EP3993636A1 - Element zur getränkezubereitung und verfahren zur zubereitung eines heissgetränkes - Google Patents
Element zur getränkezubereitung und verfahren zur zubereitung eines heissgetränkesInfo
- Publication number
- EP3993636A1 EP3993636A1 EP20753338.1A EP20753338A EP3993636A1 EP 3993636 A1 EP3993636 A1 EP 3993636A1 EP 20753338 A EP20753338 A EP 20753338A EP 3993636 A1 EP3993636 A1 EP 3993636A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- filling
- beverage preparation
- beverage
- hot
- proportion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 235000013361 beverage Nutrition 0.000 title claims abstract description 32
- 235000012171 hot beverage Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 36
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 27
- 235000019219 chocolate Nutrition 0.000 claims abstract description 19
- 235000021539 instant coffee Nutrition 0.000 claims abstract description 14
- 239000011248 coating agent Substances 0.000 claims abstract description 12
- 238000000576 coating method Methods 0.000 claims abstract description 12
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 8
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims description 14
- 239000008267 milk Substances 0.000 claims description 14
- 210000004080 milk Anatomy 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 5
- 235000020374 simple syrup Nutrition 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims description 2
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 238000003780 insertion Methods 0.000 claims description 2
- 230000037431 insertion Effects 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 235000013353 coffee beverage Nutrition 0.000 description 11
- 235000016213 coffee Nutrition 0.000 description 8
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229960004903 invert sugar Drugs 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 235000020140 chocolate milk drink Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
Definitions
- the present invention relates to an element for beverage preparation with a casing made of chocolate or a cocoa-containing fat glaze and a filling arranged in the casing, as well as a method for making a hard drink with such an element for beverage preparation.
- instant coffee which dissolves when hot water is poured over it.
- Such an instant coffee can be enriched with sugar, milk and flavorings in order to achieve an improved taste experience.
- the preparation of such a hard drink is, however, comparatively complex, and food can also be spilled when the individual portions are put together.
- sweets containing coffee are known according to DE 29908058 U1, which, however, are not suitable for making a hard drink.
- DE 102008001 985 A1 teaches the setting of a powdered flavoring substance that can be mixed with coffee powder, milk powder and sugar.
- a powdered flavoring substance that can be mixed with coffee powder, milk powder and sugar.
- the powder can be spilled and, moreover, the dosage must be carried out by the user himself.
- the element according to the invention for preparing drinks comprises a coating made of chocolate or a cocoa-based fat glaze and a filling arranged in the coating.
- the filling in the coating made of chocolate or the cocoa-containing fat glaze contains a proportion of more than 30% by weight based on the filling of sweetened condensed milk and a proportion of instant coffee.
- the proportion of instant coffee in the filling is preferably between 5 and 20% by weight. Due to this relatively high proportion of instant coffee, a distinct coffee aroma can be produced in the mixed drink.
- the instant coffee which is also known as soluble coffee or coffee extract, is preferably made based on roasted coffee, concentrated and then pulverized by drying. It is also possible to use or mix very finely ground coffee as instant coffee.
- the instant coffee can be contained in the filling as a powder.
- the caffeine content is preferably per element for beverage preparation between 50 mg to 80 mg, in particular between 55 mg to 70 mg.
- the proportion of sweetened condensed milk in the filling can be between 40 to 80% by weight, in particular 50 to 70% by weight. This intensifies the milk taste.
- the sweetened condensed milk is preferably made based on pasteurized cow's milk and sugar. Vegetarian or vegan versions of cone milk can also be used.
- the element for preparing drinks preferably has a coating made of chocolate, the thickness or wall thickness of which is between 1 mm and 5 mm. This ensures that the time it takes to dissolve the coating in hot water or hot milk is comparatively short, in particular less than 30 seconds.
- the lower melting point of the chocolate at around 30 ° to 50 ° C means that it can be dissolved quickly if the coating is thin guarantee.
- the filling in the casing is preferably gel-like, creamy or liquid, so that it can be quickly dissolved in hot water or hot milk.
- the filling also contains a proportion of invert sugar syrup, for example between 20 and 30% by weight. This gives the hot drink a sweet taste, and the proportion of invert sugar syrup can optionally also be chosen to be lower.
- the beverage preparation element has a sufficient volume and is preferably spherical in front. Then the diameter of the element for beverage preparation is between 30 mm to 45 mm, in particular between 32 mm to 40 mm. This prevents an excessively watery hot beverage, where an element for beverage preparation is preferably 120ml to 200m. a hot liquid is poured over it.
- Other shapes of the element are also possible, for example as an egg, cuboid or cube.
- the filling preferably contains a proportion of cinnamon and / or nutmeg of 0.2% by weight.
- other ingredients can be provided for seasoning, for example ginger and cloves.
- seasoning for example ginger and cloves.
- other seasonings or flavors can also be added to the filling.
- the element according to the invention for preparing drinks is used to prepare a hot drink, it being possible to use hot water and / or hot milk as the liquid.
- an element for beverage preparation with a coating made of chocolate or a cocoa-based fat glaze and a filling is provided in a vessel, with the element for beverage preparation in the vessel being hot water and hot water before, after or during the insertion / or would mean adding milk. Then the coating made of chocolate or a cocoa-containing fat glaze is dissolved and the filling is also dissolved to complete the hot beverage. As a result, a tasty hot drink can be produced with a simple preparation process.
- the temperature of the hot water and / or the hot milk is preferably above 60 °, in particular above 75 ° C. As a result, the temperature is significantly higher than the melting point of chocolate, so that a equally fast dissolving of the chocolate coating and the filling is guaranteed.
- the vessel can be closed in the freezing position in order to then shake the mixture so that a better distribution of the emulsion is achieved.
- a foamed surface is also produced, which rounds off the taste experience.
- Figure 1 is a sectional view through an inventive element for Ge drink preparation.
- the element for beverage preparation 1 shown in FIG. 1 is spherical in shape and comprises a casing 2 made of chocolate.
- the chocolate of the envelope 2 can, depending on the taste, be dark chocolate, milk chocolate, white chocolate or another type of chocolate.
- a filling 3 is arranged, which is gel-like, creamy or liquid and can be dissolved together with the casing 2 in hot water and / or hot ßer milk to produce a hard drink.
- the diameter D of the element for beverage preparation 1 can be in a range between 30 mm to 45 mm, in particular 32 mm to 40 mm.
- the wall thickness d of the envelope 2 made of chocolate is in a range between 1 mm to 5 mm.
- Embodiment example 1 is a diagrammatic representation of Embodiment example 1
- an element for beverage preparation 1 is entered into a vessel, with hot water and / or hot milk being entered into the vessel before, during or after filling the element, preferably an amount between 120 ml to 200 ml.
- the casing 2 and the filling 3 can optionally be dissolved by stirring in the vessel, or alternatively by closing the vessel and shaking the contents.
- the mixing of the emulsion is optimized by shaking.
- the caffeine content of the hot drink is preferably between 50 mg to 80 mg, in particular between 55 mg to 70 mg, per element for drink preparation.
- the elements according to the invention for preparing drinks can be provided with further spices to change the taste.
- instant coffee in the context of the present application is also intended to include very finely ground coffee, which behaves similarly to instant coffee but has an even more intense taste.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Confectionery (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102019128770.7A DE102019128770A1 (de) | 2019-10-24 | 2019-10-24 | Element zur Getränkezubereitung und Verfahren zur Zubereitung eines Heißgetränks |
PCT/EP2020/072004 WO2021078420A1 (de) | 2019-10-24 | 2020-08-05 | Element zur getränkezubereitung und verfahren zur zubereitung eines heissgetränkes |
Publications (1)
Publication Number | Publication Date |
---|---|
EP3993636A1 true EP3993636A1 (de) | 2022-05-11 |
Family
ID=71994506
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP20753338.1A Withdrawn EP3993636A1 (de) | 2019-10-24 | 2020-08-05 | Element zur getränkezubereitung und verfahren zur zubereitung eines heissgetränkes |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP3993636A1 (de) |
DE (1) | DE102019128770A1 (de) |
WO (1) | WO2021078420A1 (de) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE1029490B1 (nl) | 2021-10-26 | 2023-01-12 | Frank DECOCK | Voedingsproduct voor het smelten en/of oplossen in een vloeistof |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ATE73297T1 (de) * | 1987-12-10 | 1992-03-15 | Nestle Sa | Getraenk in kapselform. |
DE3821378A1 (de) * | 1988-06-24 | 1990-01-11 | Nolde Sylvia | Schoko-kaffee-pralinen (-riegel, -tafeln u.ae.m.) |
DE29801124U1 (de) * | 1998-01-23 | 1998-04-02 | Krueger Gmbh & Co Kg | Gefüllte Schokoladenhohlkörper |
DE19962463A1 (de) * | 1999-05-27 | 2000-11-30 | Norbert Martens | Instantprodukt |
KR101014038B1 (ko) * | 2003-04-28 | 2011-02-14 | 크라프트 푸즈 알앤디, 인크. | 커피 및 크리머 조성물 |
BE1017199A3 (nl) * | 2006-06-29 | 2008-04-01 | P D S Commanditaire Vennootsch | Oploselement. |
US20100055254A1 (en) * | 2008-08-31 | 2010-03-04 | Hu Mary D | Beverage Brick and the Method Thereof |
WO2019102426A1 (en) * | 2017-11-27 | 2019-05-31 | Valentina Barri | Functional confectionery product |
-
2019
- 2019-10-24 DE DE102019128770.7A patent/DE102019128770A1/de not_active Withdrawn
-
2020
- 2020-08-05 WO PCT/EP2020/072004 patent/WO2021078420A1/de unknown
- 2020-08-05 EP EP20753338.1A patent/EP3993636A1/de not_active Withdrawn
Also Published As
Publication number | Publication date |
---|---|
WO2021078420A1 (de) | 2021-04-29 |
DE102019128770A1 (de) | 2021-04-29 |
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