Patent Publication Number: US-9404844-B2

Title: Method and apparatus for testing consistency of frozen beverages

Description:
DISCLOSURE 
     This application is a U.S. Nonprovisional Patent Application claiming the priority, filing date and benefit of U.S. Nonprovisional patent application Ser. No. 12/930,563, filed on Jan. 11, 2011, which claims priority of U.S. Provisional Patent Application Ser. No. 61/335,787, filed on Jan. 12, 2010, of the same title, which is herein incorporated by reference, and relates to methods and apparatus for testing the consistency of frozen (also known as semi-frozen) beverage, such as carbonated and uncarbonated semi-frozen beverages. 
    
    
     BACKGROUND OF THE INVENTION 
     Heretofore semi-frozen beverages have been dispensed and attempts have been made to control the consistency of the same by controlling the ingredients (flavor syrups, water/ice and carbonating Co2 gas (carbonated beverage-forming a FCB) or air (noncarbonated-forming a non FCB). An example of a machine for making such a beverage is shown in U.S. Pat. Nos. 6,163,095 and 6,220,047. 
     Not only are the ingredients controlled, but the ratio of such ingredients to each other are controlled. Other approaches include trying to control the temperature of the mixture prior to the dispense. Even with close control of the ingredients, their relative ratios and temperature, such may not accurately predict the consistency or stiffness of the dispensed mixture which can still vary. 
     SUMMARY OF THE INVENTION 
     The present invention relates to the method and apparatus for testing and establishing the consistency and stiffness of the dispensed mixture to provide guidance as to establishing a consistent semi-frozen beverage. This apparatus and method allow for a frozen beverage to be measured respective to its frozen consistency. The apparatus or device of the present invention provides a simple and accurate low cost tool and operating procedure that can be used in the field or beverage lab to determine the drink&#39;s consistency attribute. The consistency attribute can otherwise be defined, called or known as viscosity, consistency, flowability, stiffness or thickness. It is important to measure a frozen beverage consistency because a frozen drink can have similar weight and temperature but be physically different in regards to its frozen percentage, consistency, or ice fraction. A test procedure that measures the frozen consistency will help improve the quality of drinks served to consumers. 
     The device includes a dropping mass or penetrator that when triggered is dropped or generally free falls from a fixed and known height or distance and penetrates into the frozen beverage. The test procedure uses and is also specific to measuring in the cup that typical drinks are poured into, of low cost, and transparent. The dropping mass is associated with indicia or graduations that can be visibly read. The graduations can also be color coded to provide a graded (good to bad) reference indication. When measuring drinks of similar consistency, the graduations exposed or buried into the frozen slush should be repeatable if the drinks are of the same consistency. If the drink is wetter or less frozen or stiff, then the penetrating mass will submerge deeper into the frozen beverage in the cup and the indications will be different but relative to that drink quality. To aid accuracy of testing the penetrator is dropped from a penetrator holder or launch tube a fixed distance. The graduations may be provided on the launch tube or penetrator. In the test the penetrator is placed on the launch tube and the latter located on the standard size, disposal cup the frozen beverage, say an FCB, is usually dispensed in. 
     The operating procedure is to drop the mass and count the graduations exposed from the top of the launching tube. The typical penetrator could be of a mass of 70 g or 100 g and made of say ABS or poly carbonate plastic. The dropping penetrating mass could be of different weights and sanitary easily cleaned materials. The penetrator could have different shapes for different beverages or slushies, say sharp ended for front slushies and blunt ended for pure liquid juice or dairy slushies. The end angles could vary from 40° to 140° and say +/−10, for the non-dairy and dairy beverages, respectively. 
     A trigger means can be provided for launching the penetrator. In one version the trigger means could be in the form of a cross member or pin. The cross member is used to hold the penetrator or dropping mass at the top of the launch tube. The cross member could also be inserted into the launch tube at different elevations to control the drop height distance. Upon removal of the cross member or pin, it releases the penetrator to fall into the beverage. Another form of trigger means for launching could be cooperating tabs and slots to permit the penetrator to fall through the launch tubes where the tabs and slots are moved from a non-aligned support position of the penetrator on the launch tube to an aligned (falling or dropping) position. 
     The method comprises establishing a standard procedure for drawing off and striking a sample of semi-frozen beverage, forming a standard sample in a standard container, usually the disposable transparent cup used to dispense the frozen beverage or FCB, measuring the temperature of the standard sample, and then subjecting the standard sample to a penetration test of dropping a known penetrator (in weight and shape) from a fixed or known height from the penetration holder or launch tube into the standard sample, causing the penetrator to penetrate the beverage and measuring, preferably directly off a scale on one of the penetration holder, the penetrator, or sample container, the depth of penetration onto the standard beverage sample. If need be, a guidance table (see  FIG. 6 ) can be consulted which will relate the depth of penetration to non FCB or FCB machine adjustments to achieve a desired consistency. 
     As noted, the apparatus comprises a standard sample container, a penetrator, a launch tube or stand for holding the penetrator a known and fixed distance above the surface of the sample, and a trigger or release means to drop in a consistent manner the penetrator into the sample. The penetrator could be of different lengths for different beverages, say longer for the non-dairy slushies to account for the sharp end and shorter for dairy slushies to account for the blunt end. Then construction would also give a different drop height to the sample top surface, shorter for the dairy and longer for the non-dairy. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  shows a first embodiment penetrator for the present invention. 
         FIG. 2  shows the first embodiment penetrator holder or launch tube with a spacer cylindrical base for mounting the penetrator of  FIG. 1  a fixed distance above and onto a standard cup. 
         FIG. 3  shows the sample container (in this instance a standard disposable and transparent 10 oz. cup), the penetrator holder mounted on the standard cup, and the penetrator shown therein in dashed lines. 
         FIG. 4  (right unreleased-left released) shows one form of trigger or release means for the penetrator (partially shown). 
         FIG. 5  shows the dropped penetrator (similar to that of  FIG. 4 ) embedded into the beverage sample. 
         FIG. 6  shows one form of the “guidance table” for relating test data to FCB characteristics for FCB machine adjustment. 
         FIG. 7  is a perspective view of a second preferred embodiment, including a penetrator, launch tube and standard cup. 
         FIG. 8  is an enlarged perspective view of the detail of the top portion of the penetrator of  FIG. 7  showing its support tabs forming part of the trigger means. 
         FIG. 9  is an enlarged perspective view of the cooperating detail forming part of the trigger means on, the top portion of the launch tube of  FIG. 7 , and its cooperating slots, upon which the penetrator and particularly the support tabs portion shown in  FIG. 8  is supported. 
         FIG. 10  is an exploded elevational view of the penetrator prior to loading into the launch tube of the second embodiment. 
         FIG. 11  is a perspective view of the penetrator loaded in the launch tube of the second embodiment, now all mounted on the beverage filled cup. 
         FIG. 12  is an elevational view of the second embodiment showing the penetrator inside and supported on the launch tube and shows the measurement indicia, in this instance, on the launch tube. 
         FIG. 13  is a cross sectional view taken on the line  13 - 13  of  FIG. 12 . 
         FIG. 14  is a cross sectional view of the second embodiment showing how the launched penetrator penetrates the contents in the disposable cup giving a reading on the indicia and top edge of the penetrator of the consistency of the beverages. 
         FIG. 15  is an elevational view of a third embodiment penetrator assembled from two pieces, top and bottom, for use with “dairy” type beverages. 
         FIG. 16  shows a perspective view of the top piece for  FIG. 15  before assembly, a similar top but of a different color and indicia is used with the “non-dairy” embodiment shown in  FIGS. 24-27 . 
         FIG. 17  is an elevational front view of the top piece shown in  FIG. 16 . 
         FIG. 18  is an elevational side view of the top apiece shown in  FIG. 16 . 
         FIG. 19  is a top view of the top piece shown in  FIG. 16 . 
         FIG. 20  is a perspective view of the bottom piece of the penetrator shown in  FIG. 15 . 
         FIG. 21  is a front elevational view of the piece shown in  FIG. 20 . 
         FIG. 22  is a top view of the piece shown in  FIG. 20 . 
         FIG. 23  is a cross-sectional view taken along the line  23 - 23  of  FIG. 22 . 
         FIG. 24  is an elevational view of another embodiment of penetrator assembled from two pieces, a top and bottom, for use with non-dairy, fruit type slush beverages. 
         FIG. 25  is a top view of the embodiment shown in  FIG. 24 . 
         FIG. 25A  is an alternative wording for the indicia like that shown in  FIG. 25 . 
         FIG. 26  is a perspective view of the bottom piece shown in  FIG. 24 . 
         FIG. 27  is an elevational view of the bottom piece shown in  FIGS. 24 and 26 . 
         FIG. 28  is a top view of the piece shown in  FIG. 27 . 
         FIG. 29  is a cross-sectional view of the piece shown in  FIG. 26  taken on the line  29 - 29  of  FIG. 28 . 
         FIG. 30  is an enlarged, cross-sectional view of the upper portion detail of the bottom piece circled in  FIG. 29 . 
     
    
    
     DESCRIPTION OF PREFERRED EMBODIMENTS 
     Referring to  FIG. 1 , the apparatus  8  (see  FIG. 3 ) of the present invention includes a penetrator or drop weight  10 , which is of a fixed cross-section, such as round or square) of a fixed length (say 6 inches) and of a fixed known weight (say 70 or 100 grams) and a fixed standardized penetrator end  14 , having a downward pointed end  16  of about 40 degrees plus or minus 5 degrees to or about 140 degrees plus or minus 5 degrees. The specific preferred angle is dependent on the type of product being tested. An angle of about 40 degrees plus or minus 10 degrees is preferred for a dairy product and an angle of about 140 degrees plus or minus 10 degrees is preferred when testing a fruit slushy type beverage. This angle is the included angle from one surface of the tip to the other. 
       FIG. 2  shows the launch tube or penetrator holder  36  for mounting the drop weight penetrator into a sample container. 
     Referring to  FIG. 3 , the standard sample container is, in this instance, a standard 10 oz. disposable and transparent cup  20 , having a top rim  22 , a tapered sidewall  24  and a bottom  26 , with a fix, known interior volume  28 . The test apparatus and method of the present invention is not restricted to a special type/size of cup as long as the cup used is deep enough to keep the penetrator device from hitting the bottom. As for the cup size, one can use a 10-20 ounce size cup or preferably the same size cup the operator or customer uses in making an FCB or non FCB. 
     The penetrator holder  36  is mounted upon the top or rim  22  of a spacer portion  37 . For this purpose the holder  36  has a lower, in this instance, flat wall  40  for joining to and locating the holder  36  on the top of the integral cylindrical base or spacer  37 . The annular bottom wall  39  joined to the spacer&#39;s  37  cylindrical wall  38  engages the rim  22  of the cup  20  and is open to at 45 to permit the penetrator to pass and also permit overflow of beverage as the penetrator enters a beverage full (struck level) cup. Likewise, the bottom wall  38  has a center opening  44  (shown in dotted lines) through which the penetrator  10 , when dropped, can free fall or pass. The holder  36  is of a fixed known height (say from about 6 inches to about 8 inches, plus or minus one inch or preferably about 6⅝ inches plus or minus ¼ inch and sized to hold the penetrator from to 2 to ⅝ inch, and the particular distance is determined by the product type above the beverage top surface in its sample cup so the energy of the penetration is also fixed when dropped from this height. For example, it could have a height of 1.4 inches above the sample surface (top of the sample container). The holder  36  can have a penetration indicia or scale  50 , say in inches or fractions thereof or in centimeters or fractions thereof, or any other arbitrary scale or manner. Alternatively, the scale could be on the penetrator, itself, or even on the sample cup. 
     Referring to  FIGS. 3 and 4 , a first type release or trigger means  60  is shown. The penetrator  10  is released from the holder  36  by the trigger means  60 . The trigger means  60  could be in the form a rod or wire  62  that engages the penetrator at pin carriers  64  and the holder  36  at its top rim  66 . The pin  62  fits in openings  63  in pin carrier portions  64  on the penetrator  10  (as shown on the right side of  FIG. 4 ). The release pin  62  can be supported by the upper rim  66  of the launch tube or holder  36 . When the pin  62  is pulled out of the pin carrier portions  64 , the (left side of  FIG. 4 ), the penetrator  10  will drop into the beverage (see  FIG. 5 ). 
     Referring to  FIG. 5 , with the pin  62  pulled out the penetrator drops into the beverage in the cup at the bottom of the launch tube and the excess forced out by the penetrator flows out of the cup. The penetrator holder  36 , in this instance, carries the indicia  50 , but they could have alternatively appeared on the penetrator. The depth of penetration indicates the stiffness of the beverage. A greater depth of penetration indicates a less “stiff” beverage. Conversely a smaller depth of penetration indicates a stiffer beverage. In  FIG. 5  the indicia  50  on the holder has higher numbers at the top (here 20) and lower at the bottom (here 10) so that, in this instance, a “20” reading would indicate, a beverage stiffer than a “10”, and a “10” would indicate a greater drop than a “20”. The scale is arbitrary, and any could be utilized. For example, another indicator scale is shown in  FIG. 6 , being from “15” plus to zero “0”. 
     As shown in  FIG. 6 , the less the penetration or drop of the penetrator into the beverage indicates a more stiff beverage, with a greater percentage of frozen product therein or less percentage of overrun (percent of gas or air in the product). The greater the penetration or drop, the less stiff the product is, the greater percent of liquefied product therein or greater percentage of overrun. The penetrator test is used to test the product and to keep it and the penetration consistent and to help make corrections in the above percentages via refrigeration and/or gas or air inclusion. 
     The method of using the apparatus to perform the stiffness test is as follows:
         drawing off a sample frozen beverage in the sample container  20 .   striking off the sample at the rim or top level of the sample container  20 .   taking the temperature of the sample (testing should be done at a consistent chosen temperature to limit this variable).   placing the holder  36  on the cup  20 .   placing a clean penetrator  10  in the holder  36 .   setting up the trigger or release  60  (pin  62  in openings  63 ) to hold the penetrator  10  in place on the holder  36 .   setting off the release  60  (pull out the pin  62 )   dropping the penetrator  10  onto the sample by gravity.   noting or measuring the depth of penetration of the penetrator  10  into the sample using, preferably the scale  50 .   if need be, adjusting the frozen beverage and/or the machine producing it using the information provided by the penetrator depth and guidance table ( FIG. 6 ) by adjusting refrigeration and/or gas or air inclusion or other factors to provide a consistent stiffness to the frozen beverage be it carbonated or noncarbonated.   then cleaning the equipment (for reuse).       

     Referring to  FIGS. 7 to 14  a second preferred embodiment  8 ′ for carrying out the method and apparatus of the present invention is illustrated. To the extent the embodiment shown in  FIGS. 7 to 14  are similar to the embodiment shown in  FIGS. 1 to 6 , the same reference numerals but primed are used in the drawings. To the extent there are differences, different primed reference numerals are used. 
     Referring to  FIGS. 7-14 , a second preferred embodiment  8 ′ apparatus of the present invention includes a penetrator  10 ′, which is of a fixed cross-section, such as round or square) of a fixed length, the length is determined by the product type 6⅛ inches plus or minus ¼ inch for milk products, 6 inches plus or minus ¼ for yogurt products and 4¾ inches plus or minus ¼ inch for fruit slush so as to give a desired drop of the penetrator point down into the sample surface, a fixed known weight (say 70 or 100 grams), and a fixed standardized penetrator end  14 ′, having a downward pointed end  16 ′ having a downward pointed end  16 ′ as discussed above dependent on beverage type. 
       FIGS. 7, 8, and 11 to 14  show the launch tube or penetrator holder  36 ′ for mounting the penetrator  10 ′ on a sample container  20 . The test container can be the same type as for first embodiment  8 . Referring to  FIGS. 7, 11 and 14 , the standard sample container is, in this instance, again a standard 10 oz. cup  20 , having a top rim  22 , a tapered sidewall  24  and a bottom  26 , with a fix, known interior volume  28 . The test apparatus and method of the present invention is not restricted to a particular or special type/size of cup as long as the cup size is not changed between tests and the cup used is deep enough to keep the penetrator device from hitting (say at least one half inch off) the bottom. As for the cup size, one can use a 10-20 ounce size cup, or preferably the same size cup the operator or customer uses to draw an FCB or non FCB beverage. 
     In the preferred second embodiment  8 ′, the penetrator holder  36 ′ is mounted upon the top or rim  22  of the cup  20 . For this purpose the holder  36 ′ has three legs  51 ′ for locating the holder  36 ′ on the top or rim  22  of the cup  20 . The legs  51 ′ are joined to a horizontal web member  52 ′ for added support for the legs. The lower edge  54 ′ of each leg has two downward prongs  56 ′ to locate and help center a cup and keep the holder from slipping off the cup. The launch tube has center opening  44 ′ (shown in dotted lines) through which the penetrator  10 ′, when dropped, can fall or pass. 
     The trigger or release means  60 ′ is shown in  FIG. 8  in enlarged form and includes one or more finger tabs  61 ′ on the penetrator  10 ′ to help rotate the penetrator  10 ′ (from a stable to released position). The penetrator  10 ′ also has side tabs or ears  64 ′ extending upward to hold the penetrator  10 ′ on the top of the rim  68 ′ (see  FIGS. 11 and 13 ) of the launch tube until triggered or released. 
     Referring to  FIG. 9 , to cooperate with the tabs or ears  64 , at least one, and in this instance, a pair of slots  72 ′ (these would normally be a slot for each ear) are formed in the interior side wall of the launch tube. These slots  72 ′ and ears  64 ′ are sized to permit the penetrator to freely and easily fall down once the penetrator  10 ′ is rotated by finger pressure turning the tab  61 ′ so that the ears  64 ′ align with and fall into the vertical slots  72 ′. Of course the tabs and slots could be reversed with the slots formed in the penetrator and the tabs or ears formed on the launch tube. Other suitable trigger means could be provided as long as it consistently launch the penetrator from its holder into the sample. 
     As noted the penetrator holder  36 ′ is provided with three legs  51 ′, which at the bottom contact at  54 ′ the rim  22  of the disposable cup  20 . To ensure consistency, the cup  20  with the launch tube  36 ′ thereon should be placed on a horizontal level surface  70 ′ ( FIG. 14 ) or at least one close to level. The penetrator  10 ′ is then placed in the launch tube  36 ′ with the ears  64 ′ and slots  72 ′ misaligned to hold the penetrator on the launch tube. Then the finger tab  61 ′ is turned between a finger and thumb (without gripping) so the ears  64 ′ and slots  72 ′ align, and the penetrator  10 ′ drops into the sample in the cup  20  causing some of the beverage to overflow the rim of the cup  20 . 
     Similarly, as for the first embodiment  8 , the second embodiment  8 ′, the holder  36 ′ is of a fixed known height so the energy of the penetration is also fixed when dropped from this height. For example, it could have a height of 6⅝ inches plus or minus ¼ inch above the sample surface (top of the sample container). The holder  36 ′ can have a penetration scale  50 ′, say in inches or fractions thereof or in centimeters or fractions thereof, or any other arbitrary fixed manner. Alternatively, the scale could be on the penetrator, itself. 
     The method for carrying out the present invention using the second embodiment  8 ′, is similar to that for the first embodiment. 
     The method of using the apparatus to perform the stiffness test is as follows:
         drawing off a sample frozen beverage in the sample container  20 .   striking off the sample at the rim or top level of the sample container  20 .   taking the temperature of the sample.   placing the holder  36 ′ on the cup  20 .   placing a clean penetrator  10 ′ in the holder  36 ′.   setting up the trigger or release means  60 ′ which could be in the form of finger tab  61 ′, ears  64 ′ and slots  72 ′ (misaligned) to hold the penetrator  10 ′ in place on the holder  36 ′.   setting off the trigger or release means  60 ′ (by turning tab  61 ′ to cause the ears  64 ′ and slots  72 ′ to align) to drop the penetrator  10 ′ onto the sample by gravity.   noting or measure the depth of penetration of the penetrator  10  onto the sample using, preferably the scale  50 ′ on the holder  36 ′. The top edge  76  of the penetrator  10 ′ could be the movable indicia read against the scale  50 ′.   if need be, adjusting the frozen beverage or the machine making the same by using the information provided by the penetrator depth and guidance table (see  FIG. 6 ) to provide a consistent stiffness to the frozen beverage.   then cleaning the equipment (for reuse).       

     Referring to  FIG. 15  an assembled penetrator  10 ″ for use with dairy type beverages is shown and compresses a top piece  100 ″ shown in  FIG. 16  to  FIG. 19  which is used with and assembled onto a bottom piece  104 ″ shown in  FIG. 15 , and  FIG. 20  to  FIG. 23 . The top piece  100 ″ can carry beverage type indicia  106 ″, in this instance, for dairy slushies (see FIG.  19 ). To prevent mix-up the set bottom of the top piece  100 ″ and the top of the bottom piece  104 ″ are sized or dimensioned to fit only with one another, and not to the below described components for the fruit type slushies shown in  FIGS. 24-30 . To assist operators, the two top pieces, bottom pieces, or both of penetrators dairy and non-dairy can also be of different colors. 
     Referring to  FIG. 24 , a penetrator  10 ″ is shown for use with fruit type slushies, and so assembled and made from a top piece  112 ″ similar to that shown in  FIGS. 16 to 19 , but different in that it carries a fruit type “non-dairy” indicia, maybe of a different color, and has size and dimensions that permit to be assembled only to its bottom piece  114 ″ shown in  FIG. 26  to  FIG. 30 , and not that shown in  FIG. 20  to  FIG. 30 . 
     The top  100 ″ or  112 ″ and bottom  104 ″ or  114 ″, respectively pieces can be held together by various means such as adhesives and/or epoxy. As the beverage samples are just for test purposes and are disposed of, the adhesive or epoxy means need not be safe for human consumption, although such feature could be easily provided should it be so desired. 
     With respect to the point of the angle of 40 plus or minus 10 degrees to 140 plus or minus 10 degrees such could be provided on any penetrator of the present Invention. As to the lengths of the penetrator and the various drop heights of the penetrator into the sample such could be provided for any of the penetrators of the present invention. 
     The method of use of the penetrations  10 ′ or  10 ″ in  FIGS. 15-23  or  FIGS. 24-30  is similar to that for the earlier described embodiments and would be used with a launch tube or holder similar to those earlier described. 
     While the preferred embodiments and elements of the apparatus and steps of the method of the present invention have been disclosed and described, equivalent elements and/or equivalent steps would also fall within the scope of the following, or in the future to be appended, claims.