the present teachings are similarly capable of chilling or heating the beverage through the use of a thermoelectric heat transfer unit. For use in cooling, a heat sink 62 on the ‘hot’ side allows fresh air to be forced across by a fan 63 under the control o the CPU 50. The fan 63 under control of the CPU, can be cycled on an off during operation.

(20) As part of a key aspect of the present invention the use of microfilters 140 are to be provided for operation under pressure in a manner that provides for certification of contaminant reduction claims. In order to accomplish such performance various options may be implemented. According to one aspect of such operation a pressurize microfilter having a block dimension of 2.1″OD×1″ID×2.6″L may be selected in conjunction with a performance indicator device order to provide for NSF/ANSI Standard 42 or NSF/ANSI Standard 53 health claims when operated at a flow rate of 0.50 gallons per minute (gpm). Such contaminant removal performance of such a configuration may make those claims of unhealthy contaminant removal performance as shown in conjunction with TABLE 1. In an alternate aspect that may provide for reduction of a larger range of impurities, a pressurized microfilter having a block dimension of 2.1″OD×1″ID×4.5″L may be selected in conjunction with a performance indicator device order to provide for NSF/ANSI Standard 42 or NSF/ANSI Standard 53 health claims when operated at a flow rate of 0.50 gallons per minute (gpm). Such contaminant removal performance of such a configuration may make those claims of unhealthy contaminant removal performance as shown in conjunction with TABLE 2.

(21) TABLE-US-00001 TABLE 1 Flow Test Rate Gallons Std. 53 - Lead pH 6.5 Reduction 0.5 400 Std. 53 - Mercury pH 6.5 Reduction 0.5 400 Std. 53 - Atrazine Reduction 0.5 400 Std. 53 - Toxaphene Reduction 0.5 400 Std. 53 - 2,4-D Reduction 0.5 400 Std. 53 - Lead pH 8.5 Reduction 0.5 400 Std. 53 - Mercury pH 8.5 Reduction 0.5 400 Std. 53 - Benzene Reduction 0.5 400 Std. 53 - Endrin Reduction 0.5 400 Std. 53 - Carbofuran Reduction 0.5 400 Std. 53 - Ethylbenzene Reduction 0.5 400 Std. 53 - o-Diclorobenzene Reduction 0.5 400 Std. 53 - Turbidity Reduction pass Std. 53 - Chlorine Reduction 0.85 400 Std. 42 Particulate Class | Reduction pass Std. 53 - Cyst Reduction pass Std. 53 - Asbestos Reduction pass

(22) TABLE-US-00002 TABLE 2 Flow Test Rate Gallons Std. 53 - Lead pH 6.5 Reduction 0.5 400 Std. 53 - Mercury pH 6.5 Reduction 0.5 400 Std. 53 - Atrazine Reduction 0.5 400 Std. 53 - Toxaphene Reduction 0.5 400 Std. 53 - 2,4-D Reduction 0.5 400 Std. 53 - Lead pH 8.5 Reduction 0.5 400 Std. 53 - Mercury pH 8.5 Reduction 0.5 400 Std. 53 - Benzene Reduction 0.5 400 Std. 53 - Endrin Reduction 0.5 400 Std. 53 - Carbofuran Reduction 0.5 400 Std 53 - Ethylbenzene 0.5 400 Std. 53 - o-Diclorobenzene Reduction 0.5 400 Std. 53 - Turbidity Reduction pass Std. 53 - Chlorine Reduction 0.85 640 Std. 42 Particulate Class | Reduction pass Std. 53 - p-Dicholobenzene Reduction 0.5 600 Std. 53 - Cyst Reduction pass Std. 53 - Asbestos Reduction pass Std. 53 - Styrene Reduction 0.5 400 Std. 53 - Tetrachloroethylene Reduction 0.5 600 Std. 53 - Chlorobenzene Reduction 0.5 600 Std. 53 - Alachlor Reduction 0.5 600 Std. 53 - Lindane Reduction 0.5 400 Std. 53 - Cadmium pH 6.5 Reduction 0.5 120 Std. 53 - Cadmium pH 8.5 Reduction 0.5 120 Std. 53 - MTBE Reduction 0.5 120 Std. 53 - TTHM Reduction 0.5 120 Std. 53 - VOC Reduction 0.5 260

(23) The present invention may use pressurized micro filters that allow for certified contamination removal to NSF/ANSI Standards. However, under normal operation the filter certifications are not “transferrable”. When used in conjunction with a performance monitoring, the filter system can subsequent “certify” equivalent contamination removal to NSF/ASNI Standards as long as an indication allows for identification up through 80% of the certified filter life. So, for example, if a selected filter is rated for up to 400 gallons of use, certification of contaminant reduction may be claimed up through 320 gallons of use if operated under certification conditions (i.e., below maximum flowrate, pressure, etc.). While various options may be available for monitoring such performance, one manner of identifying when the functional life of a filter has been exhausted may include monitoring of post-filter pressure or maintaining a throughput volumetric count as a running total of volume between filter cartridge changes. Such volumetric counting may be implemented by identifying and counting the number of single serve operational uses through the system 10 as compared to a the functional filter life limit, or by counting down from such a functional filter life limit in order to annunciate to the user an indication of a required filter cartridge replacement in order to maintain intended filtration effectiveness.

(24) A second water pump 70 is used to dispense the contents of the chiller through a flavor cup 100 as described in greater detail below. Dispensed under pressure, this second water pump 70 is operated after the chiller 22 is filled, reaches temperate, and is carbonated if so selected. This pump 70 will run slightly longer than necessary in order to fully dispense and purge the chiller 22, flavor cup 100 and all communicated operative plumbing.

(25) 2. Operational Overview

(26) A select serving, flavored and/or sparkling beverage maker 10 of the present invention is a new appliance that creates a new product category in the home appliance industry. Including the capacity for custom formulations of flavor for single cup/glass on demand dispensing, the dispenser 10 will incorporate a CO.sub.2 gas cylinder for selectively carbonating each beverage. To accomplish this, several features are anticipate. These include the following.

(27) An air inlet check valve or chiller vent 102 must close to allow CO.sub.2 to be injected to the chiller during carbonation, and open under negative pressure from the second water pump 70 to allow air into the chamber 23 to allow the chiller contents to be pumped through the flavor cup 100 and eventually into the user's drinking container 112.

(28) A water inlet check valve 102 is opened under positive pressure from the first water pump 58 to allow water to enter the chiller 22 from the water reservoir 30. When this pump is off, the valve 102 automatically closes to allow CO.sub.2 to be injected into the chiller 22.

(29) A CO.sub.2 needle valve 106, functioning as carbonation control means, allows CO.sub.2 to enter the chiller 22 and carbonate the water prior to dispensing through the flavor cup 100. This feature is optional and is a function of a front panel control selection to the CPU. If carbonation is selected, the chiller 22 will be filled with water, less the volume of the flavor cup 100, and then the water check valve 104 closed. CO.sub.2 is optionally injected into the chiller, causing carbonation. This action may be delayed if the water temperature in the chiller has not reached the appropriate temperature.

(30) A relief valve 108 is shown as a safety precaution against over-pressurizing the chiller form the CO.sub.2 source.

(31) An output needle valve 112 is desired to resist CO, injection pressure during carbonation. It is opened under CPI control to allow dispensing, and closed during carbonation.

(32) Finally, a CO.sub.2 Chamber 120 is required as a replaceable, disposable supply of carbonating gas. While various available or proprietary supplies are envisioned, the present invention in its preferred embodiment anticipates adapting to use commercially available chambers of a standard size that have been popularized by paint ball enthusiast. Such chambers are easy to acquire and already comprise a commercial infrastructure for economically efficient refilling.

(33) 3. Flavor Cups

(34) As shown in FIG. 11a through 11c, the use of individually packed, single use disposable flavor cups 100 are anticipated which include a mixing area 100 a of a volume greater than the volume that will be filled with the flavors of choice to make sparkling flavored water and a syrup to make vitamin fortified and mineral added, low sugar soda pop. By way of example, in the preferred embodiment a flavor cup 100 would have a capacity of slightly more than 1 oz, but will be filled with 1 oz. syrup flavor concentrate having a custom vacuum formed design to incorporate a indexing ridge 101, a sealed foil cover 103 covers and seals the flavor cup 100. When placed in the mixing chamber 12, the foil 103 is pierced on the top and, in doing so, will allow the cup to move downward and be pierced a second time from the bottom. An upper peripheral flange 105 therein support the cup. When the piercing needle approaches from the top of the cup, it will be engaged and sealed about its perimeter by the foil and around the piercing cite. The flavor cup 100 thereafter functions as a mixing chamber for carbonated or noncarbonated chilled water and flavor syrup.

(35) 4. Operation of the Preferred Embodiment

(36) The present invention provides a novel means to make a customized single-serving of chilled, sparkling beverage at home. A complete line of home, office and commercial appliances will have the basic attributes of a Sparkling Beverage Maker that will: Give the consumer the ability to make on demand his/her choice of beverage in a single-service glass either a plain filtered water, a flavored filtered water, a filtered sparkling water with or without flavor, a sparkling fruit juice or an enhance soft drink, low in sugar with vitamins and minerals. Give the consumer to ability to regulate and control the beverage temperature. Give the consumer the ability to regulate the level of carbonation from low, medium and high. Give the consumer the ability to choose and regulate the flavor of sparkling water as the dispensing takes place for a continual and immediate freshness. Give the consumer the ability to switch over to making a sparkling fruit juice. Gives the consumer the ability to switch over to making a healthy soda pop. Give the consumer the luxury of benefitting from these single-serving glasses, on-demand, at a push of a button freshness, eliminating waste due to loss of carbonation going flat at a fraction of the cost of store-bought beverages.

(37) The foregoing descriptions of specific embodiments of the present invention have been presented for the purposes of illustration and description. They are neither intended to be exhaustive nor to limit the invention to the precise forms disclosed and, obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and its practical application, to thereby enable others skilled in the art to best utilize the invention and the various embodiments with various modifications as are suited to the particular use contemplated. It is intended that the scope of the invention be defined by the Claims appended hereto and their equivalents. Therefore, the scope of the invention is to be limited only by the following claims.