EP0613826B1 - Liquid container having two separate compartments - Google Patents

Abstract

A beverage container 1 has two sub-compartments 2,3, the larger sub-compartment 2 containing a dark coloured liqueur and having a capacity of approximately twice that of the smaller compartment 3 which contains a white cream liqueur. The difference in specific gravity between the liqueurs is approximately 0.03g/litre so that the white liqueur floats on top of the dark liqueur when the liqueurs are poured into a glass. <IMAGE>

Description

• The invention relates to beverages and in particular to a beverage delivery system.
• Beverage technology is concerned with the introduction of new liquid taste sensations by combining taste and flavour combinations in novel ways. In conventional systems a liquid beverage is provided as a single liquid with definite mouth feel and similar characteristics. There have been attempts to provide immiscible or non-homogenous liquids in a bottle, however, such systems require the consumer to mix the contents of the bottle prior to pouring to ensure that a homogenous product is delivered.
• This invention is directed towards providing a novel system for delivering beverages.
• More particularly, the invention relates to a liquid beverages container in combination with a dark beverage and a white cream liqueur beverage.
• The container comprises a first compartment and a second compartment. US-A-2,826,338 describes a container of this type.
• The invention is characterised in that a liquid beverages container in combination with a dark beverage and a white cream liqueur beverage, the container comprising:
• a first compartment; and
• a second compartment separate from the first one;
• the dark beverage being located in the first compartment, and having a density of from 1.0875 to 1.0950 g/litre;
• the white cream liqueur beverage being located in the second compartment, and having a density of from 1.051 to 1.057 g/litre;
• the difference in specific gravity of the beverages being such that the dark beverage and white cream liqueur remain substantially separate when the beverages are poured from the compartments into a receptacle.
• Most preferably the difference in specific gravity of the beverages is approximately 0.03g/litre.
• Typically the white cream liqueur includes alcohol, sugar syrup and a cream blend including dairy cream and caseinate.
• In one embodiment of the invention the dark beverage includes a coffee flavour ingredient. Alternatively or preferably additionally the dark beverage includes a chocolate flavour ingredient. Preferably the dark beverage includes alcohol and sugar syrup.
• In an especially preferred embodiment of the invention the first compartment is defined by a first bottle and the second compartment is defined by a second bottle attached to the first bottle.
• In one embodiment of the invention the capacity of one of the bottles is approximately twice the capacity of the other bottle.
• The invention will be more clearly understood from the following description thereof given by way of example only with reference to the accompanying drawing which is an elevational view of a liquid container according to the invention.
• Referring to the drawing there is illustrated a liquid container according to the invention indicated generally by the reference numeral 1. The liquid container 1 comprises two separate compartments 2, 3 defined by sub-containers 4, 5 respectively. The sub-containers 4, 5 may be formed separately and subsequently attached along a lateral joint 6. Each of the sub-containers 4, 5 is provided with respective neck portions 7, 8 to be fitted with stoppers. In this case the capacity of the first compartment 2 is approximately twice the capacity of the second compartment 3 to accommodate different measures of the beverages.
• Preferably the first compartment 2 contains a first dark beverage such as a dark coffee or chocolate liqueur beverage as will be described in more detail below. The second compartment 3 preferably contains a light coloured beverage such as a white cream liqueur as will also be described in more detail below. In use, a stopper is removed from the first compartment 2 and dark liqueur is poured into a suitably sized glass until the glass is approximately two thirds filled with the chocolate or coffee liqueur. The stopper is then replaced and a stopper is removed from the second compartment 3 allowing the white cream liqueur to be poured from the compartment 3 down the side of the glass. The white liqueur floats gently over the dark liqueur in the glass. The dark liqueur is sipped through the white cream liqueur giving a unique taste sensation. Thus, a single combination product may be delivered from a single bottle.
• The property used to achieve the essential characteristic of the invention which allows a white liquid to float on the surface of a dark liquid is to maintain sufficient difference between the specific gravities of the products to ensure complete separation when the white liqueur is poured down the side of a glass.
• We have found through extensive research and development that the differences in specific gravity must be maintained at approximately 0.03g/litre to ensure proper separation of the liqueurs in use.
• The difference in specific gravities is dependent on the alcohol contents of the liqueurs, the sugar levels in the liqueurs and the fat content of the white cream liqueur.
• In order to comply with regulations the alcohol content in both liqueurs must be greater than 15% v/v. The sugar levels are determined by the taste characteristics of the product. The fat levels in the cream liqueur that are manipulated to achieve the correct difference in specific gravities and hence the correct flotation of the white cream liqueur on the dark liqueur.
• The formulations for the dark and white liqueurs are given in the following examples.
EXAMPLE 1 Formulation for White Cream Liqueur Portion

• Ingredients:		KG
  Spirit at 96% alcohol		1953
  Sugar Syrup at 66° Brix		4125
  Water		958.8
  Natural Cream Flavour		29.4
  Glycerol Monostearate		50

  Cream Blend consisting of:
  Natural Dairy Cream	4440 kgs
  Sodium Caseinate	435 kgs
  Trisodium Citrate	25 kgs
  Water	2150 kgs
  		7050
  Total:		14166 kgs

Processing:
• The product is produced in accordance with known cream liqueur technology.
• Sodium Caseinate and Tri Sodium Citrate are solubilised and blended with fresh pasteurised cream, giving a cream base.
• Glycerol monostearate is added to the cream base followed by alcohol flavours, sugar and water blend. The mix is homogenised at 50 - 60°C to reduce particle size and is finally cooled to approximately 20°C.
Analysis of Final Product - White Cream Liqueur

• Alcohol content	17% v/v
  Fat % w/w	14.9% - 15.5%
  Viscosity (Secs)	63 - 70
  pH	6.9 - 7.0
  Density	1.051 - 1.057 @ 20°C
  Sugars	20% w/w

EXAMPLE 2 Formulation for Black Coffee/Chocolate Liqueur

• Ingredients:	KG
  Batch Size 3,000 Litres
  Alcohol (96%)	667.0
  Sugar Syrup (66° Brix)	1431.0
  Coffee Flavour	39.6
  Chocolate Flavour	78.5
  Natural Vanilla	14.5
  Caramel	5.7
  Water	973.5
  	$\overline{\text{3209.0}}$

Processing Black Liquid
• The alcohol, sugar and water are blended in their respective proportions, followed by the flavours and colour ingredients. The liquid is then agitated to ensure uniform mix and is finally filtered.
Analysis of Final Product - Black Coffee Flavour

• Alcohol Content	26% v/v
  Sugars	31% w/v
  pH	4.9 - 5.1
  Density	1.0875 - 1.0950 @ 20°C

• The invention provides a beverage system which allows variations in taste sensations to be introduced by combining various liquids with different mouth feels and other characteristics which are not available using a single compartment bottle. Similarly, colour variations and combinations other than a single coloured product may be used because of the duel compartment bottle container.
• Because the two liqueurs are provided in a single container they may be readily dispensed in the correct proportions even by a busy barman. An approximate indicator that the correct amount of liqueur has been dispensed from each compartment is provided by the levels of the liquid remaining in the compartments. As measures of the liqueurs are poured from the compartment the levels of the liquid remaining in the compartment drop at the same rate.
• Many variations on the specific embodiment of the invention described will be readily apparent and accordingly the invention is not limited to the embodiment hereinbefore described which may be varied in both construction and detail.

Claims (7)

1. A liquid beverages container (1) in combination with a dark beverage and a white cream liqueur beverage, the container comprising:

   a first compartment (2); and

   a second compartment (3) separate from the first one;

   the dark beverage being located in the first compartment (2), and having a density of from 1.0875 to 1.0950 g/litre;

   the white cream liqueur beverage being located in the second compartment (3), and having a density of from 1.051 to 1.057g/litre;

   the difference in specific gravity of the beverages being such that the dark beverage and white cream liqueur remain substantially separate when the beverages are poured from the compartments (2,3) into a receptacle.
2. A liquid beverages container (1) in combination with a dark beverage and a white cream liqueur beverage as claimed in claim 1 wherein the difference in specific gravity of the beverages is approximately 0.03g/litre.
3. A liquid beverages container (1) in combination with a dark beverage and a white cream liqueur beverage as claimed in claim 1 or 2 wherein the white cream liqueur includes alcohol, sugar syrup and a cream blend including dairy cream and caseinate.
4. A liquid beverages container (1) in combination with a dark beverage and a white cream liqueur beverage as claimed in any of claims 1 to 3 wherein the dark beverage includes a coffee flavour ingredient, or a chocolate flavour ingredient.
5. A liquid beverages container (1) in combination with a dark beverage and a white cream liqueur beverage as claimed in claim 4 wherein the dark beverage includes alcohol and sugar syrup.
6. A liquid beverages container (1) in combination with a dark beverage and a white cream liqueur beverage as claimed in any preceding claim wherein the first compartment (2) is defined by a first bottle (4) and the second compartment (3) is defined by a second bottle (5) attached to the first bottle (4).
7. A liquid beverages container (1) in combination with a dark beverage and a white cream liqueur beverage as claimed in claim 6 wherein the capacity of one of the bottles (4) is approximately twice the capacity of the other bottle (5).

Images